15 December 2006

Holiday Closing: Dec 23 & 26

and then back to normal on Wednesday.
Two new wines replacing Rioja and Gruner Veltliner

red wine

Avondale “Julia” 2001
Paarl, South Africa

A medium to full-bodied red with red and black berry flavors. Its firm tannins are accented by a slightly leathery and peppery finish. Those who liked the Rioja should like this, even though they’re very different. They share a vaguely rustic nature that I think goes well with a lot of our food but is also good for drinking on its own.

½glass 5.50 glass 7.95 / bottle 33


white wine

Masciarelli 2005 Trebbiano d’Abruzzo
Italy
This is a fun, easy-drinking, fairly dry wine that goes particularly well with seafood dishes. It’s light to medium bodied with a floral nose that is difficult to place, a touch of lemon on the palate and a crisp acidity that plays well with dishes up to three stars. Beyond that I think you might lose a little. I happen to think this wine gets even more interesting as it gets warmer.
½glass 4.50 glass 6.95 / bottle 27.95

11 December 2006

three new beers & their descriptions as of Nov 16



Blue Tongue Pilsner Australia

Gus staggered in and put a dead snake on the bar.
"Your snake's no good here, mate." the bartender said. "Just money."
"No." Gus said. "What is it?"
"That is an Acanthopis antarcticus. Nasty bugger. Did it bite ya?”
“Yeah. Let me skull a Blue Tongue then call an ambulance for me.”
The bartender gave him his beer, which he drank too fast to enjoy its smoothness or its lightly sharp, hoppy finish. But that might have just been the paralysis setting in.
$4.25

Rohane amber ale France
(too foamy to drink from the bottle)

Claude stood on Brittany's Breton shore and stared out to sea. The head on his Rohane foamed forcefully in the glass and, when he took a sip, it left some of itself on his moustache. He was a brave and dispassionate fisherman, or would've been if he weren't terrified of being in a body of water without a ceramic bottom. As it was, he carefully avoided the moister areas of the shoreline while enjoying the Rohane's apple and honey notes and pleasant, long finish.
$5.75


He’Brew Bittersweet Lenny’s R.I.P.A.
Double India Pale Ale with rye malt (22oz)

If you’re in the mood for a monster of a beer
try Bittersweet Lenny's R - I - P - A.
Its hops and its malts are little severe
but when I tried it I shouted "Hooray!"

At twenty-two ounces the bottle does tower;
it’s like three beers packaged in one.
I was impressed by its balance as well as its power
and before I knew it I was quite nearly done.

This beer is a tribute to the late Lenny Bruce,
known for his indecorous invective.
Two of these beers should count as substance abuse
and might make you entirely ineffective.
$14.00

10 November 2006

Thanksgiving hours and new beers (same as email)

Perhaps most important is when we'll be closed for Thanksgiving.
We'll be closed Thursday the 23, Friday and Saturday and we'll re-open, as
usual, on Tuesday the 28.
Secondly, I have not yet finished the next beer menu but need to as we're
running out of the current beers and, after all, I do have most of what will
be featured already in the fridge. So I'm just going to say that a new beer
menu will be ready by Tuesday and if it's not then everybody has permission
to cross their arms and snidely call me a slacker.
I've decided to hold on to the Baltika Porter since I love it so. It will be
joining the regular beer list and, for this rotation, I think I'll only
feature three beers instead of my usual four. But what a three beers.
The Blue Tongue pilsner from Australia's Hunter Valley. This is a little
full for a pilsner with a bit of a bitter, hoppy after taste. Good, light
flavors and very easy drinking.
The Rohane Amber Ale from Brittany, France. This is an unusual beer that
seems almost like a combination of beer and white wine. There's some apple
to the nose and a lengthy finish. Most notably is its aggressive head, which
should be given much respect while pouring since I've seen more than a few
pours result in a baking soda and vinegar-like reaction.
And then we have the Bittersweet Lenny's R.I.P.A. This is He'Brew's tribute
to Lenny Bruce and an astonishing beer. In so many ways. Flavor-wise it's
robust and powerful and makes me think every other I.P.A. I've tasted was a
Platonic shadow compared to the reality of the Bittersweet Lenny's. And
despite its incredible hoppiness and maltiness (He'Brew describes it as
having been "Brewed with an obscene amount of malts and hops") this ends up
being very well-balanced. This is going to be the most expensive beer we've
offered ($14.00) but it is 22oz of beer. To put it another way, it's about
4oz short of a bottle of wine and it breaks down to roughly $4.67 a glass
(as it fills one of our beer glasses about three times.) I'm not saying it's
the bargain of the century, but if you like your I.P.A. then this beer
should take you to another place.
And, given the published attention my beer menu has gotten over the last few
months, I'm wringing my hands to be clever and interesting for the next one.
So I think I might try something different this time. Or I might not. I'll
have to make a decision soon.
That's about it, really.
As an aside, if any of you remember the video on the mySpace page of Suzi
and Amanda dancing I discovered something interesting this morning. My video
(done a little while ago) strung together photographs to a Raymond Scott
tune in such a way that it looked as though they were dancing. I ran across
the latest Tom Waits video this morning and discovered that they've done
roughly the same thing. Far better, of course.

