WBEZ | wine http://www.wbez.org/tags/wine Latest from WBEZ Chicago Public Radio en Where was Alpana Singh at 25? http://www.wbez.org/series/year-25/where-was-alpana-singh-25-105949 <p><p><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/25sing.jpg" title="" /></p><p><iframe frameborder="no" height="166" scrolling="no" src="https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F82210526&amp;color=ff6600&amp;auto_play=false&amp;show_artwork=false" width="100%"></iframe></p><p>2013 has already been a big year for Alpana Singh.&nbsp;</p><p>After a ten-year run as host of WTTW&#39;s restaurant review show <a href="http://checkplease.wttw.com/">Check, Please!</a>, Singh announced she would be <a href="http://interactive.wttw.com/about/pressroom/2013/01/23/alpana-singh-step-down-check-please-host-after-10-seasons">stepping </a>down to focus on other food and wine endeavors.</p><p>Singh is now master sommelier and proprietor of <a href="http://boardinghousechicago.com/dine/">The Boarding House</a>, a wine bar and restaurant in River North.</p><p>The Chicago Tribune recently gave it a <a href="http://www.chicagotribune.com/features/food/ct-dining-0307-vettel-boarding-house-20130307,0,3851586.column">two-star review</a>.&nbsp;</p><p>But before all that, she was a 25 year old, still fairly new to Chicago, working as a sommelier&nbsp;at the high-end restaurant Everest.&nbsp;</p><p>But 25 wasn&#39;t the easiest year for her, and it certainly wasn&#39;t her favorite.</p><p>When she wasn&#39;t serving wine at Everest, she was cramming for the master sommelier exam. And as she told WBEZ producer Lauren Chooljian, that was quite a task.</p><p>Lauren recently sat down with Alpana outside the loud, lively kitchen of The Boarding House.</p></p> Thu, 07 Mar 2013 09:43:00 -0600 http://www.wbez.org/series/year-25/where-was-alpana-singh-25-105949 The hosts of the 'How to Do Everything' podcast share some wisdom http://www.wbez.org/episode-segments/2012-02-09/hosts-how-do-everything-podcast-share-some-wisdom-96238 <img typeof="foaf:Image" src="http://llnw.wbez.org/segment/photo/2012-February/2012-02-09/020912 Seg D.jpg" alt="" /><p><p>The hosts of NPR's <em><a href="http://howtodoeverything.org/" target="_blank">How To Do Everything</a></em> podcast, <a href="http://howtodoeverything.org/moreinfo" target="_blank">Mike Danforth and Ian Chillag</a>, describe their show as part survival guide, part advice column. They take questions from listeners and find experts to answer them.</p><p>Danforth and Chillag joined <em>Eight Forty-Eight to </em>share some questionably-useful advice on how to fact check Super Bowl commercials and fake your way through a wine menu.</p></p> Thu, 09 Feb 2012 17:02:00 -0600 http://www.wbez.org/episode-segments/2012-02-09/hosts-how-do-everything-podcast-share-some-wisdom-96238 What's in that wine glass may not prevent aging after all http://www.wbez.org/story/2011-09-21/whats-wine-glass-may-not-prevent-aging-after-all-92279 <img typeof="foaf:Image" src="http://llnw.wbez.org/npr_story/photo/2011-September/2011-09-21/redwine_wide.jpg" alt="" /><p><p>If you've been counting on your daily dose of merlot to stave off mortality, you might want to consider Plan B.</p><p>The links between red wine and longevity aren't nearly as strong as they <a href="http://www.npr.org/templates/story/story.php?storyId=16727282">once seemed</a>, according to new <a href="http://www.nature.com/nature/journal/v477/n7365/full/477410a.html#/access">research</a> in the journal <em>Nature. </em> In fact, the research calls into question the whole mechanism used to explain wine's power to extend life.</p><p>Sorry, oenophiles.</p><p>This all has to do with some natural proteins called sirtuins. (That's pronounced sir-TWO-ins in American English, in case you're reading this out loud at a bar.) <a href="http://www.yeastgenome.org/VL-what_are_yeast.shtml">Yeast</a> carry a version. So do worms, mice, and people.</p><p>About ten years ago, scientists noticed that an extra helping of sirtuins seemed to help living things live longer. And there was some evidence that a substance in red wine called <a href="http://www.mayoclinic.com/health/red-wine/HB00089">resveratrol</a> could crank up sirtuin production.</p><p>Then, in 2006, a Harvard researcher named <a href="http://pathology.hms.harvard.edu/sinclair.htm">David Sinclair</a> reported that obese mice that got doses of resveratrol lived longer than fat mice who didn't — about 30 percent longer.</p><p>The study was published in <em>Nature </em>and<em> </em>reported by media around the world. The assumption was that what was good for fat mice would also be good for thin animals, or even people.