Domaine Comte Georges de VogĂĽĂ© 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 restaurantâ€™s farm-to-table approach to cuisine. The restaurant carries a selection of 200 bottles, as well as 14â€“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
â€śChef de Cuisine David Posey has an expansive and obscure cookbook collection, with more than 350 titles lining his shelves,â€ť 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.