Weekly Specials! 03/17/25
Red Wine of the Week
Souleil Vin de Bonté
Le Rouge
Normally $17.99 /
Now on Sale for $14.96
65% Syrah, 35% Grenache (Vin de France)
How It’s Made:
Based in southern France, along the Mediterranean Sea, the friends behind Souleil Vin de Bonté get the grapes for this wine from a certified organic grower in the region. After destemming the grapes, they macerate and ferment them in stainless steel.
Why We Like It:
Usually southern French Syrah / Grenache blends lean more on the Grenache and are heartier affairs. However, Le Rouge flips the balance. The winemaker’s dedication to stainless steel preserves the grapes’ acid, giving this red a fresh lightness appropriate to looking over the Mediterranean shore.
White Wine of the Week
Domaine Saint-Lannes
Cos de la Roque
Vent d'Ouest
Normally $15.99 /
Now on Sale for $12.96
Colombard, Gros-Manseng, Ugni Blanc (Côtes de Gascogne IGP)
How It’s Made:
The third generation of the Duffour family owns vineyards near a number of limestone quarries. This well-draining soil gives a verve and minerality to this and other of their whites. Refusing to use chemicals in their vineyards, Domaine Saint-Lannes picks the grapes and — from vineyard to winemaking cellar — keeps them from oxygen. They vinify the grape varieties separately, fermenting them at low temperatures and resting them on their lees for three months. Then it’s off to the blend that becomes the Vent d’Ouest.
Why We Like It:
The Vent d’Ouest (“The Western Wind”) boasts a bright minerality that runs around and through the melon fruit of the grape trio. It’s like a New Zealand Sauvignon Blanc’s hipper, cooler, older sibling.
Beer of the Week
E9
Puppies vs. Kittens
Normally $13.99 /
Now on Sale for $11.96 (16.9 oz can four-pack)
Hazy IPA (6.5% ABV)
How It’s Made:
Tacoma, Washington’s E9 Brewing Company set out to make a straight-up hazy IPA and has succeeded, managing to throw out a little juice in spite of itself. They start with 2-Row barley and German Pilsner malt with “a small amount” of torrified wheat and golden naked oats. They then bitter and double dry-hop that malt bill with Comet hops in addition to Simcoe cryo-hops and Citra cryo-hops.
Why We Like It:
Full disclosure: the batch we got was canned last September, so it’s got six months on it. That’s not bad. We still like it or else we wouldn’t sell it, but it ain’t fresh, and, thus, we have priced it to move.
With cryo Simcoe and Citra, we expected a super citrusy brew. (In fact, they’ve probably contributed to this beer’s continued drinkability.) However, we think it’s the Comet hops with the malt that turn this brew around, as there are sweet grapefruit notes that end up giving it a nice juicy turn.