Table of Contents OFFERINGS BY THE GLASS

1

PRESTIGE OFFERINGS CHAMPAGNE & SPARKLING WHITE ROSÉ RED DESSERT

1 1 1 1 2 2

CHAMPAGNE & SPARKLING WINE

3

CHAMPAGNE Cuvées de Prestige Blanc de Blancs Non-Vintage Brut Rosé SPARKLING WINE France Germany Italy Spain California

3 3 3 4 4 5 5 5 5 5 6

WHITE WINES OF EUROPE

7

GERMANY Mosel Nahe Pfalz Baden FRANCE Alsace Loire Valley Burgundy Rhône Valley, Languedoc-Roussillon & Southern France AUSTRIA Kamptal Wachau Weinviertel ITALY Piedmont Friuli-Venezia Giulia GREECE SPAIN

i

7 7 8 8 8 9 9 11 12 16 17 17 17 17 18 18 18 18 18

WHITE WINES OF NORTH AMERICA

19

SAUVIGNON BLANC California WHITE VARIETALS & BLENDS California Oregon CHARDONNAY Napa Valley Sonoma Other California Appellations

19 19 19 19 19 20 20 20 20

WHITE WINES OF THE SOUTHERN HEMISPHERE

21

NEW ZEALAND SOUTH AFRICA ARGENTINA

21 21 21

ROSÉ WINES OF THE WORLD

22

RED WINES OF EUROPE

23

GERMANY Ahr Pfalz Baden FRANCE Alsace Champagne (no, really…) Loire Valley Burgundy Bordeaux Rhône Valley Other French Appellations ITALY Valle d'Aosta Piedmont Lombardy Veneto Tuscany Sicily PORTUGAL SPAIN Rioja DOCa Navarra Ribera Del Duero DO - Castilla-León Jumilla DO - Murcia Toro DO - Castilla-León Priorat DOQ

23 23 23 24 24 24 24 25 25 34 39 42 43 43 43 46 46 47 48 48 49 49 49 49 50 50 50

ii

RED WINES OF NORTH AMERICA

51

PINOT NOIR Oregon Mendocino Sonoma Other California Appellations ITALIAN, SPANISH AND SOUTHWESTERN FRENCH VARIETIES RHÔNE BLENDS MERLOT Napa Valley Other California Appellations Washington CABERNET SAUVIGNON Napa Sonoma Other California Appellations Washington MERITAGE & PROPRIETARY BLENDS Napa Sonoma Other California Appellations Washington State

51 51 52 52 53 53 53 54 54 54 54 54 54 55 55 55 56 56 57 57 57 57 57 57 58 58 58 58 58 58 58

CABERNET FRANC California SYRAH California Washington State PETITE SIRAH California ZINFANDEL Other California Appellations RED WINES OF THE SOUTHERN HEMISPHERE

59

AUSTRALIA NEW ZEALAND SOUTH AFRICA CHILE ARGENTINA

59 59 60 60 61

DESSERT & FORTIFIED WINES

62

FRANCE Loire Valley Bordeaux Provence HUNGARY

62 62 62 62 62

iii

Tokaji ITALY SPAIN Sherry PORTUGAL Port Madeira

62 62 62 62 63 63 63

SPIRITS OF THE WORLD

64

VODKA Straight Vodka Flavored Vodka GIN Plymouth Gin Old Tom Gin London Dry Gin TEQUILA Blanco or Silver Reposado Añejo Reserva or Extra Añejo MEZCAL RUM Barbedos Jamaica Martinique Puerto Rico Guatemala WHISK(E)Y Scotch Whisky Japanese Whisky American Whiskey French Whisky Taiwanese Whisky Irish Whiskey Canadian Whisky BRANDY Armagnac Cognac APERITIFS & DIGESTIFS LIQUEURS & CORDIALS BEER Draft Bottles COCKTAILS

64 64 64 65 65 65 66 67 67 67 67 68 68 69 69 69 69 70 70 71 71 72 73 74 75 75 75 76 76 76 77 78 79 79 79 80

iv

Offerings by the Glass PRESTIGE OFFERINGS NV 2012 2012

Champagne, Billecart-Salmon, Brut Rosé, Champagne, France Chardonnay, En Route by Far Niente, “Les Brumeux”, Russian River Valley Red Blend, HdV, “Belle Cousine – Hyde Vineyard”, Napa Valley

27 18 21

CHAMPAGNE & SPARKLING NV NV NV NV

Prosecco, Enza, Italy Brut Rosé, Schramsberg, “Mirabelle”, California Champagne, Veuve Clicquot, “Yellow Label”, Brut, Champagne, France Champagne, Billecart-Salmon, Brut Rosé, Champagne, France

8 12 24 27

12 9 14 10

2012

Riesling Kabinett, J.J. Prüm, “Graacher Himelreich”, Mosel, Germany Pinot Grigio, Scarpetta, Delle Venezie, Italy Sauvignon Blanc, Domaine Hippolyte Reverdy Sancerre, Loire Valley, France Sauvignon Blanc, Mount Nelson, Marlborough, New Zealand Chardonnay, Les Héritiers du Comte Lafon, Mâcon-Milly-Lamartine, Burgundy, France Chardonnay, Shannon Ridge, “High Elevation Collection”, Lake County, California Chardonnay, En Route by Far Niente, “Les Brumeux” Russian River Valley

2015 2015

Bordeaux-style Blend, Blackbird Vineyards, “Arriviste”, Napa Valley Rosé for 2; Miraval, Côtes de Provence, France (half-bottle)

10 24

WHITE 2012 2014 2015 2014 2014 2014

13 8 18

ROSÉ

1

RED 2014 2013 2014 2013 2014 2013 2014 2013 2014 2012 2013 2013 2014 2013

Pinot Noir, McManis Family Vineyards, California Pinot Noir, Evesham Wood, “Cuvée J”, Eola-Amity Hills, Willamette Valley Pinot Noir, Siduri, “Van der Kamp”, Sonoma Mountain, California Pinot Noir, Domaine Bachelet-Monnot, Maranges 1er Cru "Clos de la Boutière", Burgundy, France Cabernet Franc, Domaine Laroque, Cité de Carcassonne, Roussillon, France Sangiovese Blend, Castello di Volpaia, Chianti Classico, Tuscany, Italy Tempranillo, Azul y Garanza, Navarra, Spain Malbec, Ernesto Catena, “Tahuan”, Mendoza, Argentina Zinfandel, Neyers, “Vista Luna”, Borden Ranch, Lodi, California Red Blend, HdV, “Belle Cousine – Hyde Vineyard”, Napa Valley Cabernet Sauvignon, Louis M. Martini, Sonoma, California Cabernet Sauvignon, Route Stock, Napa Valley Cabernet Sauvignon, Catena Zapata, Mendoza, Argentina Petite Sirah, Stags’ Leap Winery, Napa Valley

8 16 18

Moscato d’Asti, La Spinetta, Piedmont, Italy Chenin Blanc, Domaine des Baumard, Quarts de Chaume, Loire Valley, France Chenin Blanc, Domaine des Baumard, Côteaux du Layon, “Clos de Sainte Catherine”, Loire Valley, France Sémillon & Sauvignon Blanc, Sablettes, Sauternes, Bordeaux, France Late Harvest Furmint, Hárslevelü, & Muscat de Lunel, Royal Tokaji, 5 Puttonyos, Tokaji, Hungary Tawny Port, Smith Woodhouse, 10 year old, Douro Valley, Portugal Tawny Port, Dow’s, 20 year old, Douro Valley, Portugal Late Bottled Vintage, Dow’s, Douro Valley, Portugal Vintage Port, Sandeman, Douro Valley, Portugal Vintage Port, Sandeman, “Vau Vintage”, Douro Valley, Portugal Vintage Port, Taylor Fladgate, Douro Valley, Portugal

12 12

15 8 13 8 9 13 21 10 13 12 13

DESSERT 2015 2006 1990 2010 2008 NV NV 2008 2011 2000 2007

2

14 12 15 10 13 6 11 6 16

Champagne & Sparkling Wine CHAMPAGNE Champagne is the name of the world’s most famous sparkling wine, the appellation under which it is sold, and the French wine region it comes from. While it has been used to refer to sparkling wines from all over the world – a point of much controversy and legal wrangling in recent decades – Champagne is a legally controlled and restricted name. Pinot Noir, Pinot Meunier and Chardonnay are the primary grape varieties used to make Champagne – a recipe used for sparkling wines across the world. It is a littleknown fact that four other varieties are also permitted for use in Champagne and are still employed today, albeit in tiny quantities. They are Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

Cuvées de Prestige Cuvées de Prestige should be the best that Champagne has to offer, regardless of the price. “Dom Pérignon” was the first commercial example of these Champagnes, launched in 1936. Most of these are vintage Champagnes, and many are produced by the most traditional methods, aged for longer than normal, and packaged in special bottles. 1999 1998 1999 2004 2008 MV 2006 2010 1999

Billecart-Salmon, “Cuvée Nicolas Francois Billecart” Billecart-Salmon, “Le Clos Saint-Hilaire” Billecart-Salmon, “Le Clos Saint-Hilaire” Dom Pérignon Gaston Chiquet, Special Club Krug, “Grand Cuvée” Louis Roederer, “Cristal” Marc Hebrart, Special Club (Magnum) Salon, Blanc de Blancs, Grand Cru, Le Mesnil

165 700 650 235 125 295 360 310 375

Blanc de Blancs Literally meaning “white of whites”, this wine is produced entirely from Chardonnay grapes and possesses the greatest ageing potential of all Champagnes. 2009 NV

A. Margaine (Magnum) Pierre Peters, “Cuvée de Réserve”, Grand Cru, Le Mesnil sur Oger

3

285 90

Non-Vintage Brut No wine depends upon the winemaker's blending skills more than non-vintage Champagne, which accounts for more than 75 percent of all Champagne sold. Although non-vintage Champagnes are not usually the finest Champagnes, they are capable of being so. Their base wine, to which reserve wines may be added, will always be from the last harvest. Most producers make up between 10 and 15 percent of their blends from reserves from the previous two or three years, although some utilize as much as 40 percent. NV NV NV NV NV

Delamotte Gaston Chiquet, “Tradition”, Dizy J. Lassalle, “Preference”, 1er Cru, Chigny-les-Roses Veuve Clicquot, “Yellow Label” Vilmart & Cie, “Grand Cellier”, 1er Cru, Rilly la Montagne

82 75 68 120 130

Rosé The first record of a commercially produced rosé Champagne is by Clicquot in 1777 and this style has enjoyed ephemeral bursts of popularity ever since. It is the only European rosé that may be made by blending white wine with a little red; all other rosé, whether still or sparkling, must be produced by macerating the skins and juice to extract pigments. A good pink Champagne will have an attractive color, perfect limpidity, and a snow-white mousse. NV NV NV

Billecart-Salmon (half-bottle) Billecart-Salmon Chartogne-Taillet, “Le Rosé”

65 125 90

4

SPARKLING WINE Many of these wines are produced in much the same way as Champagne. The American wines tend to have more fruit character than their French counterparts due to the climate in which the grapes are grown, while many of the Old world examples can be very similar to Champagne in style.

France Only the Champagne region of France may use the term “Champagne” for its wines. Other wines are often labeled as “Cremant” to imply the wines are sparkling. These wines may come from Alsace, Burgundy, Loire, Jura, Bordeaux, or select regions in the Rhône or Languedoc. The best wines are made in the Traditional Method. NV 2014

Lucien Albrecht, Cremant d’Alsace Rosé Saint-Hilaire, Blanquette de Limoux, Languedoc-Roussillon

42 30

Germany “Sekt” is the German term for “Sparkling Wine”. Most Sekt is produced in a simple style and about 90% contains grapes from other countries (as well as Germany). Raumland is simply the finest Sekt producer in Germany, using the Traditional Method, as they do in Champagne, and using only the best German grapes available. This wine is similar to Champagne, but lighter and more ethereal. 2008

Sekthaus Raumland, “Cuvée Marie-Luise”, Blanc de Noirs, Brut

80

Italy Italy produces some of the finest “Champagne-style” wines outside of Champagne. Franciacorta, Trento, & Oltrepo Pavese are all regions designated for high-quality Traditional Method sparkling wines. Perhaps better known is Prosecco, a light, refreshing sparkling wine made from the Glera grape. 2010 2004 NV

Blanc de Morgex et de la Salle, Ermes Pavese, “Pas Dose”, Valle d’Aosta Franciacorta Riserva, Ca’ del Bosco, “Cuvée Annamaria Clementi”, Lombardy Prosecco, Enza

100 110 30

Spain “Cava” is generally considered to be the catch-all appellation for sparkling wine in Spain. In 2012, Raventós i Blanc withdrew from the appellation and helped set the standard for the new DO, Conca del Riu Anoia, a more stringent appellation which requires growers to be organic or biodynamic, use the Traditional Method, vintage date their wines, and bottle at the estate. These wines are truly leaps and bounds above most traditional Cava. 2013

Raventós i Blanc, “de Nit”, Brut Rosé, Conca del Riu Anoia

5

52

California Champagne houses started investing in California in the 1970s. Moët & Chandon and Louis Roederer led the pack, followed by Taittinger and Mumm. American producers followed suit and started the exceptional houses of Iron Horse (the first domestic sparkling wine served at the White House), and Schramsberg, among others. 2008 2008 NV NV 2011

Iron Horse, “Russian Cuvée”, Green Valley of Russian River Valley Iron Horse, “Rainbow Cuvée”, Green Valley of Russian River Valley Roederer Estate, Anderson Valley Schramsberg, “Mirabelle”, Brut Rosé Sea Smoke, “Sea Spray”, Blanc de Noirs, Sta. Rita Hills

6

68 80 42 46 125

White Wines of Europe GERMANY When a German wine producer makes and bottles a wine, the aim is to capture the quintessential freshness of the grapes that went into it. From the modest to the very finest German wines, the secret is the harmony between sweetness and acidity. The best German wines are better than ever. German quality wines are divided into two categories: Qualitätswein (QbA) and Prädikatswein (QmP). The Prädikatswein may show a "Prädikat", or "Special Attribute" on the label. These are, in ascending order of ripeness: "Kabinett", "Spätlese", "Auslese", "Beerenauslese", "Eiswein", and "Trockenbeerenauslese". Some "Auslese" wines and all "Beerenauslese" wines and above are sweet in style and often best with cheese or dessert. Another category, "Grosse Lage", has been established for dry wines from the best "Grand Cru" sites in Germany.

Mosel The greatest Rieslings grown along the Mosel River have an excruciating, but delightful, acidity that can only be relieved through a knife-edge balance of sweetness. Unlike in the warmer Rhine regions, the Riesling grape is at its best here in hot vintages. KABINETT 2013 A.J. Adam, Riesling "Dhroner Hofberg" 2012 Dr. Loosen, Riesling "Wehlener Sonnenuhr" 2012 Joh. Jos. Prüm, Riesling "Graacher Himmelreich" 2011 St. Urbans-Hof, Riesling "Ockfener Bockstein", Erste Lage

60 55 46 40

SPÄTLESE 2012 Dr. Loosen, Riesling "Erdener Treppchen" 2011 Dr. Loosen, Riesling "Wehlener Sonnenuhr" 2012 Selbach-Oster, Riesling "Graacher Domprobst" 2012 Selbach-Oster, Riesling Feinherb "Zeltinger Sonnenuhr - 'Ur' Alte Reben" 2011 Von Othegraven, Riesling Alte Reben "Kanzem Altenberg", Erste Lage

68 65 50 55 80

AUSLESE 2011 Joh. Jos. Prüm, Riesling, "Graacher Himmelreich"

72

7

Nahe In the Nahe region, a sunny microclimate and varied soils combine to produce wines that have the elegance of a Rheingau, the body of a light Rheinhessen, and the acidity of a Mosel. The perfumed aroma of a Nahe wine is unique to the region, as are its extremely fragrant flavor and soft, smooth style. KABINETT 2012 H. Dönnhoff, Riesling, "Kreuznacher Krotenpfuhl"

46

SPÄTLESE 2013 H. Dönnhoff, Riesling, "Norheimer Kirschheck"

64

GROSSE LAGE 2013 H. Dönnhoff, Riesling Trocken, "Dellchen" GG 2013 H. Dönnhoff, Riesling Trocken, "Felsenberg" GG 2013 H. Dönnhoff, Riesling Trocken, "Hermannshöhle" GG

81 81 81

Pfalz Germany's rising star, the Pfalz, has always been capable of producing world-class wines, but has only just started doing so on any widespread scale. The best winemakers of the Pfalz now tend to make rich, powerful, spicy wines that are more reminiscent of Alsace than those of Alsace's mirror-image, Baden. SPÄTLESE 2013 Von Winning, Riesling "Kirchenstück", GG

165

Baden Baden, one of Germany's warmest regions, produces some excellent wines from varieties such as Pinot Blanc, Pinot Gris, and Pinot Noir. There are many up-andcoming young producers to watch in this region. QB A 2014

Heger, Pinot Blanc Trocken

42

GROSSE LAGE 2013 Salwey, Pinot Blanc Trocken, "Henkenberg" GG

8

80

FRANCE French wines are regarded as the best in the world, and a thread of this belief is even shared by France's fiercest New-World competitors. Although the winemakers of Australia and California, for instance, no longer try to copy famous French wine styles they still consider them benchmarks. The great French wine regions are an accident of geography, climate, and terroir. No winemaking country in the world has such a wide range of cool climates, and this has enabled France to produce the entire spectrum of classic wine styles.

