Wine List

We would be happy to wrap any unfinished bottle of wine…

Serving 23 different varietals by the glass that change weekly

O L D   W O R L D   W I N E S ~ F R A N C E

BURGUNDY

More than any other regions in France, Burgundy — Bourgogne in French — has distilled the wisdom and experience of its history into winegrowing. The vineyards are cultivated by people who understand every nuance of the soil. Burgundian wines are celebrated for their elegance and subtlety. Just three grape varietals are cultivated: Chardonnay accounts for virtually all of the whites, Pinot Noir is the red grape to be found in most vineyards, and the red Gamay thrives in Beaujolais.

BORDEAUX

In Bordeaux the concept of “terroir” plays a pivotal role in wine production with the top estates aiming to make “terroir” driven wines that reflect the place they are from, often from grapes collected from a single vineyard. The vast majority of Bordeaux wines are red ~ 85%-90% ~ made from a blend of three principal grape varietals: Cabernet Sauvignon, Merlot, and Cabernet Franc. As a very broad generalization, Cabernet Sauvignon dominates the blend in red wines produced in the Médoc and the rest of the left bank of the Gironde estuary. Merlot and to a lesser extent Cabernet Franc tend to dominate in St.Emilion, Pomerol and the other right bank appellations. White Bordeaux are predominantly made from a blend of Sémillon, Sauvignon Blanc and occasionally Muscadelle.

THE RHÔNE VALLEY

The Rhône Valley is a region of extreme contrasts. The North is cool, discrete, noble, and expressed in different shades of just one grape varietal — the Syrah. The South by contrast is warm, exuberant, heartily earthy, with a myriad of grape varietals – including Syrah, Grenache and Mourvèdre.

LANGUEDOC-ROUSILLON & PROVENCE

In Languedoc-Roussillon the reds are the majority — Grenache, Syrah, Mourvèdre, and Carignan are the grape varietals typical of the area. The Languedoc-Roussillon appellations now produce some of France’s most exciting wines – blends that are rich and full of character with the distinctive imprint of the region. The vin de pays classification – referred to as Vin de Pays d’Oc – has allowed stringent appellation rules to be stretched enabling nonlocal varieties such as Merlot, Cabernet Sauvignon and Chardonnay to be planted. As a result, the region produces good value single varietal wines. Provence’s lifestyle, food and climate have made rosé the principal wine of the region. Serious reds, made essentially from Mourvèdre, are found in Bandol.

THE LOIRE VALLEY

The northern climate of the Loire places the emphasis on delicacy and flavor, rather than power and fruit driven concentration. White wines are in the majority, made principally from Chenin Blanc – also known as Pineau de la Loire locally – in Anjou-Saumur and Touraine, Melon de Bourgogne in the Pays Nantais, and Sauvignon Blanc in the Central Loire and Touraine. Cabernet Franc is the red grape of the region grown mainly in Touraine and Anjou Saumur.

CHAMPAGNE

The traditional method ~ méthode traditionnelle in French ~ is the most quality focused way of producing sparkling wine. This costly and labor intensive technique was pioneered in the region of Champagne and developed over many centuries. Now used all over the world, it is responsible for virtually all the finest bottles of fizz today. “Champagne” applies exclusively to sparkling wine produced in the Champagne region, but the term “traditional method” indicates that wines from outside the region have been produced with the same process and meticulous attention to quality.

O L D   W O R L D   W I N E S ~ G E R M A N Y / A U S T R I A

Rieslings, Gewürztraminer & Grüner

N E W   W O R L D   W I N E S ~ B Y   V A R I E T A L S

Chardonnay, Sauvignon Blanc, White Blends, Pinot Noir, Cabernet Sauvignon, Shiraz, Syrah, & Rhône Varietals, Zinfandel, Malbec, Sparkling Whites, Crémant, Dessert Wines