Wine Cellar

Champagnes and Sparkling Wines

Champagne, the quintessential aperitif, is an extraordinary palate cleanser. Vintage champagne, only produced in exceptional years, is wonderful with rich seafood, poultry and veal. Champagne is most often a blend of three different grape types, Chardonnay, Pinot Noir and Pinot Meuniere, the blend bringing greater fullness, depth and finesse than any one grape on its own.

Burgundy

Wines grown in the Burgundy region of France are made from the Chardonnay grape. For the most part, the wines bear the name of the villages or “communes” where the grapes are grown as well as the name of the grower. While ideal for full-flavored fish and a variety of chicken, veal and game dishes, the best white burgundies have the body and texture to hold their own with meat dishes when the diner simply prefers a white wine. Chablis has the crispness and raciness to provide a delightful foil for shellfish, while the more delicate whites from the Mâconnais provide perfect accompaniment for even the lightest dishes on our menu.

Loire

Near the coast of Normandy, the Loire River Valley produces delicate white wines that speak of freshness, lemons and anything light. Almost purely seafood wines, they are an ideal product for their region. Two of the wines, from Sancerre and Pouilly-Fumé, are 100% Sauvignon Blanc and perfectly illustrate the crisp finish that accompanies fish so well. Muscadet is both the name of the coastal area and the grape that is grown there. Light, dry, refreshing wine, it again is best suited to fresh fish, simply prepared.

Bordeaux

Sauvignon Blanc is the primary white wine grape of Bordeaux and Graves. Light, refreshing, pale in color, often with a grassy bouquet, these wines have become more and more popular with the recent trend toward lighter cuisine. Many Sauvignon Blancs have a lingering finish of lemon that caps the flavor of fresh broiled fish or shellfish perfectly. It is also enjoyable as a light counterpoint to some creamed sauces, as well as simple grilled chicken or a light veal dish. Sauvignon Blanc is usually blended with Sémillon, a versatile grape most often used to make the sweet dessert wines of Sauternes.

Alsace

Although Alsace is a French wine growing region its climate and history dictate that its wines be compared to those of Germany. Though made from classically German grapes like Riesling and Gewürztraminer, they are fermented dry in the French style. The choice in Germany is to leave residual sugar and enjoy the sweet fruit of their labors. Enjoy the wines of Germany with fresh fruit, light desserts or as a refreshing aperitif. In Alsace, the noble Riesling and the Gewürztraminer have the flavor and the acidity to stand up to creamed or heavily seasoned sauces.

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California Chardonnay

The Chardonnay grape produces what are generally regarded as the world’s finest white wines. Developed in the Burgundy region of France, and well adapted to the California climate, it yields white wines of body, texture and flavor comparable to some reds. The qualities of a good Chardonnay are golden tones of color, a well balanced mix of tart and buttery sensations, a gentle tannic reminder of oak aging, a long, rewarding finish, and the versatility that allows it to complement a wide range of foods.

California Sauvignon Blanc - Fumé Blanc

At its best, California Sauvignon Blancs are closer to white Graves (Bordeaux) in style than Pouilly Fumé in the Loire, although the alternate name for the grape, Fumé Blanc suggests the Loire. These wines can be light and herbaceous or oak-aged and solid and of Chardonnay quality. Serve with fish and shellfish or foods with Mediterranean seasonings; garlic, olive oil and oregano.

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Bordeaux

A blend of grapes, primarily Cabernet Sauvignon and Merlot is responsible for the great Bordeaux reds, arguably the finest wines in the world. Cabernet Sauvignon is brash and tannic when young, but develops with age into a complex, full-bodied wine with layer upon layer of flavor. Merlot is a softer touch, mellowing the Cabernet when young, adding to its depth, color and body as it ages. Merlot is the principal grape in the heavy clay soils of St. Emilion and Pomerol, where it makes big, soft textured wines that are drinkable earlier than the mostly Cabernet based wines of the Medoc, Pauillac, St. Julien, Margaux, St. Estephe and Graves. Superb beef and lamb wines, they are also excellent with strong cheese and even do well when lingering into dessert when chocolate is featured.

