Vino Culture Wine Shop 130 Granby St, Suite 100

Normal Price: $148 YOUR PRICE: $125 Sparkling: Mont Marçal Brut Cava 2022: Penedés, Spain $25 White: Bodegas Volver "Tarima Mediterráneo Blanco" 2023: Alicante, Spain $17 White: Garciarévalo Tresolmos Verdejo Lías 2024: Rueda, Spain $29 Rosé: Genio Monastrell Rosé 2024: Jumilla, Spain $17 Red: Matilda Nieves Ribeira Sacra Mencía 2024: Galicia, Spain $28 Red: Epifanio Rivera "Erial" 2023: Ribera del Duero, Spain $30

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

One size

Grape: Grenache/Chardonnay/Rolle Region/History Notes: Domaine Lafage combines seven generations of winemaking with a strong focus on sustainability, aiming to be carbon neutral by 2050. The estate promotes biodiversity by planting small forests of native species around its vineyards. Located in southern France, the Côtes Catalanes IGP is a key appellation of the Languedoc-Roussillon region, where a Mediterranean climate helps produce bright, fresh wines that highlight the area’s diverse terroirs. Tasting Notes: Aromas of fresh pineapple, lemon juice, and honeydew rise from the glass. The palate is lively and refreshing, with more melon and hints of green grape skin. Bright and sunny, it feels like the first days of spring in a bottle. Perfect on its own or alongside a beach picnic with turkey club sandwiches and fresh fruit.

Grape: Bobal Region/History Notes: Finca El Molar is located in the high-altitude vineyards of Manchuela. Situated on a sunny, arid plateau between the Júcar and Cabriel Rivers. Here, the cooling Solano winds help preserve acidity by lowering nighttime temperatures despite the intense daytime heat. Red wines dominate the region, particularly vibrant, youthful expressions of Bobal, a native grape. Relatively unknown in the American market, it’s actually Spain’s third most widely planted grape variety! At Finca El Molar, Rus Jiménez has been at the helm since inheriting the estate from her father in her 20s, championing sustainable farming practices and producing certified organic wines with minimal sulfur additions. Tasting Notes: Rich aromas and flavors of ripe red and black plums, blackberries, plus a hint of purple flowers. The palate is smooth with gentle tannins. Put a slight chill on it and pair with grilled chicken thighs!

Grape: Grenache Region/History Notes: Born in New Zealand, winemaker Angela Osbourne traveled the world in search of the ideal place to grow Grenache, exploring Australia, France, and Spain before settling in California. A Tribute to Grace honors her grandmother and a cherished personal trait. The grapes come from the cool Santa Barbara County AVA and were harvested over nine picks across nine weeks to ensure optimal ripeness. Tasting Notes: Is it a red or a rosé? Don’t let the lighter color fool you—there’s plenty of depth here. Made with 84% whole-cluster fermentation, the wine shows candied raspberry and strawberry alongside dried herbs and spice from lignified stems. Eleven months in neutral French oak adds further complexity. Pair with pork bao buns with pickled vegetables and hoisin sauce.

Grape: Tempranillo/Garnacha Region/History Notes: A new project from husband-and-wife team Oscar Alegre and Eva Valgañón, this Rioja winery is based near Haro. They aim to revive pre-French-influence Rioja traditions from the mid-1800s, including fermenting with whole grape clusters for added spice and tannin. The focus is on showcasing Tempranillo and Garnacha fruit, supported—not dominated—by oak. Aging takes place in a mix of small and large older French barrels to keep oak influence subtle. Tasting Notes: Structured and expressive, this wine opens with time to reveal dark cherry, tobacco leaf, and rose petal notes. Initially rustic, it softens with air, developing a floral lift and blue fruit tones. Serve with roast meats or hearty dishes.

Grape: Sangiovese Grosso Region/History Notes: The Altesino winery was purchased in 2002 by Elisabetta Gnudi Angelini, owner of nearby Tenuta Caparzo, although the history of the estate goes back to the 14th-century—the winery gets its name from the palazzo in which it is located, Palazzo Altesi. Today, Simone Giunti and Alessandro Ciacci lead winemaking operations and remain committed to preserving the longstanding traditions of Altesino while being equally as committed to innovation. Their wines have always been elegant and balanced, and the 2020 vintage of their Brunello di Montalcino is no different! Thanks to having vineyard holdings in almost every quadrant of the appellation, they are able to make consistently delicious wines regardless of vintage conditions. These are wines with incredible aging potential, but they are also approachable while young. Decant for an hour and enjoy starting in 2026, or hold for another 15 years.

Anthill Farms began in 2003 as the three co-owners, who met working at Williams-Selyem together, ventured out on their own. Most of Anthill’s wines explore single-vineyard expressions of Pinot Noir showcasing site specificity and vintage variation. This area is known for Goldridge soils which are weathered, weakly consolidated sandstone, making for almost fluffy soil! Well drained with almost zero nutrition, these soils force vine roots to dig deep for water and nutrients, resulting in lower yields and more concentrated fruit. Jack Hill Vineyard lies just 4 miles from the Pacific Ocean. At just 500 ft elevation the vines are affected more by the fog that comes off the coast creating more acidity in the structure of the wine. Winemakers for this vineyard chose to use 80% whole cluster in the fermentation which creates a more tannic structure along with more tobacco, spice, and leather flavors. Decant for 2 hours if you drink now or hold for 7-10 years to watch it develop!

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!

Grape: Cabernet Franc

Grape: Syrah Bedrock Wine Co., based in Sonoma, California, focuses on preserving historic vineyards and crafting wines that reflect place and heritage. Founded by Morgan Twain-Peterson, the winery emphasizes old vines and minimal intervention. Their Syrah leans Rhône-inspired, balancing California ripeness with freshness, structure, and spice, often sourced from cooler sites. This Syrah opens with blackberry, plum, and cracked black pepper, layered with smoked meat, olive, and violet notes. The palate is rich yet balanced, with silky tannins and a savory edge. Subtle earth and spice linger on a long finish, making the wine both powerful and elegant. Pairs well with grilled meats, lamb, and herb-driven dishes.

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: 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!

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Grape: Sagrantino Region/History Notes: Montefalco is the historic home of Sagrantino, one of Italy’s most tannic and age worthy native grapes. Montefalco Sagrantino must be exclusively Sagrantino and the dry reds are required to age for a minimum of 37 months, 12 months of which have to be in barrel and 4 in bottle, before release. Warm Umbrian sunshine promotes thick skins and deep color while cooler evenings preserve acidity. Extended maceration builds depth while barrel aging integrates tannins, creating a wine built for complexity and longevity. Basically, this is powerhouse wine! Tasting Notes: Intense aromas of blackberry, dried fig, leather, dark chocolate, and spice lead into a full bodied palate with a lengthy finish. Dense raisinated fruit is framed by bold, assertive, grippy tannins and earthy savory layers.

Grapes: Mourvedre/Carignane/Petite Sirah/Grenache Noir/Alicante Bouschet/Viognier Region/History Notes: Known primarily for her work with Zinfandel in Sonoma County, Carol Shelton has been in the wine industry since the 1970s, opening her own winery in 2000. While based in Sonoma, Carol and her husband and business partner, Mitch, source fruit from vineyards across California. This blend features grapes primarily from Contra Costa County, in the northern part of the Central Coast. Inspired by the red blends of the Rhône Valley, this blend is aged for six months in a combination of French, American, and Hungarian oak barrels. Tasting Notes: Even from one swirl, this wine promises a ripe and voluptuous profile. Aromas of blueberry compote and vanilla lead into a palate of savory black pepper and grilled black plum, balanced by a surprisingly refreshing acidity. Pair with baby-back ribs, mesquite BBQ sauce, and baked beans!

Grape: Cabernet Sauvignon

Cabernet Sauvignon Blend History/Region Notes: Saint-Estephe (pronnounced sahnt-eh-STEF) is one of the communes, or regions, on the Left Bank of Bordeaux known for producing blends heavy on the Cabernet side due to its gravelly soils that provide excellent drainage. Of all the communes, I find that Saint-Estèphe produces the most “lumber-jack” personality wines. Rustic, woodsy, leathery, dusty, masculine, muscular… I could go on! I have been in love with Beau-Site for about a decade now and their wines never cease to hit the spot. Tasting Notes: Everything I want in a Saint-Estèphe when I don’t want to spend $150. Decant for at least 2 hours and watch how the bouquet and palate continue to develop. Woodsy and grippy tannins give way to black currants and plums with hints of licorice along with tobacco and baking spices. Serve with a good ribeye and enjoy the evening!

Grapes: Grenache/Syrah/Mourvèdre Region/History Notes: After years of sourcing fruit from the estate for his négociant wines, Louis Barruol purchased Château de Rouanne in 2019. Best known for Château de Saint Cosme in the southern Rhône, Barruol is also a part-owner of Forge Cellars in New York’s Finger Lakes. The Rouanne estate spans over 150 acres of vines surrounding a 12th-century medieval castle. This wine comes from 50-year-old vines and is a blend of Grenache (50%), Syrah (40%), and Mourvèdre (10%). Fermented with 100% whole clusters using indigenous yeasts and aged for 16 months in concrete, the wine shows the benefits of stem inclusion, adding structure, lift, and finesse. Tasting Notes: The nose offers violets, cracked black pepper, and crushed stone. The palate is smooth yet structured, with candied red fruit—strawberry and raspberry—alongside licorice and subtle savory notes. Excellent with smoked sausage or grilled meats.

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!

Grapes: Cabernet Sauvignon/Petit Verdot/Cabernet Franc A blend of 85% Cabernet Sauvignon, 9% Petit Verdot, and 6% Cabernet Franc from Napa Valley, this Cloisonné release is crafted in small lots to showcase the terroir of some of California’s top sites. The 2022 harvest was modest yet excellent, marked by warm days and cool nights that allowed for beautiful ripening while preserving balance and freshness. Aged 20 months in French oak, the wine is polished and beautifully structured. Rich, velvety ruby in color, it opens with aromas of cherry pastries, new leather, and dried eucalyptus, evolving into tobacco and vanilla—truly candle-worthy. Dry with firm tannins, the plush texture and bright sour cherry acidity take center stage. The perfect partner for your favorite grilled steak.

Grape: Nebbiolo From Piedmont’s prestigious Barbaresco region, Nebbiolo grows in limestone rich soils that create elegant, structured wines. Col di Venti uses traditional methods to preserve aromatics and balance. Expect rose petal, dried cherry, orange peel, and spice with bright acidity, fine tannins, and layered red fruit depth. Ideal with mushrooms, roasted meats, truffle dishes, and aged cheeses.

Grape: Nero d'Avola Nero d’Avola has been cultivated in Italy for centuries and remains a tried-and-true grape that thrives in Sicily’s warm Mediterranean climate. Once viewed primarily as a blending grape—famously with Frappato in Cerasuolo di Vittoria—it has earned recognition in recent decades as a varietal wine. With robust tannins and thick skins, it can be oak-aged into a powerful red or fermented in stainless steel to highlight its fruitiness. While Sicily grows the majority of the world’s Nero d’Avola, a few producers in Australia and California are experimenting with it. Charmingly rustic with red plums and a touch of smoke, this is the ultimate pizza, pasta, leftovers, game-night, catch-all wine! Open one bottle and make sure you have another on hand—this goes fast. And since it’s one of the best value wines we’ve ever carried, it won’t break the bank!

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.

Grapes: Grenache/Syrah/Mourvèdre/+ 10 more varieties! Domaine Bois de Boursan has quietly crafted some of the most soulful Chateauneuf du Papes in the Southern Rhone for decades, earning deep respect among growers and collectors who prize authenticity and balance over flash. The Camilleri family farms old vines on classic galets roulés soils with a blend of respect for tradition and thoughtful modern precision. The 2022 vintage carries that pedigree proudly with a nose that opens to dusty black cherry, Provençal herbs, rosemary and a hint of crushed violet petal. On the palate this feels generous yet grounded with bramble fruit, smoky spice and a vibrant thread of mineral lift that speaks directly to those stones underfoot. Tannins are firm but fine and acidity keeps the finish lively and bright. This is a wine that reflects both lineage and place. Pair with herb roasted lamb or porcini risotto and let its nuance shine.

Grape: Marsellan/Merlot Region/History Notes: This Vin de Pays from Domaine de Fenouillet comes from vineyards just outside stricter Rhône appellation lines, allowing more flexibility in blending for drinkability over structure. Grown in the warm, windswept Vaucluse, the fruit achieves full ripeness while retaining freshness. Marselan (70% of the blend)—a cross of Grenache and Cabernet Sauvignon—is more common in Languedoc and not permitted as a dominant grape in Côtes-du-Rhône, hence the declassification. Now widely planted in France, it’s valued for disease resistance and bold structure. Tasting Notes: Juicy, ripe fruit leaps from the glass, balanced by a bright herbal lift and subtle minerality on the finish. Fresh and lively, this easygoing red pairs well with everything from roasted chicken to gyros and falafel.

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!

Grape: Shiraz Region/History Notes: Made from old-vine Shiraz in South Australia’s Barossa Valley, a warm continental region known for its ancient soils, low-yielding vines, and some of the world’s most concentrated expressions of the grape. Elderton draws from dry-grown vineyards that deliver depth and power while maintaining balance. Winemaking favors traditional Barossa character with thoughtful restraint, allowing ripe fruit, savory spice, and structure to shine. Aged in seasoned oak to support richness without overwhelming the wine’s natural intensity. Tasting Notes: Bold and generous aromatics, bursting with blackberry compote, black plum, dark chocolate, cracked black pepper, licorice, and subtle smoke. Full-bodied and plush on the palate with broad tannins, warming spice, and a long, savory finish that speaks to classic Barossa Shiraz and cold winter evenings. A perfect pairing r for flank steak or your Sunday crockpot roast. This is comfort, power, and depth in a glass.

Grapes: Tempranillo Region/History Notes: Ribera del Duero is a prominent region within Castilla y León, renowned for producing high-quality red wines, with Tempranillo as the most widely planted variety. Bodegas Epifanio was founded by the Rivera-Aparicio family in 2004 and produces this wine from vines ranging from 20 to 70 years old. The wine undergoes full malolactic fermentation, creating a creamy, soft, velvety palate, complemented by aging in 75% French and 25% American oak. Tasting Notes: A mix of freeze-dried berries and cherry Jolly Ranchers, with hints of whole wheat cereal, fresh dill, and aged cedar. The palate is bright and tart, showcasing Tempranillo’s natural acidity, gently softened by velvety tannins. Pair with grilled lamb loin chops or lamb burgers with herbed potato wedges!

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.”

Grape: Gamay Andrew Jones’ Field Recordings focuses on minimal-intervention winemaking without the pretension. The wines are sustainably farmed, fermented with native yeasts, and made with minimal sulfites. A vineyard developer by trade, Jones has a talent for finding “diamonds in the rough” and turning them into distinctive wines. “Pizza Nights,” a collaboration with Talula’s Pizza in Asbury Park, NJ, blends fruit from four Central Coast vineyards, including Le Bon Climat Vineyard of Au Bon Climat. Tasting Notes: Aromas of herbs and spice from partial whole-cluster fermentation lead into bright, earthy cherry and raspberry flavors. Light, vibrant, and versatile—perfect with a sourdough Margherita pizza and a pinch of crushed red pepper. Try it with a slight chill.

