Peruvian food is bright, light and flavorful. These attributes make for a cuisine that is extremely “wine-friendly.” Andina’s award-winning wine list comprises vivid, clean, fresh-tasting wines that augment the flavors of the restaurant’s Peruvian kitchen. Bottles from every major wine-producing country are represented, but the focus is on South America, Spain and the Pacific Northwest. Pricing is moderate. There are over 25 offerings at $30 or below and 35 wines by the glass. The hope of Wine Director Caryn Benke is that every wine lover who comes into Andina will be able to find something of interest.
Visit the wine gifts page to purchase bottles of any of our wines-by-the-glass.
Native Oregonian Caryn Benke stepped into the role of Beverage Director and Sommelier in February of 2014, having previously served as Andina’s Assistant Wine Director for almost three years. An Art History major at the University of Oregon, Caryn developed a love of food, wine, and culture while living in rural southwestern France for almost two years during and following her studies. She received her wine education through the International Sommelier Guild and has acted as an instructor for their intro-level courses. She has also achieved three levels of certification from the Court of Master Sommeliers, making her one of just a handful in the state to hold the advanced certificate. Caryn is honored to be at the helm of Andina's award-winning wine program and vows to continue its tradition of serving exceptional and interesting wines from around the world.
assistant wine director
Born in Jackson Hole, Wyoming, and raised in Grand Junction, Colorado, Assistant Wine Director Michelle Ross sums up her wine philosophy in a dozen short words: "Life's too short; drink what you like and what you don't know." Though she earned a degree in Cello Performance from the Hartt School of Music in Connecticut, it was at an on-the-side job at a four star hotel where Michelle discovered the power of wine. Later, while teaching cello and subbing in orchestras in Denver, a wine rep told her about the Court of Master Sommeliers, and she began pursuing her certification and working as a wine buyer for a liquor store. Upon moving to Portland in the summer of 2013 - in order to be closer to the vineyards and to take advantage of the great skiing - Michelle quickly found work as the Assistant Sommelier at Blue Hour. Less than a year later and a mere two blocks away, she joined the Andina team in March of 2014. She has achieved two levels of the CMS certification, with plans to complete the advanced course in 2015, and she is delighted to join forces with Caryn and learn from her expertise.
wine director emeritus
Ken Collura, a native of Greenwich Village in New York City, served as Andina’s Wine Director and Sommelier from late 2005 to 2014. Ken’s wine lists earned Wine Spectator’s Awards of Excellence every year of his tenure and championed his belief that wine need not be expensive, elite or difficult to understand; rather, it should be an integral part of every evening’s meal. Previously Ken was the head sommelier for eight years at Bern’s Steak House in Tampa, Fla. The 50-year-old standalone restaurant is internationally recognized as having the world’s largest wine list. He also served as Wine Director/Sommelier at El Monte Sagrado Resort and Spa in Taos, N.M. where his wine list won a 2005 Best of Award of Excellence from Wine Spectator. It was only the third restaurant in the state of New Mexico so honored. Ken’s essays on wine, bristling with insight, perspective and humor, have found a home in national publications, and became regular fixtures in Andina’s monthly newsletter.