Tour the globe via the bottle, with a menu dedicated to discovering the world’s wine regions. Maps and facts detail a bottle’s provenance for a true exploration of terroir. Hop on a monthly flight of regional tastings (boarding now: Spanish Riojas).
Every month, Gerteis will do a different thematic wine flight by country, starting with riojas from Spain. Regarding the menu, people are probably going to gravitate towards the ten different variations of flammenkeuche, a traditional Alsatian thin tart. Another point of interest: Jamon Iberico "pata negra" is available on the charcuterie board upon request.
Onwards to Gerteis' best seller, "The Piemonts," covered with mushrooms, an even bed of arugula and the faintest touch of truffle oil. This one was paired, appropriately as well: with Bordeaux. In fact, Gerteis—a former export manager for Chez Cave de Ribeauvillé—rattled off a different wine match for each of the eight flammenkueche offerings on the menu. Some simple bruscette, salads, cheese and charcuterie round out the options, although— looking around the dining room on our visit—most people were ordering the flammenkueche, and they were polishing off one per person.