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Wine List

The wine cellar at TRU restaurant offers a broad selection of over 1200 wines from renowned Old World and New World producers. The wine list is divided into sections for white wines, champagne, sparkling wines, reds wines, and dessert wines. TRU takes steps to properly store, serve, and handle the wines to ensure they are presented at their best. The sommelier and staff are available to offer wine recommendations and pairings tailored to individual guest preferences.

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130 views1 page

Wine List

The wine cellar at TRU restaurant offers a broad selection of over 1200 wines from renowned Old World and New World producers. The wine list is divided into sections for white wines, champagne, sparkling wines, reds wines, and dessert wines. TRU takes steps to properly store, serve, and handle the wines to ensure they are presented at their best. The sommelier and staff are available to offer wine recommendations and pairings tailored to individual guest preferences.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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The Wine Cellar

The Wine Collection at TRU offers our guests a broad and deep range of
choices to complement the adventurous Modern French cuisine of Chefs Rick
Tramonto and Gale Gand. Revered Old World producers, rising stars and
exciting New World wineries are equally represented on our 1200-bin list.
Domaine Ramonet, Château Rayas, Château Lafite-Rothschild and Antinori
share cellar space with Henschke, Alvaro Palacios, Williams Selyem and
Araujo. The first half of the wine list is devoted to White Wine, Champagne
and Sparkling Wine, European, International and finally, American selections.
The second half of the list is similarly structured and offers our expanding
collection of Red Wines. Finally, we include our list of Dessert Wines, Ports and
by-the-glass options.

At TRU, we have taken several steps to ensure that all our wines fully express
their complex aromas and flavors as they reach the table. Our entire 16,000
bottle collection is stored in proper temperature and humidity-controlled
cellars. All wines are served in varietally-appropriate Riedel Crystal stemware.
We employ proper service techniques by decanting and cradling when
appropriate.

We believe the most important factors to consider when pairing dishes with
"appropriate" wines, are the personal preferences and tastes of our guests.
With this in mind, Sommelier Scott Tyree and our knowledgeable service staff
are always pleased to offer recommendations, information and assistance.

Sommelier Scott Tyree

Scott Tyree is a graduate of


Northwestern University's School of
Speech where he earned a degree in
Radio, Television and Film. While
studying in the Bordeaux region of
France, he developed a fascination with
wine, viniculture and the role wine
played in the daily life of the people of
that region. Upon his return to the
Chicago, Tyree plunged headlong into
the wine industry and decided to
pursue a career as a sommelier. In
1997, Tyree accepted a newly created
position at Lettuce Entertain You's
bustling, clubby Shaw's Crab House
with its deep American wine list. In
1999, chefs Rick Tramonto and Gale
Gand recruited him to become wine director at Tru, Chicago's celebrated,
award-winning four star restaurant. Tyree's wine program received accolades
from such respected publications as Food and Wine Magazine ("Top Ten Best
New Wine Lists in the U.S. for 2000") and Wine Spectator (Best of Award of
Excellence 2000 and 2001). Phil Vettel of the Chicago Tribune states, "The
wine list at Tru is an impressive document and Sommelier Scott Tyree is as
approachable as they come." Thomas Matthews of Wine Spectator Magazine
calls Tyree "a future star sommelier" and Master Sommelier Joseph Spellman
says, "Scott Tyree's work as a superb sommelier reminds me of the wines he
loves: precise, intense and sensuous." Tyree has passed the Certificate and
Advanced Examinations of the prestigious Court of Master Sommeliers and will
pursue the title of Master Sommelier in early 2003.

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