Solid Pours Where the Oysters Are Cold
Southside · Chattanooga · New American, Seafood & Raw Bar · Visit Website ↗
Reviewed June 14, 2026
Wingman Metrics
The wine list at STIR comes in with the same energy as the room — lively, approachable, and not trying too hard to impress you. It's not small, running 80-plus bottles, and the price ceiling stays honest enough that you won't feel mugged on a Tuesday night out. For a cocktail-forward spot inside the Chattanooga Choo Choo complex, the wine program holds its own.
The list leans coastal — Loire Valley whites anchor the top end, with Sancerre and Pouilly-Fumé doing the heavy lifting for anyone who wants to drink well alongside oysters. Pacific Northwest shows up with Willamette Valley Pinot Gris, which is a smart call for a raw bar menu. California rounds things out predictably, with Meiomi Pinot Noir signaling that the list is keeping one foot firmly planted in crowd-pleaser territory. There's no real deep cellar or old-world adventure here, but the bones are right for the format — seafood-driven fare needs crisp, acid-forward whites, and that's where the list puts its energy.
Twelve to sixteen options by the glass is genuinely generous for a Chattanooga restaurant that isn't strictly a wine bar, and the $10–$16 price range keeps things accessible. The glass program skews white and approachable, which tracks with the raw bar focus — you're not hunting for aged Barolo here, and that's fine. We'd like to see more rotation and a few more adventurous pours in the mix, but what's here gets the job done.
Willamette Valley Pinot Gris — $35–$45
Oregon Pinot Gris at this price point in a bottle format is the move for a table splitting oysters and shrimp and grits. It's textural enough to handle the richness but crisp enough not to fight the brine.
Pouilly-Fumé
Most tables here reach for Sancerre on autopilot, but the Pouilly-Fumé is the smarter order — same Loire Valley Sauvignon Blanc DNA, often less markup, and a little more flint and smoke that works brilliantly against a cold half-shell.
Meiomi Pinot Noir
Meiomi is fine wine if you're watching Netflix, but at restaurant markup it's grocery store juice priced like a dining experience. There are better ways to spend your bottle budget at this table.
Sancerre + Oysters on the Half Shell
Classic for a reason. The Sancerre's razor-sharp acidity and citrus-mineral edge cuts right through the salinity of a cold half-shell — this is what Loire Sauvignon Blanc was built for, and STIR's raw bar gives it a proper stage.
✔️ The Bottom Line
STIR isn't a wine destination, but it's a reliable, fairly priced list that's been matched intelligently to the food — and in a city where that's not always a given, that counts for something. Send a friend here knowing they'll drink well if they stick to the whites.
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