• 5-7 Days: I recommend FLOATING as markets a currently favorable to secure a better rate, but I recommend close monitoring of the market to take full advantage.
• 7-15 Days: I recommend FLOATING on weak economic data that does not support a continued rally.
• 15-30 Days: I recommend FLOATING
• 30 or more days: I recommend FLOATING, overall economic weakness supports long-term rate opportunities

Click here for more information or to discuss your real estate deal in greater detail.

More & more people are going green! More people are walking or taking public transportation whenever possible and trying to avoid driving. However, not all urban homes are convenient to the neighborhood amenities. So, if there is a Lincoln Park home for sale within walking distance to schools, parks, restaurants, coffee shops, libraries and shopping areas, it’s more likely to be snatched up…and at a higher price than other less conveniently located homes.

This is true even in the current economy. “Walk-ability,” says Joseph Cortright, the man who analyzed the data, “adds value to residential property just as additional square footage, bedrooms, bathrooms and other amenities do.”

In many places, walk-ability can lead to a sales price of as much as $34,000 more than in areas where you can’t get around without a car. Of course, this isn’t true for every city. In Las Vegas, more walk-able areas correlated to places with lower housing cost. Bakersfield, California, didn’t show any difference at all.

Why is being able to walk around such a big deal? Several reasons:

• The more walk-able neighborhoods usually have better mass transit systems.
• People living in walk-able areas generally weigh less, by at least seven pounds.
• Less money is spent on gas.
• Car owners don’t need to drive as often, and when they do, they don’t have to go as far.
• Quality of life

What does this mean for you, the homeowner? If you live in a walk-able neighborhood and have a Lincoln Park home for sale, you have an excellent selling point. Make sure you tell your real estate agent how easy it is to get around. With this knowledge, they can market your house towards all those people looking to use a little bit more leg power and a little bit less engine power. What’s your walk score?

Here are just a few of the options and upgrades you might want to have your real estate agent talk about with your chosen builder:

• Flooring – The “standard” for flooring is cheaper carpet and thinner padding.  If you’re going for hardwood floors, you also may not get what you envision.  An important thing to keep in mind is that most builders make their money on the upgrades and options.  While they may offer upgrades for high quality flooring, it may actually be cheaper for you to buy it yourself later than through the builder.  Do your research and either have your real estate agent try to negotiate down to a price closer to what it would cost you, or have the builder use the cheapest material possible and ask them not to glue or tack it down.
• Plumbing and fixtures - Whether you want improvements or additional plumbing and fixtures (such as for a wet bar or a different location for the washer and dryer), these are easier to do before the Lincoln Park home is finished.
• Appliances - Check to see what brand and model cooking appliances the builder expects to use as well as what your refrigeration options are. Most times, your real estate agent can negotiate a better model, if not your preferred brand.
• Value added goodies - steam showers, wine cellars & refrigerators, surround sound & whole house audio/video wiring, heated floors in the lower level and under all stone floors, to name just a few.

Make sure you understand your options, upgrade packages and deals for your new Lincoln Park home before signing the contract! And most importantly, keep in mind that most builders would rather “give” you upgrades than negotiate the price!

 If you’re thinking of buying new construction, let me negotiate the best price, and all the details, for you.  Call me before you start shopping for your new construction home. The best ways to reach me are via my mobile – 312.953.8685 – or email –   Doug@LincolnParkLiving.com.

1. What are the local historic district regulations? Historical homes are usually registered with a historical building organization, such as the National Registry of Historical Homes, that sets standards for what qualifies as a historical home. These organizations have rules that specify everything from what paint colors you can use to acceptable window upgrades. Make sure you can live with these rules. While the National Registry provides some excellent information, The Chicago Landmark Ordinances provides in-depth local information.
   

   Historic Old Town Triangle Row House

2. Will the home need any renovations or restorations? Home repairs for a Chicago historical home can be costly. Not only will you have to find specific materials and follow specific guidelines, you will also have to find workers who are skilled enough to complete work on delicate properties. The costs for the renovation/restoration should be taken into consideration when preparing an offer to purchase a home of historical significance. For additional reading, check out Historic Chicago Greystone renovating
3. Can the home be repaired or restored with appropriate materials? Historical homes are subject to standards that govern the home’s appearance, and this can limit the work you can do on the home. For example, if you want to paint your home’s exterior, you may be required to use certain colors to maintain the historical designation.
4. Will the home retain its value? Your home is probably your most significant financial investment. Chicago is an old housing market and has an abundance of homes with historic or architectural significance. So when buying a Chicago historic home, while there are no guarantees of appreciation, the chances are better that they will maintain their value over some of their newer counterparts. It’s still prudent to look at the neighborhood and the values of other homes in the areas so you are making the best possible financial decision. Just because a home has a notable history doesn’t mean it will hold its value over time.

