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OSTRO PINOT NERO ROSE SPUMANTE, FRIULI, ITALY

Named for the playful, salty Ostro winds that blow up from the Adriatic Sea. Made from 100% Pinot Noir grapes grown on Friuli’s peerless rocky terroir — lots of spice and silk and tons of fun, too. Ideal as an aperitif or with regional salumi and silky cheeses.

Price per bottle $17.99

 

 

UMANI RONCHI CASAL DI SERRA VERDICCHIO DEI CASTELLI DE JESI, MARCHES, ITALY

Casal di Serra was one of the first truly “selected” Verdicchio made in this variety’s production area. Very attractive and classic varietal nose with herby fruit and grassy notes. The palate offers crisp acidity with a little bit of waxiness and tasty stone fruit flavors. Lovely, long finish

 

 

Price per bottle $24.99

 

AUGUST KESSELER ‘THE DAILY KESSELER’ PINOT NOIR, RHEINGAU, GERMANY

When August Kesseler took over his parents’ establishment, which was founded in 1924, he was only 19 years old. Under August’s guidance, the estate has become one of the flagship producers of the famed Rheingau region and has also acquired a high international reputation. Grapes are handpicked, vinified separately by parcel, and elevated in barrique. You will enjoy asubtle scent of black cherry and blueberry, paired with the delicious aromas of cassis and red pepper. 

Price per bottle $29.99

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About us

Commander’s Palace, nestled in the tree-lined Garden District, has been a New Orleans landmark since 1893. Known for the award-winning quality of its food and convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans’ storied past and has been THE go-to destination for Haute Creole cuisine and whimsical Louisiana charm. The winner of seven James Beard Awards and Wine Spectator’s Grand Award, Commander’s Palace is a culinary legend.

Dan Davis

At the venerable Commander’s Palace in New Orleans, there is no such thing as a head sommelier. Dan Davis, the man who oversees the impressive 2,600-bottle list, is instead simply known as the “Wine Guy”—a moniker that embodies the restaurant’s philosophy of making sure guests enjoy every aspect of their dining experience without intimidation.

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