August 20, 2015
FEATURED: Summer Sipping Primer 2015, Part 2: Rebel Reds
Lest we should let whites have all the fun this summer, we present you with part two of our Summer Sipping series: a roster of fun red grapes—some rare, some just a bit wacky, all unconventional provocateurs that are great for spicing up a wine list or a BBQ.
August 20, 2015
Cream's Barrel Aged Spirits Week 2015
We are back at it again this fall, but this time our love is directed towards the fine art of barrel aging spirits.
WOOD & WHISKEY SALON
Kick off Cream’s Barrel Aged Spirits Week 2015 by talking WOOD & WHISKEY with Lee Medoff.
How well do you know Lee Medoff of Bull Run Distilling Company?
Did you know that he has been producing alcohol (beer, wine and spirits) for 30+ years?
Did you know that he was a founding partner of House Spirits, which created Aviation Gin?
Did you know that he was the organizer and first president of the Oregon Distillers Guild and remains active especially on legislation?
Lee is bringing several new products for tasting, including a barrel aged vodka!
Monday, August 31, 2015 Salon, Seminar, Lecture, Tasting - whatever you’d like to call it - starts promptly at 3:30pm. @creamHQ: 1035 W. Lake St., 3rd Floor Chicago, IL 60607 RSVP to Tori@creamwine.com
Drinks to follow @TheBetty.
NOLA LOFT PARTY
The Old New Orleans Rum crew is coming to Chicago for our Barrel Aged Spirits Week. They are throwing down Tales of the Cocktail style, inviting the Chicago trade to a loft party in Bucktown with NOLA fare and aperitifs.
The Crew: Mike Kelly (Head Distiller), Maureen Tully (Distiller), Katie Darling (CEO), Phil MInissale (Sales Manager), and Grace Wilson (Communications)
We hope to see you there! Family members are welcome to come. We kindly ask that you rsvp to email@example.com with how many people you’ll be bringing. There is a capacity limit.
Tuesday, September 1st
Noon - 3pm
2605 W. Armitage Ave. Chicago, IL 60647
August 11, 2015
FEATURED: Riesling: Laser Beams and Rainbows
If ever there was a lone wolf of wine grapes, it would be Riesling. It doesn’t take kindly to strangers (you’ll rarely see it blended with other grapes) or invasive oak treatment. It can be sweet as pie or as bracingly nervous as a freshman on the first day of school. It has precision and power, yet delicate, seductive aromatics. It can transmit the characteristics of a vineyard site while still expressing its fundamental Riesling-ness. It’s one of the most flexible, food-friendly wines. Also even high-quality Rieslings generally cost much less—maybe double digits—than, for example, comparable Grand Cru wines from Burgundy (as Stuart Piggott put it in The Best White Wine on Earth: “It’s a special wine we can afford”). It’s unlike any other grape, and it’s no wonder somms routinely wax rhapsodic about it.