Antioch Fine Wine & Liquors

Drinking In The Basement At Disney

2011-04-06T14:30:00Z

Bryan and I traveled to Disneyworld and did the Epcot World Showcase Wine Walk - check it out here.

Drinking In the Basement Episode 6 - Box Wines

2011-03-23T15:39:00Z

That's right - the battle of the boxes. Check it out here.

Drinking In The Basement Episode 5 - Irish Cream

2011-03-15T14:53:00Z

A great episode for St. Patrick's Day - click this link. Enjoy!!!

Drinking In The Basement Episodes 3 & 4

2011-03-12T15:57:00Z

You can find the newest episodes here.

Episode 3 is on how to taste wine.

Episode 4 is on Irish Whiskey for St. Patrick's Day.

Enjoy!!!!

Drinking In The Basement, Episode 2

2011-02-23T19:48:00Z

Click on this link to view the second episode of Drinking In The Basement as we taste Buffalo Trace Bourbon.

And Click on to join our Facebook Page.

Drinking In The Basement Episode 1

2011-02-07T03:35:00Z

The first episode of our new video segment, Drinking In The Basement is now ready for viewing. To see it, please click on Drinking In The Basement, Episode 1.

Pig's Nose and Sheep Dip Scotch

2011-01-18T21:03:00Z

We are thinking about adding videos. So, this is a test from one of our tastings - the link is to a youtube posting of a video on the above Scotches - Click here .
. Enjoy!!!!

Adam

Montes Folly

2011-01-05T19:47:00Z

We recently had a couple great closeouts - Montes M, and Montes Folly. I had the M before and it was wonderful (and even better at $39 rather than $80). I re-tried the Folly recently at a friend's house while we watched the Rose Bowl (rooting for Wisconsin - I'm an Illinois fan, so why not a fellow Big 10 team). Real nice, well balanced wine with plum and raspberry. It is, of course, Montes' premiere Syrah. And it is definitely premiere. I wish we had more - again at $39/bottle, rather than $80.

You just have to watch our closeouts for items like this. We still have some Provenance Beckstoffer To Kalon Cabernet. It is also less than 1/2 price at $39.99 - $400/case. Now is the time and it can be aged for several more years.

And best of all, Wisconsin may not have won, but they did cover.

Adam

Beaujolais Nouveau

2010-11-22T20:43:00Z

The holiday season has arrived with the Beaujolais Nouveau. Released the 3rd Thursday of November every year, this wine is simple. That doesn't mean bad - just simple. Fruit, fruit and more fruit. But, it is meant to be drunk young, so it is as expected. Interesting that we have not really liked the Duboeuf and preferred Drouhin. This year, I preferred the Duboeuf. Larry and still still liked the Drouhin more, but agreed that the gap has een closed. Also interesting, we tried the 2009 Duoeuf (which should have been gone by now) and it was surprisingly good. Can't believe it lasted a year and it was probably better now than when released. I guess until you open the bottle, you never know what you are gonna get.

Have a great Thanksgiving!!!

Adam

Spirit Tasting

2010-11-10T21:47:00Z

A great time was had by all at our Spirit Tasting last week - at least it seemed so. Even with construction, we were packed. The best seller was the Cafe Boheme Coffee Cream Liqueur. I must say that I have to take everyone's word for it on this one, since I am not a coffee drinker. However, it is certainly a nice alternative to Kahlua and you save $$$. The other big winners were Dooley's Toffee Liqueur - this one I really do like. How can you not like Toffee? Also the Rumchata Rum Cream - which I also enjoyed - some great Vanilla flavors - at least for me. Finally, the Knot Irish Whiskey also did great. I'd highly recommend you try this if you enjoy Whiskey. Other winners, in my book, are the Cabin Fever Maple Whiskey (different and enjoyable) and the Stranahan's Colorado Whiskey - this can hang with even the best Bourbons.

Hope all who attended enjoyed themselves. If you have time, tell us what your favorites were.

Cheers.

