Wine List

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Let our Chef and Sommelier pair each course of your meal with a different wine or sherry.

Place the Sauvignon Blanc in the refrigerator for at least 2 hours before service so it is well chilled (around 7–10°C / 45–50°F). Pour 3/4 cup servings per guest as an accompaniment to lighter courses (salads, shellfish, chèvre). Provide white wine glasses and a brief tasting note card describing bright citrus, herbaceous notes, and high acidity.

Chill and present Sauvignon Blanc

Chill the Cava or Champagne in an ice bucket for at least 30 minutes so it reaches 6–8°C (43–46°F). Serve in flutes immediately before the meal or with an amuse-bouche. Pour roughly 1/2 to 3/4 cup per guest. Mention tasting notes (fine bubbles, green apple, brioche) and suggest pairing with salty or fried bites.

Prepare sparkling aperitif

Keep the Fino or Manzanilla chilled (7–10°C). Serve in small copitas or sherry glasses (1/4 cup pours) with lighter tapas or seafood courses. Explain that these are dry, saline, and crisp—excellent with briny or fried items.

Fino/Manzanilla for early courses

Serve Amontillado or Oloroso at cellar temperature (14–16°C) in a sherry copita or small wine glass. Pour 1/4 to 1/2 cup as a bridge between savory courses and heartier mains; describe toasted, nutty, and savory notes that complement roasted vegetables, mushroom dishes, and cured meats.

Amontillado/Oloroso for richer courses

Chill the Pinot Noir slightly (14–16°C) 20–30 minutes before serving. Decant only if desired minimal aeration is needed (10–20 minutes). Serve 3/4 cup pours with poultry, pork, or earthy fish courses. Note its red-fruit, earth, and delicate tannin profile on tasting notes.

Pinot Noir for lighter meats

Open the Rioja or Cabernet 30–60 minutes prior to service and decant for 30 minutes if possible to soften tannins and open aromatics. Serve at 16–18°C in large-bowled red wine glasses, 3/4 to 1 cup per guest with steaks, braised short ribs, or rich mushroom dishes. Provide tasting notes: dark fruit, spice, oak, and firm tannins.

Full-bodied red for mains

Chill the late-harvest Riesling or Sauternes to 8–10°C. Offer small dessert pours (1/4 cup) alongside cheeses or desserts. Serve sparkling water chilled between courses to refresh the palate—provide a small glass (1/2 cup) on request. Note tasting descriptors for the dessert wine (honeyed apricot, botrytis/ripe tropical fruit).

Serve dessert wine and palate cleanser

Lay out appropriate stemware before service: flutes for sparkling, small glasses or copitas for sherry, narrower white wine glasses, and larger red wine glasses. Keep an ice bucket with water and ice for rapid chilling and service of whites and sparkling. Provide a decanter and wine opener for full-bodied reds. Optionally prepare tasting notes cards that list the pairing rationale and flavor highlights for each pour.

Stemware, tools, and presentation

Dry Sauvignon Blanc (chilled)

Cava or Champagne (chilled)

Fino or Manzanilla sherry (chilled)

Amontillado or Oloroso sherry (room temperature)

Light- to medium-bodied Pinot Noir (slightly chilled 14–16°C / 57–61°F)

Full-bodied Rioja or Cabernet (room temperature 16–18°C / 61–64°F)

Late-harvest Riesling or Sauternes (chilled)

Sparkling water (chilled) for palate cleansing

Appropriate stemware (flute, white wine glass, red wine glass, sherry copita)

Small tasting notes cards (optional)

Ice bucket with ice and water (for chilling)

Wine opener and decanter (for full-bodied reds)

Pairings

La Boca's famous Seasonal Red Sangria or Seasonal White Sangria.

Sangria

shared tapas, paella, and shared desserts

Shared Tapas with Paella and Shared Desserts

Shared Tapas and Desserts

Hot Tea by Artful Tea

Chocolate Caliente

ICE CREAM

Make Pairings Recipe in just 1h 15m. Let our Chef and Sommelier pair each course of your meal with a different wine or sherry.

Pairings Recipe

Descriptors

Tasting Notes

Food Pairings

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