A note from our Beverage Curator

At Castle Hill, we approach our drink menus with the same effort and thoughtfulness that our chefs use to craft their menus; each selection is tailored exclusively to our food for a seamless sensory experience. With every menu change, which can happen as often as every few weeks, we take the time to pair each dish with a different wine by the glass. I meet with Chef Karsten and his team, and we sit down with his dishes and 100 opened bottles of wine. We taste everything to carefully select the best pours to pair.

But we don’t limit ourselves to wine. We explore different beers and spirits, which have led to beer and cheese appetizers, sake dinners, and cocktail pairings.

Wine Spectator Grand AwardThe most exciting part about Castle Hill’s beverage program is the opportunity for discovery. Rather than write a list dominated by big labels, we select pairings that might include obscure grapes or small batches from local producers that guests otherwise could have been hesitant to try. If they trust in us, then we can guarantee a unique experience not to be had elsewhere in the world.



Shawn Westhoven
Beverage Curator

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