Adam

Spirit Tasting

2010-11-03T15:41:00Z

This week it is all about the Spirit's Tasting!!! We will have plenty of liquor for sampling, with a focus on whiskey or whisky...depending on where it is from. I will post more details on specific items next week...as I need to do some more tasting myself. Check out the full list at www.antiochwine.com We will also have the top 10 sellers from our recent fall wine tasting and MORE!!!

Hope to see you there.

Adam

I am back

2010-10-27T19:23:00Z

The best thing about a blog is that it is always there when you want to come back to it. Sorry I haven't posted anything in a while. My wife and I went with some friends to Mambo Italiano in Vernon Hills off Butterfield Road north of 60. The food was very good - I would recommend the place. Tony also loves it - when he worked in Mundelein, he would go often. Anyway, I had the Fruitti di Mare (linguini noodles, red sauce, shrimp, mussels, calamari and other stuff). We had a bottle of Ferrari Carano Siena - which we don't even carry in the store. I thought it was a solid wine for $48 in a restaurant and it went well with the meal. I really wanted to bring my own wine with me, but they don't have a corkage policy so no dice. I wanted to bring a couple wines we just got in from Montes in Chile - one is called Alpha M (Cabernet blend) and the other is called Folly (100% Syrah). The M is much more well known. Deep nose, intense fruit and plenty of black currant. Really a wonderful wine - it received 95 points from the Wine Spectator. We have maybe 3 cases left at $39.99/bottle (a steal as this is a $90 wine). The Folly was just as good. It was fresh, crisp and clean with black cherries and a minerality to it. We have about 10 cases of this left. It received 94 points and also is a $90 wine, which we are selling for $39.99. If you want some of this, call soon - I can't imagine they last a week.

Adam

Summer Tent Event

2010-07-14T15:52:00Z

The Tasting Table

As I mentioned last week, we have our largest summer tasting coming on July 24^th from 1-5pm. It is a great opportunity for you to try the Six S’s of tasting to see what you like. Here are some of the highlights that you will not want to miss:

Spirits

Cabin Fever Maple Whisky – A three year barrel aged whiskey which we are bringing in for the tasting. Made in New England, you can really taste the maple here, along with caramel and butterscotch hints. A very different style of Whisky!!!

El Dorado 15 year Rum – Made in Guyana, this blend of rums at least 15 years old, are matured in oak casks in a perfect location - within six degrees of the equator on the tropical north coast of South America. Really one of the finest rums I have tasted.

Pie Liqueurs – Travis Hasse produces both an apple and cherry pie liqueur. The Apple has notes of Cinnamon, while the Cherry is a fine marriage of Maraschino and Vanilla flavors. There are also some creative drink recipes for both products.

We will also have Gentleman Jack and Woodford Reserve here to engrave your bottles.

Wines

Conundrum – I discussed this wine briefly a couple weeks ago when reviewing Caymus wines. Concentrated, rich fruit and sweet oak give this wine layers of flavor and complexity. One of my all-time favorite white wines and great for summer!!!

Enkidu Diener Ranch Petite Sirah – A full bodied wine with black pepper notes and plum and licorice hints. The finish just goes on and on. A great wine with grilled meats.

Mer Soleil Chardonnay – A fantastic example of what Chardonnay should be – buttery with ripe tropical fruit aromas and hints of honeysuckle and butterscotch.

Guigal Cotes du Rhone – The classic French Rhone blend of Grenache, Syrah and Mouvedre grapes, this wine is full with a long finish and plenty of elegance. It was also served at my wedding, but not this vintage (it was 17 years ago).

La Posta Pinot Noir – An easy to drink Pinot Noir from Argentina. Medium bodied with layers of bing cherries, this wine would pair great with lamb or grilled salmon.

Cortijo Rioja Red - A blend of Tempranillo and Garnacha fermented and aged in stainless steel. Cherry, black raspberry, and earth on the nose with a rich, full-flavored finish.

Beers

Pink Killer – A white top fermented beer. Definitely for the fans of beers with fruit aromas and flavors. Hints of pink grapefruit.

Goose Island Fleur – Always highly rated in the beer press. A tart and fruity Belgian style ale, floral, yet wild.

