Any exploration of Chicago’s wine scene ought to begin at Webster’s, my guides insist. An institution since 1994, Webster’s moved into a larger space in Logan Square last summer, giving more room for sommelier Jeremy Quinn to play. With 15 wines by the glass and another 500 or so by the bottle, it’s one of the most extensive lists in Chicago, deep in sommelier catnip, like crisp Swiss whites and Catherine & Pierre Breton Chinons from the early 1990s.
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Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.