John suggested Peay Vineyards “La Bruma” Syrah, Sonoma Coast.  The wine is deep purple and offers dark berries and fig on the nose.  The wine is medium-bodied, and tightly wound at first so it would benefit from decanting.  Bacon fat, berry and graphite are ushered in by supple tannins.

John has worked side-by-side with James Beard Award-winning chef Nancy Oakes for 14 years.  ”At Boulevard I take a global view of wine, offering a little bit of everything.  Our wines by the glass are chosen to fit snugly with food, and our bottle list is readable, not daunting,” said John.

Find this wine at a retail store near you using Wine-Searcher.com

After engaging me with a few questions about which styles of wine I preferred, and offering a few optional suggestions, Gino settled on what he described as “one of the best values in Pinot Noir” he has seen in awhile, a wine from Fiddlehead Cellars.  ”Fiddlestix is nestled between Sanford and Sea Smoke (vineyards), and is cultivated by stewards who stress biodynamic practices.”  The wine is named after the mile marker (728) on Santa Rosa Road in Santa Rita Hills, and offers elegant layers of cherry and white pepper on the palate.

At Delicias, Gino endeavors to let taste be the guide to his guests’ wine choices.  To that end, he priced all of his by the glass offerings the same, and includes such quality producers as Flowers Winery.  In addition to an extensive list of bottles, he has implemented a creative wine flight program that allows guests to compare old world versus new word wines, challenge themselves by evaluating his selections blind, and custom flights built to one’s specific tastes.

If you have the pleasure of dining at Delicias, don’t be surprised if Gino announces to the entire dining room his need for assistance evaluating a new bottle, and pouring a taste for you and everyone else in the room.  Your honest feedback will be welcome!

Sommelier Gino Campbell in the Cellar of Delicias.

Photo Credit: Ranch & Coast

“The sweetbreads are richly textured and the mushrooms, while earthy, have a fresh acidity from the sherry in which they are braised. Rich pasta dishes with earthy undertones are beautiful with Nebbiolo. The 2005 Marchese di Gresy Barbaresco, Martinenga, is a monopole and is made from a clone of Nebbiolo called Rosé that is incredibly elegant and floral. This wine is loaded with fresh red fruits and is round on the palate with refreshing acidity.

“The Albacore is meaty enough to pair with a light bodied red, but the richness of the corn fondue calls for White Burgundy; a richer style would be nice. The 2005 Domaine Ramonet Chassagne-Montrachet is more richly textured but still has vibrant acidity that would cut through the richness of the corn fondue. An aged white burgundy would be ideal as well, as Chardonnays from this region are incredibly mineral driven and can take on a ‘mushroomy’ character as they age.  A beautiful compliment would be the 1996 Domaine Amiot Guy Puligny-Montrachet, Les Demoiselles,” noted Haley.

Outstanding advice from Haley is indicative of the level of service at Spruce, which has won Wine Spectator‘s Best of Award of Excellence, and garnered attention from Food & Wine Magazine, Conde Nast and Esquire.  Located in Presidio Heights, the chef emphasizes local and organic produce, naturally raised meat, and line-caught fish.  Spruce has an extensive wine list, but stands out for two initiatives in particular:  They serve 50 fortified wines by the glass; and offer over 160 different German Rieslings that pair beautifully with their house made charcuterie.

The Village Pub offers over 2500 selections on their wine list to enhance the seasonal contemporary American cuisine, and they are a winner of the Wine Spectator Best of Award of Excellence.  Alson unique is their ownership of a small farm in a nearby town, from which all of their vegetables are sourced. Winemaker dinners during the months of January through September (before harvest time) are common; August will feature Talley Vineyards of Arroyo Grande.  ”That dinner will be neat.  The winery is bringing our chef vegetables from the winery’s farm to prepare for the wine dinner,” said Valentina.

Below, a picture of la soeur, Alix de Montille, pouring samples of white wine in her cellar.

“As Prima specializes in Italian food, my first instinct is to recommend the best Italian wine to pair with your selection.  Because of the nice, earthy richness of the risotto, try the Ceretto “Zorchero” Barolo.  It is a smooth and rounded Nebbiolo; well-balanced with moderate tannins and acidity.  For your sea bass, we have a nice Italian white, a Fiano di Avellino from Pietracupa.  If you want to bridge a liking for Sauvignon Blanc to an Italian wine, this varietal is not super fruity, has good acidity and a good body,” remarked Angela.

Sommelier Angela Luciano

Prima has been pleasing diners in Walnut Creek for over 30 years.  The restaurant has an extensive collection of bottles and a diverse by-the-glass program, earning it a Wine Spectator Best of Award of Excellence.  Angela recently took over the sommelier duties after getting her start at Prima 3 years ago as a server.   “We strive to be a wine destination, and our goal of quality service to our guests is attained by educating our staff,” said Angela.

Stonehouse Dining Room

The Stonehouse is a small and secluded restaurant and the winner of numerous awards, including Wine Spectator’s Best of Award of Excellence.  Jerry has overseen the wine there for nearly five years, since the historic property completed an extensive (and expensive) renovation.  He noted that the majority of visitors and locals alike want to drink local wines, so Jerry keeps his inventory about half domestic and half imported.  Jerry also enjoys offering a few exclusive wines by the glass, “I always pour Krug Grand Cuvée by the glass, and currently we’re pouring glasses of 2003 Chateau D”Yquem.”

Solomon Hills

The Firehouse is a Wine Spectator Best of Award of Excellence winner.  Mario said his wine program has historically focused on wines of California, but currently has a good mix from all regions of the world, especially Spain and Australia.  Join them on July 30 when they host Erin Green, winemaker at Pahlmayer, for a 6-course winemakers dinner.

I also asked Mario about his all-time favorite wine and the best he’s had recently for around $10.  He loves almost any rosé from Provence: “For $7 or $8 you can pour it in a carafe and have a bunch of friends over and thats all you need.”  His fondest wine memories come from the wines of Blain-Gagnard, which he drank from the barrel at the winemaker’s home in Cote d”Or.

  Christopher Miller and his staff can help you choose from 1500 selections at Spago.  His wine program has earned the restaurant a Wine Spectator Best of Award of Excellence.

Harris’ has been a culinary fixture in San Francisco for over 25 years, specializing in dry-aged angus and exceptional service.  Though their wine list tips the scales in favor of established and boutique wines of California, Josh constantly updates his offerings with the best from the old world and South America (great steak wines).  Josh also keeps a reserve list full of classic vintages from Bordeaux, Piedmont, Tuscany and the Golden State.

I also asked Josh for the name of the best wine he’s had recently for around $10, and he immediately recommended the 2008 Domaine des Ouches Rosé from Bourgueil, France.  ”Here is a great rose made entirely from Cabernet Franc in the Loire Valley.  Dry, medium in body with great intensity to the eye  and concentration to the nose and palate.  Super food-friendly, especially with spicy cuisine. ”

Vareli’s menu is filled with Mediterranean-style dishes created by chef Amitzur Mor, who emphasizes local, seasonal cuisine and creativity.  Richard Bill offers 20 different wines by the glass, and over 100 different wines by the bottle, most of old-world origin.  He seeks out lesser-known wines that are superbly flavored and balanced and come at very affordable prices.