We pour thirty wines by the glass and they’re priced between 6 and 16 dollars (half that for a 2oz taste). We change our list frequently—three to four times a week, so you can stop by on almost any night and taste something deliciously new (or is that newly delicious?).
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Beer and cider
- St Peter’s Organic English Ale 8
- Allagash White 8
- Green Flash IPA 8
- Lucky Hand Black Lager 8
- Abita Amber 8
- Duchesse de Bourgogne red ale 12
- Dupont Normandie cider organic/unpasteurized/unfiltered 4.5% 24
Sparkly
- Bugey Brut France/Peillot NV sparkling Altesse from Mr. Altesse
- Kir Royale with Chermette cassis (best darn cassis on earth)
- Champagne France/Godmé Brut Rosé
Light and medium-bodied whites
- Quincy France/Bailly Quincy 10 crisp and grassy, not assy
- Muscadet France/Pépière Clos de Briords 10
- Falanghina Italy/La Sibilla 10 packed with minerality,
volcano-grown
Full-bodied and/or luscious and/or oddball whites
- Nuragus Sardinia/S’elegas 08 something to sink yer teeth into
- Chasselas Sonoma/Wertzberger 10 65 year old vines
- Riesling Germany/Schäefer-Frölich 10 Nahe Kabinett
- Asprinio Italy/Grotta del Sole 10 sassy & briny
- Romorantin France/Saumon 10 tangy tart
- Etna Italy/Biondi “Outis” 09 from the volcanic slopes of Mt
Etna!
Succulent & medium-bodied reds
- R10 France/Lemasson 09 Pineau d’Aunis, Côt, Gamay, Grolleau, Pinot
- Big Foot California/La Clairine 10 Nebbiolo, Syrah & etc.
- Morgon France/Chamonard 09 extra slurpy
Meaty and/or gnarly reds
- Merlot France/Patience 09 the less polished, feral face of Merlot
- Catalanes France/L’Ausseil garrigue out the wazoo
- Samsó Spain/Clos di Noi full-bodied slut
- Malbec France/Coustarelle 08 old school Malbec from the old world
- Prunelart France/Plageoles 09 welcome to the dark side
- Casteltorto Italy/Sella 09 nebbiolo, croatina, and of course, vespolina
- Pinot Noir Oregon/Brooks 2010 suave but not plushy
- Grenache California/Donkey & Goat 10 sort of a Grenache nouveau
- Contadino Italy/Cornelissen 08 rambunctious, untamed
Rare Wine Company Historical Madeiras
- Savannah Verdelho dry, nutty
- Charleston Sercial drier, even nuttier
Sweet wines
- Tokaji Hungary/Patricius 3 puttonyos
- Rivesaltes Ambré Gardies 1998 sticky toffee pudding, not too
sticky
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We aim to pour wines that are:
- grown with minimal or zero dependence upon synthetics in the vineyard and winery
- fermented using natural (wild) yeasts
- made delicious without dependence upon fancy technologies
In addition, we look for wines that are:
- made from groovy, indigenous antique grape varieties
- from old vines, sometimes, very, very old
- made using traditional winemaking techniques