We recognize the interests of our diverse clientele, we bring both the best of Italy’s wine producers and the world’s wines to Columbus Park: some of you naturally want to experience excellent wines that are linked by history and flavors to the styles of our cuisine; others feel a kinship to the “little” New World wine producing regions, like Napa Valley. We have recently revised our wine list from organizing by regions to a more contemporary format of highlighting the varietals, with background history on these different grapes and how they pair with our menu. We hope this gives you a greater understanding of why we have chosen these wines: their compatibility to our cuisine, their quality related to value and for some, their very limited availability.
The Marchetti-Tarantino Family

** Indicates wines that we have under 6 bottles left in inventory

WHITES

ITALIAN VARIETALS:
The following are native Italian varietals that represent the style of wines that pair beautifully with seafood, hard cheeses, and light pasta sauces. Some of these are not well known but they represent a delightful alternative to Pinot Grigio. They are crisp and refreshing with mineral, peach, apple, and lemon notes.

CORTESE, VERNACCIA, CODA di VOLPE del VESUVIO, ARNEIS, GRECO

2005 La Battistina (Cortese) -- Gavi --35
2005 Villa Sparina, Gavi del Comune di Gavi (Cortese) -- Gavi -- 38
2004 Mastroberardino “Lacryma Christi” (Coda di Volpe) -- Campania -- 40
2005 Fontanabianca (Arneis delle Langhe) -- Piemonte -- 40
2004 Mastroberardino “Greco di Tufo” (Greco) -- Campania -- 42
2001 Panizzi “Riserva” (Vernaccia di San Gimignano) -- Toscana -- 60

SAUVIGNON BLANC: Crisp, high in acidity and light to medium-bodied, Sauvignon Blanc is recognizable for its grassy, herbaceous flavor and aroma. When grown in warmer climates the flavors are more fruity and melon-like. We have chosen to highlight the style of this grape when grown in California, New Zealand and Northeastern Italy. When pairing this wine think acid, such as salads (dressings), lemon or citrus sauces, spicy dishes, and grilled fish.

05/06 Oyster Bay -- Marlborough --35
2005 St. Supery -- Napa Valley --35
2004 Michele Satta “Costa Giulia” (Vermentino & Sauvignon) -- Toscana --40

PINOT GRIS/ PINOT GRIGIO, TOCAI: Pinot Gris is a darkly colored white wine grape that evolved from the Pinot Noir grape. Originally a popular wine from Alsace (where it was once labeled Tokay) and northeastern Italy (where it is called Pinot Grigio), it has become one of the most successful wines grown in Oregon. Most versions are quite dry, but Pinot Gris wines can range from light and delicate to fairly full-bodied. Pair this wine with salmon, shrimp, calamari, cockles, and our goat cheese stuffed chicken breast. We have included TOCAI in this category because it is also native to the Friuli. These wines also have wonderful floral and light citrus flavors but tend to have a fuller, richer body and more spicy notes.

2002 Cantarutti, (Tocai) -- Friuli --35
2005 Willakenzie Estate (Pinot Gris) -- Willamette Val. -- 37
2004 Castello Sallegg (Pinot Grigio) -- Alto Adige -- 40
2004 Livon “Braide Grande” (Pinot Grigio) --Friuli --45

CHARDONNAY: Chardonnay is to white wine what Cabernet is to red wine. It is used to produce France’s magnificent White Burgundies and is the main grape in Champagne. When chardonnay wines are made well, they are bold, rich, and complex and taste of ripe figs, peaches, honey and butter, hazelnuts and spice. The best are medium-bodied, medium dry and high in acidity. Chardonnays, more than any other white wine, love to be aged in oak. Pair with gnocchi, spinach ravioli, and most fish.

2005 Antinori, “Castello della Sala” -- Umbria -- 40
2005 Sonoma Cutrer, “Russian River Ranches” -- Sonoma -- 42
2005 Stags’ Leap Winery -- Napa Valley -- 48
2004 Planeta, Chardonnay della Sicilia IGT -- Sicilia -- 75

A TASTE OF TERRIOR: Terrior? In short, when wine geeks say “terrior”, we mean you can actually taste the land, the soil, and the style. The “earth” comes through in every sip and there is a true sense of place. Nothing is more beautiful than tasting the essence of where the grapes come from. In fact, this is often the case for most Italian wines and that is why we get so specific with regions. In this case we have highlighted a few varietals and styles that are simply unique and deserve their own space or “terrior”, if you will!

