Sepia Michelin Star Restaurant Chicago

 Sepia Michelin Star Restaurant Chicago for a spectacular food and wine dining experience

Son Sean and D-in-law Michelle invited us to dinner at Michelin Star Sepia Restaurant in Chicago. For the occasion, I pulled from our home wine cellar this ultra-premium birthyear vintage wine for Sean’s birth year. We took this BYOB wine despite the fact we also did the Wine Pairing option with the Price Fixe dinner. 

Sepia in the trendy west loop neighborhood on Jefferson Street is recognized with the coveted Michelin Star. We were fortunate enough to be seated in one of the private dining alcoves off the main dining room, a stylish warm intimate setting with a heavy curtain wall, brick wall, and photo galley wall adorned with Sepia photographs. 

The exclusive price fixe menu offers four courses of four diner’s choice options each, plus additional optional caviar and/or cheese courses. 

The wine pairing serves a select wine for each course selection from their Best of Award Wine Spectator wine list. Even the starter course matched three different carefully and thoughtfully selected sparkling wines with our three different starter selections. 

Prior to the starter first course we were served a delectable amuse-bouche of tartare on brioche with a sweet jam spread.

The First Course selection offerings:

Kanpachi Crudo, toasted rye chili crisp, pickled ramp,smoked cream cheese,

Caramelized Onion Consommé, delice de Bourgogne, sourdough selected by Linda,

Steak tartare toad in a hole, horseradish, brioche, dill, and, chosen by Michelle,

Roasted Foie Gras, ginger consommé, peanut, snow pea selected by Sean and Me.

The wine pairings for this course selections were distinctively different, matching the food selections.

Paired with the Foie Gras was Le Quattro Terre Franciacorte Brut

This is from the Franciacorte appellation in the Lombardy wine region in northern Italy, the Italian ‘Champagne’ district. It is made in the methods champonaise French style from traditional grape varieties Chardonnay 65% and Pinot Noir 35%. 

This label is sourced from five Chardonnay vineyards located in the municipalities of Adro, Corte Franca, Passirano and Ome and one Pinot Noir vineyard located in the municipality of Cazzago San Martino.

https://www.quattroterre.it/en-us/

The pairing with Linda’s Consommé selection was Michel Arnould "Réserve" Grand Cru Verzenay Brut Champagne.

This is a blend of 75% Pinot Noir and 25% Chardonnay, entirely from estate vineyards in the Grand Cru of Verzenay. The hazelnut Pinot character, so unique to the village of Verzenay, is pronounced in this wine. The texture is full and the bead is refined. 

The Brut Reserve Grand Cru owes the strength of its aromas and its affirmed body to the Pinot Noir from Verzenay, and owes its delicacy to the Chardonnay.

Winemaker notes - Hints of soft fruits (peach, apricot, plum) accompanied by a sensation of exotic fruits. A sharp attack on the palate and then transpires an impression of harmony and stability. Once again we find these hints of soft fruits but no longer crystalised, to which we can add flavours of almonds and hazelnuts. 

The Second Course

Lightly Smoked Ocean Trout, kohlrabi, mussel emulsion, selected by Sean,

Gai Yang Chicken Wing Zampone, blood orange, cilantro, smoked chicken jus,

Crispy Ricotta Gnudi, celery root giardiniera, belper knolle, sunflower seed, selected by Michelle, and,

Roasted Scallop, green curry custard, finger lime, english pea, selected by Linda and me.

Sean loved and raved about the Smoked Trout, one of the highlights of the evening, and the best such dish he says he had ever tasted!

The trout was an ideally paired with this crisp white from the Vinho Verde appellation from the Minho River area, close to the Atlantic in Northern Portugal. Known for concentration and depth, both mouth-filling and refreshing, these wines have depth and textures that are both elegant and energetic. The nose carries an airy effervescence with blossoms and fresh ginger, while the mouthfeel is like juicy white-fleshed stone fruits with a long wash of grippy mineral sensations. The only Vinho Verde that could be 100% Alvarinho had to come from Quinta do Santiago's specific area of Menção e Melgaço.

Michelle chose the Ricotta Gnudi for her second course.

