February’s Staff Picks

Check out this month’s staff picks. See something you like? Add it to your cart, buy it online, and pick it up in store!

When I dream at night, I dream of Alsace: snowy peaks, verdant fields, incredible white wines, and all the asparagus I could ever want. This wine is a blend of three white grapes: sylvaner, auxerrois, and muscat. It’s as light and crisp as the cool mountain air, and it’s the kind of wine that makes me long to throw on a toboggan and race down the slopes!

– Keegan

Rich and velvety, this is everyone you could want from an aged port wine. In the glass, it’s brick orange color gives way to aromas of dried plums, oranges, and warm spices. On the palate, the wine is concentrated with a long and velvety finish. If you’ve never had a dessert wine before, it’s hard to go wrong with this one.                                                     

– Collin

A blend of cinsault, syrah, and grenache, this is what you’d expect from an incredible rosé! Light and crisp, with a delicate strawberry aroma, this is the kind of rosé that I absolutely love. Lots of acidity makes this the perfect pairing with salads, fruit, appetizers, or even an afternoon on the couch watching Netflix. If you think rosé is just a wine for summer, prepare to change your mind!

– Ali

Aromas of raspberry, blackberry, and cedar jump out of the glass when you first pour this Central Coast cabernet. The finish of this wine is long with notes of plums and other dark fruits. Strong tannins make this a great match for lamb, pork, or steak.

– Kalie

An 85/15 split of sauvignon blanc and semillon, this is the kind of white Bordeaux wine that I love: rich and juicy with a steady air of citrus and minerality. Orange blossoms and citrus zest on the nose give way to peach and apricot flavors on the palate. Excellent on its own, I love pairing it with seafood or a light pasta. It may still be winter outside, but it tastes like spring in my glass!                                      

-Seth

This lovely gamay comes from the southern end of the Beaujolais region, right by the foot of Mont Brouilly. It’s bursting with dark fruit flavors like cassis and plum, accented by subtle spice notes from 10 months of oak. Full bodied and supported by good acid, this wine has no trouble standing up to stews and pot roasts, but is light enough to compliment chicken as well. This versatility has made it one of my favorite winter wines of the year!                                    

– Sam