400 William St.
Fredericksburg, VA 22401
CUISINE Wine Bar, International, Modern American
PRICE $$ ($13-$20)
HOURS Open for dinner and late night dining Tuesday through Saturday
NVM AWARDS None
NEARBY METRO None
By Warren Rojas
As I stood there mulling which of kybecca’s choice vintages to indulge in next, I was suddenly reminded of what I most enjoy about wine bars: hearing what other people think about the mystical libations streaming in and out of our collective glasses.
“This does NOT taste like coffee,” one amateur critic informed his non-plussed mate as they swirled, slurped and systematically broke down each new pour. A few rows over, a gaggle of multigenerational ladies (spanning from late 20s to early 60s), each armed with a bottle of wine, uttered nary a word—but the constant tinkling of glasses and round robin of giggling that would ensue with the tip of every bottle spoke volumes about how wine can truly bring us together.
Kybecca owners Kyle and Rebecca Snyder certainly know how to keep the good cheer flowing, baiting guests with a rotating catalog of eclectic varietals (nice to see someone championing Loire Valley chenin blancs, Spanish garnacha and Greek moschofilero) in their enomatic dispensers.
The 2001 Vougeot “Le Clos du Prieuré” Blanc Monopole produces an unexpectedly frank chardonnay; I loved the lemon/citrus nose and unabashedly buttery flavor.
One swig of 2005 Barrel 27 Syrah was all it took to rekindle my love of fruit-forward reds with soft, round tannins and spice for days.
A chance encounter with Chateau Fantin Bordeaux Rouge restored my faith in bargain hunting, gripping me with a forceful handshake fueled by black fruit, pepper and vegetal essences and then winding me down with a full-bodied finish.
The Snyders’ commitment to craft beer is just as great, as evidenced by the dozens of artisan brews they showcase, including: a boatload of Belgians (Maredsous 6, Gulden Draak, multiple Chimay, Orval), the best of North America (multiple Dogfish Head, Unibroue, Bell’s Brewery) and even some gluten-free bottles.
Meanwhile, Kyle keeps diners guessing with inventive daily specials (red wine-sage sausage and cheesy grits, fried ravioli in bison marinara) and locally sourced creations.
A gourmet sandwich stuffed with Morbier and prosciutto is insanely rich and highly addictive. The cured ham electrifies each bite with its salty pedigree, while the creamy cheese spreads aged mellowness into every corner of the grill-marked ciabatta. “It’s our version of a grilled cheese. We just happen to have better ham and cheese than most,” the sous chef jokes.
Acorn squash is stuffed until bulging with crumbled chorizo, a proprietary blend of shredded New Zealand cheddar and Gruyere and panko bread crumbs, and then baked to perfection (sausage is mildly spiced, cheese blend is grand and the creamy-sweet squash literally gives to its very core).