Our state of the art cellar has a capacity of 20,000 bottles and is both temperature and humidity controlled creating optimum storage conditions. Proper cellaring ensures not only that wines age well, but that they emerge in the dining room at correct serving temperatures, ready to be savored at their best. By the glass, we propose five champagnes, five white wines and four red wines. For those opting for a tasting menu full of diverse dishes and flavors, they may prefer to have our sommelier choose a different wine by the glass for each course or to choose a variety of wines from our large selection of half bottles. We also offer wine pairings specifically selected for our tasting menus.
Special attention is paid to the harmony of wine and food, sometimes offering quite a challenge.
While one might not immediately think of enjoying a red wine with a fish course, Jean Luc suggests a fruity Pinot Noir to accompany Daniel Boulud's signature Paupiette of Red Snapper in a Crisp Potato Shell , served with a red wine sauce. Along the same lines, he counsels an aged white Burgundy for a Duo of Veal with Rhubarb and Rosemary finding it the perfect foil for the fruity, tart rhubarb and the floral, herbaceous rosemary. Although some may argue that aroma and flavors are the most important factors when matching wine with food, in fact, the texture and weight of a wine can be just as important. While proud of our rare Bordeaux and Burgundies, we exalt equally in our collection of great wines from other parts of the world. From Italy, we cherish our Sassicaia, Bruno Giacosa and Angelo Gaja, and our current Spanish favorites include Clos Erasmus, L'Ermita and Vega Sicilia.