Not every dinner party needs linen napkins and a six-course tasting menu. But it does need a little drama—something that makes guests pause between bites and raise an eyebrow at their glass.

That’s the kind of energy I try to bring when I build what I call a speakeasy-inspired wine list.

It started years ago, back when we launched the cocktail bar Eleanora. The space was moody, candlelit, and full of sharp corners. Every bottle we served had to match the vibe. That meant skipping safe bets and leaning into character—wines with a little attitude, a little edge, and a story to match.

Even now, when I host at home, I pull from that same playbook.

---

Here’s how I build that list:

1. Start with a Sparkler That Breaks the Rules
Forget champagne unless you’re doing oysters. Look for a sparkling red—yes, red—like a Lambrusco or a dry Brachetto. It sets the tone: you’re not here to play it safe.

2. Choose a White with Bite
I keep a bottle of Grüner Veltliner in the fridge almost year-round. It’s clean, citrusy, and cuts through fatty starters like charcuterie or fried squash blossoms. Sauvignon Blanc is the easy choice, but Grüner’s the one that makes people ask questions.

3. Go Deep on the Red
If I’m serving something roasted or braised, I bring out a wine with texture and smoke. Tempranillo, Syrah, or a Zinfandel that didn’t get lost in its own alcohol. Bonus points if it came from a foothill vineyard or an under-the-radar Nevada label.

4. Keep a Wild Card Handy
This is the one that doesn’t fit the menu. Maybe it’s an orange wine. Maybe it’s an herbaceous Vermouth. Or a fortified wine served chilled. It shouldn’t work, but when paired with the right moment—dessert, firepit, the second hour of a long meal—it absolutely does.

---

A good wine list isn’t about geography or grape variety. It’s about intention.

When you build a speakeasy-style list, you’re not curating for prestige—you’re curating for mood. Think low light. Soft jazz or vinyl crackle. A bottle opener with some weight to it. Candle wax and conversation.

That’s the world I try to create with each pour.

And if all else fails?
Open something unexpected and let the room figure it out. Worst case, the wine bombs. Best case, it’s the only thing people talk about the next day.

Either way, you’ve built something worth remembering.