Vino Culture Wine Shop 130 Granby St, Suite 100

Normal Price $450+ Just put in the notes how many of each category you'd like (ie: 4 reds. 4 whites, 4 rosé)

Normal Price $300+ Put in the notes how many of each style you'd like (ie: 4 reds, 4 whites, 4 rosé)

Sizes: S, M, L, XL, 2XL Colors: Black & Burgundy

One size

Grapes: Piquepoul/Terret Blanc Region/History Notes: Whether we’re talking Provence or Languedoc-Roussillon, the sun-kissed, breezy lands of Southern France are prime territory for organic viticulture. Longtime friends and wine professionals Marianne and Thomas launched Souleil in 2021 after years of dreaming of sustainably focused wines that embody an endless summer. As summer draws to a close, I tasted this wine and immediately thought it was the perfect bottle to carry us into September and say farewell to the last few sweltering days of the season! Tasting Notes: All kinds of yellow and orange fruit, from tangerine and mandarin to cantaloupe, with a slightly waxy texture followed by a chalky, even quite salty finish. Such a versatile wine for food pairing: think summer favorites like chicken and pineapple kabobs or fall dishes like grilled cheese with smoked bacon and pickled red onions!

Grapes: Shiraz/Merlot/Cabernet Sauvignon/ Petit Verdot Located in the Franschhoek Valley, Haut Espoir's Gentle Giant was originally named for the silhouette of a resting elephant visible in the mountains from the cellar. Today, it also honors the legacy of Rob Armstrong, Haut Espoir's original proprietor. An archaeologist and philosopher before becoming a winemaker, Armstrong became an icon of Franschhoek and left a lasting mark on its wine community. The exceptionally dry 2017 growing season produced a small, concentrated crop. Each variety was fermented separately with indigenous yeasts, then aged 30 months in barrel before blending and bottling. Expressive aromas of cherry cordial, cracked black pepper, sandalwood, and chili powder lead to a surprisingly light-bodied palate of sour cherries, roasted red peppers, and pleasantly grippy tannins. Pair with beef kabobs loaded with peppers and onions!

Grapes: Nebbiolo/Cabernet Franc Region/History Notes: This is Nebbiolo with a splash of Cabernet Franc. Inspired by the purchase of new vineyards in 2016, Albino Rocca created this wine to showcase a more intensely aromatic Nebbiolo with brighter, fresher fruit. The estate traces its roots to the mid 1940s, when Giacomo Rocca began selling grapes from the family's vineyards before producing wine under the family label. Additional vineyard inheritances in the 1960s helped establish Albino Rocca as one of Barbaresco's benchmark producers. Tasting Notes: A touch reductive at first, but a little air quickly reveals fresh black cherries, woodsy vetiver or Palo Santo, and cured salami on the nose. The palate is bright and tart with more black cherry, crushed violets, and supple tannins that make this an easy pairing with sweet soppressata and Pecorino cheese.

Grape: Pinot Noir Region/History Notes: Anthill Farms began in 2003 as the three co-owners decided to join forces and explore their own style after meeting while working at Williams-Selyem together. They have a passion for terroir-driven wines like none other! Most of their wines explore single vineyard expressions of Pinot Noir, and every now and then a Syrah and Chardonnay. This particular label is a blend of three different vineyard sites, so it allows for a more affordable entry into their top tier wines. But this sings like a wine twice its price! Tasting Notes: Strawberries, cherries, raspberries all crushed together and hanging out in a cigar box with some mushroom dust and potpourri sprinkled on top—that’s what this wine tastes like!! Gorgeous wine that always tastes better on day 2, but I rarely can make the bottle last that long, so maybe throw it in a decanter for an hour to let it open. Pair with salmon, duck, mushroom risotto, or just sip and savor!

Grapes: Cabernet Sauvignon/Merlot/ Malbec/Petit Verdot Region/History Notes:In 1968, Bruce Cohn began managing The Doobie Brothers, a career that eventually led him to purchase the Olive Hill Lane Vineyard in Sonoma County. That decision paved the way for more than four decades of exceptional winemaking and inspired the winery's Charity Concert Series, which has raised millions of dollars for local charities. The 2021 vintage is a blend of 92% Cabernet Sauvignon, 5% Merlot, 2% Malbec, and 1% Petit Verdot. Fermentation took place in temperature-controlled stainless steel tanks before the wine underwent full malolactic fermentation and aged for 22 months in French oak barrels. Tasting Notes: A beautiful balance of fruit and savory aromas with dark cherry cordial, roasted oyster mushrooms, and brisket rubbed with cracked white pepper. The palate is bright and juicy with lightly resinous tannins that add texture and structure, making it a perfect match for just about any cut of steak!

Grape: Pinotage Region/History Notes: Meeting Backsberg’s winemaker of 22 years, Alicia Rechner, was an incredible experience! The only female winemaker I met while traveling through the country, and such a pillar in the community! Her commitment to sustainable practices, quality wines, & ethical business practices fits perfectly into the ethos of the Backsberg family farm. Pinotage is South Africa’s very own variety, created by viticultural professor Abraham Perold in the 1920s as a cross between Pinot Noir and Cinsault. Only 4 seeds resulted in this cross, and of those 4 plantings, one vine did quite well; from that vine’s clippings, we have ALL the Pinotage vines in the world! Tasting Notes: Gentle pressing of the grapes allow for more mild extraction of tannins, creating a softer, more elegant expression of Pinotage. Plums and blueberries on the palate along with a woodsy, spicy finish, this wine is charmingly rustic and great with grilled pork!

Grapes: Zinfandel/Mourvèdre/Carignan/Alicante Bouschet/Grand Noir/Palomino/Clairette Old-vine drama meets beach-sand poise. Evangelho Vineyard lies on forty-plus feet of Delhi-series sand beside the Sacramento–San Joaquin Delta, where 1890s, own-rooted vines thrive thanks to phylloxera-averse soils and daily maritime winds. Warm, sun-splashed days are softened by fog and Delta breezes, keeping acids lively and tannins fine while naturally limiting yields. Bedrock’s 2023 Evangelho Heritage—led by Zinfandel with Mourvèdre plus field-blend companions like Carignan and Alicante Bouschet—leans beautifully red-toned and lifted. Aromas of cherry, pomegranate and blood orange meet fennel, lavender and a savory nori/iodine snap. On the palate, fruit glides over sandy-fine tannins, with low-pH brightness born of night cooling and free-draining soils, carrying to a long, pepper-laced finish. Decant briefly and pair with lamb kofta.

Grape: Garnacha Region/History Notes: A fresh, light-bodied Garnacha from the foothills of the Sierra de Gredos near Madrid. Bernabeleva’s high-elevation vineyards, granite and schist soils, wide day-night temperature swings, and biodynamic farming practices contribute to the wine’s distinctive character. Made from old-vine Garnacha and briefly aged in large neutral wooden vats, it emphasizes purity and site expression. Tasting Notes: Bright red fruit leads the way, with aromas and flavors of wild strawberry, dried cherry, fresh herbs, and wildflowers. Lively acidity and an energetic texture keep the wine light, lifted, and highly drinkable. More elegant and herbal than the richer styles of Priorat, this Garnacha showcases the grape’s versatility and finesse. Serve slightly chilled alongside pulled pork or grilled chicken.

Grape: Monastrell Ugh, Monastrell is just so juicy, powerful and seductive! Roasted currants, roasted strawberries, roasted plums: this wine is basically roasted red and black fruit in a glass. Then comes black, white and pink peppercorn, a little balsamic tang and Madagascar vanilla bean. It’s a powerhouse, but somehow still completely friendly and approachable. Arbui is 100% Monastrell from low-yielding, traditionally head-trained vineyards in Alicante, where hot, dry Mediterranean summers are basically Monastrell’s happy place. The grape thrives in this kind of heat, building serious ripeness and concentration while these sustainably farmed, unirrigated vines dig into the dry soils. About a year in French oak gives all that fruit some structure, and the result is full-bodied, chewy and wonderfully generous without becoming a wine you have to wrestle with. This is such a great demonstration of quality Alicante Monastrell. Save it for those brisk nights by the fireside!

Grapes: Tempranillo/Graciano/Viura Phincas is a field blend from four organically and biodynamically farmed parcels in Elvillar, Rioja Alavesa, where limestone soils, high elevation, and the Sierra Cantabria Mountains create wines of remarkable freshness and precision. Sourced from 30- to 100+-year-old vines, the vineyards are worked by horse to protect the soils. Fermented with indigenous yeasts and whole clusters in concrete, then aged 36 months in French oak and 6 months in concrete, every step emphasizes terroir over technique. Wildly aromatic, it bursts with bay leaf, eucalyptus, sandalwood, cinnamon, nutmeg, and ripe black plum. The palate shifts seamlessly between rich, fruit-driven generosity and deep, savory complexity. Decant now or cellar for another 5–10 years to watch it evolve. An unforgettable Rioja—and your next steak night wine

Grape: Garnacha Region/History Notes: Founded by Jorge Ordóñez, Bodegas Breca focuses on producing exceptional Garnacha de Aragón from 45–65-year-old vines in Spain’s rugged interior. These old vines yield small, intensely flavored berries, while the dry continental climate adds structure, depth, and a distinctive mineral backbone. Tasting notes: Roasted strawberries, Luxardo cherries, spice, and herbs. Bold and concentrated yet surprisingly approachable, this fuller-bodied wine delivers a long finish without feeling overly heavy. A versatile pairing for dishes ranging from herb-roasted chicken to lamb.

Grapes: Tempranillo/Graciano/Mazuelo Region/History Notes: Faustino is one of Rioja’s historic estates, known for long aging and classical elegance. The 2011 Gran Reserva follows the traditional path: mostly Tempranillo from estate vineyards in Rioja Alavesa, aged extensively in a mix of American and French oak, and then rested in bottle until the winery felt it was ready. Gran Reserva rules require a minimum of 5 years aging, but Faustino routinely exceeds that, offering wines that showcase Rioja’s signature balance of savory complexity, mellow tannins, and graceful evolution. Tasting Notes: Silky and mature, the 2011 opens with dried cherry, red plum, leather, cedar, and warm baking spice. Notes of tobacco leaf, balsamic, and roasted herbs deepen as the wine breathes. The tannins are integrated and fine, giving the wine a long, elegant finish without heaviness. Pour with lamb chops, mushroom paella, Manchego, or anything featuring roasted herbs!

Grapes: Tempranillo/Graciano/Mazuelo Region/History Notes: Bodegas LAN takes its name from the three provinces of Rioja, forming an acronym from Logroño, Álava, and Navarra. The wine is fermented in stainless steel with extended post-fermentation maceration and daily pump overs to maximize color, flavor, and tannin extraction. Its élevage sets it apart, aging primarily in French oak with the addition of uncommon Russian oak rather than the traditional American oak more often associated with Rioja, adding another layer of complexity. Tasting Notes: A dark, spicy nose of cigar box, baked blackberries, figs, vanilla bean, and warm baking spices. The palate is big, bold, and spicy, with rich dark fruit giving way to dried fruit through the mid palate. Fresh acidity on the finish keeps the wine balanced and lively. Pair with a grilled New York strip and a loaded baked potato.

Grape: Monsatrell Monastrell has thrived in southeastern Spain for centuries, and few places showcase it better than Jumilla. Perched over 2,000 feet above sea level, this hot, dry region receives little rainfall, forcing vines to dig deep into limestone-rich soils. The resulting low yields produce intensely concentrated fruit, while dramatic day-to-night temperature swings preserve freshness and balance, giving Monastrell remarkable energy despite its richness. Juicy blackberry, black cherry, ripe plum, violets, cracked black pepper, Mediterranean herbs, and a touch of cocoa unfold with every sip. Polished tannins and bright acidity keep the palate lively from start to finish. Equally suited for easy weeknight sipping or the dinner table, it's a perfect match for grilled burgers, sausages, smoked pork, grilled vegetables, Manchego cheese, or your favorite pizza. Everyday Spanish red at its finest.

Grapes: Syrah/Mourvèdre/Viognier Founded as a farm in 1776 in the Franschhoek Valley, Boekenhoutskloof—meaning “Ravine of Boekenhout”—takes its name from the native Cape Beech trees once prized for furniture-making. Restored in 1993 as a modern winery with several labels, the estate’s Wolftrap series honors local mysteries and old legends. As a founding member of the Franschhoek Mountain Conservancy, Boekenhoutskloof is committed to protecting and reintroducing indigenous flora. South Africa boasts more than 20,000 plant species—about 10% of all plant life on Earth! Tasting Notes: This weekday wonder shines with saucy pork BBQ. Expect aromas of new leather, earthy terracotta, and ripe plums. Its bright, tart acidity leads into well-structured tannins, offering flavors of Bing cherries and freshly tilled earth.

Grapes: Trincadeira/Moreto/Tinta Grossa Named after the Cape Bojador off the western Sahara—once a daring milestone for 15th-century Portuguese navigators—this label is all about channeling history and tradition through the lens of winemaking. “Vinho de Talha” is the first official classification for wines made in amphorae—the clay vessels used thousands of years ago for fermentation, storage, and transport. Making a major comeback thanks to their ability to allow micro-oxygenation and promote a natural, constant flow during storage, amphorae are now at the heart of winemaking in Alentejo. Fresh and tart red fruits are the first thing you’ll notice in the wine- think Bing cherries and red plums. But as you dive further you’ll taste an earthy quality to the wine that grounds the palate along with dried herbs and a smoky undertone that provide further depth. I love this wine with a slight chill to make the fruit pop even more. Serve with portabella mushroom burgers!

Grape: Malbec Region/History Notes: Just south of Mendoza lies Perdriel, a high-altitude subregion known for both young plantings and old, own-rooted vines. Sheltered by the Andes Mountains rain shadow, the semi-arid climate and 938-meter elevation deliver intense daytime sun balanced by cool nights, preserving freshness through dramatic diurnal shifts. Bonfanti was founded in 1915 and remains family-run today, with everything from harvest to bottling done by hand. Tasting Notes: Super-juicy aromas of blueberry and blackberry compote layered with dried blood orange, sage, and fresh biscuit dough. The palate stays vibrant with snappy acidity, fresh fruit, and perfectly textured tannins, ideal for steak tacos with sautéed mushrooms, onions, and peppers.

Grapes: 95% Cabernet Sauvignon, 5% Syrah Hello black plums and chocolate-covered cherries. Nice to meet you! This wine is supple and round with generous fruit, yet still authentically structured. Black plum and cherry take center stage, followed by vanilla bean, black pepper and leather on the smooth finish. Hints of eucalyptus and mint add freshness, while a slightly peppery, savory edge gives you a little glimpse of that 5% Syrah hiding in the blend. Best of all, this Cab is a pop and pour. Put some of your favorite cheese on the table, make a plate of steak bites, or just pour yourself a glass and drink it all by itself. Because you can do that with this Cab!

Grape: Pelaverga Region/History Notes: Verduno is the northernmost Barolo commune and the Verduno Pelaverga DOC is one of the smallest designated growing regions in Europe with only 27 acres of grape vines! Only red wine is permitted in the appellation and at least 85% of the wine must come from the Pelaverga Piccolo grape, which isn’t found anywhere else. Cantina Massara is one of the few producers working with this little-known variety, and their founder, Commendatore G.B. Burlotto, was the only one to produce varietal wine from the grape between the two World Wars and helped ensure its survival! Tasting Notes: Light-bodied and delicate, put a bit of a chill on the bottle before you’re ready to drink. White pepper and dried red flowers are the first aromas out of the glass and soon joined by notes of Rainier cherry, dried orange peel, and raspberry. Fresh and crunchy on the palate with a stony minerality with firm yet well-integrated tannins. Pair with a classic carbonara!

Grape: Baga Region/History Notes: Winemaker Osvaldo Amado is on a mission to bring harmony and happiness to the world through his wines. His Todos label shines a spotlight on his two chosen varieties, Baga and Arinto, with the goal of making them universally loved. Baga is a dark-skinned grape with small berries whose name means "berry" or "droplet." It can produce everything from rosés with flirty acidity to deeply structured reds with bold tannins. The grapes for this wine are completely destemmed before fermentation and aged in oak for six months, with 50% new and 50% second-use barrels. Tasting Notes: A beautiful, lush nose of dried roses and burnt honey layered over cherry preserves with mysterious woodsy cologne notes. Tart raspberries lead the palate with a touch of oak that carries into a dry, textured tannin finish. I would love to enjoy this with a pizza topped with Chorizo Navarre, onions, and mushrooms!

Grapes: Syrah/Grenache/Mourvèdre Region/History Notes: Château Paraza is located along the Canal du Midi, which connects the Mediterranean Sea to the Atlantic Ocean in southern France. Paul Riquet, architect of the canal, actually stayed here during its construction in the 1600s! Over the years, the land has been used for various agriculture purposes, but most importantly grapes! Owners Annick and Pascal Danglas purchased the estate and took on the challenge of their first harvest in 2005. A true family affair, they along with their children and parents all tend to the Grenache, Syrah, and Mourvèdre vines, all contributing to this classic red blend of Minervois. Tasting Notes: Red and black plum, black pepper, dried lavender and thyme, with just enough leather and earthiness on the nose to make sure you know it’s French! The palate is smooth, almost silky, with loads of ripe strawberry and cherry. A perfect red to pair with Portobello mushroom burgers.

Grapes: Merlot/Petit Verdot Region/History Notes: Chateau Ducluzeau is known for producing elegant wines with a higher proportion of Merlot than most Left Bank producers who generally favor Cabernet Sauvignon. The cooler clay rich soils here allow Merlot to shine, making wines with plush fruit and generous textures. With 5% Petit Verdot adding color and aromatics, this wine is not shy in the least! The 2016 vintage was exceptional across Bordeaux with long sunny days, cool nights, and perfectly ripened fruit. It is in these satellite appellations that you find the vest values in Bordeaux! Tasting Notes: Red currants and black plum, leather and spice, violets and brandied cherries, this wine is powerful and sultry. With 10 years of age, the tannins have softened making it a delight to drink now, especially with filet mignon!

Grapes: Cabernet Sauvignon/Merlot/Cabernet Franc Château Lynch-Bages is a Fifth Growth Bordeaux classified in 1855, producing Cabernet Sauvignon–based wines from Pauillac’s gravelly soils, renowned for intense, age-worthy reds. While its classification dates to 1855, the estate’s modern prestige was established after the Cazes family acquired it in 1939 and invested in modernization. Still family-owned, Lynch-Bages remains one of Bordeaux’s most respected names. Echo, the second label, comes from younger vines on select plots and is aged 12 months in French oak, making it approachable earlier than the flagship wine. Unusually perfumed for Pauillac, this Merlot-leaning blend (53% Merlot, 46% Cabernet Sauvignon, 1% Cabernet Franc) offers striking aromas of hibiscus, violets, and wild roses. The palate is firmer than the nose suggests, with grippy tannins and a bitter coffee note on the finish, pointing to added elegance with age. Decant well and pair with a coffee-rubbed steak.

Grapes: Cabernet Sauvignon/Merlot Region/History Notes: Ch. Lynch Bages is a classified Fifth Growth Bordeaux from Pauillac, renowned for Cabernet Sauvignon-based reds grown in gravelly soils. Though ranked in 1855, the estate’s modern prestige was cemented after the Cazes family purchased it in 1939 and modernized the winery. Still family-owned, Lynch Bages remains one of Bordeaux’s most respected producers. Echo is the estate’s second label, crafted from younger vines and aged 12 months in French oak to create a beautiful wine that is approachable at a younger age than their flagship bottling. Tasted blind I would have guessed this wine was older—not from showing age in a bad way, but from how drinkable it is from the start. Red currant, cherry pit, leather, peppercorn, roasted red pepper, cedar, and sandalwood lead into fine-grained, almost powdery tannins. After an hour in a decanter, it turns silky and even more fruit-forward. Excellent with roasted lamb chops!

Grape: Cabernet Sauvignon/Merlot/Syrah Region/History Notes: Never before featured in Virginia, we are thrilled to bring on this wine from Cipriano! Bolgheri, located on the Tuscan coast, isn’t known for Sangiovese-based wines like its neighbor appellations of Chianti and Brunello. Instead, vineyards here are often planted to Bordeaux varietals like Cabernet Sauvignon, Cabernet Franc, and Merlot. In the 1960s, Tuscan winemakers began experimenting with French varietals and modern winemaking techniques, and in 1968 the first of what we would call a “Super Tuscan” was produced: Tenuta San Guido’s Sassicaia. Tasting Notes: 75% Cab. Sauv., 15% Merlot, and 10% Syrah, this wine showcases the power that is so alluring about a Super Tuscan. This wine is all brawn at first, but decant and let the wine open up and all the red currants, licorice, plums, and cherries develop, bringing softness to this structured wine. Decant 1 hour and serve with grilled New York Strips!

Grape: Sciacarello Region/History Notes: Sciacarello (pronounced ski-ah-cha-RAY-lo) is most reputably grown on the French island of Corsica in the Mediterranean, but it historically was grown in Central Italy where it is called Mammolo and is blended with Sangiovese. While you might not have ever heard of either, after tasting this wine you will hopefully keep an eye out for it in the future! Josée Vanucci and her husband, Fabrice Couloumère embody what Corsica is all about- a blending of French and Italian cultures and a focus on small production of ancient grape varieties with organic viticulture. Their wines are both rustic and elegant at the same time, making them altogether a delight to drink! Tasting Notes: This is my kind of red wine! Floral and bright with grippy structure and a focused personality. They let the grape shine without over-extracting it or covering it up with oak. Serve with a slight chill and relax on the porch enjoying the first bits of Fall weather.

Grapes: Carignan/Grenache/Cab. Sauv./Merlot/Tempranillo/Syrah Region/History Notes: Jaspi Negre comes from Montsant, the mountainous appellation that encircles its famous neighbor, Priorat. The name “Jaspi” means jasper, a nod to the incredible diversity of soils found here. This bottling pulls from vineyards across the Falset Valley planted on clay, granite, limestone and slate. After a brief three months in French and American oak, the wine spends another year resting in underground cement tanks. Tasting Notes: This is flamboyant on the nose, bursting with candied plums, ripe cherries, roasted strawberries and even a hint of red licorice. The mid palate is supple and rich before giving way to a surprisingly light, lively finish. Give it a little air and peppercorn and smoke begin to emerge. Chill slightly for bursts of pink fruit and florals. Serve with olive tapenade and aged Manchego, or get a little moodier and bring out lamb meatballs.

Grape: Tempranillo Generally speaking, Spanish Tempranillo and oak go hand in hand. French oak, American oak, you name it: barrel aging is part of the framework through which most of us have come to know this grape. So finding a young, juicy, unoaked Tempranillo like this is such a treat! Made from 100% Tempranillo and fermented in stainless steel with a little carbonic maceration in the mix, Valdemoreda gives you the grape in a much more playful package. Ripe plum and currants lead the way, followed by a little spice and smoke, but without the bigger tannins and richer structure we often associate with traditionally aged Rioja. It's dry, smooth, fruity and ridiculously easy to drink. At $15, this little bottle was such a pleasant surprise. Think of it as the girl-next-door version of Tempranillo: approachable, charming and not trying too hard. Pop it with a roast beef sandwich, a plate of cheese and crackers, or absolutely nothing at all. This is everyday Spanish red done right!

Grapes: Grenache/Syrah/Mourvèdre Region/History Notes: Crū Winery sources grapes from prestigious vineyards throughout California’s Central Coast, where the Burgundian and Rhône varieties they specialize in thrive. GSM (Grenache-Syrah-Mourvèdre) blends are common throughout the southern Rhône Valley in France. The grapes from this Californian spin come from the Paso Robles AVA on California’s Central Coast. Paso Robles is known for its diverse range of soil types with high pH levels, which contribute to maintaining acidity and structure in the final wine. This, along with cool nights, are critical in Paso, an area known for high daytime temperatures that may otherwise lead to flabby, unstructured wines. Tasting Notes: This is a perfect example of Crū’s focus on producing wines for everyday drinking. Ripe raspberry, blackberry and black cherry are complemented by a hint of vanilla and baking spice resulting from 18 months of French oak aging. Pair with BBQ chicken off the grill!

Grape: Malbec Region/History Notes: Cahors is a region south of Bordeaux in the Western corner of France. This is the birthplace of Malbec actually! From here it was brought to Bordeaux where it has been used minimally as a blending grape with the other red grape varieties. But in Cahors, it is not blended, instead being made as a varietal wine (100% one grape, not blended with others). It produces styles of wine much different than its Argentinian counterparts, however. More rustic in style with softer fruit but much bolder tannins, it is grippy and can be intensely woodsy. Tasting Notes: This is so much more of an elegant style of Cahors, not at all what I had expected! Bright, plummy and brambly fruit with a savory, dried herb finish, but the acidity is so bright and provides such balance to the still grippy tannin structure. Go simple with a cheeseburger, or go big with Cassoulet—a traditional pairing in the region!

Grape: Cabernet Franc Region/History Notes: From the plains along the Vienne River in France’s Loire Valley, Philippe Alliet—now a father-son team of Philippe and Pierre—is a benchmark producer of Cabernet Franc, crafting wines that reflect terroir with clarity. “L’Huisserie” comes from gravel and sandy soils, producing softer, approachable wines compared to Chinon’s limestone hills. The 2021 vintage, marked by a cooler growing season, emphasizes freshness, aromatic lift, and classic Loire elegance. Tasting Notes: Aromas of red currant and tart cherry mingle with violet, graphite, and crushed herbs. The energetic palate features crisp acidity, powdery tannins, and flavors of raspberry, cranberry, and subtle earthy spice. As it opens, tobacco leaf and pencil shavings add depth. Balanced and versatile, this Cabernet Franc pairs beautifully with roast chicken and lentils.

