Red Wine Selections 9-21 Cabernet Sauvignon 9-10-11-12
Bordeaux Blends and Meritage 13
Bordeaux Right Bank 14
Bordeaux Left Bank 14
Pinot Noir 15-16
Red Burgundy 17
Australian Shiraz 18
California Rhône Blends 18
Northern Rhône Reds 19
Southern Rhône Reds 19
Petit Syrah 19
Native Italian Red Varieties 20
Super Tuscan Blends 21
Native Spanish Red Varieties 21-22
Portugal & Native South American Red Varieties 22
Large Format Bottles 22-23-24
Dessert Wines 24
Vintage Port 24
Blends- American Whiskey 26-27
Cognacs, Armagnac, Calvados, 27
Vintages and Availability are Subject to Change Without Notice.
Red Wines by the GlassGlass Bottle Barbera, Prunotto Barbera d’Asti “Fiulot” Piedmont, Italy 2011 12 44
Chef William Oliva
Executive Chef William Oliva he started working in the kitchen at twelve years of age. Enlisted into the business by his brother, William’s first restaurant job was at the Financial District’s Fraunces Tavern under Chef Guy Gautier, just blocks away from Delmonico’s. Shortly after, he took a position at Liberty Café with ex-Tao chef Sam Hazen and then landed at his brother’s restaurant Harbour Lights, working with John Loghran, previously of The River Café. At Harbour Lights, Oliva worked his way up to sous-chef before transferring to the short-lived Longacre Square Steak House, where William delighted guests with signature entrees that illustrated his fine dining ambitions in the context of a steakhouse. After his time at Longacre, he took off to Europe. In West Cork, Ireland, Oliva took over The Baltimore Customs House where his $35 and $45 tasting menus garnered a Michelin Bib Gourmand. Europe exposed the chef to new flavor profiles and techniques, which he encountered on trips to Seville, London, and Southern Italy (Sicily, Capri, Rome). Armed with overseas experience, he left the tranquility of West Cork and settled back into his home state. At Delmonico's, Delmonico’s Kitchen & Delmonico’s Southampton Chef Oliva brings a globally-inspired, seasonal approach to the oldest formal dining restaurant in the country. Using organic and local ingredients whenever possible, chef Oliva has successfully incorporated items like 7 X Beef from Colorado, Noble Tonic #5 and Jasper Hill Farms Bayley Hazen blue cheese (from Greensboro Vermont) into his menus. In Ireland, Oliva had direct access to farmers, he once had to wait for a farmer's chicken to lay the last two eggs in an order, and has the same close relationships with his purveyors in NYC. At Delmonico’s a great effort is put forward from the wine list to compliment Chef Oliva’s amazing culinary talent.
Blackberry and black cherry flavors that run deep. This medium -bodied Barbera has bright plum and red cherries in the nose. The mouth feel is bright as well and there’s a hint of oak but it’s nicely balanced with good acidity. An excellent pairing with charcuterie and cheese.
Bordeaux, Chateau Du Pin 2009 12 44
80% Merlot, 20% Cabernet Sauvignon. Raspberry aromas are combined with Earth tones and figs in the glass. The soft tannins and velvety texture are combined with the unmistakable flavor of a traditional Bordeaux blend that shows red fruits mixed with spicy herbaceousness.
Cabernet Sauvignon, Decoy, Sonoma County 2011 16 55
This wine displays lovely red and blue fruit aromas, supported by well-integrated accents of oak from barrel aging. On the palate, it is rich and concentrated with abundant dark berry flavors as well as savory black olive, earth and spice notes. Solid tannins offer an excellent foundation for the fruit, and will help this wine to age gracefully.
The nose displays classic Malbec aromas of blackberry, blueberry, licorice, violets and minerals.On the palate, expect luscious black currant and blackberry fruit with background notes of chocolate, leather and dark coffee.
Merlot, Raymond, “Reserve” Napa Valley, California 2009 14 52
Fragrant aromas of cherry, cassis and mocha immediately please the nose and intermingle effortlessly with raspberry and cranberry notes. Bold flavors of boysenberry, black pepper and rich chocolate fill out the palate and are complimented by silky tannins a long finish.
Pinot Noir, Cambria “Julias Vineyard” Santa Maria Valley 2012 15 56
Deep, dark purple with underlying earthy character that compliments its solid tannin structure. Red fruit and dark berry aromas and flavors carry through to a long fruity finish.Pairs well with mushrooms & eggs, roasted tomatoes, truffles, filet mignon, and seared ahi tuna.
