Wine List

Our winelist is the collective effort of several individuals: Executive Chef Brian James is fanatic for French and Italian wines, Dawn’s been drinking Californian wines for decades, and Eapen’s a big fan of New Zealand, Argentina, Southern France, and Oregon.  We hope you find something to enjoy in any bottle you open.

 

Twenty for Twenty

This part of our winelist was conceptualized to showcase the wide stylistic variety that you'd find in terms of regions, grape varietals, and winemaking; and most importantly, that you can get an excellent bottle of wine in a restaurant for $20.

Whites

Dry Creek - Fume Blanc - Sonoma ‘06

Yvon Mau Columbard Chardonnay - Gascony, France ‘06

Saint Ema - Sauvignon Blanc - Maipo Valley, Chile ‘06

Nobilissima - Pinot Grigio - Delle Venezia, Italy ‘06

Belleruche - Côtes du Rhône, France ‘06

Ken Forrester - Chenin Blanc - Stellenbosch, South Africa ‘05

Burgans Albariño - Rias Biaxas, Spain ‘06. Albarino, the great wine grape of Northwestern Spain, is probably the most interesting white wine we have on this list. It has a crisp, minerally quality that shows off peach/apricot/stonefruit flavors and is incredibly versatile with food.

Las Brisas - Sauvignon Blanc Blend, Rueda, Spain ‘07. This sauvignon blanc blend also features a little Viura and Verdelho, which are obscure Spanish varietals. Crisp, with racy acidity and lusher, expressive sauvignon blanc flavors of grapefruit, gooseberry, and bright fruit.

Luccio Moscato, Italy, NV

 

Reds

Bliss - Cabernet Sauvignon - Mendocino ‘05

Cono Sur - Carmenere - Chile ‘06

Yvon Mau Merlot - France ’06

Piegaia - Chianti Classico - Italy ‘05

Borsao - Garnacha Blend, Spain, ‘07

Carramimbre - Spanish Blend - Ribera del Duero, Spain ‘06

Shooting Star - Zinfandel - Mendocino, California ‘05

Luzon - Spanish Blend - Jumilla, Spain ‘06

Juno - Rosé - South Africa ‘07

Chateau d’ Aigueville - Cotes Du Rhone ‘05

Castle Rock - Pinot Noir - Mendocino ‘06

 

 

 

By the Glass

Cristalino - Brut Cava - Spain NV . . . 5   A crisp, classy sparkler from Spain that's a way better value than most Champagnes, this bubbly is a blend of Paradella, Macabeo, and Xarella.

Bridgeview Blue Moon - Riesling - Oregon ‘06 . . . 6

Domaine Pichot Vouvray - France ‘06 . . . 7   This is my favorite white wine that we're pouring right now. It's an incredibly tasty, slightly sweet wine made from Chenin Blanc from the town of Vouvray in the Loire Valley and features clean flavors of unsalted butter, lemon, and honeydew melon. Very versatile with food, especially our escargot.

Benvolio - Pinot Grigio - Fruili . . . 6

Charles Krug - Sauvignon Blanc - Napa ‘06 . . . 7  From the first winery in Napa Valley, this is a lush, elegant sauvignon blanc that exhibits the grassy, ripe flavors that are generally typical of Californian sauvignon blanc. The winery is now owned by the Mondavi family and has a reputation for both being on the cutting edge of winemaking as well as making universally good wines.

Bishop’s Peak - Chardonnay - Edna Valley, CA ‘05 . . . 8  Soft and buttery with undertones of oak, this wine will please anyone who's a devotee of the richer, fuller style of California Chardonnay.

Joullian - Chardonnay, Monerey, CA ‘06 . . . 9 Winemaker Ridge Watson makes wines that we like a LOT. He tends to follow the winemaking styles of Bordeaux and Burgundy fairly closely, and his wines show a sense of restraint that is not often found in California. This chardonnay is delicious, with a smooth, attractive creaminess and acidic structure that works very well with food.

 

El Cipres - Cabernet Sauvignon, Mendoza, Argentina ‘06 . . . 5

A to Z - Pinot Noir, Willamette Valley, Oregon ‘06 . . . 8

Codice - Tempranillo - Spain . . . 7

Dimajo Norante - Sangiovese - Italy ‘06 . . . 7

Jade Mountain La Provencale - Rhone Blend ‘05 . . . 10

Joullian - Cabernet Sauvignon, Carmel Valley CA ‘03 . . . 12  Most producers rush their wine to market so they can take immediate advantage of good ratings and good press, instead of releasing their wine when it's ready to drink. Joullian holds on to their cabernet for an extra two years, letting the aging process bring out the best of what would otherwise be a raw, tight, tannic wine.

For Dessert (2oz)

Chateau de Beaulon Pineau des Charentes Rouge, France ‘97 . . . 6

Nieport Ruby Port- Portugal NV . . . 6

Domaine la Tour Vielle, Banyuls, France ‘04 . . . 7

Smith Woodhouse LBV Port, Portugal ‘95 . . . 7

Offley’s White Port,Portugal NV . . . 7

Noble One Botrytis Semillion, Australia ‘04 . . . 10

Amaro Nonino Grappa, Italy . . . 11