L'Etoile is a fine dining restaurant established in 1976 by Chef Odessa Piper. Our seasonal menus are inspired by the Midwest region and are rendered with a French influence.
Most of our wines are created by small growers who cultivate the vines, pick the grapes, and help to transform grape juice into an expression of place and time captured in a single wine.
Wine List
L'Etoile's Wine List won the
2006 Wine Spectator Award of Excellence
Champagne
Half Bottles
Blanc
de Blancs
Multiple Grape Cuvées
Sparkling Wine
White Wine
Pinot Gris
Austrian Riesling
German Riesling
Alsace Riesling
Chardonnay
Marsanne, Rousanne and Viognier
Austrian Grüner Veltliner
French Chenin Blanc
Sauvignon Blanc
Semillon
Red Wine
Zinfandel
Italian Reds
Pinot Noir
Syrah
Grenache, Mourvèdre and Blends
Tempranillo
Merlot
Cabernet Franc
Cabernet Sauvignon and Blends
Late Harvest and Dessert Wines
L'Etoile's Wine Director Michael Kwas
The same principles that govern our choice of ingredients inspire our selection of wines. The wines on our list are created by small growers who cultivate the vines, pick the grapes, and steward the transformation of grape juice into an expression of time and place, captured in a single wine. These artisans work with the unique circumstances of each season and shape, rather than make wine. Over the years we have found certain regions and grape varietals that harmonize with the food of the Midwest and our own style of cooking. Not surprisingly, many of these are from higher latitudes like our own, which yield taut but concentrated wines with pronounced soil-derived flavors. These include noble wines from lesser-known regions, along with more famous sites and varietals.
Headings on this list first sort our wines by grape varietal and then by region. Within each category, individual wines are listed in order of weight and body. If organic or bio-dynamic viticultural practices are important to you, please feel free to inquire about this to any member of our staff. About ten years ago we undertook an effort to cellar certain wines we felt would age well. In 2007, we are happy and proud to bring these back to the surface for you to enjoy. Look for wines marked “Cellar Selection,” which we have stored in our Sub-Zero wine storage unit.
It is our pleasure to introduce these wines to you. We hope that you will ask our staff to share their knowledge of our list; they would be delighted to answer questions about any selection that intrigues you.
For facts, advice and tips about wine from Michael Kwas and others who know wine, please visit Sub Zero's web page and click on Friends of Wine.
If you are interested in bringing in your own wine, please note that there is a $20 corkage fee and we ask that the wine not be represented on our wine list. Limit 2 per table.
Champagne
We absolutely love Champagne! It is among the greatest wines of the world, possesses remarkable flexibility with food, and is unparalleled as a drink for life's special moments. Like all beautiful wine, Champagne is both delicious and mysterious. Along with its unique flavor, Champagne has an otherworldly feel, a yin-yang delicacy and intensity that illuminate those subtle flavors in all food.
Half Bottles
| NV | CHIQUET | Dizy | 45 |
| NV | KRUG | Reims | 95 |
Blanc de Blancs
Made entirely from Chardonnay, they are crisp, dry, and apple-flavored. Terrific as an aperitif, they also rank among the finest partners for white fleshed fish and starchy foods.
| NV | GIMONNET | Cuis | 66 |
| NV | PIERRE PETERS | Le Mesnil-Oger | 68 |
| NV | MICHEL TURGY | Le Mesnil-Oger | 72 |
| NV | LILBERT-FILS | Cramant | 75 |
| 1998 | GIMONNET "Oenophile Extra Brut" | Cuis | 84 |
| NV | LEGRAS | Chouilly | 88 |
| NV | VILMART "Grand Cellier" | Rilly | 90 |
| 1996 | SALON | Le Mesnil | 375 |
Multiple Grape Cuvées
Blended from Pinot Noir, Pinot Menuier, and Chardonnay, this style is fuller, fruitier, and spicier than blanc de blancs. They especially enhance richer dishes and sing with mushrooms and game.
