Walking into a wine bar, I often feel a bit of a thrill. It’s like treasure hunting. Occasionally blind-sided by bad taste, poor concept or even worse, uninspiring wine. You see a variety of different takes on what a wine bar should be. From dark dank and empty to packed establishments, they run the gamut. But when you have a winner, one that checks all the boxes and delivers on a multitude of levels, it’s a different ball game. Napa’s latest addition to the downtown restaurant scene next to the new Archer Hotel. This promising wine bar (I hesitate to call it such because it is much more) has a wonderul proposition for locals and tourists alike.
Compline is about the organic experience of enjoying food and wine together. Ryan Stetins, Co-Founder
Compline (pronounced kom-plin) is the creation of two Sommeliers. The meaning behind it? Prayers at the end of the day. Originating in the 6th century the word was first used by St. Benedict. Co-founder Matt Stamp is a Master Sommelier, one of just 236 in the world. Stamp has already left his mark as a Master Sommelier. He finished first in the inaugural Top Somm competition in 2014. He further honed his Somm skills at Yountville’s French Laundry and Redd. His business partner, Ryan Stetins worked for the famed chef Charlie Trotter. Compline is a nod to the history of wine.
Often people focus on the aromatics and not the experience of tasting the wine. Matt Stamp, MS, Co-Founder
The Compline concept includes four key ingredients. A dive into education. An opportunity to meet your urge to splurge. A talented & innovative chef. And finally, one interesting, globally-diverse wine list. You can buy the wines you are tasting. The wines priced at or below $35.00 a bottle are a match for most budgets. Hand-curated by Stamp & Stetins, the wines on the Compline list are not available at your local grocery store. You can also buy interesting books on the topic of wine here.
Speaking of learning about wine, the education piece is fascinating. You have three great learning verticals. “Jump Start” is a primer course designed to get you comfortable with wine tasting. Designed for those who love wine culture or are new to the Valley. You will get salient points behind the wine including structure & acidity. You’ll learn the important aromatics and textures of wine. It even goes into detail about the influences of external finishes. For example, how putting wine in a barrel might transform the taste of wine. Want to get a better handle on the intricacies of terroir of Napa Valley and the varietals? Take the Saturday course called Gateway Napa Valley with Ryan Stetins.
For wine afficianados who want to plunge into wine on a global level Compline offers a course called, “World Tour”. Classes are 1.5 hours long and include a tasting of eight wines. Some of the featured topics are the Dry Wines of Germany, Wines of Madeira, and even Santorini. Tickets are available online individually or in a set of 3 or 6.
What pairs better with wine than fantastic food? Chef Yancy Windsperger has created a wine inspired menu. He’s worked with in top restaurants from Morimoto’s to Jose Andres’ The Bazaar (most recently at Napa’s own La Taberna). The menu changes on a regularly based on season and the wine selection.
Sample menu items:
Mushroom Confit Salad, with frisee salad, confit kind trumpet mushroons and a sunny side up egg.
Duck fat fries served with house-made Aioli (the best I’ve had to date in the Valley)
Devil’s Gulch Pork with roasted & well seasoned delicata squash, onion and champagne bread sauce. The pork literally melts in your mouth.
Burger The meat is high quality beef ground to perfection. Model Bakery Bun with aged white cheddar. It was perfectly cooked and a solid example of what a great burger should be.
The food at Compline is high quality and well prepared. The wine list is tantalizing. There is something for everyone and if you like variety and quality, its there. The vibe is energetic and casual. It’s comfortable. The service is solid. The sommeliers who provide the in-house service come from all over the world. Sommeliers take pride in their service and their knowledge. You couldn’t be in better hands.
What to look for when evaluating a wine bar.
Wine Lists: A familiar and unfamiliar side to the by the glass wine list. I love to try new wines, new varietals and different vintages of the same wine. Choices. They are critical. A well-vetted wine list gives people a chance to explore their palate. It should also open the door to a variety of new wines. This is a global industry, representing it well is not always an easy task. For success I believe it’s a necessary one.
Concept: It should be intriguing. There should have enough going on within including specials or seasonal updates on the menus. Whether it’s the comfort factor, vibe factor, or food & wine factor, all need to work well together.
