With its massive selection of varietals and styles, Lynfred Winery seems determined to make something for almost any wine drinker. The cellar brims with everything from bold, spicy reds to crisp and refreshing whites, as well as fruit wines made from apples, cherries, rhubarb, and pears. The grapes arrive from vineyards throughout California and Washington state, although the rest of the fruit typically comes from a bit closer to home, including growers throughout Michigan and Wisconsin. Despite this variety, the staff's commitment to approachable, fruit-forward flavors characterizes virtually everything that the winery makes.
This dedication to easy drinking seems only natural given the winery's origins in a home basement. In 1975, Fred Koehler, along with his wife Lynn, decided to try to re-create the family wines his father and grandfather had made throughout the 1920s. The batches grew larger with each passing vintage, and, in 1979, Fred and Lynn chose to upgrade their homespun hobby into a commercial venture. Within six years, Lynfred Winery's creations began to appear in the national spotlight as they garnered awards and medals from wine competitions across the country. This attention allowed Fred to swell production even more, eventually expanding to a larger location in 1990.
Fred and Lynn's legacy continues to inspire the staff as they operate a facility that creates more than 100,000 gallons of wine each year using as many as 80 varietals. These wines appear on restaurant menus, on retail shelves, and inside fish tanks throughout the Chicagoland area.
• For $15, you get $30 to use at the wine bar or toward bottles to take home. • For $32, you get an evening of wine and cheese for four, including four flights of wine (up to a $14.50 value each) and two sample platters of gourmet cheeses to share (an $8 value each; up to a $74 total value).
Organic and small-batch wines fill swirling glasses beneath the soaring ceilings of House Red Vinoteca. At a rustic, reclaimed-wood bar, discerning staff members subject new elixirs to tastings and credit checks, and the chef makes changes to a rotating menu of vino-enhancing fare made from scratch. Plates bearing crispy flatbreads and desserts inspired by international culinary traditions glide back and forth between duos chattering beneath exposed-brick walls. The warm sway of live jazz rolls across wine-tasting events and bottle-laden shelves, and patrons sipping through tasting flights from Croatia, Lebanon, Morocco, Serbia, and Slovenia add delicate treble notes with clinking glasses.
Uva (pronounced oo'-vah) is spanish for Grape, the delicious and therapeutic fruit at the core of our products and skin care services. We offer luxurious skin care treatments using grape-based products. We also carry a distincitve portfolio of select boutique wines.
The staff at Dunlays makes this bar and grill into a welcoming spot to grab a bite or knock one back. Dine in comfort in the warm restaurant space, which features ample amounts of richly stained wood and a variety of menu selections. Commence the feed with the chicken roulade with roasted parsnips, sautéed brussel sprouts, and cider jus ($14) and the beet salad with arugula, goat cheese, and spiced walnuts ($9), or sate the hunger of an entire group of ravenous highwaymen with the sopressata (aged pepperoni) pizza ($11). A daily soup of the day ($5) warms up the ice-riddled stomachs of patrons throughout the winter, while the famous skillet cookie ($8) is a house-specialty way to sweetly complete any meal. At the bar discover martinis with an assortment of freshly squeezed juices, a craft-beer menu, and a variety of wines by the glass or bottle.