Wine by the Glass - 1921

Rosé of Pinot Noir - Planet Oregon, Willamette Valley, OR ’23

Flavor Profile: Crisp, refreshing, and fruit-forward. It features bright aromas of fresh strawberries, red cherries, and watermelon, balanced by a clean, zesty mineral finish native to Oregon's cool climate.

Pairings: Exceptional with fresh Mexican-inspired dishes like citrusy slaws or chickpea ceviche. It also shines next to watermelon-feta salads and light summer pasta dishes.

Brut Grüner Veltliner - Stift Klosterneuburg, Austria NV

Flavor Profile: Effervescent and highly aromatic. It combines green apple, white peach, and citrus flavors with Grüner’s signature undertones of white pepper, celery leaf, and a racy, dry mineral bite.

Pairings: A pairing powerhouse for salty or fried foods (fried mushrooms, truffle fries) because the bubbles slice right through the richness. It is also one of the few wines that pairs flawlessly with tricky green vegetables like roasted asparagus or Brussels sprouts.

Rosé - Susan Balbo ‘Signature’, Mendoza, Argentina ’23

Flavor Profile: A unique blend of Malbec and Torrontés. It delivers a gorgeous floral nose of jasmine and orange blossom, backed by a medium-bodied, structured palate of ripe red currants and wild strawberries.

Pairings: The added structure from the Malbec allows this to handle heartier plant-based dishes like grilled veggie skewers, sweet potato tacos, or saffron-infused vegetable paella.

Riesling - Robert Weil ‘Tradition’, Rheingau, Germany ’23

Flavor Profile: Off-dry (feinherb) and incredibly vibrant. It perfectly balances a kiss of natural grape sweetness with razor-sharp acidity, bursting with flavors of white peach, green apple, and wet-stone minerality.

Pairings: Spicy food's absolute best friend. The gentle sweetness tames the heat of spicy Thai, Vietnamese, or Mexican dishes effortlessly, while the acidity cleanses the palate.

Albariño - Alaia, Rías Baixas, Spain '24

Flavor Profile: Often called an "ocean wine." It is highly aromatic with notes of lime zest, pink grapefruit, and apricot, rounded out by a distinct, mouthwatering ocean-salinity on the finish.

Pairings: Raw bars, oysters, fish tacos, and zesty ceviches. The natural salinity acts like a fresh squeeze of lemon over anything briny or citrus-heavy. It also pairs wonderfully with tangy goat cheese.

Sauvignon Blanc - Te Mata, Hawke’s Bay, New Zealand '23

Flavor Profile: Slightly riper and more elegant than the typical Marlborough style. Expect vibrant pops of passionfruit, lime juice, and white peach mixed with subtle notes of fresh green garden herbs and a chalky finish.

Pairings: Classic matches include fresh goat cheese (chèvre) or peppery arugula salads with lemon vinaigrette. It is also excellent with fresh, herb-heavy Vietnamese summer rolls.

Pinot Grigio - Flora Lisa, Abruzzo, Italy ‘24

Flavor Profile: Light, lean, and clean. It features delicate aromas of lemon peel, green pear, and white blossoms with a crisp, completely dry, and refreshing finish.

Pairings: An easy-drinking aperitif. Pair it with light appetizers, mild cheeses, caprese salads, or simple tossed green salads with light vinaigrettes.

Moschofilero - Gai’a ‘Monograph’, Peloponnese, Greece ‘24

Flavor Profile: Intensely aromatic and exotic. It hits the nose with bold notes of rose petals, tangerine peel, and soft ginger spice, but finishes surprisingly crisp, dry, and light on the palate.

Pairings: Matches beautifully with aromatic Mediterranean mezze platters, hummus, falafel, and dishes heavy on fresh herbs, mint, and cucumber.

California Chardonnay - MacRostie, Sonoma Coast, California ‘23

Flavor Profile: Classic cool-climate California Chardonnay. It balances a smooth, slightly creamy texture with bright acidity, showing flavors of yellow apple, lemon curd, and a subtle touch of toasted oak and vanilla.

Pairings: Richer dishes like vegetarian corn chowder, roasted butternut squash, or creamy mushroom risotto.

Chardonnay - F. Carillon, Vin de France ‘23

Flavor Profile: Elegant, mineral-driven French style. Leaner and more focused than its California counterpart, offering notes of crisp green apple, lemon zest, and a chalky, flinty minerality with a touch of lean texture.

Pairings: Perfect for roasted root vegetables, dishes featuring tarragon or butter sauces, or a premium artisanal cheese board.

