At The Wine Bistro, we have carefully selected a list of unique, hand-crafted wines that pair well with our menu items. Looking for a perfect pairing? Here are some suggestions.
Prosecco, Fantinel with Bistro Crab Cakes
Produced by Marco Fantinel at his estate in Tauriano. Bright, lively, fresh and perfect for Holiday celebrations. The Prosecco grape produces a creamy-textured sparkling wine that perfectly complements our Bistro Crab Cakes.
Aglianico, Teodosio and Beef Short Ribs with Mushroom Risotto
The Teodosio vineyards are located in Barile, in the Italian region of Basilicata – on the side of a volcano: Mount Vulture. The vinification and storage (including one year in small oak casks) occurs inside 8 caves that were created in the 15th Century. This bottling is a pristine single-vineyard example of the ancient Aglianico grape, whose erratic and complicated history dates back to 79 a.d. The wine displays aromas of dried fruit, followed by rich, fiery flavors of field spices, cherry and plum. An excellent match with our beef short ribs.
S-Naia Sauvignon Blanc with Capellini and Shrimp
This truly unique 100% Sauvignon Blanc hails from the Rueda region of northwestern Spain (known primarily as a white wine region thanks to the almost exclusive planting of the local Verdejo grape varietal). S-Naia’s ripe aromas of grapefruit and tropical mango balance fruit driven richness while remaining fresh and zesty. These flavors pair perfectly with the oven-roasted tomatoes and lightly spiced shrimp in our lemon, butter, and white wine angel hair pasta. This pairing is a true expression of summer, both on the plate, and in the glass!
La Maialina “Gertrude” Rosso Toscano with Chicken Saltimbocca
From historic hillside vineyards just between the ancient cities Florence and Siena, this classic “Super-Tuscan” is a blend of Sangiovese and Cabernet Sauvignon. Rich, fiery and complex, this surprisingly light-bodied red is perfect for summer and pairs beautifully with our Italian Chicken Saltimbocca. Butter and sage combine with crispy prosciutto to make this a chicken dish that begs to be paired with a complex and fruit-forward red like La Maialina.