Wine Menu

White Wines

Aromatic

These wines with their intense aromatics work well with foods with a notable spice component. All possess intense aromas, often suggesting fresh flowers or exotic fruit, but on the palate showcase a spectrum of styles. Some are made slightly sweet, but others finish bone dry.

Riesling ~ JLohr ‘Bay Mist’ (Lodi, California) 36 (8.50 gl)

Muscat ~ Jost Vineyards ‘Eagle Tree’ (Nova Scotia) 27

Gewurztraminer ~ Pelee Island (Pelee Island, Ontario) 25

Gewurztraminer ~ Dopf & Irion ‘Les Sorcieres’ (Alsace, France) 62

Symphony ~ Ironstone ‘Obsession’ (California) 30

Riesling ~ Lingenfelder,”Bird Label” (Germany) 35

Fresh and Assertive

These wines rely on showcasing fruit character opposed to oak. Their combination of assertive aromas with crisp, refreshing palates makes this combination amongst the most versatile food wines. Their natural acidity will accentuate the flavours of any dish, but they can also be used to cleanse the palate from a rich sauce.

Sauvignon Blanc ~ Kim Crawford  (Marlborough, New Zealand) 42 (9.00 gl)

Chardonnay ~ Michael David ‘7 Heavenly Chards’  (Lodi, California) 48

Chardonnay ~ Bouchard Pere et Fils ‘St. Veran’ (Burgundy, France) 48

Chardonnay (Unwooded) ~ Goundrey ‘Homestead’ (Western, Australia) 31

Riesling ~ McWilliams Hanwood (Australia) 33

Pinot Grigio ~ Santa Margherita (Trentino Alto Adige, Italy) 41

Sauvignon Blanc ~ Peter Dennis (McLaren Vale, Australia) 54

Sauvignon Blanc ~ Gitton Pere et Fils ‘Sancerre’ (Loire, France) 63

Rich, Complex

These wines combine rich textures with complex aromatic qualities. Their lush mouth-feel allow these wines to pair well with dishes with similarly rich textures and flavours.

Chardonnay ~ McManis Family Estate(Lodi, California) 40 (9.50 gl)

Chardonnay ~ Mondavi ‘Private `Selection’ (Central Coast, California) 38

Chardonnay ~ J. Lohr ‘Riverstone’ (Monterey, California) 46

Sauvignon Blanc ~ Lawson’s Dry Hill Sauvignon Blanc, 2004 (New Zealand) 55

Chardonnay, Sauvignon Blanc, Muscat, Canelli ~ Conundrum, 2003 (California) 63

Red Wines

Light and fruity

These wines tend to be light to medium in body and focus on fruit character. Enjoy these wines on their own or with lighter dishes that will not overwhelm their delicate flavours.

Tempranillo ~ Albet I Noya (Penedes, Spain) 34

Beaujolais ~ Georges de Beouf ‘Regnie’ Grand Cru (Beaujolais, France) 35

Valpolicella ~ Lamberti Valpolicella Classico (Veneto, Italy) 34

Complex and Elegant

These wines rely on finesse rather than brawn. Although they are not heavy on the palate, their elegant structures and complex flavours allow them to work with a wide spectrum of dishes.

Pinot Noir ~ Joseph Drouhin ‘LaForet’ Bourgogne (Burgundy, France) 51 (12.00 gl)

Merlot ~ Santa Rita Gran Hacienda (Chile) 30 (8.00 gl)

Shiraz ~ Goundrey ‘Homestead’ (Western Australia) 33

Pinot Noir ~ Kim Crawfrod (Marlborough, New Zealand) 48

Cabernet Sauvignon ~ Wolf Blass ‘Yellow Label’ (South Australia) 38

Primitivo ~ Terra di Vulcano (Puglia,Italy) 35

Pinot Noir ~ Robert Mondavi ‘Private Selection’ 48

Merlot/Cab. Franc/Sauvignon ~ Chateau La Fleur Carrere, (Bordeaux, France) 53

Merlot/Cab. Franc ~ Chateau Cantenac St. Emilion Grand Cru (Bordeaux, Fr.) 70

Sangiovese ~ Ruffino ‘Riserva Ducale’ Chianti Classico (Tuscany, Italy) 54

Tempranillo ~ Campo Viejo ‘ Gran Reserva’ (Rioja, Spain) 60