Bodegas Carchelo,"C" Red Blend, Jumilla, Spain, 2009
40% Monastrell, 40% Syrah, 20% Cabernet Sauvignon big, bad, bold spicy red with juicy berry undertones Carchelo has been a favorite of ours for years. The southeast of Spain is home to Monastrell grapes, possibly the same as France's Mourvedre. These vines are on ungrafted rootstock. Jumilla is Spain's most arid wine district, located inland from the Mediterranean at extreme elevation with rocky soils. With just a bit of French oak barrel aging, the blend is a seductive, powerful, mouth-filling red that shows black fruit to the core. Serving Suggestion: Monastrell is big and loves to run against grilled meats, smoky Spanish Paprika spice and barbecued pork.9 in stock
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Kanonkop, "Kadette" Cape Blend, Stellenbosch, South Africa 2008
45% Pinotage, 29% Cabernet Sauvignon, 14% Merlot, 9% Cabernet Franc BURNT EARTH, RED & BLACKBERRY FRUIT, SUPPLE Legendary South African winery Kanonkop is now in their fourth generation of family winemaking. The canon is a reference to the "alarm" sounded to alert local farmers when a ship had landed at the harbor for trading and selling their produce. The Kadette is produced from a blend of older vine fruit with South Africa's Pinotage at the helm. This wine laces red and black fruits with the hint of classic scorched earth. Aged in previously used French oak, the wine has a supple mouth-feel and soft tannin structure. This vintage turns up the fruit and keeps the earth in the background. Serving Suggestion: Kadette is perfect casual burger wine and also ready to stand up to the task of grilled lamb or rich beef.38 in stock
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Azienda Agricola COS, "Nero di Lupo", Sicilia, Italy 2008
100% Nero d'Avola BAKED CRANBERRY, SPICES, SMOKY LEATHER, IRON Nero d'Avola is one of those grapes that has such interesting and dynamic flavors that it's hard not to love. It is a flavor that has become associated with Southern Italian cuisine since it is grown not only in Sicily, but throughout the lower "boot" of Italy. Often rustic, earthy and raisiny, the subtle charm can be crushed by the heat, which will turn the sugary grapes into harsh wines. At COS, the grapes are harvested before getting too ripe and cautiously crafted into pretty wine in a cold, clean cellar. The result is one of Sicily's gifts to the world. Don't miss it. Serving Suggestions: Perfection with charcoal-grilled lamb heavily crusted with rosemary, garlic and lemon. Firm, aged pecorino cheeses with capers on the side drizzled with olive oil.14 in stock
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Smith Woodhouse, 10 Year Tawny Port, Duoro, Portugal, NV
Tinta Barroca, Touriga Franca, Touriga Nacional PINKISH AMBER COLOR, FIGS, DRIED FRUITS, WARMING Sourcing from the small 7 hectare vineyard of Quinta da Madalena, all the grapes are still hand harvested and foot tread. In general their ports are a bit less sweet than most. This 10 year tawny is the result of a small selection of port set aside each year to age for at least 10 years before bottling. The color is a pinkish-amber with fig and toffee aromas and flavors. A delicious dried fruit tawny that gives you a warm, fuzzy feeling all over. Serving Suggestions: With hard milder cheeses like our aged Rogue Cheddar with dried fruits and nuts, or as part of dessert with cheesecake, flan, or creme brulée.4 in stock
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Dogfish Head, 90 Minute IPA, Deleware, USA
An Imperial I.P.A. brewed to be savored from a snifter. A big beer with a great malt backbone that stands up to the extreme hopping rate. This beer is an excellent candidate for use with Randall The Enamel Animal! 9% abv 90 ibu Tasting Notes: Brandied fruitcake, raisiney, citrusy.5 in stock
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D'Angelo, "Sacravite" Aglianico del Vulture, Basilicata, Italy 2006
100% Aglianico MINERAL, CHEWY, RIPE RED BERRY FRUIT, DEFINITIVE At the northern end of Basilicata, at the base of the extinct volcano Mt. Vulture, D'Angelo produces distinct Aglianico! Not just old world in style, this wine is "ancient world." Most intriguing and terroir driven, Sacravite will slowly draw you into its clutches with aromas of horse blanket, graphite, soft seductive tannins and dried fruits. D'Angelo defines Aglianico del Vulture. Volcanic rich soils yield a wine ready to drink today and ready to indulge the drinker into a truly Italian tasting world. Serving Suggesiton: Aglianico of this sort is perfect for pizzas covered with strong flavorful cheeses and sausage or salami meats. Try the classic Spaghetti alla Puttanesca - red sauce with anchovies, capers and red chili flakes.9 in stock
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Herdade do Espoão, Alandra, Vinho Branco, Alentejo, Portugal NV 3 liter box
Arinto, Manteudo, Diaglaves blend FRESH, FLORAL, ELEGANT, REFRESHING, DELIGHTFUL Dating back to 1267, this winery takes its name from the Tower of Esporão built during the middle ages, located in Alentejo, east of Lisbon. While the heritage is old, the winemaking is super modern. Amazingly this estate was occupied from 1975 to 1979 during the revolutionary period, not that long ago! Completely modernized to state of the art in 1987, the Alandra white is inspired by the local Oleanders and smells as floral and fragrant as a fresh bouquet. Young drinking, deliciously thirst quenching, delicate, refreshing, so fresh you may have to give it a slap! Here is your house white. Serving Suggestion: Keep this on the top shelf of the fridge, right up front, for a sip or a full glass on a whim ready to go with a picnic, chicken salad, light fish dishes or shellfish.45 in stock
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Herdade do Espoão, Finagra, Vinho Tinto, Alentejo, Portugal NV 3 liter box
Moreto, Castelão, Trincadeira blend FIRM PALATE, SILKY TEXTURE, FRUIT DRIVEN GOODNESS Dating back to 1267, this winery takes its name from the Tower of Esporão built during the middle ages, located in Alentejo, east of Lisbon. While the heritage is old, the winemaking is super modern. Amazingly this estate was occupied from 1975 to 1979 during the revolutionary period, not that long ago! Completely modernized to state of the art in 1987, the Alandra red is a young drinking, deliciously thirst quenching, fruit forward, red berry filled, slap your saddle, jump the fence "drinkin' wine!" Here is your house red. Serving Suggestion: Keep this on the counter top for a sip or a full glass on a whim ready to go with a picnic, grilled burgers, pork chops or tomato based sauces.34 in stock
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Bodegas Coto Redondo, Albariño "Señorio de Rubios", Rias Baixas, Spain 2008
100% Albariño RIPE & FLORAL. PEACHES, NECTARINE, DRY FINISH This is the classic style for an Albariño. Rich, lush and aromatic, smelling sweet but completely dry in your mouth with a racy, tart finish that is perfectly suited for flavorful seafood. If you are unfamiliar with Albariño, then this should be your first step, since it is a perfect example. Experience the vibrancy of "Green Spain" in a bottle. Serving Suggestions: Scallops, mussels, octopus or clams, prepared simply and fresh. Drinking this wine along with them is all the seasoning you'll need.16 in stock
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Laxas, Albarino, Rias Baixas, Spain, 2009
100% Albarino AWESOME MINERALITY WITH A BANANA/PEAR FINISH Very dry and full of terroir. The Laxas (la-shus) winery produces a work class Albariño from old vines in north west Spain. This wine shows an almost saline-like quality making it delicious with seafood. The melon, the pear, and those minerals are like a meal in itself. Finishing richer and with a little banana essence, this is long and intense on the palate - a serious Albariño for the money. Serving Suggestion: In Spain they would eat gooseneck barnacles, but in the US, nearly any great shellfish, especially mussels will be perfect.11 in stock
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Giulio Cocchi, Americano Bianco (Aperitivo), Piemonte, Italy NV
Moscato & Herbs (Gentian, Cinchona & Citrus) 16.5% ABV Giulio Cocchi's original recipe Americano is more than just a simple aperitif in the town of Asti - in fact, it is the aperitif by definition, a piece of this century's local cultural and gastronomic history. This is the original Americano, produced without a break since 1891 according to an entirely natural recipe: white wine aromatized with many herbs and spices, no artificial coloring, flavoring or additive of any kind. It is produced in limited quantities and matured for a year before being put on sale. The new bottle in that form of the classic clear glass Bordeaux shape is designed to be show the aperitif's natural origins as a wine, quite different to other inventive aperitifs based on alcohol. Serve chilled in a tumbler or in an appropriate glass with a twist of orange peel and if desired, ice cubes. A splash of soda is indispensable to make the full aroma and perfume come out at their best. This is the classic way to serve it, as preferred by the "purists" who have known this drink forever. Outside of Italy it is revered as one of last great blanc/bianco aperitif wines, essential to a wide range of classic mixed drinks.18 in stock
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Emilio Lustau, Los Arcos Amontillado Sherry, Jerez, Spain (375ml)
4 in stock
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Hidalgo, Napoleon Amontillado Sherry, Jerez, Spain NV
Palomino (500 ml) AMBER COLORED, NUTTY, DRY AND BOLD Founded in 1792, Hidalgo is one of the last standing Sherry producers in the region. Now in their sixth generation of family winemaking, they remains one of the great producers. Amontillado is a browned version of a Fino sherry. This takes on a fuller body, pronounced nutty character and very dry finish. The Amontillado is one of the best for drinking, cooking and daily sipping. Serving Suggestion: Before dinner or with a first course like crab soup or other cream based soups. Also excellent as a sipping sherry.3 in stock
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Garofoli, Antica Osteria Bianco, Vino da Tavola, Marche, Italy, NV
Trebbiano, Malvasia A Rounder wine - Little, Yellow, Different Two brothers took over this estate from their father in the 1970s. Today their children are now taking the reigns, making 5 generations of winemakers in this family. This non-vintage white comes from their vineyards in Marche and is typical of what we would drink from a carafe when we visit a cantina. An Osteria is a sort of cafe/restaurant and this is their house wine. It can be yours too! Try With: Keep it light, keep it simple, keep it fresh. Nothing like a delicious round white to go with vegetable pasta dishes.53 in stock
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Nodine's, Applewood Smoked Bacon, 1 lb pack
Torrington, Connecticut Brown Sugar, Salt, Sodium Lactate Gourmet precooked bacon (to reduce shrinkage, so you get more bacon) smoked with the natural smoke from slow burned dried apple pomace (pulp leftover from cider making) and hickory hardwood, creating a lightly smoked, sweet flavored bacon. Just heat to crisp and serve. You'll love the flavor and there is very little shrinkage. A very tasty way to serve this bacon is in grilled cheese with slices of tomato.1 in stock
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Quinta da Romeira, Arinto, Bucelas, Portugal 2009
100% Arinto HIGHLY AROMATIC, DRY, TROPICAL MELON, ZESTY Quickly becoming one of our favorite grapes, Arinto is an aromatic white wine showing tropical fruit on the nose and palate. The refreshing acidity keeps you coming back for more with its lip-smacking juiciness. No oak to be found, this is tongue tingling with an almost lightly effervescent quality. Perfect with seafood & salads. Serving Suggestion: Try with creamy goat cheese, southern fried chicken, crab cakes and most shellfish.53 in stock
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Soos Creek, Artist Series #7, Columbia Valley, WA 2007
53% Cabernet Franc, 47% Cabernet Sauvignon Artist: David Larsen SPICE BOX, COFFEE, RASPBERRY, COOKIE DOUGH Washington State is quickly gaining world wide recognition for their Bordeaux style blends. Soos Creek's Artist Series #7 is an example that is ready to drink today. With vanilla, spice box, sandalwood, coffee and lush fruit flavors, this tiny production red is so satisfying to drink now. It is immediately pleasurable right out of the bottle and opens fully in the glass over a short period. Serving Suggestion: Ready for Mom's meatloaf or beef marinated in soy sauce, then grilled and dusted with sautéed garlic and cilantro13 in stock
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Domaine Sigalas, Asirtiko/Athiri, Santorini, Greece 2009
75% Asiritiko, 25% Athiri CITRUS, PEAR, LIGHT SALINE, BALANCED & CRISP Domaine Sigalas was founded in 1991 by Paris Sigalas, Christos Markozane and Yiannis Toundas. In 1998, a new wine production, bottling and maturing cellar was built in a privately owned area, in Oia, the northern part of Santorini Island. The winery farms 19 hectares with local varieties and produces quality wines with unique terroir of the volcanic island. These vines average 50 years old planted in black lava soil. The result is a light mineral with lemon and quince citrus flavors. Aromatic with moderate acidity and no oak. Serving Suggestion: Traditional Santorini Fava puree, Chloro fresh cheese and tomatokeftedes - a meatless meatball specialty along with white eggplant from the island.12 in stock
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Domaine La Bastide Blanche, Bandol, Provence, France 2007
75% Mourvedre, 25% Grenache/Syrah CASSIS & SULTANA. EARTH & SAGE, LEATHER. Known as the greatest reds of Provence, the wines of Bandol are made primarily from the bold Mourvedre grape, which gives the wine their edgy, powerful flavor. Sometimes they can be so rich that they are harsh, but not this one. It has the typical characteristics of a classic Bandol, but is balanced by a hint of dried fruit flavor that makes the tannins less obtrusive and more accessible. Serving suggestions: Provençal lamb slow roasted with garlic, lemon, rosemary and pepper served with sage potatoes.14 in stock
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Prinsi, "Gaia Principe" Barbaresco, Piemonte, Italy 2005 100% Nebbiolo
DUSTY CHERRY, FLORAL WITH EXOTIC SPICES Prinsi is a tiny estate in Piemonte, Italy farmed by the Lequio family. Perhaps small in size, but large in stature, the Prinisi Barbaresco is a true "Queen" of Nebbiolo. This is a single vineyard Barbaresco with just 585 cases produced annually. Modern techniques are used by the young, dynamic thirty something Daniel Lequio to yield layers of complexity in a wine that reveals truly classic flavors. Brightly colored with floral aromas, dried cherry, sweet spices - like close and anise - and just a touch of marzipan on the finish. These are just a few of the nuances you'll find inside. Decant 15-20 minutes before serving. Serving Suggestion: Game meats like venison or rabbit with truffle oil, potatoes and carrots in a stew; also with classic Italian Osso Bucco - braised shank.9 in stock
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Sant' Evasio, Barbera d'Asti, Piemonte, Italy 2008
100% Barbera BLACK CHERRY, LIGHT ASH, JUNIPER, A CLASSIC Cantina Sant' Evasio represents modern winemaking from long standing traditions. The name comes from the chapel on the hill built in the 18th century, later destroyed in WWII. Barbera is their trademark grape and continues to represent outstanding value in today's times. This version from the town of Asti, is a deeply colored, bright red wine showing classic black cherry fruit with light ash, juniper berry and classic flavors. Serving Suggestion: Grilled meats like chicken thighs with rosemary and garlic; pizza with caramelized onions, four cheeses and truffle oil61 in stock
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Palladino, Barolo "Serralunga", Piemonte, Italy 2005
100% Nebbiolo ROSEWATER, BLACK OLIVE, CHERRY, MINT, FIRM TEXTURE The grace and elegance of the Nebbiolo grape in the King of Italian wine. Barolo is a classic from northern Italy in Piemonte. With just about 1,000 cases produced, it's fair to say this Barolo is small production wine. Handpicked in Serralunga, the heart of the commune in Alba, the fruit is ripe and perfectly nurtured. The wine slowly ferments over 22 days to build complexity and layers, then ages for 2 years in partial Slovenian oak and 30% French oak. Balanced tannins, saddle leather and a wisp of mint or fennel on the finish. Serving Suggestions: Braised beef with truffle oil, roasted pork shoulder; venison stew.6 in stock
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Steindorfer, Cuvée Seewinkel Beerenauslese (BA), Burgenland, Austria 2005
Scheurebe, Pinot Blanc, Chardonnay GOLDEN YELLOW, RICH, SWEETLY BALANCED FRUIT On the Eastern shore of Lake Neusiedl, between Illmitz and Apetlon, we find perfect conditions for sweet wine production. Due to the warm, shallow lake and its special, highly humid mesoclimate, the formation of noble rot is prevalent. Ernst Steindorfer is one of the masters of dessert wines and was awarded the trophy for the 2005 Austrian winery of the year. While he makes both sweet and dry wines, this dessert cuvée is a special blend of noble rot grapes. Perfect fruit, rich sweetness and balancing acidity makes this a dessert nectar. Serving Suggestion: A dessert all by itself. This has the body, the richness, the sweetness to enjoy as a course in a glass. With food, try creme brulée or a custard dish.4 in stock
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The Accidental Baker, Black Pepper & Sea Salt, Hillsborough, NC
All of The Accidental Baker's artisanal flatbread crackers are made from locally milled, in Graham NC, organic flour. Their baking technique utilizes whole food ingredients to create nutritious goodies with tantalizing complexity and individual taste. 100% recycled cardboard boxes, cmpostable labels, compostable bags,.24 in stock
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Schramsberg, Brut Blanc de Blancs Napa, CA 2006
100% Chardonnay FULL-BODIED, LIGHT TOAST, CITRUS AND APPLE Jack and Jamie Davies bought the historic Schramsberg property in 1965 and today their son Hugh runs the estate. With a goal of producing “America’s most prestigious select and admired sparkling wine,” they arguably may be there. Every great Champagne method is employed including hand riddling (rotating the Champagne bottles daily). Over decades the accolades have piled up. This dry, Blanc de Blancs (100% Chardonnay) is full-bodied, rich with a golden apple, citrus and pear quality. A touch of barrel fermentation (23%) adds a touch of toast, followed by two years of bottle age. This is fresh and vibrant on the palate with enough flavor to be a true “food” sparkling wine. Excellent acidity on the finish. Serving Suggestion: A match for crab cakes, pan roasted cod fish, bouillabaisse or with sushi. Also with Gouda cheese.11 in stock
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Gruet, Blanc de Blancs Brut Sauvage, New Mexico NV
100% Chardonnay MINERAL, GREEN APPLE, LIME, FLORAL, VERY DRY! The Gruet family arrived to the US from Champagne, France and today they make French Style Champagne in New Mexico. This is a new offering from Gruet. The Sauvage has almost no residual sugar making it bone-dry and wonderfully full-bodied and tart. This is so much wine for the price we can't wait for you to have a glass with dinner or brunch tonight. Serving Suggestion: Bubbles are for way more than celebrations. This Sauvage is perfect with foods like Sushi, pan roasted white fish, roasted chicken or celebratory toasts.16 in stock
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Gruet, Blanc de Blancs Extra Dry, New Mexico NV
100% Chardonnay FULL & CLEAN TASTING, APPLES, ALMOND, HONEYSUCKLE The Gruet family arrived to the US from Champagne, France and today they make French Style Champagne in New Mexico. This is a new offering from Gruet. The Extra Dry has a touch of residual sugar, but a dollop of bold drying acidity finishes the wine clean and fresh. This is so much wine for the price we can't wait for you to have a glass with lunch or brunch tonight. Serving Suggestion: Bubbles are for way more than celebrations. This Extra Dry is perfect with Sunday brunch foods like waffles, brioche and fruit tarts, or with wedding cake, anniversary cake and baby cakes.12 in stock
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Gruet, Blanc de Noir, New Mexico NV
75% Pinot Noir, 25% Chardonnay BEAUTIFUL BUBBLES, INTENSE FLAVOR The Gruet family originally came from Champagne, France and today they make French Style Champagne in New Mexico. This is a favorite value in the world of bubbles. A super creamy texture and fine mousse with pear, plum, and brioche flavors. Try With: Bubbles are for way more than celebrations. This Blanc de Noir is perfect with food like baked or poached Salmon, fried chicken or chicken nuggets, and always with Sushi!1 in stock
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Gruet, Blanc de Noir, New Mexico NV 375ml bottle
75% Pinot Noir, 25% Chardonnay BEAUTIFUL BUBBLES, INTENSE FLAVOR The Gruet family originally came from Champagne, France and today they make French Style Champagne in New Mexico. This is a favorite value in the world of bubbles. A super creamy texture and fine mousse with pear, plum, and brioche flavors. Try With: Bubbles are for way more than celebrations. This Blanc de Noir is perfect with food like baked or poached Salmon, fried chicken or chicken nuggets, and always with Sushi!11 in stock
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Dom. de la Bouysse, Blanc IGP Hauterive, Languedoc, France, 2009
60% Grenache Blanc, 30% Maccabeu, 10% Muscat Petit Grains HONEYSUCKLE & GARDENiA, PEAR, & LIGHT CITRUS Our friend Martine Pages (PAH-jess) is really hitting her stride. The current vintages of all of her wines are the best she’s ever made. This white is lush and full, but bright and lively. It’s expansive and sophisticated, but tangy and full of personality and pleasure. A bottle to cuddle up with on the couch. Tastes and smells of white flowers and pear with hints of mandarin orange. Dry on the finish with light mineral and crisp refreshing goodness. Serving Suggestion: Scallops or lobster grilled with a mango lime marinade served with frites and aioli.41 in stock
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Huguet de Can Feixes, "Blanc Selecció", Penedes, Spain 2009
Parellada, Macabeo, Chardonnay, Malvasia de Stiges MINERALS, PEAR, LEMON. FAINT SPRITZ, LONG FINISH From the highest elevation vineyard in all of the Penedes appellation comes this sophisticated white from just outside of Barcelona. This is Spain's answer to the fine, very dry wines from Chablis, Muscadet, and Rheingau. The blend is typically used to make Cava, but this still wine shows them to be subtle and complex and layered. This wine has been a favorite of ours for years, and the latest vintage does not let us down! Serving Suggestions: Pure, unadorned oysters or steamed clams. Sashimi or simple haricot verts.12 in stock
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Trenza, Blanco, Edna Valley, California 2009
50% Albariño, 50% Garnacha Blanca PERFUMED NECTARINE, PEACH & PRETTY, DELICATE FLOWERS If you are already familiar with the great white wines of Spain, then this will be the most authentic one you’ve ever had from outside of that country. If you are not familiar, then you need to taste this! Buy one now. They are crisp, dry, aromatic, layered and fun. They can be easy to approach, and stunningly complex all in the same taste. This blend from the cool hillsides of Central Coast California is an authentic representation that would fit in perfectly with its muse. Serving Suggestion: Mussels in white wine with garlic. Lobster quiche. Double cream soft cheeses or fresh farmer’s cheeses.27 in stock
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Antech, Blanquette de Limoux, "Reserve Brut," Languedoc, France, 2008
90% Mauzac, 10% Chardonnay/Chenin Blanc PERFUMY, ROUND & RICH. CREAMY, TOASTY, DRY For six generations, the same family has farmed and made wine from these vineyards of Limoux. This traditional sparkling wine, made in the Champagne method, has many of the qualities of a small "grower Champagne;" richness, complexity, wineyness and finesse. Its complex nuttiness shows that it has been matured on the lees during the long aging process. Great bang (or pop) for the buck! Serving Suggestion: Oysters are a classic match, although great sparklers like this are versatile with nearly all food.19 in stock
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Steindorfer, Blaufrankisch “Alte Reben”, Burgenland, Austria 2008
100% Blaufrankisch SPICY & MODERN, DARK BERRY, COFFEE & SMOKY OAK Don’t be fooled or dissuaded by the name Blaufrankisch on the label. This is a delicious mouthful of wine akin to some of the super Pinot Noirs of Oregon. Ernst Steindorfer has proven his versatility as one of Austria’s top winemakers, crafting not only heady dessert wines (his specialty), but also elegant whites and lush, powerful reds. This BF is a head-turner if you’ve never experienced the grape before. It may leave you saying “Where have you been all my life?” Serving Suggestion: Grilled salmon with caramelized onions, topped with shaved eggplant tempura.20 in stock
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Hillsborough Cheese Co., Bloomin' Lunitas (Chaource style) Cheese from Hillsborough, NC
Vegetable Rennet3 in stock
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Hook's, Blue Hook, 1 Year, Cow Milk Cheese from Wisconsin
by Tony Hook, Master Cheese maker In 1970 Tony Hook began apprenticing at a small cheese favory in Barnevel and got his cheesemaker's license in 1972. Tony and Julie formed Hook's Cheese Company and began producing cheese in 1976. PLEASE CALL THE STORE TO ORDER THIS CHEESE BY WEIGHT.4 in stock
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Rabitos Royale, Bombón de Higo (Chocolate covered fig) from the D.O. Alimentos de Extremadura, Spain
These are hand made chocolate truffle stuffed figs with a hint of liquor (Spanish Brandy) and then covered in chocolate again. Rabitos: named after the little stick from the fig. In the making of this product only the “Pajarero” variety of fig is used, one of the best figs in the world typical from Spain, they are smaller but much tastier than other figs. Then they are stuffed with a mix of chocolate truffle, cream and liquor and then they are dipped in chocolate.299 in stock
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Chateau de la Vieille Tour, Bordeaux Blanc, Bordeaux, France 2009
60% Sauvignon Blanc/35% Semillon/5% Muscadelle ACACIA, MANDARIN ORANGE, PEAR & MINERALLY, NO OAK This is a delicious and classic style of white Bordeaux. The version with no oak aging. It has a minerally Mandarin orange with ripe pear. In the glass you'll taste a bright and playful wine with a juicy medium body, moderate citrus and specks of acacia flower and fruit. Serving Suggestion: Speckled trout baked with lime slices and red onion. Steamed oysters with shallot vinaigrette.33 in stock
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Ch. de Mendis, Bordeaux Rouge, Bordeaux, France 2007
80% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc Real Bordeaux that's Really Drinkable Mendis is the sort of red Bordeaux we could drink everyday with a home cooked meal or after dinner with a movie. This is affordable, ready to drink Bordeaux. Bordeaux is the home to Cabernet and Merlot grapes. Mendis is a delicious blend on a foundation of Merlot then layered with Cab Sauv and Cab Franc. The nose shows white pepper and sweet spices leading to Mendis' deep color revealing the blackberry fruit we love from Merlot with a shot of Cab to give it a backbone and anchor the fruit. Serving Suggestion: Juicy 80% ground beef, hand patted into thick burgers; or a NY strip steak au poivre.84 in stock
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Ch. de Mendis, Bordeaux Rouge, Bordeaux, France 2006
80% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc Real Bordeaux that's Really Drinkable Mendis is the sort of red Bordeaux we could drink everyday with a home cooked meal or after dinner with a movie. This is affordable, ready to drink Bordeaux. Bordeaux is the home to Cabernet and Merlot grapes. Mendis is a delicious blend on a foundation of Merlot then layered with Cab Sauv and Cab Franc. The nose shows white pepper and sweet spices leading to Mendis' deep color revealing the blackberry fruit we love from Merlot with a shot of Cab to give it a backbone and anchor the fruit. Try With: Juicy 80% ground beef, hand patted into thick burgers; or a NY strip steak au poivre.3 in stock
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Ch. de Mendis, Bordeaux Rouge 375ml, Bordeaux, France 2006
80% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc Real Bordeaux that's Really Drinkable Mendis is the sort of red Bordeaux we could drink everyday with a home cooked meal or after dinner with a movie. This is affordable, ready to drink Bordeaux. Bordeaux is the home to Cabernet and Merlot grapes. Mendis is a delicious blend on a foundation of Merlot then layered with Cab Sauv and Cab Franc. The nose shows white pepper and sweet spices leading to Mendis' deep color revealing the blackberry fruit we love from Merlot with a shot of Cab to give it a backbone and anchor the fruit. Try With: Juicy 80% ground beef, hand patted into thick burgers; or a NY strip steak au poivre.10 in stock
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Chateau Rocher Cap de Merle, Bordeaux Superieur, Bordeaux, France, 2007
80% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc INKY COLORED, SWEET SPICES, SUPER RIPE, MODERN Size doesn't matter...Philippe Durand owns just 1 hectare of vines for this estate. Technically this wine is a Montagne Saint-Emilion, but since he brings the harvest to his Rocher Corbin winery up the road for vinification, he has to declassify this bottling. Tiny means only 600 cases produced per year! The quality is outstanding showing super-ripe fruit, deep color extract, sweet spices like cinnamon and cedar, with a modern style of winemaking while keeping its French roots in the ground. Serving Suggestion: A must have with simple flat iron steak or hanger steak off the grill; also great with grilled beef burgers or lamb burgers13 in stock
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Montinore, Borealis, Willamette Valley, Oregon 2009
45% Muller-Thurgau, 24% Gewurztraminer, 18% Pinot Gris, 13% Riesling AROMATIC, FRUITY, A TOUCH OFF-DRY, FLORAL, GREAT FINISH Certified organic grape growing in every bottle. The "Northern Whites" vs. the Northern Lights - very punny from Montinore. The goal was to use cool climate white grapes and capture their delicious aromatics in a blend. With great success, the Borealis is born. Very aromatic and perfumey with exotic fruits and flowers from start to finish. This is a crowd pleasing, super drinkable white with peaches, melons, and citrus, that brings a smile to everyone's face at the party. Great acidity on the finish this vintage. Serving Suggestion: A delicious apéritif cocktail wine; or perfect with fruit salsas on grilled chicken, mango salsa on fish tacos or fruit salad.15 in stock
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Marcel Giraudon, Bourgogne Aligoté, Burgundy, France 2008
100% Aligoté MINERALLY, TOASTY, FLORAL PEAR,MOUTHWATERING Aligoté is the other white grape of Burgundy. Not exactly a household name, Aligoté wines are not commonly found in the US, and in fact plantings are decreasing in Burgundy. You can help save this from extinction today. Aligoté is usually consumed in youth with appetizers, or as the base wine for a Kir with a touch of cassis. Giraudon's version shows some serious complexity with lime and minerals, a racy edge and a long finish with a bit of toasty cream. Serving Suggestion: Vegetarian mushroom and asparagus strudel, smoky Baba Ganoush, or pan seared trigger fish in brown butter.3 in stock
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Rapet Pere et Fils, Bourgogne Aligoté, Burgundy, France, 2009
100% Alilgoté AROMATIC LIME AND MINERALS, MOUTH-WATERING WITH PEAR/CITRUS Tasting like a true, traditional Chablis with great acidity and aromatics, you'd never recognize this under its labeled name, Aligoté. Generally a grape variety known for being bland, in fact usually bland enough that its most famous use is as the base wine for the famous Kir drink, into which creme de cassis liquor is added. It would be a shame to do that to this wine, since its delicate, sophisticated attributes would be completely covered up. Drink this one "naked". Serving Suggestion: Steamed or raw oysters. Bouillabaisse. Mussels Marinieres. Grilled chicken salad with sherry vinaigrette.13 in stock
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Domaine Billard Pére et Fils, Bourgogne Hautes-Cotes de Beaune Blanc "La Justice", Burgundy, France 2008
100% Chardonnay MOUTHWATERING, DRY WITH LIMESTONE MINERALITY, CLASSIC! Score!! Authentic, classic white Burgundy at a fair price. This is that quenching, lusty style of Chardonnay grown only in Burgundy or Chablis. The vines here, from Hautes-Cotes de Beaune, are in the hills to the west of the main slope on the Cotes d’Or. This is rustic country where the wines can be hit or miss, and are rarely as expensive as their neighbors on the “main drag." Oh yeah, this is a hit, right out of the park! Serving Suggestion: This will not only make your simply prepared seafood taste better when served alongside, but it’s so perfect you’ll feel lucky to have experienced a combination so good.13 in stock
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Domaine Tripoz, Bourgogne Rouge "Chant de la Tour", Burgundy, France 2007
100% Pinot Noir PRETTY & DELICATE. CHERRY/RASPBERRY & EARTH This is authentic, classic, old-school Burgundy showing pure Pinot Noir subtlety and depth. Made from grapes grown in the biodynamic vineyards of wife & husband team Celine & Laurent Tripoz. Their tiny, artisan winery is truly focused on producing the best quality grapes, then turning them into expressive wines using minimalist winemaking. The results are honest, delicious wines with no make-up and filled with vitality. Serving Suggestions: Truly versatile with savory fare, especially with root vegetables. Salmon, roast poultry, pork, and roast beef.41 in stock
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Domaine de la Chanteleuserie, Bourgueil Vieilles Vignes Loire Valley, France 2006
100% Cabernet Franc PEPPERY WITH PLUM/RASPBERRY FRUIT & BLACK OLIVE One of the hardest to pronounce French regions, Bourgueil (bor-GOY) is one of our favorite homes to Cabernet Franc. This cuvée from Thierry Boucard (7th generation!) is his oldest vines. The wine has a purity of flavor. A hint of black olive comes through on the mid-palate and then it's raspberry and peppercorns riding all the way home. Of his two "old vine" bottlings, this one is the more approachable in its youth. Ready to drink now. Decant for 15 minutes and let the flavor "roller coaster" away. Serving Suggestion: A classic with coq au vin, grilled sausages or roast chicken. Serve it at cellar temp (55-60 F) and be wowed!31 in stock
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Sant' Evasio, Brachetto d'Acqui 2009
100% Brachetto TINY BUBBLES, SWEET RED FRUIT, NECTAR LIKE Sant' Evasio produces this frizzante (lightly carbonated) sparkling red from the Brachetto grape. Think of this is a the red companion to a Moscato d'Asti. With a sweet sensation tickling the palate and soft cherry fruit gliding across the tongue, this Brachetto will make you grin from ear to ear. Just enough sweetness to call it a dessert wine, but not so much that it's sticky. The Italian cartoon, Giovanni the Jug helped make this wine famous. Taste why. Serving Suggestion: Try this with fruit based desserts like a raspberry cheese tart, petit fours with jelly filling between the layers, or just for drinking to have a good time.5 in stock
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Ciacci Piccolomini d'Aragona, Brunello di Montalcino, Tuscany, Italy 2004
100% Brunello (Sangiovese AROMATIC, EARTHY, DUSTY, DRIED CHERRY, FIRM Ciacci's basic Brunello is a blend of his three single vineyards and 100% Brunello (Sangiovese). The vines are his "babies" at a mere 20-25 years old! Aged for two years in large Slovenian oak vats, this wine shows the depth and roundness of wood aging, but no oak flavors. Superb deft balance and so very Italian tasting with floral and mineral notes, dried cherries and dusty tannins. Serving Suggestion: Steak Florentine with olive oil, salt and pepper well charred. Also with braised meat dishes like pork in a dark, rich sauce.10 in stock
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Mocali, Brunello di Montalcino, Tuscany, Italy 2004
100% Brunello (Sangiovese) EDGY BUT SUPPLE, DRIED BERRY & SPICY SOIL Here's a classic, traditional Brunello aged for 36 months in large Slovenian tonneau barrels so as not to impart too much oak flavor in the wine. The Ciacci family has created a fantastic estate; the lands typical to the Tuscan countryside interspersing vineyards, olive groves and forest land. Their wines are of exceptional value when compared to other more established producers of Brunello. Serving Suggestions: Rabbit in Brunello sauce. Pinci (thick, hand rolled spaghetti that is a Montalcino specialty and addiction) served with meat sauce and mushrooms.4 in stock
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Schramsberg, Brut Rosé, Napa, CA 2006
68% Pinot Noir, 32% Chardonnay FRESH STRAWBERRY, TART CHERRY, TANGY CITRUS Jack and Jamie Davies bought the historic Schramsberg property in 1965 and today their son Hugh runs the estate. With a goal of producing “America’s most prestigious select and admired sparkling wine,” they arguably may be there. Every great Champagne method is employed including hand riddling (rotating the Champagne bottles daily). Over decades the accolades have piled up. This dry, elegant rosé is full of flavor with rich Pinot Noir qualities and appley crisp Chardonnay essence. A touch of barrel fermentation (32%) adds a touch of toast, followed by two years of bottle age. This is fresh and vibrant on the palate with enough flavor to be a true “food” sparkling wine. Excellent acidity on the finish. Serving Suggestions: Pair with sushi, shrimp cocktail, grilled salmon or roast chicken brushed with hoisin sauce.8 in stock
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Bubbles and Chocolate Gift Basket
Our choice of sparkling wine with Michel Cluizel chocolates Please call the store to make your selections. 919 489-2884call us for availability
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Montchevré, Boucheron, Wisconsin
Goat Milk New from our growing goat cheese selection, this traditional soft ripened lactic chevre is hand crafted to achieve a very unique tangy and earthy flavor. This aged goat cheese has an ivory-colored center surrounded by a white bloomy rind. Bucheron has been an icon in some of the most famous cheese stores in the U.S. PLEASE CALL THE STORE TO ORDER THIS CHEESE BY WEIGHT.3 in stock
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Renardat-Fâche, Bugey Cerdon, Vin Mousseaux, Savoie France NV
Gamay, Poulsard BRIGHT PINK, LIGHTLY BUBBLY, STRAWBERRY, TART Warning: You are about to taste a rare wine which has a cult following from a tiny, obscure French region and we can not be responsible for your emotional state when the vintage runs out. Yes, it's true. Those who are hooked on Bugey order it in case quantities each spring upon release, and when it's gone there is a support group created just to get through the rest of the year. Bugey is located in eastern France between Lyon and Geneva. This is light pink in color with a touch of effervescence. Served chilled, this wine is an elixir of fresh fruit, bright acidity and tongue tantalizing tingle. Peace be with you this fall. Serving Suggestion: An aperitif wine for warm days and cool nights to be shared with someone whose eyes you can gaze into as the sun sets,or rises depending on how the evening goes.34 in stock
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Weingut Michlits, Burgenland Red, Burgenland, Austria 2008
60% Zweigelt, 30% Blaufrankisch, 10% St. Laurent DYNAMIC, ELEGANT & FRESH. CHERRY & RASPBERRY Werner and Angela run the wine side of the family farm. Their farm is a true biodynamic universe. Their family grows vegetable crops, raise cows and pigs, make wine, produce micro-brew beer and heirloom apple cider - all biodynamically. Their Burgenland Red Blend is all-get-out drinkin' wine. With sexy fruit aromas like an intoxicating perfume, the raspberry and cherry fruit gushes from the glass but remains dry and tasty. Serving Suggestion: Quarter pounder all beef hot dogs off the grill with spicy brown mustard and kraut. Grilled chicken with traditional rosy red bbq sauce.113 in stock
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Roth Käse, Buttermilk Blue, Wisconsin
(cow milk) To craft Roth Käse's line of luscious blues, they start with Wisconsin's renowned natural resource: local family farms producing the highest-quality milk from Jersey and Holstein cows. The raw milk, higher in butterfat than most and with a character that changes from season to season, is transformed into delicate curds by our cheese makers. They hoop the curds by hand into traditional round forms, then pierce, salt, and careful cure the cheese for two months or more allows a lacey network of natural blue veining to develop. It takes time and effort to handcraft our cheese, but the result is well worth the effort: a classic blue cheese, deliciously creamy and tangy with a clean, sweet finish. Buttermilk Blue — As tangy as its name yet mellow; bold yet restrained, perfect for cooking, crumbling or eating out of hand. Shelf-cured at least 60 days. A classic for blue cheese dips and dressing; great for crumbling over steaks and burgers; stars in risotto, pizza, and mac & cheese8 in stock
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Chateau Jouclary, Cabardes, Languedoc-Roussillon, France 2007
Syrah, Grenache, Merlot and Cabernet Sauvignon SPICE, LEATHER, PERFUME, BLACK FRUIT, GRAVEL Although the origins of Cabardes date back to the Lords of Cabaret in the 1200s, this AOC wine region was established in just 1999! On the northern border of the Languedoc-Roussillon, 10 Km north of Carcassonne Pascal Gianesini use both Bordeaux and Rhone varietals to make mostly red and rosé wines. This region is unique in that it receives both the Atlantic and Mediterranean ocean influences. This is seriously old-world in style with a rustic gravelly edge, lots of pepper spice and pure guts with a touch of yeast on the finish. This is the sort of gem you would find while traveling in France, but rarely seen outside of the area. Serving Suggestion: A wine for hunters and not gathers - wild game, grilled meats, hearty cheeses.35 in stock
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Barnard Griffin, Cabernet Sauvignon, Columbia Valley, Washington 2007
79% Cabernet Sauvignon, 9% Merlot, 5% Petite Verdot, 3% Malbec 4% Cabernet Franc BLACKCHERRY, BELL PEPPER, COFFEE NOTES Founded in 1983 by Rob Griffin and Deborah Barnard, Barnard Griffin wines have been a leader in Washington State. Against all the current advice in the 1970s, Rob went to Washington to make wine. THEY said, "it's too cold to grow grapes there." After stints with Preston and Hogue, Rob and Deborah went out on their own. This Cab leans French in style with pure, clean black cherry fruit and just enough French oak to think "Bordeaux-esque." Serving Suggestion: Lamb chops with blackcherry savory relish; or grilled porterhouse steak with wasabi mashed potatoes and balsamic vinegar reduction.2 in stock
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Barnard Griffin, Cabernet Sauvignon, Columbia Valley, Washington 2008
79% Cabernet Sauvignon, 9% Merlot, 5% Petite Verdot, 3% Malbec 4% Cabernet Franc BLACK CHERRY, BELL PEPPER, SMOKY COFFEE, SWEET SPICE Founded in 1983 by Rob Griffin and Deborah Barnard, Barnard Griffin wines have been a leader in Washington State. Against all the current advice in the 1970s, Rob went to Washington to make wine. THEY said, "it's too cold to grow grapes there." After stints with Preston and Hogue, Rob and Deborah went out on their own. This Cab leans French in style with pure, clean black cherry fruit and just enough French oak to think "Bordeaux-esque." Serving Suggestion: Lamb chops with black cherry savory relish; or grilled porterhouse steak with wasabi mashed potatoes and balsamic vinegar reduction.12 in stock
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Pietra Santa Estate, Cabernet Sauvignon, Cienega Valley, California 2006
