Page 43 - March & April

ROUSES.COM 41
ROUSES RESERVE
These recommendations
are available in our
Reserve Room at our
downtown New Orleans
market, but you can order
them at any Rouses.
—William Manschot,
Wine & Spirits Buyer,
Rouses Baronne
These are a few of the wines poured at The Cellar,
our first-ever full-service restaurant, located at our
Tchoupitoulas market in New Orleans. The Cellar’s
menu changes seasonally so our chefs can use what’s
fresh and now.
Go to www.rouses.com/thecellar for menus.
ROUSES RECOMMENDS
75 Wine Co. Sauvignon
Blanc, California
A bit of green tomato,
citrus rind and gooseber-
ry that work alongside
ending notes of white
peach and honey dew
Crios Torrontes,
Argentina
Very subtle mouth feel
to the flavors of lemon
verbena, lavender and
botanical herbs
Rainstorm Pinot Gris,
Oregon
Flavors of melon and
cucumber dominate,
and the crisp acidity
offers bracing minerality
Bright Light White
Blend, California
Crisp minerality, fragrant
spice and bright citrus
Calcu Rosé, Chile
Clean, crisp and well
balanced with hints
of cherry and wild
strawberry
Guidobono Barbera
d’Alba, Italy
A bouquet of under-
growth and of eegriot
cherry. The taste can be
powerful but very soft
Locations E-1, Spain
A blend of ripe
boysenberry, stone fruit,
warm spice and hint
of oak
Le Corti Birillo, Italy
A little jammy, with
plum and sultana
character. Full-bodied,
with velvety tannins
Frank Family Napa
Cabernet Sauvignon
2008
Lush with savory dark
fruit and a hint of
sweet oak and black
pepper
Caymus Napa Caber-
net Sauvignon 2010
Highly extracted, with
rich, deep flavors of
berry fruit and spice,
with complexity and
balance.
Rocche Dei Manzoni
Barolo Big d’ Big 1998
Rich, full and elegant
with hints of violets
and marasca cherries
portrait photos by Frank Aymami