Good Clean Fun 868 S Olive St

A double shot of organic Canyon Coffee. Syrupy, complex, and topped with a rich golden crema. The purest way to taste the roast.

Two shots of Canyon Coffee espresso diluted with hot water. Delivers the rich depth of espresso with a volume and strength similar to a strong drip coffee.

A double shot of Canyon Coffee espresso marked with just a dollop of steamed milk foam. Note: This is a strong, 3oz drink, not a large sweetened latte.

Equal parts Canyon Coffee espresso and warm steamed milk (4oz total). Cuts the acidity while keeping the strong coffee flavor front and center.

Double shot of Canyon Coffee espresso topped with a thick, airy layer of milk foam. Texturally light but rich in flavor.

Double shot of Canyon Coffee espresso poured with fine micro-foam milk. Creamier than a cappuccino, but stronger than a latte.

Two shots of Canyon Coffee espresso blended with creamy steamed milk and topped with a thin layer of foam. Smooth and comforting.

A decadent blend of Canyon Coffee espresso, premium chocolate, and steamed milk. The perfect mix of sweet cocoa and bold coffee.

Freshly brewed daily selection from Canyon Coffee. Organic, balanced, and perfect for your morning routine.

Slow-steeped for 12+ hours using coarse-ground Canyon Coffee beans. Resulting in a high-caffeine, low-acidity coffee that is incredibly smooth and naturally sweet.

Double shot of Canyon Coffee espresso poured over ice and cold filtered water. A crisp, refreshing, and bold zero-sugar option.

Regular Iced Capuccino

Two shots of Canyon Coffee espresso poured over ice and topped with your choice of cold milk. Cool, creamy, and keeps you caffeinated.

Rich chocolate sauce combined with Canyon Coffee espresso and cold milk over ice. A sweet, cold treat for chocolate lovers.

Our signature Iced Cappuccino. Canyon Coffee espresso shaken vigorously with ice to create a rich, frothy texture, finished with a splash of cold milk.

Hot only. A tribute to Milan with hazelnut, vanilla, and chocolate.

The golden latte, Buttery and sweet with salted toffee flavor

The golden latte but iced, Buttery and sweet with salted toffee flavor

Double Espresso shaken with lavender syrup. Served up. The "Martini of Coffees."

Hot only. Inspired by traditional nougat candy

Premium unsweetened stone-ground Kodemari matcha whisked with steamed milk. Vibrant green, earthy, and packed with antioxidants.

16oz. Premium unsweetened stone-ground Kodemari matcha poured over ice and cold milk. A creamy, emerald-green energy boost that is refreshing and smooth.

Strawberry puree & Proper Strawberry Syrup, Premium unsweetened stone-ground Kodemari matcha poured over ice and cold milk.

A rich, spiced blend of black tea, cinnamon, cardamom, ginger, and cloves mixed with creamy steamed milk. Sweet, warming, and aromatic.

16 oz. Sweet and spicy masala chai concentrate mixed with cold milk and served over ice. The perfect chilled afternoon pick-me-up.

Yunnan, China A breakfast-style black tea with rich notes of honey, dark cocoa, and apricot.

Chiang Rai, Thailand A distinct, fruit-forward black tea with notes of hawthorn berries, baked peach, and mead.

Croatia. A soft, caffeine-free herbal tonic with a sweet, honey-like infusion.

Baoshan, Yunnan, China. Sandalwood • Apricot • Honeycomb A supremely drinkable green tea with honey-like sweetness, low astringency and new terroir, Crescent Green comes to us from a village primarily known for its pu'er.

Baoshan, Yunnan, China. Sandalwood • Apricot • Honeycomb A supremely drinkable green tea with honey-like sweetness, low astringency and new terroir, Crescent Green comes to us from a village primarily known for its pu'er.

U.S.A. Refreshing and bright-but-balanced, with a clean, zesty bite.

Chicago, IL (Blend) A warming turmeric blend featuring Chinese ginger, lemongrass, turmeric, Malabar black peppercorn, and licorice root.

STRAWBERRY, VANILLA, CLUB SODA, CREAM

LAVENDER, VANILLA, CLUB SODA, CREAM

SALTED CARAMEL, VANILLA, CLUB SODA, CREAM

PISTACHIO, VANILLA, CLUB SODA, CREAM

Salted yuzu syrup and toasted almond flour frangipane. Topped with additional almond slices & powdered sugar.

Classic Butter Croissant with bread flour, hard red wheat poolish, and laminated with butter made in New Zealand.

A ham & cheese croissant, made with grain mustard, cornichons, sliced ham, and shredded Comte cheese.

The classic you know and love, hand rolled with Valrhona Dark Chocolate Batons.

House-made cashew pesto, baked with salt & peppered cherry tomatoes, and finished with freshly grated Parmesan.

A diamond shaped savory croissant filled with our bright and salty spinach and feta filling. Baked with Maldon Salt.

Out of Thin Air plain bagel

Out of Thin Air everything bagel

Spain's most ridiculous potato chips, served with a side of ice-cold crème fraîche for dipping.

Big, fleshy Spanish olives warmed up with smashed garlic, citrus peel, a kick of chili, and dusted with fennel pollen (VG)

Rich, buttery Spanish Marcona almonds fried crisp and heavily dusted with sea salt. The perfect, highly addictive crunch to start the meal.

Rustic sourdough served with a heavy scoop of soft, tangy cultured butter and flaky sea salt (V)

Rustic sourdough served with a heavy pour of our best grassy, peppery olive oil. (VG)

IF YOU NEED MORE! FRESH COUNTRY SOURDOUGH (VG)

Build your board: Choose 2, 3, or the full spread. Served with warm sourdough, cultured butter, roasted salted dates, mixed nuts, and bright piparra peppers.

Build your board: Choose 2, 3, or the full spread. Served with warm sourdough, cultured butter, roasted salted dates, mixed nuts, and bright piparra peppers.

Build your board: Choose 2, 3, or the full spread. Served with warm sourdough, cultured butter, roasted salted dates, mixed nuts, and bright piparra peppers.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Fresh, creamy burrata split down the middle and flooded with honey and earthy black truffle. Rich and completely addictive. Served with warm sourdough.(vegetarian, contains mushrooms, alliums)

A ball of fresh burrata surrounded by umami-packed, seawater-poached cherry tomatoes and torn basil. The ultimate classic, dialed up to eleven. Served with warm sourdough.

True Story dry-aged prosciutto, finished with a generous pour of extra virgin olive oil and wild fennel pollen.

Peppery wild arugula, seawater-poached tomatoes, and torn whole mint leaves tossed in a fiery Aleppo pepper and hot-honey vinaigrette. Finished with a shower of Pecorino cheese and crushed almonds for crunch. (contains nuts, dairy)

Little Gem lettuce, a snowy white blanket of Parmesan, and a dusting of bright Aleppo pepper. Drenched in our savory dressing and finished with country sourdough croutons. (can be made gluten-free, vegan) (nut-free, contains egg, alliums, and fish)

Roasted artichoke hearts seared blazing hot in the pan until the edges are shatteringly crisp and caramelized. Served over a swoosh of our savory 'caesar' aioli. Finished with fresh torn mint, lemon zest, and bright Aleppo pepper. (can be made vegan)

Hand-smashed and blistered until crisp. Resting on a smear of our Caesar aioli and finished with a mountain of shaved parmesan, Aleppo pepper, Fresh parsley and pickled red onions (gluten-free, vegetarian) (contains eggs, alliums)

A melt-in-your-mouth blend of beef & pork simmered hot in our bright Naturale plum tomato sauce. Finished with a shower of freshly grated Parmesan, torn basil, cracked black pepper, and premium olive oil. (contains alliums, gluten)

Thick, hollow bucatini noodles tossed in an ultra-rich, glossy crema of aged Pecorino Toscano, Parmesan, and a massive amount of cracked black pepper. Finished with grated Pecorino and a drizzle of EVOO.

We heavily fold intensely earthy black truffle right into the sauce. Thick, hollow bucatini noodles tossed in an ultra-rich, glossy crema of aged Pecorino Toscano, Parmesan, and a massive amount of cracked black pepper. Finished with grated Pecorino and a drizzle of EVOO.

Hollow bucatini tossed in our slow-simmered Naturale plum tomato marinara, blistered cherry tomatoes, and sweet cultured butter. Finished with freshly grated Parmesan, torn basil, and premium olive oil. (vegetarian, can be made vegan w/ no cheese)

Rigatoni tossed in our rich Parmesan crema, swirled with bright basil pesto, and loaded with tender, citrus-brined Mary's chicken. Finished with fresh lemon zest, torn basil, and grated Parmesan. Clean, vibrant, and rich. (Contains gluten, dairy, garlic, poultry)

Rigatoni tossed in our plum tomato sauce, loaded with crispy pancetta, smashed garlic, and spicy melted 'Nduja. Finished with a mountain of Pecorino cheese.(contains alliums, gluten, pork, dairy)

Slow-simmered Naturale plum tomato sauce and melted mozzarella. Finished out of the oven with fresh torn basil, EVOO, and flaky sea salt. + Add a Fresh Burrata Ball: Torn directly over the blazing hot pizza. + Add Spicy 'Nduja: Dotted with fiery Calabrian sausage. (vegetarian. contains wheat, dairy, alliums)

Slow-simmered Naturale plum tomato sauce and melted mozzarella. Finished out of the oven with fresh torn basil, EVOO, and flaky sea salt. + Add a Fresh Burrata Ball: Torn directly over the blazing hot pizza. + Add Spicy 'Nduja: Dotted with fiery Calabrian sausage. (vegetarian. contains wheat, dairy, alliums)

Naturale marinara, scattered garlic, and dried oregano, studded with our deeply savory seawater-poached tomatoes. Finished with premium EVOO. (vegan) + Add a Fresh Burrata Ball: For vegetarians who want the ultimate creamy/acidic bite. + Add Spicy 'Nduja (spicy Italian sausage meat)