Staff: A well-trained staff is critical. They should have a working knowledge of the wines they serve and beyond. Knowledge about the regions & other comparable wines is critical. They don’t have to have to all be Somms but being well educated on what the menus and wine lists is a must. There is nothing like asking what kind of wine an establishment has and told “We have white and red”. Or asking about the types of varietals and getting a blank stare.
Fun Factor: This is a tough crowd to cater to. Making guests feel welcome, cared for and provided for in the way of food and wine keeps them coming back. Give them a solid place to chill. Learning experiences help break down barriers. They make the wine industry a better place. It also creates an aura of devotion. The goal is to create a solid flow of returning footprints.
Food: It needs to pair well with the wine on the menu. A variety of textures, flavors and a focus on freshness. Much in the same way of a great wine, allow the food do most of the talking without burying it with ingredients. The menu should have something for everyone. Tantalizing the palate, and creating mouthwatering pairings. When food and wine is this good you hardly have to think about pairing them.
Compline quite simply, meets and in some cases exceeds the 5 Key Ingredients in a Wine Bar. In closing, I recently traveled to a wine destination I’d never heard of before, Bierzo, Spain. I went to Compline shortly after the trip, one of the wines on the list was from Bierzo. Compline is not going to give you an everyday experience. It gives an experience you often have to hunt for and this time it’s right in downtown Napa.
Alice Tetienne of Champagne Henriot Organic is important, but not necessarily the best. It is but one part of the equation. We have to be
Barodlino has a rich history in both wine and culture. There is no better Rosé that takes the beauty of the region and expresses it than Chiaretto Rosé.
Could it be that this region, today known as the Fastest Growing Wine Region in the United States is the world’s next Napa Valley? This is Idaho Wine Country.
The 55 judges awarded silver, gold and grand gold medals to wines from 25 countries.
At the beginning of March, in the @paysdocigpwines region of Southern France, over 1,200 #rosé wines from across the globe competed for the highly coveted @concoursmondial de Bruxelles medals. The @vinolok_global international Revelation Trophy was awarded this year to a rosé wine from #Italy – Y by 11 Minutes Rosé – produced by @pasquawines in #Veneto. Well done!
The Winners of the International Wine competition on Rosé for 2023 are in:
The Concours Mondial de Bruxelles is an international wine competition that takes place annually and is considered one of the most prestigious wine competitions in the world. The competition is held in a different location each year, and it attracts thousands of entries from winemakers around the world. The focus of the competition is on identifying wines of high quality that are representative of their region and grape variety.
In recent years, the competition has added a separate category for rosé wines, recognizing the growing popularity and diversity of this style of wine. The competition judges rosé wines on their color, aroma, taste, and overall balance, with the aim of identifying the best examples of the style from around the world.
Winning a medal at the Concours Mondial de Bruxelles can have a significant impact on a winery`s reputation and sales, as it is widely recognized as a mark of quality and excellence. The competition also provides an opportunity for winemakers to receive feedback from a panel of international experts, helping them to refine their techniques and improve their wines.
Winners link is: https://resultats.concoursmondial.com/en/results/2023
Congrats to all the Rose producers who participated!
#WineCompetition #winetasting #rosé #winelover #trendingwine #whattodrink #concoursmondialdebruxelles #paysdoc #montpelier #france #Veneto #winemedals #thewinesiren #wineoclock #winerating #winejudge
When great viticulture is an obsession you chose wisely and well. @vitnerd for @lecole41 on sustainability, great viticulture and award winning passion for vines.
WATCH WITH LINK IN BIO: SADIE DRURY - VINEYARD MANAGER
Sadie Drury is a Walla Walla native who has been passionate about agriculture since her first job of picking strawberries at the age of 12. In 2007, Sadie decided to combine her passion for agriculture with her love for wine by attending the Center for Enology and Viticulture at Walla Walla Community College and pursuing a career in viticulture. In 2008, Sadie started an internship at Ciel du Cheval Vineyard where she moved up the ranks to Assistant Vineyard Manager. Sadie joined the North Slope Management team in early 2013 and took over the reins as GM later that year. She currently manages 6 vineyards including the famed Seven Hills Vineyard. Sadie is the current Chair for the Washington State Wine Commission. She is the 2019 Power’s Sabbatical Recipient, the 2020 Washington Winegrowers Erick Hanson Memorial Grower of the Year, and a 2021 Wine Enthusiast 40 Under 40 Tastemaker.
