The Vin Bin

Intense blackberry and berry flavors are augmented by spicy, cedary, cigar box aromas and at times, herbal scents of lead pencil, tobacco, mint or bell pepper. Always a medium- to full-bodied dry wine with noticeable tannin, it is often aged in oak barrels to soften its attack and enhance its palate.

Pinot noir can be silky yet deceptively powerful, with perfumes of strawberry and red cherry fruit, cedar, spice, cola and clove. It can be delightfully earthy with seductive mushroom and forest floor notes. A finicky grape to grow due to its thin skin, it needs ample warmth to fully ripen.

Syrah typically offers purple plum fruit, with tell-tale black pepper, smoked meat and loamy soil nuances, and is a deeply colored, full-bodied wines with firm tannins. It is this smoky, earthy quality that pairs so well with game and grilled meats

Syrah offers purple plum fruit, with black pepper, smoked meat and loamy soil nuances, and is a deeply colored, full-bodied wine with firm tannins. Pairs well with game and grilled meats. Grenache marries the aromas and flavors of light red fruit with spicy black pepper. You may find notes of chocolate, licorice, and tar. Roasts, burgers, and barbecue are good pairings

Chardonnay is often described as buttery, nutty, creamy or toasty and can take on flavors that include apple, pear, tropical fruits, butterscotch, honey or lemon. Chardonnay goes exceptionally well with rich seafood (particularly scallops and lobster) , pasta with cream sauces and seafood salads

A light, dry white with moderate acidity and light fruit aromas and flavors. Look for a pale straw color; floral, peach, and pear flavors and aromas (some citrus) . Light to medium in body, pinot grigio/pinot gris (same grape) pairs well with salads, light seafood/fish dishes, and light appetizers

Considered one of the great wine grapes of the world, Rieslings are complex and delicate, and can be made from dry to very sweet. these light, fruity wines often exhibit apricot and peach flavors and a flowery bouquet. great for picnics, pairing well with chicken, pork, fish, salads and lighter foods

Pilsner originated in the 1840s in Bohemia. the style is light, low in alcohol. typically around 4 to 5% abv, light and clear in color (light straw to light gold) . smooth and crisp, with the spicy bitterness and floral flavor and aroma that comes through with prevalent hops. some yeastiness. excellent on their own for those who prefer a lighter beer, or with lighter foods like beer-batter shrimp or seafood salads

A dark, strong flavored beer. originated in London in the early 18th century. roasted barley may be used, as it gives a distinctive taste to the porter. some brewers also age porter in barrels, adding to its character

Ale has been brewed for centuries, and ranges from “amber” ales (also called red ales) to the stronger, darker “pale” ales, which aren’t pale at all. Somewhat lower in hoppiness (IPA being the exception) than many other styles, and low in bitterness. Often characterized by slight fruit character, the styles range so widely you could spend a lifetime discovering them

Cider – often called “hard cider” to distinguish the alcoholic beverage from the non-alcoholic juice – is usually fermented from apples, although pears or other fruit may be used. They range from sweet to dry. Color ranges from nearly clear, light yellow to brown

First brewed in England and exported for the British troops in India during the late 1700s. ipas were brewed to withstand a long voyage, with a high hop content (hops are a natural preservative) and higher alcohol content. with a clean, bitter taste, ipas go well with food, especially red meats and grilled foods

At least 51% of the grains used to make straight bourbon must be corn, while the rest may be a mixture of other grains (usually barley, rye, or wheat) . Usually between 80 and 125 proof; the legal minimum strength is 60 proof. Only limestone filtered spring water may be used to lower the alcohol content

Blended American whiskey may contain as little as 20% straight whiskey, such as rye or bourbon whiskey; the remaining 80% may be unaged grain neutral spirits or a high-proof light whiskey. because of this, American blended whiskey is much lighter than Tennessee or bourbon whiskies

Standard Irish whiskey is a blend of malt and grain whiskies; pure malt will be labeled such. usually distilled through both column and pot stills, although there are a few solely pot-distilled brands. the oldest distillery, Bushmills, dates to a 1608 license granted by king James i

Tequila is‏ distilled from the blue agave plant in Mexico. usually un-aged – and even when it is, it’s nothing like the aging other spirits are renowned for. reposado, for example, is aged at least two months, but less than a year. anejo, one to three years

Gin is a white spirit that is flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices) . The spirit base of gin is primarily grain (usually wheat or rye) , which results in a light-bodied spirit. All gin makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15

Basically, fruit (usually grapes, but also apples, pears, cherries and other fruits) fermented into wine (or cider, as in the case of calvados) and then distilled. some of the best-known brandies are cognac, armagnac, Kir or kirshwasser (from cherries) , and grappa (Italian pomace brandy)

Sweet, flavor-infused spirits. produced by combining a distilled spirit with a strong flavoring agent. not usually aged for any length of time (although the spirit used to make the liqueur may be) . proprietary liqueurs are unique, often using an old, secret recipe, such as Jgermeister or frangelico

Quality in the cigar world starts with one word – handmade. So limit your search to those cigars crafted and rolled by hand. These bear the label of either “totalmente a mano” or “totally by hand,” depending on the cigar’s origin, on both the cigar band and box. (Most quality cigars come from Spanish-speaking countries.) Watch out for “hecho a mano” (made by hand) and “envuelto a mano” (packed by hand) . Both terms indicate partial machine construction.

Cows produce more milk by volume than sheep or goats. In general, cow milk has a sweet yet clean flavor, and of the three milks, cow is most able to absorb and develop the intended flavor profile without asserting its own inherent traits

Many sheep milk cheeses are formed into wheels in the middle of the size spectrum, such as abbay du belloc and pecorino. In general, sheep milk is sweet and nutty and has a distinct flavor characteristic often described as wooly. Sheep milk has a higher fat content than either cow or goat milk

These cheeses can range from mild to very strong depending on the recipe used. The curd is cut finely and moisture is removed during long maturing times – often years as in good cheddars which are cloth bound and left to mature in caves or ripening rooms to develop character

In traditional method, the blue penicillin mold is added to the milk early on in the cheese-making process. The air gets in and the blue mold grows in the nooks in the curds. Milk plays a large part as much as the individual recipe. A jersey blue will taste very different from a ewe’s blue

House roasted heritage turkey, local cranberries, raisin stuffing, mayo

Pastrami, house pickled cabbage, Jarlsberg cheese, Reuben sauce, rye bread, Grillo’s pickle

House made pita, greek lamb, tzatziki, pomegranate, cucumber, red onion, basil, tomato

Handmade meatballs, san marzano tomatoes, mozzarella, reggiano parmigiano, torn basil

NY deli agave ham, Brie de meaux, granny smith apple, honey mustard

House made tuna salad, capers, olives, red onion, celery, greens, tomato, sourdough

La quercia prosciutto, homemade mozzarella, basil pesto, balsamic vinegar

House roasted prime rib, horseradish sour cream, arugula, parmesan, sourdough

Check the‏ specials board

Farm greens, local vegetables, our lemon vinaigrette