The very idea of having a wine cellar seems oddly quaint and somehow out of touch with the twenty-first century. Is it buried treasure? Is it a formal room where invited insiders get a glimpse of a lifetime’s collection? Many European homes and most restaurants have some space in the underground devoted to the cool preservation of a few, or many, bottles of wine. Most of those were built, though, over centuries of wars and reconstruction and additions that left cool spaces sometimes two stories below ground. At that depth, wine (and for that matter potatoes and pickles) maintains a constant 58 degrees with little or no mechanical help. Most American houses of course don’t have this natural advantage, and only a very few modern consumers can afford to set aside the space that would otherwise be used for a game room or media center.

Restaurants and wine shops all over the world have rescued wine lovers who thirst for the taste of a mature red (and white), but who live trapped in their bungalow or ranch. Famed, multi-starred restaurants have the cellars of dreams and cloud-high prices to match. In the seventies several restaurants made it their calling card to have a wine list of old vintages that weighed as much as the Oxford English Dictionary. Hundreds of dollars could be spent on a rare bottle held in pristine condition since it was first released by the winery. Several of those massive lists have gone the way of credit default swaps as restaurants found it didn’t make sense to hold the inventory, and diners kept asking for younger and younger vintages of hand-crafted Napa Cabernets.

Vivid Memories

I can remember the weather and the light in the room the day I tasted the 1961Chateau Lynch-Bages. I can remember the plate served and the antique table the day I was poured the 1961 Chateau Palmer. I can still taste the pressed duck presented with the half bottle of 1937 Margaux. And don’t get me started about being able to stand in the kitchen at one of Chicago’s private clubs as I sampled each and every vintage of over thirty going back to the early 1800s of Chateau d’Yquem as they were trayed-up for a small group of auction bidders.

And the old Il Poggio. And the 1945 Poniatowski Vouvray. And of course more Pinots than I can name in a few paragraphs. Like the lineup in 1980 in the Romanée-Conti cellars, or the evanescent Dujacs in the early 80s. And the Rochioli at the River Café in New York over a decade ago.

And of course the shock of the 1944 Zinfandel in the mid-seventies.

If you’ve had a taste of an older wine you know what I’m mumbling about. If you’ve never had that experience, though, you’ve missed one of the great ah-hah moments in food and wine. Nothing you can buy off the shelf can match it.

The Schaefer Cellar

George and his mom, Eileen,  on the wine floor in the late 1960s.

George Schaefer took it upon himself to convince his mother that he had seen something unique when he went to Europe in 1971 with his friend Gerry Hirsch. What he saw, no wine shop in Chicago had. It would set Schaefer’s apart from every other store, at first on the North Shore, and later in the United States. With her blessing, George started to buy new releases of classic wines that he fancied. He bought Bordeaux, and he bought California Cabernets. Cabernets! At a time when no one took California seriously, George bought Cabernets. What a brave soul! And he didn’t buy untested wines, he bought the classics of every period. And he also kept an eye on selling them, so there were few wines he deemed less commercially viable, notably Italian and Spanish reds. One by one, new vintage after new vintage, George socked them away. If a winery allocated Schaefer’s two cases, one went on the shelf and one went into the cellar.

None of his buys came from questionable sources – all came directly from the winery on first release – many bought as futures. Try finding a collection like this? Good luck. Some scrooge is probably chuckling as he decants bottle after bottle of his cache. But find these older wines for sale for you to try? Not easily.

George enjoyed a glass of Champagne with Michael Broadbent, MW Wine Director for Christies 1983

And just when the small room in the store’s basement was growing too small to navigate, a new space was built out, much larger, with proper bins and state-of-the-art refrigeration. An amazing cellar! And still, George really didn’t like the idea of publicizing his collection. “They’re for our best customers,” he’d say. And if, after Michael Broadbent visited the space and pronounced it good enough for Christie’s burgeoning auction fulfillment business (same space – different wines), someone heard about the cellar and offered George a big check for a case of this or a half-dozen of that, he’d proudly repeat his mantra that good, regular customers get first crack.

And many have. One bottle at a time, the collection has been kept alive by individual sales here and there, and acquisitions that continue through George’s daughter Anje and the Schaefer’s wine team.

The store cellar today in underground Skokie.