| NV | LASALLE | Chigny-Les-Roses | 59 |
| NV | HENRIOT | Reims | 67 |
| NV | JEAN VESSELLE "Oeil de Perdrix" | Bouzy | 72 |
| NV | GASTON CHIQUET | Dizy | 64 |
| 1996 | HENRIOT | Reims | 128 |
| NV | BILLIOT Rosé | Ambonnay | 86 |
| NV | EGLY ORIET "Tradition" | Ambonnay, Bouzy | 92 |
| 1996 | LASALLE "Cuvée Angéline" | Chigny-Les-Roses | 86 |
| 1996 | PAILLARD | Reims | 105 |
| 1996 | DIAMANT BLANC "Vranken" | Reims | 185 |
| 1999 | BILLIOT | Ambonnay | 90 |
| 1997 | BOLLINGER "La Grande Anne" | Äy | 183 |
Sparkling Wine
From crisp, dry Blanc de Blancs to fuller, fruitier blends to the kiss of sweetness in Moscato d’Asti, sparkling wine is always a celebration. Terrific as an aperitif, these are also some of the most versatile wines with food.
| NV | GRAN SARAO CAVA | Penedes, Spain | 25 |
| NV | MERIEAU | Touraine, France | 37 |
| NV | GRUET Blanc de Noirs | New Mexico | 34 |
| NV | GISSELBRECHT Blanc de Noirs | Alsace | 38 |
| NV | BELLAVISTA (.375) | Franciacorta, Italy | 45 |
| NV | VILLA GIADA BRACHETTO | Piedmont, Italy | 38 |
Tory and Traci
White Wine
Indigenous and Unique White Wines
There are thousands of grapes used throughout the wine growing world that remain the provenance of small locales. The following are lesser-known varietals; each one is unique and steeped in tradition and can be a welcome change of pace (and taste!).
| 2006 | CORTESE Picollo "Rovereto" | Gavi, Italy | 34 |
| 2006 | GRECO/MALVASIA Botromagno | Gravina, Italy | 36 |
| 2005 | GARGANEGA Pieropan "Classico" | Soave, Italy | 38 |
| 2004 | SINSKY "Abraxas" (Pinots Blanc, Gris, et al.) | Carneros, California | 50 |
| 2001 | SAVAGNIN Rijckaert "Les Sarres" | Côtes du Jura, France | 42 |
| 2003 | MELON Guindon | Muscadet, France | 30 |
| 2004 | PETITE MANSENG Charles Hours "Marie" | Jurancon, France | 46 |
| 2006 | ARNEIS Giacosa | Piedmont, Italy | 52 |
| 2002 | TOCAI FRIULANO Borgosan Daniele | Friuli, Italy | 58 |
| 2004 | GEWURZTRAMINER Josmeyer "Les Folastries" | Alsace, France | 51 |
| 2003 | FURMINT Oremus | Hungary | 37 |
| 2002 | GRENACHE GRIS La Tour Vieille | Collioure, France | 33 |
| 2001 | AUXERROIS Josmeyer "H" | Alsace, France | 62 |
Pinot Gris
Light and crisp fruits are tempered by a hint of nuttiness in these refreshing wines. Those from Italy lean toward a simple, bright style. In Alsace, the wines are richer and more complex with notes of minerals and honey.
| 2005 | ALOIS LAGEDER "Benefizium Porer" | Alto Adige, Italy | 48 |
| 2005 | SCHIOPETTO | Collio, Italy | 55 |
| 2005 | JERMANN | Venezia Giulia, Italy | 60 |
| 2005 | ZIND-HUMBRECHT | Alsace, France | 45 |
| 2001 | ZIND-HUMBRECHT Heimbourg | Alsace, France | 68 |
Austrian Riesling
Austria's climates and soils create chiseled, large-framed Rieslings that often have a dense mineral component. Floral aromas and a dry richness keep the wines deep, yet lively.
| 1999 | LOIBEN "L" | Wachau | 55 |
| 2001 | PRAGER Smaragd Weissenkirchen | Wachau | 72 |
| 2004 | HIRSCH Gaisberg | Kamptal | 55 |
| 2004 | HIRSCH Heiligenstein | Kamptal | 55 |
| 1999 | NIGL Privat (Magnum) | Senftenberg Piri | 94 |
German Riesling
Riesling shows a remarkable range of flavors that mirrors the soil and climate where it grew. Riesling wines are especially at home with dishes that possess natural sweetness and fruit acidity and they harmonize with most everything we cook here at L’Etoile. In Germany the wines have a touch of residual sugar, creating a delicate balance with their natural crispness. As the wines age, this simple acid-sugar balance is replaced by a complex blend of earth and sweetness unlike that found in any other wine.
