Suggestions for wine to bring to Mado?

We are going to Mado this Saturday to celebrate a friend's birthday. Since it is BYOB we will purchase wine in advance. Any suggestions from others who have eaten at Mado for wines that work well with its August menu (I realize it changes with the seasons.)?

Not sure what the August menu looks like but there's usually a wide range. I'm sure you could bring a bottle you like and pick food to match.
Last time I ate there I brought a chateauneuf du pape and the waiter remarked that it was the chef's favourite wine.

A bottle to go with a whole menu? They have a menu online, figure out what you might want to order and start from there. The menu has rainbow trout and there's also a pork mixed grill - maybe you'll like the same wine with either but none of us have any idea of how to answer your broad question.

The 2007 CnP's are great as are the 2007 Cote du Rhône (and various village wines from the rhône valley. We had a Gigondas last night that was so good. As far as whites go, I'd stay away from oaky chards and bring something like a Verdejo or Albariño.

I am a big fan of dry reislings from Alsace or Austria with things like chicken liver pate, head cheese, and other charcuterie where Mado really excels..

If you're interested in looking beyond wine, I am a fan Saison-style beers with much of Mado's menu. Saison Dupont has been a favorite of mine to bring there (goes very nice with their charcuterie) as well as some of the Belgian-style beers from Goose Island (Demolition being my favorite).

Best,
Michael

There is a new(ish) wine store on MIlwaukee and Oakley that has been featured with Mado in a few publications. I just got a gift certificate for a friend from Mado and stopped by Red and White where they gave great recommendations. Most bottles are under $20.

Red and White
1861 N. Milwaukee Ave
Chicago, IL 60647
(773) 486-4769

www.redandwhitechicago.com

Green Gourmet wrote:We are going to Mado this Saturday to celebrate a friend's birthday. Since it is BYOB we will purchase wine in advance. Any suggestions from others who have eaten at Mado for wines that work well with its August menu (I realize it changes with the seasons.)?

What did you end up going with? How was the meal?

Thanks for all the great suggestions. We had a memorable meal at Mado -- tuscan chicken liver pate, grilled eggplant with honey, pork leg with chowder peas -- paired with a Vernaccia di San Gimignano with the pate and a Russian River pinot noir with the pork.
I can't wait to return.