Gamay - Mommessin, Beaujolais-Villages, France ‘23

Flavor Profile: Light-bodied, juicy, and low in tannin. It explodes with bright red fruit flavors like raspberry, cranberry, and pomegranate, with a subtle floral and earthy undertone.

Pairings: Incredibly versatile. It pairs brilliantly with roasted vegetables, lentil dishes, and anything featuring a touch of wild herbs or cranberry-style tang. Can be served with a slight chill.

Pinot Noir - Labouré-Roi, Bourgogne, FR '23

Flavor Profile: Classic French Pinot Noir. Light to medium-bodied, focusing heavily on savory complexity. It shows tart red cherries, forest floor, and a delicate, rustic spice with fine-grained tannins.

Pairings: Earthy dishes are a match made in heaven here—think mushroom stews, truffle-infused pastas, or roasted beet salads.

Pinot Noir - Ponzi ‘Tavola’, Willamette Valley, Oregon '23

Flavor Profile: Riper and more fruit-forward than the Burgundy. It delivers plush flavors of dark raspberry, black cherry, and baking spices, supported by a smooth, velvety texture and bright acidity.

Pairings: Outstanding alongside grilled cedar-plank veggies, roasted duck or dark poultry (if meats are served), or rich, earthy mushroom risottos.

Sangiovese - Capraia, Chianti Classico, Tuscany, Italy ’21

Flavor Profile: Savory, rustic, and highly acidic. It features unmistakable notes of sour red cherries, dried oregano, tobacco leaf, and a dusty, structured tannin finish.

Pairings: Built specifically for tomato-based dishes. Pair it with rich marinara sauces, wood-fired vegetarian pizzas, or any hearty dish cooked with olive oil, garlic, and rosemary.

Syrah - St. Cosme ‘Les Deux Albion’, Côtes du Rhone, France '22

Flavor Profile: Medium to full-bodied, deeply savory and dark. It is packed with flavors of blackberry, cracked black pepper, smoked meats, and wild scrubland herbs (garrigue).

Pairings: Bold, savory dishes. It loves grilled foods, smoky barbecue flavors, black bean stews, or anything heavily seasoned with cracked black pepper and rosemary.

Tempranillo - Nexo ‘Crianza’, Rioja, Spain ‘20

Flavor Profile: Smooth, structured, and woody. Because it is a Crianza, it has spent significant time in oak, yielding a balance of dried plums, black cherries, vanilla, coconut, and leather notes.

Pairings: Perfect for Spanish tapas, smoky roasted peppers, grilled portobello mushrooms, and rich, aged cheeses like Manchego.

Merlot Blend - Orma ‘Rosso di Orma’, Toscana I.G.T., Italy ‘22

Flavor Profile: A "Super Tuscan" style. Rich and velvety, showcasing the soft, plush black plum and chocolate characters of Merlot, sharpened by Italian acidity and a touch of wild Mediterranean brush.

Pairings: Hearty comfort foods like lasagna, rich lentil bolognese, or roasted eggplant parmesan.

Bordeaux Blend - Beausejour ‘Instant Becot’, Bordeaux, FR ‘18

Flavor Profile: The oldest wine on your list, offering excellent maturity. It features deep, structured flavors of black currant, cedar chest, graphite, and dried herbs with firm, drying tannins.

Pairings: This wine demands rich fats and proteins to soften its tannins. Pair with roasted meats, heavy stews, or deeply savory braised mushroom and lentil dishes.

California Sauvignon (Cabernet Sauvignon) - Routestock, Napa Valley, CA ’23

Flavor Profile: Note that "California Sauvignon" in this context is almost certainly a menu shorthand for Cabernet Sauvignon. This is a bold, full-bodied powerhouse bursting with creme de cassis, black cherry, sweet oak, tobacco, and vanilla.

Pairings: Prime cuts of steak, rich burgers, or intensive, savory plant-based substitutes like a char-grilled, heavily seasoned portobello steak or a rich blue-cheese-topped protein burger.

Zinfandel Blend - Ridge ‘Lytton Springs 50 Anniv.’, Dry Creek, CA ’22

Flavor Profile: The premium showstopper on the list. High in alcohol, full-bodied, and deeply complex. It offers a massive wave of jammy blackberry, plum, black pepper, licorice, and exotic American oak spices.

Pairings: Rich, smoky barbecue, heavily spiced roasts, or a premium post-dinner sharp cheese board (especially aged white cheddars or gouda).