100% Cabernet Sauvignon RICH, CHEWY & PERFUMY, CURRANTS, SAPPY OAK, BASIL & SAGE John & Phyllis Blackburn had been farmers in California for decades, when they bought the lovely Pietra Santa [sacred stone] Estate 25 miles east of Monterey. This vineyard, bisected by the San Andreas fault, dates back to the 1850s, and the old vine Cabernet grown here makes very fine, rich but accessible wine. The extended aging in French Oak barrels is perfectly balanced by the intense Cabernet fruit character. This is a great value with surprising complexity. Serving Suggestion: Fantastic with beef kabobs marinated with fresh herbs and garlic. Grilled stuffed potatoes with aged sharp cheddar and artisan smokehouse bacon bits.10 in stock
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Altosur, Cabernet Sauvignon, Mendoza, Argentina, 2009
100% Cabernet Sauvignon PERFUMY, BLACK PEPPER, CASSIS & BLACKBERRIES Textbook Cabernet Sauvignon and a stunning value considering that most cabs at this price are junk. This one really shines and is completely authentic tasting. From high elevation vineyards in the Andes Mountains this cab comes roaring out with firm, rich flavors and a long finish. The balance and purity are very impressive. Great structure this vintage. Very serious Cab flavors for the money. Serving Suggestion: Bison burgers with sharp cheddar. Cabeza tacos from your favorite local taco truck!26 in stock
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Ancient Peaks, Cabernet Sauvignon, Paso Robles, CA 2007
92% Cabernet Sauvignon, 4% Zinfandel, 2% Petit Verdot, 2% Malbec PERFUMY CURRANT & PLUM. BAY SPICE & TOASTY OAK The best vintage yet on the superb Ancient Peaks Cab! Lovely balance, varietal character & power, and a great long finish make this our "go to" cabernet sauvignon from California. From a cool mesoclimate near the Santa Lucia Mountains, the Margarita Vineyard provides the perfect environment to create North Coast style cab with one foot in Bordeaux. Suprisingly long finish with complexity not usually found in the WEEKLY price range. Serving Suggestion: Pork tenderloin kabobs on rosemary sprigs. Filet Mignon with herbed butter15 in stock
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Summers, "Andriana’s Cuvée" Cabernet Sauvignon, Napa, CA 2006
PLUMS, SWEET SPICE, TOASTY VANILLA, FIRM 100% Cabernet Sauvignon A rare pure Cabernet Sauvignon sourced from Summer’s Andriana’s vineyard in Calistoga. Jim Summers purchased this winery in 1987 and in 1996 bought 25 more acres naming that vineyard after his daughter. Using only 50% new French oak, this 20 month barrel aged Cab is sexy and supple with firm tannins that melt away in the mouth. Loads of Napa fruit gush from the glass all over your palate. Plums, spices, toasty vanilla wood and a long finish all combine to make a super value in Napa Cabernet. Serving Suggestions: A delight with grilled lamb chops, standing rib roast and rare prime rib au jus.14 in stock
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Laurel Glen, Cabernet Sauvignon "Counterpoint", Sonoma, CA 2005
100% Cabernet Sauvignon DARK RED, ALMOST OPAQUE WITH BLACK FRUIT AND MODERATE OAK Patrick Campbell is one of our wine heroes. In the 1970s he started to grow grapes to supply other Sonoma wineries until 1981 when he made his own wine. He defined the Sonoma Mountain appellation and his Cabernets are legendary. The Counterpoint is approachable in its youth and drinkable now as well as over the next 5 to 7 years. Juicy black fruits with round, firm tannins and mouthfuls of pleasure. That’s the best way to put it. Patrick was the first recipient of the Wine Industry Integrity Award. Serving Suggestions: A bold Cabernet for big red meats like steak, rack of lamb and standing rib roast with of crackling meat in the roasting pan with drippings.5 in stock
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Ehlers Estate, "One Twenty Over Eighty", Napa, CA 2007
Certified organic, non-profit 80% Cabernet Sauvignon, 14% Merlot, 6% Petit Verdot RICH TOASTY, SPICY OAK, KIRSCH AND CHOCOLATE In 1985, French entrepreneur and philanthropist Jean Leducq began acquiring small parcels of vineyard land in Napa Valley’s acclaimed St. Helena appellation. The goal was to create one contiguous estate producing wines in the classic, elegant Bordeaux style. Today, Ehlers Estate is completely non-profit with all proceeds going to cardiovascular research. They are also certified organic and farm biodynamically. In this cab the kirsch and milk chocolate ooze through the French oak flavors. Loads of texture with blackberry, mocha and sweet Napa spices are abound. Classic thick Napa red wine. A heart stopper. Serving Suggestion: Porterhouse steak with rosemary and red wine reduction with potato Lyonnaise.7 in stock
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Domaine de Brau, Cabernet Sauvignon "Pure" VDP, Languedoc, France 2006
100% Cabernet Sauvignon RIPE FRUIT, SMOKEY, LIGHTLY HERBAL, PEPPER As the name says, this is pure Cabernet Sauvignon, no blending of other stuff. There's barely any wood as well, so you taste the purest of organically grown Cabernet Sauvignon grapes in a lightly smokey, slightly herbal style finishing with fruit and a wisp of pepper. Juicy, medium bodied and showing balanced structure with a long finish. Serving Suggestions: Try this with a Flat Iron steak coated in pepper corns ala Diane, or with a 80% lean ground burger with sautéed mushrooms.45 in stock
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Galante, Red Rose Hill, Cabernet Sauvignon, Carmel Valley, CA 2006
76% Cab, 8% Merlot, 8% Petite Sirah, 8% Malbec CABERNET SQUEEZED FROM THE SADDLE - ELEGANT Yeehaw! Cowboy Cabernet! Jack Galante is a one of kind. Real Cowboy, winemaker, food writer and humorist all in one. Riding down yonder in Carmel, CA, the style of Cabernet Sauvignon is very different than the north. More rustic, more herbal, more cowboy in an elegant on the range manner. The family estate is a former rose growing paradise. This single vineyard takes its name from the wild roses still growing today. The Galante Cab is a different breed altogether. Aged 13 months in oak barrel to add a little spice in with the cherry cab qualities, black currants and rustic saddle leather nuances. Mosey on down from Napa for something new. Be sure to read the "Cowboy philosophy" printed on Jack's bottles. Serving Suggestions: Grilled strip steaks over an open coal fire, the cowboy way - with a little char on the edges. Flank steak11 in stock
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White Cottage, "Risa" Cabernet Sauvignon, Napa, CA 2006
80% Cabernet Sauvignon, 20% Merlot CURRANTS, BLACK FRUIT, GENTLE OAK, BALANCED Dennis Johns grew up in St. Helena, Napa, CA and was the winemaker at St. Clement for twenty years before purchasing his own ranch, White Cottage. The vines are all planted along Howell Mountain and provide exceptional fruit. Dennis carefully planted individual blocks on specific rootstock for each grape variety and soil type. The 2006 Risa is one of the most elegant, not-so-Napa-ish wines we have tried in recent memory. No residual sugar or sweet sappy fruit. Real structure, elegant tannin, harmonious oak and a touch of earth. Ripe cherry and currant fruits play against a light smokey oak quality on the finish. Serving Suggestion: Roasted garlic whipped potatoes with bacon wrapped beef tenderloin or steak tri-tips marinated and grilled with fingerling potatoes.14 in stock
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Nugan Estate, Cabernet Sauvignon, Riverina, Australia, 2008
97% Cabernet Sauvignon, 3% Merlot SPICY, BLACK CHERRY, OAK & A WISP OF MINT Nugan Estate wines are made in their state-of-the-art winery in Griffith, Australia. The technology employed results in an amazingly balanced Cabernet showing fleshy black cherry fruit, sandalwood, modest tannins and finishes with a wisp of mint. This minty/eucalyptus aroma and flavor is classic Australian. The vanilla oak adds a third dimension, but appropriately not overdone so as to hide the fruit and earth tones. A lush, ripe style of wine for the vintage. (A Foxy Red replacement.) Serving Suggestion: Roast beef sandwiches dipped au jus; beef stew with carrots, potatoes and bay leaf or just for drinking on its own.15 in stock
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Nugan Estate, Cabernet Sauvignon, Riverina, Australia, 2009
97% Cabernet Sauvignon, 3% Merlot SPICY, BLACK CHERRY, OAK & A WISP OF MINT Nugan Estate wines are made in their state-of-the-art winery in Griffith, Australia. The technology employed results in an amazingly balanced Cabernet showing fleshy black cherry fruit, sandalwood, modest tannins and finishes with a wisp of mint. This minty/eucalyptus aroma and flavor is classic Australian. The vanilla oak adds a third dimension, but appropriately not overdone so as to hide the fruit and earth tones. A lush, ripe style of wine for the vintage. (A Foxy Red replacement.) Serving Suggestion: Roast beef sandwiches dipped au jus; beef stew with carrots, potatoes and bay leaf or just for drinking on its own.33 in stock
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Pellegrini Family's, Cloverdale Ranch, Cabernet Sauvignon, Alexander Valley, CA 2006
COFFEE, MISO, RASPBERRY, SMOKE, LIGHT WOOD The Pellegrini Family uses their Cloverdale Ranch label for Bordeaux varietal grapes. Four generations of farming grapes in CA results in exceptional quality and value from Pellegrini. Maintaining a more European style vs. CA, with earthy coffee and miso aromas against raspberry and blackberry fruits. The light oak treatment makes this CA Cab very drinkable now and for the next few years. Serving Suggestion: Smoked brisket, or tea smoked duck, grilled lamb chops with feta herb salad.11 in stock
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Finca Sophenia, Cabernet Sauvignon Reserve, Tupungato-Mendoza, Argentina 2008
FANTASTIC, FIRM CABERNET WITH A LONG FINISH Very impressive classic cherry Cabernet flavors with a perfect balance between acid/tannin and fruit. The finish is long and deep showing ample toasty oak, but never cloaking the fruit. The high altitude vineyards give us grapes with super ripeness, never losing their backbone. The winemaking here is stellar- in a style that pushes the fruit but never overdoing it. We wish all inexpensive cabs could taste this balanced. Serving Suggestion: A nice Cabernet likes to saddle up to red meats like a NY strip steak; tri-tips marinated in garlic and soy sauce; and a burger is not too good for this wine either!16 in stock
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Casa Julia, Cabernet Sauvignon, Reserve, Maipo Valley, Chile, 2007
BLACK PLUM, ROASTED GREEN CHILiES, LEATHER Starting in just 1995, the Casa Julia estate has been committed to quality from day one. Working to produce the best Chilean wines possible, they have worked to reduce yields, green harvest and coax loads of flavor from every berry. This subtle and soft textured Cab is a remarkable accomplishment showing dark plum and leathery fruit with a touch of roasted green chilies, typical of... Chile. A great daily value. Serving Suggestion: Juicy burgers topped with sautéed onions and peppers; a chicken breast rubbed with dried chiles served with sweet corn.15 in stock
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Ken Forrester, "Petit" Cabernet Sauvingnon/Merlot, Western Cape, South Africa, 2008
58% Cabernet Sauvignon, 42% Merlot SCORCHED EARTH, BLACKBERRY FRUIT, JUICY Ken Forrester bought the old Scholtzenhof property which dates back to 1689, 10 years after Stellenbosch was founded. Instead of continuing to sell off the delicious grapes to the local co-op, Ken chose to make his own wine. That was 1994. Today his wines have a serious reputation as the stars of the region. This red blend shows South African flavors of scorched earth on the nose, but the palate sails on with loads of blackberry fruit and a very juicy squirt on the finish. Serving Suggestion: Savory, meaty flavors like lentils and mushrooms; grilled hamburgers; El Pastor soft tacos.65 in stock
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Domaine Robert Serol, Cabochard Rosé, Cote Roannaise, Loire Valley, France, 2009
100% Gamay RED LICORICE, DRIED FRUIT ROLL, CRANBERRY, CANDLE WAX This rosé is a bright, shiny, pink, glorious Gamay of goodness. It's just perfect for all the "stubborn" people refusing to try pink wines for fear of them being sweet. In fact Cabochard is French for a stubborn person and this is a dry wine. No sweetness to be found. Stephane Serol has been head of the estate for the last 8 years and loves his rosé so much, he makes three different versions. The Cabochard is crisp with a sun-dried cranberry aroma, red licorice and candle wax. More floral than fruit with light mineral on the finish. A Wine Authorities Exclusive! Serving Suggestion: An afternoon picnic wine with pickled watermelon, cold, fried chicken and summer squash casserole. Versatile from chicken to fish.60 in stock
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Chateau Haut-Monplaisir, "Tradition" Cahors, Southwest, France, 2007
BLACK IN THE GLASS, BRAMBLY, VIOLETS, PLUMMY FRUIT Cahors is the ancestral home to the Malbec grape. This region lies below Bordeaux in the Southwest of France, where the soil is loaded with iron, hence it is red and rusty just like North Carolina's. The dry climate produces wines with a dominant minerality and ripe black skinned grapes. This is "the black wine of France." It tastes of brambly fruit pie with violets and bits of dark chocolate. With a sexy structure and plush fuit with bits of minerals, this wine goes on for minutes on the finish. Serving Suggestion: A hunk of char grilled red meat! Don't be shy, this much wine in the glass will need powerful flavors to stand up to the flavor.12 in stock
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Domaine Boisson, Cairanne, ,Cotes du Rhone Villages, Rhone Valley, France 2007
50% Grenache, 20% Syrah, 20% Mourvedre, 10% Carignan BOLD, RIPE RASPBERRY & BLUEBERRY, LIGHT SPICES Cairanne - one of the top Cotes du Rhone Villages and on deck to become a full fledged AOC appellation. Catch a rising star on the way up with the wowzy good hearty grenache based Boisson Cairanne. An excellent foray into the top Village level of Cotes du Rhone that will set the bar very high for any future Village drinking. The lavender aromas against berry fruits just make you smile. Serving Suggestion: Grilled meats like sausages with lentils; home-cooked pot roast with potatoes and carrots; boiled potato slices sautéed in chorizo renderings with a deluxe meatloaf.8 in stock
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Casa Silva, Carmenere Reserva, Colchagua, Chile 2008
100% Carmenere ROASTED POBLANOS WITH COFFEE & BLACK CHERRY Casa Silva has French origins as the original winery was started in the 1800s by French immigrants. Today, five generations of family winemaking continues with many vines up to 90 years old. The estate is considered a world leader in fine wine production from Chile. This Carmenere smells of spicy green bell pepper and tastes of roasted Poblano peppers. The finish is soft chocolate with a coffee aroma and blackcherry chutney fruit in the middle. It's a meal from start to finish. Serving Suggestion: Empañadas filled with chiles and queso fresca, or grilled flank steak rubbed with garlic and cilantro.37 in stock
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Casa Julia, Carmenere Reserve, Maipo, Chile 2008
DARK BERRY FRUIT, CHOCOLATE, COFFEE, LIGHT HERB Starting in just 1995, the Casa Julia estate has been committed to quality from day one. Working to produce the best Chilean wines possible, they have worked to reduce yields, green harvest and coax loads of flavor from every berry. The Carmenere grape was thought to be extinct from Bordeaux until it was rediscovered in Chile. This version shows beautiful tannin supported by blackbery fruit, roasted coffee beans and dark chocolate. A great daily value. Serving Suggestion: Nearly any grilled or roasted meat hot off the coals. Mole sauce on roasted chicken would pair wonderfully too.20 in stock
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Ambra, Carmignano Santa Cristina in Pilli, Tuscany, Italy 2007
Sangiovese, Cabernet Sauvignon, Canaiolo, Colorino, Syrah, and Merlot CHERRY, GRIPPING, JUICY AND EARTHY ITALIAN The wines of Carmignano (DOCG)- a small hillside town north of Firenze - are made from a blend of Sangiovese and Cabernet Sauvignon with a small percent allowed for other varietals. Guiseppe Rigoli has a small estate focused on concentrated and intense Carmignano. This is a red blend that is a super value for someone looking for Italian tasting wine showing a flair for new world flavor. With a cherry scented nose, black currants, and pencil shavings the wine dances with the heartiest of classic Italian foods. Serving Suggestion: Pasta with braised oxtail meat, a cheese with heart and some mild stink, or Chicken Putanesca.6 in stock
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Canals Canals, Brut Nature Gran Reserva Cava, Penedes, Spain, (NV)
Xarello, Macabeo, Parellada Tiny Bubbles like a fine Champagne Canals Canals is one of our favorites for elegance and depth of flavor. Made like a Champagne, aged liked a Champagne, but from Spain, this is a Cava of refined quality and leesy texture. Beyond brut, and completely bone dry, this is delicious to drink on its own or as a component in Wine Authoritie's Sangria recipe. Serving Suggestion: Sunday's brunch, a toast to TGIF, celebrating an engagement or disengagement. Bubbles are delicious with omelets, fish eggs, and headaches.21 in stock
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Domaine Alain Gautheron, Chablis, Burgundy, France 2008
100% Chardonnay CLASSIC! LEMON & MINERAL, HIGH ACID, SALINE HINT If you could look up the taste of a traditional Chablis in the dictionary, this would be it! But, too few classic Chablis wines are imported at reasonable prices because: A) They think Americans only want Chablis that tastes like California Chardonnay. B) The great values are consumed in France. C) There's not much Chablis made, and the demand is so high. Here is a rarity for us, and we think you'll really enjoy it. Serving Suggestions: Simple shellfish is a no-brainer here. But also roast chicken with garlic, ginger & lemon.16 in stock
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Grongnet, Blanc de Blancs, Champagne, France NV
BOLD LIME, YEASTY AND RICH This Blanc de Blanc (white [wine] from white [grapes]) is racy and very rich, but still easy enough to drink as a sub for that mega-production Veuve Clicqout. Unlike that VC, this is hand-made in minute quantities by a small, independent, family-owned vigneron. Mmmmm, the limey character is powerful and almost crystaline. It's much better than the reasonable price would indicate. Serving Suggestion: The classic pairing is with a triple cream cheese like Explorateur, but we'll go out on a limb and recommend it with Pigs in Blanket - made with brioche and fine charcuterie of course.7 in stock
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R. Dumont & Fils, Brut Tradition, Champagne, France, NV
80% Pinot Noir, 20% Chardonnay SOFT, SAVORY BERRY, MINERAL, FLORAL, LIVELY In the southern region of Champagne called the Aube we find two Dumont brothers still working the vines they way their family has for over 200 years. The unique soils of this area are kimmeridgian chalky clay, similar to Chablis. The soft mousse and delicate aromas of roasted nut are the result of blending base wines of 2 to 5 years old. The blend is aged a full two years before disgorgement and the floral bright tones come through like sparkling diamonds. An excellent value in real Champagne. Serving Suggestion: A perfect "please everyone" sparkler for celebrations and parties; also with oysters on the half shell, shrimp in lighter sauces, mild cheeses, and white cake/butter cream desserts.6 in stock
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R. Dumont & Fils, Brut Rosé, Champagne, France, NV
100% Pinot Noir FINE BUBBLES, BRIGHT PINK COLOR, LIGHT STRAWBERRY In the southern region of Champagne called the Aube we find two Dumont brothers still working the vines they way their family has for more than 200 years. The unique soils of this area are kimmeridgian chalky clay, similar to Chablis. The soft mousse and delicate aromas of light strawberry are the result of top quality Pinot Noir first press. Serving Suggestion: A perfect sparkler for dinner occasions; also with oysters on the half shell, shrimp in lighter sauces, mild cheeses, and white cake/butter cream desserts.17 in stock
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Voirin-Jumel, Blanc de Blancs Grand Cru, Cramant, Champagne, France NV
100% Chardonnay FULL-BODIED, TART, BRIOCHE, APPLE, SILKY MOUSSE This is blazing, mind-blowing Champagne that has the perfect combination of mineral/leesy complexity and highly focused acidity. The pedigree is there, Grand Cru vineyards are only used, all from the village of Cramant, the source of the finest Chardonnay in the Champagne region. This Blanc de Blancs, like all of them, is 100% Chardonnay. Although this wine is perfect right now, Champagnes of this richness and focus are renowned for their ageability. One of the finest Champagnes of recent memory! Serving Suggestion: Lemon zest grilled scallops or salmon carpaccio. Also with appetizer finger foods and angel food cake for dessert.10 in stock
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Summers, Charbono "Villa Andriana Vineyard", Napa, California 2005
100% Charbono DARK, BEEFY BERRY & SMOKY, SMOOTH VANILLA Charbono, a rare grape in the US, and for that matter anywhere in the world, is Italian in origin. Its name comes from the Italian word for "carbon" because of the black colored wine that it makes. Distinct from the intimidating color though is a smooth texture and friendly berry flavors bolstered by smoky vanilla flavors from aging in oak barrels. Try With: Beef or Sausage Lasagna. Charcoal grilled burgers with minimal toppings.11 in stock
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Frank Family, Chardonnay, Napa, CA 2008
RICH, UNCTUOUS, BUTTERY AND OAKY - CLASSIC CA STYLE 11 months of French oak barrel aging along with regular lees stirring results in a fabulously buttery, oaky, spicy, creamy and rich Chardonnay the way only Napa produces. Rich Frank is a former long time Disney executive who turned his passion for wine into his next career. When it comes to big chardonnay he doesn't 'mickey' around. He's 'goofy' for the California style and this is one of the best. Serving Suggestion: Grilled swordfish with a chive compound butter; Smoked shrimp quesadillas with Gouda cheese22 in stock
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Paraiso Family Vineyards, Chardonnay, Santa Lucia Highlands, CA 2007
OAK AND BUTTER, TROPICAL FRUIT Paraiso is a reference to "paradise" and one sip will take you there. This Smith family are multi-generation grape growers and wine makers in Monterey. This is a full-bodied white with a rich mouth feel and intensely concentrated apple, pear and pineapple flavors. The toasty oak is lighter than previous vintages, but still part of the blend and just enough butteriness to round out the finish. Serving Suggestion: Cream based soups, poultry in velouté sauce and baked fish in butter and chervil herb sauce.11 in stock
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Alma Rosa, Chardonnay, Santa Barbara, California 2008
100% Chardonnay TROPICAL FRUIT, WHIFF OF SMOKE, LEAN & SATISFYING It's becoming a more common story these days: guy starts winery; winery makes great wine and becomes famous; corporation buys winery, increases production to meet demand; quality drops; guy leaves winery and starts over with a small winery. This time it's Richard Sanford formerly of Sanford winery. His new winery, Alma Rosa is all about quality and creating something that can be passed on to his children and grandchildren, away from corporate pressures. Delicious Chard here. Serving suggestions: Halibut with chives, marcona almonds and lemon oil.9 in stock
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Wellington, Chardonnay, Sonoma, CA, 2008
OAK FLAVORS WITH RICH FRUIT & MODERATE BUTTER Wellington winery was founded by father and son, John and Peter Wellington in 1986. From "20 acres of old vines and a few decrepit old fruit trees and nut trees," they built Wellington Vineyards. They love to play with varietals and grow 24 different types of grapes on the estate. This Chardonnay shows ripe fruit and oaky flavors with citrus and cream, toasty caramel, butterscotch and oak on the finish. Serving Suggestion: A glass and a friend with a good movie and a bucket of popcorn.68 in stock
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Stuhlmuller Vineyards, Estate Chardonnay, Alexander Valley, CA 2008
CREAMY, TOASTY OAK & TROPICAL FRUIT, VANILLA Up and coming boutique winery Stuhlmuller has yet to become a household name, but it's not due to the quality of their wines. They're outstanding! This fat, lush Chardonnay is big and rich, but remains balanced by a perfect amount of natural fruit acidity. Fermented using natural yeast and aged in French oak barrels, it comes out with unmistakable California Chardonnay style, only more pretty. Tiny production. Serving Suggestion: Bold enough for your pork roast, but delicate enough for your tilapia or flounder.30 in stock
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Pierre Henri, Chardonnay, Vin de Pays D'Oc, France, 2008
Chardonnay, Viognier EXTREME VALUE, UNOAKED PURE-TASTING, FRESH Super good Chardonnay at an extremely "value" driven price. Pierre Henri has a great reputation for producing quality wine in the south of France that's unadulterated and really shows quality. Aromatic, vibrant grapes add the squeaky clean finishing touches to this dry white yielding apples, peach, green pea and a hint of pineapple fruit. No oak to get in the way, this is pure and simply delicious. Try With: Works great as a party/cocktail wine, and it will pair with shrimp cocktail, finger-foods, salads, and tuna salad sandwiches.80 in stock
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Castillo di Monjardín, Chardonnay "El Cerezo," Navarra, Spain 2009
100% Chardonnay CRISP PINEAPPLE, CITRUS, GREEN APPLE - NO OAK 100% Chardonnay with no oak and no butter, but an intense leesy quality. That richness comes from aging in stainless steel tanks and stirring the lees (sediment) to enhance the flavors. Wow, crisp with pineapple, green apple and citrus qualities. This single vineyard "The Cherry Tree" vineyard Chardonnay is grown in limestone adding to the mineral component. Night harvesting while cool temperatures prevail helps keep the crisp edge. Serving Suggestion: Excellent with strong cow's milk cheese, grilled chicken and vegetable kabobs, and cream style soups.33 in stock
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Domaine des Herbauges, Chardonnay "Elegance", Loire Valley, France, 2009
100% Chardonnay floral honeysuckle, bright & Rich without oak Five generations of Choblet family winemaking in one elegant bottle. A brilliant effort in UN-oaked Chardonnay winemaking using sustainable agriculture. This silky textured, crisp white shows light citrus and floral honeysuckle aromas, mineral and tart quince. Very dry and lingering on the palate, this is a breathe of fresh Chardonnay air. This is very old world in style vs. the traditional California style. Serving Suggestion: A universal bottle of white with superb clean flavors - so bring it on! Try savory chicken wings, or grilled snapper in miso, or semi-firm milder cheeses.16 in stock
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Baileyana, Chardonnay "Grand Firepeak Cuvee", Edna Valley, California 2007
100% Chardonnay TOASTED OAK, TERRIFIC ACIDITY, APPLEY FRUIT Grand Firepeak Cuvée is the name used for the top wines coming from Baileyana. Over twenty years ago, Catherine Niven founded Baileyana and is known for her 7 words: “Be the best you can be in whatever you pursue.” This exemplary California Chardonnay is delicious. With balanced toasty oak and fruit bridged by crisp acidity, we taste why Edna Valley is so special. Just eight miles long, the Edna Valley is very cool from ocean breezes and lays claim to having the longest CA growing season. Slow maturing fruit gives tremendous complexity to the finished wine. Light pineapple and citrus poke through on the finish. Serving Suggestion: A firm aged cow's milk cheese like our Sole Gran Queso; Chicken in a black pepper cream sauce; Pan seared monkfish medallions in a red pepper coulis sauce.5 in stock
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Baileyana, Chardonnay "Grand Firepeak Cuvee", Edna Valley, California 2006
100% Chardonnay TOASTED OAK, TERRIFIC ACIDITY, APPLEY FRUIT Grand Firepeak Cuvée is the name used for the top wines coming from Baileyana. Over twenty years ago, Catherine Niven founded Baileyana and is known for her 7 words: “Be the best you can be in whatever you pursue.” This exemplary California Chardonnay is delicious. With balanced toasty oak and fruit bridged by crisp acidity, we taste why Edna Valley is so special. Just eight miles long, the Edna Valley is very cool from ocean breezes and lays claim to having the longest CA growing season. Slow maturing fruit gives tremendous complexity to the finished wine. Light pineapple and citrus poke through on the finish. Serving Suggestion: A firm aged cow's milk cheese like our Sole Gran Queso; Chicken in a black pepper cream sauce; Pan seared monkfish medallions in a red pepper coulis sauce.3 in stock
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Pellegrini Family Vinyeards, Olivet Lane,Chardonnay, Russian River, CA, 2007
100% Chardonnay SUPER RICH & RIPE, CREAMY, BRIGHT, FULL & OAKED Our good friend Bob Pellegrini is pretty modest, even though his Olivet Lane vineyard is famous for supplying vineyard designated wines for Merry Edwards & Williams Selyem. This Chardonnay strikes the wonderful balance of ripe fruit with creamy qualities against bright acidity and minerality. The battonage or lees stirring adds so much complexity and richness, this tastes like a wine far more expensive. Serving Suggestions: Cream sauce dishes like mushroom cream over grilled chicken with lemon zest and basil.11 in stock
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Keller Estate, Oro de Plata Chardonnay, Sonoma Coast, CA 2007
DRIED FRUIT WITHOUT OAK, HONEY AROMA "Oro de Plata" is Spanish for gold from silver. The Keller Estate is referring to the making of this Chardonnay in stainless steel and bucking the California style of oaky buttery flavors. No oak, no malolactic and that means bright, refreshing acidity with a long finish but more tropical than Chablis. Dried pineapple & guava, guarana fruit, and super aromatics through to the finish. Try With: Sushi/Sashimi and other Asian inspired foods. Or, pork loin grilled with cilantro and Spanish paprika.1 in stock
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Nugan Estate, Chardonnay, Riverina, Australia, 2009
PEACH, APPLE, LEMON CUSTARD & SPICY OAK Fruit purveyor Alfredo Nugan came to Australia from Spain because the Australian sunshine was perfect for his business. He evolved into growing grapes and making wine. Today, Nugan is one of the top Estate grown wines in the area. This Chardonnay shows the ripening powers of Australia but still maintains the glorious acidity of great Chardonnay. Peaches, vanilla, lemon custard and a dollop of spicy oak on the finish. Balanced acidity in this vintage. This is really well-made Australian Chardonnay for the price. Serving Suggestion: A versatile Chardonnay for everyday drinking, but dry and full-bodied enough to be your match with tonight's fish, tomorrow's chicken and yesterday's leftovers.60 in stock
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Tolosa, No Oak Chardonnay, Edna Ranch, San Louis Obispo, CA 2008
100% Chardonnay RIPE PINEAPPLE, TROPICAL, TANGY & DRY. NO OAK. Not only does Tolosa make fantastic value Chardonnay and Pinot Noir in California's Edna Valley, but they also do it with a conscience. Their vineyards are farmed sustainably, the winery is solar powered, and they use every bell & whistle in the book to be environmentally friendly. This un-oaked Chardonnay is pure Central Coast ecstasy, exploding with tropical fruit aromas while still remaining dry, mouthwatering and refreshing. Serving Suggestion: Pan-seared scallops with red eye gravy. Arugula salad with blood-orange dressing, avocado and onion.32 in stock
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Beecher's, Flagship Cheddar, 1 year, Seattle, WA
Flavor and purity go hand in hand at Beecher's. Customers watching the time-tested craft of cheesemaking can see firsthand that Beecher's cheeses are made with care and a commitment to purity. All products are free of bovine growth hormones, hydrogenated oils, nitrates and polysorbate. The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for one year under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-so-slight crumble. PLEASE CALL THE STORE TO ORDER THIS CHEESE BY WEIGHT.2 in stock
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Domaine Pascal Aufranc, Chenas "Vieilles Vignes", Beaujolais, France 2007
100% Gamay VERY PRETTY! APPLE, RASPBERRY & FLORAL Pascal Aufranc's vines were planted in 1939 and produce a highly aromatic red with such prettiness that you have to call the wines feminine. His organic vineyards, neighboring the more famous Crus of "Fleurie" & "Moulin à Vent", are surrounded with scrubby fields and woods that prevent chemical interference from adjacent vineyards. A seductive and nuanced red of lovely elegance. Serving Suggestions: Casseroles or the classic ploughman's platter of aged salami, cheese & baguette.1 in stock
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Husch, Chenin Blanc, Mendocino, CA 2009
100% Chenin Blanc LEMON, YELLOW APPLE, PEACH. AROMATIC & LIGHTLY SWEET This is a lovely, aromatic white from cool-climate Mendocino Valley in Northern California. Chenin Blanc is a tart grape that is often left lightly sweet to balance that high acidity. The variable sweetness in these wines can be anywhere from nonexistent and incredibly tart all the way through to honey-like dessert wines. This one from Husch is noticeably sweet, but not cloying, and nearly dry on the finish. It is highly aromatic with lovely fruit aromas and clean balance. Serving Suggestions: A great match for hot and aromatic foods such as Thai, Indian, Vietnamese, Szechwan and Cajun.12 in stock
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Ken Forrester, "Petit" Chenin Blanc, Stellenbosch, South Africa, 2009
100% Chenin Blanc OH SO FRESH! VIBRANT, JUICY, CRISP, AROMATIC Ken Forrester bought the old Scholtzenhof property which dates back to 1689, 10 years after Stellenbosch was founded. Instead of continuing to sell off the delicious grapes to the local co-op, Ken chose to make his own wine. That was 1994. Today his wines have a serious reputation as the stars of the region. Ken's Chenin Blanc has shown that South Africa can compete on the word platform. Floral, full of melon aromas and vibrant. Another bottle, please. Serving Suggestion: What did you get fresh at the farmer's market today? That's what this goes with.83 in stock
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Tenuta Canale, Chianti Classico, Italy 2008
Sangiovese, Canaiolo DARK PLUM, BRIGHT BLACK CHERRY, ROUND EDGES Tenuta Canale is a tiny Chianti estate established in 1985 with just six hectares and only 5,000 cases produced across all their wines. The Aiello family makes authentic Chianti located in the heart of Castellina in Chianti. Traditional in style, the wines are not oaky or flashy. The Sangiovese fruit is distinct with classic Italian black cherry and dark black plum fruit. The wine is polished, but oozes its Italian heritage in a classic, big structured way. Serving Suggestion: A must have with traditional red sauce over fresh made tagliatelle pasta topped with shaved Reggiano cheese or steak Florentine, juicy and medium-rare.11 in stock
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Fattoria Casabianca, Chianti Colli Senesi 1.5L, Tuscany, Italy 2007
80% Sangiovese, 20% Merlot, Cabernet Sauvignon, Canaiolo and Colorino RED AND BLACK CHERRY, AMPLE, LUSH TEXTURE DOCG Chianti from the Siena zone at a daily price - simply amazing value. This magnum (equivalent to 2 regular bottles) shows classic cherry Sangiovese fruit with the telltale Italian edge. But it's also so friendly and easy to drink. With just a couple of months barrel aging in used wood, the taste is purely Italian and so clean. This reminds of of the house reds we enjoy while traveling through Tuscany. Serving Suggestion: Wild mushroom ravioli with ricotta cheese and parsley; Tagliatelle pasta with pork Bolognese sauce.1 in stock
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Fattoria Lucignano Chianti Colli Fiorentini, Tuscany, Italy, 2006
80% Sangiovese, 10% Canaiolo, 10% Merlot and Colorino OLD SCHOOL STYLE WITH BLACK CHERRY FRUIT This subzone of Chianti is called Fiorentini because of it's proximity to Florence. However the estate's vineyards are just a few hundred feet from becoming Chianti Classico. The estate is run by widow Countess Antonella Guicciardini with a traditional and classic approach. The wine is made and aged in cement tanks - very old school! With no oak to speak of, this Chianti is smooth and tastes of black cherry fruit cradled by new saddle leather. Serving Suggestion: Pasta dishes, forget the tomato and go with olive oil, garlic, basil and bits of Giacomo's sweet dry sausage. Also great with medium aged cheeses, not too sharp.1 in stock
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Fattoria Lucignano Chianti Colli Fiorentini, Tuscany, Italy, 2007
80% Sangiovese, 10% Canaiolo, 10% Merlot and Colorino ROASTED NUT, BARK SPICE AND BLACK CHERRY FRUIT This subzone of Chianti is called Fiorentini because of it's proximity to Florence. However the estate's vineyards are just a few hundred feet from becoming Chianti Classico. The estate is run by widow Countess Antonella Guicciardini with a traditional and classic approach. The wine is made and aged in cement tanks - very old school! With no oak to speak of, this Chianti is smooth and tastes of black cherry, coffee and roasted nuts with fruit cradled by new saddle leather. Serving Suggestion: Pasta dishes, forget the tomato and go with olive oil, garlic, basil and bits of Giacomo's sweet dry sausage. Also great with medium aged cheeses, not too sharp.22 in stock
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Fattoria Bibbiani, Poggio Vignoso, Chianti, Tuscany, Italy 2008
85% Sangiovese, 10% Canaiolo, 5% Malvasia12 in stock
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Domaine Quenard, Chignin, Savoy, France 2008
100% Jacquère LEMONGRASS, STARFRUIT, PEAR & PINEAPPLE. TART Made with 100% Jacquère from 40-year-old vines planted from their vineyards outside the village of Chignin in the alpine Savoie region of France (just south of Geneva, Switzerland). Fermentation is in stainless steel tanks, with partial malolactic fermentation that gives it a subtle hint of creaminess. It has wonderful texture for a mountain wine, and shows abundant fruit, lemongrass and a hint of pepper. A crisp, mouthwateringly dry finish completes the package. Delicious good value summer white. Serving Suggestions: Lovely with roast chicken, pan-fried freshwater fish, and stir-fried squash and zucchini.29 in stock
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Gouron, Chinon, Loire Valley, France 2008
100% Cabernet Franc A BOLD RED WITH FRUIT, SPICE, PLUM & CASSIS Shhh. Here's a big secret. For the 2008 vintage, all of their old vine Cabernet Franc went into this regular cuvée. Wow! It's like the regular cuvée is turned up to 11 now. This is 100% Cabernet Franc, and the red grape most often associated with the Loire Valley in Northern France. This Chinon is just pure pleasure! Inky purple-blood red, fresh and fleshy with perfumy cassis, black cherry and plum fruit. Moderate tannins, but very full of flavor. A Wine Authorities Exclusive. Serving Suggestion: Marinate bit size pieces of meat and grill them on a stick. Some call it a Kabob, we call it Gouron food.6 in stock
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D'Rouco, Hot Chorizo
A family from Galicia in northwest Spain, now living in North Carolina, always looked forward to the times when their grandmother made them home-made chorizo from a recipe that she brought with her from the old country. Fortunately, they have decided to share this family recipe by bringing her artisan-style all-natural chorizo to the marketplace. It is made from Neiman Ranch free-range hormone-free pork, packed in natural casings and dry-cured -- truly a traditional product. This chorizo is smoked and contains pork, wine, oregano, pimentón smoked paprika and sea salt. It is quite a different recipe than our Palacios chorizos from the La Rioja region of Spain -- a province far from Galicia. Delicious when served sliced with cheese, broiled, cooked in stews or used as a seasoning for paella.6 in stock
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D'Rouco, Mild Chorizo
A family from Galicia in northwest Spain, who is now living in North Carolina, has decided to share their family recipe by bringing an artisan-style all-natural chorizo to the marketplace. This chorizo is smoked and contains wine, oregano, pimentón (smoked paprika) and sea salt. All-natural- Made from Neiman Ranch free-range hormone-free pork. Packed in natural casings and dry-cured. Truly a traditional product. Delicious when served sliced with cheese, broiled, cooked in stews or used as a seasoning for paella4 in stock
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Lurgashall, Christmas Mead, United Kingdom NV
Mead made from fermented honey is probably the oldest alcoholic beverage in the world, older than wine made from the grape and known to the Ancients as the "Drink of the Gods". For over 1000 years mead can be traced from the times of Beowulf (about 700 AD) and the court of King Arthur to that of Elizabeth I and Charles II who had Royal Mead Makers whose positions may have been higher than the Royal Physicians. It was the wine of the Druids and Celts and the Welsh and mentioned in Pepy's, Chaucer and Shakespeare. Christmas Mead is an ideal aperitif. For a festive winter warmer, heat the Mead without boiling, adding half a cinnamon stick, two cloves and a pinch of nutmeg (spices attached)2 in stock
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Domaine du Manoir de Montreuil, Cidre Pays d'Auge, Normandy, France NV
100% apples PERFUMED APPLE, HOLIDAY SPICES, LEATHER, LIGHTLY SWEET The Giard family has been producing Calvados in the Pays d'Auge for 11 generations. The Domaine du Montreuil orchard was planted on land formerly covered by the sea, hence its distinctive mineral flavor. They produce this cider in vats that are more than a century old, so you're getting the classic, traditional-style cider of this region, although it is not too funky. Rustic yes, delicious yes, authentic yes, expensive no. Serving Suggestion: Best with cheese, or savory apple flan, chicken in cream sauce or pork braised in cider or local Normandy fish stew.27 in stock
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Kopke, Colheita 1997 (375ml), Oporto, Portugal, 1997
8 in stock
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Domaine Mirail, Colombard, Vin de Pays de Gascogne, France 2009
100% Colombard GRAVELICIOUS GRAPEFRUIT WITH MUSK AND PEACH Farmed since 1491 and renowned for its wines and Eau-de-vie for several centuries, the Mirail Estate fell into disrepair until Charles Hochman and his son bought it and worked meticulously to bring it back to its former glory. This white, made from the modest Colombard grape, is a perfect example of their dedication to the little things. Known better for producing bulk wine, it reaches glorious heights in this wine, similar to the great wines of Rueda from the Verdejo grape. Rich, aromatic, tart & complex Serving Suggestion: Smoked lobster with citrus. Scallops with melted Emmental and chives.43 in stock
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Michel Cluziel, Concepcion 66% cocoa, Barlovento
A special offering from Michel Cluizel! This 66% cocoa, 100g/3.5oz Dark Chocolate bar is made only with the best beans from a single plantation in Venezuela. A special treat!4 in stock
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Falua, Conde de Vimioso, Tinto, Ribatejano, Portugal 2008
Touriga Nacional, Tinta Roriz, Cabernet Sauvignon RICH, SPICY CASSIS, PERFUMY CHOCOLATE & OAK My goodness! What a surprise this wine is. If you didn't know better, you'd probably mistake it for a fine Bordeaux or a North Coast California Cabernet Sauvignon. The delicious currants and cassis with toasted new oak and a long, long finish would not make you think you're drinking a value wine from Ribatejano in Portugal. This is a real treat, one bottle is not enough! Serving Suggestion: A bold showy wine in need of some savory classics. Prime rib, grilled NY strip over smoked rosemary stems.16 in stock
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Stéphane Othéguy, Condrieu, Rhone Valley, France 2006
