Georgie's Wine Bar (and Shop) Menu

Peter Lauer has been producing this riesling sparkling wine in the cellar of the historic Joh, Förster winery in Trier-Süd since 1984. Below this Art Nouveau building, there is an extensive multi-story cellar. Those rooms are ideal for maturing sparkling wine using the Champagne method. Second fermentation in bottle and riddling by hand. The sparkling wines from Lauer mature at 8 to 10 degrees Celsius in dark-vaulted rooms for over 40 months before they are disgorged.

A historic estate, situated in the hills just south of Aix-en-Provence, Château Simone been in the hands of the Rougier family for two centuries and holds a virtual monopoly on the appellation of Palette. Château Simone encompasses twenty hectares of vineyards that sit on limestone soils at elevations between 500 and 750 feet above sea level on the slopes of Montaiguet. The special microclimate of this appellation is influenced by the encircling pine forests, the mass of Mont Sainte-Victoire, an

Massimo Antonuzi and Patrizia Montanari previously ran a wine shop in Rome but decided to forego the hustle and bustle of city life for a more solitary life in the vineyards. They found some near-forgotten old vine, small vineyard parcels planted with heirloom varietals on volcanic soils in Latera, a village in a more remote area of northern Lazio, right on the shores of Lago di Bolsena and not far from the border with Tuscany, and started making wine in 2015. This is an exciting new producer, w

Poderi Morini is a family owned winery run by Natale Morini, a well-known aviculturist and breeder, his son Alessandro and wife, Daniela. The fertile soil of Poderi Morini lies on a rocky hillside and enjoys an ideal microclimate benefiting both from the Adriatic breeze and the winds coming from the Apennine between Tuscany and Romagna. This is a super rare grape called Savignôn Rosso (a.k.a. Centesimino), which is not related to any other Italian varietal and really no one knows where it came f

Vineyard Road

Alsace produces some of arguably THE best wines in the world, and most wine drinkers don’t know about them! Revolutionary winemaker André Ostertag is a second generation winemaker who recently passed the reigns to his son Arthur. This domaine is pushing the boundaries of local traditions and appellation rules, constantly experimenting to get the ultimate expression of terroir from their sites. Having championed biodynamic agriculture for almost twenty years, André works with a handful of grape v

The Neri brothers, Alessandro and Davide, are a second-generation family producer from Liguria in the Italian Riviera. Their father, Pier Neri, inherited a 19th century estate in the 1980s. He was an electrical engineer but saw the promise for viticulture so started growing grapes and making wine as a hobby. His sons took over in the 1990s and converted to biodynamic practices. This Sangiovese dominant blend (60% Sangiovese accented with Canaiello, Cieliogiolo) shows plum and red fruit notes and

Alsace produces some of arguably THE best wines in the world, and most wine drinkers don’t know about them! Revolutionary winemaker André Ostertag is a second generation winemaker who recently passed the reigns to his son Arthur. This domaine is pushing the boundaries of local traditions and appellation rules, constantly experimenting to get the ultimate expression of terroir from their sites. Having championed biodynamic agriculture for almost twenty years, André works with a handful of grape v

As Kermit Lynch said, if any wine can be said to have soul, it’s Tempier. When Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier just outside the seaport village of Bandol in Provence, France. It has been an active farm in their family since 1834. When Lucien tasted a bottle of pre phylloxera Domaine Tempier Bandol, it inspired him to research extensively. Up until then, Mourvèdre had been systematically replanted to higher yielding varietals, but Lucien’s

PLACEGrape: n/aLand: n/aPRODUCERn/aPROCESSFarming: n/aWinemakingAging: n/aPALETEn/aPAIRINGn/aFranceLoire Valley75% Chenin Blanc, 25% ChardonnayIndigenous yeast fermentations, 24 months aging on lattes.champagne method

Casa di Baal, meaning 'Baal's house' was founded by Annibale 'Baal' Salerno when he started making olive oil in the 1960's. His five children convinced him to start making wine, and they converted their plantings to organic viticulture and started production in 2006. The winery is now run by his children. This 100% Aglianico is rooted in the Salernitan Hills’ sandy clay soils, was native fermented and then rested 12 mos in medium sized oak barrels, followed by at least 12 mos bottle aging prior

A historic estate, situated in the hills just south of Aix-en-Provence, Château Simone been in the hands of the Rougier family for two centuries and holds a virtual monopoly on the appellation of Palette. Château Simone encompasses twenty hectares of vineyards that sit on limestone soils at elevations between 500 and 750 feet above sea level on the slopes of Montaiguet. The special microclimate of this appellation is influenced by the encircling pine forests, the mass of Mont Sainte-Victoire, an

PLACEGrape: RieslingLand: Mosel, GermanyPRODUCERn/aPROCESSFarming: n/aWinemakingAging: n/aPALETEn/aPAIRINGn/a

PLACEGrape: NebbioloLand: Valtellina, Lombardy, ItalyPRODUCERn/aPROCESSFarming: n/aWinemakingAging: n/aPALETEn/aPAIRINGn/aAr. Pe. Pe. is one of the best traditional wineries from the mountain region of Valtellina near the Swiss border. Here, the Nebbiolo grape attains the finesse and precision of Pinot Noir. This scrumptious, Burgundy-style red is full of sweet red berries and a firm tannic grip on the end.Using traditional winemaking methods - the grapes are harvested manually even though the v

