Press

Better Homes and Gardens
In good taste - October. 2005

Harvest Wines

Brian Duncan, owner/wine director of BIN 36 in Chicago, gives us his matches for wines for fall foods. In addition to selecting wines on BIN 36’s wine list, Duncan also blends the restaurant’s private label wines. BIN 36’s menu suggests ”flights” of wines- three to four tasting based on region, varietal, and taste. BIN 36 information and locations, BIN36.com

ZINFANDELS
“In the fall, I look forward to creamy textured blue-veined cheeses, which work wonderfully with Zinfandels. The deep black fruit and toasty oak spices provide a delicious contrast to the mildly salty, pungent quality of the cheeses. It also eliminates the need for fruit. Spiced nuts and raisin bread will suffice.”

CHARDONNAYS
“For a hearty starter, I love butternut squash soap with a touch of cream and honey. Full bodied Chardonnays work really well here because of the rich texture and smoky notes of the wine. Both the soup and wine start to share hints of vanilla, nutmeg, and cinnamon.”

SYRAHS
“My favorite main courses include braised lamb or pork shanks with cumin, star anise, cardamom, chiles, and turmeric. These spice elements marry beautifully with ripe berry and plum flavors in Syrah.”

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