Our StoreAbout US
We love Wine! We love drinking it, talking about it, and sharing it with our friends in Baltimore and beyond! But it doesn’t stop there – we take the same love and care we have for Wine and apply it to our collection of hundreds of Beers and Spirits as well.
Something for everyone
When you explore our shelves, you will discover afforadable wines for everyday drinking, festive wines for special occasions, rare, exceptional wines for collecting, and remarkable wines for gifting.
A Curated Selection of wine, beer + Spirits
Bin 604 puts a great deal of care into finding well-balanced, great-tasting products, regularly tasting over a hundred canditates every week. We choose our wines, beers and spirits for many reasons: hedonistic pleasure, intellectual interest and price/quality relationship.
Couldn’t find something?
Don’t see your favorite wine, beer or spirit on the shelves? Ask us about special ordering! If it is available in the state of Maryland, we will get it for you. For more information on availability and pricing, please call or email us.
Our esteemed wine guru, consulting on his favorite vitners and vintages, Tony Foreman is best known throughout Baltimore as a sucessful restauateur and wine director. He is the co-owner and founder of Bar Vasquez, Bin 201 Wine + Spirits, Charleston, Cinghiale, Johnny’s Downstairs and Petit Louis Bistro.
In November 2001, Bin 604 was added to the portfolio; an innovative wine wshop in downtown Baltimore, that was named Best new Wine Shop in the Country by Food and Wine magazine in 2002.
Wine is our Passion
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Director of Operations
My Foreman Wolf adventure began in late Spring of 2012. Numberous years in fine dining table service and barending sparked my passion for wine. Working at Bin has just fanned with flame. It is not often that one finds a profession that excites, challeneges, and teaches them daily. This is my life at the wine shops. =)
When looking back on my early days of working in wine sales and at Black Ankle Vineyards, I never would have anticipated the profound impact those jobs would have on my life. The wine knowledge I gained continued to resurface in other areas and career paths, from catering to studying plant science and teaching others about where their food comes from. I couldn’t be more thrilled to be back and to share with you what I have come to know and love about the grapes that are gown and the stories they tell.
Current Wine Obessions: Anything bubbly, Anything Italian, and Germain Reds + Rieslings