  • Tom Waits' Lie to Me video


  • my video


  • All right. I hope everyone is doing well and not stressing too much over the
    holiday season to come. If we keep our heads down and power through we'll be
    in mid-February before we know it.
    Best to all,
    S

    31 October 2006


    Sam's mention in Skirt! magazine.

    So, we're leaving Gervais & Vine last night (after a delicious dinner eaten while sitting on their couch, might I add.) and I notice the new issue of Skirt! outside.
    I stifle the urge to scramble over to it, hooting like an early Daffy Duck. I instead simply, and with much dignity, go "Ooh!" and run over to it, grab a copy and find my page.
    I'll tell you, it's nicely exciting to be in the latest issue of Skirt! (Skirt! has an exclamation point in its name, by the way)

    In retrospect, pity about the socks. Otherwise, I think the look works.

    The profile is well written, too. Pick up a copy to read it or go to the
  • Skirt! magazine

  • Though as of this morning it hasn't been updated.
    S

    11 October 2006





    Notes on the Yalumba & NegociantsUSA wine tasting at the Charleston Grill
    This weekend Alex and I, his girlfriend Raiessa and my friend, Christine, went down to Charleston for a tasting, arranged by Carolina Wine Source, of Australian and New Zealand wines. One may notice a distinct lack of my sweetheart, Leigh. While she was my first choice of companion she, sadly, had obligations out of which she couldn't wriggle.

    Among the twenty-something wines there, two to three stood out as being quite to my taste. Many of the available wines were attention-getting to varying degrees, however. The average prices of these wines exceed that of anything on our by-the-glass list but I may add one or two to the by-the-bottle list. I don’t think all of us agreed on any one wine that captured our cumulative fancy, but the ones notable enough to withstand the memory-dulling properties of several “tastes” of wine are as follows:
    White
    - Mesh Riesling, Eden Valley, 2006. This was a dry, fruity Riesling that reminded me a bit of some German Rieslings I’ve had. Biggish nose and lots of lime and citrus to the mouth feel. This was vibrant with a nice zing of acidity.
    - Yalumba Viognier, “The Virgilus” 2004 Eden Valley This is the closest to a wine that raised all of our eyebrows. It was a clean, crisp and dry viognier that didn’t have that sweet banana quality so many New World viogniers tend to have. It had a nice, full body and I got some honeysuckle notes to it.
    Sparkling Rose
    - Jansz Brut Rose (NV) Tasmania.
    Clean and crisp with a nice fizziness to it. I haven’t had a lot of sparkling roses but the ones I’ve had I’ve enjoyed (and are supposed to have been quite good) and this one was just as delicious as any of them.
    Red
    - Yalumba Hand-picked Grenache “Tricentenary” 2004 Barossa. Neither Christine nor I particularly cared for this one (we’d meant to dispose of what was left in our glasses, actually, but we started talking about something and accidentally finished it in an instinctive, at-a-party tipping of the glasses) but Alex spoke highly of it. It was an intense, bright and fruity nose and a soft mouth feel.
    -Yalumba Cabernet Sauvignon “The Menzies” 2002 Coonawarra. It was rich yet had a wonderfully clean finish. That’s about all I remember about this one but its finish was so different it was difficult to forget.
    -Yalumba “Hand Picked” Shiraz-Viognier 2004 Barossa. I like Cote-Rotie-style blends and this one was quite good. It filled the mouth very well and was nicely complex. Interestingly, this is the only blend that made an impression on me. Usually I prefer blends to straight varietals.
    Stand-outs
    - Yalumba Shiraz “The Octavius” 2002 Barossa. The first of the two wines Christine and I walked away having really enjoyed. It was well-layered and rich without being the jammy Aussie Shiraz to which I’ve grown so accustomed. As interesting as this wine was I would‘ve assumed it was a blend. Naturally, this was the most expensive wine shown, weighing in at $70 - wholesale.
    - Jim Barry Shiraz “The McCrae Wood” 2002 Clare Valley. The was the favorite of the afternoon for Christine and me, mostly on account of its bouquet. There was a touch of eucalyptus to it and, this was the best part, it had a distinctly fatty, sausage-like quality. The body itself was quite nice, weighing in at about medium-bodied and it was well-balanced with a subtle, but effective, acidity and a smidge of pepper. I bought a couple of bottles of it and, if I still like it on second tasting, I’ll add it to the by -the-bottle list.

