Candid Wines

08/10/2026

02/10/2026

Amphibolite, Domaines Landron

“The name Amphibolite refers to metamorphic rocks that give the w**e an unparalleled salinity.” Jo Landron, filmed in Chicago in April 2024 (translated from his French).

Jo says the soil the vines grow on is “rather, strongly alkaline”, and that “we are on an old seabed that rose back to the surface.”

What he looks for in the glass: “tension, freshness, an almost crystalline purity, which comes simply from the minerality of the terroir.”

How he describes it:
• Nose: “very fresh citrus, lightly lemony, quite airy, with great precision, great delicacy.”
• Palate: “taut too, recalling very pure, very fresh w**es, slightly tart, but then quickly, in the mid-palate, you feel the grain of the w**e that comes from the earth.”
• “Not quite sucking on the stone, but almost that impression.”
• Finish: “great length.” “A tender minerality: not aggressive, just very present on the palate.”

For the list: “so we go looking for that salinity in seafood: oysters, shellfish in general, or raw fish.” He names scallop carpaccio, scallop ceviche, sushi and “Asian cuisine as well”, and says the palate “naturally calls for summer.”

Jo built Domaines Landron in La Haye-Fouassière, Muscadet Sèvre et Maine. His daughter Hélène now makes the w**es; in February 2026 she described the w**emaking as “now done by Marine and me.”

Cover photo: Jo at the now closed Anchor in Chicago, April 25, 2018.

Available in Illinois through Candid W**es. DM us for the tech sheet.

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01/10/2026

At they have a restaurant where they love to serve Barolo with various types of fish.

On his last visit, used that experience to explain how he might pair their Barolo with dishes at in Chicago, where the Barolo from Verduno is served.

Of course temperature is key, but the real secret lies in Verduno’s northerly location and cooler climate. The w**es are elegant and carry a beautiful, bright red profile - perfect, albeit surprisingly so, with Salmon.

**e **epairing

30/09/2026

Rosé all day? Depends how it’s made.

For thirty years, has made beautiful Rosé of Sangiovese that “you can drink with breakfast and all the way through dinner”, but his technique in the vineyard has changed.

In the ‘90s, Sean O’Callaghan dropped half the crop. Now he leaves up to 12 bunches, and the extras become his rosé.

“Over the last 30 years the climate has moved to becoming hotter and warmer. We’ve had to change everything that we do in the vineyard.”

Back then it was green thinning: one bunch per cane, “about a kilo a plant.” Now he leaves the crop on, then walks every vineyard three to four weeks before harvest and thins out wherever there are too many bunches. Those bunches go to the press, and that’s the Rosato.

The goal, in Sean’s words: “almost like a ch*****ne base… really light, really fresh.”

• 100% Sangiovese, whole-bunch pressed in a vertical press
• Wild fermentation in cement, kept around 14°C “so it ferments really slowly to keep the fruit character”
• Around 11% alcohol, “if possible”

For the list: “It goes with everything… have it with breakfast and it goes through until the evening.”

Tenuta di Carleone, Radda in Chianti. Available in Illinois through Candid W**es.

**eeducation climatechange

29/09/2026

“With a Burgundy (meaning the a Bourgogne Rouge) what I like is immediate pleasure…”

The Bourgogne Rouge from comes from a small selection of parcels from the top of the Savigny-lès-Beaune appellation down to the plains that open towards Beaune.

Run by sisters and with a family history back more than 100 years, the estate grows and produces elegant w**es steeped in the traditions of the small valley they call home.

Juliette will be with us in November. Contact your Candid rep to set up a tasting of Burgundy your guests will love.

29/09/2026

Rosalind’s new releases will be here soon, but there is always room for a little more Pink Lemonade. Grab the last of what we have before it’s gone.

**e **es

24/09/2026

Five chefs in your home. One raffle ticket could make it happen. 🎟️

Tonight at , the Mega Raffle prize is a private dinner for 10, cooked in your home by:
cleetus of craftedbycleetus
Paul Virant of Petite Vie Brasserie Vistro Prime Gaijin Chicago
Patrick Sheerin of Cira Chicago
Michael Sheerin of Il Cervo
Lawrence Letrero of bayan ko - filipino | cuban restaurant bayan ko filipino | cuban diner
with tequila from Michael Killmer and Aguasol Tequila, and w**e pairings by Candid W**es. They set up, cook, and clean.

$100 a ticket for a $10K night. Buy a couple tonight at Theater on the Lake. All in support of Scleroderma Foundation of Greater Chicago

14/09/2026

On September 24 we’ll be pouring Girasole Vineyards and Tenuta Santomė alongside 40 of Chicago’s best chefs and beverage people for the 18th annual Cooking Up a Cure! Come join us at Theater on the Lake for live music, good vibes, silent auction, and, of course, delicious w**e.

The best part? All proceeds benefit the Scleroderma Foundation of Greater Chicago. It’ll be a great night to support a great cause. Grab your tickets now at www.cookingupacurechicago.com!

28/05/2026

They’re setting up for dinner at . Grill is lit, the w**e is cold, and there are few better places in the State to be dining al fresco on a warm night in May.

11/05/2026

Join us on Thursday!

Experience the Candid portfolio with more than 50 w**es from around the world.

🇮🇹 New arrivals from Piedmont poured by Marco from

🇺🇸 pours **e - where else will you and your staff meet a Master of W**e this week?!

11-2 at

Trade only. RSVP here or through link in bio.

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