Wine Bar George at Disney Springs is a mecca for wine aficionados, but even if you are not an oenophile, a visit to this restaurant is still something to consider. Wine Bar George looks as if it was transported from a trendy New York City neighborhood, complete with lots of exposed brick and a warehouse feel.
The owner is Master Sommelier George Miliotes. Certified by the Court of Master Sommeliers, he is one of only 164 professionals of the Americas chapter (138 men and 26 women). This is not a small feat, as only 255 professionals have the coveted title worldwide.
Upon entering Wine Bar George on street level, guests can choose to sit at the bar or at side tables. A staircase leads to a room that is divided into different areas, from high tables for two, to round tables seating six, communal tables, and even couches. Modern lightning and lots of woods convey a relaxed, yet elegant atmosphere.
My favorite place at Wine Bar George, however, is the outdoor terrace, especially around sunset. While it can be too hot during the summer months, it is perfect fall through spring.
In the kitchen, Executive Chef Ron Rupert rules; the locally sourced menu, albeit expensive, is sure to please. Meat lovers will enjoy the skirt steak with roasted potatoes, chimichurri, and seasonal vegetables. The family-style plate ($69) serves two to four, as does the Wine Braised Chicken with mushrooms, Yukon potato mash, and seasonal vegetables ($59). Great for sharing is the Big Board ($59), a chef’s selection of six artisanal cheeses and five crafted meats, served with condiments and bread.
For the small hunger, I recommend the Hummus with naan bread and chipotle, as well as the Crispy Mac & Cheese Bites in a tomato nage and topped with pecorino.
The Burrata (fresh Italian cow’s milk cheese made from mozzarella and cream) is excellent, served with San Marzano tomatoes over grilled bread.
Wines by the Ounce and on Tap
Wine Bar George has more than 130 wines in all sizes—and prices. I was intrigued by the wines by the ounce. Thankfully, the quality of these precious libations is kept using the Coravin wine preservation system, ensuring each wine is enjoyed at its peak.
A nice Selbach-Oster Riesling (Bömer Zeltinger Schlossberg from the Mosel, Germany 2016) can be had at $4 an ounce, while the 2013 Pavillon Blanc du Chateau Margaux (Sauvignon Blanc, Margaux, France) will set you back $42 per ounce. A really nice in-between wine is the Guigal, La Doriane, a 2015 French Viognier at $13 an ounce.
Prefer a red? No worries—there are plenty, and they start at $5 an ounce for the 2015 Brega (Garnacha Calatayud, Spain). The top Cabernet Sauvignon, a 1996 Chateau Margaux (Margaux, France) is a hefty $100 per ounce. If money wasn’t an issue, I personally would have gone for the 2010 Chateau Mouton Rothschild ($90).
Wines on tap range from $9 for a Rosé from the Provence to a $15 (red or white) Californian Grenache. If all else fails, you can always go for specialty cocktails, beer, and cider. As for me, I settled for a Protocolo, a 2017 Garnacha Rosé from La Mancha, Spain, at $8 per glass.
Still not convinced? Consider brunch (held on Saturday and Sunday from
11 a.m. until 3 p.m.) and go for the Frozcato Mimosa ($15) made with DOLE Whip Pineapple, Moscato, and Prosecco.
I would prefer a more sophisticated menu, something in the way that Chef Ron Rupert, with his expertise, put California Grill at Disney’s Contemporary Resort and Jiko at Disney’s Animal Lodge on the map. For now, Wine Bar George is, for me, what the name implies—a wine bar, and I love to visit for fabulous wines and small plates.
Wine Bar George is open Sunday-Wednesday, 11 a.m.-12 a.m.; Thursday-Saturday, 11 a.m.-2 a.m. For more information and a complete menu, visit the website.