Grapes: Nebbiolo/Barbera Region/History Notes: The quirky “Super Gnario” red blend comes from Happy Canyon in Santa Barbara County, California, where warm inland sun and cool coastal winds create long hang times. This prime spot lets high-acid Italian varieties keep their edge while showing classic California ripeness. Winemaker Andrew Jones founded Field Recordings in 2007 with a farmer-first mindset and a passion for site-driven, food-friendly wines. Super Gnario, inspired by northern Italy, is a standout in his portfolio of well-crafted, approachable, and playful bottlings. Tasting Notes: This medium-bodied Nebbiolo/Barbera blend bursts with cherry, strawberry, and cranberry, layered with fresh herbs, dusty earth, and savory notes. Bright acidity and soft tannins keep it lively and easygoing. Pair with grilled sausages, mushroom pizza, lamb meatballs, or garlicky olive oil dishes. Your new weeknight go-to red.

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: Aglianico Region/History Notes: Taurasi is a region high in elevation in Campania, Southern Italy and is covered in volcanic ash. The Aglianico grape (pronounced ah-lee-AH-nee-co) is king here and produces some the most intense reds ever! Tasting Notes: Every time I taste a Taurasi I am mentally and emotionally transported to Italy, walking through these volcanic vineyards and sipping on this wine with the incredible view laid out before me. Aglianico is such a powerful grape--the acid, tannins, fruit, and density are all maxed out but somehow the wine can still be elegant! The complexity though--that is unmatched! Deep smoked plums with the most pepper and woodsy notes you have ever had in a wine, the tannins are grippy and take over your whole palate. The wine is dense and chewy and needs to be paired with braised meats, lamb chops, or even bison, anything gamey and intense to match the wine's power!

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.

Grapes: Cabernet Sauvignon/Cabernet Franc/Merlot/Petit Verdot Glenelly Estate has become one of the most respected producers in Stellenbosch, thanks in large part to owner May de Lencquesaing, the former proprietor of Chateau Pichon Lalande in Bordeaux. When she purchased the property in the early 2000s, she brought a lifetime of Bordeaux expertise and a commitment to crafting world class Cabernet based wines in South Africa. Lady May is the estate’s crown jewel, a Cabernet Sauvignon driven blend from the highest elevation and oldest vineyards, aged in French oak and held back in bottle for integration and balance. The wine is soulful and enticing on the nose and if I were not looking at the bottle, I would bet good money I was smelling a Left Bank Bordeaux. Leather, currants, licorice, tobacco, eucalyptus, and wild roses all appear. The palate is damn near delicate for a Cabernet, elegant, layered, and complex with a finish that lasts forever. Pair with a simple filet mignon.

Grape: Pinot Noir Region/History Notes: The Aosta Valley is the smallest region in Italy, located in the mountainous northwestern corner where it borders France and Switzerland. About one-eighth the size of Piedmont and far less populated, the area is heavily influenced by its French neighbors, with French serving as the region’s official second language. The vineyards were planted between 1980 and 1995 in a mix of sandy, stony soils. About 30% of the grapes are destemmed before fermentation with native yeasts, followed by eight months of aging in oak foudres. Tasting Notes: Generous aromas of spiced Luxardo cherries, ripe strawberries, and freshly cracked black pepper mingle with wet leaf earthiness and dried Italian herbs. The palate shows fresh, tart acidity with the softest tannins, offering gentle structure to this extra-scrumptious Pinot Noir. Pair with grilled pork chops and fresh squash.

Grapes: Primitivo/Negro Amaro/Uva di Troia Pietro is an easy-drinking red blend of Primitivo, Negroamaro, and Uva di Troia, all native to southern Italy, particularly Puglia. The region’s Mediterranean climate and abundant sunshine allow the grapes to ripen fully each vintage. Known for producing medium- to full-bodied wines with rich dark fruit and hints of spice, these varieties come together here in a balanced, crushable style. The nose offers cooked plums, cherries, and blackberries layered with dried garden herbs and the scent of new leather boots. The palate opens dry, like biting into a grape skin, then softens into fig newtons and a fresh cherry juice finish. Delicious on its own, it’s also perfect with homemade pizza topped with hot soppressata, arugula, and fresh mozzarella.

Grapes: Kékfrankos/Kadarka/Cabernet Franc/Merlot/Cabernet Sauvignon/Syrah/Pinot Noir Region/History Notes: After working in Tuscany, Gál Tibor Sr. returned to Hungary in 1993 to found his estate, championing a terroir-driven approach. His son, Gál Tibor Jr., continues the legacy, focusing on elevating Bikavér (“Bull’s Blood”) from Eger, a cool-climate region with volcanic soils. By law, Bikavér must include at least 45% Kékfrankos and a minimum of four varieties. Here, seven grapes are fermented separately with native yeasts, then blended and aged 12 months in 500L Hungarian oak (15% new). Tasting Notes: Medium-bodied with black cherry, sage, and violet aromatics, layered with a subtle balsamic, savory edge. Fine tannins and bright acidity make it food-friendly—ideal with paprika-rich Hungarian goulash.

Grape: Susumaniello Region/History Notes: I Buongiorno is the project of renowned restauranteur and sommelier Teodosio Buongiorno, who shares Mary Taylor’s passion for organic practices and terroir-expressive winemaking. Susumaniello is an ancient variety that has typically played a minor blending role in Puglia’s red wines, but with rising consumer interest in the native grapes of Italy, more producers are making varietal wines from Susumaniello—yay for us! Tasting Notes: You can practically smell and taste the sunshine and warmth of Puglia in your glass! Aromas and flavors of plum jam and chocolate-covered blueberries are layered with kirsch, licorice, and rich roasted spice notes. Full-bodied and chewy, pair this with BBQ ribs to send your taste buds to heaven!

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!

Grape: Pinot Noir Still red wine from Champagne is one of the rarest categories in the wine world. Known as Coteaux Champenois, these reds come from the same grapes used for sparkling but are vinified like a classic still wine. Bouzy is a Grand Cru village famed for powerful Pinot Noir, and only a few growers make a true Bouzy Rouge each year. Jean Vesselle is one of the historic producers keeping this tradition alive. This bottling was aged for 10 years in barrel before release which gives it remarkable depth and softness. Candied red fruit, dusty herbs, and hints of leather and sandalwood lead on the nose. The palate starts tight but opens into a smooth and supple texture with freeze dried strawberries and blood orange zest. Delicate, elegant, and rare, this is a bottle to savor. Pair with soft cheeses or roasted duck breast with a touch of balsamic glaze.

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.

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 Ken Wright is a Willamette Valley pioneer whose interest in single-vineyard designations for Pinot Noir has garnered him numerous awards and has cemented his reputation as one of the most masterful winemakers in Oregon. He founded Ken Wright Cellars in 1994 and today makes a single vineyard bottling from 13 vineyard sites in the Willamette Valley. The Freedom Hill Vineyard lies not too far west of the town of Salem and currently is not part of any broader AVA. The Dusschee family, who owns the vineyard, have recently applied for AVA status; if the application goes through then the area would be renamed the Mt. Pisgah-Mistletoe AVA and would be the newest sub-AVA. The vineyard itself sits at 450 elevation and has the ancient marine sedimentary soils that characterize much of the Willamette Valley. The fullest in body with the ripest fruit of our single-vineyard Ken Wright offerings, I cannot wait to see how this wine will age. Wait another 5 years before opening!

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: Grenache/Syrah/Merlot Region/History Notes: Priorat, a small region in Catalonia, northeast Spain, is known for intense, full-bodied reds and world-class Grenache-based blends. It is one of only two Spanish regions with the top-tier DOCa classification, alongside Rioja. La Conreria crafts wines with deep respect for Priorat’s natural heritage, aiming to capture “the perfume of an ancient land that carries the colors of time.” This wine showcases why Priorat continues to captivate wine lovers worldwide. Tasting Notes: Patiently aged, the wine opens with spiced cherry, old oak, and aromas reminiscent of a spice cabinet. The palate is soft and lush with textured tannins, making it ideal with lean red meats or enjoyable on its own on a crisp evening.

Grapes: Cabernet Franc/Cabernet Sauvignon/Syrah Region/History Notes: With vines planted in 2012, La Ronciere is the only producer in Chile’s 300-acre Licantén DO. After a long search for ideal terroir, these plots became Idahue Vineyard—“Place of Magic Stones”—named for the diverse soils along the Mataquito River and coastal mountain slopes. Sheltered from strong Pacific cooling, this inland pocket suits red varieties. Though labeled Cabernet Franc, it includes 8% Cabernet Sauvignon and 7% Syrah, with 10 months in new French oak adding spice and complexity. Tasting Notes: Not overly herbaceous, it shows aromas of leather, red licorice, purple flowers, and cigar box, with flavors of roasted red pepper and grilled plum. Pair with grilled pork tenderloin and vegetables.

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: Syrah Region/History Notes: Philippe Faury is one of the Northern Rhône’s most artisanal producers. When he took over the family domaine in 1979, it was largely producing jug wine, but through improved vineyard work and careful winemaking he built a reputation for quality. In 2006 his son Lionel assumed responsibility for both vineyard and cellar, continuing the family legacy. This cuvée comes from hand-harvested old-vine Syrah grown on south and southeast facing slopes, maximizing sun exposure and ripeness while preserving structure. Tasting Notes: Powerful and intense, this wine benefits from patience—decant for at least two hours, or open a day ahead. Initially wild and rustic with leather and earthy notes, it gradually reveals violet, black plum, licorice, and layers of white, pink, and black pepper, along with fennel and pipe tobacco. With air it becomes beautifully complex and balanced. Pair with boldly flavored dishes like roasted lamb.

Grape: Syrah Region/History Notes: Crozes-Hermitage is the largest appellation in the Northern Rhône, located on the left bank of the Rhône River and surrounding the famed Hermitage hill, where knight Henri Gaspard de Stérimberg retreated after the Crusades to live as a hermit and tend vines. While northern Crozes shares Hermitage’s steep granite slopes, this wine hails from the flatter, fertile alluvial plains of the south, yielding a more approachable, fruit-driven style. Crafted by partners Nicolas Jaboulet and Alexandre Caso, it highlights terroir with freshness and charm. Tasting Notes: Bright, crunchy red fruit leads the way—pomegranate and homemade cranberry sauce—lifted by hints of nutmeg and black pepper. Pair with herb-crusted pork tenderloin and roasted Brussels sprouts with balsamic glaze, goat cheese, and dried cranberries.

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 Marchelle was founded by friends Mara and Greg La Follette with Michelle Wong and Kevin Lee. Winemaker Greg La Follette, nicknamed “The Vine Whisperer,” is known for revealing the character of California’s historic vineyards. Their Pinot Noir comes from the Carneros AVA, one of California’s oldest regions, first planted in 1830. Located between Napa and Sonoma just north of San Pablo Bay, Carneros is cooled by morning fog and bay breezes, making it ideal for Pinot Noir and Chardonnay. The “Fourth Act” Pinot Noir is made from fully destemmed but uncrushed grapes with 10% whole cluster at the base of the tanks. The wine ages 17 months in French oak, 25% new. The result is a deep, focused Pinot with dark fruit and spice. Decant for about an hour to open it up, or cellar for up to five years.

Grape: Sangiovese/Merlot/Colorino Region/History Notes: This wine is affectionately known as a ‘Baby Brunello,’ so it’s all the same vineyards of Sangiovese in Montalcino but has a touch of Merlot and Colorino grapes blended in with much less oak aging. Usually ‘Baby Brunello’ wines are made from younger vines, lower elevation vineyards, and/or just the grapes that didn’t make the cut for the premier labels. This means the wine is ready to drink when released and is approachable not just in style, but in price. Tasting Notes: Showcasing the friendly side of Sangiovese, this wine has bright red cherry notes and hints of bay leaf and tarragon with a finish that is a little spicy like cloves and cinnamon. Just 3 months in Slovenian and French oak give the wine structure and a woodsy undertone but it is absolutely fresh and lifted. Perfect pasta or pizza wine!

Grape: Merlot Region/History Notes: Maté is a small artisan estate in the hills of Montalcino, founded by Candace and Ferenc Máté, who transformed a restored farmhouse into one of the area’s most distinctive micro-producers. While Montalcino is best known for Brunello, its warm slopes and cooling evening breezes are ideal for Merlot. “Mantus” is the estate’s modern expression of the grape, made with organically farmed fruit, minimal intervention, and a focus on purity and texture. Soils of clay, limestone, and ancient marine deposits add natural depth, while the sunny 2021 vintage brought added concentration. Tasting Notes: Aromas of strawberry shortcake, black cherry, cocoa, plum, and warm spice lead to a silky, plush palate of dark fruit, chocolate, espresso, and earthy tones. Polished and moody, it pairs beautifully with truffled pasta or short ribs.

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: Pinot Noir Region/History Notes: From the high-elevation slopes of Adelaide Hills, the Mt. Barker Summit vineyard sits in one of the region’s coolest pockets, where slow ripening builds complexity and nuance. Ngeringa is a benchmark producer for biodynamic farming in Australia, and the cooler 2022 vintage allowed for extended hang time and layered depth. This Pinot Noir beautifully balances New World fruit with Old World structure. Tasting Notes: The wine opens with smoky, savory notes of tobacco and pencil shavings before revealing layers of black cherry and roasted strawberry. Herbal hints of eucalyptus and rosemary mingle with floral touches of geranium and hibiscus, creating a lively, expressive profile. Pair with cedar-planked salmon, duck breast with mushroom risotto, or herb-roasted turkey thighs, and give it time to breathe for the full experience.

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: Grenache/Mourvèdre If you want a true sense of “Garrigue” in wine, this Southern Rhône blend delivers. Garrigue refers to the wild herbs—lavender, rosemary, thyme, sage, juniper, fennel—that grow across the region. Oils from these plants, carried by the Mistral winds, cling to grape skins, imparting their aromatics and flavors. This Grenache-dominant wine shows classic Garrigue along with Bing cherry, freeze-dried strawberries, red currant, and wild raspberry. Mourvèdre adds earthy, grippy structure and depth. The result is a silky, fruit-forward, herbaceous red, ideal with roasted lamb over couscous with olives, sun-dried tomatoes, and fresh herbs.

Grapes: Touriga Nacional/Alfrocheiro/Tinto Roriz Founded in 2013, Opta encourages international drinkers to “opt” for Portuguese wine. The swallow on the label symbolizes home, family, and loyalty. This classic Dão blend of Touriga Nacional, Alfrocheiro, and Tinta Roriz (Tempranillo) is aged for three months in neutral oak. More restrained than many Portuguese reds, it reflects Dão’s reputation as the “Burgundy of Portugal” for its elegance and structure. Tasting Notes: Aromas of ripe mixed berries and red plum are accented by subtle vanilla and spice. Bright acidity and fine, supple tannins create a balanced, food-friendly profile. Ideal with lighter, earthy dishes like mushroom crostini or pasta with olive oil and shaved truffles.

