Weekly Specials! 12/29/2025
White Wine of the Week
Bacchus
Chardonnay
Normally $17.99 /
Now on Sale for $14.96
100% Chardonnay (California)
How It’s Made:
Bacchus is a wine brand created by New York sommelier, David Gordon. In fact, it’s one of the earliest lines of wines to be associated with a sommelier. Even when — at the beginning — he was sourcing grapes and advice from California wineries like Lewis Cellars and Caymus, his intent was (as it remains today) to produce great value and great tasting wines.
Most of the grapes for this Chardonnay come from Central Coast vineyards, with the remaining 10% coming from vineyards up north in Sonoma County. The Bacchus people ferment 90% of the grapes in stainless steel and 10% in oak barrels. They then age the wine for six months in a combination of neutral oak and stainless steel.
Why We Like It:
If the goal of a California Chardonnay is to make a big oak bomb, no one told Bacchus (or maybe they just didn’t listen). This wine is about the balance of wisps of oak floating with acid, minerality, and fruit. It’s got both crispness and quiet character.
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.
Beer of the Week
Goose Island
Bourbon County
Cherries Jubilee Cask Finish Stout
Normally $23.99 /
Now on Sale for $21.96 (16.9 oz bottle)
Bourbon & Cognac Barrel-Aged Imperial Cherry Stout (14.5% ABV)
How It’s Made:
Every year, Chicago’s Goose Island Brewing Company releases its latest version of the first commercially offered bourbon barrel-aged imperial stout, the Bourbon County Stout. At the same time, they put out three or four variants. The Cherries Jubliee is one of this year’s. For it, they take their imperial stout and age it in bourbon barrels, but that’s only the beginning, as they finish the aging in cognac barrels. Finally, they blend in Montmorency cherries, citrus, and panela — an unrefined cane sugar.
Why We Like It:
A number of Bourbon County variants over the last few years have featured BIG flavors. (The Bananas Foster, particularly, was an experience.) As a change, the Cherries Jubilee is much more quiet and subtle than many of its predecessors. Despite the cherries and the panela, it’s not overly sweet. It’s quite smooth and rich, though, with a cherry flavor that builds as you work your way through the bottle. This is the first Bourbon County variant in a while that we’ve wished were available year-round.