PLACEGrape: NebbioloLand: Valtellina, Lombardy, ItalyPRODUCERn/aPROCESSFarming: n/aWinemakingAging: n/aPALETEn/aPAIRINGn/aAr. Pe. Pe. is one of the best traditional wineries from the mountain region of Valtellina near the Swiss border. Here, the Nebbiolo grape attains the finesse and precision of Pinot Noir. This scrumptious, Burgundy-style red is full of sweet red berries and a firm tannic grip on the end.Using traditional winemaking methods - the grapes are harvested manually even though the v

Founded in 2008 by longtime friends Daniel Jimenez-Landi and Fernando Garcia, Comando G highlights the unique and craggy growing sites of mountainous central Spain. These wines are getting a lot of buzz! This winemaking duo has a passion for Garnacha which was long-time seen as a "workhorse" grape variety by many Spanish winemakers. 'La Brujas de Rojas' is the duo’s ‘village’ level red wine, single vineyard and is produced from 50 to 80-year-old Garancha that is biodynamically farmed. After a 40

Las Jaras is a joint project between Eric Wareheim (of Master of None and the Tim and Eric Awesome Show, Great Job! fame) and his friend Joel Burt (a longtime Napa & Sonoma winemaker) who shared a passion for authentic wines and so set out to produce vibrant, delicate, and supple wines that are food friendly and easy for anyone to enjoy. Most of the grapes in this Carignan dominant blend were organically dry farmed and underwent carbonic maceration (a process to bring out the fruit and reduce th

PLACEGrape: n/aLand: n/aPRODUCERn/aPROCESSFarming: n/aWinemakingAging: n/aPALETEn/aPAIRINGn/a

Poderi Morini is a family owned winery run by Natale Morini, a well-known aviculturist and breeder, his son Alessandro and wife, Daniela. The fertile soil of Poderi Morini lies on a rocky hillside and enjoys an ideal microclimate benefiting both from the Adriatic breeze and the winds coming from the Apennine between Tuscany and Romagna. This is a super rare grape called Savignôn Rosso (a.k.a. Centesimino), which is not related to any other Italian varietal and really no one knows where it came f

PLACEGrape: 95% Tempranillo – 3% Graciano – 2% GarnachaLand: Rioja, SpainPRODUCERn/aPROCESSFarming: n/aWinemaking The grapes are destemmed and crushed and fermented naturally with wild yeast in stainless steel tanks. The wine is bottled unfined and unfiltered.Aging: Aged in used American oak for 2 years and hand racked 4 times by means of the traditional “barrel to barrel” method, the wine then ages for at least an additional 18 months in bottle before being released on the market.PALETEtasty, s

PLACEGrape: n/aLand: n/aPRODUCERn/aPROCESSFarming: n/aWinemakingAging: n/aPALETEn/aPAIRINGn/aOlmstead

Trained sommelier and olive oil taster Elia Carta makes her apertif wines, bitters and liqueurs in Verona, Italy, near Lake Garda, using old family recipes handed down generation after generation. Elisa grew up foraging and growing herbs with her grandmother, an amateur botanist, and so the recipes are close to her heart. The name Sirene is a tribute to one of the most beautiful bays in nearby Lake Garda (also a botanical source), Baia delle Sirene (Bay of the Sirens), and its story. This aperti

PLACEGrape: n/aLand: n/aPRODUCERn/aPROCESSFarming: n/aWinemakingAging: n/aPALETEn/aPAIRINGn/a

Enderle & Moll is really just a tiny cellar, a few hectares of old vines on the edge of the Black forest, and A LOT of buzz! Florian Moll, his partner Geraldine, Manfred Enderle and Frenchman Maxence Lecat, fly in the face of just about every conventional estate in Baden - truly it's hard to emphasize when they started in 2007, how contrarian and confrontational their vineyard and cellar work appeared to the powerful coops and famous estates of the region who were pursuing efficiency, ripeness a

PLACEGrape: SavagninRegion: JuraPRODUCERJean-François GanevatPROCESSFarming: Biodynamic, Organic.Aging: n/aPALETTEn/a

Enderle & Moll is really just a tiny cellar, a few hectares of old vines on the edge of the Black forest, and A LOT of buzz! Florian Moll, his partner Geraldine, Manfred Enderle and Frenchman Maxence Lecat, fly in the face of just about every conventional estate in Baden - truly it's hard to emphasize when they started in 2007, how contrarian and confrontational their vineyard and cellar work appeared to the powerful coops and famous estates of the region who were pursuing efficiency, ripeness a

Carolina

Casa di Baal, meaning 'Baal's house' was founded by Annibale 'Baal' Salerno when he started making olive oil in the 1960's. His five children convinced him to start making wine, and they converted their plantings to organic viticulture and started production in 2006. The winery is now run by his children. This 100% Aglianico is rooted in the Salernitan Hills’ sandy clay soils, was native fermented and then rested 12 mos in medium sized oak barrels, followed by at least 12 mos bottle aging prior

Atlantic

ARBORWAY