Red, White & New: Lettuce Somms’ Favorite Wines
Check out these picks from across Lettuce
Ahead of Memorial Day, July 4th and all of your summer dinners and soirées, we asked Lettuce sommeliers to share their current favorite red, white and new wines from across our menus.
Some somms admitted this was a tough assignment—for example, Grant Barnow, wine director at The Oakville Grill & Cellar, which has more than 1,000 exclusively Californian wines on its list, shared: “There are too many amazing people making magnificent wines in California. I could have a laundry list in each of these categories. I love them all and love getting to celebrate and share their stories, visions, and wines!”
Check out their best-of-the-best picks, then book a reservation to try these somm-selected favorites for yourself!
Explore more of Lettuce’s one-of-a-kind wine experiences.
John Slatter, Divisional Sommelier, Aba, Ema & The Dalcy
RED: Whitcraft “Pence Ranch Clone 115” Pinot Noir, Santa Ynez County, California, 2022
“Aba’s Chef CJ Jacobson is originally from Southern California, so I love seeking out wines from SoCal that embody the same ethos we do—sourcing organic and sustainably farmed products,” says Slatter. “‘Pence Ranch’ Pinot Noir is sourced from a single vineyard site, and Whitcraft describes it as their ‘most crowd-pleasing Pinot Noir’. My current favorite pairing here is Aba’s Asparagus & Pea Hummus with carrot, fava bean, radish and pickled fresno.”
WHITE: Argyros “Atlantis” Assyrtiko, Santorini, Greece, 2023
Hailing from the Greek Island of Santorini in the Aegean Sea, Slatter says, “Volcanic soils, briny sea air and bright sunshine combine to give this white, made from the native Assyrtiko, an intense mineral character, ripeness and purity of fruit. Naturally, this wine pairs beautifully with seafood, especially Aba’s Hamachi & Charred Avocado with coconut cream, lychee, jalapeño and makrut lime vinaigrette.”
NEW: Cosimo Maria Masini “Daphne”, Trebbiano/Malvasia, Tuscany, Italy, 2021
Orange wine is having a major moment, and John says that the recently added “Daphne” is a new favorite in this category. Made using the grape skins from the Trebbiano and Malvasia grapes, the wine offers texture and complexity while also feeling fresh and fruit forward. Look to pair this with Aba’s Green Chili Shrimp with garlic, parmesan, calabrian chili breadcrumb.
Make a reservation at the Aba location nearest you
RED: Domaine Skouras “St. George”, Agiorgitiko, Peloponnese, Greece, 2022
From the rolling hills of the Peloponnese in southwest Greece comes this approachable red made from the native Agiorgitiko grape. Available by the glass at both Ema locations, this wine is perfectly balanced between its ripe, juicy fruit character and spicy, woodsy notes and is a great summer red for the patio. Pair perfectly with the Hot Honey Halloumi with spicy garlic dukkah.
WHITE: Xynisteri/Malaga, Tsiakkas, Lemesos, Cyprus, 2023
Tsiakkas is a family owned winery situated in the heart of Cyprus that produces organic and sustainably farmed wines from grape varieties native to the Island. What these native Cypriot varieties lack in familiarity, they more than make up for in freshness and approachability, boasting notes of passion fruit and fresh Mediterranean herbs. “My favorite pairing here is Halibut Ceviche with english pea, cara cara orange, pomegranate and buttermilk,” says John.
NEW: Le Machin, Pinot Noir, Santa Rita Hills, California, 2023
Another nod to Chef CJ Jacobson’s Southern California cooking, with an emphasis on sustainability, Le Machin delivers on a elegant Pinot Noir produced organically with very little intervention, offering a clean and balanced wine indicative of California’s fruit-forward style, but with subtle earthy tones that can appeal to “Old-World” Pinot lovers as well. This pour can be enjoyed by the glass at both Ema locations and is best with Truffled Salmon with roasted garlic, chive, and crispy leeks.
Make a reservation at Ema – River North or Ema – Glenview
Kevin Bratt, Beverage Director, Joe’s Seafood, Prime Steak & Stone Crab, Shaw’s Crab House + Tokio Pub
RED: Lydie et Thierry Chancelle, Saumur-Champigny, Loire, France, 2021
“As a lifelong fan of Cabernet Franc, it was a pleasure to break bread with Lydie and Thierry Chancelle during a recent visit to Paris,” Bratt says. “Their Saumur-Champigny Cabernet Franc is the perfect summertime red—bright, versatile, and a match for virtually any dish.”
