Wine, Beer & More

Wine Selections

Sky Hi is very proud of our wine selection. Each variety is handpicked for the restaurant. There over twenty wines by the glass. Several new wines are introduced each month, so make this your favorite so you can check back to see what’s new. Sky Hi has a twenty-bay nitro-tap system that keeps nitrogen on the open wines at all times, allowing them to stay fresh and tasting like they have just been opened.

Our wine glasses were also chosen to allow the wines to breath and for you to enjoy every ounce. Our wine is available to be purchased as a 2 oz. tasting, 6 oz. pour and by the bottle. We also have package sales on wines and will discount them by up to 20% on a multi-bottle purchases. We can even order you a case or more of wine at a discounted price for you. Best value in Columbia whether it’s by the glass or by the case.

Here’s to good health! Cheers!!

Jim & Tracey

Wine Listing – Updated January 29, 2012

Reds:

• Merlot – Sky Reserve 2008… Sky Hi is proud to call this wine our own. Sky Reserve is made and bottled especially for our restaurant. Well-structured and balanced, this will be the best Merlot you have ever had! This Merlot is an easy match with a wide range of main courses, including meats, pastas and vegetarian dishes. Please enjoy it as much as we have!

• Petot Verdot – Mercer… Aromas of mixed fresh berry, lilac and sage nicely lead into a rich supple front and mid
  palate, finishing with smooth silky tannins. This exotic mix of fruit, herbs and floral is unique to Petit Verdot.

• Authentic Red – Gnarly Head… Just released this fall, it features a juicy core of lush blackberry, plum and black cherry flavors with layers of spice and chocolate, balanced by complex French and American oak.

  While predominantly Zinfandel, the blend includes Merlot, Cabernet Sauvignon and Petite Sirah.

  If the winemaker can continue to produce a smooth, lush wine like this every year, the Authentic Red should be a popular addition to the Gnarly Head portfolio. It is a fun wine to drink, and should be popular with a variety of wine drinkers.

• Red Wine – Lola Kay… At Lola Kay, they are on a mission to make classically elegant Napa Valley wines priced for everyday enjoyment. Easier said than done. They are tenacious in finding the best vineyard selections for our bottlings. The intriguing results speak for themselves. Thier wines have a consistent house style of exceptional balance, brightness and complexity. Accordingly, they avoid the heavy oak / overipe fruit thing. Instead They focus on Napa Valley’s verve and grace in the glass. Their signature Lola Kay Napa Valley Red Wine is a sophisticated proprietary red wine composed of small lot Cabernet Franc, Merlot, Syrah, Cabernet Sauvignon and in some years Petit Verdot and/or Malbec. The exact blend changes a bit from year to year to adjust for vintage variation, yet the wine remains consistently bright, balanced and intriguing.

• Cabernet Sauvignon – Heavyweight… Heavyweight is allowed to be called a cabernet because it has at least 75% of that grape. It’s nice to know the rest, since they don’t have to tell us. Here, the syrah and zin add extra power, spice, richness and warmth — punch, if you will — to this surprisingly good cabernet. You also get smooth tannins, very dark burgundy color, and the expected currants/black raspberry/”other dark fruits” flavors. Actually that 14% of syrah is almost overpowering, to the point where this wine doesn’t taste like a typical cabernet sauvignon. It’s more jammy, more fun, and frankly, sweeter.

• Red Table Wine- Concannon Crimson & Clover…The 2009 Crimson & Clover Conservancy is a velvety blend of signature Livermore varietal. Aromas of currant, clove, and vanilla lead into bright fruit flavors of blackberry on the palate. The spicy finish is soft and long with hints of leather and tobacco. Pairs well with black pepper-crusted filet mignon with goat cheese or grilled artichoke with tarragon aioli.

• Zindandel – Buena Vista…A nose of ripe red-berry fruit is followed with dark cherry and blackberry flavors. This rich, smooth and voluptuous wine has soft flavors with hints of spice that continue throughout the velvety finish.

• Sweet Shiraz – Jam Jar 2009…Jam Jar Sweet Shiraz is packed with fresh, juicy flavors of blueberries, blackberries and raspberries with dark chocolate undertones. Striking a perfect balance between sweetness and acidity, this refreshing and approachable wine is great to sip on its own and matches up equally well with meat dishes, cheeses, and desserts.

• Red – Pillar Box…A blend of 66% Shiraz, 25% Cabernet Sauvignon, and 9% Merlot, it is purple-colored with an enticing nose of cherry blossom, cinnamon, blueberry, and licorice. Ripe and rich for its humble price, it has plenty of savory fruit, good balance, and a seamless, fruit-filled finish.”

• Zinfandel – Zen of Zin…This Zenful Zin has bright, ripe scents of cherry and strawberry jam; spice vanilla and orange peel complete the exotic aura. Very juicy, fresh, ripe and round flavors give the impression of boldness without heaviness. The finish is long, soft and flavorful.

• Tempranillo Garnacha – Red Guitar…”With lots of dark fruit flavors, berries and soft tannins this is an easy drinking wine on any occasion. As a bonus you can discover two grapes you may not have had yet”.

