Sepia Wine Menu

wine by the glass

featured winery


When I catch myself longing for the warmth of the sun, while at the same time feeling giddy about the chance to wear a scarf, the reality of fall sets in. As the seasonal ingredients on Chef Andrew Zimmerman’s menu make the transition from sweet corn and zucchini to mushrooms and squashes, 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 agricultural practices, the current wines-by-the-glass program replicates our desire to grab on to the best parts of both seasons. 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. On top of all this, a sprinkle of warmth and spices to get you used to the idea that snow is only around the corner.

Arthur Hon | sommelier & beverage director

wine by the bottle

123 N. Jefferson Street, Chicago, Illinois 60661