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.
Patrons can come and go as they please during The Cellar Door's open-house-style tastings, which warm tongues from noon until 4 p.m. and send palates on global jaunts through 20 specialty wines from around the world, each fluent in its own flavor language. Between samplings, sippers can nibble on light hors d’oeuvres as they browse the shop’s ample bottle selection for the perfect aperitif adoptee. The Cellar Door's commitment to providing the finest vintages at vintage-low prices means that guests can find their ideal quaffs without having to cruise the illegal burgundy market.
Hillgrove Wine Cellars and Bistro combines tastings of fine, international wines and craft brews with equally well-crafted appetizers. Danny Parrott curates the medley of food and drinks, relying on his sensitive palate developed over years in the restaurant industry to lead him to the finest flavors. His stock of wine bottles and beers blend with the seasons and are chosen based on his particular leanings. His menu, however, remains anchored in specific flavors meant to offset the dryness of a fine white or the rich tannins of a red.
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.
Owner Tom Kampschroeder, a wine professional with more than 29 years of experience, shares his grapey know-how with most any guest who walks through Salt Creek Wine Bar's doors. Sample wines-of-a-feather with the wine flight menu, or check out the beers and spirits menu. Wash down washes of tingly wash with Italian delights including artisan cheese flights, pizza, and seafood.
• 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).