Search Articles

Please Share

FacebookTwitterDiggDeliciousStumbleuponGoogle BookmarksRedditTechnoratiLinkedin


Most Read Articles

Wine & Dine

Lotus of Siam - A Delicious Value for Food and Wine in Las Vegas

Over the years, as the Las Vegas restaurant scene has changed, so have the wine lists. Steakhouses, with their big collections of full-bodied reds, have been joined by countless authentic French, Italian and Asian restaurants which call for different directions in wine. And, whereas the wine lists used to be heavily-weighted toward trophy wines for the expense account crowd, many restaurants now offer very good selections of excellent yet affordable wines. That said, since the typical markup in Las Vegas restaurants is 3x retail, most wines on the better lists come in at or above $100 per bottle. By the glass is certainly an option, but expect to pay at least $15 for something decent. Moving “off the Strip” can get you better prices, but there is usually — but not always — a corresponding drop in quality.

Perhaps the best off-the-Strip option in Las Vegas is Lotus of Siam. Nearly every big city in the United States has a restaurant called “Lotus of Siam.” Few, if any, hold a candle to the one in Las Vegas. It is a destination restaurant, though not because of a famous chef, beautiful decor or a see-and-be-seen aura. Frankly, it doesn’t have any of that. It’s hidden away in a very quiet strip mall that was nearly vacant last Friday night and it’s table settings are paper place mats, not white linen. What this Lotus of Siam does have is the best Thai food I’ve ever eaten, very reasonable prices and a tremendous wine list. The list is strongest in Riesling, particularly German, since those wines go so well with the food. However, there are hundreds of other wines available, including many from California.

The Wine
Lotus of Siam offers roughly thirty wines by the glass. Most of them are stored in an auto-dispensing system with gas to keep the wine fresh. While a couple by-the-glass choices at Lotus of Siam aren’t much of a surprise, such as 2007 Kendalll-Jackson Chardonnay ($6.50), most are. Among the reds are the delicious 2007 Siduri Keefer Ranch Pinot Noir ($17) and 2006 Showket Oakville Cabernet Sauvignon ($19). There’s also old vine Grenache from Minervois ($14), Cabernet Franc from Chinon ($14) and a Brunello di Montalcino ($14). The most expensive glass is the 2007 Domaine de Marcoux Chateauneuf-du-Pape ($22) — an excellent wine with a release price of $71 per bottle. There are nearly twenty half-bottles available too, including offerings from Spring Mountain Vineyard, Pride Mountain, Storybook Mountain, Parallel and Viader. At just $22, the Bonny Doon Le Cigare Volant 2004 is an excellent choice for the budget-conscious.

The list of full-sized bottles at Lotus of Siam runs 41 pages. It is full of icons, such as 1990 Krug Brut Champagne which is reasonably priced at $350, but also nice surprises such as the 2004 Gruet Blanc de Blancs, New Mexico ($40). If the gaming tables are very good to you, you might spring for the 2000 Lafite Rothschild ($1050). But the smart money is on 2005 Pontet-Canet ($150) or 2005 Clos du Marquis ($95). There are three pages of fine red Burgundy and verticals of Chateauneuf-du-Pape, such as Le Vieux Donjon, Clos des Papes, Chateau de Beaucastel and Domaine du Pegau.

The list of California reds is extensive and tends toward toward big names and full-body: Colgin Estate, Turley, Shafer Hillside Select, Sine Qua Non, Carter, etc. However, there are plenty of wines that tend to be more delicate in style such as Pinot Noir from Mount Eden, Calera, Sand Hill Durell Vineyard (now Dunstan) and Littorai. The most expensive California red on the list is a 2001 Harlan Estate ($795) but the majority of wines are substantially less. The Talbott Sleepy Hollow Vineyard Pinot Noir is a nice bottle and just $35. There are a few good back vintages too, like the 1993 Ridge Monte Bello Cabernet Sauvignon ($175).

The list of California whites is much shorter, less than a page. It also offers good options though, from 2008 Handley Pinot Gris Anderson Valley ($30) to Alban Estate Roussanne ($60) and 2004 Mount Eden Estate Chardonnay ($68) on up to 2006 Kongsgaard “The Judge” Chardonnay ($235).

