Wines By The Glass

Champagne & Sparkling Wine
  Mumms, Cuvee Brut Prestige, Napa, California 12.
  Zardetto, Prosecco, Veneto, Italy 8.

White’s
 

Chardonnay, Feudo Arancio, Sicily, Italy, 2002

 8.
  Chardonnay, Clos Du Bois, Sonoma, California, 2002  10.
  Lugana, Zenato, Veneto, Italy, 2003 10.
  Sauvignon Blanc, Kenwood, Sonoma, California, 2001 10.
  Pinot Grigio, Mezza Corona, Trentino Alto Adige, Italy, 2003 8.
  Grillo, Feudo Arancio, Sicily, Italy, 2002 8.
  Pino & Toi, Maculan, Veneto, Italy, 2003(Tocai, Pinot Bianco, Pinot Grigio)   8.
  Falanghina, Feudi di San Gregorio, Campania, Italy, 2003 11.

Red’s
  Cabernet Sauvignon, Columbia Crest, Washington, 2002 8.
  Chianti, Cetamura, Coltibuono, Tuscany, Italy, 2003  9.
  Merlot, Feudo Arancio, Sicily, Italy, 2001 8.
  Montepulciano D’Abruzzo, Citra, Italy, 2003 9.
  Sangiovese, Antinori, “Santa Cristina”, Tuscany, Italy, 2002 9.
  Nero D’Avola, Feudo Arancio, Sicily, Italy, 2001 8.
  Pinot Noir, Camelot, Santa Rosa, California, 2003 8.
  Grotta Rossa, Cantina Santadi, Sardinia, Italy, 2002 8.
Champagne & Sparkling Wines
Bin#    
50 Moet Chandon, White Star, Epernay, France 75.
51 Veuve Clicquot, Reims, France 85.
53 Rosa Regale, Banfi, Tuscany, Italy, 2001 35.
Chardonnay
Chardonnay is unmistakable for its dry, full bodied and mouth filling taste and broad flavors. Enjoy the aromas of apples, lemons, peaches and tropical fruits. Full bodied chardonnays take on a nutty, buttery richness.
Bin#    
10 Cambria, “Katherines Vineyard” Santa Maria Valley, California, 2002 35.
11

Feudo Arancio, Sicily, Italy, 2002

 30.
16 Tasca D’Almerita, “Leone”, Sicily, Italy, 2002  45.
17 Planeta, Sicily, Italy, 2003 70.

Sauvignon Blanc
Sauvignon Blanc is quite distinctive and one of the easier varietal wines to recognize by its pronounced varietal flavor that clearly reflects the grape.  It is a medium bodied white, acidic (in a good way-fresh, crisp) and with flavors described as intense, grassy, and herbaceous with tropical fruits. Sometimes called the perfect seafood wine.

41 Kenwood, Sonoma, California, 2001 35.
42 Chalk Hill, Sonoma, California, 2001 55.
43 Tiefenbrunner, “Kirchleiten”, Alto Adige, Italy, 2003 50.
44 Cakebread, Napa Valley, California, 2003 45.

Pinot Grigio
Pinot Grigio is mid weight white wine, delicately fragrant and mildly perfumed of violets and honeysuckle. Depending upon Pinot Grigio’s origin, it can be tangy and light, or guite rich, refined and full bodied, often with a steely or smoky character.
20 Bortoluzzi, Friuli, Italy, 2002 35.
21 Livio Felluga, Friuli, Italy,2003 50.
22 San Angelo, Castello Banfi, Tuscany, Italy, 2003 35.
23 Cantina Tramin, Trentino Alto Adige, Italy, 2002 40.
24 Mezza Corona, Trentino Alto Adige, Italy, 2003 30.
Other White’s
A selection of unique white wine’s from various producers.
31 Soave Classico Superiore, Pieropan, Veneto, Italy, 2002 35.
32 Gavi, Perlante, Castello Banfi, Tuscany, Italy, 2002 35.
33 Lugana, San Benedetto, Zenato, Veneto, Italy, 2003 30.
34 Terre Di Tufi, Teruzzi & Puthod, Tuscany, Italy, 2003 35.
35 Pinot & Toi, Maculan, Veneto, Italy, 2003 24.
41 Grillo, Feudo Arancio, Sicily, Italy, 2002 30.
42 Falanghina, Feudo di San Gregorio, Campania, Italy, 2003 40.

