Sepia Wine Menu

wine by the glass

featured winery


We actually have spring this year.
Not your standard Chicago-style stealthy one that came and went, but an actual cool-showering spring, sprinkled with teasers of summer-like warmth, that seems to be staying for a noticeable while. As the seasonal ingredients on Chef Andrew Zimmerman’s menu embracing the transition from root vegetables to asparagus and fiddlehead ferns, the wine list undergoes a similar evolution in style. Aside from our usual efforts made to highlight wines that are produced using organic, biodynamic and sustainable viticultural practices, a special attention is paid in assembling the current wines-by-the-glass program. The line-up embodies our readiness for the warmer days in spite of the uncertain Midwestern seasonal swings. As usual, this collection of wines reflects our commitment to quality, value, and the promotion of lesser-known grape varietals and regions with an emphasis on small production wineries and the classics. The weather rant aside, secretly, I cannot believe spring is already here.

Arthur Hon | sommelier & beverage director

wine by the bottle

123 N. Jefferson Street, Chicago, Illinois 60661