Get to Know Your Local Wine Gal
By Carrie Becker in Food on Jul 2, 2010 3:40PM
Who to know 
Earlier this week we shared a recipe for Lemon Evolution Tea-tails from Rachael Johnson, sommelier at David Burke’s Primehouse. Rachael also took the time out to answer some questions for our "Get to Know Your Wine Guy/Gal Series."
What's in your glass?
Like most Chicagoans, I live for being outside during the summer months! Whether I am relaxing at a sidewalk café or having dinner on our balcony, my recent evenings seem to be kicking off with crisp whites like an Albarino or a Chenin Blanc. Even when drinking reds, I tend towards lighter choices with softer tannins during the summer like a Pinot Noir or Sangiovese. Between loving to cook, and loving to be in the outdoors, we grill out most nights that we’re home, and all of those rich smoky flavors pair perfectly with Tuscan reds.
Wine Rack Staple
We always have a wine from our recent travels on the shelf. Wines are a spark for conversation, and there’s nothing more fun, when you’re entertaining, to pull out a bottle from a recent trip - be it to Southern Illinois or the Loire Valley - and tell how you discovered that wine. Even if it’s just one or two people enjoying, the aromas can take you back in time and stir up some great memories.
Best tips for incorporating wine in cocktails
In their best forms, wines are a balanced recipe all to themselves. You smell and taste many things, but hopefully nothing is so overpowering that it drowns out the other aromas and flavors. In creating a cocktail, I try to find that same balance. Wine can add amazing depth to a mixed drink, but used too liberally it can dominate and throw the flavor off.
Most Memorable/Enjoyable Wine and Food Experience
Late last summer my wife, Jennifer, and I sipped a 2003 Plavic Mali while nibbling on a variety of Croatian cheeses and beef carpaccio, dining al fresco along the outer stone wall of the Old City of Dubrovnic. It was the second day of a two week vacation so every sense was heightened with excitement. The Plavic Mali had softened over time into wild raspberry with a touch of mushroom and tea leaves and whether it was the fresh ocean air or the magic of the pairing itself, we couldn’t have been happier that afternoon.
Favorite Chicago BYOB and What are you bringing
Bon Soiree is a tiny ten table spot right across the street from our home, and for foodies like us it is the ultimate BYOB! They have two different tasting menus that change seasonally, featuring amazing culinary creativity. We usually bring a few different wines along with us, ranging in body and style as we never know until we sit down what exactly we’re going to eat. If we finish the bottles - great! If not, they make for great wine cubes for the future!
For more of Rachael’s work, check out her Lemon Evolution Tea-tail recipe with wine cubes.