2003 Cecilia Beretta, Ripasso della Valpolicella ( Corvina) -- Veneto -- 45
2004 Norman Vineyards Zinfandel “The Monster” -- Paso Robles -- 50
**2001 Masseria Maime, Negro Amaro -- Salento -- 58
2001 La Cappuccina, “Campo Buri”(Cabernet Franc) -- Veneto -- 70
2001 Castellani, “Monte Cristi” Amarone (Corvina) -- Veneto -- 90
**2000 Emidio Pepe, Montepulciano d’Abruzzo Riserva -- Abruzzo -- 95
2000 Cecilia Beretta “Cariano”, Amarone (Corvina) -- Veneto -- 100
2001 Sagrantino di Montefalco “Collepiano” Arnaldo Caprai -- Umbria -- 110
**1990 Taurasi, “Struzziero Riserva” (Aglianico) -- Campagnia -- 120
**2000 Vignamaggio, Cabernet Franc -- Toscana -- 135
**2000 Serenelli “Afro” (Montepulciano d’Abruzzo) -- Abruzzo -- 300

NEBBIOLO: This varietal is named for the dense fogs prevalent in the vineyards of Piemonte, in northern Italy where it is almost exclusively grown. Nebbiolo is responsible for some of the worlds finest and longest-lived wines. These Nebbiolo based wines are known by the areas in Piemonte where they are grown: Barolo, Barbaresco, and to a lesser extent Ghemme and Gattinara. Nebbiolo generally makes powerful and intense wines, although generally with medium body and color. They often have aromas and flavors of raspberries, plums, earth tones, roses, and tar. Pair with prosciutto, veal shank, rosemary lamb, or broccoli rape.

2001 Gattinara Travaglini -- Gattinara -- 55
1999 Barbaresco “Narin”, Carlo Giacosa -- Barbaresco -- 75
2003 Nebbiolo Bricco Maiolica “Cumot” -- Alba -- 80
2000 Giovanni Rosso, Barolo Serralunga -- Alba -- 110
2001 Barolo Corino -- Barolo -- 115
**2000 Claudio Alario “Riva” -- Barolo -- 115
1999 Sori’ Paitin -- Barbaresco -- 120
2000 Fontanabianca, “Sori’ Burdin” -- Barbaresco -- 125
**1999 Giovanni Rosso, “Cerretta” -- Barolo -- 140
**2000 Elio Altare, “Vigneto Arborina” -- Barolo -- 220

BARBERA: This Italian varietal is planted primarily in Piemonte, but has traveled widely, primarily to California. Barbera can be used to make an incredible range of styles, ranging from young and spritzy to powerful and intense wines that need extended cellaring. It is a deep ruby color, full bodied, with low levels of tannins balanced by higher levels of acidity. Barbera is characterized by bright berrylike flavors and is one of the best alternatives to Merlot. Pair this with veal, vodka cream sauces, wild mushrooms or lamb.

2001 Bell Colle, “Le Masche” Barbera D’Alba -- Alba -- 48
2003 Ferro Carlo, “Roche” Barbera D’Asti -- Asti -- 65
2001 Bricco Maiolica “Vigia” -- Alba -- 70

PINOT NOIR: To grape growers and winemakers, Pinot Noir presents both the ultimate challenge and the ultimate reward. At their best, Pinot Noir grapes produce wines that are rich and complex, tasting of black cherries, red berries, earth tones and spice, with an aroma that’s been likened to everything from herbs and cola, to bacon and roses. One of the most exciting developments in the world of wine is the recent advances Oregon and California winemakers have made in producing first rate Pinot Noirs. Pair with mushroom pasta, grilled fish, salmon, and veal.

2005 Robert Mondavi Winery Carneros Pinot Noir -- Carneros -- 48
2000 Castel Sallegg Pinot Nero Riserva -- Alto Adige -- 55

SANGIOVESE: Sangiovese along with the Nebbiolo, is one of the most important grapes in all of Italy. It flourishes in central Italy but is best known in Tuscany. Like Nebbiolo, Sangiovese is responsible for some of the finest wines in the world, including Chianti, Vino Nobile, and Brunello. Along the way there are numerous iteration of this grape. Depending on where in Tuscany you are, whether you are north or south of the Arno, closer to Florence or down the valley nearer Siena. Whatever the case, most will agree that Sangiovese is unique in its aroma and flavor which undeniably root this grape in Tuscany. The wines that it produces have a natural austerity from the high acidity and tannin. A good Chianti, Brunello, or Vino Nobile evokes a smoky, foresty quality which mingles the sweetness of the fruit along with spicy herbal undertones. Pair with roasted meats, rich pastas, and cheeses.

