Press Democrat wine writer Peg Melnik scopes out restaurant wine splurges. This week's picks (prices are retail; restaurant markup varies):

<strong>Four Vines Naked Unoaked, 2011 Santa Barbara Chardonnay,</strong> 13.9 percent alcohol, $13. A refreshing white with bright acidity. Notes of white peach, lime and spice. Crisp finish. Zesty.

<strong>Avant, 2012 California Chardonnay,</strong> 13.5 percent, $17. A tasty chardonnay with refreshing acidity. Aromas and flavors of pear, apple and lemon. Lightly toasted. Great minerality. Nice length.

<strong>Davis Bynum, 2012 Virginia's Block from Jane's Vineyard, Russian River Valley Sauvignon Blanc,</strong> 14.5 percent, $25. A crisp sauvignon blanc with citrus, melon and herbs. Bright acidity. Great balance. Zesty finish.

<strong>Loring Wine Company, 2012 Sta. Rita Hills Pinot Noir,</strong> 14.7 percent, $32. A ripe pinot with bold fruit — cherry, blackberry and plum — and zesty spice. Lingering finish. Rock Star.

<strong>Haywood Estate, 2009 Los Chamizal Sonoma Valley Primitivo,</strong> 14.3 percent, $34. A spicy red with bright fruit - wild strawberry with a kick of cracked black pepper. Nice length. Very tasty.

<em>Want to share a current wine on your favorite restaurant's list? E-mail peg.melnik@ or check out her Tasting Room blog at</em>