| 2005 | SPREITZER Kabinett Oestricher Lenchen | Rheingau | 42 |
| 2004 | ADAM Spätlese Hofberger | Mosel | 58 |
| 2006 | EUGEN MÜLLER Spätlese Forster Ungeheuer | Pfalz | 44 |
| 2005 | SCHAEFER Spätlese Wehlener Sonnenuhr | Mosel | 60 |
| 2003 | KOEHLER-RUPRECHT Spätlese Kallstadter Saumajen | Pfalz | 54 |
| 2005 | DÖNNHOFF Spätlese Niederhauser Hermannshohle | Nahe | 84 |
| 2006 | MEULENHOF Auslese Erdener Prälat | Mosel | 65 |
| 2005 | MULLER-CATOIR Spätlese Haardter Burgergarten | Pfalz | 85 |
| 2005 | KARLSMUHLE Auslese Kaseler Nies'chen | Ruwer | 88 |
| 2003 | J.J. PRÜM Gold Cap Auslese Graacher Himmelreich | Mosel | 96 |
DRIER STYLES
| 2001 | VON BUHL "Maria Schneider" | Pfalz | 42 |
| 2004 | REBHOLZ "Von Buntsandstein" | Pfalz | 55 |
| 2004 | WAGNER-STEMPEL "Vom Porphyr" | Rheinhessen | 62 |
RIESLING'S COUSINS
| 2004 | LINGENFELDER Scheurebe Spätlese "Halbtrocken" | Pfalz | 40 |
| 2005 | DARTING Rieslaner Auslese Dürkheimer Nonnengarten | Pfalz | 52 |
Alsace Riesling
Alsace Riesling is usually made completely dry in a warmer climate, which results in more body and texture than the German styles. Expect ethereal aromas followed by lemon and stone on the palate, all of which is followed by a long, rich finish.
| 2004 | KUENTZ-BAS "Tradition" | 33 | |
| 2002 | JOSMEYER "Le Dragon" | Herrenweg | 55 |
| 2002 | SCHOFFIT Clos Saint-Théobald | Rangen | 67 |
| 2002 | WEINBACH St Catherine "L Inédit" | Schlossberg | 82 |
Chardonnay
CHABLIS
Austere and minerally, these are mysterious and complex manifestations of soil, climate, and tradition.
| 2004 | VERGET Cuvée Butte | 58 | |
| 2004 | RAVENEAU Montée de Tonnerre | 150 | |
| 2005 | MICHEL Grenouilles | 105 | |
| 2003 | DROIN Les Clos | 87 |
BURGUNDY
These Chardonnays usually taste dry and crisp without a lot of obvious fruit or oak flavors. Compared to new world styles, Burgundies possess a tightly knit texture with flavors more implied than stated.
| 2004 | JAVILLIER "Oligocène" | 58 | |
| 2002 | COLIN-DELÉGER Les Champlots | St. Aubin | 62 |
| 2003 | COLIN-DELÉGER Rabourcé | Rully | 45 |
| 2001 | JOBARD En La Barre | Meursault | 87 |
| 2004 | FOREST Les Crays | Pouilly Fuissé | 50 |
| 2005 | JAVILLIER "Les Tillets" | Meursault | 106 |
| 2003 | AMIOT Les Vergers | Chassagne Montrachet | 112 |
CALIFORNIA
These styles are full bodied, usually with pronounced oak and sweet fruit flavors. If Burgundy is the strings of our Chardonnay orchestra, these represent the brass section.
| 2006 | AU BON CLIMAT | Santa Barbara | 42 |
| 2006 | CALERA | Central Coast | 38 |
| 2004 | ANCIEN | Carneros | 48 |
| 2005 | CHÂTEAU MONTELENA | Napa Valley | 60 |
| 2006 | NEYERS | Napa | 50 |
| 2006 | OJAI Solomon Hills Vineyard | Santa Maria Valley | 67 |
| 2005 | TALBOTT Sleepy Hollow | Monterey | 70 |
| 2004 | RAMEY Hudson Vineyard | Carneros | 94 |
| 2005 | PAHLMEYER | Carneros | 130 |
| 2005 | KONGSGAARD | Napa | 138 |
OTHER REGIONS
| 2003 | FLINDERS BAY “Unoaked" | Margaret River, Australia | 32 |
| 2003 | ELENA WALCH "Beyond the Clouds" | Alto Adige, Italy | 76 |
Marsanne, Rousanne and Viognier
Viognier is redolent with peaches and white flowers, a gorgeous match for crab and fish. Marsanne and Rousanne echo these exotic aromas, but ground them with a nutty earthiness.
