Domaine Comte Georges de Vogüé 2010 Bourgogne Blanc
The Wine Program
The list nods toward French and American wines, with an emphasis on small independent producers that falls in line with the restaurant’s farm-to-table approach to cuisine. The restaurant carries a selection of 200 bottles, as well as 14–16 seasonally rotating wines by the glass.
The menu is highly seasonal, but a current favorite is the Schmaltz-poached chicken breast and leg with crispy lime-scented sunchokes, roasted carrots and puffed wild rice, finished with sour carrot butter and paired with a Riesling or medium-bodied white Burgundy.
About the Team
“Chef de Cuisine David Posey has an expansive and obscure cookbook collection, with more than 350 titles lining his shelves,” says Chris Nostvick, the wine director.
The fee is $25 per bottle, with a two-bottle max and may not be a wine on the list.