St. Marks Wine and Liquor

 St. Marks Wine and Liquor

Welcome to St. Marks Wine and Liquor.  We carry an outstanding selection of wines and liquors including fine wine, champagne, locally made and craft spirits, as well as familiar brands.  Take advantage of our unique selection of locally-made whiskies, gins and vodkas, many of which are artisanal brands that you won't find anywhere else.  Our wine selection is carefully chosen and includes biodynamic and organic.   Be sure to sign up for our customer loyalty program to earn points toward discounts on future purchases.
Sample our select libations by coming to our regular free tasting events!  We post the tasting schedule right here.
St. Marks Wine and Liquor is conveniently located in the East Village, close to the Astor Place (#6 train) and Eighth Street (R train) subway stops in New York City.
Hope to see you soon.
St. Marks Wine and Liquor
16 St. Marks Place
(Between 2nd and 3rd Avenues)
New York, NY 10003
212 529-WINE (9463)

WineSpectator.com: News & Features
  • "When we walked into the room, it felt like I was walking onto the field at a Super Bowl," said Jim Nantz. The longtime sportscaster knows what that is like. But last night he wasn't on the 50-yard line. He was pouring his wine, The Calling Chardonnay Russian River Valley Dutton Ranch 2016, at Wine Spectator’s 38th Wine Experience at the New York Marriott Marquis in Times Square.For many wine lovers, the Wine Experience is the big game—three days of tasting rare and aged wines with leading winemakers, lunches showcasing the wines of different regions, and the black-tie Grand Award Banquet, celebrating the best restaurant wine programs in the world. And kickoff is the Thursday night Grand Tasting, the first of two evenings where wine lovers can taste 269 of the world's greatest wines, all rated 90 points or higher by Wine Spectator editors.Fitting an all-star show, the tasting had been sold out for days. More than 2,400 guests packed two ballrooms, eager to taste everything from Burgundy to Barolo, from Washington Syrah to a Greek white, from California Cabernet to Bordeaux-style blends from Israel, Japan and Virginia. Some had drawn up detailed game plans for tasting what they thought would be the most exciting. Others just wandered freely and explored."It's overwhelming, it's exciting. I don't know where to start," said Allison Pitts, 25, a New Yorker attending her first Wine Experience. "I feel like I'm learning a lot. There's different wines from all over the country I never thought I would have the chance of tasting. It's amazing."Many opted to go bubbly, trying Krug's Brut Champagne Grande Cuvée 163ème Edition NV or Schramsberg's J. Schram North Coast 2004 from California. For elegant whites, they could sample Pascal Jolivet's Sancerre Le Grand Chemarin 2015 from the Loire or Forge Cellars Riesling Finger Lakes Dry Les Alliés 2016 from New York or Château La Nerthe's Châteauneuf-du-Pape White Clos de Beauvenir 2013.For reds, you could compare benchmarks like the 2008 vintage from both Château Lafite Rothschild and Château Margaux. For something untraditional, you could sample Orin Swift Cellars' Abstract California 2016, a Grenache-Syrah–Petite Sirah blend. You could base your tasting on exploring a range of Italian, Spanish and Portuguese producers, or opt for a New World bounty from Argentina, Chile, Australia, New Zealand and South Africa.For vintners, the evening was a chance to meet customers face to face and perhaps win new converts. "'Exciting' is the word," said Larry McKenna of New Zealand's Escarpment, who was pouring his Pinot Noir Martinborough 2015. "It's always exciting to be here with the A-class producers. Especially exciting coming from a town of 1,000 people!""This is one of the last places in the world where you can meet all of the owners and winemakers," said Stephan von Neipperg, co-owner of Bordeaux's Château Canon-La Gaffelière. "And we come here not just to drink the wines but also to touch the people—they put their hand out and say 'Hello, Stephan, how are you? I like your wine …' or they say, 'I don't like your wine!' And we talk. But everyone is happy! You look around and everyone is smiling."The Wine Experience happens thanks to the generosity of the countless vintners who share their wines and time. All net proceeds