CFSC is consistently tasting and updating our wine list with quality wines from around the world. Whether your choice is a crisp pinot grigio to go with a delicate piece of fresh fish, or a bolder cabernet paired with a wonderful filet, we look forward to uncorking the bottle for you to enjoy!

Pinot Grigio
Company Selection
Ca' Briagian, Veneto, Italy
Four Graces, Pinot Gris, Willamette Valley

Sauvignon Blanc
Nobilo, Marlbourgh, New Zealand
Dry Creek, Fume Blanc, Sonoma, California
Kim Crawford, Marlbourgh, New Zealand

Chardonnay
Company Selection
Paringa, Australia
DeLoach, Russian River Valley, California
Kendall Jackson, California
Sonoma Cutrer, Russian River Valley, California

Champagne
Moet & Chandon Brut Imperial, France
Mumm Cuvee, California ~ Split

Interesting Whites
Biltmore Estates, White Zinfandel, NC
Bloom, Riesling, Germany
Norton, Torrontes, Argentina
Pepper, Gruner Veltiner, Austria
Ferrari Carano Bella Luce, White Blend, California

Pinot Noir
Company Selection
Firesteed, Oregon
Gundlach Bundschu, Sonoma, California
La Crema, Monterey, California
Jekel, Santa Barbara, California
Four Graces, Willamette Valley, Oregon

Merlot
Company Selection
Lyeth, Sonoma, California
Santa Ema Reserve, Maipo, Chili
Charles Krug, Napa, California
Guenoc, California

Cabernet
Company Selection
Liberty School, Paso Robles, California
Alexander Valley, California
Matchbox, Lake County, California
Smith & Hook, Central Coast

Interesting Reds
Dona Paula, Malbec, Argentina
Menage a Trois, Blend, California
Boarding Pass, Shiraz, Australia
Motes Cabernet, Carmenere Blend, Chile
Joel Gott, Zinfandel, California

TIP 3
Pair rich, meaty or heavy acidic foods with tannic wines (often reds). For example, Wilmington's Finest Filet with Cabernet Sauvignon.