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The approach to wine and liquor at Ella’s is deliberately unpretentious. Our wine list has been carefully crafted to include delicious wines at a fair price to compliment the cuisine.

“Spago”, Botter, Veneto, Italy
Lovely notes of honey and wild apples with delicate bubbles; this is a terrific aperitif, or to accompany hors d’oeuvres.


Il Palu, Friuli, Italy ’05
A light refreshing burst of peach, and honey. Lovely with any light seafood.

Le Rote, Vernaccia De San Gimignano, Italy, ’04      
Intense, fruity with a clean mineral finish, this small vineyard wine pairs beautifully with artichokes, fruit compotes and parmesan.

Barbi, Italy, ’03
A crisp delicate white wine that is perfect with the mussels, shrimp and the Di Mare pizza.


Bastianich , tocai friulano, Italy ’04
This rich and full-bodied wine is light, tasting of pears and melons. A long finish that is sure to please the palate with our Margherita pizza or Endive salad.


Preludio no. 1. Rivera, Castel del Monte, Italy ’04
A very classic chardonnay from southern Italy – a touch of oak, green apple and honey, It pairs wonderfully with mussels or shrimp.


Dr. Loosen, Mosel Valley,
Germany, ‘05

Spicy flavors of raspberries and plums with a meaty palate combine to make a refreshing wine. Excellent with the Verdura or Margherita pizzas.
Jean Pabiot & Fils, La Merisière, France, ‘04
A  sauvignon blanc style that pairs well withseafood, white  meats and vegetables.
 
Cecchi,  Italy, ’04
The classic Sangiovese nose and palate, raspberries, leather, mushrooms, a standard for all pizzas with tomato sauce.



Florasprings Napa Valley, California ‘03
This grape has ripe fruit characters hinting of cranberry and blueberry and finishing with a touch of spice. Try it with the pasta and meat balls.

Mark West, Sonoma County, Central Coast, California, ’04      
Black cherry, berries, cola and spice combine to make a great wine. This wine will compliment the Wild Mushroom and Napoletana pizzas.

Rock Rabbit, Santa Barbara, Central Coast, California ‘03
Hints of smoky ham on the nose followed by olives, black currants and blueberries on the palate. The Pucillo pizza, antipasto and the Sopressata are recommended with this wine.


Feudo Monaci, Puglia, Italy, ’04
Rich blackberry, spice, and hints of pepper combine to make an enjoyable wine made from the original Zinfandel. Fabulous with the Marinara pizza.
Li Veli Pezzo Morgana, Italy ’03
Marked by aromas of prune, cherry and cracked pepper this unique find is radiant and warm with a long finish that is sure to complement our pastas or the sausage pizza.


zinfandel
Edmeades, Mendocino County ‘04
Aromas of cherries, spice, roasted coffee with a rich feel of the forest.  Lively and jammy – wonderful on its own or with any of our pizzas.

Colutta Colli Orientali Del Fruili,
Italy ‘03

Round, dry and full flavored with a slight vanilla and herb essence. This is a favorite for our antipasto appetizer or the Lombardi pizza.


Seghesio, Sonoma County, California, ‘05
Full of spice with dark fruit, this is an excellent wine.  Well matched with the Sopressata and Margherita pizzas.


Homemade with Fresh Fruit and topped with Sparkling Wine. Goes well with everything!
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901 F Street NW Washington DC 20004
tel: 202.638.3434 • fax: 202.638.3474

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