It was paired with this Italian varietal Nebbiolo, native grape from the Italian Piedmont wine region. This was an ideal old world classic style with rich earthy notes of Piedmont soil, tar, savory herbs and Shittake mushroom with elegant, refined fruit. Written to be Ghemme at its best, elegant yet powerful. 

Linda and I both selected the Roasted Scallop.

The Scallop was minimally cooked and we both would have preferred pan seared, or, cooked slightly more. The highlight of the dish may have been the English pea, green curry custard with lime. 

The wine pairing with the scallop was a German Riesling Kabinett - Ürziger Würzgarten Riesling Kabinett, Mönchhof 2021. 

This is produced from grapes harvested from the steepest vineyards along the Mosel River in northwest Germany. The Mönchhof estate has is known for expressing ripe stone fruit and slate flavors that represent the unique terroir of the area. We visited the Mosel River Valley during our trip back in the mid-1980’s. Our tastes in wines have evolved significantly from those days. 

Rather than a sweet full wine such as this, I would’ve preferred a more delicate crisp Sauvignon Blanc. Linda would’ve preferred a round buttery Chardonnay. In any event, part of the culinary journey is experiencing the Chef’s and Sommelier’s interpretation of the wine pairing. 

The third, main course:

Grilled short rib, morel mushroom crab rangoon, smoked béarnaise, crispy nori. This was selected by Linda, Sean and me.

Michelle selected the Lamb Loin, cauliflower, pistachio dukkah, curried jus, lamb belly doughnut,

The Chef’s, Sommelier’s wine pairing with the lamb was a Napa Valley Rutherford Cabernet Sauvignon from Frog’s Leap Rutherford Vineyards from the historic 2020 vintage.

Frog's Leap "Estate" Rutherford Cabernet Sauvignon 2020 

This is from the iconic Frog's Leap winery estate in Rutherford that has been farmed by John Williams since 1981, now in concert with his son Rory.

Frog’s Leap were fortunate to release full production of their flagship wine during the chaotic vintage of 2020. After a very dry winter over 2019-2020 with only half normal rainfall, the deep-rooted vines compensated by naturally producing a light crop, about 25% below average. Major heat waves set in during harvest in mid-August and early September. Vineyard practices helped protect the vines during the high heat. 

The bulk of their Cabernet harvest was complete and ready to be picked when the tragic historic Glass fire broke out on September 28th, just six miles to the north. The remaining five blocks to be picked were harvested within the next two mornings. The fire’s smoke stayed to the north on the 28th and through the the 29th, as they finished picking. 

Unlike many Napa producers, Frog’s Leap 2020 Cabernet was unaffected by the fires. Due to smoke damage from the fires, many producers were not able to produce any crop, or were severely limited to what they were able to pick before the fires erupted. 

The fruit for this release was sourced from Frog’s Leap estate Rutherford vineyards - 34% Red Barn vineyard, Rutherford, 40% Chevez-Leeds vineyard, Rutherford, and 26% from the Williams-Rossi vineyard, Rutherford. It is a blend of 90% Cabernet Sauvignon and 10% Cabernet Franc.

It was aged 20 months in new to 5-year-old French oak barrels, 10% new.

Relieved and confident that they had produced a fine wine for the vintage, Rory said about this release, “I intend to be opening bottles of the 2020 vintage 40 years from now with my daughter Alma, who was born in 2020.”

This release was awarded 94 points by Decanter and 91 points by James Suckling.

Bright garnet colored, medium full-bodied with classic rustic Rutherford dusty tannins, brambly black currant, raspberry, and black cherry fruits with notes of tobacco, spices and black tea.

RM 91 points.  

The other entree course offerings were: 

Roasted Monkfish, little neck clams, white asparagus, horseradish-hidden valle, and,

Potato and Gruyère Agnolotti, lamb bacon, crispy potato, parmesan butter.

With the Short Rib, we had two fabulous wine pairings, the Chef’s and Sommelier’s selection, a Spanish Rioja Tempranillo Reserva ….

Señorío de P. Peciña Tinto Reserva is from the La Rioja designation of origin produced by Bodegas Hermanos Peciña. It is a blend predominantly made up of Tempranillo (95%), with a small amount of Graciano and Garnacha (5%).

The grapes come from various selected vineyards in the San Vicente de la Sonsierra region. The soils there are predominantly clay-limestone, and the planting density is high to produce rich concentrated wines. 

