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APPELLATION-DRIVEN WINES
An appellation is a designated place of origin.
It is a term used to reference wine and foods produced in a specific region and gives a sense of place, history, quality, and culture.
In order to claim an appellation, a wine must be made with a minimum percentage of grapes grown in that region (typically 75 - 90%). Many of these producers come from a long line of family tradition in winemaking and take great pride in representing their appellation. Some are next-generation winemakers who are reviving older, minimalist, natural winemaking methods. Most consider themselves farmers first, and winemakers second - because of this, there is a genuine concern and care for the land and many vineyards are organically-farmed, wines are minimally-processed so that the land comes through the fruit, and many vineyard owners are sustainable energy-producers. Appellation-designated wines organically pair with foods from their region, and we have sought after cheeses, charcuterie, and conservas to recreate the feeling of being in the vineyard with each taste.
ALL of our wines are sustainably-farmed and produced with minimal intervention, natural yeasts, and a focus on terroir - many of our wines are organic or biodynamic certified. Our Pétillant Naturel {aka Pet-Nat} wines have undergone secondary fermentation in the bottle, which gives them a slightly cloudy appearance and unique texture, as they're unfined and unfiltered.
An easy rule of thumb for pairing food and wine: "What grows together, goes together."
We are here to guide you through the world of Wine & Cheese.
It is a term used to reference wine and foods produced in a specific region and gives a sense of place, history, quality, and culture.
In order to claim an appellation, a wine must be made with a minimum percentage of grapes grown in that region (typically 75 - 90%). Many of these producers come from a long line of family tradition in winemaking and take great pride in representing their appellation. Some are next-generation winemakers who are reviving older, minimalist, natural winemaking methods. Most consider themselves farmers first, and winemakers second - because of this, there is a genuine concern and care for the land and many vineyards are organically-farmed, wines are minimally-processed so that the land comes through the fruit, and many vineyard owners are sustainable energy-producers. Appellation-designated wines organically pair with foods from their region, and we have sought after cheeses, charcuterie, and conservas to recreate the feeling of being in the vineyard with each taste.
ALL of our wines are sustainably-farmed and produced with minimal intervention, natural yeasts, and a focus on terroir - many of our wines are organic or biodynamic certified. Our Pétillant Naturel {aka Pet-Nat} wines have undergone secondary fermentation in the bottle, which gives them a slightly cloudy appearance and unique texture, as they're unfined and unfiltered.
An easy rule of thumb for pairing food and wine: "What grows together, goes together."
We are here to guide you through the world of Wine & Cheese.
APERITIFS & DIGESTIFS
VERMOUTH
Vermouth is the most versatile of the aperitifs & digestifs.
Vermouth is typically made with dry wine and dried flowers & herbs as it's base, and then it's fortified with vodka, brandy, or sherry, to preserve and give it character.
Vermouth focuses on aromatics and botanicals to aid in digestion.
Vermouth is served on the rocks or neat, with or without soda water and a slice of orange, lemon or lime.
FUN FACT:
In Spain, locals "Do Vermouth" as a late lunch and enjoy vermouth cocktails with small pintxos ("pinchos") or conservas (canned or jarred seafood, fruits, and vegetables harvested at their prime and immediately preserved in olive oil or in a natural salt or sugar brine) with fresh baguette.
SHERRY
Sherries are appellation-specific to Jerez de la Frontera in the Andalusia region of southern Spain.
Sherries range from the light, white table-wine style of Manzanilla and Fino (think: young almond skin flirts with cold, briny salt water), to the heavier, amber-colored oxidized-style of Amontillado and Oloroso.
The dessert styles of Sherry typically include Cream Sherry (a blend of Oloroso) and Pedro-Ximenez (aka "PX"), which are made of Pedro-Ximenez and Moscatel, and usually have a creamy, dark viscosity, almost like molasses, with similar deep flavors and color.
Sherries are typically enjoyed in a white wine or digestif glass, by themselves or with an appetizer as an aperitif (dry) or with dessert or cheese course as a digestif (dessert)
PORT
Ports are appellation-specific to the Douro Valley in northern Portugal.
Port wine is a fortified dessert wine that's typically served neat in a port digestif glass after dinner as dessert and/or with dessert.
The raisiny sweetness of Ruby Ports complement the funkiness of Bleu and Aged soft cheeses, and the toffee nuttiness of Tawny Ports complements aged Gouda and more delicate soft cheeses.
Vintage Ports are produced during vintage-declared years and are dessert with their candied toffee creaminess.
