Champagne, Sparkling, Dessert & White Wines by the glass

Rosé Wine by the glass

Red Wine by the glass

Captain’s Table
These special selections epitomize the true passion of winemaking,
to be enjoyed with good food and good company!

Champagne & Sparkling Wines
Not just for a celebration. Champagne and sparkling wine go well with almost any food. The tiny bubbles cleanse your palate with every sip, allowing individual flavors to come through.

Sauvignon/Fume Blanc, & Chenin Blanc
These delightful whites have very distinctive characteristics. Highly acidic and refreshingly crisp, dry wines with aromas and flavors that are herbaceous (suggesting herbs or grass). A good match with fresh herbs, salads and light seafood.

Pinot Gris/Pinot Grigio
This grape variety is medium to full bodied, with low acidity and neutral aromas.
Pinot Gris wines are deeper in color than most whites, although Pinot Grigo is quite pale.

Riesling and Gewurztraminer
Riesling can be dynamic, and ranges from dry to sweet with a crisp lightness that bodes well for easy drinking. Often there will be an easily detectable peach and mineral complex. Riesling is a very versatile wine to have with food, because of its balance of sugar and notable acidity. It can pair with white fish, or with pork, and it is one of the few wines that can stand up to spicy foods. Riesling's typical aromas are of flowers, tropical fruits, and mineral stone. The sharp acidity/sweetness in Rieslings can serve as a very good balance to foods that are high in salt content.
Gewürztraminer is known for its spicy characteristics. The name literally means "Spice Traminer", and the characteristic of the wine, rather than any specific spice, is that there is a strong smell of lychees on the bouquet. This characteristic aroma means that Gewürztraminer is classified as an aromatic wine grape. Dry Gewürztraminer may also have aromas of roses, passion fruit and floral notes.

Viognier & Other White Blends
A variety of light bodied, off dry, and fruity wines which can accommodate a wide variety of foods. These wines will hold up to spicy or acidic and sweet foods.
Viognier wines are well-known for their floral and fruity aromas. It has the most amazing clear, golden colour and the aroma of flowers and fruits at their freshest. Many talk of being surprised by the taste; the colour and nose hinting at something sweeter but the actually taste being dry with a variety of nuances both on the tongue and afterwards.
Wines dominated by Semillon have fairly full body and tend to be low in acidity, even "fat" at times. Semillon is the soft, subtle, rich Yin to balance the Yang of Sauvignon Blanc or Verdelho, which can be aromatically aggressive and acidic.

Chardonnay
Easily, the most popular white grape today. Its wines include many from California and France. Chardonnay offers fruity aromas and flavors, and because of its compatibility, it is most often fermented in oak. It has medium to high acidity and is rich and full bodied. Without oak, Chardonnay generally produces a soft wine, often with fruity flavors. When aged with oak, Chardonnay can acquire a smoky, vanilla, caramel, or buttery aroma.

Rosé
A true vin rosé is by no means a blend of red and white wines, but a special product, (usually made from red grapes alone) and owing its color to the fact that it was neither fermented entirely with grape skins (like all red wines), nor entirely without (like all white wines). Rosés are produced in almost all wine-growing countries, and they should be served chilled and drunk young.

Pinot Noir
A light colored red wine with higher alcohol content, higher acidity, and medium tannin. Joel Fleischman of Vanity Fair describes Pinot Noir as "the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic."
An earthy aroma that matches up well with mushrooms, veal, pork, and lamb.

Merlot
Deep color, full body, high alcohol and moderate tannins. Merlot-based wines usually have aromas and flavors of berry, plum and currant, with chocolaty undertones.
Often blended with Cabernet in France.

Syrah/Shiraz and Petite Sirah
The Syrah/Shiraz grape produces deeply colored wines with full body, strong tannin, and strong aromas that suggest smoked meat or even burnt rubber. Syrah is from Rhone Valley of France, but has become popular in California and Australia where is called Shiraz. Petite Sirah, also called Durif, is a tannic wine with a spicy, plummy flavor.

Other Red Varietals
These varietals are often used to blend with other reds, but are now gaining cult followings as stunning stand alone offerings. These rich, full and fruity wines all pair well with hearty pasta and meat dishes.

Blended Reds
The French have been blending wines for centuries. California and Washington are attempting the same: after all, the art of winemaking is really the art of blending. Cabernet Sauvignon, Grenache, Cabernet Franc, Malbec, Merlot, and Petit Verdot are just a few of the many grapes used in these blends. These wines run from medium bodied and soft, to full bodied and tannic.

Zinfandel
A rich, deeply colored wine, medium to high tannin, known for its intense fruitiness, lush texture, and high alcohol content. These wines pair well with red meats, rich pasta sauces, and strong fish, due to their spicy, fruity flavors.

Cabernet Sauvignon
Cabernet Sauvignon wines are generally full-flavored, with a smooth and lingering "finish". Cabernet Sauvignon has a well defined aroma that is characterized by a smell of violets, blackcurrant, cedar and spice, with accents of chocolate, ripe, jammy berries, oak, pepper and earth, and even hints of eucalyptus and green pepper. Full flavors of cassis, black cherry and red berry are also prevalent.

Dessert & Late Harvest Wines

Menus and prices are representative and may change without notice.