Beneath the exposed beams of a vaulted ceiling, rows of dark tables serve as a platform for Cork! A Wine Bar’s spectrum of reds and whites. Sourced primarily from the Northwest, these vinous sips pair with a menu of warm flatbreads, rich cheeses, and pots of fondue that melt and bubble like a herd of Peeps lost in the desert. Patrons can sidle up to the bar for a pour of shiraz or a sudsy beer before kicking back in one of Cork's two lounge areas where espresso-hued leather chairs huddle together around low-lit lamps and small tables.
Blending light tapas with imported desserts, an array of wine, and dancing, Pastíche's confines conjure up Old-World sentiments to create relaxing and romantic evenings. Pleasing vino virtuosos, Pastíche pours an assortment of 17 red wines, including Hugger Mugger pinot noir from Walla Walla Valley, Washington ($8/glass), and the 2007 Baer Winery ursa red blend ($15/glass), which was born out of alchemists' failure to blend merlot, cabernet franc, cabernet sauvignon, malbec, and petit verdot into a brick of pure gold. Glass tilters can also choose from 10 white wines by the glass, including the Tucker Cellars muscat canelli ($6) or Delaporte sancerre ($9).
At The Scotch and Vine, owners David and Jill Pritchard blend upscale, artisan American cuisine, fine wines and scotches, and local, seasonal cuisine. The staff pours libations from more than 210 single malts, blends, bourbons, and ryes, as well as from a wine list that earned an Award of Excellence from Wine Spectator. With that deep selection to work from, friendly, knowledgeable tenders help diners pair their dinners with the ideal wine, craft beer, or whiskey. In the kitchen, meanwhile, expert chefs sizzle hearty elk burgers, juicy sirloin steaks, tender seared chicken, and roasted beet salads. This cuisine helped Scotch and Vine earn a spot on King5 Best of Western Washington's 2013 list of the area's five Best New American restaurants.
The strains of Spanish guitar and live blues bands form a classy soundtrack to wine tastings or seminars on Scotch-crafting, while plates of fine cheese from regional farms complement the flavors of smoky spirits, frosty brews, and rich red wine. The bistro's cushy leather booths, accents, and soft lighting evoke the image of a grandfather's cozy study or a precocious 6-year old?s tree fort.
Seattle's bustling Pike Place Market might be the last place you'd expect to find an authentic European-style wine cave. But that's exactly what guests to The Tasting Room Seattle find at this tasting cellar nestled between Stewart and Virginia Streets. But while the elegant surrounds might feel distinctly European, the vintages all hail from much closer to home. All of the wines served at this shop––and its sister location in Yakima Valley––come from Washington producers, and each winery featured (Harlequin Wine Cellars and Wilridge Winery, to name a few) is winemaker-owned. To help customers become acquainted with the artisan wines from their home state, the staff offers tastings of current releases and a few library wines, and presents a selection of salumi and cheeses from around the world, with recommendations for pairing or dunking.
Before it became a hotspot for wine enthusiasts, In The Red Wine Bar's space sheltered a Hansen Lamp & Shade starting in 1937. Its nostalgia-tinged decor?mix-matched wares and antique furniture?carries the tradition first set by the furniture store and complements the aging red, white, and sparkling wines that rotate through the menu on a regular basis. Local and independent craft beers round out the beverage supply, and the bar's edibles include bacon-wrapped dates and four types of mac 'n' cheese, along with a selection of vegetarian, vegan, and gluten-free menu options, all made with local, sustainable ingredients. Along with stocking a wealth of varietals, the bar's staff dispenses wine knowledge with topics ranging from the fundamentals of tasting to tips for pairing wine with the appropriate horror flick.
In 1992, restaurant owner Carlos Kainz and chef Julie Guerrero first joined forces to open a tiny West Seattle bakery and café, a spot that quickly gained traction and outgrow its modest trappings. The duo packed up the winning operation and moved on to a larger space and a larger vision, renaming their venture Dulces Bistro & Wine and crafting an ambitious menu focusing entirely on Latin-fusion cuisine for dinner. Although Guerrero traces her family heritage back to Mexico, many of her dishes, including paella valenciana and boeuf bourguignon, show strong European influences. Unadulterated Latin staples pepper the menu, such as the green chicken enchiladas that serve as a staple in Mexico City and at Sam I Am’s Cinco de Mayo parties.