Only one more day until the wonderful Windy City Wine Festival!
Don’t miss the two day celebration of wine and food in the beautiful Daley Bicentennial Plaza in Grant Park (just east of Millennium Park), Sept. 11 & 12. There will be more than 250 wine varieties, 40 vendors, gourmet food, live music and cooking/wine demonstrations by the pros – The Hearty Boys, Master Sommelier Serafin Alvarado, Scott Walden of Markethouse Restaurant and more!
Ticket info
In fact, Jessica Bell, founder of the Midwest Wine School will be at the wine festival to give us all a little wine education (who doesn’t love a little education with their wine?).

Jessica Bell, founder of the Midwest Wine School
For those of you who want a sneak peak at what she has in store we have a special Get Out Chicago interview with Jessica for your reading pleasure…aren’t you lucky!
GetOutChicago: When choosing a wine, what should we be looking for? What are some key vocabulary that would help us in a wine store or restaurant?
JessicaBell: The two keys will be finding a wine that fits your budget and pleases the palate. It just takes a little practice in identifying what kinds of wines you prefer. The good news is the practice requires drinking more. Once you identify your preferences, you can ask your server to help you find a wine low or high in acid, sweet or dry, low or high in tannin, and fruity, earthy or spicy, for example.
GOC: Do you have any important tips for paring wine with food?
JB: a. your wine should be at least as sweet as your food (i.e. pair sweet wines with dessert) b. your wine should be at least as acidic as your food (i.e. pair high acid wines like Sauvignon Blanc with high acidity foods like salads) and c. avoid tannins with overly oily and salty foods.
GOC: What are some of the growing trends in the industry, e.g. any changes in consumers’ tastes, popularity of certain wines, etc.?
JB: Wine trends come and go. Big whites were big in the 80s, then big reds with high alcohol, a full body and high tannin. Now we are seeing the pendulum swing toward more delicate wines, both white and red. Think Riesling and Pinot Noir.
GOC: Any other thoughts you would like to share with our readers?
JB: Drink what you like. Our palates are complex puzzles made up of unique experiences over many years.