Study Proves Smell is a Time Machine

Posted on: February 6th, 2018 by Jen Cornell No Comments

A recent New York Times article goes into depth on a theory our very own John Jonna has long maintained: That smell can be strongly associated with a memory. The article explains:

Maria Larsson, an associate professor of psychology at Stockholm University, described the power of smell to serve as an almost magical time machine, with potential for treating dementiadepression, the grim fog of age. Johan Willander and others in her lab have sought to give firm empirical foundation to the old Proustian hypothesis, the idea that smells and aromas, like the famed taste of a madeleine dipped in tea, can help disinter the past.

Jonna has long made this connection between smell and memories as part of wine seminars he routinely gives.

Next time you’re tasting wine, be sure to stop and enjoy the aroma. Not only is smell an important part of the wine experience, you’ll have a smell to associate with the experience you’re having and the memories you’re creating now.

Vino Value is Back on January 25 – 25 wines that retail for under $25!

Posted on: January 23rd, 2018 by Jen Cornell No Comments

Our popular – and one of our favorite annual events, too – Vino Value is back on January 25, 6 to 9 p.m.

For $25 per person, you’ll enjoy 25 wines that retail for under $25. Light hors d’oeuvres will also be served.

Reservations required by calling (734) 222-9841.

Note: Tax and flat $6 gratuity not included in the $25 admission.

Ring in the New Year with Us

Posted on: December 22nd, 2017 by Jen Cornell No Comments

 

New Year’s Eve is one of our favorite nights at Vinology. Chef Adam always knocks it out of the park with a special menu designed to delight the palate and feed a festive atmosphere.

You can download and share the Vinology-NYE2017-Menu-v01online.

The cost for the four course meal is $75 + tax + gratuity. Reservations are required. If you make a reservation before 5:45p or after 9:15p, you’ll receive a special cocktail! Reservations can be made online or by calling 734-222-9841.

Give the Gift of Vinology and Get a Bonus!

Posted on: October 29th, 2017 by Jen Cornell No Comments

 

Both the wine lover and foodie on your holiday list would absolutely love the gift of Vinology! We’re so sure of it, we’re running a special promotion from November 6 (we know some of you like to shop early!) to December 23. For every $50 gift card you purchase, you’ll get a $10 bonus. For every $100 gift card you purchase, you’ll get a $20 bonus!

 

Vinology gift cards can be used for meals and wines we sell by the bottle. They don’t expire, either!

 

Give the gift of:

  • Date night out
  • Global cuisine
  • Ann Arbor’s best wine list
  • Ann Arbor’s best wine cellar
  • Almost bottomless mimosas and bloody mary’s and a second to none brunch menu
  • Menu created by award-winning chef Adam Galloway
  • Seasonally fresh menu – food and cocktails
  • Contemporary atmosphere that’s pretty romantic (if we do say so ourselves)
  • Waitstaff dedicated to making every meal with us perfect

 

Due to the high fees we pay for online transactions, we prefer guests purchase gift cards in-restaurant and phone.  Vinology gift cards can be purchased online via OpenTable.com, using the coupon code VINO110GIFT.

Join us on November 13 for our Holiday Wine Tasting

Posted on: October 17th, 2017 by Jen Cornell No Comments

 

Wonder what wine to serve on Thanksgiving? The best pairing for your holiday dinner? We’ve got you covered!

 

Join us for our holiday wine tasting on November 13, from 5-8 p.m. when we’ll help you learn the best wines for your menu. You’ll even learn the best wines to take as a host/ hostess gift for holiday parties.

 

This wine tasting is $50 and reservations are required as space is limited. If you’re a member of our wine club, the tasting is free, but gratuity to our waitstaff is appreciated.

 

Give us a call to reserve your spot at this can’t miss event: 734-222-9841.

Meet the Team: Vinny Jonna

Posted on: September 7th, 2017 by Jen Cornell No Comments

 

One of the things that makes Vinology unique is the care and dedication our team puts in to creating the perfect dining experience. Each of our team members takes the time to learn about food and wine, our food and drink menu, and how to create the perfect pairing. We like to think it’s what sets us apart from our competition.

We’re excited to kick off a blog series introducing you to our amazing team – their likes, their favorite dishes, their insider’s secrets. The first in our series is Vinny Jonna, Vinology’s general manager.

 

What do you enjoy most about Vinology: I have learned my greatest lessons from this bar. It has been with me longer than any other job i have had.

 

What dish inspires you and why? This season, it’s our Elotes appetizer. It was the award winner for the best vegetarian dish at Taste of Ann Arbor. It’s so delicious, I never get sick of it. My second choice is Terrarium, a new seasonal dessert that is just as beautiful as is delicious.

 

What do you like about our wine program?  Quite a few things! Our aggressive wine program, amazing happy hour, incredible value in the JJ Cellar program, and our wine club. We keep improving on each of these programs based on customer feedback and our own knowledge, and that’s exciting.

