My philosophy on wine has always been to offer a great variety for the people. I buy and design my wine lists for customers. This comes from my 22 years at the Last Resort and endless tastings. We try to offer wines from all over the world with the largest selections from our U.S. wineries. In each category we offer from entry level to rare and high-end wines. Something for everyone on this list!
It is very important that our clients can navigate through the list depending what varietals they like. If I like French wines, it would be under Other Whites France or Other Reds France. There will be other French wines under different varietal categories.
I think people should drink what they like! Its true that some wines pair better with some foods but ultimately if I’m out for dinner I drink what I want. If I’m in an adventurous mood I’ll ask the server to suggest something different. In general, categories of Other Whites and Other Reds will have lesser known varietals and those from countries we may or may not know much about. A wine close to my heart is Chateau Musar from Lebanon. It’s especially great to note their passion about wine all the way through the war years.
We should know that in the U.S. we name wines by their varietals while in the old world (Italy, Spain, Portugal, etc) they name wines by the region that they come from. We love Chianti and we refer to it as a great wine – Chianti… but the grape is Sangiovese.
We use the chalkboard for special interest wines, great deals and interesting Mixology drinks.
What do I drink?
I love wine and am extremely adventurous in my choices. I always have Rose from France and the rest of the world in my fridge. I love Spanish whites and Italian whites. Right now I am in love with vermentino, a grape from Italy. Don’t get me wrong – I love chardonnay and sauvignon blancs too. In reds I love Italian reds though you can never go wrong with a good California Cabernet.
People ask me about riesling: It’s THE NOBLE Grape which pairs with all food. For example, I can’t imagine Indian food without riesling. Asian foods pair with rieslings and dry rieslings well too. The next time you do a blind tasting with friends ask everyone to bring a riesling – all different countries and styles. I promise you will be pleased.
The one area we miss out on in the U.S. is sparkling/Champagne…we celebrate with it.. but it pairs well with all food. Try a rich chocolate with some bubbly… you will see how it pairs so well. The ultimate test is a small spoon of horseradish in your mouth then a healthy sip of champagne… you will see how it neutralizes the horseradish.
Finally if you ever have a question about wine or the wine list please contact me at firstname.lastname@example.org.
A small note – we do not allow bottles of wine to be brought into the restaurant. If you have an anniversary bottle given to you years ago or a very special bottle please contact me.
I am proud to say we love Chardonnay and Cabernet.
Miller High Life
Kaliber Non-Alcoholic (England)
Pabst Blue Ribbon Tall Boy Can
Abita Purple Haze (Abita Springs, LA)
Blue Moon (Golden, CO)
Fat Tire Amber Ale (Fort Collins, CO)
Heineken Lager (Holland)
Heineken Light (Holland)
Palm Amber Ale (Belgium)
Sam Adams Lager (Boston, MA)
Stella Artois Lager (Belgium)
Bell’s Oberon (Kalamazoo, MI)
Creature Comforts Athena
Berliner Weisse (Athens, GA)
Creature Comforts Tropicalia
American IPA (Athens, GA)
Dale’s Pale Ale (Lyons, CO)
Dogfish 60 Minute IPA (Milton, DE)
Harpoon UFO White (Boston, MA)
Hell or High Watermelon (San Francisco, CA)
Scattered Sun Belgian White (Savannah, GA)
Shake Chocolate Porter (Boulder, CO)
Terrapin Golden Ale (Athens, GA)
Anchor Steam Ale (San Francisco, CA)
Terrapin Rye Pale Ale (Athens, GA)
Terrapin Hopsecutioner IPA (Athens, GA)
Guinness Pub Draught (Ireland)
Kronen Bourg Blanc (France)
Left Hand 400 Pound Monkey I.P.A. (Longmount, CO)
Innis & Gunn 11.2 oz. (Scotland)
Samuel Smith’s Nut Brown12 oz. (United Kingdom)
Delirium Tremens 11.2 oz. (Belgium)
JK Scrumpy Organic Hard Cider 22 oz. (Flushing, MI)