SPQR

Grant Wood, wine educator and certified sommelier, and Robert Tas visit Delfina, a wholly “Cali-Itali” restaurant that bridges that offers a beautiful amalgamation between the old-world and the new. This cozy and intimate restaurant offers a casual dining experience with fine-dining quality.  This location does not disappoint and neither does the wine list. Grant recommends wines to pair well with items on the menu and suggests a few stellar cocktails to kick off your Delfina experience.

Wines reviewed include:

●  2019  Weissburgunder ‘Praesulis’ by Gump Hof in Alto Adige

●  2021 Carignan from Railsback Freres

●  2016 Barbera by Guiseppe Mascarello

Grant Wood, wine educator and certified sommelier, and Robert Tas visit Afici, a contemporary, fine dining restaurant with a welcoming and comfortable atmosphere. The multiple-course menu showcases Italian and French flavors and techniques. And most importantly, they have a great cocktail program and a wonderful wine list to match.

 Wines reviewed include:

●  2013 Guy Charlemagne”Les Coulmets” Grand Cru

●  2016 Alain Chavy “Les Champs Gains” 1er Cru, Puligny-Montrachet

●  2014 Dom Levet “Les Journaries”, Cote Rotie

Grant Wood, wine educator and certified sommelier, and Robert Tas visit Ancora in San Francisco where they kick off the review with a few highly recommended cocktails before discovering a fabulous selection of wines, and If seafood is on your mind, this is the restaurant for you. Ancora is focused on seafood and is influenced by Italy. You could even go as far as to say this restaurant pays homage to the bounty of the ocean, and the wine list has been specifically curated to work with the seafood dishes. Grant talks bubbles and whites, and a few great reds that go with seafood.

Wines reviewed include:

●  2016 Caraccioli Brut Cuvee

●  2021 Do Ferreiro from Val do Salnes in Rias Baixas

●  2021 Arnot-Roberts rose of Touriga Nacional

Grant Wood, wine educator and certified sommelier, and Robert Tas visit the famed Miller & Lux modern American steakhouse. This establishment dates back to humble beginnings as a butcher shop in the 1850s. The founders, Henry Miller and Charles Lux grew the business into one of the largest cattle ranchers in America, so you know the menu is going to offer prime cuts with delicious results. And to top it off, their wine list is carefully curated to bring out the best in the menu with a wide selection of by-the-glass, half bottles, and large format options. 

Wines reviewed include:

• 2019 Brovia Barbera d’Alba “Ciabot del Fi”, Piedmont

• 2019 Continuum Cabernet, Sage Mountain Vineyard, Napa

• 2019 Peter Michael “La Carriere”, Knights Valley

Grant Wood, wine educator and certified sommelier, and Robert Tas review the wine list at The Morris, a modest bistro that serves exceptional meals and offers a unique collection of wines and spirits from around the globe. The many reviews of this restaurant are testimony to the quality, and Grant ensures you make the most of the innovative cuisine by offering tasting notes on a wide variety of wines. 

Wines reviewed include:

• 2001 Kalin Semillon from Livermore

• 2021 Sigalas Assyrtiko, Greece

• 2011 Allemand Syrah from Cornas, Northern Rhone

Grant Wood, wine educator and certified sommelier, and Robert Tas take a trip to San Fan where they review the wine list at Spruce. This restaurant serves California-inspired cuisine sourced from a private five-acre organic farm. The wine list is carefully curated and offers 3, 500 selections. Whether you are wondering which cocktail to choose, glass or bottle of wine, Grant shares his experience to help you make a wise and delicious decision. 

Wines reviewed include:

• 2020 Grüner Veltliner by Hiedler, Kamptal

• 2019 Ramey Chardonnay, Hyde Vineyard, Napa

• 2016 Marienburg Falkenlay, Mosel

Grant Wood, wine educator and certified sommelier, and Robert Tas explore the wine list at the farm-to-table restaurant Chez Panisse. Alice Waters opened Chez Panisse fifty years ago as a place where friends and neighbors could gather together around the table, eat good food, and exchange ideas about politics, art, and culture, and, the reason we are here, enjoy exceptional wines. 

Wines reviewed include:

• 2020 Ramble Chenin Blanc, Buddha’s Dharma Vineyard, California

• 2021 Dom de Terrebrune, France

• 2014 Sky Zinfandel from Mt Veeder, Napa Valley

Grant Wood, wine educator and certified sommelier, and Robert Tas review the wine list at Sprezzatura, a laid-back but wholly elegant  Italian restaurant in the heart of downtown San Francisco.   Grant kicks off with a review of their creative cocktail menu before moving on to bubbles that will delight your guest, and on to the wines to elevate your dining experience. 

Wines reviewed include:

• Ca’del Bosco Franciacorta, Lombardy

• Frappatto by Valle Dell’acate, Sicilia

• Rosato de Narello Mascalese by Graci,  Mt. Etna

Grant Wood, wine educator and certified sommelier, and Robert Tas explore the wine list at Rich Table. If you are looking for a restaurant where food is expertly prepared and served in a modern, friendly, casual and comfortable space, this is the place for you. And to take your dining experience to the next level, Grant offers recommendations and wine pairings. 

Wines reviewed include:

• 2020 Lady of the Sunshine “Chene Vineyard”,  Edna Valley

• 2019 AD Beckham “Amphora”, Chehalem Mtns, Oregon

• 2018 Scribe “Atlas West” CS, Atlas Peak, Napa valley

Grant Wood, wine educator and certified sommelier, and Robert Tas review the delicious wine list at The Progress, a restaurant defined by the chef proprietors as: A vehicle for a completely local production. Innovative banquet-style meals served with memorable wines. The greatest dinner party ever.  In addition to identifying the best value and must-try bottles on the list, Grant shares a little background information on the producers. 

Wines reviewed include:

• 2017 Stumpf Pinceszet Kekfrankos, Hungary

• 2020 Maison des Ardoiseres Silice, Savoie

• 2015 Dagueneau Silex, Loire’s Pouilly-Fume