We had gone to Lotus of Siam for Thai food and German Riesling though, so that’s what we ordered. We tried two wines there: 2007 Jos. Prum Wehlener Sonnenuhr Kabinett ($55) and then the 2008 Egon Muller Scharhofberger Kabinett ($75). Both wines were very good, the latter being just off-dry with more mineral, green apple and citrus. The Prum was substantially sweeter with more body and a lot of tangy stone fruit and floral notes. I thought it to be the best of the two. Both went very well with the food, though I would recommend the Jos. Prum over the Muller with rich curries and spicy dishes. In retrospect, it would have been interesting to try the Jos. Prum side by side with the 2007 Dr. Loosen Wehlener Sonnenuhr ($42). Oh well.

The Food
While not as long as the wine list, the menu is also extensive. There are nearly 150 main dishes to choose from. We tried quite a few things. Our favorite starter was Moo Dad Deaw ($8.95) which the menu describes as a Thai-style pork jerky. Essentially, it’s thoroughly marinated strips of pork that are quickly deep fried and served with a slightly spicy sauce. It was chewy, yet somehow still tender, and very flavorful. The sauce was nice, but not entirely necessary.

One of the specialties at Lotus of Siam is Northern Thai cuisine. We tried two of those dishes. The Sai Qua (Northern-Style sausage, $8.95) was very good. It comes one to an order, grilled and cut into quarter-inch thick slices on the bias. It’s a pork sausage with herbs and spices. It was a bit dry, but had great flavor. Think of the rich, slightly sweet, red sauce from really good Pad Thai blended with pork and stuffed into a sausage casing.

The Kang-ka-Noon (spicy jack fruit curry, $9.95) was good, but less exciting than some of the other dishes. The flavor and texture of young jack fruit is similar to that of artichoke heart. There’s nothing wrong with that, but it is subtle and the curry broth was thin and soupy rather than thick and rich. The other dishes were bursting with flavor and the Kang-ka-Noon was simply overwhelmed.

One of those more powerful items was the Crispy Duck with Chu-Chee (Thai red curry sauce, $19.95). There was more crispy duck skin than duck meat, but that didn’t disappoint most of us. While duck skin isn’t diet food, it’s packed with flavor. One of my dinner partners found the meat a bit too fatty; for the rest of us it was just ducky. And we all loved the creamy red curry sauce. It was a perfect complement to the duck, was nicely off-set by the wine and, if there had been more sauce, we would have been eating it with a spoon.

The standout dish of the night was Sea Bass Som Thum (sea bass with Thai papaya salad, $23.95, pictured above). The salad was very good: fresh, crisp and with the sweet, savory, tangy, spicy dressing that Thai salads are known for. The sea bass itself was ridiculous. Almost two inches thick and cooked through, yet extremely moist — almost creamy. It was so sweet, flavorful and obviously fresh that I wouldn’t have been surprised to see a fisherman leaving through the back door.

There a lot of great restaurants in Las Vegas. The day after our visit to Lotus of Siam we ate at Pierre Gagniere’s Twist in the new Mandarin Oriental Hotel. But you don’t need to go all out like that to have a tremendous food and wine experience. If you like Thai food, or are willing to give it another try, head over to Lotus of Siam.

Lotus of Siam is located at 953 E. Sahara Ave., Suite A5, Las Vegas, NV 89104 - (707) 735-3033. They are open for lunch on weekdays only, from 11:30 to 2:00. Dinner is available daily from 5:30 to 9:30 (until 10:00 on Friday and Saturday). Dinner reservations are recommended. Dress is casual.

We paid full price for our meal and wine and were not compensated in any way by the restaurant for this article.

If you enjoyed this article, please share it! Icons for popular sharing services are at the right above and also below.

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on FacebookAlso check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to Copyright 2010 NorCal Wine. Photo courtesy of Lotus of Siam, Las Vegas. All rights reserved.

Highlights from the 2011 Good Eats and Zinfandel Event

As I expected, this year’s Good Eats and Zinfandel evening was a good time. There were plenty of tasty things to eat and dozens of very good Zinfandel wines. The event appeared to be very-well attended too.

Top Dishes
By no means was I able to taste everything, but I want to share my favorites from among those things I did get to enjoy. While there were restaurants from all around the Bay Area and Wine Country at the event, the three food items I liked best all came from San Francisco restaurants:

One Market Restaurant had my overall favorite. Their Zinfandel Risotto with duck confit, mushrooms and applewood-smoked baking was amazing. It looked a bit funny, because the wine gave the risotto a lavender color. However, the texture was perfect — thickly creamy with just enough tooth to the rice and the duck, mushroom and bacon well-integrated. And the flavor was great. It also paired well with the Three Wine Company Zinfandel because of the included Zin, the rich texture and the smoky, meaty flavors.

