Rest in Peace, Buckwheat Zydeco

The City Winery family is saddened to hear of the passing of Buckwheat Zydeco this weekend.

We were honored to have the “ambassador of zydeco music” perform here at City Winery NYC, as well as in Chicago and Nashville.

We’ll miss you, Buckwheat!

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Tyrone Wells Cellar Session and 10.2 & 10.4 Show!

Tyrone Wells recorded a One on One Cellar Session a few years back and blew us away with this live version of “Running Around In My Dreams!” He will be performing here at City Winery for two nights next week (10.2 & 10.4)! Make sure you grab a ticket here to hear his incredible vocals and songs!

Glenmorangie Scotch Tasting presented by Midtown Corkdorks

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Join us at City Winery Nashville on Monday, September 26 at 6:00PM for a Glenmorangie Scotch Tasting presented by Midtown Corkdorks led by Glenmorange Ambassador Clarke Boyer!  Click here to purchase your tickets.

An expert in the industry, Clarke Boyer is the Glenmorangie Brand Ambassador for the Southeast region. While earning his BA at the University of Denver, Clarke began his 15 year career within the spirits industry as a bartender. After taking a 500-mile cycle tour throughout Scotland, Clarke began a 6 year tenure as a distiller and blender. Most recently, Clarke worked in market management with William Grant & Sons and Campari USA. A huge advocate for Scotland and single malt whisky, Clarke brings a breadth of knowledge to share with whisky novices and connoisseurs.

 

Course I
Beverage: Glenmorangie Original

Course II
Smoked Collard Greens, Raw Egg, Smoked Bacon, Pecorino Romano
Beverage: Glenmorangie Lasanta

Course III
Fresh Honeycomb and Cayenne Spiced Nut Mix
Beverage: Glenmorangie Quinta Ruban

Course IV
Black Fried Rice Pudding with Coconut, Chinease Five Spice Curry,
Head on Prawn, Lime, Cilantro
Beverage: Glenmorangie Nectar D’or

Course V
Bacon Wrapped Bleu Cheese Dates
Beverage: Glenmorangie 18YO

Course VI
Coffee, Chocolate Cobbler Biscuit with Mint Chantilly
Beverage: Glenmorangie Signet (Whiskey of the Year – International Whiskey Competition 2016)

Course VII
Ardbeg 10YO

Click here to purchase your tickets.

You Never Forget Your First Crush – My Introduction to Winemaking

Hello to all of the City Winery Chicago blog readers out there! My name is Dori, and I am the new marketing intern at City Winery Chicago. First of all, I want to thank you for taking the time to catch up on your City Winery news. We are glad to have you! Hopefully you’ll enjoy this post so much you’ll look out for next week’s as well. We will be getting blogs out a little more frequently in the next few months, so let us know if there is anything you’d like to hear about!

A fact you may not know about City Winery Chicago: we are the city’s first and only fully-operational winery. My first week on the job, I got to experience one of the coolest parts about working at a winery: grape delivery & crush. Part of our job as employees of City Winery is to be there for the delivery of these grapes, and we are actually the ones who sort and crush them! What a cool thing to see for someone like me, who has never been exposed to the winemaking world before. And now I’ve been assigned the task of letting you know all about how we make that delicious wine that you get to enjoy.

First off, fellow Bachelor/Bachelorette fans, I know what you might be thinking. When I walked into the winery on that Monday morning, the only image I had in my mind of grape crushing stemmed from the dates on The Bachelor/Bachelorette. Let me tell you (as if you didn’t already know), the standing-in-a-small-barrell-with-another-person-using-your-bare-feet method is not the most efficient (or sanitary). Therefore, you can assume, my grape-crushing knowledge coming into this was far from satisfactory.

To make sure you get the accurate information you deserve as dedicated wine-drinkers, I turned to one of our head winemaker here in Chicago, Robert Kowal. And here is what I learned:

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We receive about six to twelve shipments of grapes from various vineyards around the country throughout the year. Eighty to ninety percent of our grapes come from vineyards in California, but we also get them from places like Michigan, Washington, and Oregon. City Winery has contracts with each of these vineyards that spell out each party’s responsibilities. Each vineyard is responsible for the cultivation and quality of the grapes, however, our City Winery winemakers have a lot of say in how these grapes are grown. Things like sprays, fertilization, and most importantly – the pick date – are up to the discretion of City Winery’s winemakers.

Because our winemakers are busy making your wine back here in Chicago, they are unable to visit the vineyards and give their personal opinion on the grapes. To combat this, City Winery employs men and women in different regions around the country who we call ‘vineyard liaisons’. Vineyard liaisons are in charge of visiting the vineyards, and deciding when the grapes are ready to be picked and shipped (otherwise known as, the pick date). These men and women are so crucial to our business back here in Chicago, even though they do their work hundreds of miles away!

Once the date has arrived, the grapes are picked into bins, put onto pallets, and chilled in a truck or packing facility until they are shipped. It is our goal to have them transported as quickly as possible to ensure quality. The majority of the time, the grapes are delivered to us by trucks, but can also be brought to us by train. These shipments are shared among all of the City Winery locations. Because we are the most western location, we normally receive the shipments first. We take our allocated number of tons of grapes from the truck, and then let them go on to the next location, whether that be Nashville, Atlanta, or NYC.