Grape: Barbera Region/History Notes: From the rolling hills of Asti in Piedmont, Paolo Conterno’s Barbera highlights a more structured style of Barbera. Though the family is best known for Barolo, this wine shows how compelling Barbera can be with the same care. Sourced from hillside vineyards with excellent sun exposure and drainage, “Bricco” refers to elevated vineyard sites that promote ripeness and concentration. Tasting Notes: Juicy and bold, with ripe black cherry, plum, and blackberry layered with baking spice, cocoa, and a hint of vanilla from oak. While rich, Barbera’s natural acidity keeps it lifted and energetic. Medium-bodied with fine tannins and a slightly rustic finish, it’s a versatile, crowd-pleasing red. Perfect for pasta night or elevating simple dishes.

Grapes: Castelão/Syrah/Miúda Region/History Notes: Lisboa (formerly Estremadura) surrounds Lisbon and has long prioritized volume, dominated by large producers. Still, quality-driven estates shine—like Paulo da Silva. Founded in 1898 by Antonio Bernardino and now run by his grandson, the winery is known for age-worthy reds and whites. This cuvée reflects that philosophy, sourced from Colares, where vines grow in sandy coastal soils near the ocean. Tasting Notes: Damson plum, red cherry, candied strawberry, and dried violet meet savory notes of pipe tobacco, leather, smoke, and black pepper. Medium-bodied with a persistent, memorable finish. Pair with mole chicken and Spanish-style rice.

Grape: Cabernet Sauvignon Region/History Notes: McLaren Vale, just south of Adelaide, has become one of Australia’s standout regions for Cabernet Sauvignon. Warm days build ripeness and depth, while cooling ocean breezes from Gulf St Vincent preserve freshness. Paxton Wines is a leader in biodynamic farming, producing wines with both power and precision while prioritizing vineyard sustainability. Though Cabernet is often blended to soften its structure, this elegant cuvée from two vineyard sites is 100% Cabernet Sauvignon, aged 7 months in French oak with a clear focus on balance and finesse. Tasting Notes: Red cherry, red currant, and red licorice dominate the palate—this wine is all about vibrant red fruit. Silky tannins and lifted acidity make for a softer, more approachable style than a typical Aussie Cab, with subtle pyrazine notes of bell pepper and roasted red pepper adding savory depth. Pair with mushroom burgers or grilled chicken skewers.

Grape: Cabernet Sauvignon Oh Spring Mountain, how I love thee! Of all the AVAs in Napa, Spring Mountain will forever capture my heart. The austerity of the rugged terrain seems almost ominous, and the fact that the wines have such power, structure, and elegance speaks to the resiliency of these vines. It was traveling to Napa that first made me fall in love with Spring Mountain, and tasting through Philip Togni’s wines over the years has always been a sublime experience. He certainly didn’t get into this business to make the typical Napa Cabs with über extracted fruit. Instead, his wines rival the best of Left Bank Cru Classé Bordeaux. He recommends not touching the Tanbark Hill for 15 years, and having tasted his older vintage wines I agree. But I find that I am impatient, so with 2-3 hours of decanting, the wine sings and my taste buds are in heaven. Just don’t pop and pour!

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: Rufete Region/History Notes: Osvaldo Amado, Portugal’s most awarded winemaker, crafts this Rufete from Beira Interior’s granitic soils and cool climate. Rufete, one of Portugal’s 250 indigenous grapes, offers delicate red fruit, fine tannins, and a remarkable ability to reflect soil and altitude. Often shy or fleeting, the grape thrives in Amado’s hands through gentle extraction and aging in neutral vessels, letting its nuance shine. The result is a vibrant, expressive wine with exceptional value for $20. Tasting Notes: Bursting with blueberries, black currants, pencil shavings, violets, and graphite, with hints of black pepper and licorice. Medium-bodied and silky, playful yet layered, it pairs effortlessly with burgers, bolognese, or a grilled fontina sandwich—almost like a meal in itself.

Grape: Dolcetto Region/History Notes: “Produttori” is plural for producer in Italian. When you see this term on a label, it means the wine has been produced by a “cooperative” of smaller winegrowers who pool their grapes and resources to produce wine at scale. Founded in 1959, Produttori in Clavesana was established as a social and cooperative winery. Today, it’s made up of over 200 winegrowers! Dolcetto accounts for 80% of production, primarily used for Dolcetto and Dogliani DOCG wines. To be labeled as a Dogliani DOCG, the wine must contain 100% Dolcetto - a grape grown almost exclusively in Piedmont.  Tasting Notes: The nose opens with inviting aromas of ripe black cherry, and a subtle hint of dried hay, adding a rustic, earthy touch. Designed for everyday enjoyment, this wine’s medium acidity and moderate tannins make it an ideal pairing for classic Italian dishes like Bolognese and risotto!

Grapes: Cabernet Sauvignon/Merlot Region/History Notes: Two brothers, Billo and Pinto Naravene are 1st generation immigrants from India who left their lucrative careers in the tech world to explore their real passion: wine! Their first vintages received numerous accolades and even scored 100 points on several of their wines in the first years of being in business. The “QED” label is a nod to their background, taken from a Latin expression placed at the end of a mathematical proof to say that you just proved what you set out to prove. For Rasa, the proof of how good Washington State wines are is in the wine itself! Tasting Notes: So delicious straight from the bottle, but even better if you let it spend an hour in a decanter! Rich, mouth-coating red and black fruits, chocolate and baking spice notes, supple tannins, and a ridiculously long finish—Washington State at its best! Pair with hearty comfort foods like pot roast or Salisbury steak!

Grape: Nebbiolo Region/History Notes: Scagliola Giacomo was founded in the 1950s by Giacomo and Gioconda, who stepped away from their families’ wineries in Calosso to acquire some of the region’s most historic land for producing Moscato d’Asti. Today, the family’s passion for crafting wines with deep respect for biodiversity and terroir has grown beyond Moscato, while they remain intimately involved in every step of the process. Nebbiolo, the last variety in the vineyard to mature, demands extra care and patience. The wine then rests in stainless steel tanks for at least 12 months, preserving its natural freshness and purity. Tasting Notes: This wine bursts with dried raspberries and red cherry cordial, layered with dried roses and wet forest that keeps evolving with each whiff. The first sip is a whirlwind of snappy acidity and gripping tannins that will have you holding on to your seat! I’d love to see this next to a pork ragù with pappardelle pasta.

Grape: Grenache Region/History Notes: This single-varietal Grenache hails from some of Barrossa's most historic vines. Seppeltsfield is an iconic estate founded in 1851 and globally renowned for its century-old fortified wines and revival of old-vine wines. The winery sits in the western ridge of Barossa Valley, an hour north of Adelaide, where ancient soils and a warm Mediterranean-style climate create the perfect conditions for expressive Grenache. The dry-farmed bush vines grow deep into sandy loam, limestone and clay soils to produce small, concentrated berries with intense flavor profiles. Tasting Notes: On the nose, vibrant raspberry, wild strawberry and crushed rose petals mingle with a hint of sunbaked herbs. The first sip is bursting with juicy pomegranate and a savory minerality with beautifully polished tannins. This wine makes me crave a lamb shawarma with Moroccan-spiced chickpeas. 

Grapes: Syrah/Grenache/Mourvère/Sangiovese Stolpman Vineyards has built its identity on the limestone slopes of Ballard Canyon and on a farming model that centers its vineyard crew. Founder Tom Stolpman and vineyard manager Ruben Solórzano created “La Cuadrilla” as a program where the crew farms designated blocks year-round, and the resulting wine reflects their work. A portion of proceeds goes directly back to the team, making this label both a social mission and a stylistic benchmark for the estate. The 2023 blend—mostly Syrah with Grenache, Mourvèdre, and Sangiovese—shows the freshness and savory edge Stolpman is known for. Aromas of blackberry, plum skin, pepper, and dried herbs lead into a medium-bodied palate of juicy dark and red berries, bright acidity, and fine tannins. It’s lifted, structured, and easy to enjoy, offering a clear snapshot of Ballard Canyon fruit handled with precision and intention.

Grape: Cabernet Sauvignon Region/History Notes: Cabernet 
Sauvignon is usually a grape that is aged in lots of oak since its naturally bold tannins and bright acidity have enough backbone to handle the powerful flavors of oak. However, sometimes you just want to sip on a Cabernet in the summer time and don’t want to be weighed down by all the oak influence. Enter, Sunspell Cabernet Sauvignon! Master Sommeliers and husband-and-wife team John Ross and Jane Lopes started Legend Imports to focus on bringing the amazing, underrepresented, boutique wine producers of Australia to the surface. Their range of wines offer a fresh perspective on what Australia has to offer and we’re thrilled to share them with you! Tasting Notes: Bright red currants and red cherry, with notes of eucalyptus and green pepper—this wine is fresh, vibrant, and oh-so juicy! More medium-bodied and easy drinking, this is the perfect Cabernet for burger night, or even with grilled sausages with peppers and onions!

If you like really good Pinot Noir from Burgundy, France, this is the next region you need to explore. The incredibly high elevation and cool vineyards on the north-facing side of Mt. Etna make some of the most complex and intriguing wines in all of Italy. The producer of this wine, Marc de Grazia, first began the process of cru designation on Etna in the 1980s. Small individual parcels within vineyards are now designated based on their specific terroir. Terre Nere makes all of their single cru wines with the same winemaking techniques, so it is only the terroir that makes the flavors so different. This particular bottling is Marc’s 20th anniversary label released to highlight some younger vines within the Bellacolonna vineyard in the Calderara Cru. The structure reminds me of Nebbiolo, the elegance reminds me of Pinot Noir, and the gorgeous perfumed aromatics remind me of why I love my job! Drink now and serve at cellar temperature, about 55 degrees!

Grape: Nerello Mascalese/Nerello Cappuccio If you like really good Pinot Noir from Burgundy, France, this is the next region you need to explore! The incredibly high elevation and cool vineyards on the north-facing side of Mt. Etna (a still active volcano) make some of the most complex and intriguing wines of Italy. The producer, Marc de Grazia, first began the process of Cru Designation on Etna in the 1980's. Small individual parcels (crus) within vineyards are now designated based on their specific terroir. This is the “gateway drug” into the Cru expressions from Terre Nere, using a selection of young and old vines (literally ranging from 6-50 years old) from estate vineyards meant to be consumed younger than the Cru labels. The wine was fermented in stainless steel and aged in large/old French oak barrels for 12 months before release. Bright and herbaceous with tart cranberry fruit and a vibrant texture that only volcanic vineyards bring!

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.

Grape: Gamay Region/History Notes: Duc Philippe le Hardi is the ruler mentioned on the back of this wine label. This was his decree: “ a very bad and disloyal variety called Gaamez…is of such a kind that is very harmful to human creatures, so much so that people who had it in the past were infested by serious diseases, as we’ve heard; because said wine from said plant of said natures is full of significant and horrible bitterness. For this reason we solemnly command you… all who have said vines of said Gaamez to cut them down…” Luckily, Gamay, though it did face much disdain and discrimination since 1395, is still grown throughout the world and slowly but surely its reputation is improving! Tasting Notes: I love this juicy, fruit-forward style of Gamay--certainly not the bitter style that Duc Philippe le Hardi was talking about! Black cherry air heads and arugula with hints of black and pink peppercorn, this wine is fun, juicy, and vibrant. Serve chilled for taco night!

Grape: Pinot Noir Region/History Notes: Founded in 1756, Villa Wolf (formerly known as the J.L Wolf estate) has been crafting authentic Pfalz region wines for more than two centuries. Pfalz is a major German wine region, responsible for over a third of the country’s total production. Bordering Alsace, France, it’s also one of Germany’s warmest growing regions, making it suitable for the production of Pinot Noir (locally known as Spätburgunder). This prized variety thrives particularly in the southern part of the region, and believe it or not, Germany is the world’s third-largest producer of Pinot Noir! Tasting Notes: The subtle smoke and spice from 12 months aging in barriques comes through on the nose, along with aromas of tart red fruits like ripe raspberries, red cherries, and fresh cranberry. With a medium-body and high-acidity this would go wonderfully with smoked German sausages.

Grape: Syrah Region/History: Vincent Paris, co-president of the Cornas appellation, has a long and celebrated family history in the region, yet he remains one of the Rhône’s lesser known producers. His wines however are bold, powerful, and hold up just fine center-stage! The “Granit 30” label refers to the granitic soils of these vineyards and 30 is the average gradient slope of the vineyard from which this wine is made. At about 1000 ft elevation and with intense pruning practices to dramatically reduce yield, this wine is dense, structured, and muscular even though it is his more approachable label. Tasting Notes: With 30 minutes minimum in a decanter, you’ll start to find notes of black pepper and olives that open up into crushed violets, damson plum, and black cherry. The tannins are firm but silky and the finish lasts for decades as it starts savory and turns into candied fruits with bursts of pink peppercorn. Pair this with lamb chops!

Grapes: Tempranillo Region/History Notes: Carlos and Pilar Martínez Bujanda founded Viña Bujanda in Oyón, La Rioja, to honor their great-grandfather Joaquín Martínez Bujanda, who established the family’s original winery there in 1889. Today the estate farms vines ranging from 20–70 years old across Rioja Alta and Rioja Alavesa. Gran Reserva is Rioja’s highest aging classification, requiring at least five years of aging, including two years in oak and two years in bottle, and is typically reserved for exceptional vintages. This wine was aged for 26 months in a combination of American and French oak before being bottled in June 2020. Tasting Notes: Complex and brooding with tobacco and warm spices layered over purple and black plums and ripe blackberries. This is the kind of wine you open and let slowly evolve over good conversation and great food. Pair with a richly spiced beef roast and your favorite sides.

Grapes: País/Carignan Region/History Notes: País quickly became Chile's most widely planted grape because of its adaptability to the country's diverse climates and its ability to thrive in the Chile’s arid conditions. In the past, it was mostly used to make bulk wine for every day, local consumption but lately the grape has seen revival as winemakers are producing high quality wines from old vines. Viña Maitia is a boutique winery in Chile's Maule Valley that has been instrumental in bringing back a traditional Chilean winemaking style called Pipeño which is classically País dominated, lighter in body, and sometimes a little spritzy. This 80/20 blend of Pais and Carignan comes from 120-year-old vines and is unoaked, instead aged briefly in concrete. Tasting Notes: Juicy deep purple fruits like Damson plums and Acai berries intermingle with balsamic and spice. Soft palate and surprisingly light and lifted structure, throw some chicken kebobs on the grill and enjoy!

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: Barbera Barbera may be Piedmont’s workhorse grape, but in Paitin’s hands it shows true pedigree. The estate, dating back to 1796, farms organically in Alba and treats Barbera with the same precision as Nebbiolo. “Serra” comes from hillside vineyards with sunny days and cool nights, conditions that preserve bright acidity while building concentrated fruit. The 2023 vintage is fragrant and inviting, with aromas of red cherry, raspberry, floral notes, and peppery spice. On the palate it’s both structured and elegant, showing vibrant acidity and fine-grained tannins that give it lift and polish. Fresh, energetic, and versatile, it pairs beautifully with wood-fired sausage pizza or pasta with tomato and herbs. Paitin has set the bar for Barbera, crafting a cuvée that’s as serious as it is joyful to drink.

