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

We partner with our local wine distributor, Winecraft, to curate a diverse, hand-selected wine list featuring bottles from around the globe. Our selection emphasizes quality, balance, and variety—offering approachable everyday options, interesting small-production finds, and classic favorites from established regions.

Work with local distributor Winecraft quarterly to review available wines, focusing on quality, balance, and variety. Aim to include approachable everyday bottles (value-focused), small-production interesting finds (limited runs), and classic favorites from established regions. Maintain approximately the listed bottle counts for a balanced list, adjusting by sales velocity.

Curate selection

Place orders at least two weeks before anticipated demand, prioritizing high-turn bottles (Chardonnay, Pinot Noir, Cabernet). Use FIFO (first-in, first-out) to rotate stock. Keep 1–2 extra bottles of popular selections as buffer.

Ordering & rotation

Store unopened bottles on their sides in a cool (55–65°F / 13–18°C), dark place with stable humidity. Whites and sparkling can be kept slightly cooler than reds. Keep a separate shelf for small-production/older bottles to avoid accidental sale before intended service.

Storage

Assign price tiers: everyday, interesting finds (moderate premium), and classics (higher price). Display tasting notes and region on the menu. Highlight by-the-glass options and any limited small-production bottles as 'featured' to encourage interest.

Pricing & menu placement

Check the bottle for cleanliness and correct temperature. For sparkling wines chill to 40–50°F (4–10°C), whites to 45–55°F (7–13°C), rosé similar to whites, and reds 55–65°F (13–18°C). Use a clean wine key to remove foil and cork; wipe the neck with a clean cloth before pouring. For older or tannic reds, decant for 30–60 minutes or as needed.

Opening a bottle for service

Pour standard serving sizes (125–150 ml for tasting/smaller pours or 175–190 ml for full pours, depending on house policy). Use appropriate stemware: larger bowls for red, narrower bowls for white, flutes for sparkling. Pour steadily, avoiding splashes; wipe any drips immediately.

Pouring by the glass

Use clean, unstained glassware. Store glasses upright to avoid dust in the bowl. Keep multiple wine keys available and stock ice buckets for chilling. Use a thermometer to confirm serving temps and a decanter for older reds to allow proper aeration.

Glass care & service tools

Prepare cheese boards to complement the wine list: include a soft cheese (brie or chèvre), a firm cheese (aged cheddar or Manchego), and a pungent blue or washed-rind option. Add seasonal fruit, honey or jam, and a selection of crackers or sliced baguette. Portion to serve approximately six guests per board.

Assembling pairing items

Offer the bottle to the guest who ordered it for inspection (name and vintage). Present tasting notes if requested. When serving, place the bottle on the table with the label visible. For flights or tastings, arrange pours from lightest to heaviest, and provide tasting notes sheets.

Presenting wine to guests

If offering flights, select three wines that contrast (e.g., unoaked Chardonnay, aromatic Sauvignon Blanc, and a small-production white) or three reds progressing from light to full-bodied (Pinot Noir → Merlot → Cabernet). Pour 60–90 ml per wine. Provide palate cleansers (water, plain crackers) between pours.

Tasting flights

Track opened bottles and remaining yields to minimize waste. Record corked bottles, spoilage, or returns. Use yield estimates (typically 5–6 glasses per 750 ml bottle depending on pour size) to reconcile sales with inventory.

Inventory & waste tracking

Chardonnay (unoaked, approachable)

Sauvignon Blanc (crisp, citrus-driven)

Pinot Grigio / Pinot Gris

Rosé (dry)

Pinot Noir (elegant, food-friendly)

Merlot (soft, medium-bodied)

Cabernet Sauvignon (classic, structured)

Malbec or Syrah (bold, small-production find)

Sparkling Wine (Prosecco or similar)

Dessert Wine (late-harvest or fortified)

House red (selected from bottles above) — per open bottle yield

House white (selected from bottles above) — per open bottle yield

Wine glasses (red)

Wine glasses (white)

Sparkling flutes

Decanter (optional, for older reds)

Wine key / waiter’s corkscrew

Wine cooler / ice bucket

Thermometer (wine service)

Bread / crusty baguette

Chef-selected cheese board (serves ~6)

Mixed olives / nuts

Seasonal fruit (figs, grapes, pears)

Cheese knives / serving utensils

Tasting notes / wine list printouts

Wine Selections

Make Wine Selections Recipe in just 2h . We partner with our local wine distributor, Winecraft, to curate a diverse, hand-selected wine list featuring bottles from around the globe. Our selection emphasizes quality, balance, and variety—offering approachable everyday options, interesting small-production finds, and classic favorites from established regions.

Wine Selections

Descriptors

Tasting Notes

Food Pairings

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