go to the Wine Spectator Scholarship Foundation, which has raised more than $20 million for scholarships and grants for the hospitality and wine industries, including Washington State University's enology and viticulture program, Sonoma State University's Wine Business Institute, the viticulture and enology program at the University of California at Davis, Cornell University's School of Hotel Administration and Florida International University's hospitality school. To the people at the Grand Tasting, the focus was on trying new wines and making new friends. Unlike the Super Bowl, everyone was a winner. "In a very short period of time, in a very small space, [you] have the experience of really top wines around the world," said winemaker Sebastian Zuccardi of Argentina's Zuccardi Valle de Uco, who was pouring for the first time at the Wine Experience. "When you see the brands that are here and the people that are here, it's fantastic to be part of."The Grand Tasting takes the field again tonight.—With reporting by Brianne Garrett, Ben O'Donnell and Robert Taylor[gallery-config={containerId:"galleryBoxhistory", flickrUserName: 'winespectator', flickrSetId:'72157674673358598', galleryTitle: '2018 Wine Experience Grand Tastings', useFlickr:true, flickrShowTitle: true, flickrShowDescription: true, shareFacebook: true, galleryHeight:'600', galleryTitlePosition: 'TOP', buttonBarPosition: 'TOP', backgroundColor: '#fff', captionBackColor: 'rgba(255,255,255,0.56)', captionBackTopColor:'rgba(255,255,255,0.56)', captionPosition:'bottom', textColor: "#55595c", textShadowColor:"rgba(0,0,0,0)"}]

  • Growing up on a farm in the tiny Alsatian town of Niederschaeffolsheim, Gabriel Kreuther was always surrounded by food: His relatives were butchers, bakers and restaurant owners; his mother loved to cook. After sharpening his skills in kitchens around Europe, he made his way to the bright lights of New York in 1997 to work as a sous chef at the fine-dining landmark La Caravelle. He then moved on to establishments of equal pedigree, including Jean-Georges, Atelier at the Ritz Carlton, and the Modern. Despite his elite résumé, Kreuther, 49, has never forgotten his more humbling moments. Once, as a teenager visiting Paris for the first time, he was asked to leave an upscale restaurant because he didn't meet the dress code. "It makes you feel bad, it makes you feel angry," he says of stuffy, unwelcoming dining rooms. So, when he opened his eponymous Midtown Manhattan restaurant in 2015, he "wanted to do a place that kind of brings everything a little bit down to Earth." Philippe Sauriat, head sommelier at Gabriel Kreuther, brings a similar sensibility to the restaurant's 1,600-selection, Wine Spectator Best of Award of Excellence–winning wine list. In addition to big-ticket names from Burgundy, Bordeaux, Napa and Italy, the Burgundy native searches out lesser-known producers in hopes of exciting and educating diners. (Interested New York Wine Experience attendees might note the restaurant is a short walk from the Marriott Marquis.) During a quiet moment at the restaurant, the chef and somm sat down with Wine Spectator assistant editor Lexi Williams to talk about the wines and pairings that excite them, how they make fine dining fun, and the perils of driving yourself "crazy-brainy" over wine particulars. Wine Spectator: How do you set Gabriel Kreuther apart from other fine-dining spots in New York?Gabriel Kreuther: In the restaurant business, things tend to go really, really far in complexity, making people feel bad, making people feel out of place, making people feel uncomfortable, and I can connect with that. I wanted a place where people are comfortable, where they can have a good time and they can feel themselves. At the end of the day, it's only food and wine. And if you take it too seriously, I think that you get so boxed in. It's like people drinking wine, and they get too crazy-brainy, they miss what it's about. Or people who take one bite and think about it for 20 minutes, and then it's cold. Philippe Sauriat: It's really understanding who you're dealing with and how you come down to their level. And also listening to what they want to drink and what they want to eat, how they eat normally and how they drink normally—creating that environment for them. And really always having