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Once the grapes have arrived at City Winery Chicago, they are unloaded by members of our team. Our sorting crew, comprised of City Winery employees, gets to work right away sorting the grapes. Grapes are sorted first by separating whole clusters from individual berries. Underdeveloped grapes, and MOG (material other than grapes; stems, leaves etc.) are taken out and composted.

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The whole clusters are then put into a machine that separates the stem from the grapes. Sometimes, however, depending on what the winemaker decides, the stems are kept and become part of the wine. Now, don’t worry, this tactic is actually used to make more complex wines, not just to scare you. If winemakers do choose to keep the stems, they usually only make up only about ten percent of the actual drink! A small percentage, but it goes a long way in taste.

Once we have all of the good material (i.e. edible things…), huge forklifts move the grapes from their bins into the tanks. The material will sit in the tanks for 2-4 days in a cold soak; this begins the color and taste process without starting the fermentation process. Here, the juice will begin to soak out of the grapes naturally, but to get all that we can out of our grapes, we do a press run that removes the remaining liquid material after the cold soak period. When this is done, the wine is put into barrels, where we age it from anywhere between 8 and 24 months.

As a winery, our biggest priority is maintaining the highest quality of wine for our guests. Our greatest challenge, and thus where we exude our greatest care, is in transportation. We work hard to ensure that our grapes are transported as carefully and quickly as possible. Robert’s goal as winemaker at City Winery Chicago is to provide the “most complete, complex, satisfying drink” for our guests, and for those of you who have visited us before, we hope you agree with that. If you haven’t tried our wine yet, we hope that you will join us soon and be a witness to Robert and the rest of the winemaking team’s hard work!

As a winemaking outsider, I got to see the process from a whole new perspective. Watching the employees dedicate their weekend to sorting and crushing grapes showed me just how passionate this company is about giving you the best wine they can give. These employees are invested in City Winery way more than just a paycheck at the end of the week – they are here to serve you, our guests!

Knowing all that you do now about the winemaking process, it is only right that you come on in and test it out. Our restaurant is open from 11 a.m. to 2 p.m. and 5 p.m. to midnight daily, so join us while we make some delicious food to pair with your glass of wine. Exclusive wine and restaurant tours are offered daily at 3:30 and 4:30 PM, and hour-long tours are given every Sunday, all day beginning at 10:30 AM.

To learn about all of the awesome opportunities we have for you at our winery, like tastings, classes, and clubs, follow this link: http://www.citywinery.com/chicago/winemaking.html.

Don’t feel like coming in today? Purchase a bottle of wine from our website and have it shipped to you! We are so excited for you to experience City Winery Chicago.

Tour & Tasting

 

 

Dar Williams One on One Session & 9.22 – 9.24 Show

FINAL Cellar Session

Last year, Dar Williams sat down with us for a One on One show here at City Winery. Check out this amazing live performance of “Buzzer” and grab a ticket here to one of this week’s shows, where she’ll be celebrating Mortal City’s 20th anniversary in its entirety with special guests. The show will be running from 9.22 – 9.24.

 

 

The Legendary Eric Burdon at City Winery Chicago – 9/26 & 9/28

At City Winery, we are proud to host every artist that crosses our stage. We feel honored to be able to host these men and women as they fill your ears with the sounds that you love to hear – the reason you buy tickets with your hard-earned money and grace our venue with your presence and your singing voices.

When we get really lucky, we land an act that makes us jump out of our seats with excitement – and that is just what we did with this one! We are confident that this music legend will make you jump, too.

Said to be one of the most distinctive and soulful voices in Rock n’ Roll, Eric Burdon began his career in the coal-mining town of Newcastle, England. As American Blues and Jazz spread to other countries and continents, the Rock n’ Roll Blues band, the Animals, formed in 1962 with Burdon as lead singer. The Animals joined groups like the Rolling Stones, the Who, and the Beatles as the leading names of the British invasion in the US. With songs like “House of the Rising Sun”, Burdon brought the Animals into undeniable international fame.

Eric Burdon & The Animals Live at City Winery

At 71 years old, Burdon has not been slowed down. In 2012, singled out by Bruce Springsteen at the South by Southwest Festival in his keynote address, Burdon joined the Boss on stage, signaling somewhat of a new beginning for the music legend. Since then, Burdon released a four-song EP with the rock band, the Greenhornes, started working on his third book, and released his tenth studio album, “‘Til Your River Runs Dry”. Burdon has released more than 50 records in the 50 years since his career started with the Animals, has been a rock and roll Hall of Fame member since 1994, and named by Rolling Stones Magazine as one of the 100 greatest voices of all time.


With all that said, we are honored to be hosting Eric Burdon and the Animals on Monday, Sept. 26 and Wednesday, Sept. 28. It’s hard to pass up the chance to see a music legend, especially in the intimate environment that we provide at City Winery Chicago. Doors will open at 6 p.m., and the show begins at 8!

For more information about the shows and to purchase tickets, go to http://bit.ly/EricBurdonCWC. Have questions for our box office? Call (312) 733-WINE. We hope to see you soon!

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