The 'House Wines' You'll Want To Pour At Your House

Many moons ago you'd hear diners coming into Italian pizzerias & trattorias asking to order a glass of the "house white" or "house red" - a nod to the old world where your cousin or neighbor makes pretty darn good home wine. Home style eateries would be proud to pour these wines out of a cask in their establishments for a very reasonable price per glass or carafe. Simple in structure, fruity in nature, clean and easy to drink with the ensuing meal or by itself with gusto.

In the post-Covid world we are all seeking a little more for our money. Something delicious for a reasonable price. A wine that hasn't gone up 50% in price since you began buying it just a few vintages ago. Logistic issues and labor shortages are making it increasingly hard to find great values! This is why the great work of SOULEIL VIN DE BONTé and Flour + Water Pasta Shop needs illumination.

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SOULEIL VIN DE BONTé is grown in the south of France, where the lifestyle favors a slow pace and lots of time by the sea or pool. Where you cook dinner nightly in your own kitchen from ingredients you grew yourself, or picked up at the local farmer's market from a farmer whose name you know well. Souleil Vin de Bonté is a French wine with a purpose. Grown sustainably and charitably. Co-Founder Marianne Fabre-Lanvin is a genius marketer in the wine industry, working with some of the most famous brands and winemakers from all over France and the world. souleilwines.com

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"Soul” is at the heart of Souleil Vin de Bonte?, a wine served with a side of purpose. The range of organic wines – Le Rouge (red), Le Rose? (rose?), and Le Blanc (white) – is crafted from grapes grown within sight of the Mediterranean Sea. Its roots lie in southern France like its founders, Marianne, a beach lover and an oyster aficionado and Thomas, a passionate kitesurfer who has traversed the globe in search of good waves. The duo grew up in this sun-swathed region, where wine is a fixture at the dinner table and intended to be shared. They wanted to create a wine that could be served as an ape?ritif—the French version of a sundowner—and at a dinner party; a wine that you can start and end an evening with, in French bon vivant style.

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Flour + Water has their foothold in San Francisco since the flagship location opened in 2009. Now with multiple restaurants including a pizzeria and a pasta shop in tow, they put their connections to the test to craft two delectable 'house wines' worth of a Michelin recognized meal pairing! Their beverage director, Sam Bogue, worked in tandem with Subject to Change Wine Co to create the blends worthy of hero status at all Flour + Water Hospitality Group restaurants.

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Pasta Water - made from 100% Malvasia grown in Suisun Valley, one of Californias oldest wine regions. Originally planted to vine since the gold rush era! Skin contact for 10 days, followed by stainless steel aging to preserve freshness and aromatics.

Pasta Sauce - made from a blend of Sangiovese, Zinfandel, and Merlot with a nod to Tuscany and the old school of California. The fruit was grown in Mendocino and done with partial carbonic maceration for a soft freshness and zip, making it the perfect red wine for all styles of pizza, pasta, and charcuterie alike.