November 3, 2006
Vino Volo Readied for Takeoff

Barring any delays - something not exactly unprecedented at Sacramento International Airport - year-end holiday travelers should be able to enjoy a flight before their flight. That is, Vino Volo, a wine bar where travelers can kick back with a flight of wine and a small bite, could open sometime between Dec. 15 and 22. At least, that's the hope of company officials, says Carla Wytmar of Vino Volo.

Construction of the wine bar and retail shop, to be on the second level of Terminal A, is under way. The Sacramento outlet would be the third in the ambitious group, whose investors include W. Reed Foster, founder of Ravenswood Winery; Paul Clayton, CEO of Jamba Juice; and John Scharffenberger, founder of both Scharffen Berger Chocolate Maker and Scharffenberger Cellars. The first opened last year at Dulles International Aiport in Washington, D.C., the second last month at Seattle-Tacoma International Airport.

Each Vino Volo - derived from the Italian for "wine flight" - is to include a lounge, cafe, tasting bar and retail area. Patrons are to be able to order wine by the glass, bottle or themed flight of two or three pours each. Travelers will be able to order wines to take with them or have shipped.

One themed flight in each Vino Volo will highlight a wine region not far from the airport. The Sacramento wing is to open with a flight focusing on wines from the Sierra foothills - two zinfandels from Amador County and a barbera from El Dorado County. Prices are to range from $6 to $14 per glass or flight, except for wines in a flight to feature rare high-end wines.

The small plates are to run to dishes like a duck and lentil salad, beef tenderloin skewers and smoked salmon rolls.

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