If you’re looking for a unique home for your family, a Chicago historical home may be right for you. No matter what type of home you’re looking for, I can help you find the perfect home to meet your needs.  Call 312.953.8685 or email me at Doug@LincolnParkLiving.com today to discuss how I can help you.

Easier still, if you have received your renewal notice from the City, go to www.ChiCityClerk.com. You will need the ‘application’ numbers on the notice and a major credit card in order to process your renewals. The entire process took me less than 5 minutes and my sticker and residential Zone permit should be here within 10 days.

Winter’s Song Madrigal Dinner

Preston Bradley Hall
77 East Randolph, Chicago
Sunday, December 17, 2006, 2:00 P.M.
$75.00 per person

Illinois State University Madrigals celebrates its second annual event in Chicago. With each trumpet fanfare you will experience a musical and visual celebration in the Renaissance style of Merrie Olde England. Join the King and Queen, Court Jester, and the Wench for a holiday feast, while you are serenaded by seventeen Lords and Ladies singing traditional holiday madrigals.

Special thanks to Judith Hines & Brad Thacker, Chicago Department of Cultural Affairs and ChicaGourmets! Host Don Newcomb

The Whitehall Executive Chef Virginia Benke’s Menu

Hot Cider, Red & White Wine & Iced Tea

First Course
Salad of Mixed Greens

Entrée
Queen Elizabeth Chicken Wild Rice Wellington
With celery root puree and roasted root vegetable medley

Dessert
Royal Figgie Pudding
English Tea or Coffee

E-mail: donaldnewcomb@comcast.net
Web Site: www.chicagourmets.org
Tel: 708-383-7543 Fax: 708-383-4964

************

2) Alpana Pours at Schaefer’s

Join us on Saturday, Dec. 23, 11:00-2:00, as Alpana Singh comes to Schaefer’s to taste some seasonal favorites and sign her new book, Alpana Pours: About Being a Woman, Loving Wine, and Having Great Relationships. Perfect for last-minute gifts, Alpana Pours is a unique lifestyle book with wine as the centerpiece.

As the youngest woman to be a member of the exclusive Court of Master Sommeliers, Singh brings her extensive knowledge of wine to a new generation of wine drinking women. Singh’s quirky writing makes reading about the correct wine and food pairing more fun than it should be, with titles like, “Wine Tasting Your Way to Mr. Right,” “Shoes You Never Wear and Wine You Never Drink,” and “White Flight,” about men’s avoidance of white wines. “From the Alpana Files,” periodically interrupts the shop talk and traces Singh’s personal history of her love of wine, including how she broke her career decision to her very surprised mother (she expected Singh to pursue medicine).

Alpana is uniquely qualified to talk about wine, contemporary women and relationships. She spent five years as sommelier at the world-famous four star restaurant Everest, where she closely observed the sometimes humorous, sometimes absurd, social interactions between men and woman at all stages of their relationships. Since American women purchase and consume more wine than American men, 77% and 60% respectively, her voice is a wonderful addition to help women (and men) understand that their busy professional and social lifestyles can be well paired with wine.

Schaefer’s is located at 9965 Gross Point Rd. (at the corner of Gross Point and Old Orchard Roads), Skokie. Free parking is available. For more information, call 847-673-5711.

************

3) ChampagneFest at Schaefer’s

A festive event that has become a holiday tradition on the North Shore will take place again on Thursday, Dec. 28, when Schaefer’s Fine Wines, Foods and Spirits hosts its 26th annual Champagnefest.

Between 2 p.m. to 7 p.m., Schaefer’s will open one bottle of every sparkling wine they stock, and guests are welcome to stop by and sample the more than 100 bubblies, ranging from Cava to Dom Perignon. The wines are from France, Italy, Spain and the U.S., and include a number of top-rated French Champagnes that sell for more than $100 a bottle.

The tasting allows guests to learn more about Champagne and sparkling wines from around the world, and it’s a fun way to decide just what the right bottle is for New Year’s Eve and other special occasions.

Schaefer’s gourmet Food Department will offer a variety of caviars, cheeses, patés and hors-d’oeuvre to complement.

Champagnefest is a way for Schaefer’s to say “thank you” to everyone who shops at the store during the year.