Grape: Pinot Noir Region/History Notes: Le Haut Colombier comes primarily from a contiguous 2.2-hectare parcel in Le Petit Prétan. The vines average around 30–35 years old and sit at the bottom of the slope, where the soils are deeper and clay-rich but notably stony with limestone. Grapes are hand-harvested and sorted in the vineyard, then destemmed and fermented with indigenous yeast before approximately 12 months in barrel. Tasting Notes: I adore Pinot Noir that strikes the perfect balance between elegant and savory, and Dom. Besson does it every time! Black cherry, hibiscus, black currant leaf and red rose petals meet composting forest floor, wild mushrooms and cured tobacco leaf. The mid-palate is round and sumptuous without being too generous. Refined tannins and beautifully integrated acidity give the plush palate definition and structure. Pair with duck breast or lentil stew, and bring on the fall weather!

Grape: Pinot Noir Region/History Notes: Domaine Besson is a family owned and operated estate that is now run by the 4th generation: Xavier and Guillemette Besson. Givry is a 740 acre subregion of the Côte Chalonnaise that is known mostly for Pinot Noir and boats a staggering 38 Premier Cru Vineyards! One of which, the Petit Prétan vineyard, is a tiny 3.5 acre plot at just under 700 ft elevation with the classic clay-limestone soils that Pinot Noir loves so much. These vines are 40+ years old which is rare for Pinot and the wine is aged for 12 months in 30% new French oak barrels. Tasting Notes: Black currant leaf, hibiscus blossom, elderberry, and sandalwood, this wine is incredibly perfumed and almost heady it its expression even immediately upon opening. The wine is vibrant and structured on your palate and the finish is subtle but long with purple fruits that linger longer than the savory notes of pipe tobacco and cedar wood chips. Pair with salmon served with a soy ginger glaze!

Grape: Pinot Noir Region/History Notes: Givry is part of Burgundy’s Côte Chalonnaise and is better known for reds than whites. While there are no Grand Cru sites, more than 40% of Givry’s vineyards are classified as Premier Cru. The Les Bois Gautiers climat sits on Givry’s most southerly oriented slopes, maximizing sunlight and helping the grapes reach full ripeness for a particularly fruit-forward expression. The vines were replanted in 2009 with carefully selected Pinot Noir clones suited to the site’s terroir. Tasting Notes: Elegant and fruit-driven, with stewed strawberry, red cherry and cranberry alongside earthy potting-soil notes and a hint of cedar from 12 months of oak aging. Pair with something simple, like mushroom pizza!

Grape: Pinot Noir Region/History Notes: Domaine Besson in Burgundy’s Côte Chalonnaise, has been in the business since 1938. All of their Pinot Noir undergoes a cold-maceration, which is a pre-fermentation technique that extracts color and flavor from the grapes skins without extracting harsh tannins. Wines are then fermented in stainless steel and aged in French barriques, about 30% of which are new, adding layers of rich spice and often a cedar or woodsy quality to wines. The vines from this particular climat, a term used particularly in Burgundy to identify a specific vineyard, “Les Grandes Vignes” are around 50 years old. Tasting Notes: This Pinot Noir shows impressive structure and power, with aromas of red plum, black cherry, licorice, clove, and violet. Its combination of ripe, concentrated fruit, savory spice, and firm structure makes it a natural match for pan-seared duck breast with an orange pan sauce.

Grape: Pinot Noir Region/History Notes: The “Les Grands Prétans” vineyard is one of Givry’s 38 Premier Cru sites with its clay-limestone soils offering the perfect amount of water retention. Unlike the Côte d’Or, the Côte Chalonnaise has no Grand Cru vineyards, but quality has been steadily improving in recent years, making Givry a great source for high-quality, high-value red Burgundy! Domaine Besson practices sustainable viticulture, including maintaining natural cover crops to promote biodiversity and support soil health. The estate has been HVE (High Environmental Value) Level 3 certified since 2021, the highest level of the certification. Tasting Notes: Aromas of dried strawberry and earthy mushroom are layered with baking spice, particularly clove and vanilla. On the palate, the wine is generous and structured, with powerful but polished tannins. Pair it with something warm and savory, like a mushroom risotto.

Grapes: Mourvèdre/Grenache/Cinsault Region/History Notes: Just outside Bandol, Domaine de Terrebrune sits on terraced vineyards overlooking the Mediterranean, where Mourvèdre thrives in brown clay and limestone soils formed from ancient Triassic seabeds. The domaine was founded in the 1960s and has farmed organically from the beginning, allowing this wild Provençal landscape to shine through its wines. Terre d’Ombre comes from Terrebrune’s youngest vines, giving us a softer, more immediately approachable look at Mourvèdre without losing its savory personality. Tasting Notes: Give this wine a little time to open and you’ll be rewarded with roasted strawberries, red plums, dried cherries, cocoa powder and roasted herbs. The fruit is ripe and silky tannins add a warming finish. Put a pot roast in the oven with fingerling potatoes and tri-colored carrots and you’ve got one heck of a dinner.

Grapes: Mourvèdre/Grenache/Cinsault Region/History: Bandol produces some of southern France’s most serious, ageworthy reds, with Mourvèdre at its heart. Alain Pascal founded Gros ’Noré in 1997 after his family spent years selling fruit to prestigious neighbors Domaine Ott and Château de Pibarnon. Today, the estate is a leading Bandol producer. The 2022 is 80% Mourvèdre, with 15% Grenache and 5% Cinsault, from organically certified vines averaging 30 years old. Partially destemmed and fermented separately, the wine ages 18 months in large foudres. Tasting Notes: Classic Mourvèdre: powerful, structured, and built for the cellar. Brooding dark fruit meets earthy, savory tones, Mediterranean herbs, and spice, framed by firm tannins. Despite its power, it maintains impressive freshness and finesse. Decant generously when young or cellar confidently. Pair with grilled lamb, ribeye, wild boar, braised beef, or Provençal dishes with rosemary, thyme, and black olives.

Grape: Pinot Noir Region/History Notes: Savigny lès Beaune sits just north of Beaune in the Côte de Beaune, known for cooler exposures and limestone rich soils layered with clay and marl. Though not one of the 22 Premier Cru vineyards, the Les Ratausses parcel benefits from excellent east to southeast exposure and chalky, stony soils, producing elegant, lifted Pinot Noir with natural freshness. Domaine Dubois farms sustainably with low yields and hand harvesting. Fruit is fully destemmed, fermented with native yeasts, gently extracted, and aged 6 to 9 months in French oak, one third new. Tasting Notes: Bright red cherry, raspberry, crushed strawberry, and subtle florals lead, followed by hints of spice and wet stone. The palate is silky with fine tannins, vibrant acidity, and a refreshing mineral finish. Pair with roast chicken, mushroom risotto, duck breast, or charcuterie. Delicious now with a short decant, yet capable of aging through 2028 to 2030.

Grape: Malbec Region/History Notes: This Malbec is the perfect introduction to the meaning of “glou-glou,” a French term inspired by the sound of someone happily chugging wine straight from the bottle. Crafted using carbonic maceration, whole, uncrushed grape clusters are sealed in a tank filled with carbon dioxide, triggering fermentation inside each individual berry. The result? A vibrant, juicy, fruit-forward red bursting with fresh flavors, soft tannins, and an irresistible drinkability. Serve it slightly chilled and watch it win over every palate. Tasting Notes: Blackberry cobbler on the nose with fresh-ground cinnamon and vanilla custard. This Malbec is absolutely alive with juicy fruit and a bright, zippy acidity that hits your palate like Pop Rocks, carrying through to a long finish with notes of blueberry candy. We highly recommend giving this wine a slight chill before serving alongside grilled pork spare ribs glazed with blackberry BBQ sauce.

Grape: Pinot Noir Region/History Notes: Domaine Meix Foulot’s Mercurey 1er Cru 2018 shows why Mercurey is the powerhouse of the Côte Chalonnaise. Its mix of limestone, clay, and iron-rich marl gives Pinot Noir more structure, darker fruit, and earthy depth than many southern Burgundy sites. The Premier Cru designation marks parcels with superior exposure, drainage, and soil—the places that reliably deliver concentration and finesse. Meix Foulot farms some of the village’s most respected slopes with classic Burgundian restraint. This cuvée blends two 1er Crus—Les Byots and Les Montaigus—and ages in 20% new oak for balance and structure. Tasting Notes: Ripe black cherry, raspberry, and warm baking spice meet cedar, dried rose, hibiscus, and Mercurey’s signature mineral edge. Silky tannins and a generous mid-palate stay lifted and fresh, with hints of pipe tobacco and forest floor adding depth. A beautiful choice for roasted duck or turkey.

Grape: Cabernet Sauvignon Region/History Notes: From the cool, maritime influenced vineyards of Yarra Valley, this wine shows restraint and structure while never forgetting about fruit. Dominique Portet brings serious reputation and experience here, with deep roots in Bordeaux and clear intention to express elegance with Australian fruit. The 2017 vintage saw a long, even growing season, allowing for slow ripening and excellent phenolic development. At just about 10 years of age, it is just now coming into its prime and could easily age for another decade. Tasting Notes: Brooding and savory at first, then perfumed with crunchy red fruit, the wine does a full 180 in the glass as it opens up! Decant for an hour and you’ll be showered with red currant, licorice, roasted red pepper, eucalyptus, and uncured tobacco, with bright acidity and fine grained tannins. If this doesn’t need a filet mignon I’m not sure what does!

Grapes: Nebbiolo Region/History Notes: Located in Mango, Piedmont, Frenchman Pierre Tintero began the family’s wine journey working in the vineyards of Rosina Cortese. Today, the tradition continues under Marco Tintero. Their Nebbiolo vineyards for Barbaresco were planted in 1980 and 1990 in Neive and are sustainably farmed. Fermented in stainless steel for two to three weeks, the wine ages at least one year in 500-liter botti, 10 to 20-year-old oak casks whose neutral character allows the wine to mature without overwhelming the fruit. Tasting Notes: Even if you think Nebbiolo is not the grape for you, this one is insanely easy to fall in love with! Candied cherries, dried cranberry, vanilla caramel and dried Italian herbs mingle with a smidge of classic freshly paved road on the nose. The generous palate will continue to evolve over time. A Nebbiolo you can simply enjoy, but even better with seared pork chops and mushroom pan sauce!

Grapes: Grenache/Mourvèdre/Syrah/Cinsault Separated from Château de Beaucastel by little more than a road, Coudoulet shares virtually the same famous galets roulés soils as its legendary neighbor. The 30-hectare estate is planted to 40% Grenache, 30% Mourvèdre, 20% Syrah, and 10% Cinsault, with each variety vinified separately before spending six months in large oak foudres. Tasting Notes: It's easy to understand why this wine has developed such a devoted following. Juicy black raspberry, ripe cherry, and plum lead the charge before giving way to cracked black pepper, lavender, rosemary, black olive tapenade, and a subtle smoky earthiness that speaks unmistakably of the Southern Rhône. The tannins are polished and velvety, making it wonderful in its youth, yet enough structure and complexity to reward another five to eight years in the cellar. If opening now, decant for 30-60 min, and serve alongside grilled lamb burgers, rosemary roasted pork loin, or smoked sausage.

Grapes: Corvina/Corvinone/Rondinella/Molinara/Oseleta/Turchetta Region/History Notes: While Amarone della Valpolicella DOCG wines are what Valpolicella is best known for on the global market today, this wasn’t always the case. The style only began rising to prominence in the mid-20th century, gaining prestige as a dry version of the region’s historic sweet wine, Recioto. Both Amarone and Recioto wines are made from grapes dried using the appassimento method, where ripe, healthy grapes are harvested and then dried for several months to concentrate sugars before fermentation. Unlike Recioto, Amarone is fermented dry, resulting is an opulent wine with a signature raisinated fruit character. Tasting Notes: This wine is rich and velvety without being overpowering, offering generous notes of milk-chocolate-covered maraschino cherries, tobacco leaf, and vanilla bean. Pair it with pot roast, or—as Farina suggests—enjoy it on its own as a “meditation wine.”

Grapes: Zinfandel/Cabernet Sauvignon/Cabernet Franc/Syrah/Alicante Bouschet/Lagrein/Corvina/Cinsault Region/History Notes: Andrew Jones started Field Recordings to showcase diamonds in the rough in terms of vineyards, grapes, and styles. “Fiction” is his everything-but-the kitchen-sink red blend with the exact blend changing each vintage. The 2023 vintage comes with a larger splash of Cabernet Sauvignon as well as introduces Corvina and Cinsault into the blend (in place of Charbono & Grenache from last year) for a little more freshness and lift—oh yeah, and we’ve got a new label to boot! Tasting Notes: Fresh and juicy red and blue fruits with dashes of pepper and spice, and the palate is so enjoyable and easy to drink. While there are some bolder fruits and and grippier tannins, the wine is still elegant. Pair with burgers, your favorite movie, or just about any occasion—just make sure you have a 2nd bottle!

Grapes: Tempranillo/Graciano/Maturana Tinta Region/History Notes: Located along one of the four great meanders of the Ebro River in Rioja, this vineyard sits between the historic towns of Fuenmayor and Cenicero. Planted across three terraces that slope toward the river, the site benefits from both tradition and ideal geography. Rioja Reserva wines require a minimum of three years aging, including at least 12 months in oak and six months in bottle. This wine exceeds those standards, aging 24 months in French oak to marry Tempranillo’s intensity with added finesse and complexity. Tasting Notes: Highly aromatic and almost tactile, the nose is led by pronounced oak layered with cherry candy, tobacco, figs, sandalwood, and vetiver. The palate reveals sour cherry, dried grapefruit, and woodsy herbs with gripping tannins. An excellent pairing for a New York strip roast with herby demi-glace.

Grape: Cabernet Franc The Rothschild family built its legendary reputation in Bordeaux, but their winemaking expertise extends around the world through carefully chosen partnerships. This 100% Cabernet Franc comes from high-elevation vineyards and is aged 14 months in French oak, combining New World fruit concentration with the structure, elegance, and age-worthy balance that define great Bordeaux-inspired wines. Classic notes of leather and tobacco are layered with vibrant cherry, currant, and raspberry fruit, creating a wine that's both savory and expressive. A touch of roasted red pepper unmistakably signals Cabernet Franc, while the long, polished finish keeps you coming back for another sip. An outstanding match for grilled sausages, roasted meats, or hearty barbecue.

Grape: Pinot Noir Region/History Notes: The California wine market is currently oversupplied, creating rare value opportunities. This bottle is a second label from Cline Family Vineyards and stands out as an exceptional find. Availability may be limited, so it’s worth stocking up while you can. Tasting Notes: A Pinot Noir that truly delivers for under $20. Bright red fruit—cherry and strawberry—meets subtle tobacco and forest floor, with hints of red florals. The palate is silky, with soft, velvety tannins. Enjoy on its own or pair with mushroom burgers, grilled salmon, or herb-roasted chicken.

Grape: Pinot Noir Region/History: While Sancerre is famous for mineral-driven Sauvignon Blanc, Pinot Noir has long produced elegant, ageworthy reds. “Les Marnes” refers to the vineyard’s marl soils, a blend of limestone and clay that gives Pinot Noir added depth, texture, and structure. The warm, generous 2022 vintage delivered excellent ripeness while preserving the vibrant acidity that gives Sancerre Rouge its signature lift. Tasting Notes: An intoxicating bouquet of hibiscus, red geranium, and wild rose leads to black cherry, roasted strawberry, and sweet herbs. More generous and expressive than the typically restrained Sancerre Rouge, this Pinot Noir feels almost hedonistic while maintaining balance and a strong sense of place. Pair with duck breast and cherry gastrique, herb-roasted turkey, or grilled pork tenderloin—the wine truly comes alive with food.

Grapes: Shiraz/Merlot/Cabernet Sauvignon/ Petit Verdot Located in the Franschhoek Valley, Haut Espoir's Gentle Giant was originally named for the silhouette of a resting elephant visible in the mountains from the cellar. Today, it also honors the legacy of Rob Armstrong, Haut Espoir's original proprietor. An archaeologist and philosopher before becoming a winemaker, Armstrong became an icon of Franschhoek and left a lasting mark on its wine community. The exceptionally dry 2017 growing season produced a small, concentrated crop. Each variety was fermented separately with indigenous yeasts, then aged 30 months in barrel before blending and bottling. Expressive aromas of cherry cordial, cracked black pepper, sandalwood, and chili powder lead to a surprisingly light-bodied palate of sour cherries, roasted red peppers, and pleasantly grippy tannins. Pair with beef kabobs loaded with peppers and onions!

Grapes: Cabernet Sauvignon/Merlot/Syrah/Cabernet Franc/Malbec Region/History Notes: There’s nothing quite as seductive as a big Washington State red, and Red Mountain takes that intensity to another level. This tiny, sun drenched AVA in eastern Washington has become famous for powerful Cabernet based wines with impressive structure. Hedges has been here since the early days, planting its first Red Mountain estate vineyard in 1989 and becoming one of the defining families of the region. Tasting Notes: Expect a punch with big, bold fruit in the best possible way. Currants, plums, and cherries galore come barreling out of the glass, followed by cocoa powder, leather and tobacco. The palate is rich, but bright acidity provides enough lift to keep it beautifully balanced. Black, white and pink peppercorn emerge on the finish, adding a final savory kick. Bold, and delicious now, but with the structure to evolve for another decade. Serve this beauty with roasted lamb over root vegetables.

Grape: Syrah Region/History: Western Australia is approx. 3,000 miles away from the power centers of winemaking in the south east, and this wine is from the area called Great Southern. Howard Park was established by the Burch family, who purchased the 138 hectare property in 1988. They strongly believe that great wines come from great fruit and therefore are very particular about which varieties are grown where. This Flint Rock Syrah is a selection from Frankland River (bold fruit), and Mount Barker (spicier fruit). The wine is fermented with 15% whole bunch clusters in open vat fermenters with gentle cap management to help with flavor and color extraction. Maturation took place in 20% new French Oak for 15 months. Tasting Notes: Plums, black fruits, hibiscus and spices like clove and allspice round out this juicy wine. Smoky eucalyptus and black pepper notes add brightness, and the wine is medium-bodied with soft tannins. Pair with lamb or BBQ spare ribs!

Grape: Primitivo Owner, winemaker, sommelier, and restaurateur Teodosio is redefining Puglia with elegant, balanced, and incredibly food-friendly wines. Imported by Mary Taylor, this sustainably produced Primitivo delivers outstanding value. Though Primitivo is genetically the same grape as California Zinfandel, Puglia's warm, sunny climate, mountainous terrain, and cooling Adriatic breezes create a fresher, more restrained expression with vibrant acidity and balance. Brambly blackberry, raspberry, and wild strawberry lead the palate, followed by hints of licorice and cracked black pepper. Juicy rather than jammy, the wine is lifted by bright acidity and framed by fine tannins, making it an easy match for hearty pasta, grilled sausages, barbecue ribs, or other comfort food favorites.

Grapes: Sangiovese/Merlot Region/History Notes: Il Colombaio di Santachiara is a family-run winery rooted in generations of Tuscan tradition. They focus on expressing terroir with minimal intervention, crafting authentic, elegant wines organically. Chianti Colli Senesi, nestled in the southern hills of Tuscany, boasts a rich history dating back centuries as part of the famed Chianti region. Its climate is warm and Mediterranean, tempered by cool hilltop breezes that help maintain balanced acidity. The diverse soils—mainly galestro (crumbly schist) and clay—impart elegance and structure to the wines. Together, these factors create Sangiovese-based wines known for their vibrant cherry, earthy notes, and bright freshness. This “Campale” bottling blends 90% Sangiovese with 10% Merlot and is aged 12 months in cement and older oak barrels. Tasting Notes: Dark cherry and ripe plums mix with an ever-so-slight hint of tomato leaf and leather—pair with pasta Bolognese!

Pop & Pour Pinot Noir! Who knew great Pinot Noir values still existed in France?! Pale ruby in color and bright and aromatic from the first pour, with loads of red cherry, a little juicy plum and pretty floral notes. This isn't the earthy, tobacco-driven side of Pinot Noir you might associate with Burgundy. This is fresh, fruity, bistro-style Pinot Noir made for drinking, not contemplating. Reine de la Ville comes from J.M. Aujoux, a family-owned wine merchant based in Fleurie since 1938. Each vintage, winemaker Jean-Marc Darbon tastes through Pinot Noir from longtime growers across Beaujolais and the Mâconnais, selecting lots from both young and old vines for the final blend. That freedom is exactly why you'll see the broader Vin de France designation on the bottle, and it helps explain how they deliver this much Pinot for the price. Aged for at least six months in stainless steel, it's juicy, light on its feet and ready to go the second you pull the cork.

Grape: Tsapournakos (AKA Cabernet Franc) Region/History Notes: From the mountain village of Velventos in northern Greece, this wine is made from Tsapournakos, a local clone of Cabernet Franc. Nestled near Lake Polyfytos, the region’s high-elevation vineyards, cooling breezes, and rocky soils preserve freshness while allowing full ripeness and aromatic complexity. The long, even growing season helps develop both structure and nuance in the wine. Kamkouti is part of a new wave of Greek producers focused on low-intervention farming and expressing international varieties through a distinctly Greek lens. Tasting Notes: This wine bursts with bold plum fruit layered with red and purple florals, black pepper, smoky woodsy aromatics, and a savory olive note on the finish. Medium-bodied and fruit-forward, it also carries rustic tannins and a flirtatious, lively character. Pair it with grilled burgers topped with bacon jam and Gruyère for an unforgettable match.

Grapes: Pinotage/Merlot/Cabernet Sauvignon/Cabernet Franc/Petit Verdot The name Kanonkop comes from a hillock, or “kop,” on Simonsberg Mountain above the winery. In the 17th and 18th centuries, a cannon, or “kanon,” was fired to announce ships entering Table Bay, signaling farmers to bring fresh produce to the harbor for trade. Kanonkop produced its first estate vintage in 1973, but growing demand led to the creation of the Kadette line in the mid-1980s. Stewed tomatoes and cherries mingle with spice box and wet clay, creating a delicious mix of earthy, savory, and fresh fruit. A craveable medium-bodied red made for fun, with mild pepper, juicy fruit, and just enough crushed-velvet tannin to keep things lively. Pair with Korean BBQ-spiced skirt steak!

Grape: Pinot Noir Region/History Notes: Two primary soil types can be found in the Willamette Valley: marine sedimentary soils and volcanic soils. More producers are focusing on single vineyard Pinot Noirs highlighting different soil types since Pinot Noir is a grape that expresses minute variations in terroir so easily. Ken Wright was a pioneer of making Pinot Noir this way. Carter Vineyard was planted in 1983 and at 325 ft elevation, it escaped the sedimentary deposits, known instead for its intense volcanic soil base which results in a more salty, vibrant, and linear style of Pinot Noir. Tasting Notes: While it's a shame to drink this so young (it will easily age for 7-10 years if you’re patient) I just can’t wait! Tangy red plums mix with spicy notes of tobacco and damp forest floor. The woodsy finish lingers for days, balancing the voluptuous fruit that coats the whole palate. Serve this captivating and enticing wine with roasted duck over mushroom risotto!

Grape: Pinot Noir Yamhill-Carlton is a horseshoe-shaped AVA 
that lies in the Willamette Valley of Oregon, and like the rest of the state is known for its exceptional examples of Pinot Noir. The primary soil type that characterizes the AVA is known as Willakenzie; these marine sedimentary soils were deposited by the uplift of an ancient sea floor and are among the oldest soils in the Willamette Valley. Covered by a layer of sandy loam, Willakenzie soil is very free-draining and encourages low vigor as well as early ripening. The Savoya vineyard was planted between 1999 and 2003 and lies at 350-450 elevation. Of his single-vineyard bottlings that we brought in, I found Savoya to be the one that reminded me the most of Burgundy with its savory mushroom notes, spice, tart red berries, and elegant florals. Drink this now if you must with an hour in a decanter, but ideally hold for another 5-10 years!

Grape: Pinot Noir Region/History Notes: Kuentz-Bas was founded in 1795 near the village of Husseren-les-Châteaux. At around 1,300 feet in elevation, its vineyards are among the highest in Alsace, a region bordering Germany and renowned for its sunny, dry climate thanks to the rain shadow of the Vosges Mountains. Current owner Jean-Baptiste Adam purchased the estate from the founding family in 2004 and introduced biodynamic farming, further emphasizing the estate’s focus on terroir-driven wines. More than 90% of Alsace’s production is white wine, while Pinot Noir is the only red grape permitted for Alsace AOC wines so this one’s a special treat! Tasting Notes: Silky and nuanced, with layers of ripe raspberry, tart cherry pits, and black tea, all connected by a subtle savory earthiness. Complex enough to enjoy on its it own, it would also make fantastic match for a fall-inspired dish like roasted butternut squash with sage and duck drizzled with a cherry reduction sauce!

