WILD GINGER WINE PHILOSOPHY

At Wild Ginger we have been exploring wine pairings with our menu since opening our doors in 1989. For many Asian foods, we believe wine is the best match. In Asia, dishes are judged by the balance or contrast of the five flavors: sweet, sour, salty, spicy, and bitter. Wines are judged on similar merits and a glass of wine contains its equivalent to each of these tastes. We want our wine program to showcase the same, outstanding level of quality that our kitchen is known for. We have been honored with the Wine Enthusiast Magazine 'Award of Ultimate Distinction' for being one of America's best wine-driven restaurants, and a 'Best of Award of Excellence' by Wine Spectator Magazine.

Our wine team is experienced, knowledgeable and passionate about wine. Team members include Wine Director, Ole Thompson, Cellar Master, Cortney Lease, and Sommeliers; Rob Ord, Mike Holloman, Addison Richards, Lucas St. Clair and Noel Doty. They watch over a temperature-controlled cellar of more than 30,000 bottles from wine-producing areas all over the world and are ready to recommend everything from fresh young Moscato d'Asti to 50-year-old First Growth Bordeaux. All of our guests should feel that they were given great wine choices and received real value, whether they are spending $10 or $1,000.

Two wine lists are available: one is oriented around wines that we feel match well with our dishes or are great values, and the other, our cellar list, contains older or rare bottles and many verticals. Our aim is to serve wines so they show at their peak with your meal; cellaring bottles (even table wines) that benefit from aging, decanting all of our red wines, and serving wines at the proper temperature.

If you have any questions or comments for the wine team, please e-mail Ole Thompson at ole@wildginger.net or call 206-838-4315.

WINE LIST

CELLAR LIST

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