    The major quality many of these wines shared was restraint. So frequently the New World wines are eager to show their grapes as very fruit\-forward and ripe, which can often yield a nice wine but it’s a quality that tires my palette very quickly. Many of these wines ran counter to my expectations, with Shirazes being the most interesting when it’s usually, for me, one of the least.

    If you’ve read this far you might be wondering why I bothered writing all of this if I’m not going to carry any in any real sense. First, I did genuinely enjoy a number of these wines and, if you happen to be out and about and see them in a store or on a listing, I’d support their purchase. Second, I suppose I’m assuaging some guilt I may feel for going and not having the room or the funds to carry many. I guess if I at least spread the word I’ll be doing something positive for the company. Third, it gives me an excuse to post photographs.







    01 October 2006

    One new beer, two new bubblies

    Last year we featured a pumpkin ale which did pretty well. It's a light to medum-bodied ale with a distinct flavor of pumpkin spice bread. This is, admittedly, an odd thing for a beer to taste like but some people rather enjoy it. Since it's a seasonal brew, it'll only be around until about Christmas.

    I've also added a couple of splits (187ml bottles designed to fill about two flutes.)
    One is a dry, clean and crisp French sparkling blanc de blancs made from Ugni Blanc, Colombard and Chardonnay. It's got a nice touch of toast to its finish and a pleasantly floral nose. I find it very refreshing.
    And the other is more dessert oriented. It's called Rosa Regale (with which you may be familiar.) It's fairly sweet, though still pretty light with a touch of acidity to it for balance. It has notes of rose petal and raspberry. That it's a sparkling wine makes it a fun little aperitif or dessert.

    I'll probably keep the dry sparkling on the menu and we'll see about the Regale.

    (As a quick aside, I've noticed a startling and upsetting trend lately. I've seen sparkling wines offered in little cans (which I don't find objectionable in and of itself) with little straws on the side like a Capri-sun. The thing is, while some of these bubblies aren't terribly interesting and, therefore, don't suffer from being drunk through a straw, let's never forget that champagne and other sparkling wines are still wine with all the points of interest of any other wine. Many deserve the opportunity to display their bouquets. So if you're sending your child to school with these little cans of sparkling wine to go along with their single-serve pate and toast points, send along a glass, too. )
    A comment on sleep

