The Finch Wine List Review- 1 Michelin Star




Chardonnay, Autréau de Champillon, Grand Cru, NV - Champagne, France    99-This Champagne is made with Chardonnay grapes. I think there is something special about the “bright” flavors with this Champagne.


Chardonnay, Domaine Les Hautes Terres, Brut Nature, NV - Languedoc, FR    16/61- Brut Nature is the “driest” style of Champagne. You will feel your tongue “dusty” and your cheeks “puckered” when you taste this.





Falanghina, Fontanarosa, “Sannio,” 2013 - Campania, Italy    14/53- A great Italian white wine with stone fruit [apricot+peach] flavors.


Rotgipfler , Stadlmann, 2015 - Niederösterreich, Austria    12/45-Ask the Sommelier to describes  [bone dry-dry-semisweet-sweet] all the Rieslings on the list [German-Austrian-Alsatian]. See which one matches with your preferred style of wine.


Sauvignon Blanc, Guy Baudin, Fumé du Milieu, 2014 - Loire, France    64- This Pouilly Fume [Sauvignon Blanc] has a lot of “chalky” notes and exotic aromas. A serious white wine that pairs well with food. 

Chenin Blanc, Domaine FL, “La Croix Picot,” Savènnieres, 2013 - Loire, France    72- Chenin Blanc wines are almost clear in color but possess intense mineral flavors. 


Greco di Tufo, Cantina dell’Angelo, 2015 - Campania, Italy    71- This is my favorite Italian white wine because it has great citrus and herb flavors.


Aligoté, Julian Altaber, Sextant, 2016 - Burgundy, France    76- Aligote is the sister grape to Chardonnay in Burgundy. This is a beautiful “crisp” [high acid] white wine that is a “pretty” with food.


Chardonnay, Cordero di Montezemolo, Langhe “Elioro,” 2015 - Piedmont, Italy    96- This Italian Chardonnay has loads of stone fruit [peach] and ripe cassava melon flavors. A beautiful expression of the Chardonnay grape and not too “oaky” or “buttery” like some California Chardonnays.


Chardonnay, Château de Beru, Chablis Montserre, 2015 - Burgundy, France    115- Chablis [Chardonnay] is my favorite white Burgundy because it has complex fruit and mineral flavors.









Nerello Mascalese Rosé, Frank Cornelissen, “Susucaru,” 2016 - Sicily, Italy    73- The volcanic soil of Sicily imparts a “unique” flavor to the grapes grown there. There are hints of strawberry in this Rose produced from the Nerello grape.





Sryah, Yves Cuilleron, “Les Candives,” 2016 - Rhône ValleyFrance 15/57- This Syrah from France is a big wine. Very peppery and spicy. This is the 2016, so it might be too young to drink now. This wine is served by the glass and bottle. Try a taste before ordering the whole bottle.


Pinot Noir, Maysara Winery, “3 Degrees,” 2015 - McMinnville, Oregon    16/61- I prefer Oregon Pinot Noir because the the fruit is darker and more complex than California Pinot. Did you know that Oregon and Burgundy France are on the same latitude?


Tempranillo Blend, Lopez de Heredia, “Viña Cubillo,” Crianza, 2008 - Rioja    78- This 10 year old Rioja has a lot dark fruit [black cherry-dark plum] flavors.


Gamay, Pierre Cotton, “100% Cotton,” Brouilly, 2016 - Beaujolais, France    80- Don’t mistake this Beaujolais for that “super fruity” wine. This is Crus Beaujolais from Brouilly and is a fantastic food wine. Crus Beaujolais can be as complex and as nuanced as Burgundy Pinot Noir.


Pinot Noir, Maison En Belles Lies, Maranges 1er Cru, 2015 -  Burgundy, France    89- This Premier Crus [grapes grown in a special vineyard] Pinot Noir has  a lot of red fruit [strawberry-cherry] flavors.


Sangiovese Blend, Paolo Bea, Montefalco Riserva Pipparello, 2010 - Umbria, IT    165- Paolo Bea is a master winemaker in Umbria Italy. His wines need bottle age to smooth out the tannins and allow the great fruit flavors to emerge. Here you have the necessary 8 years to fully enjoy this amazing red wine.

david kleinT