Eastside Eats: Tino Vino & TTC Update
To many, the process of making wine may seem intimidating or difficult. The varieties of grapes and types of yeast strains used, fermentation and aging process can produce hundreds of different wines. Those planning a large event or looking to give a holiday gift may find themselves standing in the wine aisle, going back and forth over what the perfect wine would be to serve or share with a friend.
That’s where Tino Vino in East Hyde Park comes in. The founders, Annie McManis, Michelle Banks and Jennifer Fairbanks, ventured to create a business that offers patrons the ability to make their own customized wine and labels for events. Tino Vino also produces their own formidable and delicious selection of award-winning wines that can be purchased by the bottle.
Winemaker Heather Stang was generous enough to share both a bottle of the Octavian Super Tuscan, and the Lush Puppy Blush Rosé with us. The labels on the wines themselves sport creative artwork and illustrations that fit the theme of the wine. The Octavian Super Tuscan is a rich, full-bodied red wine that was incredibly smooth and paired perfectly with the hearty pasta we were serving that evening. The Rosé was juicy, fruity, and refreshing.
Heather explained to us that Tino Vino wants to make wine more of a fun – and less of a formidable – subject for those unfamiliar. The grape juice, or must, is produced from various vineyards in California and shipped to Tino Vino. That’s where customers can begin to make their very own wine. After tasting various wines to determine the customer’s preferences and goals of the batch, Tino Vino assists to introduce the right must blends and yeast strains to create a truly customized product.
Batches of wine can take anywhere from six to 10 weeks to ferment fully, with the recommendation that red wines be aged a little longer after bottling before enjoying. A batch of wine can cost anywhere from $215 to $435, depending on the variety of ingredients used, and makes about thirty bottles. Patrons can cut the cost by $15 by recycling their own empty non-screw-cap bottles. For those that still want their own batch, but don’t have the time to wait for their wine to ferment, batches are available for adoption, allowing for a shorter time frame until the wine is ready to be served. Tino Vino also offers the option of putting customized labels on their own varieties for $10.
In the warmer months, the dog-friendly patio is a great place to stop and have a glass of wine with some cheese to complement it. In colder times, the bar inside stays warm and inviting. The elegant and impressive party room can easily host a wine tasting or party for a special occasion. Upon entering the store, make sure to keep your eye out for Juno, Tino Vino’s tail-wagging wine ambassador. Tino Vino’s wines are available at the Bigg’s and Kroger stores in Hyde Park Plaza, at Hyde Park Wine and Spirits in Hyde Park Square, and at Dancing Wasabi and Sake Bomb to complement your meal.
We also checked in at Terry’s Turf Club to see what Terry was planning in the next few months. Right after our interview with him for the May issue of Eastsider, the Food Network honored Terry’s Turf Club as “The Best Burger in Ohio.” After a tasty lunch, we can report that the burgers are still consistently delicious and deserving of their acclaim. But Terry has a few new additions that will surely rival his famous burger in popularity.
After spending several weeks in the jungles of Belize, introducing the natives to Pop Rocks candy and demonstrating his proficiency with a blowgun to the village chief, Terry has returned and added some new signs out front, new sauces, a new topping for the chicken, mashed potatoes, and, most importantly, chili to the menu.
The chili is made with pork tenderloin and filet mignon, spiced with coriander, basil, sage and annato as well as various other secret spices that give the chili a tantalizing exotic flavor. The chili is filling and delicious, and is perfect with the hand cut fries, or the newly added Idaho mashed potatoes. Feeling adventurous? Then get yourself a sandwich we invented during our visit; the “Sloppy David” consists of a burger covered with chili and creamy goat cheese.
The new sauce is a citrus curry with rosemary, which is delicious on the chicken. There is another new chicken topping, named the Foghorn Leghorn, which is a blend of yellow, red and heirloom tomatoes, thyme, basil, capers, garlic and dried apricot.
As the weather gets colder, I’m sure that the chili will be in high demand, and if it doesn’t warm you up enough, Terry’s consistently strong cocktails and Belgian beer selection will!
