Other Whites

Riesling. Stone fruits, candied melons, minerals & lime zest on the nose. Touch of spritz w/ candied apricots on the palate. Med. acidity & long finish. Sommelier Eric Davison recommends: Thai spring rolls.

WS-90. Riesling. Grapefruit, peach and mineral aromas and flavors. Sommelier Michael Frumin pairs this wine with jerk chicken.

WE- 88. Sauvignon Blanc. Fine and sleek, with tart acidity and mouthwatering flavors of citrus fruits, gooseberry, lemongrass and honey-vanilla. Blended with a little S‚millon and the Musqu‚ clone.

Sauvignon Blanc. Aromas of lemongrass, citrus blossoms and wet stone. Subtle flavors of minerality and stone. Crisp and taut on the palate. Sommelier Justin Lorenz pairs this with shucked oysters.

WE- 91. Sauv Blanc. The translucent, pale straw color of this wine is followed by a fresh bouquet of pink grapefruit and melon. The palate of crisp citrus and melon flavor carries a hint of dry white herb, and is accompanied by a soft, round mouthfeel.

Albarino. Fresh and crisp, this wine is what most Vinho Verde hopes to be when it grows up. For technical reasons, it cannot hold that appellation.

Chenin Blanc. Spiced apricots and roasted almonds on the nose, fresh honey on the palate; full flavored. Very balanced through the chalky dry finish. Sommelier Eric Davison recommends: Poached herb crusted salmon.