• Petite Sirah – Heavyweight Purple…Lots of red & dark berry flavors,with currants, touches of vanilla & faint hints almonds and hazel nuts. A medium- bodied with a smooth front end.

• Secret Red Blend – Amberhill…Expressive aromatics of Bing cherry and strawberry blend seamlessly with subtle notes of cedar, pepper and espresso bean. The 2010 Secret Blend Red Wine is soft and round on the palate with candied fruit flavors leading to a long finish of sugar plum and black licorice.

By The Bottle Only

• Cabernet Sauvignon – Caymus 2008…Another winner from Caymus! Literally black at the core with a dark ruby rim. The nose is classic Napa cab; cassis, plum, coffee, and a touch of toasty oak. On the palate the wine is quite expansive as it offers notes of red and black fruits, sage, dark chocolate and a touch of Rutherford dust. Consistent as ever, this is just a baby right now but still oh so delicious. Open fruit, rich, lush and layered, serving up a complex mix of plum, blackberry, black licorice and spices. Full-bodied and supple-textured, ending with a long, persistent finish that keeps repeating the core flavor themes. It’s my favorite wine this year!

• Vintage Port – Pedroncelli 2005…Deep purple in color. Ripe berries, caramel and toffee aromas lead to a flavorful dessert wine with warm spice, raspberry and cream soda highlights. A very complex and rich dessert wine. Cellar note: Although ready to drink now, this port will benefit from aging for the next 10 years.

• Vintage Port – Taylor Fladgate 1985…”Taylor’s finest and rarest wine, the very pinnacle of port. Only in a year when everything is perfect does Taylor’s ‘declare’ a vintage. With the company’s reputation at stake, ‘declaring’ is not taken lightly, since it invites a knowledgeable and worldwide audience to judge whether perfection has indeed been achieved. The ultimate collector’s wines, Taylor’s Vintage Ports will last for fifty years or more. They are renowned for their massive structure, concentration of flavor and distinctive ‘masculine’ style. Bottled after two years in wood, they continue to mature for decades in the cellar, slowly attaining the sublime elegance and power which are the hallmarks of the Taylor’s style.” Medium ruby. Beautiful aromas of flowers and fresh plum, with hints of stems. Full-bodied and medium-sweet, with gorgeous silky tannins and a long, long finish.

  Whites:

• Chardonnay – Sky Reserve…This is our second in our wine series that we call our own and it is made especially for our restaurant. With its smooth texture and crisp acidity, the wine is an excellent choice for before dinner and pairs magnificently with a wide array of appetizers. This chardonnay is a perfect complement to a wide variety of seafood dishes, grilled chicken, or great as an aperitif with its lingering silky finish. Please enjoy the wine as much as we have.

• Chardonnay – Heavyweight…If you want a new Champion in your corner, take a sip or two of this rich, full bodied Chardonnay. It’s filled with lemony citrus flavors and subtle floral aromas accented by a delicate touch of oak. 85% Chardonnay, 10% Dry Chenin Blanc, 5% Marsanne. Alc 12.5%

• Vinho Verde White Wine… “Smooth and fresh wine with delicate and lovely fruity flavors. Slightly spritzy, it is well balanced and very refreshing. The wine is ideal as an aperitif or throught a meal, especially with fish, seafood, white meat and salads.”

• Verdicchio – Dei Castellie Di Jesi…Brilliant straw yellow colour with greenish tints. Bouquet fine and intense, fruity and floral. To the taste, the wine demonstrates a pleasant structure based on vibrant and fresh notes, followed by a typically almond aftertaste and refreshing tingle.

• Double T Chardonnay…The new Double T 2008 is focused, pure and complex, with fruit notes of pear and pineapple balanced by touches of light vanilla, clove and a subtle, pleasing toastiness. It’s medium-bodied, with a smooth, spicy finish; this wine favors elegance over in-your-face weight.

• Naked Chardonnay – Four Vines…Step away from the barrel! This Chardonnay was fermented in 100% stainless steel and has not seen any oak, nor does it want to. This is crisp, concentrated Chardonnay with all its natural acid. Naked exhibits apple, white peach, and pear, finishing long with hints of citrus and mineral. Eat oysters and drink “Naked” often!! Share with a friend…

• Secret White Wine – Amberhill…This refreshing wine offers flavors of honeysuckle, pineapple and Fuji apple with slight hints of melon and guava. A balanced acidity contributes to a lush, round mouth-feel and leads to a lasting, vibrant finish.

• German Reisling – Kendall-Jackson…Honeysuckle, apricot and peach flavors delicately mingle with hits of Anjou pear. Deliciously crisp and nearly-dry with overflowing orange blossom and spice flavors accented by aromatic jasmine and a delightful finish.

• Chardonnay – Double T…Delightful aromas of citrus, peach and nectarine reflect how Chardonnay thrives in our vineyard in the heart of Napa Valley. The bright fruit is augmented by judicious use of French oak barrels—lending notes of graham cracker and baking spices while enhancing the full-bodied mouthfeel.

