Our wine list is our love letter to small producers around the world — those who farm thoughtfully and practice natural, low-intervention, organic, or sustainable winemaking whenever possible.
Always evolving and guided by curiosity, these bottles are chosen to be shared, discovered, and enjoyed alongside our gab-glaam and gab-khao.
tt’s wine book
TIPSY THAIGER TUESDAYS
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1/2 OFF BOTTLED WINE
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TIPSY THAIGER TUESDAYS ✳︎ 1/2 OFF BOTTLED WINE ✳︎
Sparkling
100% Chardonnay — Languedoc, France
Winemaking: Traditional method sparkling wine with secondary fermentation in bottle and extended lees aging
Why we love it: Crisp, clean, and elegant with green apple, lemon zest, and toasty brioche notes — a beautifully balanced, Champagne-style sparkler that over delivers
100% Pinot Noir — Napa Valley, California
Winemaking: Traditional method sparkling rosé with extended lees aging for texture and finesse
Why we love it: Bright, elegant, and refreshing with strawberry, raspberry, citrus zest, and subtle brioche — a beautifully balanced rosé sparkler that’s perfect with Thai food, cutting through spice and lifting dishes
Glera — Vittorio Veneto DOC, Italy
Winemaking: Charmat method with stainless steel fermentation to preserve freshness and delicate aromatics
Why we love it: Bright, crisp, and easy-drinking with pear, green apple, white flowers, and a clean, dry finish — a joyful, crowd-pleasing sparkle
Chardonnay, Pinot Noir, Pinot Meunier — Champagne, France
Winemaking: Zero dosage, long lees aging, fermented in stainless steel for purity and precision
Why we love it: Bone-dry, crisp, and beautifully expressive with citrus, green apple, and chalky minerality — a stunning, food-friendly Champagne
Lambrusco — Emilia-Romagna, Italy
Winemaking: Bottle-fermented, low-intervention Lambrusco with fine, natural bubbles
Why we love it: Dry, vibrant, and wildly refreshing with wild strawberry, cranberry, floral notes, and a savory edge — a playful, food-loving red sparkler
Cayuga White — Finger Lakes, New York, USA
Winemaking: Ancestral method pét-nat with native fermentation and minimal intervention
Why we love it: Fresh, zippy, and lightly funky with green apple, citrus peel, and floral notes — a playful, low-alcohol sparkler that’s super food-friendly
Skin-contact/ Rosé
A co-fermented red and white field blend from the Sierra Foothills. Hand-harvested, native yeast, low-intervention, and aged in neutral vessels. Fresh and chillable with red berries, hibiscus, spice, and bright acidity.
90% Moscatel, 10% Criolla Blanca
Mendoza, Argentina
Winemaking: Skin-contact “orange” wine with native fermentation and extended maceration on skins in large concrete, unfiltered and sustainably farmed fruit
Why we love it: Bright and textural with citrus peel, wild herbs, and a juicy, saline finish — an adventurous, food-friendly sip
Grenache, Cinsault, Syrah — Provence, France
Winemaking: Sustainably farmed fruit, cool-fermented in stainless steel to preserve freshness
Why we love it: Crisp, dry, and effortlessly refreshing with wild strawberry, citrus, and a whisper of herbs — the ultimate patio rosé for spicy, herby Thai dishes.
White
Chardonnay — Chablis, Burgundy, France
Winemaking: Sustainably farmed fruit, cool-fermented in stainless steel to preserve freshness and minerality
Why we love it: Clean, crisp, and zippy with lemon, green apple, and oyster-shell minerality — a perfect match for seafood, oysters, and bright Thai flavors
Grüner Veltliner — Kamptal, Austria
Winemaking: Fermented in stainless steel to highlight purity, minerality, and fresh aromatics
Why we love it: Crisp, zesty, and mineral-driven with green apple, white pepper, citrus, and a clean, savory finish — a perfect match for Thai herbs, spice, and seafood dishes
Albariño — Canelones, Uruguay
Winemaking: Sustainably farmed fruit, cool-fermented in stainless steel to highlight freshness and aromatics
Why we love it: Bright, saline, and ultra-refreshing with citrus, white peach, and sea-breeze minerality — a dreamy match for seafood, oysters, and spicy, zesty dishes.
Sauvignon Blanc — Marlborough, New Zealand
Winemaking: Cool fermentation in stainless steel to preserve freshness and vibrant aromatics
Why we love it: Bright, zippy, and refreshing with passionfruit, lime, gooseberry, and fresh herbs — a perfect match for Thai herbs, citrusy dishes, and spicy seafood
100% Estate Riesling — Pfalz, Germany
Winemaking: Cool fermentation in stainless steel to preserve aromatics and natural sweetness
Why we love it: Lightly sweet, juicy, and refreshing with peach, apricot, lime, and floral notes — perfect with spicy Thai dishes, balancing heat while keeping everything bright and food-friendly
Chardonnay — Central Coast, California
Winemaking: Fermented in stainless steel with partial malolactic fermentation for balance and freshness
Why we love it: Bright, smooth, and food-friendly with apple, pear, lemon cream, and a touch of vanilla — a crowd-pleasing Chardonnay that pairs beautifully with rich Thai curries and grilled seafood
Red
100% Pinot Noir
Santa Barbara County, California
Winemaking: Native yeast, low-intervention, fermented and aged in neutral oak
Why we love it: Light, fresh, and quietly complex with red berries, earth, and gentle spice — an easygoing Pinot that plays beautifully with Thai flavors.
Cabernet Sauvignon, Merlot, Cabernet Franc
Columbia Valley, Washington
Winemaking: Sustainably farmed fruit, fermented with native and selected yeasts, aged in French oak
Why we love it: Plush, polished, and food-friendly with dark fruit, cocoa, and soft tannins — a crowd-pleasing red that pairs beautifully with grilled meats and richer Thai dishes.
Cabernet Sauvignon — Paso Robles, California
Winemaking: Low-intervention, native yeast fermentation with aging in neutral oak
Why we love it: Plush, smooth, and expressive with black cherry, cassis, cocoa, and gentle spice — a beautifully balanced Cabernet that pairs perfectly with grilled meats, rich sauces, and savory Thai dishes
Grenache, Syrah, Mourvèdre — Rhône Valley, France
Winemaking: Traditional Rhône blend, fermented with native yeasts and aged in a mix of concrete and large neutral oak
Why we love it: Rich yet balanced with dark berries, garrigue, and warm spice — soulful, silky, and perfect with grilled meats and deeply savory Thai dishes.
100% Pinot Noir — Willamette Valley, Oregon
Winemaking: Very special release! Native yeast, low-intervention, aged in mostly neutral French oak — produced using gravity flow and human (and horse) power with no electricity in the winemaking.
Why we love it: Bright, elegant, and silky with cherry, cranberry, and subtle earth — a graceful, food-friendly Pinot that sings with herbaceous and lightly spiced dishes.
Gamay — Beaujolais, France
Winemaking: Low-intervention winemaking with native yeast fermentation and minimal sulfur
Why we love it: Juicy, light, and super drinkable with cherry, raspberry, violets, and a silky finish — a chillable red that pairs beautifully with Thai herbs, grilled meats, and lightly spicy dishes
2026
Roswell, GA
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