The marriage of food and wine creates a magical experience that truly enhances each and every occasion. There are no rules when it comes to pairing food and wine, the most important aspect is to drink what you enjoy and leave all the misconceptions at the door about white wine should go with this and red wine should go with that. Each and every wine on the list is designed to unite with the variety of ingredients used to prepare each dish. In any case, our knowledgeable staff will be happy to assist you with any food and wine-related questions/suggestions.

About the Wines
A wide array of wines is offered both by the glass and bottle to accompany Osetra’s fresh and vibrant menu. Select from one of the 50 wines by the glass, including Champagne & Sparkling wines, whites, roses, and reds to accompany your dishes as Osetra provides the opportunity to indulge in a different selection of wine with the several courses available.

Continuing with the importance of bringing food and wine together, a comprehensive list of 150 bottles is at your fingertips. The range of wines covers many of the award-winning and reputable wineries to smaller, up-and-coming producers whom we are very fortunate and proud to represent. Each wine represents a distinct personality and encompasses a new dimension when paired with Chef Nevins’s cuisine; it is up to you to discover which wine completes your expedition through Osetra’s menu.

Douglas Nevins
Beverage Director
Doug Nevins has extensive expertise in both the wine industry and restaurant beverage management.

Doug has grown up in a family that has been heavily involved in all tiers of the wine industry for close to four decades, and currently owns two premier wine shops – Grande Harvest Wines in New York’s Grand Central Terminal and Wine Wise in Greenwich, CT – the only wine shop that allows customers to taste virtually any wine before they purchase.

Doug further developed his career at the restaurant level by working in such high-end Boston restaurantsas Vinalia, Neptune Oyster and the Boston Harbor Hotel. As assistant wine manager, then wine manager, he developed a keen sense for creating wine lists to pair with the restaurants' menus. He extended this knowledge to expand the restaurant's wine-by-the glass sales by utilizing wine preservation systems and creating an appealing listing of specialty wine/glass offerings.

He was instrumental in building the wine list at Neptune Oyster which was chosen as “one of the top ten new restaurant wine lists in the country” by Food and Wine Magazine.

This wine list portrays the diverse knowledge and experience that Doug has gained throughout the years, resulting in a collaboration of wines from around the world that will certainly be enjoyed by many during Osetra’s journey.