Weekly Specials! 04/07/25
White Wine of the Week
Wimmer
Grüner Veltliner
Normally $13.99 /
Now on Sale for $10.96
100% Grüner Veltliner (Weinviertel DAC)
How It’s Made:
Sylvia Wimmer and Martin Hugl both grew up in wineries. Sylvia graduated from the HBLA for Wine and Fruit Production at Klosterneuburg, and Martin learned how to make wine at the AGRO-HAK Agricultural College. Sylvia and Martin take Austria’s Great White Grape and ferment it in stainless steel before continuing in steel, aging it for two months on its lees.
Why We Like It:
What they get is a fruit-forward Grüner, where its melon-like fruit relaxes in acid like a Vienna socialite lounging in a newly drawn bath.
Red Wine of the Week
Château Mourgues du Grès
Les Galets Rouges
Costières de Nîmes Rouges
Normally $19.99 /
Now on Sale for $15.96
Grenache, Mourvèdre, Marselan, and old vine Carignan (Costières de Nîmes AOC)
How It’s Made:
Run by Anne and François Collard, Château Mourgues du Grès sits in southern France’s Costières de Nîmes region. They let their organic grapes macerate for 8-15 days, and after fermentation, they age the wine for 7 to 12 months in epoxy lined concrete tanks without adding sulphur.
Why We Like It:
The epoxy lined tanks are to provide a neutral vessel to preserve the grapes’ natural fruitiness, and those efforts come through! This red is a gorgeous, deep berry wine that sits comfortably in a basket of soft tannins. It’s one of our favorite offerings from one of our favorite south French regions — between Montpellier and Marseilles, a stones throw north from the Mediterranean coast.
Beer of the Week
Forest & Main
Pigeon of the Peak
Normally $18.99 /
Now on Sale for $17.96 (16.9 oz can four-pack)
English Style IPA (6% ABV)
How It’s Made:
Okay. Forgive us the repetition. It’s week two of a British inspired beer from Ambler, PA’s Forest and Main Brewery & Pub! Again, they start with Maris Otter malt and British Crystal Malt, fermented with “our trusty London ale yeast.” They then hop with East Kent Golding, Columbus, and Styrian Wolf hops. Here’s the thing … they do not dry-hop. So it’s low aroma, leaving you to focus on what’s on your palate.
Why We Like It:
We don’t know how they manage it, but Forest & Main gets a slight honey note to this IPA. (It might be the Wolf hops.) However it’s managed, it does so much to round out the flavor.