The cellar contains the world's most coveted wines, some dating as far back as 1798. Click on the thumbnail to enlarge The Wine Cellar Restaurant DANIEL's wine list spans 15 countries and is comprised of over 1,500 selections carefully chosen for their utmost quality by our Chef Sommelier Philippe Marchal . Our state of the art cellar has a capacity of 24,000 bottles and is both temperature and humidity controlled creating optimum storing conditions. Proper cellaring ensures not only that wines age well, but also that they emerge in the dining room at correct serving temperatures, ready to be savored at their best. The selections on our wine list offer something for everyone and range from a $30 bottle of 1999 Châteaux Camplazens "La Garrigue" Coteaux du Languedoc, to a bottle of Romanée Conti 1990 $10000 or Châteaux Yquem 1870 for $7500. Approximately 90 full bottles are priced at $50 or less. By the glass, we propose 4 champagnes, 5 white wines and 6 red wines. Our most modestly priced wine by the glass is a $12 Palliser, Sauvignon Blanc, Martinborough, New Zealand 2006, while our most extravagant is a 2000 Beaune "Clos de Dessus des Marconnets", Paul Pernot, Burgundy for $29 a glass. The thought of choosing a wine from over 1,500 might seem daunting. However, Chef Daniel Boulud and Chef Sommelier Philippe Marchal pride themselves in helping guests select wines to complement their meal. For those opting for a tasting menu full of diversity and flavor, try a different glass of wine for each course or choose a half bottle from our large selection of wines. We also offer wine pairings specifically selected for our tasting menus. At DANIEL, interaction with the guests to help them chose the right wine with each dish is considered very important. It is with this consideration in mind that time is invested in staff education. Our Sommeliers hold both daily and bi-weekly meetings with the wait staff during which hour long lectures are given on wine to enhance the staff's knowledge. The proximity of Chef Daniel Boulud's hometown of Lyon to the Rhône Valley and Burgundy regions of France manifests itself on our wine list. We offer singular red bottlings from Domaine de la Romanée-Conti, Henri Jayer, Marquis d'Angerville, Michel Lafarge, Bernard Dugat-Py, Denis Mortet, Henri Bonneau and Auguste Clape. Our vertical selections include Châteaux de Beaucastel in Châteauneuf du Pape, Jean Louis Chave and Domaine Jaboulet in Hermitage and the celebrated single vineyard Côte Rôtie bottlings from Marcel Guigal. For those partial to red Bordeaux , our list starts at $50 and showcases all the major Châteaux as well as many exciting newcomers, culminating in the distinguished vertical selections of Châteaux Latour from 1909, Châteaux Mouton Rothschild from 1957 and Cheval-Blanc from 1926. While proud of our rare Bordeaux and Burgundies, we exalt equally in our collection of great wines from other parts of the world. We have developed a large selection of California 's best and rarest wines such as Colgin, Shafer "Hillside Select", Araujo Estate and Bryant Family. From Italy , we cherish our Sassicaia, Bruno Giacosa and Angelo Gaja. Our current Spanish favorites include Clos Erasmus, L'Ermita and Vega Sicilia. Great wines from Australia , New Zealand , South Africa , Germany and Austria also find a well-deserved place on our vast wine list. Traveling through the wine regions of the world, Chef Daniel Boulud and our Chef Sommelier have developed special relationships with small, quality-oriented winemakers who sell rare cuvées, in some cases exclusively to DANIEL. In addition, these winemakers also offer older vintages of their bottlings that are seldom seen on the market. The choices are far from over once the savory courses cease. Our extensive list of dessert wines, many of which are available by the glass, encompass a variety of Sauternes, old vintage Ports, Côteaux du Layon from the Loire Valley, Maury and Banyuls from the Southwest of France and Tokaji from Hungary, making the coupling of wines for both chocolate and fruit desserts quite inviting. Once dessert is through, guests may peruse our menu of digestifs that include Cognacs, Armangnacs and Calvados from the turn of the century.