    originally posted on myspace.com/baansawan


    We had a couple of busy nights this week. Even after all these years there's little that can fill me with anxiety like the sight of a car's lights as it enters the driveway while the doors are clogged with people waiting for tables and the bar and tables themselves filled with customers, most of whom arrived at the same time and therefore ordered at the same time (which further means they'll all leave at roughly the same time allowing for a fairly even rinse and repeat.) These basics of restaurant logistics ("the bottleneck" is the most polite term that comes to mind) are a fact of this life but, like the South Carolina heat, seemingly impossible to become used to. Perhaps a better oiled machine could better roll with the punches but I'm busy enough as it is mixing metaphors.
    Everyone may have left the restaurant and I may be finishing a glass of wine in the dark emptiness save for the soft illumination of the bar's interior lights but the mind still knows I'm at work. There's a finality to turning on the alarm and trotting down the stairs but it's the feel of my car as I accelerate, firmly yet cautiously, from the driveway and out on to Lee street that begins to soothe me. It's like that last block in a road race.
    Usually, if it was a particularly busy night, that means I'm not getting out of there until almost 12 so Leigh is most likely asleep when I walk into the bedroom. The light is probably on and her book is open in front of her and that spot next to her that I can't wait to occupy usually has at least one cat in it. I get ready for bed and, as I don't have the energy to snap the covers taut to send whichever cats happens to be there straight up into the air where I can catch and relocate them, I generally push gently until they decide to leave.
    It's the soft give of the mattress combined with the whisper of the covers as I draw them up that is very satisfying. The lights are off and my eyes don't have to work anymore so they close and a tension recedes from that area. I experiment with a variety of positions to see which would best foster a comfortable drifting off and, when I decide on one, I stretch mightily before settling fully into it. At least one pop from a random joint will sound from this action which also yields the first of at least two deep sighs -- my body's bell ringing announcing the "All's well." The second sigh is usually after I'm settled into my spot and I've rubbed my tired eyes against the softness of my pillow. My mind drifts along high and low points of the day and I try to banish these thoughts in favor of getting a dream started right. I imagine tableaux and sounds and smells and tastes. I try to remember the flavor profiles of different grape varieties. I imagine where I could take the characters of whatever I might be writing. Banter. Images of mountain tops surfacing from a thick fog. An interesting camera angle. Ceiling fan blades slowly rotating over a wicker chair filled porch. Ferns dripping from hanging baskets. I start noticing, from time to time, that I'm waking up a little bit. A sushi chef turning a piece of salmon by a matter of degrees before slicing. The smell of the sea. The smell of Fino Sherry. Sea spray and sherry glasses and little stir-fried baby eels and Hemingway putting a heavy, meaty hand on my shoulder, telling me he'll get this round if I drive him to Segovia for dinner. And, eventually, I'm asleep.
    Then, more often than not, I'm immediately back at work. My dreams almost never favoring me with a remarkable, fantasy work scenario with special celebrity guest stars but, rather, I'm given another six or seven hours of trying to move tables together for a large party or explaining to somebody why we can't do something.
    And my mother wonders why I rarely look rested.

    21 September 2006

    Interesting wine discussion tonight.

    So Suzi and I were sharing a bottle of Sancerre tonight, during which some regulars came in and sat at the bar: W., Bt and B.
    At some point or another I happened to notice that a conversation between Suzi and W. had turned oenological.
    It was a question of what appellation meant versus other methods of determining from where a wine comes. The distinction, which seemed so clear to Suzi and me, was slightly more difficult to explain that I thought it would be and, finally, it came down to analogies. I've always thought analogies were a great way to explain things, anyway.
    So after we discussed differences in region (Bordeaux versus Chateauneuf-du-pape) and appellation (among Burgundies: Pommard versus Volnay -with a slight digression to touch on the idea of terroir) everybody was singing from the same hymnal.
    I hadn't quite realized how involved all of us had become in the conversation but, when I went to check on someone who'd ordered a bottle off of the by-the-bottle list, he mentioned how entertained he was by our conversation. It had a "level of sophistication" he enjoyed.
    Amanda mentioned when I was in the back that we were having a wine snobby conversation.
    I find it interesting that it was perceived as sophisticated (or snobby) since, to me - and I'm sure to Suzi, as well-, it was just us trying to clarify an often convoluted concept that we happen to understand, to some degree.It was like describing to somebody the differences between Orangina and R.C. Cola. Sure, both fizzy drinks but a world of difference between the two. Nothing inherently sophisticated but we just happened to have taken the time to experience and learn about a certain subject.
    Music has its dangers of suggesting a listener is snobby, as well. If I said that I loved country music because of the emotional spectrum it offered; the pain it expressed so purely or the joy it evoked so jauntily. Of the melodramatic quality it offered with its cliches of lost loves of varying types. Of the vocal ranges country music explored from Tammy Wynette to Merle Haggard. If I said that, despite its often confusing vernacular, I enjoyed the emotions the music conveyed then rare would be the person who'd say I was being snobby. Assuming I said all of this in a non-haughty way, of course. But if I took all of those reasons and applied them to opera. Well. For some reason opera just implies that the listener is a bit snooty. The same with wine, sometimes.
    These are just tastes. Knowledge cultivated out of love of an experience rather than desire to impress.
    Hell. This time of year it seems like everyone's a football expert, with their esoteric knowledge of rules and histories and such like.
    So for everyone who can bring up the fact that Spurrier hadn't coached a game in almost twenty years wherein his team didn't score a single point then I should be allowed to mention, when it's relevant, that Pinotage is a cross between Pinot Noir and Cinsault.