My second favorite dish highlighted another pairing affinity for Zinfandel, spice. The Chicken and Andouille Sausage Gumbo from Town Hall Restaurant included traditional New Orleans gumbo spices such as ... along with plenty of black pepper. The andouille contributed flavors of smoke, earth and pork while the relatively mild chicken was tender and provided body to the dish. The wine it was paired with, 2009 Bedrock Wine Co. Dolinsek Ranch (Russian River Valley) Zinfandel is spicy in its own right but also has rich dark berry fruit flavors which were a nice counterpoint to all the spice. Another nice thing about a pairing like this is that you are expecting heat when eat spicy food, so the heat coming from Zinfandel with alcohol levels over 15% doesn’t seem incongruous. Take it easy when adding extra hot sauce though.

My other favorite bite was one I seek out every year at this event, the Filet Mignon Steak Tartar from Lark Creek Steak. I’m a big fan of steak tartar in general, but I find Chef John Ledbetter tunes his especially well for the Zinfandel. Actually, one of the benefits of making steak tartar to go with wine, Zinfandel or otherwise, is that it is so easy to adjust the levels of the non-meat ingredients to complement the specific wine you will be drinking.

This particular tartar had plenty of capers which provided a good counterpoint to the slight sweetness of the two wines Murphy-Goode was offering. There was enough mustard and spice to avoid getting steamrolled by fruit in the wine, but not so much as to conflict. Worcestershire and other potentially strong and distracting flavors were kept to a minimum. The high-quality, finely-chopped filet had good flavor and was naturally tender. (Because Zinfandel is typically very moderate in tannins, it doesn’t need a fattier cut of meat.) I also find the cold beef soothing on the tongue after tasting wines that are either spicy or high in alcohol.

The Wines
Since Good Eats and Zinfandel is mostly about the experience of trying a range of Zinfandel wines with different types of food, I didn’t make a point of systematically trying all of the available wines or taking copious notes on all of their aspects. However, I did take a few notes on the wines I found most engaging. The ones I mention below are wines that I suspect would get “Highly Recommend” ratings were I to try them in one of my blind tasting and evaluation sessions. I have listed them in alphabetical order.

2007 D-cubed Cellars Zinfandel Napa Valley: very good, offers rich, dark fruit but isn’t over the top.

2007 D-cubed Cellars Zinfandel Howell Mountain: I liked this a lot. It’s lighter-bodied wine than the Napa Valley blend above. I got a lot of black pepper on the nose and palate which set off the fruit nicely.

2008 Gamba Vineyards Zinfandel Russian River Valley: Gamba seems to turn out an excellent range of Zins every year. This particular wine blends juice from old and new vines to good effect. It won’t be released until Fall.

2007 McCay Cellars Trulucks Zinfandel Lodi: I find this wine is both more fruit-driven (blackberry) and structured than the wine below. It’s Zinfandel with discipline and, if I recall correctly, alcohol that’s only about 14.5%.

2007 McCay Cellars Jupiter Zinfandel Lodi: I find this to be a very distinctive wine due to its strong notes of hazelnut and carob. There’s good fruit too, but it doesn’t get in your face. I like this wine a lot and I'm apparently the person who does. It was listed in the San Francisco Chronicle’s Top 100 Wines of 2010. It’s a bargain at $24.

2008 Mounts Family Winery Estate La Loma Zinfandel Dry Creek Valley: In the debate over high-levels of alcohol in dry table wines, many winemakers say that amount of alcohol doesn’t matter as long as the wine is balanced. This wine could be the poster child for that philosophy. Though the label indicates 16.2% alcohol, you don’t taste it or feel back-palate heat. The wine is all about delicious fruit.

2008 Rancho Zabaco Winery Monte Rosso Vineyard Zinfandel Sonoma Valley: There’s a lot more to Rancho Zabaco than the wines you see on the bottom shelf at your grocery store. This wine, for example, is truly excellent. Made with fruit from one of California’s oldest Zinfandel vineyards, it’s rich and smooth with chocolate and dark berries.