That Big Year

Okay, okay, so what does all this mean for you? One of George’s favorite ways to sell individual bottles was to sell wines that matched certain anniversaries, fifteen, twenty, twenty-five. Can’t find that perfect something for a spouse or friend who really likes wine? It’s an anniversary? Consider the fact that nowhere else in the U.S. as far as we know does a collection of mature California classics exist for your plucking. Beware that these are older wines with sediment and will require decanting. We’re ready to coach you.

Sterling (left) with Schaefer’s Bill Graham & Mick Ter Haar visiting the gnarly blocks at Mondavi that helped put Napa on the global wine map. There’s a healthy supply of Robert Mondavi Reserve in the cellar.

I’ll provide several links to help get you started. All purchases need approval, just the way George did it, and we reserve the right to limit quantities. But this is where the fun begins:

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The Craft Beer Show is in town this week and Eli, our Beer Guru has recruited a
few members of Brewery Vivant to join us on Thursday for a special tasting. Jason Spaulding was the brainchild for New Holland Brewing Company in 1997 and last year opened Brewery Vivant in Grand Rapids, Michigan. Stop by from 5-7pm and taste their Farm Hand, Triomphe IPA, Zaison Imperial Ale & Tripel Belgium Ale!

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Schaefer’s is excited to present retired Executive Vice President and co-owner of Paterno Imports, Les Lentino. In 2002, while traveling in Sicily, Les discovered a small winery by the name of Alessandro di Camporeale Estate. After tasting the wines, he immediately knew they were exceptional examples of the fine wines being produced from one of the oldest wine regions of the world. Next Thursday evening, Les will share his discovery with you.

 In 2003, Schaefer’s was the first retail store in the United States to sell these incredible wines. Stop by from 5-7pm and taste the best of what Sicily has to offer!!

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10% off everything on top of our already discounted sale wines, artisan cheeses, craft brews.

Three days only. Memorial Day weekend: Saturday, Sunday and Monday, May 25, 26 & 27th only.

THE FINE PRINT: This offer is limited to merchandise in-stock during the sale period (cash & carry!!). We can’t offer this special discount for party and delivery orders, multi-recipient holiday gifts, Schaefer’s gift cards and climate controlled rarity/cellar wines.

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Sardinia, Italy

We are one of the few specialty markets in the Chicago area with such an extensive array of products from Sardinia,  located off the western coast of Italy. Sardinia is the second largest island in the Mediterranean, boasting over a thousand miles of shoreline and a bounty of wild and cultivated fare. Sardinia’s people are considered some of the longest living, making the island what National Geographic has identified as a Blue Zone―one of those rare places in the world where people often live past 100 (along with Okinawa, Japan and Costa Rica’s Nicoya Peninsula, for example) . The natives have become familiar with the longevity and even have an expression to celebrate it; “Sardo: A Chent’Annos!”(May you live to be 100).

What we find most fascinating about the little island is the incredibly distinctive flavors of the cuisine. They’re not just Italian in origin but a hybrid of influences, starting with the Phoenicians and then  followed by Carthaginians, Romans, Arabs, Moors, and Spanish, among others. The island was occupied by nearly every Mediterranean power for more than 2,500 years, until it became part of Italy in 1861.

Varied Olives of Sardinia

Come celebrate the wonderful flavors of Sardinia. We’re glad to provide samples– just ask at the deli!

Antonio Garau, Sardinian Cheesemaker

Since 1880, and four generations later, the Antonio Garau cheese factory continues to produce typical Sardinian cheese, preserving the tradition of rich flavored cheese, one that’s almost lost but not forgotten.  Now nurtured along by current Garau generation, they remain faithful to their origins.  The Garau Dairy strictly uses milk from sheep and goat herds from Sardinia, fed only with indigenous herbs and shrubs. The resulting unique aromas and flavors are due to aging in the same cellars that have been used for 130 years.

Sardinian Pecorino

We are proud to carry these marvelous cheeses and encourage you to come try them. Please ask for a sample.

