Weekly Specials! 12/22/2025
Red Wine of the Week
Kellerei / Cantina Kaltern
Schiava
Normally $16.99 /
Now on Sale for $14.96
100% Schiava (Südtirol / Alto Adige DOC)
How It’s Made:
Schiava was once this northernest of northern Italian region’s most planted grapes until Chardonnay and Pinot Grigio proved to be more popular. This fact is a shame, because northern Italian Schiava can produce light, crisp, juicy wines. Kaltern takes their Schiava from vines ranging from 20-50 years old, planted in limestone gravel and sand, in vineyards ranging from 750 to almost 1500 feet above sea level. Kaltern lets the grapes sit on their skins for one week before having them ferment and go through malolactic fermentation. Finally, they age the wine for four months on the fine lees in both steel and cement tanks.
Why We Like It:
Kaltern’s Schiava may just be our favorite Schiava. There’s the lightness, which you expect from this type of wine, but the fruit comes through enough that the wine feels like it has more body than it has. Finally, there are enough tannins on the finish to make this wine very food friendly.
White Wine of the Week
Cantine Elvio Tintero
Langhe Arneis
Normally $19.99 /
Now on Sale for $15.96
100% Arneis (Langhe DOC)
How It’s Made:
Today, Arneis is one of Piedmont’s known white grapes even though the grape almost went extinct by the 1960s. Fortunately, a number of today’s Piedmont producers are dedicated to the grape. Cantine Elvio Tintero ferments the Arneis for this wine for about 20 days in stainless steel. They then let the wine age on lees for two months.
Why We Like It:
There’s a place in the world for a clean, dry white. Elvio Tintero’s provides a modest fruit profile with a stream of acid running through it keeping the wine fresh.
Beer of the Week
Bear Chase
Evenin’ Sunset
Normally $14.99 /
Now on Sale for $13.96 (16.9 oz can four-pack)
New England Style IPA (7.5% ABV)
How It’s Made:
Bluemont, VA’s Bear Chase, up in Loudon County, makes this NEIPA with a base of Pilsner malt that it hops with Citra, Simcoe, and Callista hops, dry-hopping the beer with Citra.
Why We Like It:
There’s always room for a modern day IPA like this one. You’ve got the lemony, citrus flavors coming in from the Simcoe and Citra hops going toe-to-toe with the Callista hops, which the Hop Alliance describes as “a fruit cocktail of berries, sweet fruits, and citrus fruits.” So you have both juicy and zesty notes, and since the malt base is Pilsner malt, the resultant beer is really light-bodied but balanced enough to keep the hops from overwhelming the entire project.