Tastemaker Michael Muser

Michael not only shares a passion for wine, his enthusiasm spills everywhere. He urges you to make pairings fun, and finds plenty to play with at Mariano’s. Michael majored in theatre in California, attended the exclusive International Sommelier Alliance, and worked the harvest in Burgundy and Champagne. Then he came home to Chicago. At the Hotel Peninsula, he met Chef Curtis Duffy, and the two started Grace in 2011. Michael, a James Beard Award nominee, now spends time polishing their three Michelin Stars, and reigns as one of Food & Wine’s Sommeliers of the Year.

Michael's Tips:

  • Finding a wine to enjoy with dessert can be daunting. Michael, never bashful, matches sweet with sweet. He suggests the clean effervescence of a sparkling wine, maybe the Moscato d’Asti from Cascinetta Vieta.
  • Despite founding one of Chicago’s most impressive restaurants, Michael reminds us, “you don’t have to take wine seriously all the time.” Hitting the couch with a bowl of popcorn or chips? Open up a Rosé.
  • When you think of spicy food, you might see red. Michael says no, “that will actually crank up the spice of the dish.” He advises a dry white instead, perhaps a Riesling, with a bit of sweetness that will tone down the spice.