Grape: Nebbiolo Valle d’Aosta is Italy’s smallest region, both in terms of size and wine production. The climate is continental and strongly affected by the surrounding Alps; the French Alps to the west create a rain shadow effect, meaning that the region sees very little rainfall and abundant sunshine. Combine this with high elevations and diurnal temperature shifts, and you’ve got a recipe for great wine! Les Crêtes was founded in 1989 and is one of the few family-owned commercial wineries in this cooperative-dominant wine region. Tasting Notes: Aromas of pine needles, blackberries, black licorice, nutmeg, and roasted spices make you think that this wine will be quite intense on the palate, but it’s really quite bright & fresh with a much more approachable acid and tannin structure than what you’ll find in Piedmont. Pair with a creamy butternut squash risotto!

Grape: Pinot Noir Region/History: Sancerre is primarily known for its flinty, racy, mineral-driven expression of Sauvignon Blanc, but in this bottle you will see what this region can do for Pinot Noir! Sancerre is an ideal place to grow Pinot Noir due to its cooler temperatures and Kimmeridgian limestone soils, and Lucien Crochet is considered one of the top producers in this region. These Pinot Noir grapes are hand-selected from 40+ year old vines to ensure that each bottle is a true expression of the unique terroir of this region. The wines are aged in French oak and are never released until they’re truly ready. Tasting: Take your time with this older wine–it needs a few minutes to open up! With its age the nose presents hints of dried cherry, herbs, and mushrooms. But don’t be fooled as the acid is still very much present and ready to pair with herb-crusted pork roast, or goat cheese with roasted red peppers.

Grapes: Nero d’Avola Region/History Notes: Also known as Calabrese, Nero d'Avola is considered Sicily's most important red grape variety. Once used almost exclusively for blending, it is now widely produced as a single-varietal wine in a range of styles. Depending on the winemaker's vision, Nero d'Avola can be crafted into structured, age-worthy wines with firm tannins and complexity or fresh, fruit-forward bottlings that are approachable and perfect for everyday enjoyment. This one falls into the latter category, so don't overthink it. Pop the cork and enjoy! Tasting Notes: A juicy nose of purple plum, baked black cherries, red clay, and bay leaves becomes more woodsy as the wine opens in the glass. Just six months in large-format barriques softens the bright, tart fruit without letting the oak steal the show. Fresh acidity and mild tannins make this an easy match for BBQ chicken pizza with a generous sprinkle of crispy bacon!

Grapes: Grenache/Syrah/Cinsault Region/History Notes: Lirac lies on the west bank of the Rhône River directly across from Châteauneuf-du-Pape, sharing the same sun-soaked terraces, galets roulés stones, and Mediterranean climate that define Southern Rhône reds. Maison Ogier, a historic Rhône Valley négociant founded in 1859, sources fruit from trusted growers across the appellation. Grenache leads the blend, supported by Syrah and Cinsault, creating a wine with classic Rhône fruit, spice, and structure that remains approachable. Tasting Notes: Juicy black cherry and ripe raspberry lead into savory notes of cracked pepper, dried thyme, and baking spice. The palate is warm and generous with velvety tannins and a round texture, finishing with plum, blackberry compote, and hints of leather and garrigue. Great with grilled lamb, herb-roasted chicken, ratatouille, or sausage pizza.

Grape: Pinot Noir Region/History Notes: Pinot Noir grows well in Marlborough’s fairly dry, cool, and sunny climate conditions. The region of Central Otago further south is recognized for producing the finest—and most expensive—styles of Pinot Noir in the country, but within Marlborough you’ll find delicious and oftentimes more pocket-friendly styles with fresh, fruity flavors. “The Ned” is one of several labels from the Marisco Vineyards and takes its name from a 900-meter peak that served as winemaker Brent Marris’ childhood playground. The Pinot Noir grapes in this bottling come from the clay-rich loam soils of Marlborough’s Southern Valleys, and the wine is aged is a combination of stainless steel and French oak puncheons for 9 months before bottling. Tasting Notes: Juicy and fruit-forward, this wine bursts with red fruits and spice with a touch of sweet tobacco and cigar box qualities that are accentuated on the palate. Pair with maple-glazed salmon and wild rice!

Grape: Aglianico Aglianico is grown in the volcanic vineyards of Campania and makes some of the most intense wines I have ever tasted. Every aspect of Taurasi is level 12 out of 10: the acid/tannins/fruit/aromatics/finish/structure!  I got a chance to tour this area of Campania in 2018 and was amazed by the terroir and history here. In Taurasi you can find some of the oldest vines in the world- planted in the early to mid 1800's and grown almost like trees- trellised super high above the ground. The soil is straight up volcanic ash that is so powdery it lingers in the air after being stirred as well as weathered basalt from previous surrounding eruptions. There are 17 villages in Taurasi but the best wines come from the South East Corner where it is higher elevation. Always decant and serve with big flavors like game, braised meats, strong cheeses and olives. These can age for 15+ years!

Grape: Aglianico Aglianico is grown in the volcanic vineyards of Campania and makes some of the most intense wines I have ever tasted. Every aspect of Taurasi is level 12 out of 10: the acid/tannins/fruit/aromatics/finish/structure.  I got a chance to tour this area of Campania in 2018 and was amazed by the terroir and history here. In Taurasi you can find some of the oldest vines in the world- planted in the early to mid 1800's and are grown almost like trees- trellised super high above the ground. The soil is straight up volcanic ash that is so powdery it lingers in the air for 20 minutes after being stirred as well as weathered basalt from previous surrounding eruptions. There are 17 villages in Taurasi but the best wines come from the South East Corner where it is higher elevation. Always decant and serve with big flavors like game, braised meats, strong cheeses and olives. These can age for 15+ years!

Grapes: Grenache/Syrah/Mourvèdre Region/History Notes: The Pays d’Oc IGP (Indication Géographique Protégée) stretches across the beautiful south of France along the Mediterranean Sea. Compared to the AOC/AOP classification system, French IGPs have fewer restrictions on viticulture and winemaking, which can mean lower prices for consumers, even when grapes are grown in the same areas as highly esteemed appellations. This blend of Grenache, Syrah, and Mourvèdre (about 1/3 each) comes from clay-limestone soils, helping give the wine both power and elegance. It’s aged for 5 months in French oak, adding a bit of spice to this fruit-forward blend! Tasting Notes: Juicy red and black fruit like plum and ripe berries, with a slightly earthy, savory character, warm baking spice, and grilled plum on the palate. Pair it with something slightly charred veggies from the grill, or a smash burger.

Grape: Cinsault Region/History Notes: Natte Valleij was a horse farm until 2005 when Alexander Milner decided to turn the family’s farm back into a winery, going back to its historic roots as a winery over 300 years ago. Alexander’s primary focus is on the grape Cinsault. Cinsault used to be one of the most prolifically grown and reputable red grapes throughout South Africa and is one of the parents of the heritage grape variety, Pinotage (a cross between Cinsault and Pinot Noir). But in recent years, Cinsault has fallen by the wayside and it has all but become forgotten. Alexander loves finding old, stubborn vines of Cinsault that showcase the vines "dogged persistence to exist” as he says! Tasting Notes: This wine is so bright and smoky all at the same time with cranberry, strawberry, and raspberry notes, but a smoked green herb quality to the finish that is so fun. I love this wine with grilled sausages topped with sautéed peppers and onions, or teriyaki grilled chicken. Enjoy!

Grape: Agiorgitiko This deeper expression of Agiorgitiko comes from older vines in Nemea’s limestone rich hillsides. Extended aging adds structure and complexity while preserving freshness. Expect dark cherry, plum, dried herbs, cocoa, and subtle oak spice with a fuller bodied palate and polished tannins. Ideal for hearty meals, grilled steak, lamb, and rich savory dishes.

Grapes: Cabernet Sauvignon/Mencía Region Notes: Castilla y León is an expansive region that covers about 1/5 of Spain’s total land mass! Since it encompasses so many different sub regions, the climate, soils, and aspects of each region vary drastically. You can find some exceptional values as well as creative, off-the-beaten-path wines here! Tasting Notes: Mencía is a delicate and floral variety native to Galicia with fine tannins and mild acidity, a lovely wine that is soft-spoken. Cabernet is quite the opposite with big, brooding flavors and a bold structure with grippy tannins and high acid—sure to bulldoze the flavors of Mencía! But instead, I just love the way Mencía softens the angularity of the Cab and the Cab gives the Mencía the structure it needs to shine! Red plums, tart raspberry, and cassis with smoke, black pepper, and a pencil-shavings quality to the finish, the wine is charmingly rustic! Serve with a slight chill even, especially if drinking outside this summer.

Garnatxa Negra/Cabernet Sauvignon/Merlot/Syrah/Samso/Monastrell/Cabernet Franc Winemaking at Perelada stretches back to the Middle Ages. 5 Fincas brings together fruit from five unique estates into a single expression of Empordà, celebrating the diversity of the region’s landscape. Located in northeastern Spain along the French border, Empordà shares much of its winemaking heritage with neighboring Roussillon. The wine spends about 17 months in a 50/50 blend of French and American oak, giving the oak plenty to say: dried coconut, vanilla bean, and cigar box lead into dried red cherries and figs. Bold but not quite as intense as the nose suggests, the palate is mildly juicy with dusty tannins and hints of cooked peppers on the finish. Pair with grilled lamb burgers loaded with sautéed onions and mushrooms!

Grape: Syrah Produced in the Northern Rhône appellation of Crozes-Hermitage, this Syrah reflects the region’s cooler continental climate, shaped by Mistral winds and granite and alluvial soils. Terroir-driven vigneron Pierre Gaillard farms sustainably, harvests by hand, and uses oak with restraint to highlight—never overpower—the fruit, resulting in a wine with classic Northern Rhône savory depth and aromatic lift. Elegant and refined, the wine opens with blackberry, black currant, violet, and smoked meat aromas. Medium-bodied with fine, chalky tannins and bright natural acidity, it shows excellent poise and structure. Dark fruit layers mingle with olive tapenade and graphite, leading to a clean, linear finish. Effortlessly drinkable and delicious with roasted chicken, thyme, garlic, and lemon, or a mushroom and herb tart for a vegetarian pairing.

Grapes: Syrah/Viognier Region/History Notes: Côte-Rôtie—meaning “roasted slope”—is a tiny Northern Rhône appellation of just about one square mile, known for its steep, sun-drenched hillsides, some reaching 55 degrees. East- and southeast-facing slopes protect vines from the Mistral while maximizing sunlight. Heat-retaining schist and gneiss soils aid ripening. Following tradition, Pierre Gaillard co-ferments Syrah with 10% Viognier for aromatic lift and color stability. Fruit from two parcels is vinified separately and aged in barriques (30% new) before blending. Tasting Notes: Expressive and ever-evolving: stewed red plum and dried balsamic fig give way to worn leather and baking spice. Fine-grained tannins carry hints of vanilla and black pepper. Pair with lamb chops and cherry-balsamic reduction.

Grape: Cabernet sauvignon Region/History Notes: Yount Mill House is the newest label from Pozzan Family Winery, named after the historic Oakville house located on the border of Yountville. The family’s history dates back to the late 1800s in Italy’s Piedmont region, where Michael’s great-grandfather planted the family’s first vines. They later began farming 35 acres of Zinfandel in Sonoma. Today, Michael Pozzan has added several other varietals to the vineyards, with a continued focus on well-structured Cabernet Sauvignons. This wine is made from 100% Cabernet Sauvignon and aged for 22 months in French oak. Tasting Notes: Dense boysenberry jam with ripe blackberries and dried oregano fills the nose. This is not your overripe style of Cabernet Sauvignon, staying dry and textured on the palate with notes of black cherries and black tea leaves. This beauty could use a little richness to soften those tannins, so don’t be afraid to pair it with a juicy ribeye!

Grapes: Nebbiolo/Croatina/Vespolina Region/History Notes: A unique wine made in the traditional Italian style of uvaggio, where different grape varieties are blended before fermentation rather than after. Co-fermentation is a risky process, requiring every variety to reach optimal ripeness at the same time, with no opportunity to adjust the blend later. Founded in 1996, Coste della Sesia farms vineyards ranging from 660 to 1,970 feet in elevation, capturing the remarkable diversity of the region's terroir in every bottle. Tasting Notes: A gorgeous garnet color fills the glass. The nose bursts with crushed red cherries, pits and all, layered with antique wood furniture and dried oregano. The palate is surprisingly generous, with dusty tannins and rounded acidity that lift the wine's elegant fruit and delicate florals. Like most Italian wines, this one shines with food, especially an earthy mushroom pasta.

Grape: Vinhão Region/History Notes: Vinho Verde is best known for its high-acid, lightly spritzy, low-alcohol white wines, but the region also produces small amounts of red and rosé. “Verde” means “green” in Portuguese, but the name isn’t a reference to the wine’s color. Instead, it speaks to the wine’s youthfulness and, some say, the lush, green landscape shaped by the region’s wet Atlantic climate. Red Vinho Verde is particularly rare, as the cool conditions can make it difficult to fully ripen red grapes. This wine is 100% Vinhão (AKA Souzão in Douro), native to Vinho Verde/Minho and the area’s most widely planted grape variety. Tasting Notes: This reminds me of dark chocolate-covered açaí berries, with tart yet decadent fruit alongside cranberry and blackberry. A rustic earthiness and balsamic quality add savory depth, while bright acidity and a slight spritz keep it lively. Enjoy this with something rich and fatty, like pork belly with a pomegranate or berry glaze.

Grape: Touriga Nacional Region/History Notes: The Douro Valley in northern Portugal has steep, terraced vineyards rooted in schist soils and a hot, dry climate create the perfect conditions for their many native grapes to thrive. Touriga Nacional, the region’s star variety with a rich local history, flourishes in this rugged terrain. Known for its small, thick-skinned berries, it produces deeply colored, structured wines bursting with dark fruit, violet, and spice. While usually a key player in blends, this bottling is 100% Touriga Nacional. Pacheca, a family-owned winery since 1738, stands out among Douro’s mostly British-owned producers. Tasting Notes: Leather, tobacco, spice—oh my! But it’s not all savory; this wine also overflows with damson plums, black cherries, and dried violets, creating a whirlwind of flavors. Decant for at least an hour to let its delicate notes bloom, and serve with ribeye steaks.

Grape: Pinot Noir Region/History Notes: Coming from the southernmost commercial wine-growing region in the world, Central Otago has slowly become famous for its Pinot Noirs. These grapes were hand-harvested and fermented in large French oak cuves, with about 15% of the fruit left whole cluster. Daily punch-downs and pump-overs encouraged rich tannin development, while malolactic fermentation added an extra layer of softness. Tasting Notes: Bright spiced cherries and wild strawberries lead the nose, joined by green fennel fronds steeped in vanilla cream over a base of wet red clay, dried mushrooms, and woodsy cedar. With so much happening aromatically, you might expect this wine to be a little rambunctious on the palate, but it shows surprising elegance, offering whole sour cherries alongside hints of fresh potting soil before finishing with grippy spice-box notes. I recommend letting this wine breathe for 20–30 minutes while you grill herbed pork chops and potatoes to pair with.

Grape: Montepulciano History/Region Notes: I have now featured EVERY WINE that this producer has available in the US! There are very few producers that I trust this much especially in this price range, but they knock it out of the park. This boutique producer does everything 100% organically and has vineyards in Abruzzo and Marche (just south of Abruzzo) along the Adriatic Sea, which keeps the climate mild. The Montepulciano grape (pronounced mont-eh-pull-chi-AH-no) is not to be confused with the village of Montepulciano in Tuscany which is known for its Sangiovese grapes—confusing, I know! Tasting Notes: Every Montepulciano should have chewy plums with pops of pepper, red flowers, and a smoky finish and this wine has it in spades. Medium bodied and fruit-forward with a rustic structure, this is my Stromboli wine, my pair with all the leftovers wine, my grilled ham and cheese sandwiches wine, and my drink-it-because-I-need-a-glass-of-red wine!

Grape: Vernaccia Nera Region/History Notes: Vernaccia Nera refers to a group of grape varieties grown in central Italy that have been shown to be genetically identical to Grenache/Garnacha. At Terre di Serrapetrona, 80% of the vineyards are devoted to this grape, which—especially at altitude—develops thick, tannic skins. For many red blends, including Collequanto, ~5% of the grapes undergo appassimento, a process in which grapes are dried before being destemmed and crushed. This concentrates sugars and enhances complexity. The wine is then aged in oak for two years. Tasting Notes: This is not the fruit-forward expression you might find in Spain. Still big and bold, it’s more masculine, with dusty tannins and notes of cedar, leather, tobacco, black pepper, and dried herbs. Pair with a big plate of Pasta Bolognese or herb-crusted meats!

Grape: Dolcetto Dolcetto means “little sweet one” not because the wines are made in a sweet style, but the small berries have super ripe fruit characteristics and can lead to making juicy, velvety, delightful red wines that are perfect with a wide range of food pairings. Dogliani (pronounced do-lee-AH-nee) only produces Dolcetto. Trediberri is a collaboration project between 3 friends that all started around the Berri Vineyard. They began their journey in 2011 without the heavy burden of family tradition to weigh them down and are producing incredible and innovative wines from Langhe in a fresher, easier-to-drink-while-young style. No oak aging on this bottling makes the wine approachable even when young unlike many wines from Langhe. Grippy tannic structure with bright acid make this a more serious style of Dolcetto but the velvety fruit and heady floral notes make it altogether a delight to drink. Serve with chicken enchiladas or tortilla soup!

Grapes: Fokiano/Mandilaria Region/History Notes: Greece offers countless unique grape varieties. Fokiano, an ancient grape native to the island of Ikaria, produces lightly colored but flavorful red wines due to its pale skins. It’s often blended with Mantilaria (Mandilaria), a deeply pigmented, thick-skinned grape that adds color and tannic structure. Ikaria, located in the Aegean Sea, is particularly known for its Fokiano-based wines and traditional island viticulture. Tasting Notes: Bright, tart red fruit leads the palate, balanced by warming spice. Red currant, pomegranate, and cherry mingle with white and pink peppercorn and hints of cinnamon. As the wine opens, delicate red floral notes emerge. The finish carries a subtle briny edge that begs for rustic pizza topped with plenty of olives.

Region/History Notes: Wade's Maus Vineyard Cabernet comes from Sonoma County’s diverse topography where cool coastal influences and complex soils bring a structured, refined quality to Bordeaux varieties. Among Sonoma growers and collectors who prize nuance and lift, Maus Vineyard has built a reputation for producing Cabernets that are elegant and layered, with structural clarity that invites attention rather than intimidation. Wade’s stewardship of the fruit honors that pedigree with thoughtful farming and cellar precision. Tasting Notes: The 2021 Maus Vineyard Cabernet Sauvignon opens with lifted aromas of blackcurrant, dried lavender, cedar spice, and a hint of graphite. On the palate the wine is both generous and poised, showing ripe dark berry fruit wrapped in savory notes of tobacco leaf, clove, and a touch of cocoa. Fine-grained tannins give structure without weight, and bright natural acidity keeps the finish long and energetic.

Grape: Blaufränkisch Region/History Notes: Blaufränkisch (AKA Lemberger in Germany) is Burgenland’s most widely planted red grape variety. It thrives in warmer areas such as Rust, just a few miles away from the Hungarian border, where the temperature-moderating influence of Lake Neusiedl helps protect this early-budding variety from damaging spring frosts. “Aus dem Kalk,” meaning “from the limestone,” refers to the calcareous soils that define the region’s top vineyard sites. In the cellar, Wenzel takes a minimalist approach, fermenting with native yeasts and bottling unfiltered with only minimal sulfur additions. The wine undergoes 20% whole-cluster fermentation and 20% carbonic maceration before only the free-run juice is transferred to large, neutral Austrian oak casks for 18 months of aging. Tasting Notes: Nuanced and integrated aromas and flavors of blackberry, leather, green peppercorn, and mineral backbone. Pair with rich smoked sausages and grainy mustard.

Grapes: Cabernet Sauvignon/Agiogitiko Region/History Notes: I love everything Wine Art Estate is making, including their more modern offerings like this Techni Alipias red blend. Many international grape varieties are planted in Drama, including Merlot, Syrah, Sauvignon Blanc and Cabernet Sauvignon, which makes up 70% of this blend. Indigenous grape varieties are often co-planted among these international varieties and blended in the winery. In this case, 30% Agiorgitiko (pronounced ah-yor-YEE-TEE-CO) is blended with Cabernet Sauvignon and then aged for 1 year in oak, resulting in the perfect blend of Old World earth and elegance with New World fruit. Tasting Notes: Dusty library meets ripe fruit, leather meets lace, you get the idea! This wine is bold but approachable, enticing and compelling, silky but grippy, it is going to make your taste buds very happy with notes of red cherry licorice, black currant, and leather. Perfect with pepper-rubbed steaks or teriyaki stir fry.

Grapes: Albillo/Macabeo Region/History Notes: Bernabeleva literally translates to “the path of the bear,” with its logo representing the goddess of the hunt. Founded in 1923, the Bernabeleva estate is located about 45 minutes from Madrid at the foot of the Gredos Mountains. The winery specializes in indigenous varieties, including this blend of Albillo and Macabeo (AKA Viura). Albillo is prized for its full-bodied, honeyed character, while Macabeo, best known for its starring role in Cava, brings freshness, herbal and citrus notes. Sourced from 30- to 85-year-old vines, these are the region’s most widely planted white grape varieties. All grapes are hand-harvested, and each parcel is vinified separately before fermentation and aging in large oak barrels. Tasting Notes: Notes of ripe melon and pear, fresh apricot, orange peel, freshly picked green herbs, with just a touch of weight from a short time on the lees. Pair with roasted poultry stuffed with loads of citrus and herbs.

Grape: Merseguera Region/History Notes: Bodegas Alejandro is dedicated to preserving local varieties like Merseguera (one of Spain's hidden gems) and showcasing the Mediterranean character of southeastern Spain. Grown in the sunny, high elevation vineyards of Alicante, Merseguera thrives in the warm climate while maintaining impressive freshness. This bottling is barrel fermented and aged in French oak, but don't worry, this wine doesn't come across as rich or oak driven. Instead, the oak adds a little extra texture and structure, helping frame all of the vibrant fruit flavors without stealing the spotlight. Tasting Notes: Tropical and vibrant, this juicy white wine starts off flashy and finishes with elegance. Perfect acidity levels keeps it food friendly, while layers of citrus, tropical fruit, melon, and stone fruit make the pairing possibilities nearly endless. Try this with grilled chicken sandwich or alongside a low country boil - this versatile white is ready for any table.

Grape: Verdejo Region/History Notes: Rueda and Verdejo are practically inseparable. The region earned DO status in 1980, helping revive its native grape. Since opening in La Seca in 2002, Bodegas Naia has championed traditional, high-elevation Verdejo, where hot, dry days and cool nights preserve freshness and aromatics. Most of the wine ferments in stainless steel, with a portion in French oak, then spends four months on the lees for added substance. Tasting Notes: This wine bursts with fruit: apple, pear, pineapple, dried mango, yellow kiwi and cantaloupe. Sweet herbs like tarragon and sage join hints of almond marzipan and vanilla. Rounded but not heavy, it has enough weight to go beyond a simple porch sipper. Pair with roasted poultry, baked Brie or a hearty grilled cheese.

Grape: Riesling Region/History Notes: In Germany, the highest-quality wines fall under the Prädikatswein system, which classifies wines by grape ripeness at harvest. Spätlese, meaning “late harvest,” is the second tier and can range from dry to medium-sweet, typically showing riper fruit and more body than lighter Kabinett wines. This wine comes from Böcking’s 2-hectare Schlossberg Grand Cru vineyard, with steep 30–60% slopes and some ungrafted vines over 80 years old. Tasting Notes: Aromas of honeycomb lead into a palate that balances richness and lift, with high acidity and ripe fruit flavors reminiscent of canned peaches. A great match for hearty German dishes like schnitzel and spaetzle.

Grape: Kerner Nestled in the Alpine foothills of Northern Italy, Valle Isarco is one of Alto Adige's coolest wine regions, where Italian and German cultures blend seamlessly—even wine labels are often bilingual. Kerner, a cross between Riesling and the local red grape Trollinger (Schiava Grossa), is one of the region's signature varieties, prized for its intensely aromatic character and vibrant acidity. Despite its fragrant floral nose, this wine is completely dry, with a salty, mineral-driven palate and bright, tangy freshness. Aromas and flavors of jasmine, lilies, lime zest, candied ginger, and pink peppercorn create a lively, distinctive profile. Its crisp acidity and structure make it incredibly food-friendly, pairing beautifully with seafood, fresh cheeses, vegetable dishes, or a weekend brunch favorite like onion quiche.

Grapes: Carricante/Catarratto Region/History: Grown on Mount Etna’s northern slopes among ancient lava flows, Cantine Madaudo’s vines struggle in black volcanic soils. Warm Sicilian days and cool mountain nights create intense flavor and remarkable acidity. Etna Bianco DOC centers on Carricante, with 30% Catarratto for added richness. Tasting Notes: A deeply culinary wine with savory, herbal aromatics of toasted almond, dried oregano, thyme, and bay leaf, layered with dried lemon peel, salted melon, and dried flowers. The palate is tangy, bright, and high-acid, finishing distinctly salty. As it warms, notes of candied pineapple, yellow peach, and delightful nuttiness emerge. Pair with lemon chicken ricotta or smoked salmon with capers. It shines alongside dishes with bright acidity and a salty component.