Cabernet Sauvignon
Cabernet Sauvignon has an inviting nose of mint and blackcurrant and sometimes “tomato leaf” in cool climate examples. Cabernet styles vary from medium to full bodied with a berry flavor and firm finish. Aromas and flavors include cedar, violets, leather, smoke, and tar, even chocolate. Firm tannin (the pucker factor) and good acidity indicate good aging potential and are usually present in high-end Cabs.
Bin#    
60 Planeta, “Burdese”, Sicily, Italy, 2001 65.
61

Columbia Crest, Columbia Valley, Washington, 2002

 35.
62 J. Lohr, Seven Oaks, Paso Robles, California, 2002 45.
63 CAYMUS, Napa Valley, California, 2002 110.
64 Cakebread Cellars, Napa Valley, California, 2001 115.
65 Yangarra Park, “Coonawarra”, Australia, 2001 55.

Merlot
While its flavor profile is similar to Cabernet Sauvignon, Merlot is slightly more herbaceous overall in both aroma and taste. The aromas and  flavors typically found in Merlot include: currant, black cherry, plum, vanilla, coconut, sweet wood, violet & rose.
71 Draxton, Farrow Ranch, California, 1997 49.
72 Feudo Arancio, Sicily, Italy, 2001 30.
73 Kenwood, Sonoma County, California, 2000 35.
  Zinfandel & Primitivo
Zinfandel has been made in a claret (medium-bodied) as well as lush, full-bodied California style so popular today. At its best, it has a very fruity, spicy, raspberry-like aroma and flavor with a “sweet, jammy” quality.  Zinfandel and its cousin, Primitivo, show flavors of raspberry and black cherry, spices of cinnamon and black pepper, and even delightful hints of licorice.
80 Zinfandel, Sebastiani, Sonoma, California, 2000 45.
81 Zinfandel, Mara, Reserve, Dolinsek Ranch, Russian River Valley, California, 2002 65.
83 Primitivo, Riserva, “Prima-Mano”, Apulia, Italy, 2001 55.

Chianti & Sangiovese
Sangiovese, the principal grape in chianti, is distinctive for its supple (lively, lean) texture and medium to full-bodied spice, raspberry, cherry and anise flavors. It has moderate to high natural acidity (which compliments red sauces) and ranges from firm and elegant to assertive and robust. Its aroma is not as assertive as Cabernet or Merlot but has a red berry/floral/plum character.
101 Sangiovese, Conti Contini, 2001 35.
102

Sangiovese, La Carraia, Umbria, 2003

 45.
103 Chianti, Cetamura, Coltibuono, 2003 35.
104 Classico, “Scassino”, Terrabianca, 2001 50.
105 Classico Riserva, “Berardo” Castello di Bossi, 1999 75.
106 Sangiovese, “Santa Cristina”, Antinori, 2003 35.
107 Chianti, Aziano, Ruffino, 2002 40.

Super Tuscan’s
So-Called “Super Tuscans” are blended from Italy’s Tuscany region, blends of varying percentages of Sangiovese, Cabernet Sauvignon and Merlot mostly. While Sangiovese provides the backbone of a Super Tuscan, Cabernet Sauvignon and Merlot gives the resulting wine a smoother texture and assertive, identifiable aroma, a complexity of flavors, and lightens up the tannins. You’ll enjoy the soft, elegant mouth feel and the many flavors found in the Sangiovese, Cabernet and Merlot.
Bin#    
111 Guado Al Tasso, Antinori, 2000 135.
112 Tignanello, Antinori, 2000 125.
113 Corbaia, Castello di Bossi, 1999 110.
114 Campaccio, Riserva, Terrabianca, 2000 120.
115 Sottobosco, Il Palagetto, 1999 95.
116 I Sodi Di S.Niccolo, Castellare di Castellina, 1998 (85% Sangioveto, 15% Malvasia Nera) 125.
117 Fattoria La Ripa, Santa Brigada, 1999 85.

