Just like the fresh ingredients we use in our kitchens, all our wines are hand-picked, and specially

selected to complement our cu

Wine brings out the flavor in food and adds to your dining experience. Latitude 41 offers a wide variety of wines that will comple
meal, whatever you select from our menus.

Starting in November of 2007, we will be launching our brand new wine list featuring 166 wines handpicked and tasted by Execu
Tony Miller and Restaurant and Bar Supervisor Nathan Ogg.

WHITE WINES
Wines are listed in order by weight

BUBBLES
GLASS/
Folonari, Brio Prosecco, NV, Veneto, Italy
Taittinger, Brut, Champagne, France
Mumm, Napa Cuvee, Napa, California
Piper Sonoma, Select Cuvee, Sonoma, California
Mumm, Brut Prestige, California
Paul Cheneau, Lady of Spain, Penedes, Spain
Domaine J. Laurens, Brut 2004, France 9
Gloria Ferrer, Blanc de Noir, Carneros-Sonoma, California

Lucien Albrecht, Brut Rose, Alsace, France

Banfi, Rosa Regale, Piedmont, Italy
Cristalino, Rose Brut, Spain 7
Lucien Albrecht, Cremant D'Alsace, France
Vietti, Moscato d’Asti, Piedmont, Italy
Mionetto, il Moscato, Veneto, Italy

BRIGHT, CRISP WHITES

These wines are delicate and refreshing and range from very dry to mildly sweet. Fresh fruit characteristics and a crisp finish
them an incredible match with chilled seafood, soups and hearty salads.

GLASS/
Rei Brigo, Albarino, Galicia, Spain
Voga, Pinot Grigio 2006 Della Venezie, Italy Pighin 10
Pinot Grigio 2005, Friuli, Italy
Casa Lapostolle, Sauvignon Blanc, Rapel Valley, Chile

Brancott 'Reserve', Sauvignon Blanc 2005, Marlborough, New Zealand

Torres, Vina Esmeralda 2006, Catalunya, Spain

Farnese, Trebbiano 2005, Abruzzo, Italy 8
Esperto, Pinot Grigio 2006, Felluga, Italy
Riff, Pinot Grigio 2005, Venezie, Italy
Maso Canali, Alto Adige, Italy
Bertani, Le Lave 2003, Veneto, Italy
Il Lebbio Vernaccia di San Gimignano, Tuscany, Italy

Plozner, Pinot Grigio 2001, Friuli-Venezia Giulia, Italy

Drouhin, Pouilly-Fuisse 2005, Burgundy, France

Domaine Christian Moreau Père et Fils , Chablis, Burgundy, French

LUSH FRUIT WHITES

Although produced from a variety of grapes, these wines share many common characteristics. Ripe fruit flavors and lush aro
qualities make them extremely versatile with much of our menu including our specialty seafood entrees and pastas.

GLASS/
Silverado Vineyard, Sauvignon Blanc 2004, Napa Valley, California

Louis Jadot, Pouilly Fuisse, Burgundy, France

Fernleaf, Vintner’s Selection, Sauvignon Blanc, 8
New Zealand
Kim Crawford, Sauvignon Blanc 2002, Marlborough, New Zealand

Trimbach, Pinot Gris 2000, Alsace, France

Hess, Chardonnay 2004, Monterey, California 9
Columbia, Gewürztraminer, Columbia Valley, Wash
Groth, Sauvignon Blanc 2005, Napa Valley, California

Pascal Jolivet Attitude, Loire, France 11

Don Olegario Albarino, Rias Baixas, Spain
Ferrari Carano, Fumé Blanc 2006, Sonoma County, California

Santa Rita 120, Chardonnay 2006, Chile 7

Pierre Sparr, Gewürztraminer 2001, Alsace, France
King Estate, Pinot Gris 2005, Oregon
Dry Creek, Fumé Blanc, Dry Creek Valley, California

Craggy Range, Sauvignon Blanc 2005, New Zealand

Waterbrook, Mélange Blanc, Walla Walla Valley, Wash 10

RICH, FULL WHITES

With full rich texture, layers of complexity, and oak overtones, these wines will stand up to the rich flavors of our grilled fishes
specialties and roasted chicken.