Grape: Kerner Region/History Notes: Founded in the 1100s by the Augustinian Order of monks, the Abbazia (abbey) is located in the quaint mountainous town of Novacella in Northern Italy. Known for beautiful expressions of both white and red varieties, the abbey’s enologist was once even named Winemaker of the Year by Gambero Rosso. The vineyards surrounding the abbey are very steep and rocky, mostly composed of granite and schist which attract more warmth—helpful in this cool-climate. Kerner is one of their prized varieties, even if lesser known, and is a genetic cross between Riesling and the local red grape, Schiava. As a relatively frost-resistant variety, it’s a great match for Valle Isarco, Alto Adige’s coolest sub-region. Tasting Notes: The wine opens with bright aromas of underripe white peach, lemon, and pineapple core. It’s light-bodied and zesty, with flavors of tangy white grapefruit, tangerine, and saline. Pair it with ceviche, fresh goat cheese, or even shrimp and grits.

Grapes: Moscatel and Merseguera Warm sea breezes meet rugged, mineral rich soils, forcing vines to struggle and concentrate flavor under abundant sunshine that is tempered by cooling coastal influence here in Alicante. The result is ripe fruit balanced by refreshing acidity and a distinct saline edge that defines Mediterranean coastal wines. Merseguera is a rare indigenous variety perfectly suited to Alicante’s hot climate. Once overlooked as a bulk blending grape, it is now being embraced by quality focused producers for expressive, character driven wines. Jasmine, lemongrass, and salt leap from the glass, creating an intensely floral yet savory aromatic profile that feels like a flower garden by the sea. The palate mirrors the nose with amplified intensity. Dry but deceptively so, this bold and confident wine pairs beautifully with richer seafood like crab cakes, eel rolls, or smoked oysters. Serve well chilled to keep it vibrant and tangy.

Grape: Picpoul Region/History Notes: Picpoul literally translates to “lip stinger.” One sip of this wine and you’ll understand why! This thin-skinned variety, native to southern France, is known for its racy acidity and signature lemon aromatics and flavors. Bonny Doon, led by original California “Rhône Ranger" Randall Grahm, was among the first to popularize Rhône varieties like Picpoul in California. Producing around 5,000 cases annually, they are currently the largest producer of Picpoul in the United States. This wine is hand-harvested and whole-cluster pressed to preserve its vibrancy. Tasting Notes: The delicate aromas of white flowers and lemon balm almost have to be coaxed out of the glass, but the real excitement happens on the palate! Behind the mouth water acidity are flavors of pineapple core and a seashell-like minerality that reminds me of accident biting into an oyster shell when enjoying raw oysters. Pair with those, or lightly fried fritto misto!

Grape: Pinot Blanc Brooks Pinot Blanc reflects Willamette Valley’s cool climate and volcanic soils, delivering freshness, purity, and balance. Organic farming and stainless steel fermentation keep the wine bright and expressive. Aromas of pear, green apple, citrus blossom, and subtle nuttiness flow into a crisp palate with delicate stone fruit and refreshing acidity. Excellent with seafood, roasted veggies, creamy pastas, or grilled chicken.

Grape: Riesling Region/History Notes: Weingut Richard Böcking has been in existence since 1624. 95% of their production is Riesling, and this wine is a blend of fruit sourced from all of their vineyards during the early part of harvest, including parcels from their esteemed Grand Cru sites. The grapes are picked at optimal ripeness and crafted in a dry, fresh, and delicate style. “Devon” is a reference to the 400-million-year-old slate soils found in the town of Traben-Trarbach along the Mosel River. These soils date back to the Devonian age, when the region was covered by an ancient sea. The slate not only provides excellent drainage but also retains heat; an important factor in this cool-climate wine region. Tasting Notes: Aromas of freshly squeezed lime juice, crushed stone, and honey, followed by flavors of green apple, pineapple, and apricot on the palate. High-acid and dry, with just a slight weightiness on the palate. Pass the German potato salad and sausage!

Grape: Riesling Region/History Notes: Riesling, Germany’s signature grape, is made in styles ranging from bone-dry to lusciously sweet—this wine falls in between. Fermented in stainless steel and bottled early in spring, it’s meant for immediate enjoyment. The fruit comes primarily from the 25-acre Trarbacher Taubenhaus vineyard, managed by a cooperative formed through a government-led effort to improve cultivation on steep slopes. Böcking farms about 3.5 acres across the site. Tasting Notes: Aromas of limeade and classic petrol notes lead into a lightly sweet palate with flavors of peach ring and green apple. Pair with salty dishes like schnitzel or Chinese takeout.

Grape: Pinot Blanc Region/History Notes: Now in its 15th generation, Weingut Richard Böcking has over 400 years of history. This Pinot Blanc is part of their Böcking Collection, an entry-level range focused on dry, balanced, everyday wines. Known locally as Weissburgunder, Pinot Blanc is more subtle than Riesling, with softer aromatics and typically lower acidity. A mutation of Pinot Noir, it’s often blended, making standout single-varietal examples less common. While Böcking is best known for Riesling, this Pinot Blanc is actually their top seller. Tasting Notes: Aromas of lime zest, white flowers, and ripe pear lead into flavors of white peach, nectarine, and lemon, with a subtle creamy texture. A great match for a chicken salad sandwich.

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: Sauvignon Blanc Region/History Notes: Casablanca Valley, about 60 miles north of Santiago, is a cool-climate region planted in the 1980s, ideal for aromatic whites like Sauvignon Blanc. The east-facing La Cantera vineyard gets gentle morning sun, allowing slow, even ripening. Casas del Bosque preserves freshness with night harvesting, first-press juice, 48-hour cold maceration, and lees stirring. Tasting Notes: This wine evokes a tropical smoothie, with guava, passionfruit, and hints of ruby red grapefruit, balanced by light herbaceous notes. Pairs beautifully with goat cheese and mango chutney.

Grape: Avesso Region/History Notes: Forget what you think you know about Vinho Verde. Rather than the light, spritzy, off-dry poolside wines many expect, this bottle shows the region’s deeper potential. Vinho Verde refers to a lush, mountainous area in northern Portugal where vineyards receive abundant sun and rain over granitic soils. The indigenous grape Avesso is known for producing fuller-bodied, more aromatic, and complex white wines than many local varieties. Though challenging to grow due to climate sensitivity, this bottling highlights Avesso’s character while remaining impressively affordable. Tasting Notes: Lean and mineral-driven at first, the palate opens into flavors of apple, pear, melon, and citrus with hints of fresh spring flowers. It starts round and slightly weighty, then finishes linear, bright, and citrus-lifted. Delicious with roasted chicken and fingerling potatoes tossed with herbs and sea salt, this wine is a true pleasure to drink.

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: Chenin Blanc Region/History Notes: In order to have “Vouvray” on the label, a wine must be made from 100% Chenin Blanc, but don’t think that because this region focuses on one grape that the wines aren’t exciting! Chenin Blanc’s naturally high acidity lends itself to a variety of styles, and in Vouvray you can get everything from dry, sparkling and still wines to off-dry wines, sweet dessert-style wines, and everything in between! Unless you see the word “sec” on a label (indicating a dry wine), it’s safe to assume that your average Vouvray will have a touch of sweetness to it—like this delightful bottle! Tasting Notes: Showcasing the playful, fruit-forward side of Chenin, this wine is bursting with golden apple, peach, apricot, and quince notes with added depth from a little honeysuckle and ginger. Round and juicy on the palate with perky burst of acidity on the finish, pair this food-friendly wine with a fried goat cheese salad or green curry shrimp!

Grape: Vermentino Region/History Notes: Never before featured in Virginia, we are thrilled to bring on this wine from Cipriano, a classic Super Tuscan producer from Bolgheri! Bolgheri, located on the Tuscan coast, is known for its powerful “Super Tuscan” red blends, but there are quite a few excellent white wines found throughout as well. Tasting Notes: Not bursting or flamboyant, but reserved, elegant, almost cerebral in its expression of the subtle nuances woven so harmoniously in the wine. Definitely do not serve this wine too cold or you will miss out on this beautifully composed Vermentino. Asian pear, lemongrass, and whispers of citrus blossom on the nose, and the palate is silky with notes of water chestnuts and almonds with a chalky/flinty minerality to the finish. I recommend decanting this wine and serving it closer to 60 degrees to get all the papaya and kiwi notes to come out and play. Serve with seared scallops simply seasoned with salt and pepper!

Grapes: Grenache Blanc/Viognier/Clairette Region/History: Biodynamic producer Le Clos du Caillou, founded in 1895 as a cellar and hunting preserve, lies largely surrounded by Châteauneuf-du-Pape vineyards. It was excluded from the 1936 classification after surveyors were denied access by armed caretakers. The wine is fermented and aged in stainless steel to preserve freshness and purity. Tasting Notes: Even with some age, the wine remains vibrant and fresh, showing green apple, lemon zest, key lime, mandarin, and a hint of white pepper. The blend—50% Grenache Blanc, 35% Viognier, and Clairette—combines crisp apple, floral citrus, and a light, lifted texture.

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.

Grapes: Inzolia/Grillo Region/History Notes: COS is one of Sicily’s most influential wineries and a pioneer of natural and biodynamic farming on the island. Founded in the 1980s in the Vittoria area of southeastern Sicily, the estate helped revive traditional practices including fermentation in cement or clay amphorae, not oak! Influenced by the warm Sicilian climate and sea breezes, COS allows brief skin contact during fermentation giving the wine extra texture, color, and aromatic complexity that sets it apart from typical Italian whites. Tasting Notes: Golden apple, apricot, and citrus peel lead the aromatics, followed by dried herbs, almond, and wildflowers. The palate is textured and gently tactile, carrying flavors of ripe pear, orange zest, chamomile, and subtle honeyed spice. Bright acidity keeps the wine lifted while a faint saline note lingers on the finish. This versatile food wine is brilliant with grilled seafood, roasted veggies and saffron rice dishes.

Grape: Albariño Region/History Notes: San Luis Obispo is one of California’s newest AVAs, established in 2022. It is vastly affected by the cooling influence of the Pacific Ocean just 5 miles away. There is a large diversity of cool climate varieties that thrive here including Albariño, which is native to the Galicia region of northwest Spain—also heavily influenced by the maritime climate. Albariño is made in a range of styles from light and bright to rich and oak aged. Crū Winery is choosing to highlight the citrus notes and crisp acidity with stainless steel fermentation and no lees aging. Vino Culture is proud to be the first retailer in Virginia to showcase Crū Winery with this label and their GSM red blend and hope you enjoy! Tasting Notes: Lemon meringue, yuzu, melon, key limes, and underripe pineapple, this wine is tangy and refreshing and practically dances across your palate with a slightly salty finish. Pair with fried calamari with red chili aioli

Grape: Sauvignon Blanc Region/History Notes: Quincy was the first AOC in the Loire Valley and the second in France after Châteauneuf-du-Pape. Producing only Sauvignon Blanc, the appellation is known for richly expressive wines that can develop even greater complexity with up to three years of bottle age. Winemaker Adèle Rouzé works with fruit from vines planted in the 1950s, along with younger vines planted between 2004 and 2019, all farmed sustainably. After fermentation, the wine is aged on fine lees for about six months before bottling gaining its scrumptious texture and complexity. Tasting Notes: Green pineapple and guava with notes of green grass, orange blossom florals, and a green vegetal character somewhere between cucumber and green pepper. If bright green could have a flavor, I feel like this would be it! Tart, high acid, and zingy on the front, leading into a weightier mid-palate and a super fresh, long finish. Pair with seared rockfish and fresh cucumber salad!

Grape: Melon de Bourgogne Region/History Notes: In the Lower Loire region of the Loire Valley, Muscadet Sèvre et Maine gets its name from the two rivers that join just south of Nantes. Melon de Bourgogne is the sole variety used to make Muscadet and should not be confused with Muscat. Although the names are similar, Melon de Bourgogne boasts crisp citrus and mineral notes that are best enjoyed with the freshest oysters! To build layers of character, these wines are often left on the lees for extended periods of time to develop added richness. This wine spends seven to ten months on fine lees, with some bâtonnage, and is then bottled with minimal filtration. Tasting Notes: Smells like standing in the mountains surrounded by wet limestone while eating lemon tarts, followed by hints of garlic chives and fresh pears. An elegantly rich mouthfeel with a full, mouth tingling acidity and gentle orchard fruit flavors. Pair with any fresh seafood!

Grape: Viognier Domaine du Serre des Vignes is a certified organic producer in Grignan les Adhémar, the northernmost subregion in the Southern Rhône Valley and formerly called Coteaux de Tricastin. Tasting Notes: This is a party in a glass! Who’s invited, let me tell you. Peaches in all their glory: candied, fresh, dried, and even cooked, all the peaches! Apricots join the dance floor about halfway through, straight from the bag with all their concentrated flavors. Orange blossoms, honeysuckle, and buttercups are blooming around the outskirts, cheering on the ripe fruits that make up the core flavor. Candied citrus peels add levity and brightness to the mouthfeel. The shindig is going to last all night, so expect a lengthy finish on this pretty bottle. Serve with a mushroom panzanella salad and your taste buds will be so happy you brought the party to them!

Grape: Chardonnay Region/History Notes: Domaine Kikones, the first winery established in Rhodope, Thrace, was founded in 2004 by Melina Tassou. The estate pays homage to the ancient Kikones tribe, celebrated by Homer in the Iliad for supplying both the Trojans and Greeks with wine. Guided by a philosophy of minimal intervention, the winery seeks to preserve the pure character and expression of each vintage. A small portion of the wine is fermented in new French oak, while the remainder ferments in stainless steel, followed by several months of bâtonnage to enhance texture and complexity. Tasting Notes: Fresh-cut yellow apples and green pears with a hint of cinnamon custard and that clean, rainy-day minerality. Bright and zippy with just enough weight to keep things interesting. Perfect with rockfish, a buttery beurre blanc, and a heavy handful of fresh herbs!

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.

Grapes: Antão Vaz/Arinto/Roupeiro Region/History Notes: Esporão is a leading force in Portugal’s Alentejo, a region covering nearly one-third of the country and a major source of the world’s cork. Their Reserva, first released in 1985, helped establish the estate’s reputation. Today, Esporão farms sustainably, with all vineyards now organically certified. This white blends Antão Vaz (40%), Arinto (30%), and Roupeiro (30%) from ~20-year-old vines, aged six months on fine lees—mostly in stainless steel, with a portion in French and American oak. Tasting Notes: A vibrant, complex white offering excellent value. Aromas of orange blossom, lemon, pineapple, and white peach lead to a silky palate of peach, lemon curd, and a hint of vanilla. Fresh yet rounded, with balanced acidity. Ideal with shrimp and grits or creamy seafood dishes.

Grape: Godello/“Other Local Varieties” Region/History Notes: In the heart of Galicia, just west of Rías Baixas, lies Ribeira Sacra, a region defined by the steeply sloped banks of the Miño and Sil Rivers and its ancient architecture. The name Ribeira Sacra means “Sacred Shore,” a reference to the many monasteries found in the area. Pedro Rodríguez founded the family winery in 1991, naming it Guímaro (meaning “rebel”) in homage to the feuds between armed brotherhoods and nobility in the 15th century. Today, the wine is entirely hand-harvested and fermented in stainless steel, with no malolactic fermentation, resulting in a vibrant and expressive example of Godello. Tasting Notes: Delicate aromas of honeydew melon, white nectarine, lemon-pear sorbet, and wet, gravelly stone lead the way. The palate shows a slightly rich texture, with juicy ripe pear and a soft hint of rosemary. You can’t go wrong pairing this scrumptious wine with fresh seafood!