Vermouth is the most versatile of the aperitifs & digestifs.
Vermouth is typically made with dry wine and dried flowers & herbs as it's base, and then it's fortified with vodka, brandy, or sherry, to preserve and give it character.
Vermouth focuses on aromatics and botanicals to aid in digestion.
Vermouth is served on the rocks or neat, with or without soda water and a slice of orange, lemon or lime.
FUN FACT:
In Spain, locals "Do Vermouth" as a late lunch and enjoy vermouth cocktails with small pintxos ("pinchos") or conservas (canned or jarred seafood, fruits, and vegetables harvested at their prime and immediately preserved in olive oil or in a natural salt or sugar brine) with fresh baguette.
SHERRY
Sherries are appellation-specific to Jerez de la Frontera in the Andalusia region of southern Spain.
Sherries range from the light, white table-wine style of Manzanilla and Fino (think: young almond skin flirts with cold, briny salt water), to the heavier, amber-colored oxidized-style of Amontillado and Oloroso.
The dessert styles of Sherry typically include Cream Sherry (a blend of Oloroso) and Pedro-Ximenez (aka "PX"), which are made of Pedro-Ximenez and Moscatel, and usually have a creamy, dark viscosity, almost like molasses, with similar deep flavors and color.
Sherries are typically enjoyed in a white wine or digestif glass, by themselves or with an appetizer as an aperitif (dry) or with dessert or cheese course as a digestif (dessert)
PORT
Ports are appellation-specific to the Douro Valley in northern Portugal.
Port wine is a fortified dessert wine that's typically served neat in a port digestif glass after dinner as dessert and/or with dessert.
The raisiny sweetness of Ruby Ports complement the funkiness of Bleu and Aged soft cheeses, and the toffee nuttiness of Tawny Ports complements aged Gouda and more delicate soft cheeses.
Vintage Ports are produced during vintage-declared years and are dessert with their candied toffee creaminess.
LOCAL & IMPORTED FOODS
CHEESE, CURDS & CHARCUTERIE
We want to help you select the best wines and cheeses for your occasion - whether it's a casual night in or a special occasion, we're here to help.
We have selected Cheeses and Charcuterie from around the world to pair with our featured Wines each month.
All of our artisan food producers take great pride in their product and craftsmanship, and are mostly organic or non-GMO certified. We've selected producers and products we've cherished for their consistent attention to quality.
** Check out our Cork & Curd Club - our curated Wine & Cheese club! **
We want to help you select the best wines and cheeses for your occasion - whether it's a casual night in or a special occasion, we're here to help.
We have selected Cheeses and Charcuterie from around the world to pair with our featured Wines each month.
All of our artisan food producers take great pride in their product and craftsmanship, and are mostly organic or non-GMO certified. We've selected producers and products we've cherished for their consistent attention to quality.
** Check out our Cork & Curd Club - our curated Wine & Cheese club! **
CONSERVAS & PRESERVES
Conservas are naturally-preserved (usually sea)foods that have been harvested at their peak to ensure quality and taste upon opening. Preserves are usually vegetables & fruits.
These adorably-packaged seafood, meats, fruits, and vegetables can be enjoyed as a meal or shared as an appetizer.
Conservas are shelf-stable by design and are usually served at room temperature, however they're also delicious warmed up and served with fresh baguette and pickled accoutrements as a Pintxo or Tapas.
Our selection of fruit Preserves are both imported and locally hand-crafted, typically made with organic fruit, spices, honey, and vinegars. They add a wonderful sweetness to contrast the tanginess of blue cheese, or a nice complementary texture to a creamy cheese, or enjoy with jamon and manchego on fresh bread and transport yourself food-gasmically to the Basque region without leaving St. Pete.
Conservas are naturally-preserved (usually sea)foods that have been harvested at their peak to ensure quality and taste upon opening. Preserves are usually vegetables & fruits.
These adorably-packaged seafood, meats, fruits, and vegetables can be enjoyed as a meal or shared as an appetizer.
Conservas are shelf-stable by design and are usually served at room temperature, however they're also delicious warmed up and served with fresh baguette and pickled accoutrements as a Pintxo or Tapas.
Our selection of fruit Preserves are both imported and locally hand-crafted, typically made with organic fruit, spices, honey, and vinegars. They add a wonderful sweetness to contrast the tanginess of blue cheese, or a nice complementary texture to a creamy cheese, or enjoy with jamon and manchego on fresh bread and transport yourself food-gasmically to the Basque region without leaving St. Pete.