Grapes: Grillo Region/History Notes: The history of Grillo is a bit of a mystery. It may be the offspring of Catarratto, an indigenous Sicilian variety, and Muscat of Alexandria, or it may have been brought to Sicily from Puglia during Roman times, with some accounts suggesting it was a favorite of Julius Caesar. In the 20th century, Grillo fell out of favor as growers turned to the higher-yielding Catarratto. Today, however, as Sicilian winemakers continue to prioritize quality over quantity, Grillo is enjoying a well-deserved revival, proving itself to be one of the island's most exciting and underrated native grapes! Tasting Notes: Baked apples and lemon custard pie lead the nose, accented by a touch of ocean breeze salinity and dried woody herbs. The palate opens with bright, tart acidity before giving way to a briny minerality that carries through to a finish of gently baked apple richness. Pair with linguine in white clam sauce topped with plenty of freshly shaved Parmesan!

Grapes: Roussanne/Grenache Blanc/Picardan/Clairette/Bourboulenc. Region/History Notes: Though about 95% of Châteauneuf-du-Pape is red wine, Château de Beaucastel is renowned for one of the Rhône Valley's greatest ageworthy white blends. Sourced from just 7 hectares, it is 80% Roussanne with Grenache Blanc, Clairette, Bourboulenc, and Picardan. The vines grow in famed galet roulés, rounded stones that store heat by day and release it at night, promoting ripeness while preserving freshness. Fermented mainly in stainless steel with some oak and aged eight months on the lees. Tasting Notes: Honeycomb, ripe peach, baked pear, orange blossom, preserved lemon, beeswax, toasted almond, and wild herbs. Rich and silky yet lifted by vibrant acidity, it's delicious now and will age beautifully. Decant 30–60 minutes and pair with lobster, roasted halibut, or herb-roasted chicken.

Grape: Obaideh/Merwah Region/History Notes: Inspired by the extensive winemaking tradition of Lebanon and and his travels through Bordeaux, Gaston Huchar founded the winery in 1930 at the mere age of 20. His son Serge took over as winemaker in 1959 with the vision that the family’s wines—at the time mostly sold domestically—would one day attain international acclaim. Even throughout the duration of the Lebanese Civil War (1975-1990), Serge remained dedicated to producing wine. The domestic turmoil fueled a need for a new market, and the first Château Musar appeared on the international scene in 1979 to a captivated audience. 
Tasting Notes: These white wines are only released 6-7 years after bottling, and when I say that they have the capacity to age I’m talking about decades! The wine will only get richer, more honeyed, and nuttier. These are wines of true caliber and I hope you delight in them as much as I do!

Grape: Sauvignon Blanc Region/History Notes: Marlborough is located at the tip of New Zealand's South Island, a place once deemed too cool for viticulture and known mostly for all its roaming sheep prior to the first vines being planted in 1973. Today, the region accounts for 69% of the nation’s total vineyard area and 80% of what you’ll find planted here is Sauvignon Blanc. An aromatic variety to begin with, Sauvignon Blanc loves the diurnal temperature variation (i.e., dramatic day-to-night temperature differences) in Marlborough where it develops intense tropical fruit flavors while retaining its characteristic high acidity. Tasting Notes: The greenest of green apples with bright starfruit, pineapple, and a touch of yellow bell pepper—Sauvignon Blanc is never the introvert at the party, that’s for sure! Flashy aromatics with a taut, acid-driven structure, I want this with grilled chili-lime shrimp!

Grape: Pinot Grigio Region Notes: Pinot Grigio is the same grape as Pinot Gris, native to the Alsace region of France. When it was brought down to Italy in the 1900’s it became known as Pinot Grigio and became wildly popular in the 80’s. Italian Pinot Grigio became the leading export of Italian wine it was so popular! Popularity is great, but it comes with its own pitfalls. Quality usually decreases as quantity increases so the reputation gets shot. There are some amazing producers though that are making top notch Pinot Grigio that are worlds above the $8 house wines. Colutta is the good stuff! Tasting Notes: Green apple, green grapes, white peaches, a bright, zesty core with a perfect minerality to the finish.

Grape: Tempranillo Blanco Region/History Notes: Officially recognized in 2007, Tempranillo Blanco remains relatively uncommon despite being a natural mutation of Tempranillo, much like Pinot Blanc and Grenache Blanc. It was discovered in Rioja in 1988 by Jesús Galilea after spotting a single yellow-green cluster on a Tempranillo vine. By 1993, the mutation had proven genetically stable through more than 100 propagated clones. The grapes are hand-harvested in the cool morning hours, fermented in stainless steel, and aged on the lees for four months. Tasting Notes: Pure nostalgia in a glass with candied banana, white Airheads, lime zest, and creamy vanilla yogurt. The palate is crisp with underripe banana, fresh lime juice, and a hint of spearmint. Fun enough for the pool, yet serious enough to pair with grilled summer squash or seafood paella.

Grape: Chardonnay Region/History Notes: The Chardonnay for Cuvée Amélie comes from a two-acre plot named for Amélie Besson, who acquired the estate in 1938. The fruit is gently whole-cluster pressed, then fermented in barrel (30% new) before undergoing malolactic fermentation (MLF). Technically an enzymatic process, MLF converts tart malic acid to softer lactic acid, reducing acidity and adding creamy texture. While winemakers may prevent MLF in whites for a leaner, more acid-driven style, it’s a classic technique in Burgundy. Tasting Notes: Aromas of lemon curd, vanilla, and buttercream lead into a creamy palate with lingering flavors of pineapple and yellow apple. Pair with pan-fried chicken in a buttery cream sauce with fresh herbs.

Grape: Melon Blanc Region/History Notes: Fourth-generation winemaker Jérémie Huchet is based in the Muscadet region of France’s Loire Valley, known for varietal expressions of Melon de Bourgogne that are practically made for oysters. These vines are grown on the unique granite soils of Château-Thébaud, specifically granodiorite, which represents only about 4% of the appellation. The vineyards consist of shallow soils of coarse sand, gravel, and pebbles. To preserve freshness and avoid oxidation, the grapes are pressed quickly before fermentation, then spend the winter aging on their lees before bottling. Tasting Notes: A plush nose of white peaches, meaty apples, fresh-squeezed lemon, and jasmine. The definition of refreshing, the palate stays dry and crisp while carrying through the generous fruit found on the nose. No need to overcomplicate the pairing here, go classic with the freshest plateau de fruits de mer!

Grapes: Jacquère Region/History Notes: Jacquère is characterized by its high acidity and is often described as “mountain fresh.” These wines are meant to be enjoyed young, showcasing clean minerality and bright citrus notes. The region of Allobroges lies just west of Savoie, and although it was once widely planted with vineyards, Chrystele and Philippe Demeur-Pinet are now the only winegrowers remaining in their village. After fermentation, the wine rests on its lees in stainless steel tanks throughout the winter before being bottled in the spring. Tasting Notes: Smelling this wine is like standing in the middle of a lush green forest on a chilly, drizzly morning, with aromas of fresh green apples and creamy yogurt rising from the glass. Just enough richness gives the palate the feel of fresh apple juice layered with lemon juice and streaks of rocky minerality. Perfect alongside fresh oysters or your favorite fondue with crispy toasted sourdough for dipping!

Grape: Sauvignon Blanc In the heart of Sancerre, Domaine Hippolyte Reverdy traces its roots back to the 1600s, though the family only began bottling under their own name in the latter half of the 20th century. A true Kermit Lynch discovery, these wines quickly became benchmarks for showcasing the purity and elegance of Sancerre. With fewer than 35 acres under vine, predominantly Sauvignon Blanc, the domaine practices Lutte Raisonnée, minimizing chemical interventions and fostering long-term soil health. Reverdy’s approach balances tradition with precision, producing wines that reflect both terroir and care. Tasting Notes: This 2024 vintage dazzles with confidence and charm. Unlike past, subtler bottlings, it bursts with grapefruit, lemongrass, melon rind, and candied peach. Flamboyant and expressive, it’s impossible to ignore. Silky yet precise, it pairs brilliantly with a buttery lobster roll—an unforgettable celebration of Sancerre at its most lively and captivating.

Grape: Riesling Region/History Notes: The Mosel Valley is Germany’s oldest wine-growing region and offers one of the most dramatic landscapes for wine growing: flanking the winding Mosel River, vines cling to steep slopes in an effort to maximize the amount of sunlight (reflected off the river itself) that these grapes can receive. Riesling is the most famous grape, but the styles are incredibly varied depending on when the grapes are harvested. The term Kabinett indicates a lighter style of wine, either dry or off-dry, made from fully-ripened grapes picked at normal harvest time. Tasting Notes: Aromas of lemon pith, honeysuckle, apple, and wet stone introduce a fresh, inviting Riesling with restrained aromatics. Light and off-dry on the palate, juicy white peach leads to a bright, lemony finish. A slightly sweeter style like this pairs beautifully with spicy vegetable samosas and mint chutney.

Grape: Torrontés Region/History Notes: Salta, Argentina, is home to some of the world's highest-elevation vineyards, with some sites reaching nearly 10,000 feet above sea level. This Torrontés comes from vineyards planted around 5,200 feet, still an impressive altitude for viticulture. Torrontés is actually a collective term for three distinct varieties, all natural crosses between Criolla Chica (AKA the Mission grape) and the highly aromatic Muscat of Alexandria. Torrontés Riojano is the most widely planted and highly regarded of the three, particularly in northern Argentina, where the combination of intense sunshine and cool mountain temperatures allows the grapes to ripen slowly while retaining acidity. Tasting Notes: Light and dry with aromas and flavors or orange blossoms, jasmine, kefir lime, and just a hint of saltiness. The delicateness of this wine would pair with beautifully with an aromatic veggie Pad Thai!

Grape: Chenin Blanc Region/History Notes: Before launching Escala Humana Wines with his wife, Ayelén, Germán Masera made wine across Mendoza, Patagonia, Spain, and the United States. Fascinated by natural processes, he was drawn to a career that kept him closely connected to the land. This philosophy is reflected in the Livverá line, a name that combines the concepts of life (LIV) and truth (VERA). A single-vineyard Chenin Blanc gown at elevations of 3000-4000 feet, the fruit is sustainably farmed, hand-harvested, then fermented and aged in concrete eggs! Tasting Notes: If you're expecting a rich, lanolin-driven Chenin Blanc, this is NOT that. Citrus-dominant and mineral-driven on the nose, the palate delivers flavors of mandarin orange, white peach, and preserved lemon, with a long, saline finish. Pair with a creamy Spaghetti al Limone to let the wine's electric acidity cut through the richness and complement the dish’s bright citrus character!

Grapes: Marsanne/Viognier/Clairette/Bourboulenc Often called the "Baby Beaucastel," Coudoulet comes from vineyards just outside Châteauneuf-du-Pape, sharing the same galets roulés—rounded river stones that reflect sunlight onto the vines and slowly release stored heat overnight. This unique terroir helps produce the ripe, concentrated fruit that defines the region. Crafted by the legendary Famille Perrin, Coudoulet receives the same meticulous care that has made Beaucastel one of the Rhône's great estates. Rich yet beautifully balanced, this white Rhône offers layers of ripe peach, golden apple, Meyer lemon, white flowers, fennel, toasted almond, and a touch of honey over a silky texture. Bright acidity and a stony mineral backbone provide freshness and precision, leading to a long, savory finish. A superb pairing for roast chicken, lobster, scallops, creamy seafood dishes, or rich cheeses.

Grape: Arneis Region/History Notes: Cantina Flori is a fourth-generation winery in the hills of Treiso, a small village in the Langhe region where the family organically farms traditional Piedmontese varieties. Native to Piedmont, Arneis is one of the region’s most important white varieties. Its name translates to “little rascal” in the local dialect, likely a nod to the challenges it presents in the vineyard. While prestigious appellations like Barolo and Barbaresco lie within the Langhe’s geographic boundaries, the broader Langhe DOC designation gives producers greater flexibility in terms of viticulture and winemaking practices. Same terroir, killer value! Tasting Notes: The nose is shy at first with aromas of pear, yellow apple, and white flowers emerging as the wine warms up. A slightly waxy texture gives way to nectarine and lemon pith. Pair with chicken piccata and plenty of fresh parsley!

Grape: Verdejo Region/History Notes: Verdejo, an indigenous white grape variety, is the crown jewel of the Rueda region. Certified organic since 2020, Garciarévalo’s Tresolmos vineyard site sits in an ideal microclimate between the Adaja and Eresma Rivers, where temperatures can be up to five degrees cooler than in surrounding areas—a major advantage in central Spain, where summers get HOT. Sandy limestone soils help maintain freshness in this warm climate, as sand cools quickly once the sun sets. The wine is fermented and aged in stainless steel, with six months on the lees and daily bâtonnage to keep the lees suspended. Tasting Notes: Citrusy notes of lime and grapefruit leap from the glass, alongside a subtle herbaceous touch. The palate is almost silky, offering flavors of ripe cantaloupe and juicy white peach. Pair with blackened grilled chicken topped with peach salsa and fresh cilantro!

Grapes: Fiano/Greco/Bombino Bianco Region/History Notes: A blend of three native Italian varieties, Fiano, Greco, and Bombino Bianco, this is the ultimate white weekday wonder wine. Fiano, from Campania, is prized for the sweetness its grapes develop in the vineyard, earning the name Vitis Apiana, “the vine beloved by the bees.” Greco, also largely grown in Campania, brings body and notes of fresh stone fruit and herbs. Bombino Bianco, a late ripening, high yielding variety, adds soft aromatics and a subtle touch of minerality. Tasting Notes: Guava, passion fruit, and mango sorbet leap from the glass and follow through on the palate. Vibrant, juicy, and generous, this wine pairs perfectly with fried shrimp tacos and fresh mango salsa. Make sure to keep a second bottle chilled!

Grape: Riesling Region/History: Despite its small size, the Nahe is one of Germany’s most geologically diverse regions, with volcanic rock, slate, quartzite, sandstone, and loess found across its vineyards. Riesling here can show strikingly different personalities, often balancing the razor-sharp acidity of the Mosel with the broader fruit profile of southern Germany. Detailed technical information for this specific Günther Schlink bottling is unavailable, so no vineyard-specific details are attributed. Tasting Notes: Bright and immediately inviting, this Riesling offers fresh citrus, crunchy apple, white peach, and delicate floral notes. Approachable yet refreshingly vibrant, it is clean, crisp, and uncomplicated in the best way—an ideal introduction to dry German Riesling. Pair with fish tacos, grilled shrimp, sushi, or a simple summer salad with goat cheese.

Grape: Garnatxa Blanca (AKA Grenache Blanc) If you're still sleeping on White Grenache, this bottle is your wake-up call. Terra Alta is one of Spain's premier regions for Garnatxa Blanca, where high-elevation vineyards, limestone-rich soils, and Mediterranean sunshine produce wines that balance richness with vibrant freshness. Made from organic grapes, it is fermented in stainless steel with indigenous yeasts, aged 3 months on the lees, and crafted using only free-run juice. Herència Altés takes a meticulous approach, delivering exceptional quality at an outstanding value. Broad and textured yet fresh and approachable, this wine offers layers of ripe pear, yellow apple, preserved lemon, bee pollen, chamomile, and crushed herbs over a subtle mineral backbone. A lightly creamy texture adds roundness, while bright acidity keeps the finish lively and focused. Delicious on its own or paired with grilled seafood or a Lowcountry boil.

Grape: Fiano Fiano is one of southern Italy’s greatest white grapes, and Avellino in Campania is its spiritual home. I Favati has emerged as one of the top producers, crafting wines of elegance and longevity. Their 2019 Riserva comes from high-altitude vineyards in Irpinia and is aged extensively on the lees, giving the wine both richness and depth. In the glass, you’ll find ripe pear, golden apple, and candied citrus, layered with toasted hazelnut, honey, and chamomile. Volcanic soils add a smoky mineral note, and the texture is creamy yet structured. The finish is long, saline, and mouthwatering. This is a wine that proves why Fiano is considered the “white Barolo of the South.” Enjoy now with seafood risotto or roasted poultry, or cellar it for years to come—it has the bones to age gracefully.

Grape: Chenin Blanc Region/History Notes: Who knew Chenin Blanc even grew in Virginia, let alone such a scrumptious one! Jake Busching started working as the assistant vineyard manager at Jefferson Vineyards in 1997, continuing to help establish Virginia’s wine industry alongside people like Michael Shaps, who later hired him as the head winemaker for Wineworks in 2015. Under his own label, Jake focuses on showcasing small vineyards that provide a true stage for Virginia terroir. This Chenin Blanc is harvested from Beacon Tree Vineyards in Keswick, Virginia, and fermented in stainless steel to retain its fresh, mineral-driven character. Tasting Notes: The kind of bright, refreshing charm you hope to find in a bottle of Chenin Blanc, lightly perfumed with citrus blossoms, fresh-baked apple pie, and honeyed orchard fruits. Pair with all your favorite fresh seafood dishes, especially anything drenched in butter and garlic!

Grapes: Sauvignon Blanc/Melon de Bourgogne Region Notes: Fourth generation winemaker Jérémie Huchet is based out of the Muscadet region of France’s Loire Valley, known for varietal expressions of the Melon de Bourgogne grape that are perfect with oysters!“Chapeau Melon” Blanc carries the declassified Vin de France appellation rather than that of Muscadet so Jérémie can blend Melon de Bourgogne with Sauvignon Blanc, which is most famously grown father west in Sancerre. Tasting Notes: Delicate lemon verbena and oyster shell-like minerality from the Melon de Bourgogne couple so beautifully with the green herbs, honeydew melon, and more vivacious citrus notes from the Sauvignon Blanc. A little weighty on the palate but still incredibly fresh, pair this with skillet cod and clams with a parsley lemon butter!

Grape: Sauvignon Blanc Region/History Notes: Sauvignon Blanc originated on France’s west coast and is best known in the Loire Valley’s Sancerre region for its lean, mineral-driven style. In Bordeaux’s Pessac-Léognan, it is often blended with Sémillon and influenced by oak, creating wines with greater texture and complexity. This wine bridges those traditions with Napa Valley fruit. Made from 100% Sauvignon Blanc, it is fermented in concrete and stainless steel, then aged three months on the lees in partially new French oak, adding richness and depth. Crafted by Jeremy Nickel, son of Napa pioneer Gil Nickel, it balances expressive fruit with classic French structure. Tasting Notes: Bright and focused, with aromas and flavors of key lime, Asian pear, green apple, and ripe honeydew melon. Subtle French oak adds texture and weight without overshadowing the wine’s vibrant acidity and freshness. Excellent with grilled chicken and lemon-caper sauce over orzo.

Grape: Pinot Gris Region/History Notes: The Joseph Cattin winery has been family owned and operated for more than 300 years and is currently one of the largest family owned estates in all of Alsace! Alsace has a huge patchwork of soil types, making the terroir incredibly complex based on the specifics of the vineyard. The soil type where these Pinot Gris grapes grow is primarily clay and limestone, which helps preserve natural acidity. Alsace is known for its abundant sunshine due to the rain shadow effect of the Vosges Mountains, encouraging optimal ripeness. This combination of intense ripeness levels with equally intense acidity is what Alsace is famous for! Tasting Notes: A classic Alsatian Pinot Gris that has gorgeous and inviting aromatics of baked yellow apples and brown pear with musky florals. Notes of lemon curd and key lime lift the wine’s structure while an earthy honeycomb quality grounds the wine. Pair with honey-glazed roasted carrots with pistachios!

Grape: Furmint Region/History Notes: Tokaj is Hungary’s 
historically famous region located in the northeastern corner of the country. The wine that put them on the map is called Tokaji (pronounced the same way as the region: Toh-KAI), a decadent sweet wine made from grapes affected by botrytis. Furmint is one of the two traditional grapes used in Tokaji that is becoming more commonly produced as a dry wine (“sec”) and is known for its naturally high levels of acidity. The Királyudvar estate once provided wines to the Hapsburgs and since 1997 has been under the ownership of the Hwang family, who also own Domaine Huet in Vouvray, France. Tasting Notes: Floral and citrusy one moment, lush and tropical the next, there is so much going on in this wine! As round and silky as it is racy and tense with some gorgeous tertiary flavors starting to develop, I cannot wait to pair this with lemon and garlic baked chicken or halibut in a Thai coconut curry sauce!

Grape: Riesling Region/History: Alsace is renowned for dry Riesling, and Grand Cru Geisberg is one of its most prestigious sites. Perched on steep, south-facing slopes above Ribeauvillé, Geisberg’s limestone and sandstone marl soils produce wines of remarkable concentration, minerality, and longevity. Kuentz-Bas has farmed Alsace since 1795 and considers Geisberg its flagship Riesling terroir. This is a true expression of place, showcasing the character that makes Grand Cru vineyards so revered. Tasting Notes: Ripe peach, baked apple, Meyer lemon, chamomile, and warm baking spice unfold over crushed stone and wet chalk. Rich yet beautifully balanced, vibrant acidity carries the concentrated fruit into an exceptionally long finish. Pair with butter-poached lobster, thyme-roasted chicken, seared scallops, or aged Comté. Stunning now, with the depth and structure to reward another 10–15 years of aging.

Grape: Picpoul de Pinet Region/History Notes: One of the very few appellations in Languedoc exclusively dedicated to white wines, Picpoul de Pinet is an ancient wine that has always been a popular go-to white wine. Known for it’s bright acidity and lemony flavors, “Picpoul” translates to “lip stinger” or “lip smacker” in the local dialect. The variety ripens late but still maintains acidity and freshness. There is usually some saltiness to the finish making it a perfect pairing with oysters! Typically, production of Picpoul de Pinet is incredibly dominated by just a handful of large cooperative wineries, but there are some smaller producers like this one! Tasting Notes: Move over Sauvignon Blanc, Pinot Grigio, and Muscadet, this wine could be your go-to wine for light and fresh everyday drinking. Lime zest, honeydew, peaches and green apple, it is perfectly paired with fresh seafood, especially oysters!

Grapes: Grechetto/Malvasia/Trebbiano Toscana Region/History Notes: Umbria is Italy’s only land-locked wine region and has two DOCGs—both for bold, rustic reds. However, the region’s most famous and widely-produced wine is a white wine coming from Orvieto. Made from a minimum 60% Grechetto and Trebbiano Toscana, these light, crisp wines taste like sunshine in a glass and rarely break the bank! Tasting Notes: The yellow orchard and stone fruit profile on this wine is so lovely, but there’s also vibrant citrus core to both the aromatics and the flavors that provides lift to the ripeness of all the apples and peaches that you find in your glass. The combination of the roundness and weightiness of the fruit on the palate along with this intense burst of juicy peach on the finish make this such a fun transitional wine as we say goodbye to winter and hello to spring. Pair this with chicken Florentine!

Grape: Chenin Blanc Region/History Notes: South Africa has emerged as the New World’s standout home for Chenin Blanc. Producers have embraced the grape, crafting world-class wines in distinctive local styles. Many are also leaders in sustainability, focusing not just on environmental practices but social responsibility as well—check the back label for certifications. Tasting Notes: Aromas of lemon verbena, orange blossom, honeydew, and lime zest coat the palate. Vibrant minerality and classic lanolin notes develop mid-palate and linger on the finish. Floral nuances grow as the wine opens, creating a fresh, delicate, and feminine expression. Perfect for spring picnics—pairs beautifully with cucumbers and herb goat cheese, orzo salad, or salmon lox crostini. A rare white that handles salads and fresh vegetables with ease.

Grape: Sauvignon Blanc Region/History Notes: Sancerre may be tiny on the map, but it’s a geological wonderland for Sauvignon Blanc. Located on the eastern edge of the Loire, its vineyards grow in three distinct soil types: flinty silex that brings smoky, gunflint aromas; chalky caillottes that deliver zippy citrus brightness; and Kimmeridgian marl that adds texture and depth. The cool continental climate offers long, sunny days and brisk breezes, locking in acidity and aromatic lift. The result? Wines that taste like citrus, fresh herbs, and crushed rock…basically geology you can drink! Lucien Crochet has been one of my favorite Sancerre producers for over a decade, and this bottle does not disappoint. Tasting Notes: This is a perfect example of Sancerre: white peach pits, lemon and grapefruit pith, underripe melon rind, and just a touch of salinity to the finish giving the wine a tactile edge. Pair with simply seared scallops with just a touch of salt, pepper, and garlic!

Grape: Chenin Blanc Region/History Notes: No place uses the Chenin Blanc grape quite like Vouvray, located in the Touraine district of the Loire Valley, does. With it’s naturally high acidity the grape is a playground for winemakers, and the winemakers in Vouvray make it all from Chenin Blanc: still and dry, still and slightly sweet, still and half-sweet, still and very sweet, fully sparkling and sweet, etc. Their variety is unmatched, and if you’re looking for somewhere to begin with Chenin Blanc, Vouvray is a great place to start! Tasting Notes: Ripe quince drizzled with honey, soft yellow flowers, and the richness of that lanolin (aka Chenin “funk”) quality on the palate to add depth. Serve this wine will a good chill to see how the acidity balances out the residual sugar, or let the wine warm up see how the fruit and sweetness shine through! Pair with country ham or pork chops with apples and onions.

Grape: Albilla del Avia Region/History Notes: “Tino” is named for Manuel Formigo’s grandfather, who spent his life protecting the Albilla de Avia grape from extinction. Not to be confused with Albillo, another white variety common in Galicia, Albilla de Avia is incredibly rare—Manuel claims 95% of the remaining vines are found on his 6-hectare estate. After returning to the family adega (winery) following his grandfather’s death, Manuel has moved away from industrial viticulture, using only estate fruit and tending the vineyards by hand (or the occasional horse). “Tino” comes from a single parcel in the Miñoteira vineyard, with only about 1,500 bottles produced annually. Tasting Notes: Vinified entirely in stainless steel without malolactic fermentation, this is bright and energetic, with notes of lemon balm and orange peel, a medium body, and a long, lively finish. Delicious with creamy lemon-herb chicken.

