Corkscrew Blends Fine Wine and Superb Musicians

Where can you find live acoustic music in a cozy setting with great light, fine wines and fondue? Corkscrew opened just six months ago on the corner of Western and the Boulevard, and already its panini & salad lunches and charcuterie plates and desserts are bringing in a steady stream of curious customers with perceptive palates.

Looking for a quiet place for a meeting over wine, two of us dropped in on a Wednesday evening at about 6pm. I was extremely satisfied by a light unfinished chardonnay on tap [on tap!] that was created especially for Corkscrew by Tim Keith of Leaf and Vine. It went well with olives and cheese fondue and the cozy atmosphere. We decided right then to make it a regular stop, especially since it’s open till midnight on Friday and Saturday and till 10pm every other night (except Mondays).

When I dropped in to find out more, I met another Corkscrew provider, Jacob Keiser of Kastania, who makes a 94-point pinot and other high-ranking wines that have been featured at White House dinners. But the real magic behind Corkscrew, says Tim Bush, “de facto manager”, is the blend of fine wines and acoustic music. Bush (who is also an accomplished bartender) has been performing since 1975, mostly on bass, and taps his network of mostly local and extremely experienced musicians for the wine bar:  Rovetti and Meatballs, Todos Santos…The Band, Gary Vogensen Trio, Kurt Huget…

But what I’m really looking forward to is Gypsy Junk Parlor on Tuesday, April 23. What wine goes with gypsy jazz?