Ruths Chris Wines By the Glass🍷

NARRATIVE, CHARDONNAY, CALIFORNIA

Smooth and well-balanced with notes of ripe apple, pear, citrus, and a touch of vanilla. Light oak influence adds a hint of creaminess without overpowering freshness.

Best Pairings:

• Seafood: Grilled salmon, shrimp scampi, or pan-seared halibut

• Poultry: Lemon herb chicken, turkey with a light butter sauce, or roasted duck

• Vegetarian Dishes: Butternut squash ravioli, roasted cauliflower, or mushroom risotto

• Soft Cheeses: Brie, Havarti, or mild Gouda

MER SOLEIL, CHARDONNAY, "RESERVE", STA. LUCIA, CALIFORNIA

Rich and full-bodied with notes of ripe tropical fruit, citrus, vanilla, and a hint of buttery oak. Balanced acidity with a smooth, lingering finish.

Best Pairings:

• Seafood: Lobster with drawn butter, seared scallops, or crab cakes

• Poultry: Roast chicken, turkey with a creamy sauce, or herb-roasted duck

• Creamy Dishes: Fettuccine Alfredo, risotto, or truffle mac & cheese

• Mild Cheeses: Brie, Camembert, or Gruyère
  

NICOLAS FEUILLATTE, BRUT, CHAMPAGNE, FRANCE

Elegant and lively with notes of green apple, pear, citrus, and toasted brioche. Fine bubbles with a crisp, refreshing finish.

Best Pairings:

• Seafood: Oysters, shrimp cocktail, or sushi

• Light Appetizers: Caviar, truffle fries, or goat cheese crostini

• Fried Foods: Tempura, fried calamari, or crispy chicken sliders

• Desserts: Fresh berries, lemon tart, or crème brûlée

SANTA CRISTINA, PINOT GRIGIO, DELLE VENEZIE, ITALY

Light and crisp with notes of green apple, pear, and citrus. Subtle floral aromas with a refreshing, clean finish.

Best Pairings:

• Seafood: Grilled shrimp, lemon butter scallops, or oysters

• Light Appetizers: Bruschetta, caprese salad, or mozzarella sticks

• Salads: Mixed greens with citrus dressing or Caesar salad

• Poultry: Grilled chicken with herbs or turkey breast with a light sauce

DRY CREEK VINEYARD, SAUVIGNON BLANC, SONOMA, CALIFORNIA

Crisp and refreshing with bright citrus, tropical fruit, and a touch of minerality. Often has notes of grapefruit, lime, and melon with a clean, zesty finish.

Best Pairings:

• Seafood: Lobster, crab cakes, or seared ahi tuna

• Light Appetizers: Goat cheese-stuffed mushrooms or shrimp cocktail

• Salads: Caesar salad or a fresh mixed greens salad with citrus dressing

• Chicken Dishes: Herb-roasted chicken or grilled chicken with a lemon butter sauce

WHISPERING ANGEL, ROSÉ, PROVENCE, FRANCE

Elegant and dry with delicate strawberry, peach, and citrus notes. Light-bodied with a crisp, refreshing finish and a hint of minerality.

Best Pairings:

• Seafood: Seared scallops, grilled shrimp, or tuna tartare

• Light Appetizers: Prosciutto-wrapped melon or burrata with tomatoes

• Salads: Niçoise salad or arugula with citrus vinaigrette

• Poultry: Roast turkey or herb-grilled chicken

EOS Moscato (California)

Sweet and aromatic with vibrant notes of peach, apricot, orange blossom, and a hint of citrus zest. Light and refreshing with a crisp finish.

Best Pairings:

• Desserts: Peach cobbler, lemon meringue pie, or crème brûlée

• Cheese: Blue cheese, goat cheese, or mascarpone

• Fruit-Based Dishes: Fresh fruit salad, fruit tarts, or berry compote

• Spicy Dishes: Spicy Asian cuisine or BBQ chicken with a sweet glaze

R. PRÜM, RIESLING, “ESSENCE”, MOSEL, GERMANY

Elegant and aromatic with crisp acidity and notes of green apple, lime, peach, and a touch of minerality. Subtle sweetness balanced by vibrant citrus and floral aromas.

