What to Bring to Tartine
This week in 'What to B,' we head to one of New York's classic BYOB spots, the French bistro Tartine (253 West 11th Street) in the West Village. Cristiano Andrade, the general manager and buyer at the nearby Sea Grape Wine Shop (512 Hudson Street) was kind enough to recommend a white, a red, and a rose to complement the bistro fare. His picks are after the jump.
Clos De La Senaigerie, 2007 Muscadet Cotes De Grandlieu (Loire Valley, France), Sur Lie ($12.99)
"It's very light and crisp, with citrus notes," say Andrade, "It's acidity is very mellow, so it's really great with light dishes. It's got nice minerality, which always makes it interesting with food."
Field Stone, Convivio, 2005 Alexander Valley, California ($14.99)
This 70% Merlot/30% Cab is medium to full-bodied. "It's very smooth and not super big on tannins," he says, "I wouldn't say it's fruity but it's very rich. It's from Northern Sonoma, where it's colder a night, so it builds up some acidity in the grapes. It's great with meat dishes, but it's nothing too crazy."
Tegernseerhof "T" Zweigelt Rose, 2007 Austria ($14.99)
"Rose is always great for small bistro style food," Andrade says, "this would go with any dish. Good fruit, good acidity."