Abita Purple Haze – A friend of mine from Lousiana loves this beer from outside New Orleans. The Purple Haze is a crisp, American style wheat beer with raspberry puree added after filtration. Give it a try!!!

Delerium Tremens & Nocturnum – The Tremens is a Beglian Golden Ale, which is creamy and light with a fruity, cherry aftertaste. The Nocturnum is a Dark Ale, which is full of raisins, chocolate and aniseed. A very long finish and hoppy aftertaste. Our beer manager Rick loves these beers!!!

Hot Dogs – Tony will be on the grill all afternoon – or until we run out.

This is just a small sampling of all the items you will be able to taste as we will have over 40 beers, 50 wines and several spirits. This is a great way to see what you like, and what you don’t. So, hopefully we’ll see you 1-5pm on Saturday the 24^th for the best Summer Tasting in Lake County. More information is available at www.antiochwine.com.

The King of Hearts says I am again out of space, so I guess I have come to the end and it is time to stop. Cheers!!!

July 4th

2010-06-30T16:01:00Z

July 4th

I probably don’t need to review the history of Independence Day. Pretty self-explanatory. So, what to discuss this week? Some great ideas for your 4^th of July party!!!

Anchor Liberty Ale – First introduced in 1975, this beer is made with top-fermenting yeasts and possesses Champagne-like bubbles. Carmel and citrus flavors with a hint of bitterness.

Rogue American Amber Ale - Tawny in color, with a coffee aroma, tight head and a delicate roasted malt accent. Generous use of hops and a smooth finish.

Angioletta Moscato – This Moscato or Muscat wine is perfect for the heat of the 4^th and is under $9 per bottle. Nice citrus and sweetness and very refreshing on what we hope is a hot day – enough rain already.

Now for some mixed drinks:

Fire Crackers

   1 1/2 oz Tequila – ask us for a suggestion.
    Cracked ice
    Tonic water
    Lime wedge

Pour tequila over the ice in a highball glass. Fill with tonic. Stir and garnish with lime wedge

Star Spangled Jello Shooters

      4 c Package Jello
      2 c Boiling water
      2 c Liquor – you may use grain alcohol like Everclear or vodka.

Dissolve the Jello in the boiling water and let it cool. Add the liquor. Pour about 1/8 to 1/4 cup into little paper or plastic cups (we have plastic) and chill. Squeeze the whole cupful into your mouth.

Skip and Go Naked

Fill a tall glass with ice. Add 2oz. Gin (maybe New Amsterdam or Seagrams). Fill with Orange Juice or Sour Mix leaving ½ inch on top. Float Beer on top. Garnish with Orange.

Maker’s Mark Bourbon Dogs

1 package of Lil Smokies
1 small onion chopped
1 cup Catsup
1/4 cup Makers Mark
1/2 cup Brown Sugar
1/4 cup Water

In a saucepan, heat all ingredients except Smokies. When boiling, add Smokies. Let cook 15-20 minutes.

Once more, out of space, so it is time to stop. Everyone have a happy and safe 4^th of July and stop in to see us for all your party needs. Cheers!!!

Napa

2010-06-23T20:47:00Z

Napa Valley

This week we will spend our time in the good old USA and discuss what has been described as the heart and soul of the California Wine Industry – Napa Valley. Napa has more wineries than any other county and they produce more wines, both in quantity and variety, than anywhere in North America. It all started when a trapper named George Yount planted some Mission vines from a Sonoma Vineyard (hard to believe now that Sonoma was planted first) in 1838 wishing to make a little wine for himself. Within six years, he was harvesting an annual average of 200 gallons. In 1859, Samuel Brannan, a former Mormon and a millionaire, purchased 3 square miles of land and planted various European grape varieties. Within 20 years, there would be over 18,000 acres of vines cultivated, more than half what is currently planted and almost twice what is produced in nearby Mendocino today.

Napa starts from the San Francisco Bay and runs approximately 34 miles north and west to Mt. St. Helena. Sonoma Valley sits to the west and Lake Berryessa to the east. The area’s climate ranges from cool near the Bay to warm in the north. The area produces some of the finest Chardonnay and Cabernet in the world.