Grape: Chenin Blanc Region/History Notes: Vouvray is often known for off-dry, honeyed Chenin Blancs that pair beautifully with spicy food. Estelle Bidault takes a different approach, believing Vouvray's terroir shines brightest through dry, mineral-driven wines. Farming by hand in Vernou, just west of Vouvray, she keeps yields low with cover crops, careful canopy management, and sustainable vineyard practices to produce wines with precision and energy. Tasting Notes: This is the kind of Chenin Blanc that keeps you on your toes! Creamy oatmeal, vanilla, and fresh peach greet the nose, but don't be fooled—this wine has enough acidity to give Picpoul a run for its money. A touch of juicy pear rounds out its razor-sharp finish. Pair with raw oysters and shallot mignonette or fish and chips with plenty of lemon.

The first “Grand Cru” in Languedoc began in 1971 with Henri Enjalbert’s declaration of the potential of this particular area of the Gassac Valley. He literally wrote the book on Saint Émilion and he was the chair of Geography at the University of Bordeaux! This family operation now has 43 vintages and their wines are highly esteemed all over the world. While the majority of the blend is a mix of Viognier, Chardonnay, Petit Manseng, and Chenin Blanc, a small percentage of the wine is a smattering of white varieties. All their grape vines are uncloned, so the yield is extremely low and the quality is very high. 5-7 days of skin contact with the grapes adds weight and texture, so you might be tempted to think there is oak aging, but everything is done in stainless steel. They recommend 5-10 years aging for their whites. I have tried this wine with 8 years age on it and it was one of the most memorable wine moments of my life! So don’t be afraid to lay this one down!

The first “Grand Cru” in Languedoc began in 1971 with Henri Enjalbert’s declaration of the potential of this particular area of the Gassac Valley. He literally wrote the book on Saint Émilion and he was the chair of Geography at the University of Bordeaux! This family operation now has 43 vintages and their wines are highly esteemed all over the world. While the majority of the blend is a mix of Viognier, Chardonnay, Petit Manseng, and Chenin Blanc, a small percentage of the wine is a smattering of white varieties. All their grape vines are uncloned, so the yield is extremely low and the quality is very high. 5-7 days of skin contact with the grapes adds weight and texture to the wine, so you might be tempted to think there is oak aging, but everything is done in stainless steel. They recommend 5-10 years aging for their whites. I have tried this wine with 8 years age on it and it was one of the most memorable wine moments of my life! So don’t be afraid to lay this one down!

Grapes: Grenache Blanc/Roussanne/Viognier Region/History Notes: Region/History Notes: While the Rhône Valley is best known for its reds, it’s always a treat to find a standout white! Côtes du Rhône Blancs—typically blends of Marsanne, Roussanne, Grenache Blanc, and Viognier—are known for their round texture, moderate acidity, and slightly higher alcohol. Maison Ogier hand-harvests the grapes, ferments in stainless steel, and ages the wine on lees for four months to build texture and complexity. No malolactic fermentation here—just pure, expressive fruit. Tasting Notes: Aromas of white peach and orange blossom lead to a rich yet balanced palate of honeycomb, clementine, and a hint of nuttiness. If you love Chardonnay but want to branch out, this is a great place to start. Pair with chicken pot pie, lobster ravioli, or halibut with citrus beurre blanc.

Grape: Semillon Region/History Notes: Old Road Wine Co. focuses on expressive, site driven wines, and this bottling highlights the grape’s incredible complexity and depth while aging gracefully. Sémillon benefits from warm days and high elevation mountain vineyards that allow for both ripeness and structure, often resulting in wines that bridge richness and freshness. If you’re a lover of richer style Chenin Blancs and are open to experimenting with new varieties, this wine will knock your socks off! Tasting Notes: Decant this wine to let the full expression open, and while it’s decanting leave it off ice to let it warm a bit. You’ll be rewarded with flavors of lemon curd, wild farm apples, Asian pear, layered with earthy honeycomb, chamomile, and a touch of lanolin and flint! Medium bodied with a waxy texture balanced by bright acidity, giving it both weight and lift. Pair with chicken marsala or aged cheeses.

Grape: Riesling Region/History Notes: Husband-and-wife team John and Susan Kiers purchased a 100-acre farm in 1996 and began planting vines. After selling fruit to other producers for more than a decade, they built a winery in 2010 and started bottling estate wines. Today, joined by their daughter Harriet, the Kiers family crafts some of Virginia’s most exciting wines from 100% estate-grown fruit. Their vineyards, located in Augusta County near Staunton at roughly 1,800 feet elevation, benefit from limestone soils and significant day-night temperature swings, helping preserve freshness and natural acidity. Tasting Notes: Holy honeysuckle! Intense yellow floral aromas leap from the glass alongside lemon drop and ripe apricot. Though labeled off-dry, this Riesling remains vibrant and energetic thanks to its bright acidity. A chalky mineral finish keeps the richness in check. Pair with a grilled Muenster cheese sandwich and fig jam.

Grape: Sauvignon Blanc Region/History Notes: Patricia Green had such an incredible vision for wine in Oregon. She and Jim Anderson, who is now the owner and winemaker since Patty’s passing a few years ago, have been revolutionary in their view of Willamette Valley. They make around 30 different Pinot Noir labels, each highlighting specific vineyards to showcase how terroir changes the wine. Seek out their Pinot Noirs, but their whites are also delicious! Jim hates Pinot Gris, so instead of that he makes a Sauvignon Blanc. Tasting Notes: As the gorgeous label might suggest, there are loads of citrus flavors in this wine! One sniff and you’ll discover key limes, pink grapefruit, Meyer lemons, and even tangerines, the wine is citrus-dominant for sure! As it opens up you’ll find peaches and melon, and you might be surprised by the softer acidity. Perfect for warm summer nights, maybe with a little herb goat cheese to snack along with it!

Grape: Riesling Background Notes: While most Americans think of Riesling as a sweet grape, it’s because post-WWII Germany focused on sweet wine exports to the US who had developed quite a sweet tooth! The bulk of Riesling made all over the world is actually on the drier side! Australia focuses on bone-dry Riesling that still has the same structure, flavors, and acidity as the sweet styles, just without the sugar. Eden Valley is encompassed by Barossa, but its higher elevation makes it a a cool climate wine region, making it known for their spectacular Rieslings. Tasting Notes: Loads of lime, lemon zest, and grapefruit- basically all the citrus! With white peach, dried apricot, honeydew, bright acid, and just a hint of fresh spring flowers, it pairs great with grilled seafood.

Grape: Sauvignon Blanc Region/History: Austria may be best known for Grüner Veltliner and dry Riesling, but its cool, mountainous vineyards also produce beautifully elegant Sauvignon Blanc. The Pratsch family farms organically in Niederösterreich, where cool nights preserve vibrant acidity and mineral-rich soils favor precision over power. This bottling comes from Ried Kittel, a single vineyard—“Ried” simply means vineyard in Austrian wine terminology. Tasting Notes: Lime zest, grapefruit, white peach, fresh herbs, and wet stone show remarkable purity. Crisp and energetic, the palate balances citrus-driven fruit with subtle herbal notes and a pronounced mineral backbone, leading to a long, mouthwatering finish. Less overtly fruity than Marlborough Sauvignon Blanc, this is a wine of finesse and restraint. Pair with oysters, grilled shrimp, goat cheese, fresh salads, or enjoy on a warm evening when something bright and refreshing is in order.

Grapes: Encruzado/Bical/Malvasia-Fina/Cerceal-Branco Region/History Notes: Quinta de Cabriz is one of the most renowned estates in the Dão region, nestled between the Mondego and Dão rivers. The property spans about 94 acres of vineyards interwoven with pine forests. The region’s granite and schist soils, shaped by a continental climate, produce wines of freshness and depth. This blend of four native Portuguese grapes—Bical, Cerceal-Branco, Encruzado, and Malvasia-Fina—balances aromatics, structure, and vibrant lift. Tasting Notes: Green tropicals and lifted florals leap from the glass, layered with fresh, grassy herbs. The palate is bright and zesty, with notes of jasmine green tea, pithy lime, and citrus blossom. Refreshing and vibrant—the perfect partner for sushi or spicy takeout!

Grape: Riesling Region/History: The Finger Lakes has become the U.S. home for Riesling, producing everything from bone-dry to lusciously sweet styles. Ravines works primarily with three estate vineyards, with this bottling from Limestone Springs Vineyard, formerly White Springs. Facing east for gentler morning sun, the site’s Honeoye loam over limestone bedrock contributes tension and mineral character. Tasting Notes: Honeycomb, candied pineapple, dried mango, and bruised orchard fruit fill the glass, yet the palate is surprisingly dry and lean, driven by bright citrus and subtle phenolic grip. A few years of bottle age have brought graceful development, with more complexity expected over the next five years. Pair with teriyaki-glazed salmon or shrimp Pad Thai, avoiding overly spicy dishes. Give it time in the glass to unfold.

Grapes: Arinto/Azal/Trajadura History/Region Notes: Did you know that Vinho Verde (the “h” is silent) is a region, not just a style? Located in the North-East corner of Portugal along the Spanish border in the cool climate, high-elevation vineyards of the Minho region, the rainy weather and granitic soils provide quite an interesting terroir for vines. Vinho Verde became synonymous in the US with a slightly spritzy, slightly sweet, very low alcohol content wine that was almost like a wine cooler. But there are lots of styles of wines from the region. While this wine has the tell-tale spritz, it is fermented all the way dry so the alcohol is 11.5%. It is a slightly more serious wine but still meant to be fun, fruity and perfect for warm weather! Tasting Notes: Green apple Jolly Ranchers, more green apple notes, and top it all off with key limes and green melon—the wine couldn’t be more refreshing if it tried!

Grape: Riesling Region/History Notes: Based in the Nahe, Tim Fröhlich farms some of Germany's most coveted vineyards, many planted on steep volcanic and slate slopes. Even the estate Riesling receives the same meticulous attention as the winery's Grand Cru bottlings and can easily age for a decade, making it one of the finest introductions to the house style. Tasting Notes: Aromas of Amalfi lemon, bergamot, lime blossom and green apple leap from the glass before giving way to an intensely mineral palate. Despite its concentration, the wine feels almost weightless, driven by laser beam acidity and remarkable precision rather than richness. There is tremendous tension here, finishing with an almost salty persistence that lingers long after the fruit fades. This is a Riesling for lovers of Chablis and Loire whites who appreciate purity over opulence. Pair with oysters, ceviche, sashimi or simply grilled white fish with lemon!

Grape: Albariño Region/History Notes: Based in Paso Robles, The Fableist began as a small side project between Andrew Jones of Field Recordings and Curt Schalchlin of Sans Liege. They source grapes from across the Central Coast, prioritizing fruit from certified organic or practicing organic vineyards with the goal of becoming 100% organic by 2028. Each bottle in the lineup is inspired by one of Aesop’s Fables. This 100% Albariño is named after Fable 426, The Fox and the Stork, a story about humility and treating others as we wish to be treated. Tasting Notes: Whole-cluster pressing, plus fermentation and aging in stainless steel preserves all the delicate aromatics of Albariño, giving us a pure, fresh version of this variety. Fresh honeydew melon, honeysuckle blossoms greet your nose. The slight effervescence on palate leads to flavors of ripe pineapple, mango, limes, and apricot. Pair with seared halibut topped with a mango salsa with tons of fresh cilantro and lime juice.

Grape: Pinot Gris Region/History Notes:King Valley is located in Northeast Victoria, set in the foothills of the Australian Alps. Celebrated for Italian grape varieties, it has been one of Victoria’s key wine regions since the 1800s. A continental climate brings hot summers and cold winters, while higher elevations create significant diurnal temperature shifts. These conditions extend the growing season, allowing grapes to ripen slowly and develop layered complexity. Tasting Notes: Aromatic and inviting, this wine offers baked yellow apple, raw honeycomb, dried orange peel, and lemon verbena. Though rich and layered at first, a linear core and bright acidity keep it lifted and refreshing. An ideal pairing for roasted turkey, root vegetables, or bone-in pork chop, it is a quintessential fall and winter white, equally suited for the table or sipping on its own.

Grape: Sauvignon Blanc Region/History Notes: Tortoise Creek, founded by French winemaker Pascal Toxé and his wife Kim, crafts wines that blend French elegance with California fruit. Mendocino County’s cool Pacific influence, morning fog, and sunny afternoons allow Sauvignon Blanc to ripen slowly while keeping crisp acidity. Many local vineyards are farmed organically or sustainably, reflecting the region’s environmental commitment. Fruit for this bottling comes from cooler sites where coastal breezes preserve bright aromatics and a mineral edge. Tasting Notes: Vibrant aromas of melon, grapefruit, lime zest, and green apple mingle with fresh herbs and citrus blossom. Crisp and refreshing on the palate, flavors of lemon, melon, and pear are balanced by lively acidity and a clean mineral finish. Light, energetic, and expressive, this Sauvignon Blanc pairs beautifully with oysters, goat cheese salads, grilled shrimp, or herb-and-olive-oil pasta. Cheers!

Grape: Gros Manseng Gros Manseng is not to be confused with its parent, Petit Manseng which is often made into sweet wines in the South of France. Though grown prevalently in the South of France and some in Spain, is not a very well-known grape variety. It has a thick skin to the berry which makes it more resistant to some diseases, but makes it easier for wines to become bitter and astringent if not handled properly. Tasting Notes: There is a touch of funky qualities to the wine coming from the thicker skins of the grape, a touch of salinity to the finish due to the seaside vineyards, a touch of floral aromas to the wine, and a touch of sweetness to the finish. All of these notes are woven over ripe melon and golden delicious apple flavors. This wine is as fun as the label leads you to believe! Pair with anything from grilled cheese sandwiches, to mild curry dishes, to sautéed veggies!

Grape: Tardana Region/History Notes: Ver de Estenas Tardana Blanco 2024 highlights Tardana, a rare indigenous grape from the high-elevation vineyards of Utiel-Requena in Valencia. Traditionally valued for retaining freshness in the region’s hot continental climate, the grape nearly disappeared as international varieties spread. Bodegas Vera de Estenas has helped preserve it, farming old vines rooted in limestone and clay at about 800 meters above sea level. The wine is fermented in cement tanks, which help soften its natural acidity, then aged in clay amphorae—an ancient technique increasingly favored by low-intervention winemakers. Tasting Notes: Initially a bit funky, with stony and earthy aromas, the wine opens to jasmine, lemongrass, lime leaf, and white peach. The finish is electric, driven more by minerality than acidity. Pair with a classic Caesar salad with anchovies (if you dare) or grilled shrimp.

Grape: Albariño Region/History Notes: Albariño is one of the key white grape varieties in Galicia, located in the north-west corner of Spain. The vines are trellised up high, so you walk underneath the arches to pick the grapes. The berries are thick-skinned with little juice, so lots of clusters have to be pressed to make the wine, giving it a very focused taste profile. Styles range from super lean to really tropical, and this is perfectly in the middle. There is often a saltiness to the finish due to all the sea salt in the air from being close to the coast. Tasting Notes: Yellow apple skins, green banana, hints of papaya and mango, and bruised but underripe pineapple all play together, but as the wine opens up, you realize that there’s more than just fruit: a pencil shavings-esque finish lingers on the palate and yellow flowers begin to develop on the nose with a tart citrus core. Pair this with blackened Ahi tuna steaks with a ginger sesame dipping sauce.

Grape: Riesling (dry) Region/History Notes: Kamptal may be better known for Grüner Veltliner, but its dry Rieslings can be every bit as compelling. The region’s cool climate and stony soils produce wines with vibrant acidity, pronounced minerality and remarkable precision. If you love high acid, mineral driven whites from the Loire Valley, Kamptal should be the next region on your list. Tasting Notes: This wine is more peppery, flinty and mineral driven than fruit forward at first. As it opens, subtle notes of apricot, and lemon pith begin to emerge, joined by a delicate herbal character. The finish is softer than you might expect from such a precise and focused palate. That extra texture makes it approachable now, but this is still a food driven Riesling built to develop with time. Pair it with spring rolls or a caprese salad with fresh basil and sea salt. You could also hold it for another five years and watch its savory, mineral character continue to evolve.

Region/History Notes: We often focus on famous grapes from famous places, overlooking gems like Bacchus—yes, named after the god of wine. Bacchus is a cross of Silvaner, Riesling, and Müller-Thurgau, bred by Peter Morio at Geilweilerhof in 1933. One of the most important modern crossings, it produces aromatic wines with lower alcohol and moderate acidity. Early ripening makes it ideal for cool climates like Germany and England. Piesport sits on a sharp bend of the Mosel River, where steep, south-facing slopes provide excellent ripening conditions. Grape: Bacchus Tasting Notes: The nose bursts with orchard fruit, from ripe to dried, layered with fresh lemon and chamomile tea. Off-dry on the palate, vibrant acidity keeps it fresh and playful—an excellent match for salt and pepper prawns.

Grape: Riesling Region/History Notes: The Breit family has been growing grapes since 1880, with current-generation winemaker Holger Breit transforming the family business into a modern, sustainability-focused operation. Since 2000, Holger has acquired several hectares in Piesport, including prized south-facing parcels in the Göldtröpfchen (meaning “gold droplet”) vineyard. Long sunshine hours and heat-retaining Devonian slate help the slowly grapes ripen in the cool climate of the Mosel Valley. Contrary to popular belief, not all Riesling is sweet! “Trocken” on the label indicates this wine is dry Tasting Notes: A classic petrol nose leads into bright aromas and flavors of lime, pear, green melon and fresh ginger. Light with a crisp, dry finish. This is exactly what I want to pair with crispy lumpia and a simple rice vinegar-based dipping sauce — the high acidity of the wine will cut right through the oily wrappers and refresh your palate for the next one!

Grape: Riesling Region/History: The Finger Lakes has become the U.S. home for Riesling, producing everything from bone-dry to lusciously sweet styles. Ravines works primarily with three estate vineyards, with this bottling from Limestone Springs Vineyard, formerly White Springs. Facing east for gentler morning sun, the site’s Honeoye loam over limestone bedrock contributes tension and mineral character. Tasting Notes: Honeycomb, candied pineapple, dried mango, and bruised orchard fruit fill the glass, yet the palate is surprisingly dry and lean, driven by bright citrus and subtle phenolic grip. A few years of bottle age have brought graceful development, with more complexity expected over the next five years. Pair with teriyaki-glazed salmon or shrimp Pad Thai, avoiding overly spicy dishes. Give it time in the glass to unfold.

Grape: Malagousia Region/History Notes: Wine Art Estate’s “Plano” collection features single-varietal wines made from indigenous Greek grapes. Plano is Greek for plan, a nod to the estate’s founders, Giannis Papadopoulos and Giannis Kalaitzidis, who were both civil engineers. prior to entering the wine trade. Once considered obscure, Malagousia experienced a revival in the 1970s and is now a prized variety. Generally dry, these wines are often vilified in steel, although naked versions are common as well. This particular Malagousia is fermented and aged exclusively in stainless steel. After fermentation, the wine spends one month on its fine lees, adding a touch of texture while preserving its bright acidity and floral aromatics. Tasting Notes: Orange blossom, white flowers, and freshly picked herbs lead on the nose. The palate is bright and refreshing, with juicy stone fruit and vibrant citrus flavors. Pair with lemony vegetarian dolmades!

Grape: Fiano Region/History Notes: Fiano di Avellino is age-worthy, structured, and deeply expressive. Grown in the mountainous Irpinia region of Campania, this DOCG benefits from high elevation and volcanic soils that give the wines their signature mineral tension and aromatic lift. I Favati is a family-owned winery with a deep commitment to traditional grape varieties and sustainable farming. Their Pietramara bottling comes from vineyards in Lapio, one of the most prestigious communes in the appellation. Fermented and aged in stainless steel, the wine emphasizes clarity, terroir, and varietal purity. Tasting Notes: Aromas of pear skin, white flowers, orange oil, and toasted almond open into a layered, elegant palate. There’s texture and grip balanced by bright acidity, with notes of lemon peel, chamomile, and crushed stone. The finish is long, salty, and mouthwatering. Perfect pairing with grilled seafood, saffron risotto, or a cheese board with anchovies!

Grape: Riesling Region/History Notes: Germany has historically classified its wines, at least in part, by grape ripeness at harvest—a particularly important consideration in the marginal climate of northern Europe. Markus Molitor has taken a consumer-friendly approach to Germany’s notoriously complicated wine classification system, using capsule colors to indicate style and sweetness level. “Spätlese,” the second level of the Prädikat system, translates to “late harvest,” meaning these grapes were fully ripe and picked about two weeks later than those destined for the lighter Kabinett style. Spätlese Rieslings often retain some residual sugar, but this is a rare dry example, indicated by Molitor’s white capsule! Tasting Notes: The nose is classic Riesling, with notes of petrol, lemon-lime, and jasmine, but it’s the fuller body that sets this one apart! Rich and flavorful, with flavors of beeswax and pineapple, it finishes long and dry. Pair with a creamy coconut curry!

Grapes: Chardonnay/Pinot Noir Region/History Notes: In general, the European Union prohibits producers from making rosé by blending red and white wines. Rosé Champagne is an exception! This wine is composed of 80% Chardonnay and 20% Pinot Noir and is produced in an Extra Brut style, with just 3 g/L of dosage added before corking to balance the naturally high acidity of grapes grown in Champagne’s cool climate. Forty-five percent of the base wine comes from the 2019 vintage, indicated by the “V.19” on the label, while the remainder is drawn from reserve wines. A signature practice of A.R. Lenoble is aging their reserve wines on the lees in magnum bottles, sealed under cork and held in place with a staple, for a minimum of four years before blending with the current vintage. Tasting Notes: Aromas of fresh strawberries and cream lead the way, followed by hints of red currant, citrus zest, and a touch of brioche. The palate is crisp and precise, yet elegant.Pass the caviar and blinis!

Grape: Jacquère Sparkling Jacquère- you never knew you needed it in your life until now! At André et Michel Quenard, four generations of the Quenard family farm the dramatic limestone scree slopes of the village of Chignin, where vineyards rise from 300 to 400 meters with gradients so steep that all vineyard work must be done by hand. Their Brut Nature is crafted from the indigenous Jacquère grape and bottled with no dosage, keeping the wine impressively lean and focused. Tasting Notes: You’re walking through the mountains and feel the warm sun but also brisk mountain breezes, that’s the sensation this wine evokes! Crisp green and yellow fruit with hints of toasted almonds and fresh baked bread are all on the nose, while the palate is almost severe in it’s structure, but in a way that is utterly enjoyable. This wine is arresting! Pair with raclette or oysters, or simply as an aperitif!

Grape: Pinot Noir Region/History Notes: Established in 1741, the André Clouet estate is located in the heart of Bouzy, one of the prestigious Grand Cru villages in the Montagne de Reims sub-region. Pinot Noir is king here, in contrast to the Vallée de la Marne, where Pinot Meunier dominates, and the Côte des Blancs, where Chardonnay takes center stage. Reflecting Bouzy’s terroir, this 100% Pinot Noir is aged mostly in tank, while 10% sees barrel aging to add complexity. After disgorgement, no dosage (i.e., sugar), is added, a style known as Brut Nature or Brut Zero. While dosage is commonly used in Champagne to soften the austere nature of these naturally high-acid wines, this bottling will delight acid lovers! Tasting Notes: A pure, lean Champagne with aromas of bread dough and blanched almonds. On the palate, notes of apple skin and brioche emerge. The bracing acidity will cut right through a rich, creamy cheeses such as Brillat-Savarin!

Grape: Xarel-lo Region/History Notes: Avinyó is one of only 18 Cava producers designated an “Elaborador Integral,” meaning every step of production takes place on the estate, a rarity in Cava. All Avinyó Cavas are classified as Guarda Superior, requiring 100% organically farmed grapes from vineyards at least 10 years old and a minimum of 18 months’ bottle aging. “La Ticota” Gran Reserva is 100% Xarel-lo, Cava’s most structured and acidic grape, produced only in exceptional vintages. From Avinyó’s oldest single vineyard, just 5 acres, it is expected to earn Cava de Paraje Calificado, the appellation’s highest tier. Tasting Notes: Aged 60 months on lees, and it shows! Rich aromas of baked apple, burnt caramel, and roasted almond lead to a complex, savory palate. Serve slightly warmer than a typical sparkling wine to let the aromatics shine. Pair with something equally rich, like roasted duck.

Grape: Chardonnay Bodegas Santa Julia strikes again! Everything they make knocks it out of the park, and this Charmat-method sparkling Chardonnay from Argentina is no exception. Tasting Notes: Bubble structure sets the tone! Most wines at this price have big, aggressive bubbles that distract from flavor—but not this one. Julia (her friends call her Juli) knows her base wine is so good, it doesn’t need flashy bubbles. Green apple skin, hints of lemongrass and Asian pear, with a chalky finish that tastes way more expensive than it is. The bubbles are tight and prickly—more delicate and refined than you'd expect. From start to finish, this wine is a total surprise in flavor, quality, and value. Pop and pour any day, for any occasion, with anyone, and pair with just about anything. Just make sure you’ve got a second bottle chilled—you’ll want it!