</p><p>As a result, sales of red wine jumped and a biotechnology company founded by Sinclair and others to develop the substance as a drug became extremely valuable. In 2008, the drug company GlaxoSmithKline <a href="http://www.gsk.com/media/pressreleases/2008/2008_us_pressrelease_10038.htm">bought</a> Sinclair's company, Sirtris, for $720 million.</p><p>But over the years, some scientists had begun to question whether sirtuins really were the key to extending life. Some studies of sirtuins even suggested they didn't affect lifespan.</p><p>And this week, <em>Nature </em>published research that offers a strong rebuttal to the idea.</p><p>The centerpiece is a study by a team including <a href="David%20Gems">David Gems</a>, a geneticist who studies aging at University College London. The team attempted to replicate some of the early experiments with worms and fruit flies.</p><p>"We could create worms and flies with elevated levels of this sirtuin protein," Gems says. But, he adds, "They were not long-lived."</p><p>The reason that animals in the original studies lived longer, Gems says, is that they had genetic mutations that had nothing to do with sirtuins. And this puts the proteins in a very different light, he says.</p><p>"What this should do is act as a cap on the idea that they are important in the biology of aging," Gems says.</p><p>It also "blows apart" the idea that scientists have figured out the nature of aging, says <a href="http://sitemaker.umich.edu/pletcherlab/home">Scott Pletcher</a> a geneticist at the University of Michigan who wrote an article that accompanies the new Sirtuin research in <em>Nature.</em></p><p>Some of the researchers who did the early work on sirtuins disagree with that conclusion. But they concede that there were genetic changes in some of the animals in those early studies.</p><p>"One strain did have a problem and so we redid everything," says <a href="http://web.mit.edu/newsoffice/2009/profile-guarente-091509.html">Leonard Guarente</a> from MIT, who is on the science advisory board of Sirtris.</p><p>When that strain was removed from the results, Guarente says, sirtuins still produced a life-extending effect, but it was "in the 10 to 15 percent range rather than the 30 percent range."</p><p>People shouldn't give up on sirtuin drugs though — especially people who eat too much, or have a high-fat diet, Guarente says.</p><p>He says a primary goal of the research on sirtuins was to develop drugs that could prevent diseases associated with aging, like diabetes and heart disease. As a result, many of the experiments have looked at drugs that affect sirtuins in animals that are obese or eat a lot of fat.</p><p>And those studies show that sirtuin drugs do make a difference, Guarente says.</p><p>"We're treating diseases," he says. "We're not treating aging itself."</p><p>Other scientists agree that sirtuin drugs do show promise in preventing diseases in high-risk individuals. In theory, that could mean drugs that would let you eat fatty foods or get fat without putting your life at risk.</p><p>But it's unlikely that red wine will help by activating sirtuins.</p><p>The new research in <em>Nature </em>includes an experiment that tested the supposed active ingredient in red wine: Resveratrol. The researchers found that resveratrol had no effect on sirtuins.</p><p>We have no doubt we haven't reached the bottom of the bottle on this one.</p><div class="fullattribution">Copyright 2011 National Public Radio.</div></p> Wed, 21 Sep 2011 14:17:00 -0500 http://www.wbez.org/story/2011-09-21/whats-wine-glass-may-not-prevent-aging-after-all-92279 Friday Foodie Forecast: Chocolate dine, wine and swine http://www.wbez.org/blog/steve-dolinsky/2011-02-04/friday-foodie-forecast-chocolate-dine-wine-and-swine-81726 <img typeof="foaf:Image" src="http://llnw.wbez.org/wine-and-chocolate-fountains.jpg" alt="" /><p><p style="text-align: center;"><img src="http://llnw.wbez.org/blog/insert-image/2011-February/2011-02-03/wine-and-chocolate-fountains.jpg" title="" alt="" style="width: 371px; height: 556px;" /></p><p>Now that you&rsquo;ve dug yourself out of the snow, check out some sweet and savory pairings in the week ahead. &nbsp;Whether it's a meet-and-greet with celebrity chefs featuring charitable cocoa-inspired cuisine, or learning more about wine and pig pairings while indulging in chocolate-dipped bacon, there are plenty of enticing events on deck.