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Wine

  • Thanksgiving + Holiday Wine Pairings

    At Pastoral, our wine portfolio focuses on small-batch artisan wines that pair perfectly with food and there's an overwhelming number of Turkey-friendly wines out there. To make things a little easier for you, we have a few recommendations, not only for your turkey dinner, but for any holiday occasion where hearty, rustic and comforting food is abundant.

     

     

    BUBBLY

    Sparkling wines are perfect for the holidays. With a  delightful POP! and effervescent bubbles, they are by their nature celebratory and pair so well with everything on the table, cutting through rich fats and sauces.

    • Furlan Prosecco – Just a touch of residual sugar but with enough to acidity to keep things fresh. $18.99
    • Champagne Camille Saves – Every day should call for Champagne but sometimes people need a special occasion. Not just for the connoisseurs; this is the perfect way for everyone to celebrate family and friends coming together. $59.99

     

    WHITE WINE

    Riesling is a great option because it is such a diverse varietal. It can be sweet, dry, highly acidic or fruity.

    • Keller Riesling Trocken (Trocken is German for dry) – This bone dry Riesling is ideal because it can liven up an over-cooked turkey but also has the acidity to cut through all the gravy. $22.99
    • Guiberteau Saumur Blanc - Chenin is so versatile, with just enough weight and a touch of honeysuckle. $24.99

     

    RED WINE

    Depending on the palate of your guests, and the complexity of flavors in the dishes you're serving, you can go heavier or lighter when it comes to red wines and Thanksgiving.

     

    Heavier wines are great for standing up to bold, deep flavors; it's important to find wines that complement and don't overpower lighter dishes.

    • Field Recordings ‘Fiction’ - This should be on every table whether it comes in a bottle or a CAN - juicy, spicy and robust but it has just enough acidity to keep it from being flabby. The perfectly-portioned cans are a great mix of classy, yet casual for those hosting a low-key 'Friends-giving'. The higher ABV is helpful because sometimes its your turn to be the drunk relative at Thanksgiving. $19.99

     

    On the lighter side the safe bet is Pinot Noir. A lighter-bodied wine allows light, delicate herbs to shine and acts as a beautiful backdrop for your meal.

    • Brooks 'Runaway Red' Pinot Noir – A great introduction to Oregon Pinot Noir that maintains cherry fruit but also a touch of savory, earthy mushroom. $19.99

    turkey tags

    Look for our turkey tags in stores to indicate which wines make for perfect pairings.

    Don't forget our case discounts! We offer 5% off of six or more bottles and 10% off of 12 or more, even mixed selections.

  • WHAT OUR WINE BUYER DID ON HIS SUMMER VACATION

    Oregon Pinot Camp Recap

    I recently had the incredible opportunity to attend the 16th Annual Oregon Pinot Camp (OPC) in the Willamette Valley. The camp was started in 2000 by several of the region’s best wineries as a way to showcase their wines to the rest of the country. This year, there were 50 local wineries on hand to meet and sample their wares to 240 wine industry professionals from around the country and around the world. OPC is three days of intensive study on the story of Oregon Pinot Noir both in the vineyard and in the winery.

     

    DAY OF ARRIVAL: A RELIGIOUS RIESLING EXPERIENCE

    pinot camp blog 1I arrived in Portland around noon on Saturday and arranged a ride to the pre-Pinot Camp, Oregon Riesling Revival Pool Party at the home of one of the host winery’s winemakers. The party was sponsored by a group of wineries:

    • Elk Cove
    • Ponzi
    • Penner-Ash
    • Anne Amie
    • Bethel Heights
    • Trisaetum

     

    They all brought along their current releases of Riesling as well as some older vintages to share — to make sure Riesling wouldn’t be forgotten after all the Pinot Noir we’d be drinking the next three days.

     

    Opening Night Festivities at Sokol Blosser

    pinot camp blog 2

    After the Riesling Revival it was off to my hotel in Newberg to check in and get cleaned up before heading to Sokol Blosser for the opening night festivities. All 50 wineries were in attendance pouring their current releases — including some whites and rosé, which were a treat considering the temperature outside was pushing 100 degrees.