    20 September 2006

    Bacon, not stirred
    As many know, Kevin Bacon and a movie crew are in town making what I understand to be a remake of "Death Wish." Sightings of crew abound so when news trickled to us that Ren McCormack himself would be walking through our doors and raising the price of his napkin on eBay we all feigned nonchalance and continued with what we were doing.
    Good thing, too, because he never did come in.
    With our luck, of course, if he ever does come in we'll be so busy that we won't be able to attend to anybody, much less him, as well as we'd like. Or we'll be so slow that it would just be embarrassing.
    So...we're looking forward to that.

    16 September 2006

    Well, the restaurant has joined mySpace. There are photos and videos and, for the moment, that's about it. I'm planning little commercials or, perhaps, some video version of the beer or wine list. We'll see what I have time for. Or, more accurately, we'll see what I make the time for.
    So if anyone is interested, go to

  • www.myspace.com/baansawan

  • In light of the recent FDA warnings concerning spinach and E. coli, we will be using mixed vegetables instead of spinach in our Peanut Curry.
    We generally use Newman's Own spinach and, while it would appear that Natural Selection Foods are connected, the most recent article I read said an investigation is still going.
    Interestingly, in this article on CNN from a Washington reporter a Columbian was quoted.

    "We pulled everything that we have spinach in," said Dan Brettelle, manager of a Piggly Wiggly store in Columbia, South Carolina.

    05 September 2006

    Featured wines as of Sept 05

    ~in this case~

    These are some interesting wines I've come across lately.

    red wine
    Conde de Valdemar 2002
    Rioja Crianza, Spain
    True, I took away the tempranillo that so many people enjoyed but only so that I could offer something new and exciting yet similarly themed. Rioja is like a Spanish Bordeaux in that it's a region that produces blends. In this case, tempranillo is the major grape with a little mazuelo (known in France as carignan.) This has a clean, oaky nose with earth and cherry flavors. Medium to full bodied with a velvety tannic finish.

    ½glass 5.50 glass 7.95 / bottle 33

    white wine
    Höpler 2004 Grüner Veltliner
    Burgenland, Austria
    A light touch of grapefruit and apricot on the nose and a nice, crisp yet broad mouth-feel with the grape's signature peppery quality. It's a very difficult wine to describe, actually. You get some sauvignon blanc nose, a little French chardonnay body and mineral. The clean crispness of, say, pinot blanc. It holds up well to the curries but really shows its personality with lighter dishes.

    ½glass 5.50 glass 7.95 / bottle 33

    rosé
    Pétale de Rose 2004
    Provence, France
    A wonderfully dry and crisp rosé made with Grenache, Cinsault, Syrah and Mourvédre. Up until I tried this I'd been grudgingly accepting of the style but, I'll tell you, if this was the first rosé I'd ever tried I never would've thought negatively of them. A nice, light and red berry nose, vibrantly acidic and focused on the tongue. Versatile with our food and very easy drinking.

    ½glass 4.50 glass 6.95 / bottle 27.95
    °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
    So it would seem that my silly, florid beer descriptions have gained some degree of acclaim. Jason Ryan from The State newspaper was told about my beer menu and, after he came to the restaurant to check it out, he decided to do a piece on me, which I found very exciting. When it came out a couple of weeks ago we braced ourselves for a deluge of customers, each clamoring to bathe in my rhetoric and drink of my beer and, of course, we were slow for the next few days. My ego, of course, insisted that people were avoiding the restaurant on account of their presumption that it would be far too packed.
    Anyway, Alex sent me a link to a blog that mentioned me, which is great in itself but also encouraged me to Google myself to see what else was out there. I'm sure many of you have done the same. I was thrilled to see a number of blogs mention the article and my favorite of them uses the "P" word.

    "The feature focus is on a young guy who has written an interesting menu for his restaurant [4]. I hope you have noticed that I publish an online literary magazine called The Angler. I publish short stories and a literary form called flash fiction. These are short-short fiction pieces. Sam Suaudom Jr’s micro-flash beer fictions are shorter than the ones I publish, but I think he’s on to something. Not only is it good for his business (his beer sales have doubled since introducing the artful menu), but he just may be pioneering a new literary form. Thanks to Stan Hieronymus for spotting that story and highlighting on Appellation Beer."