Best Pairings:

• Seafood: Shrimp tempura, grilled white fish, or seared tuna

• Spicy Dishes: Thai food, Indian curry, or spicy Asian cuisine

• Poultry: Roasted chicken with a honey glaze or duck with fruit sauce

• Cheeses: Goat cheese, blue cheese, or soft creamy cheeses like Brie

SEA SUN, PINOT NOIR, MONTEREY-SOLANO-STA. BARBARA, CALIFORNIA

Light to medium-bodied with bright red fruit flavors like cherry, raspberry, and strawberry, complemented by subtle earthy notes and hints of vanilla and spice. Smooth tannins and a silky finish.

Best Pairings:

• Poultry: Roast chicken, duck with berry sauce, or turkey

• Seafood: Grilled salmon, tuna tartare, or roasted trout

• Pasta: Mushroom risotto, spaghetti with marinara, or ravioli

• Cheese: Brie, Camembert, or mild goat cheese

BENTON-LANE, PINOT NOIR, WILLAMETTE VALLEY, OREGON

Medium-bodied with vibrant flavors of red cherry, raspberry, and cranberry, alongside earthy notes of mushroom, forest floor, and a hint of spice. Smooth tannins and a long, balanced finish.

Best Pairings:

• Poultry: Roast duck, chicken with herb stuffing, or grilled turkey

• Seafood: Grilled salmon, tuna steak, or roasted cod

• Pasta: Pasta with wild mushrooms, chicken Alfredo, or pappardelle with cream sauce

• Cheese: Brie, Gruyère, or aged Gouda

BELLE GLOS, PINOT NOIR

Rich and full-bodied with bold flavors of black cherry, blackberry, and raspberry, along with subtle hints of vanilla, oak, and spice. Smooth tannins and a velvety finish.

Best Pairings:

• Poultry: Roasted chicken with thyme, duck with a cherry glaze, or turkey with cranberry sauce

• Seafood: Grilled salmon, seared tuna, or roasted halibut

• Pasta: Lamb ragu, spaghetti with Bolognese sauce, or mushroom risotto

• Cheese: Brie, smoked Gouda, or Gruyère

FLOWERS, PINOT NOIR, SONOMA, CALIFORNIA

Elegant and complex with bright red fruit flavors like cherry, strawberry, and raspberry, accented by floral notes, earthiness, and a touch of spice. Silky texture with a long, refined finish.

Best Pairings:

• Poultry: Herb-roasted chicken, duck with a berry glaze, or turkey with a savory stuffing

• Seafood: Grilled salmon, seared tuna, or roasted halibut

• Pasta: Wild mushroom pasta, spaghetti with marinara, or gnocchi with a cream sauce

• Cheese: Brie, aged Manchego, or Camembert

FERRARI-CARANO, MERLOT, SONOMA, CALIFORNIA

Smooth and full-bodied with rich flavors of ripe plum, black cherry, and blackberry, complemented by hints of cocoa, vanilla, and spice. Soft tannins and a well-rounded, velvety finish.

Best Pairings:

• Red Meat: Filet mignon, roasted lamb, or grilled ribeye

• Poultry: Roast chicken with a balsamic glaze or duck with a fruit sauce

• Pasta: Beef lasagna, spaghetti with meatballs, or mushroom ravioli

• Cheese: Aged cheddar, Gouda, or Parmesan

CAYMUS, CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA

Bold and full-bodied with intense flavors of black currant, blackberry, and dark cherry, complemented by notes of mocha, vanilla, and oak. Rich tannins and a long, luxurious finish.

