Tastes Wine Bar & Bistro

one rose, a monastrell and a tempranillo/grenache

one dry, one medium dry and one spatelese

light bodied with big notes of fruit and spice

typical of oregon pinot noirs but we got a great deal on this one so we're passing it on to you.

exhibits the typical intense earthy Spanish terroir but is smoothed out by 10% grenache

rich and very flavorful but much smoother and refined than our standard malbec

monastrell means mouvedre. Smoother than tempranillo but still retains a Spanish flavor

this Australian grenache exhibits deeper fruit and complexity than French and Spanish

more depth than syrah and more fruit than zinfandel, there is nothing petite about this wine!

this is our spicy zin!

this lost varietal of bordeaux is alive and well in chile and is becoming a beautiful stand alone.

this wine goes with just about anything on our menu without giving up full-bodied taste

different than what you are used to in chard, this is intensely flavored with just the right amount of oak

full-bodied yet lively on the palate, with excellent balance and only hints of grapefruit

90 points in wine enthusiast, bright, fresh, floral and exquisitely aromatic, not your everyday varietal

for those of you who think that Germany only makes sweet rieslings think again

deep fruit, not too heavy, a great value for a spatelese

typical tempranillo earthiness with the rose lightness from blending with grenache

unpasteurized French blue w honey, figs & bread

semi-soft pasteurized Italian with truffles, served with grapes & breadsticks

soft triple creme French cheese with dried mango & bread

semi-soft Belgian abbey w dried cranberries, nuts & dark bread

hard 5-year reserve dutch cheese with grapes & bread sticks

semi-hard, 3-month old Spanish cow, sheep and goat's milk cheese with dried pear & bread

semi-hard Swiss monk w nuts & dark bread

w/ cornichon, pearl onion & dark bread

w/ cornichon, pearl onion & bread

vanilla gelato topped with a shot of espresso and whipped cream

an infused almond tart

granny smith apples with cranberry's, my mother found this recipe in the ny times in 1965

the best carrot cake we found in denver

straight up cheesecake locally made

vanilla gelato topped with warm cherries and whipped cream

light and fluffy

a flourless chocolate cake

made by a real French chef!

vanilla gelato with melted Belgian chocolate and whipped cream

rich and creamy

a frozen fruit filled w/ the same sorbet

earl grey, orange dulce, green tea tropical, chamomile citrus, mint melange

wi-fi password: tastes wine bar & bistro (exactly as shown - include the capital letters and spaces)