Cellar notes: bottles for colder nights
Our beverage director shares a few styles made for smoky food and long dinners.
When the menu gets deeper and smokier, the cellar shifts with it. Autumn is when savory reds, textured whites and oxidative styles start making even more sense at the table.
Pair for energy, not rules
We look for bottles with enough acidity to keep a meal moving and enough character to stand beside fire-roasted flavors. Sometimes that is a light red served cool; sometimes it is a richer white with real structure.
The goal is always the same: make the next bite taste better.
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