Alsace In the far north-eastern corner of France, stands out from other French wine regions thanks to its strong Franco-Germanic influences. These are the result of the region having switched back and forth between German and French sovereignty in recent centuries – and are evident not only in Alsatian architecture and culture, but also in the wines.

EDELZWICKER "Edelzwicker is an Alsatian wine term taken from the German words edel (noble) and zwicker (blend). The term dates back to 1644, when the so-called noble varieties in Alsace were differentiated from those judged to be of lesser quality. Riesling, Pinot Gris, Gewurztraminer and Muscat fell into the noble category, while Pinot Blanc, Sylvaner, Chasselas and Auxerrois were relegated. 2010 2013

Domaine Marcel Deiss, "Burg", Cru d'Alsace, Bergheim Kuentz-Bas

78 32

GEWÜRZTRAMINER The fattest and most full-bodied of Alsace wines. Classic renditions of this grape have the aroma of banana when young and only develop a real pungency of spice in bottle, eventually achieving a rich gingerbread character when mature. 2013 2011

Domaine Meyer-Fonné, "Réserve" Domaine Zind-Humbrecht, "Heimbourg", Turckheim

9

52 68

RIESLING In youth, fine Rieslings can show hints of apple, fennel, citrus, and peach, but can be so firm and austere that they give no hint of the beautiful wines into which they can evolve. 2012 2008 2011 2011

Albert Boxler, "Sommerberg", Grand Cru Domaine Pfister, "Engelberg", Grand Cru Domaine Zind-Humbrecht, "Clos Häuserer", Wintzenheim Domaine Zind-Humbrecht, "Clos Windsbuhl", Hunawihr

80 64 72 95

PINOT GRIS This full-bodied, off-dry wine is decadently rich, but has excellent acidity, and its fullness of flavor never tires the palate. A young Pinot Gris can taste or smell of banana, sometimes be smoky, with little or no spice, but as it matures it increasingly develops a smoky-spice, toasty-creamy richness, finally achieving a big, honeyed walnut-brazil complexity with good bottle age. 2010 2012 2011

Albert Boxler, "Brand", Grand Cru Domaine Weinbach, "Cuvée Ste. Catherine" Domaine Zind-Humbrecht, "Rotenberg", Wintzenheim

10

90 85 68

Loire Valley In winemaking terms, the Loire valley is best imagined as a long ribbon with crisp white wines at either end and fuller wines of all types in the middle. It is the home of Sauvignon Blanc, the only wine area in the world that specializes in Cabernet Franc and, in truly great vintages, makes some of the most sublime and sumptuous botrytized wines.

PAYS NANTAIS Nantais is Muscadet country. The Sèvre-et-Maine produces bone-dry to dry, light-bodied wines with fruit, acidity, and elegance. 2010

Muscadet Sèvre-et-Maine, Domaine Claude Branger, "Monnières-Saint Fiacre"

48

ANJOU-SAUMUR Within the Anjou wine region are several Appellations responsible for a broad spectrum of wines including still red, white and rosé produced with varying levels of sweetness. Among the wines of Anjou, Savennières is noted for its dry Chenin blanc wines and the Coteaux du Layon for its sweet dessert wines that includes the botrytized wines of Bonnezeaux and Quarts de Chaume. 2013

Anjou Blanc, Domaine Patrick Baudouin, "Effusion"

52

CENTRAL VINEYARDS Great Pouilly Fumé is rare, but when found its crisp, gooseberry flavor will retain its finesse and delicacy in even the hottest years. Classic Sancerre should be dry or bone dry, highly aromatic, and have an intense flavor sometimes tasting of gooseberries or even peaches in a great year. 2011 2010 2010 2014 2012 2014 2014 2015

Blanc Fumé de Pouilly, Domaine Didier Dagueneau Pouilly Fumé, de Ladoucette Sancerre, de Ladoucette, “La Poussie” Sancerre, Domaine Daniel Chotard Sancerre, Patient Cottat, “Anciennes Vignes” Sancerre, Domaine Laporte, "Le Rochoy" Sancerre, Domaine Hippolyte Reverdy Sancerre, Domaine Hippolyte Reverdy

11

135 65 45 50 45 49 58 58

Burgundy The white wines of Burgundy are the benchmark for Chardonnay around the world. From steely, crisp Chablis, to a nutty Meursault, these wines are without peer.

CHABLIS With careful selection, basic Chablis can be a source of tremendous value, classic 100% Chardonnay wine, particularly in the best vintages. 2011 2010 2014 2013 2013

Domaine Vincent Dauvissat Domaine Laroche, "Saint-Martin" Domaine Gilbert Picq, "En Vaudécorse" Patrick Piuze, "Terroir de Fye" Domaine Laurent Tribut

85 50 55 52 65

CHABLIS, 1ER CRU These dry wines can vary from light- to fairly full-bodied, but should always be finer and longer-lasting than wines of the basic Chablis appellation, although without the concentration of flavor expected from a Grand Cru. 2013 2011 2014 2009 2014 2012

Domaine Costal, "Vaillons" Domaine Vincent Dauvissat, "La Forest" Domaine Vincent Dauvissat, "Séchet" Domaine Louis Michel & Fils, "Montmain" Domaine Gilbert Picq, "Vaucoupin" Domaine Laurent Tribut, "Beauroy"

68 120 125 80 75 88

CHABLIS, GRAND CRU Always totally dry, the Grands Crus are the biggest, richest and most complex of all Chablis, many showing new oak characteristics. There are officially 7 Grands Crus vineyards, along with “Moutonne”, a monopole of Long-Depaquit that is in both Preuses and Vaudesir. 2013 2013 2013 2013

Domaine Long-Depaquit, "Les Clos" Domaine Long-Depaquit, "Moutonne" Monopole Patrick Piuze, "Bougros - Côte de Bouqueyreaux" Patrick Piuze, "Les Clos" 12

120 175 98 130

MEURSAULT Even the most basic Meursault should be deliciously dry with a nutty-buttery-spice quality added to its typically rich flavor. 2012 2011 2012 2012

Jean-Philippe Fichet Jean-Philippe Fichet, "Les Gruyaches" Maison Henri Boillot Vincent Girardin, "Les Narvaux"

92 120 85 88

MEURSAULT, 1ER CRU Great Meursault should always be rich. Their various permutations of nutty, buttery, and spicy Chardonnay flavors may often be submerged by the honey, cinnamon, and vanilla of new oak until considerably mature. 2007

Domaine Jean-Michel Ganoux, "Perrières"

145

PULIGNY-MONTRACHET, 1ER CRU Puligny-Montrachet itself is a small village in the Cote de Beaune sub-region of Burgundy. Its 17 named Premier Cru sites are permitted to include the words Premier Cru on their labels, along with their specific vineyard names. These sites were identified and demarcated in 1984; a few with particularly prized terroir (such as Le Cailleret and Les Pucelles) have reputations almost as impeccable as their Grand Cru neighbors. A Premier Cru Puligny-Montrachet made by a top grower such as Domaine Leflaive is one of the most flavor-packed experiences you are likely to encounter. Many of the vineyard sites are contiguous with the Grands Crus of Le Montrachet, Bâtard-Montrachet, Bienvenues Bâtard-Montrachet, and ChevalierMontrachet. These are truly world-class wines with excellent pedigree. 2011 2013 2013 2012 2012

Domaine Bachelet-Monnot, "Les Folatieres" Domaine Henri Boillot, "Clos de la Mouchere" Monopole Maison Henri Boillot, "Les Folatières" Domaine Leflaive, "Clavoillon" Domaine Leflaive, "Les Combettes"

13

140 175 190 195 250

BIENVENUES BÂTARD-MONTRACHET, GRAND CRU This Grand Cru site is situated just below BâtardMontrachet on the northern part of the hill. While not the fattest dry wines from this village, but they have great finesse, immaculate balance, and some of the nuttiness, and honey-and-toast flavors expected in all Montrachets. 2012

Domaine Leflaive

520

SAINT-AUBIN, 1ER CRU These wines come from the vineyards directly above the "Montrachet" Grands Cru vineyards. They are often superior to the village wines of Puligny-Montrachet and always a better value. 2012

Vincent Girardin, "Les Murgers des Dents de Chien"

85

CHASSAGNE-MONTRACHET, 1ER CRU These white wines are flavorsome and dry, but lacking the finesse of those in neighboring Puligny. 2011

Château de la Maltroye

85

CHALONNAISE Despite the fact that many of the wines of the Chalonnaise are little known, their quality in all appellations is very good, and the value for money is even better. 2012 2010 2014 2014

Maison Olivier Leflaive, Aligote Domaine Leroy, Aligote Domaine A. & P. de Villaine, Bourgogne Côte Chalonnaise, “Le Clous Aimé” Domaine A. & P. de Villaine, Bouzeron

14

36 98 60 68

MÂCONNAIS The Mâconnais produces three times more white wine than the rest of Burgundy put together and, although it never quite matches the high quality achieved in the Côte d'Or, its best producers make the world's greatest-value Chardonnay wines. A number of communes within the appellation's catchment area have been recognized as sources of higher-quality wines and may append their names to that of the appellation; for example, Mâcon-Milly-Lamartine. 2014 2014 2014 2006 2014 2012 2011 2012

Mâcon-Bussières, Les Héritiers du Comte Lafon, "Le Monsard" Mâcon-Milly-Lamartine, Les Héritiers du Comte Lafon Mâcon-Milly-Lamartine, Les Héritiers du Comte Lafon, "Clos du Four" Mâcon-Pierreclos, Domaine Guffens-Heynen, "En Crazy" Mâcon-Uchizy, Les Héritiers du Comte Lafon, "Les Maranches" Mâcon-Verzé, Domaines Leflaive Mâcon, Marie-Pierre Manciat, "Les Morizottes" Viré-Clessé, Les Héritiers du Comte Lafon

58 50 62 52 58 72 36 72

BOURGOGNE BLANC These simple, straight-forward Chardonnays can be delicious, easy-to-drink, and can be fun to "discover" great values. 2011 2013 2014 2014

Domaine J.M. Boillot Domaine Philippe Charlopin Dominique Lafon Pierre-Yves Colin Morey

39 56 82 79

15

Rhône Valley, Languedoc-Roussillon & Southern France "The Rhône has experienced a kind of revolution in white wine production. There has been a growing number of exotic, world-class white wines in various appellations since the late 1980s, when just a few white wines began to emerge in Châteauneuf-du-Pape."

HERMITAGE BLANC These big, rich, dry white wines have a full, round, hazelnut and driedapricot flavor. The wines are predominately Roussanne and Marsanne. 2011 2013

Domaine J.L. Chave Domaine J.L. Chave

295 295

CHÂTEAUNEUF-DU-PAPE BLANC The name Châteauneuf-du-Pape dates from the time of the dual Papacy in the 14th century. There has been a move to earlier harvesting resulting in lower sugar levels and higher acidity. This has made these wines less full-bodied than those of a generation ago. They can still be very rich, albeit in a more opulent, exotic fruit style, with a much fresher, crisper finish. These wines are mostly Roussanne. 2013 2013

Château de Beaucastel, "Vieilles Vignes" Domaine du Vieux Télégraphe, "La Crau"

195 110

VIN DE PAYS These wines are generally declassified vines from excellent producers offering exceptional value. 2011

Vin de Pays de l'Hérault, Domaine de la Grange des Pères

16

195

AUSTRIA Austria used to be seen as a winemaking clone of Germany, but over the last decade, Austria has slowly yet surely begun to establish its own unique wine identity, and it produces some exceptionally fine wines.

Kamptal "One of the top-performing districts of Niederösterreich, the Rieslings produced here are very elegant, light and airy while young, but rich and racy after a few years in bottle. Grüner Veltliner is the other star of this district with its fiery ground pepper taste." 2013

Riesling, Reserve, Schloss Gobelsburg "Ried Zöbinger Heiligenstien"

80

Wachau On a par with Kamtal as Niederösterreich's top-performing district, Wachau makes many fine varietals including Grüner Veltliner, the most important, and Riesling, the best. 2014 1997

Grüner Veltliner, Federspiel, Domäne Wachau Riesling, Nikolaihof "Vinothek"

38 195

Weinviertel Weinviertel covers a large area of northeastern Austria – everything north of the Danube and east of the Kamp (the river which bisects Kamptal). Weinviertel is Austria's most important wine region in terms of both its area under vine and the quantity of wine it produces. With almost 33,400 acres planted, its vineyard area is 10 times that of Austria's most famous region, Wachau, and about the same as the entire state of Burgenland. Grüner Veltliner accounts for more than one half of this area, making Weinviertel home to more than half of all Austrian Grüner Veltliner vines. 2012 2011

Grüner Veltliner, Schloss Gobelsburg "Tradition" Grüner Veltliner, Sohm & Kracher

17

65 45

ITALY Italy has among the world's most diverse range of wine styles. A truly great winemaker, such as La Scolca, can produce wines which will stand up to any of the world's benchmark white wines.

Piedmont Piedmont is known best for its red wines, however the native Cortese grape, used to make Gavi, as well as Chardonnay and Sauvignon Blanc from this region can be of a quality that few other Italian wine regions can touch. 2013

Gavi, La Scolca, "Black Label"

50

Friuli-Venezia Giulia Freshness, crisp acidity, and purity of varietal character personify the wines of the Friuli-Venezia Giulia. 2014

Pinot Grigio, Scarpetta

35

GREECE "Greece is producing some of the most exciting wines in the Mediterranean today. The light-bodied Moscofilero and the fuller-bodied Assyrtiko are great wines that deserve international recognition." 2012 2012

Domaine Sigalas, Assyrtiko, Santorini Domaine Skouras, Moscofilero, Peloponnese

42 35

SPAIN Spain's position in the wine world is changing. Many (but not all) producers are adapting to the demands of the international wine market, showing innovation and offering both consumer favorites and relative value for money. 1998

Viura, R. Lopez de Heredia, "Viña Tondonia", Reserva, Rioja

18

78

White Wines of North America The most famous regions of North America - California, Washington, and Oregon - are to be found inland from the western coast. This is because eastern seaboards are generally too humid and prone to severely cold winters.

SAUVIGNON BLANC "These wines are usually crisp in style, with the vibrancy of its varietal fruit picked up by, and highlighted with, abundant ripe acidity. "

California 2014 2015 2014 2013 2012

Peter Michael, "L'Apres Midi", Knights Valley Shed Horn Cellars, Lake County Sonoma-Cutrer, "Winemaker's Release", Russian River Valley Spottswoode, Napa & Sonoma Counties Whitehall Lane, Napa Valley

70 32 52 70 48

WHITE VARIETALS & BLENDS "These wines help fill in the gaps of American white wines. American Pinot Gris is less like the Pinot Gris from Alsace and more like a superior Pinot Grigio, with riper, purer fruit. Riesling from California tends to be very dry and crisp, and extremely light in body."

California 2012 2012 2012

White Blend, Murietta's Well, "The Whip", Livermore Valley White Rhône Blend, Cochon, "Petite Cochon Blanc White Rhône Blend, Treana, Central Coast

40 34 30

Pinot Gris, Raptor Ridge, Willamette Valley

38

Oregon 2014

19

CHARDONNAY There have always been great Californian Chardonnays. These wines are often full-bodied and rich, and may have gone through partial- or full-malolactic fermentation to give the wine more buttery and creamy characteristics.