 

What’s something fun to know about you? My father created a new word Metanoya (change of mind, a paradigm shift, retroactive realization based on a life changing experience). I experienced this in Califonia at Robert Mondavi’s vineyard, trying a private reserve Moscato. I realized great wine paired correctly with great food reveals a combination of flavor that is greater than each of those individually. I reflect on that each time I have a truly uplifting dining experience.

 

What are your hobbies and interests? Family, food and wine, nature, philosophy, classic artists such as Archiomboldo, Gaudi, Van Gogh, Michaelangelo, and chess.

What’s Old World Wine?

Posted on: August 20th, 2017 by Jen Cornell No Comments

 

We are looking forward to introducing old world wines you should be drinking today at our event this Thursday night. But, what does old world mean?

Old world wines are from regions where winemaking was born. These include wines from France, Italy, Spain, Greece and Germany. The taste and alcohol content of old world wines are effected by the terroir – literally, the soil where the grapes are grown – and how the wine is made.

New world wines are from regions where wine would’ve been imported once European settlers moved to countries like the U.S., South America, and Australia.

One thing that we love about old world wines is that they were often crafted to accompany the type of food prevalent in the region – think Italian wines and pasta. There’s no doubt that this thinking is reflected in how Vinology approaches our menu and pairing suggestions.

There are still a few spaces available for Old World Varietals You Should Drink Today on Thursday evening, 6 to 8 p.m. The event costs $40 per person and registration is by phone: 734-222-9841.

Beer, Cocktails? Wine, please!

Posted on: August 2nd, 2017 by Jen Cornell No Comments

 

Concentrate Ann Arbor recently took a look at the wine scene in Michigan. In the article, the author explains, “As the cults of craft beer and craft cocktails have gripped Michigan and the nation, wine hasn’t been in the spotlight for awhile.”

Vinny and John Jonna went on to explain, “that Vinology was created ‘to introduce into the wine community a broad, varied, and inquisitive selection of wines to try.’

In terms of choosing wine for Vinology, John said in the article, “We put things on our menu that maybe other restaurants would not, simply because we want to introduce our clients to the other side of the world.”

Read more on Concentrate’s website, including the three questions to consider when choosing a wine.

 

 

Ian Youngs Helps MLive Find the Best Cocktail in Ann Arbor

Posted on: August 2nd, 2017 by Jen Cornell No Comments

Our very own Ian Youngs recently had the very tough job of helping MLive find the very best cocktails in Ann Arbor. He started the jobs by treating reporter Kit Maher to one of our signature summer drinks, Some Like it Hot.

Describing what’s important in a summer cocktail, Youngs said,

“It’s humid and hot. We want something that’s going to quench the thirst,” Youngs said. “I’m going to be paying attention to the techniques used to make it…if it’s executed, if it’s balanced…perfect harmony.”

Read more on MLive.com.

Wine Talk with John Jonna

Posted on: July 27th, 2017 by Jen Cornell No Comments

 

Want to know how to talk wine? Our very own John Jonna has some tips for you!

“The Language of Wine”

Wine sommeliers, the stewards of wine, have their own language when it comes to describing taste, textures, and aromas of the  myriad of wines they evaluate. I would like to give some terms that you can use yourself, and help you to understand them if they are being expounded upon by a wine expert.

COLOR/HUE

In judging any wine, color is your first indicator, and there are descriptors that are common. I like to describe color in terms of “hue”, where the deep, dark colors imply a richer, more intense wine, maybe with higher alcohol; and a lighter, more bright and iridescent hue would imply a softer, less tannic wine.  You should carefully study the hue of any wine you try, and make a mental note of it.

In white wines, I prefer to use the term “ clarity”, which tells me the winehas a hue that is clean, not cloudy, and reflects light with “brilliance”.  A brownish tinge on the rim of a tilted glass, called the  “robe” or “meniscus”, could indicate an oxidized wine, which could have suffered from heat or air exposure.

AROMA/NOSE

In terms of aroma, your primary goal should be to first search for any aromas that would show a “flaw” in the wine, like nail polish, vinegar, sulfur, cabbage, cardboard, or wet basement. Any of these scents would tell you that that the wine suffered from improper vivification, or is “tainted” or “corked”. The term “corked” is wine lingo for any cork that has been infected by bad bacteria (TCA). It’s rare, and with the use of stew caps, which I highly approve of for wines meant to be consumed young, is being diminished.

If a wine has a pleasing and appealing “nose,” then all is fine.

TASTE

In terms of taste, I like to use terms like “fruit forward”, indicating soft, easy drinking wines; “elegant”, meaning gentle, moderate acid; and  “racy”, meaning high acid wine with lemon/lime notes.

Red wines high in alcohol and tannin are “big”, red wines that are mild and low acid are “gentle”, and really excellent, high quality wine can have a “long, lingering finish”.

Wines that don’t show aroma or flavor could be called “dumb”, “closed”, or “lacking personality”.

 

Some other words we might use: “attack”, “angular”, “ limpid”, “balanced”, “disjointed’, “nervous”.

 

Questions? Send John an email, and he will be happy to answer on this blog!