For Antonio Sanguineti, his brilliant yellow Audi wagon that speeds throughout the Tuscan countryside is as much motif as it is automotive in his life full of bold moves, including the bold wines he crafts so carefully and which have earned him the nickname, Il Maestro.

The story goes that his family owned vineyards, but when he was but a child the family fell on hard times and had to sell those vineyards.  The fruitful land was gone, but clearly not the expertise that evolved.  A winemaker without a vineyard is not so unusual these days, and Sanguineti’s palate and gift for making incredible wine blends led him to work as a consultant, often being paid in wine grapes that he hand-selects to make his unusual and provocative limited production wines. Today, his Small Vineyards company is known for its unique wines that focus on quality not quantity.

Sanguineti’s flamboyant personality conveys to his unique Italian wines that garner constant praise.  Lucky for Hinsdale, he is bringing at least five of those wines to town Saturday, Feb. 27^th, 5-8 p.m., for a $20 tasting, that is sure to stun the taste buds. Hinsdale Cellars will host the event that includes: one white, Verdicchio, followed by Chianti, a couple of Super Tuscans, and a Brunello.  (Note: Many credit his il Maestro nickname to his incredible Brunello.)

The evening promises to be a brief, but magical oenological trip to Tuscany certain to bring you back home a bit dizzy from the whirlwind sensory tour.  Afterall, Sanguineti is a man of adventure whose favorite toast is: “May we all die young — as late as possible!”

Tasting fees will be applied to any purchases that evening, and limited reservations are still available for the event. Call 630.654.9862 to save yourself a place.

The author replied that: “…A truly caring, thoughtful and concerned wine merchant can be a teacher, a guide and a friend”. To my staff and I at The Hinsdale Wine Shop, building these types of personal relationships is the foundation for our business being such a success. These are relationships that you cannot find elsewhere, particularly at big and unfriendly chain retailers. We want to give you the best experience shopping for and tasting wines as we possibly can.

I feel, as well as my staff and many of our patrons that wine is so much more than just a liquid. Wine is a journey of the world through a glass; it is a living thing that goes through family events and special occasions with us and has the ability to build friendships and can help with discoveries of the soul.

Because we have such close relationships with the wine we drink, why would we not have a corresponding relationship to the person that introduces us to it? Wine has an incredible ability to bring people together, and it is certainly the time of year where we all think about good family and friends.

The writer also writes in the answer: “…if you don’t have a wine merchant to whom you would ever consider giving a gift, you should make a New Year’s resolution to find one. They’re out there” and I couldn’t agree more. If you need someone to direct you through your journey of wine, consider letting me be your guide.

Happy Holidays and I hope to see you soon,

Sean Chaudhry

Whether you can hear castanets rhythmically clicking or envision the brilliant red dress of a rapid, high-stepping Flamenco dancer, Spain undoubtedly conjures up colorful images – maybe memories from a week in Madrid – for anyone with the slightest familiarity of its culture.  Spanish red wines are getting increasing attention and with good reason.  The Tempranillo grape, essentially the backbone to Spanish reds, makes for “rich, well-structured wines with good acidity and plenty of tannin and color.” (Robert Parker) So, what better pairing of wines to warm your chilly November evenings than a couple of fiery reds that can stand up to your favorite bullfighter’s pot roast as well as an array of tapas delights.

2008 Zestos,  Madrid

With 50 percent Tempranillo and 50 percent Garnacha grapes, this wine presents dark ruby in color with luscious purple highlights.  These two varietals marry exceeding well with one another, producing an earthy, full-bodied wine.  Its nose is one of raspberries, blackberries, and plum.  Perfect with your favorite charcuterie, this wine seems made for a tapas bar, calling out for you to bring your best olives and cheeses.  However, it works well as an accompaniment to heartier fare such as barbequed spare ribs or roast lamb.

2005 Magana Dignus, Navarra DO

Grown close to Spain’s rioja region, this is a wine made from grape vines in some cases more than 30 years in age, and that foundation shows in this blend of 50 percent Tempranillo, 25 percent Cabernet Sauvignon and 25 percent Merlot. The Magana Dignus is grown in a unique microclimate that makes darker, beefier wines than others grown in Navarra.  It is a complex wine with spicy, cherry and dark berry fragrances and succulent, fruit-forward berry flavors.  Its nose is intense and bright with a bit of jam.  In the mouth, it’s silky with good quality tannins and a wonderful long, clean finish. Again, we have a voluptuous Spanish wine that is ready for your hearty appetizers as much as your tournedos of venison.

Westward Wine

Good wine grapes need to struggle.  It’s not only what makes them strong and enduring; it transforms them into fabulous wines.  In Washington State, with its cooler climate, but desert-like land east of the Cascade Mountain range, grapes have been put through the paces, resulting in a relatively burgeoning wine region with great expectations.

This month, I was one of 40 wine sellers selected for the Washington State Wine Commission’s “road trip,” where folks like myself got a five-day, hands-on experience in the four of the nine major AVA wine regions at their busiest time of year: harvest time.  My conclusion at the end of the trip? Washington is producing remarkable wines without the clamor and price of New World and Old World equivalents.  If you haven’t thought about selecting a Washington State wine in the past, don’t worry—they’re only getting better.