Napa Valley 2013 2012 2011 2012 2013 2012 2012 2012 2012 2014 2011

Aubert, "Larry Hyde & Sons Vineyard", Carneros Darioush El Molino, Rutherford Kongsgaard Kongsgaard Miner Family Winery Miner Family Winery, "Wild Yeast" Renteria, Los Carneros Shafer, "Red Shoulder Ranch", Carneros Staglin Family Vineyard, "Estate", Rutherford Whitehall Lane, Carneros

160 60 88 165 165 40 76 58 90 95 50

Aubert, "Eastside Vineyard", Russian River Valley Aubert, "Lauren Estate Vineyard", Sonoma Coast Aubert, "Ritchie Vineyard", Sonoma Coast Aubert, "UV-SL Vineyard", Sonoma Coast En Route by Far Niente, “Les Brumeux”, Russian River Valley Hanzell Vineyards, Sonoma Valley Jordan, Russian River Valley Kosta Browne, "One Sixteen", Russian River Valley Peay, Sonoma Coast Peter Michael, "Ma Belle-Fille", Knights Valley Peter Michael, "Ma Belle-Fille", Knights Valley Peter Michael, "Belle-Cote" Peter Michael, "Belle-Cote" Peter Michael, "La Carriere" Peter Michael, "La Carriere"

186 197 160 167 70 92 52 98 66 100 120 115 115 115 115

Sonoma 2013 2013 2013 2013 2012 2012 2013 2013 2011 2012 2013 2013 2014 2013 2014

Other California Appellations 2012 2011 2012 2014 2011

Brewer-Clifton, Sta. Rita Hills Brewer-Clifton, "Sweeney Canyon", Sta. Rita Hills Loring Wine Company, "Rosella's Vineyard", Santa Lucia Highlands Shannon Ridge, "High Elevation Collection", Lake County Talbott, "Logan - Sleepy Hollow Vineyard", Santa Lucia Highlands

20

55 70 48 30 40

White Wines of the Southern Hemisphere These white wines are the rising stars of the wine world. Quality continues to rise making these some of the best value for adventurous drinkers.

NEW ZEALAND New Zealand's Sauvignon Blanc is now considered to be a classic style, showcasing tropical aromas and flavors. These wines are very distinctive and also first rate.

2012

Sauvignon Blanc, Mount Nelson, Marlborough

38

SOUTH AFRICA Chardonnay is South Africa's most improved varietal. The best wines are barrel-fermented, rather than just oak-aged, with just a kiss of creamy new oak, although some less refined, if just as lip-smacking, wines dominated by yummy, coconutty-oak are also to be found. 2013

Hamilton Russell Vineyards, Chardonnay, Hemel-en-Aarde Valley

44

ARGENTINA Argentina has recently begun to move from focusing on quantity to quality. Many exceptional producers are making small quantities of world-class wines. The Torrontés grape may prove to be Argentina's signature white grape, although Chardonnay is still producing more consistent results. 2013 2011 2011 2013

Chardonnay, Catena Zapata, “Alta”, Mendoza Chardonnay, Catena Zapata, "White Bones", Adrianna Vineyard, Tupungato, Mendoza Chardonnay, Catena Zapata, "White Stones", Adrianna Vineyard, Tupungato, Mendoza Torrontés, Colomé, Salta 21

55 110 135 40

Rose Wines of The World "Rosé wines have gained in popularity in recent years as the wine-drinking public has realized that pink doesn't necessarily mean sweet." 2015 2015 2015 2015 2015 2015 NV 2015 2015 2015 2014 2015 2015 2013

Blackbird Vineyards, "Arriviste", Napa Valley Bodegas Borsao, Campo de Borja, Spain Commanderie de la Bargemone, Côteaux d’Aix en Provence Domaine Laporte, “Le Bouquet”, Loire Valley, France Domaine du Pégau, "Pink Pégau", France Domaine Pierre Usseglio & Fils, Côtes du Rhône, Rhône Valley, France Domaine Serene, "r", Oregon Les Muraires, “Douce Vie”, Côtes de Provence Miraval, Côtes de Provence (half-bottle) Muga, Rioja, Spain Robert Sinskey, "Vin Gris of Pinot Noir", Los Carneros, Napa Valley Robert Sinskey, "Vin Gris of Pinot Noir", Los Carneros, Napa Valley Salwey, Rosé of Pinot Noir, Baden, Germany Sean Thackrey, "Fifi", California

22

34 26 38 35 46 35 48 30 24 35 46 46 34 40

Red Wines of Europe GERMANY Germany is home to some of the northern-most vineyards in the world. Until recently, red wine production was a novelty in Germany, mostly consumed locally, and interesting only because they were happy they could grow red grapes. Now, however, Germany is producing some excellent red wines, the best coming from Pinot Noir.

Ahr Ahr is one of Germany’s least-known and northernmost wine regions. It lies immediately north of the Mosel, and follows the Ahr River in the final stages of its journey towards its confluence with the mighty Rhine. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85%). But Ahr turns the tables completely, producing around 85% red wines, of which around three-quarters are made from Spätburgunder (Pinot Noir). The classic Ahr Spätburgunder is brick-red in color and smells of red cherries, sweet spices, forest floor, possibly with a hint of smoky bacon fat if barrel-aged. QB A 2014

Meyer-Näkel, Spätburgunder

72

Pfalz "In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future. An increasing proportion of Germany's finest Riesling and Pinot Noir (Spätburgunder) come from Pfalz vineyards. Pfalz Pinot Noir has risen to become one of Germany's flagship wine styles, and is gaining both national and international attention. " QB A 2011

Rebholz, Pinot Noir, "Tradition"

86

23

Baden Baden is the southernmost of Germany's 13 official wine regions, and also the warmest. Its relatively sunny, dry climate permits the production of good-quality Spätburgunder (Pinot Noir) and also ripe, relatively full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc), often in oaked styles. Baden is best known for its red wines, although its whites account for the majority of its output. Pinot Noir rules the vineyards here; for every acre of Riesling (the dominant variety in almost every other German region), there are five of Pinot Noir. GROSSE LAGE 2013 Salwey, Pinot Noir, "Henkenberg" GG

90

FRANCE France makes the best and the worst wines in the world. No other country can rival France for the quality and diversity of its wine but its success is dependent on the sheer size of its production, which has always been a double-edged sword.

Alsace Although significantly outnumbered by white wines, red wines are also made here, mostly from Pinot Noir. Alsace Pinot Noirs are typically lighter-bodied and more rustic than those produced in the variety's homeland Burgundy, 140 miles to the south-west. That said, climate change and warmer summers are leading the region's winemakers to produce noticeably more powerful styles of Pinot Noir. 2009

Domaine Marcel Deiss, "Burlenberg", Cru d'Alsace, Bergheim

80

Champagne (no, really…) There is a little-known appellation in the Champagne region, called "Coteaux Champenois", reserved for the still red wines of the region. These wines are excellent cool-climate examples of Pinot Noir. 2009

René Geoffroy, "Cumières Rouge"

95

24

Loire Valley "The red wines of the Loire Valley are lighter versions of Pinot Noir in SaumerChampigny, & Sancerre; and Cabernet Franc from Chinon. They are aromatic and delicate." 2013 2013

Chinon, Philippe Alliet, "Vieilles Vignes" Sancerre Rouge, Domaine Hippolyte Reverdy

63 52

Burgundy The red wines of Burgundy are the benchmark for Pinot Noir around the world. GEVREY-CHAMBERTIN These well-colored wines are full, rich, and elegant, with a silky texture and a perfumed aftertaste reminiscent of the pure fruit of Pinot Noir. 2013 2014 2012 2014 2012

Domaine Philippe Charlopin, "La Justice" Domaine Bernard Dugat-Py, Vieilles Vignes Domaine Bernard Dugat-Py, “Cuvée Cœur de Roy”, Très Vieilles Vignes Domaine Bernard Dugat-Py, “Cuvée Cœur de Roy”, Très Vieilles Vignes Domaine René Leclerc, “Clos Prieur”

95 175 240 215 90

GEVREY-CHAMBERTIN, 1ER CRU These wines generally have more color, concentration, and finesse than the village wines, but, with the possible exception of Clos St.-Jacques, do not quite match the Grands Crus. 2011 2014 2014

Domaine Bruno Clair, "Clos du Fonteny", Monopole Domaine Bernard Dugat-Py, “Lavaux St. Jacques” Domaine Bernard Dugat-Py, “Petite Chappelle”

195 380 375

GRIOTTES-CHAMBERTIN, GRAND CRU Griottes-Chambertin is the smallest of the nine Grands Crus of Gevrey-Chambertin. The best growers produce deep-colored, delicious wines with masses of soft-fruit flavors and all the velvety texture that could be expected of Chambertin itself.

2011

Domaine René Leclerc

270

25

CHAMBERTIN, GRAND CRU This is one of the nine Grands Crus of Gevrey-Chambertin. All of them (quite legally) add the name Chambertin to their own and one, Clos de Beze, actually has the right to sell its wines as Chambertin. Always full in body and rich in extract, Chambertin is not, however, powerful like Corton, but graceful and feminine with a vivid color, stunning flavor, impeccable balance, and lush, velvety texture. 2006

Maison Nicolas Potel

395

CHAMBOLLE-MUSIGNY This village is very favorably positioned, with a solid block of vines nestled in the shelter of a geological fold. Many of these medium- to fairly full-bodied wines have surprising finesse and fragrance for mere village wines. 2013 2012

Domaine Gachot-Monot Domaine Perrot-Minot, "Vieilles Vignes"

125 180

CHAMBOLLE-MUSIGNY, 1ER CRU These wines share the same finesse and fragrance of the village wines, however the best of the Premiers Crus have a seductive bouquet and deliciously fragrant flavor. In the case of Domaine Comte Georges de Vogüé, these are generally declassified young Musigny vines. 2011 2013

Domaine Comte Georges de Vogüé Domaine Jacques-Frédéric Mugnier, "Les Fuées"

295 240

MUSIGNY, GRAND CRU Musigny is the smaller of Chambolle-Musigny's two Grands Crus. It covers some 25 acres on the opposite side of the village to Bonnes Mares. These most stylish of wines have a fabulous color and a smooth, seductive, and spicy bouquet. The velvet-rich fruit flavor constantly unfolds to reveal a succession of taste experiences. 2012

Domaine Comte Georges de Vogüé, "Cuvée Vieilles Vignes"

26

1100

CLOS DE VOUGEOT, GRAND CRU The only Grand Cru of Vougeot, it is a massive 123-acre block of vines with no fewer than 85 registered owners (see the vineyard map to get an understanding of the fractionalized ownership). It has been described as "an impressive sight, but a not very impressive site." This mass ownership situation has often been used to illustrate the classic difference between Burgundy and Bordeaux, where and entire vineyard belongs to one château and so the wine can be blended to a standard quality and style every year. That said, many of the individual plots are truly great. The best wines have lots of silky Pinot fruit, an elegant balance, and a tendency toward finesse rather than fullness. 2013 2011 2012 2013 2012

Domaine Jérôme Chezeaux Domaine Anne Gros, "Le Grand Maupertui" Domaine Méo-Camuzet Domaine Méo-Camuzet Maison Lucien Le Moine

195 285 365 350 380

VOSNE-ROMANÉE These sleek, stylish, medium-bodied wines show the purest Pinot Noir character with the silky-texture, so typical of the wines of this village. 2011 2012 2011 2011 2012 2012

Domaine Bruno Clair, "Les Champs Perdrix" Domaine Bruno Clair, “Les Champs Perdrix” Domaine d'Eugénie Domaine d'Eugénie, "Clos d'Eugénie" Domaine Méo-Camuzet Domaine Thibault Liger-Belair, "Aux Réas"

27

155 165 135 165 175 170

VOSNE-ROMANÉE, 1ER CRU These are well-colored wines with fine aromatic qualities that are often reminiscent of violets and blackberries. They have a silky textured stylish flavor that is pure Pinot Noir. 2013 2011 2012 2011 2012 2012

Domaine du Clos Frantin, "Les Malconsorts" Domaine d'Eugénie, "Aux Brûlées" Domaine François Lamarche, "Les Malconsorts" Domaine Mongeard-Mugneret, "Les Petits Monts" Maison Lucien Le Moine, "Les Suchots" Domaine Perrot-Minot, "Les Beaux Monts - Vieilles Vignes"

225 245 215 135 200 285

THE GRANDS CRUS OF VOSNE-ROMANÉE These wines are considered by most to be the pinnacle of red Burgundy. This is home to the legendary Domaine de la Romanée Conti, or “The Domaine”, as it’s known locally. This map shows the concentration of great vineyards, just up slope from the village itself. The Grands Crus are flanked by many excellent Premiers Crus vineyards, such as Malconsorts (neighbor to La Tâche), Les Suchots (between Echezeaux and Romanée St.-Vivant), and Aux Brûlees (a continuation of Richebourg). These wines are not inexpensive, but they represent the pinnacle of Pinot Noir production and set the benchmark producers around the world strive to emulate.

28

ÉCHÉZEAUX, GRAND CRU These wines have a fine and fragrant flavor that relies more on delicacy than power. 2006 2012 2012

Domaine Jacques Prieur Domaine Méo-Camuzet, "Les Rouges du Bas" Domaine Mongeard-Mugneret

395 475 195

GRANDS ÉCHÉZEAUX, GRAND CRU These are fine and complex wines that have a silky bouquet, often reminiscent of violets. The flavor can be very round and rich, but is balanced by a certain delicacy of fruit. 2011

Domaine d'Eugénie

480

ROMANÉE-ST.-VIVANT, GRAND CRU This is the lightest of the fabulous Grands Crus of Vosne-Romanée, but what it lacks in power and weight it makes up for in finesse. 2012

Domaine Follin-Arbelet

465

LA GRANDE RUE, GRAND CRU One of six Grand Cru sites in the village of Vosne-Romanée, it is sandwiched between the La Tâche Grand Cru climat to the south, and the La Romanée Grand Cru and Romanée-Conti Grand Cru climats to the north. The wine is currently a monopole of the Lamarche family. 2011 2013

Domaine François Lamarche, Monopole Domaine François Lamarche, Monopole

375 395

NUITS-ST.-GEORGES These are deep-colored, full, and firm wines, but they can sometimes lack the style and character of wines such as Gevrey-Chambertin, Chambolle-Musigny, and Morey-St.-Denis. 2013 2013 2012 2013

Domaine Robert Chevillon, “Vieilles Vignes” Domaine Jérôme Chezeaux Domaine Jérôme Chezeaux, "Les Charbonnières", Vieilles Vignes Domaine Jérôme Chezeaux, "Les Charbonnières", Vieilles Vignes

29

120 84 115 105

NUITS-ST.-GEORGES, 1ER CRU The village of Nuits-St.-Georges has no Grands Crus vineyards. This is mostly due to a small number of land owners in the 1930s not wanting to have higher taxes on their vineyards. These wines have a splendid color, a spicy-rich bouquet, and a vibrant fruit flavor which can be nicely underpinned with vanilla. 2012 2013 2011 2012 2013 2001 2012 2012 2008

Domaine Jérôme Chezeaux, "Les Vaucrains" Domaine Jérôme Chezeaux, "Les Pruliers" Domaine Henri Gouges, "Clos des Porrets", Monopole Domaine Henri Gouges, "Les Chenes Carteaux" Domaine Jacques-Frédéric Mugnier, "Clos de la Maréchale", Monopole Domaine Méo-Camuzet, "Aux Murgers" Domaine Méo-Camuzet, "Aux Murgers" Maison Méo-Camuzet Frère & Soeur, "Aux Argillas" Maison Méo-Camuzet Frère & Soeur, "Les Perrières"

130 125 125 120 160 195 210 175 215

LE CORTON, GRAND CRU Corton is the Grand Cru appellation covering the slopes of the Montagne de Corton hill in the Cote de Beaune district of Burgundy. The appellation was introduced in 1937 and covers land in the three communes of Aloxe-Corton, LadoixSerrigny and Pernand-Vergelesses, which surround the hill. Corton is the largest Grand Cru in Burgundy, in terms of both surface area (360 acres/145ha) and volume of wine produced; only Chablis Grand Cru approaches its scale. As with Chablis, the acreage covered by the appellation means that the Corton title is almost always followed by the name of the specific climat where the wine originated. These wines may sometimes appear intense and broody in their youth, but, when fully mature, a great Corton has such finesse and complexity that it can stun the senses. 2007 2013