Grapes: Pinot Noir/Chardonnay/Pinot Meunier Region/History Notes: Champagne Bonnet-Ponson is a small, family-run récoltant in Chamery, Montagne de Reims, known for organic farming and minimal-intervention cellar work. The Cuvée Perpétuelle Rosé draws from a perpetual reserve system, layering multiple vintages (solera-style) for depth and continuity rather than vintage expression. Based on Pinot Noir with a touch of still red wine, it balances savory structure with freshness—Champagne crafted with patience and intent. Tasting Notes: Savory and nuanced, with wild strawberry, red currant, and blood orange, plus hints of dried herbs, spice, and red apple cider. A gentle nuttiness adds depth, while fine bubbles and bright acidity lift the palate. Complex and chalky on the finish, this is a table-ready rosé—perfect with Korean barbecue.

Grape: Glera Region/History Notes: When the austerity of Champagne is too much for the occasion, look to Prosecco for a more approachable alternative. These fresh, fruity (and certified organic!) bubbles by Bresolin are made via the Charmat, or “tank,” method by which a sugar-yeast mixture is added to a base wine. The wine is then transferred to a pressure-resistant tank where the release of CO2 creates the bubbles. Bresolin allows their Prosecco to spend 3 months on its lees before filtering, and they do a minimal dosage to keep the wine dry and crisp. Tasting Notes: Unpretentious just as Prosecco should be, but nevertheless a more sophisticated take on the style! Green apple, green pear, and honeydew aromatics dance out of the glass and re-appear on the palate with plenty of charm. Über small bubbles make for an incredibly soft mouthfeel and great drinkability. Pair alongside grilled peaches with prosciutto and burrata!

Grape: Riesling Region/History Notes: Believe it or not, Germans are the world’s largest consumers of sparkling wine! Known as “Sekt,” German sparkling wine is less strictly regulated than styles from regions like Champagne, resulting in a wide range of quality. Böcking’s sparkling Riesling, however, represents top-quality Sekt. The fruit is sourced entirely from Germany’s Mosel Valley and produced using the traditional method, with secondary fermentation occurring in bottle. Riesling’s naturally high acidity, especially when grown in a cool climate like the Mosel, makes it exceptionally well suited for sparkling wine. Tasting Notes: Lively bubbles introduce aromas and flavors of honeyed apricot, meyer lemon, and honeycrisp apple. Brut in style, there’s enough sweetness to temper Riesling’s high-acidity, while still coming across as dry. Try a high-low pairing with tempura or fritto misto!

Grapes: Chardonnay/Pinot Noir Caraccioli Cellars is a sparkling-focused winery in the Santa Lucia Highlands AVA of Monterey County. Founding winemaker Michel Salgues, formerly of a major Champagne house, brings a minimal-intervention approach shaped by his experience. All fruit comes from the certified sustainable Escolle Vineyard, and the wines age about four years on the lees. To preserve purity, only the first 120 gallons of juice per ton are used (Champagne allows up to 150). The base wine sees some neutral oak before secondary fermentation, adding subtle texture. Tasting Notes: Think strawberry shortcake without the sweetness—tart, underripe strawberry, layered with brioche and biscuit notes from extended lees aging, plus a hint of creaminess. Delicious on its own.

Grapes: Pinot Blanc/Chardonnay/Pinot Noir Region/History Notes: All across France, 
regions from Alsace to Burgundy to the Loire produce sparkling wines made in what’s called the traditional method, where the initial fermentation produces the alcohol and a secondary fermentation in the bottle produces the bubbles. This is the same method utilized in the Champagne region, and these “Crémant” wines as they’re called are not only regionally expressive, but often more accessible in price point than Champagne. This Crémant by Domaine Bott-Geyl is produced in the Alsace region located along the French-German border and spends 2 years on the lees before disgorgement. Tasting Notes: From lemon peel and honeycomb to apricot and golden raisin, all the aromas and flavors are elegantly integrated. The fine and delicate bubble structure is joined by a slightly waxy texture followed by a chalky and lemon pithy finish. Pair with chicken cordon bleu or oysters Rockefeller!

Grape: Lambrusco Grasparossa Region/History Notes: If you think all Lambrusco is sweet, think again. Lambrusco is a family of grapes capable of many styles. Lambrusco Grasparossa is prized for depth, structure, and firm tannins, with its benchmark expression from the hilly Lambrusco Grasparossa di Castelvetro DOC, where limestone soils enhance concentration and acidity. Third-generation Fattoria Moretto farms organically, sourcing fruit from some of its oldest south- and southeast-facing vineyards. Unlike many Lambruscos, this wine does not undergo secondary fermentation; its gentle bubbles are a natural vestige of primary fermentation. Tasting Notes: Deep and savory, balancing fruit and earth. Notes of raspberry fruit leather, pomegranate, and black cherry ride over a dusty, mineral backbone. Ideal with coal-fired pizza topped with salami and shaved Parmigiano-Reggiano.

Grapes: Pinot Noir/Chardonnay Region/History Notes: For 12 generations, the Gatinois family has crafted Champagne in the historic village of Aÿ, one of the region's 17 Grand Cru villages. Renowned for producing some of Champagne’s finest Pinot Noir, every Gatinois vineyard is classified as Grand Cru. Unsurprisingly, this Brut Rosé is primarily Pinot Noir, blended with 10% Chardonnay. Most of the Pinot Noir is vinified as a Blanc de Noirs, meaning the juice is pressed off the skins before significant color and tannins are extracted from the skins. A small portion of still Pinot Noir vinified as a red wine is then blended into the cuvée, resulting in this beautiful salmon color! Tasting Notes: Explosive bubbles release aromas and flavors of tart red fruit: strawberry, cranberry, and pomegranate, plus a little guava. Relatively dry for a Brut with only 6g/L residual sugar, this would be lovely with smoked salmon canapés!

Grapes: Chardonnay / Pinot Noir Region/History Notes: Marcus Goodfellow has built a cult following in Oregon for producing some of the Willamette Valley's most thoughtful wines. Crafted in the traditional method and aged extensively (22 months!) on the lees, it captures the cool climate precision of the Willamette Valley. The dosage is kept extremely low at 2.5g/L, allowing the vineyard character and winemaking detail to shine without distraction. Tasting Notes: Tiny, precise bubbles foam across your palate bursting with notes of yellow apple, toasted almonds, fresh baked and buttered bread, and a lemon verbena quality to the finish. Sophisticated and delicate yet still pronounced and focused, this gorgeous bubbles has a finish that lingers delightfully. I can’t wait to serve this beauty alongside grilled halibut with a lemon garlic butter sauce and grilled peaches topped with fresh herbs.

Grape(s): Pinot Noir/Chardonnay Region/History Notes: The Crémant de Bourgogne AOC was introduced in 1975 for traditional-method white and rosé sparkling wines, typically made of a combination of Pinot Noir and Chardonnay. Henri Champliau is based in the commune of Mercury in the Côte Chalonnaise and exclusively produces sparkling wine. Their “Brut Authentique” is a blend of 85% Pinot Noir and 15% Chardonnay. It spends a minimum of 18 months on its lees and receives a 5-6 g/l dosage. Tasting Notes: Elegant notes of lemon peel and yellow plum are joined by hints of strawberry, Rainier cherry, and shortbread. The bubble structure is small, delicate, and dissipates quickly, allowing the nuances of fruit and florals to take center stage on the mid-palate with pops of candied lemon. The lengthy finish is characterized by notes of butterscotch and shortbread. Bright, fresh, and just ever-so-slightly chalky, pair this with eggs Benedict and asparagus under plenty of hollandaise!

Grape: Aglianico Region/History Notes: Aglianico is a grape native to Campania, Italy—just outside of Naples. It thrives in the volcanic soils of this region, volcanic ash and basalt from the 79BCE eruption of Mt. Vesuvius that destroyed Pompeii! While I have had rosé from Aglianico before, this is the first time I’ve tasted a sparkling rosé made from this grape! This is a brand new project for the Favati family-owned and operated winery and Vino Culture is the first venue to feature the wine in the United States! Aglianico is known for making bold, powerful, structured reds that can age for decades. This sparkling rosé showcases some of the bold personality of the grape, but in a flamboyantly flirtatious way, such a fun wine! Tasting Notes: Such a juicy wine with notes of strawberries and raspberries, white cherry, and a hint of white pepper—expressive and inviting! Perfect to pair with spicy Thai food, lemon pepper chicken, or jalapeño poppers!

Grape: Pinot Noir Champagne Laurent Lequart is a true récoltant grower Champagne, farming and vinifying exclusively from their own vineyards. Based in Passy Grigny in the Vallée de la Marne, the Lequart family focuses on expressing site over house style. This subregion is defined by clay rich soils layered with limestone and a slightly warmer mesoclimate, conditions that favor ripe, expressive Pinot Noir and Meunier. Rather than chasing power or excessive polish, this Blanc de Noirs highlights the natural generosity and texture that the Marne Valley is known for. Rich yet precise, this Champagne opens with ripe apple, baked pear, and subtle red berry tones, followed by brioche, toasted almond, and a gentle savory spice. The clay driven soils give the wine a broad, creamy mid palate, while bright acidity and a chalky mineral finish keep it focused and refreshing. As it opens, hints of orchard fruit skin and savory depth emerge, making this an excellent food friendly Champagne.

Grape: Glera Region/History Notes: Le Colture winery was founded in 1983 by Cesare Ruggeri, though the Ruggeri family’s roots in the Prosecco hills stretch back generations. This bottling is named in honor of Cesare’s father, Gerardo. Nestled in the foothills of the Italian Alps, the region’s steep, south-east-facing vineyards rise to elevations of nearly 1,650 feet, where clay-limestone soils and cooling mountain influences create ideal growing conditions for Glera. The term “Rive” on the label refers to these steep hillside vineyards in the local dialect, while Santo Stefano is the name of the village where these grapes are grown, coming from 35–40 year old vines. Tasting Notes: Lean and mineral driven with a hint of sweetness, this is not your average Prosecco! Aromas of yellow and white peaches and green melon waft out of the glass, and the fine bubbles lead to notes of Anjou pear and a distinct chalkiness. Try with with some prosciutto wrapped cantelope!

Grape: Chardonnay Region/History Notes: Located in the heart of the Côte des Blancs, Le Mesnil-sur-Oger is one of Champagne’s 17 Grand Cru villages. Its chalk-rich soils are associated with the bright acidity, minerality, and saline character found in the region’s best wines. East-facing slopes provide gentle morning sun, allowing the grapes to ripen gradually. This Blanc de Blancs is made from 100% Chardonnay, Champagne’s prized white grape. Tasting Notes: As far as Champagnes go, this is incredibly versatile! Baked apple, lemon citrus, and brioche come together without feeling over the top, while crisp acidity and a chalky finish keep it fresh. Lovely as an aperitif, but don’t stop there! It’s equally at home with oysters or seafood and has enough body to follow you through to a main course like roasted chicken.

Grape: Pinot Noir Region/History Notes: Left Coast Estate sits in Oregon’s Van Duzer Corridor AVA, where afternoon marine winds cool vineyards and preserve acidity—ideal for sparkling wine. Estate Pinot Noir grown on marine sedimentary and volcanic soils is gently pressed to make this Blanc de Noir. Crafted in the traditional method and aged ~18 months on the lees, the wine showcases Oregon Pinot with Champagne-inspired technique. Left Coast is committed to ecological sustainability, earning the LIVE Certified Award of Excellence. Tasting Notes: Fine, persistent bubbles carry lemon zest, green apple, pear, and white flowers, with subtle brioche and toasted almond from lees aging. Bright and mineral-driven on the palate, citrus and orchard fruit lead to a chalky finish with lively acidity. Elegant yet energetic, with a precise structure that allows aging for 10+ years. Pair with oysters, Dungeness crab, fried chicken, or triple cream brie.

Grape: Glera/Garganega A bright, juicy sip of orchard fruits with playful acidity and savory mineral notes-perfect for a day at the beach! Frizzante, a gently sparkling style (1–2.5 bars vs. 3+ for fully sparkling), offers a softer, lightly effervescent feel. This blend of 60% Glera and 40% Garganega comes from 25-year-old vines grown sustainably in volcanic and limestone soils, with native grasses and flowers. A touch of concentrated grape must is added before secondary fermentation, boosting fresh fruit richness. Honeyed, waxy orchard fruits lead the nose, layered with juicy freshness and hints of grassy herbs. The palate is lightly fizzy, with a subtle savory, salty mineral edge that keeps it refreshing and easygoing. Perfect with creamy cheeses, green grapes, and sunshine-filled beach days.

Grapes: Chardonnay/Melon de Bourgogne Region/History Notes: Made by Jacqueline Delaunay for the Mary Taylor portfolio, this Blanc de Blancs is crafted using the traditional method where the secondary fermentation takes place in bottle. Sourced from vineyards mostly in eastern Loire, this is basically a “sparkling Muscadet” and showcases the region's ability to produce sparkling wines with both freshness and complexity, often at a fraction of the price of their more famous counterparts. Tasting Notes: Bright citrus, crisp green apple, and fresh pear leap from the glass, followed by hints of white flowers, brioche, and a touch of creamy almond on the finish. The bubbles are energetic and foamy, giving the wine a lively, refreshing character that keeps you reaching for another sip. Dry, clean, but delightfully fruit-forward and versatile, it's equally at home alongside smoked oysters, potato chips, brunch spreads, or a backyard gathering with friends.

Grapes: Garnacha/Pinot Noir/Trepat Region/History Notes: Cava is to Spain what Champagne is to France. Both are traditional method sparkling wines, meaning a still base wine is bottled before a second fermentation is triggered by adding the liqueur de tirage, a mixture of yeast and sugar. As the yeast ferments the sugar, it produces CO₂, creating the wine's signature bubbles. More than 90% of Cava is made from the traditional white grape varieties Macabeo, Parellada, and Xarel-lo. Rosé gets its color from skin contact with red grapes, in this case Garnacha, Pinot Noir, and Trepat. As a Cava de Guarda, this wine is aged on its lees for a minimum of 9 months, contributing subtle complexity and texture. Tasting Notes: Light and delicate with strawberries, raspberries, a slight yogurt-like quality. The 8g/L of residual sugar putting this wine into the Brut category, with just sugar to balance out the acid. Pair with French toast topped with strawberries & fresh whipped cream.

Grape: Riesling Region/History Notes: Tasmania, the island off the coast of Victoria, Australia, boasts a cool climate and mountainous terrain better suited to Pinot Noir and Chardonnay than Grenache or Syrah—though Riesling also thrives here. The St. Matthias vineyard, planted in the 1990s, sits atop layers of volcanic soils, silty clay, and granite. Constant cool breezes create a long growing season, allowing grapes to develop complex flavors. Moorilla, Tasmania’s second-longest continuously producing winery, even has a stunning art museum on-site. Tasting Notes: Why aren’t there more dry, sparkling Rieslings? This one proves how beautiful they can be—bursting with Granny Smith apple, candied kiwi, honeydew melon, and something I’d call “limegrass” if it existed. Bright and tart with persistent yet friendly bubbles, its crisp acidity makes it perfect with sushi.

Grapes: Chardonnay/Pinot Noir Region/History Notes: From one of the coolest and most exciting sparkling wine regions in the Southern Hemisphere, if not the world, this sparkling wine is all about precision and structure. Tasmania’s maritime climate and long, slow growing season make it ideal for high acid, finely structured sparkling wines, often drawing comparisons to Champagne. This cuvée is a classic blend of Chardonnay and Pinot Noir, crafted in the traditional method with 52 months on the lees and only 4g of sugar to keep the wine linear and focused. The 2018 vintage provided excellent ripening conditions resulting in a wine that balances ripeness with razor sharp acidity. Tasting Notes: This crisp rosé opens with wild strawberry, cranberry, and blood orange, layered with rose petal and an almond tinged brioche note that adds lovely complexity. The mousse is fine and persistent, with a delicate savory finish that showcases its maturity. Pair with smoked salmon or moules-frites.

Grapes: Meunier/Chardonnay/Pinot Noir Region Notes: The history of the Marteaux estate begins in 1950 with Olivier’s grandfather, Marcel, who worked as a grape grower and nurseryman. Olivier took over in 1998 and only produced his first Champagne in 2009. The estate’s Brut Réserve wine represents a mosaic of their 40 plots in the Marne Valley and is comprised mostly of Meunier and spends about five years on its lees before disgorgement. Tasting Notes: Honey crisp apples and caramelized pie crust, allspice and mandarin oranges—I have always loved the depth and complexity that the Champagnes of Olivier Marteaux offer. On the palate, the bubbles are abundant and persistent, but not aggressive in character. The richness of the fruit is magical, leading into a finish that goes on for minutes and makes my mind race with food pairing ideas. Baked oysters drenched in an herb butter, smoked salmon dip, Nashville hot chicken … I could go on!

Grape: Chardonnay Region/History Notes: Husband and wife John and Susan Kiers began planting grape vines in 1996 and while they sold their grapes to other producers for over a decade, they built a winery in 2010 to begin bottling their own wines. Joined by their daughter Harriet, the Kiers family is making some of my favorite Virginia wines! Located just outside of Staunton, these slopes are situated around 1,800 feet elevation. The high diurnal temperature variation coupled with limestone soil keeps the vines cooler, preserving acidity in the grapes. This Blanc de Blancs is made in the traditional method where the secondary fermentation occurs in individual bottles, just like they do in Champagne! Tasting Notes: Gorgeous sparkling wine that makes me proud of my home state! Small bubbles that are persistent and foamy with loads of apple and pear notes and a finish driven by lemon and lime, this wine is refreshing and quaffable. A perfect pairing with fried chicken all summer long

Grapes: Chardonnay/Pinot Noir/Aligoté/Gamay Region/History Notes: Burgundy is one of eight regions in France with a designated “Crémant” appellation. These sparkling wines are made using the traditional method (just like Champagne!), feature the region’s typical grape varieties, and must be aged on the lees for a minimum of nine months. Prosper Maufoux’s Crémant de Bourgogne, however, is aged for a minimum of 12 months. Crémant de Bourgogne is the third-largest Crémant-producing region in France. It is typically made with Chardonnay and Pinot Noir, but Prosper Maufoux also incorporates two other local varieties: Aligoté and Gamay! Tasting Notes: On the nose I get white flowers, Golden Delicious apple, white peach, lemon curd, and a just a bit of the brioche-y goodness I love about traditional-method sparkling wine. This Brut style provides just enough sweetness to counter balance the naturally high acidity of grapes grown in a cooler climate like Burgundy, making it less austere while

Grape: Xarello/Macabeu/Parellada/Monastrell Region/History Notes: Raventós i Blanc has been making wine since the 1400s and is a benchmark for incredible bubbles from Spain! They are 100% organic and biodynamic producers who only work with indigenous Spanish grapes. All their sparkling wines are made from single vintages, expressing how each year does, and should, make different wines! They only work with estate fruit too, so their wines are smaller production and phenomenal! This newer appellation, Conca del Riu Anoi, was created (spearheaded by this team) to showcase high-quality, impressive, age-worthy sparkling wines that rival the best of Champagne. Tasting Notes: Delicate notes of strawberry, almond paste, and fresh herbs, this wine is subtle but not simple with fine, tight bubbles that wake you up and a finish that lasts forever! Pair with fried oysters, sushi, and even specialty ramen soups. Just go with something a little on the salty side!

Grapes: Xarel-lo/Macabeu/Parellada/Monastrell Region/History Notes: Raventós i Blanc has been making wine since the 1400s and is a benchmark for incredible bubbles from Spain! They are 100% organic and biodynamic producers who only work with indigenous Spanish grapes and who focus on making the purest and most authentic wines possible. All their sparkling wines are made from single vintages, expressing how each year does, and should, make different wines! This newer appellation, Conca del Riu Anoi, was created (spearheaded by this team) to showcase high-quality, impressive, age-worthy sparkling wine. Tasting Notes: Delicate notes of strawberry, almond paste, and fresh herbs, this wine is subtle but not simple with fine, tight bubbles that wake you up and a finish that lasts forever! Pair with fried oysters, sushi, and even specialty ramen soups. Just go with something a little on the salty side—heaven!

Grapes: Xarel-lo/Macabeu/Parellada/Malvasia de Sitges Region/History Notes: The Cava industry as we know it today wouldn't exist without the Raventós family. Their estate has remained in the family for 21 generations since its founding in 1497, making it (likely) the longest continuously operating family vineyard in Europe. They're credited with producing Spain's first traditional method sparkling wine and establishing the classic Cava blend of Macabeu, Xarel·lo, and Parellada. This wine also includes a small amount of Malvasia de Sitges, a nearly extinct variety the family recovered on their estate. In 2012, Raventós i Blanc left the Cava DO to establish their own regional designation, Conca del Riu Anoia, to better showcase the estate's unique terroir. Tasting Notes: Fresh and vibrant, with aromas of white flowers, straw, and crisp orchard fruit. The palate bursts with tart green apple and lime, and a mineral-driven finish. Perfect as an aperitif or for a sushi night pairing!

Grape: Pinot Blanc Region/History Notes: Marlborough may have built its reputation on Sauvignon Blanc, but its long sunny days and cool nights can produce beautifully expressive sparkling wines too. Rock Ferry takes it one step further by using Pinot Blanc from its organically farmed Orchard Vineyard and giving it the full traditional method treatment, creating a bubbly with plenty of fruit but also wonderful texture and complexity. Tasting Notes: Asian pear, yellow peach and bright green apple lead the way, followed by a subtle herbal component of mint, sweet sage and even a hint of tarragon. Fine bubbles carry into a rounded palate where toasted almonds, peach blossom, freshly churned butter and lemon curd start to emerge. This is a complementary conversation partner at the dinner table, willing to match what you’re serving without overpowering anything. But my pick? Fried chicken tossed in hot honey and fresh herbs.

Grape: Pinot Noir Region/History: After having built up their respective wine careers in California, Michelle and Tony Soter made the move to Oregon’s Willamette Valley and founded Soter Wines in 1997. Michelle’s environmental convictions encouraged the couple to take a more holistic approach to viticulture, and in 2016 they succeeded in converting their 240-acre vineyard into a Demeter-certified biodynamic farm. The couple started Planet Oregon in 2009. A member of “1% for the Planet,” the label donates 1% of all sales to the Oregon Environmental Council. The label consists of one dry, still Pinot Noir and this sparkling Pinot Noir, both sourced from certified organic vineyards across the Willamette. Tasting Notes: Aromas and flavors of candied strawberries and cherries are layered with hibiscus, sage, and a little spice. At once fresh and creamy with a soft mousse, drink this alongside crispy fried tofu with a peanut sauce!

Grape: Grüner Veltliner Region/History Notes: Szigeti (pronounced Zig-it-ee) was founded in 1991 by brothers Norbert and Peter Szigeti when they took over the family business. They do not own any vineyards, so they operate as négociants, buying fruit from growers and even working with some specifically to source fruit for sparkling wine production. All of the Grüner Veltliner is hand harvested before being fermented in stainless steel tanks with Champagne yeasts, then undergoing secondary fermentation in bottle and spending 12 months sur lie. Tasting Notes: Fresh green apple and zippy citrus are paired with classic Grüner Veltliner spice. Lively, bubbly, and with just enough residual sugar to give this brut beauty a touch of weight and fresh fruit sweetness. Pair with fresh seafood or a hearty chicken schnitzel sandwich, but lettuce, tomato, and onion are a must!

Grapes: Chardonnay/Pinot Noir/Meunier + 4%Petit Meslier/Arbanne/Pinot Blanc Region/History: Champagne Tarlant is a certified organic Grower Champagne estate founded in 1687, now led by 12th-generation siblings Benoît and Mélanie. They farm 57 parcels across four Marne Valley villages, vinifying each separately. All wines ferment in French oak, block malolactic conversion to preserve acidity, age on lees at least five years, and are bottled zero dosage. “Zero,” the flagship cuvée, blends equal parts of the three main Champagne grapes plus 4% cépages oubliés, the region’s “forgotten” varieties. Tasting Notes: Aromas of lemon chiffon and crisp green apple lead into a razor-sharp palate driven by persistent bubbles and electric acidity. Mouthwatering and precise, perfect with oysters or kettle chips and crème fraîche.

Grape: Chardonnay Region/History Notes: When sparkling wines are made, there is often a “dosage” added after the second fermentation (what gives it bubbles). The dosage is sugar added to soften the sometimes harsh acidity of the wine. “Brut” means dry, but can actually have up to 12g of sugar per liter. “Extra Dry” is confusingly sweeter than Brut, allowing for up to 17g. But “Brut Nature or Brut Zero” do not allow for ANY sugar to be added, making it one of the lowest calorie wine out there and it’s delicious! Tasting Notes: Crisp and refreshing with tight bubbles and an expressive nose, Treveri always makes delicious sparkling wines. Use as an aperitif wine to get your palate revved up, or drink with sushi/fried chicken, kettle cooked potato chips- or anything salty!

Grape: Syrah Region/History Notes: Washington State is not known for producing one grape or a couple of specific styles. Instead, they are known for their incredibly broad focus! While some wish they would just make up their minds already, I love the diversity found here. Treveri cellars only makes sparkling wines (the only exclusive sparkling winery in Washington) and every single wine they produce is spectacular! Tasting Notes: Such a unique and totally unexpected style of wine! It’s unabashedly Syrah with its more feminine notes of red plum, blackberry, black cherry, and violet being matched with equal intensity by black pepper, tobacco, and some intensely meaty qualities—and then on top of all that it’s fully red and sparkling! While there is a dosage to the bottle to make it a “Brut” style, lending some candied fruit notes to the finish, it still drinks quite dry and would make a great pairing with smoked brisket or a pastrami Reuben.

