Food & Wine Pairing: The Pacific Northwest - Washington & Oregon

Wednesday, April 25, 2007

On this edition of “This Week in Wine”, Charlie and Jack discuss wines from the Pacific Northwest, in particular Washington and Oregon, which are the 2nd and 3rd largest wine making states in the US. Jack talks about some of the wine making areas like the Columbia River Valley. Then they talk about the European connection, Washington and Oregon are known for some very good Bordeaux and Burgundy. Then Jack gives us a list of food pairings for the states wines, everything from merlot with fillets to a nice Riesling with oriental foods! As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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California Wines & Food Pairings: 40 Years of Evolution

Wednesday, April 18, 2007

In this edition on “This Week in Wine” Charlie and Jack discuss the Food Pairing of California Wines. Jack starts by giving an evolution of the 5 decades of progress in Californian wines. Jack also touches on the major wine areas and the European connection to California Wine. Next they get into the pairings of food and wine, starting with Chardonnay, which pairs well with oysters and lobster. Moving thru a number of wines and finishing with Zinfandel, a good match for Risotto with Duck. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Wine Development in the U.S. & California

Wednesday, April 11, 2007

In this edition of “This Week in Wine”, Charlie and Jack come back to America. After looking at some of the wine around the world they will talk about wine in America and specifically in California. Jack starts by explaining how and when wine arrived in America and then in the state of California. Then they discuss the affect of prohibition of American wineries, and the Revolution Period of Wine in America. Finally, Charlie and Jack discuss the growth of American wines to become some of the better wines in the world. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Wines from Spain & Portugal

Wednesday, April 04, 2007

In this edition of “This Week in Wine” Charlie and Jack discuss the wines of Spain and Portugal. First, Jack explains the different classifications of Spanish wines. Then they move on to discuss some of the Major Regions in Spain, like the Rioja. Catalonia, and Madeira to name a few. Jack and Charlie then talk about the wines of Portugal, of course known for its Ports. Jack also talks about some of the other wines from the area. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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The Other Significant Italian Wine Regions -
Umbria, Marche,Abruzzi,Apulia, Sicily, & Sardinia

Wednesday, March 28, 2007

In this installment of ‘This Week in Wine,’ Charlie and Jack continue the discussion of Italian Wines. They start by reviewing the three major regions of Veneto, Piedmont, and Tuscany, touching on some of the finer wines from those regions. Then they dive into some of the other regions of significance. The Umbria and Marche regions are touched on next. Charlie and Jack move to the Lazio and Abruzzi regions next, comparing some of the better wines in these regions. And finally they move to the south and Sicily and Sardinia. Jack talks about the large number of wines that comes out of Sicily, and the Spanish influence on the white wines from Sardinia. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Food and Wine Pairing Series: Featuring Wines from Tuscany, Italy

Wednesday, March 21, 2007

On this edition of “This Week in Wine”, Charlie and Jack discuss the wines of Tuscany. Jack explains the improvement in wine quality over the last 25 years in Italy, including the newer Super Tuscans. Charlie and Jack also discuss the ever popular Chianti’s from Tuscany. The different classifications as well as what foods are best served with Tuscan wines. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Food & Wine Pairing Series: Featuring Wines from Piedmont, Italy

Wednesday, March 14, 2007

The Food and Wine Pairing Series continues in the latest edition of “This Week in Wine” with the wines of Piedmont, Italy. Charlie and Jack talk about Italy’s most Regal Red Wines. Jack informs us about the red wines from the Nebbiola grape, like Barolo and Barbaresco. Also Jack touches on some of the white wines like the Muscato Di Asti. Jack and Charlie also discuss decanting wines. Jack gives tips on how long to let certain wines sit out. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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The Wines of North Italy- Trentino Alto Adige, Veneto, & Fruili Regions

Wednesday, March 07, 2007

In this installment of “This Week in Wine”, Jack and Charlie discuss Italian Wines. They focus on three regions, Trentino Alto Adige, Veneto, and Fruili. Jack discusses the grape styles used in these regions and touches on some of the different whites and reds. From more popularly known Pinot Grigio and Merlots to wines like the different Valpolicellas made. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Food and Wine Pairing Series: Germany and Austrian Wines

Wednesday, February 28, 2007

This edition of “This Week in Wine” covers German and Austrian wines. Charlie and Jack start with a little history on the beginning of wine. Next they talk about the “king” of German wines, Riesling. Jack explains the versatility of the white wine and offers some food pairings. A surprise to some is that Asian food actually pairs very well with German Riesling. Charlie and Jack then move on to discuss the 10 regions where the German and Austrian wines are produced. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Food & Wine Pairing Series: Wines from Alsace & French Wines recap

Wednesday, February 21, 2007

We continue the Food and Wine Pairing Series on “This Week in Wine” with the Alsace region. Charlie and Jack discuss the French-German connection from this region. Alsace is known for its German Rieslings, Pinot Blanc, and other Pinots. These wines in the Alsace are also known for being a little different; they have a little spicy after taste. Then Jack and Charlie touch on some of the other wine products of France like Cognac and Armagnac. Finally Jack pairs some wines from this region with some dishes like steak and fish. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Food & Wine Pairing Series: Featuring Wines from the Rhône Valley

