Vino Culture Wine Shop 130 Granby St, Suite 100

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: Monastrell Region/History Notes: Located near the historic town of Monóvar, about 25 miles inland from Alicante, Bodegas Alejandro was founded by Alejandro Pérez Martínez in 1982. Today, he and his family craft small-batch wines that showcase the region’s unique terroir. This 100% Monastrell comes from high-elevation, dry-farmed vineyards planted in calcareous clay and sandy loam soils, which provide just enough water retention to sustain the vines while encouraging low yields and concentrated fruit. A naturally drought-tolerant variety, Monastrell (AKA Mourvèdre) is perfectly suited to southeastern Spain, where it often shines as a single-varietal wine. Tasting Notes: Chocolate-covered cranberries and black plum on the nose, followed by flavors of dark chocolate, hazelnut, raspberry, and juicy red plum. Six months in French oak adds subtle vanilla flavor. Well-integrated alcohol and ripe, savory character, this makes a perfect match for saucy BBQ!

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

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: 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.

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!

Chinon is best known for its red wines made from Cabernet Franc, but a small amount of white wine is also produced, representing roughly 3% of the region’s total production, all crafted from Chenin Blanc. This collaborative project brings together Christophe Baudry, who comes from generations of winemakers, and Jean-Martin Dutour, who had recently graduated when they met in 1993. Their shared belief is that the relationship between wine and humanity is complex and deeply intertwined: “Humanity creates wine and wine serves humanity.” Ripe yellow peaches with honeyed Earl Grey tea, fresh-cut boxwood branches, and dried white florals, and that’s just on the nose! The palate bursts with bright, tart, tangy citrus that carries its zesty energy all the way through the finish. This is an incredible balance between the serious side of Chenin Blanc and its playful, irresistible nature. Make sure you have a second bottle ready, because once you open it, you’l

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: 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: Grillo Region/History Notes: Hailing from Marsala, Grillo is best known for its role in Marsala, though it shines as a still wine. Grown in calcareous, sandy soils that balance drainage and moisture, the vines produce concentrated fruit with vibrant acidity and aromatic lift. Colosi ages this wine in stainless steel and acacia barrels, enhancing texture and complexity while preserving freshness. Tasting Notes: Aromas of grapefruit, tropical fruit, and delicate florals evoke a Sicilian seaside. The palate is dry and well-rounded, with lingering acidity and flavors of citrus and ripe fruit. Pair with grilled vegetables, lightly fried dishes, or summery seafood pasta.

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!

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

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

Grape: 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: 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.

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

Grape: Sauvignon Blanc Region/History Notes: 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!

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.

Region/History Notes: Luc Poullain is not from multiple generations of winemakers, like many others in the Loire Valley, but instead comes from a background in agricultural consultancy. Settled in Touraine along the left bank of the Loire River, he says, “I chose the vines, they didn’t choose me.” The Sauvignon Blanc vines he works with average around 30 years old and are planted in a mixture of clay-limestone and flint soils. Fermentation takes place in stainless steel tanks, followed by up to one year of aging on fine lees to add depth and complexity. Tasting Notes: This wine might come from a continental climate, but she is screaming tropical! The nose is packed with mango sorbet, guava, and passionfruit, layered with lemon verbena and bright lime zest. Lees aging helps round out what could have been some sharper edges, creating a wine that feels fresh and vibrant while still offering a touch of softness. The ultimate patio lunch wine, especially alongside a classic Salade Niçoise!

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!

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.

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

Grape: 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: 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.

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!

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.

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.

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: 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!

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: Macabeo/Xarel-lo/Parellada/Chardonnay Region/History Notes: Produced in Penedès, just outside Barcelona, Mas Dahoa showcases why Cava remains one of the world's best sparkling wine values. Made using the traditional method—the same process used in Champagne—secondary fermentation occurs in bottle, followed by aging on the lees for added complexity. Crafted from the classic Cava grapes Macabeo, Xarel·lo, and Parellada, with a touch of Chardonnay, this wine spends one year on the lees before being bottled with no dosage. Classified as Brut Nature, it is the driest style of sparkling wine. Tasting Notes: Bone-dry yet packed with flavor, offering notes of lemon zest, green apple, juicy pear, and ripe melon. Fine bubbles and a crisp mineral finish make this an exceptional value and a versatile pairing for everything from seafood to tapas—or simply celebrating any occasion.