this awareness that we're not the stars, even though in this world, the chefs are superstars now, sommeliers are superstars now. WS: How does wine fit in with the cuisine at Gabriel Kreuther?GK: I was always interested in wine, always having conversations with the sommeliers: "What do you think? What's missing? What fits well with this pairing?" Sometimes, all it takes is adding or taking one thing off a dish to create the link for that pairing. PS: This restaurant is special in terms of how the culinary team always approaches the wine team. It's good because a lot of chefs forget that. One always helps the other, hopefully, if it's well done.GK: It's not a one-man show. WS: What is your favorite wine-and-food pairing at the restaurant?PS: There's a classic dish here. It's something that chef had started at the Modern, I think. It's a sturgeon and sauerkraut tart. It was a challenge that was given to him by someone who said to him, "Can you make a Michelin-star dish with sauerkraut?" Which he did.It goes technically very easily with an Alsatian wine, so I do with this dish, a Pinot Blanc from Marc Kreydenweiss called La Fontaine aux Enfants, the 2016 vintage. It has those bright acids that actually work really well with the acids in the sauerkraut. You're not covering anything, you're sort of going along with it. There's also sort of a little funkiness. In terms of the balance of the wine, it's gentle. There's a lot of personality in this dish. It's unique; I've never had a dish like this, ever, in my life. Together, they don't overwhelm each other, and I enjoy this pairing a lot.GK: My pairing would be something where either Guigal is involved, or Chapoutier, or Domaine du Pégaü, or an old [Paul Jaboulet Âiné Hermitage] La Chapelle. And the dish would be the squab that we do—we don't currently have it on the menu, but it's squab croustillant with foie gras in the center.WS: What do you drink on your own time?PS: Sometimes I will drink beer; it's just a refreshing thing. I will enjoy whiskey and Scotch at some points. Some good Calvados also, but really, really good Calvados. But mostly, yeah, it's wine. GK: For me, it's wine. Not that long ago, I opened a Les Forts de Latour. Maybe two months ago I had La Chapelle '89. I had the Pégaü '90 maybe three months ago. I'm a wine lover, I'm a wine buyer, I'm a wine collector—but I pop the corks. I'm just not looking at the [labels]. If I go somewhere and the wine is not to what I like, I'd rather drink water than bad wine. I don't care. It's either good wine or water. And people say, "You wine snob," but it's not about [being] a wine snob, it's just that not every wine out there is great wine. It doesn't have to be expensive, but it has to be good.WS: How do you cater to wine lovers at this restaurant?GK: We have aged bottles of wine at, I believe, fair pricing. Also, the wine list that we have, there are many discoveries that are not known in the U.S., really. Even the winemakers, when they come, they're like, "Wow, where did you get this stuff?" When you open one of those, and it's as good as a huge [name] Bordeaux, I think it's an eye-opener for people. We have a lot of winemakers that are not known as superstars, but [they] produce superstar wine …. That's where [diners] can get interested and say, "Oh, you made me discover something. I'm going to try to find that wine for myself." The big-name things, nobody needs help with that. All you need is cash [laughs].PS: It’s so true. The value wines that are on this list, people don't necessarily realize. We're looking at a lot of winemakers out there that are producing value wines—in the Languedoc, in Alsace, in the Loire Valley—that are not expensive yet. Sometimes people get annoyed at how much I taste. We work with 30-something vendors, and I taste regularly because we're always looking for something exciting to put on the list. There is always a desire to see what's out there. And also, I work with a chef who loves wine, so I am being pushed in that way, because I know he pays attention. Want to stay up on the latest news and incisive features about the world's best restaurants for wine? Sign up now for our free Private Guide to Dining e-mail newsletter, delivered every other week. Plus, follow us on Twitter at @WSRestoAwards and Instagram at @WSRestaurantAwards.

