Wines by the Glass

 

Bulles


JOSEP I PAU ‘BOMBOLLES’
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Chardonnay, Catalunya, ES, 2020 If Spain made Methode Ancestrale Champagne. White flowers and chalk and super fine bubbles.

DOMAINE LES CONQUES ‘NONNETTE’
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Mourvèdre, Rivesaltes, FR, 2022 Like extra dry Diet Lambrusco, a blood orange nose with Cherry Coke tannins. Pair with pissaladière.

Sidra


RAMON ZABALA SAGARDOA
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Apples, Gipuzkoa, ES, NV If Bragg’s cider vinegar went to finishing school. Bone-dry brightness from 22 different apple varieties, poured long.

Blanc


CANTALAPIEDRA VITICULTORES ‘LIRONDO’
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Verdejo, Rueda, ES, 2022 The electric lemonade acid test. Pair with anything cured/salty, i.e. the whole damn menu.

DOMAINE PHILÉMON ‘PERLÉ NATURE’
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Loin de L’Oeil, Gaillac, FR, 2022 Great oily orchard fruit, Batman! Radiant, concentrated goodness from Gaillac in the Sud Ouest.

DOMAINE LES PENTES DE BARÈNE.
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Baroque/Gros Manseng/Sauvignon Blanc/Petit Manseng, Tursan, FR, 2020 Sunbaked peaches and sunflowers, juicy, crispy and full.
Rosé e Oange

BALEA TXAKOLI ROSÉ
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Hondarrabi Zuri/Hondarrabi Beltza, Txakoli de Getaria, ES, 2022 Citrus, saline and a hint of spritz, little speedos and sunburnt tits.

RAM CELLARS ‘ORANGE FRAÎCHE
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Riesling, Columbia Valley, WA, 2023 Like sucking a mimosa out of a smoky denim jacket.

Rouge


FABIEN JOUVES ‘YOU F&@K MY WINE?!’
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Côt/Jurançon Noir, Cahors, FR, 2023 A day old corsage on a Las Vegas waterbed, a bowl of plums nearby. You figure it out.

VICHINGO ‘PELIGROSO’
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Trousseau, Rioja, ES, 2022 A light rustic grape from the Jura grown in the Rioja heat produces supercharged blackberry juice.

DOMAINE MATHA ‘RÉVEILLE-MOI!’
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Fer Servadou, Marcillac, FR, 2021 Jean-Luc Matha studied to become a priest and a clown before combining the two pursuits to become a winemaker.

Fortified/Doux 


HEREDAD DE HIDALGO FINO SHERRY
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Palomino, Jerez, ES, NV Light, dry, salty sherry, the polar opposite of the dusty bottle in your grandma’s cabinet. Makes everything taste better.

DOMAINE LES CONQUES ‘CASA’ HORS D’AGE
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Grenache Gris/Macabeu, Rivesaltes, FR, 2008 An intense off-dry elixir made for cheese…like a leather satchel full of hazelnuts. Priced per 2oz.

 

A 20% service charge will appear on dine-in checks. 100% will go towards the people serving you.