Boone's Fish House & Oyster Room
Great harbor views, safe wine choices
Old Port · Portland · Seafood · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
The wine list at Boone's arrives as a supporting actor, not the lead — and it knows it. You're here for the lobster and the harbor view, and the list is built around that reality. Nothing adventurous, nothing embarrassing.
Selection Deep Dive
The 30-50 bottle list leans hard into the New World crowd-pleasers: California, New Zealand, Pacific Northwest — the usual suspects at a waterfront seafood spot. You'll find the kind of producers that move volume in every airport lounge from LAX to JFK. There's no real cellar depth here, no regional Maine producers, and no serious Old World representation to speak of. It does the job if your job is selling sauvignon blanc to tourists eating lobster rolls.
By the Glass
Eight to twelve pours with glasses ranging $10-$18 — which is fine until you notice the selection leans almost entirely on Oyster Bay and Kim Crawford fighting over the same sauvignon blanc customer. Rotation appears minimal; this list reads like it hasn't changed since the menu was printed. Not a program someone is actively curating.
Oyster Bay Sauvignon Blanc — $12
At the lower end of the glass price range, it's the most honest pour on the list — crisp, citrus-forward, and genuinely works with freshly shucked oysters. You know exactly what you're getting, and that's not always a bad thing.
Meiomi Pinot Noir
Most people skip red wine entirely at a seafood restaurant, and we get it. But Meiomi's fruit-forward, relatively light body actually holds up to richer dishes like baked stuffed lobster without steamrolling the table. It's not a serious Pinot, but it's more versatile here than the menu would suggest.
Kim Crawford Sauvignon Blanc
You can buy a bottle of Kim Crawford at the grocery store for $13. Whatever they're charging here by the glass, the math doesn't work in your favor. Grab the Oyster Bay instead — same neighborhood, better bang.
Oyster Bay Sauvignon Blanc + Fresh-shucked oysters
This is the one place where the list earns its keep. The high acidity and grassy citrus edge of Oyster Bay cuts through the brine and salinity of fresh-shucked oysters on the half shell — it's not complicated, but it's right.
✔️ The Bottom Line
Boone's is a beautiful room with serious food credentials and a wine list that mostly stays out of the way — which, at a tourist-facing Old Port seafood house, is probably the honest best-case scenario. Drink the sauvignon blanc, eat the lobster, enjoy the harbor.
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