Naturale marinara, scattered garlic, and dried oregano, studded with our deeply savory seawater-poached tomatoes. Finished with premium EVOO. (vegan) + Add a Fresh Burrata Ball: For vegetarians who want the ultimate creamy/acidic bite. + Add Spicy 'Nduja (spicy Italian sausage meat)

Baked with a base of our savory Parmesan crema and a blend of mozzarella, asiago, fontina, and provolone. Heavily dusted with Parmesan and coarse cracked black pepper. (vegetarian) + Add Dry-Aged Prosciutto + Add Lemon-Brined Mary's Chicken

Baked with a base of our savory Parmesan crema and a blend of mozzarella, asiago, fontina, and provolone. Heavily dusted with Parmesan and coarse cracked black pepper. (vegetarian) + Add Dry-Aged Prosciutto + Add Lemon-Brined Mary's Chicken

Our savory Parmesan crema completely flooded with aromatic black truffle and our cheese blend. Finished straight out of the oven with a fresh Parmesan shower and EVOO. (vegetarian) + Add Dry-Aged Prosciutto: Truffle and sweet pork fat are undisputed. + Add a Fresh Burrata Ball

Our savory Parmesan crema completely flooded with aromatic black truffle and our cheese blend. Finished straight out of the oven with a fresh Parmesan shower and EVOO. (vegetarian) + Add Dry-Aged Prosciutto: Truffle and sweet pork fat are undisputed. + Add a Fresh Burrata Ball

Naturale plum marinara, our signature cheese blend, and edge-to-edge cupping pepperoni baked until the edges curl. Finished straight out of the oven with bright Aleppo pepper, black pepper, and EVOO. + Add a Hot Honey Drizzle: Glazed straight out of the oven. + Add a Fresh Burrata Ball: To cool the spicy pepperoni down. + Add Spicy 'Nduja (contains wheat, dairy, alliums, pork)

Naturale plum marinara, our signature cheese blend, and edge-to-edge cupping pepperoni baked until the edges curl. Finished straight out of the oven with bright Aleppo pepper, black pepper, and EVOO. + Add a Hot Honey Drizzle: Glazed straight out of the oven. + Add a Fresh Burrata Ball: To cool the spicy pepperoni down. + Add Spicy 'Nduja (contains wheat, dairy, alliums, pork)

Naturale marinara and our signature cheese blend loaded with cupping pepperoni, crispy pancetta, and crumbles of our slow-simmered house meatballs. Finished with a Pecorino dusting. + Make it Spicy: Add a heavy drizzle of Calabrian Chili Oil. + Add Spicy 'Nduja

Naturale marinara and our signature cheese blend loaded with cupping pepperoni, crispy pancetta, and crumbles of our slow-simmered house meatballs. Finished with a Pecorino dusting. + Make it Spicy: Add a heavy drizzle of Calabrian Chili Oil. + Add Spicy 'Nduja

Dry-aged for intense flavor and a shatteringly crisp, glass-like skin. Served with a vibrant, raw relish of crushed green olives, fresh lemon, and our signature Calabrian chili. Finished with a heavy dusting of wild fennel pollen, EVOO, and flaky sea salt. Light, sharp, and fiercely vibrant.

A highly marbled, fiercely savory butcher’s cut, slow-roasted and hard-seared to a flawless medium-rare. Served pre-sliced to share. Glazed in the pan with a dark, sticky reduction of aged balsamic, rich cultured butter, blistered seawater tomatoes, and melt-in-your-mouth garlic confit. Finished with flaky sea salt. Deep, moody, and intensely savory.

Region: Italy Grapes: Friularo, Merlot Body: Medium Notes: red berries, strawberry. candy cotton, complex Pairing: seafood, cheese, cold cuts, apertivo GCF Exclusive - FEMALE WINEMAKER

Region: Piedmont (Colli Tortonesi), Italy Grapes: 100% Riesling Italico / Riesling Renano Body: Light to Medium Notes: Crunchy green apple, white peach, lemon zest, elderflower, raw honey, and wet slate, with a lively persistent fizz, driving electric acidity, and a crisp, saline, bone-dry finish Pairing: Continuous charcuterie boards, fresh oysters, fried calamari, pork belly bao, goat cheese crostini, or spicy Thai papaya salad

Region: Andalucía, Italy (Cádiz / Chiclana de la Frontera), Spain Grapes: 100% Palomino Fino Body: Light Notes: Salted lemon, bruised green apple, subtle white peach, wet chalk, crushed sea shells, and a delicate yeasty, bread-dough undertone with a fine, lively effervescence and a bone-dry, saline finish Pairing: Oysters on the half shell, fried calamari, marinated anchovies (boquerones), Jamón Ibérico, continuous charcuterie boards, or salted almonds

Region: Vinho Verde (Amarante), Portugal Grapes: 50% Vinhão, 20% Alvarelhão, 30% Arinto Body: Light Notes: Tart red currant, wild sour cherry, pomegranate, zippy grapefruit zest, rustic floral undertones, and wet granite minerality, with a gentle, energetic fizzy effervescence, driving natural acidity, and a bone-dry, mouthwatering finish Pairing: Continuous charcuterie boards, sardines grilled over charcoal, spicy pork tacos, fried calamari, or creamy sheep's milk cheese

Region: Italy Grapes: Lambrusco Body: Medium Notes: cherries, strawberries, blackberry jam, violets, citrus zest

Region: Penedès (Montmell), Catalonia, Spain Grapes: Parellada, Macabeu, Xarel·lo Body: Light to Medium Notes: Green apple, white peach, lemon blossom, fresh pastry, crushed limestone, and wild Mediterranean mountain herbs, with crisp persistent bubbles, high driving acidity, and a bone-dry, saline mineral finish Pairing: Continuous charcuterie boards, fresh oysters, grilled prawns, fried calamari, margherita pizza, or manchego cheese

Region: Champagne, France Grapes: Chardonnay, Pinot Noir, Pinot Meunier Body: Light–Medium Notes: Wild strawberry, red currant, soft plum, autolytic toast Pairing: Fruit tarts, salmon canapés, chocolate desserts

Region: Loire Valley (Coteaux du Vendômois), France Grapes: 100% Pineau d'Aunis Body: Light Notes: Fresh wild strawberry, tart raspberry, pink grapefruit zest, crushed gravel, and a signature crack of white pepper, with a lively, fine effervescence, bright acidity, and a crisp, dry finish Pairing: Continuous charcuterie boards, goat cheese (Sainte-Maure de Touraine), smoked salmon, spicy Asian dishes, or fresh fruit tarts

"Region: Burgundy, France (Vix / Châtillonnais / Vin Mousseux de France) Grapes: 100% Pinot Noir Body: Medium Notes: Hazelnuts, toasted brioche, crisp green apple, mandarin peel, with a powerful, dynamic progression and a deeply chalky, mineral-savory finish Pairing: Fresh oysters, dynamic independent charcuterie boards, crispy fried chicken, white fish in brown butter sauce, or truffled gougères"

Region: Piedmont (Manga / Calosso), Italy Grapes: 100% Moscato Bianco Body: Light Notes: Fresh white peach, candied orange blossom, ripe apricot, honeysuckle, lemon verbena, and crushed limestone, with a gentle, creamy effervescence, balanced natural sweetness, and a crisp, mineral-driven finish Pairing: Continuous charcuterie boards, gorgonzola dolce, fresh fruit tarts, spicy Asian noodle dishes, panettone, or lemon ricotta pancakes

Region: Emilia-Romagna, Italy (Reggio Emilia / IGP Dell'Emilia) Grapes: 100% Lambrusco Salamino Body: Light Notes: Fresh wild strawberry, tart pomegranate, pink grapefruit, red apple peel, and subtle pink florals, with a fine fizzy effervescence, bright acidity, and a crisp, bone-dry finish Pairing: Prosciutto di Parma, Mortadella, continuous charcuterie boards, fried gnocco fritto, margherita pizza, or creamy goat cheese

"Region: Veneto (Treviso / Prosecco DOC), Italy Grapes: 100% Glera Body: Light Notes: Crisp green apple, juicy white peach, candied lemon peel, acacia flowers, and subtle pear nectar, with a creamy, soft effervescence and a balanced, off-dry finish Pairing: Continuous charcuterie boards, prosciutto-wrapped melon, mild creamy cheeses, spicy sushi rolls, or fruit tarts"

Region: Veneto (Prosecco / Treviso), Italy Grapes: 100% Glera Body: Light Notes: Fresh green apple, Bartlett pear, lemon blossom, white peach, and a touch of wet limestone, with a gentle, soft effervescence (frizzante), bright acidity, and a crisp, bone-dry finish Pairing: Continuous charcuterie boards, prosciutto di Parma with melon, fried calamari, fresh goat cheese, or light seafood pasta

Region: Swartland, South Africa Grapes: 100% Chenin Blanc Body: Light Notes: Crunchy green apple, white peach, lemon zest, guava, and a hint of yeasty sourdough, with a playful, persistent sparkle and a crisp, mineral-clean finish Pairing: Fresh oysters, fish tacos, goat cheese salads, spicy Thai noodles, or continuous charcuterie boards

Region: Asti, Piedmont, Italy (Moscato d'Asti DOCG) Grapes: 100% Moscato Bianco Body: Light Notes: Delicate and dreamy. Fresh peach, apricot blossom, orange zest, honeysuckle, and a gentle sweetness balanced by bright acidity and a whisper of fine bubbles. The most elegant way to end a meal — or start one. Pairing: Fresh fruit tarts, almond biscotti, panna cotta, mild soft cheeses, or just dessert on its own without overthinking it.

