Get to Know Your Local Wine Guy

By Carrie Becker in Food on Apr 30, 2010 3:40PM

Who to Know
Jim Crooker
Sommelier and Wirtz Beverage Sales Consultant
Wines of the World educator at College of DuPage

What's in your glass right now?
I’m drinking a lot of South African Sauvignon Blanc such as, a 2008 Mulderbosch or Indaba right now. It’s not just for breakfast anymore; tastes great with lunch and dinner as well.

Wine Rack Staple
Willakenzie Pinot Blanc, from the Willamette Valley in Oregon, it goes with everything. It’s amazing how few wine lists feature them, at least by the glass. They’re perfect for the patio, for sipping, and they pair with an unbelievable range of seafood, shellfish and summer dishes. Alsace and Oregon are great places to start.

Best Book to Learn the Most About Wine
Karen McNeil’s The Wine Bible. She’s articulate, to the point and won me over for life with her quote about lobster and Chassagne Montrachet:

"Move over Champagne and caviar. Among the world's most indulgent and sensational food and wine combinations is surely a Premier Cru or Grand Cru white Burgundy, especially an opulent Puligny-Montrachet or Chassagne-Montrachet, with lobster drizzled with butter. When the sweet, rich creaminess of the wine meets the sweet, rich meatiness of the lobster, well, if you don't die of poverty first, you'll die from the pleasure."

Most Memorable/Enjoyable Wine and Food Experience
Comparing a 1985 Beaucastel Chateauneuf du Pape with a 1971 Barton & Gustier Chateauneuf du Pape with Mom’s Beef Tenderloin on Christmas Day 1987. I brought home the ’85 while my Dad unearthed the ’71 from the cellar. Meanwhile my brother and mum found comfort in white zinfandel. I love when the underdog comes out on top.

Favorite Chicago BYOB and What are you bringing
Old Jerusalem Restaurant at 1411 N. Wells is my favorite BYOB and I bring in whatever I’ve been sampling with customers that day. My favorite is a racy white, like Don Olegario Albariño from Rias Bixas, Spain to go with their falafel.