You should not trade convenience and reasonable prices for quality. That's why we take our canned wine selection seriously. AH-SO is our latest addition to the can/box line-up, and it is delish! Founded in 2018 in Colorado... Read More
Antxiola (ahn-cho-la) Rosado is steel-fermented Hondarrabi Beltza left to macerate on the skins to extract body, flavor, and salmon-pink color. The vines are planted in clay soils on sunny hillsides above the Bay of Biscay, where... Read More
Antxiola (ahn-cho-la) is a steel-fermented blend of Hondarrabi Zuri (90%) and Hondurrabi Beltza, both native Basque Country varietals that are the basis for Txakoli (cha-koe-lee) wine produced near the Bay of Biscay. Anxtiola... Read More
Listan Blanco is another name for Palomino, the grape made famous by Sherry producers. This crisp white wine has no flor or Sherry notes, but the volcanic rock shines through with flint, minerals, lemon fruit, indigenous yeast,... Read More
Also called Palomino Negro, high-altitude Listan Negro yields a savory, medium-bodied red wine with bright, dry red fruit, minerals, and mountain herbs. There is no wood vinification, just tank fermentation with indigenous yeasts... Read More
Most Sherry companies have been in business a long time, but Bodegas Alonso is relatively new to the scene with an artisanal approach. Like Fino Sherry, Manzanilla is quite dry and made of Palomino grapes, but this wine is produced... Read More
Most Riojas are blends—usually a high proportion of Tempranillo complemented by Garnacha (Grenache), Mazuelo (Carignan), and Graciano (Morrastel). In a rare twist, Lagrimas de Bhilar is all Graciano, which is prized for... Read More
As one of the top crus, Prado Enea is made with the choicest fruit available. The winemakers then adhere to a low intervention model by fermenting the late-harvest grapes in large oak without added yeasts or temperature control.... Read More
Fermi Bohigas is a family winery dating back to the 13th century. Located on the outskirts of Barcelona, this 700-acre estate is known for high-end Cava made with a traditional blend of Xarel-lo, Macabeo, and Parellada. The current... Read More
Xarel-lo is a Catalonian grape most commonly used to make sparkling Cava in Penedes. Admired for its aromatic qualities, it is often blended, but winemaker Amôs Bañeres and grape-grower Alex Ruiz decided to do something... Read More
In the world of Sherry, there is Fino, Amontillado, Oloroso, Palo Cortado, Cream, PX (Pedro Ximénez), and a few more in between, spanning the entire sweetness range. East India Solera is technically a Cream Sherry with... Read More
Emilio Lustau was founded in 1896 when Sherry enjoyed enormous popularity. In the late 20th century, fortified wines became relics from another age, but the Lustau brand managed to weather the storm and keep every single style... Read More
Equipo Navazos is not a winery or producer. Instead, it is a group of sherry lovers who find forgotten casks of old sherry hiding in Spanish cellars. They bottle multiple versions of each style, highlighting the beauty of this... Read More
Determining which sherries are sweet can be challenging: Cream Sherry is sweet, and Pedro Ximenez (PX for short) is very sweet. Fortunately, Gonzalez Byass tells you right on the bottle that Nectar is dulce. Its sugars occur naturally... Read More
Gulp/Hablo might resemble an artisanal orange soda, but it is an easy-drinking skin-contact wine made of a 50/50 blend of Verdejo & Sauvignon Blanc vinified in clay & oak with indigenous yeast and spontaneous fermentation. It's... Read More