A SMALL TASTE OF WHAT WE OFFER
Pundit Syrah - 93
Calling Cab - 90
Baileyana Chardonnay - 93
Piper Heidsieck Brut - 92
Eroica Reisling - 90
Terlato Pinot Grigio - 94
Gascon Malbec - 90
Tenet Red Blend - 93
Markham Merlot - 91
Bodega Termes - 92
Jordan Cabernet - 92
Crossbarn Cabernet - 92
Col Solare Red - 93
Wine Ratings were first popularized in the 1980’s by one writer who went against the grain to rate wines for consumers. His name was Robert Parker. Today, Parker is the most recognized wine critic and his 100-point system is generally considered the standard scale by which the critics rate wine. Wine ratings don’t necessarily indicate how delicious a wine is. Instead, wines are scored based on production quality and typicity. Typicity is how much the traits of a particular wine ‘typify’ the style and region it’s from.
The 100-point scale actually starts at 50 points:
80-84 wines are ‘above average’ to ‘good’
85-90 wines are ‘good’ to ‘very good’
90-94 wines are ‘superior’ to ‘exceptional’
95-100 wines are benchmark examples or ‘classic’
Classic Wine Pairings
WHITE WINE + FISH
The delicate flavors of fish and white wine play off each other well. The lower tannin content of white wine does not over power the fish.
RED WINE + STEAK
The tannins in red wine complement the rich fattiness in red meat.
PORT + CHOCOLATE
Chocolate can be difficult to pair with, but Ports are sweeter wines that complement chocolate well.
Basic Pairing Tips
Having salad? Your wine should have higher acidity
The wine should match the color of the meat
Match earthy wines with earthy foods
Neutralize high tannin wines with rich meaty foods
For dessert, the wine should be sweeter
Taste: Black Cherry, Black Currant, Baking Spices and Cedar (from oak)
Style: Full-bodied Red Wine
Description: Cabernet Sauvignon is a full-bodied red grape first heavily planted in the Bordeaux region. Today, it’s the most popular wine variety in the world. Wines are full-bodied with bold tannins and a long persistent finish driven mostly by the higher levels of alcohol and tannin that often accompany these wines.
Food Pairing: lamb, beef, smoked meats, French, American, firm cheeses like aged cheddar and hard cheeses like Pecorino
Taste: Very red fruited (cherry, cranberry) and red-floral (rose), often with appealing vegetal notes of beet, rhubarb, or mushroom
Style: Lighter-bodied Red Wine with higher acid and soft tannin
Description: Pinot Noir is a dry light-bodied first widely planted in France. The wines always lead with higher acid and soft tannins.
Food Pairing: chicken, pork, veal, duck, cured meat, French, German, cream sauces, soft cheeses, nutty medium-firm cheeses like Gruyère
Taste: Yellow citrus (Meyer lemon), yellow pomaceous fruits (yellow pear & apple), and tropical fruits (banana, pineapple), often cinnamon, butterscotch, and toasted caramel notes (oak)
Style: Medium to full-bodied white wine
Description: Chardonnay is a dry full-bodied white wine that was planted in large quantities for the first time in France. When oak-aged, Chardonnay will have spicy, bourbon-y notes. Unoaked wines are lighter and zesty with apple and citrus flavors. Chardonnay is the white grape of Burgundy.
Food Pairing: lobster, crab, shrimp, chicken, pork, mushroom, French, cream sauces, soft cheeses such as triple cream brie, medium-firm cheeses like Gruyère
Alternatives: Sémillon, Viognier:
Taste: Delicate citrus (lime water, orange zest) and pomaceous fruits (apple skin, pear sauce), white floral notes, and cheese rind (from lees usage)
Style: Light-bodied White Wine
Description: Pinot Gris is a dry light-bodied white grape that is planted heavily in Italy, but also in France and Germany. Wines are light to middle-weight and easy drinking, often with some bitter flavor on the palate (bitter almond, quinine)
Food Pairing: Salad, delicate poached fish, light and mild cheeses
Alternatives: Albariño, Soave, Muscadet
Taste: Blueberry, plum, tobacco, meat, black pepper, violet
Style: Full-bodied Red Wine
Description: Syrah (a.k.a. Shiraz) is a full-bodied red wine that’s heavily planted in the Rhône Valley in France and Australia. The wines have intense fruit flavors and middleweight tannins. Syrah is commonly blended with Grenache and Mourvèdre to create the red Rhône blend. The wine often has an aggressively meaty (beef broth, jerky) quality.
Food Pairing: lamb, beef, smoked meats; Mediterranean, French, and American firm cheeses like white cheddar, and hard cheeses like Manchego
Alternatives: Malbec, Petit Sirah, Monastrell, Pinotage
Taste: Aggressively-citrus-driven (grapefruit pith), with some exotic fruits (honeydew melon, passion fruit, kiwi) and always an herbaceous quality (grass, mint, green pepper)
Style: Light-bodied to medium-bodied white wine
Description: Sauvignon Blanc is a dry white grape first widely planted in France. Wines are tart, typically with herbal green fruit flavors. Sauvignon Blanc is a parent grape of Cabernet Sauvignon.
Food Pairing: fish, chicken, pork, veal, Mexican, Vietnamese, French, herb-crusted goat cheese, nutty cheeses such as Gruyère
Alternatives: Vermentino, Verdejo, Grüner Veltliner
Taste: A broad, exotic array of fruits from stone (overripe nectarine), to red (raspberry, sour cherry), to blue (plum, blueberry), to black (blackberry, boysenberry), Asian 5 Spice Powder, Sweet Tobacco
Style: Medium-bodied to full-bodied Red Wine
Description: Zinfandel (aka Primitivo) is a medium-bodied red wine that originated in Croatia. Wines are fruit-forward and spicy with a medium length finish. Zinfandel is a red grape that may be better known as the rosé wine White Zinfandel.
Food Pairing: chicken, pork, cured meat, lamb, beef, barbecue, Italian, American, Chinese, Thai, Indian, full-flavored like cheddar and firm cheeses such as Manchego
Alternatives: Grenache, Tempranillo, Rhône Blend, Carignan
Taste: Citrus and stone-fruit (white peach, nectarine) always feature prominently, although there are also usually floral and sweet herbal elements as well
Style: Floral and fruit-driven aromatic white that comes in variable sweetness. Some producers choose not to ferment all the grape sugar and therefore make the wine in an “off-dry” style.
Description: Always very high in acid, when made as a table wine Rieslings can be harmoniously sweet (sweet and sour) or dry (very acidic). The wine is polarizing because some people find dry styles too acidic and sweet styles too cloying, but sweetness is always a wine making decision and not inherent to the grape.
Food Pairing: chicken, pork, duck, turkey, cured meat, Indian, Thai, Vietnamese, Moroccan, German, washed-rind cheeses and fondue
Alternatives: Muscat Blanc (aka Moscato), Gewürztraminer, Torrontés, Chenin Blanc