The Man Behind Lou Wineshop

When it comes to wine Lou covers the spectrum from obscure underdogs like a Jousset “Macération de menu pineau” to invigorated old favorites like Chianti.

“A lot of folks might pass on Chianti because they've had quite a lot of very boring stuff and they assume that they know it, but the traditionally made wines of the region can be exceptional.”

When customers ask for help he keeps it basic. “What are you eating tonight? Sometimes they meet my query with a blank stare; most often, however, the response is an abashed, murmured pasta. By my lights, there is not a thing to be embarrassed about with regards to red sauce pasta, so, we have a section in the shop labeled Spaghetti, but more as an ice breaker than an unequivocal taxonomic category.”

“Our customers drink the wines they purchase from us tonight and so we try to have wines that require no further aging and are ready to pop and pour this evening.

Our specialty is organically farmed wines made without added garbage. For a small shop such as ours, it’s essential to have a focus otherwise you run the risk of having a selection that’s wide but shallow, so we concentrate on wines from the old world, with a broad selection from California, too.

The great thing about a guy like Lou (the man) is the same thing that’s cool about Lou (the shop.) Both have an easy vibe and a level of intellect that points toward amusement whether you’re talking life or wine. He knows what he’s saying and the shop holds his intriguing offer so if you’re looking for an idea, or just an easy glass of wine, you’ll find either and might even leave with both.