Seafood
Clean, delicate raw fish with vinegared rice
White Wine • Veneto, Italy & Alsace (as Pinot Gris)
Typically light, dry and zesty with lemon, green apple and a clean, refreshing finish—built for refreshment.
Red Wine
Bold and fruit-forward with high alcohol, jammy berry notes, and often a spicy character.
Sparkling Wine • Veneto, Italy
Light, fruity, and frothy Italian sparkling wine made primarily from Glera grapes. Generally less yeasty than Champagne.
White Wine • Rías Baixas, Spain
High acidity with refreshing stone fruit, citrus, and distinct saline or briny notes. Crisp and perfect for seafood.
Rosé Wine
Fresh and versatile with strawberry and watermelon notes. Can be made in dry or slightly sweet styles from many red grapes.
Rosé Wine • Provence, France
The benchmark for dry rosé: pale salmon in color, crisp, and elegant with delicate notes of citrus, red berries, and herbs.
Rosé Wine • California, USA
A sweeter style of rosé made from Zinfandel grapes, known for its pink color and flavors of strawberry and candy.
White Wine • Austria
Crisp Austrian white with signature white pepper and lentil notes, high acidity, and flavors of citrus and green apple.
Sparkling Wine
Bubbly rosé with red fruit flavors and crisp acidity. Can be made via the traditional method or Charmat method.