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Parcelle Wine Bar | Click here to make a reservation
Welcome Champagne
Fred Savart makes some of our favorite Champagne, full stop. Before becoming one of the region’s most collectible producers, however, he was on track to become a professional soccer player. But after meeting his soon-to-be wife, he returned home to work at his family’s winery in Champagne. His style is rich and a bit toasty yet precise and refreshing. The only problem is, finding Savart can be a challenge, as he only makes a couple thousand cases each year.
Tastes like: Ripe pear, almond, sea salt, brioche.
How to drink: On its own, or alongside or any type of fresh seafood, ideally oysters and caviar.
Crisp White
To understand Loire chenin blanc at its purest and most expressive, look no further than Patrick Baudouin. Baudouin is a natural winemaker who does everything in his power to let his meticulously farmed, organic vineyards shine through in his wines. In the case of this vibrant white from the village Anjou, that means showcasing the ripe fruit and powerful texture that are hallmarks of classic chenin blanc.
Tastes like: Apricot, lemon zest, honey, sea salt.
How to drink: Perfect with a cheese board, but works well with most salty appetizers.
The Quintessential Chardonnay Option
Ridge is on the shortlist of America’s greatest ever wine producers. It’s been making wines in the Santa Cruz mountains since the 1890s, and for the last half-century, its cabernet and chardonnay have received continuous praise from critics on both sides of the pond. Ridge has employed a minimal intervention approach since long before natural wine was in vogue, releasing some of California’s most structured and balanced chardonnay.
Tastes like: Nectarine, honeysuckle, toasted marshmallow.
How to drink: Richer seafood dishes are ideal, but excellent with white meats as well.
White Burgundy
Roulot is one of the greatest producers of white wine on the planet. Under the stewardship of Jean-Marc Roulot for the last 30+ years, the domaine has become the ultimate lens through which one can understand the potential of Meursault, if not Burgundy as a whole. His style is simultaneously restrained yet endlessly compelling, balancing the inherent richness of his legendary vineyards with precision and minerality.
Tastes like: Green apple, smoke, hazelnuts.
How to drink: Fresh enough to enjoy with seafood, and full enough to pair with white sauce pasta or grilled chicken.
Red Burgundy
Génot-Boulanger boasts one of the most impressive collections of vineyards in all of Burgundy. Since taking over the family-owned domaine a little more than a decade ago, Guillaume and Aude Lavollée have brought winemaking quality to match. Their range of Red Burgundy bottlings have gone to a whole new level, none more so than this elegant, deeply structured wine from the legendary hill of Corton.
Tastes like: Wild strawberry, roses, mushroom, cinnamon.
How to drink: With roast chicken, lean cuts of steak, or mushroom agnolotti.
Barolo
Alan Manley is from Westchester, New York, but after working at Bartolo Mascarello, he made a full-time move to Barolo to open Margherita Otto. Not since Matt Damon in The Talented Mr. Ripley has an American performed so well in Italy.
Benchmark Syrah
The hill of Hermitage in France’s Northern Rhone Valley is the ancestral home of syrah, and Jean-Louis Chave - the 16th generation of Chave family winemakers - is its most loyal steward.
Natural Italian Red
Most sangiovese is pleasant. Fire up some pasta or pizza, set it and forget it. Not this one. From a boutique, biodynamic producer in Tuscany, this is as pure and expressive as the grape gets.
Peppery French Red
Romain Guiberteau sits at the very top of the quality hierarchy in the Loire Valley. His savory cab franc defines the style, and is one of the only Loire reds as sought-after as the best of Burgundy and Bordeaux.
Classic Napa Cab
America joined the big kids’ table of the wine world in the late 1970s. No winery is more responsible for that than Mayacamas. They remain one of the greatest producers in Napa today.
Dry Sparkling Wine
Not sure whether you want a spritz or a crisp white wine? This dry, highly refreshing sparkling wine is an ideal way to kick things off.
Ideal Alternative To Champagne
This sparkling wine is made in the exact same way as Champagne, but it comes from the neighboring region of Burgundy. It’s crisp and elegant, versatile with food or perfectly refreshing on its own.
Domaine de l’Ecu is one of the great Muscadet producers in France’s Loire Valley. They farm their organic vineyards like private gardens, making a wine that perfectly illustrates why Muscadet is the ultimate crisp white.
Rich but not oaky, this is the kind of vibrant White Burgundy that chardonnay producers all over the world seek to emulate. It comes from a part of Burgundy called the Mâconnais, and one its best producers, Olivier Merlin.
California Chardonnay
While a lot of California chardonnay is rich and oaky, Santa Barbara is home to a growing number of producers making versions in a fresher, more savory style. Au Bon Climat has been leading that charge for more than 40 years.
Orange Wine
Portugal’s Douro Valley is currently one of the wine world’s most exciting regions, and orange wine - white grapes made like red wine - is one of the most popular trends. This bottling showcases both.
Refreshing Rosé
This is the kind of light and easy-drinking rosé you should reach for whether it’s summertime or you just wish it were summertime. Made about an hour inland from the Mediterranean in southern France, it tastes like fresh-picked fruits and wild herbs.
Earthy Pinot Noir
In the remote hills of northern Patagonia in Argentina, two of the world’s most renowned winemakers - Jean-Marc Roulot and Piero Incisa - collaborate at Chacra. Their pinot noir is savory and earthy, in the wheelhouse of anyone who enjoys Red Burgundy.
Not Your Average Chianti
For more than a half-century, Felsina has been a standard-bearer for sangiovese-based wines in Tuscany. Located in the picturesque hills of Siena, they make reds that are elegant, herbal, and fresh.
California Cabernet
Brothers Eric and Lyle Railsback make a range of wines from French grapes in Santa Barbara. They utilize the region’s cool coastal breezes to make a California cab that’s big and powerful, but still balanced and fresh.