| 2005 | GRANGE DES ROUQUETTE (Marsanne/Viognier) | France | 28 |
| 2004 | TRUCHARD (Rousanne) | Carneros | 39 |
| 1999 | VILLARD (Marsanne) | St. Joseph, France | 45 |
| 2005 | MELVILLE "Verna's" (Viognier) | Santa Barbara | 43 |
Austrian Grüner Veltliner
Grüner Veltliner is the best wine in the world to enjoy with vegetables. This wine uses a one-of-a-kind, magisterial grape with flavors and aromas of herbs, white pepper, and heather that age magnificently. And yes, it’s dry.
| 2004 | BERGER (Liter) | Kremstal | 21 |
| 2006 | HIEDLER "Loess" | Kamptal | 38 |
| 2005 | BRÜNDLMAYER Ried Käferberg | Kamptal | 85 |
| 2006 | SCHLOSS GOBELSBURG Lamm | Kamptal | 76 |
| 2003 | HIRTZBERGER "Smaragd" Honivogl | Wachau | 96 |
French Chenin Blanc
Chenin Blanc has a floral character and, when young, a delightful pear-like flavor. Underneath this floral and fruity character lie complex mineral flavors and a beeswax quality that becomes more pronounced as the wine ages.
| 2005 | BOURILLON "Demi-Sec" | Vouvray | 35 |
| 2004 | NICOLAS JOLY Clos de la Bergerie | Savennierres | 68 |
Sauvignon Blanc
Bright, refreshing acidity is a hallmark of these wines. Sauvignon Blanc can take on aromas of smoke and herbs but is fundamentally clean with hints of citrus. A sure bet with seafood.
| 2004 | FRANCOIS COTAT "Grande Côte" | Chavignol-Sancerre, France | 64 |
| 2004 | FRANCOIS COTAT "Les Monts Damnes" | Sancerre, France | 53 |
| 2005 | SPOTTSWOODE | Napa, California | 58 |
Semillon
Semillon is often blended with Sauvignon Blanc to provide body and fruit. A superb seafood wine, it carries savor flavors of ripe tree fruit and beeswax.
| 2005 | GRAVILLE LACOSTE | Graves, France | 38 |
| 2006 | CHÂTEAU DUCASSE | Graves, France | 34 |
Rosé Wine
| 2005 | COLTIBUONO "Cetamura" | Tuscany, Italy | 28 |
| 2006 | JOUGUET | Chinon, France | 40 |
| 2005 | CLAIR | Marsannay, France | 48 |
| 2005 | TRINQUEVEDEL | Traval, France | 35 |
A Glass of Wine with Dinner?
Red Wine
Indigenous and Unique Reds
There are thousands of grapes used throughout the wine growing world that remain the provenance of small locales. The following are lesser-known varietals; each one is unique and steeped in tradition.
| 2004 | TOURIGA NACIONAL BLEND Grilos | Dao, Portugal | 27 |
| 2006 | GAMAY Thivin Côte-de-Brouilly | Beaujolais, France | 40 |
| 2006 | GAMAY Lapierre Morgon | Beaujolais, France | 42 |
| 2003 | ZWEIGLELT Sattler "Reserve" | Hugelland, Austria | 50 |
| 2005 | SAMSO/GARNACHA Acustic | Monstant, Spain | 40 |
| 2004 | MENCIA Descendientes de J. Palacios "Corullón" | Bierzo, Spain | 80 |
| 2005 | MALBEC Cueva de las Manos | Argentina | 36 |
| 2004 | MALBEC Paul Hobbs Bramare | Mendoza, Argentina | 120 |
Zinfandel
Our national grape is rich and expansive with briary blackberry flavors that are finely complemented by rich oaky flavors. Big and rich but without a lot of tannin, these can be surprisingly flexible at the table.
| 2005 | QUIVERA | Dry Creek Valley | 45 |
| 2004 | LIMERICK LANE Collins Vineyard | Russian Rivery Valley | 56 |
| 2005 | RIDGE Geyserville | Alexander Valley, Sonoma | 52 |
| 2004 | NEYERS Pato Vineyard | Contra Costa County | 60 |
| 2004 | WILD HOG Nova Vineyard | Lake County | 55 |
Italtian Reds
NEBBIOLO
The great wine of Piedmont. A beguiling combination of delicacy and power with trademark aromas of violets, plums, and truffles. Sea deep flavors for special occasions.