    Event Highlight: 1998 The Eyrie Vineyards Pinot Noir

    David Lett’s Eyrie Vineyard was the first to plant Pinot Noir in the Willamette Valley 50 years ago – the ’98 was alive and well and maintained the classic cherry fruits and earthy edge that makes Oregon Pinot Noir so fascinating.

    DAY 1: THE STORY OF OREGON PINOT — AND SOIL!

    Sunday started early with a 7:45 am bus trip to the Evergreen Aviation & Space Museum for breakfast with a view that included Howard Hughes’ famous Spruce Goose airplane. After breakfast we headed over to the museum’s auditorium where every camper was introduced to the winemakers from all 50 wineries. The last winemaker introduced was Jason Lett from The Eyrie Vineyards who spoke with passion about carrying on his father’s vision of making the Willamette Valley a world class Pinot Noir destination.

    pinot camp blog 3

    My first stop of the day was St. Innocent Winery’s Zenith Vineyard in Salem where we walked the vineyard for three unique seminars on topics from canopy management to a study of soil via a 5-foot-deep trench that highlighted the vineyard’s marine sedimentary soils, known locally as WillaKenzie. These soils reside at lower elevations in the valley and are a result the Missoula floods that swept through the area centuries ago.

     

    pinot camp blog 4 pinot camp blog 5
    Left : Marine Sedimentary Soil Right : Jory Soil

    The next stop was Brooks Winery in Amity, which rests above an entirely different subsoil. The vines at Brooks are growing in Jory, the region’s famous volcanic soil that’s loaded with Iron heavy Basalt which adds a beautiful red tint to the earth.

    The day ended with ice-cold beers and a Q&A session with the winemakers.

    Sunday Dinner at Anne Amie

    pinot camp blog 6

    Sunday’s dinner was hosted by Anne Amie winery in Carlton. The amazing view of the coastal mountain range to the west was a stellar vantage point for one of the greatest sunsets I’ve ever seen.
    Half of the 50 wineries were showcasing their wines that night, including several large-format bottles and plenty of older vintages — both educational and delicious! I was seated randomly with a group from Penner-Ash Winery who just happened to be pouring a 3-liter of their 2005 Shea Vineyard Pinot Noir.

    Event Highlight: A Surprising Blind Tasting

    Another highlight of the evening was doing a blind tasting with Jason Lett from The Eyrie Vineyards. He poured me a wine that I knew right away to be Cabernet Sauvignon. I knew the wine had some age to so I guessed it was from the mid-1990s. I was shocked to learn that the wine was from 1976! The wine was still vibrant, especially given its age — the fruit was sourced from Washington at a time when no one was sure Pinot Noir would succeed in Oregon, and the Letts were just doing their best to keep the dream alive.

    DAY 2: INSIDE THE WINERIES

    We spent Monday visiting wineries in Dayton. My first stop was Domaine Drouhin, owned by the Drouhin family who has a long history of winemaking in Burgundy who were early adopters of the potential of Oregon Pinot Noir. The day’s first seminar was “The Multiple Personalities of Oregon Pinot Noir,” my favorite seminar from the entire event. We tasted through three flights of six wines — the last two flights were blind — with the emphasis being on figuring out how different factors like soil, vintage, vineyard practices and production methods affect Oregon Pinot Noir.

    Our second stop was at Lemelson Winery, where we got to witness the process of getting wine from grape to glass. The final stop of the day was at the stunningly beautiful Soter Winery for a seminar called “Hunting the Great White.” The seminar, a refreshing break from tasting literally hundreds of Pinot Noirs the previous two days, focused on Oregon Pinot Gris, Riesling and Chardonnay.

