Looking for high-end wine bar for by the glass in SF ?
Looking for high-end wine bar for by the glass in SF .
Not necessarily high-end, but the most interesting selections of wine by the glass are at St. Vincent and Terroir in SF and the Punchdown in Oakland.
Last month I was recruited to escort a visiting wine writer to San Francisco's wine bars. She had been up in Napa and Sonoma hosted by some of the more established places. She wanted to try some more esoteric California wines from younger, up and coming winemakers.
We started our afternoon at Ferry Plaza Wine Merchant. Not upscale and in fact quite a zoo on Saturday but many selections by the glass. The nice thing here is that it's ok to bring in food/snacks from other purveyors (or order from the small menu of bites). I had Acme epi and Boccalone cone of cured meat in hand to meet her. Of our CA sampling, we agreed that the 2012 Nottingham Cellars Arroyo Seco Viognier (Monterey County) and the 2010 Kenneth Volk Santa Maria Negrette were the most interesting/pick of the litter.
From there, we headed up Market Street to the Press Club. Prices are higher but the room has more to offer. We ordered two flights and pours were generous enough to share.
The list doesn't show vintages for the flight wines. I can recommend the "Out of the Box",
Salinia twenty five reasons is a sparkling sauvignon blanc
Dirty & Rowdy semillon is fermented in a cement egg with skin contact
Donkey & Goat mourvedre shows lovely aromatics with a minerally finish.
We also ordered "From the Kegs" and requested a sub for the repeated mourvedre.
Verdad Albariño is made by Qupe' and was too ripe
Tablas Creek rose' is a perennial pleaser
Preston GSM is splintery with wood and too astringent
the substituted Cabernet was unforgettable.
If we'd had more time, I had planned to continue on to AQ for its California selections.
Thanks to RL for finding the link. I didn't see the bottle, so had no idea where the winery was located. It's a new one to me. The viognier's quite charming. Full of tropical flavor and scent, and unlike too many from California that are picked at that ripeness, it still has a good cut of acidity that keeps things lively.
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