2000 Ravenswood Teldeschi Vineyard Zinfandel Sonoma: Most people think of Zinfandel as a wine that is always at its best when consumed young. That’s not the case. When it’s made with good acidity and structure — and it can be — Zinfandel will not just hold but can improve for decades. I’ve found wines from the Teldeschi Vineyard to be good candidates for aging. This particular wine is excellent after one decade and should improve for another.

2007 Scott Harvey "Vineyard 1869" Zinfandel Amador County: Made from the oldest-documented Zinfandel vineyard in California (or the world for that matter), this wine shows red fruit with chocolate, spice and a hint of toasty oak. The old vine fruit helped keep the alcohol down to 14.5%.

2007 Starry Night Winery Zinfandel Sonoma County: A blend of Alexander Valley and Russian River Valley grapes, this is a friendly and fruity wine that also offers interesting herbal and white pepper notes. The fruit, oak influences and alcohol (14.4%) are well-balanced making this a good wine for either sipping on the deck or drinking with food.

If you enjoyed this article, please share it! Icons for popular sharing services are at the right above and also below.

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on FacebookAlso check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to Copyright 2010 NorCal Wine. All rights reserved.

Off Topic: Great Cheap Bites of The Big Apple

When you’re pounding the pavement checking out one wine shop after another, eventually you have to grab something to eat. Or at least go inside to thaw out. And, although you could be blinded by all the Michelin stars in Manhattan, sometimes the merely very good is more than good enough. And if the very good is also fiscally responsible, so much the better. So we’re taking a brief time-out from wine talk to let you know about some of our favorite spots for really good food at prices that won’t make your wallet cry for mercy.

A Delicious Assortment of Bacon Paired with Wine at PRESS in St. Helena

Americans love bacon. It is loaded with so many of our favorite flavors: pork, pork fat, salt, smoke and sometimes sweetness. It has a great chew or crunch, depending on your preference. The flavors are deep and addictive, the pleasures are guilty. And you can eat it with your hands. It’s a shame that for so long bacon has been treated as just another breakfast side dish or burger add-on.

In recent years though, bacon has become an “it” food. Artisanal producers have started offering higher quality bacon and making it in a widening range of styles. Top chefs are using the rich flavors and al dente texture in amuses bouche, main dishes and desserts to mouth-watering effect. At Pirate Cat Radio Café in San Francisco you can even get a Maple Bacon Latte.

Now bacon is often the star of dishes, though it remains just one element in an ensemble of ingredients. To get the full impact of bacon and truly appreciate the great complexity of its flavors, you have to taste it by itself — no eggs, no cheese, no chocolate, no heirloom tomato soup. The best bacon-tasting experience I’ve had was at PRESS restaurant in St. Helena. I highly recommend you give it a try.

PRESS gives bacon all of the respect it deserves, enabling you to compare and contrasts the aromas, flavors and textures of not just one type of bacon, and not just three or four, but seven. You can order bacons individually ($3 to $5 for two slices) or do what I did and get a sampler platter. For just $14, you get one slice of each of their seven offerings. These artisanal bacons are deliciously powerful, so you might want to share the sampler with a friend as I did. Or, if you have a serious craving for comfort food, go all out and order the Truffled Mac & Cheese small plate ($10) to make a complete, and completely decadent, meal.

My platter of bacon included five selections (I was there just two days before they increased their selection to seven): Double-Cut Nueske Bacon, Crispy Hobbs Bacon, D’Artagnan Wild Boar Bacon, D’Artagnan Duck Bacon and Candied Hobbs Bacon. To add to the experience, I asked sommelier Scott Brenner to help me select wines from PRESS’ by-the-glass menu to pair with the bacon. He said that, in pairing wine with bacon, it is important to choose wines that have rich fruit. Less flavorful wines can be overwhelmed. At the same time, bacon has its own delicate nuances and you don’t want wine so powerful that it masks those flavors.

The bacon was arranged, as listed above, in order of flavor intensity. We decided on three wines that offered a similar progression: 2008 Ma(i)sonry Marsanne, Stagecoach Vineyard ($14/glass, $56/bottle), 2007 Abiouness Pinot Noir “Ten Rows,” ($13, $51), and 2005 Hunnicutt Zinfandel ($14/$56). I tasted each of the wines before trying any of the bacon and then tasted the bacons sequentially with each wine. PRESS also provides a basket of tasty house-made gougeres and exceptionally good bread sticks which allowed me to keep my palate fresh.