    Event Highlight: Stunning Whites

    Oregon wineries are really striving to make world-class whites to match their Pinot Noirs — in my opinion, they’re already there when it comes to Riesling, but they’re still playing catch-up with their Chardonnays.
    pinot camp blog 7 pinot camp blog 8

    Monday Dinner at Stoller Winery

    pinot camp blog 9
    Monday’s dinner was incredible and featured the other 25 wineries that didn’t pour at Sunday’s dinner. The main event was an Oregon salmon bake with whole fish cooked over open flames. By pure chance I was lucky enough to be seated with Janie Brooks Heuck from Brooks Winery. She is one of the nicest people in the industry and was extremely helpful in making my OPC experience so wonderful. Dinner ended with s’mores roasted over the open flames followed by the entire OPC group descending upon Dundee’s favorite karaoke dive bar, Lumpy’s.

    DAY 3: WINE WIZARDRY

    Tuesday afforded campers the opportunity to choose their own adventure and I went with Wine Wizardry at Brooks Winery, sponsored by Brittan Vineyards, Brooks and Winderlea. We broke off into three groups, each one led by one of the winemakers. We tasted through six wines made from different clones (nerd alert!), soils or oak treatment — and then we were tasked with blending our own wine from any of the samples. We also had to brand and pitch our newly created wine to the entire group. My group didn’t win, but it sure was fun to pretend to be a winemaker for the afternoon to conclude my time at OPC.

    Event Highlight: Oysters and Riesling

    An added bonus at the day 3 event was having lunch at the winery. Our feast at Brooks started with fresh oysters and a sampling of their bone-dry Riesling. The crisp acidity of the wine was a pristine match with the salinity of the oyster.

    pinot camp blog 10

    POST CAMP FUN: EXPLORING PORTLAND

    pinot camp blog 11

    Although the official events were finished, I ended my trip with one last hurrah with Janie after she was able to give several campers a ride back to Portland. Janie, fellow Chicago camper Patti Robison (from Vera) and I finished out our trip with a bottle of bubbles at Ambonnay Champagne Bar in Portland. We drank a bottle of Champagne Savart ‘Bulle de Rosé’, which, fittingly, was made from mostly Pinot Noir.

    FINAL THOUGHTS

    I learned a lot at OPC and was lucky to be a part of such a great event. It was nice to be there with several Chicago friends but it was also rewarding to be surrounded by so many other industry professionals. There’s definitely a sense of camaraderie among everyone involved in making and selling Oregon Pinot Noir and it was enlightening to see just how passionate they are about what they are doing.

    I’ve always thought that in their early days, Oregon Pinot Noir was trying to emulate the great wines of Burgundy. However after my experience in the Willamette Valley, I realized these winemakers have truly embraced their own identity and become confident in making great wines that showcase everything Oregon has to offer.

    -Mark Wrobel
    Beverage Buyer/Educator

    Mark Wrobel

  • SUMMER REDS

    As the seasons change and warmer weather arrives, most people start popping corks on light and refreshing white wine and Rosé. With good reason, both styles of wine are perfect for al fresco drinking with sunshine and good friends. However, just because it’s warm out doesn’t mean you can’t also be drinking light and refreshing red wines.

    Here are some keys for picking out red wines for summertime:

    • Look for wines that are lower in alcohol - wines with higher ABV % tend to be hot and will overwhelm the palate.
    • Search out wines with light tannins – tannins tend to dry out your palate.
    • Wines that spend little or no time in oak barrels - too much oak makes wines heavier on the palate and imparts rich flavors.
    • Avoid varietals that tend to be too heavy on the palate - wines like Cabernet Sauvignon and Merlot are more robust varietals that tend be more dense.

    Here are some of our favorite Summer reds which we recommend serving with a slight chill:

    ROAGNA ‘DOLCETTO’

    roagna dolcetto 500x500

    This naturally made Dolcetto is light and fruity with cherry fruits and balancing acidity. It is perfect with pretty much anything coming off a grill.

    CHATEAU THIVIN ‘BROUILLY – GAMAY’

    brouilly 500x500
    Gamay is an underappreciated varietal that often gets overlooked due to Beaujolais Nouveau. However, when in the hands of passionate winemakers it really starts to show off. The wine is a lightweight with refreshing acidity and almost now tannin.

