Giuseppe's Bar & Grille 6065 S. Durango Rd • 702-896-7616

Giuseppe's Home

WINE LIST

PERFECT STARTERS
That go with everything (or nothing at all)

Asit, Spinelli (Italy) 197ml Split 6.00

Asti Spumate, Cinzano (Italy) 27.00

Cava, Friexenet Cordon Negro, Brut (Sapin) 187ml Split 6.00

Sparkling Brut, Domaine Ste. Michelle (Columbia Valley) 24.00

BLUSH WINE
Light, refreshing fruity, great with anything

White Zinfandel, Delicato (California ) glass 4.50

White Merlot, Forest Glen “Forest Fire” (California) 22.00

White Zinfandel, Beringer (California) 20.00

LIGHT-BODIED AND FRUITY WHITE WINE
For Anitpasto, Prosciutto & Mozzarella, Insalada Caprese, Shrimp Cocktail,
Vinaigrette Dressing and Chicken Piccata

Pinot Grigio, Cavit (Venezia) 4.50  17.00

Pinot Grigio, Danzante by Mondavi & Frescobaldi (Italy) 22.00

Pinot Grigio, Santa Margherita (Alto Adige) 39.00

Riesling, Chateau Ste. Michelle (Columbia Valley) 4.50 17.00

Riesling, Piesporter Michelsberg, Franz Reh & Sohn (Germany) 4.50 17.00

Sauvignon Blanc, Brancott (New Zealand) 5.50 21.00

White Table Wine, Francis Coppola Presents Bianco (California) 6.50 25.00

MEDIUM TO FULL-BODIED, OAK-AGED WHITE WINE
For Stuffed Mushrooms, Antipasto, Stuffed Artichoke Hearts, Chicken Salad, Seafood Salad, Chicken Mozzarella, Chicken Piccata, Pork Chops, Char-Brolied Chicken Breast, Stuffed Tilapia, Almond Crusted Halibut, Lemon Cello Salmon, Aglio e Olio, Alfrerdo Sauce, White Pizza, and Creamy Dressings.

Chardonnay, Delicato (California) 4.50

Chardonnay, Columbia Crest 2 Vines (Columbia Valley) 17.00

Chardonnay, Lindemans Bin 65 (South Australia) 18.00

Chardonnay, Clos du Bois (Sonoma) 5.50 21.00

Chardonnay, Meridian (Santa Barbara) 23.00

LIGHTER-BODIED, FRUITY RED WINE
For Eggplant Parmigiana, Fried Calamari, Mozzarella Sticks, Antipasto, Mialnese,
Parmigiana, Marsala, Pork Chops, Char-Broiled Chicken Breast, Lemon Cello Salmon, Grand Cello Orange Roughy, Tomato Sauce, Meat Sauce, Gnocchi, Margherita Pizza and Linguini & Clams in Red Sauce.

Pinot Noir, Cavit (Italy) 5.50 21.00

Pinot Noir, Estancia (Monterey) 28.00

Pinot Noir, Parducci (California)18.00

Merlot, Delicato (California) 4.50

Merlot, Robert Mondavi “Private Selection” (California) 23.00

Sangiovese, Col-di-Sasso (Italy) 19.00

Chianti, Piccini (Toscana) 4.50 17.00

Chianti, Ruffino (Toscana) 18.00

Tuscan Blend, Banfi Centine (Toscana) 22.00

Beaujolais Village, George Duboeuf (France) 5.00 19.00

MEDIUM-BODIEDDRIER, OAK-AGED RED WINE
For Garlic, Burgers, Meat Sauces, Top Sirloin, Chop Sirloin, Strip Steak, Meatballs, Sausage, Stuffed Pizza and Traditional Pizzas.

Chianti Classico Riserva, Castello di Banfi (Toscana) 35.00

Red Table, Wine, Masi “Bardolino Classico” (Venezia) 5.50 21.00

Cabernet-Merlot, Convey Run (Washington) 5.50 21.00

Caernet Sauvignon, Delicato (California) 4.50

Cabernet Sauvignon, Beringer Founders’Estate (California) 18.00

Cabernet Sauvignon, Trinchero “Selection” (California) 5.50 21.00

FULLER-BODIED, FULL-FLAVORED RED WINE
For Garlic, burgers, Meat Sauces, French Cut Rib-eye, Sausage, BBQ Pork Ribs

Cabernet Sauvignon, Robert Mondavi “Private Selection” (California) 6.00 23.00

Cabernet Sauvignon, Columbia Crest “Grand Estates” (Columbia Valley) 18.00

Cabernet Sauvignon, Sterling “Vintners’ Collection” (California) 29.00

Cabernet Sauvignon, Santa Margherita (Italy) 29.00

Zinfandel, Ravenswood “Vintners’ Blend” (California) 5.50 21.00

Zinfandel, Cline Cellars (California) 29.00