Other Reds

Grenache, Carignan. Like a big spicy Chateuneuf du Pape with more minerality. Try with ribs in a rich sauce.

WS-84 Sangiovese based. Soft and round, with some plum, cherry and mineral character. Sommelier Maggie Romero pairs this wine with chorizo pizza.

Zinfandel. Gracious fruit dominates the front palate, giving way to rich flavors of currant and dark chocolate. Sommelier Justin Lorenz pairs this wine with rack of lamb with caponata.

Zinfandel. Great non-American Zin, balanced, jammy wildberry fruit with tangy acidity. Versatile style, great with juicy meats and seafood.

Zinfandel, Cabernet. Ripe red fruit Zin with dense black fruit Cabernet, Jammy and spicy. Pairs well with ribs or braised lamb shank.

Corvina. Nose of raisins figs and dried fruits, port-like. Palate: full+bodied, soft tannins, very very long finish. Paried with pork. Sommelier Brian Hunger

Dolcetto. Pleasantly ripe and fruity. Black & red cherries, slightly reductive. Dry med finish. Sommelier Eric Davison suggests: Glazed duck breast, roasted red beets saut‚ed rapini

Grenache, Syrah blend. Cranberry and raspberry fruit with white pepper and hints of acid in the long beautiful finish. Sommelier Justin Lorenz pairs this wine with Cornish Hens with Honey Raspberry Glaze.

Cabernet/Merlot/Cab Franc. Bordeaux style with elegant cassis/plum fruit and cedar notes. Pair with simply grilled meats in light herb jus.