It was aged for 36 months in American oak barrels with an average age of four to five years, then it was aged another year and a half in the bottle before release.

Luis Gutierrez of RobertParker.com gave this 93 Points.

Bright garnet colored, medium bodied, bright vibrant full concentrated ripe spicy fruits, with notes of earth, leather and vanilla and a touch of smoke and dusty rose, with polished chalky tannins. 

RM 93 points. 

And of course, our BYOB special birth year vintage bottle from our home cellar, 1985 Chateau Léoville-Las-Cases, St-Julien, Bordeaux. The classic wine from the legendary producer is considered a crown jewel of the St Julien appellation. Many consider it on par with the iconic first growths, it is known as one of the ‘super seconds.’

The estate is the largest and highest regarded of the three Léovilles, the greatest in quality and, in the opinion of many, it should be among the first growths. 

This is one of my absolute favorite, revered wines. Our visit to the Chateau was one of the highlights of our trip to St Julien Bordeaux back in 2019. We acquired a case of this wine upon release back in the mid-eighties and have still hold a couple bottles.

At going on forty years, the fill level was high neck, the foil and label were pristine, and the cork was intact but a bit soft and spongy. 

In 2020, Jeff Leve of The Wine Cellar Insider wrote, “One of the stars of the vintage, this is drinking perfectly today.” In March 2022 Robert Parker wrote, “My favorite vintage from this château to drink today is the 1985 Léoville Las Cases. More giving than the brooding 1986, and more complex than the 1982, the 1985 is in its prime today.”

Tonight’s tasting was consistent with my last review in 2019 when I wrote:

Deep garnet colored, medium-full bodied, elegant, complex but nicely integrated dark berry and black cherry fruits with notes of floral violets, tobacco, oak and hints of graphite, cigar box and leather on a tangy black cherry lingering finish of supple smooth, polished tannins. Over the course of the evening, it opened more to reveal layers of floral and fruits and accents.

https://unwindwine.blogspot.com/2019/07/chateau-leoville-las-cases-1985.html

This release was awarded 98 points Vinous and 98 points by Wine Spectator, and 95 points by Robert Parker’s Wine Advocate, Decanter and the Wine Cellar Insider. 

In their 98 point review, Vinous wrote, “The 1985 Léoville–Las Cases is not just one of the finest vintages from this Second Growth, but one of the high points for the entirety of Bordeaux in this decade. Here it eclipses the 1985 Lafite-Rothschild with ease. A perfect marriage of structure and a degree of elegance that maybe the property has not matched before or since.”

This is a classic Left Bank Bordeaux blend of 65% Cabernet Sauvignon, 25% Merlot, 8% Cabernet Franc, and 2% Petit Verdot. 

https://www.cellartracker.com/w?4819

We then chose the optional additional cheese course.

Tête de Moine, corn financier, huckleberry chutney, thyme.

This was an incredible, imaginative artful creation, the thinly and delicately sliced cheese was amazingly formed to resemble a flower.

The pairing was this Italian Moscato d’Asti from Lombardy.

Stefano Perrone is one of the region's large producers. Souring grapes from north-facing sites, limiting yields, annd strict grape selection, he makes wines delicate and balanced.

We then turned to the dessert course. 

I chose the Cannelé de Bordeaux, buttered rum diplomat cream, roasted pineapple sherbet, tarragon, a burst of flavors!

Cloud Cake, frozen sheep’s milk yogurt, rhubarb, chamomile was Michelle’s selection.

Sweet Pea Pavlova, white chocolate, coriander, meyer lemon sorbet was Sean’s selection.

And finally, Linda chose the Manjari Chocolate Torte, buckwheat, caramelized banana, coffee cocoa nib ice cream.

The dessert course wine pairings …

The Sepia team … professional, attentive, accomplished, and in the pursuit of perfection.

executive chef andrew zimmerman

chef de cuisine kyle cottle

sous chef brian daley & jayme cannava

pastry chef erin kobler

pastry sous chef melissa santiago

sommelier alex ring

https://www.cellartracker.com/w?4819

https://www.sepiachicago.com/

@SepiaChicago

https://x.com/unwindwine

Chez Joël Authentic French Bistro Cuisine with High QPR Wine Selections

Chez Joël Authentic French Bistro Cuisine with High QPR Wine Selections

Back home from our road trip, Friday night dinner, we were treated to dinner with son Sean and d-in-law Michelle to celebrate their new home down the street from our in the Hobson Road corridor. 