100% Viongier MATURE APRICOT, PEACH, LIGHT MINERAL & FLINT This Condrieu is produced from a tiny 0.2 ha vineyard near the medieval town of Malleval in the Rhone. The vines are pruned to just four bunches per vine. Both the alcoholic and malo-lactic fermentations are carried out in barrels where the wine matures for at least a year before bottling. Condrieu is one of the great white wines that transcends its color for many red wine lovers to become the perfect wine at the dinner table with richer foods. Dry, with mature apricot and peach aromas and flavors, the mineral component is present in the form of flint and petrol, along with acidity and length. Using natural yeast, biodynamic methods and minimal intervention, Othéguy is a champion for authentic wine. Serving Suggestion: Condrieu's powerful, yet delicate nature is a match for grilled or roasted game birds, or meatier style fish with in a cream sauce or classic lobster in clarified butter.10 in stock
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Adega de Borba, Convento da Vila, Alentejo, Portugal, 2007
Aragonez, Trincadeira, Castelao blend Light black pepper and CRANberry fruit Juice A quick September harvest with cold fermentation and short term aging are the secrets to preserving the freshness of this blend. All stainless steel contact then straight into the bottle for release, this is delicious red wine showing dabs of cranberry, bits of black pepper and wisps of minerals from the slate/chalky soils. A serious wine for not so serious money. The body is medium and the tannin very easy to drink. Serving Suggestion: Cold cuts on a platter with slices of cheese, maybe a few gherkins and green beans for flavor and color, and don't forget the bread for tearing.7 in stock
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Dom. de la Bouysse, Corbieres Rouge "Mazerac", Languedoc, France 2007
60% Carignan, 30% Grenache, 10% Mourvedre PROVENÇAL HERBS, BLACK RASPBERRY, VIOLETS Wicked old-vine Carignan, like 150 year old, is the base of this Corbieres called Mazerac. Martine Pages uses these ancient vines to great effect, polishing their power with slight aging in small barriques. What comes through is a fantastic expression of Carignan, packed with dried black raspberries, garrigue (rosemary, thyme, lavender), and a slightly smoky earthiness. The inky purple color of this wine is backed up with the essence of violets. Her best vintage in a decade! Serving Suggestion: All grilled meats. It was also delicious with a salad of fresh frisée topped with sautéed chicken livers and gizzards then drizzled with the pan drippings touched with sherry vinegar.9 in stock
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Argiolas, Costera, Isola dei Nuraghi, Sardegna, Italy 2007
100% Cannonau (Grenache) RASPBERRY, LIGHT HERB, BALSAMIC, RICH FRUIT Twin brothers Francesco and Giuseppe Argiolas have made the family winery a leader in Sardinia. The local Cannonau grape, aka Grenache, is a flagship for the region. The fruit all comes from a single vineyard, Costera, planted on clay and limestone. Saturated raspberry fruit with a bit of herbal goodness on the side, this is a savory compote rounded out with six months of French barrique aging. There's almost a balsamic quality to the flavor that makes this one an excellent dinner table condiment! Serving Suggestion: Real fresh Mozzarella baked on top of breaded eggplant with fresh tomato; a tender beef filet mignon with classic Italian balsamic sauce.1 in stock
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Chateau Bolchet, Costieres de Nimes Rouge, Languedoc, France, 2007
Syrah, Grenache BOLD & RUSTIC WITH KIRSCH/CASSIS & SMOKY SPICE This is a big, chewy mouthful of wine from the historic Nimes region which has been producing wine for more than two millennia, making it one of the oldest in Europe. Beatrice & Jean Michel LeGrand make delicious, hearty wine in a very traditional style from their organic vineyards close to the Mediterranean coast. This is quite a blockbuster with lots of southern French character. Watch your pronunciation on this one! Serving Suggestions: Eggplant Parmesan heavy on the cheese, beef stew cooked with wine, classic meatloaf, lasagna with sausages.20 in stock
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Domaine Pinchinat, Cotes de Provence Blanc, Provence, France 2009
Rolle, Clairette POLLEN, PEAR, WHITE FLOWERS & MIXED HERBS Pinchinat is great for so many reasons. For one, the combination of Rolle (called Vermentino in Italy) and Clairette is a perfect match, made in heaven. Secondly, the combination of historic vineyards, clean, simple winemaking, and value pricing is nearly unheard of. The wines are authentic, soulful, and you can toss ‘em back like ice water on a hot day. From this small, contiguous vineyard, beautiful things are made. Serving Suggestion: Wood-fired pizza with clams and fresh garlic on top, lightly sprinkled with red pepper flakes. Grilled veggie kabobs kissed with Green Goddess dressing.17 in stock
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Domaine Pinchinat, Cotes de Provence Rosé, Provence, France 2009
Grenache, Syrah, Cinsault, Cabernet Sauvignon PALE, FRESH, QUAFFABLE. PERFUMY SANDALWOOD & CITRUS Served very cold, this goes down very easily (and quickly) just as it would in the land where it’s grown. Picture this: you and your love with your closest friends gathered around a small table with a yellow and saffron table cloth. It’s dusk. Cool breezes relieve the heat of the day and there are delicious grilled meats, salads and a few bottles of fresh, cold rosé on ice. Each of you laughing about life, talking with your hands and tossing back the wine to quench your thirst and punctuate the conversation. Life is slowed down and extra sweet at this moment. This is that wine. Serving Suggestion: Grilled veggies, sausages, salads and friends around a table under a tree while laughing and speaking with your hands.18 in stock
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Domaine Pinchinat, Cotes de Provence Rouge, Provence, France 2001
Syrah, Cabernet Sauvignon, Mourvedre DRIED BERRIES, SUBTLE SPICES, PRETTY & FIRM Alain de Welle is a nice, peaceful man. As the owner and manager of Pinchinat, it’s his vision that is expressed in each glass of his wine that is served these days. Although his family has farmed this vineyard for over two centuries (and the land farmed back to pre-history), his father broke from tradition and raised him in the nearby city of Aix. Alain returned to his grandfather’s roots, and makes honest, modest wines that speak truths without trying to “blow you away”. As a bonus, he ages his hearty red wines until they are ready-to-drink. This 2001 is the current vintage! Try With: Marinated lamb kabobs; Charcoal-grilled ribeye with rosemary smoke & sea salt.24 in stock
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Domaine des Cassagnoles, Blanc, Cotes de Gascogne, Southwest, France, 2009
50% Ugni Blanc, 30% Colombard, 15% Gros Manseng, 5% Sauvignon Blanc MUSK MELON, DRY, AROMATIC GOOSEBERRY,GRAPEFRUIT In 1974, Gilles Baumann and Janine Cardeillac Baumann took over her family's estate. With several centuries of winemaking in Janine's family, and lots of Armagnac production, Gilles set out to modernize the vineyards and focus more on their wine production than their Floc de Gascogne and Armagnac. This spicy white blend is dry, highly aromatic and tastes like you just tore open a grapefruit with a lemon hiding inside while standing in a field of thyme and oregano herbs. Serving Suggestion: Grilled halibut or white fish with olive oil, fresh herbs and lemon wheel slice across the top. Also a great universal party wine for finger foods and apps.8 in stock
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Ferraton, Samorens, Cotes du Rhone Blanc , Rhone Valley, France 2009
60% Grenache Blanc, 40% Clairette Dry, VERY FLORAL, TANGERINE, APRICOT, MINERAL Ferraton founded their winery in 1946 in the Hermitage area of Northern Rhone. Today they produce great CDR along with high end Hermitage wines. Now the son runs the winery and is converting to biodynamic farming. They came up with the clever name Samorens by blending family names. It’s a name Cuvée! Gravelly, pebbley soils add minerality to the wine showing light floral and tangerine/almond/apricot fruit along with an oily texture. Not a fruity wine. Serving Suggestion: Soft minerality can pair well with shellfish and finned fish prepared in a simple olive oil salt and pepper grilled manner. Keep it simple and the wine will pair beautifully.34 in stock
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Ferraton Pere et Fils, "Samorëns" Cotes du Rhone Rosé, Rhone Valley, France 2009
Grenache (75%), Syrah, Cinsault STRAWBERRY, RASPBERRY & LIGHTLY FLORAL, VERY DRY This estate in the Northern Rhone is better known for their Syrah-based Hermitage and Cote-Rotie from the northern part of the Rhone Valley. Under the tutelage of Michel Chapoutier since 1998, they have recently completed the conversion to being fully biodynamic. This Rosé is a pure, clean, dry classic with high, pretty flavors that show Grenache's tendency toward strawberry. Serving Suggestions: Salmon sashimi. South Asian-style beef salad. Caprese salad.17 in stock
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Ferraton Pere et Fils, Cotes du Rhone Rouge "Samorëns" , Rhone Valley, France 2008
80% Grenache, 15% Syrah, 5% Cinsault BLACKBERRY, LAVENDER, GARRIGUE, LIGHT PEPPER Ferraton founded their winery in 1946 in the Hermitage area of Northern Rhone. Today they produce great everyday wines along with high-end Hermitage ones. Now the son runs the winery and is converting to biodynamic farming. Fully ripe grapes gives a blackberry-scented wine with touches of lavender and classic garrigue notes. Very little oak aging doesn't hide the baked berry flavors and white pepper on the finish makes it a superbly drinkable Cotes du Rhone. Serving Suggestion: Grilled chicken brushed with rosemary butter or mushroom and beef in phyllo dough.9 in stock
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Dom de Chateaumar, Cuvee Bastien Rouge, Cotes du Rhone, Rhone Valley, France 2008
80% Grenache, 20% Syrah TRUFFLE, MOCHA, COFFEE AND BLACK CHERRIES This special parcel was formerly supplying fruit to E. Guigal for his Chateauneuf du Pape. Today this parcel is used to make this custom cuvée. This single vineyard wine is aged in concrete vats for 8 months before bottling, so no oak flavors to be found. Inside you get a peppery, truffle mushroom and roasted character with black cherries oozing from the rim. A touch of Syrah appears in the 2008 vintage. Serving Suggestion: Grilled or roasted meats like a pot roast or a brisket; also great with tacos al pastor - be sure to have some crunchy bits of meat.12 in stock
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Domaine Le Garrigon, Cotes-du-Rhone Blanc, Rhone Valley, France 2008
60% Viognier, 30% Bourboulenc, 10% Ugni Blanc EXOTIC; GINGERBREAD, PEACH & HONEYSUCKLE Oh, how we love the wines of Domaine Le Garrigon. Daniel Couston makes wines that are delicious, classic examples of their type that happen to be organically grown. We feel it's important to support small, family-owned grower/winemakers who craft exceptional wines that are great values. If you do too, then this white will reward you with amazing versatility and complexity. Symbiosis at work! Serving suggestions: Very versatile, try roasted chicken, scallops in cream sauce, sautéed veggies and even knackwürste.6 in stock
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Domaine Le Garrigon, Cotes-du-Rhone Rouge, Rhone Valley, France 2009
60% Grenache, 30% Carignan, 10% Syrah SMOKY BERRIES, GARRIGUE & BLACK TEA From organic winegrower Daniel Couston comes this young classic Rhone red, with hints of dark berry flavors, lightly smoky black tea and loads of their namesake garrigue (the smell of wild thyme, rosemary, lavender, and anise that permeates the air in southern France). This is highly recommended, and a stunning value for the laundry list of great attributes that it has. Serving Suggestion: Flavorful grilled foods including red meats or mushrooms, eggplants and fingerling potatoes for our vegetarian friends.49 in stock
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Loveless Cafe, Country Smoked Bacon, 1lb
Hickory Smoked Nashville, TN Salt, Brown Sugar3 in stock
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Domaine Tripoz, Cremant de Bourgogne, Burgundy, France NV
100% Chardonnay CREAMY, BISCUITY, LIGHTLY FLORAL & VERY FINE This micro-production cremant is crafted like many of the finest grower Champagnes, and it shows. Rich and vinous, it is perfectly at home at the table, instead of delegated merely to celebrations. Lush and rich, this is great sparkling wine that happens to be organic. Celine & Laurent Tripoz who make this beauty age it to maturity in their garage-turned-winery in the tiny hamlet of Loché near Pouilly-Fuissé. Truly delicious. Serving Suggestion: Surprisingly versatile, it’s at its best with creamy dishes, salads, and soft cheese.80 in stock
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La Guilloterie, Accordance Brut, Cremant de Loire, Loire Valley France, NV
80% Chardonnay, 20% Chenin Blanc FINELY TEXTURED, HAZELNUT AND LEMON FRUIT Accordance is a delicate and elegant Cremant de Loire produced in the Saumur area, that has very fine bubbles with persistent aromas of white fruits, apples, pears and citrus such as lemon and grapefruit. The floral aromas of acacia come through on the nose and this sparkler finishes with almonds and hazelnuts. Versatile with any meal, but and especially great wine to start the evening as an aperitif. Try With: The perfect meal starter wine - dry, not filling, but full of flavor. Try with salmon mousse, or smoked trout dip. big enough to stand up to a meal!9 in stock
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Domaine Vissoux, Creme de Cassis, Beaujolais, Burgundy, France NV (375 ml)
Black Currant juice+ sugar + Eau de Vie This is real Creme de Cassis from Burgundy, France. Rare to find in the US indeed. Much more potent in flavor than the usual domestic watery stuff, a little bit of real Cassis goes a long way. Keep refrigerated and ready to add a dash to your white wine or sparkling wine glass. Kir = Cassis + Aligoté wine (or other tart, unaoked white wine) Kir Royale = Cassis + Champagne (or other good sparkling wine)5 in stock
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Anton Bauer, Cuvée 13, Wagram, Austria 2007
40% Blaufrankisch, 35% Zweigelt, 15% Cabernet Sauvignon, 10% Merlot RICH, BOLD, SPICY, FULL-BODIED LICORICE & VIOLET This is the 13th vintage of this cuvée, hence the name. Using unique Austrian grape varietals with some traditional French grapes, this cuvée strikes me as the perfect example of the Austrian Old World/New World conundrum. The spicy plum and licorice of Zweigelt and Blaufrankish marry perfectly with the deep cherry and blackberry of Merlot and Cabernet. The French oak has already seen one vintage, so the influence is light at best. Yet the wine is unmistakably old world, er, I mean new world. Hmmm? Another outstanding wine from Tony Bauer. Serving Suggestion: Try this big red with grilled meats, soy marinated beef kabobs, chicken sautéed with roasted vegetables in garlic, olive oil, and chunks of tomato or duck in a rich sauce.42 in stock
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Camino del Villar, Viña Aliaga, Cuvée Tinto, Navarra, Spain 2006
85% Tempranillo, 15% Cabernet Sauvignon LIGHT TOASTY OAK, TONS OF BERRIES WITH BACKBONE Carlos Aliaga created this cuvée (a blend) by blending modern and traditional grapes and techniques at his Navarra estate. Mostly traditional Tempranillo with France's Cabernet Sauvignon give us a rich berry quality with a hint of mint or basil on the finish. A firm, pleasurable backbone that rises up and slinks back down smoothly without a bite shows the harmony between these two grapes. Berry-licious from start to finish and just a light toasty oak nuance. Wine Authorities Exclusive! Serving Suggestion: Keep the sausages grilling and the pork bbq slow roasting. This warm and inviting red is perfect meaty, grilled flavors including vegetarian lentil/legume dishes.17 in stock
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Wisconsin Sheep Dairy Coop, Dante, Sheep Milk Cheese
Made with 100% pure sheep milk and aged a minimum of six months, DANTE has a rich, nutty flavor with a firm and somewhat dry texture. Dante complements pasta, dried fruit and balsamic vinegar as well as medium red wines and semi-sweet white wines. PLEASE CALL THE STORE TO ORDER THIS CHEESE BY WEIGHT.6 in stock
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Dão Sul "Cabriz", Dão "Cabriz" Colheita Seleccionada, Dão, Portugal 2008
Alfrocheiro, Tinta Roriz, Touriga Nacional EARTH, SMOKE, SPICE & RAISIN, RICH & DRY If tasting this wine "blind" we're almost certain that you would think it was twice as expensive. The wines of Dão are typically "old world" in style, more earthy, spicy and better suited for the table instead of "cocktail style" drinking. This one, however, straddles both, making it a real crowd-pleaser that has traditional depth. Portugal in a bottle. Serving Suggestion: Aged sheep's milk cheeses, spiced chicken & lamb sausages, Portuguese or Spanish Chorizo.46 in stock
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Dão Sul "Cabriz", Dão "Cabriz" Rosé, Dão, Portugal 2009
50% Alfrocheiro, 50% Touriga Nacional ROSE PETALS, CINNAMON & CLOVE, ALMOND, CHERRY A bright, fresh dry rosé from Portugal - home to great wine values! This gem of a pink wine comes from the same Cabriz red wine estate we have enjoyed for several vintages. Our first time selling their pink wine, we love the fruit, and especially the spice! Something deliciously different with light cherry, blanched almond and strawberry fruits. Serving Suggestion: A wine for picnics, summer squash casserole, tomatoes with basil and olive oil over crusty grilled bread and with chilled, grilled pork tenderloin sliced thinly.14 in stock
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Aliança, Dão Reserva, Dão, Portugal, 2006
Tinta Roriz, Touriga Nacional, Jaen (aka Mencía) 18 months in cask, 6 months bottle EXOTIC, BLUEBERRY FRUIT, CARDAMON SPICE, SAVORY This Reserva bottling shows the effects of the Dão's granite soils at the base of the Serra da Estrella mountains. Located in the center of Portugal, Dão is unique for its hot summers and very cold winters. Most vineyards in the area are one hectare or less, planted amongst the pine and eucalyptus trees. The wine is serious and long on the finish with meaty and exotic fruit flavors. Try With: Strong cheeses, grilled meats; traditional favas con chouriços (fava beans with chorizo sausage)12 in stock
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Gruet, Sparkling Demi Sec, New Mexico NV
50% Pinot Noir, 50% Chardonnay LIGHTLY SWEET, VERY FRUITY, FINE BUBBLES AND CREAMY TEXTURE High elevation vineyards results in excellent ripe fruit while retaining acidity, perfect for sparkling wine. This gently sweet white shows a fine mousse, with a creamy textured finish. The tropical pineapple and melon fruit emerges on the palate showing the perfect ending to a great wine for dessert or those who like things off dry. Try With: You can play the sweetness against saltiness/spiciness as in nachos with chorizo and jalapenos. Also great with sponge cakes, honey cakes and fruit tarts.5 in stock
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Fratelli Alessandria, Dolcetto d'Alba, Piemonte, Italy 2009
100% Dolcetto INTENSE PLUMS, DEEPLY COLORED, PLUMP FRUIT This family owned winery dates back to the 18th century and is still family run today. Everything is 100% estate fruit and proudly so! This wine is very friendly and it's a classic easy drinking Dolcetto. The ripe plum fruit playfully dances on the tongue with raspberry and sweet middle fruit preserves. The finish is dry with just enough tannin to balance the ripe flavors. Great color leads to a really purple tongue and this will reward you with hours of pleasurable drinking. Serving Suggestion: Everyday pasta dishes like chicken Bolognese in red sauce, stuffed shells with ricotta, and meat on your favorite pizza.6 in stock
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Schafer, Dornfelder, Rheinhessen, Germany 2007
OFF-DRY, BREATHTAKING FRUIT JUBILEE, SOFT EASY TANNIN The Dornfelder grape is Germany's second most planted red variety to Spätburgunder. The grape was created in 1955 to produce a dark skinned variety which results in deeply colored wines in traditional colder white wine climates. While this variety can come in sweet or dry versions, this one is sweeter and a perfect red for someone looking for fruity, off-dry red wine. With its typical red plum and sweet cherry fruit flavors, this red is dark and fully flavored from start to finish. Serving Suggestion: German cabbage rolls with a bit of sugar and vinegar in the braising liquid; NC Barbecue especially with a little extra zippy heat in the sauce.7 in stock
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Founders Brewery, Double Trouble India Pale Ale, Michigan
Double Trouble is part of Founders' seasonal series available January through March. It is an imperial IPA brewed with a combination of Amarillo and Simcoe hops. Double Trouble is a hop forward IIPA with a big focus on aromatics. It’s fairly deceptive, at 9.4% ABV and 86 IBU’s it is incredibly smooth and drinkable.4 in stock
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Kopke, Dry White Port, Oporto, Portugal, NV (375ml)
Arinto, Voisinho, Gouveio and Malvasia Fina FLORAL, DRY-ISH, AROMATIC, YOUNG DRINKING Kopke is the oldest port wine company in Portugal, dating back to 1638 when two German pioneers settled in Duoro to make wine. White port is rare to find outside of Portugal. We love it in this cocktail. The "Kopke Cocktail" White Portonic: In a tall glass filled with ice add: 1/3 white port 2/3 tonic water, squeeze of fresh lime' and stir. Drink and repeat.8 in stock
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Palazzone, Dubini Bianco, Umbria, Italy 2008
60% Procanico, 40% Grechetto CRISP, ELEGANT, FLORAL, FRESH & CLEAN TASTING A dynamic, evolving property in Umbria, Palazzone is owned by the Dubini family since 1969 and over time they have replanted their vineyards and modernized the winery to become a regional leader. This dry white blend is exactly what you expect to drink when in Umbria on vacation and that glass of white is inexpensive, but immensely satisfying & delicious. So good, they put their family name on it. This is lightly floral, elegant and very drinkable with a touch of mineral on the finish. Perfect drinking in the sunshine. Serving Suggestion: A crisp white for picnic foods on a blanket, first courses and the cocktail hour before dinner.11 in stock
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Bella Bella, Duck Leg Confit, Sullivan County, NY
Duck confit (French: confit de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. (sold in the store by weight)3 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
7 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
16 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
12 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
1 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
15 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
10 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
22 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
6 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
1 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
25 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
12 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
35 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
10 in stock
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Durham "Crunchy on the outside, warm & delicious on the inside"
3 in stock
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Bodegas Alejandro Fernandez, El Vinculo Crianza, la Mancha, Spain 2005
100% Cencibel (Tempranillo) SPICY, EXOTIC, BLACKBERRY AND CHERRY FRUIT & OAK The great Alejandro Fernandez "Master of Tempranillo" gives us a 100% Cencibel (aka Tempranillo) wine made from old bush-pruned vines and aged for 15 months in American oak barrels. Very ripe fruit with velvety tannins, El Vinculo is his most recent estate in Spain. Cedar spice is the backdrop to currants, saddle leather and blackberry fruit. We are as passionate about Alejandro's wines as the master himself. This is probably the best wine in all of la Mancha at the moment. Serving Suggestion: Lamb stew with pearl onions, carrots and a hint of clove. Also a great match with roasted mushrooms tossed in orzo pasta with a thyme chicken broth.9 in stock
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Counter Culture, Espresso Toscano
Blend of Ipanema Dulce from Brazil with Sumatra Aceh Gayo A wonderful espresso roasted and blended in the caffé dolce or "sweet coffee" tradition of Central Italy. Sweet and mild, with notes of caramel, hazelnut, and dark chocolate, Toscano has built quite a following of professional Baristas and home espresso enthusiasts alike.3 in stock
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J.K. Scrumpy's, Farmhouse Hard Cider, Michigan
"When you drink my cider there are no rules. Some like to carefully decant it and leave the pectin and yeast on the bottom of the bottle. At the farm we prefer to “Drink It All” in a large pint glass - leaving the yeast/pectin much as one would with a German Heffe Weise." Orchard Gate Gold is delicious cold or even at room temperature. It usually depends on how you like to drink regular cider. It is purely a personal preference.9 in stock
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New Belgium, Fat Tire Amber Ale, Fort Collins, Co
5.2% ABV Named in honor of our founder Jeff's bike trip through Belgium, Fat Tire Amber Ale marks a turning point in the young electrical engineer's home brewing. Belgian beers use a far broader palette of ingredients (fruits, spices, esoteric yeast strains) than German or English styles. Jeff found the Belgian approach freeing. Upon his return, Jeff created Fat Tire and Abbey Belgian Ale, (assuming Abbey would be his big gun). He and his wife, Kim traveled around sampling their homebrews to the public. Fat Tire's appeal quickly became evident. People liked everything about it. Except the name. Fat Tire won fans is in its sense of balance: toasty, biscuit-like malt flavors coasting in equilibrium with hoppy freshness.10 in stock
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Finca El Puente, Marcala, Honduras, Coffee
Marcala, Honduras We are thrilled to announce the return of “the Purple Princess,” one of our favorite coffees of all time. Just like last year, this coffee, produced by the talented Marysabel Caballero and her husband Moises Herrera, is layered with notes of plum, grape, lavender and raspberry. Its accompanying silky, ethereal texture is unique to this brilliant and spectacular coffee. We have a limited amount of this coffee, so drink it while you can.5 in stock
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Kopke, Fine Ruby Port, Oporto, Portugal, NV (375 ml)
Touriga Nacional, Touriga Franca, Tinta Roriz, Tino Cão BRIGHT RED, LOADS OF CHERRY FRUIT, BALANCED ALCOHOL, FRESH Kopke is the oldest port wine company in Portugal, dating back to 1638 when two German pioneers settled in Duoro to make wine. The current cellars are over seventy years old and in 1999 the winemaking facility was completely modernized. They have one of the deepest and broadest port wine libraries in the world for old vintages with 370 years of port wine production. While their focus is on tawny ports, this Ruby port is a delicious daily style of bright bouncy ruby red nectar. It’s fresh and ready to drink, does not require aging and shows true port character with out being overly sweet. Serving Suggestion: Try this with strong flavored cheese like our Hook’s creamy blue, or with poached pears, dried figs and walnuts as part of a dessert.10 in stock
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Kopke, Fine Tawny Port, Oporto, Portugal, NV (375 ml)
NUTTY MAHOGANY RED COLOR, PRUNE, FIG Kopke is the oldest port wine company in Portugal, dating back to 1638 when two German pioneers settled in Duoro to make wine. The current cellars are more than 70 years old and in 1999 the winemaking facility was completely modernized. Aged in oak casks revealing an orange-tawny color with vanilla and dried fruits. Soft and balanced with a quality rarely found at this price. Serving Suggestion: Best as a dessert on its own or with egg based cake desserts that have extra richness. Also great with coffee or vanilla ice-cream.7 in stock
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Bodegas Toro Albala, Fino "Electrico", Jerez, Spain NV
100% Pedro Ximinez GREEN-GOLD COLOR WITH DRY, GREEN OLIVE & SALINE NUANCES Toro Albala was founded in 1844 and today specializes in Sherry made from the Pedro Ximinez (PX) grape exclusively. While this grape is usually used to make sweet dessert style wines, the Fino Electrico is bone-dry with mouthwatering acidity, a distinct saline quality and has a hint of green olive on the finish. The emerald color even sparkles through the brassy golden color of the wine as you swirl it in the glass. Incredibly complex with a long finish, this is an aperitif wine served cool to the taste with olives, cheese, bread, and dry cured meats. Serving Suggestion: Find Jamon Iberico, shaved thin as paper, with a hunk of hard aged cheese and ripe, sweet green Spanish olives. Now you have a start to a great meal.16 in stock
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Gutierrez Colosia, Finca Elcano, Fino Sherry, Jerez, Spain, NV
100% Palomino BONE-DRY, FRESH, BRIGHT, YEASTY WITH SALINITY Of the three towns that make up the Sherry wine region, Gutierrez Colosia is the last remaining producer in the town of El Puerto de Santa Maria. Established in 1838, the winery is located on a river bank, ideal for producing an active "flor" or yeast growth. This thick flor keeps the wine from oxidizing, and allows wonderfully dry, Fino sherry to emerge. Fresh and bright, the Elcano is named after one of Magellan's captains who helped circumnavigate the globe. The Palomino vines are between 10 and 60 years old growing in chalky soil. All this adds up to a stellar, bone dry white for before dinner. Aged four years in solera. Serving Suggestions: Best with Spanish olives, Marcona almonds, and white anchovy filets marinated in sea salt with olive oil. Serve chilled before dinner.11 in stock
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Foggy Ridge Cider, First Fruit Cider, NV, Dugspur, VA
SPICY APPLE, PEAR & CITRUS. RICH, LIGHTLY SWEET & TART First Fruit is 1.3% residual sugar and comparable to medium dry aromatic American white or, if sparkling, a Prosecco. It is more fruity and aromatic than their Serious Cider, yet because of the acid (from the crabapples and higher CO2 levels) tastes more “tart” rather than “sweet”. First Fruit is a balanced food-friendly cider that pairs well with many flavor combinations. Thomas Jefferson would have consumed this cider on its own. Serving Suggestions: Washed rind and aged cheeses. Also, a great counterpart for very spicy dishes and sushi kicked up with wasabi.15 in stock
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Jacky Piret, Fleurie, Granits des Moriers, Beaujolais, France, 2007
100% Gamay Spiced Strawberry and Cherry Fruit with a Long Finish Jacky Piret's special bottling of Granits de Moriers is great in 2007. The estate goes back generations and this plot has an average age of 60 year old vines. 100% hand harvested and aged in oak barrels using traditional carbonic maceration techniques, results in a rich, strawberry and cherry fruit laden wine of medium to full body and a dead ringer for their brother's in Burgundy. HInts of smoke and spice make the finish captivating. Serving Suggestion: Turkey dark meat, i.e. thigh and leg with black pepper and butter under the skin or roasted butternut squash with caramelized onions and savory cream12 in stock
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Domaine les Roches des Garants, Fleurie "Les Moriers", Beaujolais, France, 2007
100% Gamay PLUSH STRAWBERRY, RHUBARB, & FLOWERS WOW! J.P. Champagnon sources an average of 60 year old Gamay vines for his Le Morieres Cuvée. The fruit is all hand harvested from this tiny parcel at the top of the hill in Fleurie. One of the highest altitude plots in the area, Moriers is all granite soils with some vines up to 100 years old. Superb balance, tremendous elegance with power, this wine is all finesse. One of the top Fleuries we have tasted to date and not to be missed. Only a small amount available. Serving Suggestion: Roasted game bird like Cornish hens or duck breast. Also superb with classic Quiche Lorraine and Reblochon cheese.10 in stock
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Domaine de Saint-Lannes, Floc de Gascogne, Southwest, France NV
Ugni Blanc FLOWERY, AROMATIC, FRESH AND FRUITY, ALCOHOLIC The AOC Floc de Gascogne is relatively new, established in just 1990. The wine is used as an aperitif and made by blending 2/3 fresh grape juice with 1/3 brandy. In this case it is blended with Armagnac and both must come from the same vineyard. No fermentation occurs. After fortifying the grape juice to between 16% and 18% alcohol, it must be cellared for 10 months and then approved by committee from the appellation before being sold. Try With: Best used as an aperitif wine before dinner, or with a Foie Gras course and some people enjoy this after dinner.11 in stock
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Food and Wine Sampler Gift Tote
Our selection of one "Daily Wine" -sparkling, white or red from; Giacomo Salami, and Counter Culture Coffee. Comes in the Wine Authorities environmentally friendly "Tote-du-Rhone" made of "Poly-Fuisse." Please call the store to make your selections. 919 489-2884call us for availability
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Barnier, French Country Olive Mix, France
A colorful blend of green, pink and black olives in a lively marinade of peppers, spices and French viniagrette. Perfect for any gathering!4 in stock
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Ch. Puy-Guilhem, Fronsac, Bordeaux, France 2004
90% Merlot, 7% Malbec, 3% Cabernet Franc Powerful Black Fruit with Harmonious Vanilla Ah, a great 2003 packed with great Bordeaux flavors and depth way beyond its price. The secret is in the soil, a clay marl that gives this Merlot its spice. A powerful bouquet of blackfruit, plum and prune with toasty bread crust and vanilla spice. Balanced, but firm tannins hang on and let the flavors ride the wave of wine. This is great Bordeaux at a reasonable price. Serving Suggestion: A classic like Beef Wellington, or perhaps something more modern like Tri-Tips marinated and grilled with a red currant sauce.9 in stock
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Chateau Bellevue la Forêt, Fronton Rosé, Southwest, France, 2009
70% Négrette, 15% Syrah, 15% Gamay FRESH STRAWBERRY, PLUM, VIOLETS & HERBAL SPICE The region of Fronton is known for the rare grape Négrette. This grape is believed to have come from Cyprus to the region during the crusades. The quartz gravel of Fronton lends its minerality to this rosé showing strawberry, plum, and perhaps some sauvignon-like spice. The nose has deep aromas of violets and smells very floral along with the fruit flavors. A super thirst quencher in the hot summer months. Serving Suggestion: Summer beach parties; fruit salad with mint simple syrup; grape and walnut chicken salad.19 in stock
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Terres Dorées, FRV100, Vin Mousseux, Beaujolais, France NV (2009) by Jean-Paul Brun
100% Gamay LIGHTLY CARBONATED, AMBER-PINK, OFF-DRY, STRAWBERRY This fun, gentle, sparkling pink wine is 750 mls of pure happiness. Jean-Paul Brun is a serious Beaujolais winemaker known for showing the delicate fruit side of the Gamay grape from his 40 hectare family farm. Using only indigenous yeast and minimal intervention, Jean-Paul gives us a delightful, cider-like, and playful easy-drinking, slightly effervescent pink wine that will make you smile, laugh and want to share with friends. Serious wine making not to be taken too seriously. Chill, pop and serve. Serving Suggestion: A great start to a meal - lunch or dinner. Use as an aperitif or with a fruit dessert such as strawberry shortcake or strawberry cheesecake.53 in stock
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Chateau de Saurs, "Tradition" Gaillac, Southwest, France, 2006
50% Merlot, 30% Syrah, 20% Fer Servadou (Braucol) BLACK & BLUE COLOR, BLACKCHERRY, SWEET SPICE Gaillac is located in the Southwest region of France, beneath Bordeaux. The region is known for some odd varietals like the Fer Servadou found here. This estate and the family's winemaking heritage goes back to the 1300s. This very darkly colored wine has silky tannin and a blueberry cobbler flavor with cinnamon spice and brown sugar. It's not sweet, but juicy and fully structured with a medium-full body. Try With: Venison stew or grilled with some wild savory blueberry sauce, or roasted chicken with cinnamon and chili powder rub on the skin.11 in stock
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Nodine's, 10 Clove Garlic Bacon, 1 lb pack
Torrington, Connecticut Salt. Sodium Lactate. Sugar. Garlic Emulsion, Garlic Cloves13 in stock
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Bodegas Sucesores de Manuel Piquer, "Lelia" Garnacha, Cariñena, Spain, 2009
FLORAL GARDENA, BLACK CURRANT, WHITE PEPPER Since 1963, this winery has produced estate-grown wines from the town of Muel in Cariñena. These Garnacha vines average in age from 25-30 years yielding mature fruit and deep Garnacha (Grenache) flavors. This wine is a roller coaster of flavors. The nose shows aromatic Gardena flowers with sweet clove and cinnamon spices. Then it turns dark and sultry with black currants and suddenly whooshes down into a canyon of cherry fruit with easy tannin, finishing dry and white pepperish. There's no oak in this wine at all. Serving Suggestion: Flat bread topped with queso fresco, Spanish chorizo, fresh lettuce and avocado, or turkey burgers lathered in tomato based BBQ sauce.17 in stock
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Joan d'Anguera, Garnatxa, Montsant, Spain 2009
100% Grenache SAVORY SPICY, DARK CHERRY, RASPBERRY & GARRIGUE Brothers Joan & Josep recently surprised importer André Tamers (of Chapel Hill) with this great, unoaked gem from their recently biodynamically farmed vineyards. This is pure Grenache (locally Garnatxa in Catalan), which not only shows the varietal berry flavors of that grape, but also the, jamon/proscuitto savoriness that comes from the area's high carbon soils. Serving Suggestions: Lamb Vindaloo, but not too hot! Cannoli stuffed with sweet Italian sausage with a melty cheese on top.1 in stock
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Stefano Massone, Gavi, Piemonte, Italy 2009
100% Cortese WOWZY- FRESH, CRISP, SPRITZY SUBLIME LIME-NESS Stefano Massone gives us a superb example of great Gavi made from the Cortese grape. This is sublime and limey with a medium-full body and sparkling diamond-like minerality. The pale straw color is deceptive as the wine tastes bigger than it looks. Maybe it's the pear and apple flavors oozing across the palate? Or perhaps the freshness of the grapes twinkling on your tongue? In either case you will exclaim..."great Gavi!" Serving Suggestion: Best with fresh fish dishes, baked with lemon, olive oil and herbs; or vegetable ratatouille over pounded chicken breast.22 in stock
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Bonal, Gentiane-Quina, Quinquina Digestif, Jura, France NV 16% abv
Made from grape must, bark and gentian (from the mountains of the Grande Chartreuse), created in 1865 by a monk, doctor, brother Raphael (whose real name was Hippolyte Bonal). Traditionally consumed as a digestive or as a mixer in a cocktail. This is a bitter herb mix and one of the original great cocktail mixers available again in the US. Since 1865, this delicious aperitif wine has stood apart for its exceptional complexity, delightful flavors and stimulating palate. Serious to its role as aperitif, it was known as “ouvre l’appétit” - the key to the appetite. Traditionally enjoyed neat or with a twist; also may enhance classic drinks in place of sweet red vermouth.16 in stock
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Montinore, Gewurztraminer, Willamette Valley, Oregon 2007
100% Gewurztraminer SUPER-RIPE FRUIT, PINEAPPLE, ROSES, LYCHEE In the classical style of Alsatian Gewurztraminer, this white is very aromatic and fruit-driven on the nose, but follows through with great acidity and more or less dry finish. We love the clean, pure flowery notes in between the fruit. No oak to be found, this wine is light in acid and full on flavor. Serving Suggestion: An Asian food perfect match, also great with most Indian dishes and with cows milk cheeses.14 in stock
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Seifried, Gewurztraminer, Nelson, New Zealand 2007
SUPER DUPER AROMATIC ROSE PETALS, DRY The Seifried family shows off their aromatic white wine stuff with this sexy Gewurz. The region of Nelson actually gets loads of ripening sunshine and the fruit they harvest is often riper than nearby regions. The intense fresh rose aromas are cradled by light lychee and a hint of cotton candy, but the wine is dry with darling acidity. Excellent weight and body on the palate. Seifried is one of our favorite wineries in the world. Try With: Try with blue cheese or similar pungent cheeses; Indian cuisine with lots of spices that need to be tamed.14 in stock
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Domaine Saurel Montirius, Gigondas "Terre des Aînés", Rhone Valley, France 2005
80% Grenache, 20% Mourvedre DARK BERRIES, RAISINS, HERBS, FIRM & POWERFUL Owner/Winemaker Eric Saurel's great, great grandfather Gaston planted this Gigondas vineyard in 1925, and he uses a more traditional blend substituting Mourvedre for Syrah. This gives the wine a more spicy, wild character while the vineyard management bringing in ripe grapes brings a fruity polish to it. All vineyard and winemaking processes are made following strict Biodynamic principles, right down to the last detail. This finishes with a black peppery and raisin quality. Serving Suggestions: Roast pork loin stuffed with wild leeks and roasted garlic. Barbecued brisket a la Q Shack.6 in stock
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Adegas A Coroa, Godello, Valdeorras, Galicia, Spain 2009
100% Godello CITRUS, MELON, ALMOND & LUSH, JUICY, MINERALLY, DRY & NO OAK Angel Lopez built his winery incorporating Roman ruins already on the site. A former nursery owner, he helped cultivate and supply most of the vineyards in this region to the Godello and Mencia vines, which until ten years ago had been abandoned for more "famous" grapes. Now everyone in this area is proud of these two indigenous grapes with distinct characteristics and depth found in few wine regions around the world. Serving Suggestion: Oven roasted scallops on the half shell topped with minced shallots, bread crumbs, torn jamon, and EV olive oil.7 in stock
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Sole, GranQueso, Cow Milk Cheese, Wisconsin
by Roth Käse Taking pages out of the cheesemaking books of the Iberian peninsula, Roth Käse’s master cheesemakers set out to craft an authentic Spanish-style cheese. They cracked open a bottle of Rioja, read Don Quixote cover-to-cover, and finally came up with the aptly named GranQueso– truly a great cheese. Made from the freshest cow’s milk, GranQueso is handcrafted in limited quantities and carefully cured in our affinage cellars for six months. The distinctive basket-weave patterned rind with a reddish coat makes for an attractive presentation. Firm-bodied, with an ivory interior, GranQueso has a satisfying sharp bite and a lingering sweet finish. Purists will enjoy it on its own, perhaps with a glass of Spanish wine. GranQueso shreds and grates well, and it adds depth of flavor to cooked and baked dishes. Awards for GranQueso include a First Place at the 2004 American Cheese Society competition and a Gold Medal at the 2005 World Cheese Awards in London. PLEASE CALL THE STORE TO ORDER THIS CHEESE BY WEIGHT.10 in stock
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Lusseau, Graves, "Cuvée Berengere," Bordeaux, France, 2006
65% Merlot, 35% Cabernet Sauvignon Gravelly Tasting Merlot Blend with Black Currants Just 7 hectares of gravely, clay soil vineyards, this estate is tiny and part of the family since the 1800s. High density plantings and short pruning concentrate and focus the flavors in the wine. Final hand-harvesting ensures quality in the bottle. Berengere is the young woman winemaker creating a revolution at the estate and turning heads by bringing her feminine touch to a male dominated region. This Graves shows baked blackberry fruit, with toasted bread crust, vanilla spice and currants all through the finish. Serving Suggestion: Grilled flank steak marinated in cilantro, garlic and chili flakes. This is a meat lover's red Bordeaux.50 in stock
