Bibi Ji Wine Club

The Experience

We’re pouring bottles we love and setting them aside for the real ones. Wines that hit hard, play nice with spice, and don’t need explaining. If it’s in the club, it’s something we’d open at the bar ourselves.

Every month you’ll get two or three bottles that keep things interesting. All low-intervention, no weird additives, just clean farming and serious flavor from independent winemakers that Alejandro admires. When you pick-up your wine, we’ll uncork the perks — waived corkage and exclusive glass pours for members only.

This club is for those who ask what we're digging right now and have been riding with us since day one. Wines with a little groove, a little edge, and a lot of RIP — perfect alongside crudos, curries, or whatever else you’re into.

2 Killer Wines ($90)

Two fire bottles we’re drinking right now. No fluff, no filler, just producers we trust and wines that hit.

3 Killer Wines ($130)

Three bottles, more range. Gives us room to get weird, go deep, and show you something you haven’t tasted before.

Boss Bottle Add-On

A chance to flex your cellar without lifting a finger. These are the deep cuts, the hard-to-find pours, the bottles we’re most hyped on right now. You trust us. We pick the juice.

No, Thank You 1 Boss Bottle (+$100) 1 Really Boss Bottle (+$150) 1 Super Duper Boss Bottle (+$200)

Your Bibi Ji Wine Club membership also includes:

PICK-UP PERKS: waived corkage on your wine club bottles. Stay, crack them open.
Access to members-only glass pours.
Early access to rare and allocated bottles before they hit the list.
Tasting notes from Alejandro.
Bragging Rights.

You can skip a month, pause or cancel your membership anytime via your Table22 member portal.

You can adjust your selections and add-ons at anytime via your Table22 member portal.

You’re backing a small, loud, deeply local spot run by people who care about what ends up on your plate and in your glass. Owner Alejandro Medina and founding partner Rajat Parr built Bibi Ji around a simple idea: Indian food and rare natural wine belong together, especially when they’re both rooted in the best of California.

We’ve been part of the MICHELIN Guide for years now, but the real honor is cooking for the locals who keep showing up hungry. Every membership helps us keep working with local fishermen, nearby farms, and winemakers doing it right. You’re keeping a corner of State Street full of color, heat, and joy. And you're helping us keep pushing the kind of food we believe in.