We dined at one of our favorite eateries in the City (Chicago), Chez Joël on Taylor Street. As usual the service was outstanding, food was delectable and the price was agreeable.

Chez Joël is quaint, artsy, intimate, tasteful, comfortable,  authentic yet unpretentious in its French Bistro setting and faire. We had a perfect lat summer evening sitting outside in the adjacent courtyard.

I had my oft-time usual fare, the Duck Confit, Linda had the salmon, Sean the daily special Blue Fish, and Michelle had the lamb, Michelle's cousin Ola had the Coq au vin. 

Chez Joel Patio

Chez Joel Confit Duck

Chez Joel Lamb

Chez Joel Salmon

All the entrees were excellent - well prepared, artful presentations, ample portions, and with appropriate accompaniments.

With the starters and seafood entrees we had a selection of WBTG (Wine By The Glass) offerings from the winelist, the Sauvignon Blanc, Daniel Olivier, Montravel, Bergerac and this California Chardonnay.

Bishop's Peak Tally Vineyards San Luis Obispo Chardonnay 2020

Bishop's Peak is the second label of wines are crafted by Talley Vineyards to capture the unique diversity of the greater Central Coast region. The goal with the Bishop's Peak Chardonnay is to produce wine that reflects the distinct aroma and flavor of cool climate chardonnay in the purest way possible. Consequently no new oak barrels are used for fermentation or aging. Produced from Chardonnay grapes grown sustainably in coastal San Luis Obispo County, predominantly in stainless steel with some neutral French oak barrels.

Vinous rated this 91 points reflecting high QPR in this entry level label. 

Straw colored, medium bodied, notes of pear and peach fruits with hints of lemon, floral with bitter citrus tones. 

RM 89 points.

For the main courses we ordered from the winelist this Northern Rhone red that we know well having enjoyed earlier vintage releases it on several occasions from the winelist at another one of our favorite French Bistro's Suzzettes' Creperie in suburban Wheaton. 

Repeating that earlier blogpost the notes about Domaine Chevalier and brother and sister team of Nicolas and Marlène Chevalier, tonight we tasted the newer, later 2020 vintage of this label.

Marlène & Nicolas Chevalier Les Voleyses Crozes Hermitage 2020

Once part of the cave co-operative at Tain-Hermitage, since 2008 the family vineyards of Domaine Chevalier are gradually being reclaimed by the brother and sister team of Nicolas and Marlène Chevalier. Nicolas tends the vineyards and crafts each cuvee, while Marlène handles all of the sales and marketing for Domaine Chevalier.

Following his formal agricultural studies in France, Nicolas spent four years honing his winemaking skills on estates in Australia, California and South Africa. After completing studies in agronomy and enology in France, he headed to South Australia’s Clare Valley where he mastered various techniques for fermenting Shiraz (Syrah). He then worked with Kendall Jackson in California crafting white winemaking skills. To further his post-graduate wine studies, he spent 2002 in South Africa working at legendary three-hundred-year-old Boschendal estate in Stellenbosch, South Africa, a winery renowned for its superb Syrah-based wines.

Marlène and Nicolas Chevalier farm three small vineyards at their meticulously tended family property comprising 3 1/2 acres in Crozes-Hermitage from which they produce on average 500 cases of red and white Rhône wines in tiny lots which are highly allocated. Their wines are found only in a couple of importer direct wine clubs and renowned restaurants in North American.

This is from Crozes, the village adjacent the more prestigious appellation that shares part of its name, but operates in Hermitage’s shadow. The Crozes-Hermitage appellation area extends about 10 miles (16 km) both north and south of Tain and Hermitage itself and is known to produce more approachable wines than its higher profile neighbor. By 2017, almost 4,200 acres (1,700 ha) of vines had been planted among the local cherry and apricot orchards. Unlike Hermitage, land in Crozes-Hermitage is relatively affordable and available providing an opportunity for enthusiastic newcomers, as well as a number of local growers, who want to bottle the fruit of their own labors, rather than send their production to the Cave de Tain co-op, the case of this wine too.  