Region: Penedès (Corpinnat), Spain Grapes: Xarel·lo, Macabeu, Parellada Body: Medium Notes: Crisp green apple, citrus peel, ripe pear, toasted brioche, almond skin, and crushed limestone, with a fine, creamy mousse, vibrant natural acidity, and a long, dry, mineral finish Pairing: Continuous charcuterie boards, cured jamón Ibérico, marcona almonds, fried seafood, oysters, or aged Manchego cheese

Region: Vazzola, Treviso, Veneto, Italy (Prosecco DOC) Grapes: 100% Glera Body: Light Notes: Fresh and clean. Green apple, white pear, lemon zest, and a hint of white blossom with a fine, lively mousse and a dry, refreshing finish. Organic Prosecco that actually tastes like where it comes from. Pairing: Aperitivo snacks, fresh fruit, light charcuterie, seafood, or any moment that calls for something bubbly and effortless.

Region: Champagne (Côte de Sézanne), France Grapes: Chardonnay Body: Medium Notes: Flinty reduction, chalk dust, lemon oil, fresh brioche, razor-sharp acidity, intense salinity, vinous power Pairing: Caviar, oysters, sushi, rich cream sauces

Region: California, United States Grapes: Chardonnay, Pinot Noir Body: Light to Medium Notes: Crisp yellow apple, Meyer lemon curd, toasted brioche, white floral undertones, chalky limestone, and subtle hazelnut, with a fine persistent bead, vibrant natural acidity, and a bone-dry, refreshing finish Pairing: Continuous charcuterie boards, oysters on the half shell, smoked salmon crostini, fried chicken, or triple-crème brie

"Region: Alsace, France Grapes: 100% Gewürztraminer Body: Medium to Full Notes: Lychee, pink grapefruit, yellow peach, ginger spice, rose petal, candied orange peel, and crushed granite, with a rich, oily texture balanced by a vibrant, limestone-driven core and a long, aromatic finish Pairing: Continuous charcuterie boards, spicy Thai or Vietnamese cuisine, Munster cheese, foie gras, roasted pork with apples, or aromatic Indian curries"

Region: Corton-Charlemagne Grand Cru, Côte de Beaune, Burgundy, France Grapes: Chardonnay Body: Full Notes: Baked apple, citrus, pineapple, lime, juniper, flint, creamy texture Pairing: Lobster thermidor, roasted chicken with herbs, aged Comté cheese

Region: Diano d'Alba, Piedmont, Italy (Langhe Arneis DOC) Grapes: 100% Arneis Body: Light to medium Notes: Delicate and aromatic. White peach, pear blossom, fresh almond, chamomile, and a clean, slightly bitter finish with lovely mineral length. Piedmont's most charming white, done right. Pairing: Vitello tonnato, grilled fish, risotto bianco, fresh cheeses, or light antipasti.

Region: Diano d'Alba, Piedmont, Italy (Langhe Arneis DOC) Grapes: 100% Arneis Body: Light to medium Notes: Delicate and aromatic. White peach, pear blossom, fresh almond, chamomile, and a clean, slightly bitter finish with lovely mineral length. Piedmont's most charming white, done right. Pairing: Vitello tonnato, grilled fish, risotto bianco, fresh cheeses, or light antipasti.

Region: Bordeaux (Blaye Côtes de Bordeaux / Right Bank), France Grapes: Sauvignon Blanc, Sémillon, Muscadelle Body: Light to Medium Notes: Crisp green apple, white peach, grapefruit zest, lemongrass, honeysuckle, and crushed limestone, with a bright, driving acidity, subtle waxy texture, and a clean, mineral-driven finish Pairing: Continuous charcuterie boards, fresh goat cheese, oysters on the half shell, grilled sea bass, or roasted chicken with herbs

Region: Loire Valley (Touraine), France Grapes: 100% Sauvignon Blanc Body: Light to Medium Notes: Crisp green apple, white peach, lemongrass, candied grapefruit peel, wet flint, and subtle white floral blossoms, with a driving, mouthwatering acidity, chalky mineral tension, and a clean, vibrant finish Pairing: Continuous charcuterie boards, fresh goat cheese (Chèvre), oysters on the half shell, grilled asparagus, or seared white fish with lemon and herbs

Region: Cassis, Provence, France (Cassis AOC) Grapes: Marsanne, Clairette, Ugni Blanc, and/or Bourboulenc (indigenous Cassis white varieties) Body: Medium Notes: Bright and coastal. White peach, lemon zest, fresh almond, fennel blossom, and a long, saline, mineral finish with lovely Mediterranean warmth. The white wine the South of France was always meant to make. Pairing: Fresh bouillabaisse, grilled fish, shellfish, goat cheese, or anything that calls for a glass with the smell of the sea in it.

Region: Affenberg (Alsace), France Grapes: 100% Riesling Body: Light-bodied Notes: Apricot, honey, white peach, pink grapefruit, citrus zest, vibrant acidity, stony minerality. Pairing: Perfect with oysters, shellfish, grilled fish, sushi, lean poultry, or spiced vegetable dishes.

Region: Loire Valley (Anjou), France Grapes: Chenin Blanc, Sauvignon Blanc Body: Light to Medium Notes: White peach, tart green apple, candied lemon peel, wet wool, crushed limestone, and a hint of white flower, with a zesty, driving natural acidity, subtle waxy texture, and a crisp, saline finish Pairing: Continuous charcuterie boards, goat cheese crostini, oysters on the half shell, grilled trout, or lemon-herb chicken

Region: Chichée, Chablis, Burgundy, France Grapes: 100% Chardonnay Body: Light to medium Notes: Pure and razor-sharp. Lemon, green apple, white grapefruit, oyster shell, and a long flinty finish. Classic Chablis that makes Chardonnay believers out of everyone. Pairing: Fresh oysters, shrimp, grilled sole, goat cheese, or anything that benefits from high acidity.

Region: Santa Cruz Mountains, California, USA Grapes: 100% Chardonnay Body: Medium Notes: Meyer lemon, green apple, salted white peach, subtle hazelnut, crushed limestone, and a whisper of smoke, with driving coastal acidity, a textured mid-palate, and a long, savory mineral finish Pairing: Continuous charcuterie boards, seared scallops, roast chicken with herbs, grilled halibut, or aged Gruyère cheese

Region: Côtes du Jura (Château-Chalon), Jura, France Grapes: Savagnin Body: Medium Notes: Electric and alive. Zesty citrus, green apple, crushed almonds, honeysuckle, salt, umami. Ouillé-style — bright, not oxidative. Serious Jura magic. Pairing: Artichoke with butter, Comté cheese, roast chicken, poultry, mushroom dishes.

Sauvignon Blanc, Muscat, Chardonnay. Bright, but still nice and round (trust us on this one). Honeydew at first, then meyer lemon, a little pineapple. Juicy and fresh like biting into the perfect pear.

Region: Carnuntum, Niederösterreich, Austria Grapes: 100% Grüner Veltliner Body: Light-bodied Notes: Green apple, pear, lemon peel, white pepper, mineral. Pairing: Grilled fish, shellfish, salads, chicken katsu curry, light appetizers.

Region: Burgundy (Chablis / 1er Cru), France Grapes: 100% Chardonnay Body: Medium Notes: Crisp green apple, white peach, lemon oil, crushed oyster shell, flint smoke, and dried white flowers, with a razor-sharp, linear acidity, intense mineral drive, and a long, chalky finish Pairing: Continuous charcuterie boards, fresh oysters, seared sea scallops, roasted chicken, or goat cheese

Region: Neusiedl am See, Burgenland, Austria Grapes: Gruner Veltliner, Pinot Blanc, Sauvignon Blanc Body: Light Notes: Delicate and mineral. Lemon zest, green apple, fresh herbs, white blossom, and a clean, sandy, saline finish. Homok means sand in Hungarian, and the terroir is right there in every sip. Pairing: Fresh oysters, grilled fish, light salads, goat cheese, or a slow summer afternoon aperitivo.

Region: Bierzo, Castilla y León, Spain Grapes: Godello, Doña Blanca Body: Medium Notes: Crisp yellow apple, ripe comice pear, lemon zest, white floral blossoms, crushed flint, and a hint of saffron, with driving electric acidity, a textured waxy mid-palate, and a long, saline mineral finish Pairing: Continuous charcuterie boards, seared scallops, grilled octopus, roasted halibut, goat cheese, or creamy white meat dishes

Region: Willamette Valley, Oregon, USA (Eola-Amity Hills / Laurelwood District) Grapes: Pinot Gris, Riesling, Gewürztraminer, Chardonnay Body: Light to Medium Notes: Fresh pear, white peach, pink grapefruit zest, jasmine blossoms, and subtle sea salt, with a vibrant, zesty acidity and a clean, mineral-driven finish Pairing: Continuous charcuterie boards, oysters on the half shell, Thai green curry, seared sea scallops, or goat cheese salads

Region: Styria, Austria Grapes: Gelber Muskateller Body: Light to Medium Notes: Elderflower, lime zest, white pepper, cloudy texture, dry and aromatic Pairing: Thai green curry, asparagus dishes, fresh goat cheese, aromatic salads

Region: Jura (Arbois-Pupillin), France Grapes: Savagnin Body: Medium Notes: "Ouillé" means topped up (not oxidative). Electric acidity, lemon confit, beeswax, white flowers, intense salinity, pure energy Pairing: Comté cheese (aged), chicken with morels, river fish in cream sauce, sweetbreads

Region: Piedmont (Langhe), Italy Grapes: Chardonnay, Sauvignon Blanc, Viognier Body: Medium Notes: Fresh green apple, white peach, pink grapefruit, jasmine, lemongrass, and a touch of wet stone, with a crisp natural acidity, silky mouthfeel, and a clean, aromatic, mineral-tinged finish Pairing: Continuous charcuterie boards, seared sea scallops, goat cheese crostini, grilled chicken salad, or herb-crusted halibut

Region: Morgex, Vallée d'Aoste, Italy (Valle d'Aosta Blanc de Morgex et de La Salle DOC) Grapes: 100% Prié Blanc Body: Light Notes: Ethereal and precise. Lemon blossom, green apple, crushed Alpine stone, white peach, and a piercingly clean, saline mineral finish with electric acidity. The highest-altitude wine in Europe — and it shows. Pairing: Grilled mountain trout, oysters, fresh goat cheese, fondue, or anything that calls for a white wine of extraordinary delicacy and freshness.

