WINE

Clyde's Restaurant Group features winelists that are designed to help our guests select
bottles that will provide excellent pairings with dishes ordered from our menus.

Our wines are not categorized according to grape variety or country of origin, but rather
in a "progressive" format. This means that the lists progress from lighter, more delicate
wines to richer and more intensely flavored ones. Whites and reds are divided into light-
, medium- and full-bodied categories. So, whether you order a relatively light or
relatively robust menu item, you'll be able to quickly find those wines featuring a
weight and intensity appropriate to your food. Knowing that the wine you choose will
neither overwhelm your food nor fail to measure up to it, you then can select a
particular bottle based on your preferences for certain grapes or regions.

Based on our experience with items from our menus, we also offer specific suggested
food and wine pairings on our menus as well as on our winelists. Additionally, our staff
engages in wine training on a regular basis, so you can ask your server for a suggestion
suited to your preferences and budget.

Each of our restaurants offers a unique menu according to the specialties of its
executive chef. Likewise, each restaurant maintains a distinctive wine list. However,
all of the lists are built around a core of 36 wines that are selected in a highly
competitive process each year. The 36 core wines for 2007 were selected out of a pool of
more than 1,400 candidates. Final choices were determined by a committee of managers
and chefs drawn from across the company in a two-day blind tasting in which each
wine was tasted with food. The core wines for 2007 are:

SPARKLING

Brut Cava "Reserva," Segura Viudas, Penedes, Spain

A bright, lively sparkler with citrus flavors enhanced by a dry, nutty finish.

LIGHT-
LIGHT-BODIED WHITES:
Pinot Grigio, Caposaldo, Veneto, Italy, 2006
Bright and fresh, with crisp apple and citrus flavors.

Pinot Grigio, Villa Pozzi, Delle Venezie, Italy, 2006

Crisp, refreshing notes of green apple fruit with a slightly smoky undertone.

Sauvignon Blanc "Vicar’s Choice," Saint Clair, Marlborough, New Zealand, 2007
Vivid and vivacious, marked by tangy grapefruit and grassy flavors.
 Riesling, Cave Spring, Niagra Peninsula, Canada,
Canada, 2006
Off-dry, with ripe summer peach flavors and a long finish.

Sauvignon Blanc, Cono Sur, Central Valley, Chile, 2007

Juicy notes of white melon edged with a zesty dash of citrus fruit.

Albarino, Lagar de Cervera, Rias Baxias, Spain, 2006

Luscious peach and pear flavors introduced by an enticing bouquet.

MEDIUM-
MEDIUM-BODIED WHITES:

Chenin Blanc "Petit Chenin," Ken Forrester, Stellenbosch, South Africa, 2007
Fruity but dry, marked by lively peach and melon flavors.

Verdejo-
Verdejo-Viura "Ovacion," Rueda, Spain, 2006
A softly textured white, marked by vivid pear, fig and melon flavors.

Pinot Blanc, Mader, Alsace, France, 2006

Aromas and flavors redolent of pears and golden delicious apples, enhanced by hints of
honey.

Gruner Veltliner "Obere Steigen," Huber, Traisental,

Traisental, Austria, 2007
Ripe apricot-flavored fruit enhanced by echoes of white pepper and spice.

Chardonnay "Unwooded," Yalumba "Y Series," South Australia, Australia, 2007

Fresh fruit flavors reminiscent of ripe melons and golden delicious apples.

FULL-
FULL-BODIED WHITES

Chardonnay "Unoaked," Brampton, Coastal Region, South Africa, 2007

Rich but also refreshing, and marked by bright pineapple and mango fruit flavor.

Chardonnay, Kenwood "Yulupa," California, 2006

Softly-textured, with tropical fruit flavors and a hint of vanilla.

Pinot Gris, King Estate, Oregon, 2006

Tasting harmoniously of pears and ripe apples, with excellent balance.

Chardonnay, Dreyer Sonoma, Sonoma County, CA, 2006

Ripe and rounded, with baked apple flavors and a touch of spicy oak.
 Viognier, Cline, California, 2006
Floral aromas introduce an exotically rich, ripe wine marked by peach and apricot fruit
flavors.

Chardonnay, Souverain, Alexander Valley, CA, 2006

Fleshy and flavorful, with rich fruit and accents of vanilla, butterscotch, and spice.

LIGHT-
LIGHT-BODIED REDS

Pinot Noir, Mirassou, California, 2006

Notes of plum and black cherry, with a softly smoky aftertaste.

Brouilly "Vielles Vignes," Laurent Martray, Beaujolais, France, 2005

Refreshing cherry and raspberry-scented fruit enhanced by hints of pepper and dried
herbs.

Pinot Noir, Beau Chêne, Vin de Pays d’Oc, Languedoc, France, 2006
Flavors of juicy plums and dark cherries, with a soft and spicy finish.

Tempranillo, Tapeña, Tierra de Castilla, Spain, 2006

Dark cherry and plum fruit enhanced by echoes of cocoa and vanilla.

Pinot Noir, Angeline, Russian River Valley, CA, 2006

Silky and long, with sweet cherry fruit flavors and hints of smoky oak in the finish.

Tuscan Red, Monte Antico, Tuscany, Italy, 2004

Notes of dried red cherries with accents of herbs and leather.

MEDIUM-
MEDIUM-BODIED REDS:

Merlot, Dreyer, North Coast, California, 2005

Dark berry and plum fruit with subtle accents of smoke and spice.

Shiraz/ Grenache "Gamekeeper’s Reserve," St. Hallett, Barossa, Australia, 2005

Soft and pleasing, with peppery notes complementing blue and blackberry flavors.

Montelpuciano d’Abruzzo "Casale Vecchio," Farnese, Italy, 2006

Dense but soft, and marked by flavors that echo plum jam and sweet spice.

Malbec, Terrazas de los Andes, Mendoza,

Mendoza, Argentina, 2006
 Lush and ripe, with plum and berry fruit and echoes of black licorice in the finish.

Zinfandel "Old Vine Cuvée," Four Vines, California, 2006

Rich and spicy, with red berry flavors and hints of pepper, clove, and sweet cinnamon.

Merlot,
Merlot, Concha y Toro Marques de Casa Concha, Puemo, Chile, 2005
A powerful Merlot, marked by dark berry fruit enhanced by hints of vanilla and
chocolate.

FULL-
FULL-BODIED REDS

Shiraz "Yellow Label," Wolf Blass, South Australia, 2006

Robust but complex and classy, with balanced dark berry fruit.

Cabernet Sauvignon, McWilliams, South Eastern Australia, Australia, 2006

Rich and lush, with sweet berry fruit enlivened by echoes of mocha and vanilla.

Cabernet Sauvignon, Alamos, Mendoza, Argentina,

Argentina, 2006
Deeply flavored blackberry fruit with hints of coffee and herbs.

"Neprica," Tormaresca, Puglia, Italy, 2006

A spicy blend of Negromaro, Primitivo and Cabernet Sauvignon, with deep, briary
flavors.

"Old Basket Press," Raoul’s, Walker Bay, South

South Africa, 2006
An unusual blend of Malbec, Petit Verdot and Merlot, with dark fruit flavors and a
long finish.

Cabernet Sauvignon, Concha y Toro Marques de Casa Concha, Puente Alto, Chile, 2005
Deep and dark, with a long, layered finish redolent of chocolate and coffee in addition
to ripe fruit