Grape: Viognier Region/History Notes: Siblings Hugo and Pauline Villa believe balance is key to everything in life. “Question d’équilibre,” meaning “a matter of balance,” is a fitting name for their Viognier—a grape often criticized for being overly oily and floral. Fermented mostly in stainless steel, with just 30% aged in large oak casks, the wine retains freshness and tension despite Viognier’s naturally low acidity. Labeled IGP Collines Rhodaniennes, an appellation often used for declassified fruit from prestigious Northern Rhône AOCs like Condrieu and Crozes-Hermitage, it offers outstanding value. Tasting Notes: Aromas of vanilla, honeysuckle, graham cracker, and rose petals lead into a gently textured palate with flavors of tangerine, dried apricot, and underripe mango. Pair with chicken tagine.

Grape: Vernaccia di San Gimignano Region/History Notes: A wine fit for a Pope, whether Pope Paul III or Pope Martin IV, sources vary. Vernaccia di San Gimignano is long hailed as Tuscany’s greatest white and remains its only DOCG-designated example, made primarily from Vernaccia, with up to 15% non-aromatic blending allowed. Il Colombaio di Santa Chiara evolved from Mario’s family farm into a winery in 2002 when his youngest son Alessio began studying enology, soon joined by brothers Giampiero and Stefano. Tasting Notes: Expressive yet refined, with almost-ripe pineapple, yellow apple, fresh flowers, and lime zest. A weighty palate meets tangy, pithy citrus acidity, unfolding into ripe orchard fruit and creamy custard, finishing long and bright. Lovely on its own, even better with seafood or pork chops.

Grape: Wiesburgunder (AKA Pinot Bianco) Region/History Notes: J. Hofstatter’s Pinot Bianco 2023 showcases Alto Adige, where the Dolomites create high-elevation, steep vineyards. The region sits at a climatic crossroads, with cool alpine air meeting warm Mediterranean influence, preserving acidity and emphasizing structure. Hofstatter farms a mix of limestone and ancient glacial soils, adding lift and minerality, while the long growing season builds depth without weight. Tasting Notes: Bright and textural, this Pinot Bianco (Weissburgunder) shows fresh pear, golden apple, crushed stone, lemon zest, and a hint of almond skin. Clean and mouthwatering with savory minerality on the finish, it pairs beautifully with seared scallops over risotto or a cheese platter.

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!

Grape: Sauvignon Blanc Region/History Notes: Once upon a time, Vin de France was known as “Vin de Table,” and that is exactly what this style of wine is meant for. Often fresher in style and incredibly easy to drink, this designation can also indicate that the wine is not made to strict AOC standards, but that is precisely what makes it perfect for everyday enjoyment! Tasting Notes: Definitely fresh and aromatic, but not the kind that jumps out of the glass. Notes of fresh red grapefruit, guava, garden-picked thyme, and that just-showered freshness. The palate is light and fresh, with a gently tingly acidity, showing flavors of white peach and a very subtle hint of green pepper flesh. This would be an ideal picnic pairing—just be sure to bring a second bottle!

Grape: Cortese Region/History Notes: DOCG Gavi must be made from 100% Cortese, a grape grown in the southeastern part of Piedmont for hundreds of years and thought to be one of the region’s earliest white varieties. The vineyards of La Smilla are located in the town of Bosio, in the northern Ligurian Apennines, on the left bank of the Ardana River. This wine is fermented in stainless steel, then aged in large barrels for 5–10 months, preserving all of its beautiful freshness! Tasting Notes: Smells like white cranberry juice and fleshy white nectarines, developing into fresh-cut pineapple and white tea as the wine warms up. The palate has a gentle weight, with notes of white grapefruit juice and more nectarine, finishing with bright, fresh acidity. Pair this with fresh clams or mussels in a buttery white wine broth, don’t forget plenty of crusty bread!

Grape: Morillon (AKA Chardonnay) Region/History Notes: Süsteiermark belongs to the broader region of Styria along Austria’s southern border with Slovenia. The climate here is Mediterranean-Continental with a hilly topography, and you’re just as likely to find pumpkins growing here as grape vines! No one is quite sure how exactly Chardonnay ended up in the area or how it got its name, but what producers can agree on is that the grape has taken so well to the region it’s become their “traditional” variety. This wine is fermented in a combination of stainless steel and large wooden barrels, and then ages for 12 months on its lees. Tasting Notes: Lemon pith, apple skins, fresh cream, white flowers, and hazelnut--it's almost Burgundian in style with its flinty, earthy, and fruit-skin driven nose, but the palate is rich and creamy with tropical fruit and ginger spice notes! Perhaps my new favorite take on Chardonnay, especially if I have something like a chicken pot pie to pair it with!

Region/History Notes: Sancerre may be small on the map, but it’s a geological wonderland for Sauvignon Blanc. Perched on the eastern edge of the Loire, its vineyards thrive in three distinct soils: flinty silex lending smoky, gunflint aromas; chalky caillottes giving bright citrus energy; and Kimmeridgian marl adding texture and depth. The cool continental climate brings long, sunny days and brisk breezes, locking in freshness and aromatic lift. The result? Wines that taste of citrus, herbs, and crushed stone—geology in a glass! Lucien Crochet has long been one of my favorite Sancerre producers, and this bottle proves why. Tasting Notes: The 2023 vintage shows restraint and poise: white peach pit, lemon pith, grapefruit zest, underripe melon, and a whisper of kiwi. Elegant and quietly complex, it’s lovely with simply seared scallops—just salt, pepper, and garlic.

Grape: Turbiana Region/History: The Lugana DOC spans Lombardy and Veneto in northeastern Italy, producing wines mostly from Turbiana along Lake Garda. Once thought to be a Trebbiano sub-variety or identical to Verdicchio, research has confirmed Turbiana as a unique grape. Alessandro Cutolo, fourth-generation winemaker at Marangona, crafts this entry-level bottling with whole-cluster pressing, no malolactic conversion, and four months on the lees before bottling. Tasting Notes: Initially lean and flinty, the wine opens to apple orchard aromas with flavors of apricot, lemon curd, and raw almond. Structured and textural with ample minerality, it balances richness and freshness beautifully. Perfect with creamy salmon pasta with capers or other lightly creamy, savory dishes.

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!

Grape: Sauvignon Blanc Region/History Notes: Adelaide Hills is one of the largest wine regions in Australia as well as one of the most diverse in its soil types, microclimates, and topography—although what unites the region is an overall cool climate and the role of altitude, with most vineyards lying between 1,300 and 2,100 feet above sea level. Murdoch Hills is run by the Downer family, who have been farmers in the area since 1939 but transitioned to grape-growing in 1998 and never looked back. Tasting Notes: This wine sings of Golden Delicious apples, slightly overripe passionfruit and melon, lime zest, and even a little hay. The palate reflects the riper and rounder character of the fruit but doesn’t compromise on the refreshing acidity that we all want in a good Sauvignon Blanc! Save the zippier, greener New Zealand styles for the sweltering beach days; enjoy this wine as the sun starts to set and you throw some chicken and pineapple kebabs on the grill!

Grapes: Ugni Blanc/Chardonnay/Assyrtiko/Muscat/Roditis Region/History Notes: Drama is one of Greece’s more modern wine regions, planted to a wide range of international varieties. Château Lazaridi, founded in 1992 as the area’s first winery, helped establish the region; today there are about seven wineries. The vineyards for The Queen of Hearts lie in Pangeon at 50–500 meters elevation, featuring indigenous grapes like Assyrtiko and Roditis alongside Chardonnay and Ugni Blanc. Tasting Notes: Expressive aromas of white peach, candied pineapple, and dried banana lead to a palate with subtle salinity, green banana, fresh florals, and bright acidity. A perfect match for Mediterranean quinoa bowls with grilled shrimp, vegetables, and fresh herbs.

Grape: Chardonnay Region/History Notes: Chardonnay is not inherently oaky and buttery; the grape variety itself doesn’t have those qualities—that’s the result of winemaking techniques! Chardonnay is an incredibly versatile variety that can be crisp and lean when vinified in stainless steel, as well as very rich and buttery when a lot of oak is used, but those are really just the two sides of an extremely long and diverse spectrum! This Chardonnay comes from the IGP of Ardèche, which covers several much more noteworthy appellations across parts of the Northern and Southern Rhône Valleys. Tasting Notes: Sixty percent of this wine spends 6 months in oak while the remainder rests in steel before bottling. The nose is flinty with aromas of things like crunchy green pear, fresh yellow flowers, and lemon zest. And the little bit of richness that peeks through is necessary for all the vibrant acidity that slashes through your palate! Pair with parchment baked salmon.

Grapes: Encruzado/Bical/Malvasia Fina Region/History Notes: Located in central Portugal, the Dão region is sheltered by mountains that protect vineyards from Atlantic influence to the west and inland heat to the east, resulting in fresher, more restrained wines. The swallow on the label reflects Opta’s export focus—“a brand designed to fly around the world.” This blend of indigenous varieties features Encruzado for citrus and nutty notes, Cereal Branco for acidity and minerality, and Malvasia Fina for body and a subtle waxy texture. Tasting Notes: Aromas of white peach, green almond, and a hint of honey lead into a palate of nectarine and grapefruit pith, with bright acidity and a lightly rounded texture. Excellent with Portuguese clams—use a splash in the broth and enjoy the rest in your glass.

Grapes: Moschoudi (aka Muscat Blanc)/Assyrtiko Papargyriou Winery is located in Corinthia, Greece, near the Isthmus linking the Peloponnese to mainland Greece. While Agiorgitiko dominates the region, the estate shines with this blend of Mouschoudi (Muscat) and Assyrtiko. Founded in 1978 by Aristeidis Papargyriou, the winery reflects a strong German influence, inspired by his travels and his children’s studies at Geisenheim. Today, the family farms about 170 acres, including indigenous varieties and Riesling. Orange blossom leads on the nose, with a hint of passion fruit. The palate is light and delicate, offering notes of sea salt, jasmine, green melon, and nectarine. Pair with lemon-marinated chicken and creamy tzatziki.

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: Síria Region/History Notes: From Portugal’s inland Beira Interior, this wine comes from high-elevation, rugged terrain with intense day–night temperature swings that preserve acidity and build structure. Casas Amados, led by Osvaldo Amado, focuses on indigenous grapes, traditional methods, and pure expression—all at remarkably accessible prices. Roupeiro, one of Portugal’s 250 native varieties, is often overlooked, but here it shines. Tasting Notes: Aromas of fresh apricot and white peach lead into a crisp, structured palate with notes of lightly roasted almonds and apple skin. An excellent pairing for a Portuguese-inspired charcuterie board featuring Marcona almonds.

Grapes: Carricante/Catarratto/Grecanico/Minnella Region/History Notes: Structured, dimensional, incredibly aromatic, and intensely mineral-driven, Etna wines are always so expressive and evocative of the region’s black volcanic soils—which are regularly refreshed by eruptions from the still active Mt. Etna! This Etna Bianco from Tenuta delle Terre is predominantly Carricante, an ancient grape believed to have been growing on the slopes of Mt. Etna for over a thousand years, along with percentages of other local grapes Catarratto, Grecanico, and Minnella. Tasting Notes: The nose alone is elegant and beautifully expressive of white flowers, citrus, peach, and almond with subtle tropical fruit undertones of green mango and banana. Although the wine has a weighty texture, the zesty acid and quite literally salty finish light up your whole palate and keep all the flavors bright and fresh. Pair with seared scallops with lemon parsley couscous!

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: Fiano Region Notes: Riverland lies in South Australia bordering Victoria. It is responsible for HALF of South Australia’s wine production and a quarter of the national production! While there are a lot of bulk wine producers here, there are some key boutique vineyards that are focusing on eclectic grapes that showcase the desert climate, sandy limestone soils, and sunny seasons. At Unico Zelo owners Laura and Brendan Carter instead focus on unique varieties. True to the meaning of Unico Zelo, their ‘unique passion’ frequently falls on Italian grapes like Nero d’Avola, Greco, Sangiovese, Nebbiolo, and of course—Fiano! Fiano classically grows in the Campania region of Italy along the Amalfi coast but has found a new home here in Australia. Tasting Notes: This wine is so tart and salty! Tangy key limes and granny smith apples light your whole mouth up! Slight floral notes with touches of lemongrass and a ginger spice at the end, pair with scallops or oysters on the half shell!

Grape: Gewürztraminer Region/History Notes: Unico Zelo, founded by Brendan and Laura Carter, champions sustainable farming and Mediterranean grape varieties across Australia. While the winery often focuses on southern Italian reds, this bottling highlights Clare Valley’s talent for aromatic whites. Located north of Adelaide, Clare Valley’s elevated vineyards, ancient soils, and strong diurnal swings preserve acidity while developing intense aromatics. Fruit for “Pollen” comes from cooler sites, allowing Gewürztraminer to retain its natural perfume without becoming heavy. Tasting Notes: Bursting with lychee, rose petal, orange blossom, peach, ginger, and hints of tropical fruit, the palate is textured and expressive yet balanced by bright acidity. Subtle spice and floral notes linger, giving richness and lift. Perfect with Thai curry, Vietnamese herbs and noodles, spicy dumplings, or dishes with ginger and lemongrass.

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 Albariño thrives in Spain’s coastal Rías Baixas, where cool Atlantic breezes and granite soils shape wines with high acidity, bright fruit, and distinct minerality. Vizconde de Barrantes farms sustainably and ferments entirely in stainless steel to preserve freshness and varietal purity. The result is a vibrant, clean expression of Albariño that highlights the region’s maritime influence. In the glass, expect aromas of lime, green apple, white peach, and delicate white flowers. The palate is crisp and refreshing with juicy citrus flavors, subtle stone fruit, and a clean mineral driven finish that keeps you coming back for another sip. This wine shines with seafood like oysters, ceviche, grilled fish, sushi, or light summer salads, but is equally enjoyable on its own as a bright, easy drinking refresher.

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.

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: 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.

Grapes: Pinot Noir/Chardonnay/Gamay Region/History Notes: Crémant is the title used for sparkling wines made throughout France that are made in the Traditional/Champagne Method where the secondary fermentation occurs in each individual bottle, but they aren’t from the actual Champagne region of France. They can be great values and beautiful wines—and who doesn’t need a bottle of go-to high quality bubbles that is always stocked in your fridge? Albert Bichot is a force to be reckoned with in France—he works with growers all over Burgundy to make high quality wines without the high price tag that still show regional typicity. Tasting Notes: Big bubble structure with soft mousse, this wine’s yeasty and brioche notes are complemented with white cherry and cranberry and a delightfully chalky finish that lingers. Don’t just think toasting or celebrations for this wine, this would be great with fried chicken or sushi!

Grape: Pinot Noir Region/History Notes: Alma 4 is a collaborative sparkling wine project based in Argentina’s Uco Valley, a high elevation region within Mendoza known for its cool nights, intense sunlight, and strong diurnal temperature shifts. Vineyards sit between roughly 3,000–4,000 feet above sea level, allowing grapes to achieve full ripeness while retaining acidity, a critical factor for quality sparkling wine. Tasting Notes: This traditional method sparkling is bright and tightly structured, the wine has aromas of wild strawberry, red currant, and citrus peel, with subtle hints of fresh pastry from lees contact. The palate is dry and vibrant, focused with high acidity and fine, persistent bubble structure.. The finish is clean and refreshing, emphasizing precision over richness and making this a food focused sparkling rosé with excellent balance. Pair with salmon stir fry!

