Sip Tips: March 2019

Best BYO wines to bring to your next meal.

John Farlow - March 2019

Sip Tips: March 2019

Best BYO wines to bring to your next meal.

John Farlow - March 2019


Our survey of Baltimore’s best restaurants this year reminded us that not every hot spot in town has a license to sell adult beverages—so you bring your own. Such places offer you the opportunity to pair delightful and unique wines while avoiding too big a hit to your bill. If you are headed to a BYO place, take advantage of it by treating yourself to something nice that’s also going to pair well with your food.

Sip-Tips-Wittm100HillsRiesling_Bottle-1.jpg#asset:95780

Wittmann “100 Hills” Riesling 2017
($20, Country Vintner)

There may be no more versatile white wine on the planet than a delicious, mostly dry German Riesling. It possesses great acidity for cutting through fat, lovely aromatics to lift herbal and savory flavors, and is never weighed down by oak and tannins that could swamp delicate preparations. Wittmann hails from Germany’s Rheinhessen region and does a fine job of pairing with Thai and Korean, of course, but also ceviche, grilled poultry, and even red meat.

Sip-Tips-Felsina-Chianti-Classico.jpg#asset:95779


Monteagrelo Bressia Cabernet Franc 2016

($25, Kysela)

Argentina is most immediately associated with Malbec, but Cabernet Franc does astonishingly well there, too. They tend to be more fruit-forward, less heavy, and more versatile. Just the ticket for a trip to a place like Puerto 511, which features Peruvian fare that is seafood-oriented but also always includes a hefty shot of red meat. This example is lush and packed with fruit without being too heavy or tannic.

Sip-Tips-ABB020.jpg#asset:95778

Felsina Berardenga Chianti Classico 2015
($30, Bacchus Importers)

On one visit to a Baltimore BYO Tuscan restaurant, we noted that one table decided a 1.5 liter of white zinfandel was just the ticket to go with the chef’s painstakingly prepared Italian feast. To each his own, but we saw room for improvement. Next time consider a red from Tuscany’s most famous region, Chianti Classico. This iteration from stalwart producer Felsina is textbook—beautifully tart red cherry, fine tannins, sweet tomato, and sun-baked terracotta scents. From pizza to steak, it’s a winner.





You May Also Like


Food & Drink

Local Flavor Live Podcast: The Great Crab vs. Lobster Debate

Plus, Fishnet opens in Mt. Vernon, drag brunches and dinners, and best bites.

Food & Drink

Review: Flamant

At Flamant in Annapolis, expect the unexpected.

Arts District

Baltimore Museum of Art Debuts New Branch at Lexington Market

BMA partners with the market to provide art programs, presentations, and gatherings.


In Good Taste

The Ultimate Charm City Snowball Guide

We break down where to find the area’s token treats.

Food & Drink

Local Flavor Live Podcast: What’s the Future of Harborplace?

Plus, local chef on Chopped, new Brewer's Art Tavern, and our best bites this week.

In Good Taste

Open & Shut: Rituals; Panda BBQ; Big Softy Pop-Up

The latest restaurant openings, closings, and recent news.

Connect With Us

Most Read


A Month Before Woodstock, Led Zeppelin and The Guess Who Rocked the Laurel Pop Festival: Fifty years ago, music’s biggest names shared a stage in Laurel.

Orioles Pitcher John Means Soaks Up Surprise All-Star Game Selection: Although he didn't end up taking the mound, the 26-year-old rookie was really just happy to be there.

Demolition of Baltimore City Detention Center Sparks Intense Debate: Demolition contract would see historic site razed and rehabilitation center installed in its place.

Eyes of the Law: In new book, former undercover cop Jim Cabezas details his career fighting corruption and blindness.

Ernest Shaw’s “Testify!” Debuts at Motor House Gallery: Shaw immortalizes prominent thought leaders, creatives, and historic figures in latest exhibit.