Issue link: https://digital.copcomm.com/i/326040
84 / the tasting panel / june 2014 W ente Family Estates is recognized as a trailblazer in American winemaking. The Wente Clone is, of course, a staple in the lexicon of stateside Chardonnay. So, with a visit to meet Chicago's top sommeliers in April— on an appropriately blustery day in the Windy City—the family's Fifth Generation Winemaker, Karl Wente, presented his wines to the city's top buyers. It's worth noting that, while a number of these purveyors must find the perfect steak pairing for local carnivores, not a one simply follows the herd into the same old paddock of pairings. Steak notwithstanding, Chicago has some of the most groundbreaking cuisine in the country, and the Wente Family Estates portfolio, known for history and lauded by many Chicago somms for its versatility, is an ideal pairing with this market. "I am a flavor farmer and a texture farmer," Karl told the audience assembled for a three- course luncheon at the Omni Chicago Hotel's 676 Restaurant, overlooking the wind-swept Magnificent Mile. "We're descendants of a German farming family, and our wines reflect the stewardship of the land." With eight wines set before them to taste, the "sweet 16" somms of Chicago had a helping of extra homework for lunch: Choose a wine that best fit the luncheon, and pair it yet again with a standout dish at their respective restaurants. Needless to say, the wines of the Wente family received wide acclaim throughout the tasting, from the bright Chardonnays through the deep red blend and structured Cabernets. Nearly every one of the decorated wine buyers assembled was spellbound by something. A zephyr from the Livermore Valley is now breez- ing through the Windy City. Miranda Elliot, Beverage Director, Les Nomades; Joseph Davey, Corporate Beverage Director, Eddie Merlot's; Jon McDaniel, Sommelier, The Gage/Henri; and Rachel Driver Speckan, Wine Education Director and Beverage Director, City Winery. At the 676 Restaurant at the Omni Chicago Hotel, Georgian Bay salmon served on a bed of smoked white bean, cauliflower and black garlic. by Tom Caestecker, Jr. / photos by Jill Tiongco WENTE FAMILY ESTATES BRINGS CHICAGO'S TOP SOMMS TOGETHER A Perfect Pairing TP0614_072-101.indd 84 5/23/14 9:38 PM