"My personal top pick for summer is Ameztoi Txakolina Rubens - this is a fresh, slightly spritzy rose from the Basque region in Spain that shows strawberry fruit and a fresh minerality. The grapes are Hondarribi Zuri and Hondarribi Beltza."
Cooking and cuisine have always been a cornerstone of Keri’s life. Having earned degrees in both Fine Arts and Art History from Rutgers University, Levens went on to the Culinary Institute of America where she graduated as Valedictorian of her class. It was at the CIA she had her first wine class and understood wine’s significant place at the table. She began her career with Danny Meyer’s Union Square Hospitality Group, spending time at The Modern where she served as Head Sommelier under James Beard Award winner Belinda Chang.
Keri then joined the team at NYC’s legendary Aquavit as both the Service Director as well as Wine Director where she helped earn the restaurant’s first Michelin star. Working with some of the world’s best chefs at Chefs Club is the perfect culmination of her experience in both the front of house and back of house. Each day is an opportunity to showcase exceptional wines alongside some of the world’s most exciting cuisine. She holds the Certified level with the Court of Master Sommeliers and a candidate for the Diploma from the Wine and Spirits Education Trust. Most recently, Keri has ventured to Tuscany where she is working on her own wine label to be released Fall of 2018.