Maison Lucien Le Moine, "Corton-Bressandes" Domaine Méo-Camuzet, "La Vigne Au Saint"

30

200 225

PERNAND-VERGELESSES, 1ER CRU Pernand-Vergelesses itself is a commune at the northern end of the Cote de Beaune district in Burgundy. It has had its own Pernand-Vergelesses appellation since December 1936 and produces both red and white wines – from Pinot Noir and Chardonnay grapes respectively. Pernand-Vergelesses Premier Cru wines are those produced under the strictest conditions of the Pernand-Vergelesses appellation, exclusively from grapes grown in officially classified Premier Cru vineyards. Ile des Vergelesses is arguably the most important Premier Cru climat within the Pernand-Vergelesses appellation of Burgundy. The hillside, which lies halfway between the villages of PernandVergelesses and Savigny-les-Beaune, is planted mostly to Pinot Noir (although Chardonnay is permitted and made here as well). Ile des Vergelesses Premier Cru wines are medium bodied with excellent structure: they are among the appellation's best. It has been suggested that the Ile des Vergelesses vineyard is the most likely contender in the commune for elevation to Grand Cru status. As Pernand-Vergelesses is one of the Cote de Beaune's lesser-known appellations, Ile des Vergelesses Premier Cru wines can offer some value for money. 2012

Domaine Rapet Père & Fils, "Ile des Vergelesses"

95

SAVIGNY-LÈS-BEAUNE, 1ER CRU Although not one of the most famous names in Burgundy wine circles, Savigny-les-Beaune is one of the region's more prolific appellations. Only Meursault, Gevrey-Chambertin and Beaune produce more wine annually. The simple reason for this is Savigny's location – in a sub-valley formed by the Rhoin river, which flows just to the south of the village. This valley provides large swathes of south-facing slopes on which to plant quality vineyards. As it drops gently down to the east, the valley opens out onto the plain below, where there are many more acres of excellent viticultural land. Standing guard to the north and west are the hillsides of Battois and Corton, home to some of the finest Premier Cru and Grand Cru vineyards of the entire region. These wines are rich, fragrant, deep and voluptuous. 2011

Domaine Bruno Clair, "La Dominode"

31

155

POMMARD It's notable that Pommard and its immediate neighbor, Volnay (renowned for its smooth, delicate reds), are less than a mile apart (1400 yards/1.3km, to be precise) yet their wines are so different. Even more striking is the fact that the most-southerly vineyards of Pommard are separated from the most-northerly vineyards of Volnay by no more than an imaginary line: the commune boundary that divides the two parishes. Pommard marks the start of serious red wine production in the Cote de Beaune. Further north, white wine is produced in quantity only in the town of Beaune, and even there it represents less than 20% of total production. Just five miles (8km) away, on the other side of Beaune from Pommard, is the Grand Cru stronghold of Corton, home of the district's finest red wines. Many in the wine world believe that the best of Pommard's vineyards (namely Les Epenots and Les Rugiens-Bas) should be promoted to join Corton in its Grand Cru status. These two sites were once in line for this prestigious classification, but the vignerons (vineyard owners) of the time were wary of the restrictive Grand Cru production laws and declined the offer. 2013

Maison Méo-Camuzet Frère & Soeur

90

POMMARD, 1ER CRU The streets and houses of the village of Pommard are the only break in the belt of Premier Cru vineyards that runs all the way from Beaune to Monthelie. The make-up of the area's soils varies, ranging from the deeper, richer alluvial types on the lower slopes, through the classic Burgundian clay-limestone soils on the mid-slopes, to marl and brown soil in the higher sites. The more 'masculine' style of many Pommard wines is the result of 'gamey' flavors created by iron-rich patches of soil, and of the mineral-rich clays that are particularly prevalent in the Premier Cru sites. 2012

Maison Lucien Le Moine, "Les Grands Epenots"

32

185

VOLNAY, 1ER CRU More than half of the vineyards covered by the Volnay title are rated as Premier Cru. These are situated in a tight band of high-quality terroir stretching right across Volnay from Pommard to Meursault. As with almost all of the region's most prized vineyards, the Premier Crus are located on the mid-slope of the Cote d'Or escarpment. Here, they benefit from well-drained, limestone-rich soils and a south-east-facing aspect – helping the vines to capitalize on the morning and early afternoon sunlight. These are wines showing extreme finesse and elegance.

2011 2010 2012

Domaine Henri Boillot, "Les Fremiets" Maison Louis Jadot, "Clos des Chênes" Maison Lucien Le Moine, "Les Brouillards"

135 125 155

MARANGES, 1ER CRU Maranges is the southernmost wine-producing commune of the Cote de Beaune in Burgundy, taking its name from the three villages within its catchment area: Cheilly-les-Maranges, Dezize-les-Maranges and Sampignyles-Maranges. The Maranges appellation produces medium-bodied red wines from Pinot Noir. The Premiers Crus vineyards are contiguous with those of neighboring Santenay, to the east. 2013

Domaine Bachelet-Monnot, "Clos de la Boutière"

60

MERCUREY "Mercurey is a village in the Cote Chalonnaise sub-region of Burgundy. It is one of the five communal titles of the Chalonnaise and produces predominantly red wines from the Pinot Noir grape variety. The Cote Chalonnaise was once known as the Region de Mercurey, which gives an idea of how important this particular appellation is to the wider sub-region. The classic Mercurey wine is deeper in color, more full-bodied and also longer-lived than its counterparts from the other Chalonnaise communes. This is the result not only of the excellent terroir, but also of the more quality-focused appellation laws. 2013 2014 2014

Domaine A. & P. de Villaine "Les Montots" Domaine A. & P. de Villaine “Les Montots” Domaine A. & P. de Villaine, Côte Chalonnaise, “La Fortune”

33

75 75 80

BEAUJOLAIS, CRU "Beaujolais is famous for its vibrant, fruity red wines made from Gamay. The region's highest-quality wines are those of the ten Beaujolais 'crus' – ten vineyard areas long recognized as the finest in the area. Each of these ten (Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-à-Vent, Regnie and Saint-Amour) has its own appellation title. 2014

Domaine Diochon, Moulin-à-Vent "Cuvée Vieilles Vignes"

52

BOURGOGNE ROUGE These are ruby-colored, medium-bodied wines with a Pinot perfume and a creamy-fruit finish. While most Bourgogne wine can come from any one of 300 communes around Burgundy, Montrecul was singled out in 1993 as worthy of appending its name to that of the appellation. Two nearby sites which share this honor are Chapelle Notre-Dame and Le Chapitre, in the communes of Ladoix-Serrigny and Chenove. Located at the northern end of the Cote de Nuits, Bourgogne Montrecul is the most-northerly named appellation of the Cote d'Or. The name Montrecul (in its various forms) is a source of local amusement. Dating back to the days before machine harvesting, it means 'show bottom' and results from the steepness of the vineyard slopes, where women in skirts had to take extra care of their modesty. 2013 2014 2012 2013

Domaine Régis Bouvier, “en Montre Cul” Domaine Bernard Dugat-Py, “Cuvée Halinard” Maison Lucien Le Moine Maison Méo-Camuzet Frère & Soeur

55 115 85 60

Bordeaux Bordeaux, in the south-west of France, needs little introduction to anyone with an interest in wine. One of the world's most prolific wine regions, it also manages to rank among the most famous and prestigious. The secrets of Bordeaux's wine success (other than magical Bordeaux Blend) are its three trump cards: diversity, quality and quantity. The majority of Bordeaux wines are the dry, medium-bodied reds that made the region famous. The finest (and most expensive) of these come from the great chateaux of the Medoc, particularly those in Pauillac and Margaux, and from the "right bank" appellations Saint-Emilion and Pomerol. The legendary reds are complemented by high quality white wines, both the dry styles of Pessac-Leognan and the sweet, botrytized nectars of Sauternes. 34

ST. ESTÈPHE If Pauillac is the stallion of the four famous appellations, St.-Estèphe must be the shirehorse. These dry, full-bodied wines are big and strong, yet not without dignity. St.Estèphe demands affection and, with the rich fruit of a sunny year, deserves it. These most enjoyable, sweet-spice, and cedary wines can have lots of honest, chunky fruit. Cos d'Estournel is the thoroughbred of the commune. 2009 2012 2011

Château Haut-Beauséjour Château Montrose, 2ème Cru Classé Les Pagodes de Cos (2nd wine of Château Cos d'Estournel)

65 165 95

PAUILLAC Dark and virtually opaque, great Pauillac is a dry powerfully constructed wine, typically redolent of black currants and new oak. It might be unapproachable when young, but is always rich with fruit when mature. Although it does not have the grace of great Margaux, Pauillac brings power and style together to produce wines of incomparable finesse for their size. 2010 2012 2011 2011 2009 2010 2003

Carruades de Lafite, (2nd wine of Château Lafite-Rothschild) Château d'Armailhac, 5ème Cru Classé Château Latour, 1er Grand Cru Classé Les Forts de Latour (2nd wine of Château Latour) Pauillac (3rd wine of Château Latour Château Mouton Rothschild, 1er Grand Cru Classé Les Tourelles de Longueville, (2nd wine of Château Pichon-Baron)

455 105 1200 295 150 1800 165

ST. JULIEN These are dry, medium-bodied, sometimes full-bodied, wines that have purity of style, varietal flavor, and can be long-lived. Well balanced and elegant, these wines fall somewhere between the lushness that is typical of Margaux and the firmer structure of Pauillac. 2011 2011

Croix de Beaucaillou, (2nd wine of Château Ducru Beaucaillou) Le Petit Lion du Marquis de Las Cases, (2nd wine of Château Léoville Las Cases)

35

110 125

LISTRAC-MÉDOC & MOULIS EN MÉDOC These two communal appellations are located on the Atlantic side of the Médoc, Moulis-en-Médoc is smaller and potentially more interesting than its neighbor Listrac. Like Listrac, it has no Cru Classé Châteaux, despite adjoining Margaux, the appellation that has the highest number of such properties in the Médoc. These wines are dry, medium-bodied, sometimes full-bodied, and have more power than those of Margaux, but far less finesse. 2011 2011

Château Chasse-Spleen, Cru Bourgeois, Moulis en Médoc Château Donissan, Cru Bourgeois, Listrac-Médoc

95 45

MARGAUX The best Margaux are potentially the greatest wines in the whole of Bordeaux. Exquisite, dry, medium-bodied and sometimes full-bodied, wines that can be deepcolored and fabulously rich, yet they have great finesse and a silky finish. 2010 2011 2012 2001 2011

Château D'Issan, 3ème Cru Classé Château Giscours, 3ème Cru Classé Château Giscours, 3ème Cru Classé Château Margaux, 1er Grand Cru Classé Château Mongravey, Cru Bourgeois

175 100 110 1250 80

MÉDOC Technically, this appellation covers the entire Médoc, but most wines actually come from north of the Haut-Médoc in the area that was formerly called the Bas-Médoc. Its vineyards have undergone a rapid and extensive expansion since the mid-1970s. The best of these wines are dry, medium-bodied wines similar in style to good Haut-Médocs, although the style is less sophisticated. 2010

Château Rollan de By, Cru Bourgeois

36

60

GRAVES & PESSAC-LÉOGNAN Soft, silky reds of great violety elegance, and not lacking either concentration or length. Most have been aged in a percentage of new oak, which adds a smoky or tobacco-like complexity. sophisticated. 2010 2012

Château Haut-Brion, 1er Grand Cru Classé Château Les Carmes Haut-Brion

2100 130

POMEROL Pomerol is located in the east of the Bordeaux region, near Saint-Emilion, in the area known as the Libournais. The south and west of the appellation have sandier soils compared to the slightly heavier soils in the east, which include a certain proportion of clay. It is in this eastern section, on the marginally higher land where Pomerol meets Saint-Emilion, that the best wines are produced. Three of the most highly regarded Pomerol producers – Chateaux Petrus, Lafleur and Le Pin – are located here. Merlot is the dominant grape in Pomerol and plays a large part in making the wines rich, smooth and approachable at an early age. Cabernet Franc is also often present, adding structure and an element of savory spice. There is a very high demand for this style of wine on the international market and Pomerol wines are much sought after – particularly because they are also relatively long-lived. 2006 2007

Château Lafleur-Gazin Château Lafleur-Gazin

165 170

ST. ÉMILION Unlike the wines of the Medoc (which focus heavily on Cabernet Sauvignon), Saint-Emilion wines are predominantly made from Merlot and Cabernet Franc. The other traditional Bordeaux varieties (Cabernet Sauvignon, Carmenere, Petit Verdot and Malbec) are permitted for use here, but are rarely used to any significant extent. This is not so much a question of taste and style as one of terroir; the clay- and chalk-rich soils around Saint-Emilion are generally cooler than those on the Medoc peninsula, so they're less capable of ripening Cabernet Sauvignon reliably. Merlot makes up the majority (about 65%) of vines planted around Saint-Emilion, and continues to increase in popularity because of the softer, more approachable wine styles it produces. There are two notable exceptions to this: Chateau Cheval Blanc, where Cabernet Franc occupies 58% of the vineyard area, and Chateau Figeac, where

37

Merlot, Cabernet Franc and (more unusually) Cabernet Sauvignon enjoy equal representation in both vineyard and wine. Even in the most basic St.-Émilions the ripe, spicy-juiciness of the Merlot grape should be supported by the firmness and finesse of the Cabernet Franc. The great châteaux achieve this superbly: they are full, rich and concentrated, chocolaty, and fruit-cakey. 2010 2011 2008

Château Cheval Blanc, Premier Grand Cru Classé (A) Château Cheval Blanc, Premier Grand Cru Classé (A) Château St. Georges, St. Georges St.-Emilion

1750 1375 70

CASTILLON CÔTES DE BORDEAUX Cotes de Bordeaux Castillon is the appellation title for Cotes de Bordeaux wines made specifically in the Castillon district, at the very eastern edge of Bordeaux. Until 2009, these wines were sold as Cotes de Castillon. All Cotes de Bordeaux Castillon wines are red, made predominantly from Merlot, Cabernet Sauvignon and Cabernet Franc, with a permitted addition of Malbec, Petit Verdot and even Carmenere. Merlot is the main variety, producing relatively well-structured wines that are approachable at an early age. There is of course, variation in the exact blends of these Cotes de Bordeaux Castillon wines, depending on several factors. These include the target market and style of a wine, the existing varieties planted in the vineyards and their precise terroir. Those sites with clay soils, for example, are better suited to Merlot and will have the potential to create softer, more supple wines for early consumption. Those on gravelly soils will favor the Cabernet varieties, which are likely to create more-structured wines with higher tannin levels – wines that will require and reward a few years' cellaring. 2012

Roc du Manior

35

BORDEAUX SUPÉRIEUR Bordeaux Supérieur wines are, as their name implies, a slightly "superior" form of standard Bordeaux AOC wines. The supérieur appellation is open to both red and white wines from anywhere in the Bordeaux region. Bordeaux Supérieur wines are produced from the classic Bordeaux grape varieties. The reds rely heavily on Cabernet Sauvignon, Merlot and Cabernet Franc with smaller quantities of Malbec and Petit Verdot. 2012

Château Saint Julian

32

38

Rhône Valley The Rhône Valley is famous for its full, fiery, and spicy-rich red wines. CÔTE-RÔTIE A garnet-colored wine of full body, fire, and power, made fragrant by the addition of Viognier grapes. The result is a long-living and complex wine with nuances of violets and spices, and great finesse. 2010 1992 2004 2012 2013 2011 2012 2013 2011 2012 2013

E. Guigal, "Château d'Ampuis" E. Guigal, "La Turque" E. Guigal, "La Turque" Domaine Rostaing, "Ampodium" Domaine Rostaing, "Ampodium" Domaine Rostaing, "Cote Blonde" Domaine Rostaing, "Cote Blonde" Domaine Rostaing, "Cote Blonde" Domaine Rostaing, "La Landonne" Domaine Rostaing, "La Landonne" Domaine Rostaing, "La Landonne"

215 690 745 110 110 205 210 210 195 200 200

ST. JOSEPH The best wines are dark, medium- to full-bodied, with intense blackberry and blackcurrant fruit aromas and plenty of soft fruit. 2011

Domaine Jean-Louis Chave

85

CROZES-HERMITAGE Crozes-Hermitage is produced from a relatively large area surrounding Tain. The wines are well-colored, full-bodied and similar to Hermitage, but they are generally less intense and have a certain smoky-rusticraspberry flavor that deepens into blackcurrant in the hottest years. The finest wines do, however, have surprising finesse, and make fabulous bargains. 2012

