Charles de Fère, Méthode Champenoise NV (France) 6/22.
Prosecco Rustico , Nino Franco (Italy) 7.
Chardonnay Indaba (South Africa) 2007 6/22.
This honey-colored chardonnay is an elegant mouthful of citrus and crisp green apple fruits, with hints of vanilla and peaches on the nose and palate. World-wide sales of Cape Indaba Wines fund the Cape Indaba Scholarship established to educate a new generation of South African Winemakers.
Sauvignon Blanc, Paul Dolan (Mendocino County, California) 2007 5/22.
Made with organically grown grapes, beautifully balanced with tropical fruit & bright citrus notes
Vouvray, Domaine Pichot (Loire Valley, France) 2009 26.
Pinot Bianco Alois Lageder (Alto Adige, Italy)* 2006 27.
Viognier, Gerard Bertrand (Vins de Pays D’Oc, France) 2009 27.
Red Bank Long Paddock Shiraz (Australia) 2006 6/23.
Blackberry, plum & cedar notes balanced.with mellow spice and soft tannins
Cabernet Sauvignon, Castillo de Molina (Cachapoal Valley,Chile) 2007 5/22
A top quality cabernet sauvignon, ripe black fruit flavours, intense & unique
Chianti Badia Coltibuono Cetamura (Tuscany, Italy)* 2006 24.
Côtes du Rhône Domaine Brusset (France)* 2004 25.
Cabernet Sauvignon Los Vascos (Chile) 2005 25.
Pinot Noir, Vero 2006 (Burgundy, France) 35.
* organic & biodynamic
Lindeman’s Lambic Cassis (Belgium) 8.
A Lambic made from local barley, unmalted wheat, and wild yeast. After spontaneous fermentation the Lambic is aged in oak. Black currants are added creating a secondary fermentation and yielding ale of exceptional flavor and complexity.
Food Pairing: Pork, scones, cheesecake, and fresh fruit.
Corsendonk Abbey, Pale Ale (Belgium) 6.
Dry, with a great deal of finesse. A deceptively potent ale in the tradition of Belgium’s Trappist monks, this beer has living yeast in the bottle, a clean palate, beginning with a dry, lightly citric fruitiness, and finishing with a distinctive and delicate, perfumed, hop character.
Food Pairing: Salmon cakes, Turkey Pot Pie, Roast Chicken, Lamb Pies, Gravlax
Saison Dupont Vieille Provision 25 oz (Belgium) 12.
Brewed at one of Europe’s last farmhouse breweries, this bright clean ale in the Saison style has a dry refreshing body. The bounty of the farm—the foods the farm hands ate in the old days—the grains for hearty country breads, all pair beautifully with this summer classic. Generous 25 oz bottle for sharing.
Food Pairing: Potato Toussaint Tart, Ploughman’s Lunch, Vegetable Platter, Salad Plate, Cheese Plate
White Rascal, Avery Brewing Co. (Boulder, Colorado) 4.
An unfiltered Belgian Style Wheat Ale, this American interpretation is light and spicy, with coriander and citrus notes and a hint of vanilla.
Food Pairing: Potato Toussaint Tart, Ploughman’s Lunch, Roast Chicken, Cheese Plate, Lamb Pie, Roast Sweet Potato Tapas.
Mother’s Milk, Keegan Ales (New York) 4.
A dark & creamy milk stout with hints of oatmeal & chocolate and a remarkably smooth finish.
Food Pairing: Tagliata Steak, Ploughman’s Lunch, Cheese Plate, Roasted Vidalia Onion & Ewe’s Blue
Guinness Extra Stout, 12 oz (Ireland) 4.
A porter style beer, brewed from roasted irish grown barley with a rich malty flavour and a creamy head.
Food Pairing: Turkey Pot Pie, Pork Chop, Lamb Pies, Ginger Snap, Carrot Cake.
Ommegang, Rare Vos, 12oz (New York) 4.
This amber ale has a coppery colour & a rich creamy head, displaying the unique complexities characterizing the Ommegang range
Food Pairing: Sweet Potato Tapas, Dingle Pies, Stews, Cheese Board