| 2003 | NEBBIOLO Produttori | Barbaresco | 67 |
| 2001 | BOROLI | Barolo | 65 |
| 2000 | CIGLIUTI Vigne Erte | Barbaresco | 91 |
| 1999 | GIACOMA CONTERNO Cascina Francia | Barolo | 150 |
| 1998 | GIACOSA Santo Stefano Red Label | Barbaresco | 265 |
| 1998 | GAJA Sori Tilden | Barbaresco | 470 |
SANGIOVESE
Fine wines with rose, cherry, and tobacco notes. High acidity harmonizes nicely with many of our dishes.
| 2004 | FARNETELLA | Chianti, Tuscany | 34 |
| 2002 | CIACCI | Brunello di Montalcino | 78 |
| 2000 | MONTECALVI (Magnum) | Tuscany | 98 |
| 2001 | ISOLE E OLENA SANGIOVESE "Cepparello" | Tuscany | 75 |
| 1999 | UCCELLIERA | Brunello di Montalcino | 114 |
OTHER ITALIAN VARIETALS
| 2003 | BARBERA Villa Giada "Suri" | Asti, Piedmont | 28 |
| 2004 | DOLCETTO Boroli | Alba, Piedmont | 32 |
| 2004 | MONTEPULCIANO Torre dei Beati | Montepulciano D' Abruzzo | 32 |
| 2004 | BARBERA Scott Harvey | Amador County, California | 48 |
| 2003 | CORVINA BLEND Tomasso Bussola Classico | Valpolicello | 56 |
| 2003 | MONTEPULCIANO Masciarelli | Montepulciano D'Abruzzo | 55 |
| 2001 | CORVINA BLEND Villalta "Amarone" | Veneto, Italy | 70 |
Pinot Noir
Mysterious, seductive, enchanting ... no red has captured the fascination of tasters like Pinot Noir. Although it's a lighter style of red, it can be fantastically complex with flavors of cherry, herbs, and earth. Best of all is its texture, which is firm, yet velvety. Like the Riesling grape, Pinot Noir shows a diverse range of flavors depending on where it's grown.
BURGUNDY
The ancestral home of Pinot Noir, where it once grew wild. Burgundies tend to have higher acidity and more earth tones than their New World counterparts with significant variations among different vineyard sites.
| 2004 | BESSON "Le Petit Prétan" | Givry | 50 |
| 2005 | CHEVILLON "Passetoutgrain" | Nuits St. Georges | 47 |
| 2005 | RAQUILLET "Vieilles Vignes" | Mercurey | 58 |
| 2004 | ANNE GROS La Combe d' Orveau | Chambolle Musigny | 85 |
| 2004 | GROFFIER | 62 | |
| 2004 | GARAUDET Clos des Mouches | Beaune | 75 |
| 2004 | BOCQUENET Aux Saint Julien | Nuits-Saint-Georges | 70 |
| 2003 | MAUME Lavaux Saint-Jacques | Gevrey-Chambertin | 95 |
| 2002 | COLIN-DELÉGER Robardelles | Volnay | 84 |
| 2003 | LA POUSSE D'OR Em Caillerets | Volnay | 90 |
| 1995 | CHEVILLON Les Pruliers | Nuits-Saint-Georges | 162 |
| 2003 | BOUCHARD Les Corton | Corton | 137 |
| 2003 | CHEVILLON Les Cailles | Nuits-Saint Georges | 144 |
| 2001 | FREDERIC MAGNIEN | Chambertin-Clos de Bèze | 177 |
| 2004 | GROFFIER | Chambertin-Clos de Bèze | 230 |
| 2004 | GEORGES COMTE DE VOGUE "Vieilles Vignes" | Musigny | 464 |
OREGON
These cool-climate Pinots have a firmer backbone than those from California and tend to show "cooler" fruit flavors with more earth. Unless noted, all hail from the Willamette Valley.
| 2006 | REX HILL | 41 | |
| 2005 | ST. INNOCENT Anden | 75 | |
| 2005 | ST. INNOCENT Seven Springs | 75 | |
| 2004 | FOUR GRACES "Reserve" | 62 | |
| 2004 | REX HILL Maresh Vineyard | 82 | |
| 2004 | DOMAINE SERENE "Evenstad Reserve" | 75 | |
| 2006 | KEN WRIGHT Carter Vineyard, Eola Hills | 85 | |
| 2006 | KEN WRIGHT Savoya Vineyard, Yamhill-Carlton District | 85 | |
| 2002 | LANGE (Magnum) | 150 |
CALIFORNIA
The warmer climate yields riper wines. These are full of soft fruit and most are gently oaked.