Alain Graillot

68

39

HERMITAGE Hermitage, the rich Syrah-based red from the northern Rhone Valley, is one of France's most enduringly prestigious wines. It sits on the very top rung of Rhone Valley wines, which it shares only with those from the Côte Rôtie (30 miles/45km to the north), and Châteauneuf-du-Pape (70 miles/110km to the south). Its white counterpart – Hermitage Blanc – is no less revered, and accounts for about one third of the appellation's annual production. The prestige of Hermitage (sometimes Ermitage) wine can be clearly traced back to the 17th Century, when it was an official wine in the French courts of King Louis XIII and his successor Louis XIV, the 'Sun King'. Not just the monarchs' preferred wine, it was also used as a gift for visiting dignitaries and foreign royalty. 2013

Domaine J.L. Chave

375

GIGONDAS An excellent appellation, Gigondas produces some of the most underrated red wines in the Rhône Valley. The best reds have an intense black-red color with a full plummy flavor. 2013

Domaine du Cayron

65

BEAUMES-DE-VENISE Beaumes-de-Venise is an appellation specifically for the quality red wines from the parish of Beaumesde-Venise in the southern Rhone Valley, France. The village is better known for its sweet Muscat-based wines (Muscat de Beaumes-de-Venise), but the quality and quantity of the local red wines has been consistently increasing in the past twenty years or so. It was for these Grenache and Syrah-based wines (once sold as Cotes du Rhone Villages Beaumes-de-Venise) that the Beaumes-de-Venise appellation was created in October 2005. The typical Beaumes-de-Venise wine is a ripe, bright, fruit-driven red with medium body and relatively high alcohol (the trademark of warm-climate Grenache). It is characterized by aromas of raspberry, blackcurrant, leather and sweet spice. Grenache and Syrah - the Rhone Valley's two key red-wine grapes - dominate these wines. Under the Beaumes-de-Venise appellation production laws, Grenache must constitute at least 50% of any wine, complemented by between 25% and 50% Syrah. 2010

Château Redortier

45

40

CHÂTEAUNEUF-DU-PAPE The name Châteauneuf-du-Pape dates from the time of the dual Papacy in the 14th century. There are two basic categories of Châteauneuf-du-Pape - the traditional, full, dark, spicy, long-lived style and the modern, easy-drinking Châteauneuf-du-Pape, the best of which are unashamedly upfront and brimming with lip-smacking, juicy-jammy fruit. Both are, however, much warmer and spicier than the greatest wines of Hermitage and Côte Rôtie. 2011 2013 2004 2010

Château de Beaucastel Château de Beaucastel Château Rayas, "Pignan", Réservé Domaine de Cristia, "Renaissance"

110 125 259 125

RASTEAU, VACQUEYRAS & CÔTES DU RHÔNE The generic appellation "Côtes du Rhône" covers the entire Rhône region and produces some superb wines at great value. Rasteau and Vacqueyras were both Côtes du Rhône Villages that were upgraded to their own A.O.P. due to their consistent high quality. 2009 2013

Côtes du Rhône, Château Rayas, "La Pialade" Côtes du Rhône, La Framboisière

41

95 30

Other French Appellations These wines from the South of France are among the best deals out of the country. LANGUEDOC-ROUSSILLON These wines of the Languedoc & Roussillon are similar to Southern Rhône blends and offer exceptional value. 2014 2009 2013

Cité de Carcassonne, Domaine Laroque, Cabernet Franc Côtes du Roussillon Villages Lesquerde, Domaine de Bila-Haut, "L'esquerda" Faugères, Frédéric Brouca, “Clos Sauveplane”

30 35 45

VIN DE PAYS & VIN DE FRANCE These wines are generally declassified vines from excellent producers offering exceptional value. 2015 2011 2011 2014

IGP Collines Rhodaniennes, Domaine Faury, Syrah Vin de Pays de l'Hérault, Domaine de la Grange des Pères Vin de Pays de l'Hérault, Domaine de la Grange des Pères (Magnum) Vin de Pays de Vaucluse, Le Pigeoulet, by Vieux Telegraphe

42

40 175 375 35

ITALY Italy's red wines are among the world’s most difficult to fully comprehend. Many are named after a town, many after a grape, and some are named after both, but for the wine lover with patience and a desire to learn, no other country can offer the joy found in Italy.

Valle d'Aosta The Valle d'Aosta is surrounded by the Alps, making it home to the highest elevated vineyards in all of Europe. Most of the wine produced here is red coming from the Pinot Noir, Gamay and Petit Rouge varieties. Another, lesser-known, red grape, Fumin, makes an aromatic, earthy wine with a delicate perfume. 2011

Fumin, Maison Anselmet

85

Piedmont Black grapes dominate Piedmont. Nebbiolo is king here and produces the powerful Barbarescos and Barolos which make Piedmont famous. Piedmont is often compared to Burgundy for its distinct terroir and luscious, well-made wines. LANGHE ROSSO Langhe Rosso is a classification often used for red wines from the Langhe hills (Barbaresco & Barolo) which have been declassified for whatever reason. In the case of Gaja's Sorì San Lorenzo, Costa Russi, and Sorì Tildin, these single-vineyard Barbaresco have been declassified because of the addition of 5% Barbera rather than being 100% Nebbiolo. 2010 1999 2010 2010 2010

Gaja, "Costa Russi" Gaja, "Sorì San Lorenzo" Gaja, "Sorì San Lorenzo" Gaja, "Sorì Tildìn" Giuseppe Mascarello, Langhe Freisa, "Toetto"

43

480 515 575 575 54

BARBARESCO DOCG There are three Barbaresco producing communes in Piedmont. In general, the wines of the Barbaresco area tend to be a bit lighter in color and lighter-bodied than those of the Neive, but they are known for their perfumed aromas and their structure. The commune of Neive, on the next hill east of Barbaresco, produces the most full-bodied, tannic Barbarescos in the region. Treiso d'Alba, south of Barbaresco, is the least-known of the three areas. Its Barbarescos tend to be lighterbodied than the others, and they are known for their finesse and their elegance. 2012 2010 2009 2010 2010 2009 2008 2009 2011 2010 2011 1993 2010

Ca’ Romé, “Maria di Brün” Ceretto, "Asij" La Spinetta, "Vigneto Bordini" La Spinetta, "Gallina" La Spinetta, "Starderi" La Spinetta, "Vaillerano" Marchesi di Gresy, “Martinenga” Marchesi di Gresy, “Martinenga” Marchesi di Gresy, “Martinenga” Marchesi di Gresy, “Martinenga – Gaiun” Marchesi di Gresy, “Martinenga – Camp Gros”, Riserva Poderi Colla, “Tenuta Roncaglia” Produttori del Barbaresco

44

160 76 92 205 205 205 130 125 100 120 175 155 68

BAROLO DOCG The Barolos of the Central Valley often have more perfumed aromas. They are typically more elegant and have a velvety texture, and are less full-bodied, and less tannic than the Barolos of the Serralunga Valley. They are usually ready to drink younger than Barolo from the Serralunga. The Barolo wines of the Serralunga Valley tend to be more austere, powerful, and long-lived. They are more tannic and more full-bodied than other Barolos, generally having more extract and alcohol, and requiring longer aging. Roddi - Central Valley 2007 Paolo Scavino, "Bricco Ambrogio"

94

La Morra - Central Valley 2012 Poderi Marcarini, “Brunate” 2012 Poderi Marcarini, “La Serra” 2010 Renato Ratti, "Marcenasco"

100 98 95

Barolo - Central Valley 2010 Bartolo Mascarello 2011 Bartolo Mascarello 2011 E. Pira e Figli - Chiara Boschis, "Cannubi" 2012 E. Pira e Figli - Chiara Boschis, "Cannubi"

175 195 145 145

Castiglione Falletto - Serralunga Valley 2009 Giuseppe Mascarello, "Monprivato" 2011 Giuseppe Mascarello, "Monprivato"

155 215

Monforte d'Alba - Serralunga Valley 2010 Podere Rocche dei Manzoni di Valentino, "Big 'd Big"

140

45

Lombardy The best wines of Valtellina, (Valtellina Superiore), are produced from a narrow strip of vineyards on the north bank of the Adda River near the Swiss border, and must contain a minimum of 12 percent alcohol. Most of the wines come from four subdistricts: Grumello (the lightest), Inferno (supposedly the hottest, rockiest part of the valley), Sassella (the best), and Valgella (the most productive but least interesting). Essentially a Nebbiolo, but up to 10 percent Pinot Noir, Merlot, Rossola, Brugnola, and Pignola Valtellina may also be used. The richness of the best of these wines is belied by their elegance. They have good color and are capable of developing exquisite finesse after several years in bottle. Sfursat or Sforzato, which literally means “strained” and is made from shriveled grapes, is a dry, concentrated red wine that has a minimum of 14.5 percent alcohol, which makes it the equivalent of Amarone. 2008 2011

Nino Negri, Valtellina Superiore, Sassella, "Le Tense" Nino Negri, Valtellina Superiore, "Quadrio"

58 40

Veneto The raisinated styles of Amarone della Valpolicella and Recioto della Valpolicella represent the height of complexity for the Valpolicella region. The cherry- and bitter almond-tinged red Valpolicella DOC wines are produced from 45-95% Corvina, blended with Rondinella. VALPOLICELLA 2014 Allegrini

32

VALPOLICELLA CLASSICO SUPERIORE 2007 Quintarelli 2006 Quintarelli, "Ca' del Merlo" 2007 Quintarelli, "Ca' del Merlo" 2011 Zenato, Valpolicella Ripasso Superiore "Ripassa"

AMARONE DELLA VALPOLICELLA CLASSICO 2010 Le Salette, "La Margea" 2002 Quintarelli, "Rosso del Bepi" (Quintarelli declassified his Amarone in 1994, 1996, 1999, and 2002)

VERONESE 2009 Allegrini, “La Poja”

125 135 130 60

125 225

100

46

Tuscany Tuscany is a region in west-central Italy best known for its Brunellos di Montalcino, Chiantis, and Super Tuscans. Sangiovese (and it's many clones) is the lifeblood of red wine production here. CHIANTI CLASSICO DOCG The Chianti Classico zone is situated between the cities of Florence and Siena. Chianti Classico wines tend to be mediumbodied, firm, with a medium amount of dry tannin, and medium to high acidity. Tart cherry or ripe cherry are the main aroma / flavor descriptors, sometimes with delicate floral or nutty notes. 2011 2011 2012 2013 2011

M. Antinori, “Pèppoli” Castello di Ama, “Gran Selezione - San Lorenzo” Castello di Volpaia Isole e Olena Terrabianca, "Croce", Riserva

55 90 50 48 60

BRUNELLO DI MONTALCINO DOCG Brunello di Montalcino is considered one of Italy's two best wines (the other is Barolo). It was the first wine to earn DOCG status and is among Italy's most sought after wines. Production is limited and the wines are aged a minimum of four years before release. 2010 2007 1997 2008 2009 2010 2007 2010 2010 2011 2010 2011 2008 2008 2009

Antinori, "Pian delle Vigne" Fattoria dei Barbi Biondi-Santi, "Riserva" Biondi-Santi, "Annata" Cerbaiona Ciacci di Piccolomini d'Aragona Ciacci di Piccolomini d'Aragona, "Vigna di Pianrosso - Riserva Santa Caterina d'Oro" Ciacci di Piccolomini d'Aragona, "Vigna di Pianrosso - Riserva Santa Caterina d'Oro" Conti Costanti Conti Costanti Conti Costanti, “Riserva” Fuligni Pieve Santa Restituta by Gaja, "Rennina" Pieve Santa Restituta by Gaja, "Sugarille" Sesti

47

995 90 995 265 220 98 155 170 118 120 225 130 170 195 145

SUPER TUSCANS Super-Tuscans are a relatively new category of Italian wines. The term Super-Tuscan refers to wines that do not follow the DOC laws for wines such as Chianti, Brunello di Montalcino, or Vino Nobile di Montepulciano. These wines, labeled IGT (Indicazione Geografica Tipica) are made to satisfy a more international palate, often blending Bordeaux varietals with their native Sangiovese. The wines tend to be very ripe, medium- to full-bodied, and quite complex. 2011 2008 2009 2010 2012 2010 2011

M. Antinori, “Tignanello” Brancaia, "Il Blu" Castello di Bolgheri, Superiore, Bolgheri Castello di Querceto, “Cignale” Montevertine Tenuta San Guido, "Sassicaia", Bolgheri Tolaini, “Al Passo”

125 115 80 130 105 265 55

Sicily Classically, Nero d'Avola has been the main red variety, and the primary grape in Sicily's best red wines. Frapatto, another native grape, is often blended with Nero d'Avola to make the cherry-red wines of the Cerasuolo di Vittoria DOCG. 2011

Poggio Anima, Nero d'Avola, "Asmodeus"

35

PORTUGAL Portugal has undergone something of a wine revolution in the past couple of decades, updating its winemaking technologies, styles and attitudes. This archetypal Old World country has long been famous for little more than its fortified wines (Port and Madeira) and tart, light Vinho Verde. But it is now attracting a great deal of attention for its new wave of rich, ripe, table wines – particularly reds from the Douro Valley. 2009 2010

Dow, "Vale do Bomfim", Reserva, Douro Quinta do Noval, "Cedro do Noval, VR Duriense

48

38 30

SPAIN Spanish winemakers have worked hard over the past 20 years to get out of the bulk-wine market they were known for and are now producing some of the most unique wines in the world.

Rioja DOCa As the first wine to receive DOCa status, Spain's highest classification, Rioja is without doubt the country's greatest fine-wine region. Tempranillo & Garnacha make dry, earthy wines with cherry & black tea notes. 2009 2003 2001 2011 2003

Cune (CVNE), Crianza R. López de Heredia, "Viña Bosconia", Reserva R. López de Heredia, "Viña Tondonia", Reserva Muga, Reserva Señorío de P. Peciña, Gran Reserva

32 68 78 52 80

Navarra Traditionally, Navarra has been strongly associated with its rosé wine (rosado), with Garnacha producing the best examples. These are often dry and fruity, and are a good accompaniment to the hearty local cuisine. The more recent success of Tempranillo-based red wines has motivated winemakers to produce more of this noble variety and now it leads Navarra's production tables. The trend is towards concentrated, fruity, yet oak-influenced red wines. 2014

Azul y Garanza, Tempranillo (1.0L bottle)

32

Ribera Del Duero DO - Castilla-León Ribera del Duero built its reputation on "Vega Sicilia" & "Pingus", some of Spain's greatest wines. The wines are more fruit-forward than those of Rioja and are wonderful with food. 2010 2012 2012 2011 NV 1994 2007 2010

Bodegas Alejandro Fernández, Tinto Pesquera, Crianza Dominio de Pingus Flor de Pingus by Dominio de Pingus Ψ Psi by Dominio de Pingus Vega Sicilia, “Unico”, Reserva Especial (’85, ’91, ’96) Vega Sicilia, “Unico” Vega Sicilia, "Unico" Vega Sicilia, "Valbuena 5" 49

58 1180 165 65 600 750 495 185

Jumilla DO - Murcia Jumilla is a small region on the Mediterranean coast of south-eastern Spain. The Jumilla viticultural area, which is sandwiched between Yecla in the north and Bullas in the south, is considered to be Murcia's most important in terms of quantity and quality. It is also the region's oldest, established in 1966. 2011

Bodegas Luzón, “Altos de Luzón”

35

Toro DO - Castilla-León Toro is a wine region in Castilla y Leon, north-western Spain, known for its powerful red wines made from Tempranillo. Wines made around Toro have been respected for many hundreds of years (viniculture here dates back to pre-Roman times). They were popular with royalty as far back as the 13th Century. 2010 2012 2010 2009 2010

Bodegas y Viñedos Maurodos, "San Román" Bodegas Numanthia, "Termes" Bodegas Numanthia, "Numanthia" Bodegas Numanthia, "Numanthia" (Magnum) Vega Sicilia, "Pintia"

100 52 95 200 115

Priorat DOQ This area has a dry climate and poor soil, in which the vines' roots spread everywhere in search of moisture, the local saying being that Priorat vines can suck water out of stone. New-style reds are huge, serious and stunningly rich. Priorat is one of the Spanish wine industry's superstars. The use of the spelling "Priorato" has been dropped on bottles in favor of the Catalan version "Priorat," and DOQ, the Catalan equivalent of DOCa, is now prevalent. 2012 2011

Alvaro Palacios, "Finca Dofí" Alvaro Palacios, "L'Ermita"

105 1100

50

Red Wines of North America Ever since the Paris tasting of 1976, American wines have been taken seriously all over the world. Winemakers are using new technology and education to quickly bring the new world wines up to speed and compete with the classics.

