LOCALLY GROWN
SINCE 2008

DOWNTOWN BELMONT | 704.825.3636

DOWNTOWN BELMONT
704.825.3636

SOUTHERN BISTRO | MARKET & BUTCHER SHOP | CUSTOM CATERING

Wine

Great wines are a passion for us at The String Bean and an essential element of our plan since launching our “Southern Bistro” more than seven years ago. Providing a diverse selection of high quality wines at moderate prices is something we take pride in and enjoy doing.

We will continue to seek the best wines available and to expand the breadth of varietals and regions characterizing our wines. Our current collection includes more than 690 wines, ranging from esoteric blends from throughout the word to proven favorites from noted regions in the United States, Europe and Southern Hemisphere.

Each year we partner with several vineyards for exclusive wine dinners, tastings and a VIP Wine Spectator reception. A few of those vineyards include Patel, Silver Oak, Catena Zapata, Robert Foley, Donum Estates, Burly, Alexander Valley Vineyards and Whitehall Lane. We hope that you will join us for one of these evenings of good food, delectable wine and great company.

Please allow us to make wines recommendations for your next special occasion or perhaps a gift.

Wine Speak

Low Tannins vs High Tannins:
Tannins are a vital ingredient in wines, especially red wines. It comes from the stalks, skins and pips of grapes. Tannins in a young wine produce a bitter, puckering taste on the palate.

Low Acid vs High Acid:
Acids of various types are present in wine, and are essential to the wine’s longevity and also to your enjoyment. Too little can affect the wine’s quality and too much can spoil the wine. A higher acidity makes the wine more tart and sour tasting; whereas a low acidity results in flat tasting wine that is more susceptible to spoilage. Acidity is that quality that makes your mouth water and your lips pucker, and without it, wines (and anything for that matter!) taste pretty flat and one dimensional. However, when acidity is present in the right quantities, it is the element that makes all of the other flavours in the wine stand out, including the undertones of fruit, spice and herbs. The flavour in wine that you would describe as tangy, sharp, refreshing, bracing, bright, crisp or zingy is the acidity.

No Oak vs Heavy Oak:
Wines might be stored in oak barrels, usually to impart extra and more complex flavours. Oaky describes the aroma or taste quality imparted to a wine by the oak barrels in which it was aged. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.

Short Palate vs Long Palate:
The “length” of a wine is the amount of time the sensations of taste and aroma persist after swallowing. Usually, the longer the better.

Light Bodied vs Full Bodied:
To get a picture of the differences between a light-bodied wine and a full-bodied wine think about milk as an analogy. Light-bodied is analogous to skim milk and full-bodied wine analogous to full-cream milk, and the variations in the “body” of wne are like varying levels of fat-content in milk. What makes it even easier, is that a wine’s body is directly proportional to its alcohol content. On every wine label you’ll notice a percentage of alcohol by volume. Note how it applies to body:

7.5% – 10.5% indicates light body
10.5% – 12.5% indicates medium body
12.5% and over indicates full body

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The String Bean

Winner of 4 Wine Spectator awards for excellence, enjoyed by the President of the United States at a local appearance at Freightliner and frequented by patrons we call friends, both local and out of town, The String Bean is one of those places that we hope sticks with you and brings you back time and time again.