Region: Mendocino County, California, USA Grapes: Sauvignon Blanc, Chardonnay, French Colombard, Muscat (Blend varies by vintage) Body: Light to Medium Notes: White peach, green apple, lemon verbena, orange blossom, subtle tropical guava, and wet stone, with a zesty natural acidity, faint textural grip, and a crisp, mouthwatering finish Pairing: Continuous charcuterie boards, fish tacos, goat cheese crostini, ceviche, or spicy Southeast Asian dishes

Region: Austria Grapes: Gruner Veltliner Body: Light Notes: Lime, green apple, citrus, green herbs, white pepper, mineral Pairing: Salads, a summer cheese board, or simply a sunset

Region: Sicily (Alcamo), Italy Grapes: 100% Catarratto Body: Medium Notes: Bruised yellow apple, dried apricot, preserved lemon, sea salt, dried Mediterranean herbs, wild orange blossom, and a touch of crushed almond, with vibrant driving acidity, fine phenolic texture, and a long, chalky mineral finish Pairing: Continuous charcuterie boards, grilled octopus, couscous alla Trapanese, roasted swordfish, sheep's milk pecorino, or wild fennel sausage

Region: Abruzzo, Italy Grapes: 100% Moscato (Moscato Bianco) Body: Light to Medium Notes: Dried apricot, candied orange blossom, bergamot, crushed mint, bruised peach, and wild Mediterranean herbs, with electric natural acidity, a grippy phenolic texture, and a bone-dry, savory, skin-contact finish Pairing: Continuous charcuterie boards, spicy Thai curry, roasted pork shoulder, aged pecorino, or grilled octopus with lemon and herbs

Region: Loire Valley (Touraine), France Grapes: Sauvignon Blanc (with potential Chardonnay or Arbois blend depending on vintage) Body: Medium Notes: Dried apricot, candied orange peel, dried chamomile, bruised yellow apple, subtle black tea tannins, and crushed flint, with a zesty natural acidity, gentle grip, and a long, savory finish Pairing: Continuous charcuterie boards, aged hard cheeses, roasted pork belly, spicy Moroccan tagines, or roasted squash with herbs

Region: Sonoma County, California, USA (Russian River Valley / River Road Vineyard) Grapes: 100% Chardonnay Body: Medium Notes: Dried apricot, orange peel, tart green apple skin, chamomile, white tea, and subtle almond, with a bright, snapping acidity and a textured, chalky phenolic grip Pairing: Roasted chicken with herbs, pork belly bao, rich mushroom pasta, continuous charcuterie boards, or aged firm cheeses

Region: Fitou, Roussillon, France (Fitou AOC or Vin de France) Grapes: Grenache, Carignan, and/or Syrah (old vines) Body: Medium Notes: Warm and wild. Dark cherry, blackberry, dried garrigue, black olive, and a dusty, mineral finish with the unmistakable warmth of the southern sun baked into every sip. "Mouth of the sun" — and it delivers. Pairing: Grilled lamb, merguez sausages, tapenade, aged sheep's milk cheese, or anything with the bold flavors of the Mediterranean table.

Region: Alsace, France Grapes: 100% Sylvaner Body: Medium Notes: Dried apricot, candied orange peel, wild mountain herbs, bruised pear, honeysuckle, and crushed flint, with a vibrant mineral acidity, a structured tea-like phenolic grip, and a long, savory finish Pairing: Continuous charcuterie boards, roasted pork belly, washed-rind cheeses (like Munster), spicy North African tagines, or grilled octopus

Region: Southwest France (Cahors / Quercy), France Grapes: Gros Manseng & Ugni Blanc (White Blend) Body: Light to Medium Notes: Dried apricot, candied orange peel, bruised peach, chamomile tea, salted lemon, and crushed limestone, with a zesty natural acidity, fine tea-like tannins, and a crisp, mineral finish Pairing: Continuous charcuterie boards, aged hard cheeses, roasted pork belly, grilled fish, or spicy Southeast Asian curries

Region: Emilia-Romagna (Manzolino di Castelfranco Emilia), Italy Grapes: 100% Malvasia dell'Emilia Body: Medium Notes: Dried apricot, candied orange peel, bruised peach, dried jasmine, white pepper, subtle black tea, and crushed limestone, with vibrant balancing acidity, a grippy phenolic texture, and a long, savory mineral finish Pairing: Continuous charcuterie boards, pork roast with peaches, aged Parmigiano-Reggiano, spicy Asian noodle dishes, or roasted squash with herbs

Region: Irpinia, Campania, Italy Grapes: 100% Fiano Body: Medium Notes: Golden and textural. Ripe pear, toasted hazelnut, honeysuckle, white fig, and a long, waxy, mineral finish. Fiano with age and presence — and enough for the whole table, twice. Pairing: Grilled swordfish, pasta with cream and truffles, roasted pork, aged Provolone, or a serious dinner party that deserves a serious bottle.

Region: Campania, Italy (Irpinia / Montemarano) Grapes: 100% Greco Body: Medium to Full Notes: Dried apricot, candied orange peel, bruised apple, toasted hazelnuts, smoked volcanic salt, and dried chamomile, with a structured, grippy tannic frame, vibrant acidity, and a long, savory finish Pairing: Continuous charcuterie boards, roasted pork belly, aged pecorino, grilled octopus, wild mushroom risotto, or braised chicken

Region: Oslavia, Collio, Friuli-Venezia Giulia, Italy (IGT Venezia Giulia) Grapes: 100% Ribolla Gialla Body: Medium to full Notes: Deep amber and transcendent. Dried apricot, saffron, beeswax, walnut, orange rind, and a long, grippy, tannic finish with breathtaking mineral depth. One of the most important natural wines in the world — in a perfect drinking window. Pairing: Rich fish dishes, roasted pork, aged hard cheeses, charcuterie, or a quiet evening with nothing to distract from what's in the glass.

Region: Emilia-Romagna (Colli di Scandiano e Canossa), Italy Grapes: 100% Malvasia di Candia Aromatica Body: Medium Notes: Candied orange peel, dried apricot, wild honeysuckle, bergamot, crushed thyme, and a hint of white pepper, with a driving natural acidity, a fine grippy phenolic texture, and a bone-dry, savory, mineral-driven finish Pairing: Continuous charcuterie boards, aged Parmigiano-Reggiano, roasted pork with fennel, spicy Asian noodle dishes, or pumpkin ravioli with sage butter

Region: Mendocino County, California, USA Grapes: Muscat, Riesling, Gewürztraminer, Pinot Gris Body: Light to Medium Notes: Apricot, dried orange peel, white peach, jasmine, subtle ginger spice, and a gentle chalky phenolic grip with a crisp, aromatic, and thirst-quenching finish Pairing: Spicy Thai or Vietnamese dishes, fish tacos, roasted cauliflower, continuous charcuterie boards, or orange chicken

Region: Mendocino County, California, USA Grapes: Sauvignon Blanc, Pinot Blanc Body: Light to Medium Notes: White peach, yellow pear, lemon zest, green apple, subtle tropical fruit, and crushed gravel, with a vibrant natural acidity, subtle skin-contact weight, and a crisp, clean finish Pairing: Continuous charcuterie boards, roasted chicken with fresh herbs, grilled sea bass, goat cheese crostini, or lemon-herb pasta

Region: Lazio (Gradoli / Lago di Bolsena), Italy Grapes: 100% Procanico Body: Medium to Full Notes: Bruised yellow apple, dried apricot, orange marmalade, beeswax, crushed flint, wild Mediterranean herbs, and damp volcanic earth, with driving, elevated acidity, a dense phenolic structure, and an intensely saline, mineral-heavy finish Pairing: Continuous charcuterie boards, roasted suckling pig, grilled octopus, aged pecorino romano, wild mushroom risotto, or roasted sweetbreads

Region: Loire Valley, France (Vin de France) Grapes: Chenin Blanc, Muscadelle, Mauzac Rose, Colombard Body: Light to Medium Notes: Hazy nectarine, blood orange zest, dried white flowers, crisp citrus acidity, and a light, cleansing white-tea tannic finish Pairing: Pork carnitas tacos, programmatic charcuterieboards, vegetable tempura, grilled lemon-herb chicken, or soft unpasteurized cheeses

Region: Jura, France (Vin de France) Grapes: 100% Chardonnay Body: Medium Notes: Pineapple, ripe mango, lemon zest, fresh thyme, aloe vera, and subtle nutty walnut notes, with integrated skin-contact tannins and a persistent, dry finish Pairing: Roast chicken with butter and tarragon, Morbier cheese, creamy vegetable terrines, or grilled rich white fish

Region: Alsace, France (Vin de France) Grapes: Pinot Gris and/or other Alsatian white varieties (skin-contact) Body: Light to medium Notes: Hazy gold and quietly complex. Ripe apricot, dried orange peel, white blossom, a hint of ginger, and a textural, lightly tannic finish with warm Alsatian spice. Soft and contemplative — like a slow Sunday morning with something interesting to read. Pairing: Charcuterie, washed-rind cheeses, roasted chicken, spiced vegetable dishes, or anything with enough flavor to match its gentle grip.

