The Gage Chicago – William Chris Vineyards in the City
By Patricia Ruiz
Texas wine-country came to Chicago on Friday, October 7, 2016, when William Chris Vineyards (WCV) brought a sampling of its best wines to The Gage Chicago. William Chris Vineyards, based in Hye, Texas, combines pride in family and community and nearly 40 years of winegrowing experience. Texas William Chris wines are now available at The Gage Chicago and Nico’s Osteria, and you should definitely check them out!
In a wine dinner crafted by The Gage Chicago’s Executive Chef Christopher Gawronski and sommelier Josh Raavel, William Chris Vineyards showed off a variety of wines impeccably paired with the chef’s creations. The dinner began with a crisp yet delicate Fried Shigoku Oyster. The oyster was served with the 2013 Blanc du Bois, a lightly sweet white blend with floral, citrus and pear notes. The single fried oyster, served in its shell, was a delicate opening to the event.
Next, a Peekytoe Crab Salad with cucumber, tomato, uni cream and sorrel was paired with WCV’s 2015 Vermentino. This white wine contained notes of kiwi, star fruit and lemon custard on the nose, and ended with freshly pulled basil and mint. The Vermentino was fermented in oak for 30% of its aging, stainless steel for the remaining 70%, and underwent a lees stirring process. Lees stirring is a unique method where dead yeast cells from the bottom of the barrel are stirred back into suspension for 7 months, resulting in a minerality and seashell quality in the wine.
As the dinner progressed, we were served Seared Marshal Islands Tuna, served on toasted brioche with huckleberry and mint, accompanied by WCV 2015 Cinsault Rosé. This dry rosé is made using the saignée technique, where during fermentation, a portion of the wine is drained off. This process creates two separate batches: one heavy concentration of grape skins and wine, and the saignée. The saignée is then fermented to create a rosé. This rosé, a pale pink hue with a peachy tint, tasted of fresh orange, strawberry, and raspberry, followed by closing notes of peach skins and sage.
Diners were subsequently treated to Boar Cassoulet with roasted boar tenderloin and bread crumbs, a decadent take on the traditional French bean stew. This course was paired with both the 2012 and 2013 vintages of William Chris’s Enchante. The winery owners presented their 2012 product with much pride, touting the exceptional 2012 growing season which resulted in an exceptional vintage. The red blend started with soft notes of vanilla, followed by nutmeg, clove, cinnamon and anise on the nose, finishing with blueberry and mulberry.
The cassoulet was followed by Grilled Venison with smoked potato puree, wilted swiss chard, and bordelaise with sides of creamed corn elotes and charred green beans with guanciale and lemon. This well-crafted dish was paired with WCV 2014 Lost Draw Malbec. This Malbec was made from grapes grown over limestone in the Texas high plains at roughly 3,300 feet elevation. These growing conditions rendered a more tannic and bare-bodied flavor profile than a typical Malbec. The highlighted flavors include blackberry and chile spice on the nose and salted caramel and ripe berries on the palate.
The dinner drew to a close with Buckwheat Panna Cotta with burnt citrus and cocoa nibs, paired with WCV Non-Vintage Fortified Roussanne. At 21.99% alcohol, this dessert wine was baked in neutral barrels and fortified with the finest brandy. Paired with the panna cotta, the Roussanne brought notes of stewed pears, apple jam, cinnamon and pecans to the palate.
For a taste of Texas wine country, visit The Gage Chicago, which is known for its wild game and fish. Sommelier Josh Raavel suggests pairing William Chris Vineyards wines with the roasted rack of elk, one of the restaurant’s signature dishes. The sausage board, which consists of herbed chicken and wild boar would also be a great combination. The Gage is located on Michigan Ave., across from Crown Fountain in Millennium Park and is open seven days a week for lunch and dinner. Reservations can be made on OpenTable.com.