Granduca Di Mandas -  This is a fantastic firm Pecorino, aged eight to twelve months. It’s strongly flavored and even spicy, with the aroma of dried fruits. $25.97/lb

Garau Cheese of Sardinia

Il Giunco – Here we have a ripened pecorino that’s pleasantly strong and spicy. The cheese is marked permanently from the traditional rattan basket in which it is made. It’s fantastic sprinkled on a simple fresh dish of pasta with a dash of salt and pepper. $25.97/lb

Colline Di Mandas Stagionato – This is the most traditional pecorino cheese from the Garau dairy, produced just like it was in 1880. It’s nutty, slightly salty and delicious. Add this to a cheese plate, sided by tart Granny Smith or Honey Crisp apple slices. $24.97/lb

Colline Di Mandas Semistagionato - A classic, this pecorino hails from an old shepherd’s recipe made from sheep’s milk. It’s then semi-riped from twenty days to six months. Pale yellow in color, it has a sweet aroma when fresh and pleasantly spicy when mature. Lovely to snack on with simple water crackers or a slice of freshly toasted bread. $24.97/lb

Antonio Garau Cheese

Su Zinnibiri - The Su is a fruity flavored cheese with a hint of fresh herbs. It’s a bit sweet when young  and grows stronger in flavor and  intensity if aged over eight months. $24.97/lb

Frantoio Fratelli Serra  “Aristaeus” Extra Virgin Olive Oil

Not all extra virgin olive oils are created equal. They’re as different from each other as the olives from which they came. Sardinia is home to a handful of native olive varieties that over the centuries have so beautifully adjusted to the dry land and unforgiving climate: Bosana, Nera, Semidana, Ogliastrina, Manna, Olianedda and Pizz’e Carroga. Sardinian olive oil is as intense as the land it grows upon. The big brand names, and even some quaint-sounding versions, are often industrial blends of oils coming from the four corners of the Mediterranean. Not so for this hand-crafted oil.

Sardinian extra-virgin olive oil is notable for its fruity palate, golden-yellow colour (with greenish touches) and assertive aromas. These features come together to make a truly unique oil.

Sardinian olive oil has assertive aroma, and subtle fruity flavors making it truly unique!

The high quality of this “Aristaeus”  Sardinian oil is in part due to the uncontaminated soil in which the olive trees grow. This gives the product a mark of distinction that’s garnered its great reputation across the globe.

This olive oil is made from olives grown, harvested, milled and bottled exclusively in Sardinia. $19.97/bottle

 Guseppe Macciocu Sea Salt

What better way to lightly salt a dish than with the indigenous rock salt from Sardinia. We find that it accents the food rather than making it taste salty. Sardinia is Italy’s main sea salt producer and its salt mines are vast.

Although salt is not generally considered a luxury product, it’s an essential part of the Mediterranean diet. Sardinian salt is highly prized by those in the know and it sure makes the most delicious scrambled eggs you’ve ever tried. Coarse or Finely Ground, $14.95/bag

Sardinian Sea Salt

Please let us know how you like these Sardinian specialties. We’re also glad to answer any questions. We are one of the Chicago area’s best wine shops and we want to provide you with the products you’re looking for. Schaefer’s Wines, Foods and Spirits has been around since 1936, serving as a neighborhood specialty wine, food, spirits and beer shop. We’re also a destination for wine collectors and specialty food lovers. Please visit our website to search for these and many more products. We’d love your comments and feedback.

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Our good friend and Pisoni Vineyards ambassador, Lucy Millman will be at our Wine Bar tasting their “Lucy” Rose. Pisoni donates $1 to Breast Cancer Research for every bottle of “Lucy” they sell and Schaefer’s will match that with every bottle sold on Saturday at the store! Read more about the relationship between Lucy and Pisoni Vineyards here.

And, it doesn’t hurt that the Wine Spectator recently gave this blockbuster “pink wine” 90 points. We’re even bringing in a limited amount of their 4-pack ‘minis’ just for the event. Come and raise a glass to Mom! 11-5pm

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Scott Larsen from Maverick Wine Company will be in attendance
tonight showcasing some incredible new additions to our German section. Not only
will he have a few Rieslings, but he will be tasting a Pinot Blanc, Silvaner and
even a delicious Pinot Noir. These wines are perfect for the season and are a
great addition to any of your outdoor events. Jubel!!

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The horses are on the track!

Ingredients:

• 1 Tablespoon Water
• 3 Sprigs Fresh Mint
• 1 Teaspoon Superfine Sugar
• 3 oz. Bourbon
• 1 Orange Slice

Mix

Mash together water, sugar and mint in the bottom of a glass (Derby or similar) until the mint is very fragrant. Fill the glass with crushed or shaved ice and bourbon. Stir well. Garnish with orange slice and sprig of fresh mint. Enjoy the race!

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