Region: California, USA (Clarksburg & Arroyo Seco) Grapes: 60% Pinot Gris, 40% Chardonnay Body: Light to Medium Notes: White peach, sea salt brine, lemon zest, subtle floral muscat notes, and green apple, with a lively, mouthwatering acidity and a dry, saline finish Pairing: Oysters on the half shell, fish tacos, goat cheese salad, continuous charcuterie boards, or grilled shrimp

"Region: Catalonia, Spain (DO Penedès) Grapes: 100% Xarel·lo Body: Medium Notes: Dried apple, cooked lemon peel, gentian root, honeyed chamomile, toasted hazelnuts, prominent saline finish, chewy skin-contact tannins Pairing: Aged manchego cheese, grilled octopus, salted cod (lacalao), roasted pork loin, wild mushroom risotto"

Region: Vazzola, Treviso, Veneto, Italy Grapes: Chardonnay, Pinot Grigio Body: Light to medium Notes: Pale amber and lively. Dried peach, citrus zest, chamomile, a hint of almond, and a gentle tannic grip with a clean, mineral finish. Veneto's answer to skin contact: fresh, approachable, and completely charming. Pairing: Charcuterie, aged soft cheeses, grilled fish, light pasta, or a relaxed aperitivo with good snacks.

Region: Emilia-Romagna, Italy Grapes: Malvasia Aromatica di Candia Body: Medium Notes: Dry, Juicy, Vibrant Acidity, Bitter-Sweet finish Pairing: Bagna cauda, savory pastries, aged cheeses, or grilled seafood.

Region: Veneto (Colli Euganei), Italy Grapes: Garganega, Tai (Friulano), Moscato Bianco Body: Medium Notes: Dried apricot, Seville orange peel, bruised yellow peach, wild chamomile, resinous pine, and crushed volcanic stone, with a lively, driving acidity, a subtle resinous grip, and a long, savory mineral finish Pairing: Continuous charcuterie boards, aged sheep’s milk cheeses, roasted pork chops, grilled mackerel, or wild mushroom polenta

Region: Trentino-Alto Adige, Italy Grapes: Pinot Grigio Body: Medium Notes: Blood orange, dried apricot, alpine herbs, fine tannins, mineral finish Pairing: Smoked salmon, grilled squash, aged Asiago

Region: Casablanca Valley, Chile Grapes: 100% Pinot Gris Body: Light to Medium Notes: Fresh white peach, crisp green apple, citrus blossom, bruised pear, subtle skin-contact spice, and crushed coastal granite, with a zesty, ocean-influenced acidity and a crisp, mineral finish Pairing: Continuous charcuterie boards, fresh ceviche, grilled fish tacos, goat cheese crostini, or lemon-herb roasted chicken

Region: Umbria, Italy (Molino Vitelli, near Umbertide) Grapes: 100% Montepulciano Body: Light Notes: Wild strawberry, sour cherry, wild cherry, delicate florals, and undergrowth, with gentle tannin and a subtly spiced finish Pairing: Hummus and other veg-forward starters, cured Umbrian meats, roast turkey with honey-mustard glaze, or continuous charcuterie boards

Region: Kamptal, Niederösterreich, Austria Grapes: Zweigelt (juice), Grüner Veltliner (skins) Body: Light Notes: Bright cherry and red currant, grapefruit, orange blossom, and a subtle peppery spice from extended skin contact, with a light tannic grip and lively acidity Pairing: Grilled seafood, light salads, charcuterie boards, or as an aperitif on its own

Region: California (Sonoma Valley / Contra Costa County), United States Grapes: Mourvèdre, Grenache, Carignan Body: Light to Medium Notes: Wild strawberry, watermelon rind, tart ruby red grapefruit, rose water, Mediterranean garigue herbs, and a touch of wet stone, with driving natural acidity, subtle savory grip, and a crisp, bone-dry finish Pairing: Continuous charcuterie boards, grilled prawns, salade Niçoise, roast chicken with herbs, or prosciutto with melon

Region: Grezzana, Veneto, Italy (Rosé IGT Veronese) Grapes: Corvina, Corvinone, and/or other indigenous Veronese red varieties Body: Light to medium Notes: Deep coral and elegant. Wild strawberry, raspberry, dried rose, a hint of white pepper, and a dry, mineral, structured finish. A serious Veronese rosé from one of the region's most historic estates. Pairing: Grilled fish, pasta with tomato, roasted chicken, charcuterie, or a long Italian dinner that starts early and ends late.

Region: Tecate, Baja California, Mexico Grapes: 100% Rosa del Perú (Mission / Moscatel Negro) Body: Light Notes: Wild strawberry, tart cranberry, hibiscus tea, orange zest, dried rose petals, and subtle wet clay, with a lively natural acidity, delicate tannic grip, and a crisp, refreshing, earth-tinged finish Pairing: Continuous charcuterie boards, pork carnitas tacos, grilled quail, ahi tuna ceviche, or roasted beet salad

Region: Brouilly, Beaujolais, France (Saint-Lager) Grapes: 100% Gamay Body: Light to Medium Notes: Fresh strawberry, red cherry, and raspberry, with fine, silky tannins and a bright, mineral-driven finish Pairing: Charcuterie, roast chicken, grilled salmon, or lightly chilled on a warm afternoon

"Region: Central Coast / San Benito County, California, USA Grapes: Organic White & Red Field Blend (Varietal composition varies by vintage) Body: Light to Medium Notes: Tart red cherry, bruised orchard fruit, wild herbs, watermelon rind, crushed stone, and a touch of funk with a snapping, high-acid, and thirst-quenching finish Pairing: Continuous charcuterie boards, pork belly sliders, wood-fired pizza, carnitas tacos, or roasted chicken"

"Region: Central Coast / San Joaquin Valley, California, USA Grapes/Fruit: Upcycled Organic Fruit & Co-fermented Grapes Body: Light to Medium Notes: Sour cherries, strawberries, pomegranate, anise, musk, wild herbs, and a savory, thirst-quenching finish Pairing: Continuous charcuterie boards, pork belly sliders, wood-fired pizza, carnitas tacos, or roasted duck"

"Region: Rhône Valley, France (Southern Rhône / Châteauneuf-du-Pape) Grapes: Grenache, Syrah, Mourvèdre (GSM Blend) Body: Full Notes: Ripe dark plum, wild blackberry, garrigue (thyme and rosemary), crushed black pepper, leather, and dark chocolate, with a plush, velvety texture, warming spice, and a long, savory finish Pairing: Continuous charcuterie boards, braised short ribs, roasted lamb shank, venison, wild mushroom ragù, or aged gouda"

"Region: Columbia Valley, Washington, USA Grapes: Gamay, Sangiovese, Grenache Body: Light Notes: Rainier cherry, strawberry shortcake, pink grapefruit zest, melon skin, savory dried herbs, with crisp acidity and a textural, mineral-saline finish Pairing: Grilled shrimp skewers, a classic Niçoise salad, Mediterranean meze plates, programmatic charcuterie boards, or a summer picnic"

Region: Loire Valley (Coteaux du Vendômois), France Grapes: 100% Pineau d'Aunis Body: Light Notes: Fresh wild strawberry, tart red cherry, crushed cranberry, white pepper, dried rose petal, and flinty minerals, with a snappy, mouthwatering acidity, silky light tannins, and a crisp, savory finish Pairing: Continuous charcuterie boards, pork terrine, grilled sausages, roasted chicken, goat cheese, or spicy Thai dishes

Region: Willamette Valley, Oregon, USA Grapes: 86% Pinot Noir, 10% Gamay, 4% Gewürztraminer Body: Light to Medium Notes: Fresh wild berries, tart red cherries, hint of sweet melon, layered with distinct slate minerality, and a crisp, high-toned refreshing finish Pairing: Grilled salmon, strawberry and spinach salad, duck rillettes, fresh goat cheese, or light summer pasta dishes

Region: Sicily, Italy Grapes: Nerello Mascalese Body: Medium-bodied Tasting Notes: Flavors of wild strawberries, blood orange, and a subtle saline note.​ Pairing: Grilled seafood, roasted vegetables, and Mediterranean salads.

Region: Santa Ninfa, Trapani, Sicily, Italy Grapes: Nero d'Avola and/or Nerello Mascalese (indigenous Sicilian red varieties) Body: Light Notes: Deep salmon and wildly aromatic. Sun-dried strawberry, blood orange, dried rose petal, and a hint of Mediterranean herbs with a dry, mineral, sea-salted finish. Sicily in a glass — warm, bold, and completely alive. Pairing: Grilled swordfish, tuna crudo, arancini, burrata, cured meats, or a long Sicilian lunch in the sun.

Grenache, Roussanne, Semillon. A barely-there blush that punches above its weight. Grapefruit, the best Rainier cherry in the bag, juicy stonefruit, and crisp minerality. Basically, a good farmer's market haul.

Region: Central Coast, California, USA (Paso Robles / San Miguel) Grapes: Sangiovese, Grenache Body: Light to Medium Notes: Crisp watermelon slice, wild field strawberries, blood orange zest, wet stone minerality, hint of white pepper, with a bright, refreshing, bone-dry finish Pairing: Prosciutto and melon skewers, grilled garlic prawns, caprese salad with heirloom tomatoes, fresh Dungeness crab, or light Mediterranean meze plates

"Region: California, USA (Central Coast / Gilroy) Grapes: 100% Nebbiolo Body: Light Notes: Crisp wild strawberry, tart cranberry, blood orange rind, dried rose petals, with a racy, high-vibe acidity and a clean, lightly texturized mineral finish Pairing: Continuous charcuterie boards, grilled pork chops with peach compote, brick-oven pizza, or light summer pastas"

Region: Willamette Valley, Oregon Grapes: 100% Pinot Noir Body: Light to medium Notes: Soulful and precise. Ripe red cherry, raspberry, dried rose, forest floor, and a long, silky, mineral finish with effortless elegance. Oregon Pinot that makes you stop mid-sentence to pay attention. Pairing: Duck breast, salmon, roasted mushrooms, charcuterie, aged Comté, or a dinner that deserves your full attention.