Grapes: Chardonnay/Pinot Noir/Pinot Meunier Region/History Notes: Founded in 1785, Vadin-Plateau is a small grower-producer based in the Premier Cru village of Cumières in the Vallée de la Marne. Today, 9th-generation vigneron Yann Vadin farms 17 acres of vineyards across five nearby villages. Yann selected grapes from his favorite site, then combined them with grapes from the favorite sites of his father and grandfather to develop the “Intuition” cuvée. The result is a blend of Champagne’s three primary grapes: 40% Chardonnay, 30% Pinot Noir, and 30% Pinot Meunier, all from certified organic Premier Cru vineyards. Tasting Notes: Just a small 2g/L dosage (AKA added sugar) balances out the razor-sharp acidity of these cool climate grapes. Lean and mineral-driven with aromas and flavors of tart Granny Smith apple, lemon curd, jasmine, and brioche. This is a versatile wine— try it with an assortment of soft cheeses and salty snacks!

Grapes: Pinot Noir/Chardonnay/Pinot Gris/Pinot Blanc/Grüner Veltliner Region/History Notes: “Sekt” is the generic term for sparkling wine in Austria and Germany. Quality levels vary, but this Bründlmayer Brut which has been produced since 1989, is the good stuff! A blend of Pinot Noir, Chardonnay, Pinot Gris, Pinot Blanc, and, of course, Austria’s beloved Grüner Veltliner, this wine is made in the traditional method, as indicated by the term “Flaschengärung” on the label. Another term you'll see on the front label, “Handgerüttelt,” means the bottles are hand-riddled to move the yeast sediment into the neck before disgorgement, a labor-intensive step that is often mechanized. In accordance with Reserve Sekt laws, the wine is made from hand-harvested fruit and aged on its lees for the minimum of 18 months. Tasting Notes: All I can say is WOW! Toasty almonds, pears, and bread dough all with a creamy texture resulting from the malolactic fermentation. Savor with good company.

Grape: Pinot Noir Region/History Notes: While Riesling dominates the region, the Steinmetz family works with a range of varieties, including Pinot Noir, known locally as Spätburgunder. The steep, slate-rich vineyards and cool climate provide ideal conditions for Pinot Noir, producing wines with bright acidity and delicate red-fruit character. This Sekt showcases the grape in sparkling form, specifically one made in the traditional-method (Flaschengärung in German) of sparkling wine production, where the second fermentation that gives us bubbles happens in the bottle! Tasting Notes: Aromas of wild strawberry, raspberry, and red cherry mingle with a slightly savory cheese-rind quality. Fine bubbles and bright acidity keep the palate lively, while the Pinot Noir gives the wine a little more body and red-fruit character than your typical sparkling rosé. Pair with crispy pork schnitzel and a bright cabbage slaw, or enjoy it as an aperitif.

Grapes: Hondarrabi Zuri/Hondarrabi Beltza Region/History Notes: The northern 
coast of Spain is Basque Country, with markedly different wines, grapes, culture, language, and food compared to the rest of Spain. There are 3 primary regions here with Txakolina being the encompassing region. Getariako, just 18 miles from the border with France, is the most eastern of the three regions. Hondarrabi is the local region name—zuri means “white” and beltza means “red,” so Hondarrabi Zuri and Hondarrabi Beltza are the classic red and white grapes of the region. It’s traditional to ferment the wines in a closed tank to preserve the natural carbonation, so you’ll often find a slight spritz in wines from the area. Tasting notes: Low in alcohol with bright, zingy acidity and the classic marker of white pepper/poblano pepper—this wine is so delicious and way too easy to drink! Pair this delightfully zesty rosé with chips, guacamole, and queso on the beach!

Grape: Syrah Region/History Notes: Named after the warrior tribe that settled in this area about 4,000 years ago, Avantis is a boutique winery (less than 50 acres!) that actually focuses on Syrah. While not indigenous to Greece, Syrah thrives here in the Mediterranean climate of Evia, which is actually known for white wine production. Breaking all the norms is what Avantis does best though, led by the passionate visionary Apostolos Mountrichas who regularly travels to France to teach seminars on the cultivation and vinification of Syrah. Do you know how good you have to be to not be French but be invited by the French to host winemaking lectures?? Tasting Notes: What an interesting rosé! Notes of black cherries and ripe raspberries contrast the more masculine notes of tobacco leaf and rosemary. With musky florals on the nose and a peppery spice to the finish, this rosé will be excellent with juicy ribs tossed in a sweet and tangy BBQ sauce—the messier, the better!

Grapes: Garnacha Tinta/Garnacha Blanca/Pinot Noir/Pinot Meunier Region/History Notes: From Rioja Alavesa, this wine is Garnacha driven, using both Garnacha Tinta and Garnacha Blanca, with small amounts of other varieties depending on the vintage. What sets it apart is the fermentation occurs in French oak-rare for rosé to have any oak aging, much less barrel fermentation. Then, portions of the wine rest in marble vessels, an uncommon technique that preserves acidity while adding subtle texture. Next, the wine is intentionally held back and released after bottle aging- also quite rare in the world of Rosé. Tasting Notes: Drink this more like a light red, since the flavor profile is more savory and the structure is so bold and intense. Leather and tobacco mix with ripe strawberry, red cherry, and citrus peel, layered with a savory, herbal quality. Don’t serve too cold, I’d even recommend decanting, and pair with grilled pork chops or even a filet mignon!

Grapes: Grenache Noir/Syrah/Mourvèdre Region/History Notes: Just off the coast of the Pacific Ocean, Edna Valley is home to some incredible cool-climate wines. Growing season temperatures generally hover between 55–59 degrees Fahrenheit, creating shorter ripening periods and slower grape maturation that result in beautifully bright acidity. This blend is composed of 61% Grenache Noir, 36% Syrah, and 3% Mourvèdre. The grapes are hand-harvested, then whole-cluster pressed, with fermentation taking place in concrete vessels for added texture and freshness. Tasting Notes: Green strawberries, white nectarines, and honeysuckle just before bloom mingle with a soft hint of yogurt on the nose. And when we said higher acidity, we meant it! Intense tart lime charges across the palate, layered with touches of pink salt and a surprising weightiness. The vibrant acidity makes this wine a perfect match for fresh citrus salads or a big bowl of salt-and-vinegar potato chips!

Grapes: Grenache/Clairette/Syrah/Cinsault/Mourvèdre/Bourboulenc Region/History Notes: Tavel is located in France’s Southern Rhône Valley and is the only AOC dedicated to rosé. Guillaume Demoulin is the 4th generation of his family to farm the vineyards here at Château de Trinquevedel. The château is located in the hills of Montagne Noir and the terroir resembles that of its famous neighbor, Châteauneuf-du-Pape, with its prevalent galets—large, round stones that radiate heat onto the vines, giving the grapes plenty of energy to ripen and produce phenomenal quality wines! 
Tasting Notes: Ripe, bursting red fruits like strawberries, raspberries, and cherries are sprinkled with dried herbs with further hints of licorice and sweet spice. With age these savory, spicy, earthy notes will dominate. Pair with slow-roasted pork with rosemary!

Grape: Cabernet Franc Region/History Notes: From Chinon, a Loire Valley appellation known for Cabernet Franc, this rosé is made by Domaine Charles Joguet, a pioneer of single-vineyard wines. Using the saignée method (bleeding off fermenting red juice), it gains a deeper color and added structure. Tasting Notes: Aromas of fresh watermelon and ripe raspberry lead into a bright, high-acid palate packed with tart red fruits like pomegranate and cranberry. Crisp and refreshing, it pairs beautifully with goat cheese salad and strawberry vinaigrette.

Grapes: Mourvèdre, Grenache, Cinsault Region/History Notes: Alain Pascal's family estate sits on the sun drenched limestone and clay hillsides of Bandol, where old vines thrive under the warm Mediterranean sun and cooling sea breezes. The blend of 40% Mourvèdre, 40% Cinsault, and 20% Grenache gives this wine remarkable aging potential while remaining vibrant in its youth. Like the finest Bandol rosés, this is a true gastronomic wine built for food rather than simply sipping on the patio. Tasting Notes: The 2025 vintage immediately announces itself with layers of white peach, apricot, citrus peel, wild strawberry, fresh herbs, and delicate floral notes. Mourvèdre provides a savory backbone and subtle grip that carries the wine well beyond the finish, while the bright acidity keeps everything lifted and energetic. Give it 20 to 30 minutes in the glass, or even decant this if you drink young. Don't be afraid to cellar for 2-3 years! Pair with bouillabaisse or seared scallops.

Grape: Pinot Noir Sancerre hasn’t always been celebrated for its bright, mineral-driven Sauvignon Blancs—originally, the spotlight belonged to Pinot Noir. The Reverdy family has crafted wine in the village of Verdigny for generations, producing small quantities mainly for local enjoyment, while also tending goats and other crops. After WWII, Hippolyte Reverdy and his sons expanded their vineyards and began bottling under their own name. Today, Hippolyte’s son Michel continues the family legacy, farming the limestone-rich slopes with care and precision. Tasting Notes: This rosé dazzles in the glass—sockeye salmon pink with rose-gold highlights. The nose, gentle at first, blooms with notes of ripe peaches and wild strawberries over a creamy hint of Greek yogurt. The palate is exuberant and juicy, bursting with fresh berries and the zesty brightness of Cara Cara oranges. A true stunner on its own, it pairs beautifully with roasted salmon.

Grape: Grenache Region/History Notes: From San Luis Obispo County along California’s Central Coast, this wine benefits from one of the state’s most dynamic climates. Warm inland days build ripeness, while cool Pacific winds and fog slow things down, preserving acidity and structure. Grenache thrives here, producing rosé with both fruit intensity and freshness. Fossil Point focuses on capturing this balance, leaning into a style that feels both vibrant and refined. Tasting Notes: Ripe strawberry, peach, and raspberry with hints of citrus zest and a soft floral lift. The palate is rounded but still bright, with enough acidity to keep it lively without feeling sharp. This is a fuller styled rosé that still drinks easy. Pair with grilled chicken, fish tacos, or summer pasta dishes.

Grape: Pinot Noir Region/History: Rosé is one of Sancerre’s best-kept secrets. Made entirely from Pinot Noir, these wines are gently pressed to preserve elegance rather than extract color or tannin. Lucien Crochet farms hillside vineyards around Bué, where cool nights preserve vibrant acidity while allowing impressive aromatic complexity. Tasting Notes: Its bubblegum-pink hue may suggest a simple, fruit-driven rosé, but there is far more beneath the surface. White cherry, dried strawberry, and pink grapefruit meet electric acidity and a subtle saline edge, while savory herbs and delicate tobacco leaf add depth and sophistication. Structured enough to evolve beautifully, this can be enjoyed now with a one-hour decant or cellared another 1–2 years. Pair with roasted chicken, turkey, or herb-stuffed pork loin. A versatile rosé equally at home on the Thanksgiving table or a warm summer evening.

Grape: Pinot Noir Region/History Notes: Fryer’s Cove Winery is located in the small fishing village of Doringbaai on South Africa’s remote Cape West Coast. Rather than abandon the area’s maritime heritage, Fryer’s Cove transformed an old crayfish factory into a winery, perched right at the end of a jetty on the southern Atlantic Ocean. Cold seawater is pumped directly into the winery to help regulate tank temperatures during fermentation! That same maritime influence also defines the coastal vineyards. Planted on limestone-rich soils just 65 feet from the rugged shoreline, they are the closest vineyards to the ocean in all of South Africa. Constant cooling sea breezes create the ideal environment for Pinot Noir! Tasting Notes: This wine is VIBRANT! Aromas and tasting notes of tart cherry and raspberry, grapefruit, and orange zest. Slightly salty, this is a perfect match for cedar plank salmon, or if you’re feeling inspired by the origins of the winery, do a crawfish boil!

Grape: Pinot Noir This Sancerre rosé from Lucien Crochet highlights the expressive, flirty side of Pinot Noir. The estate spans 35 hectares, mostly Sauvignon Blanc, with 9 hectares dedicated to Pinot Noir. Despite a challenging vintage marked by heavy rain and reduced yields, slow ripening preserved freshness and acidity, resulting in an elegant, vibrant wine. Aromas of white grapefruit, fresh strawberries, and leafy green herbs lead into a palate with notable weight from six months on the lees and minimal oak influence. Bright citrus and tart raspberry flavors carry through to a long, slightly pithy finish. Drinking beautifully now, it can age for two to three more years and pairs well with grilled fish or charcuterie.

Grape: Padeiro Region/History Notes: Vinho Verde is a region within the Minho district of Northern Portugal. While it became synonymous with light, spritzy, slightly sweet white wine around 9% alcohol, there are a whole range of styles of wine produced that include red and rosé, several of which are still wines even! The grape in this rosé, Padeiro, is virtually only grown in this tiny pocket of the world. The berries themselves are deeply pigmented, lending a richer pink color to the wines. 
Tasting Notes: I love rosés in this style for casual afternoon sipping. With its slightly spritzy style and fruit-forward flavor, it is so refreshing and what I call “chuggable!” With its bright cherry, strawberry, and watermelon flavors, this will pair perfectly with your more spicy summer dishes, but is also delightful on its own.

Grapes: Vinhão/Padeiro/Espadeiro Region/History Notes: Vinho Verde is actually a region within the Minho district of Northern Portugal. While it became synonymous for light, spritzy, slightly sweet white wine with just 9% alcohol, there are a whole range of styles of wine from that region including red and rosé! The grapes are virtually only grown in this tiny pocket of the world, and are so unique and fun! Tasting Notes: I love rosés in this style for afternoon sipping. With its slightly spritzy style and big fruit-forward flavor, it is so refreshing and what I call “chuggable”. Bright cherry and strawberry flavors that will pair perfectly with your more spicy dishes, but delightful on its own too!

Grape: Garnacha Region/History: Campo de Borja, southeast of Rioja, is known as the “Empire of Garnacha,” with more than 12,000 acres of Garnacha (Grenache) vineyards. Its continental and Mediterranean climates and well-draining, lime-rich soils create ideal conditions for the grape, which shines in everything from deeply concentrated reds to refreshing rosés. Tasting Notes: Bright, energetic, and incredibly likable, this rosé bursts with wild strawberries, fresh raspberries, watermelon rind, rose petals, and citrus zest. Juicy and refreshing, with a subtle mid-palate creaminess, it’s dry, crisp, and full of personality. Exactly the kind of wine I want on the patio with friends while the grill heats up. Pair with grilled shrimp tacos, watermelon and feta salad, charcuterie, or a spread of Spanish tapas.

Grapes: Zweigelt, St. Laurent, Pinot Noir Region/History: Schlosskellerei Gobelsburg is among Austria’s oldest wineries. In 1137 the Zwettl Abbey was established, and in 1140 the order purchased the castle and surrounding grounds on which the present-day winery is located. It was only in 1995 that management of the estate by the Zwettl Abbey came to an end—although the monks continue to play a central role in both vineyard and cellar work and even bless each new vintage! Since 1996 the estate has been leased and managed by husband-and-wife team Michael and Eva Moosbrugger, who aim to respect the history and tradition of the winery while producing world-class wines out of Austria’s Kamptal region. Tasting Notes: A blend of Zweigelt along with St. Laurent and Pinot Noir, this is a tart, fresh, spicy rosé that bursts with everything from strawberries and raspberries to peaches and nectarines! Pair with chicken schnitzel sandwiches with a crunchy cabbage slaw!

Grape: Pinot Noir Region Notes: Rheinhessen might not be as famous as the Mosel, but I love their underrated and over performing wines. Instead of the blue slate of Mosel, which produces that petrol/diesel aroma in wines, we have a mixture of loess, limestone, sand, and gravel throughout the Rheinhessen, providing for excellent drainage and allowing the roots to dig deep into the ground. Tasting Notes: Trust me and pour a small taste. Then after you taste the initial sample, put the cap back on the bottle and shake it up a little. Pour a glass and notice the difference! German Rosés are typically tightly wound and very expressive in terms of structure, and this is no exception but it needs air to open up if you drink it young. Loads of candied green watermelon notes with a hint of white pepper to the finish. The mid-palate is full of apricots, tangerines, and orange pith. Bone-dry but fruity, light but streamlined and focused, zesty but elegant, Pair with pulled pork with a vin

Grape: Pinot Grigio Region/History: Cameron Winery is part of 
the Deep Roots Coalition (DRC) in Oregon that is a collaborative effort of multiple wineries focusing on dry farming, organic and/or biodynamic farming and winemaking, and all-around sustainability. I love each and every winery involved in the DRC not just for their efforts of water conservation and holistic health of the vineyards, but also the quality of their wines! While Cameron is famous for their Pinot Noirs and Chardonnays, it their Italian-inspired wines that excite me!This 100% Pinot Grigio is produced in the Italian “Ramato” style, where 4-5 hours of skin contact results in a gorgeous copper color and increases structure, aromatics, and flavors. Tasting Notes: Peach pit and underripe strawberry meet honeysuckle and fennel aromas in your glass. Texturally unique with a round and creamy body, mouthwatering acidity, and a citrus pith-like bitterness, pair this wine with Carolina-style pork barbecue!

Grape: Ribolla Gialla Orange wine may seem new, but it’s among the world’s oldest winemaking traditions, dating back thousands of years in Georgia and long embraced in Friuli and Slovenia. Instead of pressing white grapes off their skins right away, the juice is left to macerate, gaining color, tannin, and texture. Ferdinand’s Brutus takes this ancient method to the extreme: 100% Rebula (Ribolla Gialla) from Brda aged on the skins for a full 12 months. The result is a deep amber wine with aromas of dried apricot, orange peel, wild herbs, beeswax, and tea leaves. On the palate, it’s broad and structured, with gentle tannins balancing orchard fruit, citrus, and a saline, mineral finish. Serve just below room temperature and let it breathe to watch the layers unfold. A brilliant match for grilled pork, mushroom risotto, or rich cheeses, this is a serious yet soulful expression of orange wine.

Grape: Loureiro Unlike white wine production, where the juice from white grapes is quickly separated from the skins, orange wines result when white varieties see extended skin contact, giving them their characteristic amber color, texture, and higher levels of tannin compared to a typical white wine. This example is made from Loureiro, a highly aromatic grape often called the “Riesling of Portugal.” Planted throughout Vinho Verde, Loureiro is thought to have originated in the Lima Valley sub-region where the Aphros winery is located. As a certified biodynamic producer, Aphros takes a holistic approach to farming, using horses and sheep to work the vineyards and even maintaining beehives on the property! Tasting Notes: Many orange wines can come across as overly tannic, but this one drinks more like a white wine! It has delicate aromas of orange blossoms, clementine, and hay, with flavors of dried apricots and ginger emerging on the palate. Pair with Moroccan cuisine like Chicken Tagine

Grapes: Barbera/Croatina/Uva Rara Region/History Notes: Sangue di Giuda literally translates to “Blood of Judas” and wines from this region are also often simply referred to as “Blood Wines.” So what’s up with this? Why would anyone name their wine this?? Well, legend has it that local friars long ago named the wine from this region “Blood of Judas” referring to its stimulating and sensual flavors and “aphrodisiac effects!” Talk about a selling point!! Usually a blend from these local red grapes: Barbera, Croatian, and Uva Rara, it is made in a sweet, slightly spritzy style that is perfect served with a chill and paired with chocolate covered blueberries! Pop this bottle and see where the night takes you with these sensual flavors and aphrodisiac effects… You’re welcome!

Grape: Telti-Kuruk

Grape: Gewürztraminer Region/History Notes: When sparkling wines are made, there is often a “dosage” added after the second fermentation (what gives it bubbles). The dosage is sugar added to soften the sometimes harsh acidity of the wine. “Brut” means dry, but“Extra Dry” is confusingly sweeter than Brut, and “Demi-Sec” means there is noticeable sweetness in the wine without being dessert-wine sweet. Tasting Notes: Crisp and refreshing with tight bubbles and an expressive nose, Treveri always makes delicious sparkling wines. Use as an aperitif wine to get your palate revved up, or drink with spicy foods to calm the heat- think cajun foods or spicy tacos!

Grape: Dornfelder Region/History Notes: Dornfelder is one of 
the many examples of German 20th-century crosses, created in 1956 by August Herold as a cross of Helfensteiner and Heroldrebe. These two grapes are crosses themselves, and the lineage of Dornfelder includes Pinot Noir, Trollinger (AKA Schiava Grossa), Blaufränkisch, and Blauer Portugeiser. Today, Dornfelder is the second-most widely planted red grape in Germany and is a key variety in both the Rheinhessen and Pfalz. While modern styles are often fermented fully dry and aged in oak, you can also readily find styles with some residual sugar, like this one. Tasting Notes: Ripe plums, cherries, and blueberries with refreshing acidity, a velvety tannin structure, and just a touch of sweetness. Serve lightly chilled and enjoy during dinner with roasted meats, or after dinner with either a cheese board or a flourless chocolate cake!

Grape: Arneis Taking inspiration from the second stage of Dante’s journey as he climbs Mount Purgatory, this Vermouth di Torino Superiore is set to redefine the appreciation for Extra-Dry Vermouths. As the first ever vermouth to be blended exclusively from 100% Arneis DOC wine, PURGATORIO continues to pledge 9diDANTE’s commitment of putting Piemonte wines at the heart of its vermouths. With an intense personality and unusually full-bodied for an Extra-Dry Vermouths, it has a distinct floral nose that preserves the characteristic pear and apricot notes of the Arneis wine, complemented by a balanced sensation of lemon peel, sage and mint, to ensure a refreshing and mildly bitter sensation Perfect in a Martini and equally enjoyable over ice with a lemon twist.

Region/History Notes: Halfway between 
a wine and a sprit, vermouth is made from a base wine that’s fortified with a neutral spirit and then infused with an array of herbs and botanicals. Each producer has a secret recipe for the final blend that creates a distinct beverage. Some of my favorite vermouths come from Italy—the Italian tradition is to serve them neat and simply garnished rather than mixed into cocktails, so it’s all too easy to find a delicious bottle that is stunning on its own! Antica Torino is the brainchild of Ligurian spirits-lover Vittorio Zoppi and Umbrian winemaker Filippo Antonelli, and together they make an array of regionally expressive vermouths and liqueurs. Tasting Notes: Woodsy, spicy, and herbaceous with notes of orange peel, apricot, and a little strawberry. The sweetness on the mid-palate quickly gives way to a bitter finish, so it’s perfect as a gentler substitute for Campari in a Negroni, or delicious even just in a spritz!

Grape: Nebbiolo Region/History Notes: Vino Chinato takes inspiration from Barolo Chinato, a fortified wine made from Barolo DOCG grapes that is stylistically halfway between a vermouth and an amaro. This more accessible version from producer Antico Torino is made with Nebbiolo grapes from the Langhe DOC from winemaker Luigi Voghera. After being fortified with a neutral wheat distillate, the wine is then infused with a healthy dose of cinchona along with other botanicals like wormwood, gentian, elderflower, rhubarb, bay leaves, chamomile, marjoram, cinnamon, vanilla, coriander, rose, and nutmeg. Tasting Notes: Aromas of dried flowers, citrus peels, and a dizzying array of herbs, spices, and dark chocolate characterize the nose of this wine. The palate is reminiscent of sweet incense with a bitter herbal finish. Delicious on its own after a meal, mixed with soda water as an aperitif, or as a vermouth substitute if you like an extra bitter Negroni!

Region/History Notes: Vermouth is made by fortifying still wine with a neutral grape spirit and then adding herbs, spices, and botanicals—each vermouth has its own secret recipe that makes it unique! Cocchi Americano came onto the scene in 1891 and uses Moscato Bianco grapes as its base. After fortification, it’s infused with things like coriander seed, star anise, bitter orange peel, wormwood, and perhaps most importantly, cinchona bark. Cinchona bark contains quinine and helps give Cocchi Americano its signature taste. The name Americano is derived from the Italian word amaricato, meaning ‘to make bitter,’ as well as the American habit of drinking vermouth over ice with soda. Tasting Notes: Citrus peels and botanical-derived aromatics keep your palate invested with every sip! Keep it simple by serving this with an orange slice, although you can also use this as a substitution for dry vermouth or Lillet Blanc in cocktails such as the Vesper Martini or White Negroni!

Region/History Notes: Located in Chambéry in the heart of France’s Savoie, the family-owned Dolin is a historic producer of regional liqueurs and Vermouth de Chambéry. Dolin continues to make the authentic product according to the principles which earned Chambéry France’s only A.O. for vermouth back in 1932. This means production in Chambéry itself, maceration of real plants rather than pre-prepared infusions, and sweetening only by grape must, wine and/or sugar. Tasting Notes: Chambéryzette is a palate-pleasing aperitif that captures the aromatics, acidity and delectable flavors of wild alpine strawberries. It’s exceptionally versatile and adds a vivid, balanced strawberry profile to drinks like a spritz, vodka soda, Martini, or a wild strawberry Negroni. It stands apart from the simplistic and overbearing sugariness of other French strawberry aperitifs and liqueurs.

Grape: Gewürztraminer Region/History: Domaine Barmès-Buecher was established in 1985 by husband and wife François and Geneviève. Of their 30 acres in Alsace, they have three Grand Cru holdings: Hengst, Steingrubler, and Pfersigberg. The vineyard of Pfersigberg is the 3rd largest Grand Cru in Alsace and has a particular reputation for the quality of its Gewürztraminer. Tasting Notes: There is so much going on in this wine—where do I begin?! Over half of these grapes being affected by botrytis (“Noble Rot”) lends aromas of candied orange peel, saffron, marmalade, and subtle white mushroom. And then the age on this wine showcases all of this gorgeous dried apricot, hay, and a hint of petrol that is just starting to develop. While quite sweet, the 128g/l of residual sugar is matched by an almost crystalline acidity that keeps the wine fresh and tells me this still has a long life ahead of it. This deserves a good aged Muenster cheese or a Moroccan chicken tagine with dried fruits!