The Wines

The 2008 Ma(i)sonry Marsanne has a lovely nose of white flowers, lychee and orange marmalade. It’s full-bodied and the alcohol is 14.5% but has enough minerality and freshness to be balanced. It has flavors of orange rind, lanolin, marzipan and slightly bitter minerality with a long finish of briny mineral. Highly Recommended.

The 2007 Abiouness Pinot Noir “Ten Rows” had more aromatic intensity and showed fresh Rainier cherry, Christmas spice and dried orange zest. Being Pinot Noir, the wine had a lighter body than the Marsanne, but was still rich with very smooth tannins and medium-plus acidity. Flavors of strawberry, cherry, raspberry and slightly bitter tobacco promised to be a good complement for the bacon. Highly Recommended.

We ordered the 2005 Hunnicutt Zinfandel to accompany the sweet and smoky Candied Hobbs Bacon. This wine comes from the Chiles Valley AVA and includes 5% Petite Sirah. All of the fruit is from old vines and the wine saw a 75:25 mix of American and French oak, 50% of that being new. The alcohol is 15.2% and the cherry and marionberry fruit is ripe but not jammy. The most prominent aroma and flavor for me though was whiskey barrel. Sweetly, but powerfully, spicy and oaky, it would go well with traditional slow-cooked BBQ with crusty bark and sweet, tangy sauce. Recommended.

On to the Bacon!

The Double-Cut Nueske Bacon is pure porky goodness. The thickness of the bacon gives it a meaty, chewy texture. To me, it tastes like “traditional,” albeit very high-quality, bacon — not too much of the applewood smoke and no perceptible added sweetness. Neither is it overpowering. If I wanted to eat several slices with breakfast, this would be my choice. The Marsanne was a very good pairing with the the Double-Cut Nueske. The flavors worked nicely together without merging and the Marsanne’s finish refreshed my palate. The Abiouness Pinot Noir was also a very good match and its flavors married with those of the pork. The bacon also made the wine more interesting, bringing out meaty and smoky elements. The Hunnicutt Zinfandel was good with the Nueske bacon, but not as good as the other two. The wine’s aromas and flavors were too dominant.

The Crispy Hobbs Bacon was indeed crispy. A much thinner and less meaty cut than the Nueske, you could snap it with your fingers. The fragile bacon breaks apart in your mouth and becomes creamy as you chew. It tasted like really good fried carnitas. Ma(i)sonry Marsanne was an excellent match for the Hobbs Bacon as the wine’s cleansing minerality cut through the richness of the bacon fat. The Pinot Noir did not work well though, because its flavors overwhelmed the bacon and, with less meat in the bacon, the wine’s tannins ran wild. The Zinfandel was okay, too strongly flavored but not tannic.

D’Artagnan Wild Boar Bacon is very lean with good smoked bacon flavor. It was saltier than the Nueske or Hobbs. Once again the Ma(i)sonry Marsanne was an excellent and refreshing pairing. The briny flavors in the wine fit well with the salted boar. The Pinot Noir was fine, but not exceptional, the fruit being a subtly jammy complement. The D’Artagnan Wild Boar was the first bacon strong enough in flavor to hold up to the Hunnicutt Zinfandel and it was a very good combination though neither element improved the other.

D’Artagnan Duck Bacon has a softly chewy texture that reminded me of fresh, moist, thick-cut jerky. It is dense and meaty with brine, smoke and a hint of sweetness complementing the duck’s natural flavor. That sweetness, though mild, was enough to mask all of the fruit in the Marsanne. As a result, this is the only bacon which that wine did not go well. On the other hand, the meaty duck bacon accentuated the cherry fruit in Abiouness' Pinot Noir and married with the tannins to give the wine a luxurious, creamy mouthfeel. The Zinfandel didn’t match up as well, it’s oaky flavors simply replacing, rather than complementing, those of the rich duck.

The Candied Hobbs Bacon is very good and reminded me of Chinese spare ribs, only better — more tender and artfully flavored. It is lightly smoky with complex spice notes and sweetness that is pronounced and, well, candy-like. It is a dessert bacon and best eaten after you have finished all of the others. Despite the Candied Hobbs Bacon’s sugary nature, the Marsanne was a very good pairing. It’s fruit was masked somewhat, but the wine refreshed after the luscious richness of the bacon. The Abiouness Pinot Noir was also very good. Its flavors melded with those of the Candied Hobbs Bacon, adding red fruit to create a scrumptious dessert in my mouth. Strong oak again limited the appeal of the Zinfandel with the bacon.

