Henrys
Savannah Standard with Safe Bets All Around
Historic District · Savannah · American
Reviewed February 21, 2026
Wingman Metrics
First Impression
We walked in hoping for a wine list that matched Savannah's charm, but what we got was more predictable than exciting. The list reads like it was assembled from a distributor's greatest hits catalog—safe, familiar, and priced for tourists who won't ask questions.
Selection Deep Dive
The selection leans heavily on California Cabs and Chardonnays you'd find at any chain restaurant across America. There's a token Malbec from Argentina, a Pinot Grigio from Italy, and maybe a Sancerre if you're lucky, but nothing that suggests anyone spent real time curating this list. The Old World representation is thin, with France getting one or two Bordeaux entries and Spain showing up as a single Rioja. No natural wines, no orange wines, no adventure—just the kind of list designed not to offend anyone, which also means it won't thrill anyone.
By the Glass
The glass pour program is functional but uninspired, likely featuring six to eight options that rotate seasonally at best. Expect the usual suspects: a California Chardonnay around $12-14, a Pinot Noir in the mid-teens, and a Prosecco to start. Nothing wrong with these picks, but nothing memorable either. The pours are generous enough, which softens the blow of markup that probably hovers around 3.5x retail.
La Crema Sonoma Coast Pinot Noir — $48
Reliable producer, decent fruit, and while the markup stings, it's drinkable and won't embarrass you at the table
Trimbach Riesling
If they have it, this Alsatian classic is crisp, food-friendly, and often overlooked by Chardonnay lovers—grab it
Caymus Cabernet Sauvignon
Marked up to $110+ for a $60 retail bottle that's more brand recognition than substance—total tourist trap
Kim Crawford Sauvignon Blanc + Shrimp and Grits
The bright acidity cuts through butter and cream while the citrus notes play nicely with Old Bay seasoning
✔️ The Bottom Line
Henrys does the job if you're already there for the food and need something wet in your glass. But we're not sending anyone here specifically for the wine—there's no passion in this program, just inventory management.
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