Culinary dropout WINE

RED BLEND

• The prisoner wine co “unshackled”

  • California red blend

  • wild berries

  • pairs well with Steak frites, Pretzels, and the slicer.

• daou “the pessimist”

  • paso robles, california

  • full body

  • hints of blueberries

  • pairs well with Bolognese, burgers, skirt steak

PINOT NOIR

• sokol blosser “Evolution”

  • willamette valley oregon

  • savory, earthier side, but fruit driven

  • pairs well with a classic ceasar, salmon, duck, shrimp

• “Banshee”

  • santa barbra CA

  • lightest red on the menu

  • cranberry, vanilla and sour cherry

  • pairs well with chopped chick salad and fish & chips

CABERENET

• bonanza “Lot 7'“

  • blueberries, blackberries and hints of vanilla

  • Pairs well with Grilled meats, hearty stews, and aged cheeses

• “illicit”

  • Medium-heavy body

  • black cherry and hints of vanilla

  • pairs well with prime rib, skirt steak, mongolian short rib

ROSE

• Fleurs de prairie

  • langeudoc, france

  • watermelon, mixed berries

  • off dry

PROSECCO

• fiori d’acacia

  • veneto, italy

  • extra dry

  • pairs well with fish, shellfish

CHAMPAGNE

• g.h. mumm “grand cordon” brut - reims, france

  ONLY OFFERED BY BOTTLE

PINOT GRIGIO

• bollini

  • italy

  • Medium-bodied, crisp acidity and flavors of green apple, pear, and citrus.

SAUVIGNON BLANC

• “the crossings”

  • new zealand

  • bright and zesty with notes of citrus and green herbs.

  • great with seafood

• silverado “miller ranch”

  • napa valley CA

  • full-bodied, refreshing, with herbaceous undertones.

REISLING

• the seeker

  • sweetest on menu

  • off dry, crisp acidity, citrus and pineapple w mineral infused finish

CHARDONNAY

• kali heart

  • monteray CA

  • medium to full-bodied, can be oaky or buttery with flavors of apple, pear, and tropical fruits.

  • parings: fish, salsa, lemon, monkey bread

• decoy

  • CA

  • medium to full-bodied, rich and buttery with flavors of apple, pear, and citrus.