Wine

1. PRODUCT Varietal Origin Glass Bottle Style, Flavor, Aroma Profile GUEST DESCRIPTION & FUN FACT Food Pairing
Veuve Clicquot,
Yellow Label, Brut
Chardonnay,
Pinot Noir,
Pinot Meunier
Reims,
Champagne,
France
$30.00 $150.00
Crisp, clean and high acidity; medium
bodied (for Champagne); A blend of
numerous vintages for a consistent style.
(crisp and complex on the palate)
"This is the quintessential champagne; refreshing and
crisp with light fruit and butter tones. Madame Veuve-
Clicquot, the widowed owner of the house, was
instrumental in establishing champagne as a favored
drink of the upper class and nobility of Europe."
Oysters, cold or hot
seafood; It is hard to
find food items that do
not go with a great glass
of Champagne
Étoile by Domaine
Chandon, Brut
Chardonnay,
Pinot Noir,
Pinot Meunier
Napa Valley AVA,
California
$22.00 $86.00
Rich, but still vibrant; The fullest bodied
sparkling wine we offer; made in a more
opulent style. (brioche, buttered toast
aroma, full on the palate)
"This sparkling wine is more like a vintage Champagne as
it is fuller bodied with buttered toast and ripe fruit
aromas and flavors. Domaine Chandon is owned by Louis
Vuiton - Moet Hennesey, and has sister wineries in
Australia, Argentina and Brazil."
Seafood to Foie Gras,
most appetizers, soups
and salads
Alfred Gratien, Brut
Rosé
Chardonnay,
Pinot Noir,
Pinot Meunier
Champagne,
France
$25.00 $96.00
More fuit forward than our other two
sparkling wines by the glass
(cherry/strawberry/raspberry aroma).
Moderately dry, medium bodied and
crisp.
"Gratien's Brut Rosé Champagne is light and refreshing,
showing fresh red fruit, red roses and a slight creaminess
of the finish. Rosé Champagne is the highest priced
category of sparkling wine in the world due to its
expensive and laborious method of production."
Oysters, Shell fish, Soup,
Salad, fried foods, items
with a slight spice; most
appetizer courses
Caves d'Esclans,
Rosé
Grenache (field
blend)
Côtes de Provence
AOC, France
$15.00 $54.00
Light to medium body, fruit forward, red
cherry and cranberry aromas and flavors;
medium-dry.
"This dry rosé from the south of France is fruit forward,
light, refreshing and a versataile pairing for food. As one
of the premier vacation destinations in Europe, Provence
uses its vibrant tourism industry to promote and sell its
most notable wine: dry rosé."
Aperitif; Oysters, Shell
fish, Soup, Salad; items
with spice and strong
flavors.

2. Product Varietal Origin Glass Bottle Style, Flavor, Aroma Profile GUEST DESCRIPTION & FUN FACT Food Pairing
William Fevre, Champ
Royaux
Chardonnay
Chablis AOC,
Burgundy, France
$17.00 $66.00
Light to medium bodied; lemon, citrus
and toasted brioche aroma; high
minerality. Aged sur lie, small amount of
French oak and the majority aged in
stainless steel.
"This is an offering for lovers of old world style wine as it
is bone dry, crisp, mineral driven and slightly earthy. The
Fevre family has a history that dates back over 250 years
in the Chablis region, and was instrumental in returning
Chablis back to high quality from the ocean of boxed
wine that was produced under its name in the 1970's."
Oysters, Shell fish,
lighter composed
seafood dishes
Flowers Chardonnay
Sonoma Coast
AVA, Sonoma,
California
$24.00 $94.00
Medium to full bodied; noticeable oak,
vanilla and butter aromas and flavors that
Cali chardonnay is famous for.
"Flowers chardonnay is medium bodied and moderately
dry with a buttery and creamy finish. The Flowers family
were former nursery owners who draw upon their years
of horticulture experience to create perfect Chardonnay
and Pinot Noir vineyards."
Fish, Chicken; medium
and full flavored
composed seafood
dishes
Duckhorn
Sauvignon
Blanc (with
Semillon)
Napa Valley AVA,
California
$19.00 $74.00
Light to medium bodied; crisp finish with
grapefruit and citrus aromas and flavors.
Aged sur lie , with a small amount of
battonage & oak treatment.
"The Duckhorn is medium bodied, dry but fruit forward
and has a touch of oak treatment. The Sauvignon Blanc is
blended with a touch of Semillon to enhance the body of
the wine and emulate the style of white Bordeaux."