| 2006 | RAMSAY | North Coast | 38 |
| 2006 | LAETITIA "Estate" | Arroyo Grande Valley | 54 |
| 2005 | SAINTSBURY | Carneros | 52 |
| 2005 | TRUCHARD | Carneros | 58 |
| 2004 | TESTAROSSA "Palazzio" | Central Coast | 68 |
| 2006 | FLOWERS | Sonoma Coast | 80 |
| 2004 | TALLEY | Arroyo Grande Valley | 60 |
| 2003 | FIDDLEHEAD "Fiddlestix" | Santa Rita Hills | 66 |
| 2006 | MELVILLE "Estate" | Santa Rita Hills | 62 |
| 2005 | SEA SMOKE Southing (Magnum) | Santa Rita Hills | 232 |
| 2005 | PATZ AND HALL Pisoni | Santa Lucia Highlands | 115 |
| 2005 | BREWER-CLIFTON Cargasacci | Santa Rita Hills | 119 |
OTHER REGIONS
| 2005 | GENDRIER "Le Pressoir" | Cheverny, France | 39 |
| 2005 | SERESIN "Leah" | Marlborough, New Zealand | 54 |
| 2001 | MATHIER | Valais, Switzerland | 78 |
Syrah
This grape produces robust wines with a distinctively peppery and red raspberry flavor. It pairs well with similarly bold dishes.
FRANCE
Our Syrahs from France originate from the south - in the rocky soils of the Rhone Valley and the Languedoc. They are usually peppery with flavors of game, raspberry, and earth.
| 2004 | ALBERT BELLE "Pierrelles" | Crozes Hermitage | 50 |
| 2004 | JABOULET "Les Jalets" | Crozes Hermitage | 38 |
| 2005 | FAURY | St. Joseph | 56 |
CALIFORNIA
California Syrahs can be effusively fruity and chocolaty with lovely aromas of blackberries and violets.
| 2005 | RENARD | Sonoma County | 38 |
| 2005 | JAFFURS Bien Nacido | Santa Barbara | 62 |
| 2005 | JAFFURS Thompson | Santa Barbara | 67 |
| 2004 | OJAI Roll Ranch | Santa Barbara | 82 |
AUSTRALIA
Shiraz is Australia's greatest grape, possessing rich, up-front flavors that suggest berry liquors. Most Shirazs are oaky and intense with ripe, almost roasted flavors.
| 2006 | TORBRECK | Barossa Valley | 42 |
| 2005 | KAESLER "The Bogan" | Barossa Valley | 86 |
| 2001 | CLARENDON HILLS "Astralis" | McLaren Vale | 220 |
Grenache, Mourvèdre and Blends
These are bold, warm wines with an earthy, spicy dimension. As they age, they take on softer floral and mushroom notes which complement their heartiness.
FRANCE
| 2004 | CHÂTEAU PIBARNON "Les Restanques" | Bandol | 48 |
| 2003 | SANG DE CAILLOUX "Azalais" | Vacqueyras | 58 |
| 2005 | BOUISSIERE | Gigondas | 60 |
| 2000 | GROS NORE (Magnum) | Bandol | 100 |
| 2001 | SOUMADE | Rasteau | 48 |
| 2001 | DOMAINE DE LA GRANGE DES PÈRES | Herault | 95 |
| 2003 | BRESSY Gourt de Mautens | Rastau | 68 |
| 1999 cellar | DOMAINE L'AIGUELIERE “Côte Dorée" | Montpeyroux | 92 |
| 1998 cellar | DOMAINE L'AIGUELIERE “Côte Rousse” | Montpeyroux | 92 |
CHÂTEAUNEUF-DU-PAPE
| 2005 | DOMAINE DU GRAND TINEL | 64 | |
| 2004 | BOSQUET DE PAPES | 71 | |
| 2004 | DOMAINE DE MARCOUX | 88 | |
| 2003 | DOMAINE DE MARCOUX | 88 | |
| 1999 cellar | CHÂTEAU DE BEAUCASTEL | 110 | |
| 2003 | DOMAINE DU PEGAU "Reserve" | 152 |
SPAIN
| 2004 | LUZON | Jumilla | 24 |
| 2005 | ALVARO PALACIOS "Les Terrasses" | Priorat | 58 |
| 2003 | CAL PLA "Porrera" | Priorat | 46 |
| 1999 | ALVARO PALACIOS "L'Ermita" | Priorat | 300 |
CALIFORNIA
| 2004 | QUIVIRA "Steelhead Red" | Dry Creek Valley, California | 35 |
Tempranillo
Aromas of leather and earth and flavors of Montmorency Cherry characterize Spain's national grape that is at once delicate and flavorful.