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Chateau Magneau, Graves Blanc, Bordeaux, France 2008
45% Sauvignon Blanc, 45% Semillon,10% Muscadelle RACY, LEAN, CRISP CITRUSSY GRAPEFRUIT AND FLINT The estate goes back to 1400 AD, the times of Henry IV,and today it is owned by the Ardurats family. With a mere 40 hectares of vines, and just 25 of them planted to white varietals in gravel soils, this Graves Blanc is racy and dry sans the oak. Lean, crisp and zippy, the Magneau shows a flinty grapefruit citrus and green pear quality. A deliciously aromatic and clean tasting wine. Serving Suggestion: Try this with fish en papillote (in parchment) with a broth of daikon, green onion, shredded carrots and leeks.9 in stock
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Anton Bauer, Gruner Veltliner "Grande Reserve", Burgenland, Austria 2008
100% Gruner Veltliner VERY COMPLEX & DRY, CANDIED PINEAPPLE, HONEY & CARBON After trying several years of making this wine in oak barrels, Tony Bauer reverts to unoaked on his top Grüner. He wanted to make his best of the best Grüner ageable for his future children (he doesn't have any yet.) The wine takes on a deeper golden color with dried fruit and baked pear aromas then finishes the wine completely dry. Incredibly rich from selecting the best fruit, the aromas might make you think it's sweet. It's not!! Completely dry, and racy with lovely complexity! Serving Suggestion: A cream soup was the dish that I had this with and fell in love. Even without oak it was so perfectly balanced. Try this with rich sauces like an Alfredo with shrimp.6 in stock
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Paul D., Grüner Veltliner, Wagram, Austria, 2009
100% Gruner Veltliner FRESH APPLE, CREAMY MELON, PINK PEPPERCORN On a wine buying trip in Austria, Paul Direder stood before us looking barely old enough to drive. He smiled as we sampled his wine and stood nervously with his mother at his side waiting for a reaction. His first vintage was brilliant and he was just 19 years old. The family farm dates back to 1849 and Paul D. carries on the family's agricultural name with none other than Anton Bauer as his mentor. Under his tutelage, Paul (now 20) gives us a bright, fresh tasting Grüner Veltliner in a dry floral style that has crisp acidity and pure drinkability factor. It's also 1 liter (33% more than a regular bottle). You are tasting a rising star in Austrian winemaking. Serving Suggestion: Perfect beach blanket wine, summer park hangout wine and picnic foods like chicken salad, tuna salad, and egg salad sandwiches.37 in stock
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Sweet Grass Dairy, Green Hill, Double Cream, Georgia
Semi-ripened, double-cream cow's milk cheese. made from Cultured pasteurized cow’s milk, salt, and enzymes. This is a cow’s milk cheese; soft-ripened with a white, bloomy rind; rich and smooth; aged 3-6 weeks. General Characteristics: Green Hill is named after our predominately Jersey cow dairy. The color of our cow’s milk cheese is a bright yellow, caused by the higher butterfat composition in the milk due to rotational grazing. Tasting Notes: This cheese has a buttery taste and soft, creamy texture with a thin to medium rind. Pleasant acidity and very sleek finish. This cheese really showcases the great milk from Sweet Grass' pasture grazed cows.6 in stock
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Barnier, Green Olive & Provencal Herbs, France
Full-bodied, fruity olives marinated in Herbs de Provence: a mix of basil, thyme, rosemary, marjoram and savory. A provençal favorite excellent for Tapas!4 in stock
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Weingut Michlits, Gruner Veltliner, Burgenland, Austria 2009
100% Grüner Veltliner CRISP GREEN APPLE, EXOTIC FLORAL, LIGHTLY SMOKY MINERALS Werner and Angela run the wine side of the family farm. Their farm is a true biodynamic universe. They grow vegetable crops, raise cows and pigs, make wine, produce mico-brew beer and heirloom apple cider - all biodynamically. While Grüner Veltliner is not typical from Burgenland, this is a standout for its dry racy style layered with exotic citrus, fresh zippy texture and lip smacking dry acidity. Serving Suggestion: Cold salads from grilled chicken, salmon or tuna, or oven roasted white flaky fish with fresh herbs and lemon zest.45 in stock
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Anton Bauer, Gruner Veltliner "Gmork", Wagram, Austria, 2009
100% Grüner Veltliner White Flowers, Citrus and Green Apple, DRY Fourth generation winemaker, Anton Bauer has a reputation for making traditional-style wines in the hills of Wagram in Austria. Now making waves as the young winemaker who "makes no wines that are less than outstanding", his Gmörk Vineyard Grüner Veltliner is a classic example of the Wagram style, showing ripe green apple, great acidity, citrus notes while white flowers pervade the nose and palate. Serving Suggestions: This is a great vegetarian dish wine with lots of fresh veggies, or fleshy meat fish dishes. The winery recommends it with Southern fried chicken!51 in stock
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Tegernseerhof, Grüner Veltliner "Loibenberg," Wachau, Austria 2008
100% Gruner Veltliner YELLOW APPLE, HINT OF SMOKY COCOA BUTTER & PEPPERCORN Martin Mittelbach shows you why he is considered to be one of Austria’s next big stars. His wines, like this Grüner from the Loibenberg hillside, are a perfect balance of incredible power, balance and delicacy, framed by searing acidity that can be mind-blowingly delicious. The finish on his best wines, like this one, will stay with you for minutes. Get this one before high demand doubles the price over the next few years. Serving Suggestion: Need a white to serve with multiple courses of seafood, salad and red meats? This is it!11 in stock
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Tegernseerhof, Gruner Veltliner "T26" Federspiel, Wachau, Austria 2009
100% Gruner Veltliner MOUTHWATERING, POWERFUL AND DEFT,IMPRESSIVELY LONG FINISH When importer of Austrian wines Klaus Wittauer was tasting through the cellar of the Mittelbach family at their Tegernseerhof winery, he was in search of their best inexpensive wine. When he found his favorite, he said "This is it! I'll take the whole tank." That tank was #26, lovingly called T26. It's now the nickname for the best inexpensive wine that Klaus selects each year from the Mittelbachs. Taste why, this stuff is amazing! Serving Suggestion: Simple roast or fried chicken, but especially fried, hammered veal cutlet.7 in stock
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Heavy Seas, Loose Cannon Hop 3 by Clipper City Brewery, Baltimore
ABV: 7.25% Malts: Crisp English Pale, Carapils, and Munich Hops: Magnum, Centennial, Chinook, Amarillo and Palisade Loose Cannon Hop 3 Ale - called Hop 3 (hop cubed) ale to reflect the enormous amount of hops in this beer: over 3 pounds per barrel! Also the beer is hopped 3 ways - in the kettle, in the hop back, and dry hopped. Winner of the Overall Best of Show Award in the Maryland State Governor's Cup 2005 Competition and voted the #1 IPA by Mahaffey’s Pub.7 in stock
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New Belgium, Hoptober Ale, Fort Collins, Co
6.0% ABV, 40 IBU Five hops and four malts make Hoptober Golden Ale a veritable cornucopia of the earth. Pale and wheat malt are mashed with rye and oats to create a medium-bodied ale with a creamy mouthfeel. Centennial, Cascade, Sterling, Willamette, and Glacier hops form a bonfire of citrus notes, fruity cheers and a bold finale.6 in stock
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Arianna Occhipinti, Il Frappato, Sicilia 2007
100% Frappato LIKE ZINFANDEL WITHOUT THE OAK OR ALCOHOL From Sicily, the Frappato grape is known for its charm and aroma with low tannin. Imagine a Zin with the elegance of a Volnay. This wine quickly opens up into a strawberry patch with sun-dried cranberry aromas and flavors reminiscent of an American Zinfandel sans the oak and the high alcohol. Serving Suggestion: Pizza and spaghetti, and if you are traditional Sicilian, you'll add anchovies, calamari and/or olives.12 in stock
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Stone Brewery, India Pale Ale, California
Look up "hops" in the dictionary and you'll see a picture of Stone IPA! "Dry-hopped" for an extra two weeks, this unique process gives our IPA its bountiful hop aroma and rich hop flavor. A full 70+ IBUs (International Bitterness Units) creates this beer's crisp and refreshing bitter character. Magnum and Centenniel Hops 6.9% ABV; 77 IBUs1 in stock
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Valle della Cate "Case Ibidini", Insolia, Sicilia, Italy 2009
100% Insolia LIGHT FLORAL NOSE, GENTLE LEMON, NO OAK Case Ibidini (pronounced ‘bidini) takes its name from the ancient root word Bidis, the name for the early Hellenic settlers in the area. The Insolia or Inzolia grape is light and aromatic with a fresh quality of almond, citrus and floral aromas. Frequently Sicilian, but sometimes also found in Tuscany, this is your new favorite, "most drinkable, awesome cocktail, first course, hanging out with friends" white wine. Serving Suggestion: Mild cheeses made from cow milk; grilled NC trout with lemon and capers, or olives stuffed with anchovies, breaded and deep fried.56 in stock
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Loveless Cafe, Jalapeño Bacon, 1lb
Nashville, TN Salt, Sugar, Brown Sugar, Paprika, Spices, Onion, Garlic, Jalapeño, Hickory Smoked5 in stock
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Bitter Truth, Jerry Thomas' Own Decanter Bitters, Germany
28% ABV Jerry Thomas’ Own Decanter Bitters is based on a recipe by Professor Jerry Thomas (1830-1885), who is considered to be the most important bartender of the 19th century. Of course the original recipe wasn’t copied exactly, but the formula was improved to comply with today’s demands. Very fruity and very bitter. Citrus and dried fruit aromas unite with the spicy and bitter flavors of cloves, angostura bark and cinnamon.5 in stock
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Ichishima, Karen "Coy", Junmai Sake, Niigata, Japan
MEDIUM-DRY SAKE WITH APPLE, STRAWBERRY FRUIT AROMAS From the Niigata prefecture, this brewery has been family-owned for over 200 years. It has delicious soft armatic fruit with nice acidity to carry it across the palate. Lighter in body, this sake makes an easy drink and the perfect aperitif sake. We taste apple, strawberry and rose petal flavors. Serve this chilled. The Sake is clear colored, not pink. Try With: Light appetizers, sashimi (never Sushi! ask us why) and a great match with cream based soups and pasta dishes. Great sake is not just for Asian cuisine!5 in stock
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Counter Culture Coffee, Kiryama, Burundi, Africa
The coffee farmers of Kiryama cultivate heirloom Bourbon, Mibirizi, and Jackson coffee varieties at 1760 meters above sea level. With sweet, clean notes of pomegranate, red grape, and orange; their latest harvest is a delicious expression of Burundi's burgeoning agricultural craftsmanship.2 in stock
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Minogawa, Koshino Omachi, Daiginjo Sake, Japan 180 ml
2 in stock
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Domaine Saint-Croix, La Croix Gratiot, Rosé Rosephine, Languedoc, France 2009
100% Syrah JUICY SYRAH WITH STRAWBERRY, BLUEBERRY & LEMON LOVE The La Croix Gratiot vineyard is located in the seaside town of Montagnac on the Mediterranean where we are envious of the vines' ocean view. In 1996, the family completely modernized their winery and replanted vineyards to proper orientations. The result is a biodynamically farmed estate leading their village in modern winemaking with delicious results. We met the father and winemaking daughter in the South of France early 2010. This rosé had just been bottled and one sip was all it took to realize what an exceptional value and a wine we must have for Durham. Serving Suggestion: A summer picnic rosé best on a blanket or on a deck with chicken fingers, pork riblettes in red sauce or crisp lettuce salads with Mariana's sweet roasted red peppers.61 in stock
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Bodegas Los Frailes, La Moma, Valencia, Spain 2007
50% Monastrell, 50% Marselan (certified Organic) RED BERRY, MINERAL, RASPBERRY, BIG BOLD SPICE & OAK The name Moma is a blending of MOnastrell with MArselan. Marselan is a crossing of Grenache and Cabernet Sauvignon. The cherry and blackberry fruit of Marselan is a perfect complement to the plum and fig of 65 year old Monastrell vines. This is a fun wine to drink with serious undertones showing body and structure. Fifteen months in French oak with bold powerful fruit soaking up the oak flavors. The label depicts the Spanish version of the dance telling the story of the Virgin vs. the 7 devils or sins. A Wine Authorities Exclusive! Serving Suggestion: Try this with grilled meats like a ribeye with caramelized onions in mashed potatoes with roasted garlic.6 in stock
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Bodega Cal Grau, "La Ninota" Tinto, Priorat, Spain 2006
Cabernet Sauvignon, Syrah, Merlot, Garnacha, Mazuelo PURPLE COLORED WITH CHOCOLATE, RAISIN AND PURITY OF FLAVOR A Priorat wine that over-delivers for the price. Standing at the edge of modernity in a country of traditional winemaking, Priorat is the stand out. Ultra modern, using both Spanish and French grapes, opulent new oak, and great acidity gripping the finish with a velvet glove, Priorat and La Ninota are examples of the changes shaping Spanish wine for the future. This is ripe and juicy, retaining a hint of mineral at the edges, with a lean toasty wood and sweet spice finish. Serving Suggestion: Duck breast, medium rare with savory sundried blueberry sauce; Pork belly braised with spring onions, baby carrots and a clove.19 in stock
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De Angelis, Lacrima Christi del Vesuvio Bianco, Campania, Italy 2009
40% Falanghina, 60% Caprettone LIGHT APRICOT, LOW ACID, FLORAL, QUINCE & LEMON Winemaker Angelo Valentino coaxes all the mineral and fruit he can out of his vines. The result is a fresh, floral, slightly yeasty aroma and flavor that will make you cry tears of joy. It is no coincidence that the name of this wine translates to “the tears of Christ from Vesuvius.” Legend has it that as Lucifer was cast from Heaven, he grabbed a small piece of paradise on his fall to earth. That chunk formed what is now the Bay of Naples, Campania’s capital. The Lord mourned over this “stolen” piece of heaven and cried tears that rained down on Mount Vesuvius. From those tears sprang the vines of the region, giving birth to this wine. from the tears sprang the vines of region to make the wine. Serving Suggestion: A crisp elegant white for first courses like olive tapenade on bruschetta, tomato with mozzarella, or cold salads.15 in stock
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De Angelis, Lacrima Christi del Vesuvio, Campania, Italy 2008
60% Piedirosso, 40% Aglianico PLUM, SPICE, TOBACCO, BLACK PEPPER DELISH! Winemaker Angelo Valentino coaxes all the mineral and fruit he can out of his vines. The result is a fresh, floral, slightly yeasty aroma and flavor that will make you cry tears of joy. It is no coincidence that the name of this wine translates to “the tears of Christ from Vesuvius.” Legend has it that as Lucifer was cast from Heaven, he grabbed a small piece of paradise on his fall to earth. That chunk formed what is now the Bay of Naples, Campania’s capital. The Lord mourned over this “stolen” piece of heaven and cried tears that rained down on Mount Vesuvius. From those tears sprang the vines of the region, giving birth to this wine. Serving Suggestion: A full flavored and bodied red for rich aged cheeses, roasted meats, pasta with sundried tomatoes, olives and roasted garlic cloves.7 in stock
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Enzo Mecella, Lacrima di Morro d'Alba, Marche, Italy 2009
100% Lacrima DRY TART BERRY, CLASSIC ITALIAN PLUM, LEMON OIL Lacrima is of extremely ancient origin and is still cultivated only in the commune of Morro d'Alba. The huge diversity of grape varieties still found in the center and south of Italy makes it extremely difficult to trace the pedigree of this varietal. The cultivation is so complex that the exact origins of Lacrima may never be established. Lacrima means "tear drop" and may be due to this grape's tear drop shape or the skin leaking juice when fully ripe. The nose has wisps of lemon that make it distinct. With ripe berries and a medium body, this is like sniffing a lemon meringue pie topped with berries. Very dry and tart. Serving Suggestion: The citrus makes this a great finned fish red wine option, or the traditional Marche veal roast with ham in milk or Lentils sage and pancetta.11 in stock
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Bell's Brewery, Lager, Michigan
As refreshingly crisp as a morning swim in a Great Lake, this brew is crafted with Pils and Munich malts. The pronounced hop character of this golden lager sparks thoughts of sandy beaches and rocky islands. 5.0% ABV5 in stock
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Lindemans, Framboise, Lambic Belgium
Long before hops were common in most beers, various fruits and vegetables were used to season beers. The acidity of Lambic beers blends perfectly with raspberries. Magnificent aroma, delicate palate of raspberries with undertones of fruity acidity; elegant, sparkling clean natural taste. Style—Raspberry Lambic. Color—Rose. Chocolate desserts (especially chocolate decadence), fresh raspberries, ice cream with a raspberry demi-glaze sauce, créme caramel, baked Alaska, Olympia oysters, caviar. Serve in flute-shaped Lambic glasses at 45 degrees.9 in stock
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Reggio Emilia, Lambrusco, Emilia Romagna, Italy NV
SPARKLING, SLIGHTLY OFF-DRY, FUN TO DRINK Ah, Lambrusco. What? Stop laughing. This is the real stuff. Just a touch off dry and sparkling with raspberry, tart cherry and a little tannin on the finish drying it out. Maybe the best BBQ wine we've had in recent memory. When's the last time you had a bottle of Lambrusco from Emilia Romagna? Never? Time to taste what you are missing. More fun than a barrique full of monkeys. Try With: North Carolina BBQ; Italian Bolognese; Friends in the living room.77 in stock
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LINI, Lambrusco Bianco "Labrusca Lini 910", Emilia Romagna, Italy (2009)
DRY, LIGHTLY EFFERVESCENT, APPLE & GRAPE AROMAS When you think of Emilia Romagna, what comes to mind? Reggiano cheese, tortellini, balsamic vinegar and of course wine to wash it all down? Before you is perhaps the finest Lambrusco producer in all of Emilia Romagna. This is real Lambrusco and the rare, white version at that. It's dry, lightly effervescent, with a sort of grapey/apple character. Made from red grapes, sans skin contact. Most quaffable and enjoyable chilled in warm weather. Serving Suggestion: An aperitif white that cleanses the palate or with cheese tortellini in a light butter and herb sauce; white feta cheese pizza with with olives.5 in stock
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LINI, Lambrusco Rosato "Labrusca Lini 910", Emilia Romagna, Italy (2009)
Lambrusco Salamino, Ancellotta DRY, LIGHT BERRY, HINT OF TANNIN, EFFERVESCENT "Labrusca" is the Etruscan name for Lambrusco coming from the Latin labrum, meaning "edge." It is believed that Lambrusco grapes grew naturally along the edges of fields cultivated by the Etruscans food crops. Lini was established in 1910 and today is quite possibly the finest Lambrusco in all of Emilia Romagna. Fabio Lini and his daughter Alicia are responsible for this delicious dry, pink version of Lambrusco. Tart and thirst quenching with light tannin from the grape skins, this gentle pink wine has a firm backbone, perfect with picnic food. Serving Suggestion: Chilled lightly, this dry rosato is picnic wine for everything from chicken salad, tuna salad, humus and veggies, chips and dip. At the dinner table, try a prosciutto and fresh mozzarella cheese pizza.6 in stock
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Lini, Lambrusco Rosso "Labrusca Lini 910", Emilia Romagna, Italy (2009)
Lambrusco Salamino, Ancellotta RICH, GRAPEY & SPICY. DRY & TANGY WITH MILD SPARKLE The Lini Family has been making Lambrusco since 1910. "Labrusca" is the grape's ancient name, from the Latin labrum meaning "edge." It is believed that Lambrusco grew naturally around the edges of fields cultivated by Italy's ancient people, the Etruscans. Great, slightly bubbly red with lots of character and fun. Serving Suggestions: In Emilia Romagna, they drink this lambrusco with lasagne, tagliatelle alla bolognese & tortellini in brodo.14 in stock
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Chateau Veredus, "Le Sol" Rouge Vin d'Pays, Languedoc, France 2008
70% Syrah, 30% Merlot PURPLE BERRIES & SMOKED SAGE. JAMMY & LUSH. From the revered "Boutenac" sub-region of Corbieres comes this bold beauty, using a blend of Syrah and Merlot not legal in this area. What they've come up with is a wine that has the soul, spice and structure of a French wine with the lush weight and forward fruit of an Australian. The combination is decadent and food-friendly with delicious berry flavors and subtle smoky sage spice. Wow! Serving Suggestion: Serve with your very best decadent burger using aged cheddar, garden tomatoes and onions and bib lettuce.54 in stock
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Toni Biscotti, Lemon-Pepper Biscotti
Handmade in Chapel Hill, NC In Italy, biscotti are not only eaten as a treat with coffee. They are often enjoyed with wine, especially vin santo. Try them with a glass of your favorite vino. Buon apetito! All Toni Biscotti are made by hand using only the simplest of ingredients: Flour, sugar, unsalted butter, eggs, and baking soda. Lemon-Pepper biscotti are made with those simple ingredients plus pure lemon extract, pure vanilla extract, ground white pepper and fresh lemon zest, with a sprinkling of chopped walnuts on top! They have a fresh citrus flavor, with a bit of heat at the finish.4 in stock
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Domaine Robert Serol, Les Blondins, Cote Roannaise, Loire Valley, France, 2009
100% Gamay RIPE FOREST BERRIES, MUSK & MUSCLE IN SPANDEX Robert Serol is a benchmark producer in the Cote Roannaise region. The estate has vines aging from five to eighty years old which yields ten different wines. All of his wines are 100% Gamay and each reflects the terroir of the vineyards. The Blondins is produced with famous 3 star Michelin Chef Pierre Troisgros for his restaurant in Roanne. You are getting a rare, special taste of Gamay in more muscular, structured style. Bold and beautiful with forest floor earth intertwined with blackberry fruit. Not to be missed. A Wine Authorities Exclusive! Serving Suggestion: Go upscale with duck confit over arugula with pickled red onions, or pan roasted duck breast with strawberry balsamic drizzle over mushrooms and potatoes.1 in stock
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Domaine Robert Serol, Les Originelles, Cote Roannaise, Loire Valley, France, 2009
100% Gamay BRAMBLY RASPBERRY & BLACKBERRY, AROMATIC, JUICY Wow this is Gamay to rave about! Robert Serol is a benchmark producer in the Cote Roannaise region. The estate has vines aging from five to eighty years old. All of his wines are 100% Gamay and each reflects the terroir of the vineyards. Les Originelles is the sort of wine we wish we could share with every customer in the store. Just amazingly delicious with sexy fruit, soft tannins, and a drinkability rating of 11 on a 1 to 10 scale. Bright raspberry and blackberry fruit jump from the glass. This is highly aromatic with delicious acidity on the finish. A Wine Authorities Exclusive! Serving Suggestion: Try this gem lightly chilled (yes, it's a red wine to chill) with cold salmon salad, beef tenderloin sandwiches and grilled fish dishes.35 in stock
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Stone Brewery, Levitation Ale, California
Alc./Vol. 4.4%, 45 IBUs In defiance of high gravity (high alcohol) beers with rich flavor, Stone brings us this (relatively) low alcohol, rich flavored beer. This deep amber ale has rich malt flavors, a big hoppy character, citrus overtones (courtesy of Columbus, Amarillo, Simcoe & Crystal hops) and our special brewers yeast) and modest alcohol.5 in stock
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Smith Woodhouse, Lodge Reserve Port, Duoro, Portugal, NV
Tinta Barroca, Touriga Franca, Touriga Nacional RUBY RED WITH BRIGHT FRUIT FLAVORS AND SWEET BAKING SPICES Sourcing from the small 7 hectare vineyard of Quinta da Madalena, all the grapes are still hand harvested and foot tread. In general their ports are a bit less sweet than most. The Lodge Reserve is a blend of reserve wines aged in barrels to mellow their flavor, but not too long to maintain the fresh fruit flavors of a ruby port. This is medium to full-bodied with a warm fruitiness in the center and sweet spices. It’s very rich and a great port value. Serving Suggestions: Traditional with veined cheeses like Roquefort, Gorgonzola or Stilton - we offer Hook’s 1 year blue and Rogue’s Smoked Blue. Also great on its own as a dessert.4 in stock
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Michel Cluziel, Los Ancones 67% Cocoa, Caribbean
Another exceptional single-origin bar from Michel Cluizel! This 67% cocoa, 100g/3.5oz Dark Chocolate bar is made only with the top grade cocoa beans from a single plantation on the Caribbean island of Santo Domingo.4 in stock
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Chateau Loupiac-Gaudiet, Loupiac, Bordeaux, France 2005 (500 ml)
80% Semillon, 20% Sauvignon Blanc (Botrytis Infected) AROMATIC, LIGHTLY SWEET, EARTHY, GOLDEN RAISIN Ooo, the golden color! The aromatic nose! The hypnotic richness of Botrytis infected grapes! This is Loupiac wine from the Bordeaux region. At a fraction of the price, Loupiac offers similar flavors and characteristics of the more famous Sauternes dessert wine. Located along the Garonne river, the morning mist creates the perfect environment for Noble Rot. This Botrytis Cinéréa mold sucks the moisture from the grapes and leaves concentrated sugar and flavors behind. Typical flavors of golden raisin, orange marmalade, with light mushroom and earth on the finish. Serving Suggestion: Best with Foie Gras, påté and firm cheeses or with fruit desserts like mixed berries with vanilla custard.8 in stock
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Domaine Pascal Berthier, Macon-Chaintré "Vieilles-Vignes", Burgundy, France 2009
100% Chardonnay NO OAK, LIGHT PEACH, NECTARINE, MINERALS, PINEAPPLE Pascal Berthier follows four generations of winemaking at his estate. This Macon is comprised of two vineyards (one touching Pouilly-Fuisse), both with high-density planting and very low yields for high quality. This is pure Chardonnay elegance showing a richer style but leaving out any oak aging. The nose and palate have succulent peach, nectarine and a touch of mineral on the finish. Dry and long in the end for an excellent Burgundy value. Serving Suggestion: Steamed or raw oysters. Black sea bass poached in olive oil with fresh thyme. Mixed seafood soup (Fruits de mers or bouillabaisse).19 in stock
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Domaine Tripoz, Macon-Vinzelles "Les Morandes", Burgundy, France 2007
100% Chardonnay CLEAN, UNOAKED; FRESH CITRUS, MINERAL & ACACIA From Celine & Laurent Tripoz, who are literally “garage winemakers”, comes this purest, cleanest expression of Chardonnay unfettered by oak aging nor man-made chemicals of any sort (the vineyards are entirely organic [biodynamic even!]). Mouthwatering and delicious with great elegance and balance, this is a pure version of this classic grape from a region that makes some of the best Chardonnays in the world. Serving Suggestion: Steamed or raw oysters. Mixed seafood soup (Fruits de mers or bouillabaisse). Aged chevre.34 in stock
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Ch. Labranche-Laffont, Madiran Cuvee Tradition, Southwest, France, 2005
60% Tannat, 20% Cabernet Sauvignon, 20% Cabernet Franc Black Fruits, Cherry, Licorice and Spice Another female winemaker at the helm, Christine Dupuy took over the family estate in 1992 to produce this hand harvested Madiran from 40 year old vines in the Southwest. At the age of 23 she is extraordinary in that she had no winemaking experience but took on the challenge after her father's sudden death. This new star of Madiran, Labranche-Laffont is sexy, seductive and powerful. Serving Suggestion: A classic match with French Cassoulet - beans and meat slow cooked. Also favorable toward rich red meats like Prime Rib.11 in stock
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Ch. Labranche-Laffont, Madiran Vieilles Vignes, Southwest, France 2006
100% Tannat; 55 TO 155 YEAR OLD VINES TURN IT UP 3 NOTCHES AND BLAST OFF Starting with 55 to 155 year old vines of Tannat, Christine Dupuy coaxes monsterous bold and powerful flavors from every vine in this tiny 3 hectare parcel. Teeth-staining purple colors stick to the glass while new French oak barrel aging bathes the tannins in toasty wood. Christine has emerged as a shining star in Madarin by producing wines like this. Taste a piece of history in the making as this talented young woman is rewriting the rules in Madiran. [Decant 1 hour before serving] Serving Suggestion: A protein seeking missile of a wine, bring on the richest, full-flavored beef and game you can prepare to help tame the beast within. Yum.8 in stock
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Mapema, Malbec, Mendoza, Argentina 2008
100% Malbec CHEWY DENSE PURPLE-BLACK GUSHING MALBEC This is serious teeth staining, tongue blackening, mouth watering, fruit tsunami Malbec. With an intense black-purple color that hints at the powerful fruit and body below, the Mapema has a sweet fruit nose that's wonderful to drink, chew or slam against some food. Think of chocolate meeting an almond and hugging a plum. Very aromatic, very rich and very, very good. Round, supple and thick the 2008 is a fantastic vintage. Serving Suggestion: Kind of a cocktail wine, but if you want it with dinner, be sure to have some serious protein like steak or blackened chicken.11 in stock
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Altosur, Malbec, Tupungato, Mendoza, Aregentina, 2009
SOFT AND FULL WITH TEA, DARK CHOCOLATE, LEATHER, PLUM At heights of close to 4,000 feet a vine produces some serious fruit. This wine is so much more than its price. Harvested at dawn in the cool morning hours, this Malbec has blackberry and blueberry fruit playing with soft tannin, a kiss of oak and oozing with pleasure. Unlike most Malbecs in this price range, it’s grown, produced and bottled entirely by a small family winery! Serving Suggestion: This is drinking wine pure and simple. If you need a solid red to serve with dinner you found it. Originally made to go with simple grilled steak and potatoes.53 in stock
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Domaine de la Ferrandière, Malbec, Vin de Pays, Languedoc, France 2008
100% Malbec CHOCOLATE, PLUM, BLUEBERRY, SMOKY & SILKY Just outside of the famous walled city of Carcassonne, Pierre Gau began planting his vineyards in the late 1800's. Today, his great-grandson Jacques continues to farm these old vines still planted on their original rootstock. This vineyard has never been plagued by the root louse Phylloxera because it is planted in a former lagoon which still flood-irrigates this dry vineyard land twice a year. Purpley, lush, ripe Malbec here. Serving Suggestions: Roast chicken with cranberry sauce. Turkish/Afgani lamb kabobs with spiced potatoes.35 in stock
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Dominio del Plata, Malbec "Crios", Mendoza, Argentina 2009
100% Malbec BIG, JAMMY, POWERFUL DARK FRUIT, SMOKY OAK Susana Balbo is the most powerful winemaker in Argentina these days due to the wines she makes at her Dominio del Plata winery. They are rich, powerful, modern wines with great concentration and alcohol. This "Crios" malbec is meant to be drunk young while it's still in its youth. She uses a fair amount of oak to give toasty and spicy flavors on the finish. The label represents Susana's hand holding those of her two children, or Crios (offspring). Serving Suggestion: Roast beef au jus sandwich with cherry chutney. Lamb kabobs with harissa and tzatziki.13 in stock
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Altosur, Malbec Rose, Tupungato, Mendoza Aregentina 2009
RIPE RASPBERRY, CHERRY AND CREAMY FLAVORS This rosé is gorgeous and super ripe. Harvested at dawn in the cool morning hours, Malbec in the pink style has cherry, strawberry and red licorice flavors, just oozing with pleasure. At heights of close to 4,000 feet a vine produces some serious fruit. This is a universal wine which pairs beautifully with lots of foods because it possesses the best of a white wine with some of a red. The finish is creamy and peppery with a hint of chocolate. Serving Suggestion: Dry rose is perfect with everything from soup to nuts. Try this with a lettuce leaf salad topped with grilled strips of chicken.19 in stock
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Finca la Posta, Malbec, Pizzella Family Vineyard, Mendoza, Argentina 2008
POWERFUL PLUM FRUIT WITH BITS OF SPICY OAK Outstanding Malbec that shows the depth and beauty of this grape. The Finca la Posta is one the great small family wineries in Argentina. 100% Malbec grown at over 3,000 feet elevation results in a firm backboned red wine showing just a kiss of French oak flavor. The Pizella's were physical education teachers turned winemakers and today they farm just 10 hectares with love and passion for the vines and soil. Mulberry fruit with blackberry goodness, the finish plays with your senses for minutes. Serving Suggestion: This wine tastes like it should be paired with Filet Mignon, but the price will certainly not offend a hamburger or marinated flank steak.18 in stock
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Michel Cluziel, Mangaro 65% cocoa, Madagascar
Outstanding chocolate from the island of Madagascar! This 65% cocoa, 100g/3.5oz Dark Chocolate bar is made only with the top grade cocoa beans from the Mangaro plantation. Fragrant chocolate with hints of exotic fruits, gingerbread, and tart citrus.2 in stock
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Michel Cluziel, Mangaro 50% cocoa, Madagascar
A 100g/3.5oz 50% Cocoa intense Milk Chocolate bar made from the very characteristic, light-colored beans produced by the ‘Mangaro’ plantation in the north‑west of the island of Madagascar. It expresses notes of caramel, exotic fruits, pain d'épices spice cake, and honey, with a finish of sultanas.9 in stock
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Michel Cluziel, Maralumi 64% cocoa, Papua-New Guinea
A unique single-origin chocolate from the island of Papua-New Guinea. Mellow, with slightly roasted and spicy flavors, fresh notes of green bananas, and the tangy taste of red currants, prolonged by charming aromas of Havana tobacco leaves. 64% cocoa content.1 in stock
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Michel Cluziel, Maralumi 47% cocoa, Papua-New Guinea
From the Maralumi plantation on the island of Papua New Guinea come rich, aromatic cocoa beans. When ground into cocoa powder and blended with milk, they produce a chocolate with characteristic notes of bananas, red berries, and blueberries, which transition into a "salty caramel" finish. Net wt. 100g/3.5oz. 47% cocoa content.31 in stock
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Domaine du Cros, Marcillac Rouge "Lo Sang del Pais", Southwest, France 2009
100% Fer Servadou (Mansois) PERFUMED SPICE, HERBAL, CHALK, VERY FRENCH From this beautiful, rural region bordering Auvergne and South West comes this "most French" of wines, giving you a peek at the authenticity of the mountainous countryside. Made from Mansois (Fer Servadou), a little known grape with flavors of herbs, spice, dried berries and blood, this is a lighter wine with complex depth and affinity for "Variety Meats." It is an untamed wine from the depths of France and if you crave authentic cuisine, you shouldn't miss it. Serving Suggestions: Sausages, lamb, offal, firm rich cheeses such as Etorki or Laguiole. Aged beef and mushroom ragu are more conventional foods that would work well.15 in stock
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Chateau Les Barraillots, Margaux, Bordeaux, France 2005
55% Cabernet Sauvignon, 30% Merlot, 15% Cabernet Franc & Petite Verdot AROMATIC WITH EARTHY SPICE & LIGHT FLOWERS, RICH, TRADITIONAL & LONG Textbook Margaux! Subtly perfumed, and simultaneously supple and firm. This is the classic style of Bordeaux with perfect balance and a long, long finish. Margaux is in the Medoc region most renowned for tasting like “classy Bordeaux.” Les Barraillots is the kind of wine that would make your British friend say "Ah, capital claret indeed old boy!” A taste of the Bordeaux style slowly disappearing today in favor of a more “Napa Valley” style. Serving Suggestions: Crown roast that's a little heavy on the black pepper. Shepherd's Pie. Chateaubriand in the classical preparation.1 in stock
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Goat Lady Diary, Marinated Fresh Chevre, Climax, NC
Fresh Chevre marinated in herbs, bayleaf, peppercorns and olive oil. Be sure to remove from the fridge so the oil can warm up and liquefy. A baguette or ciabatta is just the thing to spread the goat cheese and oil on together... with a bottle of wine of course.1 in stock
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Pellegrino, Dry Marsala, Italy
4 in stock
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Bilton Wines, Matt Black, Red Blend, Stellenbosch, South Africa 2006
35% Merlot, 27% Shiraz, 25% Cabernet Sauvignon 15% Petite Verdot SAVORY AND EARTHY WITH BLACKBERRY FRUIT The cellars date back to the 17th century and Don Bilton bought the estate in 1959. With a long history in winemaking, the son now heads up the winemaking. This red blend is clear, garnet color with a smokey poblano pepper and ash quality. It's full-bodied, rich and full of savory flavors like sage and thyme mingling with blackberry fruit. This vintage turns everything up a notch! Try With: A perfect match for smoked cheese melted on top of a grilled chicken tenders mixed into a rice pilaf with bay leaf.3 in stock
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Mas de Lavail, Maury Blanc , Roussillon, France 2006 500ml (Vin doux Naturel)
100% Grenache Blanc COCONUT, HONEY, CINNAMON FRENCH TOAST, PEAR Family run for three generations, Mas de Lavail is in the tiny region of Maury inside the Cotes de Roussillon, south France. Old vine Grenache blanc is the source of greatness for this wine. A "Vin Doux Naturel" is a fortified wine with brandy added before the end of fermentation to halt the process and leave a touch of grape sugar sweetness in the wine. Age worthy, but almost too good not to drink now, this dessert wine has layers of aromas and flavors from pear to coconut to cinnamon and even griddled French Toast. Breakfast wine?? Serving Suggestion: A best bet with apple tartin and a dollop of whipped cream. Also with fresh berries and Creme Anglaise sauce or cheese cake. Fois Gras.3 in stock
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Bennett Lane, Maximus Red, Napa, CA 2006
65% Cabernet Sauvignon, 20% Merlot, 10% Syrah, 5% Malbec HEDONISTIC FRUIT FUN, LIGHT TOAST, SOFT TANNIN Randy Lynch owns the Nascar's Lynch Racing team and bought this winery about 7 years ago, after touring Italy and being bitten by the wine bug. His label features the Magnus Maximus Roman Caesar coin dating back 2,000 years. Randy's approach to his wine is minimal intervention and maximum flavor. Winemaker Rob Hunter, formerly of Sterling Vineyards, adds a touch of Malbec to this vintage and gives us approachable wines ready to drink now. This cherry and berry laden red, is big and juicy with Jammy fruit. The finish is rich with light toast and full-bodied. Serving Suggestion: Requires big bold flavors... Steak Florentine or steak with Chimichurri sauce; try a flank steak roulade stuffed with mozzarella, peppers, basil and chiles.14 in stock
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Miguel & Valentino, Homemade Membrillo (Quince Paste), Spain
4 in stock
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Dom. de la Bouysse, Merlot, Languedoc, France 2008
100% Merlot DARK BERRIES, SOFT TANNIN, LIGHT CHERRY FRUIT This is the first vintage of Merlot we have brought in from brother and sister Christophe and Martine at Bouysse [Bwees]. Their wines are not new to this store, as we have known them for years and sell several other wines. Only such a wonderful Merlot could possibly come from such talent. Get back to Merlot. Taste it again - especially one grown in its home country. Rich, elegant, deeply extracted fruit and color with fresh dark berries, fleshy fruit flavors and a hint of mocha. This wine is delicious. Serving Suggestions: Bacon wrapped tenderloin steak; grilled chicken breast with black olive sauce; a lamb burger with mint aioli.11 in stock
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Ancient Peaks, Merlot, Paso Robles, CA 2006
95% Merlot, 5% Malbec COFFEE, CHOCOLATE, MEDIUM BODIED, BLACKBERRY COLA Heading toward the southern end of California, Paso Robles produces a totally different style of wine versus the north. Ancient Peaks, located just 14 miles from the Pacific ocean, holds the Margarita single vineyard surrounded by towering mountains, rich with fossilized soils (we have one fossil in the store to show you) and cool ocean breezes. In fact cool enough that the extreme heat is tempered allowing the fruit to mature slowly and evenly. French and American oak round out the fruit finish on this mocha, blackberry and cherry cola Merlot. Serving Suggestion: Fresh herb and Mexican chocolate crusted lamb chops; Mushroom and lentil stew with cocoa powder; rotisserie chicken with tarragon and lemon pepper.13 in stock
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Domaine Mirail, Merlot Vin de Pays des Cotes de Gascogne, France 2006
100% Merlot PLUMMY RED, NO OAK, FULL BODIED, CINNAMON, BLACKBERRY Farmed since 1491 and renowned for its wines and Eau-de-vie for several centuries, the Mirail Estate fell into disrepair until Charles Hochman and his son bought it and worked meticulously to bring it back to its former glory. This is THE Merlot to bring you back to drinking Merlot. Low yields ensure concentrated fruit and this dark plummy red shows real structure with cinnamon spice, medium-full- bodied fruit and blackberry/pepper notes with almond on the finish. Serving Suggestion: Best with grilled or oven roastd chicken with herb crust; Red Enchilada sauced smoked pork enchiladas or classic beef tenderloin.42 in stock
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Ehlers Estate, Merlot, Napa, CA 2006
Certified organic, non-profit 79% Merlot, 19% Cabernet Sauvignon, 2% Petit Verdot TOASTY, SPICY OAK, BLACK CURRANT, MILK CHOCOLATE In 1985, French entrepreneur and philanthropist Jean Leducq began acquiring small parcels of vineyard land in Napa Valley’s acclaimed St. Helena appellation. The goal was to create one contiguous estate producing wines in the classic, elegant Bordeaux style. Today, Ehlers Estate is completely non-profit with all proceeds going to cardiovascular research. They are also certified organic and farm biodynamically. Using 40% new French oak barrels for 18 months brings a delicious rich spicy vanilla quality to all the black currant and cherry fruit. Super dark and oh so extracted in a good, heartfelt manner. Serving Suggestion: Grilled lean, beef like a tenderloin in morels or with garlic, cilantro, soy sauce and red chili marinated flank steak.47 in stock
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Pellegrini Family's, Cloverdale Ranch, Merlot, Alexander Valley, CA 2006
DARK CHOCOLATE, RED CURRANTS, LICORICE Nello and Gino Pellegrini arrived to New York City from Tuscany, Italy in the early 1900s before making their way to Sonoma, CA. In 1925 they became grape merchants for home winemaking until the repeal of prohibition in 1933. Today they are in the fourth generation and use Cloverdale Ranch for their "Bordeaux" varietals. This is a serious Merlot. Loads of texture, body and classic Merlot red currant/red cherry character. Serving Suggestion: Classic Merlot for classic Chateaubriand, a thick steak, beef tenderloin or a rich chicken mole with corn tortillas.7 in stock
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Toni Biscotti, Mexican Chocolate Biscotti
Handmade in Chapel Hill, NC In Italy, biscotti are not only eaten as a treat with coffee. They are often enjoyed with wine, especially vin santo. Try them with a glass of your favorite vino. Buon apetito! All Toni Biscotti are made by hand using only the simplest of ingredients: Flour, sugar, unsalted butter, eggs, and baking soda. Mexican-Chocolate biscotti are made with those simple ingredients plus Pernigotti cocoa (a minimally-processed Dutch cocoa made with pure vanilla), bittersweet chocolate chips, pure vanilla extract, ground cinnamon and ground cloves, with a dusting of confectioners sugar on top. They are deeply chocolate with a spicy cinnamon-clove kick!2 in stock
