one rose, a monastrell and a tempranillo/grenache
one dry, one medium dry and one spatelese
light bodied with big notes of fruit and spice
typical of oregon pinot noirs but we got a great deal on this one so we're passing it on to you.
exhibits the typical intense earthy Spanish terroir but is smoothed out by 10% grenache
rich and very flavorful but much smoother and refined than our standard malbec
monastrell means mouvedre. Smoother than tempranillo but still retains a Spanish flavor
this Australian grenache exhibits deeper fruit and complexity than French and Spanish
more depth than syrah and more fruit than zinfandel, there is nothing petite about this wine!
this is our spicy zin!
this lost varietal of bordeaux is alive and well in chile and is becoming a beautiful stand alone.
this wine goes with just about anything on our menu without giving up full-bodied taste
different than what you are used to in chard, this is intensely flavored with just the right amount of oak
full-bodied yet lively on the palate, with excellent balance and only hints of grapefruit
90 points in wine enthusiast, bright, fresh, floral and exquisitely aromatic, not your everyday varietal
for those of you who think that Germany only makes sweet rieslings think again
deep fruit, not too heavy, a great value for a spatelese
typical tempranillo earthiness with the rose lightness from blending with grenache
unpasteurized French blue w honey, figs & bread
semi-soft pasteurized Italian with truffles, served with grapes & breadsticks
soft triple creme French cheese with dried mango & bread
semi-soft Belgian abbey w dried cranberries, nuts & dark bread
hard 5-year reserve dutch cheese with grapes & bread sticks
semi-hard, 3-month old Spanish cow, sheep and goat's milk cheese with dried pear & bread
semi-hard Swiss monk w nuts & dark bread
w/ cornichon, pearl onion & dark bread
w/ cornichon, pearl onion & bread
vanilla gelato topped with a shot of espresso and whipped cream
an infused almond tart
granny smith apples with cranberry's, my mother found this recipe in the ny times in 1965
the best carrot cake we found in denver
straight up cheesecake locally made
vanilla gelato topped with warm cherries and whipped cream
light and fluffy
a flourless chocolate cake
made by a real French chef!
vanilla gelato with melted Belgian chocolate and whipped cream
rich and creamy
a frozen fruit filled w/ the same sorbet
earl grey, orange dulce, green tea tropical, chamomile citrus, mint melange
wi-fi password: tastes wine bar & bistro (exactly as shown - include the capital letters and spaces)
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