My favorites among the bacons were the Double-Cut Nueske and the D’Artagnan Wild Boar Bacon with their deep, traditional flavors that made me want more. Nor would I hesitate to order the Candied Hobbs Bacon to share with friends instead of a traditional dessert or cheese plate. Since my visit, PRESS has added two more varieties: Benton’s Country Bacon and Black Pig Bacon. I’m eager to go back and give those a try. When I do, I’ll be sure to order a glass of the 2008 Ma(i)sonry Marsanne.


PRESS is located at 587 St. Helena Highway, right next to Dean & DeLuca. They are open every day but Tuesday. Their bar hours are 5:00PM to 10:00PM and the dining room is open from 5:30 to 10:00. Bar menu items can be ordered as appetizers in the dining room and you can also order full meals in the bar. Make reservations by calling (707) 967-0550, by emailing This email address is being protected from spambots. You need JavaScript enabled to view it. or by clicking here.

Reservations for the bar are not accepted on Wednesdays, because they have a $10 Blue Plate Special on those days which is extremely popular. You can see a list of upcoming Blue Plates here. Wednesday is also “Locals’ Night” at PRESS. All bottles on their extensive Napa Valley wine list are available at half-price. (Bottles from the reserve list are not eligible for this discount.)

If you enjoyed this article, please share it! Icons for popular sharing services are at the right above and also below.

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on FacebookAlso check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to Copyright 2010 NorCal Wine. Photos courtesy of PRESS and Balzac Communications. All rights reserved.

Enoteca La Storia Wine Bar opens in Los Gatos

Enoteca La Storia opens tomorrow in Los Gatos. The new wine bar/wine shop should soon become a favorite hangout for locals and those visiting the area to shop downtown or taste at local wineries. Enoteca is a welcoming place, spacious with a long white marble bar, comfortable stools and a row of tall tables. The decor is elegant but inviting and evocative of Italy.

I attended a small pre-opening gathering last night that served as both a celebration of the opening and a final dry run for the staff. Enoteca was pouring some of their more value-oriented wines and serving up samples of their food. My antipasto platter included tasty mortadella and Barolo-marinated salumi, cut thin on shiny red and chrome slicers that remind me of vintage Italian race cars, an assortment of cheeses, olives, cippolini onions, marinated white beans with capers, mushroom and truffle tapenade, olive oil, rosemary focaccia and sliced baguette. For dessert, they served up cubes of delicious carrot cake made from a recipe of the owner’s mother. Some people may become regulars just for that. The wines were good too, including one Italian red that goes for just $10 a bottle.

The selection of wines is roughly one-third Italian, a bit more than a third domestic (mostly northern California and heavy on Cabernet Sauvignon and Chardonnay) and the remainder non-Italian imports. There is a good mix of wines ready to drink today and some that will grow more complex with age. The wine selection is not as extensive as it would be at a large, off-premise-only wine shop. However, a lot of care has been put into the list and the staff can answer questions about any of the bottles. There is also the added benefit that you can take any bottle off the shelf and have it opened at the bar with just a modest corkage fee. Try before you buy is the way to go if you’re thinking of buying several bottles of a wine. Of course, Enoteca will also offer several wines by the glass.

In addition to their on- and off-premise wine sales, Enoteca La Storia offers a number of wine-related services. These include three different wine clubs, wine cellar consultation, wine tastings with producers on hand and wine classes. If you’re purchasing for a big event, volume discounts are also available. They will have an online store, but it's not up and running yet.

Located at 416 N. Santa Cruz Avenue just off of Los Gatos-Saratoga Rd, Enoteca La Storia is less than 5 minutes from the freeway. It’s in a small shopping mall and there is plenty of parking, a bonus in Los Gatos. There is also a side room for private events.

Enoteca La Storia
416 North Santa Cruz Avenue
Los Gatos, California 95030

This email address is being protected from spambots. You need JavaScript enabled to view it.


Mon – Weds: 10:00 AM – 9:00 PM
Thurs: 10:00 AM – 10:00 PM
Fri and Sat: 10:00 AM – 11:00 PM
Sun: 12:00 PM – 8:00 PM