This wine—made with grapes sourced from Côtes de Provence, France—is dry, fruity, and smooth. It is fermented in stainless steel tanks and aged for three to four months on its lees, a winemaking practice that enhances flavor complexity. Try it with Havarti or ham.

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With its fruit-forward elegance, this wine offers a rich and appealing expression of the varietal. It layers black cherry, ripe plum, and cranberry with hints of nutmeg, vanilla, and cardamom. Rich, silky tannins and a juicy acidity frame robust fruit flavors on the palate, carrying the wine to a long, satisfying finish. Try it with Gorgonzola.

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The grapes for this pinot noir are picked during cool hours and soaked in cold water for three days prior to the fermentation process. The wine is aged in French barrels for nine months. The result is plush and richly textured with balanced acidity and toasty hints. It has aromas of black plum, cherry, and rhubarb leading to delicious flavors of red plum, raspberry, and orange. Try it with Gouda or ham.

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The Sonoma Coast appellation leads with stone fruit aromas and vanilla-laced oak spice with underlying light florals. This vintage has the distinctive Sonoma-Cutrer balance with creamy, rich flavors of ripe pear and peach contrasted with vibrant acidity and a pleasant, lingering barrel spice finish. Try it with Gruyère or turkey.

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This smooth, creamy chardonnay has aromas of ripe pear and white peach, with flavor notes of fresh-drawn butter, vanilla, and citrus zest. The grapes come from sunny California vineyards, where a long growing season encourages rich, indulgent flavor. Try it with Gouda or turkey.

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This elegant champagne reconciles two opposing factors, strength and silkiness, and holds them in perfect balance. The varietal also brings an aromatic intensity and distinct flavor notes, from ripe pear to zesty lemon. Try it with Brie.

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