Wednesday, January 31, 2007

In this weeks edition of "This Week in Wine", Charlie and Jack discuss the Rhone Valley. They start with the wines in Northern Rhone. These wines are made mostly of the Syrah grape and feature a fuller flavor and a higher alcohol content. Jack talks about one of the more popular reds, a Cote Rotie, and other reds from the North as well as some of the White Wines out of Northern Rhone. Later Charlie and Jack switch over to the Southern Rhone area, where the wines are mostly made with Grenache grapes. Jack explains how Chateauneuf Du Pape was invented and also talks about some of the Reds, Roses, and Sweet wines made in the Southern part of the Valley. They finish out this week by pairing up some recommeded food dishes to go along with the Rhone Valley Wines. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan

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Food & Wine Pairing Series: Featuring Wines from Loire

Wednesday, January 24, 2007 (239 Downloads)

This week’s edition of “This Week in Wine” continues the Food and Wine Pairing Series with wines from the Loire Valley. Charlie and Jack start with Pouilly Fume, a wine made from the sauvignon blanc grape that goes well with fish and lighter chicken dishes. Jack and Charlie continue on with some lesser known wines like Vouvray, Anjou, and Muscadet and touch on what dishes or appetizers to serve with the flavor of the wine. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan

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Food & Wine Pairing Series: Featuring Wines from the Burgundy, Beaujolais & Chablis Regions

Wednesday, January 17, 2007

This installment of “This Week in Wine” continues with the food and wine pairing series. This week Charlie and Jack will start with some of the top notch wines that come out of the Burgundy area. Then wines from the Chablis region, white wines generally paired with shell fish. Finally moving into the Beaujolais region, these wines are usually lighter, aromatic, wines that pair well with light foods. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Food & Wine Pairing Series: Featuring Champagnes & Sparkling Wines

Wednesday, January 10, 2007

This week’s installment of “This Week in Wine” focuses on Champagne and Sparkling Wines. Charlie goes right for the gusto and starts off asking about Dom Perignon. Jack explains why it is so expensive and yet still so sought after! Jack then gives some other recommendations for some good Champagne. Charlie and Jack spend some time discussing how Champagne and Sparkling Wines are actually made and what process is different than making wines. Later in the piece Jack lets us know what to pair the Champagne or Sparkling Wine with. What goes along with a Dry or Brut, and when should you have a sweet, Spumante, or Rose. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Tasting Wines- Skills Developed with our Eyes, Nose, & Taste Buds

Wednesday, January 03, 2007 (333 Downloads)

Don’t be afraid to try new wines! In this edition of “This Week in Wine “ Jack will teach you how to properly taste a wine. From what to look for in the color of the wine, checking for “fingers”, the swirl and sniff of the wine, and of course, how to taste the wine to make sure you bring out all of the wonderful flavors it has to offer! Charlie and Jack also touch on some of the different kinds of tasting that people do, like tasting different vineyards of the same year or different years of the same vineyard.  As always, This Week in Wine features Charlie Sykes and Jack Weissgerber, the wine director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Wine Making Techniques and Styles of Wines

Wednesday, December 27, 2006

In this edition of This Week in Wine Charlie and Jack discuss different techniques to make wines, the different styles of wines, and the different grapes used to make the flavors of wine. Jack starts once again with white wines talking about the different styles, from light to aromatic wines, such as, Riesling and Pinot Grigio. Then Charlie and Jack talk about what gives a wine it flavor. Why do some wines have a fruity flavor and some an oaky flavor? This installment also touches on how they make Rose wines and Fortified wines like Sherry and Ports. Jack will also give pointers on how to tell when a wine turns and what to do if you suspect a wine you ordered at a restaurant is no longer good. Again, this week in wine features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.

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Grape Varietals of the World

Wednesday, December 20, 2006

On this weeks installment of "This Week in Wine" Charlie and Jack talk grapes! Jack explains some of the 100 different varieties of grapes used to make wine. They start with white wines, touching on some of the differences in regions the grapes are grown and the different flavors of the grapes. Then they move onto Charlie's favorite, red wine. They talk about some of the more popular grapes used for Cabernet Sauvignon to the lesser known Malbec, a heavier full-bodied red wine. Later in this edition Charlie and Jack disscus a little bit about crossing of grapes to produce newer wines.Again, this week in wine features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan. 

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History of Wine and Major Wine Producing Countries

Wednesday, December 13, 2006

The current installment of "This Week in Wine" continues to demystify choosing a bottle of wine.  Charlie and Jack spend a short time discussing the history of wine before introducing Malbec, a relatively new type of wine, to the listener.  Later in the show, Jack makes some suggestions about what types of wines you should consider trying the next time you order a delicious steak.  Again, this week in wine features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan. 

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Jack Weissgerber's Experience with Food & Wine

Tuesday, December 05, 2006

Finally something for the person who loves wine, but is intimidated by having to choose the right wine for different occasions.  In an effort to take away the fear of wine, we proudly introduce "This Week In Wine" with lifetime wine-lover Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.   Charlie has studied wine for several decades and has enjoyed the art of wine making throughout the world. Jack has been actively involved with the management of wine for over 25 years. His education in wine includes training sessions, tastings and seminars throughout the country and internationally. Jack overseas the wine selection of both the Seven Seas Restaurant, winner of the Wine Spectator Best of Award of Excellence in 2006 and the Seabird Restaurant, winner of the Wine Spectator Award of Excellence for 2006.  

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