WHITE: Ladoucette, Pouilly-Fumé, Loire, France, 2022
Bratt says that while Sancerre is definitely having a moment, “Neighboring regions in the Loire Valley also deserve a nod,” with a longtime favorite sauvignon blanc striking the perfect note. “The Ladoucette Pouilly-Fumé has been a mainstay on the Joe’s Seafood, Prime Steak & Stone Crab menu since the beginning—and it’s a perfect pairing with stone crab.”
NEW: Louis Métaireau Carte Noir, Muscadet, France, 2021
“Some things are simply meant to go together—and oysters and Muscadet are unquestionably one of them,” says Bratt. This newer to the menu variety is his latest pick. “I especially enjoy the Louis Métaireau Carte Noire Muscadet with Belon or Kumamoto oysters on a sunny summer afternoon.”
Make a reservation at the Joe’s Seafood, Prime Steak & Stone Crab | Make a reservation at Shaw’s Crab House | Make a reservation at Tokio Pub
Kat Hawkins, Wine Director, Miru
RED: Marcel Lapierre Gamay, Morgon, France, 2021
Hawkins says this cru Beaujolais available by the glass at Miru is the perfect easy-drinking red wine for a restaurant where fish dishes are the star of the show, however, she says it also shines paired with the Duck Yakisoba noodles.
WHITE: Domaine Huet “Le Haut-Lieu” Vouvray Demi Sec, Loire, France, 2022
“At Miru, there’s usually a lot of different dishes on the table at once, which is why having something as versatile as Chenin Blanc can be extremely important,” says Hawkins. “Domaine Huet’s ‘Le Haut Lieu’ Demi Sec can be this wine. It has a touch of residual sugar that helps to quell the spice of Miru signatures like Shrimp Fried Rice, and is also bright and light enough to accentuate diverse platters of sashimi and maki.”
NEW: Muroka Nama “Ice Breaker”, Tamagawa, Kyoto, Japan 2022
As part of a forthcoming overhaul to Miru’s wine and sake by the glass list, as well as additions to the bottle list, Hawkins shares, “I am tremendously excited for a new sake by the glass called ‘Ice Breaker.’ It’s a Junmai Ginjo Muroka Nama by Tamagawa, with lush, tropical notes of mango and pineapple, but it is made in such a way to be served over ice and sipped leisurely on the terrace.”
Make a reservation at Miru at The St. Regis Chicago
Alex Myerchin, Wine Director, Mon Ami Gabi – Las Vegas + RPM Italian – Las Vegas
Myerchin says this Grenache blend from France’s Southern Rhone Valley “has everything you could want—fruit, earth, brightness—all with an approachability that can pair with seafood, meats and even Mon Ami Gabi’s famous Roast Chicken a la Grand-Mère.
“This is my go-to for lighter, spicier dishes,” Myerchin says. “This wine is incredibly aromatic with notes of tropical fruits and lychee, with a rich and complex flavor. If you’re looking to try something off the beaten path (and fun to say), this is the wine for you.”
Not all of Myerchin’s faves are French! Of this 2014 vintage, he says, “The Dunn family keeps their alcohol levels moderate—for Napa, that is—which has allowed this wine to really transform over the past 10 years into a truly complex and layered wine.”
Lindsey Becker-Schwartz, Wine Director, RPM Seafood
RED: Château St-Georges, St-Georges-St-Émilion, 2015
“I’m not breaking any new ground here with a respectable Bordeaux from a great vintage with 10 years of age on it, but there’s something to be said for drinking a wine when it’s actually ready to drink,” says Becker-Schwartz. “It’s relatively rare to see a wine so solidly in its drinking window on a restaurant list, and as we get further away from the 2015 vintage, you see it even less, so we were lucky enough to get our hands on a few cases of this gem.”
WHITE: Crete, Vidiano, Domaine Douloufakis, “Aspros Lagos”, 2021
Becker-Schwartz says of her current go-to white, “This producer revived the native Cretan grape, Vidiano, from near extinction and was the first to make a 100-percent Vidiano. The ‘Aspros Lagos’ bottling is a step up from his entry-level ‘Dafnios’ cuvee and is a beautiful, floral, saline island wine. Plus, it’s named after the bunnies who like to eat a particular flower that grows in this vineyard.” She also shares a suggested pairing on the RPM Seafood men: “It would be just killer with any of the new sushi rolls that have recently been added to the menu, but especially the King Crab California Roll since the wine has the body to match the creaminess of the avocado and also enough citrus to cut through the richness of the crab.” Yum!
