1401 Third Avenue
206.623.4450 · wildginger.net
Opened in 1989, Wild Ginger has a wine staff of 16 full-time employees, including Wine Director Ole Thompson (Certified Level, Court of Master Sommeliers), one cellar master, six sommeliers and eight wine captains. Thompson even has his own inhouse exam patterned on the CMS/ISG programs to test employees’ wine service. If this weren’t enough, wine lovers can partake in by-the-glass pours of rare wines like 1955 Latour and 1990 d’Yquem, thanks to the argon-based Italian Enomatic preservation system. Equally impressive is the all-Asian kitchen (Cantonese is the kitchen language). Presided over by Chef Nathan Uy, the staff makes all the sauces and many of the other components in their dishes. This commitment to authenticity stems from owners Rick and Ann Yoder, inspired by Rick’s post-college travels in Southeast Asia.
Number of selections: 2,250
Bottles in inventory: 32,000-plus
Number of wines by the glass: 42
BYO: Yes. Corkage Fee: $25
Winelist highlights: Aged wines and grape varieties that match the restaurant’s South Asian cuisine. Aromatic, off-dry whites from Austria, Germany and Alsace; reds with big fruit and softer tannins, including Rhône, Zinfandel and Pinot Noir. Verticals of Washington and California reds. Many older vintages of top producers from Germany and Alsace, such as Zind-Humbrecht and J.J. Prum. Seventeen vintages of Château d’Yquem.