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Chateau de Paraza, Minervois "Cuvée Spéciale", Languedoc, France, 2007
Grenache, Syrah, Cinsault, Carignan ROSEMARY, BLACK FRUIT, RASPBERRY, RUSTIC Employing carbonic maceration for a fruit forward and lush texture, the Paraza Minervois is a super value in Southern French wine. The berry smell bursts from the glass, but the spicy garrigue aroma of rosemary keeps it balanced from being a fruit bomb. This is a perfect intro to the lovely red wines of the Languedoc region, west of Provence, but still near the Mediterranean. Serving Suggestion: Beef Stroganoff heavy on the paprika. Turkey Chili, but spice it up a few notches.14 in stock
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Rogue Brewery, Mocha Porter, Portland Oregon
Dedicated to the chocolate lover in each of us. Mocha Porter was once known as New Porter, in honor of the town of Newport, Oregon and home of Rogue Ales. Ruddy brown in color, a bittersweet balance of malt and hops with a light cream finish. Mocha Porter is made from Northwest Harrington and Klages; 135-165, 95-115, and 70-80 Crystal; Beeston Chocolate, Black, Munich and Carastan malts. Perle and Centennial hops. Measurements: 13 degrees Plato, IBU 54, Apparent Attenuation 73, Lovibond 77. No Chemicals, Additives, or Preservatives3 in stock
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Bodegas Los Frailes, Monastrell, Valencia, Spain 2009
100% Monastrell (certified Organic) BLACK CHERRY, BLACKBERRY, RACY & RIPE! The sandy dry soils of Valencia yield outstanding Monastrell grapes full of ripe berry goodness. Oodles of blackberry and black cherry fall out of the glass, cascading into a velvet robe cradling your tongue in a bath of heavenly silky fruit. Okay, enough wine talk. This is just plain great Monastrell and good stuff to drink. Difficult to find a better tasting, full-bodied, fruit laden Monastrell at an even higher price. Take this by the case. A Wine Authorities Exclusive! Serving Suggestion: Rich enough for grilled beef or chicken, but elegant enough for a meaty fish or a starchy vegetarian dish. Try with Chicken Fajitas in an adobe sauce.15 in stock
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Costantini, Montepulciano d'Abruzzo, Abruzzo, Italy 2006
100% Montepulciano FIRM & TRADITIONAL. CHERRY, CUMIN & PEPPERY PRUNE From a unique vineyard situated between the Gran Sasso mountains and the Adriatic Sea, this century-old winery continues to make fantastic, traditional wines in an area better known for its superb olive oil. This slightly rustic. youthful red is made by Antonio Costantini and his sons James and Dominic using their old family winery updated with only enough modern technology to keep their wines safe from wild fermentations and spoilage. Serving Suggestions: Pasta with lamb & saffron sauce. Grilled Scamorza cheese with grilled zucchini, eggplant, fennel bulbs & artichoke hearts.14 in stock
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Cantina Tollo, "Valle d'Oro," Montepulciano d'Abruzzo, Abruzzo, Italy 2007
100% Montepulciano INKY, AROMATIC, PLUSH BLACK CHERRY AND NEW OAK The other red grape of Central Italy is Montepulciano and it shines bright in Abruzzo. This wine is the pride of the Cantina started more than 40 years ago using traditional methods, and today using modern winemaking techniques produces dark purple, white pepper spiced and incense infused delicious wine. Hearty and mouth-filling, the “Valley of Gold” is a hedonistic bold red that straddles both the new and old-world wine styles. A little different than traditional leathery Montepulciano with fresh, new oak on the finish. Serving Suggestion: Grilled fresh Italian sausages with spices like fennel seed, red chili flakes and peppercorns. Bring on lots of bold flavors to pair with this big red.32 in stock
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Bosco, Montepulciano di Abruzzo Riserva, Abruzzo, Italy 2001
100% Montepulciano Black Berry and Tobacco with a Dirty Velvet Glove Old style Montepulciano from the region that made it famous. This Riserva has some age on it for finesse and silk. Gripping and earthy with cherry fruit, tobacco and a full-body. This is a classic Central Italian gem that gushes fruit and finishes with a wisp of Abruzzi earth. The cedar notes on the finish enhance the nose. Serving Suggestion: Try your hand at Risotto with sautéed bits of pork meat and oregano. Something heavy and rich will do the trick.1 in stock
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Eric de Suremain, Monthelie 1er Cru "Sur La Velle" Rouge, Burgundy, France 2006
100% Pinot Noir INCREDIBLE BOUQUET OF HIBISCUS, POMEGRANATE & TOBACCO HARVEST Insider's secret: This vineyard is directly next to Volnay "Clos des Chenes", from which you can find wines that sell for as much as $150 a bottle. We'd be willing to bet that most Burgundy experts could not tell the difference with this wine. A profound and complex Pinot Noir, it is ripe, rich and serious with perfect balance. It's pretty and certainly cellar-worthy. Serving Suggestion: Beef Bourguignon. High quality roast salmon. Beef brisket au jus with roasted sweet baby onions.14 in stock
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Buil & Gine, Montsant "Baboix", Montsant, Spain 2004
Grenache, Merlot, Carinena, Merlot, Ull de Llebre (Tempranillo), Cabernet Sauvignon RIPE RAISINS, COFFEE, CHOCOLATE, CRAISINS, POWERFUL Grown in granite with scarcely anything organic to be found other than vines, this vineyard looks like the last place to make wine. The vines are terraced to make it at least workable by hand. Very deep extract for a color that is nearly blackish purple in the glass, the Baboix is a serious hearty red aged in French and American oak for a full year before bottle aging. Ripe raisiny fruit at the core with coffee and chocolate earth tones leading to a raspberry/cranberry fruit finish. Light oak, but present. Serving Suggestion: Keep it simple with big proteins like lamb and beef off the grill. The intensity of the wine requires hearty simple food.6 in stock
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Joan d'Anguera, Montsant "Finca L'Argata", Montsant, Spain 2006
40% Syrah, 40% Garnacha, 20% Cabernet Sauvignon RICH, POWERFUL, BOLD, BERRIES AND VANILLA Farmed biodynamically and from 20 to 50 year old vines, the Finca L'Argata is a tremendous value in Montsant. With 14 months of French oak barrel aging, this family farm dates back over 200 years. Josep and his Joan are pioneerrs. Josep earned the nickname "Mr. Syrah" after visiting CA in the 1970 and bringing Syrah back to the region. Now the old vine Syrah gives us a rich, compelling read that oozes grape goodness and finishes with light mineral laced with spicy oak. Serving Suggestion: Beef ribs marinated in soy sauce and rosemary with whipped roasted garlic sweet potatoes.3 in stock
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Moris Farms, Morellino di Scansano, Tuscany, Italy, 2008
90% Sangiovese, 10% Syrah, Merlot PLUM, CHERRY, BLACK TEA, RICH, ROUND, ANISE The Tuscan region of Morellino di Scansano has been making wine for more than a century. It became a DOC in 1978 and a DOCG in 2006, yet most Americans have never heard of this wonderful red wine. Full-flavored and busting out at the Tuscan seams, this Morellino is more modern in style. No oak to be found, this juicy red is all tank fermented and bottle aged, ripe, lush and ready to drink. Serving Suggestions: Steak Florentine, steak tartar, steak au poivre & steakedy steak steak. Did we mention steak?5 in stock
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Fattoria la Peschiera, Morellino di Scansano, Tuscany, Italy, 2006
Sangiovese, Canaiolo, Merlot, Alicante PLUSH, FRESH RED BERRY FRUIT, SILKY TANNIN From beautiful, rustic, coastal Tuscany comes this classic beauty, firm & authentic. In this region that is better known as the source for most of Italy's beef, the vineyards are now overtaking cow pastures as farmers realize the great wine that can be made from the local grapes. We consider prize Morellino di Scansanos like this one to be great value substitutes for far more expensive Brunello & Rosso di Montalcinos. Serving Suggestions: Steak Florentine, steak tartar, steak au poivre & steakedy steak steak. Did we mention steak?12 in stock
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Elio Perrone, “Sourgal” Moscato d’Asti, Piemonte, Italy 2009
100% Moscato DELICATE MOUSSE, SWEET & SEXY WITH MELON, PEACHES & FRESHNESS Former motocross racer, Stefano Perrone, is considered THE benchmark Moscato producer in the world! His Moscato is one of the freshest you will ever taste and with all its fame, production remains moderate. Sparkly and bright, this is a lightly sweet, with flowery aromas heading toward apricots, and peaches. A soft mousse cuddles the tongue and leaves you with a honeydew essence. We believe that the 2009 is his best vintage ever. Serving Suggestions: A must have with salty prosciutto wrapped around sweet melon; butter crust fruit tart made with apricots, peaches and/or kiwi.66 in stock
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New Belgium, Mothership Wit, Organic Wheat Beer, Fort Collins, Co
4.8% ABV Our first venture into organically-produced beer, Mothership Wit Organic Wheat Beer elevates the zesty Wit or White beers of Belgium. Our far-flung Beer Rangers affectionately refer to our Fort Collins brewery as the Mothership, a name that conjures images of earth shot from space and the interconnectivity of it all. Mothership Wit is brewed with wheat and barley malt, as well as coriander and orange peel spicing resulting in a balance of citrus and sour flavors held in suspension by a bright burst of carbonation.8 in stock
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Domaine Gérard Charvet, Moulin À Vent "La Réserve d'Amélie", Vieilles Vignes, Beaujolais, Burgundy, France 2007
100% Gamay BRIGHT RASPBERRY WITH LINGERING ACIDITY AND GRIP The Beaujolais Crus of Moulin A Vent and Chenas share similar styles and soils. Their high level of manganese mineral in the soil causes chlorosis and thus severely limits the vine's grape production, i.e. naturally low yields. This old vine Gamay vineyard is a stunning example of the best age worthy Moulin A Vent wines. This reserve bottling shows bright raspberry fruit with some grip! Truly food-worthy with the ability to satiate most Burgundy lovers as as mid-course wine. Serving Suggestion: So much lingering flavor matches with fatty salmon grilled on a plank with a roasted onion relish, or duck breast with whipped butternut squash and black pepper jus.6 in stock
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Dom. Herbauges, Muscadet "Prieure de la Fine", Cotes de Grand Lieu - Sur Lie, Grand Reserve, Loire Valley, France, 2008
100% Melon LASER-FOCUSED MINERALITY, SPRITZ AND PEARS Herbauges overlooks the Grandlieu Lake, thus the name of this cuvée. This most prestigious vineyard is the top in the appellation. The AOC was created in 1995 and represents 17 communes around the Grandlieu. Intensely aromatic with pear and white chalk flavors, this very dry Muscadet shows a bit of spritz in the mouth from the wonderful acidity and literally mouthwatering flavors. Yes, a veritable lake in your mouth after you swallow! Serving Suggestion: Shellfish is a must, and if you dip it in a little clarified butter you will have a wine powerful enough to complement and never compete. Crab, oyster, mussels, or scallops tonight?9 in stock
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Domaine Claude Branger, Muscadet Sevre et Maine Sur Lie “Terroir Les Gras Moutons”, Loire Valley, France 2006
100% Melon de Bourgogne FENNEL ROOT, PEAR & MINERAL, SPICY HERBS & LONG DRY FINISH From his old vine, renowned “Fat Sheep” vineyard, Claude Branger makes what most people consider some of the greatest Muscadets in the world. The fact that you can get the greatest of anything in the world for less than twenty bucks is mind boggling. This is a delicious wine that resembles a fine, subtle Pouilly-Fumé, but maintains the mineral typicity of classic Muscadet. The acidity is clean and lean framing a hint of floral fennel. Nice stuff! Serving Suggestion: Low Country Boil (shrimp, potatoes, sausage, corn & onions with bay seasoning) or a lovely young chevre, fresh or lightly aged.13 in stock
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Chateau La Tarciere, Muscadet Sevre et Maine Sur Lie, "Cuvée La Levraudiere," Loire Valley, France, 2009 by Bonnet-Huteau
100% Melon de Bourgogne DRY, VERY CRISP, LIGHT MINERAL, LIGHTLY FLORAL Jean-Jacques and Rémi Bonnet are the fourth generation to run the estate, which is now organically farmed. Classic gneiss soils (coarse grained rock, similar to granite) allow for great drainage and force intense mineral goodness into the vines. A very fresh nose with crisp aromatics and distinct flowery mineral is waiting inside the bottle. A pleasure to drink now and a must for shellfish lovers. Serving Suggestion: The classic pairing is oysters on the half shell along with other shell fish like shrimp, scallops and mussels. Try bacon wrapped scallops with lemon butter.13 in stock
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Valle della Cate "Case Ibidini", Nero d'Avola, Sicilia, Italy 2008
100% Nerlo d'Avola ASH, BLACKBERRY, RASPBERY, EASY, FRIENDLY TANNIN Case Ibidini (pronounced ‘bidini) takes its name from the ancient root word Bidis, the name for the early Hellenic settlers in the area. Nero d'Avola also goes by the name Calabria on the mainland suggesting it may have been brought over to Sicily. This is the most planted variety on the island and produces wines with deep color ranging from very hearty to very drinkable in style. This version offers tremendous bang for the buck with its deep fruit flavors, yet oh so drinkable and friendly tannin. Serving Suggestion: Friendly enough for roasted meaty fish like cod with a meat stock reduction sauce; venison grilled with juniper berries.40 in stock
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Barnier, Nicoise-Coquillos Olives, France
This small, tender olive is naturally cured to bring out a rich, faintly smoky taste. A great addition to salads such as Salad Niçoise. Nicoise The Olive: Small, tender olive. Region: Authentic Niçoise grown exclusively in Provence around the beautiful Mediterranean port of Nice. Taste Notes: Full flavored, smoky with a red wine snap.6 in stock
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Stoudts, Oktober Fest (Märzen), Pennsylvania
This medium-bodied amber beer elegantly combines a touch of malty sweetness with a pleasingly subtle aromatic hop character. A traditional German-style Oktoberfest beer brewed from the finest imported ingredients. 5% ABV 26 IBU8 in stock
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Left Hand Brewing Company, Oktoberfest (Märzen), Colorado
Oktoberfest pours an alluringly clear copper color, with a short white head and good lacing. The malt bouquet is accented by toasty, bready aromas. As you lift your stein in high anticipation, your palate is well rewarded for its patience. The sweetness of the German malts dominate upfront, while the noble pedigree hops allow for a proper dry finish, true to style. Medium-bodied, with the subtle elegance of a well-balanced beer. Clean and crisp, this Märzen Lager can easily become your session beer this Fall. 6% ABV13 in stock
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Bitter Truth, Old Time Aromatic Bitters [200ml], Germany, NV
39% ABV The Bitter Truth - Old Time Aromatic Bitters add structure and complexity to classic and modern mixed drinks. This bitters style has been in existence for approximately 250 years; it was called stomach bitters and primarily created by doctors and apothecaries for use in liquid tonics. Early bartenders added bitters to their cocktails to improve the taste of these mixed drinks. After prohibition almost all bitters had vanished from the market and were rediscovered at the end of the 20th century. The Bitter Truth sticks to the classic method of producing bitters by macerating roots, seeds, barks, fruits, herbs and plants in an alcohol base. The Old Time Aromatic Bitters are bitter and tangy to the taste with hints of cinnamon, cardamom, anise and cloves; typical gingerbread aromas that are perfectly suited for drinks based on aged spirits like Whisk(e)y, Rum, Brandy and Tequila.11 in stock
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Marietta, Lot #52, Old Vine Red, California NV
Zinfandel, Petite Sirah, Carignane, Cabernet Sauvignon, Syrah, other Italian grapes JAMMY ZIN GOODNESS WITH FRUIT PIE SPICES Since 1978, Marietta has produced this Old Vine Red with various percentages of grapes, but always Zinfandel based. The wine is consistently great. We love the jammy raspberry and strawberry fruit flavors that create a canvas for Cabernet's cherry and Syrah's blueberry aromas. This is a fun wine with loads of character start to finish. Serving Suggestion: American Zinfandel and a great burger is a must, but also try this with pasta Bolognese or beef carpaccio16 in stock
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Gutierrez Colosia, Oloroso "Sangre y Trabajadero" 375ml, Jerez, Spain nv
100% Palomino LOVELY AGED DRY SHERRY, NUTTY & BRINEY A truly sophisticated drink, this Oloroso is layered with complex spice and nut flavors, but still refreshingly dry and elegant. From vines up to sixty years old, this sherry is aged for a minimum of twelve years and blended using the Solera process. Once opened, you can partake of its beauty periodically for months with no change in flavor. Serving Suggestions: Fried fish, especially cod or oily fish. Lobster or crab bisque.4 in stock
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Bitter Truth, Orange Bitters, Germany, NV
39% ABV Orange Bitters are a combination of bitter orange peel and several herbs and spices that are macerated in alcohol. The first orange bitters were released in the 1880s, a time when many classic cocktails such as the Martinez and Manhattan were created. Today they are still essential for the preparation of a Classic Martini Cocktail. The Bitter Truth – Orange Bitters can be combined with all kinds of spirits such as Whisk(e)y, Rum, Vodka and Gin. The fruity sweetness at the beginning is quickly followed by a very bitter taste. The aroma of bitter orange peel is in the foreground, completed by spicy flavors of cardamom, caraway and nutmeg.6 in stock
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Palazzone, Terre Vineate, Orvieto Classico, Umbria, Italy 2009
50% Procanico, 20% Grechetto, 30% Verdello, Malvasia e Drupeggio PEAR, RICH FLORAL, ALMOND OIL, GREEN PEA A dynamic, evolving property in Umbria, Palazzone is owned by the Dubini family since 1969 and over time they have replanted their vineyards and modernized the winery to become a regional leader. This dry, rich white dances on the palate with classic flavors of almond and hazelnuts, pear skins and a richly floral finish. A pretty wine for its flowery qualities, sans oak and butter. Very dry with delicious acidity. Serving Suggestion: Stewed cod with raisins and pine nuts; grilled tuna salad with olive oil; Pecorino cheese melted with capers on sourdough7 in stock
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Ch. Labranche-Laffont, Pacherenc du Vic Bilh Sec, Southwest, France 2008
70% Gros Manseng, 20% Petit Manseg, 10% Arrufiac DRY & MOUTHWATERING, SPICED HONEY, EXOTIC If you have heard of Pacherenc du Vic Bilh, you deserve a pat on the back. This rarely seen white wine from the area known for deep red Madiran wines is one of France's best secrets. In fact, Christine Dupuy only has one hectare devoted to making this rare wine and produces just a few hundred cases per year. We are lucky to have some here in the US. The wine is aged on the lees (sediment from fermentation) to develop complexity along with some French oak barrel aging for 2 months before bottling. This dry white smells of a dessert wine, but is completely dry. Completely exotic, it is reminiscent of Grand Cru Alsace wine. Serving Suggestion: This is best with traditional SW French dishes like Poule au Pot (Stuffed Hen) or Poulet Basquaise (Basque Style Chicken). Also great with fresh water fish - sweet flaky white meat!7 in stock
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Stone Brewery, Pale Ale, California
We brew more of this wonderful beer than anything else at Stone, and we love that fact. The recipe is a great combination of creativity and complexity, which makes it fun to brew and damn tasty to drink. In just a few short years since we introduced our flagship Stone Pale Ale in bottles, it has grown to become the #1 selling locally brewed and bottled specialty beer in Southern California. And by a wide margin at that. Which is a beautiful thing because we think the big character & flavor of Stone Pale Ale is what life is all about! Magnum and Abtanum Hops 5.4% ABV; 41 IBUs1 in stock
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Founders Brewery, Dry Hopped Pale Ale, Michigan
A testament to Cascade hops in a bottle. This medium-bodied pale ale has a distinctive floral hop aroma and refreshing citrus flavor. You’ll notice a slight malty sweetness with a balanced hop finish. Perfect to enjoy anytime, anywhere. Pale Ale 5.4% ABV 35 IBU’S4 in stock
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Encostas do Douro, Palestra Tinto, Douro, Portugal, 2008
40% Tinta Franca, 40% Tinta Roriz, 20% Tinta Barroca LUSH FRUIT, PLUM & RASPBERRY FRUIT, TASTY Fermented using only indigenous yeasts and in stainless steel tank as well as traditional stone lagares, the Palestra is a true stunning value. This winery is located in the tiny sub region of Baixo- Corgo where they farm 22 hectares. This red blend is made from traditional Porto grapes, in a dry, full-bodied style. This sensational blend is lush and ripe with plum and raspberry fruits, not oaky, but rich and tasty. Serving Suggestion: Best with grilled meats or savory, earthy dishes, like grilled portobello mushrooms with lentils.52 in stock
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Cantina Tollo, Pecorino, Terre di Chieti, Abruzzo, Italy 2009
100% Pecorino VIBRANT, CRISP, MANGO, GINGER, SAGE, SALINE Pecorino the grape, not Pecorino the sheep milk cheese! Not long ago in a narrow canyon located in the Marche region, a few Pecorino grape vines were discovered, carefully clipped and replanted in Abruzzo. Suddenly wine reference books had to be revised. No longer extinct, Pecorino was back. The origin of the name Pecorino refers to the sheep grazing on their favorite snack - local grape vines. All stainless steel aging yields a pure mango, sage, ginger and peach aroma with rose petals and saline minerals. This is truly a vibrant, juicy, structured white that must be tried. Serving Suggestion: Baccala with roasted red peppers, fava bean soup with peas and artichokes, and almost any finned fish in a soup, grilled or pan seared.11 in stock
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Giacomo's Salumi -Pepperoni 1/2 Stick, Greensoboro, NC
Traditional spicy pepperoni made right here in NC. Ground anise and cracked red pepper flakes give this handmade pepperoni its spice. This meaty Italian specialty boasts of a full flavor not masked by fat and fillers.10 in stock
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Abundance Vineyard, Petite Sirah, Lodi, CA 2005
92% Petite Sirah, 8% Zinfandel VERY DARK, KIRSCH NOSE, COLA, PIE SPICES Bold and spicy, loaded with boysenberry fruit and layered with flavors. The Mencarini Family has invested heavily in their Petite Sirah, making it a flagship wine for the estate. Layers of flavor from coffee and cola notes to red currant and baked berry pie, this is a mouthful of wine that has waves of fruit and spice coming and going with each sip. And remember, Petite Sirah is not related to the Syrah grape. Serving Suggestion: Grilled beef or lamb. Nothing subtle as this big wine will match with bold bbq flavors, tangy sauces and spice rubbed.15 in stock
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Peirano Estate, Heritage Collection Petite Sirah, Lodi, CA 2007
100% Petite Sirah SPICY EARTH, CINNAMON, OAK & BERRIES, FIRM Peirano Estate has been farmed by the same family since the 1800's. They are now the oldest continually operated vineyard in Lodi, California with many vines over 100 years old. From these vines comes this Petite Sirah, inky dark and tasting of berries, cinnamon, earth, oak and even a hint of sweet tomato. A bold vintage, this year. Remember, Petite Sirah is not Syrah or Shiraz, but a separate grape altogether originally called Duriff. Serving Suggestion: Rare but seared beef or lamb. Teleggio cheese.9 in stock
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Barnier, Picholine Olives, France
The queen of green olives, Picholines are crisp, yet tender and lightly salty. Particularly good with cocktails before a fine meal. Picholines The Olive: Crisp and tender with medium green color. Region: The most famous French olive variety is grown both in Provence and in the Languedoc. Taste Notes: Smooth and fresh tasting, never acidic.6 in stock
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Domaine La Grangette, Picpoul de Pinet "Black Label," Coteaux de Languedoc, France, 2009
100% Picpoul GREENISH GOLD COLOR, FRESH & ZIPPY, LIGHTLY FLORAL, NO OAK If you are traveling in the southeast of France, not far from Montpellier, chances are you'll stumble upon the fresh, bright and spritely wines of Picpoul de Pinet. The region is bordered by the cities of Agde, Pézeas and Sète just on the Mediterranean gulf. Here the sun shines warmly and smiles are wide, as large quantities of Picpoul are swirled, sipped and gulped near the sea. The smell of salt brine is in the air and this immensely refreshing and thirst quenching wine is a party in every bottle. Break out the oysters, shellfish and picnic baskets as this is your new summer white and pool-side sipper. Picpoul is best young and fresh, served well-chilled to hot, thirsty and hungry friends. When we tasted this in France the owner begged us to buy his higher end wines, he said "but this is the wine we take to the beach!" Exactly! A Wine Authorities Exclusive. Serving Suggestion: Raw oysters, salt cod croquettes, shrimp boil, fresh anchovy filets in oil, cold fried picnic chicken, and basil, tomato, fresh corn kernel salad.49 in stock
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Raymond Ragnaud, Pineau des Charentes, Southwest, France, NV
Ugni Blanc, Folle Blanche, Colombard MADE BY RAYMOND RAGNEAU, A TOP PRODUCER OF COGNAC A regional French aperitif, made in the départements of Charente and Charente-Maritime in western France. Whilst popular in Charente, it is less well-known in other regions of France and somewhat uncommon abroad. It is a fortified wine, made from a blend of partially-fermented wine and Cognac eau-de-vie. According to legend, during the harvest of 1589, a winemaker accidentally added grape must into a barrel that he believed was empty but in fact contained eau de vie. The mixture was duly returned to the cellars for fermentation. A few years later, the barrel was retrieved and was found to contain the drink that is now associated with the region of Charente. The blend is aged for at least 18 months, including a minimum of 8 months in oak barrels.12 in stock
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Donati, Pinot Blanc, Paicines (San Benito), CA 2008
100% Pinot Blanc PEAR, FLORAL APRICOT, GREEN APPLE, AROMATIC The Donati family is a pioneer in central coast winemaking with the Paicines (py-see-nuhs) AVA. Monterey winds swoop down onto the estate vineyards bringing cool temperatures and a longer growing season. The estate Pinot Blanc vines average 35 years in age and this has quickly emerged as the estate's flagship white wine. With a clean, rich, leesy character showing floral apricot, pear and green apple, this is a distinct wine to remember. Serving Suggestion: A seafood and light white meat wine like pork or chicken. Try this with bouillabaisse, grilled cod with pear chutney or roasted pork belly.15 in stock
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Bethel Heights, Pinot Blanc Estate, Willamette Valley, Oregon 2007
LIME, CHALKY, PEAR, LIGHTLY HERBAL Farmed by twin brothers Terry & Ted Casteel, Bethel Heights Vineyards has been around since 1978 making it the first vineyard in Eola Hills. Their Estate Pinot Blanc is crisp, clean and pretty with fresh, citrusy, and even chalky. Un-oaked with a crisp, smooth texture similar to the PBs of Alsace. Serving Suggestion: Vietnamese or Thai spiced fish. Or even pork chops topped with apple stuffing.9 in stock
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Hillinger, Pinot Grigio, Burgenland, Austria 2009
100% Pinot Grigio DRY CREAMY PEARS, FLOWERS, BRIGHT & FRESH! Just look at that color!! Leo Hillinger shows us a style of Pinot Grigio made with some natural skin contact from this pinkish colored Pinot Grigio grape, just like the old days. With sexy acid levels, very ripe fruit flavors and a hint of wet stoney flint, this is a wonderful version of Pinot Grigio in a world of colorless, flavorless PG! This is so fresh, you might have to slap it after the first sip. Serving Suggestion: Potato and leek soup; pan seared trout with almonds or a fresh salad with walnuts, spinach and mixed greens.10 in stock
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Venica, Pinot Grigio, "Jesera," Collio, Friuli, Italy, 2009
100% Pinot Grigio LUSH, RICH, FULL-BODIED WITH ALMOND & PEAR In the north-eastern part of Italy, we find Collio right on the border of Slovenia, Home to the Venica family of wines. In fact “Jesera” is Slovenian for "little lake" and is the name of the vineyard source for this Pinot Grigio. Very full-flavored, lush and rich, this is a major Pinot Grigio with a hint of pink color - a sign of real skin contact! Delicious mouth-watering acidity finishes of this wine creating a little lake in your mouth. Serving Suggestion: Proscuitto wrapped melon; grilled tuna steak sliced with avocado over romaine lettuce and a creamy vinaigrette8 in stock
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Montinore, Pinot Gris, Willamette Valley, Oregon 2008
PEAR, GOLDEN APPLE, DRY AND MINERALLY Continuing in their great line up of superb Alsatian style dry white wines, Montinore presents this medium full-bodied white wine showing skin contact coloration and a nose of dried pear slices, apricot and fresh flowers. This Pinot Gris shows great length of finish with nice dollop of balancing acidity. The golden apple surprise awaits you with every sip. We love the balanced alcohol in this PG. Serving Suggestion: A quiche filled with gruyere, apples, bacon and chives; or flaky white fish roasted in olive oil, herbs and garlic.18 in stock
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Anton Bauer, Pinot Gris, Wagram, Austria, 2008
100% Pinot Gris RICH AND SPRITZY WITH MINERAL, CITRUS, FLOWERS Fourth generation winemaker, Anton Bauer has a reputation for making traditional-style wines in the hills of Wagram in Austria. The 2008 vintage begins the next era with all new equipment, and winery upgrades. This Pinot Gris is more international in style with mineral flanked by richness and depth of citrus fruit and white flowers. Serving Suggestion: Rich enough for white meats like marinated, grilled pork loin; lemon herb chicken; real grilled tuna steaks or chilled and flaked into a tuna salad with olives and vinaigrette.11 in stock
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Benton-Lane, Pinot Gris, Willamette Valley, Oregon 2008
100% Pinot Gris TANGERINE, NECTARINE, FAINT LYCHEE, DRY, PRETTY & PURE WITH NO OAK This relatively young biodynamic vineyard was planted in 1989 by Steve & Carol Girard at the border of Benton County and Lane County on a sunny piece of land formerly used as a sheep pasture & marijuana farm. Primarily a Pinot Noir estate, this lovely Pinot Gris is very rich while still maintaining a lovely balance to keep it from tasting too heavy. Dry, aromatic and so pure tasting you’ll be stunned. This is classic Oregon-style Pinot Gris. Serving Suggestion: Very versatile, but best suited with Peruvian-style rotisserie chicken, simple, mild bbq pork, or an aromatic Indian dal.3 in stock
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Steindorfer, Pinot Gris "Fuchsloch", Burgenland, Austria 2009
100% Pinot Gris DRY, RICH, FULL-BODIED, PEAR, STONE FRUITS MINERALS Meeting Ernst Steindorfer is like meeting a childhood hero,but unlike a comic book character, Ernst is a real man and makes sensational wine. Standing in an immaculate cellar, one could literally eat off the floor, or in this case, taste wine off the floor. This pinot gris is a golden color from the tank, with bright fresh notes. A touch of barrel aging rounds the edges from this "Fuchsloch" single vineyard bottling. Complex and Alsatian in style, this is a full-bodied, white with stone fruit and a hint of vanilla spice on the finish. Serving Suggestion: Caramelized onion tart with crispy bacon bits; Moroccan chicken with savory almond cous-cous; most meaty fish dishes.3 in stock
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Weingut Michlits, Pinot Gris "Graupert," Burgenland, Austria 2008
100% Pinot Gris MINERAL, PEAR, FULL-BODIED, RICH, EXOTIC Werner and Angela run the wine side of the family farm using natural, biodynamic methods. This Pinot Gris is produced in a unique method of NEVER pruning the vines. This is truly 'abby-normal.' Graupert is German for uncombed hair and one look at these wildly growing vines makes one want to clean them up! The result is a naturally low yielding, super concentrated, fully flavored, dry Pinot Gris that will knock down similar wines twice the price. (note: natural tartrate crystals may be in the bottle. They won't hurt you, but don't crunch on them) Serving Suggestion: Try this with our sheep milk cheeses, or pasta in a cream sauce with spring/summer veggies, or go heavier with grilled meaty fish like grouper or tuna.23 in stock
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Milbrandt Vineyards, Pinot Gris "Traditions", Columbia Valley, WA 2008
100% Pinot Gris CRISP, FRESH PEAR, RICH PINOT GRIGIO STYLE From eastern Washington farmers and brothers Butch & Jerry Milbrandt comes this fantastic Pinot Gris that reminds us of the best of Italian Pinot Grigio. Aromatic with Anjou Pear and banana hints, the mouth is clean, crisp & minerally and appropriately dry. Using grapes from their own Evergreen & Ancient Lakes vineyards, it is aged in stainless steel to retain bright fruit flavors and character without any oak aging. Simply put, this is our best Pinot Grigio for the money! Serving suggestions: A great match with sautéed squash & zucchini, classic sushi, simply roasted turkey, pork tenderloin.49 in stock
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Husch, Pinot Noir, Anderson Valley, CA 2007
FLORAL GARDENA, BRIGHT CHERRY/CRANBERRY, STRUCTURED FRUIT Husch vineyards planted the first Pinot Noir vines in Anderson Valley more than 38 years ago. Cool nights and morning fog created ideal conditions for this red grape to flourish in the valley. The fruit is all hand-harvested and fermentsin open top fermenters before spending 10 months in French oak barrels, only partially new. The result is a ripe floral Gardena character with bright cherry fruit, great structure and length without tasting overly tannic or acidic. The finish rounds out with tart cranberry and a touch of oak. Serving Suggestion: A match with grilled duck breast, salmon baked with creme fraiche and mustard or beef tenderloin wrapped in bacon.2 in stock
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Belle Pente, Pinot Noir, Willamette Valley, Oregon 2007
100% Pinot Noir ELEGANT, BRIGHT CHERRY AND LIGHT RASPBERRY Surprising oomph from such a lightly colored wine, but as we say, don't judge a wine by its color. Pronounced "Bell Pont," which means beautiful slope, the wine is the creation of Jill and Brian O'Donnell who find their inspiration in the wines of Burgundy and Alsace. The winery farms entirely with organic and biodynamic practices, uses 3 story gravity flow techniques, and minimally handles everything in tiny lots. The wine shows bright cherry fruit with a touch of raspberry. The acidity is crisp and lively giving the wine surprising structure and finish. Don't judge a book by its color. Serving Suggestion: A perfect red for many vegetarian dishes such as lentil or three bean burgers; a cornish hen with herb crust and grilled under a brick; salmon with dill sauce10 in stock
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Alma Rosa, Pinot Noir, Santa Rita Hills, California 2007
BIG FRUIT, CHERRIES AND RASPBERRIES, HIGH TONED Thekla and Richard Sanford are back! Their original winery, Sanford, built its reputation on cool climate Pinot Noir and Chardonnay. Since they sold Sanford years ago to a BLC, we are thankful they are back with Alma Rosa and farming sustainably. Smokey and spicy like a ham, with cherries and strawberry fruit. This is elegance in the bottle, with more power than the previous vintage. They deserve top recognition for staying true to the grape. Try With: Salmon grilled with a wasabi mayo, or Chicken thighs grilled and brushed with a tangy red bbq sauce.9 in stock
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Paraiso Family Vineyards, Pinot Noir, Santa Lucia Highlands, CA 2008
DEEP AND SATISFYING, RICH AND FRUIT-FILLED The Smith family has maintained their course in central California producing very California style wines for two generations. They are largely responsible for the Monterey region's rise to prominence and started out as grape farmers for many famous producers. This Pinot is unctuous and mouth-filling, with oak and rich cherry/raspberry fruit. It strikes a beautiful balance of lush fruit and oak without going over the top. It ain't heavy, it's my Pinoooot. Serving Suggestion: Tenderloin wrapped with smoky bacon; duck breast roasted with sun-dried cherries and mushrooms.30 in stock
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Tamar Ridge, Pinot Noir "Devil's Corner", Tasmania Australia, 2008
100% Pinot Noir COOL CLIMATE, REFINED ELEGANCE, CHERRY FRUIT Of the 5 wineries on the island of Tasmania, only two are exported and we have one! Tamar Ridge been making fine wine from vines planted in 1994 in such a beautiful cool climate region. The Devil's Corner is an expressive Pinot with plum and dried cherry fruit. A serious wine for food or a fun wine with friends. The color is a translucent cherry red leading to harmonious fruit, very light oak and a smooth, long finish. Serving Suggestion: Salmon and Pinot are the ticket, but also Chicken and winged things are the ticket. So it's a double feature.11 in stock
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Baileyana, Pinot Noir "Grand Firepeak Cuvee", Edna Valley, CA 2006
FRAGRANT BLACK CHERRY AND RASPBERRY FRUIT WITH SMOKE & OAK Grand Firepeak Cuvée is the name used for the top wines coming from Baileyana. Over twenty years ago, Catherine Niven founded Baileyana and is known for her 7 words: “Be the best you can be in whatever you pursue.” This Pinot vineyard area is located just inland of the cool Morro Bay and Edna Valley and has the longest growing season of any CA region. The result is a super fragrant, rich and opulent style of Pinot that’s not shy or timid to drink. Expressing bold black cherry and black raspberry fruit with smoky oak. Serving Suggestion: Tea smoked whole duck with a crispy skin and black raspberry compote for a sauce; they recommend grilled Ahi tuna with ginger black bean sauce.2 in stock
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Baileyana, Pinot Noir "Grand Firepeak Cuvee", Edna Valley, CA 2007
FRAGRANT BLACK CHERRY AND RASPBERRY FRUIT WITH SMOKE & OAK Grand Firepeak Cuvée is the name used for the top wines coming from Baileyana. Over twenty years ago, Catherine Niven founded Baileyana and is known for her 7 words: “Be the best you can be in whatever you pursue.” This Pinot vineyard area is located just inland of the cool Morro Bay and Edna Valley and has the longest growing season of any CA region. The result is a super fragrant, rich and opulent style of Pinot that’s not shy or timid to drink. Expressing bold black cherry and black raspberry fruit with smoky oak. Serving Suggestion: Tea smoked whole duck with a crispy skin and black raspberry compote for a sauce; they recommend grilled Ahi tuna with ginger black bean sauce.16 in stock
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Maysara, Pinot Noir Jamsheed Vineyard, McMinnville, Oregon 2007
CLASSIC, SPICY PINOT WITH CHERRY AND STRAWBERRY In 1997, Moe and Flora Momtazi purchased 532 acres of abandoned wheat farm just south of their home in McMinnville, Oregon. Moe saw a vital, thriving piece of land that had been free from chemicals for seven years. Today, all their wines are farmed organically. According to ancient Persian legend, King Jamsheed was able to observe his entire realm by peering into his full wine goblet. Jamsheed is a wine which blends grapes from every block of the vineyard. This Pinot shows richness without a lot of oak. The tannins are balanced by the brambly, strawberry and cherry fruit in a classic Oregon Pinot, almost Burgundian in style. Serving Suggestion: Flank steak marinated in yuzu and shallots, served with mashed turnips and grilled fennel, meaty tuna steaks with hoisin glaze14 in stock
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Bodega de Añelo, Jelu Pinot Noir, Patagonia, Argentina 2007
FLESHY, EASY FRUIT LOADED WITH CALI-PINOT FLAVORS Jelu is Indian for "sun" and this pinot is shiny and friendly like the sun is warm. Patagonia is not the first place we think of for wine, but this will keep it on the tip of your tongue. With big fleshy cherry and raspberry fruit, layered with moderate oak and silky tannin, Jelu is a bottle of great drinking. Cranberry comes to mind on the finish. Serving Suggestion: Grilled salmon topped with a roasted corn and cranberry relish with dill laced sour cream.11 in stock
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Pellegrini Family Vinyeards, Olivet Lane, Pinot Noir, Russian River, CA, 2008
100% Pinot Noir AROMATIC, RIPE FRUIT, CRANBERRY, CHERRY, CEDAR Our good friend Bob Pellegrini is pretty modest, even though his Olivet Lane vineyard is famous for supplying vineyard designated wines for Merry Edwards & Williams Selyem. Thankfully, his modesty keeps the price reasonable on this wine, where the Merry Edwards and Williams Selyem versions can fetch hundreds of dollars. A powerful Pinot here! Serving Suggestions: Braised short ribs with a tangy BBQ sauce, or a smoked salmon filet touched with miso glaze.12 in stock
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Domaine de Brau, Pinot Noir "Pure" VDP, Languedoc, France 2009
100% Pinot Noir GARNET COLOR, BLACK CHERRY & RASPBERRY NOSE Real Pinot Noir at a great price. Brau is all estate and all organic for under $15! Classic black cherry fruit with some black licorice, raspberry and red cherry aromas. More grapey fruit in style on the palate with a supple texture and long medium-bodied finish. A true - Pinot Noir we had to triple check the price to be sure it wasn't more expensive. Serving Suggestions: Try this with duck glazed in hoison sauce or beef tenderloin with baby portabella mushrooms or grilled salmon with basil oil dripped over the top.73 in stock
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Anton Bauer, Pinot Noir, Wagram, Austria 2006
100% Pinot Noir GOBS OF CHERRY FRUIT, VANILLA OAK, MINERAL After traveling in Austria for a week meeting winemakers, Tony Bauer was a true standout. Across the board, all of his wines were outstanding. This Pinot was a great surprise and find because of the quality and value. All the cherry fruit of a top Pinot is driving this wine while modest vanilla oak is the brake keeping the fruit from spilling over. Serving Suggestion: Rich enough to pair with fatty duck breast with morels in butter, but also well suited for a beef tenderloin with mushroom duxelle.6 in stock
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Bethel Heights, Pinot Noir Estate, Willamette Valley, Oregon 2007
BLACK CHERRY, GINGER/GINSENG, SAVORY ELEGANCE Farmed by twin brothers Terry & Ted Casteel, Bethel Heights Vineyards has been around since 1978 making it the first vineyard in Eola Hills. Black cherry/cranberry on the nose with light spicy pepper leads to a ginger/ginseng laced black fruit wine glass of love. Medium to full-bodied in style and finishing with a savory elegance, this is classic Oregon style Pinot Noir and very different than the California or French versions. Serving Suggestion: Try this with smoked, braised, wood-fired sausages or leaner meats like lean beef, turkey, chicken, or pork.7 in stock
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Schafer, Pinot Noir, Auslese, Mettenheim, Rheinhessen, Germany 2003
