Contents
Red Wine:
Avalon Cabernet, California, 2010
Hess Select “ North Coast” Cabernet Sauvignon, 2010
Chateau Roc Meynard, Bordeaux, France, 2010
Bear Print Pinot Noir, Monterey,C.A., 2010
Domaine Patrice Magni Cotes Du Rhone “LA CUEILLETTE”, France, 2010
Revelry Vintners, The Reveler” Red Blend, Columbia Valley, W.A.
Mas Sorrer, Montsant D.O. Spain, 2010
Payaña Malbec, Argentina, 2010
Ceuso Scurati Rosso (Nero D’Avola), Sicily, 2010
Sparkling Wine:
Fantinel Prossecco, Italy, N.V.
White Wine:
Bears Print Chardonnay, California, 2010
Domaine Gerbeaux Macon-Solutre, Burgundy France (100% Chardonnay) 2010
Spy Valley, Sauvignon Blanc, New Zealand, 2011
Primaterra, Pinot Grigio, Veneto, Italy 2011
Suavia Soave Classico D.O.C., Italy, 2010
Sokol Blosser Evolution Number 9, Oregon, 2009
Paras Balta, Spain, 2011
Recommended Citation
Campus House, "Spring 2013 Wine Menu" (2013). Beer & Wine Menus. 6.
https://digitalcommons.buffalostate.edu/chbeerandwine/6
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