BTG Q & A Flashcards
How large is a glass of wine?
All of our wines are 6 oz pours.
Wines available from the Cruvinet page are available as a half glass or full glass. (3 or 6 ounces)
Are regular wines by the glass available in half glasses as well?
Unfortunately, only cruvinet wines are available by half glass increments.
However, we will be happy to pour your full glass in a 6 ounce carafe and split it as many ways as you would like.
What sweet wines do you have available by the glass?
Our sparkling Moscato and still Riesling are both semi-sweet.
For very sweet wines, see our dessert by the glass list.
Are there any sweet reds available by the glass?
Unfortunately all of our reds by the glass (and by the bottle) are dry.
We can help you pick a more fruity, smooth red by the glass? If you prefer sweet, our sparkling Moscato or still Riesling are great options on the white by the glass page.
More sweet options are available on the dessert wine by the glass list.
Do you have any French Sauvignon Blanc available?
The Sancerre by the glass is a French Sauvignon Blanc from the town of Sancerre.
Do you have any white Burgundy available by the glass?
The Pouilly Fuisse is a French Chardonnay from the town of Pouilly Fuisse.
We’re starting with sushi, what is a good glass of wine to pair with sushi?
If you don’t mind a touch of sweetness, Riesling is a wonderful option with sushi, especially spicy options.
If you prefer dry wines, the Albariño or Gruner Veltliner pair great with sashimi.
New Zealand Sauvignon Blanc is excellent with most sushi rolls.
Tempura and other fried preparations are best with sparkling wine or Sancerre.
We’re starting with fried calamari, what is the best wine by the glass to pair with calamari (fried foods)?
Prosecco or any sparkling wine is delicious with fried food.
If you prefer still wine, the brightness of Sancerre pairs well with fried food (think squeezing lemon on seafood). For a more simple pairing, Pinot Grigio is great as well.
We’re starting with a bunch of items from the mozzarella bar- caprese, burrata, prosciutto, etc. What wine by the glass would you recommend?
If you prefer white wine, Pinot Grigio is the most versatile pairing with all of our offerings from the mozzarella bar. After Pinot Grigio, Gruner Veltliner is the most versatile if you want to try something new.
For red wines, something light and versatile would be my recommendation. Any of our Pinot Noir would be perfect, as well as the Chianti Classico or Rioja. I especially recommend the Rioja with the Iberico.
We’re having some raw bar to start. What wine would you recommend that would pair best with oysters, crab cocktail, etc?
Champagne and oysters is a classic pairing. Champagne or Prosecco are both great options for the raw bar- Champagne for a more dry, complex pairing and Prosecco for a lighter, more fruity, simple pairing.
If you prefer still wine, Sancerre is excellent with oysters. Crisp, citrusy and dry, Sancerre is a great compliment to most seafood. For a slightly less dry option, Albariño is a crisp, dry white from the coast of Spain in Galicia- an area famous for its fresh seafood. What grows together, goes together!
We’re starting with seafood (oysters, raw bar, sushi) and we prefer red wine. What do you recommend?
I really can’t recommend any red wines as a pairing that will compliment seafood- unfortunately many of the components of red wine and seafood clash and could create some funky flavors. If you would like, I’d be happy to help you pick out the best red wine for you and we can skip the pairing for this course.
I’m having the Dover Sole as my entree- what wine would you pair with that?
Several of our fuller bodied white wines pair great with the Dover Sole. For a rich, round wine that compliments the nuttiness of the Dover Sole and Brown Butter sauce, I recommend the Raeburn Chardonnay from California. The Pouilly Fuisse from Burgundy pairs similarly while offering a slightly less oaky, buttery option that has more crisp and mineral flavors.
Are there any Cabernets or red wines that pair with the Dover Sole?
Unfortunately all of the Cabernets and most of our other reds are simply too powerful and don’t pair well with seafood. The lighter Pinot Noirs would be the least offensive pairings. If you insist on a Cabernet, why don’t we pick out the best Cabernet (or other red) for you and skip the pairing for this course?
We’re sharing the Porterhouse. What red would you recommend with that?
Any of the Cabernets on our menu are great options for steak. My favorite Cabernets to compliment a Porterhouse without being too heavy are the Quilt (entry level BTG), Crossbarn or Groth.
The filet mignon (less fatty, more lean, lighter) side of the porterhouse is delicious with lighter, more complex reds like Pinot Noir (Flowers, Belle Glos) while the richer, more flavorful NY Strip side can stand up to bigger, bolder reds (Bordeaux, Amarone, Barolo any Napa Cab).
I’m having the Tomahawk (or Ribeye). What would be the best pairing for that steak?
The tomahawk (or ribeye, or spinalis) are the richest fattiest cuts we offer. They can be paired with the biggest, boldest reds on the list. Felino Malbec, Unshackled or Quilt Cab. From the premium page, Amarone, Bordeaux or Barolo are excellent offerings from Italy and France. From California, the Isosceles or Caymus are big, rich wines that stand up to the richer cuts of beef. (Any Cabernets from the Cruvinet work.)