Region: Mendocino County / Central Coast, California, USA Grapes: Organic Red Field Blend (Varietal composition varies by vintage) Body: Light to Medium Notes: Juicy red plum, tart cherry, wild strawberry, dark fruit undertones, subtle dried herbs, and a touch of earth, with a lively, high-acid structure, light tannins, and a clean, refreshing finish Pairing: Continuous charcuterie boards, smash burgers, grilled sausages, margherita pizza, or roasted mushroom tacos

Region: Central Coast / Mendocino County, California, USA Grapes: Organic Field Blend / Co-Ferment (Varietal composition varies by vintage) Body: Light to Medium Notes: Tart red cherry, pomegranate, bruised orchard fruit, wild herbs, watermelon rind, and crushed stone, with a snappy, high-acid frame, subtle earthy funk, and a mouthwatering, thirst-quenching finish Pairing: Continuous charcuterie boards, pork belly sliders, wood-fired pizza, carnitas tacos, or roasted chicken

Region: Willamette Valley, Oregon, USA (Tualatin Hills AVA) Grapes: 65% Gamay, 25% Pinot Gris, 10% Gewürztraminer Body: Light Notes: Layers of crunchy cranberry, red currant, savory white pepper, wild raspberry, exotic spice, with vibrant acidity and low, silky tannins Pairing: Charcoal-grilled burgers, wood-fired duck pizza, roasted pork loin with plum glaze, or programmatic charcuterie boards

Region: Moravia, Czech Republic Grapes: 100% Pinot Noir (Rulandské Modré) Body: Medium Notes: Sour wild cherries, dried cranberries, blood orange peel, damp forest floor, clove, and black tea leaf, with fine-grained, chalky tannins and a vibrant, mineral-clean finish Pairing: Duck breast with cherry reduction, roasted chanterelle mushrooms, continuous charcuterie boards, seared salmon, or earthy lentil ragù

Region: Piedmont (Alba), Italy Grapes: 100% Dolcetto Body: Medium Notes: Fresh blackberry, dark plum, crushed violet, raw cocoa, wild herbs, and a touch of slate, with a snappy acidity, fine-grained tannins, and an energetic, savory mineral finish Pairing: Continuous charcuterie boards, agnolotti dal plin, mushroom risotto, grilled pork chops, or prosciutto with aged pecorino

Region: Styria, Austria (Wein aus Österreich) Grapes: Blauer Wildbacher, Zweigelt Body: Light to Medium Notes: Sour wild red currants, crunchy cranberries, pomegranate juice, pink grapefruit pith, and damp slate, with an intense, laser-like alpine acidity and a raw, chalky mineral frame Pairing: Smoked trout, continuous charcuterie boards, blood sausage, pork belly bao buns, or a rich mushroom tart

Region: Central Coast, California, USA Grapes: Grenache Noir, Gamay Noir, Pinot Noir Body: Medium Notes: Marionberry, black cherry, ripe raspberry, hibiscus, and white pepper, with beet and rhubarb undertones and a savory, mineral finish Pairing: Grilled meats, roast duck, mushroom dishes, or serve lightly chilled for warm-weather sipping

Region: Umbria, Italy (Molino Vitelli, near Umbertide) Grapes: 100% Ciliegiolo Body: Light to Medium Notes: Cherry, wild berries, and violet on the nose with herbaceous and balsamic notes, juicy and savory on the palate with clear but gentle tannin Pairing: Umbrian-style liver dishes, charcuterie, roast chicken, or light tomato-based pastas

Region: Veneto, Italy Grapes: Friularo, Raboso Body: Medium Notes: Tart red fruit, floral edge from the Friularo grape known for freshness and longevity Pairing: Charcuterie, pizza, rustic Italian fare

Region: Penedès, Catalonia, Spain Grapes: Monastrell, Garnatxa Negre, Sumoll Negre Body: Light to medium Notes: Bright and juicy. Fresh red cherry, wild strawberry, dried rose, and a hint of Mediterranean herbs with a soft, earthy, mineral finish. Vermell means red in Catalan, and this one wears it proudly. Pairing: Tapas, grilled lamb, butifarra sausage, aged Manchego, or a long Spanish table with good company.

Region: Maranges, Côte de Beaune, Burgundy, France (Maranges Premier Cru AOC) Grapes: 100% Pinot Noir Body: Light to medium Notes: Elegant and fragrant. Red cherry, raspberry, dried rose, forest floor, and a silky, mineral finish with fine-grained tannins and genuine Burgundian soul. The Côte de Beaune's best kept secret. Pairing: Duck breast, roasted chicken, mushroom dishes, aged Comté, or a quiet dinner that deserves a serious bottle.

Region: Bierzo, Castilla y León, Spain Grapes: 100% Mencía Body: Medium Notes: Fresh wild blackberry, tart pomegranate, crushed violets, dried lavender, wet slate, and a hint of white pepper, with a driving mountain acidity, ultra-fine tannins, and a long, chalky mineral finish Pairing: Continuous charcuterie boards, seared duck breast, roasted pork tenderloin, wild mushroom risotto, octopus a feira, or aged Manchego cheese

Region: Loire Valley (Chinon), France Grapes: Cabernet Franc Body: Medium Notes: Fully mature, truffle, forest floor, faded violet, graphite, dried currants, silky texture, legendary vintage Pairing: Roasted squab, mushroom risotto, simple filet mignon, aged goat cheese

Region: Cahors AOP, Southwest France Grapes: Malbec-dominant blend with a smaller percentage of Merlot Body: Full Notes: Black plum, cassis, and dark chocolate, with firm, ripe tannins softened by the Merlot and a long, structured finish Pairing: Beef, venison, lamb, or hearty stews

Region: Colli Perugini DOC, Umbria, Italy (Sant'Enea) Grapes: 60% Sangiovese, 30% Merlot, 10% Cabernet Sauvignon Body: Medium to Full Notes: Ripe plum, red currant, and cedar with soft floral notes, a touch of oak, and a fading incense-like finish Pairing: Roast red meat, game, or pappardelle with meat sauce

Region: Burgenland (Neusiedlersee), Austria Grapes: Cabernet Franc, Franc-Blanc (Co-ferment) Body: Medium Notes: Fresh black currant, wild raspberry, crushed graphite, bell pepper, dried herbs, and dark floral notes, with a silky texture, bright mineral tension, and a long, pure finish Pairing: Continuous charcuterie boards, herb-crusted lamb chops, roasted duck, wild mushroom dishes, or grilled pork tenderloin

Region: DAOU Mountain, Adelaida District, Paso Robles, California Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot Body: Full Notes: Opulent and commanding. Blackcurrant, dark cherry, cocoa, cedar, and dried violet with a rich, velvety tannic structure and a long, warming finish. Bordeaux ambition, California sunshine. Pairing: Grilled ribeye, braised short ribs, aged cheddar, lamb chops, or any occasion that calls for the biggest red on the shelf.

Region: Wagram, Lower Austria, Austria Grapes: 100% Zweigelt Body: Medium Notes: Dark sour cherry, wild red plum, crushed black pepper, dark chocolate, and a touch of damp earth, with vibrant natural acidity, fine-grained tannins, and a smooth, mineral-tinged finish Pairing: Continuous charcuterie boards, roasted duck breast, schnitzel, grilled pork chops, or roasted root vegetables

Region: Languedoc, France (Vin de France) Grapes: Mostly Cinsault and Carignan (with a small field blend of Grenache Noir) Body: Light to Medium Notes: Juicy black cherries, wild blackberries, crushed pomegranate, dried hibiscus, black tea leaf, and a distinct punch of wild garrigue herbs with a bright, electric, and crunchy finish Pairing: Grilled duck breast, continuous charcuterie boards, pork belly bao buns, cold roast chicken with herbed mayo, or spicy wood-fired pizza

Region: Piedmont (Alba), Italy Grapes: 100% Dolcetto Body: Medium Notes: Fresh blackberry, dark plum, crushed violet, raw cocoa, wild herbs, and a touch of slate, with a snappy acidity, fine-grained tannins, and an energetic, savory mineral finish Pairing: Continuous charcuterie boards, agnolotti dal plin, mushroom risotto, grilled pork chops, or prosciutto with aged pecorino

Region: Piedmont, Italy (Barbaresco DOCG) Grapes: 100% Nebbiolo Body: Medium to Full Notes: Wild red berries, dried rose petals, leathery tilled earth, cocoa nib, and a distinct tarry, mineral-driven depth with open, savory complexity Pairing: Slow-cooked beef osso buco, tajarin pasta with shaved white truffles, roasted wild game, or an aged, crusty Castelmagno cheese

Region: Central Coast (Paso Robles), California, USA Grapes: Cabernet Sauvignon Body: Medium to Full Notes: Ripe cassis, black cherry, dried sage, dark chocolate, tobacco leaf, and subtle graphite, with plush, structured tannins, vibrant natural acidity, and a smooth, lingering finish Pairing: Continuous charcuterie boards, grilled ribeye steak, roasted lamb chops, braised short ribs, or aged cheddar cheese

Region: Sicily, Italy (IGP Terre Siciliane / Mount Etna) Grapes: 100% Nerello Mascalese Body: Full Notes: Wild marasca cherry, blood orange peel, crushed volcanic ash, damp earth, iron, dried Mediterranean herbs, and graphite, with ultra-fine, chalky tannins and a massive, mineral-driven finish Pairing: Roasted wild boar, slow-braised lamb shanks, aged Pecorino Siciliano, seared duck breast, or continuous charcuterie boards

Pinot Noir, Merlot, Cabernet Franc, Petit Syrah. Real light and smooth, just enough tannins to keep things interesting. Biting into a juicy plum, hibiscus and black cherry.

