A NYC selection of wine bar where you can bring your beloved for a cozy and comfy experience

Ardesia, 510 West 52nd Street, Hell’s Kitchen

This modern space is anchored by a Venetian marble bar with wine bottles suspended in glass cases—some accessible only via a dramatic catwalk–overhead. Rare for Manhattan, a 35-seat patio is the perfect option for warm days, and a vaguely Spanish list of bites looks like what might be available at a non-traditional tapas bar in Barcelona.

• What do you like or prefer in the Bordeaux region?

To be honest, we love all things Bordeaux – there is such incredible diversity and range in the wines from this region. For example, I’ve recently been enjoying tasting whites – and we have a wonderful Sémillon-Sauvignon Blanc on that list from Chateau Graville-Lacoste which our guests love and is very versatile with our food.

• What kind of Bordeaux do you prefer or recommend to your customer?

At the moment, we are in love with a wine from Margaux (Marquis de Mons, the second wine of the Château La Tour de Mons) that we are pouring by the glass –it’s dense and rich and satisfying.

• Which pairing do you recommend with a Bordeaux wine?

Some would say Bordeaux goes with everything! We try not to be overly specific but if a guest wants to drink Bordeaux then we steer them to some of the more robust dishes on our menu (like our flank steak) and we also like to pair Bordeaux with our firmer cheeses.

— Mandy Oser, owner/wine director 

Ayza Wine & Chocolate Bar, 11 West 31st Street, Koreatown

This bustling wine bar is relatively small inside but offers outdoor seating complete with heat lamps for those chillier nights. Their famed chocolate martinis make this Koreatown spot popular for “girls-nights-out,” and the surprisingly large, Mediterranean-leaning food menu offers everything from filet mignon to fondue.

• What do you like or prefer in the Bordeaux region?

Bordeaux is one of the world”s most prolific wine regions, and it also manages to rank among the most famous and prestigious. Therefore, from a business and commercial perspective, having Bordeaux on the wine list is very important, although this is not the only nor the most important reason. The Bordeaux region has so much history and experience along with a great terroir; an excellent environment for growing vines. All these aspects give Bordeaux”s wines diversity, quality and quantity. This is the main reason we have Bordeaux wines on our wine list at Ayza: they are very well-structured, balanced, powerful, yet approachable wines.

• What kind of Bordeaux do you prefer or recommend to your customer?

At Ayza we recommend a typical red Bordeaux blend of Merlot, Cabernet Sauvignon, Cabernet Franc by Quien & Cie. On the nose it opens with a dark floral smell of mature cherry, plum and black currant. The palate is very fruity with the same characteristics as on the nose, and accompanied by spicy tones of red and green pepper with a clean and nice finish. It shows light tannins with a dry output and hints of wood. It is a very complex wine with many different layers, which our customers enjoy very much.

• Which pairing do you recommend with a Bordeaux wine?

Ayza’s red Bordeaux blend is a typical dry Bordeaux-Claret style with medium body which pairs well with a large range of food options. If you love wine and cheese pairings, I would match up this wine to some stored moist cheese. If you are looking forward to enjoy your red Bordeaux during a festive dinner, then you can pair it with rich red meat such as an Entrecôte, with a creamy sauce. You could choose a spicy poultry dish as well. If you’re more adventurous and want to try a wine & chocolate pairing, your choice should be 80% grand cru dark chocolate for this delicious Bordeaux blend.

— Irem Eren, wine director

Lelabar, 422 Hudson Street, West Village

This cozy spot filled with low golden lights makes for the perfect date spot—and the U-shaped bar means you could strike up a conversation with someone new if you happen to be flying solo for the evening. A dozen cheeses and at least as many charcuterie options, a few sandwiches, and a generous selection of small plates round out the food menu, and over 200 wines are available.

• What do you like or prefer in the Bordeaux region?

I prefer the Cabernet Sauvignon based reds of the left bank. Especially Saint-Julien, which often show a balance of concentration, elegance and purity.

• What kind of Bordeaux do you recommend to your customers?

I often recommend more under-the-radar Bordeaux wines such as Cru Bourgeois for its value and quality.

• Which pairing do you recommend with a Bordeaux Wine?

I recommend pairing a bold Bordeaux wine with one of our many cheeses. Ossau Iraty and Comte are my favorite with a more tannic Medoc red.

Enjoy !