Grilled Filet Mignon for Jewel Cabernet Sauvignon
The weather is officially warming up! Spring is on its way out and summer is quickly approaching, which means we're ready to fire up the grill and relax by the pool. This Sunday, May 16th is National Barbecue Day, and that’s great news for us. We’ve just introduced a new vintage of our Jewel Collection Cabernet Sauvignon, so we’re ready for a celebratory steak dinner—we have our eye on rich cuts of beef to pair with a wine like our Jewel Cab. We feel it’s proper to splurge on a hearty helping of filet mignon to welcome this new vintage. For pairing purposes, this cut is best served between rare and medium-rare, and a topping of herb butter never hurts!
Below, we’ve included a quick guide for reliably delicious grilled filet mignon, with mouthwatering char and perfect color. When grilling your filet, a minute or two can make a world of difference, so don’t sweat it if it takes time to perfect your technique.
Foolproof Grilled Filet Mignon
For the Steak
- 2 10-ounce tenderloin beef filets (roughly 2 inches thick)
- 1 teaspoon olive oil
- 1 tablespoon fresh rosemary, removed from sprig and minced
- salt and pepper to taste
For the Garlic & Herb Butter
- 1/2 stick of butter
- 1 tablespoon fresh rosemary, removed from sprig and minced
- 1 garlic clove, minced
- Season both sides of the filet generously with salt and pepper and fresh rosemary. Rub with a little olive oil and let rest for 30 minutes before cooking. This is to bring the steak to room temperature and ensure your cooking times are accurate.
- While the steak is resting, begin preparing the butter. Gently soften (do not melt) the butter in the microwave, about 10-15 seconds. When the butter is soft and malleable, work the rosemary and garlic into the butter.
- Spoon the seasoned butter onto tin foil, reshaping it to roughly resemble two large pats of butter. Be as artistic as you like, they don’t have to be perfect.
- Refrigerate for at least 10 minutes; remove 5 minutes prior to topping your filet.
- Preheat your grill to high heat. Keep the lid closed and let the internal temperature reach around 500° F.
- Once the steaks have reached room temp in their seasonings and the grill is preheated, place the filets face down on the grill and sear undisturbed for 5 minutes. Flip the filets and sear for an additional 5 minutes. This is ideal for medium rare.
- Remove filets from the grill and set on a plate. Let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature and seal in the precious juices. Top with a slice of your seasoned butter and serve with a glass of wine.
If you have a favorite level of doneness, adjust the sear time. For rare, cut down the sear time to 4 minutes per side. Increase one minute for each level of doneness:
Medium rare, 5 minutes.
Medium, 6-7 minutes.
Medium well, 8+ minutes.
Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick. We recommend using a digital thermometer to confirm, and enjoy making the perfect steak every time!
Serve your filet with a glass of our new 2018 Jewel Cabernet Sauvignon and your favorite side. We recommend continuing the celebration of all things cookout with Grilled Mexican Street Corn or Old-Fashioned Potato Salad!
Are you ready for barbecue season? Tag us on social media to let us know your favorite cookout pairings @rubyhillwines!
Easter Brunch with Ruby Hill Wines
No matter how you celebrate Easter, it's a wonderful opportunity to celebrate the arrival of the season. Personally, we're hoping the Easter Bunny will leave some bottles of wine alongside his chocolate eggs this year, perhaps some Rosé or bubbly to get us in the mood for spring. No matter how you observe this holiday, it's a wonderful opportunity to celebrate the arrival of this season and time with your family. If you're curious about the best pairings for classic Easter dishes, fear not! We've hunted down the best pairings for some of our favorite spring specialties to make your Easter brunch, lunch or dinner the best it can be.
Classic Deviled Eggs
• Sparkling Wine
While this combination might seem like a no-brainer for hors d'oeuvres, it's important to get it right. The sulfur in eggs may take over the palate unless the wine is just right. The richness and saltiness of the deviled eggs is beautifully complimented by the acidity and brightness of the sparkling wine, making you and your guests reach for more. Make sure your Sparkling is well chilled, and enjoy!