White Wines by the GlassGlass Bottle
Chardonnay, Cuvaison, Napa Valley Carneros 2010 13 48
Bright, light staw color with crisp, golden highlights, this wine displays lime zest, nutmeg and quince on the nose with hints of lemon, clove and vanilla. It is lush and silky on the palate, with bright flavors of nectarine, acacia and tangerine fruit. The coolest vintage in 20 years brings out the minerality and tang in this vibrant, crisp Chardonnay. Nutty, spicy notes and rich stone fruit dominate this stylish wine.
It's one-third each from Lenchen, Doosberg and the slatey Hallgartener Hendelberg; the base wine is Spätlese quality. Fruity, with well-defined flavors of ripe apple and grapefruit joined by hints of lushness. No perceived sweetness. Honey cream and glazed citrus notes linger on the finish. Mirabelle and apple skin, lots of dicht and mineralty, cool balsam and sorrel; everyday Riesling doesn’t improve on this."
Sauvignon Blanc, Emmolo, Napa Valley, California 2012 13 48
Fresh and racy, this Sauvignon Blanc exudes lovely melon, apricot, citrus, and lemongrass flavors. A crisp, clean finish with a touch of minerality cleanses the palate and nicely balances the upfront fruit.
Grenache Blanc 70%, Clairette 10%, Bourboulenc 10% and Viognier 10%. A golden straw hue with green tinges. The main aromas are reminiscent of white flowers and yellow fruit, enhanced by touches of exotic and citrus fruit. On the palate, the wine is alert, seductively suave and fresh. It can be paired with any Chef Oliva’s grilled fish, scallops, and lobster or enjoyed as an aperitif.
Sparkling by the GlassGlass Bottle
Prosecco, Lamberti NV 12 44
Straw in color, the wine has a clean flavor with natural residual sugar and an aromatic aftertaste.
Rose, Bailly-Lapierre Crémant de Bourgogne Brút Rośe NV 12 44
This lovely Cremant de Bourgogne Rose is aged on the lees for over 2 years, giving a characteristic yeasty-toasty nose reminiscent of Champagne. It is made from 90% Pinot Noir and 10% Gamay with the color coming from the grape skins. The nose has the full, ripe red fruit aromas of Pinot Noir and has a rich round, fruity character on the palate, and a beautifully balanced finish. The Rose Cremant has enough substance to marry with food, particularly Chef Oliva’s Rack of Lamb. It's also deliciously refreshing as an aperitif or with our cheese plate.
Châteauneuf-du-Pape is firmly entwined with papal history. In 1308, Pope Clement V, former Archbishop of Bordeaux, relocated the papacy to the city of Avignon. Clement V and subsequent "Avignon Popes" were said to be great lovers of wine and did much to promote it during the seventy-year duration of the Avignon Papacy. At the time, winegrowing around the town of Avignon was anything but illustrious. While the Avignon Papacy did much to advance the reputation of wines from Burgundy, the papacy also promoted viticulture in the surrounding area, more specifically the area 5–10 km north of Avignon, close to the banks of the Rhône River. Prior to the Avignon Papacy, viticulture of the area had been initiated and maintained by the Bishops of Avignon, largely for local consumption.Clement V was succeeded by John XXII, who regularly drank the wines from the vineyards to the north, as well as Burgundy wine, and did much to improve viticultural practices there. Under John XXII, the wines of this area came to be known as "Vin du Pape"; this term later became Châteauneuf-du-Pape. John XXII is also responsible for erecting the famous castle that stands as a symbol for the appellation. Unlike its northern Rhône neighbors, Châteauneuf-du-Pape permits thirteen different varieties of grape; the blend is usually predominantly Grenache. Other red grapes include Cinsault, Counoise, Mourvèdre, Muscardin, Syrah, Terret Noir, and Vaccarèse. White grapes include Grenache Blanc, Bourboulenc, Clairette, Picardan, Roussanne, and Picpoul. In recent years, the trend has been to include fewer (or even none) of the allowed white varieties and rely heavily (or solely) upon the Grenache, Mourvèdre, and Syrah.
“Lost Slough Vineyards” North Coast, California 2008 60
100% Gewurztraminer; dry, weighty, with the power to affront. The Scholium Project draws their fruit from small vineyards of individual farmers. As a result, each wine is a unique single-vineyard bottling. The winemaking process involves no sterilization or addition of commercial yeasts. Since the vineyard itself is the most significant factor in the character of the wine, Scholium Project wines do not receive varietal designations. As a result, all of the wines receive the appellation of their California vineyard.