• French Aperitif – Lillet…Try Lillet (pronounced lee-lay), a fruity French apéritif produced in Podensac, located in the Bordeaux wine growing-region. Often served chilled or straight over ice, Lillet is a mix of 85 percent wine and 15 percent fruit-macerated liqueur, which is then matured in oak vats for up to a year. White Lillet is distinguished by its floral nose and flavor notes like honey, candied orange, lime and fresh mint.

  The alcohol has been around since 1872 and appeared in the 1953 novel Casino Royale (and then the film), in which James Bond orders a Vesper martini: “three measures of Gordon’s, one of vodka, half a measure of Kina Lillet.” If it’s good enough for James Bond, it’s good enough for us.

  By The Bottle Only

• Moscato – Mionetto…Medium-light yellow color; attractive, forward, intense, grassy varietal aroma with notes of ripe melon, kiwi, and citrus; medium-full body; rich, grassy, slightly tropical, citrus and honeydew melon flavors with good depth and a slightly creamy, silky mouthfeel; well balanced; crisp finish; lingering aftertaste. Very highly recommended.

• Freixinet Blanc de Blanc Brut (Champagne)…An abundant mousse and enticing aromas of delicate orange blossoms, ripe Gravenstein apple, vanilla and brioche announce this elegant Blanc de Blancs. Its full, creamy entry on the palate reveals complex flavors of ripe pear, lemon meringue and hints of white chocolate along with mineral notes that persist on a fresh, lasting, precisely balanced finish.

• 1/2 bottle Martini & Rossi (Champagne)…Sweet and juicy, this sparkler offers very fragrant aromas and a long, delcectable finish; great with fruit based desserts.

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  What temperature should I serve wine at?
  Many resources recommend serving red wines at “room temperature.” That ambiguity has led to many a poor showing. Room temperature is a vestige of another age when we were all a bit tougher, if decidedly less comfortable. Before central heating become the norm, room temperature might have been closer to about 60-65°F or 16-18°C. This is in fact an ideal rule-of-thumb temperature for the service of red wines.

  For white wines, the range is large, primarily because the range of styles is broader as well. In general, the fridge is too cool for white wines to really express themselves.

  The 20-minute rule will help you move your wines towards their correct service temperatures. For a red wine, put it in the fridge for 20 minutes before service. Conversely, for a white wine, take the bottle out of the fridge 20 minutes before service to take the icy edge off! Cheers!!

  Does wine taste different depending on the glass it’s served in?
  Yes, and no. Some wines are really very simple and your experience with them will vary little no matter what glass you drink it from.

  Other wines can have certain elements that can be highlighted, or minimized, depending on the style of glassware. For example, a wine with high alcohol will often show better from a glass that is wide and generously sized. This allows the alcohol that evaporates from the surface of the wine to dissipate a bit before hitting your nose, and as we know, we really do taste mostly with our noses.

  Why swirl the wine in your glass before you taste?
  Swirling the glass is a tried and true technique that helps one analyze a wine. By spreading a thin coating of wine on the inside of the glass you greatly increase the surface area of the wine. This allows many more volatile compounds, the smells of a wine, to evaporate all at once than if you just let the glass sit there.

  By concentration of these compounds you can get a clear picture of a wine’s aromas much more quickly. The swirling also has the potentially beneficial side effect of introducing oxygen into the wine, and marginally increasing the temperature of the wine. Both will help speed up the evolution of a wine. In the case of a young or tight wine, this can be a very good thing. With an old fragile wine, this can be enough to push it to collapse.

  Why do some wines get better with age while others turn to vinegar?
  Well, wines only turn to vinegar when they are fermented by acetic acid bacteria known as mycoderma aceti. Many wines have a bit of acetic acid in them, usually below the threshold of detection but not always.

  What usually happens to wines as they age poorly is that they cook. This is not the fault of the wine, but rather the results of poor storage, say in a cupboard somewhere or a fancy rack in your kitchen. Sound familiar? OK, it may not be your fault, since a lot of wine retailers have equally crappy, if not crappier, storage but you get the idea.

  That doesn’t explain why some wines get better with age. In general, that’s due to the wine’s structure: acid, tannins, and sugar, as well as the quality of fruit in the wine.

  It’s a result of many factors, such as the grape variety (some age well, others not so much), the terroir (some regions make more structured, and therefore more ageworthy, wines) and, of course, the winemaker. Some winemakers aim for an easy-to-drink, lush style of wine that may not improve in the bottle, while others may want a brutally tannic young wine that can last, and evolve for ages

  What are the benefits of allowing wine to breathe?
  Fantastic things happen when a wine breathes, or is exposed to oxygen. Tannins can soften, aromatic volatize, and in general a wine can seem to blossom.
  Each grape variety seems to have its own ideal system of oxygenation and Slow O. Slow O simply means pulling the cork, and perhaps pouring off a bit of wine to increase the surface area and then letting the wine oxygenate very slowly. If the wine is middle-aged, a decant off the sediment can frequently wake the wine up and reveal the benefits of the Slow O process.

  Q&A by Gregory Dal Piaz – Snooth