Cheesy Baked Asparagus
• Reserve Sauvignon Blanc
Asparagus can pose a challenge for wine pairings, but the presence of the cheese in this preparation is a game-changer. Sauvignon Blanc is a perfect compliment for this marriage of cheese and asparagus, since the unique flavor profile of the Sauvignon Blanc stands up to the asparagus remarkably well, and the creaminess of the cheese is complemented delightfully by the balanced acid of the wine.
Spring Blossom Fruit Salad
• Grapeful Rosé
Enjoy the wealth of peach, plum, and apricot notes in this aromatic Rosé alongside your favorite fruit salad. We recommend experimenting with farmers-market fresh spring fruits or early summer stone fruit. Fresh mint or a light dressing with a hint of honey and citrus can elevate your fruit salad. This fresh and inviting dish is (almost) as good as dessert, and it's the perfect way to properly savor the arrival of spring.
Maple Glazed Ham
• Jewel Zinfandel
This festive dish is the perfect marriage of sweet, salty, and savory. This harmony of flavors is complemented by the food-friendly acidity and notes of jammy sweetness and mixed spice in our Jewel Zinfandel. The glaze on this ham caramelizes perfectly, integrating flavors for perfect harmony with our carefully crafted Zin. This wine is fresh on the palate, robust in flavor, and beautiful in color. In short: it's perfect for celebrations.
• Reserve Chardonnay
On Easter Sunday, there's no finale quite like a delicious carrot cake with decadent vanilla cream cheese frosting. As long as it isn't carried off by the Easter Bunny himself, this cake is set to impress. Allow the spices of the cake and the creamy tang of the frosting to meld with the smooth richness of our flavorful, critically-acclaimed Chardonnay, and drift off into springtime euphoria—and perhaps a food coma too!
Happy Easter from all of us here at Ruby Hill Winery!
If we've helped inspire your Easter menu, we'd love to know! Tag us @Rubyhillwines.
Luscious Stone Fruit Galette
All month long, we're celebrating our refreshing and expressive Reserve Sauvignon Blanc. Delicious in cold and warm weather alike, this wine is pleasant from nose to palate. In addition to the taste, we love the pairing opportunities, but it's hard to decide between them all! Mouthwatering options include a fresh and comforting basil risotto, a scrumptious grilled vegetable pasta, or a flavorful artichoke crab paella. Lately, we've been craving something sweet, so we're celebrating the fruity, tropical nose, and the prominent notes of stone fruit in this wine by baking up a fresh fruit galette.
If you aren't familiar with galette, don't worry! It's a simple, classic dessert, similar to a pie but even easier to make. It comes together very quickly, especially if you have a pre-made pie crust, and due to its rustic look, every galette is a beautiful galette. Best of all, you can tweak the ingredients to your taste, and in our case, to pair perfectly with the Wine of the Month. Grab your favorite apron and a wine glass, it's time to make something delicious!
Stone Fruit Galette
Ingredients for pastry:
- 1 1/2 cups all-purpose flour
- 1/4 cup finely ground white cornmeal
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter, cubed
- 1/4 cup ice water, divided
Ingredients for filling:
- 1 to 1.5 pounds of stone fruit (we used nectarines and black plums)
- 1/4 cup turbinado sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 tablespoon apricot jam
- 1 tablespoon unsalted butter, cubed
- 1 large egg, beaten
- For the pastry, we recommend using a food processor to combine the dough.
- Pulse a few times to combine the dry ingredients in the work bowl of your food processor.
- Add the cubed cold butter and pulse about 7-10 times to combine. Don't worry too much about combining it finely, lumps of butter are perfect in a galette crust.