    Oh, that I were a pioneer but I'm simply a disciple of the written word in such a way that encompasses all manners of literary exercises, among them "how can I tell a teeny story and amuse myself,and hopefully others, at the same time as selling beer?"

    Anyway, here's a link to the original article. Hopefully, it's still up.



  • Brewing Beer Stories
  • My silly, florid beer descriptions
    as of sept 05

    Ayinger Bräu-Weisse -unfiltered wheat ale- Bavaria
    500 ml
    "Bananas." he thought. "That's the nuance to the Ayinger." Stark white cumulus clouds hung heavy above him and they reminded him of the surprisingly heavy and aromatic head his Ayinger had poured earlier that day. "I guess that's the Bavarian ale yeasts people talk about." As his back came into rough contact with the pavement he decided it was more odd that he'd slipped on a banana peel than it was for his beer to smell like one.
    $7.00

    Baltika #6 Porter Russia
    500 ml
    Her eyes cut into me as she poured her #6. It was as dark as her hair and her heart and she eased a finger up the side of the glass to catch an errant drip of froth that had spilled over. I looked away as she licked her finger clean. I drank my own #6 and tried to lose myself in its coffee and chocolate bitterness but my own bitterness was distracting. I hate her so much. But don't tell her I said that.
    $5.75

    B.B. Bürgerbräu -Lager- Czech Republic
    As she crested the hill her shoulders ached under the weight of the pole, from each side of which was suspended a bucket of water. She wanted to stop, put down the buckets and, as she surveyed the Czech countryside that stretched out beneath her, drink deeply from the bottle of Bürgerbräu she'd brought. The lager's clean finish and mildly hoppy taste would've slaked the thirst that her day's labors incurred as she trekked back and forth between her village and the well. She tossed her hair from in front of her eyes and figured she'd better just pay the water bill.
    $4.25

    St. George Porter Hampton, Virginia
    This porter's a sort of
    a dark beer, you see,
    as methinks all drinks
    should aspire to be.
    It's malty and not paltry
    on notes of caramel.
    with not much, but a touch
    of chocolate, as well.
    So sample this ample
    and tasteful dark brew.
    We're fortunate to apportion it
    and offer it to you.
    $3.75











    Singha Thailand
    If spiciness were water then it’s the monsoon season in my mouth. Marvelous, truly marvelous and there’s only one beer that can trip the light fantastic with my taste buds at this point. Only one lager that deserves to share the stage with the flavor cabaret on my tongue. Anything less than a Singha now would be making Martha Graham do the Hokey Pokey. $4.75

    Harp Ireland
    In the distance a lonely dog barked. In the foreground cars rolled quietly past me in the grainy, drizzly evening. To the right of me I think there were more cars. And in my hand, oh, in my hand the elixir to the poison that was my day… $3.75

    Sapporo Japan
    They said it would be fun. “Get in this suit, we’ll fill it up with air and you can sumo wrestle!” This to a man who sprained his ankle during the pivotal last few seconds of a heated game of hopscotch. If I ever get out from under this guy I’m getting a Sapporo. $3.75

    He’Brew Messiah Bold USA
    She leaned against the bar like an art deco sculpture: long, lithe and sensuous. She was recounting the myth of Sisyphus to the bartender, gesturing elegantly with one hand and holding a beer in the other. I could make out its label between her fingers and remembered that it made me laugh every time I read it. If she liked the beer half as much as I did I could see a future between us. $3.75

    Budweiser and Bud Light USA
    Mr. Randall Oxley popped open his Bud and waxed rhapsodic on his current romantic imbroglio. His descriptions were urbane yet ribald and as his companion chortled good naturedly he opened his own beverage. The sound of his Bud Light answered that of the Bud. “What should I do?” Oxley asked. “Oh, my good man,” responded Lord Ottombottom, “what shouldn’t you do?” $3.75
    Beers as of 31jan 2014
    (roughly in order of lightest to fullest)