</p><p><strong>Chocolate for a Cause</strong></p><p>Indulge your chocolate cravings without any of the guilt this Saturday, Feb. 5, as <a href="http://www.frenchpastryschool.com/">The French Pastry School's</a> scholarship foundation will hold its annual gala fundraiser, <a href="http://www.fortheloveofchocolatefoundation.org/">For the Love of Chocolate</a>, at the Chicago Merchandise Mart from 7 pm to 11 pm. Those who partake in the chocolate extravaganza will experience new sweet and savory delights in a feast of chocolate-inspired festivities including:</p><p><em>A Cocoa Cuisine</em> is one of the treats guests can enjoy as they dine on a complete dinner menu prepared by more than 50 celebrity chefs including Rick Bayless, Graham Elliott and Paul Kahan.</p><p><em>The Cocoa Sutra</em> will feature the sweet concoctions of a full chocolate bar, desserts and confections from pastry chefs and chocolatiers of Chicago and beyond. Guests can enjoy live music, belly dancing, body painting, live sugar and chocolate demonstrations showing gravity-defying edible sculptures.</p><p><em>Cocoa Candy Land</em>, where human candy canes, lollipops, jelly beans, and chocolate bars dance among the guests and cocoa cotton candy clouds drift over head, all while Marie Antoinette serves chocolate cake.</p><p>All proceeds support the <a href="http://www.fortheloveofchocolatefoundation.org/">For the Love of Chocolate Foundation</a>, which provides scholarships for qualified students in the full-time programs at The French Pastry School at City Colleges of Chicago. Additionally, reserve a room at the Holiday Inn Mart Plaza next door and receive a 25% discount on two tickets. Tickets to the black-tie event are $200 per person, and can be purchased by calling 312.726.2419. <a href="http://www.merchandisemart.com/">The Merchandise Mart</a> is located at 222 Merchandise Mart Plaza. For more details, visit <a href="http://www.fortheloveofchocolatefoundation.org/">www.fortheloveofchocolatefoundation.org</a>.</p><p><strong>Chocolate and Wine at Eno</strong></p><p>Chocolate is also the star subject at <a href="http://www.enowinerooms.com/">ENO</a> at the InterContinental Chicago this Monday, Feb. 7 at 7 pm, as the wine lounge hosts a&nbsp;<a href="http://www.enowinerooms.com/eno-versity/classes-events">ENO-Versity: </a><em><a href="http://www.enowinerooms.com/eno-versity/classes-events">Chocolate!</a></em> class pairing the two indulgences. Sip and swirl your way to improve your wine knowledge at this interactive and themed monthly class (with different themes running through April) which allows participants to gain a better understanding of a particular wine varietal or vintage. At tonight's class, guests can smell, taste and ask questions about their wine and chocolate experience. With most of the classes led by Senior Wine Director Scott Harney and Wine Director Shara Bauer, ENO-Versity: <em>Chocolate!</em> explores how unusual flavor combinations can actually bring opposite tastes together and make it work. Chocolates in the $25 class include a rosemary caramel and chocolate dipped bacon, while wines include <a href="http://www.corewine.com/index.php?page=shop.product_details&amp;flypage=shop.flypage&amp;product_id=12&amp;category_id=10&amp;option=com_virtuemart&amp;Itemid=1">Core Wine Co. &ldquo;Candy Core&rdquo;</a> and <a href="http://www.chattercreek.com/">Chatter Creek Syrah</a>. Eno is located at 505 N. Michigan Avenue. To RSVP, call 312-321-8738, and for more information, visit <a href="http://www.enowinerooms.com/">www.enowinerooms.com</a>.</p><p style="text-align: left;"><strong>Pig and Pinot at The Bristol</strong></p><p>If chocolate-dipped bacon piqued your palate for more pork, and you&rsquo;re still interested in crafty wine pairings, pig and pinot will share the spotlight on Tuesday, Feb. 8 for a demonstration and dinner at <a href="http://www.thebristolchicago.com/">The Bristol</a>. Presented by <a href="http://www.aiwf.org/">The American Institute of Wine &amp; Food</a>, the event is a farm-to-table celebration that begins at 6:30 pm with a butchering demo by Executive Chef Chris Pandel. A four-course whole-hog dinner at this Mediterranean-inspired spot known for its locally sourced and seasonal menu, will be paired with wines from <a href="http://www.copainwines.com/ ">California's Copain Vineyards</a>, chosen by winemaker Wells Guthrie. The menu is still to be determined, but the cost is $90 for AIWF members or $105 for non-members. Reservations are required and can be made by calling 773-862-5555. The Bristol is located at 2152 N. Damen Ave.