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The Drinker’s Guide: Wine Stores We Adore—Plus Extended Recommendations

(page 1 of 12)

Andersonville Wine & Spirits
5201 N. Clark St. in Andersonville; 773-769-0858
Wine buyer: Elias Bousheh

Cabernet Sauvignon: $20 to $40
2008 Stag’s Leap, Artemis (Napa Valley) $39.99
“When I want a rich, layered cab, this wine does it for me every time—lots of blackberry and currant; the spice and oak are perfect. Enjoy this with a steak or just sitting by the fireplace.”

Champagne/Sparkling: Under $20
NV Bele Casel (Veneto) $13.99
“This amazing prosecco is made by Danilo Ferraro in his garage. He usually limits production to 3,600 bottles, but amazingly he released 50,000 this year. The winery is located in Veneto’s Prosecco di Valdobbiadene appellation, which is considered the best. This richly textured and aromatic wine surpasses the quality of many other producers.”

Champagne/Sparkling: $20 to $40
NV Henriot, Brut Souverain (Champagne) $36.99
“This great bottle from a family-owned house shows you’re not following the crowd. The grapes—equal parts chardonnay and pinot noir—are all from the best vineyards of Champagne.”

Dessert: Under $20
2009 Quady, Essensia (Central Valley) $16.99
“Orange Blossom muscat grapes are used to make this California dessert wine, which Andrew Quady has been making since 1980. This variety of muscat, called Moscato fior d’Arancio, was originally found in France, Spain, and Italy. The aromas are reminiscent of orange blossoms and apricot. On the palate, it is not too syrupy.”

Grenache/Tempranillo: $20 to $40
2005 Allende (Rioja) $25.99
“This is a wine you want to drink when you are having a romantic dinner: It is sexy, beautiful, and masculine. It keeps you thinking and focused, because the flavors and aromas change with every sip. I consider the winemaker, Miguel Angel de Gregorio, among Rioja’s best.”

Sangiovese: Under $20
2008 Barbi, Brusco dei Barbi (Tuscany) $12.99
“With sangiovese, you rarely go wrong buying the least expensive wine from a quality winery. This one is very Tuscan—lots of acid, enough cherry fruit, and an affinity for grilled meats and tomato sauces.”


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