Best Wine List (2005)


Wine lists don't have to be as thick as the tax code. They don't have to be as ostentatious as a set of Park Cities fingers. They just have to be concise and make sense within the context of the menu while they challenge, pique and intrigue. This little list does all of that. The wines are smart, unexpected and beg you to experiment, so designate drivers. The white part of the list kicks Chardonnays down the field and opens with some of the most food-friendly varietals: Albarino, Roussane, Viognier and Sauvignon Blancs from new and old globe corners. Pinot Gris and Riesling hold up the back end, straddling Australia, California and Germany and tantalizing with an Austrian Gruner Veltliner. Of course there are sparklers, a couple from Veneto, Italy even. The red section sheds some Cabernet/Merlot bulk in favor of Syrah, Nebbiolo, Cabernet Franc and Tempranillo, wines that normally work better with food than those ham-fisted wines with the big scores. Plus, Taste has 35 wines by the glass. Sassy.

Readers' Pick
The Grape Restaurant 2808 Greenville Ave. 214-828-1981


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