Here are some of my favorites:

Caymus Cabernet – This wine is very dark and intense with nice blackberry flavors and some coffee overtones. I would call this one dense and chewy with a finish that is just right. Drink now, but this should be wonderful for a decade to come. Though not from Napa, they also make a wonderful white blend for the summer called Conundrum.

Duckhorn Vineyards – Their Sauvignon Blanc is blended with about 1/4 Semillon. Nice grapefruit and lemon - but this is really no "deck" wine. It begs for food. I can only imagine that it was perfect with the Seafood Stew served at President Obama's Inauguration lunch. Alas, I was not invited. Their Merlots are full, robust wines, which I would not mind aging and would recommend to even the dedicated Cabernet drinker.

Dominus – Christian Moueix from Chateau Petrus (famous French Bordeaux) joined with the daughters of John Daniel to produce this massive Bordeaux like blend from the Napanook vineyard. One of Napa’s finest blends.

Viader – Another of Napa’s finest Bordeaux style blends. Deep and concentrated from grapes grown on Howell Mountain.

Once more, out of space, so it is time to stop. Hope everyone had a wonderful Father’s Day, and next week it is on to the 4^th of July. Cheers!!!

Father's Day Gifts

2010-06-21T15:31:00Z

Father’s Day

It is hard to believe that Father’s Day is right around the corner. Blink and it will be Fourth of July. Today, I have some suggestions for Father’s Day Gifts:

Jack Daniels Single Barrel – Many of you have probably seen the Forest Gump movie where Forrest’s momma says “life is like a box of chocolates, never know what you’re going to get.” Well, the same can be said for Jack Daniels Single Barrel. No two barrels occupy the same space in the barrelhouse, so no two taste alike. Some may have more vanilla or caramel, others may have a more toasty flavor. In my opinion, unlike some chocolate fillings, every bottle is still excellent.

Bushmill’s 1608 Anniversary Irish Whisky – In 1608, King James I granted Bushmills an official license to distill, and this Whisky was developed in 2008 to commemorate that act. This is a blend of malts, some aged in Spanish Sherry Casks and some in American Oak. The result has a toffee-like smoothness with vanilla, honey and dried fruit notes. And, this is now an absolutely great price.

Crown Royal Cask 16 – Cask 16 is a blend of over fifty individually aged whiskies in 12 year old cognac barrels. These barrels are made of oak from the famous Limousin in France. The whiskies are designed to have a cognac type of finish with notes of rye, grain, and fruit

Rogues Dad’s Little Helper – A great beer with hot and spicy foods. It has a very sweet malty aroma and very little bitterness. This is not your Dad’s malt liquor, but your Dad might like this malt liquor.

Stone Arrogant Bastard Ale – An arrogant beer with an arrogant slogan, but might be perfect for your Dad. Smooth, balanced and toasty, this beer is a beast. They make an oaked version as well, which is even more arrogant.

Orrin Swift The Prisoner – This is one of my favorite red wines. It has a deep garnet color with tons of berry and cherry on the nose (smell – remember the S’s of tasting). Long finish with ripe tannins. This is a red blend of predominately Zinfandel and Cabernet Sauvignon, with Syrah, Petite Sirah, Charbono and Grenache as well.

Vinturi Aerator – If you don’t have time to open your wines a little while before drinking them – this “breathing” adds air to the wine and allows to the flavors to open up – then the Vinturi is a great answer. Pour the wine through the device to release the wine’s best flavors.

Once more, out of space, so it is time to stop. If you still have questions or are looking for the perfect gift, stop in and see me. And all of you Fathers, have a great day. Cheers!!!

Questions?

2010-06-09T14:48:00Z

Questions, Anyone?

School is now out for summer – at least for my kids. So, why not celebrate the end of school with a questions/answer session. I polled our staff for some interesting/helpful questions which have been asked of them in their retail careers. Here are some of them:

How do they get the pear in the bottle?