PINOT NOIR Beyond all expectations, this famous Burgundian grape has found a natural home in parts of California, most notably in Sonoma's Russian River Valley, the Carneros area, Santa Ynez Valley in Santa Barbara, and in Monterey.

Oregon Unheard-of 50 years ago, Oregon Pinot Noirs (particularly those from the Willamette Valley and its tiny Dundee Hills sub-region) now rank among the very finest American wines. The best examples are remarkably similar to their equivalents from Burgundy – a fact pivotal to their continued success. The mutual affinity between Oregon and Burgundy has led a number of Burgundian wine icons to set up operations in the state. The movement was led by Maison Joseph Drouhin in the late 1980s, when he established Domaine Drouhin Oregon in the Dundee Hills – right next door to David Lett (aka 'Papa Pinot') at his Eyrie Vineyard. In 2013 and 2014, such prestigious names as Louis Jadot, Liger-Belair and Meo-Camuzet joined the list, confirming beyond doubt that there really is something 'Burgundian' about Oregon. 2014 2014 2010 2014 2010 2014 2013 2013 2012 2014 2012 2013

Beaux Frères, Willamette Valley Beaux Frères, “The Beaux Frères Vineyard”, Ribbon Ridge, Willamette Valley Broadley Vineyards, "Shea Vineyard", Willamette Valley Cooper Hill by Cooper Mountain Vineyards, Willamette Valley Domaine Serene, "Evenstad Reserve", Willamette Valley Evesham Wood, Willamette Valley Evesham Wood, “Cuvée J”, Eola-Amity Hills, Willamette Valley Ken Wright Cellars, “Canary Hill Vineyard”, Eola-Amity Hills, Willamette Valley Ken Wright Cellars, "Meridith Mitchell Vineyard", McMinnville, Willamette Valley Mouton Noir Wines, “Other People’s Pinot (O.P.P.)”, Willamette Valley Mouton Noir Wines, “Oregogne”, Willamette Valley Sineann

51

85 125 75 45 145 46 62 75 80 48 85 55

Mendocino Mendocino County represents the northern limits of California's quality wine-growing regions, and even within the county's limits there is a clear vineyard bias towards its southern half. There are wine-bearing vineyards further north, in Humboldt and Trinity counties, but the AVAs in these counties are few and far between. Mendocino, by contrast, is home to more than ten AVAs, among them the famous Anderson Valley. The Mendocino AVA which bears the county's name is something of a catch-all title and incorporates more than five other location-specific AVAs within its boundaries. 2012 2012

Anthill Farms Winery Anthill Farms Winery, "Demuth Vineyard"

62 80

Sonoma Sonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s, and apart from the inevitable hiatus brought about by Prohibition, the county’s relationship with wine has been prolific and unbroken. Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. 2012 2012 2013 2012 2012 2012 2013 2014 2013 2014 2012 2013 2014 2013 2014 2014 2013 2013 2014

Aubert, "UV Vineyard", Sonoma Coast Aubert, "UV-SL Vineyard", Sonoma Coast Belle Glos, "Dairyman Vineyard", Russian River Valley Cirq, "Treehouse", Russian River Valley En Route, "Les Pommiers", Russian River Valley Kosta Browne, "Gap's Crown Vineyard", Sonoma Coast Kosta Browne, "Gap's Crown Vineyard", Sonoma Coast Kosta Browne, Russian River Valley Kosta Browne, Sonoma Coast Kosta Browne, Sonoma Coast Maybach Family Vineyards, "Irmgard", Sonoma Coast Peter Michael, "Le Caprice", Sonoma Coast Peter Michael, "Le Caprice", Sonoma Coast Peter Michael, "Ma Danseuse", Sonoma Coast Raen, "Home Field", Fort-Ross Seaview Raen, "Royal St. Robert", Sonoma Coast Rochioli, Russian River Valley Siduri, "Bucher Vineyard", Russian River Valley Siduri, "Van der Kamp Vineyard", Sonoma Mountain

52

150 165 68 295 95 195 205 155 155 155 120 160 160 175 130 95 98 68 75

Other California Appellations Pinot Noir is successfully grown in a variety of other appellations in California, most notably; Sta. Rita Hills in Santa Barbara County, Santa Lucia Highlands south of Monterrey, and Napa Valley (mostly in Carneros). 2014 2012 2012 2013 2013 2013 2013 2010 2013 2012 2011

Belle Glos, "Las Alturas", Santa Lucia Highlands Bonaccorsi Wine Company, "Fiddlestix Vineyard", Sta. Rita Hills Cherry Pie, "Stanley Ranch Vineyard", Carneros Kosta Browne, Santa Lucia Highlands McManis Family Vineyards, California North Vineyards, Edna Valley Pisoni, "Estate", Santa Lucia Highlands Roar, Santa Lucia Highlands Rossi Wallace, Napa Valley Sean Thackrey, "Andromeda", Devil's Gulch Ranch, Marin County Siduri, "Rosella's Vineyard", Santa Lucia Highlands

68 80 75 155 30 95 140 82 48 90 70

ITALIAN, SPANISH AND SOUTHWESTERN FRENCH VARIETIES Many California winemakers are experimenting with grape varieties commonly found only in Italy, Spain and southern France. These are usually a refreshing alternative to the more familiar wines of California. 2012 NV 1999 2013 2012

Field Blend, Sean Thackrey, "Orion", Rossi Vineyard, St. Helena Field Blend, Sean Thackrey, "Pleiades XXIII", Old Vines, California Sangiovese, Leonetti Cellar, Walla Walla Valley, Washington Sangiovese, Miner Family Winery, "Gibson Ranch", Mendocino Sangiovese Blend, Long Shadows Vintners, "Saggi", Columbia Valley, Washington

125 55 130 46 80

RHÔNE BLENDS These blends are usually Grenache, Syrah, Mourvèdre based wines which have all the ripeness for drinking on their own, with flavors that stand up to rich dishes. 2011

Cochon, "Pape Rocks", California

36

53

MERLOT It has always been obvious that Merlot possessed everything required to make it one of California's most fashionable and sought after varietals, and that is exactly what it became in the early 1990s. Its lush fruit and velvety texture are tailor-made for this sunshine state, although up to 15 percent Cabernet Sauvignon may be blended into supposedly pure varietal in order to give the wines added structure.

Napa Valley 2011 2011

Swanson Vineyards Switchback Ridge

45 85

Other California Appellations 2012

Ridge, "Monte Bello Vineyard", Santa Cruz Mountains

75

Leonetti Cellar, Columbia Valley Leonetti Cellar, Walla Walla Valley Long Shadows Vintners, "Pedestal", Columbia Valley

130 110 83

Washington 1999 2011 2013

CABERNET SAUVIGNON Cabernet Sauvignon has always been California's finest grape variety. In areas that are too cool, Cabernet Sauvignon wines can have an herbaceous character, but in most other areas they generally tend to combine the deliciously ripe, blackcurranty style, with a velvety texture and violet or mint after-aromas.

Napa 2011 2011 2014 2013 2012 2013 2013 2010 2012 2013 2010 2010 2010

Araujo, "Altagracia" Araujo, "Eisele Vineyard" Avalon Buccella Caymus, "Special Selection" Caymus, "Special Selection" Chappellet, “Signature” Dalla Valle Ehler's Estate, "1886" Ehler's Estate, "1886" Hestan Vineyards Hestan Vineyards, "Meyer Vineyard" Hundred Acre, "Ark Vineyard" 54

185 570 52 180 195 195 95 216 125 140 155 85 495

2010 2011 2013 2013 2011 2013 2011 2010 2013 2011 2009 2013 2012 2009 2011 2012 2013 2010 2010 2012 2009 2010 2013 2010

Jones Family Vineyards Kapcsándy Family Winery, “Grand Vin”, State Lane Vineyard, Yountville Kongsgaard Lewis Cellars Mark Herold, "Herold" Maybach Family Vineyards, "Amoenus" Merus Meyer Family Vineyards, "Bonny's Vineyard", Oakville Odette, Stags Leap District Peter Michael, "Au Paradis", Oakville Philip Togni Vineyard PlumpJack, Oakville Route Stock Shafer, "Hillside Select", Stags Leap District Shafer, "Hillside Select", Stags Leap District Staglin Family Vineyard, "Estate", Rutherford Staglin Family Vineyard, "Salus", Rutherford Stag's Leap Wine Cellars, "Cask 23" Switchback Ridge Terra Valentine Tom Eddy Tom Eddy, "Elodian" Turnbull Vermeil, "Jean Louis Vermeil", Frediani Vineyard, Calistoga

175 315 225 160 265 185 185 170 175 220 120 170 50 375 365 245 135 280 115 58 125 70 65 90

Sonoma 2010 2009 2013

Lancaster Estate, Alexander Valley Laurel Glen Vineyard, Sonoma Mountain Louis M. Martini

85 92 38

Other California Appellations 2013 2012 2013 2013

Avalon, California Justin, Paso Robles Justin, Paso Robles Shed Horn Cellars, Lake County

30 56 56 50

Washington 2013 2014

Quilceda Creek, Columbia Valley Substance by Charles Smith, Columbia Valley

55

245 38

MERITAGE & PROPRIETARY BLENDS Concocted from "merit" and "heritage", the term "Meritage" was devised and registered as a trademark for upmarket Bordeaux blends. These wines may consist of two or more of the five allowed Bordeaux varietals.

Napa 2011 2013 2010 2010 2011 2012 2011 2012 2010 2012 2011 2011 2012 2010 2010 2011 2012 2011 2010 2011 2009 2013 2011

Blackbird Vineyards, "Arise" Blackbird Vineyards, "Paramour" Bond, "Pluribus" Bond, "Quella" Bond, "Melbury" Bond, "Melbury" Bond, "St. Eden" Bond, "St. Eden" Bryant Family Vineyard, "Bettina" Chappellet, "Mountain Cuvée" Colgin, "Cariad" Colgin, "IX Estate" Continuum Dalla Valle, "Collina" Dalla Valle, "Maya" Harlan Estate Harlan Estate HdV, "Belle Cousine - Hyde Vineyard" Joseph Phelps, "Insignia" Kapcsándy Family Winery, “Estate Cuvée”, State Lane Vineyard, Yountville Miner, "The Oracle" Pahlmeyer, "Jayson" Quintessa, Rutherford

56

72 145 495 495 495 525 495 525 645 56 475 650 250 140 330 995 1100 82 270 165 116 88 175

Sonoma 2011 2011 2012 2013

Calluna Vineyards, "C.V.C", Chalk Hill Peter Michael Winery, "Les Pavots", Knights Valley Peter Michael Winery, "Les Pavots", Knights Valley Peter Michael Winery, "Les Pavots", Knights Valley

58 197 200 205

Other California Appellations 2011 2012 2014

Murrieta's Well, "The Spur", Livermore Valley Ridge, "Monte Bello", Santa Cruz Mountains Shed Horn Cellars, “Non Typical”, Lake County

47 210 50

Washington State 2011 2012 2010 2010 2011

Andrew Will, "Sorella", Horse Heaven Hills C.M.S., Columbia Valley Doyenne, by DeLille Cellars, "Aix", Red Mountain Quilceda Creek Quilceda Creek

95 35 55 130 125

CABERNET FRANC Top California Cabernet Franc seems to have a fragrance and finesse not dissimilar to the way it performs in the best St.-Emilion vineyards.

California 2013

Peju, Napa Valley

95

57

SYRAH There is a sumptuousness about Californian Syrah that makes it a totally different wine from either French Syrah or Australian Shiraz, although when full and ripe all three versions share the silky-cassis fruit and have the potential to develop a fine smoky-spicy complexity.

California 2013 2012

Kongsgaard, Napa Valley Shafer, "Relentless", Napa Valley

195 125

Washington State 2012

Long Shadows Vintners, "Sequel", Columbia Valley

80

PETITE SIRAH Petite Sirah originated in France, where it is known as "Durif", but is scarcely grown there. It is better suited to drier climates such as California. These wines are massively tannic and "inky", and accompany bold dishes very well.

California 2013 2013 2013

Adaptation, Napa Valley Sean Thackrey, "Sirius", Eaglepoint Ranch, Mendocino Stags’ Leap Winery, Napa Valley

75 88 50

ZINFANDEL Great Zinfandel is as rich and deep-colored as only California could produce, with ripe, peppery-spicy fruit, licorice intensity, and a chocolate-herb complexity.

Other California Appellations 2014

Neyers, "Vista Luna", Borden Ranch, Lodi

58

50

Red Wines of the Southern Hemisphere The wines of the Southern Hemisphere are unique, often big, ripe, full-bodied wines with a relatively short past, but incredible potential for success. The wines of Australia and Chile can be found around the world, and regions such as South Africa, New Zealand, and Argentina are quickly producing wines of quality that are gaining international recognition.

AUSTRALIA Technology has helped Australia become one of the most rapidly improved regions in the world. They're known best for their Shiraz, but all types of red wines can be produced here.

2008 2012 2013 2012 2014 2015 2005 2009 2008 2012 2011 2012 2009 2011 2007 2007

Clarendon Hills, Syrah, "Astralis", McLaren Vale, South Australia Elderton, Shiraz, Barossa Valley Henschke, Red Blend, “Henry’s Seven”, Eden Valley, Barossa, South Australia Henschke, Red Blend, “Keyneton Euphonium”, Eden Valley, Barossa, South Australia Mollydooker, Shiraz, “Blue Eyed Boy”, McLaren Vale, South Australia Mollydooker, Shiraz, “The Boxer”, South Australia Penfolds, Shiraz, "Grange", South Australia Penfolds, Shiraz, "RWT", Barossa Valley, South Australia Penfolds, Shiraz, "St. Henri", South Australia Schild Estate, Grenache-Mourvedre-Shiraz, "GMS", Barossa Valley, South Australia Schild Estate, Merlot, Barossa Valley, South Australia Schild Estate, Shiraz, Barossa Valley, South Australia Schild Estate, Shiraz, "Moorooroo" Limited Release, Barossa Valley, South Australia Shirvington, Cabernet Sauvignon, McLaren Vale, South Australia Two Hands, Shiraz, "Ares", Barossa Valley, South Australia Yalumba, Grenache, “Bush Vine”, Barossa, South Australia

190 58 80 100 85 50 735 130 130 30 34 32 98 78 115 52

NEW ZEALAND Pinot Noir has also proved itself well suited to New Zealand's terroir and has made itself at home in Martinborough, Marlborough and most famously in Central Otago, where the wines can be described as dense and muscular with strong flavors of dark fruit. 2012

Spy Valley, Pinot Noir, Marlborough 59

58

SOUTH AFRICA For much of the 20th century, the wine industry of South Africa received very little attention on the world stage. It was not until the 1990s when Apartheid was ended and the world's export market opened up that South African wines began to experience a renaissance. Many producers in South Africa quickly adopted new viticultural and winemaking technologies. The presence of flying winemakers from abroad brought international influences and focus on well-known varieties. This is an up-and-coming region to watch. 2011

Hamilton Russell Vineyards, Pinot Noir, Hemel-En-Aarde Valley

72

CHILE The Chilean viticultural industry is often associated with consistent, good-value wines, but some world-class reds are also made, commanding high prices. Traditionally, this mantle has been filled by the Bordeaux varieties of Cabernet Sauvignon and Merlot, but Pinot Noir from the cooler parts of Chile is beginning to make an impression. 2011 2010 2012 2010 2009 2009

Almaviva, Red Blend, Puente Alto, Maipo Valley Casa Lapostolle, Red Blend "Clos Apalta", Colchagua Valley Cousiño-Macul, Cabernet Sauvignon, "Antiguas Reservas", Maipo Valley Domaines Barons de Rothschild (Lafite), Cabernet Sauvignon, "Le Dix de Los Vascos", Colchagua Valley" Santa Rita, Cabernet Sauvignon, “Medalla Real” Gran Reserva, Maipo Valley Viña von Siebenthal, Red Blend "Parcela #7", Gran Reserva, Aconcagua Valley

