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Linda's encourages patrons to bring wine to accompany meals enjoyed in our dining rooms. There is no corking fee. The following are suggested complements to some of our menu offerings.

This week's wine recommendations from

local resident and wine enthusiast, John Roenigk, of Austin Wine Merchants:

Chicken Madeira: Medium bodied, dry, traditional Tuscan Sangiovese such as Felsina Chianti Classico Riserva.

Medium bodied, dry, traditional Tempranillo from Northern Spain such as Lopez De Heredia/Vina Tondonia/Rioja Reserva

Huachinango Vera Cruz: Light, bone-dry,lime nuanced Clare Valley Riesling from South Australia such as Grosset Polish Hill Clare Valley.

Light, bone-dry , grapefruit and mineral nuanced Sauvignon Blanc from the Loire Valley such as Domaine Thomas Sancerre.

Sirloin Tri-Tip Roast: A full bodied, dry and fruit-forward red such as Napa Valley Cabernet Sauvignon such as Shafer Stags Leap District. Full bodied dry and supple Merlot such as Cakebread from Napa Valley.

Garden Gougere: Light bodied, off-dry orchard fruit nuanced German Riesling such as Reichsgraf von Kesselstatt Scharzhofberger Riesling Kabinett from the Saar.

Medium bodied, floral Pinot Gris from Oregon such as Adelsheim Willamette Valley.

Border Pork Chop:Full bodied, rich examples of Chardonnay such as Domaine du Duc de Magenta Puligny-Montrachet ler Cru/Clo de la Garenne. Medium to full bodied fruity Malbec from the Southern Hemisphere such as Ben Marco from Mendoza, Argentina.

Southwestern Meatloaf: Round supple generous dry red wine from one of the ten crus of Beaujolais such as Lapierre Morgan.

Dry and fruity spicy red Sonoma County Zinfandel such as Ridge Lytton Springs.


	Save the Date! The next evening at Linda's is coming up soon-Thursday August 22nd.		Don't Forget! Linda's Fat Tuesday, August 12th. Got to have more Mardi Gras!!!
	Linda's encourages patrons to bring wine to accompany meals enjoyed in our dining rooms. There is no corking fee. The following are suggested complements to some of our menu offerings. This week's wine recommendations from local resident and wine enthusiast, John Roenigk, of Austin Wine Merchants: Chicken Madeira: Medium bodied, dry, traditional Tuscan Sangiovese such as Felsina Chianti Classico Riserva. Medium bodied, dry, traditional Tempranillo from Northern Spain such as Lopez De Heredia/Vina Tondonia/Rioja Reserva Huachinango Vera Cruz: Light, bone-dry,lime nuanced Clare Valley Riesling from South Australia such as Grosset Polish Hill Clare Valley. Light, bone-dry , grapefruit and mineral nuanced Sauvignon Blanc from the Loire Valley such as Domaine Thomas Sancerre. Sirloin Tri-Tip Roast: A full bodied, dry and fruit-forward red such as Napa Valley Cabernet Sauvignon such as Shafer Stags Leap District. Full bodied dry and supple Merlot such as Cakebread from Napa Valley. Garden Gougere: Light bodied, off-dry orchard fruit nuanced German Riesling such as Reichsgraf von Kesselstatt Scharzhofberger Riesling Kabinett from the Saar. Medium bodied, floral Pinot Gris from Oregon such as Adelsheim Willamette Valley. Border Pork Chop:Full bodied, rich examples of Chardonnay such as Domaine du Duc de Magenta Puligny-Montrachet ler Cru/Clo de la Garenne. Medium to full bodied fruity Malbec from the Southern Hemisphere such as Ben Marco from Mendoza, Argentina. Southwestern Meatloaf: Round supple generous dry red wine from one of the ten crus of Beaujolais such as Lapierre Morgan. Dry and fruity spicy red Sonoma County Zinfandel such as Ridge Lytton Springs. . .