     

    ABBAZIA DI NOVACELLA ‘SCHIAVA’

    From the elevated steep slopes of granite in Alto Adige. Also known as Trollinger, a fun and focused wines with generous cherry fruit on the nose and palate.

    BROOKS ‘RUNAWAY RED’ PINOT NOIR

    brooks runaway red 500x500

    Classic strawberry and cherry fruits with just a touch of earthy goodness.

     

    JOAN D’ANGUERA ‘ALTAROSES’ GARNACHA

    altaroses400x400

    An unoaked Garnacha that takes well to a chill which helps show off flavors of dark cherry, earth and a sprinkling of rose petals.

  • 5 WAYS TO ENJOY SPRING CHEESES

    spring cheese blogSpring is a wonderful time to explore seasonal varieties of artisan cheeses which aren't typically available year round, or hit the peak of perfection when paired with the flavors of the season. Nothing beats a classic grilled cheese or dunking a fresh baguette into a velvety bloomy rind, but here are a few of the ways we're branching out our cheese repertoire this Spring.

     

     

     

     

     

     

     

    Breakfast

    pff chevre and pear tree
    Melting a few slices of Gruyere into an omelet is sure to enhance the most important meal of the day, but citrusy, fluffy cheese like sheep milk Brebis or fresh chèvre are wonderful breakfast staples. Topped with fresh fruit, honey, preserves, or olive oil these cheeses are lower in fat while imparting the important protein, vitamins, calcium and minerals you need to start your day.

     

    Salads

    etude 500x500

    One of the best parts of Spring dining is the bounty of fresh, green vegetables. Sweet peas, asparagus, artichokes and ramps are all amazing when paired with the naturally grassy and lactic cheeses coming into season. A bright salad of shaved asparagus or celery drizzled with olive oil, lemon juice and salt and pepper pairs perfectly with a grating of Etude from Andante Dairy. Try it over chilled Spring pea and ricotta ravioli for a bright yet filling pasta salad for warmer months.

     

    Covered in Herbs

    pecorino camomilla 500x500

    A large part of why artisan cheese is so delicious is that the farmers (who are oftentimes, also the cheesemakers) who care for the animals providing the milk truly care about their herd and the land they are raised on. Their lush surroundings, vibrant scenery and healthy diet imparts a signature herbal, grassy and earthy flavor into a lot of the fresh Spring cheeses you will find in our case this time of year. For that reason, cheese aged in a covering of herbs or whipped with fresh ones is such a harmonious combination. Most people are familiar with goat cheese coated in herbs like Dutch Girl Creamery's Chèvre Frais, but a unique offering like Pecorino Camomilla - coated in chamomile tea is a delightful addition to a Spring cheese plate.

     

    Start 'Kidding' Around

    juliana 500x500

    Spring is known to the cheesemaking community as 'kidding season' - the time when baby goats are born and there is an abundance of fresh goat milk. You'll find that most goat cheese aren't aged for very long, due to their tendency to become a bit gamey after extensive aging. However you will find that a little bit of aging goes a long way with Julianna from Capriole Farms, aged for just 3-6 weeks in a light coating of herbs. For a mellow washed rind with a complex palate, try Baetje Farms' extremely seasonal Fleur de la Vallee - it's toasty, buttered bread paste is the perfect complement to crisp, refreshing lagers.

     

    Paired with Wine

    It's no surprise that pairing cheese with wine is one of our all time favorite ways to enjoy cheese. If you've been inside of one of our stores, you may have noticed that we arrange our wine wall to reflect to reflect the cheese in our case. That means that every bottle we source is a an ideal pairing for artisan cheese, and furthermore we keep them arranged from to light to heavy to make pairing them with subtle to more more complex cheeses much easier. Here's a small sampling of the wine pairings we're playing with this Spring:

     

    WEINGUT DOSTERT 'ALVA'

    Spritzy and fresh with notes of yellow apple and green pear with the slightest and most fascinating whisper of bubbles on the finish, this wine is Chicago summer in every sip. The ideal pairing for most wines in our cheese case but its magical with the Wabash Cannonball.