- Slowly add in just enough water to make the dough hold together when pressed. Start with 2 tablespoons and increase if needed.
- Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F.
- To begin the fruit filling, cut your fruits in half, remove the pits, and cut the fruit into 1/4 inch-thick slices. The shorter cooking time for galette makes thinner slices necessary for the fruit to cook.
- Toss the fruit with the sugar, flour, spices, and salt.
- Roll out the dough into a rough circle (it doesn't have to be perfect, just call it "rustic"), about 12 inches across.
- Place the disk onto a parchment-lined baking sheet.
- Spread the apricot jam in a circle across the pastry, leaving a 2-inch border.
- Carefully pile the fruit filling atop the jam, maintaining the border.
- Fold the edges of the crust over the fruit all the way around, overlapping the dough and pleating as you go.
- Once assembled, distribute the cubes of butter across the top of the fruit. Brush the beaten egg across the top of the crust and sprinkle with sparkling sugar.
- Bake in the middle rack of the oven for 30-35 minutes. The fruit should be cooked and bubbly and the crust golden-brown.
- Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.
Recipe inspiration from the Kitchn
By adjusting the amount of sugar and choice of seasonings, galettes can use nearly any fruit or even be enjoyed as a savory dish with vegetables and cheese. The filling is an ideal place to infuse other flavors; a little lemon zest, warm spices, and even fresh herbs are thoughtful additions. When it comes to making a delicious galette, you can explore your favorite flavor combinations and experiment as much as you'd like. If you'd prefer a savory galette recipe to pair with our Sauvigon Blanc, we recommend this Roasted Vegetable Galette from Diala's Kitchen!
If we've inspired you, please let us know on social media @rubyhillwines
Celebrating National Cherry Pie Day
February 20th is National Cherry Pie day, and we're hoping it will be cheerful and cherry-full! Nestled between President's Day and George Washington's birthday, it's a perfect time to bake up a slice of classic American cuisine. According to tradition, this holiday is inspired by the legend of young George Washington cutting down his father's prized cherry tree. Folklore aside, we're excited to dive in to a generous slice of homemade pie to celebrate. We've selected a recipe with a bit of a twist on the classic, incorporating an almond crisp topping. The result is toasty and delicious.
Almond Crumble Cherry Pie
1 9-inch unbaked pie crust
½ cup slivered almonds
½ cup light brown sugar
⅓ cup rolled oats
⅓ cup all-purpose flour
¾ teaspoon salt
6 tablespoons cold, unsalted butter, cut into pieces
2 pounds cherries, pitted
½ lemon, juiced
⅓ cup white sugar, or more to taste
¼ cup cornstarch
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Original recipe from All Recipes
Here's a few tips to make your celebration of this ruby-red pie the best it can be:
- Look for tart cherries, like Morello, Bing, or Montmorency
- Use a store-bought pie crust (the cherries are the star of the show anyway!)
- Top your pie with Vanilla Bean ice cream
- Do some tasting to figue out your favorite wine pairing. We recommend our Cielo Viola for its jammy, fruit-forward qualities and notes of sweet cherries. If you want to skip the pie and go straight for the wine, we'll never tell!
We'd love to see how your recipes turn out. Feel free to share if you've got a favroite wine to pair with your pie! If you celebrate this delicious holiday, make sure to tag us on social media @rubyhillwines and let us know!
Chocolate and Wine: Perfect Parings
"All you need is love. But a little chocolate now and then doesn't hurt." -Charles M. Schulz
Reserve Sauvignon Blanc and Citrus-Infused White Chocolate
The name of the game with Sauvignon Blanc is light, bright, and fruity. With a refreshing nose of stone fruit, guava, and passionfruit, our Reserve Sauvignon Blanc does not disappoint. The soft sweetness of white chocolate accented with lightly tart citrus is a perfect compliment, emphasizing the balanced acidity and classic expression of Sauvignon Blanc characteristics.
