Photography by Stephen Buchanan
Photography by Stephen Buchanan
When Brian and Lisa Bolter opened Red Red Wine Bar + Bistro in 2011 they were determined “to be the change they wanted to see in the wine world” and become a one stop gastronomic destination. Both formerly worked in Washington, D.C., news and media, but as they took over a former Annapolis retail storefront, they designed the space from the ground up to provide a vibe of funky, eclectic, one-of-a-kind wine bar. Described as a Bohemian haunt bringing together wine by the glass or bottle with eclectic small and large plates, Red Red Wine Bar (RRWB) focuses on a wine list (including 35-plus wines) that spans the globe in a relaxed atmosphere that banishes wine snobbery.
Brian tells us, “It’s a way to turn people on to new, interesting varietals or regions and, hopefully, price points that are easy on the pocketbook. If customers try a bottle they like, another bottle can be purchased at retail to take home.”
Wine flights were relatively common around town at one time, but no longer, except here where they’re still going strong thanks to the enterprising couple whose mission is “to connect you to the stories, quirks, and magic inside every bottle.”
RRWB’s flights are spot-on with the best of those who offer the concept, and an organized presentation makes it easy to anticipate each wine’s character. Our very knowledgeable server answered all of our many questions with patience and good humor while we read over the flight menu featuring cute, concept names like “Message in a Bottle” (for Sparkling Whites).
Anticipating that we’d pair our wines with foods calling for red, we went with two red flights: “Off the Beaten Path Reds” and “Bulls On Parade,” featuring three big, bold reds. What pleasing choices. Flight wines change regularly so you’ll find something different in them almost every time you go. And you’ll get three generous pours for prices comparable to many wines by the glass. And by generous, we mean more than a sip or two.
Both flights were a great introduction to some unfamiliar wines. One friend noted that many disappointments with European wines have shaped a reluctance to order them. But not here. And that’s exactly what the Boltons set out to do: to provide a great experience “even if one doesn’t know one thing about the varietal, the region, or even wine, period.” And so, with some wine knowledge, this was a welcome enhancement.
During our visit, the “Off the Beaten Path” flight included: Bonny Doon “Le Cigare Volant,” a Grenache blend from California’s Central Valley. Bonny Doon was one of the earliest California wineries to focus on Rhone varietals and is also biodynamic. The blend’s star is Grenache, but also features Petite Syrah, Syrah, Cinsault, and Counoise. The effect is dark, fragrant, and fruity, mostly of berries—that made it the winner of this flight. The runner-up was Domaine Prieure de Causana “Cote de Rhone” from France. A nice dry blend of Cabernet, Cabernet Franc, and Merlot. Also fruity, but with wonderful peppery spice and chocolate notes. Very aromatic and smooth. One friend said it’s going on her family’s purchase list.
Photography by Stephen Buchanan
Tintero Langhe’s “Nebbiolo” from the Piedmont region of northern Italy was a worthy inclusion in the flight. Aged in oak for a year before being racked in stainless steel, it has very deep color with delicious herbal notes, and fruit—perhaps cherry and cranberry. Drier and lighter than the other two entries in this trio, but quite a nice find. Within the “Bulls On Parade” trio, the Robert Hall Cabernet stood out and was so fine, it deserved to be ordered by a follow-up full glass.
There’s quite a lengthy list of wines by the glass and bottle to please. After the flights, we ordered a glass of Harken Barrel Fermented “Chardonnay.” Thank you, thank you RRWB for including an oak-aged Chardonnay in this age of eschewing oak. Full-bodied and subtly buttery as in the good old days, but light enough for summer—also a retail bargain for your list.
There’s something for everyone here. Although wine is the star, there’s a very nice cocktail menu with whimsical names like Lemon Meringue and Jalapeno Hounddog as well as several local beers on tap—plus other bottles and cans—and a nice whiskey and scotch menu. We’d love to see RRWB join the mocktail trend and add some interesting options in that category. We were there on a low traffic night and the server graciously offered a custom mix based on my taste. Bright and pretty, the delicious beverage had mint, basil, club soda, and just a hint of sweetness from a splash of pineapple juice.
The food has coastal influence, with offerings of hand-tossed pizzas and seafood. We timed our arrival to take advantage of happy hour starter prices and ordered the cheese board comprised of a trio of cheeses with lightly toasted bread rounds and a “side” of walnuts and dried cranberries…enjoyable while we thought over our entrée choices.
Photography by Stephen Buchanan
We shared two entrees: Bacon-Wrapped Stuffed Shrimp and Seared Mahi. Four very fresh jumbo grilled shrimp arrived with an herb filling and wrapped in wide, flavorful crisp bacon. The dish was a hit. The gussied up shellfish rode an opulent pile of shaved, sauteed Brussels sprouts with parmesan and a honey-apple vinaigrette. The pan-seared Mahi filet topped an abundant bed of cilantro rice embellished with a house made pineapple, avocado, tomato salsa scattered across the top.
Two doors down from Annapolis’ RRWB, Brian and Lisa expanded their restaurant family by opening Dry 85—portrayed as a modern-industrial take on a Prohibition-era speakeasy. In 2017, the talented team opened a duplicate of this restaurant duo, RRWB and Dry 85, in Ocean City, Maryland. And a most unique mobile wine bar is another of their offerings, which caters to special events anywhere in Maryland by personally curating wine lists and full bar options.
Red Red Wine Bar + Bistro 189B Main Street, Annapolis | 410-990-1144 | redredwinebar.com
Rita Calvert has close to three decades in the food, media production, marketing, and public relations fields. She has created myriad programs, events, cooking sessions on national television for corporations, the stage for cookbooks, and founded the original Annapolis School of Cooking.