  • The eve of the one-year anniversary of the start of 2017's devastating wine-country wildfires brought warm temperatures, low humidity and violent wind gusts to Napa and Sonoma. The National Weather Service issued a red-flag warning, alerting residents that conditions were ripe for wildfire combustion and rapid growth. While the night passed without event, fire was on everyone's minds.The series of firestorms that tore through Northern California last year killed 44 people, burned 245,000 acres and destroyed 8,900 structures. One year later, wineries that were damaged have broken ground on new construction, many slowed by insufficient insurance policies. Sonoma residents are facing a housing shortage, with rebuilding delayed by a lack of workers.Despite those hurdles, most residents are feeling optimistic about the future, thanks to a promising harvest and a desire to make the region even better than before the flames.Rebirth in progress"Today's an emotional day," said Rene Byck of Paradise Ridge Winery, interviewed Oct. 9. A year earlier, runaway flames consumed his Santa Rosa winery, tasting room, event space and thousands of bottles of wine. Byck described the weight of persistent local news coverage and events commemorating the anniversary. "Acting like nothing happened isn't a solution either," he admitted.The rubble at the former Paradise Ridge tasting room, event space and winery has been cleared, and the owners are in the final stages of the permit process, hoping to start construction soon, with the goal of opening the tasting room and event space in October 2019. "The sooner we can rebuild the better," said Byck. "I know people are looking at us as a symbol of rebirth, or maybe recovery."On the same day, in neighboring Napa, Ray Signorello broke ground on a new winery, fermentation building and caves, which he hopes to complete in two years. He spoke to a small crowd on the warm and sunny day, with grapes hanging on the vines and bins in the vineyards in anticipation of this year's harvest. Signorello told the guests he was in Vancouver at the time of the fire when his wife, Tanya, called to tell him what was happening. Winemaker Pierre Birebent and a crew arrived to help battle the blaze but had to leave as the fire engulfed the surrounding area. "I remember tossing and turning and wondering what was left," recalled Signorello. But at the groundbreaking, he was positive about the new chapter in the winery's history. "We're going to build everything as quickly as we can," said Signorello. "And now I get to build something [based on] all that I've learned over the last 40 years in the wine industry."Byck agrees it's a chance to rethink the business model, calling the rebuilding process a forced "do-over." "What does visiting wine country look like in 20 years?" he wondered. "We are exploring how to be relevant or maybe innovators." For one thing, he is considering reducing the number of events they host, but offering guests more exclusivity. For now, guests can visit Paradise Ridge's tasting room in nearby Kenwood. There are no plans to rebuild the winery; Paradise Ridge now makes wines offsite.Mayacamas lost a visitor center next to the Napa winery in the blaze. But it's about to open a tasting room in downtown Napa's First Street Napa center before the end of the year, which should draw more visitors.The good news for guests to Napa and Sonoma is that the before and after look much the same. Rains brought back vegetation to most areas scarred by fires. Much of the evidence of devastation is gone. Tourism is nearly back to pre-fire levels.Lessons learnedBut it took months to clear the debris, and it will take many years to rebuild all of the destroyed structures, particularly the more than 5,200 homes that burned down in Sonoma. While it's estimated that authorities have issued building permits for about 2,500 homes, owners are struggling to find construction crews. Thousands more are having difficulty obtaining proper permits, many stymied by new building codes. For wineries, the fires brought many lessons, including the importance of using fireproof materials and what kind of insurance to obtain. "We were worried about earthquake insurance," said Byck. "We had good insurance on the wine, but we were underinsured on the buildings." He estimates it will cost $14 million to replace all of the lost structures, but his insurance is only giving him $5 million. Vintners are still struggling with what to do with the wine made from grapes hanging on the vine when the air was thick with smoke, causing possible smoke taint. Some winemakers who did not want to be identified report selling off wine in bulk or to distilleries. They're frustrated with insurance companies who didn't agree with what was a loss, or where the loss occurred and whether it was insured. There are other lessons learned. The anniversary was commemorated with a test of the new Napa emergency text alert, designed to reach as many cellphones as possible in the area. Last year's fires came quickly.And a week after the fire anniversary, when risky fire weather conditions appeared again, with winds gusting from 50 to 77 mph, local power company PG&E made the decision to cut electricity for about 17,500 customers in Lake, Napa and Sonoma counties. The blackout closed public schools, and local business owners grumbled about their losses, but PG&E executives say the tactic could help prevent the next big fire. Evidence suggests downed power lines were responsible for at least some of last year's blazes. Vintners remain optimistic, particularly about the 2018 harvest, which is going along smoothly and with good yields. "The 2018 growing season has been great," said Mayacamas winemaker Braiden Albrecht. "We are very happy with the fruit quality."It's a sentiment common in wine country, as winemakers focus on the positives. "You have to have a little hope," said Byck. —With additional reporting from Kim MarcusStay on top of important wine stories with Wine Spectator's free Breaking News Alerts.