|
|
|
Go "Off-the-Grid" tasting
in our Wine Bar!
***Check out our growing beer menu below!***
The wine bar is open seven days a week, 10- 7 (Sundays 12-7)
Our "Off-the-Grid" Tasting Menu changes extremely often, but it always features local, hard-to-access artisan wineries.
In almost every case, the only place to try these wines is here!
Our current line-up ($10 tasting flight):
A) BELTANE RANCH Sauvignon Blanc
"Sonoma Valley - Estate" 2010
$22/bottle, $8/glass
B) CARLTON CELLARS Pinot Noir
"Seven Devils" Willamette Valley 2009
$22/bottle, $8/glass
C) PAZZO Red Wine
Napa Valley 2008
$28/bottle, $10/glass
D) QUILL Syrah
"Bismark Mountain Ranch" Sonoma Valley 2007
$45/bottle, $15/glass
E) ESCA Cabernet Sauvignon
Napa Valley 2009 $25/bottle, $9/glass
Full-bottle service is available on every wine in inventory with no corkage fee (pay only retail price)! Cheese plates and other yummy snacks are also available to enjoy during your visit!
We have more than a dozen great half-bottles available!
Enjoy in the wine bar. Pay retail price. Perfect for two or three. We suggest:
Bubbles
Billecart-Salmon Champagne Brut Reserve, $30/half bottle
Roughly equal parts Pinot Noir, Chardonnay and Pinot Meunier from farmed vineyards throughout Champagne. All steel fermented and aged. 2005, ’04 and ’03 cuvée. So solid: a mixture of white peach, Meyer lemon, wild raspberry, honeysuckle…a little creamy, perfect smack of acidity and undeniably delicious!
Crisp White
Crocker & Starr Sauvignon Blanc, Napa Valley 2009, $19/half bottle
Sauvignon Blanc flavors and intensity with Chardonnay body. Grapefruit, melon, orange, Key lime, Granny Smith apples and Meyer lemon flavors. Oily and a touch creamy. Without a doubt this is one of California’s best SBs.
Rich White
Sierra Madre Vineyard Chardonnay, Santa Maria Valley 2008 $15/half bottle
Cool foggy mornings then sun-splashed, windy afternoons make for a Chardonnay with intense fruit flavors and high acidity. Smell and taste lemon-lime, hazelnuts, grapefruit, green apples and sweet butter. Long, impressive finish of citrus fruits, “minerality” and slight buttered toast.
Elegant Red
Enos "Girasole" Sonoma County Red Wine 375 ML 2008 $15.00
“Super Sonoma” blend. 55% Sangiovese, 45% Cabernet Sauvignon. “Girasole” is “sunflower” in Italian. The rich fruit and sexy oak barrel comes out on the nose. In the mouth, enjoy its ripe, blatant red/black cherries, wild raspberries, red roses and white pepper flavors. Sports nice Sangiovese acidity. It’s dreamy with tomato-y and grilled dishes.
Big Red
Shafer Cabernet Sauvignon "One Point Five" Stags Leap District, Napa Valley, 375 ML 2008 $40.00
Sustainably farmed (i.e. organic) Cabernet from Shafer's two Estate Vineyards in Stags Leap. Loads of sweet boysenberry and blueberry fruit in this forward, rich, silky, classic Stags Leap Cabernet. Beyond the fruit, smell and taste pie spice, cigar wrapper, vanilla bean and mocha. Very rich, quite silky and super delicious right now.
Earthy and Hearty Red
Domaine Le Colombier Vacqueyras "Vieilles Vignes" 375 ML 2009 $12.00
80% Grenache, 20% Mourvedre. Fermented and aged in concrete vats. Fruit-forward and impressively rich, this young Southern Rhone is good to decant for 20 minutes and then enjoy. Boysenberries, framboise, peppercorns, pumpkin pie spice, black licorice. Boasts strong tannins with ample fruit to balance them.
...and many more. The selections change often!
MORE BEVERAGES:BOTTLED BEERS (because you can't drink wine ALL the time): $3/each 21st AMENDMENT Watermelon Wheat (can) BLUE MOON Belgian White Ale ALASKAN AMBER Alt DOGFISH HEAD 90 Minute IPA ($4) and... ETIENNE DUPONT Cidre Bouché Brut de Normandie 2010 750ml $18 SAISON DUPONT "Foret" Organic 750ml $12 FIZZY LIZZY Fruit Soda Pomegranate, Grapefruit & Raspberry-Lemon Flavors $2/bottle FEVER-TREE Ginger Ale & Tonic $2/bottle
 CHEESE PLATES:
Just $3 per serving of cheese (and/or olives, chorizo, etc.).
A delicious compliment to a glass or flight of wine at the wine bar.
