In France, there is not an accurate translation for the word "winemaker". Vignerons - literally, the tenders of the vines - make the Grands Vins . As our Burgundian friends often say, 90% of a wine is made in the vineyard - through recurring and meticulous attention to the vines. Our friends in the kitchen treat the ingredients for your dinner the same way. We know because we see it every morning.

Just as the job of the vigneron is to not take away from well-produced natural grapes, it is our job to enhance rather than detract from the exquisite flavors that our proprietor, Chef Matthew Porco, has the pleasure of serving to you. In doing so, we select wines in all price ranges and categories appropriate to a variety of flavor preferences.

With this in mind, our commitment to you is that we will always seek out the finest producers in every region of the world with cost and quality as our primary consideration. We will always favor wines that supplement the cuisine that Chef Porco and his highly capable staff create. Since artisinal food demands artisinal wines, when possible, We will offer small producers that hand-craft wines; and we will always speak about wine in a down-to-earth way, so that you and your guests will be comfortable and confident with your selection.

Finally, we adamantly refuse to quote the scores of wine reviewers because our 95-point wine may be your 70-point wine (and vice-versa): the only way for us to determine your palate preferences is through your communicating to us what price, grapes, regions and styles are of interest to you (hopefully not forgetting the lost art of pairing wine to your food and not to publications); in this vein all tasting notes herein are our own unless (rarely) otherwise noted.

We thank you for spending the evening at Mio Kitchen & Wine Bar...and our cave ...

wine list.pdf