A short history

In the wine business, 30-year-old grape vines are but children only beginning to show who they are.  That’s why when people look at the remarkable quality of Washington State wines, the quick revelation is that this industry, of not more than 30 years, is expected to improve significantly. And, did I mention that it’s already impressive? Much like the sweet, innocent Napa of the ‘70s, Washington State’s lack of commercialization and quaint undiscovered gem quality will likely vanish soon.

Washington State is the nation’s second largest wine producer.  Since 1981 when the Commission started tracking industry development there, it’s gone from 19 wineries to more than 650. Its wine production has grown 100 percent where they now produce more than 20 million gallons of wine each year.  And the winemakers are focused on keeping their livelihood alive by employing environmentally sustainable practices that seem only to enhance wine quality.

After seeing first hand the special geography they have for their vines, I appreciate the reason for this commitment.  Washington State grapes are blessed with a shorter, cooler growing season that is rich in sun and short on water.  And though its desert-like qualities might prove too drought-like at times, they are also fortunate to have tap-able water sources in the ubiquitous mountain rivers and underground aquifers.  The limited moisture and loose, sandy soil keep fungal disease and pests like phylloxera at bay, and the significant temperature variance between night and day helps also produce a balanced grape, in terms of its sugar content.

Immersed in great wine

From my limited time in the midst of grape picking and crushing, I gleaned that Washington winemakers are focusing on Cabernet, Merlot and Syrah in the red varietals, and Riesling, Chardonnay and Sauvignon Blanc in the whites.  However, the commission says winemakers are producing more than 30 different varietals there.

From our first day, the Road Trip gang embarked on a wine tasting at the Space Needle to provide an overview before we visited wine country.  From there, we flew to the Tri-city area to begin an intense immersion into Washington wine.  From 6 a.m. to at least 11 p.m. each day we were talking with winemakers, picking and sorting grapes, testing vineyard soil, helping with an assortment of other winemaking processes for this time of year, and – of course – tasting the wine.

However, what likely made the experience most special was the interaction with the winemakers.  At Buty Vineyards in Walla Walla, I got to talk with Caleb Foster, the owner and winemaker there since 2000.  His focus on a small production, high-quality winery has resulted in impressive Syrah and Chardonnay.  Unfortunately, his wine – a remarkable quality at an equally remarkable low price – is not available in Illinois yet.

Set on a corner of Red Mountain at Terra Blanca Vineyards, I tasted some of the most amazing Syrah and Cabernets among at least six vertical tastings that showed what a difference a year makes.  Even more stunning than the wine was the view of this luscious vineyard against such a majestic mountainside – likely the most beautiful winery I visited.

And while Washington State boasts the same latitude as Bordeaux and Burgundy, France, it was a little bit of Italy we found in DeLille Cellars, where we finished our expedition with an enormous party at its Italian-style villa.

Of course, another one of the benefits to a tour such as this one is the regional food that accompanies any wine tasting. Sweet, juicy Walla Walla onions were everywhere, even the local taco truck that happened by one day with beers and chicken or beef tacos were topped with cheese and Walla Walla onions.

There are few places in the world where you can count on a sunny day, but in this part of Washington State, that is the case, which made our tour extra nice.  For

the grapes, the dry sunny summer provides an understandable struggle, but the wines prove it is just the right place for a wine industry to grow.

Taste and Buy Opportunity Brought to You by Hinsdale Wine Shop & Pure Wine Co.

- Julia Child, Chef

Everyone likes being part of a secret. And maybe that’s why the dinner that we held about a week ago at Topaz featuring an assortment of Jim and Mary Dierberg’s wines was such a hit. Sure, our event was publicized, and the restaurant is known to be one of the best in our area, but the wines—these were well-reviewed wines that have surprisingly not gotten a lot of press. So, it was a real treat to not only taste the wines, but to do so with the winery owners and their winemaker, Nick de Luca.

Host: Hinsdale Wine Shop

Date: Thursday, April 23, 2009

Time: 5:30pm – 9:30pm

Location: Hinsdale Wine Shop

Street: 12 E. Hinsdale Avenue

City/Town: Hinsdale, IL

Description: Meet legendary winemaker Gary Pisoni at the Hinsdale Wine Shop. He will be here for a meet and greet, tasting, autograph signing and more.

This man is a superstar!

Come taste:

• 2007 Lucia Pinot Noir Garys’ Vineyard
• 2007 Lucia Pinot Noir Santa Lucia Highlands
• 2007 Lucia Chardonnay SLH
• 2008 Rose of Pinot Noir SLH

Day One (February 8, 2009) & Day Two (February 9, 2009)

If there was such a thing as a time machine in winemaking, so many of us Napa lovers would travel back about 30 years and visit Napa Valley before the enormous tour groups took hold and wine tourism became big business for that region.

Short of a time machine, what one can do –