Nicolas works with several distinct parcels for their wines: La Motte, Marius, Petite Pend, Les Pends and namesake source for this label, Les Voleyses. These vineyards have clay and limestone soils with excellent exposure, known to produce ripe, high quality grapes with great aromatic character and freshness. The Domaine Chevalier site has been producing grapes for notable wines gaining high praise and critical acclaim for more than three centuries.

Like the 2018 vintage we tasted earlier, the 2020 vintage was also top rated in the Northern Rhône. This represents a great value, high QPR (quality price ratio) wine.

 

Importer notes for the 2018 release: The 2018 Domaine Chevalier Les Voleyses Crozes-Hermitage sports a brilliant purple robe and a captivating aroma redolent with the scents of blackberry, plum, violets, and exotic spices. Sensuous and seductive in the mouth, the 2018 Les Voleyses graces the palate with a silky texture and pure floral, fruit, and forest floor flavors that have aptly been described as hedonism in a glass. Moreover, the 2018 Domaine Chevalier Les Voleyses is juicy and harmonious to the finish, as it makes an exit with joyful panache.

 

The Voleyses Cuvée is 100% Syrah made from younger vine fruit and aged in stainless steel.

 

Tonight's tasting was totally consistent with our earlier experiences with this label.

Deep inky purple colored medium-full bodied, full round layers of blackberry and plum fruits, notes of black tea, spice and leather overtake the fruits, turning to soft chewy textured tannins on a medium finish. 

RM 91 points.  

https://www.cellartracker.com/wine.asp?iWine=4133858

The 2018 release - https://www.cellartracker.com/wine.asp?iWine=3495672

Earlier vintage release blogpost - https://unwindwine.blogspot.com/2021/12/intimate-dinner-suzettes-creperie.html

With the dessert course Sean had the Tawney Port and I had another wine we know well from previous visits here as well as from our home cellar, this WBTG Sauterne offering. 

Château Suduiraut Lions de Suduiraut Sauterne 2016

This is the second wine of a well known prestigious Bordeaux Grand Cru. 

Resembling its flagship first label big brother this was delicious and a perfect perfect accompaniment to the Creme Brulee and Chocolate Lava Cake. 

The history of Château Suduiraut began in 1580 with the marriage of Nicole d’Allard and Léonard de Suduiraut. Classified as a Premier Cru Classé (First Growth) in Sauternes in 1855, it has always been known as a superb property (its neighbor is Château d’Yquem). 

In the 1990’s, the estate was sold to French financial insurance conglomerate AXA, who invested in the Château making significant investments in its vineyards and winemaking facilities. This eventually translated into a dramatic increase in the quality of the wines.

The Suduiraut vineyards span 92 hectares consisting of gravel, sand, limestone and clay soils on sloping hillsides. They are planted to 90% Semillon and 10% Sauvignon Blanc. The wine is fermented in French oak barrels and aged on its lees in 50% new French oak for 18-24 months. Lions de Suduiraut, their third label, is produced from almost nearly 100% Semilon. This release was a blend of  93% Semillon and 7% Sauvignon Blanc. 

It was aged 50% in new barrels and 50% from barrels of one vintage, for 16 to 18 months

Dark golden, weak tea colored, medium bodied, sprites of sweet honey, apricot with note of peach and glints of pear, citrus and notes of lychee, stone fruit on a tongue coating unctuous finish.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=3417749

https://www.suduiraut.com/

As usual and to be expected at Chez Joel, a wonderful, relaxing fun wine and dine evening.

http://chezjoelbistro.com/

 

 

Castello Banfi Producer Wine Dinner at Vivere Italian Village Chicago

Castello Banfi Wine Producer Dinner at Vivere Italian Village Chicago

We've written recently about Jared Gelband, the new wine director at Italian Village in Chicago, and his efforts to revitalize the historic cellar and wine program there. An element of the wine program is a series of wine dinners featuring storied wine producers. The inaugural wine dinner of the new era featured the American owned prolific Italian producer, Castello Banfi which translates to English Banfi Cellars.

Wine Director Jared Gelband
with Erin & Johnny Fort

Presenting the wines and representing Banfi was Lars Lecht, Director of Communications and wine ambassador, Castello Banfi (shown left).

