The Kitchen Restaurant

Wine Suggestions for Your Upcoming Reservation at The Kitchen

As your reservation nears, we’d like to let you know a little about our wine list and offer some suggestions to help make your dining experience even more special and memorable.

A note about our Wine List: At The Kitchen, our extensive, award-winning Wine List offers carefully selected boutique, hard-to-find, high quality wines primarily from California but also including some top choices from around the world. Ranging from quality budget selections to high end, highly allocated cult wines, our bottles are priced at lower-than-average restaurant prices so that our diners can take advantage of our adventurous and eclectic list.

Wine “Flight” Available: We also offer a specially selected optional Wine Flight, with a glass of wine perfectly paired with each of your dishes. The flight wines are also available by the glass and by the bottle. All the featured wines on our wine flights are available at retail pricing to take home, and we offer a 20% discount on mixed cases of our wine flight wines to take home as well. Take a look at this month’s selections below to see the available pairings for your dinner at The Kitchen.

Corkage Policy: $20 for the first 750 ml bottle, $30 for the second 750 ml bottle, and $40 for each additional 750 ml bottle thereafter.

Wine Flight for the December Menu

$80 – One glass paired with each course

Arrival
2008 Argyle Sparkling Wine, Brut, Willamette Valley

This sparkling wine comes out of northern Oregon, but you could swear it was from northern France. Its creamy mousse delivers more fruit flavors with poached pears, crisp apple, Meyer lemon and freshly sliced orange along with honeysuckle and mineral notes. Rated 90 points by Robert Parker’s Wine Advocate.
$14 glass / $50 bottle

First Course
2011 Belle Glos Pinot Noir, Clark and Telephone Vineyard, Santa Maria Valley

This is an in-your-face explosion of flavor! Fragrant aromas of sweet berry pie, chocolate, vanilla and oak spice merely hint at what this richly textured and powerfully flavored wine delivers. It has all of that is listed above, plus figs, black cherry, blackberry, raspberry and baking spices all wrapped up in creamy oak with just a hint of charred wood on the finish.
$16 glass / $60 bottle

Second Course
2011 Alta Sauvignon Blanc, Napa Valley

This Sauvignon Blanc from Alta winery utilizes grapes from a hillside vineyard-overlooking Pope Valley in the eastern part of the Napa Valley. While somewhat New Zealand in style with crisp lime flavors, it shows its individual character with by also revealing pears, nectarines, tropical fruits and a decidedly mineral finish. A delightfully refreshing wine paired with our second course of shellfish, orange and fennel.
$10 glass / $36 bottle

Third Course
2009 Pierson-Meyer Chardonnay, Charles Heintz Vineyard, Sonoma Coast

Winemaker Robbie Meyer has quite the resume: with stints at Peter Michael and Lewis and now at Jericho Canyon, Versant, Sage, Voglesang and, of course, his home twin home projects of L’Angevin and Pierson-Meyer. Having procured grapes from the highly esteemed Charles Heintz Vineyard, he has produced a delicious Chardonnay. This wine has garnered scores of 92 points from both the Wine Spectator and the Wine Advocate.
$21 glass / $80 bottle

Fourth Course
2010 Hourglass Merlot, Blueline Vineyard, Napa Valley

For people who don’t think Merlot can stand up to the powerful flavor of Cabernet Sauvignon, have we got a wine for you. Lush flavors of plum, blackberry, hoisin, dark chocolate and tangy red fruits. This wine also includes a bit of Cabernet Sauvignon for a bit more structure. However, the finish has the classic Merlot smooth tannins.
$26 glass / $100 bottle

Dessert Course
2008 Alvear Pedro Ximenez de Anada, Montilla Moriles, Andalucia, Spain

The dessert wines of the inland Montilla Moriles region are similar to the Sherries of neighboring coastal Jerez but differ, first, in that the primary grape used is the Pedro Ximenez. Secondly, because this grape tends to ripen with loads of sugar, this wine is vinified without having to be fortified. Awarded 93 points by Wine Advocate: “The sweet, honeyed, syrupy 2008 Pedro Ximenez de Anada exhibits a dark amber color along with notes of roasted nuts, molasses, Chinese black tea and honeysuckle. Rich, unctuous and full, it is best served slightly chilled.”
$11 glass / $38 [375 ml.] bottle

Sommelier Bottle Selections

MV Ruinart Brut Rose, Reims France $130

For those looking for a sparkling with a little more body and slightly more in depth flavors this brut rose will arouse your palate for unforgettable dinner to come. Its delicate pomegranate pink sheen with mandarin orange highlights is only a prequel to the wild strawberry and elegant raspberry on the palate. This dazzling rose is the new paradigm for sparkling wine that can last though out the entire night.

2007 Marcassin Chardonnay, Marcassin Vineyard, Sonoma Coast $265

Undoubtedly the best Chardonnay in our cellar not only due its 99+ point rating from famous wine critic Robert Parker but also for the fact that is currently drinking at its highest point. The combination of this wine’s value and rarity guarantees it won’t last long on our shelves, so at this value don’t miss out on your chance to taste this complete Chardonnay.

2011 Melville “Clone 76-Inox” Chardonnay, Santa Rita Hills $56

With their latest Clone 76-Inox release, Melville set out to craft the polar opposite of the traditional ‘California Style’ Chardonnay. Winemaker Greg Brewer truly captured how pure and delicate the varietal can be without the masking effect of excessive oak fermentation. Beautiful aromas of citrus blossom, ripe lime and crisp pear fill the glass accompanied by a secondary essence of ocean mist that radiates the true terroir of central coast Chardonnay. The palate confirms how bright and youthful this wine is with flavors of Meyer lemon, Fuji apple, and white fleshed stone fruit. The Inox with all its subtleties is held together by its vibrant acidity and oyster shell minerality, making it the ideal wine to accompany everything from shell fish to chicken.

2010 Saint Innocent Pinot Noir, Zenith Vineyards, Willamette Valley $56

A favorite of amongst our wine staff and our most recent addition to our cellar, the 2010 Zenith Vineyard Pinot Noir from Oregon producer St. Innocent radiates immense complexity. The aromas continuously evolve from delicate red fruit to savory shiitake mushrooms. True to Oregon terroir the flavor profile includes cranberry, freshly rolled cigar, and dried cherry making this wine a prefect suitor for this month’s first entrée.

2010 Roar Pinot Noir, Rosella’s Vineyard, Santa Lucia Highlands $75

An amazingly well balanced pinot from a small winery owned by the Franscioni family: This lighter bodied pinot is highlighted by ripe plum and berry notes, accompanied by dried red floral aromas and underlying pleasant smokiness. 100% French oak aging has rounded all the flavors out producing a wine that has quickly become a favorite amongst our guest for its ability to carry well throughout the entire menu.

2008 Casa Piena 2008 Cabernet Sauvignon, Napa Valley $165

This new effort made by one of our restaurant’s favorite winemakers, Thomas Brown, truly delivers concentrated Cab Sauv flavors. Rated 95 points by Robert Parker “This wine displays unsmoked cigar tobacco intermixed with crème de cassis, camphor, graphite, and some subtle earthiness. Opaque ruby/purple, medium to full-bodied, layered, and opulent, this is a beauty as well, but slightly richer and potentially more complex than the brilliant 2007. This is an impressive newcomer, so take note!”

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