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!

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.

Grapes: Fiano/Malvasia Bianca/Pecorino/Nero d'Avola Region/History Notes: This is the first vintage of Australian Certified Organic Pét-Nats from Wildman Wines. Blended with 60% Fiano, 20% Malvasia Bianca, 13% Pecorino, and 7% Nero d'avila the wine enters the bottle a vibrant pink and, over the winter months, evolves into a deeper peachy hue. Bottled with roughly 12g/L of residual sugar, this wine completes its fermentation in bottle - a process known as Pétillant Naturel (which means "naturally sparkling") or Méthode Ancestrale (Ancestral Method). Tasting Notes: This wine is much softer than its flashy color suggests, with aromas and flavors of peach preserves and fresh green hoppy florals. The texture is incredibly soft and silky, like a Peach Bellini layered with pithy lemon notes and finishing clean and dry. Grab some pork al pastor and call it a perfect pairing!

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: 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!

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: Lambrusco Maesti/Lambrusco Salamino/Ancellotta Region/History Notes: “Amabile” translates to “lovable” and denotes a semi-sweet style—one for which Lambrusco is well known. Rinaldini was founded in the 1960s when Rinaldo Rinaldini planted vines to supply his family’s restaurant. Though the restaurant has closed, the winery continues under his daughter, Paola. Fertile soils are managed with high-density plantings to reduce yields and concentrate flavor. Carbonation is achieved via the Charmat (tank) method: sugar and yeast are added to the base wine in a sealed tank to spark secondary fermentation, creating bubbles while preserving fresh fruit. Tasting Notes: Brimming with cherry and plum, accented by a touch of baking spice and fine-grained tannins. A natural partner for salty, spicy antipasti—olives, aged Italian cheeses, and rich salami. Mangia!

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!

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: 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.

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

Grape: Pinot Noir Four high school friends who met at Mendoza's prestigious wine school went on to found Alma 4, now one of Argentina's leading sparkling wine producers. Focused exclusively on bubbles, they source sustainably farmed Pinot Noir from the high-elevation Uco Valley, where warm days build ripe fruit and cool mountain nights preserve vibrant acidity. Made from 100% Pinot Noir using the Charmat Method and aged six months on the lees, this sparkling rosé delivers fresh fruit with added texture and complexity. Aromas of ripe raspberry, toasted almond, and sweet sage lead to a crisp, mineral-driven palate with lively bubbles and a clean, refreshing finish. Bright, vibrant, and endlessly drinkable, it's a perfect match for fried chicken with fresh herbs and hot honey, or simply enjoyed as an aperitif.

Grapes: Garnacha/Monastrell/Pinot Noir Region/History Notes: Located between two mountain ranges in the Penedès Depression, Mas Dahoa is the family project of Jordi Ventosa and Anna Vallès. The winery is named after their two children, David and Hoa. Despite being in a "depression," the vineyards in the Alt Penedès sub-region sit at an impressive 1,500–2,500 feet in elevation at the base of the distinctive Montserrat mountain range, whose jagged peaks are often compared to the teeth of a saw. This Cava Rosé (known locally as Rosat in Catalan) is one of just three wines (all Cava!) in the Mas Dahoa lineup. While Cava regulations require rosés to contain at least 25% red grape varieties, this one overachieves, coming from 100% red varieties! Tasting Notes: Energetic bubbles give way to flavors and aromas of strawberry, raspberry, and rosewater, with just a hint of creaminess from 12 months of lees-aging. Delightful for all the fried tapas and salty cheeses

Grapes: Grenache/Cinsault/Syrah Provence is the birthplace of modern dry rosé, with over 2,600 years of winemaking history under the Mediterranean sun. Côtes de Provence, the region's largest and most renowned appellation, sets the global standard for elegant, refreshing rosé. Le Clocher is a classic blend of Grenache, Cinsault, and Syrah, grown on clay-limestone soils near Lorgues. Warm sunshine ripens the fruit, while the cooling Mistral winds preserve freshness and balance. Delicate and refined, this rosé whispers rather than shouts. Bright acidity carries flavors of white cherry, peach, and a subtle hint of herbes de Provence through a crisp, vibrant finish. Perfect for sipping poolside or pairing with a BLT made with garden-fresh tomatoes and a generous sprinkle of salt.