NEW: Pinot Noir, Maysara, “Suo Jure”, Willamette Valley, 2018
Becker-Schwartz raves about this new, private-label Pinot Noir by-the-glass pour now available at all RPM Restaurants locations. This single-vineyard wine is family-run and female-led, helmed by three sisters who were inspired to name their cuvee “Suo Jure,” a Latin phrase traditionally used in regard to noble women who come into a title through their own bloodline or accomplishments. Becker-Schwartz says, “Not only is it delicious and great with a wide range of food, but it also honors all of the female sommeliers who have contributed to the RPM Wine team. Plus, this wine isn’t available anywhere else in the country!”
Make a reservation at RPM Seafood
Grant Barnow, Wine Director, The Oakville Grill & Cellar
RED: Whitcraft “La Rinconada” Pinot Noir, Santa Rita Hills, California, 2020
Another vote for a Whitcraft red! Sourced from one of Napa Valley’s most incredible, storied vineyards, Barnow loves the “super heady black tea, floral, dense cherry” notes, which strike “an awesome dichotomy between intensity and elegance. Plus, Drake Whitcraft is just an awesome human producing some wonderfully complex wines.”
WHITE: Littorai “Charles Heintz Vineyard” Chardonnay, Sonoma Coast, California 2021
According to Barnow, this white is his current fave because, “Littorai proprietor Ted Lemon has got that dog in him. He is so important to the paradigmatic shift toward sustainable viticulture. Chardonnay is such a wonderful grape that has an enormous range of different expressions. And Littorai’s Charles Heintz’s bottling shows such explosive bosc pear, meyer lemon, and bright acidity, with just a kiss of oak.”
NEW: Cruse Wine Co. Tradition Sparkling Wine, Napa Valley, California
“Michael Cruse is one of my favorite winemakers in the state of California and he’s doing an insane job of crafting beautiful, complex sparkling wines,” Barnow says. This sparkler is “zesty, herbaceous, mineral-driven bubbles. Bubbles are fun. Bubbles make the bad days, good, and the good days, great.” Hear, hear!
Make a reservation at The Oakville Grill & Cellar
Make a reservation at The Cellar Door at The Oakville
Kat Hawkins, Wine Director, Tre Dita
RED: Cerbaia, Brunello di Montalcino, Tuscany, Italy, 2015
At Tre Dita, Hawkins says the Brunello di Montalcino category is king. This 2015 Cerbaia Brunello is a “bold, rich, and structured Sangiovese but with beautiful complexity and nuance from having almost 10 years of bottle age. It is the perfect accompaniment to Tre Dita’s Bistecca alla Fiorentina, as well as the Tagliatelle alla Ragu.”
WHITE: Michele Satta “Costa di Giulia” Vermentino & Sauvignon Blanc, Bolgheri, Tuscany, Italy, 2019
“Coastal Vermentino from Tuscany should be the wine of the summer,” declares Hawkins. “It is crisp, refreshing, and at its best has notes of honeydew melon and salted cantaloupe. Michele Satta’s bottling, ‘Costa di Giulia,’ is a perfect pairing with Tre Dita’s Linguine alla Limone, as the wine is light enough to let the sauce shine.”
NEW: Impossible to pick!
Per Hawkins, Tre Dita’s list of more than 700 exclusively Italian wines is so dynamic that it has something new almost every day. “Our collection is always evolving, so please allow the team to select something to match your occasion when you stop in!”
Brad Wermager, Wine Director, Wildfire
RED: Dry Creek Vineyard “Heritage Vines” Zinfandel, Sonoma County, California
“This wine has everything that I love about Zinfandel. It’s complex, jammy, juicy, yet dry and slightly spicy!” says Wermager. With notes of black cherry, boysenberry and plum, along with nuances of warm spices, mocha and white pepper, he recommends pairing with Wildfire’s BBQ Ribs or a signature steak with a blue cheese crust.
NEW: Etude “Grace Benoist Ranch” Pinot Noir, CarnerosWermager says this “oldie but a goodie” Pinot Noir is back on the Wildfire wine list after a brief hiatus, and the servers and managers are happy to be able to recommend this delicious wine to guests once again. (A perfect way to toast the restaurant’s 30th anniversary!) With notes of “fresh red berries, caramel, and toasty vanilla oak that finishes long, smooth, and round with complexity and depth,” Wermager recommends drinking this remarkable pour with Wildfire’s Cedar-Planked Salmon or Mushroom-Crusted Pork Chops.