Cold and hot seafood;
salad, light composed
seafood dishes
Dr. Loosen, Kabinett,
Blue Slate
Riesling Mosel, Germany $16.00 $62.00
Light to medium bodied; off dry, with
melon, meyer lemon, ripe pear and green
apple aromas and flavors. High acidity is
off set by the residual sugar.
"The Blue Slate Riesling is typical for German Riesling, as
it is light, crisp and off dry. Blue Slate refers to the slate
soils of the Mosel River Valley, a source of this wine's
high minerality and intense flavor profile."
Foie Gras, Octopus, and
anything spicy.
Scarbolo Pinot Grigio
Friuli-Venezia
Giulia, Italy
$16.00 $62.00
Light bodied, crisp and not too dry. Unripe
peach, melon and green apple aromas and
flavors; lees stiring (battonage ) gives this
wine a touch more mouthfeel than other
Pinot Grigio's. Organically grown grapes.
"This Pinot Grigio is light and bright, with more flavor
and intensity than most Italian Pinot Grigio offerings.
Scarbolo offers a different option to the mass produced
Pinot Grigio's of Italy, using sustainable viticulture
(organic grapes), hand harvesting, lees stiring and low
sulphur."
Cold seafood, salad,
light appetizers
Granbazan Albarino
Rias Baixas,
Galicia, Spain
$16.00 $62.00
Light & crisp. Just ripe peach & nectarine
with a dry finish.
"The Albarino grape produces a wine that is light to
medium bodied with aromas & flavors of stone fruits
and apple blossoms. This area is known as "green Spain"
do to its high rainfall and the Albarino grapes can be
found on the vine with a light glaze of sea salt from the
close proximity to the Atlantic ocean."
Cold seafood, salad,
light appetizers; fish
preparations with fruit
reductions or compote

3. Product Varietal Origin Glass Bottle Style, Flavor, Aroma Profile GUEST DESCRIPTION & FUN FACT Food Pairing
Cloudy Bay
Sauvignon
Blanc
Marlborough,
New Zealand
$21.00 $82.00
Light to medium bodied, crisp, tart fruit
and a dry finish.
"Cloudy Bay is the benchmark for the NZ style of Sauv
Blanc; light, crisp, slightly grassy and tart citrus fruit.
Cloudy Bay was the original wine that put New Zealand
on the world wine map. NZ has the highest bottle price
on avaerage of any wine producing country in the
world."
Cold seafood apps,
salad, light composed
seafood dishes
Hartford Court Pinot Noir
Russian River
Valley AVA,
Sonoma County,
California
$19.00
Medium bodied, more fruit forward than
Willamette Valley (or Burgundy)
examples.
"This Pinot Noir is typical to California, as it is fruit
forward, medium bodied and soft on the palate.
Hartford Court utilizes its close proximity to the Pacific
Ocean to produce a cool climate, elegant style of the
Pinot Noir grape."
Tuna, Swordfish, Filet
Mignon
The Four Graces Pinot Noir
Willamette Valley
AVA, Oregon
$23.00 $92.00
Light bodied, slightly lighter and drier
than our California Pinot Noir.
"This Pinot Noir is slightly drier and lighter than our
California offering with slightly less fruit and more earth
tones. The Four Graces is owned by Bill Foley, the owner
of the new Las Vegas NHL team."
Salmon, Tuna, Filet
Mignon
Swanson
Merlot
(81% Merlot,
12% Cabernet
Sauvignon, 7%
Petit Verdot)
Napa Valley AVA,
California
$21.00 $82.00
Medium to full bodied and fruit forward ;
red and black fruit, spice & cinnamon
aromas.
"Swanson Merlot is fruit forward, moderatly dry and
medium to full bodied. The family made its fortune in
the frozen food business, only to move to Napa and
begin Swanson Vineyards in the 1980's."
Pork, Poultry, Steak
Hill Family, Clarke
Vineyard
Syrah (with
Viognier)
Napa Valley,
California
$19.00 $85.00
Medium to Full bodied, dry, rich and
spicy. Red fruit, black pepper and
strawberry jam. The touch of Viognier
adds a different dimension of aroma and
flavor.
"This wine is on the drier side of California wine; still
showing ripe fruit, spice and richness. Less than a
thousand cases are produced every year and a touch of
Viognier is blended in to enhance the aroma and flavor."
Steak, Poultry, Tuna Au
Poivre

4. Product Varietal Origin Glass Bottle Style, Flavor, Aroma Profile GUEST DESCRIPTION & FUN FACT Food Pairing
Neyers, Left Bank
50% Cabernet
Sauvignon,
50% Merlot
Napa Valley AVA,
California
$20.00 $78.00
A medium to full bodied wine, fruit
forward wine with a long soft finish. The
vanilla and all spice componenet is a
result of the oak treatment.
