New Wines from Restaurants
Published: May 2009
By Jaime Gross
After customizing everything from uniforms to toothpicks, restaurateurs are putting their stamp on wine. Owners of three recently opened spots in San Francisco have teamed up with local vintners to create barrel-aged blends that flow right from the tap. Bonus: because there are no bottles or labels, these reds and whites are also "green."
Laïola 2031 Chestnut St.; 415/346-5641; laiola.com
The Scene A well-heeled crowd congregates at the copper bar of this Marina District restaurant.
The Wine The boldly flavored Borracho y Loco ("drunk and crazy") is made from Spanish grapes grown in the Sonoma and Dry Creek valleys ($9).
Perfect Pairing This full-bodied red opens up best with the slow-roasted suckling pig accompanied by quince aioli ($19).
Salt House 545 Mission St.; 415/543-8900; salthousesf.com
The Scene An industrial-chic space in SoMa, with original fir-wood floors and exposed brick.
The Wine Two reds, plus a citrusy blend called Maranja’s White outsourced from Rubicon Estate ($6).
Perfect Pairing The warm, fruity notes in the white wine complement Salt House’s crispy shrimp with spicy harissa green beans ($13).
Two 22 Hawthorne St.; 415/777-9779; two-sf.com
The SceneWith an antler chandelier, bamboo walls, and a stone bar, this SoMa address channels both a hunting lodge and a Zen loft.
The WineA Syrah-Cabernet, a Sangiovese, a Chardonnay, and a Pinot Grigio—all blended by Central Coast winemaker Jim Neal, of Chariot Wines (from $5).
Perfect Pairing Try the fruit-forward Sangiovese with the house-made pappardelle, lemon ricotta, and braised oxtail ragù ($21).