I am sure many of you have seen the pear liqueurs with the whole pears in the glass bottles. It would seem impossible to squeeze the pear in the small opening. Well, the answer is fairly simple. When the pear tree starts to bloom, the bottle is positioned on the branch so that the bloom grows within the bottle – the brandy, liqueur or wine is added later. It must be quite a scene seeing what looks like a bottle tree!!!

Which is the “real” absinthe?

True absinthe was banned in the USA in 1912. In 2007, Lucid Absinthe, became the first approved “genuine” absinthe since the 1912 ban. We now carry several “genuine” brands, including our best seller, Mythe, and one made locally in Lake Bluff by North Shore Distillery called Sirene. They are all “real” absinthe.

What does proof mean?

Proof is simply a measure of how much alcohol is contained in an alcoholic beverage. In the USA, proof is defined as twice the percentage of alcohol by volume. Thus, something that is 80 proof (which is standard across many products) is 40% alcohol. Interestingly, in the United Kingdom, proof is defined as 7/4 the percentage of alcohol by volume. So, be careful when drinking there, as a product may contain more alcohol than you realize.

How many servings in a ½ barrel?

This is a very popular question during the summer months. There are approximately 170 12 oz. servings in a ½ barrel of beer. This translates to roughly 7 cases of 24 pack beer. Imported barrels are slightly smaller than domestic barrels. A popular follow up question is “how many servings in a ¼ barrel?” It is half the size of a ½ barrel, so the answer is 85. Then, we usually get the question, how many people will that serve? Unfortunately, that all depends on how much your group drinks - so we usually have a few follow up questions of our own. And, there is no full barrel – has not existed since prohibition.

What is Malbec?

This has become a popular wine question as its popularity has grown. It is a grape used in making red wine. Historically known as one of six grapes allowed in the blend of red Bordeaux, it is known for its robustness. It has increasingly became celebrated and grown in Argentina, but is being grown around the world now.

Well, I have once again reached the end and it is time to stop. Cheers and if you have any questions you would like answered, feel free to ask.

Beer Season

2010-06-02T16:33:00Z

Beer Season

I hope that everyone had a great Memorial Day. We now enter our “summer” season, which means boating on the chain and drinking beer (of course, not for the driver of the boat). Beer is the most widely consumed alcoholic beverage, and I read that it is third to water and tea in terms of total beverage consumption. It is also one of the oldest – some dating it back to 9000 BC.

Beer is made by converting a starch, usually grain such as barley, into a sugary liquid called Wort. The Wort is converted to beer in a fermentation process using yeast. The number of ingredients used to make beer is fairly limited (which is why home brewing is so popular). They include the following, each of which is important in imparting the flavors of a particular beer: 1. Water – Beer is mostly water. Certain mineral compositions in the water will give beers their regional characteristics. For example, the hard water of Dublin is suited to making stouts such as Guinness. 2. Starch source – Usually malted grain, the different roasting times and temperatures will produce different colors of malt from the same grain. Darker malts produce darker beers. 3. Hops – The hops provide the major portion of a beer’s taste. They contribute a bitter component to the sweetness of the malt as well as floral, citrus and herbal aromas. 4. Yeast – the microorganism that ferments the beer.

You might now ask what is the difference between ales and lagers? The answer is in the yeast. Ale is made with top-fermenting yeast. They ferment at higher temperatures and thus more quickly than lagers. The result is a beer with slightly fruity compositions - apples, pears, pineapples, bananas or plums to name a few. Ales usually have sweeter, fuller bodies than lagers. Lagers are made with cool, bottom fermenting yeasts. The name lager comes from the German lagern for "to store," as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. This results in a “cleaner” tasting beer. Pale lagers are the most commonly consumed beers in the world.

If you would like to try the varied styles of beers, we will be holding our “Summer Tent Event” on July 24^th, 2010 between 1 and 5 pm. We will have all kinds of beer outside in a Tent (well, really under a Canopy), as well as wines and liquors for tasting inside the store. Always a fun time!!!

Well, I have once again reached the end and it is time to stop. Cheers and hello Summer!!!

Memorial Day

2010-05-26T14:51:00Z

Memorial Day

Memorial Day and the traditional start of the summer season approaches this week. Historically, Memorial Day commemorates U.S. men and women who have died while in the military service. Thanks to all those who have served our country.