Grapes: Chardonnay/Pinot Bianco Region/History Notes: Barone Pizzini, a Franciacorta pioneer since 1870, was among the first to register under the Franciacorta DOC in 1967, the first to produce an organic Franciacorta in 2002, and the first to use the native Erbamat grape once it was permitted in 2017. “Golf 1927” honors Baron Edoardo Pizzini Piomarta, founder of one of Italy’s earliest golf courses. The cuvée is 95% Chardonnay with a touch of Pinot Bianco. Tasting Notes: Considered Extra Brut, it has under 4 g/L of sugar—just enough to balance its natural acidity. Aromas of fresh apple juice lead to flavors of ripe melon, peach, and pastry. Grab some Grana Padano and enjoy!

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: 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!

Best “bang for your buck”bubbles. Ever. Region/History Notes: Quinta de Cabriz is one of the Dão’s most recognized estates and holds about 94 acres of vineyards between the region’s two main rivers, the Dão and the Mondego. We have loved their sparkling rosé for some time and are just as thrilled to feature this wine: a blend of three indigenous grapes (Portugal has over 250!), Arinto, Bical, and Maria Gomes. The Cabriz wines are always delicious and way over-deliver for the price. This bottling was made according to the Traditional Method with 13 months of aging on the lees. Tasting Notes: Notes of apricot and melon burst across the palate with hints of scorched orange peels and ripe peaches, just delightful! The bubble structure is soft and foamy, making it a perfect aperitif wine, but I’d also love this with crab rangoon dipped in sweet and sour sauce.

Grape: Montonega Region/History: Can Sumoi is the creation of longtime friends Pepe Raventós and Francesc Escala. Raventós, known for sparkling wines, comes from a Penedès family winemaking since the 1600s. These high-elevation vineyards in the Serra de l’Home sit around 1,300 feet, with cool limestone soils that preserve acidity. Certified organic, the old vines express their natural character. Made in the Ancestral Method, this wine undergoes a single fermentation—starting in tank and finishing in bottle—unlike most sparkling wines. Montonega, a pink-skinned Catalan grape, is featured here. Tasting Notes: Fine, lively bubbles release green apple, lime zest, jasmine, and a touch of ginger spice. Bright and vibrant, with an earthy, chalky finish, it pairs beautifully with scallop crudo, lemon-caper shrimp, or other light seafood dishes.

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: Arinto/Bical/Maria Gomes/Cercial Region/History Notes: Bairrada is a smaller DOC in the Beiras region of north-central Portugal, tucked between the Atlantic Ocean and the mountainous areas to the east. It’s best known for producing full-bodied, deeply colored red wines, but the region also offers crisp white wines and exceptional sparkling wines. These particular bubbles are made using the traditional sparkling method and are aged on the lees for 18 months in the cellar. Tasting Notes: Perfectly bready on the nose, with plenty of fresh-cut orchard fruits and lemon. This is an intense sparkler, with boatloads of super-fine bubbles, and the touch of residual sugar keeps it from feeling too sharp. Be sure to pair it with appetizers, from ceviche to cheese and charcuterie, this is the perfect wine to kick things off!

Grape: Chenin Blanc Region/History Notes: Produced in the heart of Vouvray within the greater Loire Valley, this sparkling wine is crafted entirely from Chenin Blanc grown on classic tuffeau limestone and clay soils. While Vouvray focuses exclusively on the Chenin Blanc grape variety, it can be made in a vast range of styles from still to sparkling, from dry to sweet, and everything in between, demonstrating just how versatile Chenin Blanc can be! Tasting Notes: Crisp and elegant with a bold fruit-forward profile full of ripe yellow apple, pear nectar, quince, orange zest, and white peach layered over subtle brioche and almond from time on lees. The bubbles are fine and persistent with a refreshing mineral driven finish that keeps the palate bright and lifted on the finish while being so fruity initially. A perfect pairing with a goat cheese and beet salad, but equally perfect to pop and kick off your weekend!

Grape: Chardonnay Laurent-Perrier, founded in 1812, built its legacy on elegance and innovation. Famous for championing drier, fresher Champagne styles, the house brings that same philosophy to this Brut Nature Blanc de Blancs—100% Chardonnay from Grand Cru vineyards. With no added sugar and years on the lees, it shows laser focus and chalky minerality balanced by subtle creaminess. Notes of citrus, white peach, and brioche make it a pure, expressive Champagne.

Region/History Notes: Charles Mignon is 
a 6th generation Champagne producer based in Épernay in the Marne Valley. One of our favorite producers at the shop for sparkling wine, we have carried just about everything they make that’s available in the United States! Of Champagne’s 319 winemaking villages, just 17 are classified as Grand Cru, meaning that actual Grand Cru Champagne accounts for a very small fraction of the region’s total production. The “Cuvée Comte de Marne” Brut consists of 70% Chardonnay and 30% Pinot Noir from Grand Cru villages in the Montagne de Reims and the Côte de Blancs. The wine spends 36-48 months on its lees before disgorgement and receives a dosage of 7g/l at bottling. Tasting Notes: Uhh, this WINE! The nose is so layered with aromas of lemon verbena and white tea alongside threads of apple pie and ripe green pear. Vibrant, nervy, and chalky with a finish that goes on and on, pair this gorgeous bottle of bubbles with smoked salmon or briny oysters!

Grape: Pinot Meunier/Chardonnay/Pinot Noir Region/History Notes: Approximately 357 villages are authorized to produce Champagne wine across the Champagne region of France across 5 different districts. Charles Mignon is one of the premier producers based out of Épernay in the Vallée de la Marne district. The district has been recognized as the home of Pinot Meunier, which grows well in the thicker, heavier soils. While traditionally viewed as the “third wheel” of the Champagne grapes, Pinot Meunier’s appeal lies in its fruit-forward, youthful character and supple texture. 
Tasting Notes: Pinot Meunier-dominant alongside 25% Chardonnay and 20% Pinot Noir, this wine sees 18-24 months of lees aging. While there’s rich lemon shortbread and those lovely brioche-y notes on the nose, there is also so much fruit, from kiwi to apricot to tangerine! The bubbles are small and soft, and the wine has a delightful creamy, fleshy texture. Pair with roast chicken or fried mushrooms with aioli!

Grapes: Pinot Meunier/Chardonnay/Pinot Noir Region/History Notes: Charles Mignon is one of the premier producers based out of Épernay, located in Champagne’s Marne Valley. The area has been recognized as the home of Pinot Meunier (nowadays often just called “Meunier”), which grows well in the thicker, heavier colluvial soils. This rosé blend consists of 55% Meunier and spends 24 months on its lees prior to bottling. Tasting Notes: Elegant and perfumed on the nose with notes of geranium and rose joined by strawberry pastry and a hint of blackcurrant. Slightly larger, fuller bubbles begin prickly in texture but readily swath your mouth in mousse. The finish displays a surprising amount of structure and an almost chalky texture that I wasn’t expecting, and makes me so excited to pair this wine with anything that has some extra richness to it: crab rangoon, pork egg rolls, white cheddar mac & cheese with panko breadcrumbs and crispy bacon bits—I’m drooling!

Grape: Glera Region/History Notes: Italy’s finest Prosecco comes from the hills around Conegliano and Valdobbiadene, a UNESCO World Heritage Site known for its dramatic “hogback” ridges. Growers have long adapted to the steep terrain, planting vineyards on south-facing slopes with clay-limestone soils. Unlike the flat plains of Prosecco DOC, the Conegliano Valdobbiadene Prosecco Superiore DOCG region produces wines with greater acidity, purity, and aromatic freshness. Tasting Notes: Don’t even think about adding orange juice—this Prosecco shines solo. Aromas of green apple, honeydew, and honeysuckle lead into a bright, elegant palate with precise acidity and a fine, persistent mousse.

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.

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: Fiano Region/History Notes: Fiano is a grape native to Campania, Italy—just outside of Naples. It thrives in the volcanic soils of this region, but there’s plenty of limestone in these soils too and the combination of limestone and volcanic deposits makes for a high acid, mineral-driven white wine that screams to be paired with food! While I have had plenty of Fiano before, this is the first time I’ve tasted a sparkling made from this grape! This is a brand new project for the Favati family-owned and operated winery! Tasting Notes: Made in the Charmat method (same as Prosecco where the secondary fermentation happens in tank) the bubbles are soft and foamy and quite friendly. The wine is so easy-going up front with notes of smoked apple skins, white flowers, peach tea, Asian pear, lemongrass, and ginger spice! The finish is mineral-driven and more serious, but perfectly lovely! Pair with crab dip or shrimp scampi!

Grapes: Pinot Noir/Chardonnay/Pinot Meunier Region/History Notes: Tasmania is the island that sits off the southern coast of Australia and due to how far south it lies and the cold ocean currents, it has a very cool climate—perfect for growing stunning Pinot Noir, Chardonnay, and Pinot Meunier varieties! Jansz has been making exclusively sparkling wines in northern Tasmania for 35 years now and I have always been impressed with their wines. Tasting Notes: The aromatics are so inviting with wild strawberries, raspberries, nectarines, and a rich, spicy brioche backbone that makes you want to dive right in! The palest of peach coloring, you might forget you are drinking a rosé, but all the pink and red fruits will make you remember. A finish that surpasses most sparkling, pair with smoked salmon crostini with cream cheese, dill, and capers!

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: 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: Riesling Region/History Notes: Like Champagne, Germany has ideal climate conditions for growing grapes that produce light-bodied, high-acid base wines for sparkling wine. Records of German sparkling wine date back to 1826 when they went by names such “Mousseux,” “Sect,” and “Champagner.” When the Treaty of Versailles went into effect in 1919, Germany was forbidden to continue using these terms, so they resorted to a similar term coined in Berlin: “Sekt.” Markus Molitor is currently the largest privately-owned & family-run winery in the Mosel region. Their 100% Riesling Sekt is fermented in barrel and made in the tank/Charmat method. 
 Tasting Notes: Small, piercing bubbles practically vibrate on your tongue and then burst into a mouth-filling mousse that abounds with white peaches and white flowers! Aromatic and invigorating—grab a glass and snack on some sweet potato fries!

Grapes: Assyrtiko/Malagouzia Region/History Notes: Maybe you already know about Assyrtiko, a grape native to Santorini that produces beautifully mineral-driven wines with breathtaking acidity. But what about Malagouzia? This grape was on the brink of extinction until a winemaker from northeastern Greece decided to plant his vineyards with it in 1983. Today it’s one of the most common blending partners for Assyrtiko, lending body and weight. You might be familiar with the word “Spumante” on bottles of Moscato and think “sweet,” but the word simply means “sparkling” and can refer to a wine that is either sweet or dry! This wine is made in a Brut style, meaning that it has less than 12g residual sugar and comes across as fairly dry on the palate. Tasting Notes: All the Honey crisp and Golden Delicious apples a person could wish for with this gorgeous textural softness! The bubbles are so small and delicate that if you sip too fast you might not even realize they’re there at all!

Grape: Macabeo/Xarel-lo/Parellada/Chardonnay Region/History Notes: Sparkling wines have been made in the Penedès region of north-west Spain since the 1600s. They learned the “recipe” for controlling a secondary fermentation to create sparkling wines from the producers of Champagne and the style was actually called Cava Champagne for many years until it was outlawed. Typically the bulk of the blends of Cava are all indigenous varieties, though Chardonnay and Pinot Noir are permitted as well. From crisp and citrusy to full bodied and toasty, you can find a huge array of Cava styles at every price and are known for great values! Tasting Notes: Delicious honey-drizzled pastries meet ripe pineapple and crisp Red Delicious apples. Snappy acidity and persistent bubbles take center stage before giving way to fresh fruit sweetness and a tart citrus finish that keeps the palate lifted. Pair with patios, friends, and just about anything you’re craving!

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.

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: Grolleau/Gamay Region/History Notes: The Paris-Simoneau estate has been family-owned since the late 1700s and now farms more than 70 hectares in Touraine, in the heart of the Loire Valley. The local Grolleau grape, a red-skinned mutation of Gouais Blanc, thrives here and is best known for its role in Rosé d’Anjou and regional sparkling wines rather than still reds. This bottling is blended with Gamay and made using the traditional method, with the second fermentation taking place in the bottle. Tasting Notes: Aromas of red currant are lifted by hints of guava. The palate shows candied red currant, fresh strawberry, and bright clementine. With a touch of sweetness, it makes a lovely aperitif and pairs beautifully with a buttery croissant topped with raspberry jam.

Grape: Chardonnay Region/History: Burgundy’s answer to Champagne, crafted in the traditional method with second fermentation in the bottle. While famous for still Chardonnay and Pinot Noir, Burgundy’s limestone soils and cool continental climate also produce sparkling wines of precision and finesse. Laurent Perechon’s Blanc de Blancs is 100% Chardonnay, showcasing the grape’s purity and mineral character. Lees aging adds texture and complexity while preserving bright acidity and fresh fruit. Tasting Notes: Aromas of apple, white peach, Asian pear, almonds, and delicate white flowers. Crisp and light on the palate with fine, energetic bubbles, this approachable sparkling wine is perfect for brunch or paired with sushi for dinner.

Grape: Chardonnay/Pinot Noir Region/History Notes: Ambonnay, a Grand Cru village in the Montagne des Reims region of Champagne, is best known for its Pinot Noir-based Champagne, but René Coutier’s father was the first to plant Chardonnay here in 1946. This sparkling rosé is produced not from 100% Pinot Noir, and not even from a majority of Pinot Noir, but 80% Chardonnay with just 20% still Pinot Noir added at bottling—in France, this blending method is common only to Champagne! Also interesting is that R.H. Coutier is what is known as a récoltant coopérateur, meaning that all the fruit is estate-grown, but is vinified by the local cooperative. Tasting Notes: Not overly brioche-y, not overly lean—just lovely and easy to drink! With the Chardonnay lending crispness and lift and the Pinot Noir lending a little density and richness, you get a wine that smells and tastes like strawberry & raspberry cream, blood orange, and ripe pear. Pass the smoked salmon crostini, please!

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.

Grape: 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 four nearby villages in addition to Cumières. Committed to organic and biodynamic farming, the estate has avoided herbicides for more than two decades! Pinot Meunier, or simply Meunier as it’s known in Champagne, is the region’s most widely planted grape. Compared to Pinot Noir and Chardonnay, Meunier ripens earlier, making it especially well-suited to the coolest areas. Tasting Notes: Just a small 2g/L dosage (AKA added sugar) balances out the razor-sharp acidity of these cool climate grapes. Aromas of baked apple, honeycomb, and warm brioche lead into a palate layered with orchard fruit, and a subtle chalkiness. Break out the triple-cream brie drizzled with honey for a high-low pairing!

Grape: Chardonnay Region/History Notes: Most Champagne is produced as non-vintage, blended from multiple harvests, while vintage-dated wines are reserved for exceptional years at the discretion of each vigneron. Millésime—French for “vintage”—appears on the label. The 2015 growing season was among the warmest and driest on record, yielding ripe, healthy fruit and earning praise as a potential “vintage of the century.” This wine is 100% Chardonnay from old vines in the Côte des Blancs, sourced from the Grand Cru villages of Cramant, Avize, and Oger. Tasting Notes: Eight years of lees aging brings aromas of fresh-baked brioche. The palate is precise and focused, with a gentle herbal note layered over yellow and red apple, citrus zest, and a finely integrated mousse. Pair with apple- and Brie-stuffed chicken breast.