</p></p> Fri, 04 Feb 2011 12:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/2011-02-04/friday-foodie-forecast-chocolate-dine-wine-and-swine-81726 The first commercial vineyard in Jordan takes root http://www.wbez.org/episode-segments/first-commercial-vineyard-jordan-takes-root <img typeof="foaf:Image" src="http://llnw.wbez.org/zumots-wine-jordan_306x199.jpg" alt="" /><p><p><span style="font-size: 12pt;">Jordanian winemaker Omar Zumot believes his wine enhances just about anything. Zumot is the founder of <a target="_blank" href="http://www.zumot-wines.com/index.php">Jordan's first commercial winery</a>. </span><span style="font-size: 12pt;">Although his farm is relatively new, he&rsquo;s already won international awards for his wines. But that&rsquo;s not his only success. He&rsquo;s also providing scarce jobs for the men and women in this rural area. </span></p> <div>&nbsp;</div> <p><span style="font-size: 12pt;">Dale Gavlak from the <a target="_blank" href="http://www.worldvisionreport.org/Stories/Week-of-July-3-2010/Zumot-s-Wine">World Vision Report </a>has the story.</span></p></p> Fri, 12 Nov 2010 20:00:00 -0600 http://www.wbez.org/episode-segments/first-commercial-vineyard-jordan-takes-root Friday Foodie Forecast: Dinner and drinks http://www.wbez.org/blog/steve-dolinsky/friday-foodie-forecast <p><p>Good food only gets better when paired with the right drink, so this week's forecast highlights dining experiences that will satisfy both your hunger and thirst. From whiskey paired with cupcakes, to Bordeaux wine paired with cheese, the upcoming week is about striking a balance between the pleasure of food and drink.</p><p style="text-align: center;"><img src="http://llnw.wbez.org/blog/insert-image/2010-October/2010-10-28/2529054249_110e94de43_z.jpg" title="" alt="" style="width: 500px; height: 333px;" /></p><p><strong>Lion's Pride Organic Whiskey Launch</strong> <strong>Party</strong></p><p>Taste the first legal whiskey distilled in Chicago since Prohibition on Saturday, November 6 at 7 p.m. at Delilah's in honor of the launch of Lion's Pride Whiskey. This single-grain, unfiltered whiskey is aged in new American Oak barrels and comes in four variations: Lion's Pride Rye, Lion's Pride Oat, Dark Oat and Dark Rye. For an extra treat, accompany your booze with cupcakes from The Baking Lab, one of Chicago's newest booze bakeries. The first two bottles of whiskey will be auctioned off to benefit local charities, and Delilah's is located at 2771. N. Lincoln Ave.</p><p><strong>Lockwood's Regional Wine Journey Classes</strong></p><p>Explore the wines of Bordeaux on November 4 at 7 p.m. during the first of The Bar at Lockwood's bi-weekly regional wine classes. Each hour long class is $25, and includes wine pairings along with a selection of cheeses and charcuteries. The classes will be hosted by Sasa Sananagic, Lockwood Wine Director and will focus on the history of winemaking in the night's specific region. Reservations are recommended, and can be made by calling (312)&nbsp;917-3404 or visiting <a href="http://www.lockwoodrestaurants.com.">www.lockwoodrestaurants.com.</a> The Bar at Lockwood is part of the Palmer House Hilton, which is located at 17 E. Monroe Street.</p><p><strong>Day of the Dead Cooking Class at Mercadito</strong></p><p>Learn how to prepare traditional recipes such as <em>tacos de cordero</em> and <em>tamal de elote</em> and drinks like prickly pear margaritas with Chef Patricio Sandoval of <a href="http://www.mercaditorestaurants.com/">Mercadito</a> on November 1 at 5:30 p.m. After the class, enjoy dinner with the chef to celebrate the Day of the Dead. The class is $50 per person and will take place below Mercadito restaurant, 108 W. Kinzie Street. Be sure to send your RSVP to <a href="mailto:info@mercaditorestaurants.com">info@mercaditorestaurants.com</a>.</p><p><strong>Wildfire Gluten-Free Wine Dinner Week</strong></p><p>Starting on the week of November 8th, Wildfire Chicago will feature a special Gluten-Free Wine Dinner at a different Chicago Wildfire location each night to benefit The University of Chicago Celiac Disease Center. The four-course menu will showcase dishes such as spit-roasted New York strip roast; chicken sausage, cilantro pesto, white cheddar and roasted pepper pizza; and seafood and brown rice pasta. Each course will be specially paired with a wine from Wildfire's wine list, and this special dinner is $75 per person, including tax, gratuity and a $25 donation to The University of Chicago Celiac Disease Center. To make a reservation, call <span>(312) 787-9000, and to find out which Wildfire location will host the dinner each night of the week, visit <a href="http://www.wildfirerestaurant.com">www.wildfirerestaurant.com</a>. <br /></span></p><p>&nbsp;</p></p> Fri, 29 Oct 2010 13:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/friday-foodie-forecast