60

160 135 38 85 35 54

ARGENTINA Argentina is the most important wine-producing country in South America, and the world’s fifth largest producer. Mendoza is the largest viticultural region in Argentina and accounts for more than two-thirds of the country's total wine production. This is mainly red-wine country where Malbec is the most important variety. 2006 2014 2013 2009 2013 2011 2013

Bodegas Weinert, Malbec, Maipú, Mendoza Catena Zapata, Cabernet Sauvignon, Mendoza Catena Zapata, Malbec, “Alta”, Mendoza Clos de los Siete, Red Blend, Mendoza Colomé, Estate Malbec, "High Elevation Vineyards", Valle Calchaquí, Salta Ernesto Catena, Malbec, "Tahuan", Mendoza Luca, Malbec, Uco Valley, Mendoza

61

55 48 85 50 47 35 55

Dessert & Fortified Wines FRANCE Loire Valley 1990 2006

Domaine des Baumard, Côteaux du Layon "Clos de Sainte Catherine", Loire Valley Domaine des Baumard, Quarts de Chaume, Loire Valley

105 90

Bordeaux 2012 2012 2010

Château Doisy-Védrines, 2ème Cru Classé, Sauternes Château Roûmieu-Lacoste, Sauternes (375 ml) Sablettes, Sauternes (375 ml)

95 45 60

Domaine Les Bastides, "Vin Cuit"

95

2008

Royal Tokaji, "Red Label", 5 Puttonyos (500 ml)

65

2015

La Spinetta, Moscato d'Asti, Piedmont

46

El Maestro Sierra, Fino (375 ml)

30

Provence NV

HUNGARY Tokaji

ITALY

SPAIN Sherry NV

62

PORTUGAL Port 2009 NV 2008 2012 2000 2011 NV 2004 2007

Croft, Vintage (375 ml) Dow's, 20 Year Old Tawny Dow's, Late Bottled Vintage Quinta do Noval, Vintage Sandeman, "Vau Vintage", Single Quinta Sandeman, Vintage Smith Woodhouse, 10 Year Old Tawny Taylor Fladgate, "Quinta de Vargellas", Single Quinta Taylor Fladgate, Vintage (375 ml)

80 110 50 140 50 100 76 70 75

Madeira NV NV NV NV

Rare Wine Co., "Savannah Verdelho" Rare Wine Co., "Charleston Sercial" Rare Wine Co., "Boston Bual" Rare Wine Co., "New York Malmsey"

63

90 90 90 90

Spirits of the World Most of our spirits at Hotel Sorella are priced slightly differently from what you see on most menus. We offer a standard 1 ½ oz. pour for simple cocktails (i.e. gin & tonic). For items ordered "Neat" or "On the Rocks", we pour 2 oz. of spirit; and for cocktails ordered as a "Double", or "Up" (i.e. martinis), we pour 3 oz. of spirit.

VODKA Vodka has been around since the 1300s, but it didn't taste like the vodka we know of today because it was flavored with herbs. Vodka can be made from potatoes, beets, grains, sugar, or any vegetation anywhere in the world. It's filtered through charcoal and unaged, creating a colorless and almost tasteless and odorless spirit. The Moscow Mule is credited with introducing vodka (Smirnoff) to America in the 1940s. Screwdrivers were popular in the 1950s, and when James Bond ordered a Vodka Martini in the 1962 film, Dr. No, it skyrocketed vodka to the top. It's still the number-one spirit sold in America.

Straight Vodka "It's true. I am a vegetarian, but I hear vodka comes from a potato." - Bette Midler, Down and out in Beverly Hills 1 1/2 oz Neat/Rocks

WELL

Absolut, Sweden Bak's, Zubrówka" Bison Grass - Poland Belvedere, Poland Finlandia, Finland Grey Goose, France Ketel One, Holland Loaded, USA Smirnoff, USA Stolichnaya, Latvia Stolichnaya Elit, Latvia Tito's, Texas, USA

8 8 12 8 12 10 8 8 10 15 8

9 9 13 9 13 11 9 9 11 16 9

Up/Dbl

11 11 15 11 15 13 11 11 13 23 11

Flavored Vodka Flavored vodkas are not a new invention. They were originally made with medicinal herbs or sweetening agents. Traditionally, flavored vodkas are made by macerating the ingredients in the spirit or by passing the spirit over the flavoring agent. Absolut Citron, Sweden Absolut Mandarin, Sweden Absolut Peppar, Sweden Stoli Vanil, Latvia

8 8 8 10 64

9 9 9 11

11 11 11 13

GIN It's said that a Dutch professor and physician named Dr. Sylvius invented gin in the 1650s; however, many alcohol historians aren't quite sure. Some think that Italian monks had something to do with it because the juniper berry grows bountifully in Italy. Later in England, many things happened involving gin: The Gin Act, Gin Lane, and Gin Madness. Laws were passed, taxes were imposed, and gin became the liquid crack of London in the 1700s and 1800s. It turned London into a slum full of misery and despair. In the 1900s, Hollywood portrayed gin as a glamorous and sophisticated spirit served in a Martini glass. In its basic form, gin is really just vodka, but it's redistilled with herbs and botanicals, the juniper berry being the most detectable.

Plymouth Gin Plymouth Gin is a style of gin that by law can only be produced in Plymouth, England, it being a Protected Geographical Indication within the European Union. The Plymouth Gin Distillery (the Black Friars Distillery) is the only gin distillery located in Plymouth in what was once a Dominican Order monastery built in 1431 and opens on to what is now Southside Street. It has been in operation since 1793. Plymouth Original Strength is 41.2% alcohol by volume. It has a distinctively different and sweeter flavor from the much more commonly available London Dry Gin. Unfortunately, the parent company of Plymouth Gin, Pernod-Ricard, has decided not to renew their Geographic Indication meaning this category will cease to exist beginning in 2015 (we will continue to pay our respects to over 200 years of distilling history by listing this category anyway.) 1 1/2 oz Neat/Rocks

Plymouth, England

8

9

Up/Dbl

11

Old Tom Gin This style of Gin is almost extinct. It dates back to the 18th century. It is heavy-bodied, about 80 proof, and slightly sweet. It was introduced to the United States only in the early 1950s. It's said to have been the spirit used to make the very first Martini, the "Martinez Cocktail". Today, only a few British distillers produce Old Tom, and although they import it to the United States, it's not easy to find. Hayman's, England

10

65

11

13

London Dry Gin "The most common style of gin, typically used for mixed drinks, is London dry gin. London dry gin is made by taking a neutral grain spirit (similar to vodka) and redistilling after the botanicals are added. In addition to juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, coriander, and cassia bark.

WELL

Beefeater, England Bombay Sapphire, England Broker's, England Citadelle, France Gordon's, Canada Hendrick's, Scotland Journeyman, Barrel Aged "Bilberry Black Hearts", USA Nolet's, Silver, Holland Sipsmith, England Tanqueray, England Tanqueray, No. 10, England The Botanist, Islay, Scotland

66

8 10 8 10 8 12 14 13 10 10 12 10

9 11 9 11 9 13 16 15 11 11 13 11

11 13 11 13 11 15 23 21 13 13 15 13

TEQUILA Mexico has laws that dictate where the blue agave plant is grown. The blue agave plant is a member not of the cactus family, but of the lily family. The areas that it may be grown are Jalisco and areas within Guanajuato, Nayarit, Michoacan, and Tamaulipas. All of these areas are similar in climate and soil type. Bing Crosby imported the first 100 percent blue agave Tequila, Herradura, to America in 1950.

Blanco or Silver The ultimate traditional tequila. This tequila is bottled right after distillation. It has the true essence of the blue agave plant. That is why people like it. 1 1/2 oz Neat/Rocks

WELL

Casa Noble, Blanco Corzo, Silver El Jimador, Silver Espolòn, Blanco Gran Patrón, "Platinum" Grand Mayan Herradura, Silver Jose Cuervo, Platino "Reserva de la Familia" Patrón, Silver Sauza, Blanco Tequila Ocho, Plata "Los Fresnos"

12 10 8 8 28 12 10 12 10 8 12

13 11 9 9 38 13 11 13 11 9 13

Up/Dbl

15 13 11 11 55 15 13 15 13 11 15

Reposado Reposado is a Spanish term meaning "rested". This is a blanco Tequila that has been in white oak casks or vats called pipones for between two months and one year. The oak barrels give the tequila a mellow taste, interesting aromas, and flavors smoother than in a blanco. When mixed, this Tequila gives the drink a bite that balances out the mixer. Don Julio, Reposado Herradura, Reposado Roca Patrón, Reposado

13 12 14

15 13 16

21 15 23

Añejo This is a Blanco Tequila that has been aged in white oak cask for more than one year. The casks are not allowed to be larger than 159 gallons so the tequila may pick up the amber color and aromas and flavors that will give the Añejo its depth and complexity. 1 1/2 oz Neat/Rocks

Herradura, Añejo Tequila Ocho, Añejo "El Puertecito"

67

13 13

15 15

Up/Dbl

21 21

Reserva or Extra Añejo As of 2006 Tequilas with more than 3 years of age may be labeled "Extra Añejo". These are truly the Cognac of Tequila and are meant for sipping. Don Julio, "1942" Grand Mayan Gran Patrón, "Piedra" Gran Patrón, "Burdeos" Jose Cuervo, "Reserva de la Familia"

17 17 48 55 17

22 22 63 75 22

34 34 96 110 34

MEZCAL All Tequila is mezcal, but not all mezcal is Tequila. Like Cognac and brandy, Tequila is a subset of the larger category of mezcal. Mezcal is the distilled liquor produced from fermented agave, principally in the state of Oaxaca. Mezcal distillers typically use maguey (Agave americana) or espadin agave (Agave angustifolia) rather than blue agave (Agave tequiliana). Like Tequila, Mezcal may be labeled as reposado or añejo with proper aging in cask. The infamous worm can be found in some bottles of mezcal (mezcal con gusano), not Tequila—a marketing gimmick dating to the 1940s, and often a sign of a poorer quality spirit Del Maguay, "Vida" Pierde Almas, "La Puritita Verdá" Pierde Almas, "Dobadaan" Pierde Almas, "Espadin"

8 10 17 17

68

9 11 19 19

11 13 23 23

RUM No other spirit conjures up tropical, sea-swept images like rum does. It's made from sugarcane or molasses and comes in varying shades from light/silver to medium/gold to heavy/dark, as well as flavored varieties. The first time the term rum was ever used was in 1672. In in 1862, Don Facundo Bacardi made the first light rum in Cuba.

Barbedos The easternmost of the Caribbean Islands, Barbados is a rum lover’s dream. There are three distilleries on this beautiful island where legends have been born and continue to thrive. In Barbados, rum is made from molasses, all of which was, until recently, produced on the island. At the Mount Gay distillery the molasses is mixed with water and boiled to sterilize it prior to fermentation. The proprietary yeast culture used here is part of what makes Mount Gay rum unique. This special culture has been maintained for years at the closely-guarded laboratory in St. Lucy. 1 1/2 oz Neat/Rocks

Malibu, Caribbean Rum Plantation, "3 Stars", Jamaica, Barbados, Trinidad Plantation, "Grande Reserve", 5 yr Plantation, "20th Anniversary", XO

8 8 10 13

9 9 11 15

Up/Dbl

11 11 13 21

Jamaica "In Jamaica, white overproof rum rules. There are more than a handful of clear rums bottled at between 60 and 65% abv for the local market but the rum that is most closely associated with Jamaica is Myers's Original Dark Rum. The Jamaican palate favors a rum which is one of the heavier styles in the islands. There are more pot stills operating on Jamaica than any other Caribbean rum producing island. Myers's, Original Dark Rum

8

9

11

Martinique Martinique is the southernmost French A.O.C. (Apellation d’Origine Contrôlée). Agricole is the predominant type of rhum produced on the island and differs from rhum industriel in that it is produced from pure cane sugar juice rather than molasses. Rhum J.M., Agricole

13

69

15

21

Puerto Rico "All of the alcohol distilled in Puerto Rico is made from fermented molasses. Puerto Rican rum is also characteristically lighter than that bottled on the other islands since it is distilled to a higher alcohol content. Much of the Puerto Rican rum is filtered after it is aged to remove any color from the aging barrels. Most connoisseurs on the island prefer a clear spirit. Over the last two decades, several distilleries have closed and today only two distilleries are producing alcohol on the island; Bacardi in San Juan and Serrallès in Ponce. By law, all rum must be aged at least one year in oak barrels before it is bottled in Puerto Rico. Many of the rums from Puerto Rico are much older than the one year minimum, but few labels actually tell how long the rum has been aged.

WELL

Bacardi, "8" Bacardi, "Superior" Captain Morgan, Spiced Rum Don Q, Cristal

10 8 8 8

11 9 9 9

13 11 11 11

Guatemala To be labeled rum in Guatemala the spirit must be distilled from fermented virgin sugar cane honey, a dark sweet syrup made from freshly squeezed sugar cane juice. The virgin sugar cane honey, as it is called in Guatemala, is made by filtering fresh sugar cane juice and then boiling off the water until the syrup contains about 72% sugar. Only sugar cane grown in Guatemala is used to make this virgin sugar cane honey since it would be impossible to transport cane cut in another country to a Guatemalan sugar mill. Most of the sugar cane used at Licoreras de Guatemala is cut by hand since hand cutting allows a much more controlled harvest. Most of the cane is burned before cutting to make it easier to cut the cane but some sugar is caramelized in the stack and the sugar content is reduced from an optimum of about 23% sugar to about 17% by the time it reaches the sugar mill. The dark color is attributed to two factors, slight carmelization of the sugar and oxidation of the fresh juice. Care is taken to caramelize as little of the sugar as possible. Spirits made from molasses in Guatemala are called aguardiente. Like a few other countries, rum must be aged in oak barrels at least one year. Guatemala has also requires that the fresh spirit be put into the barrel at no more than 60% abv. Ron Zacapa, "Centenario", Solera Gran Reserva

70

13

15

21

WHISK(E)Y Whiskey is, on one hand, a simple distilled mash of cereals, yeast, and water and, on the other, a highly complex drink that shifts its shape depending on a host of different factors. Scotland and Ireland fight to this day about who first made whiskey. Whiskey, simply put, is aged grain alcohol fermented from malt or grain, distilled, then aged in wooden barrels whose color and flavor it absorbs. Whiskies and whiskeys include Bourbon, rye, Scotch whisky, Irish whiskey, single malt whiskey, and so on.