2003 Frescobaldi, “Nipozzano Riserva” Chianti Rufina -- Chianti -- 45
2001 Carpineto, Chianti Classico Riserva -- Chianti -- 50
2004 Argiano Rosso di Montalcino -- Montalcino -- 50
2000 Cennatoio, Chianti Classico Riserva -- Chianti -- 65
2000 Carpineto, Vino Nobile di Montepulciano Riserva -- Montepulciano -- 65
2003 Pertimali, Sassetti, Rosso di Montalcino -- Montalcino -- 70
2000 Brunello di Montalcino, Villa Caparzo -- Montalcino -- 90
2001 Brunello di Montalcino Collosorbo -- Montalcino -- 120
2001 Brunello di Montalcino Ciacci Piccolomini “Pianrosso” -- Montalcino -- 130
2001 Brunello di Montalcino “Le Potazzine’, Gorelli -- Montalcino -- 140
2003 Frescobaldi, Luce (50% Sangiovese 50% Merlot) -- Montalcino -- 145
2000 Flaccianello Della Pieve (Sangiovese) -- Chianti -- 150
1997 Brunello di Montalcino Riserva, Fattoria dei Barbi -- Montalcino -- 250
**1999 Brunello di Montalcino Riserva, “Canalicchio di Sopra” -- Montalcino -- 200
**1999 Brunello di Montalcino Riserva “Madonna del Piano” -- Montalcino -- 300

SUPER TUSCAN: In the 1970’s, certain progressive winemakers decided to push the traditional barriers and experiment with blending different varietals to make wine greater in structure and complexity. These wines typically blend Cabernet Sauvignon, Merlot, and Sangiovese, but do not exclude other varietals. The following are wines that we feel represent the intent beautifully.

2001 Terrabianca, “Campaccio” -- 65
2004 Gaja, Ca’Marcanda “Promis” -- 85
2001 San Felice, “Vigorello” -- 100
1999 Grattamacco, Bolgheri Superiore -- 150
2003 Antinori, Tignanello -- 160
2000 Villa Antinori, “Guado al Tasso” -- 175
*00/02 Ornellaia -- 300
2000 Tenuta San Guido “Sassicaia” Rosso di Bolgheri -- 355
2000 Antinori, “Solaia” -- 375

SYRAH: Syrah is a rich, full-bodied, complex, spicy, long-lived wine that thrives in warm regions. American Syrah can be full bodied wines but often show more spice elements and less berry-like fruit than a Zinfandel for example. In this group, along with two American Syrahs, you will find an Australian as well as two Italian wines that are Syrah blends. Try them all and taste the similarities as well as the differences.

2004 Qupe’ Central Coast Syrah -- California -- 40
2004 Cusumano, “Benuara”(Syrah & Nero D’Avola) -- Sicilia -- 40
2003 Jaffurs Syrah, Santa Barbara -- Santa Barbara -- 55
2003 Dutschke, “St. Jakobi” -- Barossa Valley -- 65
2003 Contrada Castelletta “Vespro”(Syrah & Montepulciano) -- Marche -- 65

CABERNET SAUVIGNON: This is the grape responsible for some of the finest wines in the world. It produces wines that astonish with their richness and complexity. The classic Cabernet flavor is one of deep, dark fruits, primarily black currant (cassis) and the best are medium to full-bodied, intense and firm. These wines are rich, and therefore need food equally as rich, such as stews, red meats, salty items like prosciutto or pancetta to help mellow the tannins.

2003 Chateau Ste.Michele “Cold Creek Vineyard” -- Colmb. Valley -- 50
2004 Chappellet, Mountain Cuvee (Cabernet blend) -- Napa Valley -- 55
2003 Stuhlmuller Vineyards -- Sonoma -- 65
2003 Stags’ Leap -- Napa Valley -- 85
2002 Silver Oak -- Alex. Valley -- 130
2000 Opus One -- Napa Valley -- 300
2001 Opus One -- Napa Valley -- 355
**2002 Shafer, Stags Leap District, “Hillside Select” -- Napa Valley -- 400

MERLOT: Merlots are often less tannic and fruitier than Cabernets, though still full bodied, deep in color and fairly high in alcohol. Typically merlots are ripe with flavors of cherry, plum, and chocolate. Merlot is very often blended with Cabernet Sauvignon at almost all of the great estates. In doing so, the wines become substantially richer and elegant and more importantly it renders the wine much more complex. Areas where Merlot has been successfully grown and blended into the Cabernet grape include; Northern Italy, California, Washington State, and the Rogue Valley region of Oregon. Pair with rib-eye steaks, filet mignon, and other braised meats.

2003 Chateau St. Jean -- Sonoma -- 45
2001 Castel Sallegg Merlot Riserva -- Alto Adige -- 55
2003 Swanson Merlot -- Napa Valley -- 55
2003 Whitehall Lane Winery -- Napa Valley -- 55
2002 Planeta, Merlot di Sicilia IGT -- Sicilia -- 75
2001 Cennatoio, “Mammolo” -- Toscana -- 90