Best Pairings:

• Red Meat: Prime rib, filet mignon, or grilled lamb chops

• Cheese: Aged cheddar, blue cheese, or gouda

• Pasta: Beef tenderloin pasta, short rib ravioli, or steak with a red wine reduction

• Hearty Dishes: Braised beef, venison, or roasted duck with a rich sauce

DAOU, CABERNET SAUVIGNON, PASO ROBLES, CALIFORNIA

Full-bodied with bold flavors of black currant, plum, and dark cherry, layered with hints of graphite, cocoa, and vanilla. Structured tannins and a smooth, lingering finish.

Best Pairings:

• Red Meat: Ribeye steak, grilled lamb, or braised short ribs

• Cheese: Aged cheddar, Gruyère, or blue cheese

• Pasta: Beef bolognese, steak with garlic butter sauce, or lasagna

• Hearty Dishes: Roast beef, venison, or grilled portobello mushrooms

FAUST, CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA

Rich and full-bodied with deep flavors of black cherry, cassis, and blackberry, complemented by notes of chocolate, tobacco, and a touch of oak. Well-structured tannins and a long, smooth finish.

Best Pairings:

• Red Meat: Filet mignon, grilled ribeye, or braised lamb shank

• Cheese: Aged cheddar, blue cheese, or Manchego

• Pasta: Beef Wellington, steak with a peppercorn sauce, or pasta with rich meat sauce

• Hearty Dishes: Roasted beef tenderloin, venison, or grilled portobello mushrooms

ORIN SWIFT CELLARS, ZINFANDEL BLEND, "8 YEARS IN THE DESERT", CALIFORNIA

Bold and expressive with flavors of dark fruit, such as blackberry, plum, and cherry, combined with hints of spice, black pepper, and vanilla. Rich and full-bodied with a smooth, lingering finish.

Best Pairings:

- Red Meat: BBQ ribs, grilled steak, or slow-braised short ribs

- Cheese: Aged Gouda, smoked cheddar, or sharp provolone

- Pasta: Spaghetti Bolognese, spicy arrabbiata, or meat lasagna

- Hearty Dishes: Grilled sausages, smoked brisket, or chili with chorizo

VIÑAS COBOS, MALBEC, “FELINO”, MENDOZA, ARGENTINA

Rich and full-bodied with deep flavors of dark fruit like blackberry and plum, complemented by notes of violet, chocolate, and a hint of spice. Soft tannins and a smooth, balanced finish.

Best Pairings:

- Red Meat: Grilled ribeye, flank steak, or braised short ribs

- Cheese: Aged cheddar, Gruyère, or blue cheese

- Pasta: Beef lasagna, steak with chimichurri, or pasta with a rich tomato-based sauce

- Hearty Dishes: Roasted lamb, grilled sausages, or empanadas

CAYMUS-SUISUN, GRAND DURIF, SUISUN, CALIFORNIA

Full-bodied with rich, dark fruit flavors of blackberry, blueberry, and plum, complemented by notes of black pepper, tobacco, and oak. Bold tannins and a smooth, structured finish.

Best Pairings:

- Red Meat: Grilled ribeye, braised lamb, or a steak with a peppercorn sauce

- Cheese: Aged cheddar, Gouda, or blue cheese

- Pasta: Beef bolognese, short rib ravioli, or lasagna

- Hearty Dishes: Roasted venison, barbecued pork, or grilled sausages

J. LOHR, PROPRIETARY RED, “PURE PASO”, PASO ROBLES, CALIFORNIA

Bold and full-bodied with flavors of black cherry, plum, and blackberry, complemented by notes of mocha, vanilla, and a touch of spice. Rich tannins and a smooth, structured finish.

Best Pairings:

- Red Meat: Grilled ribeye, steak with a red wine reduction, or lamb chops

- Cheese: Aged cheddar, Gruyère, or aged Manchego

- Pasta: Beef tenderloin pasta, short rib ravioli, or spaghetti with marinara

- Hearty Dishes: Braised short ribs, roasted duck, or barbecued beef brisket