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Sep 19, 2006 06:11 PM

Wine for schwa


After making reservations back in July, I'm very excited to be finally going to schwa for the first time tomorrow evening. Obviously, I don't know much about wine, but want to bring a couple bottles, I was thinking a red and a white. Big date for me so I want to appear somewhat knowledgeable and try to impress her :) The schwa website suggests, "spirits that are light, bright and food friendly". I would like to try to keep the wine to under $40 a bottle, and suggestions would be appreciated.


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  1. Most of the offerings I had on the tasting menu paired well with a drier riesling...that was back in late july though. don't know if the menu has changed but you can go to any of the local places to buy wine (sam's, etc.) and you will certainly be able to find a nice dry riesling for under 30 bucks. Schwa is absolutely fabulous by the way. i would recommend the nine course tasting. feel free to ask chef michael how he prepares some of the dishes as he is more than willing to explain. i found some of the preparations extremely interesting.

    1. I have been to Schwa a few times -- most recently a couple of weeks ago. Be prepared for the best food that Chicago has to offer IMO. For white, I suggest a dry riesling (Prager produces some nice ones), or white burgundy. For red, Chef Carlson sent out a glass of nice red burgundy to my table the last time I was there so that we could try it with a couple of dishes -- we only brought a white wine that night. I did not pay attention to the details of that wine, but it worked really well. I will search for a red burgundy the next time I eat there. Overall, I think the current extended tasting menu is more red friendly. For red or white, you will want something on the lighter side, stay away from anything overly-oaky. You just want to make sure that the wine does not overwhelm the food. I hope my general comments are of some help. If you do not get any more detailed suggestions from others, I bet if you take my general comments and a description of the food to your local knowledgeable wine mercant, you should end up with a good pairing.

      1. It's hard to go wrong with a pinot noir. Goes well with rich fish, would be a French red burgundy (as stated above) or pinot noir goes by pinot noir in the rest of the world.

        1. Thanks! I don't think I have been this excited to go to a BYOB, umm. . . ever! I really like pinot noir, so that sounds good for the red. My date didn't like the last dry riesling we had (which I liked a lot), so I was thinking of perhaps Ameztoi 2005 Txakolina, which we had before and I think would be a good substitute.

          Thanks again for your comments and suggestions!

          1. Also, if you care about glassware, bring your own.