 What a Pair!
Sip Tommy Spina’s Sicilian wines with GianMarco’s Italian fare.
By Jan Walsh
Local defense lawyer, Tommy Spina’s Sam Spina Importing Company has a new release of Sicilian wines. And Spina kindly dropped off the wines at my home for me to taste. Four 2019 vintages include a white, Catarratto and three reds: Perricone, Frappato, and Nerello.
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 The Bar at Bistro 218 pairs a casual menu with lush libations.
By Jan Walsh
Photography by Beau Gustafson One of my favorite restaurants is Bistro 218. Here chef Tom Saab sources the freshest, highest quality, local and regional Non-GMO products and prepares each one to its fullest potential. It is also a favorite of many who live and work in the neighborhood and beyond. So, when he expanded next door and opened Bistro 218’s Bar, he doubled our pleasure. We enjoy The Bar at Bistro 218’s more casual ambiance and menu offerings.
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 From heat to sweet Taco Mama’s margaritas have it all.
By Jan Walsh Photography by Beau Gustafson Taco Mama has a motto of “Stay hungry, and be thirsty.” But no one is hungry or thirsty for long at Taco Mama. The menu offers build your own tacos, burritos, burrito bowl, nachos and quesadillas, taco and burrito baskets, and an array of specialty, handcrafted margaritas.
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 Highlands Bar and Grill uncorks some lovely new wines.
By Jan Walsh
Photography by Beau Gustafson I have my favorite seat at the bar of Highlands Bar and Grill. If I shared it here, I might never find it open again. But the bartenders know. And they know that I arrive early in order to snag it. Today as I slip into my seat at the bar—which opens before the restaurant—there is a staff wine tasting of Grassroots wines beginning in the dining room. Highlands’ Beverage Director, Matt Gilpin and the bar staff invite me to come over and taste with them. So I jump off my stool at the chance to be part of this behind the scenes event.
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 Taste 10, 20, 30 and 40-years-old ports at The Wine Loft.
By Jan Walsh
Photography by Beau Gustafson Tonight I taste 100 years of Quinto Do Portal ports with Mike Dunnavant, the proprietor of The Wine Loft of Birmingham. Port is a fortified wine. Fortified wines are made by adding grape spirit or brandy to the winemaking process. In port, brandy is added before the wine has finished fermenting. Port is traditionally served at the end of a meal with dessert especially chocolate or cheese. It can also be enjoyed as an after dinner drink or even as an aperitif or with a cigar in front of the fireplace.
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 This Bottega Café cocktail is home grown.
By Jan Walsh
Photography by Beau Gustafson Bottega Café’s cocktail menu boasts local flavors. Topping off the list is “Sprout and Purr,” which includes a cold pressed juice—Quench, by Sprout and Pour. Quench is a nutritious blend of romaine, mint, apples, celery, pineapple, and parsley.
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 Clyde May’s Whiskey is the official State Spirit of Alabama.
By Jan Walsh
Photography by Beau Gustafson
People have been making illegal moonshine in Conecuh Ridge of Bullock County, Alabama for generations. Farmers used excess crops to make illegal whiskey. And apparently they still are. Four illegal stills were shut down in 2014 as this went to press. It was here that Mr. May spent his life in pursuit of perfecting small batch whiskey.
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 Billy’s Sports Grill brings home New Belgium brews!
By Jan Walsh
Photography by Beau GustafsonThe wildly popular Fat Tire is here in Birmingham! Both Billy’s Sports Grill locations, English Village and Overton, have these brews on tap and by the bottle. And at Billy’s English Village you can take it—or any other of their home draft beers—home in 32, 64, or 128 ounce bottles.
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 GianMarco’s wine bar and retail shop draw wine savvy patrons.
By Jan Walsh
Photography by Beau Gustafson
GianMarco’s Restaurant has long had one of the finest and most flexible wine programs in Alabama. Brothers Giani and Marco Respinto own and operate the restaurant, and offer more than 300 select restaurant quality wines on the wine list. Wines are offered in servings of three ounces, six ounces, quantino, and by the bottle. And the price point for each and every wine is very competitive.
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 Ocean’s new wine cellar houses fine, old ports.
By Jan Walsh
Photography by Beau Gustafson
Port has a history of being the wine that men drank while smoking a cigar—after the women had left the room. That was then. Now women drink wine alongside the men at the bar. And I recently had the pleasure of tasting Warre Vintage Ports with George Reis, executive chef and owner of Ocean and 26. These ports are a recent addition to the wine list at Ocean and 26. And another recent addition to Ocean—its wine cellar—provides a space for the restaurant to lay down some older bottles, such as the Warre Vintage Ports.
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 Explore Zinfandel with three Ravenswood Zins: Sonoma, Napa and Lodi.
By Jan Walsh
Photography by Beau Gustafson
I had dinner with Joel Peterson when he was in Birmingham a few… (gulp) years ago. Where does time go? Recently when his Ravenswood County Series arrived at my door—for tasting and consideration—I was reminded of the evening with the Godfather of Zin.
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 Chill on Bottega’s patio with handcrafted martinis.
By Jan Walsh
Photography by Beau Gustafson
Bottega Restaurant and Bottega Café each boast their own private, hedge-lined patio. Massive iron gates serve as entry to both. And in the spring yellow Lady Banks roses burst with color and aroma—draping the water fountain on the restaurant side. But no matter the season, when weather permits Bottega’s patio is the place to be.
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 Galley and Garden's wine cellar is filled with legendary wines.
By Jan Walsh
Photography by Beau Gustafson
My favorite table at Galley and Garden is the chef’s table in the wine cellar. Here vintage, first class—and first growth—wines are displayed under lock and key, in wine cabinets with antique bronze screens in this 1,500 bottle capacity cellar. And above these racks are personal wine lockers of VIP patrons.
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