There will be a $10 donation for this year’s Champagnefest, with 100 percent going to the Skokie Fire Department Benevolent Fund to help needy families in the area. The Schaefer family is proud to support its community and is aware that the holiday season is a special time to reach out to those less fortunate.

Schaefer’s is located at 9965 Gross Point Rd. (at the corner of Gross Point and Old Orchard Roads), Skokie. Free parking is available. For more information, call 847-673-5711.

Courtesy of Patrick Fegen and the Chicago Wine School, wineschool.com

Our annual in-store Champagne tasting with importer Heinz Harke of Orange Imports. Mostly grower-bottler, many Grand Cru bottlings. First tasting of beloved Jacquesson, out of the Chicago market for a few years.

Free of charge, the tasting is on Thursday, December 14, from 4:00 to 6:30 at the Artisan Cellar, Merchandise Mart (Kinzie and Wells) on the first floor.

Call 312-527-5810 for more info, or e-mail artisancellars@earthlink.net

The Artisan Cellar
Fine Wines, Artisan Cheese, Espresso Bar
222 Merchandise Mart Plaza
Chicago 60654
312.527.5810

************

2) ChicaGourmets! and Chicago Cultural Center Proudly Present

Winter’s Song Madrigal Dinner

Preston Bradley Hall
77 East Randolph, Chicago
Sunday, December 17, 2006, 2:00 P.M.
$75.00 per person

Illinois State University Madrigals celebrates its second annual event in Chicago. With each trumpet fanfare you will experience a musical and visual celebration in the Renaissance style of Merrie Olde England. Join the King and Queen, Court Jester, and the Wench for a holiday feast, while you are serenaded by seventeen Lords and Ladies singing traditional holiday madrigals.

Special thanks to Judith Hines & Brad Thacker, Chicago Department of Cultural Affairs and ChicaGourmets! Host Don Newcomb

The Whitehall Executive Chef Virginia Benke’s Menu

Hot Cider, Red & White Wine & Iced Tea

First Course
Salad of Mixed Greens

Entrée
Queen Elizabeth Chicken Wild Rice Wellington
With celery root puree and roasted root vegetable medley

Dessert
Royal Figgie Pudding
English Tea or Coffee

E-mail: donaldnewcomb@comcast.net
Web Site: www.chicagourmets.org
Tel: 708-383-7543 Fax: 708-383-4964

Courtesy of Patrick Fegen and the Chicago Wine School, wineschool.com

So, just out of curiosity, I did a quick survey of Champagnes in town and I came up with 105 brands. As there are about 10,000 brands of Champagne registered, it may not seem like a lot. But, to put it simply, neither you nor I will be out of luck for the holidays.

Of late, that has been a no-brainer as a whole slew of labels have regularly been available in Chicago. First, there’s the mainstream “Négoçiant-Manipulants” (NM) examples: Moët et Chandon, G.H. Mumm, Veuve Clicquot, Bollinger, Krug, Pol Roger, Pommery, Roederer, Laurent-Perrier, the Heidsiecks, Deutz, Taittinger, Salon, Ruinart, Perrier-Joüet, Joseph Perrier, etc., or firms that make Champagne mainly from purchased grapes. They send us the vast majority of Champagnes (almost 90% of all Champagne exports are by these and the other NMs). Holiday pricing for the Brut Non-Vintage versions from these houses will start at $25 and go skyward.

But there’s also a collection of recently imported or lesser-known, usually smaller NM’s. These include Drappier, Henriot, Besserat de Bellefon, Delamotte, Delbeck, Mandois, Legras, Nicolas Feuillatte (actually a “CM” or a “Co-operative-Manipulant”), Comte Audoin de Dampierre, Gosset, Billecart-Salmon, Jacquesson, Bricout, etc. Of those 105 brands in town about 50% were made by NMs. Look at the bottom or side of the front label: you’ll see (in VERY small print) the letters “NM” followed by their company code. Don’t be afraid to try any of these as there’s not a dog in the lot.