Other Red’s
A Selection of unique red wines from various producers, and regions.
120 Grotta Rossa, Cantina Santadi, Sardinia, Italy, 2002  30.
121 ROCCA RUBIA, Riserva, Cantina Santadi, Sardinia, Italy, 2001 55.
122 Montepulciano D’Abruzzo, Citra, Italy, 2003 35.
123 CYGNUS, Tasca D’Almerita, (Nero D’Avola, Cab) Sicily, Italy, 2000  55.
124 Gattinara, Travaglini, Piedmonte, Italy, 1999 60.
125 MONTE NERO, Santa Anastasia, (Nero D’Avola, Cab, Merlot), Sicily, Italy 2000 65.
126 Shiraz, Rosemount, “Mudgee”, Hill’s of Gold, Australia, 2002 45.
127 Dolcetto, Ceretto, “Rosanna“, Piedmonte, Italy, 2001 35.
128 Nero D’Avola, Feudo Arancio, Sicily, Italy, 2001 30.

Pinot Noir
Its aroma is intense with a ripe-grape, peppermint & black cherry smell. Ripe tomato and mushroom, are also common descriptors for identifying Pinot Noir. The most appealing quality of Pinot Noir is its soft, velvety texture. When right, it is like liquid silk, gently caressing the palate.

140 Camelot, Santa Rosa, California, 2003 30.
141

Erath, Willamette Valley, Oregon, 2002

 40.
142 Marchesi Pancrazi, “Villa di Bagnolo” ,Tuscany, Italy, 2000 65.
143 Caymus, Belle Glos, Clark & Telephone Vineyard, Santa Maria Valley, 2002 75.
Brunello di Montalcino
 Sangiovese has been around a long time, and there are many localized variants of it. One of its clones is Brunello, which excels near the Tuscan town of Montalcino. Brunello di Montalcino is one of Italy's most highly regarded and expensive wines. Brunello,  along with Barbaresco and Barolo is one of the" Three Bs" — Italy's triumvirate of great wines.
Bin#    
149 Castello Banfi, 1999 125.
150 Podere Salicutti, (Organic), 1998 105.
151 Val Di Suga, 1998 100.
152 Cantina di Montalcino, 1998 90.

Barolo, Barbaresco & Barbera
The gorgeous, stylish wines of Barolo and Barbaresco, named for two local villages in Piedmont, are the greatest expressions of the Nebbiolo variety. Barolo A powerful and dramatic wine made from the nebbiolo grape. It has a deep garnet color with complex and expansive aromas of plums, dried roses, tar and licorice. Flavors are backed by substantial tannins, a dense texture, and alcohol warmth. Barbaresco is a dry, elegant, full bodied red wine, rich in tannin with a very complex nose of flowers, violets, white truffles and anise that develop after a few years in the cellar. The grape Barbera makes wines characterized by a high level of acidity bright and crisp), deep ruby color and full body, with low tannin levels. The aromas are especially attractive, of red fruits, currant or blackberry and often enhanced by vanilla. Aged Barbera takes on a smoky edge.
162 Barbera, “Rive”, Poderi Alasia, Castelvero, 2001 50.
163 Barbaresco, Michele Chiarlo, 2000 65.
164 Barbaresco, “Asij”, Ceretto, 1999 80.
165 Barbaresco, “Sori Paolin”, Cascina Luisin, 1997 95.
166 Barbaresco, “Camp Gros”, Martinenga, Marchesi Di Gresy, 1995 90.
167 Barolo, Arione, Gigi Rosso, 1998 105.
168 Barolo, Cannubi, Prunotto, 1996 115.
169 Barolo, Brunate, Marcarini, 1998 95.
170 Barolo, Serralunga D’Alba, FontanaFredda, 1999 85.

Amarone & Valpolicella
These wines are made from the local grape varieties in Veneto Corvina,Rondinella, and Molinara. The basic difference between the wines is that grapes destined for Amarone style wine acre partially dried prior to vinification to create a denser, more concentrated wine. Valpolicella grapes are dumped straight into the fermentation vat straight from the fields to produce wine with more youthful attributes.

172 Amarone, Luighi Righetti, 2000 60.
173 Valpolicella, Palazzo della Torre, I.G.T. , Allegrini, 2000 40.
174 Amarone Classico, Costasera, Masi, 2000 85.
 

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Westport, CT 06880

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