Quick Hits: Mott St.’s Sommelier Shares 5 Wines to Drink Outside this Summer

mott st chicago - wines to drink outside this summer
There are few things more rewarding after a long, hard Chicago winter than enjoying an exquisite glass of wine on a patio as soon as the temperatures creep above 60. The good people at Mott Street know well how much Chicago loves to drink outside, and they’ve done us all a solid for summer: The Wicker Park restaurant has a curated list of wines designed especially for drinking on its patio, put together by resident bartended/sommelier Charles Clark. 
Here, Clark gives us the rundown on his five favorite bottles from the list.

2015 Martin Texier Petite Nature pet nat

Chasselas, Muscat, Rhone Valley, France
What to expect: Cider-like, funky, slight residual sugar, minerality
Somm says: “Martin Texier is even more insane than his legendary father, Eric. Indigenous yeast, no added sulfur, biodynamic farming, everything. We have been drinking his grenache all winter, and are awfully ready to pop this pet-nat on the patio.”

2016 Ameztoi Rubentis Txakolina

50% Hondarribi Beltza, 50% Hondarribi Zuri, Getaria, Spain
What to expect: Light carbonation, wild strawberries, sudachi lime, mineral, enticing
Somm says: “Native Spanish grapes, half red, half white. Chicago’s favorite Txakoli. I dare you not to drink a bottle by yourself.”

2016 Day Wines Mamacita

80% Vermentino, 20% Muscat, Oregon
What to expect: Full bodied, tight carbonation, ripe white pears, mineral finish
Somm says: “Brianne Day is the coolest winemaker in America. She makes some of the most daring wines in the Pacific Northwest, and also uses her winery as a kind of experimental hub for up-and-coming natural winemakers. There are twelve cases of this delicious stuff in Chicago. Good luck finding it anywhere else.”

Jo Landron Atmospheres

80% Folle Blanche, 20% Pinot Noir, Muscadet, Loire Valley
What to expect: Racy acidity, wildness, surprisingly full, dry dry, low dosage
Somm says: “From Muscadet, but it’s its own thing. This one drinks like a total freak made Champagne, which is basically what happened.”

Domaine du Moulin Methode Ancestrale Gaillac

Mauzac Blanc, Gaillac, France
What to expect: Ripe, racy, palate cleansing, a taste of history
Somm says: “This wine reminds us that the method of bottling before fermentation is complete and trapping the remaining CO2 is not simply a new fad. Domaine du Moulin has been using the technique since 1827 using ancient varietals like Mauzac (Blanc). It tastes incredibly modern and relevant, but is actually super ancient.”

Happy boozing.