Intesa and Milk Chocolate Hazelnut Truffles
Intesa belongs to our collection of Wine Club exclusive wines. It is a blend of Barbera and Cabernet Sauvignon, which come together harmoniously with warm notes and rich fruit flavors laced throughout. When enjoyed alongside hazelnut truffles, this blend compliments the toasted nuttiness of the hazelnut while balancing the sweetness of the milk chocolate.
Reserve Cabernet Sauvignon and Chocolate Covered Cherries
Cherries of many kinds are suited for delectable wine pairings, but none quite as much as cherries coated in luscious semisweet chocolate. Our velvety Reserve Cabernet Sauvignon has natural hints of cocoa and black fruit, creating the perfect bridge of flavor when enjoyed with fine chocolate covered cherries.
Jewel Zinfandel and Caramel Filled Chocolate
There is nothing quite like the toasty sweetness of deluxe caramel. Once paired with our Jewel Zinfandel, however, there's no going back to enjoying that caramel delight on its own. The jammy berries, peppery nuance, and fresh acidity elevate the experience. Our Jewel Zinfandel has both sweetness and spice, making its duet with caramel chocolate nothing short of luxurious.
Grapeful Rosé and Raspberry Dark Chocolate
The crisp acidity of Grapeful Rosé is enjoyable any day, in addition to being the perfect beverage for Valentine's day. The notes of stone fruit in our Grapeful Rosé are delightfully enhanced by sweet raspberry infused chocolate. We've selected intense dark chocolate for this pairing because Rosé shines superbly against the rich bitterness of dark chocolate.
Reserve Chardonnay and White Chocolate Strawberries
If there were any lingering doubts, this duo will prove that wine and chocolate pairings aren't only for red wines and darker chocolate. Allow the delicate honeycomb and orange blossom notes of the wine to mingle with the natural sweetness bursting from a ripe strawberry bathed in luscious white chocolate. We promise this delight will taste like it is made to partner perfectly with our beautifully aromatic and buttery Reserve Chardonnay.
Solera in Perpetuum and Salted Dark Chocolate
When it comes time to order dessert, we're most likely to choose the classic combination of excellent dark chocolate and a superior Port-style wine. We suggest premium dark chocolate, enhanced with a few flakes of fleur de sel. When paired with the unparalleled quality of our sweet Solera Dessert Wine, it will taste just like falling in love.
For a limited time, our Solera Dessert Wine is available for only $25 per bottle. Order yours now!
Introducing the New Ruby Hill Riverbed Red
Here at Ruby Hill Winery, we are always looking to dazzle our patrons with delicious and exciting wines. This month, we are thrilled to announce our all-new Riverbed Red! This 2018 red blend will join our repertoire of magnificent Club-exclusive wines.
The Riverbed Red is comprised of Cabernet Sauvignon, Syrah, and Petite Sirah. The nose is rich with notes of dark fruit, cocoa, chocolate and plums. On the palate, this wine has a huge mouthfeel and lively flavors of fruit and wild blueberries. The acidity is well balanced, and the tannins are smoothing out and will continue to integrate. Hints of oak and cocoa mingle to bring out a trace of s'mores in the long finish.
Unveiling the Riverbed Red has put us in a celebratory mood. To commemorate this event, we’ve collected up recipes to make a 3-course meal to perfectly compliment this new wine.
Appetizer: Brie Crostini with Prosciutto & Honey
recipe from Platings and Pairings
We are in love with this mouthwatering combination of creamy, salty, and sweet. Unbelievably easy to put together and perfectly classy, it’s an ideal treat to start off your evening. The tannins in the Riverbed Red pair perfectly with a plump, soft brie, complimented by the sweetness of the honey.
