North San Antonio Edition - March 2022

DINING FEATURE

BY EDMOND ORTIZ

Chef Je Bridges co-owns Copa Wine Bar, a Stone Oak mainstay for 17 years.

EDMOND ORTIZCOMMUNITY IMPACT NEWSPAPER

CopaWine Bar and Tasting Room 19141 Stone Oak Parkway, San Antonio 210-495-2672 www.thecopawinebar.com Hours: Mon.-Sat. 3-11 p.m., Sun. closed Gamble Family Vineyards: sauvignon blanc, Two Sisters, Lindsay’s Vineyard pinot noir, Bodegas Marta Mate Domo Arigato, Mr. Moscato ($22) all sweet moscatos: Gran Castillo “Ice” Demi-Sec sparkling wine, Raywood, Tintero, Mia Dolcea Big Guns ($40) WINE FLIGHTS Copa oers 18 themed wine ights. Some wines may be substituted. Chardy Party ($24) all chardonnays: Cave De Lugny, Mer Soliel “Silver” Unoaked, J. Lohr “Riverstone,” San Simeon Junk in the Trunk ($26) all bold reds: Laya Garnacha/Monastrell, Orin Swift “F,” Meandro, Saldo by Orin Swift Zinfandel

Brisket nachos is a popular menu option for diners. ($14)

Copa Wine Bar and Tasting Room oers nearly 20 wine ights. ($22-$40)

COURTESY KODY MELTON

CopaWine Bar and Tasting Room Stone Oak eatery oers wine by the glass, bottle or ight C hef Je Bridges, co-owner of Copa Wine Bar and Tasting Room in Stone Oak, said he prides himself on running a I’ll try it.’ I got the hang of it really quick,” Bridges said.

charcuterie boards and tapas, such as albondigas—tender, house-made meatballs simmered in a sherry wine demi-glace sauce—served with crostini. Copa’s kitchen crafts three kinds of pizza, including Cerdo Borracho—the drunk pig—which is topped with pink sherry tomato sauce, mozza- rella, Italian pork sausage, ground prosciutto, red onion and fresh basil. Bridges said he looks forward to seeing Copa prosper and watching Stone Oak’s continued growth. “We know the names of a lot of people who walk through those doors. If they are regulars, and [even] if we don’t know their names, there’s a good chance we know what they like to drink,” he said.

Bridges and his wife, Angi—Copa’s co-owner—led Stone Oak’s Wines Etc. for a few years before closing that venture and launching Copa. Many customers especially enjoy what they call “the Copa pour,” Bridges said. “We do an 8-ounce pour here,” Bridges said. “Most places do a 5-ounce pour. They get four glasses out of a bottle. We get three glasses out of a bottle.” Copa oers wine ights consisting of four 2-ounce pours. Non-wine drinkers may rely on bubbly cocktails, Sangria or Copa’s selection of 40-plus craft beers. Copa’s food menu features dips,

business that aims to make novice, casual and seasoned wine-drinkers all comfortable. “We can talk at any level of wine knowledge, and nobody will ever feel uncomfortable with whatever level they’re at,” Bridges said. More than 160 wines are in stock at Copa, which turns 17 in April. Bridges said spending years in the restaurant industry, including managing and overseeing wine in an Asian restaurant, prepared him to run a successful wine bar. “I rst thought to myself, ‘I don’t know anything about wine, but

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NORTH SAN ANTONIO EDITION • MARCH 2022