    Stiegl “Radler” beer w/grapefruit soda/ Salzburg, Austria/3.2%alc/ just like drinking a  fresca!    1pt9fl.oz.            6.00                          
    Konig Pilsener Duisburg-beek, Germany/ dry, crisp, clean, light apple and lemon      (500ml can)                   4.00
    Chang Thailand/ citrus, apples, light hop                                                                            21.6oz 6.00    11.15oz      3.75
    Westbrook Brewing Co. Gose / wheat beer+coriander+salt/Mt Pleasant, SC/ bizarre, refreshing, briny, sour       5.00
    Westbrook Brewing Co “White Thai” / white beer/Mt Pleasant, SC/ lemongrass, ginger, spice                             4.75
    Bellerose Bière Blonde extra/St Amand les Euax, FR/ 6.5%alc/ lavender, litchi, citrus, light hop spice                           7.00
    Left Hand Brewing “Sawtooth Nitro” ESB/Longmont, CO/5.3%alc           citrus, malty nuttiness, creamy texture        4.75                          
    Grand Teton “Pursuit of HoppinessImperial Red Ale/Victor, ID/8.5%/ caramel, light orange, cleanly bitter       5.75
    Three Heads Brewing Too Kind double i.p.a./Honeoye Falls, NY/8.5%alc/ pine, citrus, caramel, so balanced!      6.50
    Moa “St Josephs”Belgian-style tripel/Marlborough, NZ /9.5%alc/sweet yeast, spices, minerally, crisp     375ml   10.00
    Belhaven “Black” Scottish stout Dunbar, Scotland/ smooth, creamy, coffee, light milk chocolate 1pt9fl.oz             6.50                          
    *Anderson Valley “Barney Flats Oatmeal Stout/5.8%/ rich, roasted malt, chocolate, coffee, oatmeal, smooth    4.75
    Brew Dog “Libertine Black Ale” Aberdeenshire, Scotland /7.2%alc/roasted coffee & nuts, lemon peel, hoppy      7.50                          

    Ovila “Abbey Quad” brewed with plums Chico, CA/10.2%/rich, plum, raisin, brown sugar, well-hidden ABV       6.50

    26 August 2006

    wine menu - by the glass

    current as of 31Jan 2014

    sparkling wine ~
    ‘10 Raventós I Blanc "L'Hereu Reserva Brut" MACABEO+xarel-lo+parellada/ Cava, Spain. ...........flute 9.5 (b) 45
     Random sparkling Sam would enjoy sipping on …on which Sam would enjoy sipping………………………....flute 8.5

    ~white wines~
    ‘11 Brandborg Vineyard & Winery GEWÜRZTRAMINER /Umpqua Valley, OR ……..........……….(6oz) 9.5 (b) 40
    ’11 Zocker "Paragon Vineyard" /GRÜNER VELTLINER/ Edna Valley, CA..…….…......….…...…...(6oz) 9.5 (b) 40
    ‘12 Domaine d'Uby/COLOMBARD+ugni blanc Côtes de Gascogne, FR..…….………….....…… ........ (6oz) 8.5 (b) 36
    ‘10 Eyrie/ PINOT BLANC /Dundee Hills,Willamette Valley, OR …….………..……....………….…........ (6oz) 9.5 (b) 40
    ‘12 Guy Saget “Marie de Beauregard” CHENIN BLANC Vouvray, Loire Valley, FR............….......  (6oz) 10.5 (b) 45
    ‘11 Ravines /CHARDONNAY /Finger Lakes, NY………….....…(rich, deep, structured, French oak). (6oz) 10.5 (b) 45
    ~rosé ~
    Random dry rosé Sam has open for himself could be any grape(s) from anywhere……………....…. .(6oz) 9.5(b) 40

    ~red wines~
    *10 R Stuart & Co “Big Fire”/PINOT NOIR /McMinnville, Willamette Valley, OR.........................…..(6oz) 9.5(b) 40
    ‘12 Nótios/ AGIORGITIKO (AI-YOUR-YEE-TEE-KO)/Nemea, Peloponnese, Greece......................…..(6oz) 8.5(b) 36
    ‘10 Vinhas Altas TOURIGA NACIONAL+castelão+trincadeira /Tejo, Portugal……..….………....…..(6oz) 6.5(b) 27
    ’11 Puydeval CABERNET FRANC+syrah+merlot /Pays d’Oc, FR………….……….........................…..(6oz) 8.5(b) 36

    Random biggish red  we’re still auditioning biggish, autumnal reds ….………………..………......................…..(6oz) 9.5

    25 August 2006


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