Grape: Muscat Region/History Notes: Famille Arnoux’s Trésor du Clocher 2023 is the classic Muscat de Beaumes-de-Venise, the famed vin doux naturel made from Muscat à Petits Grains. Vineyards sit on the warm, limestone-rich slopes of the Dentelles de Montmirail, where Muscat develops heady aromatics yet keeps bright acidity. Since the mid-20th century, Beaumes-de-Venise has been celebrated for its gently fortified style that preserves natural sweetness and perfume. Arnoux, one of the region’s longstanding families, focuses on purity and balance, crafting dessert wines that highlight both terroir and varietal expression. Tasting Notes: The 2023 vintage bursts with orange blossom, white peach, apricot preserves, and honeysuckle. A thread of lively acidity keeps the sweetness lifted, with notes of candied citrus peel and a touch of fresh herbs. Luscious but never heavy, it’s wonderful chilled on its own or paired with fruit tarts, blue cheese, or simple shortbread.

Grape: Muscat of Alexandria A lush blend of figs, golden raisins, and black tea, with a rich, indulgent sweetness perfect for any time. Málaga, the largest D.O. in Andalucía, is shaped by Mediterranean influence and high-elevation vineyards that bring cooling diurnal shifts, balancing ripeness and acidity. While known for sweet wines from dried grapes—often fortified—this Moscatel, made from Muscat of Alexandria, is unfortified at 13% alcohol, showcasing purity of fruit. Layers of dried figs, fig paste, golden raisins, and richly brewed black tea create a beautifully textured profile. Though lusciously sweet, vibrant acidity keeps it lifted and balanced. A natural match for a hearty cheese board or a classic figgy toffee pudding.

Grapes: Touriga Franca/Touriga Nacional/Tinta Amarela/Tinto Cão Region/History Notes: Late Bottled Vintage (LBV) Ports come from a single vintage and spend four to six years aging in either stainless steel or large oak barrels before being bottled. The goal is to minimize oxidation, preserving a fruit-forward style of Port that’s ready to drink upon release. Because LBVs spend so much time aging before bottling, additional bottle aging generally won’t add significant new flavors. This blend of 40% Touriga Franca, 20% Touriga Nacional, 20% Tinta Amarela, and 15% Tinto Cão was foot-trodden I Love Lucy style to quickly and gently extract color and tannins from the grape skins before fermentation and four years of aging in 600-liter casks. Tasting Notes: Aromas and flavors of blackberry, red and black plum, and prune make this taste like chocolate-covered cherries! The palate is silky, with enough fresh acidity to balance the ripe fruit. Pair with dark chocolate cake!

Grapes: Touriga Franca/Tinta Amarela/Tinto Cão/Tinta Barroca/ Tinta Roriz/ Sousão/Touriga Nacional & others Region/History Notes: Vintage Port is the most prestigious style of Port, but accounts for only about 2% of total production. Producers typically declare a vintage just three or four times a decade, depending on harvest quality and market conditions. This 2015 Broadbent Vintage Port is a field blend of traditional Douro varieties, including Touriga Franca, Touriga Nacional, Tinta Amarela, Tinto Cão, Tinta Barroca, Tinta Roriz, and Sousão. The grapes were foot-trodden in granite lagares, then aged in old wooden vats before bottling. Tasting Notes: Deep, brambly black fruit with ripe blackberry, plum, and floral notes. Fresh acidity and pronounced tannins provide structure, while the palate is silky and rich. Built to evolve into dried fruit and forest-floor flavors with age. Pair with dark chocolate or blue cheese!

Grape: Vermentino Region/History Notes: Cantina del Morellino sits just inland from Tuscany’s southwestern coast in the Maremma, near the hilltop town of Scansano. It’s a true cooperative of 170 small farming families with an average holding of just four hectares. The growers farm sustainably and this Vermentino is organically farmed, though not certified, dry-farmed, and hand-harvested. The 2025 Cala Civetta marks quite the change from the Trebbiano-based version we’ve carried in the past: this vintage is 100% Vermentino, grown on limestone, shale and clay soils and aged six months in stainless steel. Tasting Notes: Full of orange blossom, tangerine, nectarine and yellow apple, this is a wine I want to sip while apple picking or walking through a field of sunflowers- it’s like drinking sunshine! It begs for Mediterranean fare: think orzo pasta salad with green olives, shrimp and roasted tomatoes, or simply an antipasto plate. An absolute crowd-pleaser!

Grape: Ciliegiolo Region/History Notes: Ciliegiolo, a grape whose name comes from the Italian word for cherry, is thought to be one of Sangiovese’s parents. It’s found through Tuscany, including in the relatively young Maremma Toscana DOC along Tuscany’s Mediterranean coast. Cantina del Morello is a cooperative winery, with grapes sourced from 170 local families, although perfectionist enologist Paolo Caciorgna keeps a personal eye every site. While not all the vineyards these grapes come from certified organic, sustainable farming is a major priority, and many are farmed using organic principles—just without the label. Tasting Notes: True to its name, this wine is bursting with ripe, juicy red and black cherry character, along with purple flowers and herbaceous undertones. Unlike Sangiovese, which can often be grippy and rustic, Ciliegiolo tends to be softer and more approachable. This is an easygoing, fruit-forward red that’d be perfect for pepperoni pizza!

Grapes: Piquepoul/Terret Blanc Region/History Notes: Whether we’re talking Provence or Languedoc-Roussillon, the sun-kissed, breezy lands of Southern France are prime territory for organic viticulture. Longtime friends and wine professionals Marianne and Thomas launched Souleil in 2021 after years of dreaming of sustainably focused wines that embody an endless summer. As summer draws to a close, I tasted this wine and immediately thought it was the perfect bottle to carry us into September and say farewell to the last few sweltering days of the season! Tasting Notes: All kinds of yellow and orange fruit, from tangerine and mandarin to cantaloupe, with a slightly waxy texture followed by a chalky, even quite salty finish. Such a versatile wine for food pairing: think summer favorites like chicken and pineapple kabobs or fall dishes like grilled cheese with smoked bacon and pickled red onions!

Grapes: Tempranillo/Mazuelo/Garnacha Region/History Notes: Rioja is famous for its Tempranillo-based red blends and its long-standing tradition of oak aging. This one’s classified as a Reserva, a designation requiring a minimum of three years of aging total, including at least one year in oak and six months in bottle. The result is a style that balances ripe fruit with oak-derived character and the more complex tertiary notes that develop with bottle age. Viña Torcida spends 27 months in American oak. Tasting Notes: On the nose, I get bright cherry, dried red plum, and tomato leaf, followed by more complex flavors of dried fig, vanilla, and a touch of toasted coconut on the finish. The American oak adds a warm, savory character without overpowering the fruit. Pair this with slow-braised beef or a hearty mushroom and lentil stew.

Grapes: Gewurztraminer/Pinot Gris/Pinot Blanc Region/History Notes: Sophie Schaal, from Burgundy, and her Alsatian husband Julian met while working in South Africa after graduating from oenology school. Today, they maintain their individual wine brands while dividing their time between Alsace and South Africa. “Gentil” isn’t currently a legally recognized term, but traditionally refers to blends containing at least 50% of Alsace’s four noble grapes: Riesling, Muscat, Pinot Gris, and Gewürztraminer. Sophie’s blend is primarily Gewürztraminer and Pinot Gris, with some Pinot Blanc, sourced from organic, clay-limestone vineyards. Tasting Notes: I just love the silky, slightly weighty texture of Alsatian whites! Gewürztraminer can be overly floral, but this strikes a perfect balance, with white flowers alongside pear, citrus, lychee, and apricot. Pair with pork schnitzel, fresh lemon and red cabbage slaw, or Thai takeout!

Grape: Palomino Region/History Notes: Meridiano Perdido is winemaker Joaquín Gómez Beser’s personal project in Jerez, inspired by his two passions: the vineyard and the sea. Sobremar is 100% Palomino from Viña La Mendoza in Pago Cerro Pelado, planted in 1965 on Jerez’s white albariza, chalk-rich soils that hold winter rainfall through hot summers. The vineyard is organically farmed, with grapes hand-harvested at night and fermented in inert tanks. Tasting Notes: Think oyster shells, limestone river rocks and sidewalk after a rainstorm layered with lime pith and green apple. The palate is surprisingly mild and approachable: yellow apple, dried pineapple and underripe white peach. This is whiplash wine (wine that is completely different from what the nose promises!) A dandelion herbaceous note is another great surprise on the finish adding to its wild character. Pair with something simple like grilled chicken, or go all out with Mexican street corn, al pastor pork and pineapple tacos.

Grapes: Grenache/Carignan/Syrah/Counoise Region/History Notes: Marcel Richaud began making his own wine in Cairanne in 1974, leaving the local cooperative and becoming an early champion of low-intervention winemaking in the Southern Rhône. Today his children help carry on the domaine, where all grapes are hand-harvested and the vineyards have been certified organic since 2008. In the cellar, varieties and terroirs are vinified separately with no additives or filtration before blending. Tasting Notes: I’m not sure there’s a red wine more friendly, generous and “come-as-you-are, I’ll meet you at the table” than a Rhône blend. This one is a delight to all the senses. Deep ruby and purple in the glass, with aromatics that jump out with pink flowers, red fruits, green herbs and black pepper that pop across the palate. Full-bodied and rich with plush, velvety tannins. Delightful on its own, but it would absolutely kill it with pot roast, mashed potatoes and yeast rolls!

Grape: Dolcetto Region/History Notes: Piedmont may be famous for Nebbiolo and Barbera, but one of my favorite grapes here is Dolcetto. In Dogliani, just south of Barolo, Dolcetto gets the spotlight. The Boschis family arrived on the high Pianezzo hill in 1919 and first bottled this wine in 1968. Today they farm without chemical fertilizers or pesticides, making them practicing organic. Pianezzo is 100% Dolcetto from calcareous and clay soils at 400–550 meters, aged 8–10 months in cement and steel. Tasting Notes: This label depicts it all: warm sun-ripened strawberries, but you can also smell the leaves, roots, and soil they’re growing in. Bright and lifted on the palate with pops of red fruit and herbs, plus that Piedmont acidity without Nebbiolo’s intense tannins. This is what you pop and pour while your Barolo is decanting. Wildly food-friendly, from grilled sausages or pepperoni pizza to duck breast over mushroom risotto. I’m not mad at it with just a little cheese, either.

Grape: Greco Region/History Notes: In the heart of Campania lies the Valle del Sabato, where crumbling sulfur (tufo) mines still scent the air. As one winemaker told me, the best Greco di Tufo will always carry a hint of that character—not like you’ve met the devil, but maybe his mistress. This wine is 85% Greco and 15% Coda di Volpe, grown at ~1,200 feet in tufo-rich volcanic soils that yield focused, lean, mineral-driven wines. Tenuta Ponte takes its name from the 2,000-year-old Roman bridge you cross to reach the vineyards—locally nicknamed the “devil’s bridge.” Tasting Notes: Lemon, yuzu, pineapple—juicy, bright, and bursting with all things yellow. Mineral-driven with a hint of flint from the tufo soils, it’s perfect with scallops or linguine with clams.

Grape: Alvarinho Region/History Notes: Alvarinho (aka Albariño in Spain) finds its ancestral home along the border of Portugal and Spain, Anselmo Mendes produces wine in Monção e Melgaço, the northernmost sub-region of Vinho Verde where he was born and raised. A highly respected and internationally recognized winemaker affectionately known as “Mr. Alvarinho,” Mendes has played a major role in showcasing the variety’s capacity beyond the slightly fizzy wines that Vinho Verde’s famous for, using skin-contact and lees aging to enhance complexity in his wines. Tasting Notes: While stillexpressive and aromatic, this is a more restrained example of Alvarinho, especially on the palate. Think less overt peach and tropical fruit character and more green notes of honeydew melon, grass, lime, and green plantains. The finish is light with a tingly acidity that makes me want to enjoy this with a big plate of briny raw oysters with fresh squeezed lemon!

Grapes: Mencía/Sousón Region/History Notes: El Prohibido, “The Forbidden One,” is an 80% Mencía, 20% Sousón blend with a name rooted in Ribeira Sacra’s historically stricter grape rules. Today Sousón is a principal permitted variety, but that wasn’t always the case, and this rebellious little wine continues to be bottled outside the DO simply as Spanish wine as a matter of principle. It comes from Finca Míllara, where steep, terraced vineyards climb above the Miño River in a landscape famous for “heroic viticulture,” rescuing forgotten plots and varieties. Tasting Notes: Sousón adds a completely different dimension to Mencía, with red fruit lifting Mencía’s deep plum, while earthy spice grounds the ethereal notes. Florals of wild rose with pepper and pencil-shaving minerality underneath. Give this some air; it’s pretty rambunctious at first then mellows beautifully. Lighter-bodied despite all those deep flavors with a long finish. Perfect with sweet and sour chicken over rice pilaf.

Grape: Tempranillo/Graciano/Garnacha/Maturana Region/History Notes: Rioja Reserva is practically made for fall and winter. Extended oak and bottle aging transform Tempranillo from vibrant fruit into all the cozy flavors of leather, tobacco and spice. The Martínez Bujanda family has five generations of winemaking history, while Conde Valdemar began its modern chapter in 1985. This 2018 blends 83% Tempranillo with Graciano, Garnacha and Maturana from estate vineyards in Rioja Alavesa and Rioja Alta, with 19 months in oak. Tasting Notes: This smells like cozying up on the couch with a blanket. Leather, tobacco, spice, currants, cherries and anise; this wine is deep, unctuous and cozy to a T. With eight years of age, the tannins have softened quite a bit but they’re still there, don’t worry; and the fruit is still vibrant. Drinks perfectly right now, but don’t be afraid to age it a few more years. For something more substantial roast a rack of lamb and pile on the herbs and garlic.

Grapes: Assyrtiko/Athiri/Aidani Region/History Notes: Santorini’s volcanic soils are extremely poor in organic matter and inhospitable to phylloxera allowing these vines to remain ungrafted on their original roots, averaging 80 years old. They are trained in the traditional kouloura, woven into low baskets that protect the fruit from intense sun and winds. Tiny yields are around 3 tonnes per hectare. The 2024 is 90% Assyrtiko with 5% each Athiri and Aidani, aged nine months on its lees in stainless steel. An extreme vintage marked by a third consecutive year of drought and heatwaves reduced already minuscule harvests 30-40%! Tasting Notes: Elegant asian pear, Meyer lemon, delicate white flowers, peach pits and white cherry lead into lingering salinity and a slight herbal quality. Beautifully integrated structure and acidity. Serve cool, not cold; opens beautifully in a decanter and could easily age 10+ years. Pair with seared scallops, raw oysters, or pot pie if you're feeling cozy.

Grapes: Chardonnay/Pinot Noir Region/History Notes: From one of the coolest and most exciting sparkling wine regions in the Southern Hemisphere, if not the world, this sparkling wine is all about precision and structure. Tasmania’s maritime climate and long, slow growing season make it ideal for high acid, finely structured sparkling wines, often drawing comparisons to Champagne. This cuvée is a classic blend of Chardonnay and Pinot Noir, crafted in the traditional method with 52 months on the lees and only 4g of sugar to keep the wine linear and focused. The 2018 vintage provided excellent ripening conditions resulting in a wine that balances ripeness with razor sharp acidity. Tasting Notes: This crisp rosé opens with wild strawberry, cranberry, and blood orange, layered with rose petal and an almond tinged brioche note that adds lovely complexity. The mousse is fine and persistent, with a delicate savory finish that showcases its maturity. Pair with smoked salmon or moules-frites.

Grape: Garnacha Region/History Notes: Brega is Bodegas Breca’s top cuvée, 100% Garnacha de Aragón from two tiny mountain vineyards in Calatayud’s Sierra de Pardos, planted in 1911 and 1918. Sitting around 3,300 feet elevation, these are among the highest vineyards in the valley with old, head-trained vines rooted in ancient slate and quartz soils. The 2021 was hand-harvested, fermented in open-top stainless steel, then aged 20 months in French oak puncheons and demi-muids, 50% new. Tasting Notes: Deep, rich and brooding, with roasted herbs, dried fruit, cedar, star anise, cardamom, black pepper and leather. Quite a different experience of Garnacha. It’s almost as if you could roast violets with red plums and dried strawberries sprinkled with peppercorn, and drink it in a forest. Full-bodied and chewy without being rustic, this is one to sip slowly and savor. I’d love it with smoky brisket and roasted sweet potatoes topped with fresh rosemary, or by the fireplace with dark chocolate.

Grape: Pinot Noir Region/History Notes: Le Haut Colombier comes primarily from a contiguous 2.2-hectare parcel in Le Petit Prétan. The vines average around 30–35 years old and sit at the bottom of the slope, where the soils are deeper and clay-rich but notably stony with limestone. Grapes are hand-harvested and sorted in the vineyard, then destemmed and fermented with indigenous yeast before approximately 12 months in barrel. Tasting Notes: I adore Pinot Noir that strikes the perfect balance between elegant and savory, and Dom. Besson does it every time! Black cherry, hibiscus, black currant leaf and red rose petals meet composting forest floor, wild mushrooms and cured tobacco leaf. The mid-palate is round and sumptuous without being too generous. Refined tannins and beautifully integrated acidity give the plush palate definition and structure. Pair with duck breast or lentil stew, and bring on the fall weather!

Grapes: Chardonnay Region/History Notes: Mas de Daumas Gassac is one of the premier wineries in all of the Languedoc area. While the Languedoc is typically known for value driven wine that are delicious but not spectacular, Mas de Daumas Gassac is a whole different ball game! Their premium reds and whites rival the best in Bordeaux, Burgundy, and Rhône and can be aged for decades. This is a brand new wine by them that I am stoked about! Tasting Notes: 100% Chardonnay made in a pétillant naturel style (pét-nat for short) that is less of a full on sparkling texture, and more of a soft, frizzant bubble structure. This is the perfect afternoon wine or daily sipper and can be served as an aperitif or with classic lazy Saturday lunch food. Just make sure you have a second bottle in the fridge ready to go since the first bottle goes down too fast! Don’t think about aging this wine like their premium wines, it is meant to be drunk young and often!

Grape: Xarello/Macabeu/Parellada/Monastrell Region/History Notes: Raventós i Blanc has been making wine since the 1400s and is a benchmark for incredible bubbles from Spain! They are 100% organic and biodynamic producers who only work with indigenous Spanish grapes. All their sparkling wines are made from single vintages, expressing how each year does, and should, make different wines! They only work with estate fruit too, so their wines are smaller production and phenomenal! This newer appellation, Conca del Riu Anoi, was created (spearheaded by this team) to showcase high-quality, impressive, age-worthy sparkling wines that rival the best of Champagne. Tasting Notes: Delicate notes of strawberry, almond paste, and fresh herbs, this wine is subtle but not simple with fine, tight bubbles that wake you up and a finish that lasts forever! Pair with fried oysters, sushi, and even specialty ramen soups. Just go with something a little on the salty side!

Grape: Cabernet Franc Region/History Notes: Blanc Foussy specializes in traditional-method sparkling wine in Rochecorbon, just outside Tours. Its wines mature in the Grandes Caves Saint-Roch, almost 2 miles of underground galleries first carved into the region’s tuffeau limestone in the 12th century. That same chalky stone is part of the geology that defines this stretch of the Loire. This rosé is 100% Cabernet Franc from clay and chalk soils in Anjou and Touraine. Tasting Notes: Copper-tinged in color with big, assertive bubbles and a distinctly peppery nose. Quite a lively expression of Cabernet Franc: white cherry, white cranberry and even a little green strawberry, followed by tarragon, sage, oregano, tri-colored peppercorn and charred bell pepper. Even with those assertive bubbles, there’s a roundness to the texture that softens the intensity of the peppery, herbal qualities. I’d pop this with a BLT, especially with smoky bacon, or take it to brunch with Korean-style chicken.

Grapes: Touriga Nacional/Tinta Roriz Region/History Notes: Another gem from Osvaldo Amado, this rosé is a 50/50 blend of Touriga Nacional and Tinta Roriz from Portugal’s Beira Interior region. While native varieties like Tinta Roriz are typically known for producing bolder reds with persistent tannins, it is exciting to see them transformed into such a fresh, vibrant rosé! Its softer color and delicate structure are achieved through gentle pneumatic pressing, a method that uses air pressure to softly press the grapes. Tasting Notes: Fresh-squeezed ruby red grapefruit, tea roses, and pink pineapple on the nose. Tart and tangy up front with a fun, grippy mid-palate, leading into a surprisingly long finish. Notes of white tea, dried pineapple, peach pit, and hibiscus sing across the palate. Although this could be a crushable poolside sipper, it would be equally great paired with a crispy-crust margherita pizza!

Grapes: Grenache/Cabernet Sauvignon/Cinsault Region/History Notes: Mas de Gourgonnier sits on the southern slopes of the Alpilles, where the Cartier family has farmed since 1922. They were early pioneers of organic farming and today their 45 hectares of vines remain certified organic. Les Baux-de-Provence became its own AOC in 1995 and, as of the 2023 vintage, became France’s first wine appellation to be 100% organically farmed. Limestone-clay soils, abundant sunshine and the Mistral define this tiny 277-hectare Provençal appellation, home to just 12 estates. Tasting Notes: The aromatics here are herbal, with smoked blood orange and dried apricot—a far cry from your tutti-frutti poolside rosés. Grenache brings dried strawberry, rose petals, tarragon and sage, while Cabernet adds plum and cherry, more robust structure, and an earthy, dry clay quality. Bone dry with a slightly creamy texture. The finish makes me want butternut squash soup, herb-roasted poultry and fingerling potatoes.

Grape: Cabernet Franc Region/History Notes: The Raffault family has been growing vines in Chinon since 1693. Their 44 hectares stretch across seven communes on both banks of the Vienne River, where Cabernet Franc is king. The domaine began converting to organic farming in 2009 and has been certified organic since 2019. This rosé is 100% Cabernet Franc from sand and gravel soils, fermented at low temperatures with indigenous yeasts to preserve its bright aromatics. Tasting Notes: While fruit forward on the nose, this wine leans more savory on the palate. There’s abundant raspberry, wild cherry and wild strawberry, with lots of candied pink and red fruit. Then comes this smoked poblano pepper quality that is so interesting! Lifted acidity leads into a clean, bright finish. As it opens slight florals emerge. Refreshing, smoky, spicy all while keeping pink and red fruit qualities, this will be perfect with smoked salmon, dill and capers on flatbread with a little Boursin cheese.

Grape: Nerello Mascalese Region/History Notes: The Calabretta family has farmed the slopes of Mount Etna for four generations. Their vineyards lie on the volcano’s northern side at roughly 2,400 feet in elevation, where they cultivate traditional Sicilian varieties, including the highly tannic and naturally high-acid Nerello Mascalese. Known for its thick skins and structure, Nerello Mascalese is often blended with the more delicate Nerello Cappuccio in Etna Rosso wines. This rosato, however, is made from 100% Nerello Mascalese sourced from relatively young 20-year-old vines, many of them ungrafted. Today, Massimiliano Calabretta leads the estate, farming without artificial fertilizers, herbicides, or pesticides. The wine spends six months in stainless steel, preserving the freshness, bright fruit, and energy of this distinctive Etna variety. Tasting Notes: Be sure to let this warm slightly before going all in! Dark cherries, strawberry, grilled Ruby Red grapefruit, pink peppercorn.

One of the most famous Mediterranean appetizers. It is used worldwide as a tapa, spread on toast, as a condiment for pasta and many meat dishes, and as a dressing for fresh salads.

Sourced only from the best and most authentic varieties from Spain: Valencia and Marcona. Valencia almonds offer a crunchy texture and exquisite aroma and flavor. Blanched and fried with the precise touch of salt and olive oil, and for an extra creative twist, these are enhanced with Truffle.

Thin strips of onions slow-cooked with a hint of caramel, providing an irresistible sweet and sour flavor. Balsamic vinegar adds an acidic touch that complements the overall sweetness. A delicious addition to any dish and an addiction for anyone.

To pair with all kinds of cheeses, especially hard paste like Manchego, Comté, Parmesano, Idiazabal, Gouda, Gruyère.

Perfect for snacking, appetizers and as a tapa itself. Internationally known as Queen olives. They are highly appreciated for being juicy and extremely tasty.

Perfect for snacking, appetizers and as a tapa itself. Pleasantly bitter with almond notes and a firm texture. They are rated worldwide as the finest gourmet table olives.

Your mom deserves some wine & chocolate! Gift basket includes sommelier-curated items arranged in a wooden wine box with a top. Box will be wrapped in cellophane with a burlap bow and a personalized, handwritten card with whatever you'd like to say! 3 bottles of wine with prices removed on review tag... ~Mary Taylor Touraine Rosé, France ~Jansz Premium Sparkling Rosé in a gift box, Australia ~Beatrice Nero d'Avola Red Wine, Italy Plus the following items... ~Specialty Portuguese Olive Oil ~Specialty honey or jam ~Italian sea salt with herbs ~6 individually wrapped chocolates ~Red wine stain remover wipes Free local delivery Friday & Saturday