When Tastings started in 1990 it was the only fully integrated Wine Shop/Wine Bar/Restaurant on the East Coast. Seventeen years later, there are still only a handful nationwide, that offer a large selection of wines by the glass, organize glass offerings in flights for your experimentation, charge a modest fee over the price of wines from our retail shop and offset this with simple direct cuisine that allows the customer a gustatory and educational experience. We also offer the Wine Club of Charlottesville with tasting dinners and informal events usually scheduled Monday, Tuesday or Wednesday.

Philosophy:

My mantra from the beginning has been to put the customer in better touch with his or her palate. To this end, I taste everything before buying, do not rely on point scores from wine journalists (about the worst way to interface with your palate) to sell you wine and generally ask lots of questions.

In the restaurant, our aim is to present true flavors from local products that are either sustainably (all-natural) or organically-raised. We don't crowd the plate and clutter your palate with eight different ingredients, leaving you dazed as to what went better with which wine and questioning whether there was and fig in the fig vinaigrette. A squint at our menu below ought to highlight all this.

Appetizers

Lobster Bisque Cup - $6 Bowl - $12

Real Lobster, Real Butter, Real Cream. Period .

“Czar Cut” Tenderloin of Smoked Salmon $13

Chef William's Crabmeat Casserole For One - $12 For Two - $19

Chef William's Secret Recipe. Served with Hot Buttered Croutons

Entrées

Served with a Salad of Baby California Greens with A Tomato-Balsamic Vinaigrette, Freshly Baked Rolls and Vegetable DuJour

  Potato Crusted Grouper $27

Sautéed Wild Mushrooms $24

Chef William's Crabmeat Casserole $30

Oak Grilled Duck Breast $22

Oak Grilled Tenderloin $29

Sautéed Backfin Crabcakes $28