"This Cabernet Sauvignon/Merlot blend is medium to
full bodied, fruit forward and easy drinking. Neyers was
named artisan winery of the years by Wine & Spirits
magazine in 2002."
Pork, Poultry, Steak
Grgich Hills, Estate
Cabernet
Sauvignon
(12% Merlot, 5%
Petit Verdot, 4%
Cabernet Franc)
Napa Valley AVA,
California
$28.00 $110.00
A full bodied Cabernet, very typical of
Napa Valley. Black and red fruits; vanilla,
cinnamon and nutmeg (flavors attributed
to the extended aging in oak). Fuller
bodied and more opulent than the
Leviathan. Organically grown grapes.
"The Grgich Hills Cabernet Sauvignon is a powerful, fruit
forward and full bodied red wine. Mike Grgich, the
owner and winemaker, was inducted into the vintner
hall of fame in 2008."
Pork, Poultry, Steak
Renacer, Punto Final Malbec
Mendoza,
Argentina
$18.00 $70.00
Full bodied, rich and fruit forward;
Blueberry, black berry and black cherries;
not too dry, not too much oak.
"Our Malbec is full bodied, medium dry and fruit
forward with dark fruit and baking spices. The Mendoza
region of Argentina utilizes the melting Andes snow as a
water source to produce the high quality Malbec in a
desert climate."
Pork, Poultry, Steak
Nipozzano, Chianti,
Riserva
Sangiovese
(blended with
Malvasia Nera,
Colorino, Merlot
and Cab. Sauv.)
Chianti DOCG,
Tuscany, Italy
$17.00 $66.00
Medium to Full bodied, Dry; The highest
level of dryness of all of our BTG
offerings. Sangiovese has some
astringency to it, which new world wine
drinkers may not enjoy.
"This is our driest red wine offering; showing dried red
fruit, earth and tobacco tones. Nipozzano is owned by
Frescobaldi, a family that can trace its roots back 300
years in the Tuscan wine industry."
Pork, Poultry, Steak
Heitz Cellar, Trailside
Vineyard
Cabernet
Sauvignon
Napa Valley,
California
$39.00 $156.00
Full bodied, rich texture, fruit forward and
showing slight signs of proper bottle age.
Made from organic grapes.
"This is our CORAVIN offering from Napa Valley. A full
bodied, single vineyard offering from Heitz Cellar, one of
the most widely known vintners in Napa Valley."
Steak

5. FORBES FOCUS FOR BEVERAGE SERVICE
Originates from Bordeaux and SW France; now the focus of Argentinian production. Full bodied, fruit forward, medium dry; can produce wines of consequence when done correctly.
Pinot Noir:
California: The most fruit forward of our Pinot Noir offerings, these wines are medium bodied and ripe on the palate. Proximity to the Pacific Ocean and other bodies of water moderate the alcohol
levels, produce good natural acidity and is a crucial component to balanced and age worthy Pinot Noir.
Oregon: These wines fall somewhere in between Burgundy and California in regard to their style; Willamette valley Pinot Noir has a lighter body than California and posses a touch of earth and savory
tones similar to Burgundy. A lot depends on house style and winemaker preference… as is always the case with Pinot Noir.
Burgundy: Dry, "leaner" and more mineral and earth driven aromas/flavors. The fruit leans towards drier more sour and savory in style, and vinatge variation is important in regards to quality and
price point. Burgundy produces an immense amount of wine, however, most of what gets exported to the U.S. is in the higher price points.
Syrah/Shiraz:
Australia: Full bodied, very fruit forward and almost off dry. Aussie Shiraz is known for dark color in the glass, higher alcohol levels and a lot of ripe fruit flavors. Much like the rest of the world, the
style is trending towards slighter lighter, lower alcohol wines; a trend which seem to be en vougue in the wine world today.
USA: Somewhere in between Aussie Shiraz and Rhone Valley Syrah, these wines are fruit forward as well but are often at the mercy of the winemaker's preference. From California, they tend to be
more fruit forward while Washington State tends to lean more towards their Rhone Valley counterparts in terms of style and winemaking technique.
France: Rhone Valley is the home of high quality Syrah, giving off dried fruit aromas and flavors as well as the all the savory flavors that these wines are famous for (thyme, black olive, all spice).
Communes like Hermitage, Cote Rotie and Cornas are the home of most prolific expressions of the grape.