Preparing the evening dinner were Executive Chef, James Giacometti and Sous Chef Kevin Lundy. Also in attendance to welcome guests and oversee operations was Italian Village third generation owner Gina Capitanini.

The dinner featured six courses, each paired with a Banfi wine selection - three red and three whites including a sparkling wine and a late harvest dessert wine.

First course - Cocomero -

Grilled Watermelon, sea salt flakes, cherry Heirloom tomato (grown on the urban rooftop garden atop the restaurant), baby frisee, black sesame seed vinagrette, fresh Buratta cheese and shaved radish.

The course wine accompaniment -

Castello Banfi Alta Langa Cuvée Aurora Rosé 2011

 Produced from 100% Pinot Noir fruit sourced exclusively in Banfi Estate vineyards located on the Piedmontese hilltops in the provinces of Cuneo, Asti and Alessandria.

Full bodied, darkish pink colour, silky smooth elegance with notes of toasted almond nut accented by smoke, apple, hints of citrus and whisper of vanilla.

https://www.cellartracker.com/wine.asp?iWine=2136742

RM 91 points. 

The second course - Capesante -

Iron eared Diver Sea Scallop, eggplant caponata, toasted hazelnuts, citrus froth. This was so good, any wine would have been a nice accompaniment. The crisp clean Pinot Grigio was wonderful.

The wine accompaniment -

Castello Banfi Pinot Grigio San Angelo Toscana IGT 2013

Straw colored, light bodied, lively acidity, dry, subdued modest flavors of lemon citrus fruits, wet stone, and lychee.

RM 87 points.

https://www.cellartracker.com/wine.asp?iWine=1825424



Third course - Pasta

Housemade tomato flavored half moon shaped pasta filled with braised pork shoulder, hand dipped ricotta cheese, Parmesan-Reggiano, rooftop grown cherry tomatos, purple basil. The sweetness of the sauce was a perfect balance to the acidity of the brilliant red wine.

Castello Banfi Rosso di Montalcino Sangiovese 2013 


100% Sangiovese - Banfi calls this their 'baby Brunello'. Ruby red colored, medium bodied, subdued black cherry fruits, bright acidity,  tones of leather and tobacco leaf with nice silky tannins on the moderate finish.


RM 87 points.

https://www.cellartracker.com/wine.asp?iWine=1961894



Fourth Course - Anatra

Pan seared Maple Leaf Farms Duck breast, Bourbon honey glaze, carrot mango spears, parsnip pur'ee, rooftop grown greens, lemon, extra virgin oil.

Castello Banfi Belnero Toscana IGT 2012

This wine discovery, a blend of Italian and Bordeaux varietals was one of the highlights of the evening. Unique blend of 85% Sangiovese with moderate amounts of Cabernet Sauvignon and Merlot.

Deep intense dark garnet colored, medium-full bodied, sweet black cherry fruits with tones vanilla, leather, tobacco leaf and hint of expresso turning to nicely balanced smooth soft tannins on the lingering finish.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=2260446

Fifth course - Agnello

Roasted loin of lamb, raspberry truffle jus, heirloom carrot, charred baby turnips. 

Castello Banfi Brunello di Montalcino 2010 

100% Estate grown Sangiovese.

Deep intense dark garnet colored, medium-full bodied, subdued black cherry fruits, tones of leather, tobacco, anise and hints of floral, spice and vanilla.

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=1770395




Sixth course - Dolci

Meyer lemon, toasted almond bread pudding, lemon honey sorbet. This dessert was delicious and was a perfect accompaniment to the sweet late harvest dessert wine below.

Castello Banfi Florus Late Harvest Moscadello 2011


Golden colored, medium bodied, bright vibrant bouquet and flavors of sweet apricot, honeysuckle, tones of raisins, almonds and honey on full lingering unctuous finish.

RM 91 points.


https://www.cellartracker.com/wine.asp?iWine=1840229


http://www.banfiwines.com/

http://italianvillage-chicago.com/

Vivere dinner setting

 

Sous Chef Kevin Lundy and Executive Chef, James Giacometti.

Diners and blogger, Rick McNees and Linda

Vivere Diver Sea Scallop

Vivere Braised Pork cheese pasta

Vivere Duck Breast

Vivere Roasted Loin of Lamb