Wine Bar

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Hours

Monday Closed
Tuesday Closed
Wednesday 4:00p-10:00p
Thursday 4:00p-10:00p
Friday 2:00p-10:00p
Saturday 2:00p-10:00p
Sunday 2:00p-8:00p

Noble Riot: Honest Wines, Good Food, Genuine Hospitality and a bit of Mayhem.

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Wine School

Taught by Sommeliers and wine professionals in the Colorado Wine Community, we explore topics ranging from Pinot Noir to biodynamic farming, to food pairing to pairing wines with different forms of BDSM (yes, that kind of BDSM).

VIEW AUGUST CLASSES

If you want to take your wine education up a level, or are looking for a place hang out with a swell group of fellow wine nerds, we recommend signing up for Flight Club - an interactive community membership that comes with incredible benefits (including free classes and wine discounts)!

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The People

Scott Mattson

Best thing I've put in my mouth in the last year (liquid):
2006 Rivetto Lirano Soprano Barbera d’Alba. It was absolutely beautiful - the centerpiece of a New Year’s Day dinner with my wife in a cabin in the mountains - magic wine, magic night.

Best thing I've put it my mouth in the last year (solid):
Easy Answer: Lamb Ribs with red pepper jam at Coop’s Place in New Orleans… f’ing glorious

Spirit grape:
In winter - Nebbiolo. Complex, assertive, reflective of the dirt it’s grown in and it has real swagger. It demands that you pay attention, then charms you. It’s the Sinatra of wine grapes. In Summer my soul shines with the light of Gamay.

what would ya say...ya do here?
I'm here because I want you FALL IN LOVE with “analog” wines, or as we refer to them here at Noble Riot "honest wines". Just like slabs of etched vinyl that a needle dances upon, honest wines have more warmth, character and vibe than their sterile digital counterparts. Whether in the Riot classroom, on the patio, or the bar I'll turn you to the analog side.

Troy Bowen

Best thing I've put in my mouth in the last year (liquid):
2008 Pierre Peters Chetillons, drinking from the bottle at a hillside picnic my last day in Umbria.

Best thing I've put it my mouth in the last year (solid):
The Pita from Safta? The bone marrow custard from Morin? Or maybe any of the multiple burgers from My Brother's Bar after midnight.

Spirit grape:
There's a Chenin Blanc grape cluster on my left shoulder and a Gamay cluster on the right, like an angel & a devil. Chenin gives me good ideas, Gamay helps me stay a little evil.

what would ya say...ya do here?
Making sure all my guests are ready to drink through the wine apocalypse