Scotch Whisky Scotland produces blended Scotch whisky and single malt whisky. Scotch whisky is known for its smoky flavor, which comes from drying the malted barley over peat fires. Scotland is divided into six main regions: Highlands, Islands, Islay, Campbeltown, Lowlands and Speyside. While some of these regions pertain to a very small number of distilleries, others cover large expanses of land and require further subdivision. Geography and climate affect whisky styles as they do wine styles, although in slightly different ways. The air and water around a distillery are of great importance, as they bring regional identity to the whisky produced there. Local spring water is used in almost every step of the distillation process, and the mineral content and 'softness' of the water is of vital importance to the quality of the whisky. Coastal distilleries buffeted by ocean winds often produce whisky with briny, 'sea-breeze' notes, while the thinner, fresher air of highland areas and the heather-scented air of the moorlands will also penetrate into the local liquor. One key feature of whisky production is the use of peat, a kind of soil made up of decaying vegetation that is flammable when dried. Peat smoke lends a distinct flavor to the drying malt, which translates clearly through to the end product. This characteristic is most common in the west of Scotland where peat bogs prevail; a parallel might be drawn to the use of oak in wine production. Modern whisky-making techniques mean that geographical location is not as much of a consideration in the style of the finished whisky as it is in wine. As such, regional styles are usually dictated by tradition rather than terroir. Very broadly speaking, whisky from the north and west is heavily peated, rich and oily with a maritime salinity, while whisky made on the east coast and in the Lowlands is lighter and more delicate, with notes of dried fruit and honey. SINGLE MALTS Campbeltown Springbank, 12 yr, 109.2 proof

13

15

21

Highland Ardmore, 92 proof Glenfiddich, 12 yr, 80 proof Glenfiddich, Solera Reserve, 15 yr, 80 proof Glenmorangie, 10 yr, 86 proof Oban, 14 yr, 86 proof

12 12 13 12 14

13 13 15 13 16

15 15 21 15 23

71

Speyside Balvenie, DoubleWood, 12 yr, 86 proof Craigellachie, 13 yr, 92 proof Glenlivet, 12 yr, 80 proof Macallan, 12 yr, 86 proof Macallan, 18 yr, 86 proof Macallan, "Rare Cask", 86 proof

12 12 12 12 31 48

13 13 13 14 42 63

15 15 15 18 63 96

Lowland Auchentoshan, "American Oak", 80 proof Auchentoshan, "Three Wood", 86 proof

10 14

11 16

13 23

15 15 12 15 12

17 17 13 17 13

26 26 15 26 15

12

13

15

Chivas Regal, 12 yr, 80 proof 10 Compass Box Whisky Co., "Flaming Heart", Limited Edition, 97.8 proof 26 Compass Box Whisky Co., "This is not a Luxury Whisky", 106.2 proof 35 Dewar's, White Label, 80 proof 8 Dewar's, 15 yr, "The Monarch", 80 proof 12 Dewar's, 18 yr, 80 proof 14 Johnnie Walker, "Red Label", 80 proof 8 Johnnie Walker, "Black Label", 12 yr, 80 proof 10 Johnnie Walker, "Blue Label", 80 proof 31 The Famous Grouse 8

11

13

9 13 16 9 11 42 9

11 15 23 11 13 63 11

Islay Bowmore, "Darkest", 15 yr, 86 proof Bruichladdich, "Octomore", 5 yr, 114 proof Bruichladdich, "Port Charlotte", 100 proof Lagavulin, 16 yr, 86 proof Laphroaig, 10 yr, 86 proof Orkney Islands Highland Park, 12 yr, 86 proof Blends

WELL

Japanese Whisky The Japanese have acquired a taste, and passion for whisky. Theirs are generally based on the flavor profile found in the world's best Scotch whiskies. Their attention to detail at every step of the distilling process is unmatched. These are exceptional, rare, whiskies which should be enjoyed neat or on the rocks. Suntory, "Hakushu", 12 yr, 86 proof Suntory, "Hibiki", "Harmony", 86 proof

72

17 17

19 19

23 23

American Whiskey Like all the great spirits of the world, bourbon draws its flavors from its surroundings. The first settlers in Kentucky, mostly Scots and Irish, were encouraged to plant corn and their knowledge of distilling allowed them to make whiskey from it. In those pioneering days anyone could make anything they wanted. Today the industry is more closely regulated. Bourbon can, technically, be made anywhere in the U.S. provided the mash contains a minimum of 51 percent corn, though it must not exceed 80 percent (then it becomes corn whiskey). Ironically, most people's favorite bourbon, Jack Daniel's, isn't bourbon at all but one of only two Tennessee whiskeys (the other, the superb Dickel, has sadly closed) and is made in a subtly different way. While Tennessee whiskeys start life in the same way as bourbon with a minimum 51 percent corn, when the spirit leaves the still it is first filtered through a bed of sugar maple charcoal instead of being put straight into new American oak barrels. The other American whiskey making a remarkable recovery is rye. Made from a minimum of 51 percent rye, it was the most popular style of U.S. whiskey pre-Prohibition. 1 1/2 oz Neat/Rocks

BOURBON Angel's Envy, 86.6 proof Baker's, 7 yr, 107 proof Basil Hayden, 8 yr, 80 proof Black Maple Hill, Oregon, 95 proof Blanton's, Single Barrel Bourbon, 93 proof Booker's, 6 yr, 130.8 proof Buffalo Trace, 90 proof Bulleit, 90 proof Colonel E.H. Taylor, Single Barrel, 100 proof Dark Horse Distillery, "Reserve", 89 proof Eagle Rare, 10 yr, 90 proof Four Roses, Yellow Label, 80 proof Four Roses, Small Batch, 90 proof Four Roses, Single Barrel, 100 proof Jim Beam, "Bonded", 100 proof Knob Creek, 9 yr, 100 proof Maker's Mark, 90 proof Noah's Mill, 114.3 proof WELL Old Forester, 86 proof Old Forester, “1870 Original Batch”, 90 proof Old Forester, “1897 Bottled in Bond”, 100 proof Rowan's Creek, 100.1 proof Stagg Jr., 132.5 proof

73

12 10 10 14 13 12 10 10 13 8 10 8 12 13 8 10 10 13 8 10 12 10 10

13 11 11 16 15 13 11 11 15 9 11 9 13 15 9 11 11 15 9 11 13 11 11

Up/Dbl

15 13 13 23 21 15 13 13 21 11 13 11 15 21 11 13 13 21 11 13 15 13 13

Wicket & Peg, Missouri, 80 proof Willett Family, "Pot Still Reserve", 94 proof Woodford Reserve, 90.4 proof Woodford Reserve, "Double Oaked", 90.4 proof Woodford Reserve, "1838 Style White Corn", 90.4 proof

10 13 12 13 17

11 15 13 15 19

13 21 15 21 23

TENNESSEE WHISKEY Jack Daniel's, 80 proof Jack Daniel's, "Gentleman Jack", 80 proof Jack Daniel's, "Sinatra", 90 proof Jack Daniel's, "Single Barrel Select" 90 proof

8 12 22 12

9 13

11 15

13

15

RYE WHISKEY Angel's Envy Rye, 100 proof Black Maple Hill, Oregon, 95 proof Bulleit Rye, 90 proof Dark Horse Distillery, "Reunion Rye", 89 proof High West, "Bourye", 92 proof Jack Daniel's, "Single Barrel Select" 90 proof Journeyman, "Not A King", 90 proof Journeyman, "Ravenswood Rye", 90 proof WELL Old Overholt Rye, 80 proof Pow-Wow, Botanical Rye, 90 proof Rittenhouse Rye, 100 proof Templeton Rye, 80 proof Thomas H. Handy, Limited Edition, "Sazerac", 126.9 proof

17 14 10 8 17 12 17 14 8 12 8 12 17

19 16 11 9 19 13 19 16 9 13 9 13 19

23 23 13 11 23 15 23 23 11 15 11 15 23

OTHER AMERICAN WHISKEY Charbay, White Whiskey, 99 proof J. Rieger & Co., Kansas City Whiskey, 92 proof Koval, "Millet", Single Barrel, 80 proof

12 8 12

13 9 13

15 11 15

French Whisky "The French have a long history of producing the highest quality products for our sensory pleasure. The French also have a long history of distilling spirits and are now producing some of the world’s most unique whisky using some very innovative processes. With high quality French barley and grains readily available, a conducive temperature for maturing whisky, and a wealth of distillation expertise at hand – it is little wonder that the French have directed their passion and flair to the production of whisky. Brenne Brenne, 10 yr

12 17

74

13 19

15 23

Taiwanese Whisky It was back in 2008 that Taiwan’s King Car Group conglomerate released the first Kavalan whisky, inspired by the country’s relatively huge consumption of Scotch in recent years. Since then, the company hasn’t looked back, combining a fruit-centered spirit style with multiple cask types, a willingness to experiment and the rapid maturation encouraged by Taiwan’s tropical climate. Kavalan, "Concertmaster"

17

19

23

Irish Whiskey Although there may be only two whiskey producers and three distilleries in Ireland, this is far from being a small-scale boutique industry. Irish whiskey may not be the mighty global power it was in the nineteenth century but it has fought back from a pretty desperate period in the 1960s to be rightly accepted as a country that makes highly drinkable, world-class whiskeys. Intriguingly, the three distilleries each have their very own method of production, though all have the same aim - to make a style of whiskey that is softer and gentler than that made by their scots cousins. What is equally surprising is that thirty-odd brands of Irish whiskey (plus gin and vodka) are made in one distillery, Midleton. Bushmills (also owned by Irish Distillers) sits on the North Antrim coast virtually in sight of Islay and Campbeltown and is the only distillery in Northern Ireland, and is the oldest distillery in the world (founded in 1608). The third producer is Cooley, which burst onto the scene in 1989 breaking Irish Distillers' monopoly. 1 1/2 oz Neat/Rocks

Bushmills, 80 proof Jameson, 80 proof Jameson, "Gold Reserve", 80 proof Knappogue Castle, 12 yr, 80 proof Red Breast, 12 yr, 80 proof Tullamore Dew, 80 proof

8 8 13 10 13 8

Up/Dbl

9 9 15 11 15 9

11 11 21 13 21 11

Canadian Whisky Canadian whisky evolved in much the same way as that in the U.S. with the first settlers on the east coast making their homemade hooch from rye. As they spread westward, other native grains, were pressed into service and Canada's soft, mellow style was born. Canada blends many whiskies together for their blended whisky. By law, whisky in Canada must be aged for at least three years. Most people think of rye whisky when they think of Canada. Canadian Mist, 80 proof Crown Royal, 80 proof Crown Royal, "XO", 80 proof Lot No. 40, Rye, 86 proof Pike Creek, 80 proof

8 10 13 12 10

75

9 11 15 13 11

11 13 21 15 13

BRANDY The word "brandy" comes to English from the Dutch word "brandewijn". The direct translation is "burnt wine", which is how the straightforward Dutch traders described it to potential buyers when introducing their distinctive alcohol beverage to Northern Europe. They carried it through France and on to Germany sometime in the 16th century.

Armagnac Armagnac has been distilled in Gascony since 1422, making it the world’s oldest brandy. Although it is often confused with its cousin Cognac Armagnac’s taste is fuller and richer than that of Cognac. It is only distilled one time and is generally described as less “burning”, and more mellow. Gascony is divided into three districts: Bas-Armagnac, Haut-Armagnac, and Tenareze. The wines used for distillation are made from Ugni Blanc, Colombard, and Folle Blanche as well as the only hybrid allowed in France, Bacco 22A. 1 1/2 oz Neat/Rocks

Larressingle, VSOP Chateau du Tariquet, VSOP, Bas-Armagnac Chateau du Tariquet, XO, Bas-Armagnac Darroze, Les Grand Assemblages, 8 year Darroze, Les Grand Assemblages, 12 year Darroze, Les Grand Assemblages, 20 year Darroze, Les Grand Assemblages, 30 year Darroze, Les Grand Assemblages, 40 year Flight of 5 Darroze Armagnacs (8, 12, 20, 30, 40) - 1/2 oz. each

12 12 17 17 21 31 42 58 50

13 13 19 19 25 42 54

Up/Dbl

15 15 23 23 32 60 80

Cognac "Cognac is divided into seven sections, which roughly describe concentric circles around the town of Cognac. They are: Grande Champagne; Petite Champagne; Borderies; Fin Bois: Bon Bois; and Bois Ordinaire and Bois a Terrior. The highest quality Cognacs are produced in Grande Champagne and Petite Champagne. After Cognac has been distilled for the second time, it is placed into barrels (approx. 55 gallon) that are made of oak wood from the Limousin and Troncais forests. As the Cognac ages, it becomes smoother, and the aroma becomes more subtle.

WELL

Courvoisier, V.S. Courvoisier, V.S.O.P. Deau, V.S. Delamain, "Très Vénérable" D'ussé, V.S.O.P. Leopold Raffin, V.S. Remy Martin, V.S.O.P. Remy Martin, "Louis XIII"

10 12 8 30 12 12 12 225

76

11 13 9

13 15 11

13 13 13

15 15 15

APERITIFS & DIGESTIFS In the 12th century came the discovery by alchemists of how to bring out the essence of agricultural products to create "al-kohl", the medieval cure-all. It took about 800 years from the discovery of distillation in the 9th century until monks in France learned how valuable the sweet-tasting, healthgiving benefits could be in saving lives if they added flavors to alcohol. Some of these original liqueurs were named in honor of the monastic orders where they were first created such as Chartreuse and Benedictine. The more herbal or bitter liqueurs are listed here and are often used to stimulate the appetite. 1 1/2 oz Neat/Rocks

Angostura Amaro Aperitivo Cocchi Americano Aperol Barsol, Pisco Batavia-Arrack, "Van Oosten", Dutch East Indies Trading Ltd. Branca-Menta Campari Aperitivo Chartreuse Green Chartreuse Yellow Chartreuse, V.E.P. Green Chartreuse, V.E.P. Yellow Contratto Fernet Dolin, "Blanc", Vermouth de Chambéry Fernet-Branca Herbsaint Lillet Blanc Lillet Rosé Nonino Amaro St. George, Absinthe Vert

77

8 8 8 8 8 8 8 8 8 22 22 8 8 8 8 8 8 10 13

Up/Dbl

9 9 9 9 9 9 9 9 9

11 11 11 11 11 11 11 11 11

9 9 9 9 9 9 11 15

11 11 11 11 11 11 13 21

LIQUEURS & CORDIALS According to every standard of identification worldwide, cordials and liqueurs are made by "mixing or redistilling distilled spirits with, or over, fruits, flowers, plants or [their] pure juices, or other natural flavoring materials or with extracts derived from infusions, percolation, or maceration. "They must contain sugar, dextrose, or levulose not less than 2 1/2 percent by weight of the finished product. Those labeled "crème" are thick and extra sweet. 1 1/2 oz Neat/Rocks

Baileys, Irish Cream B&B Benedictine Cointreau Chambord Disaronno, Amaretto Drambuie Frangelico Godiva, Chocolate Liqueur Grand Marnier Kahlua Licor 43 Luxardo, Limoncello Luxardo, Maraschino Liqueur Pimm's, No. 1 Romana Sambuca Rothman & Winter, "Crème de Violette" Rum Chata St. Elizabeth, Allspice Dram St. Germain, Elderflower Liqueur Veev, Açaí Spirit

78

8 10 10 8 8 8 8 8 8 10 8 8 8 8 8 8 8 8 8 8 8

9 11 11 9 9 9 9 9 9 11 9 9 9 9 9 9 9 9 9 9 9

Up/Dbl

11 13 13 11 11 11 11 11 11 13 11 11 11 11 11 11 11 11 11 11 11

BEER We have selected some classic beers from around the world, as well as regional micro-brews to feature at Rosso, in addition to our standard domestic selections.

Draft Stella Artois, Belgian Lager, Belgium Hoegaarden, Belgian Whitbier, Belgium Boulevard, "Tank 7", Farmhouse-Style Saison, Kansas City, MO Deschutes, "Chainbreaker", White IPA, Bend, OR O'Dell, "90 Shilling", Scottish Ale, Ft. Collins, CO Bell's, "Two Hearted Ale", American Pale Ale, Kalamazoo, MI North Coast Brewing Co., "Old Rasputin", Imperial Stout, Ft. Bragg, CA

6 6 9 6 6 6 6

Bottles Bud Light, Americn Lager, St. Louis, MO Budweiser, American Lager, St. Louis, MO Miller Lite, American Lager, Milwaukee, WI Boulevard, Wheat Ale, Kansas City, MO Boulevard, Pale Ale, Kansas City, MO Corona, Mexican Lager, Mexico Moretti, Italian Lager, Italy Stone, IPA, San Diego, CA Buckler by Heineken, Non-Alcoholic, Netherlands

79

5 5 5 5 5 5 5 7 5

COCKTAILS The following are a few of our signature cocktails as well as a selection of classics. ROSSOTINI - Strawberry-Infused Vodka, Lillet Rosé, Fresh Lemon, Simple Syrup *PINK LADY - Plymouth Gin, Fresh Lemon, Grenadine, Egg White APEROL SPRITZ – Aperol, Prosecco, Soda Water CAIPIRINHA - Cachaça, Fresh Lime, Raw Sugar JALISCO BURRO ESPECTÁCULO ! - Roca Patron Reposado, Fresh Lime, Ginger Beer, Simple Syrup FRENCH 75 - Sparkling Wine, Gin, Fresh Lemon, Simple Syrup CORPSE REVIVER #2 - Gin, Cointreau, Fresh Lemon, Lillet Blanc, Dolin Dry, Herbsaint AVIATION - Gin, Fresh Lemon, Luxardo Maraschino Liqueur, Crème de Violette INDUSTRY SOUR #2 - Chartreuse Green, Contratto Fernet, Fresh Lime, Simple Syrup PAPER PLANE - Buffalo Trace Bourbon, Nonino Amaro, Fresh Lemon JACK ROSE - Laird's Apple Jack, Grenadine, Fresh Lemon BLOOD & SAND - Scotch, Cherry Heering, Fresh Orange, Dolin Rouge BOULEVARDIER - Bourbon, Campari, Dolin Rouge BROWN & BOURBON - Bourbon, Brown Sugar Simple Syrup, Orange Bitters, Fernet Branca

*These items may contain raw or undercooked ingredients. Consuming raw or undercooked food may increase your risk of foodborne illness. Please inform your server of restrictions or allergies as substitutions are available."

80

12 12 12 12 12 12 12 12 12 12 12 12 12 12