#WashingtonWine #WallaWalla #lecole #Viticulture #sustainable #Sustainability #Vine #winelover #DrinkSustainable #TheWineSiren #SevenHills #wineeducation
https://www.youtube.com/live/PiWKkhnre94
The Ritz, Paris.
A destination since 1898, the Ritz Paris is one of the most iconic hotels in Paris.
There is no better place to return with a couple of my most cherished friends and begin our dinner and catch up session with an exquisite bottle of Extra Brut
Champagne Barons de Rothschild. Made from Chardonnay 60%;Reserve wines, the majority of which
are kept in their perpetual reserve (solera) 40%,
Pinot Noir 40%,
Grands and
Premiers crus 85%
Dosage 1.5 g/L
Ageing 4 years minimum
Exquisite perlage enhanced by notes of minerality and salinity, the brioche like aromas reveal notes of pear and fig. Delightfully well balanced its arômatic finish satisfies. This beauty is cellar worthy and will reveal its riches for years to come.
The stunning facade has a place in history since 1705. Jules Hardouin-Mansart, the most famous architect of the Baroque period, drew the initial design for Louis XIV.
The luminaries who frequented the hotel were many, Marcel Proust, F. Scott Fitzgerald and Ernest Hemingway. Many are the writers and artists inspired by the Ritz in their work as well. Hemingway for The Sun Also Rises and F. Scott Fitzgerald for Tender is the Night. In fact, the hotel’s “Bar Hemingway” was named for the author.
For 💋🍷💋#TheWineSiren a return to the Ritz is a return to the incredible history of Paris and a moment of great drinks and bites with dear friends. From the moment you cross the threshold the inviting aroma and views of luxurious surroundings envelope you.
Do you Ritz?
Photos
1. The Ritz Paris champagne. Pure deliciousness. Notes below.
2. The stage is set at your entrance. Visuals and aroma envelope your senses.
3. Cherished Parisian friends to share the experience with.
4. The stage is set at @barvendome
5. Fresh truffles with French fries
6. Probably the best steak tartare on the planet. Served mild, spicy or extra spicy . Texture and rich flavor abound.
7. Just one of the lovely cocktails served.
8. The vibe at Bar Vendome
9. The Hemingway Bar . Very few seats and always packed.
10. And the regroup at the end of the evening. This is where memories are made.
#Paris #ritzparis #TheWineSiren #champagnerothschild
From Carcassonne to Montpelier the beauty of @paysdocigpwines shines through. I`ll share more on my newest discoveries when I`m back in the US .
The bar @hotelricherdebelleval .... incredible. Have you been?!
#winetravel #winetraveler #thewinesiren #kellymitchell #wine #winelover #ginlover #barsofinstagram #beautifuldestinations #wheretofindme #france #montpellier #justdrinks #cocktailtime
Learn about new products, wine travel tips and the latest on wine, food and fab.
Learn about new products, wine travel tips and the latest on wine, food and fab.
2 Responses
Well-thought out piece. It certainly raises the bar for wine bar operations and serves notice to the public that bland lackadaisical operations need not be the norm.My only contention, however, is your contention that the wine list be world focused. My own venture will be serving wines exclusively from the West Coast, principally California, Washington, and Oregon, with possible inclusion of the Okanagan Valley in British Columbia, the Guadalupe Valley in Baja Norte, and Jerome Valley across the border in Arizona. I have an inventory of over 4,300 labels I have vetted so far, which is comprised of well over 200 distinct varietals. More than enough diversity and complexity for even the most sophisticated palate.
Hi Marc,
I think the wine list needs to express diversity. Whether it be varietals or regions, offering people a chance to expand their palate and wine experiences. Too much and it becomes overwhelming for the customer. 4300 bottles is a lot of inventory to manage. With over 200 varietals you are in good shape. I agree. The list doesn’t have to be global, but the offerings on some amazing wines from less explored regions offer attractive price points and open a door on culture.