GLASS/
Blange, Cerretto Arneis 2005, Piedmont, Italy
Joseph Drouhin Laforet, Chardonnay, Burgundy, France

Inama vin de Soave 2006, Veneto, Italy 9

Toasted Head, Chardonnay, California
Kendall Jackson, Jackson Estates, Chardonnay, California

Hayman & Hill, Reserve, Russian River Valley, California

Casa Lapostolle Cuvee Alexander, Chardonnay, 2006, Chile

Cambria, ‘Katherine’s’, Chardonnay, Santa Maria Valley, California

Wente, Riva Ranch Reserve, Chardonnay, California

Antinori, Castello Della Sala, Chardonnay, Umbria, Italy

Stonestreet, Chardonnay 2004, Alexander Valley, California

O'Brien, Chardonnay 2005, Napa Valley, California

Iron Horse, Rosato di Sangiovese, Alexander Valley, California

SWEET WHITES
GLASS/
Bex, Riesling 2005, Mosel-Saar-Ruwer, Germany
Chateau St. Michelle. Riesling 2006, Columbia Valley, Wash.

Saint M, Riesling 2006, Pfalz, Germany

Rudi Weist, Riesling, Mosel Valley, Germany 8
Trimbach, Riesling 2004, Alsace, France
Wynn’s, Riesling, Coonawarra, Australia
Tunnel of Elms, White Zinfandel, California 8
Fritz Windisch Kerner Auslese 2006, France

DEAN’S LIST – WHITES

Our choice wines – tasted and handpicked by Chef Dean James Max and Executive Chef Tony Miller

Bubbles
Moët & Chandon, Dom Perignon 2000, France
Moët & Chandon, ‘White Star’ NV, France
Krug, ‘Grand Cuvee Brut’ NV, France
Mumm, ‘Joyesse’, demi sec NV, France
Pol Roger 1998, Champagne, France
“J”, Sparkling 2006, Russian River Valley, California

Schramsberg, Blanc de Blanc 2002, California

Laurent Perrier, ‘Rosé Brut’ NV, France
Piper-Heidsieck, ‘Brut’ NV, France
Vueve Clicquot Ponsardin, Yellow Label, France

Chardonnay
Grchich Hills 2004, Rutherford, Napa Valley, California
Flowers 2004, Sonoma County, California
Newton, Unfiltered 2003, Napa Valley, California
Cakebread Cellars 2005, Napa Valley, California
Far Niente 2004, Napa Valley, California
Stag’s Leap Wine Cellars 2005, Napa Valley, California

Sauvignon Blanc/Fume Blanc

St. Supery, Virtu 2005, Napa Valley, California

Sweeter Whites
Josmeyer, vin d’alsace 2001, France

Download or print our white wines list (PDF)

RED WINES
Wines are listed in order by weight

MELLOW REDS
These fresh, fruity wines are the traditional accompaniments to a variety of lighter dishes. Their moderate tannins will pair n
poultry, lighter flavored meats, and grilled fishes.

GLASS/
Georges Dubœuf, Beaujolais-Villages 2005, France 8
Mark West, Pinot Noir 2006, Central Coast, California 8

Mommessin, Bourgeon de Cassis 2002, France

Melini Borghi D’Elsa, Chianti, Tuscany, Italy 9
Joseph Drouhin Laforet, Pinot Noir, Burgundy, France 10

The Little Penguin, Pinot Noir 2006, Australia

Monte Antico Toscana, Sangiovese, Tuscany, Italy
Columbia Winery, Syrah, Columbia Valley, Washington

Nicolas Potel, Cote de Nuits, Burgundy, France

Vina Salceda, Crianza Rioja, Spain
Estancia, Pinot Noir, Central Coast, California
Marques de Caceres, Crianza Rioja, Spain
Melini Borghi D'Elsa Chianti, Tuscany, Italy
Coppola, Pinot Noir, California
Hartford, Pinot Noir 2004, Sonoma Coast, California
Laetitia, Pinot Noir 2006, Arroyo Grande, California
Firesteed, Pinot Noir, Oregon
Saintsbury, Pinot Noir 2005, Carneros, California
Frei Brothers Reserve, Pinot Noir 2005, Sonoma, California