Grape: Lambrusco di Sorbara/Lambrusco Salamino Region/History Notes: Lambrusco is both 
the overarching name of a family of grapes, as well as a style of wine produced from those grapes in the Emilia-Romagna region of Northern Italy. There are countless styles of Lambrusco, from wines that are on the more light-hearted and sweet side, to fully dry sparkling whites and reds. “Emma,” from Cantina di Sorbara, is made mostly from Lambrusco di Sorbara—considered the finest of the Lambrusco clones for its low yields in the vineyard and its fragrant and floral characteristics. Tasting Notes: At 8.5% alcohol this is a gently sweet style of Lambrusco with enough tart acidity to keep the body of the wine lifted and bright. Notes of pomegranate, strawberry leaf, and rose on the nose, and a delicate frizzante bubble structure on the palate with a pop of Morello cherry. Perfect pizza night wine, especially if there’s a little spice involved!

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: 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!

Grapes: Freisa A juicy swirl of cherry and cream with a tangy pop, wild florals, and a textured mineral snap that keeps things fresh and oh-so-sippable. Azienda Agricola 499 is a 14-acre, family-run estate focused on Freisa and Moscato, with vineyards perched at 499 meters—an altitude that helps preserve bright acidity, vibrant flavors, and lower alcohol. Freisa, a versatile black-skinned grape, can produce still, sparkling, dry, or sweet wines and rose to prominence post-phylloxera for its resilience. Soft macerated cherry and vanilla cream lead the nose, layered with woodsy notes and wildflowers. The palate is rich yet lifted, with yogurt-like tang, red berry preserves, and a refreshing saline mineral finish. Perfect alongside herb-roasted pork loin and grilled squash.

Grape: Spätburgunder (AKA Pinot Noir) Region/History Notes: In Germany, Pinot Noir goes by the name “Spätburgunder.” It’s the country’s most popular red varietal and is planted in all thirteen of its wine regions. This Spätburgunder rosé comes from Richard Böcking, an estate whose viticultural practices in the Mosel go back almost 400 years. Their Spätburgunder vines are among the few plantings along the Mosel River. Tasting Notes: The nose starts off with a little funk, but give your glass a few swirls and it’ll quickly blow off to reveal aromas of strawberries, cranberries, tinned peaches, vanilla, and orange and lime zest. The palate, juicy as it is, is also so savory, masculine, spicy, and mineral-driven! The wine has a more creamy and full-bodied texture than your average rosé, but the lean acidity cuts through the richness to keep the wine lifted and delightfully food-friendly. Delicious with Weisswurst or even a creamy mushroom pasta.

Grapes: Carignane/Zinfandel/Barbera/Viognier Region/History: Carol Shelton got her start in wine in the 1970s, a time when women were considered too weak to handle the hard work of the vineyard and cellar. Nevertheless, she persisted with her winemaking dreams, eventually opening her own winery in 2000. Her “Rendezvous” Rosé under the "Wild Thing" label is made in the saignée method, where the grapes see extended skin contact before pressing. Tasting Notes: Strawberries! Pomegranates! Raspberries! Cherries! The concentration of red fruit is immediately apparent on the nose, but there is also this lovely sense of freshness that keeps all the red fruit lifted in the form of blood orange, rose, and geranium aromatics. This a fuller-bodied and more structured rosé on the palate with a crème fraîche-like tanginess to it along with some bitter green herbs on the finish that add to its complexity. Pair with BBQ pulled jackfruit tacos!

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: Syrah/Grenache Region/History Notes: Campuget is a family owned and operated estate in southern France. With a focus on sustainability and minimal chemical intervention, they craft reds, whites, and rosés from a range of local grapes. The “Tradition” rosé is declassified from their Rhône labels to the broader, less regulated Gard IGP. This designation allows for more flexibility in vineyard and winemaking practices. Campuget isn’t cutting quality corners though, just looking to create easy drinking table wines that overdeliver for the price since yield restrictions are lower. Tasting Notes: Patio pounder rosé with some heft! This is a bold style of rosé in terms of structure, with a fuller body than you’d expect from the color. But the overall flavor profile is still classic dry rosé from southern France: apricot, white peach, melon, and a salty finish that screams, “Mediterranean wine!”

Grape(s): Cabernet Sauvignon/Merlot Region/History Notes: Many centuries ago, Bordeaux began its climb to fame with its deeply-colored rosés called “clairet.” Today, full-bodied reds are the most famous wines to come out of the region and clairet, while still produced, is a little harder to find. There are nevertheless an array of other delicious rosés produced all across Bordeaux to be found, typically made from the leading red grapes Merlot, Cabernet Sauvignon, and Cabernet Franc. Château des Antonins' rosé is a blend of 70% Cabernet Sauvignon and 30% Merlot. Tasting Notes: This wine smells like you took a handful of blackberries and squeezed the juice straight from them! From there, it’s like you added a little bit of tangerine, violets, and purple jolly ranchers—delicious! Fuller-bodied with a pop of pink peppercorn on the finish, pair this with steamed pork dumplings with a ginger-hoisin sauce.

Grape: Grenache/Cinsault Region/History Notes: The Languedoc is one of my favorite regions for great value wine! They make just about everything here—from whites and reds, to rosés and bubbles, and a good deal in between from a whole host of grape varieties. Pays d’Oc is the designation for wines produced all across the Languedoc and offers winemakers more a little more flexibility in their grape growing and winemaking methods. This rosé, a blend of 60% Grenache and 40% Cinsault, comes from a small parcel of land in the foothills of the Cevennes that had been planted to olive trees but was soon converted to vines once the winemaker realized its potential! Tasting Notes: Despite how pale in color the wine is, the aromatics really dance out of the glass with notes of pink and white flowers alongside fresh strawberry, raspberry, and white peach. Delicious with Mediterranean fare, or a salad with goat cheese, strawberries, arugula, and a light vinaigrette!

Grapes: Grenache/Cinsault/Mourvèdre Region/History Notes: The seaside town of Cassis, tucked along Provence’s Mediterranean coast just east of Marseille, is a tiny but historic appellation. Domaine du Bagnol, perched at the foot of Cap Canaille, is the benchmark producer here, farming organically to highlight the unique limestone-rich soils and maritime influence. With only a handful of wineries in the entire AOC, these wines are rare treasures, and the 2024 vintage is a particularly vibrant, sun-kissed expression. Tasting Notes: The rosé brims with wild strawberry, white peach, and pink grapefruit, accented by Mediterranean herbs and a hint of sea salt. On the palate it’s precise and linear, with citrusy lift and a fine, chalky backbone. Elegant, refreshing, and just a hint savory, this is not just poolside rosé—it’s a wine that demands fresh seafood, Provençal fare, and can be enjoyed any season of the year!

Grapes: Torrontés/Chardonnay/Malbec Bright and juicy, with strawberry preserves, tangelo, and floral tea notes layered over a crisp, mineral-driven palate with a touch of leesy richness. Revolution Wine Company highlights grapes that showcase the best of Argentina, with high-altitude sites lending intensity, freshness, and lifted aromatics. Varieties like Torrontés thrive here, bringing expressive fruit and white floral character that shine in blends. Ripe strawberry preserves, juicy tangelo, and notes of jasmine and hibiscus tea lead the way. The palate is vibrant and fresh, with wet stone minerality and a subtle, creamy weight from lees stirring during fermentation. Perfect for porch sipping or paired with grilled asparagus and hearty white fish.

Grapes: Pinot Noir Region/History Notes: The Loire Valley, also known as the “Garden of France,” is renowned for its castles, clay- and limestone-rich hillsides, and as the home of the longest river in France. The Bourgeois family has been producing wine for ten generations, focusing on Sauvignon Blanc and Pinot Noir, and is based in the village of Chavignol. This rosé undergoes a short maceration, just enough to achieve its beautiful wild-caught salmon color before fermentation, and is then aged in stainless steel for three to four months. Tasting Notes: This wine smells like trouble! Before you even bring the glass to your nose, you’re hit with notes of strawberry margaritas, grapefruit, and peach popsicles. Tart, lime-tinged grapefruit leads on the palate, melting into green strawberries and fresh, grassy herbs. Pair with fresh croissants topped with goat cheese and strawberries!

Grape: Tempranillo Region/History Notes: Illahe Vineyards is one of 10 vineyards in the Mt Pisgah, Polk County, Oregon AVA. While Pinot Noir accounts for the bulk of production they also experiment with grapes not commonly found in Willamette Valley, including Grüner Veltliner from Austria, Teroldego from Northern Italy, and this Tempranillo, a red grape variety that’s most commonly associated with the red wines of Rioja, Spain! Illahe farms 1 acre of Tempranillo specifically for this rosé. The grapes are picked early to preserve fresh acidity, whole-cluster pressed to minimize skin-contact and preserve purity of fruit, and then aged in neutral oak and acacia barrels to give a touch of softness. Tasting Notes: Aromas of strawberry, honeydew melon, and Herbes de Provence lead into a light, refreshing palate reminiscent of citrus iced tea. Crisp and delicate, pair lighter fare like a mandarin-chicken salad.

Grapes: Corvina/Rondinella A juicy burst of red berries and citrus, accented with florals and a fresh, peppery lift that keeps every sip lively and fun! Corvina and Rondinella, classic grapes of northeastern Italy and Valpolicella, shine here in rosé form, showing off their herbal versatility. Brief skin contact (6–8 hours) gives a bright coral hue, while aging on fine lees until spring adds subtle texture before bottling. The nose opens with sour cherry, strawberry, and dried cranberry, layered with tea rose and fresh rain. The palate is vibrant and zippy, with red berries, peppery arugula, lemon zest, and hints of green melon. Perfect with an arugula and strawberry salad topped with goat cheese and lemon vinaigrette.

Grapes: Pinot d’Aunis/Groulleau/Gamay/Malbec/Cab. Franc Region/History Notes: Touraine sits in the heart of the Loire Valley, where rosé tends to lean less beachy and more refreshingly electric. Luc Poullain works with organically farmed vineyards and focuses on preserving the bright, lifted character that makes Loire wines so dangerously drinkable. The region’s cool climate and limestone rich soils give the wine its signature freshness, while the unique blend of grapes keeps things juicy, savory, and just rustic enough to feel unmistakably French. This is the kind of rosé the Loire does best: crisp, energetic, and built for food. Tasting Notes: This is not your typical poolside rosé. It crackles with tart strawberries, watermelon rind, pink grapefruit, and a little savory herbal snap that keeps pulling you back for another sip. Chill it down hard and bring out a pile of salty snacks, grilled shrimp, goat cheese, or a roast chicken picnic situation.

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!

Grape: Mouhtaro (AKA Mourvèdre/Monastrell/Mataro) Region/History Notes: Mouhtaro is believed to be native to Spain, though some think the Phoenicians spread it across the Mediterranean around 500 BCE. Known for many styles and personalities, this expression may be one of the most distinctive yet. Made from “Papanikolas,” a single high-elevation vineyard on Helicon Mountain with clay and gravel soils, the wine is fermented in open casks and aged 10–12 months in barrel. Built to cellar for 10+ years, but absolutely compelling now. Tasting Notes: Intensely aromatic and wildly expressive from nose to finish. Chaotic yet beautiful, with smoky, meaty, spicy, leathery, and roasted coffee notes that evolve into damson plum, charred rosemary, and rose petals. Give it at least an hour in a decanter and pair with something rich and gamey.

Grape: Monastrell Region/History Notes: Jumilla is located in the South-East pocket of Spain and 80% of all vine plantings are Monastrell (AKA Mourvèdre or Mataro.) Known for chewy, raisinated styles of red wines that usually are aged extensively in oak, these are perfect reds for wintertime cozy nights, but Monastrell also makes for a killer rosé! Usually richer, earthier, and more structured rosés are the result when Monastrell is the base grape variety and this wine is no exception. Tasting Notes: This wine tastes like candied black cherries, juicy strawberries, and red licorice all with a little dash of pepper on top! So dang juicy and chuggable (that’s a word, trust us.) Since the wine is fuller bodied like a classic Spanish Rosado, it works for winter sipping too. Feel free to pair with roast beef with gravy over short ribs when you’re in the mood to serve something other than a big red!

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/Cinsault Region/History Notes: Bandol is a small appellation in the south of France, specifically in Provence. Château Pibarnon sits at the highest point in Bandol, over 900 feet above sea-level with blue marl and limestone soils containing fossil material that’s 150 million years older than in other parts of the appellation! Bandol is most famous for its full-bodied, peppery, meaty Mourvèdre-based reds, but there are also an increasing number of delicious savory rosés based on this grape! This particular blend is 65% Mourvèdre and 35% Cinsault, which adds red fruit and lightness. The combination of direct-press Cinsault, with the free-run and gentle pressed juice of Mourvèdre results in a wine with freshness and elegant tannins. Tasting Notes: Underripe strawberry, clementine, lavender, and even a hint of white pepper make me want to crush this mineral-driven wine all summer, but it will also age gracefully over the next few years!

Grape: Pinot Noir Region/History Notes: In the latter half of 
the 20th century, a number of pioneering spirits worked to develop Oregon’s wine reputation. Among them was Jimi Brooks, who grew up in Oregon, spent 10 years working harvest across Europe, and then returned to the state in the 1990s to start making his own wines. It was in the ’90’s that Oregon wines really began taking off, with the state centering its reputation on Pinot Noir. While Pinot Noir isn’t the traditional grape variety for dry rosé around the world, tasting this particular wine makes me think more people should do it! Tasting Notes: Green strawberries and apricots fight for attention on your palate with this wine that is so vibrant it just puts a smile on your face! If I only drink one rosé for the rest of the season, this might be the one, I just love it! Pair with a sunset walk on the beach and enjoy!

Grape: Pinot Noir/Cinsault Region/History Notes: Chile is producing some fabulous wine these days and the prices are not increasing the way the rest of the world’s prices are. Casablanca Valley is a cooler climate region known mostly for its Chardonnay and Sauvignon Blanc but Pinot Noir grows quite nicely here too. Sandy soils mean great drainage and is one of the reasons the destructive louse, phylloxera, has never made it to Chile, so all the vines are ungrafted and on original rootstock! Prisma was my #1 selling rosé for the last 2 years and this year is just as good! Tasting Notes: Tastes just like strawberry wafer cookies! With a little juicy watermelon fruit in there too, the wine is just lip-smacking good! Pair with seafood, sushi, Mexican food, chips & dip, or throw the bottle in a cooler and take it to the beach!

Grapes: Pinot Noir/Gamay Region/History Notes: Cheverny lies in 
the heart of the Loire Valley on the border between Touraine and Central Loire. Varietal wines are not permitted within the AOC; instead, the wines have to be blended. Both the reds and rosés consist mostly of Pinot Noir, followed by Gamay, and a little bit of Côt (AKA Malbec) as an accessory variety. Domaine du Salvard is a 5th-generation producer that has been working as an established domaine since 1898. Their Cheverny Rosé blends 65% Pinot Noir and 35% Gamay, with 70% saignée and the remaining 30% directly pressed off the skins prior to fermentation. Tasting Notes: Grapefruit and white rose dance with aromas of fennel, green cardamom, and crunchy red currants. Zippy and tart on the palate, the level of minerality is so high that you’d be inclined to think this wine has a saltiness to it! Pair with falafel burgers with tzatziki and pickled onions!

