We are deeply honored to have Master Sommelier Robert Smith assist us in developing our beverage program here at Steakhouse. The title of Master Sommelier is a distinction shared by just over 150 others worldwide as well as a nomination for a James Beard Award in recognition for his outstanding work.
We made a conscious effort to develop a limited, more intimate selection of beverages that encourages our guests to be more familiar with the wine and to become more acutely aware of how each selection complements our dinner menu. In doing so, we hope this will enhance your dining experience.
Our wine list will constantly be changing as Master Sommelier Robert Smith will continue to select wines that are of particular interest and not always easy to find, as well as provide insight and personal thoughts.
We hope that you enjoy our efforts to bring much happiness in the art of food and wine.
If you have any questions or comments that you would like to share with Master Sommelier Robert Smith,
he can be contacted at rsmith_kis@yahoo.com.
Varichon & Clerc Blanc de Blancs Methode Traditionelle, France
Made with all white grape varietals utilizing Altesse and Molette, words obviously somewhat unheard of these day, as well as a judicious amount of Chardonnay and Chenin Blanc, but these are all indigenous to the area showing its natural characteristics of a true sparkling very similar to Champagne with aromas of pears and Gala apples and has a crisp, lingering finish.
This sparkling wine works well with the Grilled Scallops because of its vivacious tenacity to cut through the richness of the scallops and the citrus notes to match with the Spicy Lemon Vinaigrette.
Glass $9
Bottle
$36
Raymond Reserve Chardonnay 2004,
Napa Valley
This Chardonnay is family owned and operated, a rarity for an estate winery in the heart of Napa Valley's great wine region. This particular style of Chardonnay offers ripe tropical notes with essence of citrus, apples and pears. Chardonnay is not only the king of whites, but this particular style offers accessibility and texture as well as elegance and balance.
This is a great wine with a rich, full style to compliment the richness of the Alaskan Salmon, and has the approachability, acidity and the mineral backbone for the Caper Yuzu Sauce.
Glass
$11
Bottle
$44
Seven Terraces Sauvignon Blanc 2005,
New Zealand
This comes from New Zealand's great wine growing region of Marlborough, a name that is synonymous with Sauvignon Blanc, and is an example of some of the area's best. This wine displays crisp citrus undertones of grapefruit and lime-candy with hints of guava, melon and stone fruits with nuances of mineral and wet-cut grass.
Try this wine with the Albacore Carpaccio and Maui Onion Salad. It's a great match because the wine's sharp finish cuts through the tuna's oils, but its earthiness and fruit enhances its accoutrements.
Classic Riesling notes of white peach, nectarine and honeydew, alongside with green apples and floral nuances of honeysuckle and rose petals makes this wine very attractive with its friendliness, balanced acidity and an off-dry fruit flavor with a persistent finish.
This particular style of wine provides an under bite of earth to compliment the Greens in the Thai Snapper Roulade dish, brightness to cut through the rich flavors of the dish, and fruitiness that will tone down the spice of the Mustard Sauce .
Glass
$6
Bottle
$24
Martin Ray Pinot Noir 2005, Santa Barbara
This particular wine is one of the Central Coast's hidden secrets for its money. Do not let the movie Sideways alone put you in the mood for this wine. Have a glass and try it for yourself. This Pinot Noir offers orange and spices of clove, cinnamon and tea, with dark red fruits makes this wine a particular new favorite of mine because of its velvety red-fruit finish, balance and approachability. Very silky and seductive with a creamy, round mid-palate with long structure and elegance.
This specific wine will hold up well to the Roasted Duck Breast 's slight meaty quality and has the acid to compliment the Sweetened Black Vinegar , yet still has enough fruit to balance each of its characteristics.
Glass
$10
Bottle
$45
KilikanoonKillerman's Run Shiraz 2004,
South Australia
Kilikanoon has been producing some of the finest wines in Australia and the Killerman's Run Shiraz is one of their best .Though this wine utilizes Stelven closures, or ‘Screw Caps', which may take away some of the mystique compared to wines with natural cork capsules, it does not deter from the wine's concentration of rich, dark fruits of blackberry and blueberry, displaying not only balance and precision, but offers approachability and brightness without the possibility of an unsound wine that could result from natural cork. This Shiraz offers plenty of spices of cloves, anise and nutmeg, with traces of licorice and earth tones of leather and tobacco. This is a jewel of a wine for one of South Australia's best wine regions.
This is an absolute delicious wine with enough character, spice, texture and richness that works well with practically any meat dish , especially my favorite -- the imported Japanese Wagyu -- or just enjoy a glass on its own!