Burgundy

Pinot Noir is the red grape of Burgundy, producing aromatic wines, lower in tannin, slightly sweeter and richer in texture than most Cabernets. The finest red burgundies are intensely perfumed, soft yet full of fruit, and a rare treat. Rare because the grape is temperamental, definitely preferring its home in Burgundy to any other growing area in the world. With food, Pinot Noir is quite versatile, though particularly good with duck, pheasant and other game, as well as veal, beef, pork or lamb. It can even be enjoyed with a full-bodied fish like tuna or striped bass.

Beaujolais

Gamay is the grape of the Beaujolais region of southern Burgundy. Generally light in body, very fruity, and best when enjoyed young and at a cool temperature. We offer Beaujolais-Villages, wines made from the grapes of many villages, as well as a selection from a highly rated “Cru”, Brouilly whose distinctive soil and climate have earned it its’ own status as an appellation.

Rhône

The Rhône region, south of Burgundy, produces age-worthy, rich, full-bodied, spicy red wines that are best with our fullest-flavored dishes; game, lamb, beef, or with a variety of hearty cheeses.

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Red Wines - Argentina

Mendoza, two hours by plane from Buenos Aires, is the heart and soul of Argentina’s wine country, where European settlers introduced the ancient craft of winemaking in the 19th century. Set in the foothills of the Andes, there are over 1000 wineries in the Mendoza region. The area is especially known for Malbec because, here (unlike France), the climate allows the grape to fully ripen on the vine.

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Red Wines - Australia

Despite 175 years of wine growing experience Australian wines have only recently begun to garner a strong following in the US. Shiraz (aka Syrah in Rhone) is the most widely planted grape in Australia and produces spicy, full bodied wines with a long life. Cabernet yields wines that range from medium to full bodied, which are often blended with Shiraz.

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Red Wines - Italy

The majority of quality red wines from Italy come from either Tuscany or the Piedmont. Tuscan reds of character include Sangiovese based Chianti Classico Reserva and Brunello based wines from Montalciao and Montelpulciano. Super Tuscans are blended wines of pedigree and are some of the most sought after in the world. The fullest wines from Piedmont are made from the Nebbiolo grape from the towns around Barolo and Barbaresco. These should be paired with hearty fare and strong cheeses.

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California Cabernet Sauvignon and Meritages

California Cabernet remains the premier red wine grape in California; fruity, fragrant, tannic and full-bodied. Capable of great longevity, elegance and finesse, the wines are often blended with Merlot and Cabernet Franc to achieve flavors nuances. Lamb is perhaps the ideal meat to serve with California Cabernets. Its texture and slightly pungent quality marry well with the rich flavors and balance of the wine. Try the younger Cabernets with full flavored beef or veal dishes.

California Merlot

In California, Merlot came into its own as a premium grape varietal in the late 1970’s. Originally bottled only as part of a Cabernet based blend, it is becoming very popular by itself, particularly with new red wine drinkers who enjoy a softer red. In part because most are produced by wineries experienced with making Cabernet Sauvignon, the California Merlots often resemble Cabernets, though softer and earlier maturing. Merlots are wonderful with spicy foods like duck, lamb a4nd pork and their fruitiness enables them to stand up to salty meats like ham.

Pinot Noir

Oregon and cooler regions of California are finally having success with this finicky but worthwhile grape, and its future looks promising in our country. Pinot Noir has a wonderful affinity for food, pairing well with duck and lamb, and even salmon as well. Grilled meats and poultry also are good choices.

Zinfandel

The Zinfandel grape is unique to California. So many different styles of Zinfandel are made that any taste preference can be satisfied. In the cooler climates of the northern regions of California the wines possess more complexity and are capable of aging and developing in the bottle for years.

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Other USA Reds

We are always on the look-out for something out of the ordinary and occasionally we come up with some interesting wine options which do not fall into our typical wine profile, but then again, they are just too good to pass up, so here is where they fall. These wines offer something special to complement your dining experience, so to the adventurous, enjoy.

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