Here are the cheeses currently on hand and ready to include on your cheese plate.
Aged Dutch Gouda
Aged for 18 months. I had my Aged Gouda epiphany just this summer. Golden hue, nutty & buttery flavor, texture that gets creamy as it melts in yo' mouth. We had this in our German Riesling tasting recently and it paired with these wines extremely well.
Appenzeller
Swiss Alps. Cow's Milk. Gruyere family. Much like Comte: Nutty, semi-hard, slightly fruity. Great with Zinfandel, Syrah and other spicy reds. (Rhones!!!)
Redwood Hill Farm Smoked Cheddar
An excellent cheesery in Petaluma, California. Smoky cheddar made from goats' milk: so tasty by itself, and really good with Zinfandel, Syrah, Petite Sirah and Charbono.
Piave Vecchio
From the Piave River Valley region of Belluno, Italy. Made from pasteurized cow's milk collected in two milkings, one of them skimmed. It has a concentrated sweet, crystalline paste with a full, tropical fruit flavor and slight almond bitterness. Aged for twelve months, Piave is wonderful as a table cheese, shaved over a salad of bitter greens, or enjoyed with an aperitif. Like Parmigiano, Piave has an affinity for both red and white wine, but is smoother and easier to eat right from the wheel. We also like it paired with an amber ale (perhaps an ANCHOR BREWERY "Steam Beer" , also available at the wine bar? Couldn't hurt!).
Vella Cheese Company Asiago Pepato
Traditionally a sheep’s milk cheese the Vella Asiago is made with cow’s milk. Has a nice sweetness to it. The Pepato in it are green peppercorns, adding a little kick. Good wine with stronger whites and medium-bodied reds. Asiago was created and is made in the Veneto, Italy.
...nibbles that are not cheese, currently on offer:
Spanish Green Olives stuffed with Anchovies
We have a small, local fan club for these olives. So tasty. Those who squeam over an anchovy will not know it's a fish in the middle if not told. Yummy with crisp and aromatic whites. Have some here and take some home! We find these good chopped up and added to various pasta dishes we make.
Chorizo
From the Rioja. It's "Dulce" Chorizo (not spicy, so very nice at the wine bar). This has wonderful flavor and is not so spicy as to overwhelm most wine. This is best, we feel, with Rosé, fruity whites, and medium to full bodied reds.
The following cheeses we've had before, are currently out, and will probably have again...but not certain when:
Petit Agour
A semi-firm cheese with a complex, nutty flavor that has been described as earthy, sweet and robust. Produced in the Basque region of France, it is known for perfectly balancing salty and sweet flavors and was awarded with a Gold Medal during the Paris Concours General Agricole in 2006. Try it with a medium red wine or with your favorite fruit spread for a truly delectable experience.
Vella Dry Jack
Aged for just about a year, coated with their signature cocoa/black pepper coating. Wonderfully crumbly. Nutty and persistently long ending. Addiction is possible. I think this is the best cheese to accompany Zinfandel.
Shaft's Bleu Vein Cheese "Ellie's Vintage 2 Year Reserve"
My first experience with this cheese, and it's really good. Creamy, very bleu, not too aggressive, good with all strong red wines and sweeties. Shaft's is out of Cedar Ridge, California. In Gold Country (Shaft, as in mine shaft).
Cypress Grove "Truffle Tremor"
The classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake!
Ossau Iraty-Fermier (Raw Milk)
We're currently serving Fermier Ossau Iraty, meaning it's made in stone huts in the French Pyrenees. Aged at least 9 months to develop its wonderful flavor. Ewes' milk. Buttery, creamy, nutty, velvety. Sinfully delicious. Let it warm and melt in your mouth and deny its immense yumminess! White Bordeaux is a classic match, as is the nearby wines of the Jurancon (dry or sweet). Also, we find fruity, medium bodied red wines are very good with Ossau Iraty as well.
Chevagne Arina
Dutch, 100% Goat milk. Mild and nutty. Consider it a "Goat Cheese Gouda." We find it particularly tasty with stronger white wines like Chardonnay and Rhone Style.
Shaft's "Serendipity"
A veritable layer cake of a cheese. Three layers of Wisconsin Sharp Cheddar and two layers of Shaft's Bleu Cheese. Must be served by the slice!
...and from the past, possibly in the future...
Creminelli Salami “Felino”
This salami has its origins in Felino, Italy in the central Emilia Romagna region. To prepare this salami requires specific cuts of pork, making it possible to produce only a few pounds from each pig. The meat is coarsely ground, salted and spiced with an ancient blend that is one of Italy's oldest salami recipes.The Felino blend used by the Creminelli family is a closely held secret, but we can tell you that pepper and nutmeg play a prominent role in creating this salami's subtle yet dazzling flavor.
|
|
|