I thought it would be fun to poll our staff and give you some insight into what we would be drinking this weekend – so here they are, in no particular order.

Larry (General Manager) will be drinking Big Sky Summer Honey and margaritas. The Summer Honey is light and light bodied and made with Montana honey. It is a great choice for what should be a hot weekend. Larry plans on using the Sauza pre-mixed margaritas, but he adds his own twist with some Grand Marnier and a splash of Fresca for a little bit of citrus. Rick (Beer Manager) plans on following Larry’s lead.

Tony (Liquor Manager) plans on drinking either some Dogfish Head Palo Santo Marron or Blue Moon Honey. The Dogfish Head is a brown ale aged in Palo Santo wood from Paraguay. The beer is 12% alcohol, and highly roasted with sweet smells of vanilla. As Tony says, it is delicious.

Steve (Wine Manager) will be drinking Perfum de Vi Blanc and Buffalo Trace Bourbon. We buy the Buffalo Trace by the barrel, picking our favorite from a sampling of barrels. There is very little that matches Buffalo Trace as an everyday bourbon – sweet vanilla and caramel notes. The Perfum de Vi Blanc is a blend of Macabeo and Muscat grapes, making it an excellent, crisp choice for a hot day.

Sandy (Lead Cashier) will be drinking a Rhone Style blend red wine, with Grenache, Syrah and Mourvedre. Must have hitched a ride with us on the way back from France.

Adam (Writer?) will be drinking a Screwdriver made with Pinnacle Whipped Vodka. I just tried this product (also from France) about a week ago and really enjoyed the blend of whipped cream flavor on the vodka with the citrus from the orange juice. We were also presented a bacon flavored vodka. No, I am not kidding – and we did not buy it.

Linda (Front Manager) will be drinking Miller Lite. I guess that means that we have come to the end and it is time to stop. Cheers and have a great Memorial Day weekend!!!

Adam

Champagne

2010-05-14T15:19:00Z

Taken from Content provided to News Sun

Vive la France – Part Deux!!

We’ll stay in France another week to avoid the ash cloud (OK, the ash cloud has dispersed, but who wouldn’t want to spend another week tasting French wines). However, we will move to Champagne and sparkling wines. As with all French wines, the use of the word Champagne is highly regulated in Europe. Only true Champagne (coming from grapes grown in Champagne, France) may be sold under the name “Champagne.” However, the U.S. does not adhere to these regulations and, thus, many of its sparkling wines are designated Champagne.

The champagne-making technique is essentially a second fermentation in the bottle in which the wine is subsequently sold. This adds the “sparkle.” While the French support the “myth” that the Benedictine monk Dom Perignon invented Champagne in the late 1690s, there is little evidence to support this theory. However, it does appear that sparkling wines became mainstream around the late 1600s. Prior to that time, any effervescence was considered a fault in the wine.

One of the most interesting conundrums with regard to sparkling wines is the oft-asked question – “which is drier, brut or extra dry?” The answer is completely counter-intuitive. Brut is the drier style of champagne, extra dry in this instance means “not as dry.” If you are looking for a sweeter style, try a demi-sec. Asti Spumante, which uses the Moscato grape, is another sweet alternative. Asti is the place where the grapes are grown in Italy. If not Asti, the sparkling wine will simply be designated Spumante, and is generally less expensive than its Asti conterpart.

A few more sparkling wine terms that may come in handy: Bland de Blanc means “white of whites” and is produces entirely from Chardonnay grapes. These tend to age well. Blanc de Noir means “white of blacks” and are made entirely from black grapes – either Pinot Noir or Pinot Meunier. Rose sparkling wines are produced by macerating the skins and juice to extract pigments.

A few tidbits and fun facts: 1. There are 250 million bubbles in a bottle of Champagne; 2. The pressure inside a Champagne bottle is the same as that inside a double-decker bus tire; and 3. There are more than 12,500 different brands of Champagne (try them all!!!). I think we have once again come to the end and it is time to stop. If you have any questions, feel free to ask me or your local wine shop. Cheers!!!