For Charles Clark, head bartender of Mott Street in Wicker Park, the rosé rut "definitely hits close to home." Rather than simply switch up rosés for white wine, he is more interested in exploring production methods and interesting winemaking. "It's not wildly original, but orange wine really excites me," he says. "It's white wine that's treated like red, with skin contact." This time, it's skin from white grapes that stains the wine, turning it an orange-ish hue.

"I've been really featuring the Pullus 2015 Pinot Grigio from Slovenia," says Clark. "It has a salmon-colored hue from 72 hours of skin contact. The skins impart bitterness and tannin, but since it's still Pinot Grigio, it is still lighter-bodied with savory strawberry notes. It's great with our kimchee dishes, like the stuffed cabbage, and it represents the restaurant's philosophy. Classic but experimental and playful."

Read the full Chicago Tribune article here.