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: Macabeo Orange wine is a style, not a legal designation, referring to white grapes left on their skins during fermentation. That contact imparts a deeper color, bold aromatics, and tannins usually reserved for reds. While there’s no minimum required, a week is common. Finca el Molar, an organic producer in Spain’s Manchuela DO, takes advantage of the region’s warm days and cool nights, which allow grapes to ripen fully while retaining acidity. For this bottling, the winemakers begin with a 4-day cold soak and then extend skin contact for an additional 7 days. The result is nutty, herbal, and saline—reminiscent of a dry sherry—yet lifted by apple skins and lemon zest. A savory, textural orange wine that shines with carnitas tacos, rich seafood, or charred vegetables.

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: Brachetto Brachetto d’Acqui has long been made in a gently sweet, lightly sparkling style that highlights the naturally aromatic character of the Brachetto grape. In the hills surrounding Acqui Terme, producers discovered that the variety shows best with low alcohol, cool fermentations, and early bottling to preserve its intensely floral, red-berry profile. Marenco’s “Pineto” comes from one of the family’s historic estate vineyards dedicated to maintaining this traditional method. Short maceration keeps the color bright, while a soft frizzante lift balances the grape’s natural sweetness. The 2024 vintage bursts with strawberries, crushed raspberries, rose petals, and a touch of candied ginger. Light bubbles keep the wine refreshing rather than sugary, and the acidity makes the finish clean and crisp. Playful, aromatic, and classically styled, it’s perfect with fruit-driven desserts or served chilled on its own.

Grape: Moscato Bianco Region/History Notes: Scagliola is a small, family-run estate that dates back to the 1950s in the Piedmont region of Italy. They produce a range of sparkling wines, including a gorgeous Traditional Method Nebbiolo that spends 10 years on its lees as well as this easier-drinking Moscato. Canelli is a brand new DOCG that was approved in 2023 following years of ardent petitioning from local producers. Once a sub-zone of Moscato d’Asti, the now separate DOCG stipulates 100 percent Moscato Bianco and the grapes must be grown in 18 communes between the provinces of Asti and Cuneo. Tasting Notes: With its delicate orange blossom, white pear, nectarine, and lemon pith notes, this wine strikes the perfect balance between sweetness and acidity and has quite the chalky finish! You can always go with a sweet, dessert pairing with your Moscato, but I also love to drink it with things like spicy ramen or spaghetti alle vongole with an extra dash of chili flakes!

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!

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!

Grape: blend of Piedmont red wines Region/History Notes: Let’s start with the basics: vermouth is made by fortifying a 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 with their Americano Bianco, made from Moscato grapes. Their Americano Rosa came much later and uses Piedmont red wines as its base before its fortified and infused with things like gentian, ginger, rose petals, vanilla, and cinchona bark (used to make quinine). 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: Sweet and soft and luscious up front and then a little bitter and floral right at the end! Serve over ice with soda water and a grapefruit wheel, or follow the instructions on the bottle to make yourself an Amaricopa cocktail!

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.

Grapes: assortment of locally grown varieties Region/History Notes: After Australia was established as a collection of British colonies in 1788 and grape vines were planted the same year, viticulture was centered on high-yielding varieties that would support fortified wine production. The country’s biggest export market consisted of the Port and Sherry drinkers back in Great Britain, so fortified wine accounted for 80-85% of production between 1788 and the 1950s. Today it accounts for only about 2% of production. “The Chocolatier” is made in a Tawny style and is steeped in 100% dark chocolate! It is as chocolatey as the name would lead you to believe with additional aromas and flavors of butterscotch, toffee, and candied orange. Pair with dried fruit & nuts, rich cheeses, or German chocolate cake!

Grapes: 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.

Grape: Monemvasia Region/History Notes: Monemvasia is native to the town of Monemvasia on the Peloponnese, although today it is almost solely cultivated on the island of Paros. Malvasia is the Italian name for the town of Monemvasia and refers to a group of grape varieties grown in the Mediterranean, but there is no genetic relationship between Monemvasia and the Malvasia varieties. Still with me? The Malvasia-Paros PDO covers the entire island of Paros and includes fortified wine made from sun-dried grapes as well as naturally sweet wine made from sun-dried grapes—85% of which must be the Monemvasia grape. This naturally sweetened wine is made from 100% Monemvasia grapes that have spent 15 months drying under the Paros sun before undergoing fermentation and then aging in French oak barrels for 2 years. Tasting Notes: Drink this alongside salted caramel dark chocolate & watch as the initial caramelized and raisinated notes give way to brighter flavors of candied orange peels!

Grapes: Traditional Red Grape Varieties of the Douro Region Region/History Notes: In general, Tawny Ports are non-vintage and can be blended across several different vintages, aiming to highlight a house style rather than distinct vintages. Named for their color, Tawny Ports typically have a slightly brown mahogany hue from their oxidative character. This also translates on the palate as nutty, raisinated flavors. The wines for this port are a combination of Ports aged three to four years for freshness and wines aged seven to eight years for added complexity. Tasting Notes: Make sure to serve well chilled, but this Port is not just for dessert. Of course, it pairs perfectly with rich dark chocolate cake, but it is also light enough to be served as an aperitif. Notes of light caramel, toasted almonds, and golden fruit compote lead into a soft mouthfeel with enough acidity to keep the wine feeling lifted.

Region/History Notes: Portugal’s Douro 
Valley makes about equal parts still wine and fortified wine, but fortified wines called Port are what they’re most recognized for! There are numerous styles of Port, named after the town of Oporto where the wines are aged and bottled. All are made from local Douro varieties such as Touriga Nacional and Touriga Franca. The wines are made like still wines, but before fermentation has fully finished, winemakers add a high ABV neutral grape spirit to stop fermentation, kill off any remaining yeast, and retain considerable sweetness in the final wine. White port, made from white grapes and bottled without extensive aging, has grown in popularity in recent years. This style of Port has a 3 to 4-year shelf life and is meant to be consumed young. With a touch of sweetness and fresh fruit flavors of apple and pear alongside a slightly oxidative quality, this is delicious served over ice or mixed with tonic water!

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!

Grapes: Sauvignon Blanc/Semillon Region/History Notes: Originally built as a 13th-century convent, the property was once home to monks of the Order of Saint Antoine and is located on the left bank of the Garonne near the Graves appellation. After the French Revolution, the estate passed to the Roquefeuil family and eventually came into the hands of Geoffroy and Martine Roquefeuil in 1985. Their son, Antoine, began learning from his father in 2016 and now leads the estate following his mother’s retirement in 2021. This zesty blend, composed of 80% Sauvignon Blanc and 20% Sémillon, undergoes bâtonnage (lees stirring) for 15–30 days. Tasting Notes: This wine smells far more tropical than I would expect. It shows reserved yet bright aromas of mango, lemon sorbet, fresh vanilla custard, macerated red grapefruit supremes, and a green note that leans toward celery. The palate is just as generous as the nose and begs for a fresh arugula salad with goat cheese and peaches!

Grape: Vermentino Region/History Notes: Sardinia’s coastal climate is ideal for Vermentino, where intense sunshine ripens the fruit while constant sea breezes preserve freshness and salinity. Argiolas is one of the island’s benchmark producers, known for elevating native Sardinian varieties while honoring tradition. Costamolino, their flagship Vermentino, perfectly captures the region’s balance of richness and bright acidity. Tasting Notes: Bursting with spring flowers, orange zest, clementine, and juicy peach, this wine instantly puts a smile on my face. Though slightly richer and riper in style, the dry finish and Mediterranean salty tang keep it vibrant and refreshing. Pair with grilled shrimp, fish tacos, or cranberry-apple chicken salad sandwiches—or just enjoy it beachside with a straw straight from the bottle!

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!

Grape: Mencía Region/History Notes: Ribeira Sacra, in the heart of Galicia in northwest Spain, is one of the country’s most dramatic wine regions, with terraced vineyards carved into steep slopes along the Sil River. Mencía thrives here, producing wines that lean toward elegance over power. The region’s Atlantic influence and varied elevations allow for long, slow ripening, preserving acidity and aromatic complexity. Though less famous than Rioja or Priorat, Galicia offers a distinct expression of Spanish wine through its native varieties and unique terroir. Tasting Notes: Mencía’s aromatics are absolutely captivating: purple plum, violets, lavender, and pencil shavings leap from the glass. The palate is silky and smooth, with a fresh cracked peppercorn note on the finish that adds savory intrigue. Pair with teriyaki chicken thighs, tapas, or anything involving olives.

Grape: Albariño Region/History Notes: While Viognier and Petit Manseng are the most prolific premium white grape varieties in Virginia, some producers are getting more experimental and we are here for it. Chrysalis is most famous for their Norton wines, but after trying this wine I think they will soon develop a reputation for their whites. Albariño, originally from Rías Baixas in Spain, thrives in coastal and humid climates, making Virginia a surprisingly natural fit. Careful vineyard management and low yields allow for concentration without sacrificing freshness. Tasting Notes: Probably my favorite Virginia white, hands down! Unexpectedly aromatic, this wine has generous aromas of apple blossom, jasmine, and honeysuckle, all layered with key limes, salted honeydew melon, and crunchy pear. The palate bursts with dried tropical fruits like pineapple and mango, for a juicy, friendly wine that I can’t get enough of! Pair with grilled fish, bonus points for using blackening seasoning.

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!

Grapes: Alicante Bouschet/Trincadeira/Touriga Nacional/Aragonez/Cabernet Sauvignon Region/History Notes: Esporão is one of the most influential wineries in Portugal’s Alentejo region, widely credited with helping push the area into prominence. Alentejo also produces the majority of the world’s cork! Today, the estate practices sustainable farming, and all of their vineyards have recently achieved organic certification. Tasting Notes: Perfect balance of Damson plum, black cherry, freshly cracked black pepper, crushed violets, and a hint of licorice. Medium bodied with much silkier, slightly powdery tannins- surprising considering the grape varieties used. With its lifted acidity, this wine drinks so much more elegantly than you’d expect, this is a bold but approachable red wine that I’ll drink all summer long! Pair with gyros, falafel, or olive tapenade, just think Mediterranean.

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.

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: Syrah/Merlot Region/History Notes: Dyo Elies translates to “two olive trees” and references the two olive trees that mark the vineyard blocks of Syrah and Merlot. With just a small percentage of international varieties grown on their estate, you’d think this wine would drink more “rustic Greek” than “polished and sophisticated world class red,” but you’d be wrong! Vinified separately in stainless steel, then aged in French oak 20% new, the wine is partially blended at 6 months, but the remaining blend doesn’t occur until bottling. Tasting Notes: If you fell in love with Kir-Yianni’s sparkling rosé, you’ll be delighted to discover this big, bold red over delivers in the same way! Wildly powerful yet elegant at the same time, this is the iron fist in the velvet glove, the Meryl Streep in The Devil Wears Prada. Decant to sip now, or age for 10+ years, this will rival the great wines of Napa and Bordeaux.

Grapes: Chardonnay/Pinot Blanc Region/History Notes: This Chardonnay-driven Blanc de Blancs is grown in Alsace’s cool climate, where long ripening preserves acidity and structure. The Extra Brut style keeps dosage low, allowing pure fruit and minerality to shine. Tasting Notes: This wine is so good it almost makes me reconsider my “don’t be monogamous with your wine” philosophy, because if you can drink this all the time, why would you want to drink anything else? Rich yet bone dry, it evokes homemade apple pie fresh from the oven: baked apples, buttery crust, and a hint of vanilla bean ice cream. Despite the ripe, sun-drenched fruit character typical of Alsace, the Extra Brut classification means there’s no real sweetness—just beautifully ripe fruit. Pair it with fried chicken drizzled in hot honey and fresh herbs for an unforgettable combination. One sip and bite, and you may start questioning your loyalty to every other wine too.

Grape: Durella Region Notes: In Veneto, Italy’s largest wine-producing region, you’re bound to find some hidden gem wines…like Durello! Durello acquires its name from a white grape called Durella. The apex of Durella is the Lessini Durello DOC, which must be made in the traditional method from grapes grown in the volcanic foothills of the Lessini mountains. For something a little more approachable and fantastic for everyday drinking, however, I adore this charmat method (AKA Prosecco method) expression of the grape! Tasting Notes: Aromas of white nectarines, toasted almonds, green pear, dried mint, and honeysuckle. There’s a touch of ripeness and roundness to the palate, but the combination of this wine’s fine & moussy bubble structure, refreshing acidity, and minerality wipe your palate clean! Incredibly food friendly, pair this with a stone fruit caprese salad, smoked salmon carpaccio with capers, or just some springs rolls!

Grapes: Chardonnay/Chenin Blanc Region/History Notes: For 7 generations, this family estate has crafted sparkling wines in Limoux, where the Pyrenees mountains meet the Mediterranean sea. This cuvée pays homage to Eugénie Limouzy, one of the first women to manage a vineyard in the Languedoc. In 1931, her niece Marguerite Limouzy married fellow vintner Edmond Antech, helping expand the estate’s reputation to what it is today. While Champagne commands all the sparkling wine prestige, it’s Limoux where the art was born! Legend has it that monks at the Abbey of Saint-Hilaire crafted the first sparkling wine (likely by mistake) by bottling it before the initial fermentation was complete, a method we now refer to as Méthode Ancestrale. Dom Pérignon is often credited as the pioneer of sparkling wine in Champagne, but records show he first encountered these techniques while passing through Limoux! Tasting Notes: Red delicious apple, honeysuckle, and a hint of ginger make perfect for sushi!

Grapes: Cabernet Franc/Nebbiolo/Cabernet Sauvignon/Merlot Region/History Notes: Virginia’s wine story began in the 1600s with ambitious colonists attempting—unsuccessfully—to grow European vines. After centuries of trial and error, the modern industry gained traction in the 1970s. Today, Virginia is celebrated for its expressive, approachable wines and an increasingly diverse range of grape varieties. Glen Manor Vineyards, established in 1787, is now managed by Jeff White, the fourth generation of his family to steward the 226-acre estate, with 18 acres under vine. The Morales Rosé honors José Morales, whose family has worked alongside the Whites for over 120 years. Tasting Notes: This is a creamier style of rosé, offering generous notes of Honeycrisp apple, apricot, and fresh peach. Chill it down for a refreshing pairing with cranberry walnut chicken salad on a croissant, or let it warm slightly and enjoy with chicken wings tossed in honey mustard BBQ sauce!

Grapes: Cannonau/Monica Region/History Notes: From Alghero in northwest Sardinia, this rosé is rooted in a maritime climate where the Mediterranean plays a defining role. The blend is driven by Cannonau, the local expression of Grenache, with a small amount of Monica adding lift and aromatics. Constant coastal winds help moderate the heat, preserving freshness in a region known for bold sun. The iconic label has become a staple across Italy, but the wine remains grounded in place and tradition. Tasting Notes: Wild strawberry, blood orange, and a touch of melon with a subtle saline edge that immediately evokes the coast. Light to medium bodied with bright acidity and a smooth, easy finish. It’s refreshing but not simple, with just enough texture to keep it interesting. Pair with grilled seafood, pasta with clams, or anything that calls for a taste of the ocean.

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.

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