But many of the newer entrants to our market make what are known as “Récoltant-Manipulant” Champagnes (these “RM”s represent over 40% of my total) which are basically estate-bottled bubblies (Gints Brencis, wine director at Sav Way in Oak Brook, refers to them with the catchy “farmer’s fizz” name-tag). Unlike the big houses who buy most of their grapes from a collection of contracted growers and then blend the lot, “RM”s are growers who do not usually blend their grapes or wine with anyone else’s. That doesn’t mean they’re better: in fact, the guy may be a great grape grower but a lousy winemaker (or he or she may make very atypical examples: see below). But it certainly means they will be more distinctive. Gaston-Chiquet, Th. Fluteau, José Dhondt, André Clouet (actually a “Société de Récoltant” but it amounts to the same thing), Chartogne-Taillet, Tarlant, Diebolt-Vallois, Michel Turgy, Michel Arnould, Waris-Larmandier, Mandois, Pierre Gimonnet, Marguet-Bonnerave and Larmandier-Bernier are just a few examples worth seeking out. In these cases, the label will sport the letters “RM” plus the code. (Right now, although almost half of all the Champagne that the French themselves drink is made by RMs, they make up less than 5% of Champagne imports to this country altogether; but that small base has been growing over the past few years). Most of them also blend, using base-wines from the parcels they own in one village or the other. But some only have land in one village and will usually put that name on the label (Bouzy, Cramant, Avize, etc.). PS: as they don’t have national advertising expenditure monies built into their costs, they tend to be better values.

While not an RM, the NM Brice offers a neat way of comparing 4 of these “terroirs”: Aÿ, Cramant, Bouzy and Verzenay ($30 each).

Taking the specificity angle a step further, there are the rare “single vineyard” Champagnes. In a region famed for the importance of the blending process, these are a very different approach to the wine. Probably the two best-known are Krug’s “Clos du Mesnil” ($700 plus) and Philliponnat’s “Clos des Goisses” ($125). They have been on the market for a while if at a price a bit high for most. And a few years ago, none other than Moët et Chandon released three single-vineyard Champagnes with mixed success. Less well known and more of a cult wine is Drappier’s “Grande Sendrée” ($100). It’s actually a two-fer in our category of distinctive wines: not only is it a single-vineyard Champagne, but that vineyard lies in the Aube region of Champagne, an area usually looked down upon by many and are hence not often seen here. And then, at last, there’s Cattier’s “Clos du Moulin” ($80-90) which I have tasted in France but have never seen in Chicago before. The vineyard lies in the village of Chigny-les-Rosés in the Montagne de Reims and is a non-vintage Champagne, made as a blend of three years’ wines. Jean-Milan’s “Terre de Noël” is from a single site in Oger. Varnier-Fannière makes the “Clos Saint-Denis” from very old vines in Avize. Billecart-Salmon just released their premier vintage of “Le Clos Saint-Hilaire ($350). From a vineyard of 2.5 acres in Mareuil-sur-Ay, they only make a few thousand bottles a year. This one’s a three-fer: it’s a single vineyard, a Blanc de Noirs (only Pinot noir) and it is non-dosed (see below).

Wood-fermented and/or wood-aged Champagnes are turning up more and more. It might seem counter-intuitive to put the base-wine of a beverage that is usually so fruit-driven into a barrel because the wood tends to cover the fruit. There is, of course, a history of barrel use here because, well, what did they use before stainless steel tanks? But the needs for improved cellar cleanliness and the change in taste towards the cleaner and fruiter styles saw barrel use decline. But if cellar practices can be modernized and the raw material is of good structure, why not? High-profile NMs like Krug, Roederer and Bollinger have been using barrels for all or part of their production for years without saying so on their labels.

Now, however, there is a greater drift woodward. Feuillatte has introduced a barrel-aged and –fermented blend called “Cuvée 225”. The 225 refers to the number of liters in the barrels used (approximately 60 gallons). The result is a seamless integration of the fruit and the wood in a complex but very delicate format (the 1997 is due in after the 1st of the year). Vilmart et Cie.’s “Coeur de Cuvée” (“heart of the blend”: the 1998 is $85-100) is entirely fermented in new French oak barrels; but the oak never takes charge unless you drink it too young (it usually needs 10 years to develop into a spectacularly integrated and complex wine). A very small NM – Henri Giraud – turns out a few barrels of a cuvée called “Fût de Chêne” (“vat of oak”) which is incredibly rich and needs about 30 minutes’ aeration to really show its stuff (1996 is $180)

However, other producers, most of them RMs, have gone a step or two further allowing the wood to take more of the stage. Jacques Selosse is in the forefront of this movement where the oak is definitely noticeable for better or worse. Jean Milan’s “Cuvée de Réserve”’s base wine spends some time in small oak. Diebolt-Vallois, Jacquesson and Michel Turgy all play around with oak for some or all their cuvées, or blends. And Françoise Bedel, also an organic producer from the western fringe of Champagne and using over three-quarters Pinot Meunier, ferments a portion of its wine in small oak.

