By Amy L. Schubert Food Writer Published Feb 17, 2008 at 7:13 AM

"Bar Month" at is back for another round! The whole month of February, we're serving up intoxicatingly fun bars and club articles -- including guides, bartender profiles, drink recipes and even a little Brew City bar history. Cheers!

My wine tastes run the gamut, and while I do use some of the more traditional terms to describe the flavors within wines, I am also keenly aware that palates vary, so I will try to let you know up front what you'll be drinking if you seek out one of my recommended bottles. I also welcome any and all suggestions you may have.

This week, my find is a Grgich Hills Zinfandel 2004 Estate Grown Zinfandel. I sampled this at the Capital Grille recently, and found it a delightful balance of dry, vivid berry flavors with a heavier, woody after tone which lingered, at times almost dry enough to make one gasp, but so acidicly sweet on the tongue that it was truly one of my favorites of all times.

Grgich Hills is in California's Napa Valley and the owner, Miljenko "Mike" Grgich, roots are in Croatia, where Grgich's sister winery is located. Their wines are well known throughout the world and have won numerous awards.

Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.

The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.

Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to