Region: Burgenland, Austria (near Lake Neusiedl) Grapes: Zweigelt, Blaufränkisch Body: Medium Notes: Cherry, plum, and blackcurrant with hints of leather, light spice, and soft tannins, and a savory, stony minerality on the finish Pairing: Roast pork, grilled sausage, mushroom dishes, or a well-stocked charcuterie board

Region: Jura, France (Vin de France) — Fruit sourced from Provence Grapes: 100% Mourvèdre (Monastrell) Body: Light to Medium Notes: Tart wild blackberries, blood orange zest, dried lavender, wet slate, and a pinch of black pepper, with a surprisingly light, fluid mouthfeel and crunchy, vibrant acidity Pairing: Grilled duck breast, continuous charcuterie boards, rustic lamb burgers, or wood-fired mushroom pizza

Region: Mendocino County, California, USA Grapes: Predominantly Carignan, blended with Valdiguié, Syrah, Grenache, and Mourvèdre (Old Vine Field Blend) Body: Light to Medium Notes: Wild blackberry, tart red plum, crushed pomegranate, dried hibiscus, black tea, and subtle gamey spice, with a snapping natural acidity and a clean, mineral-driven finish Pairing: Continuous charcuterie boards, pork tenderloin, grilled burgers, mushroom pizza, or roasted duck

Region: Anderson Valley (Mendocino County), California, United States Grapes: 100% Pinot Noir Body: Light to Medium Notes: Fresh wild strawberry, tart red cherry, crushed pomegranate, forest floor, orange peel, and damp redwood bark, with driving coastal acidity, fine chalky tannins, and a long, savory, mineral-driven finish Pairing: Continuous charcuterie boards, roasted duck breast, pan-seared wild salmon, chanterelle mushroom risotto, or roasted pork tenderloin with herbs

Region: Coteaux du Giennois, Loire Valley, France Grapes: Pinot Noir, Gamay Body: Light to Medium Notes: Red currant, cherry, and forest floor, with a long, slow-built structure from extended barrel aging and a fresh, savory finish Pairing: Roast chicken, charcuterie, mushroom dishes, or lightly chilled with grilled fish

Region: Petaluma Gap (Sonoma Coast, California), United States Grapes: 100% Pinot Noir (Calera & 115 Clones) Body: Medium Notes: Black raspberry, tart red cherry, blood orange zest, crushed rose petals, dried sage, and iron-rich volcanic soil, with vibrant coastal acidity, fine-grained mountain tannins, and a long, savory, mineral-driven finish Pairing: Continuous charcuterie boards, roasted duck breast with cherry-thyme reduction, wild mushroom ragù, pan-seared salmon, or herb-crusted pork tenderloin

Region: Piedmont (Monforte d’Alba), Italy Grapes: 100% Nebbiolo Body: Full Notes: Wild black cherry, blue flowers, blood orange, sweet leather, black licorice, and iron-rich earth, with driving natural acidity, firm chalky tannins, and a long, polished, savory finish Pairing: Continuous charcuterie boards, tajarin with wild boar ragù, braised beef short ribs, roasted venison, mushroom risotto, or aged Castelmagno cheese

Region: Tuscany, Italy (Vino Nobile di Montepulciano Riserva DOCG) Grapes: 80% Prugnolo Gentile (Sangiovese), 20% Canaiolo Nero and Mammolo Body: Medium to Full Notes: Macerated black plums, sour red cherries, leather, pipe tobacco, tilled clay, and dried marjoram with a firm, traditional, and long-haul tannic spine Pairing: Bistecca alla Fiorentina, slow-braised wild boar ragù, roasted rosemary lamb, or aged Pecorino di Pienza

Region: Piedmont, Italy Grapes: Barbera, Croatina, Freisa Body: Light to Medium Notes: Sour dark cherry, wild blackberry, crushed violet, rustic earth, and a touch of black pepper, with vibrant natural acidity, soft approachable tannins, and a fresh, juicy, earth-tinged finish Pairing: Continuous charcuterie boards, pizza margherita, pasta Bolognese, grilled sausages, or aged pecorino cheese

"Region: Tuscany, Italy (Chianti Superiore DOCG, Siena) Grapes: 80% Sangiovese, 15% Colorino, 5% Canaiolo Body: Medium Notes: Fresh cherries, wild raspberries, hints of hibiscus flower, tilled earth, savory Mediterranean herbs, with vibrant acidity and dusty, wet-stone mineral tannins Pairing: Pappardelle with wild boar ragù, grilled Tuscan sausages, continuous charcuterie boards, or aged pecorino cheese with honey"

"Region: Tuscany, Italy (Chianti Superiore DOCG, Siena) Grapes: 80% Sangiovese, 15% Colorino, 5% Canaiolo Body: Medium Notes: Fresh cherries, wild raspberries, hints of hibiscus flower, tilled earth, savory Mediterranean herbs, with vibrant acidity and dusty, wet-stone mineral tannins Pairing: Pappardelle with wild boar ragù, grilled Tuscan sausages, continuous charcuterie boards, or aged pecorino cheese with honey"

Region: Northern Rhône (Cornas), France Grapes: Syrah Body: Medium to Full Notes: Black olive tapenade, smoked meat, iron/blood, blackberry, white pepper, high tension and saline finish Pairing: Roasted lamb, wild game, ribeye steak, cassoulet

Region: California, USA (Fort Ross-Seaview AVA, Sonoma County) Grapes: 100% Cabernet Sauvignon Body: Medium to Full Notes: Black currant, tart cherry, evergreen/cedar needles, cocoa nib, and black peppercorn, with high coastal acidity and firm, fine-grained, structured tannins Pairing: Rosemary-rubbed pork chops, grilled lamb skewers, wood-fired wild mushroom pizza, or an aged clothbound cheddar

Traditional, hazy, and naturally refreshing. Brewed in classic Bavarian style with notes of banana, clove, and soft wheat malt for a smooth, pillowy body with a crisp finish.

Lush, cloudy, and fruit-forward. Double dry-hopped with organic hops for big, juicy bursts of tropical passionfruit, bright citrus zest, and a soft, pillowy finish.

Region: Bellingham, Washington Notes: Pacific Pale Ale with Pineapple hued hops, slightly spicy and minty from Rye malt. Organic

Region: Pacific Northwest (Bellingham, WA) Notes: Dark and roasty with chocolate, coffee, and light caramel, smooth with a clean, slightly bitter finish.

Pitch-black and complex. Brewed with local artisanal coffee and beechwood-smoked malt for a smooth, bold balance of dark espresso, cocoa, and subtle campfire warmth.

Super fruity, soft, tropical citra hopped IPA

Region: Brooklyn, New York, USA (Grimm Artisanal Ales) Notes: A traditional Bavarian-style Hefeweizen featuring a fuzzy banana, clove, and lemon aroma. Pours a translucent golden haze crowned with a pillowy head. The flavor echoes the nose with wheat, subtle clove, banana, and bright lemon zest—crisp, light-bodied, and effervescent.

Soft, hazy, and tropical. Double dry-hopped with Citra and Mosaic hops for a lush burst of juicy mango, ripe peach, and sweet citrus over a smooth, pillowy body.

Light, floral, and brilliantly crisp. Brewed with jasmine rice and Sorachi Ace hops for a silky-smooth body, subtle herbal lemon zest aromas, and a bone-dry, refreshing finish.

Bright, tart, and tropical. Brewed with real pink guava and a touch of sea salt for a mouth-watering splash of sweet exotic fruit, tangy acidity, and a crisp, salty finish.

Smooth, balanced, and classic. Features rich toasted caramel malts paired with subtle herbal, earthy hop bitterness for a clean, easy-drinking English ale finish.

Crisp, snappy, and exceptionally balanced. Brewed with traditional noble hops for subtle floral aromas, a touch of sweet cracker malt, and a clean, bone-dry bitter finish.

Region: St. Louis, Missouri Notes: Belgian-style Saison brewed with Chamomille flowers. Dry, Tart, Refreshing.

Notes: Belgian-Style Blonde Ale that is light-bodied and dry with a hint of fruitiness from the yeast

Taste the rainbow! Rasp, pineapple, orange sour

Bright, resinous, and classically dry. Brewed with organic California hops for a crisp punch of pine, fresh citrus peel, and a clean, lingering bitter finish.

Crisp, ultra-refreshing, and sessionable. Decoction-brewed in the traditional Czech style for a rich, toasted cracker malt character balanced by spicy Saaz hops and a snappy, dry finish.

A crisp and easy drinking craft light lager

Turn up the heat with a fiery twist on a fruit-forward sour. Ripe mango bursts through a tart, tangy base, balanced by a smooth drizzle of clover honey and a slow-building chili heat that lingers like a sunset. It’s the perfect balance of sweet sting and tropical zing—flirtatiously wild and refreshingly untamed.

Region: Sacramento, California Body: Medium-light for an IPA; crisp and clean with noticeable hop character Notes: Bright citrus and tropical fruit (think passionfruit, papaya, mango) up front; pine/earthy undertones and a dry, crisp finish with moderate bitterness Pairing: Ideal with grilled meats (burgers, smoked brisket), sharp cheddar or aged gouda, spicy dishes where the hops can cut through richness, and hearty pub fare

Region: Washington D.C. Notes: Blend of locally sourced heirloom apples sourced from farmers within 99 miles of ANXO

To warm you up in the winter months. Subtle pineapple flavor with the crispness of a sour, and a hit of ginger.

What happens when you co-ferment local organic apples with Hawaiian passion fruit until it's bone dry.

Nama (unpasteurized) and muroka (unfiltered) mean this sake is alive and as fresh as can be! Natural sediment and effervescence are present (be careful when opening) Floral and herbal notes on the nose, bright fruit on the palate, with a smooth, dry finish. Well-balanced, elegant, and invigorating! Best served: Chilled. Food pairing: Extremely versatile, great with just about everything!