For the very bored, jaded or whatever the term may be, there are also a few very different Champagnes out there. For instance, Egly-Ouriet, an RM out of the village of Ambonnay, makes a 100% Pinot Meunier Champagne. This grape, while making up more than a third of all the plantings of the region, does not have a stellar reputation for making great Champagne. Rather, it is used in those cuvées that are meant to be light, fruity and unlikely to improve with age. But every dog has its day, as they say; so if you are adventuresome, catch this one soon (it is called “Brut Premier Cru Les Vignes de Vrigny”: very tight availability).

Also, L. Aubry, another RM but based in Jouy-les-Reims, makes a couple of wines called Le Nombre d’Or. The one called “Campanae Veteres Vites” (“old vines of the countryside”) is an unusual blend of grapes. Prior to the application of the Appellation Contrôlée system in 1938, there were several hundred acres of land that were planted to grapes like Arbanne, Meslier, Fromenteau (Pinot gris), Gamay, Pinot blanc, etc. When the new legislation came into effect, only Chardonnay, Pinot noir and Pinot Meunier–by far the most widely planted– were thenceforth the only grapes allowed to be planted for the production of Champagne. What happened to those orphaned grapes? They got grandfathered. Growers who had some of these grapes could use them until they got old and the vineyard needed replanting. Then, only the three permitted varieties could be used if the vineyard was replanted (but as usual, this being France, there are loopholes that allow for the re-planting of these orphaned grapes). Aubry, among others, had or found some of these vineyards and rescued them from oblivion. According to Stephen Tanzer’s “International Wine Cellar”, the blend for the 2000 is 25% Pinot gris, 20% each Arbanne and Petit Meslier with the remaining 35% being the three biggies. According to the distributor, only three cases have been brought into Chicago.

Lastly, the latest trend, probably more of a mini-trend or, even better, a squeak on the market, is the super-dry Champagne, labeled “Extra Brut”, “Non Dosé”, etc. As most Champagnes retain a high amount of acidity, coming as they do from one of the world’s coldest climates for grape-growing, it’s usually necessary to tame it, otherwise few would enjoy its rasp-like mouthfeel. This taming process is called the “dosage” and is done after the wine has been cleared of its sediment, shortly before it is to be marketed. The process begins with the “dégorgement” (disgorgement, coaxing the built up sediment out of the bottle’s neck, or “gorge”) in which some of the wine is blown out of the bottle with the sediment by the built-up gas pressure. To replace it, the winemaker adds a little reserve wine from previous years along with some cane sugar both of which tend to soften the acidity. If done right, the sugar is completely integrated into the wine and helps in the development of the wine’s aromatic and flavor profile. “Brut” Champagnes have the least sugar added (legally up to 15 grams per liter but usually less) while the “Doux” (or sweet) versions have the most (over 50 g/l). As the less sugar is added the more time is usually needed for the integration and taming process, most commercial wines get a healthy dosage and only spend 2 to 3 years ageing before release.

But, IF a grower has great raw material, and IF he makes a superb blend which he is willing to age for the many years it takes to soften without adding any or minimal sugar, the producer can turn out that rare bone-dry version. If you have a low tolerance for tart foods or drinks, these are not for you. But if you are the person at the bar sucking the life out of that lemon or lime in your drink, give one a try. Some of the bigger NM’s—notably Laurent-Perrier (“Ultra Brut”), Piper-Heidsieck (“Sauvage”)—have been doing this for years, but without much consumer acceptance. Maybe the entry of interpretations from the smaller guys will change some minds and palates. Egly-Ouriet’s “Cuvée Brut Non Dosé ($50), André Clouet “Silver” and Tarlant’s “Brut Zero” are examples.

As for getting these wines retail, the two biggest sources in Chicagoland are the ones you would expect: Sam’s and Binny’s. Charles Edward Stanfield holds court at the former (in Chicago) and is worth the trip just to listen to. Both operations offer over 50 brands of Champagne. But Randolph Wine Cellars, Wine Discount Center, Sal’s Beverage World and Sav Way come in at a couple dozen each, while Knightsbridge, Schaefer’s, The Wine Seller, Howard’s Wine Cellar, Fox & Obel, Artisan Wine Cellers, A Taste of Vino & Wine Expressions each offer between 10 and 20.

In terms of restaurants and/or bars, Pops for Champagne – for nearly 25 years a Chicago sparkling jewel — is the place for French fizzy. They carry just over 40 brands of Champagne with over 100 variations on the theme. They just recently relocated to new digs at State and Ohio.

Where can you taste? There will be many opportunities for tasting Champagnes and other sparkling wines before Christmas. See the listings above for specifics. Merry Drinking!

Courtesy of Patrick Fegen and the Chicago Wine School, wineschool.com