RICH, VELVETY REDS

Wines such as these with dark berry flavors and supple textures
make a lively contribution to a meal without over-shadowing the food.
 GLASS/
Chateau Bellechasse, Rouge, Bellechasse, France
Santa Rita 120 Merlot, Chile
Fairview, ‘Primo Pinotage’ 2002, South Africa
Ca’Bianca, Anté, Barbera d’Asti, Tuscany, Italy
Terrazas Reserva, Malbec, Mendoza, Argentina
McWilliams, Merlot 2005, Southeastern Australia
Macarini Barbera Di Alba 2005, Piedmont, Italy
Cypress Cabernet by J Lohr, 2006, Central Coast, California

Hayman and Hill Meritage 2005, Monterey, California

Pinol Luivicus, Grenache, Spain

Christian Moueix Merlot 2003, Bordeaux, France 10
Masi, Valpolicella 2004, Veneto, Italy
Enguera Dis Tinto, Syrah / Tempranillo, Valencia, Spain

Veramonte, Primus 2003, Alto de Casablanca, Chile

Baron de Ley Rioja Reserva, Spain
Dry Creek Vineyard, ‘Meritage’, Dry Creek Valley, California

Castiglioni, Marchesi de Frescobaldi, Tuscany, Italy

Toscolo, Chianti 2004, Tuscany, Italy
Masi, Campofiorin, Veneto, Italy
Banfi, Rosso di Montalcino 2004, Tuscany, Italy
Capezzana Barco Reale, 2004, Tuscany, Italy
Ruffino, Fonte el Sol, Tuscany, Italy
Allegrini Palazzo Della Torre, Veneto, Italy

BIG, BOLD REDS

Rich berry fruit, firm tannins, and layers of complexity make these wines a wonderful match with any of our full-flavored mea
seafood dishes.
GLASS/
Guenoc, Petite Syrah 2002, Napa Valley, California
Jakes Fault Winery 2003, Syrah, California 8
Greenpoint, Shiraz, Australia
Los Vascos, Cabernet Sauvignon 2004, Colchagua Valley, Chile

Lockwood, Pinot Noir, Central Coast, California

Chateau Vergnes Bealieu‘05, Bordeaux, France
Penfolds, ‘Koonunga Hill’, Cabernet-Merlot, Australia

Leasingham, Magnus, Cabernet-Shiraz, Clare Valley, Australia

Cuvee Mythique 2004, Germany

Jaboulet Parallelle 45 Rouge, Cote du Rhone, France 9
Chateau Bellechasse Rouge, Belechasse, France 11
Domaine Notre Dame de Pallieres, Gigondas 2004, France

Penfolds, Bin 407, Cabernet, Australia

Louis M. Martini, Cabernet, Napa Valley, California
Cape Mentelle, Shiraz 2003, Australia
Bridlewood Estates, Syrah, Central Coast, California
Ravenswood, ‘Vintners Blend’, Zinfandel 2005, Sonoma, California 8

Amano Primitivo 2005, Puglia, Italy

Klinker Brick Old Vines Syrah, Lodi, California
Cline, Syrah, California
Chateau Les Quatres Filles – Cairanne 2006, Cotes du Rhone, Fr.

DEAN’S LIST – REDS

Our choice wines – tasted and handpicked by Chef Dean James Max and Executive Chef Tony Miller

Merlot
O’Brien 2003, Napa Valley, California
Provenance Vineyards 2003, Carneros, California
Duckhorn Vineyards 2002, Napa Valley, California
Cabernet and Cabernet Blends
Stonestreet 2004, Sonoma Valley, California
Chimney Rock 2003, Stags Leap, Napa Valley, California
O’Brien Seduction 2004, Napa Valley, California
Franciscan, Oakville Estates 2003, Napa Valley, California
Col Solare Meritage 2001, Columbia Valley, Washington
Far Niente Estate Bottled 2003, Napa Valley, California
Catena Alta 2003, Mendoza, Argentina
Chateau St Jean Cinq Cepage 2002– Sonoma, California
St. Supery, Dollar Hide 2002, Napa Valley, California
Beringer, Private Reserve 2002, Napa Valley, California

Shiraz/Syrah
Penfolds, RWT 2003, Australia

Other Aromatic Reds

Sartori di Verona, Amarone della Valpolicella 2002, Italy
Domaine Chandon Pinot Meunier 2005, Carneros, Sonoma
Bertani, Amarone della Valpolicella 1999, Italy
Quintessa 2002, Rutherford, Napa Valley, California

Note: All prices are subject to change.