4566 Roussanne, Stolpman Vineyards “L’Avion”, Santa Ynez Valley ‘10 50
Fermented with indigenous yeast, in 100% new puncheons, the 2010 L’Avion spent 12 months in oak on lees and 3 months in tank before bottling. Figs, melons, honey, beeswax, and jasmine tea burst from the glass, with hints of blood orange in the subtle flavors. The mouthfeel of the L’Avion is one of its hallmarks and the 2010 is extravagantly textured with a long clean finish. Reds
4589 Barbera, La Spinetta, Barbera d’ Asti “Ca di Pian”, Peidmont ‘08 32
4580 Cabernet Sauvignon, Faust, Napa Valley 2010 48
At the back palate, a hint of black pepper gives the wine a bit of liveliness. Dark black fruit of blackberry, black cherry and baked, yeasty pie crust. Brown spice, dark chocolate, cigar box and a hint of dusty earth.Long and lush with lingering black fruit, spice and earthy notes. At the tail end, a lovely hit of freshly cracked pepper adds an exotic zing. 4585 Malbec, Bodega Catena Zapata, “Catena” Mendoza, Argentina ‘10 30
4586 Meritage, Joseph Phelps, “Insignia” Napa Valley 2006 135
4588 Meritage, Kenzo Estate, “Rindo” Napa Valley 2009 115
Their Story: Pierre Gimonnet et Fils is one of the top 15 producers in Champagne. One of the great grower families of the Côtes de Blancs, the Gimonnets produce what are probably called the bluest of blue chip Chardonnay Champagnes.The brothers Olivier and Didier start with distinct advantages. In Cuis since the 18th century, the family has amassed an important estate of 25 hectares in splendid sites, with old vines in the grand crus of Cremant and Chouilly. These are bolstered by their vineyards in Cuis, a premier cru notorious for its searing acidity, but one that is supremely elegant the ultimate Champagne accolade: "restrained exuberance."Gimonnet is the poster child for the Côte des Blancs and an advocate of purity, sharp relief, and pronounced minerality combines with near weightlessness, a set of virtues probably uniquely possible in the best sites of this celebrated sub region.
Cabernet Sauvignon, the suppleness of Merlot and the floral intrigue of Cabernet Franc. All together, these elements comprise a harmonious wine with vitemphasized in preference over brute power.
2851 Meritage, Quintessa, Rutherford 2007 125
4578 Petit Sirah, Robert Biale, “Royal Punishers” Napa Valley 2011 45
4587 Pinot Noir, Sanford, Santa Rita Hills 2011 45
Is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. The term "Champagne" is used to refer to wine produced exclusively within the Champagne region of France, from which it takes its name. The primary grapes used in the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier.
Is a wine with significant levels of carbon dioxide in it making it fizzy. The classic example of a sparkling wine is Champagne, but this wine is exclusively produced in the Champagne region of France and many sparkling wines are produced in other countries and regions, such as Espumante in Portugal, Cava in Spain, Franciacorta, Trento, Oltrepò Pavese Metodo Classico and Asti in Italy (the generic Italian term for sparkling wine being spumante) and Cap Classique in South Africa. Most countries reserve the word Champagne for a specific type from the Champagne region of France. The French terms "Mousseux" or "Crémant" are used to refer to sparkling wine not made in the Champagne region. German and Austrian sparkling wines are called Sekt. The United States is a significant producer of sparkling wine with producers in numerous states. Recently the United Kingdom, which produced some of the earliest examples of sparkling wine, has started producing sparkling wines again.
2603 Jean Charles Boisset “JCB N°21”, Brut, Cremant de Bourg. Fr. NV 45
2606 Louis Roederer “Brut”, Reims NV 75
2600 Louis Roederer “Cristal”, Reims 2005 485
2601 Moet & Chandon “Dom Perignon”, Epernay 2004 440
2610 Moet & Chandon “Impérial”, Epernay NV 125
2608 Nicolas Feuillatte Brut Réserve Particulière, Chouilly NV 65
On the nose, it offers apple, pear and peach aromas with spicy and floral notes, it reveals more concentrated fruit flavors leading to a smooth finish.
2611 Roederer Estate “Brut Rose”, Anderson Valley NV 68
2604 Serge Mathieu “Blanc De Noirs Brut”, Avirey Lingey France NV 85
100% Pinot Noir bright gold color with creamy lemon fruit. Very clean on the palate with lots of lemon fruit, steely, nice mousse. The wine finishes a touch dry.
2605 Scharffenberger “Brut Rose”, Mendocino County NV 55
2613 Taittinger “Cuvee Prestige”, Reims NV 78
2602 Veuve Clicquot “La Grande Dame”, Reims 1998 375
2612 Veuve Clicquot “Yellow Label”, Reims NV 138
2614 1.5 L J Winery Cuvee 20 “Anniversary Label” Brut, RR Valley, NV 120