ON THE SWEET SIDE REVEALING RASPBERRY AND RED CHERRIES Volker Schäfer is the winemaker at Schäfer estate, which dates back to 1709. Even Pinot Noir produced in a sweeter style can be amazing to drink. Ripe and ready to go, this is a red for those who want gentle tannin, oodles of sweet red berry and cherry. The body and acidity balance this wine perfectly so as not to be a dessert wine, but a true red wine for sweet and savory foods. Serving Suggestion: Excellent with spicy foods, especially Jamaican jerk chicken or Thai beef curry. Also great with tart raspberry fruit pie.15 in stock
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Elk Cove, Pinot Noir Rosé, Willamette Valley, Oregon 2009
100% Pinot Noir WHITE FLOWERS, STRAWBERRY, DRY WITH A LONG FINISH Elk Cove family winery was started in 1974 by Pat and Joe Campbell, and now 180 acres in total, they still do it all. Known for their aromatic whites and Pinot Noir, this wine shows the best of both worlds. The 2009 vintage is off to a great start with this dry, pink version of Oregon's famous Pinot Noir. Their rosé shows great "Pinocity" character without going into the full red side of the grape. Crisp acidity rounds out the juicy red cherry and red berry fruit center. Serving Suggestion: Simple crispy skinned roast chicken with tarragon and thyme under the skin, or smoked duck salad with celeriac.4 in stock
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Tolosa, Pinot Noir SLO, Edna Ranch, Edna Valley, CA 2007
100% Pinot Noir SEDUCTIVE, SILKY, JUICY FRUIT CENTER, CHERRY & ANISE With a breath of fresh air, the Tolosa SLO Pinot Noir is sustainably farmed, made from 100% Pinot Noir, looks like Pinot in the glass - with a translucent garnet color; smells like Pinot Noir - with sweet red cherry fruit; and yes, tastes like Pinot Noir! So rare to find such a true Pinot from a CA farmer made wine. Employing older, used French barrels for just 9 months of aging lets the wine breathe its elegance without taking on oaky flavors. Serving Suggestion: Herb roasted chicken picked from the bone and made into a chicken salad with walnuts and basil, or poached salmon with star anise infused creme fraiche and lemon zest15 in stock
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Foggy Ridge Cider, Pippin Gold Dessert Cider, NV, Dugspur, VA
EAU DE VIE, HONEY, YEASTY & A COMPLEX HINT OF EARTH Pippin Gold is an apple port, only made with hard cider and apple brandy. Diane first fermented 100% Newtown Pippin hard cider until it reached the desired sweetness of about 5% residual sugar, then added unoaked apple brandy from a Virginia brandy maker. The brandy was made from Grimes Golden, Ginger Gold and Golden Delicious apples, all Virginia grown. Pippin Gold was tank aged for 9 months before final blending and bottling and is 18% alcohol. Many chefs use Pippin Gold on their dessert menu, both as a beverage and an ingredient. Serving Suggestions: As dessert on its own, or with Tarte Tatin, Bleu Cheese Cake, or a heavily spiced Carrot Cake.10 in stock
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Hakuryu, Plum Sake Ume Shu, Japan
2 in stock
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Ch. Valois, Pomerol, Bordeaux, France 2005
80% Merlot, 20% Cabernet Franc BLACK CHERRY, TRUFFLE MUSHROOMS, SOY & VANILLA SMOKE With 30 year old vines in hand, the Valois estate turns out classic-flavored Pomerol Bordeaux. With a dark, lush Merlot base, this wines expresses a seamless, deep, defined character with perfumy vanilla smoke on the nose. The soft palate boasts black truffle, soy sauce and a sexy perfume. Pomerol is the smallest appellation under vine in all of Bordeaux. Drinkable now - 2020+. Try With: Pomerol is a classic with Chateaubriand; or try this with roasted bird as in Turkey. Anything hearty in a dried fruit sauce will pair well.17 in stock
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Quinta da Peça, Reserva Porto, Douro, Portugal NV
Touriga Nacional, Tinta Barroca, Touriga Franca, Tinta Roriz CHERRIES WITH CARAMEL, VANILLA, & TOFFEE Records show this estate dating back to the 18th century. Over time the owners purchased small parcels of land to grow their vineyard holdings. Two centuries later the estate name is a derivation of "Pieces of Land." Their reserva is a style between ruby and tawny with some oak barrel aging. Traditional light sweetness with caramel and vanilla leading to a very rich and long finish with light coffee/toffee flavors. A Wine Authorities Exclusive! Serving Suggestion: A match with baked fruit pies and strudel type desserts as well as chocolates.7 in stock
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Gilles Noblet, Pouilly-Fuisse, Burgundy, France, 2008
100% Chardonnay EXOTIC FRUITS, WHITE FLOWERS & WHISP OF VANILLA Thirty year old Chardonnay vines provide the heart and soul of Noblet's Pouilly Fuissé, right from the village of Fuissé. This area was originally comprised of negociant producers and Gilles Noblet was the first in his region to independently bottle his wine under his own name. This style is racy, rich and elegant with kiwi and pineapple fruits. The finish goes on and on and on... Serving Suggestion: White Burgundy is the home of Chardonnay and this is nearly universally enjoyable with any food. Forget the heavy butter or cream.9 in stock
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Cedrick Bardin, Pouilly-Fume, Loire Valley, France 2009
100% Sauvignon Blanc grapefruit with flowers, HERBAL, Seashell Mineral Bardin's vineyards are planted on classic kimmeridgean marl soils using sustainable agriculture with generations of experience. Could you ask for more from any great Pouilly-Fumé? This classic French Sauvignon Blanc shows the minerality of the Loire coupled with modern winemaking techniques to add fresh flavors, citrus fruit and a racy, long finish. Lightly musky with a full-bodied intensity that is penetrating and long lasting. Serving Suggestion: PF is fish wine to most, so you are safe there, but venture off to spicy Asian foods like the Thai food next door. Just the thing to quiet hot spices and blend with them in harmony.10 in stock
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Cedrick Bardin, Pouilly-Fume, Loire Valley, France 2008
100% Chasselas TART, MINERALLY, BANANA/CITRUS - LIGHT PEACH, DRY This historic wine is made from the Chasselas grape, which previously dominated the Pouilly-Fume region before Sauvignon Blanc. Now only grown in 3% of the region, it is a true rarity, and an original, delicious experience. The finish shows a light peach quality and remember the orange Circus Peanut candy that you ate as a kid? This wine smells just like that! However, instead of being sweet, it is an extremely dry wine suited perfectly with fresh seafood. A rare, tasty delight! Serving Suggestion: Broth oyster soup. Mussels in white wine sauce. Crottin Chavignol cheese or other aged chevre.7 in stock
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Chateau de Mendis, Premieres Cotes de Bordeaux, "Red Label" Bordeaux, France, 2007
70% Merlot, 15% Cabernet Sauvignon, 15% Cabernet Franc RED CURRANT, FIRM BODY, LIGHT CEDAR SPICE The aroma is ripe, boasting wild red fruits, underlined by floral scents and soft touches of pepper and oak. Fourteen months of barrel aging with time in bottle yields dramatic waves of red currants balanced with silky and fruity tannins. Tasty and full bodied, Mendis will make you blush with joy, almost the same red color as the label. Serving Suggestion: Grilled, blackened skirt steak, homemade steak frites or just drinking on its own.15 in stock
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Victory, Prima Pils, Pennsylvania, USA
Heaps of hops give this pale lager a bracing, herbal bite over layers of soft and smooth malt flavor. This refreshing combination of tastes makes Prima a classy quencher in the tradition of the great pilsners of Europe. Dry and delightful, this is an elegant beer. Malts: 2 row German pilsner malt Hops: German and Czech whole flowers Alcohol by volume: 5.3%6 in stock
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Buil & Gine, Priorat "JoanGine", Priorat, Spain 2005
Grenache, Carignan, Cabernet Sauvignon BOLD, POWERFUL, BLACK & RED BERRIES, HERBAL , OAK Priorat is famous for their Licorella soils, a form of slate, which helps to define their wines and keeps yields low. Minerally, rich, lean and austere - the Priorat reds can be monstrous and yet appealing for their power and depth. The blend of traditional Spanish grapes along with French varietals is typical of this region. Modern winemaking and some of the flashiest in all of Spain can be found in Priorat. Joan Giné is savory and herbal with red and black berry fruits jammed into the bottle finishing with a creamy light oak finish. Serving Suggestion: Keep it simple with big proteins like lamb and beef off the grill. The intensity of the wine requires hearty simple food.8 in stock
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Buil & Gine, Priorat "Gine Gine", Priorat, Spain 2007
Carignan/Grenache JAMMY BERRY, LUSH & PACKED WITH FRUIT. NO OAK Priorat is known for dozens of Titanic reds, loaded with alcohol and fruit and typically aged in new oak barrels, which give it a more "respectable" polish and the familiar whiff of an International-styled wine. Here we have pure Priorat made from the core grapes, Garnatxa & Carinyena (Grenache & Carignan) then bottled WITHOUT aging in oak barrels! What you get is pure, Priorat fruit and a clear taste of the Llicorella terroir that is so highly touted but rarely seen behind the vail of new oak. Large, fruity, pure and delicious! Serving Suggestion: Steak au Poivre. Grilled pork chops. Lamb kabobs with lemon peel, garlic and rosemary.3 in stock
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Adami, Prosecco 13 Garbel, Veneto, Italy NV
DRY, CRISP GREEN APPLE AND PEAR AROMAS & FLAVORS Garbel is ancient Italian dialect for a wine that is dry, crisp and pleasantly tart. This winery was started in 1920 and today the sons have both graduated oenology school to continue the family winemaking tradition. Prosecco is both a grape and a reference to a style of sparkling wine. This version is on the dry side with apple and green pear flavors, and a wonderful straw/gold color showing the fine bubbles rising in the glass. Excellent for toasting or with a meal. TRY WITH: Delicious for a special occasion, or as a hors d'oeuvres wine, or even with desserts to finish the meal.16 in stock
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Bel Star, Prosecco, Veneto, Italy NV
100% Prosecco SOFT, LEMONY & FRESH. FLORAL PEAR & APRICOT At last! THE classic-style Prosecco at a price that doesn't make us wince. Lovely, lemony fruit; a soft, creamy mousse; fun, approachable and super drinkable. Grown right on the outskirts of the historic Prosecco production zone, the vines are planted on hillside vineyards with cool breezes that help the grapes maintain a bright freshness which results in delicious wine! Add 1/3 peach nectar for a Bellini. Serving Suggestions: The classic Italian sparkling aperitivo, served when guests arrive before dinner. Great on its own or with light appetizers.40 in stock
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New Belgium, Ranger I.P.A., Fort Collins, Co
6.5% ABV, 70 IBU Three varieties of hops: Simcoe (fruity), Chinook (floral) and Cascade (citrus) lead off the beer, with Cascade added again for dry-hopping. They added three pounds of hops per barrel. Pale and dark caramel malts bring out the hop aroma and flavor from start to finish. Named after their "Beer Rangers" the sales reps for New Belgium from Coast to Coast, Ranger IPA is the answer to their constant plea for a hoppy IPA.6 in stock
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Primitivo Quiles, Raspay Reserva, Old Vine Monastrell, Alicante, Spain 2003
100% Monastrell MATURE, TRADITIONAL, CANDIED SAVORY BERRY Alicante, located in southeastern Spain, has claimed Monastrell as their grape of choice and the Quiles family has farmed Monastrell since 1780. This dry, arid region of Spain ripens that black beauty of a grape into wines that achieve incredible power, density and depth. But what happens when you age them? Rarely found, this is a reserva Monastrell using time to soften and round the edges. Aging has served it well. Showing complex floral and saddle aromas with mulberry and prune fruits, the Raspay is an old world style gem. Serving Suggestion: The softer tannin wants leaner meats like tenderloin or roasted chicken with Poblano peppers. Slow roasted pork loin with cumin, tomato and oregano in the Cuban style.6 in stock
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Domaine Jean-Michel Dupré, "Haute Ronze" Régnié Vieilles Vignes, Beaujolais, Burgundy, France 2007
100% Gamay SOFT CRUSHED BERRIES, LIGHT EARTH, SUPPLE TEXTURE Jen-Michele Dupré works the old vines on his estate to coax the maximum amount of love from every grape he can. The vines average about 40 years old and some of them can recall the year 1918. Truly terroir driven, the "Ronze" vineyard shows elegant soft tannin with light earth and crushed red berry fruit. This is gamay in its most drinkable form, but still offers serious French qualities. This vintage is just hitting maturity and will drink well now and for a few more years. Régnié is the most recently recognized Crus of Beaujolais since 1988. Serving Suggestion: A match for roast pork loin in lighter jus style sauces such as thyme and lemon grass scented pork broth.7 in stock
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Dom. Croix de Chevre, Striffling, Régnié Vieilles Vignes, Beaujolais, France 2006
100% Gamay VIOLETS, BLACK RASPBERRY, CHERRY, FIRM The Beaujolais cru of Régnié is located just south and little east of Morgon. This Cru is the most recently recognized in Beaujolias since 1988. The Strifflings sustainably farm a 4.82 hectare plot of 40 year old Gamay vines. The purple hue of this wine with red cherry notes reveals a firmly structured red with violet, raspberry and red cherries on the palate. Serving Suggestion: A match for duck terrines, charcuterie, or chicken in a cream sauce such as Poulet à la Fermiere.5 in stock
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Skouras, Red Blend, Peloponnese, Greece 2008
Saint George (Aghiorgitiko) 95%, Cabernet Sauvignon 5% CHERRY JUBILEE, PLUM & FIRM KIRSCH, NO OAK George Skouras, owner and winemaker, is from Argos on the Peloponnese island, but studied winemaking in Dijon, France where Burgundy was his passion. After working in France and Italy, George returned to Peloponnese in 1986 to start his estate. He created a blend called Megas Oenos (Great Wine) using Aghiorgitiko (St. George) and Cabernet to international acclaim. This is the little brother. Fresh and fruity, round and bouncy, it's made with partial carbonic maceration and partial traditional fermentation. This red is lighter in body, easy to drink with moderate in tannin. The Cabernet really adds backbone this vintage. Serving Suggestion: A perfect red wine for meaty fish dishes like pan roasted grouper; or stuffed chicken breast with spinach and feta cheese.8 in stock
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Food and Wine Sampler Gift Tote
Your pick of any 3 Giacomo Salamis with our choice of red wine. A perfect gift to add cheese of your choice for an additional cost. Comes in the Wine Authorities environmentally friendly "Tote-du-Rhone" made of "Poly-Fuisse." Please call the store to make your selections. 919 489-2884call us for availability
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Founders Brewery, Red's Rye Ale, Michigan
Pours a spectacular crimson red with a creamy tan head. Brewed with four varieties of Belgian caramel malts imparting a sweet richness. Red's Rye is impressively balanced with its hop bitterness and huge citrus bouquet achieved from the immense amarillo dry hop. The generous amount of malted rye used accentuates a spicy crisp finish. Specs: 6.4% ABV 68 IBU3 in stock
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Bodegas Camino del Villar, Viña Aliaga, Reserva, Navarra, Spain 2001
75% Tempranillo, 25% Cabernet Sauvignon ORANGE PEEL, LIGHT CHERRY, MATURE OAK, SILKY Show stopper Spanish Reserva here. The mahogany colored edge is just a hint that the wine has been maturing for some time. The nose leans old-school with orange peel, light cherries and lays down with silky plush tannins. Winemaker and owner Carlos Aliaga named his wines after his mother's last name, Aliaga. He insists on using time to make his wines and interferes very little. You are tasting a piece of the past in this bottle. Very few wineries can afford the time to make wine like this today. A Wine Authorities Exclusive! Serving Suggestion: A polished red for slow roasted pork tenderloin with pimentón roasted potatoes and crispy onions.6 in stock
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Vina Solorca, Crianza, Ribera del Duero, Spain 2005
100% Tempranillo RED CURRANTS, CHOCOLATE, SWEET SPICES, NEW OAK A "new" winery in the region, having started in 1998, but producing wine like they have been at it for generations from 40 year old vines. This Ribera del Duero is consistently a favorite of ours and unmistakable in a tasting. Using only Tinta del País (Tempranillo) and aging it in oak barrels, this red shows ripe black cherry, dark chocolate, and new oak vanilla. It has dried berries, soft earth and a lush texture. The long finish shows a wisp of smoke. Serving Suggestion: Grilled flank steak; pork loin, grilled with cinnamon, chilies, and cardamon.6 in stock
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Hyatt Vineyards, Riesling, Rattlesnake Hills, Yakima, Washington, 2009
100% Riesling HERBAL TANGERINE, APRICOT, PASSIONFRUIT, OFF-DRY Inexpensive American Riesling may inspire you to run screaming the other way with the thoughts of bad bulk wine with cloying sweetness, but Hyatt treats this extraordinary value with great respect. It's complex, fresh, and perfectly balanced with just a touch of sweetness, inspiring you to return for more once you've had your first bottle. Serving Suggestions: Curried Tilapia. Brats or Franks off the grill or poached in lager. Spinach salad with onions, avocado, and tangerine supremes with citrus dressing.81 in stock
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Paraiso, Riesling, Santa Lucia Highlands, California 2007
LEMON JOLLY RANCHER, LIGHT PETROL, DRY STYLE Made in the Alsatian style, Paraiso truly is a slice of Riesling heaven. It's on the dry side of Riesling and shows wonderful acidity cuddled by apricot and peach fruits. We love the lime quality that squeaks through on the finish. Perhaps there is a trace of residual sugar, but barely perceptible if any, yet the wine is rich and luscious with some weight on the palate. Serving Suggestion: Asian food is a must and obvious - like the Thai next door or the sushi rolls take out. Or perfect with many vegetarian dishes especially highly seasoned and spicy.14 in stock
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Anton Bauer, Riesling "Berg," Wagram, Austria 2008
100% Riesling TART & DRY WITH LIME, PINEAPPLE & WHITE PEPPER Anton Bauer makes the very best value wines of Austria. Impeccably made in the Wagram region, they are rich, precise, elegant and typical of their homeland. This dry Riesling has blazing acidity, bold, aromatic fruit, and great complexity. Renowned for their Grüner Veltliner, the specialty grape of Austria, Bauer also shows how profound their dry Rieslings can be. Brilliant! Serving Suggestions: Open-faced ham sandwiches on buttered bread. Roasted scallops with melted Emmental cheese.44 in stock
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Tegernseerhof, Riesling "Loibenberg", Wachau, Austria 2007
100% Riesling DRY, POWERFUL. PINEAPPLE, LIME, GREEN APPLE, JUICY FINISH Is Martin Mittelbach Austria's hottest up-and-coming winemaker? His wines, produced from the country's most revered hillside in Wachau, show the proof is in the bottle. This single vineyard Riesling rivals the greatest white wines in the world. Powerful & punchy, layered with abundant fruit and complex minerals, it's stunningly great now and for the next twenty+ years. It tastes rich and lush in the mouth and finishes with a huge wallop of acidity that accentuates the complexity like a giant exclamation mark! Wow. Serving Suggestions: Sushi & sashimi. Mussels Meuniere, Trout "Muddy Waters" from Uglesich's in New Orleans. Roast Pork loin with apples and cabbage.27 in stock
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Tegernseerhof, Riesling "Terrassen", Wachau, Austria 2008
100% Riesling LAZER DRY. PINEAPPLE, MANGO, LIME & RICH MINERALITY. Get it before he becomes a superstar and his prices go through the roof. Martin Mittelbach is one of the greats right now, but his reputation has not hit the mainstream or the critics yet. This dry Riesling from his terraced, hillside vineyards in the prestigious Wachau is the kind of wine that makes red-wine-only drinkers change sides, the kind that convinces non-Riesling-drinkers that they were wrong, and the kind that you must take home today. It's that good. Serving Suggestion: One of the most versatile wines in the world, a great dry Riesling goes with everything except dessert.30 in stock
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Milbrandt Vineyards, Riesling "Traditions", Columbia Valley, WA 2007
Riesling, pinch of Muscat WHITE PEACH, APRICOT, MINERAL, LEMON ZEST Brothers Butch and Jerry Milbrandt planted their first vineyards in 1997 along the Wahluke slope, Columbia Valley in Washington. Family farming since the mid-1950s, grape growing was a newer venture. First they sold off their grapes to other wineries, but as the vines matured, the fruit was too good to give up. This Riesling is a textbook example of volcanic soil Riesling with apricot and white peach fruit played against mineral and just a kiss of sweetness, but wait for the acid. Oh, that acid. So fresh, so delicious, and mouthwatering. It just pushes any residual sugar aside. Serving Suggestion: Cajun shrimp boats with plenty of Creole sauce; Chicken gumbo with beans and dirty rice; A mixed salad with grilled tuna chunks and Asian peanut sauce.20 in stock
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Dr. Fischer, Riesling Steinbock "Classic," Saar Valley, Mosel, Germany 2007
100% Riesling LEMON & GINGER, PALE BUT POWERFUL & DRY Karen Fischer, winemaker and head of Dr. Fischer wines, sat across from the table waiting for my reaction to her “Classic” Riesling. The classic designation refers to a dry Riesling and this one is true “German-dry” which is to say, very dry. The nose shows lemon and ginger backed by loads of dry acidity and minerals. This is a powerful, flavorful white wine. My reaction is a smile. This is great Riesling and Karen seems proud. Serving Suggestion: Classic German Bierrocks - a pastry dough filled with ground meat, sausage, cabbage, and butter. You can vary the ingredients to suit your tastes. This wine will stand up to serious flavors.12 in stock
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Ernest Bretz, Riesling Eiswein, Rheinhessen, Germany, 2004 (375 ml)
100% Riesling ORANGEY MARMALADE WITH BRIGHT ACIDITY GOODNESS With names like Horst and Harald Bretz, you know these brothers are sweet. The sons of Ernst Bretz now handle all the winemaking at this nine generation German estate dating back to 1721. Both Horst and Harald have studied winemaking in school and specialize in sweeter style dessert wines like this Eiswein. Their location, far from the Rhine river, makes Eiswein production possible. The grapes freeze on the vine and are harvested as frozen “marbles” before dawn. Pressing a frozen grape doesn’t yield a lot of juice, hence Eiswein is the stuff of special occasions. Even still, Bretz Eisweins offer considerable value. This Riesling is sweet, but retains fresh acidity. Can be cellared for years, maybe decades. Serving Suggestion: Dessert wine on its own or with a custard style egg and cream dessert.22 in stock
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Tamar Ridge, Devil's Corner,Riesling, Tasmania Australia, 2008
100% Riesling LIQUID GOLD, PETROLY, LEMON ZEST, CRISP ACIDITY Of the 5 wineries on the island of Tasmania, only two are exported and we have one! Tamar Ridge been making fine wine from vines planted in 1994 in such a beautiful cool climate region. The Devil's Corner is vibrant, dry Riesling with bonus rich flavor, a full mouth-feel and balancing acidity to make it all go down smooth. Alsatian in style, the citrus is mouthwatering delicious and just might take the place of your morning glass of juice. The grapes are 100% from the single vineyard "Kayena" on the estate. Serving Suggestion: A white wine for rich foods or delicate foods - you can play this one either way. Smoked trout spread, cheese plate or chicken in vinegar bbq sauce. Bring it on.10 in stock
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Luberri, Seis de Luberri, Rioja, Spain 2007
100% Tempranillo FULL OF SWEET, ROUND FRUIT & SUBTLE OAK SPICE With 15-20 year old Tempranillo vines, Luberri's Seis shows a modern style of Rioja aged for a short time in both French and American oak barrels. This winery is located in the heart of Rioja Alavesa, a stellar zone for great Rioja. Winemaker/owner, Florentino Martinez Monje cut his teeth at Artadi before opening his own estate. This style is grapey with blueberries and raspberry jam, light oak and a medium body. Serving Suggestion: This Rioja is best with Cabrito rubbed with garlic, drizzled with olive oil, and roasted in a cazuela in a wood fired oven. You can sub rack of lamb in your home oven of course!12 in stock
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winery: Bodegas Perica, wine: "Mi Villa" Rioja Blanco, region: Rioja, country: Spain, vintage: 2008
grapes: 95% Viura, 5% Malvasia FRAGRANT, FLORAL & FRESH - BETTER THAN SPANISH DAISIES! Green apple/golden colored in the glass, hinting at the goodness inside, Mi Villa Blanca shows great crisp flavors of lime, grapefruit, guava, melon and almond. Surprisingly rich for such a light bodied grape. It's the Malvasia that adds the floral notes and weight to the wine. Very refreshing and easy to drink. Serving Suggestion: Bacon wrapped scallops seared in rendered bacon fat over orzo with roasted garlic bits through out.52 in stock
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Ostatu, Alavesa Blanco, Rioja, Spain, 2009
Viura with Malvasia Dry, Floral, Lemon, ANJOU PEAR Mostly Viura grapes with a kiss of Malvasia to add just a touch of lovin' fruit. This cuvée is special because it was the family wine in Spain, never intended for export, but importer André Tamers insisted it be brought to his markets. Great floral and Anjou pear flavors with lemony acidity. The vineyard boasts 60-70 year old Viura vines. Way cooool. Serving Suggestion: Delicious with fish baked in olive oil, thyme, oregano and garlic; or with white meats like chicken and pork - the Spanish meat.39 in stock
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Lopez de Heredia, Viña Gravonia Blanco, Rioja, Spain 2000
100% Viura NUTTY, FLORAL AND GRASSY FINISHING WITH SPICE There are few wines in the world more inspiring and more thought provoking than this bottle. Sourced from a single vineyard originally called Zaconia alongside the Ebro river in Rioja, and produced in the most traditional manner, this is THE definition of "Old School." Yes, there is some oxidation going on evidenced by the golden amber color, but this is part of the appeal. Waves of nuttiness, grass, flowers and spices come and go with each sip. The wine evolves over all 750 mls. No two sips will be the same. Serving Suggestion: Mild, tender veal with roasted red peppers. Traditional hard aged cheeses like our own Dante from. Or on its own in a quiet place to think about what you were doing in 1999.4 in stock
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Bodegas Perica, "Viña Olagosa" Crianza, Rioja, Spain 2006
88% Tempranillo, 8% Garnacha, 4% Mazuelo SMOOTH OAK, MEDIUM-FULL, DRIED CHERRY AND PLUMS David Garcia, aka "Perica" a nickname from his grandpa, is responsible for maintaining old Rioja traditions and keeping his family estate at the peak of Rioja quality. This is the oldest family-run Bodega in San Asensio and we love all their wines. With the rich Tempranillo this vintage, he still coaxes Pinot Noir-like elegance, and adds the complexity of Garnacha and Mazuelo. This Crianza (aged) Rioja struts its stuff from the moment you open the bottle. Traditional American oak used. Serving Suggestion: Great with pork tenderloin marinated in garlic, scallions, olive oil and smoky Spanish paprika, then grilled medium rare.9 in stock
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Bodegas Perica, "Viña Olagosa" Gran Reserva, Rioja, Spain 2001
Tempranillo, Garnacha, Mazuelo SPICE, CLOVE, TOASTY OAK, RIPE CHERRY FRUIT Located in San Asensio, Rioja Alta, Bodegas Perica still embraces the charm and elegance of cellar aged Spanish wine. This Gran Reserva is their current release at the young age of 9 years old. Sourced from their top vineyards in La Rioja Alta, the hand picked grape clusters are fermented in large French oak vats, then transferred to French oak barrels for 28 months of aging before going to sleep in bottle waiting years for release. The result is simply wine magic. Traditional in style, but most pleasing to the modern day, fruit-driven wine drinker, this Gran Reserva is grand for such a modest price. Serving Suggestion: Braised pork belly with mushrooms, cippolini onions and a cinnamon stick, or grilled hot Italian sausages with roasted potatoes and rosemary.8 in stock
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Lopez de Heredia, Vina Bosconia Reserva, Rioja, Spain 2002
80% Tempranillo, 15% Garnacha (Grenache), 2% Mazuelo (Carignan), 3% Graciano SILKY TANNIN WRAPPED IN VANILLA, SPICE AND DRIED CHERRY Located in Haro, the capital city of La Rioja Alta, Lopez de Heredia is one our world wine heros. Keeping very traditional and maintaining the classic style of Rioja of old, the single vineyard Bosconia is a perfect example of working with special grape selections, natural yeasts, long term oak aging and bottling with out filtration. Everything is done by hand, chemical free and with great attention to detail and tradition. The vanilla spice is wrapped around birch, dried cherry and melon rind with strawberry and earth. A whisp of smoke comes through on the finish. Serving Suggestion: A wine that will enhance anything it touches - try with grouper fajitas, anything jamon (pork) and chicken roasted with orange peel and thyme4 in stock
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Dr. Konstantin Frank, Rkatsiteli "Salmon Run", Finger Lakes, NY 2008
100% Rkatsiteli BOLD AROMATICS, SWEET SPICES, FLORAL & TROPICAL The grape Rkatsiteli is one of the oldest vinifera grapes known. This wine comes from the Finger Lakes of New York and while it smells fruity, it's actually on the dry side of things. With crisp acidity and fresh flowers on the nose, the palate reveals the layers of fruit and more flower bouquets before finishing very crisply and round. Think tropical fruits like mango and guava. All stainless steel tank aging results in a wine with penetrating aromas and flavors ready to pair with bold spices and foods. Serving Suggestion: A must with Thai or Indian food with lots of spices, curry, ginger, lemon or lime and basil. The spices in the wine are perfect with intense dry spice rubbed chicken or fish.14 in stock
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The Accidental Baker, Roasted Garlic & Rosemary, Hillsborough, NC
All of The Accidental Baker's artisanal flatbread crackers are made from locally milled, in Graham NC, organic flour. Their baking technique utilizes whole food ingredients to create nutritious goodies with tantalizing complexity and individual taste. 100% recycled cardboard boxes, cmpostable labels, compostable bags,.36 in stock
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Federico, Roble, Ribera del Duero, Spain 2008
100% Tinta del Pais (Tempranillo) DARK CHERRY FRUIT, LIGHT SMOKEY VANILLA SPICE Founded in just 1986, but keeping with decades of Spanish winemaking tradition, Federico is a family owned winery and rising start in the heart of the Ribera del Duero zone. In fact this winery is owned by Alejandro Fernandez's brother. The father gave this vineyard and land to this brother and Alejandro took the famous name Pesquera. Aged in the traditional American oak style, Federico shows the best of a wine's youthful nature and remains serious enough with big structure, crushed berries and dense dark cherry fruit. A blockbuster Tempranillo that over-delivers for the price. Serving Suggestion: Grilled flank steak sliced thinly with sautéed onions and peppers in a flour tortilla with a dusting of pimenton (smoked paprika).8 in stock
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Trenza, Rosado, San Lois Obispo, California 2009
56% Syrah, 34% Grenache, 10% Albarino AROMATIC CHERRY & CRANBERRY. FLAVORFUL, CREAMY FINISH From the hands of master winemaker Christian Roguenant who also makes Baileyana & Alma Rosa wines, comes this elegant but rich tasting rosado made in the Northeastern Spanish style. The uncommon blend doesn't miss a beat and pulls off the balancing act of rich and flavorful while still being refreshing and light. Don't chill this one too cold and you'll get more out of it. Serving Suggestions: This is your rosé for heavier foods when you want a quaffer that will still hold up to steak or barbecue.17 in stock
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Bodegas Camino del Villar, Viña Aliaga, "Lagrima de Garnacha," Rosado, Navarra, Spain 2009
100% Garnacha PINKALICIOUS, RASPBERRY FRUIT, LEMON ZEST We met Carlos Aliaga in southern France at a wine show. That pink color on a table of red wine caught our eyes. And then the name, Lagrima de Garnacha or "Grenache Tears," compelled us to taste. Carlos was clearly passionate, proudly telling us he uses only natural yeast and some of the lowest sulfur additions in the industry. He had us at the first sip. Bright and crisp with telltale raspberry Grenache aromas, light lemon zest goodness and a long, long dry finish. Sort of makes us want to stick our tongues out like kids to see if it has turned pink. A Wine Authorities Exclusive! Serving Suggestion: A fun pool side, beach or picnic wine. This is just delicious with grilled shrimp or scallops, chicken breast with a red bbq sauce, or corn/basil/tomato salad.29 in stock
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Bodegas Los Frailes, Monastrell Rosado, Valencia, Spain 2009 (certified Organic)
100% Monastrell BRIGHT CHERRY, LIGHT STRAWBERRY & CREAM PIE Wow, this very darkly pink colored wine from the almost black Monastrell grape is a dry Rosé for both the white and red wine drinker. Enough body like a red, but crisp like a white. The Los Frailes wines from the Velazquez family are rising stars in our store. Certified organic goodness from an estate that was formerly home to Jesuit Friars, but in the family since 1771. This is so fresh you might get pinched. Vibrant black cherry, blackberry and a strawberry cream pie finish. A Wine Authorities Exclusive! Serving Suggestion: A perfect wine with savory fruit gazpacho; tomatoes, basil olive oil and mozzarella cheese, or with grilled salmon.46 in stock
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Hendry, Rose Wine, Napa, CA 2009
Cabernet Sauvignon, Primitivo (Zinfandel) blend BRIGHT PINK, WATERMELON & CHERRY, SUPPLE TEXTURE This small family estate has been in Napa with the Hendry family since 1939. This rosé is made in the traditional French method called, Saignée, in which red grapes are pressed and some pink juice is bled off, before fermenting the remaining juice into a full red wine. Super cool pink in color, almost neon if you catch it in the right light, this is a real blockbuster rosé. The 2009 is hearty, full and crsip all at the same time. The stainless steel fermentation keeps the flavors fresh and fragrant from head to toe. Serving Suggestion: A super multitasking pink wine for a picnic - egg salad, chicken salad, tuna salad, pasta salad, cold cuts, hot dogs and burgers, tomato salad and last but not least, potato salad.16 in stock
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Anton Bauer, Rosé, Wagram, Austria 2009
Zweigelt, Blaufrankisch, Syrah, Merlot LIGHT CHERRY, RED BERRY, ZIPPY, DRY & CRISP Fourth generation winemaker, Anton Bauer has a reputation for making traditional-style wines in the hills of Wagram in Austria. This is one of our most popular Rosés and he hits it out of the garden again this year! Dry and floral fruit flavors reminiscent of red berries, and cherries. Wish we had lots more, but this one is limited. Toni strikes again! Serving Suggestion: Delightful with pea shoot salad, nectarine sections and grilled 'n chilled shrimp; Chicken with Caesar salad dressing and romaine lettuce on a grilled roll.39 in stock
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Dom. de la Bouysse, IGP Rosé, Languedoc, France, 2009
80% Syrah, 20% Cinsault JUICY, EASY TO DRINK, FLORAL, BRIGHT & TASTY Our friend Martine Pages (Pah-jess) has done it again. The current vintages of all of her wines are the best she’s ever made. This rosé is tangy, ripe and bright with freshly fermented aromas. Although it’s a quaffer with tons of bright fruit, there is a complex touch of earthiness to keep it from being simple. From the area around Corbieres, Bouysse continues to be a leader in red, white and rosé wines. Serving Suggestion: Seared tuna on a bed of julienned slaw with sesame and ginger. Caprese salad.92 in stock
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Barnard Griffin, Sangiovese Rosé, Columbia Valley, Washington 2009
100% Sangiovese JUICY CHERRY & STRAWBERRY FRUIT, ROUND TEXTURE Super pink, borderline light red in color, this Washington State rosé wine is rich and deeply extracted in style. Like a squirt of cherry and strawberry fruit pie on the palate, this rosé is a full-bodied pink for a meal. Showing watermelon, cherry and orange peel on both the nose and the taste, this is a pink wine for the red wine lover. Mouth filling in a full-bodied, round voluptuous style. Serving Suggestion: Turkey warm on the table just out of the oven, or turkey sandwich leftovers. A grilled and chilled flank steak salad with avocado, spicy pecans and goat cheese crumbles.18 in stock
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Gruet, Brut Rosé, New Mexico NV
100% Pinot Noir BEAUTIFUL BUBBLES, LIGHT BERRIES, GREAT VALUE The Gruet family originally came from Champagne, France and today they make French Style Champagne in New Mexico. Light texture, full-bodied with a dainty hint of richness on the palate. The pretty vibrant pink color is warm and inviting. Serving Suggestion: Bubbles are for way more than celebrations. This rosé is perfect with food like baked or poached Salmon, fried chicken or chicken nuggets, and always with Sushi!16 in stock
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Garofoli, Grosso Agontano, Rosso Conero Riserva, Marche, Italy 2006
100% Montepulciano LUSH ITALIAN EARTH WITH CHERRIES, BENCHMARK STYLE If you have become as big a fan of the Garofoli Piancarda as we are, you MUST try this special riserva bottling of Montepulciano. Sourced from tiny vineyards around the villages of Piancarda and Patern, this is a flagship wine for the Garofoli family. Aged for 18 months in barrique, then bottle aged for another year before release. Round and supple textured with floral and dark berry aromas, this gem is a jewel in their portfolio. Unmistakably Italian tasting with a sense of central Italian earth mingling amongst fruit and forest. Serving Suggestion: A grilled meat red wine. Try grilled lamb meat balls with a rosemary and mushroom sauce reduction over fresh tagliatelle pasta.3 in stock
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La Gerla, Rosso di Montalcino, Tuscany, Italy 2006
Sangiovese Grosso CLASSY ROSSO WITH ABUNDANT RED CHERRIES Unlike some estates that set out to make Rosso di Montalcino, Sergio Rossi makes only Brunello di Montalcino and then declassifies a small portion just to have a Rosso to sell. This is a beautiful Rosso chock full of red cherry fruit with lingering richness and classic Tuscan acids on the finish. Truly a "baby Brunello," this estate is a leader in Montalcino since 1976. Serving Suggestion: Try this with a pounded chicken breast rolled and stuffed with prosciutto, sundried tomatoes, and fresh mozzarella with pesto sauce, or traditional Florentine Bisteca.13 in stock
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Garofoli, Colle Ambro, Rosso Piceno, Marche, Italy 2007
70% Montepulciano, 30% Sangiovese Earthy Start leading to a Succulent Cherry End Two brothers took over this estate from their father in the 1970s. Today their children are now taking the reins, making 5 generations of winemakers in this family. This red shows its Italian heritage on the nose and the palate erupts with cherry, anise, succulent Bing cherry flesh and hints of mint on the end. Bold and rich on the finish. Serving Suggestion: This subtle beauty pairs well with Duck and Chicken; meaty flavors like mushroom risotto.28 in stock
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Velenosi, Ross Piceno Superiore "Il Brecciarolo", Marche, Italy 2006
Sangiovese, Montepulciano DARK PLUMS & BERRIES. BRIGHT BRAMBLY FRUIT The charismatic and skilled Angela Velenosi has turned this young estate into one of the most respected in the region. This wine, their speciality, is bold but soft and refined. The heartiness of the Montepulciano dominates while the Sangiovese lifts the aromatics and brightens it. The spicy, leathery Montepulciano and fruity Sangiovese are aged for more than a year in used oak barrels so to not impart oaky flavors, but to soften the wine and meld the flavors of the two grapes. Serving Suggestions: Rich tambales or lasagna especially with beef, game and mature cheese.9 in stock
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Fattoria Rodano, Rosso Toscano "Poggialupi", Tuscany, Italy 2009
90% Sangiovese, 10% Cabernet Sauvignon & Merlot RICH PLUM, LIGHT SPICE, BRIGHT CHERRY FRUIT The classic Italian brick red color hints at the old style inside the bottle. Striking fruit with a direct nod to the old country, this Sangiovese based blend is fermented in used barrels allowing the pure grape's flavors and edginess to be revealed. The Pozzesi family has owned this estate in the heart of Chianti Classico since the 1950s. Clearly in the Chianti style, this is a taste of Italy's best known wine at the price of a great "rosso." Bits of plum and spice on the nose with classic Italian structure, i.e. lovely acidity that begs for food. Lighter oak than previous vintage. Serving Suggestion: A Tuscan meal like white beans with a little sausage on the side, crusty bread and olive oil. Or your masterpiece homemade pizza with all the best toppings.17 in stock
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Netzl, Rot "Carnuntina", Carnuntum, Austria 2008
40% Zweigelt, 40% Blaufrankisch, 20% Merlot CRANBERRY, BLUEBERRY, SMOKY & LINGERING FINISHED Christine Netzl takes the same care to make her Carnuntina red as her top end wines. Hand harvested, single berry selection, gently pressed fruit and tank aged before going into giant wood tanks for a short period to mellow and round out. The lovely cranberry fruit is enhanced with a touch of blueberry and spice. Nice acidity on the finish with long lingering flavors that say "Wow, this is a lot of wine for the money!" Serving Suggestions: Tafelspitz or Austrian boiled beef tip served with potatoes, applesauce and horseradish. Also a delicious burger or grilled sausage wine.27 in stock
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Domaine Le Garrigon, Vin de Pays Rouge, Rhone Valley, France NV (2007)
60% Syrah, 40% Grenache BLACKBERRY, RASPBERRY, BACON & SPICE This is winegrower Daniel Couston's table red, never exported outside of France until now! Only sold to local restaurants in the vicinity of the winery, once we tried it, we had to have it. He has bottled this just for Wine Authorities and you cannot get it in bottle anywhere else outside the Rhone Valley! Tasting like a Northern Rhone Syrah, it's a blend of Syrah and Grenache. You've got to share this with a friend, and tell them the story. Serving Suggestions: Inexpensive enough for your Wednesday burgers and Tuesday night pasta, but fine enough for your Friday steak or Saturday lamb chops.63 in stock
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Domaine de la Bouysse, IGP Rouge Languedoc, France, 2008
50% Carignan, 30% Syrah, 20% Grenache CRANBERRY, BLACK TEA, BERRIES!, GARRIGUE Martine Pages of Domaine de la Bouysse (bwees) makes us so happy. Not only are all of her wines delicious bargains, but she and her brother Christophe are the epitome of honest, hardworking folks who strive to make the best product possible without compromise. Rugged and southern, you can almost taste their integrity in every glass. Black raspberry fruit, garrigue, cranberry, black tea and light spice. Another vintage out of the park! Serving Suggestion: Keep it simple and you can't go wrong. Grill some fresh sausages put them on a platter with mustard, a loaf of bread and dipping oil.45 in stock