    FIELD RECORDINGS 'FICTION' ROSE IN A CAN

    fiction rose can 500x500

    A bold and beautiful Rose that's mostly Grenache that's perfect for outdoor drinking all summer long. Strawberry and cherry fruits followed by a touch of spice make this an ideal match with Prairie Fruits Farms' Chèvre Frais.

    EMILE BEYER PINOT GRIS

    A sunny interpretation of Pinot Gris with just the slightest touch of sweet on the finish. We've also enjoyed how easy it makes our life at the bar. This wine is EXTREMELY versatile in food pairing and quite refreshing on its own but we really really like it with Zingerman's Manchester.

  • MEET THE WINEMAKERS OF THE ARTISAN PRODUCER FESTIVAL

    © 2014 Galdones PhotographyWe seek out wineries using sustainable, organic and biodynamic techniques, and those that source grapes from their own vineyards. We want to know that our wines are carefully looked after from vine to bottle. We also believe in finding wines that are the perfect pairings for the cheeses in our case and the products on our shelves. Meet a few of these winemakers and sample their wines alongside all of the other artisan treats you'll find at the 5th Annual Artisan Producer Festival on Saturday, April 25th at the Chicago French Market.

     

    CANDID WINES

    The team at Candid Wines distributes organic, biodynamic, and thoughtfully farmed wines in Illinois. Wine is a part of their lives because of its ability to make us happier in the moments just after we pulled the cork than we were seconds before. Damien Casten from Candid will be joining us with Amphibolite 'Nature', a fruit forward Muscadet from the Loire Valley and Domaine de Cèdres' Côtes du Rhône, a beautiful red blend from the Mediterranean region of France with loads of cedar and spicy, black pepper nose.

    CULTIVAR WINES

    Cultivar Wines was started by Jody Harris, and Gingy Harris Gable, founders of Caspar Estate Wines. The Estate is a 25 acre property located above the Napa Valley in the Rutherford Appellation. It has been family owned and operated since 1960, practicing organic and sustainable farming techniques to preserve, protect and maintain the environment. The property, which now contains fruit trees, over 800 Mission olive trees and about a quarter million honey bees, is an ideal setting for growing grapes, too. About 13 acres of vineyards were planted for Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes. Caspar Estate wines express the unique terroir of the land, with firm tannins, fresh acidity, and remarkable structure. Try their Cabernet Sauvignon and Chardonnay at the festival.

    FIELD RECORDINGS

    fiction wine cans

    Field Recordings is 38-year old winemaker Andrew Jones’ personal catalog of the people and places he values most. Spending his days as a vine nursery fieldman planning and planting vineyards for farmers all over California, Andrew is sometimes offered small lots of their best fruit on the side. Having stood in just about every vineyard on the Central Coast, he has a keen eye for diamonds in the rough: sites that are unknown or under-appreciated but hold enormous untapped potential. As friendships are made and opportunities are embraced, Andrew produces small quantities of soulful wine from these unusual, quiet vineyards. After chugging Fiction from cans all last year, we are very excited to announce that our 5th Annual Artisan Producer Festival will be the first place in Chicago where you can taste their cans of Rose and Pinot Gris!

    FIRELANDS WINERY

    Firelands2

    One of the oldest wineries in Ohio, producing wines from the Isle St. George Island north of Sandusky. A family run outfit that is the benchmark for wines in the region.

    GIRLS IN THE VINEYARD

    In 2008, Kat and Rob McDonald founded Art+Farm Wine in Napa, California after a importing legendary Australian wines they both loved. Art+Farm is home to their single vineyard wines, The Girls in the Vineyard, their outrageous blends, The Messenger, and their true varietals, Circadia.

    L. MAWBY VINEYARDS

    Founded by Larry Mawby, L. Mawby Vineyards’ first vines were planted in the spring of 1973 and now cover about 18 acres. They have been producing wines since 1978, with an emphasis is on sparkling wines made with small lots and minimal handling. There's a reason why we keep this bubbly on tap at Bar Pastoral - find out why when you try it for yourself at the festival!