Made with half the calories and alcohol vs. tequila, Ola Sol is a delicious agave wine that delivers the same tasting notes as tequila, but with a sweeter & smoother finish. At our farm in Jalisco, Mexico, we harvest 5 year old Tequilana Weber Blue agave and cook it for seven hours, fermenting the resulting juice for 72 hours in stainless steel.

Brewed with premium ingredients. All-natural. Gluten free. Sulfite free.

Region: Okazaki, Aichi Prefecture, Japan Base: Rice and Apple Body: Light Notes: Delicate and refreshing. Crisp green apple, white pear, subtle rice sweetness, and a clean, lightly tart finish. Approachable, sessionable, and completely charming in its small format. Pairing: Light sushi, fresh fruit, mild cheeses, charcuterie, or solo as a refreshing palate opener.

Region: Aichi, Japan Rice: Ginpu Body: Light Notes: Not Too Sweet, Touch of Tartness Pairings: Roast Chicken, Smoked Salmon, Cold Ramen Vibes

Region: Aichi, Japan Rice: Ginpu Body: Medium Notes: Orange, Cherry Blossom, Dry, Smooth Finish Pairings: Oysters, Seafood Pasta, Chicken Gizzards

Infused with Premium Vodka and Natural Flavors. 6x distilled vodka from Holland Remarkably smooth with a clean finish

Bursting with roasted fig, caramel, citrus, and balanced bitterness. While a wonderful drink on its own, our sweet vermouth will also add that extra something special for exceptional Manhattans, Negronis, and other cocktail favorites.

Rockwell handcrafts classic vermouths with herbs and spices native to North America.

A medium-sweet vermouth with bright green citrus aromas of gooseberry and grapefruit rind, contrasted by bitter aromatic herbs like Yerba Sante, Artemisia Californica and Quassia Amara

Region: Italy Grapes: Blend of Italian wines including Marsala Body: Full Notes: Bitter orange, herbal spice, sweet vermouth, red bitter Pairing: Negroni cocktail, charcuterie, dark chocolate

Region: Italy Grapes: Orange wine base Body: Medium Notes: Warm summer berries, floral hints, vanilla, pineapple, fennel, caraway, cumin, honey, peppery dry bitterness Pairing: Aperitivo, spiced nuts, citrus desserts

Sweet, tangy, and brightly effervescent. Bursting with ripe strawberry sweetness, a kick of tart real lime juice, and a subtle pinch of sea salt for a refreshing cocktail-inspired finish.

Passion fruit. Orange. Guava. So Juicy.

Region: Abruzzo, Italy Grapes: Trebbiano d'Abruzzo Body: Light Notes: Crisp, clean, and ice-cold ready. Melon, pear, and stone minerality with a breezy, no-fuss finish. Your new beach/park/rooftop go-to. Pairing: Light salads, seafood, ceviche, or just sunshine.

Made with white wine and lemon-lime soda. Bright, crisp, and wildly refreshing, it’s a sharper sip with a sunnier twist. Blanco brings citrus fizz and just enough wine to keep things interesting. It’s liquid sunshine in a can. Light on calories, big on flavor, and ready for anything.

A blend of California red wine and classic cola. Sweet yet sophisticated. Light and refreshing with surprising depth of flavor. It's a brand new drink inspired by a 100 year old classic. First name in Spain and enjoyed around the world. It's everything you want and nothing you'd expect. It's in your cart and ready to go.

Notes: Zesty and refreshing with grapefruit, ginger, and lime, crisp and lightly sweet with a spicy finish.

Notes: Light and floral with fresh honeydew and cucumber, bright citrus lift with a clean, effervescent finish.

Notes: Tropical and citrusy with pomelo and light rum, sweet and punchy with a bright, juicy finish.

Region: Provence, France Grapes: Grenache Noir, Vermentino, Carignan Body: Light‑Medium Notes: Tart red berries, silky tannins, citron peel, earth tones Pairing: Charcuterie, grilled vegetables, light meats

Grenache & Syrah Rosé

750mL Spring Water

16oz

We searched for unique heirloom apple varieties to create a more floral, sweet, and sour apple juice. We think it’s the most delicious apple juice you will ever taste and can’t wait for it to transport you to the orchard.

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Classic, cool, crisp lemon-lime flavored taste that's caffeine free

Made With Orange, Turmeric, Ginger, Lemon, Vitamin C, Camu Camu, Zinc, Cultures, + Black Pepper

Made With Ginger, Lemon, + Cayenne

San Pellegrino Sparkling water, 500mL

Enjoy this guiltless Margarita, sugar free and alcohol free, for its artisanal crafted botanical distillate of citrus peels and pink pepper, with a hint of sea salt.

non-alcoholic sangria with an infusion of orange and lemon peels, capturing the freshness of these fruits. Notes of juicy peaches and red wine transport you to the south of Spain.

non-alcoholic sangria with an infusion of orange and lemon peels, capturing the freshness of these fruits. Notes of juicy peaches and red wine transport you to the south of Spain.

Region: Pacific Northwest (Bend, OR) Notes: Light and refreshing with citrus and tropical fruit, easy-drinking with a clean, crisp finish.

Ghia aperitivo, spritzed. Earthy, citrusy and bright.

Region: California Notes: Alcohol-free sparkling rosé is crisp, effervescent, and fruity on the nose, with notes of tart green apple and fresh strawberry.

Region: California Notes: Delicate, floral and semi-dry with a touch of tartness, this alcohol-free sparkling prosecco is our most popular bev for a reason.

Non alc West Coast IPA

Region: Western Cape, South Africa Grapes: Chenin Blanc & Chardonnay (approx. 55% Chenin Blanc / 45% Chardonnay) Body: Light- to medium-bodied ABV: <0.5% (dealcoholized) Notes: Yellow apple, lime, citrus, honeysuckle, jasmine. Pairing: Light fish dishes, soft cheeses, creamy pasta, spicy Asian cuisine.

Region: Western Cape, Darling, South Africa Grapes: 100% Syrah Body: Light- to medium-bodied ABV: <0.5% (dealcoholized) Notes: Ripe red fruit, crushed black pepper, dried rose petal, candied cherry. Pairing: Grilled meats, pizza, burgers, hearty stews, roasted vegetables.

Bold, piney, and classic. Packed with Waimea and Citra hops to deliver big resinous pine, bright grapefruit zest, and a crisp, assertive bitterness—all with zero alcohol.

Velvety whole milk yogurt naturally sweetened with smooth, aromatic orange blossom honey.

Rich French-style whole milk yogurt infused with real, hand-cut Madagascar vanilla beans. Creamy, classic, and indulgent.

Rich and decadent. Overnight oats blended with premium dark cocoa powder and almond milk. Satisfies your sweet tooth with zero added sugar. Dairy-Free, Gluten-Free, & Plant-Based.

Classic and creamy. Rolled oats soaked in almond milk with real vanilla bean extract and dates. Smooth texture with zero added sugar. Dairy-Free, Gluten-Free, & Plant-Based.

We know what a difference good coffee makes in starting your day off right. Our decaf is deliciously sweet and smooth. It's often difficult to tell it's decaf!

Notes:Nougat, Milk Chocolate, Brazil Nut Origin: Peru & Colombia Espresso-like coffee on the frontier of sustainability. Our darkest roast, The Alentejo is a California take on an Italian-style classic. Inspired by our travels, this Certified Organic coffee is available year-round.

Notes: Caramel, Milk Chocolate, Orange Peel Origin: Blend Beachwood will always champion the style of cup we sought to create when starting Canyon—smooth, balanced, and caramelly. A coffee that's easy to brew at home and hits the spot, every morning. We rotate the origin seasonally, to showcase the coffee at its best.

Notes: Persimmon, Lime, Bergamot Origin: Ethiopia Available year round, from the Gedeb region in Ethiopia. We love coffees from this area for their fragrant, floral aroma, sweet, balanced taste, and smooth lime-like acidity.

Notes: Chocolate, Nougat, Stone Fruit Origin: Colombia Sagebrush is now an essential coffee in the Canyon year-round lineup. Sagebrush will continue to be smooth, bright, drip coffee perfection.

Notes: Blackberry, Orange, Caramel Origin: Colombia

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Natural Flavor, Salt, Vegetable Juice (For Color), Citric Acid.

Made with Real Lavender, Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free, and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Lavender Natural Flavor, Citric Acid, Fruit and Vegetable Juice for Color.

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free, and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Salt, Natural Flavors, Blue Spirulina and Turmeric (for Color), Citric Acid.

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free and Vegan. Ingredients: Cane Sugar, Water, Demerara Cane Sugar, Organic Agave Syrup, Jacobsen Sea Salt, Natural Flavors, Vegetable Juice (for Color), Pure Vanilla Extract, Citric Acid.

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Citric Acid.

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free, and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Strawberry Juice Concentrate, Natural Flavors, Vegetable Juice (for Color), Citric Acid, Sodium Citrate, Malic Acid. *REFRIGERATE AFTER OPENING.

Made from Real Vanilla, Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free, and Vegan. Ingredients: Cane Sugar, Water, Natural Flavors, Organic Agave Syrup, Citric Acid, Fruit Juice for Color, Vanilla Bean Pieces.

This pitcher's short profile, classic Chinese shape and delicate contours allow you to appreciate the color and texture of an infusion. Borosilicate glass keeps your tea warm as you serve, while a narrow neck concentrates aromas. Completely emptying a teapot is imperative to making good tea. Whether serving to a group or sipping and savoring, this is an ideal vessel. 350ml capacity Borosilicate glass Compact profile

350mL capacity Borosilicate glass Brushed stainless steel lid Voluminous glass base allows the space for optimal extraction Taste neutral, food safe glass and steel