| 2004 | ZARUS BARRICA | Ribera del Duero | 35 |
| 2005 | SIERRA CANTABRIA | Rioja | 30 |
| 2000 | CONDADO DE HAZA "Riserva" | Ribera del Duero | 48 |
| 2004 | ARTADI "Crianz Vinas de Gain" | Rioja | 50 |
| 1998 | MUGA "Gran Reserva Prado Enea" | Rioja | 94 |
| 2004 | CENIT | Tierra de Zamora | 75 |
| 2001 | MORO "Malleolus" | Ribera del Duero | 82 |
| 2004 | LA NIETA | Rioja | 220 |
Merlot
Similar to Cabernet Sauvignon but softer, Merlots have more of a blueberry, denim, briary quality. Merlot is terrific with duck and fruit sauces. When done well, this is truly a noble grape.
FRANCE
| 1995 cellar | CHÂTEAU L'EVANGILE | Pomerol, Bordeaux | 240 |
| 2005 | BELLE GRAVES | Lalande-de-Pomerol, Bordeaux | 62 |
CALIFORNIA AND WASHINGTON
| 2004 | HEDGES "Three Vineyards" | Red Mountain, Washington | 58 |
| 2004 | L'ECOLE No. 41 | Columbia Valley | 38 |
| 2004 | PROVENANCE | Napa Valley | 52 |
| 2003 | NEYERS Neyers Ranch | Conn Valley | 48 |
OTHER REGIONS
| 2001 | GIOVANNI PUIATTI Le Zuccole | Friuli, Italy | 26 |
| 2002 | CAPÇANES "Vall del Calàs" | Montsant, Spain | 40 |
| 2001 | CASA EMMA "Soloio" | Tuscany, Italy | 78 |
Cabernet Franc
Cabernet Franc shares its herbaceousness with Cabernet, but its fruit is more tightly wound with a distinct, firm, earthiness. A terrific seafood red.
| 2002 | JOGUET Clos du Chêne Vert | Chinon, France | 54 |
| 2004 | JOGUET Cuvée de la Cure | Chinon, France | 42 |
| 2003 | CHÂTEAU GAILLARD | St. Emilion | 68 |
| 2002 | HAVENS "Borriquot" | Napa Valley | 62 |
| 2003 | JOGUET Dioterie | Chinon, France | 70 |
| 2000 | CHÂTEAU GRAND MAYNE | St. Emilion | 110 |
Cabernet Sauvignon and Blends
Perhaps the only grape that can be grown with uniformly superb results throughout the world. At its core, Cabernet has noble flavors and aromas of black currant and cedar. Like Chardonnay, expect new world styles to taste fruitier, sweeter, and oakier than French styles.