    RICCI CURBASTRO

    riccardo ricci curbastro

    Ricardo Ricci Curbastro is a friend of Pastoral who has visited us a number of times. His family is the benchmark of quality for Franciacorta sparkling wines. Unlike Prosecco, the sparkling wines from Franciacorta are made in the Champagne Method giving them more depth of flavor and character. The family makes more than just sparkling wines, Curtefranca Rosso is one of the unique ones they'll be bringing to the festival - the main grape is Carmenere... growing in ITALY. Bordeaux ingredients, yet definitively Italian.

    WESZELI

    Davis Weszeli and Rupert Summerer produce their wine in Langenlois, Austria on land that has been used for wine since 1679. Weszeli and Summerer believe that the biological diversity of the vineyard is what gives their wine its character, and place the utmost importance on supporting that diversity.

  • Pastoral's 5th Annual Artisan Producer Festival!

     

    Pastoral Artisan Cheese, Bread & Wine and the Chicago French Market are proud to announce the 5th Annual Pastoral's Artisan Producer Festival at the Chicago French Market from 11 AM to 3 PM on Saturday, April 25, 2015.

    apf 2014 jasperThis is a FREE tasting and meet-the-maker event featuring producers of artisan cheese, bread, beer, wine, charcuterie, confections, and other food stuffs. Each year we are blown away by the support and enthusiasm of not just the producers that we and the other Chicago French Market vendors are proud to represent, but by the tremendous turn out by you, our loyal and wonderful customers.
    In addition to cheese-makers and mongers from around the world, there will also be producers of beer, wine, and accouterments. You'll meet confectioners, beer and spirit makers from right here in Chicago and around the world. The event will also feature artisan producers featured at Pastoral’s neighboring Chicago French Market vendors.
    CLICK HERE
    to visit our festival event page for a peek at the producers, vendors and stage lineup for the big day! Follow us on Facebook, Twitter and Instagram to stay up-to-date on festival details as they are announced.
  • Bar Pastoral's 2nd Anniversary Premium Wine Dinner

    Benchmark wine selections represent intricate and nuanced wines from heralded producers, perfect for special occasions.

    On Tuesday, November 11th, join Chef Brooks Hart and Pastoral's Beverage Educator, Mark Wrobel for Bar Pastoral's first ever Premium Wine Dinner in celebration of Bar Pastoral's 2nd anniversary in Lakeview. Benchmark wine selections represent intricate and nuanced wines from heralded producers, perfect for special occasions. Selected for their outstanding quality and heritage, these wines are sure to wow your family, guests and loved ones during the holidays.

    We're opening our cellars and pouring some of the most interesting and superior wines in our portfolio. Each pour will be paired with a dish that highlights the unique and bold flavors that help set these Benchmark Wines apart from the pack.

    AL-73FIRST COURSE: 

    Arctic Char Tartare, Crispy Fennel Chip, Crème Fraiche
    Vincent Dancer 'Les Corbins' Meursault (Chardonnay)

    SECOND COURSE:

    Braised Rabbit Pappardelle, 1605 Manchego
    Dom. Pierre Guillemot 'Savigny-Serpentières 1er Cru' (Pinot Noir)

    THIRD COURSE:

    Roasted New Zealand Lamb "Lolly-Pops", Natural Jus, Potato Pave
    Andrea Oberto Barolo (Nebbiolo)

    FOURTH COURSE:

    Chocolate and Arbol Chili Genoise, Marca Oro Gorgonzola Mousse
    Cade 'Napa Cuvee' (Cabernet Sauvignon)

    Doors open at 6:30 pm for a cash cocktail bar, dinner begins at 7 pm.
  • Forlorn Hope Winery - Pastoral's Artisan Producer Festival Highlights

    fornlorn hope wineMatthew Rorick is a champion of the lesser-known varietals, he makes small production bottlings from grapes like Verdelho, Trousseau Gris and Alvarelhao that grow clandestinely in small pockets throughout California. Rorick allows the grapes to speak for themselves instead of over- manipulating them in the winery.