Glass
$12
Bottle
$48
Red Rock Merlot 2005, California
This little gem of a Merlot hails from California's Central Valley, a region not always recognized among the state's many other well known wine-growing districts. This wine offers flavors of bright blackcurrant and cherry, with a slight soil tone of mint and tobacco alongside with leather and cedar box.
This Merlot is an accessible wine for its character and clean style of fruit that makes it a great match for lighter meat dishes.
Glass
$8
Bottle
$32
Louis M. Martini Cabernet Sauvignon 2003,
Napa Valley
Louis M. Martini is one of the pioneers of winemaking in the Napa Valley that spans three generations. This 2003 Napa Valley Cabernet is one of their finest. The flavors of this wine display a varietal character of dark berries and earthier notes of cigar box and leather.
The juicy character of the fruit and mineral characteristics go extremely well together with all meat dishes , especially the imported Japanese Wagyu as it does not over power the beef's strong character, while retaining harmony and balance of flavors of the wine's structure.
Glass
$11
Bottle
$42
Jyozen Mizu No Gotoshi Junmai Ginjo, Niigata Prefecture
This popular sake is often referred as “going down the throat as smoothly as freshly melted snow”, and appropriately so. The water is taken from the snow covered Yuzawa area of Niigata. It results in a Sake that has very light notes of coconut milk, yet very crisp and dry with a round persistent finish.
While this is a sake pleasant enough to drink on its own, I also recommend it with the Grilled Scallops with Green Tea Buckwheat Noodle Salad.
Glass
$12
Bottle
$54
Hakkaisan Junmai Ginjo,
Niigata Prefecture
Hakkaisan has been brewing sake in the Uonouma Valley in Niigata Prefecture in Japan's northeast since 1922. The region is known for its exceptional ground water that produces a sake that is dry, crisp and fragrant with rose petals and mild notes of melon and wet-cut grass. It tingles the throat, yet goes down very smooth.
The tempura dishes from the Tapas menu lends itself well with this sake as it stimulates the palate.
Glass
$14
Bottle
$64
Kubota Junmai Dai-Ginjo,
Niigata Prefecture
This is the quintessential Niigata-style sake which is known for its light, dry and refined characteristics. This Sake is full-flavored with notes of pears, stone fruit, and hint of nutmeg, and has very smooth and clean finish.
This Kubota goes particularly well with seafood . The Albacore Tuna Carpaccio and Maui Onion Salad with Tosazu Vinaigrette is a great match.
Glass
$24
Bottle
$108
Chimay Premiere Red, Belgium
Since 1862 the Trappiste monks of the Chimay Abbey have been brewing Chimay ale combining the artesian water of the Abbey with the fine barley malt and aromatic blend of hops and Chimay’s uniquely cultivated yeast. Fresh yeast is added just prior to bottling resulting in a slight sediment which you can see. This secondary fermentation in the bottle adds to the ale’s richness and body. This one of my favorite beers. It’s topped with a creamy head, giving off a light, fruity apricot aroma and imparts a silky sensation to the tongue.
The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. I like drinking this beer with all meat dishes. Try it with the USDA Prime Grade New York Steak.
Bottle $7
Boont Amber Ale, Anderson Valley
Anderson Valley Brewing Company has been making beer from Boonville, California since 1987. Their Boont Amber Ale is a medium-bodied pale ale with a beautiful copper color, a robust head, the rich flavor of caramel malt. This is a very smooth and exceptionally drinkable beer.
This is versatile beer that goes well with meat , chicken , and even robust cheeses such as the Roquefort . I particular like it with the Free-Range Chicken with Green Pepper Soy-Ginger Glaze.
Bottle
$6
Spaten Premium Lager, Munich
The history of Spaten Brewery spans more than 600 years in Bavaria, Germany, and has been developing this style of light lager since 1894. The Premium has a light golden color with a mediun-sized but thick head, and has a full flavor of malt and hops, along with a superb balance of sweetness.
This goes rather well with the Roasted Peking Duck Breast , and I also suggest trying it with a rich, buttery cheese such as the Camembert.
Bottle
$4
Sapporo Beer, Hokkaido
This well-known Japanese beer originated in Sapporo, Hokkaido in Japan in 1876 where Seibei Nakagawa, a German-trained brewer became the company’s first brewmaster. This particular style of Japanese rice lager has a light straw color, is very delicate, and has a very refreshing, lingering finish.
This beer is styled toward the Japanese palate and related cuisine. You'll find you can enjoy this with any of the Japanese flavors of the menu. I enjoy it with the Grilled Chicken Skewers and Tempura dishes.