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Domaine Edmond Jacquin, Roussette de Savoie, Savoy France 2008
100% Altesse (Roussette) POWERFUL & FOCUSED WITH QUINCE, HONEY & FLOWERS The rare Roussette de Savoie is made exclusively from Altesse, a grape grown in the alps of France not far from Geneva, Switzerland. Known for their piercing acidity in this cool, high elevation climate, the grapes are harvested late in the season to impart honeyed apricot and spice flavors along with the aroma of wild, mountain flowers. Brothers Patrice and Jean-Francois even work their vineyards sustainably and harvest these hillside vineyards by hand. Similar to the great whites of the Vosges and Pyrenees. Serving Suggestions: Crab fritters or shrimp dim sum. Also, Egyptian koshari heavy on the fried onions and red sauce.9 in stock
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Luca Ferraris, "Bric D'Bianc," Ruchè di Castagnole Monferrato, Piemonte, Italy 2007
100% Ruchè DEEP PURPLE, PLUSH FRUIT, ClOVE, BOLD STRUCTURE How many Ruchè wines have you tried? This rare grape varietal is found on the hills of Basso Monferrato between the Po and Tanaro rivers. On this hill Luca has designated a vineyard "Bric d'Bianc," to the Ruchè grape. There is very little known about its origin. Much of what is known is through oral history. Luca's passion, and the recent DOC designation for Ruchè are helping it gain notoriety around the world. The striking purple color is like a king's robe, plush and soft, with a fruit driven edge. Wow, this is a bowl of berries in your glass with spices and terroir. Maybe Italy's answer to French Syrah? Serving Suggestion: Game sounds perfect as in venison or even leg of lamb boned, rolled and tied. Bring strong cheeses to the table and don't be afraid to make it spicy.18 in stock
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Eric de Suremain, Rully 1er Cru "Preaux" Rouge, Burgundy, France 2006
100% Pinot Noir DARK CHERRY, TURNED SOIL, FLOWERS. VERY PRETTY. Although better renowned for its white wines, Rully produces incredible reds in warmer years. Eric works the soil of this single vineyard biodynamically, and you can taste the vibrant life and soul in this wine. This is what fine red Burgundy is about; beautifully elegant cherry fruit, rich but with subtle complexity, slightly earthy flavors as singular as a personality. Delicious. Serving Suggestion: Coq au vin with jambon, fettucine and chives. Epoisses baked in a delicate pastry.16 in stock
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Terrapin, Rye Pale Ale, Atlanta, GA
By using an exact amount of rye, a grain seldom found in other micro brewed beers, the Rye Pale Ale acquires its signature taste. Made with five varieties of hops and a generous amount of specialty malts, it offers a complex flavor and aroma that is both aggressive and well balanced - a rare find among beers. Malt: 2-row pale, Munich, Malted Rye, Bisuit Malt, Honey Malt. Hops: Amarillo, Cascade, East Kent Goldings, Fuggle, Magnum. IBU's: 45 O.G.: 13.5 ABV: 5.3%6 in stock
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Ch. Leydet-Valentin, St. Emilion Grand Cru, Bordeaux, France 2005
60% Merlot + 40% Cabernet Franc SILKY, LUSH, GORGEOUS TO SMELL AND TOASTY Here's a secret, Leydet-Valentin's vineyard is next to Chateau Cheval Blanc: perhaps the most expensive and ostentatious St. Emilion ever. The wine is fermented and then put into light toast French oak barrels for 15 months with NO rackings! (transfers to new barrels) A must have Bordeaux from 2005. This tastes like a fine crust of fresh baked bread with black currants and blackberry fruit. Serving Suggestion: New Zealand rack of lamb in a red currant sauce or beef tenderloin with mushroom duxelle.14 in stock
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Giacomo's Salumi - Soppresseta Classico "San Guiseppe"
1/2 Chub Giacomo’s famous, world-renowned soppressata, the Classico offers to the discerning palate a robust flavor derived from perfect, natural fermentation. Timing and the right balance of salt and pepper provide an impressive soppressata that could rival any in Sicily.10 in stock
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Giacomo's Salumi - Salami "Milano" 1/2 Chub
This robust, finely ground salami is made with fresh garlic, whole pepper corns, and Chablis wine.12 in stock
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Giacomo's Salumi - Salami "Vesuviano" 1/2 Chub
This salami combines the traditional flavors of Giacomo's Classico with the flare of cayenne pepper and finely chopped, imported, aged provolone.10 in stock
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Strauss, Samling 88 Classic, Scheurebe, Steiermark, Austria, 2009
100% Scheurebe FLORAL MANGO, GUAVA, & HINTS OF THYME Scheurebe is a grape produced in 1916 by Dr. Scheu using a crossing of Silvaner and Riesling grapes. The result is a fruity and slightly herbal wine that has white peach, apricot and hints of thyme surrounded by mango and guava fruit. This is a favorite for those who like wines with exotic fruit. At only 11.5% alcohol it goes down easy and stays refreshing and light. Serving Suggestion: Chicken with pineapple; Spicy okra with tomato sauce; Roasted chicken with mango/jalapeño glaze.26 in stock
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Companhia das Lezírias Samora Branco, Tejo, Portugal 2009
60% Fernão Pires, 40% Arinto JUICY FRUIT, VERY FLORAL, TANGERINE, CITRUS From the southern end of Portugal in the newly renamed region of Tejo we have this darling summer sipper and pool side white called "Samora" from the Samora Correia area. The estate has just 120 hectares under vine and the grape vines are 20+ years old. All this for so little money- this has got to be one of the best white wine values around. Peach, honeydew melon, tangerine and citrus jump from the glass. Very juicy in the center, it's like a squirt of fruit flavor. Keep bottles chilled at all times for emergency wine drinking situations. A Wine Authorities Exclusive! Serving Suggestion: Shrimp boil with lots of lemon, bay leaf and a mango salsa. Also with summer fruit gaspacho or fruit kabobs with savory mint sauce.41 in stock
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Companhia das Lezírias, Samora Tinto, Tejo, Portugal 2008
55% Castelão, 15% Alicante Bouschet, 30% Trincadeira DARK, RICH, SPICY, FULL-FLAVORED, CRUSHED BERRY From the southern end of Portugal in the newly renamed region of Tejo we have this full flavored, rich red called "Samora" from the Samora Correia area. The estate has just 120 hectares under vine and the grape vines are 20+ years old. All this for so little money- this has got to be one of the best red wine values around. Just three months of barrel aging rounds out the tannins, and gives us a dark, rich red with capable crushed berries just begging to be shared with something from the grill. A Wine Authorities Exclusive! Serving Suggestion: Burgers off the grill, pork sausages with lots of spice, or meaty textured portabella mushrooms tossed with sun-dried tomato pasta.2 in stock
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Domaine Michel Girard & Fils, Sancerre, Loire Valley, France 2009
100% Sauvignon Blanc RICH & RIPE, LIGHT MINERAL, SAVORY HERBAL Winemaker Philippe Girard says this about his wine, "pungent fresh grassy aromas mingle with riper citrus-style fruits, rounder and fuller in the mouth but nevertheless finishing with a pure intensity and zippiness that you'd expect in classy Sancerre. Sauvignon Blanc at its best!" We couldn't agree more. That light citrus tropical thing he has going on here is due to the blending of four parcels, each with their own qualities. The sum is truly greater than their parts. A wonderful value and very classic in style. Serving Suggestion: Goat cheeses, especially those from the Loire Valley or our domestic versions from Hillsborough Cheese Co.3 in stock
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Domaine Merlin-Cherrier, Sancerre, Loire Valley, France 2009
100% Sauvignon Blanc INCREDIBLE TEXTURE WITH LIGHT HERB & MINERAL Thierry Merlin works 14 hectares of vines in the hamlet of Bué just outside the walled city of Sancerre. Sancerre is the highest hill in the area and became a military fortress in the 17th century during the Wars of Religion. Bué is a small canyon with three hillsides covered in vines. The soils there are compact chalk which gets us to the heart of this wine's unique flavor: grapefruit, citrus and mineral. The chalk here makes his Sancerre different from the surrounding neighbors. Shows elegance in the glass with impeccable acidity and a texture that must be tasted. SERVING SUGGESTION: A must have with goat cheese (Chevre) or roasted game bird with parsnips and carrots, or olive oil and herb oven roasted trout.7 in stock
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Pietra Santa Estate, Sangiovese, Cienega Valley, California 2006
92% Sangiovese, 8% Cabernet Sauvignon BOLD SUPER-TUSCAN STYLE. PLUM, FRENCH OAK & SPICE Pietra Santa comes through again with this Central Coast Cal-Ital blend that is a ringer for modern Super-Tuscan reds. This 2006 is just starting to show its stuff and will definitely hold up for several more years of aging. The Sangiovese character is clear and framed by expensive tasting French oak and the body of the Cabernet Sauvignon. Serving Suggestions: The natural recommendation is Steak Florentine, but this would also be prefect with a mushroom Bolognese.26 in stock
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Campi di Fonterenza, Sangiovese (Toscana), Tuscany, Italy 2008
100% Sangiovese LUSCIOUS BLACK CHERRY, POTREI GRIDARE! “matto come un birro di Fonterenza” – mad as a Fonterenza ram… or so the expression goes in this area of Tuscany, around Montalcino, where the wild rams roam. Twin sisters, Francesca and Margherita, run the estate which is an old farm house built in 1462. While the ladies produce regular Rosso and Brunello di Montalcino wines, this pure Sangiovese is a knock out. A deep rich red berry color yields elegant black cherry fruit with light saddle leather. The lack of oak allows pure fruit to come through, across and then down the backside, yielding a smile every sip. Serving Suggestion: Try this as a lunch wine with the Sweet Italian Sausage, Roasted Garlic and Rapini Pannini from Toast in Durham or with dinner roast beef and hazelnuts.136 in stock
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Domaine du Pas Saint Martin, Saumur Blanc "La Pierre Frite", Loire Valley, France 2009
100% Chenin Blanc VERY DRY, LIME, HONEY AROMA & CHALKY MINERALS This is another case of the latest generation in an old family estate taking the reigns where his grandfather left off, when his father went into another business. Laurent Charnier now runs this organic estate among hillsides with troglodyte caves carved out of the same tufa soil that his chenin blanc vines are planted. This wine is bracing and crisp, but deceptively rich and powerful. The aroma of lime and honey is hard to miss, and sets off confusion in your mouth because it is so dry. Serving Suggestions: Oysters raw, grilled or steamed. Steamed haricot verts sautéed quickly in minced garlic and lemon juice.8 in stock
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Guilloterie, "Carte Tuffeau" Saumur Rouge, Loire Valley, France 2007
100% Cabernet Franc MEDIUM-BODIED, FULL-FLAVORED BLACK PEPPER & CHERRY Since 1835, six generations of the Duveau family have farmed this estate. Based on "Tuffeau" or soft limestone soils, perfect for Cabernet Franc, this region is legendary for this other Cabernet grape. This version shows the keen cherry fruit and black pepper spice of great Franc. Excellent for its full flavor and slightly lighter body, this is a red that also enjoys a little coolness, so you can chill it for 10-15 minutes before enjoying. Serving Suggestion: So ripe and ready for everything from a juicy burger to smoked mussel salad or some goat cheese.1 in stock
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Chatea d'Armajan des Ormes, Sauternes, Bordeaux, France 2004 (375ml)
Semillon, Sauvignon Blanc, Muscadelle RICH, DECADENT, COCONUT AND ORANGE PEEL So someone made wine from moldy grapes and now it’s one of the worlds most sought after dessert wines. Sauternes is part of Bordeaux, where white wine grapes are infected with the “noble rot.” This mold concentrates flavor by sucking out the water and leaving the sugars. The wine is golden nectar. With a thick body, dense and rich flavors, Sauternes is magical because of the balance maintained between sugar and acid. Coconut, orange peel, and caramel flavors are waiting to be enjoyed. Serving Suggestion: As a dessert on its own, or with white cake and fruit based desserts and finally, classically served as with Foie Gras appetizers.6 in stock
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Movia, Sauvignon, Goriska Brda, Slovenia 2007
100% Sauvignon Blanc RIPE, EXOTIC, SULTANA, DRIED TROPICAL FRUIT Farmed since 1700 and owned by the Kristancic family since 1820, these vineyards on the Italian border of Slovenia are farmed biodynamically and densely planted with vines. This increases the richness of the grapes making this one exotic powerhouse Sauvignon Blanc. Extended aging on the lees in French barriques adds a delicious spice hint to the muscular Sauvignon. Serving suggestions: Mushroom soup with wild greens salad and confit of mutton. Go for it. Or, Aged goat cheese souffle with cod cheeks.7 in stock
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Bidoli, Sauvignon Blanc, Friuli-Grave, Italy, 2008
Citrus and LIME, FLORAL AND TROPICAL, LIGHT MINERAL Brother and sister, Arrigo and Margherita are the team behind Bidoli. He handles the vines and she is the business end. They rebuilt a brick factory into a super modern Cantina to produce extreme, modern style wines with incomparable value. With a slight CO2 spritz lending a tingling mouth feel to the juicy, floral, candied lemon/lime peel and light tropical fruit, this super value Sauvignon finishes with soft minerals. TRY WITH: Friuli's famed Prosciutto, creamy polenta and white sauces come to mind, as well as meaty grilled amberjack fish brushed with lemon juice and tamari.44 in stock
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Seifried, Savignon Blanc, Nelson, New Zealand 2008
100% Sauvignon Blanc WOWING BRIGHT AND CONCENTRATED GOOSEBERRY FRUIT The Seifried family was the very first to plant Sauvignon Blanc grapes on the South Island of New Zealand. The region of Nelson actually gets loads of ripening sunshine and the fruit they harvest is often riper than nearby regions. As a result this wine tastes like a classical NZ Sauvignon Blanc, but is enhanced by having more fruit and a better balance of tart acidity than most. This vintage is a screamer, stopping your palate in its tracks and leaving you thirsty for food. Seifried is one of our favorite wineries in the world. Serving Suggestion: So delicious with nearly any finned fish or shellfish. Try this with grilled grouper topped with a mango, lime salsa.16 in stock
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Ancient Peaks, Sauvignon Blanc, Paso Robles, CA 2008
100% Sauvingon Blanc CLEAN & PRETTY CLEMENTINE, HERBS & FLINT From the oldest vines in the San Luis Obispo region, comes this clean, unoaked Sauvignon Blanc. The 35 year old vines are now mature and naturally low-yielding, meaning the grapes are harvested with lots of flavor, but not much juice. The pure tasting wine made from those grapes is rich and spritzy, with subtle complexity from the ancient soils in which the vines grow (a former sea bed, riddled with oyster fossils). A hint of salinity on the finish. Serving Suggestions: Oysters Meunier and scalloped potatoes topped with fresh chives, or oven roasted ginger chicken.1 in stock
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Casa Julia, Sauvignon Blanc, Curico Valley, Chile 2009
100% Sauvignon Blanc VERY DRY, LIGHT HERBS, TART CITRUS, FLORAL Chile has made Casablanca Valley the premier growing region for Sauvignon Blanc. Relative to much of the country, the Casablanca Valley is cool and a climate just perfect for crisp, fragrant and juicy white wines. This valley is relatively flat and close to the ocean resulting in a climate similar to the Mediterranean. This Sauvignon Blanc does not disappoint. With a hands-on approach toward sustainable agriculture, Casa Julia produces a charming dry white that is super citrusy and fragrant with floral qualities and long finish. Serving Suggestion: Seafood and finned fish are a must with the citrus in this wine. Grilled Chilean Sea Bass (Patagonian Toothfish) drizzled with cilantro and lime juice and thinly shaved jalapeno pepper rings across the top.24 in stock
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Altosur, Sauvignon Blanc, Mendoza, Argentina, 2010
CRISP, UNOAKED & DRY WITH PASSION FRUIT & GOOSEBERRY Hand harvested at high altitudes makes for an expensive tasting wine, but not necessarily expensive costing wine. Altosur continues to amaze us because they taste so good for so little money. This SB is dry, with balanced acidity showing passion fruit, pink grapefruit and limes. We love the complex hint of ginger on this one. Tropical, so put on the sun tan lotion while you sip. Great stuff for the sunshine. Serving Suggestion: Shrimp, scallops and calamari- all together in a chilled seafood salad with lime zest and olive oil. Yum.38 in stock
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Barker's Marque, "3 Brooms" Sauvignon Blanc, Marlborough, NZ 2009
100% Sauvignon Blanc LIME ZEST, CAPSICUM, GRAPEFRUIT PEEL, DILL, FRESH HERB 3 Brooms is a sort of family crest for the Barker family in New Zealand. This style of Marlborough Sauvignon is fresh and tangy with a medium body, very ripe fruit flavors, bright acidity and a long finish with a faint spritziness. We love this style for the food friendly nature and juicy core of citrus that blooms from the glass with distinct Jalapeño/Capsicum in the background. Serving Suggestion: Goat Lady's marinated fresh goat cheese with herbs spread on a baguette; oysters on the half shell with an orange/lemon vinaigrette; mango salsa on seafood tacos.56 in stock
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Buitenverwachting, "Beyond" Sauvignon Blanc, Constantia, South Africa 2009
LIME, LIGHT HERBAL, LEMON, BRIGHT & CRISP Pronounced [bay-ten-fur-vachk-ting] and translating from Dutch to "beyond expectations," this South African dry Sauv Blanc is reminiscent of something Loire, France in style but leaves out the cattiness and adds the limey herbal goodness we love to enjoy with food. It's very bright, alive and zingy all the way to the finish line. Serving Suggestion: Grilled fish tacos loaded with tomatillo salsa, oregano and a squeeze of fresh lime juice; or a chicken breast grilled under a brick and brushed with jalapeno/lime/honey glaze.51 in stock
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Barkan, Sauvignon Blanc, Classic, Adulam, Israel 2007
100% Sauvignon Blanc AROMATIC, CLEAN TASTING, LIGHT CITRUS & TROPICAL Dating back to its start in 1889, the Barkan winery has evolved over a century and now the modern day owners have invested heavily into producing quality wines from top grape varietals. The "Classic" series showcases pure varietal wines from their vineyards. This unoaked, Sauvignon Blanc is a dry, lightly tropical wine showing lemon and mango aromas and flavors. Refreshing from the start, it has delicious fruit flavors as the result of blending two vineyard locations into the final bottling. Serving Suggestion: Cheese Blintzes, mock lentil “chopped liver,” and nearly any Passover fish dish.13 in stock
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Strauss, Sauvignon Blanc Gamlitzberg, Steiermark, Austria, 2008
100% Sauvignon Blanc SUPER DRY, LIGHT MINERAL & HERB, ELEGANT, CITRUS In Austria, we tasted this with Gustav Strauss and we remember the moment clearly. Was this a Loire Valley, French wine slipped into an Austrian bottle? Could it be so Sancerre-esque that we have found a tremendous substitute value? Styria is often compared to the Loire and this bottle exemplifies the elegance and light herbal quality intertwined with exotic citrus, and a beautifully balanced long finish. Serving Suggestion: Just about anything goat cheese - try our Herbed Hillsborough Goat Cheese. Roast Chicken and green chili goat cheese tart or even golden trout wrapped in bacon with parsnip.8 in stock
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Dolly Mama, Sea Turtles - Hand made chocolates from Durham, NC
www.dollymamachocolate.com Carmel inside Dark Chocolate with Fleur de Sel and Candied Pecans Dolly Mama handmade chocolates are crafted using local, hormone-free cream and pure, fresh ingredients; no artificial ingredients are ever used. Each chocolate is unique and hand-crafted: like snowflakes, no two are alike.25 in stock
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Leo Hillinger, Secco/Sekt, Sparkling Rosé, "Pink Ribbon" Burgenland, Austria NV
100% Pinot Noir LIGHT STRAWBERRY, MINERALS, SOFT MOUSSE Leo Hillinger's secco is a dry Pinot Noir rosé sparkling gem made in the same manner as Italy's Prosecco wines. The color is a pale ruby hue and shows light strawberry fruit on the nose. There's a touch of minerality that weaves through the finish and keeps the flavor alive for a long finish. This is ripe and elegant to drink with a creamy mousse and lively bubbles to the end. Serving Suggestion: A companion to salmon cakes with remoulade sauce; with smoked chicken breast over spinach salad with a strawberry/balsamic vinaigrette.6 in stock
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Steininger, Grüner Veltliner Sekt, Kamptal, Austria 2008
100% Gruner Veltliner SWEET PEAS, APPLES, SMOKY MINERALS, TANGY BUBBLES Eva, the eldest of three daughters, is taking over the white wine and sekt (sparkling wine) making from her father, Karl. Her petite size is the opposite of her mouth-filling, gloriously delicious sparkling wines. They produce 8 different sekts, all from single varietals. This Grüner Veltliner Sekt is a star and value. With a fine bead of bubbles trailing upward through the wine, the grapey apple fruit pops from the glass. Minerals and tangy acidity come through on the finish with a rich full-bodied gulp. Serving Suggestion: oh so versatile, this bubbly is just perfect on its own for drinking and toasting, yet has the acidity and weight to pair with food like cream soups, a lunch quiche or poached salmon salad.17 in stock
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Steininger, Grüner Veltliner Sekt, Kamptal, Austria 2007
100% Gruner Veltliner SWEET PEAS, APPLES, SMOKY MINERALS, TANGY BUBBLES Eva, the eldest of three daughters, is taking over the white wine and sekt (sparkling wine) making from her father, Karl. Her petite size is the opposite of her mouth-filling, gloriously delicious sparkling wines. They produce 8 different sekts, all from single varietals. This Grüner Veltliner Sekt is a star and value. With a fine bead of bubbles trailing upward through the wine, the grapey apple fruit pops from the glass. Minerals and tangy acidity come through on the finish with a rich full-bodied gulp. Serving Suggestion: oh so versatile, this bubbly is just perfect on its own for drinking and toasting, yet has the acidity and weight to pair with food like cream soups, a lunch quiche or poached salmon salad.1 in stock
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Foggy Ridge Cider, Serious Cider, NV, Dugspur, VA
VERY DRY & WINEY. MOUTH-WATERING & AROMATIC Serious Cider is .5% residual sugar, comparable to a classic white such as Pinot Grigio or Gruner Veltliner. The high tannin apples in this blend, the acidity and CO2 add to the perception of dryness. This blend includes their English apples, which are all inedible from their high tannin and acid. Drink Serious Cider as one would drink dry champagne—before dinner with fatty nibbles like cheese. The EU allows up to 15 g/l sugar in Brut champagne; at 10 g/l Serious Cider is a Brut cider. Serving Suggestion: Great as a refreshing aperitif or with double and triple cream soft cheeses. The perfect cider for oysters and light seafood.17 in stock
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Serious Foodie Gift Basket
Our choice of two "Weekly Wines" -sparkling, white or red from; Two Giacomo Salami Chubs, Counter Culture Coffee, Michel Cluizel Chocolate, Barnier Olives, Sweet Grass Dairy Cheese, Crackers, Corkscrew. Comes in the Wine Authorities environmentally friendly "Tote-du-Rhone" made of "Poly-Fuisse." Please call the store to make your selections. 919 489-2884call us for availability
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Carry Valley, Shepherd's Blend, Semi-soft, Cow/Goat/Sheep milk cheese from Wisconsin
by Sid Cook, Master Cheese Maker Cured for 10 weeks, this cheese has a soft body and a subtle, complex flavor with notes of cow, sheep and goat milk. This cheese won 3rd place in its class at the 2005 American Cheese Society Competition. PLEASE CALL THE STORE TO ORDER THIS CHEESE BY WEIGHT.10 in stock
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Groom, Shiraz, Barossa Valley, Australia, 2007
SMOKY LICORICE, BERRY PRESERVES, PEPPER Daryl Groom and his business partner David Marschall bought land in the heart of Barossa. Daryl is legendary as winemaker for Penfold's Grange and six time winemaker of the year award winner. Using partially new American oak, this densley packed shiraz is a triumph in quality and value. With black licorice, blackberry/vanilla shortcake and plum aromas, spotted with specks of white pepper, this is a Shiraz of elegance and serious stuffing. Serving Suggestion: Lamb loin chops, rubbed with garlic, grilled to medium rare and served with elderberry swirled mashed potatoes.7 in stock
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Thorn-Clarke, Shiraz "Terra Barossa" [1 liter], Barossa, Australia 2008
100% Shiraz BOLD, LUSH, SAVORY RASPBERRY FRUIT & CEDAR Six generations since 1870 in the Barossa and still going, all estate and all family owned. Barossa, named by Colonel William Light in 1837, in memory of the British victory over the French in the ‘Battle of Barrosa’ in which he fought in 1811 is home to big bold red wines. This wine reflects that style and terroir with spicy plum and raspberry flavors from the nose through to the finish. Twelve months in American oak rounds out the finish in a balanced and not overly woody style. Serving Suggestions: Meaty ragout, traditional style with mirepoix, not a tomato sauce, over noodles; or a juicy burger with cheddar cheese and fresh thyme.8 in stock
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Eskadale Vineyards, "The Winner's Tank" Shiraz, Langhorne Creek, Australia 2008
100% Shiraz BOLD, BERRY PRESERVES, SMOKE, LUSH, FAT & RUSTIC In true Aussie spirit, a strong rivalry exists between the three neighboring towns in the local Australian Rules Football competition. Each year the winning team heads out to the vineyard to paint the tank in their team colors. Brief aging in French oak adds dimension, but the brevity means no real oakiness to be found. This is pure fruit driven Shiraz. So ripe, it might squirt juice if you squeeze the bottle too much. Glass staining purple-ness, strawberry and raspberry fruit, black licorice and freshness abound. Serving Suggestion: Try this one with lamb chops marinated in rosemary and juniper berry or venison stew; Louisiana red beans and rice with Andouille.17 in stock
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Nugan Estate, Shiraz "Vision," Riverina, Australia, 2008
REMARKABLY DRY, OAKED. JAMMY FRUIT Amazingly, this is one of the few wineries that can produce such fine Shiraz made in a non-manipulated, well-balanced and refined manner in the "daily" category! Dive into spiced berry, restrained jelly flavors and black cherry jubilee. The black pepper and vanilla oak serve as a "pie crust" for the wine's fruit. This is typical of Shiraz, but made in a beautifully well integrated manner. Forget the sweet, fruity, cheap stuff. Will the real Shiraz please stand up? And here it is...Nugan Estate Shiraz. Slightly more oak than previous vintage. Serving Suggestion: Bleu cheese burger; braised short ribs with star anise, onions, clove and rosemary52 in stock
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Trabanco, Poma Áurea, Sidra, Spain 2007
100% Apples TART, DRY, SPICY, EXOTIC BAKED APPLE, FLORAL Cider has always been an integral part of life in Asturias. Cider and cider products (such as cider vinegar and apple juice) have driven the economy here since the 18th century. It’s a common folk remedy used by traditionalists to treat anything and everything from emotional ills to chest colds to kidney stones. In 1925 Emilio Trabanco took his hobby professional and began making dry, natural ciders. This cider is feremented in 50 year old Chestnut barrels with native yeast. The secondary fermentation takes place in the bottle to carbonate. This cider is tart and dry with exotic apple fruit and spice. Lower in alcohol than wine. Serving Suggesiton: A traditional "party" drink in Spain. Low alcohol fun with tapas, olives, air dried meats and jovial friends.6 in stock
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Hillinger, Small Hill Red, Burgenland, Austria 2008
50% Merlot, 25% Pinot Noir, 25% St. Laurent LUSH TEXTURE, ELOQUENT TANNIN, BLACK FRUIT Slick and polished, handsome and sexy, dashing with a firm body - Leo or this wine? Probably both. Former super model turned winemaker, Leo Hillinger created this blend from his three single vineyard "Hills" to make a baby brother version or his "small hill" blend. With dark fruit, a light oak barrel touch and eloquent tannins, this red speaks of drinkability, plush texture and friendly flavors to the finish. Serving Suggestion: We had it with Goulash in Austria, but back home we like Brunswick stew, BBQ ribs, smoked brisket, and bbq chicken breast.62 in stock
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Hillinger, “Small Hill” White, Burgenland, Austria 2009
70% Rhein Riesling, 20% Sauvignon Blanc, 10% Muskateller FLORAL CITRUS ZEST, CRISP & HIGHLY AROMATIC Fans of dry Riesling or even the whites of Alsace will love this wine, jumping from the glass with lively, perfumy fruit and layers of floral citrus. Refreshing and sleek, it’s easy to imagine Leo Hillinger welcoming his fashion industry friends to his farm with a glass of this attention-getting white, the kind that is perfect after a stressful trip that ends somewhere relaxed and comfortable. If you love aromatic, white blends, you’ve got to get a bottle of this into your fridge. Serving Suggestion: Just lovely with highly spiced Indian cuisine, or even southeast Asian cuisine, especially seafood & vegetarian.23 in stock
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Chapel Hill Creamery, Smoked Mozzarella, Chapel Hill, NC
Chapel Hill Creamery is a small dairy farm and farmstead cheese making facility. We chose Jersey cows for their rich milk, which makes great cheese. Our cows spend their time on pasture, and we've established an intensive rotational grazing system to ensure that they'll have access to high quality grass during their milking season. We milk and make cheese from March through December, when our pasture, and therefore our milk, are best.1 in stock
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Goat Lady Dairy, Smoked Goat Cheese Round, Climax, NC
A Goat Lady Dairy original, our smoked cheese is formed and dried into a round and then smoked over pecan wood logs. Creamy white on the inside and toasty brown on the outside this tangy cheese must be tasted to be understood. Great as a munchie with crackers or use it grated over hot steamed vegetables or pasta.4 in stock
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i Stefanini, Soave "Il Sèlese", Veneto, Italy 2009
90% Garganega, 10% Chardonnay GOLDEN VIOLETS, RIPE PEAR & APRICOT, LIGHT CITRUS The Tessari family owns this farm in the heart of the Soave zone. When we say Soave you say I Stefanini! This is the real stuff, not the watery pale acidified water often passed off as Soave. With its brassy golden color and mouth-filling texture, the il Selese is aged on the lees which adds a magnificent body and richness. Reminiscent of violets, ripe pear skin, apricot, and light citrus with crisp acidity. A long finish seals the deal. Molto benne! Serving Suggestion: An aperitif wine with plenty to give to first courses including light cheeses, non-fatty fish such as trout or trigger fish, and vegetarian fare such as baked squash casserole with toasted buttered bread crumb topping.43 in stock
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Celler el Masroig, Sola Fred Montsant, Spain 2008
90% Cariñena, 10% Grenache SPICY BLACK PEPPER, BLACK LICORICE, TEA LEAF The wine region Montsant is a new-comer since 2001, and was the zone formerly known as Falset inside of Tarragona. It surrounds the region Priorat in a horseshoe shape and some call it the baby Priorat. This is one of the few Co-Ops in our selection due to their outstanding quality and the traditions of co-op winemaking dominating the region. The really old vine fruit yields a darkly colored red with menthol hints and brambly tea. The Cariñena (Carignan) aromas of spicy black pepper and black licorice are unmistakable. Serving Suggestion: Best with hearty fare - braised chicken legs with mushroom, tomatoes, onions and star-anise.14 in stock
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Giacomo's Salumi - Soppresseta "Spicy" 1/2 Chub
Giacomo crafts this soppressata like the sweet version but with a hit of cayenne and red pepper for a taste that’s spicy but not overpowering. This salami is made the traditional way—by hand. Coarsely chopped meat is seasoned with garlic, wine, and fresh herbs for an old-world taste only artist Giacomo himself could create.12 in stock
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Giacomo's Salumi - Soppresseta "Sweet" Stick
Giacomo's salami is made the traditional way—by hand. Coarsely chopped meat is seasoned with garlic, wine, and fresh herbs for an old-world taste only artist Giacomo himself could create.11 in stock
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Lurisia, Sparkling Water, Italian Alps, Italy 500 ML
18 in stock
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Ernest Bretz, Spätburgunder Eiswein Rosé, Rheinhessen, Germany 2004 (375ml)
100% Spätburgunder (Pinot Noir) HARMONIOUS PLAY ON SWEET VS. BRIGHT ACIDITY, STRAWBERRY NOTES With names like Horst and Harald Bretz, you know these brothers are sweet. The sons of Ernst Bretz now handle all the winemaking at this nine generation German estate dating back to 1721. Both Horst and Harald have studied winemaking in school and specialize in sweeter style dessert wines like this Eiswein. Their location, far from the Rhine river, makes Eiswein production possible. Pioneers in rosé Eiswein made from Spätburgunder (Pinot Noir) since 1978 this is a difficult wine to produce, but worth the risk. Delightful red berry fruits with a marmalade like flavor and light mineral. Can be cellared for years, maybe decades. Serving Suggestion: Dessert wine on its own or with a fruit tart dessert and a touch of creme Anglaise.8 in stock
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Lurisia, Still Water, Italian Alps, Italy 500 ML
13 in stock
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Foggy Ridge Cider, Sweet Stayman Cider, NV, Dugspur, VA
Stayman, Grimes Golden, Cox's Orange Pippin HONEY, APPLE & MINERAL SPICINESS. SWEET & TART Sweet Stayman is 1.85% residual sugar, comparable to a fine Spätlese Riesling or demi-sec Vouvray. For a sparkling wine it would be in the Semi-Secco category (between 33 and 50 g/l; Sweet Stayman is 37). Diane leave lots of acid in this cider (cider is almost all malic acid which tastes more “tart” than tartaric acid). It's powerfully rich, tart and mildly sweet, a true mouthful and mind-blowingly delicious! Serving suggestions: Perfection with turkey, blue cheeses and spicy BBQ or Vietnamese & Thai.12 in stock
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Hyatt Vineyards, Syrah, Rattlesnake Hills, Yakima, Washington, 2006
100% Syrah CHOCOLATE & SPICE. RICH & TANGY BLACKBERRY Here's a small, domestic winery that's doing it right. Great wines at reasonable prices that are stinkin' good. This Syrah is a perfect example of Washington state's affinity for this grape, or is it vice versa? Bridging the styles of French and Australia for this grape, it brings both spice and lush fruit without being heavy or overripe. Firm in style, really showing quality domestic Syrah. This has blackberry, raspberry and light blueberry fruit flavors. Serving Suggestions: Burger perfection. Portobello kabobs anyone? How about Asian influenced meatloaf?64 in stock
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Wellington, Syrah "Englishcrest" Sonoma, CA 2005
SMOKEY BLACKBERRY, RICH CASSIS AND CHEWY The Wellingtons have been working with Syrah since 1993, and in that time they have learned a lot about quality Syrah vineyards and winemaking. Finally settling on the land right next door, the "old Walker place," they now control all aspects of growing and harvesting the grapes. This Syrah is a mouthful of black fruit with cassis flavors. It's chewy and full-bodied from start to finish. The tannins are balanced by unctuously textured jelly and smokey ripe rich fruit. Serving Suggestion: Fire up the ovens and put in the lamb loin - boned, rolled & tied, stuffed with garlic, basil, raisins and pine nuts.7 in stock
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Olde Shandon Port Works, Syrah Port, Paso Robles, CA, NV
RUBY STYLE SUPER CONCENTRATED SYRAH WITH A KICK This is Syrah done in the Porto style by fortifying the wine to about 18.5% alcohol and keeping it a bit sweet. Olde Shandon Port Works is a pet project of Tarrica Winery with very tiny production Port style wine out of Paso Robles. The wine is aged in French and American Oak for 32 months before bottling. This is a blend of the 2000, 2002 and 2004 vintages. Serving Suggestion: This is heavenly with chocolate cake; divine with truffles and exotic with blue cheese (try our Hook's 1 year Blue)6 in stock
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Quinta do Infantado, Tawny Port, Douro, Portugal, NV
The Tintas: Roriz, Nacional, Barroca, Franca COFFEE AND TOFFEE FLAVORS WITH FIGS AND RICH FLAVORS Infantado or “Prince” in Portuguese is an estate port pioneer. Only since 1986 have single estates or Quintas been allowed to ship their Porto outside of the country and Joäo Roseira of Infantado was the first. Made entirely from their Class A rated vineyards, still foot treading the grapes, and producing drier styled ports, Infantado is a truly remarkable winery. They harvest riper, use less sugar and have higher natural alcohol from fermentation. The Tawny is a a blend of 2 or 3 vintages and shows toffee flavors with caramel and fig from aging in small casks. Serving Suggestion: Try this with honey spice cake for dessert, or with Dolly Mama’s Sea Turtle chocolates as a side to dessert.5 in stock
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Kopke, 10 Yr. Tawny Port, Oporto, Portugal, NV (375 ml)
DRIED FRUITS, HONEY AND SPICE, CARAMEL NOTES Kopke is the oldest port wine company in Portugal, dating back to 1638 when two German pioneers settled in Duoro to make wine. This port is a blend of oak casks aged an average of 10 years. Brown-tawny in color, it shows dried fruits, honey and spice aromas and flavors. A very long rich finish with serious complexity rivaling some ports at 20 years of age. Serving Suggestion: Best as a dessert on its own or with egg based cake desserts that have extra richness. Also great with coffee or vanilla ice-cream.7 in stock
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Bodegas Camino del Villar, Viña Aliaga, Tempranillo, Navarra, Spain 2008
100% Tempranillo SPICY, LIGHTLY SMOKY, CRUSHED BLACK FRUIT Winemaker and owner Carlos Aliaga named his wines after his mother's last name, Aliaga. His father planted the vines more than 45 years ago and being just two kilometers from Rioja, he planted Tempranillo vs. the usual Garnacha of Navarra. In the heart of Ribera Baja of Navarra, Carlos coaxes loads of berry flavor from his Tempranillo. Just a few miles from a desert, the vines suffer similar dry conditions. The struggle yields intense full-flavored and powerful Tempranillo. Employing all tank aging, you taste pure Tempranillo spice and crushed black fruit. Decant 15 minutes before drinking. A Wine Authorities Exclusive! Serving Suggestion: Grilled meats a must here. Pork off the charcoal with charred bits, or a marinated skirt steak with roasted peppers and grilled onions.48 in stock
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Bells, The Oracle, Double IPA, Michigan, USA
Bell's very limited batch of double IPA. Alcohol by Volume: 10.4% IBU 1101 in stock
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Hedges Winery, Three Vineyards, Red Mountain, Washington State, 2006
38% Cabernet Sauvignon, 51% Merlot, 7% Cabernet Franc, 4% Syrah Vineyards: 22% Hedges Vineyard, 30% Bella Villa Vineyard, 48% Red Mountain Vineyard CEDAR SHAVINGS, GRAPHITE, CHERRY, CURRANTS Pete and Tom Hedges of Hedges winery were pioneers of the Red Mountain AVA. Today their wines are often compared to great Bordeaux bottles. With a deep red color and aromas of oak, cedar box, spice and graphite, we think of Bordeaux! The flavors continue on as a very well made and balanced Bordeaux style blend. With firm, but elegant tannins, this finishes long and lush. Serving Suggestion: A candidate for grilled red meats - thick juicy steaks and lamb loin chops.3 in stock
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Pegões, Tinto, VR Terras do Sado, Portugal 2008
100% Castelao FRUITY, TANGY & ITALIAN-ESQUE Grown in the sandy soils not far from the Atlantic coast and due east from Lisbon, the Castelão grape (syn: Periquita) is in its perfect element. Adega de Pegões is rich and dark while maintaining fresh, bright, lively fruit and has a style that could easily be mistaken for Italian. It's tangy, juicy and delicious. Pizza and pasta friendly! Serving Suggestion: Spicy, aromatic dishes that have a similar acidity. Stews and dals that are aromatic and maybe garlicky.40 in stock
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Quinta do Encontro, Tinto, Bairrada, Portugal 2007
90% Baga, 10% Merlot BLACK CURRANT FRUIT, LIGHT SPICE, INTENSE FLAVORS Baga, the primary grape of Bairrada, is known for powerful wines with sometimes tongue-drying tannins. This beauty from Encontro tempers that rustic character with a small addition of Merlot and fully ripened Baga that accentuates its lush, raisiny character. Don't be afraid - this is an exquisite wine that tastes twice as expensive and shows what can happen when wild grapes are in the hands of a skilled winemaker. Serving Suggestion: This is a big wine that needs some hearty cuisine, heavy on the protein and low on sweetness. Steak makes sense.72 in stock
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Tajinaste, Tinto Tradicional, Canary Islands, Spain 2008
100% Listán Negro BLUEBERRY, PLUM, CHERRY, TOBACCO SPICE García Ferráis is the winemaker and the family for Tajinaste wines from the Canary Islands of Spain. His vineyards date back to 1914 with Listán Negro planted in the old braided cord method and now more traditionally trained as well. A small portion of this wine is aged in oak, with the remainder in stainless steel. The flavor is almost pure grape with no oak character. Listán Negro is the main red grape grown in the Canary Islands and has to be protected from winds by planting in deep craters with rock walls to break the wind. The volcanic ash soils help make this a distinctive wine from start to finish. Serving Suggestion: A match for grilled meatier style fish, red meats without sinew or much fat and Italian style sausages with sauteed bitter greens, garlic, and pinenuts.13 in stock
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Toasted Corn & Chili Bark (mild)
www.dollymamachocolate.com Toasted Corn & Chili Bark 59% Chocolate mixed with toasted corn, candied pepitas & chiles. Mildly Spicy with Chile Ancho Dolly Mama handmade chocolates are crafted using local, hormone-free cream and pure, fresh ingredients; no artificial ingredients are ever used. Each chocolate is unique and hand-crafted: like snowflakes, no two are alike.8 in stock
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Toasted Corn & Chili Bark (searing)
www.dollymamachocolate.com Toasted Corn & Chili Bark 59% Chocolate mixed with toasted corn, candied pepitas & chiles. Searing with Chile Ancho, Chile Chipotle & Chile Tepin Dolly Mama handmade chocolates are crafted using local, hormone-free cream and pure, fresh ingredients; no artificial ingredients are ever used. Each chocolate is unique and hand-crafted: like snowflakes, no two are alike.6 in stock
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Toasted Corn & Chili Bark (spicy)
