Four State Store Wine Picks From Townsend's Sommelier

Harris explains that this Pacific Northwestern producer speaks to her methodology. "They're pretty uninterventionist," she says. "They practice sustainable farming if not biodynamic." The label talks about which clones were used to produce this light bodied, juicy vintage, when the grapes were harvested and how many barrels were produced.

The same producer makes a Reisling worth your while. "There's a lot of information on the back of bottle. This describes it as fruity clean and crisp which in hot weather sounds appealing to me," she explains. "Because of all of the other technical information [mentioned above], I trust them."

"I would probably buy this if I was coming in here," she says of the infinitely food-friendly blend of Grenache and Syrah. While Jaboulet might be a "huge house", it’s one that has centuries of French winemaking history behind it. "Typically big name houses aren't my jam, but that's who I would trust when I don't see little boutique-y finds. That's what's in here a lot, big-name houses."

It's Harris's state store secret weapon: a DIY cocktail that can be mixed table-side at A Mano, and one that pairs with the menu’s elegantly executed Italian plates perfectly. "If you have to buy something at this store, my recommendation would be to grab a bottle of Lillet, a bottle of sparkling wine and a bottle of Aperol and make it super fun at the restaurant with a round of Aperol Spritzes." The Lillet is Harris’s secret ingredient to this classic Venetian refresher and it adds lovely floral note to the effervescent aperitivo. It’s also a great way to kick off a meal at A Mano and something of a power move. "After all, you’re probably meeting friends that are definitely bringing wine," says Harris.