BORDEAUX, FRANCE
| 2003 | LE CLOITRE DE PRIEURE LICHINE | Margaux | 60 |
| 2003 | CHÂTEAU GREYSAC | Haut Medoc | 48 |
| 1999 | LES FIEFS DE LAGRANGE | St. Julien | 52 |
| 2003 | CHÂTEAU LÉONIE | Graves | 50 |
| 2001 | CHÂTEAU MEYNEY | St. Estephe | 68 |
| 2002 | CHÂTEAU BEYCHEVILLE | St. Julien | 92 |
| 1998 | CHÂTEAU GRAND PUY LACOSTE | Pauillac | 95 |
| 2003 | CHÂTEAU LASCOMBES | Margaux | 96 |
| 1995 cellar | CHÂTEAU COS D'ESTOURNEL | St. Estephe | 192 |
CALIFORNIA
| 2005 | CARTLIDGE & BROWNE | 30 | |
| 2004 | MURIETTA | Sonoma | 42 |
| 2001 | TREANA | Paso Robles | 80 |
| 1998 | STAGLIN (Magnum) | Rutherford | 225 |
| 2002 | SMITH-MADRONE | Spring Mountain, Napa Valley | 75 |
| 2003 | SMITH-MADRONE | Spring Mountain, Napa Valley | 75 |
| 2005 | PRIDE | Napa/Sonoma | 136 |
| 2004 | PAHLMEYER | Napa | 188 |
| 1995 | DUNN Howell Mountain | Napa Valley | 240 |
| 1998 | COLGIN Herb Lamb | Napa Valley | 340 |
OTHER REGIONS
| 2005 | CANTARELLES | Vin de Pays du Gard, France | 34 |
| 2003 | CATENA | Mendoza, Argentina | 42 |
| 2001 | MONTELLORI "Salamartano" | Tuscany, Italy | 55 |
| 2003 | ANDREW WILL Klipsun Vineyard | Red Mountain, Washington | 96 |
| 1999 | ISOLE E OLENA Collezione De Marchi | Tuscany, Italy | 89 |
Wine Flights Customized to Match Your Meal
Smaller Bottles
Sparkling
| NV | BELLAVISTA | Franciacorta, Italy | 45 |
White
| 2005 | VACHERON SAUVIGNON BLANC | Sancerre, France | 30 |
| 2006 | GRÜNER VELTLINER Bründlmayer | Langenloiser Berg, Austria | 34 |
| 2005 | MICHEL CHARDONNAY | Chablis, France | 40 |
| 2005 | CALERA CHARDONNAY | Central Coast, California | 20 |
| 2005 | PATZ AND HALL CHARDONNAY | Russian River Valley, CA | 41 |
| 2004 | FIDDLEHEAD SAUVIGNON BLANC | Santa Ynez, California | 26 |
| 2005 | SINSKY PINOT BLANC | Los Carneros, California | 32 |
| 2001 | FOREAU CHENIN BLANC "Sec" | Vouvray, France | 26 |
| 2003 | TABLAS CREEK ROUSANNE/GRENACHE BLANC "Esprit de Beaucastel Blanc" | Paso Robles, California | 30 |
| 1999 | TISSOT SAVIGNIN "Vin Jaune" 500ml | Arbois, France | 75 |
| 2005 | SELBACH-OSTER RIESLING AUSLESE Zeltlinger Sonnenuhr | Mosel, Germany | 48 |
Red
| 2006 | GAMAY Thivin | Côte-de-Brouilly, Beaujolais, France | 29 |
| 2005 | ADELSHEIM PINOT NOIR | Willamette Valley, Oregon | 34 |
| 2005 | FLYING GOAT PINOT NOIR Dierberg | Santa Rita Hills, CA | 42 |
| 2004 | LIGER-BELAIR Les Saint Georges | Nuits-Saint-Georges | 60 |
| 2003 | SANGIOVESE Felsina "Rancia" | Chianti, Italy | 35 |
| 2005 | MERLOT Belle Graves | Lalande de Pomerol, Bordeaux, France | 38 |
| 2002 | MERLOT Havens | Napa, California | 48 |
| 2003 | TEMPRANILLO Muga "Reserva" | Rioja, Spain | 50 |
| 2003 | CABERNET SAUVIGNON Whitehall Lane | Napa, California | 48 |
| 2001 | MOURVEDRE Pibarnon | Bandol, France | 37 |
| 2005 | CHATEAUNEUF DU PAPE Vieux Telegraphe | France | 62 |
| 2001 | CABERNET SAUVIGNON Corison | Napa, California | 59 |
Late Harvest and Dessert Wines
All late harvest wines are chilled to order; please allow a few minutes to bring to temperature.
FRANCE
| 2003 | FOREAU "Molleux Reserve " (.750) | Vouvray | 85 |
| 2003 | ALBERT MANN Pinot Gris "SGN" (.375) | Alsace | 78 |
| 1990 | DELETANG "Molleux" (.750) | Vouvray | 109 |
| 2001 | CHÂTEAU GUIRAUD (.750) | Sauternes | 130 |
| 1998 | CHÂTEAU RIUSSEC (.750) | Sauternes | 148 |
OTHER REGIONS
| 2001 | VÉTROZ "Mitis" (.375) | Switzerland | 60 |
GERMANY
| 2003 | J.J. PRÜM Gold Cap Auslese Graacher Himmelreich | Mosel | 96 |
| 2005 | SELBACH OSTER Riesling Auslese Zeltinger Sonnenuhr | Mosel | 48 |