We are firm believers in pairing the right wine with the right food. Wines are so complex, nuanced and unique that they can indeed enhance-or perhaps detract-what you are eating. The more I learn about wine, the more there is to learn. But being aware of the flavors, the spices, the base ingredients and then trying to pair with complimentary wines will make your meal that much more enjoyable.
Having said that, we have compiled some very basic information to help you pair food with our particular wine list. Within each varietal category, we first list the "Flavor Profile", then the "Food Pairing", and finally our wine selections. I hope you find this useful.
We try to find boutique wines not readily available at larger retail stores, and from regions spanning the globe.
Because there are so many wines to try, we change the menu often.
Please come in and see what we have!
WHITE WINE
Chardonnay Chardonnays are so varied in flavor that they are described by region. There are significant differences ranging from the buttery mouth feel and rich, oak flavors typical of California Chardonnays versus their French counterpart, which tends to be more restrained and higher in acidity.
Food Pairing: A good choice for simply prepared seafood and poultry dishes. Fuller-bodied Chardonnays pair well with richer flavors, like cream and butter.
- Edna Valley Chardonnay 2007, San Luis Obispo, 17.95
- Sonoma Cutrer Chardonnay 2006, Sonoma, 27.95
- D. Delaye Macon-Prisse Bourgogne 2007, Burgundy 19.95
- Grand Regnard Chablis 2005, Burgundy, 47.00 (375ml, 28.95)
- D. Pillot, Chassagne-Montrachet 2004, Burgundy, 67.95 (375ml, 34.95)
Pinot Grigio / Pinot Gris The Italian version is typically dry and light, with a hint of mineral taste. California style is often richer in flavor with a citrus finish, yet retains the mineral quality.
Food Pairing: Classic pairing with fatty seafood such as salmon, and high acid foods like tomatoes. Excellent for a midday meal, especially if the menu includes bacon, sausage, ham, or other smoked or cured meats. This wine makes a refreshing apéritif.
- Marco Felluga Pinot Grigio 2007, Collio, Italy, 19.95
Sauvignon Blanc Crisp with herbal flavors and bright acidity.
They range from sweet to dry, but are typically light. American
style is prominently "grassy," while those from NZ are more balanced.
Food Pairing: A versatile food wine for herbal pesto, Caesar
salad and lighter fish and chicken, but also cuts through the
richness of cream- and butter-based sauces.
- Oyster Bay Sauvignon Blanc 2007, Marlborough, 17.95
- Brander Sauvignon Blanc 2007, Santa Ynez, 18.95
- Cakebread Sauvignon Blanc 2006, Napa Valley, 34.95
Chenin Blanc A rather light, fruity variety with
melon and peach aromas and flavors.
Food Pairing: A nice wine on its own or with casual meals
like sandwiches and salads. The French version of Chenin Blanc,
Vouvrays tend to be more intense and pair nicely with richer dishes.
Viognier Highly aromatic with tantalizing blends of flowers,
fruits and herbs. Viognier has a medium body with intense flavors,
little to no oak, and is typically dry with high alcohol and acidity.
Food Pairing: Fruity and full-bodied, Viognier complements
curries, all cheeses and aromatic, spicy Asian food. At cocktail
time it stands on its own or matches well with salty-sweet appetizers.
- Domaine Sallies Viognier 2007, Rhone, 17.95
Rosé This refreshingly crisp wine has subtle mixed berry sweetness
and a flowery, juicy aroma. Once out of fashion, this ideal summer
wine is now getting well-deserved accolades.
Food Pairing: Sweet or dry, rosés are the most delicate
of red wines. Rosés pair well with equally light dishes like citrus
or garlic grilled chicken or fish.
- Codorniu Cava Sparkling Rose, Spain, 24.95
Champagne and Sparkling Wine Sparkling wines are quite versatile and shouldn't be saved only for celebrations. They are delicate in aromas and flavors, and are light and fresh in the mouth.
Food Pairing: Bubbly matches perfectly with hard and aged cheeses, salty and spicy foods, including most Asian cuisine, as well as more delicate fish and hard-to-pair artichokes, asparagus and egg dishes.
- Jean Philippe Brut, Limoux, France, 15.95
- Dopff & Irion Cremant Brut, Alsace, 34.95
- Schramsberg Blanc de Noirs, Calistoga, California, 44.95
Other Whites
- Ventana Riesling 2007, Monterey, 15.95
RED WINE
Rhone Style
Pinot Noir
Lighter Pinot Noirs have notes of juicy fruit with hints of spice and balanced acidity. Fuller-bodied Pinots are typically jammy with ripe cherry flavors, fuller tannins and more oak.
Food Pairing: The most flexible of red wines in terms of food pairing, Pinot Noir matches most meat, poultry and vegetarian dishes, and even some seafood, such as grilled salmon and tuna.
- Seven Terraces Pinot Noir 2006, Marlborough, NZ, 26.95
- Sanford Pinot Noir 2006, Santa Rita Hills, 43.95
- Longoria Pinot Noir 2005, Santa Rita Hills, 59.95
- Sea Smoke Southing Pinot Noir 2006, Santa Rita Hills, 85.00
- Foris
Merlot
Light Merlots are smooth, fruity, soft in the mouth and have little
taste of oak. Medium Merlots have soft tannins, more oak and more
complexity, each increasing as the body becomes fuller.
Food Pairing: This wine complements herby dishes, grilled
meats and vegetables, as well as sharper ingredients like citrus
and greens. Since Merlots vary from light and fruity to bold,
oaky and complex. The food selected should echo the "weight" of
the wine.
- Brander, Merlot 2006, Santa Ynez, 21.95
- Duckhorn Merlot 2005, Napa, 69.95
Cabernet Sauvignon and Bordeaux
Medium-bodied versions are fruity, soft and less tannic, while fuller Cabs and Bordeaux are more complex and slightly more concentrated with more oak and tannins.
Food Pairing: Higher tannic wines are a nice complement to fatty meats like brisket or steak. Earthy or herbal flavors, black pepper, bitter greens, roasted nuts or cream and butter also pair well. Steak au Poivre is a classic pairing.
- Riegnac Bordeaux Superior 2003, Bordeaux, 44.95
- Rutherford Ranch Cabernet 2006, Napa, 23.95 (375ml, 13.95)
- Hess Collection Cuvee Cabernet 2005, Mt. Veeder, 29.95
- Ladera Cabernet 2003 Napa, 96.00 (375ml, 32.95)
Syrah
Both medium and full-bodied Syrahs are round, soft and full of intense fruits like blackberry and black currant, without the sometimes rough tannins of Cabernets. This wine ages beautifully.
Food Pairing: Syrah can handle robust, hearty foods, including grilled or braised meats. Lamb is a classic pairing. Full-flavored dishes, thick stews and herby grilled vegetables are other ideal matches.
- Peter Lehman Syrah Grenache 2006, Barossa Valley, AU, 27.00
- San Simeon Syrah 2005, Monterey, 18.95
Zinfandel
Medium-bodied, this wine is spicy with fruity highlights such as dark berries or raisins. Full-bodied, Zinfandel is more tannic and oaky and has a higher alcohol content.
Food Pairing: Zinfandel is bold enough to pair with spicy meat dishes like lasagna as well as meats that are braised, grilled or smoked. Complements hearty pasta dishes like penne with pancetta and earthy artichokes and mushrooms. Its fruit notes are tastefully echoed in fruit-based sauces.
- Ridge Three Valleys Zinfandel 2006, Sonoma, 29.95
- Seghesio Zinfandel 2006, Sonoma, 23.95
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