www.dollymamachocolate.com Toasted Corn & Chili Bark 59% Chocolate mixed with toasted corn, candied pepitas & chiles. Spicy with Chile Ancho & Chile Chipotle Dolly Mama handmade chocolates are crafted using local, hormone-free cream and pure, fresh ingredients; no artificial ingredients are ever used. Each chocolate is unique and hand-crafted: like snowflakes, no two are alike.6 in stock
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Don Rodolfo, Torrontes, Cornejo Costas Vineyard, Cafayette Valley, Argentina, 2008
INTENSE APRICOT, LEMONCELLO-ESQUE, JUICY This winery is high! Well, high in altitude at around 6,000 feet. And that elevation is the key to greatness here. Wicked high vineyards means super ripe fruit, both fresh and crisp with super acidity. No flabby, mushy bottom of the mountain flavors here. The winery dates back over 200 years, well before the southern hemisphere boom. At this elevation, only hand harvesting is used to pick the best fruit. Get ready for peach and apricot flavors and aromas jumping out of the glass. Drier than the previous vintage and even more delicious. No oak at all. Serving Suggestion: Our southern foods champion. Via the News & Observer, we recommend this with eastern NC BBQ, fried chicken & pimento cheese sandwiches.30 in stock
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Domaine Ricard, "Le Petiot" Touraine Blanc, Loire Valley, France 2009
100% Sauvignon Blanc PERFUMY TROPICAL FRUIT, FLINTY, VERY PRETTY Vincent Ricard is the latest generation (of many) to farm his 13 hectares of vineyards, but the first to make wine for sale under the family name. Instead of selling off his grapes to the local co-op, he makes small batches of exotic, impressive Sauvignon Blanc that would have only lost their character if they had been blended away at the co-op. This is a lovely, pretty wine that brings us great joy and is very easy to like! Serving Suggestions: A wonderful wine with sushi and aged goat cheeses, particularly ones aged in ash.29 in stock
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Bells, Two Hearted Ale, IPA, Michigan, USA
India Pale Ale style well suited for Hemingway-esque trips to the Upper Peninsula. American malts and enormous hop additions give this beer a crisp finish and incredible floral hop aroma. Original Gravity: 1.058 Alcohol by Volume: 7.0%5 in stock
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Arabako Txakolina, "Xarmant" Txakoli , Txakoli de Alava, Pay Basque, Spain, 2009
80% Hondarribi Zuri, 10% Hondarribi Zuri Zerratia, 5% Izkiriota, 5% Izkiriota Ttippia SPRITZY, TART. MOUTHWATERING & FRESH In and around Bilbao, the Basque region that consumes the most Txakoli (CHOCK-o-lee), they serve this wine very chilled in pint glasses instead of wine glasses. They pour the bottle from arm's length above the glass to accent the pétillant froth that makes it so refreshing. They also serve it with salty, savory food such as the perfect Spanish anchovy fillets that are fairly expensive here, but worth every penny. The wine is tart, complex and reminiscent of the greatest Vinho Verde that you've never had! Serving Suggestion: Steamed or marinated asparagus, high quality anchovies, sautéed baby squid, white beans in vinaigrette.8 in stock
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Uriondo, Txakoli Bizkaiko, Pays Basque, Spain 2009
70% Mune Mahatsa, 30% Txori Mahatsa TANGY & LIGHT, GREEN FRUIT, MINERAL & FAINT SPRITZ Roberto Ibarretxe Zorriketa founded this tiny winery near Bilbao in 1987 on a six acre heavily Atlantic-influenced, hillside vineyard. The delicious wine he makes is crisp and racy, refreshing, and perfect with seafood. They are close enough to the ocean that the tart, green fruit even has a faint hint of sea-air. The unusual blend of Mune Mahatsa and Txori Mahatsa grapes is rare in this region where Hondaribbi Beltza and Hondaribbi Zuri grapes are considered the norm. Either way, these unusual grapes make for fun, delicious wine. Serving Suggestion: Ebi (shrimp sashimi). Scallop ceviche. Raw oysters with a squeeze of lime.13 in stock
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Bodegas Gurrutxaga, Txakoli Gurrutxaga, Bizkaiko Txakolina, Spain, 2009
60% Hondarribi Zuri, 20% Mune Mahatsa and 20% Txori Mahatsa DRY, LIGHT BUBBLES, KIWI, APPLE AND MINERAL Crazy names, crazy region, crazy grape varieties, but boy is this stuff insanely delicious. Totally different with its mineral flavors, delicate nature, slightly fizzy gas. It shows aromas of melons, kiwis and apples. Rich and quite lengthy on the palate, it throws a mineral tone with a light and spritzy quality, due to Ignacio Gurrutxaga's delicate winemaking. Lower in alcohol and very clean tasting. Serving Suggestion: Salsas, fresh fish, shrimp with garlic and chorizo bits. Fried seafood.19 in stock
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Doniene Gorrondona, Takolina Baltza, Pay Basque, Spain, 2009
100% Hondarribi Beltza PERFUMY HERBAL, PLUMMY FRUIT. SILKY & WAVY From 150 year-old vines grown in the tiny Aldape vineyard farmed by Gorrondona, this is a really rare, obscure wine that is totally delicious, food versatile, age-able and distinct. If you are a fan of food and wine, you owe it to yourself to experience this fantastic wine, complex with layers of the flavors above and also cocoa, pepper, musky Fall leaves and accentuated fruit this vintage. Waves of pleasure and textures abound. Wow! Serving suggestions: Stewed lamb, heavy with peppers and spices. Sheep's milk cheeses such as Pecorino, Itorki, Ossau-Iraty, and Idiazabal.37 in stock
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Elk Cove, Ultima, Willamette Valley, Oregon, 2006 (375ml)
60% Riesling, 32% Gewurztraminer and 8% Muscat A GOLDEN ELIXIR WITH RACY HONEYCOMB AND LYCHEE FLAVORS Ultima has a cult like following because of its rarity. These bottles are very limited and we had to indulge in the magic of Ultima and share it with you. Intensely perfumy with orange marmalade, rich and full bodied with great concentration and delicious mouthwatering acidity on the finish. This sweet, dessert wine is just the ultimate! Serving Suggestion: Gingerbread cake, pumpkin pie or on it's own as dessert.3 in stock
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Domaine des Ondines, Vacqueyras, Rhone Valley, France 2008
Grenache, Syrah, Mourvedre LUSH, RASPBERRY/BLUEBERRY & LAVENDER/THYME Vacqueyras is typically the least showy of the village wines of the Southern Rhone, almost to the point of being Pinot Noir-like. But in this case, Ondines has turned up the volume and blown the doors off. It walks an incredible line between intense, crushed berry fruit and lush texture, while still maintaining subtle balance and layers of lavender and thyme. This, my friends, is what they call a no-brainer. A wine so good it would be a shame to miss it. Serving Suggestions: Charcoal or wood fire grilled ribeye brushed with garlic butter and sprinkled with sea salt.6 in stock
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Domaine le Couroulu, Vacqueyras "Vieilles Vignes," Rhone, France 2007
60% Grenache, 40% Syrah BLACKBERRY FRUIT, GARRIGUE, COFFEE, RICH! The village of Vacqueyras is located between Gigondas and Chateauneuf du Pape. Here the Ricard family founded Domaine Couroulu in 1928, but it wasn't until 1990 that Vacqueyras received AOC status. Guy Ricard produces just 700 cases annually of this V.V. bottling. The Grenache vines were planted by his grandfather in 1932 and the Syrah in 1960. Big bold, expressive fruit with lots of classic garrigue on the finish. This is so rich with coffee on the finish and layers of spice, licorice, blackberries and other exotic fruits. It's a wave gushing over your palate. Serving Suggestion: Serve with Giacomo's Classic Salami, roast pork, or burgers. Enjoy this with burgers off the grill, charcuterie plates and drinking on its own.12 in stock
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Domaine le Couroulu, Vacqueyras "Cuvée Classique," Rhone, France 2007
60% Grenache, 30% Syrah, 10% Mouvedre BLACKBERRY, BLACKLICORICE, GARRIGUE, RAISIN, PEPPER, EARTH, In the local Provencal dialect a Couroulu is the name for the Curlew bird, and the name of the estate. The Ricard family has owned this since the early 1900s and they make tremendous "big bird" Vacqueyras wines. This vintage is ripe with subtle raisin, black pepper and classic garrigue notes. Give it 15-20 minutes in a decanter to open fully. Serving Suggestion: Serve with Giacomo's Classic Salami, roast pork, or burgers. Enjoy this with burgers off the grill, charcuterie plates and drinking on its own.13 in stock
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Paulo Laureano Vinus, Vale da Torre Bin 717 Tinto, Alentejo, Portugal 2008
50% Aragones, 50% Tricadeira LIGHT COFFEE, MOCHA, MACERATED CHERRY & SPICE Paulo Laureano is one of Portugal's top oenologists and now he has his own wine. His pride is focused on showing authentic Portuguese varietals and The Bin 717 Vale da Torre is a glimpse of "New Alentejo" winemaking using indigenous grapes. The new generation focuses on fruit and a more modern mouth-feel. Using classic grapes from the region, with partial stainless steel tank and partial 3rd pass French Allier barrels, the wine shows voluminous fruit flavors of coffee and mocha with pie spices, macerated cherries and raspberry. Here's the other side of modern Portuguese wines. Serving Suggestion: Pair this with classic Alentejo Pork and Clams. check out: http://www.globalgourmet.com/destinations/cookbooks/appetizer-atlas/pork-clams.html Mmmmm goood.6 in stock
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Valle del Santuario DECAF, San Ignacio, Peru Coffee
Certified Organic • Shade-Grown Produced by the Huachez, Neyra, and Huaman farms as part of our Valle del Santuario project, this exquisite coffee offers notes of sugarcane, pecan, and vanilla above delicate, savory undertones and a round body. Decafinated by the Swiss Mountain Water Process - no chemicals.4 in stock
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Corte Majoli, Valpolicella "Ripasso", Veneto, Italy, 2007
65% Corvina, 35% Rondinella, 5% Molinara CLOVE, CINNAMON, LEATHER, BLACK CHERRY Valpolicella is a blend of grapes with Corvina being the champion of the blend. This area is home to both regular Valpolicella, the dried grape version called Amarone and then this “ripasso” style hat falls in between. Today the technique is to make a regular red wine, but in February, dried grapes, i.e. raisins are added to this wine for a “second fermentation,” which adds color, depth, and flavor to the final wine tasting something like a super Valpolicella or a baby Amarone. Flavors of pickled beets, raisins, sweet spices and cherry prevail. Lean and full-flavored. Serving Suggestion: Amarone in style means hearty fare - strong cheeses- Parmesan or Taleggio; meat stews with carrots, prunes, cloves and potatoes15 in stock
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Villa Monteleone, "Campo Santa Lena" Valpolicella Classico, Veneto, Italy 2007
Corvina, Rondinella, Croatina, Molinara SPICES, BLACK TEA, PEPPERY CURRANTS & RASPBERRY This is a very distinctive and exotic tasting Valpolicella from a winery created by now-deceased Dr. Anthony Raimondi, a pioneer in pediatric neurosurgery from Chicago. Widow Lucia Duran carries on her husband's dream of owning a small, traditional winery while winemaker Federico Giotto is locally called "the boy wonder" & "little genius" for his ability to coax distinctive flavors from a wine that is balanced on the edge of traditional and modern. Serving Suggestions: Stuffed gnocchi with chanterelle ragu. Apple risotto with Gorgonzola23 in stock
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Domaine le Couroulu, Vin de Pays de Vaucluse, Rouge, Languedoc, France 2007
50% Syrah, 50% Merlot SPICY PEPPER, GARRIGUE, BLACK FRUITS, SILKY In the local Provencal dialect a Couroulu is the name for the Curlew bird, and the name of the estate. The Ricard family has owned this since the early 1900s and they make tremendous "big bird" Vacqueyras wines. This is a baby bird and a sensational drinking red with silky tannins, black fruit, hardly any noticeable oak and a great finish. A candidate for your house daily red. Serving Suggestion: Serve with Giacomo's Classic Salami, roast pork, or burgers. Enjoy this with burgers off the grill, charcuterie plates and drinking on it’s own.9 in stock
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Arnoux, Cotes du Ventoux Rouge, Rhone Valley, France 2008
PRETTY BLUEBERRY/STRAWBERRY/SPICE FLAVOR The Arnoux family’s winemaking start goes to 1717 when the Count of the area of Vacqueyras granted the family a small parcel. Today they have a mere 40 hectares and produce top value Rhone wines. Fast forward oooh.. 3 centuries, and today the family grows intensely-flavored red wines with naturally low yields. The grape blend is 75% Grenache 10% Syrah 10% Carignan and 5% Cinsault from mountainside vineyards. The hillside sounds almost like North Carolina with the chirping songs of the Cicadas, but these insects know the secret of Vieux Clocher - poor soils (a good thing for grapes), old vines, low yields and slow-ripening from the Provencal sun to the south. This Ventoux shows garrigue (scrubland herbs) with raspberry fruit. A seriously good wine for the price. Serving Suggestion: Serve with Giacomo's Classic Salami, roast pork, or burgers. Enjoy this with burgers off the grill, charcuterie plates and drinking on it’s own.54 in stock
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Domaine Pinchinat, Venus de Pinchinat Blanc, Provence, France 2009
100% Rolle (Vermentino) FLORAL, GRAPEFRUIT & PEACH SKIN. VERY DRY. Fresh, crisp, dry and clean, this white is made from Rolle, a grape varietal that’s obscure to most Americans, but essential in southern France and even southern Italy were it’s known as Vermentino. Considered to be one of the greatest white wines with seafood (especially Bouillabaisse), Rolle has sauvignon blanc-like tendencies but is less overpowering while still keeping a nice dry edge. Another of our favorites from the great organic vineyard Domaine de Pinchinat in Provence. Serving Suggestions: An awesome match with bouillabaisse or fruits de mer, but any garlicky seafood dish loves this wine.21 in stock
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Domaine Pinchinat, Venus de Pinchinat Rosé, Provence, France 2009
Grenache, Syrah, Cinsault DRY, WITH CITRUS, WHITE CHERRY AND FLOWERS Although the vines for this wine are within the Cotes de Provence appellation and meet all of the criteria including the correct grapes, they are at the bottom of the hills that get that designation. This wine is a stunning value and a secret gem. Most similar roses labeled as Cotes de Provence sell for $15-$25 in the US, making this one a deal. Serving Suggestion: Had this with Piedmont's rustic pate, Goat Lady Dairy's Sandy Creek cheese and pickled veggies. Great match!71 in stock
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Domaine Pinchinat, Venus de Pinchinat Rouge, Provence, France NV (2008)
Grenache, Syrah, Cinsault, Cabernet Sauvignon DARK BERRIES, CURRANTS, SMOKE. SMOOTH. The vineyards of Pinchinat have been farmed for wine grapes since the Romans occupied this area 2000 years ago. The famous Venus of Aix en Provence and dozens of other Paleolithic artifacts have been found among these very vines. This red is dark, rich and satisfying but also smooth and very quaffable; historic even! Serving Suggestion: Great with a simple roast, burgers, meatloaf or pasta. With a little chill it shifts down to be suitable with pork, chicken and even tuna salad.47 in stock
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Bodegas Angel Rodríguez, Verdejo "Martínsancho", Rueda, Spain 2009
100% Verdejo PASSION FRUIT, GRAPEFRUIT, SPRITE MELON, RICH & JUICY Angel Rodríguez was officially honored by King Juan Carlos of Spain for saving the Verdejo varietal from extinction during the 1970's when under political and financial pressure, he refused to uproot the last vines from his 350-year-old vineyard. Those vines and their scions are responsible for this delicious wine, full of passion fruit, grapefruit and sprite melon. Serving Suggestion: Tandoori chicken or pork in a yogurt cumin sauce. Also, scallops wrapped in prosciutto.9 in stock
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Garofoli, Macrina, Verdicchio dei Castello di Jesi, Marche, Italy, 2008
100% Verdicchio Clean, fresh, sharp and made for seafood Two brothers took over this estate from their father in the 1970s. Today their children are now taking the reins, making 5 generations of winemakers in this family. Garofioli has received Gambero Rosso's Stella award, and the only Marche producer to receive this award. Garofoli is best known for their Verdicchio wines. This is earthy with straw, nuts and citrus fruit, no oak to be found, and lots of mineral on the finish. Verdicchio has always been the Italian answer to French Muscadet. Serving Suggestions: This is fish wine first and foremost, but also great with vegetarian dishes like Derek's squash casserole.29 in stock
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Casalfarneto, Verdicchio dei Castelli di Jesi "Fonevecchia", Marches, Italy 2008
100% Verdicchio A DRY, MINERALLY WHITE- TOUCH OF TROPICAL FRUIT AND SALINE Located on the eastern coast of central Italy, the Marche wine region is home to the grape Verdicchio and winemaker Danilo Solustri is dedicated to producing the Verdicchio of the Colli di Jesi. From a tiny single vineyard, the Fontevecchia (Ancient Spring), is a dry white farmed at high elevation with the ocean winds helping to keep the climate cool. Employing only stainless steel tank aging for 9 months, the Fontevecchia is a creamy, minerally white wine with a touch of tropical fruit and a hint of the saline of the sea on the finish. It truly evolves as the wine comes to life after opening the bottle, showing oyster shell and lemon qualities. Serving Suggestion: A match for cornmeal crust deep fried oysters; orange marmalade and oregano glazed grilled chicken, or chilled potato soup.56 in stock
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Castello di Verduno, Verduno "Basadone" (Pelaverga Piccolo), Piemonte, Italy 2007
100% Pelaverga Piccolo PALE WITH BLACK CHERRY, ROSE, SPICE & GRAVEL The Pelaverga grape is known traditionally in the Piemontese village of Verduno as an aphrodisiac. While that certainly titillates us (and hopefully you), the reason we like it is the flavor and character of the wine. Spicy and delicate with a lingering taste, much like a woman's kiss. It also has a little bit of a bite (a nibble?) so pair it with cuisine that is a little creamy. This Burlotto family estate has been making wine since 1500! Serving Suggestions: Ravioli with a cream sauce. Risotto with Pancetta. Cod fritters with spinach sauce. Broccoli topped with Pecorino cheese.14 in stock
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Domaine Raissac, Vermentino/Chardonnay, Languedoc, France, 2009
70% Vermentino, 30% Chardonnay RICH TANGERINE & CRISP WITH FLORAL GUARANA The Viennet family has owned and farmed this property near the Mediterranean since 1828, but there are records showing the estate making wine since Gallo-Roman times. The Vermentino grape used here, is classically made into crisp whites that are served with Mediterranean fare, especially Bouillabaisse. With a small amount of unoaked Chardonnay added, it becomes a more rich, complex wine with great versatility and fantastic quaffability! Serving Suggestions: Broiled grouper filet with tomato, olives, lemon juice and olive oil served with pan fried potatoes sprinkled with sea salt and capers.60 in stock
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Dolin, Vermouth de Chambéry AOC, Blanc, Savoie, France NV
Fortified wine with up to 54 different plants/herbs infused The only AOC certified Vermouth and Dolin invented the Blanc style VERY AROMATIC & HERBAL, LIGHTLY SWEET Using the same base recipe since 1821, Dolin is the Vermouth of choice. Located in Chambéry, high in the French Alps, this estate still uses real plants and herbs rather than extracts to infuse the base wine for Vermouth. This Blanc style was invented by Dolin and the finished Vermouth has a much higher percentage of real wine than mega producers. This white Vermouth makes a great cocktail on the rocks with a twist of orange. To this day, Dolin is the only AOC Vermouth and the last remaining producer in their region. Switching to Dolin will have a major taste impact on your cocktails.1 in stock
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Dolin, Vermouth de Chambéry AOC, Dry, Savoie, France NV
Fortified wine with up to 54 different plants/herbs infused The only AOC certified Vermouth. VERY AROMATIC, PUNGENT HERB, DRY & LIGHT Using the same base recipe since 1821, Dolin is the Vermouth of choice. Located in Chambéry, high in the French Alps, this estate still uses real plants and herbs rather than extracts to infuse the base wine for Vermouth. The style is generally lighter and drier than most commercially produced vermouths and the finished Vermouth has a much higher percentage of real wine than mega producers. This dry Vermouth will make your Gibson grand, a delicious Dry Rob Roy and a magnificent martini. To this day, Dolin is the only AOC Vermouth and the last remaining producer in their region. Switching to Dolin will have a major taste impact on your cocktails.3 in stock
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Dolin, Vermouth de Chambéry AOC, Rouge, Savoie, France NV
Fortified wine with up to 54 different plants/herbs infused The only AOC certified Vermouth VERY AROMATIC, PUNGENT HERB, OFF-DRY Using the same base recipe since 1821, Dolin is the Vermouth of choice. Located in Chambéry, high in the French Alps, this estate still uses real plants and herbs rather than extracts to infuse the base wine for Vermouth. The red style is generally a touch sweet and the color comes from the caramelized sugars and plants, not red wine or coloring agents in commercially produced Vermouths. The finished Vermouth has a much higher percentage of real wine than mega producers. This red Vermouth will make your Manhattan majestic, a righteous Rob Roy and a perfect Pacifica. To this day, Dolin is the only AOC Vermouth and the last remaining producer in their region. Switching to Dolin will have a major taste impact on your cocktails.9 in stock
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Tezza, Veronese Bianco, Veneto, Italy NV
Gargenega + Cortese CRISP, MINERALLY, NO OAK, LIGHT PEAR, CITRIC Tezza comes through again with a blockbuster value in everyday drinking delicious white wine. All the way from the Veneto in Itally we have a classic blend of white grapes in a no oak, no worries, and no fuss one litre bottle. That's 33% more goodness than a regular 750 ml bottle! Open, enjoy and smile because this wine is worth every penny for casual drinking. Take me to your litre! This is the litre of the pack! Serving Suggestion: A simple quaffing wine with plenty of acidity to be enjoyed with winter kale braised with onions,and garlic cloves or with broth based soups for the winter.35 in stock
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Tezza, Veronese Rosso, Veneto, Italy NV
Corvina, Corvinone, Rondinella, Cabernet Sauvignon LIGHT, PLUMMY, RICH & SATISFYING Tezza comes through again with a blockbuster value in everyday drinking delicious red wine. All the way from the Veneto in Itally we have a blend of red grapes in a no oak, no worries, and no fuss one litre bottle. That's 33% more goodness than a regular 750 ml bottle! Open, enjoy and smile because this wine is worth every penny for casual drinking. Take me to your litre! This is the litre of the pack! Serving Suggestion: A simple quaffing wine with plenty of richness to be enjoyed with pork braised with onions and garlic cloves or your favorite pasta.111 in stock
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D.Ventura, Viña do Burato, Mencía, Ribeira Sacra, Galicia, Spain, 2009
100% Mencia MINERAL, BOLD RASPBERRY, SPICY COFFEE FINISH Wow, 80+ year old Mencía vines grown in slate soils showing the purest fruit flavors from just stainless steel aging - no barrels touched this wine! Intense in flavor, but mid-weight on the palate, we love this grape and region. Very fresh flavors of red berry with a distinct subtle pepperiness under the surface. The nose is like a bouquet of fresh roses, but the silky tannin won't feel like you got the thorns. Serving Suggestion: Grilled pork sausages with roasted red peppers and a side of pimento cheese spread on a toasted piece of bread, dense and chewy.18 in stock
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R.L. Buller, Victoria Tawny, Port Style, Rutherglen, Victoria, Australia NV
Carina, Cabernet Sauvignon, Shiraz, Grenache DRIED FIGS, CARAMEL, CANDIED ORANGE PEEL RL Buller and Sons is legendary in Australia for their "stickies" aka dessert wines. For over 75 years, this family has focused on fortified wines. This tawny style has bellowing aromatics of prunes, figs and toffee flavors which follow through to the palate. The acidity punches through on the finish for a bold spicy finish. This is produced in a traditional cask solera system. Serving Suggestion: Chocolate based desserts, our Spanish Bombon de Higos (figs stuffed with Ganache), or chocolate goat cheese ice-cream.7 in stock
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Michel Cluziel, Vila Gracinda 67% cocoa, Sao Tome, Africa
Located on the Island of São Tomé, on the equator off the coast of central Africa, one finds the Plantation Hacienda Vila Gracinda. The chocolate produced here, born from a volcanic and marine soil, reveals toasted, spicy and herbaceous notes with flavors of ripe tropical fruits and liquorice sticks. 67% cocoa2 in stock
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Fattoria di Felsina, Vin Santo, Tuscany, Italy 2000
Malvasia, Trebbiano & 20% Sangiovese ALMOND, ORANGE PEEL, AMONTILLADO & OAK Vin Santo or saintly wine was used for sacramental purposes, but today it is too expensive and now reserved for the finest of desserts. Only by drying the grapes into raisins and then aging the vin santo in small casks for years, is it possible to attain such unctuous, rich and decadent flavors. Coconuts with vanilla and caramel flavors in a drier, viscous body come to mind. Try this as an aperitif on its own. Serving Suggestion: A rich wine that is best with less sweet desserts such as creme brulee or cheesecake, or traditionally with biscotti.5 in stock
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Herdade do Esporão, Reserva, Vinho Branco, Alentejo, Portugal 2008
Antão Vaz, Arinto, Roupeiro CANTALOUPE, TANGERINE, LIGHT OAK, PEACH The flagship reserve white from Esporão is a steal. This year artist José Pedro Croft designed the label to reflect the complexity of aromas and flavors emerging from the glass. The unusual grape blend is treated with top notch techniques like extended skin contact, stainless steel and French/American oak barrel aging along with maturing on the lees for complexity. Wow, the cantaloupe melon with tangerine and peach are just elegant with a rich, creamy and lightly oaked texture. This is a great example of the quality emerging from Portugal today. Serving Suggestion: Perfect with fish dishes like blackened Talapia with tamarind cilantro slaw or Cuban pork mojo with chipotle, orange, lime, honey and oregano.12 in stock
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Quinta Touquinheiras, "Clemen" Reserva, Vinho Verde, Portugal 2009
50% Alvarinho, 50% Trajadura MUSK MELON, CITRUS, NO OAK, VIBRANT LONG FINISH Clementina Araujo produces her Clemen Reserve Vinho Verde with a blend of two Portuguese grapes typical of her region. The style is more serious and less fizzy than what most casual Vinho Verde drinkers are used to imbibing. This is not the light bubbly stuff, but rather a serious honeydew melon, white grapefruit and alive version with excellent follow through to the finish. Bright acidity, light minerality and vibrant fruit flavors dominate the nose and palate. A Wine Authorities Exclusive! Serving Suggestion: A match with pan seared Cod with fingerling potatoes, pimenton, onions and peppers. Great with most seafood especially more delicate flaky fish flavors.451 in stock
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Adega Coop Reg. de Monçao, Fuzelo Vinho Verde, Portugal 2009
50% Alvarinho, 50% Trajadura VERY FLORAL, LIGHTLY FIZZY & SPRITZY, RICH, FUN Fuzelo is a flower and this Vinho Verde is like lying on a bed of flowers tickling your back. You'll giggle, you'll smile, you empty your glass. The light spritz is a fun way to drink and keep the apple/pear/citrus flavors alive with every sip. The slightly lower alcohol means even the light-weight drinkers will have fun. The next time you picnic or visit a friend for dinner, bring a "bouquet of Fuzelos." Serving Suggestion: A sipping wine for the porch and friendly gatherings, a wine for a simple greens salad, or with light flaky fish like trout or NC trigger fish59 in stock
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Fanetti, Vino Nobile di Montepulciano Riserva, Tuscany, Italy 2004
85% Prunolo Gentile (Sangiovese), 15% Canaiolo, 5% Cabernet Sauvignon DRIED PLUM, DUSTY, LEATHERY, OLD SCHOOL Vino Nobile is a historic wine. This was the very first DOCG certified appellation in all of Italy. Perhaps confusing as if it should be made from Montepulciano grapes, this is one of the great Tuscan wines. While Sangiovese is the main player in most Tuscan wines, Vino Nobile is no different, except they call it, Prunolo Gentile. Strictly traditional hand harvesting, bunch by bunch, cask aging in giant chestnut "botti" or wooden tanks, and declared only for Royalty, Vino Nobile still holds a royal mystique among wine drinkers. Serving Suggestion: Prime aged beef, grilled with black pepper and drizzled with olive oil; grilled ciabatta bread rubbed with garlic and topped with prosciutto and olive oil.7 in stock
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Peirano Estate, Heritage Collection Viognier, Lodi, CA 2007
PEACH, PINEAPPLE, APRICOT, SUNSHINE & PEACHES In the late 1800s Giacomo Peirano came from Genoa, Italy to CA in search of gold. Turns out the gold to be was in the form of grapes. He purchased 300 acres in Lodi and the estate is now in its fourth generation of winemaking. Each vintage Peirano works diligently to handle their fickle Viognier to coax the fruit flavors out of the skins and maintain fresh acids. They barrel aged for 5 months to add a complex round mouthfeel, but only with nearly all used wood so as not to leave the wine oaky on the finish. Serving Suggestion: Fruit salsas are a perfect combination also great with cilanto and coconut milk soups and sauces, or whole fried fish dredged in tempura and crispy with soy sauce and ginger.6 in stock
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Ochoa, Viura/Chardonnay, Navarra, Spain 2009
66% Viura, 28% Chardonnay, 6% Moscatel AROMATIC, TANGERINE, CITRUS, PINEAPPLE This white blend uses the indigenous Viura grape for it's limey, pink grapefruit and mineral qualities, then adds subtle tangerine aromas and flavors from the Chardonnay grape. The secret ingredient is a touch of Moscatel grape for the extra oomph in aromatics. A superb example of fruit with mineral flavors and no use of oak. This has a lovely, mouthwatering body and a laser focus with intense character. Serving Suggestion: Scallops wrapped in bacon and grilled, or Señor Craig's steamed fish tamales with Tomatillo salsa.11 in stock
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Domaine Joseph Voillot, Volnay Vieilles Vignes, Burgundy, France 2007
100% Pinot Noir ELEGANT & CLASSIC, CHERRY, CRANBERRY & LIGHT SASSAFRAS The Volnay of Joseph Voillot is considered to be the true essence of Volnay. It is silky, feminine, elegant, classic and pure of fruit. This is the wine that is not only exciting for the Burgundy purist, but pleasing and delicious for anyone. The 5th generation Voillot family farms these Pinot Noir vines averaging more than 40 years old; therefore, the designation "vieilles vignes" (old vines). Serving Suggestions: Striped bass with a delicate herb crust and fingerling potatoes. Beef tenderloin with a Béarnaise sauce.17 in stock
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Domaine des Aubuisières, "Les Girardières," Vouvray, Loire Valley, France 2009
100% Chenin Blanc AROMA OF HONEY & BAKED PINEAPPLE. RICH & SPICY Bernard Fouquet makes some of the greatest and longest lived wines in the world. Why haven't you heard of him? Because Vouvray, the region where he makes his glorious Chenin Blancs, is better known as a region for mediocre, lightly sweet wines of little interest. However, the creme de la creme make Chenin Blanc into wines of incredible complexity and richness. They can be made in styles from bone dry to thick and sweet. This one (Les Girardières) is dry, with just a whisper of sweetness. Serving Suggestions: Pan-fried trout with sautéed mushrooms and greens with ginger dressing.2 in stock
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Netzl, Weiss "Carnuntina", Carnuntum, Austria 2009
50% Grüner Veltliner, 50% Welschriesling GRANNY SMITH APPLE, SAGE & PEAR. REFRESHING! Young female winemaker Christina Netzl is the charming, fun and friendly person responsible for this effusive and delightful white. This highly aromatic wine is just the thing if you want a wine that is both refreshing and versatile. With flavors as green as its label, we find it not only a great wine for quaffing on its own, but also for serving with spicy aromatic foods like Eastern NC style BBQ. Serving Suggestions: Eastern NC style BBQ. Kimchee soup. Thai spiced fish.29 in stock
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Strauss, Welschriesling, Steiermark, Austria, 2009
100% Welschriesling PASSION FRUIT, GRAPEFRUIT, SAGE, GREEN APPLE Although it sounds like its a type of Riesling, this grape is unique to Austria and not the same as Germany's Riesling.With a touch of fruitiness on the palate in a nice mouth-filling way, this dry white shows tart acidity, fresh passion fruit with grapefruit juice with a sage finish. Always a great value Welschriesling works well with all kinds of foods, especially spicy foods. Serving Suggestion: Chicken with pineapple; Spicy okra with tomato sauce; Roasted chicken with mango/jalapeño glaze.48 in stock
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Allagash, White Beer, Maine, USA
Our interpretation of a traditional Belgian wheat beer, Allagash White is unique and truly refreshing. Brewed with a generous portion of wheat and our own special blend of spices, this beer is light and slightly cloudy in appearance, with a spicy aroma. Overall, it is a beer that is very drinkable and smooth any time of the year. ABV: 5.0% Original Gravity: 1048 Recommended Serving Temp: 34°F to 50°F3 in stock
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WineSkin, Single Travel Wine Carrier
WineSkin is a simple, effective and cost-conscious solution for safely transporting bottles. WineSkin® (pat.pend.) is the revolutionary product designed to provide safer transport for wine and fortified spirit products.54 in stock
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Vinae Mureri, "Xiloca," Ribera del Jiloca, Aragón, Spain 2008
100% Garnacha LUSH JUICY RASPBERRY PIE, TANGY, YOUTHFUL In Jiloca at Pago de la Moratilla, the locals claim this is the birthplace of the Garnacha (Grenache) grape. José Antonio Martín returns to his home town to work the high altitude, very old, low yielding Garnacha vines of his forefathers. Coaxing juicy raspberry fruit from vines growing between 3,000 and 4,000 feet, the Xiloca [SHEE-low-kah] is dark purple in the glass with loads of extracted flavor and cedar, spices with cherry. Super accessible with a lush fruit center, this modern style is silky, seductive and rich. Xiloca is an exciting wine and new region. Vines average 80 years old and yields are extremely low. Serving Suggestion: Porchetta with white pepper roasted potatoes; chicken in a red sweet style bbq sauce; prime rib with a black pepper and thyme rub.44 in stock
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Steininger, Gruner Veltliner Young, Kamptal, Austria 2009
70% Gruner Veltliner, 20% Sauvignon Blanc, 10% Muskateller Crazy Good Blend. Crisp, Fruity, Elegant One of the wackiest people I know is an Austrian guy named Peter who completely reverses the stereotype of Germans and Austrians as serious, methodical types. I feel the same way about this wine. As the generalization about Austrian wines goes, they are supposed to be serious, subtle and mysterious. This wine is carefree, flowery, fun and chuggable, much like Peter (except for the chuggable part). Even richer and more refreshing in 2009. Serving Suggestion: Spicy Asian slaw; spicy crab roll or the Pad Thai from next door.36 in stock
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Kinshihai, Yuki-Kage "Snow Shadow" Tokubetsu Junmai Sake 300ml, Niigata, Japan
Gohyaku-man-goku and koshi-ibuki rices FLORAL, DELICATE, SUBTLE & PRETTY The "Tokubetsu" designation on sake means that it has special, high-quality characteristics beyond the typical ones of its same seimaibuai (rice polish level). For this Shuzo (sake estate) founded in 1825, that special quality is the subtle complexity that is almost never found in standard Junmai (30% polished) sake. This is a sake of great balance, coming across as neither too alcoholic, nor too cloying. Serving suggestion: Hirame (flounder) sashimi, Ama-ebi (sweet shrimp). Also, omelet with gruyere and chives.4 in stock
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Kinshihai, Yuki-Kage "Snow Shadow" Tokubetsu Junmai Sake 720ml, Niigata, Japan
Gohyaku-man-goku and koshi-ibuki rices FLORAL, DELICATE, SUBTLE & PRETTY The "Tokubetsu" designation on sake means that it has special, high-quality characteristics beyond the typical ones of its same seimaibuai (rice polish level). For this Shuzo (sake estate) founded in 1825, that special quality is the subtle complexity that is almost never found in standard Junmai (30% polished) sake. This is a sake of great balance, coming across as neither too alcoholic, nor too cloying. Serving suggestion: Hirame (flounder) sashimi, Ama-ebi (sweet shrimp). Also, omelet with gruyere and chives.4 in stock
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Wellington, Zinfandel, Sonoma Valley, CA 2005
BRAMBLY RAISIN, SMOKE, VANILLA & SAGE The Wellington father and son team come through again, matching our best selling CA Chardonnay with their red Zinfandel. Figs and prune flavors with a touch of herbal sage on the finish. This is brambly with wild raspberry and black pepper flavors. Perhaps a bit of orange rind or marmalade adds to the richness, while lovely sweet pie spice peeks through on the end. Finishes dry this vintage! Serving Suggestion: This is more of a cocktail wine than a food wine, but if you have to, serve it with some grilled red meat prepared simply.57 in stock
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Cedarville Vineyards, Zinfandel, El Dorado, CA 2007
RIPE RASPBERRY, PLUM AND COCOA, TOASTY OAK El Dorado is located at the base of the Sierra Foothills where the vineyard sits at about 2,500 ft! Husband and wife, Jonathan and Susan, met in enology school and made it their goal to own a vineyard one day. Cedarville is a modern day ghost town left behind from the gold rush era. This zinfandel is super ripe with generous oak flavors surrounding a deep core of plum and raspberry. The 2007 vintage perfect body with balanced fruit and gorgeous oak balance for a Zinfandel. Serving Suggestion: Lamb chopsicles- rubbed with garlic and repeatedly dipped in a rosemary plum glaze after every bite off the bone13 in stock
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Pellegrini Family, Zinfandel "Eight Cousins Vineyard", Alexander Valley, CA 2007
RASPBERRY, BRIGHT FRUIT, BLACK TEA The fourth generation of the Pellegrini family works together to farm this old vine Zinfandel vineyard directly adjacent to their Olivet Lane vineyard. The eight cousins planted this vineyard in 2000 grafting old vine Zinfandel onto modern rootstock to preserve character. Keeping with the old school tradition, the grapes were fermented in five small open top fermenters, punching down the cap by hand for 15 days then aged in oak barrel. Wow, what a complex zin with delicious balance of fruit, spice, and alcohol. Serving Suggestion: A perfect American wine with a juicy hamburger, pepperoni pizza, or bbq chicken in sweet, tangy red sauce.16 in stock
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Hendry, Zinfandel "HRW", Napa Valley, CA 2007
100% Zinfandel RIPE, BRAMBLY BERRY. PRETTY & TOUCH OF OAK As George Hendry says, the HRW Zinfandel is not quite good enough for their top zinfandel, but it is too good for them to sell it off to another winery. Only made in their "best" vintages and in a more quaffable style, this is delicious and rich. It's tangy and firm, and packed with Napa Zin goodness. More Italian in style, than monster Cali Zin. Serving Suggestions: Beef short ribs in a Memphis BBQ sauce. Blackened Grouper tacos with roasted Poblano guacomole.9 in stock
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Weingut Michlits, Zweigelt Burgenland, Austria 2008
100% Zweigelt DELICIOUS FRUIT AROMAS, BRIGHT RASPBERRY, WHITE PEPPER Werner and Angela run the wine side of the family farm. Their farm is a true biodynamic universe. They grow vegetable crops, raise cows and pigs, make wine, produce mico-brew beer and heirloom apple cider - all biodynamically. Their version of Zweigelt is like a zin meets a Beaujolais, packed with berry fruit. With sexy fruit aromas like an intoxicating perfume, the raspberry fruit gushes from the glass while the white pepper keeps this savory and serious. Serving Suggestion: Quarter pounder all beef hot dogs off the grill with spicy brown mustard and kraut. Grilled chicken with traditional rosy red bbq sauce.50 in stock
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Anton Bauer, Zweigelt, Wagram, Austria 2007
SOFT SMOKY BLACK TEA, SPICY, POMEGRANATE & VIOLET Anton Bauer continues to produce some of the best value wine in Lower Austria (which is known as one of the finest wine producing regions in the world these days). His Zweigelt, a crossing from 1922 of Blaufrankisch x St. Laurent, is more one of the more interesting ones you'll find. Not a simple fruit-bomb, it has and interesting, and exotic aroma akin to smelling a straw basket full of pomegranate black tea, then serves it up in a smooth, easy to drink style. Serving Suggestion: Cabrito with mustard seed oil over couscous. Chickpea and feta salad with hunks of warm sauteed oyster mushroom.4 in stock
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Paul D., Zweigelt, Wagram, Austria, 2008
100% Zweigelt SPICY EARTH, RASPBERRY FRUIT, DELICIOUS On a wine buying trip in Austria, Paul Direder stood before me looking barely old enough to drive. He smiled as we sampled his wine and stood nervously with his mother at his side waiting for a reaction. His first vintage is brilliant and he's just 19 years old. The family farm dates back to 1849 and Paul D. carries on the family's agricultural name with none other than Anton Bauer as his mentor. Austria's Zweigelt grape varietal is something like a zin/pinot noir/ montepulciano. Spicy, medium to full-bodied, balanced raspberry fruit but not a drop of oak to be found here. Pure drinkability and a possible house red this summer. It's also 1 liter (33% more than a regular bottle). You are tasting a rising star in Austrian winemaking. Serve cool, with a slight chill. Serving Suggestion: An essential summer red drinking wine for the beach, picnics, and all kinds of off the grill foods like fish, chicken and burgers.48 in stock
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Tegernseerhof, Zweigelt Rosé, Wachau, Austria, 2009
100% Zweigelt DRY, ZIPPY, LIGHT BERRIES, CRISP AND FRUITY Martin Mittelbach once again shows his stuff with the 2009 vintage rosé. A colder vintage in the Wachau forced the best winemakers to be patient. This crisp, dry, squeaky clean pink delight is just a glimpse of how good Martin is at his craft. With light berry fruit, zesty acidity and a mouthwatering finish, here is a perfect introduction, middle and finish to rosé for the pink novice or enthusiast. Serving Suggestion: A spring/summer drinking wine for picnics, beach parties, in the gazebo with leafy salads or panini with mozzarella, tomato and basil.10 in stock
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Netzl, "Rosanna" Zweigelt Rosé, Carnuntum, Austria 2009
100% Zweigelt FRESH, CHEERFUL, LOTS OF BERRY, RIPE FRUIT Carnuntum is an emerging region just southeast of Vienna in Austria. Franz Netzl walked us through his vineyards to show off the high quality Zweigelt, it is the region's most important grape. This pink version is named for his daughter Anna Marie, or Rosanna. Showing the ripe spicy side of Zweigelt in a mild dry version with loads of fruit and fleshy berry qualities, Rosanna is a darling rose for the summer. It's limited, so enjoy it while we have it. Serving Suggestion: Best with a picnic blanket, fresh fruit salad, smoked trout dip with pepper crackers, or a spinach salad with spicy pecans, bacon bits and mushrooms.32 in stock
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