    Forlorn Hope wines ferment via natural yeast, very little sulfur is added and there are no new oak barrels residing in the winery.

    At Pastoral we currently feature the ‘Que Saudade’ Verdelho. There are only 457 total cases of this rare creature which is fermented in neutral barrels and aged for 8 months before bottling. The resulting wine is bursting with peach and pear fruits. We like to describe this wine as in-between Chardonnay and Sauvignon Blanc. The wine has the weight and richness of Chardonnay but maintains beautiful acidity similar to a Sauvignon Blanc.

    Taste some of Matthew Rorick's intriguing and complex Forlorn Hope wines at Pastoral's 4th Annual Artisan Producer Festival.

    Held every Spring at Chicago's French Market, Pastoral's 4th Annual Artisan Producer Festival on Saturday, April 12th from 11am - 3pm is a FREE tasting and meet-the-maker event features producers of artisan cheese, bread, beer, wine, charcuterie, confections, and other food stuffs. Along with a stage show packed with chef demonstrations and informative panels.

    FOLLOW US HERE AND ON FACEBOOK IN THE WEEKS LEADING UP TO THE FESTIVAL AS WE CONTINUE TO PROFILE MORE OF THE PRODUCERS ATTENDING THIS YEAR!

  • Illinois Sparkling Co. - Pastoral's Artisan Producer Festival Highlights

    illinois sparkling co markIllinois Sparkling Co. is an independent craft winery making balanced, unique sparklers exclusively from grapes grown in Illinois. Each wine is hand-crafted in their Peru, IL winery using the labor-intensive, hands on traditional method used in the Champagne region for centuries.

    Mark and Terri Wenzel got their start as owners of August Hill Winery when it dawned on Mark that Illinois is a perfect region for growing sparkling grape varietals. Their goal is not only to make "world class sparkling wines", but to also show that great sparkling wine doesn't have to be stuffy or intimidating.

    Sample Illinois Sparkling Co.'s traditionally made, yet completely unique sparkling wines at Pastoral's 4th Annual Artisan Producer Festival.

    Held every Spring at Chicago's French Market, Pastoral's 4th Annual Artisan Producer Festival on Saturday, April 12th from 11am - 3pm is a FREE tasting and meet-the-maker event features producers of artisan cheese, bread, beer, wine, charcuterie, confections, and other food stuffs. Along with a stage show packed with chef demonstrations and informative panels.

    FOLLOW US HERE AND ON FACEBOOK IN THE WEEKS LEADING UP TO THE FESTIVAL AS WE CONTINUE TO PROFILE MORE OF THE PRODUCERS ATTENDING THIS YEAR!

  • Firelands Winery - Pastoral's Artisan Producer Festival Highlights

    Firelands2Firelands Winery
    is one of the oldest wineries in Ohio, producing wines from the Isle St. George Island north of Sandusky. A family run outfit that is the benchmark for wines in the region.

    The original wine cellar at Firelands, built in 1880 by the Edward Mantey family, has been incorporated into the present Sandusky facility. In 1979, the Mantey Winery was purchased by Bob Gottesman, owner of Paramount Distillers, who had a vision for a better Ohio wine product. His vision revived the lagging Ohio wine industry, and helped propel it into the future. With the addition of Claudio Salvador as wine maker, the wines have steadily improved and are now National and International award winners.

    Sample these astounding Firelands wines from an unexpected region at Pastoral's 4th Annual Artisan Producer Festival.

    Held every Spring at Chicago's French Market, Pastoral's 4th Annual Artisan Producer Festival on Saturday, April 12th from 11am - 3pm is a FREE tasting and meet-the-maker event features producers of artisan cheese, bread, beer, wine, charcuterie, confections, and other food stuffs. Along with a stage show packed with chef demonstrations and informative panels.

    FOLLOW US HERE AND ON FACEBOOK IN THE WEEKS LEADING UP TO THE FESTIVAL AS WE CONTINUE TO PROFILE MORE OF THE PRODUCERS ATTENDING THIS YEAR!

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