Zinfandel:
Zinfandel traces its roots back to Italy where it goes by "Primitivo" (and even further than that, Croatia). It is notoriously fruit forward, and tends to be less than dry on the palate. Russian River
produces a more medium body style, while central coast, Dry Creek and Lodi tend to be more medium to full bodied. Expressions from Paso Robles can be inky dark in the glass with high levels of
alcohol.
Malbec:
Italy: The backbone of many super-Tuscans, Cabernet Sauvignon from Italy displays a balance between new and old world character. Higher acidity and tannin like Bordeaux, but more fruit and body
like California. The wine maker's intended style, vintage variation and specific location within the immense acerage that runs the length of Italy all lend itself to influencing the final outcome of the
wine.
POPULAR GRAPES & THEIR CHARACTERISTICS
Chardonnay:
California: Tends to be fuller bodied, richer and much more oak. Shows aromas of vanilla, cinnamon (from the oak) and tropical fruit.
Burgundy: Bone dry, 'leaner' and more minerality. While these wines have oak treatment for the most part, they show a more delicate refinement than their California counterparts.
Sauvignon Blanc:
California: Ripe, Rich, medium bodied; the warmer California climate tends to give Sauvignon Blanc a richer mouth feel, more fruit and less herbaceousness. Some have oak, some do not.
New Zealand: Cooler temperatures, less sunshine hours and the winemakers desired style give these Sauvignon Blanc's a grassy, just ripe grapefruit character. Most do not have oak, most are very
light in style. New Zealand wine has the highest average price per bottle in the world.
France: From the Loire (Sancerre & Pouilly Fume) they are lean & slightly "green"; stone fruit aromas/flavors and high minerality. From Bordeaux they are richer, fuller bodied and contain more
tropical fruit aromas/flavors due to warmer ambient temperatures, blending with the Semillon grape and time spent in oak.
Cabernet Sauvignon:
California: The warmer climate makes these wines ripe, rich and full bodied. Often displays lots of fruit and oak (vanilla, cinnamon, nutmeg aromas/flavors), high tannin and not overly dry.
Bordeaux: Cooler temperatures and less sunshine hours give these Cabernet based blends (left bank) more tannin, higher level of dryness and higher acidity. The balance of tannin, acid alcohol and
ripeness creat a harmony that is often meant for moderate to long term aging.

6. as necessary [additionally, unused glassware should be removed as soon as possible]
All aperitifs and cocktails requested for the table, bar counter or lounge, are served within five minutes of being ordered (unless staff
graciously advises of longer preparation time)
A sommelier/wine steward's assistance is offered or available
If asked for a wine recommendation, the staff seamlessly offers thoughtful suggestions to assist with the guest's choice
"If you enjoy full bodied reds from U.S., try our Grgich Hills Cabernet Sauvignon… It comes from one of the finest family producers in Napa Valley. The winery is owned by Mike Grgich who was
inducted into the vintner hall of fame in 2008. It is an excellent compliment to rich, heavy dishes like our Chili Rubbed Rib Eye."
Staff can make knowledgeable and helpful wine recommendations
The why is just as important as the what: "Since you stated you like lighter, off-dry wines, may I suggest the Riesling. It hails from Germany, known for their high quality off-dry wines and pairs great
with food due to the high minerality and good acidity."
If asked for a beverage recommendation, the staff seamlessly offers thoughtful and creative suggestions
"Our William Fevre Chablis is a great pairing for our swordfish... However, if you prefer red wine, try the Patz & Hall Pinot Noir… It has good balance and a lighter body so it compliments this light
seafood dish even though it’s a red wine."
Wine assistance & recommendations are offered in a warm and interesting manner, with no sense of pretension
"Here is your 2015 Grgich Hills Cabernet Sauvignon from Napa Valley [the bottle is held facing the guest while the taste is poured]. This wine comes from all estate owned vineyards, is blended with a
small amount of Merlot and Petite Verdot and is made by Mike Grgich, a vintner hall of fame inductee."
Wine service includes relevant or noteworthy details, never becoming overwhelming (fun facts, interesting notes about the grape varietal)
Wine service always includes demonstration of the label and pouring at the table with the label of the bottle facing the guest [see above examples]
Wines are served in varietal-appropriate stemware (one style glass is not used for all styles/varietals of wine)
Throughout the meal, all beverages are readily refilled and never empty more than 30 seconds; the guest never has to pour from their own bottles
In the case of a wine pairing, wine is poured prior to food being served
Wine service includes the offer of a tasting sample
Beverages are served and cleared on trays
Throughout the meal, table is attentively maintained. Soiled glassware, stir sticks, empty beverages and beverage garnishes are removed
The wine list is tactfully presented to the appropriate person(s) at table (handed to the host or the person designated by the host)