Casual elegance and impressive wines make Uvaggio welcome addition to Miracle Mile

It seems tricky to build a restaurant's menu around the wine list but this "tasting backwards" concept is just what Uvaggio Wine Bar Owner Craig DeWald and Sommelier Heath Porter concocted at this tiny spot on Coral Gables' famed Miracle Mile."The philosophy here is, we developed the wine list first, spending months researching and tasting fantastic wines from around the world. Our chef Bret Pelaggi took those notes from our trip and developed the menu," said DeWald.This is what helps take the pretentiousness out of wine and drinking wine, said DeWald and Porter. And the intimate look and feel of the restaurant is warm, inviting and a bit artsy, befitting of a leisurely wine pairing dinner. Soft lighting and a delicate flower pattern on alternating walls add warmth as do the delicate, small chandeliers. Tables are simply dressed with hurricane candleholders and simple orchid flower arrangemnts.And because the wines are their most prized possession at Uvaggio, they are neatly and elegantly stored in a back wine room. Wines that Sommelier Porter knows intimately and is more than happy to pour while providing a detailed history of the vintage and why it pairs so perfectly with what you're about to sample. And each time, that pairing is spot on.

How could any dinner that begins with a "Gingie" not be headed in the right direction? It's their most popular of the Prosecco Frothers, combining prosecco with ginger syrup and a piece of candied ginger poured in post-pour that makes the drink come alive. Paired with the salt cod croquetas, it's a match made in heaven.

The refreshingly delicate wahoo crudo topped with apricot, pickled ginger and cucumber and nestled in dots of tangy passion fruit and Satsuma puree, finished with a sprinkling of Red Hawaiian salt for the perfect hint of crunch, pairs perfectly with the fragrant Barboursville, Viognier, Reserve 2012 from Virginia.That was followed by the hearty roasted cauliflower made with earthy turmeric, sweet dates, fresh mint and a hint of pomegranate molasses, topped with toasted pistachios. The Austrian Stift Gottweig Rose of Pinot Noir 2012 was the ideal choice for this course.And for the final course sous vide rabbit served with a sunchoke gratin, bright spring pea puree, a hint of rich black truffle oil and fava beans was paired with Italy's red Massolino, Barbera d'Alba 2012.What could be better to finish off this daringly creative meal than the simplicity of a trio of chocolate truffles - white, dark and milk rolled in pistachios, almonds and espresso with chili pepper - respectively.  Decadence in every bite.This is just a small sampling of the menu, there's many more creative offerings and with such a bold and passionate team running Uvaggio, it's sure to evolve and attract the wine loving crowds.Uvaggio Wine Bar, 70 Miracle Mile, Coral Gables 305.448.2400