Entree: New York Strip Steak with Lyonnaise Potatoes
recipe from Chef Billy Parsi
This entree is a scrumptious, careful take on classic meat and potatoes. The Riverbed Red stands up to the salt and pepper crust on the steak, and the fruitiness of the wine is an excellent companion to the flavor of the strip steak. The big mouthfeel pairs with the heartiness of this entree, and the balanced acidity harmonizes with the rich lyonnaise potatoes.
Dessert: Espresso Cocoa Truffles
recipe from JavaCupcake
For dessert, we’ve chosen truffles, our favorite decadent delight. Not only are these truffles surprisingly easy to make at home, they are a lovely conclusion to a hearty meal. These truffles incorporate espresso, combining our favorite things: wine, chocolate, and coffee. These bits of goodness bring out the cocoa, dark fruit, and toasted notes of the Riverbed Red, and that’s enough to put us in a state of pure bliss.
What to Make (and Drink) With Holiday Leftovers
The tree is up, the presents are wrapped, and the holiday menu is planned. Why not start dreaming up something fun for the leftovers? If you're partying in place this year, you might find youself having a smaller group--and thus an abundance of leftovers. Using, freezing, or giving away your holiday leftovers is a great way to get creative and cut back on waste! We've rounded up a few ideas to help you re-invent the remants of your feast, and we've of course included some pairing ideas. Now, get some mulled wine simmering (we recommend Peacock Path Zin for this) and let's get cooking!
Leftover Prime Rib or Roast? Try this recipe for Roast Beef Hash from Elizabeth's Kitchen Diary.
This dish is a fantastic option for any leftover beef or lamb, and can work as a hearty and delicious dinner that takes less than 30 minutes to prepare. We would pair this meat n' potatoes classic with a rich bottle of our Armonia Lot #9.
If you're looking for cleverness points while dressing up leftover ham or pork belly, try this "Greens," Egg, and Ham Sandwich recipe!
Extra credit to whoever can quote the most poetry while enjoying this creative take on a classic ham sandwich. We recommend adding extra fancy cheese and a glass of Grapeful Red to make this even more special.
Transform that tupperware of leftover mashed potatoes into Mashed Potato Pancakes with just a few steps!
We don't really think that there's such a thing as "too much" mashed potatoes, but we also think it's fun to jazz them up a bit! This recipe is also ideal if you're tired of being in the kitchen because it comes together quite quickly. These savory cakes are crispy on the outside, fluffy on the inside, and will taste luxurious with a glass of our Reserve Chardonnay.
Made a huge batch of sauce? You can revive it in these Cranberry Sauce Muffins from Wallflower Kitchen!
If you only make it once or twice a year, it can be tough to figure out what to do with the leftovers. Now, we won't judge you if you want to just eat it straight, but these muffins are amazing. After all, it's not holiday baking if there's no sweets, and these are a great treat anytime--and vegan-friendly! Enjoy these with a splash of crisp Sauvignon Blanc and keep the holiday cheer alive.
We hope we've helped you up your leftover game and have some more fun in the kitchen. Now, if you don't have any leftover wine, we understand! Place an order today and come by for curbside pick-up this weekend. Get a full case of Armonia lot #9 for only $99.99 (that's not a typo!) or take advantage of our Sparkling Wine sale before it's gone.
A Thanksgiving Sparkling Cocktail Recipe
Our sparkling sale starts today and we thought we'd share this fun seasonal sparkling wine cocktail with you! Who doesn't love a great brunch? With the holiday season upon us, we're dreaming up the perfect Friendsgiving Brunch and breakfasts with the family. And nothing goes with brunch better than a mimosa. We thought this recipe for an Apple Cider Mimosa from Esquire Magazine is a tasty alternative to the regular orange juice version.
The Ruby Hill Sparkling Wine is made from 100% Chardonnay and features bright aromas of apple, lemon, and tropical fruits. It has a full body that is balanced by acidity, making it a perfect wine to pair with salty foods, sharp cheeses — or in this case, an Apple Cider Mimosa. It's definitely with best friends. Tag us on social if you make it and let us know what you think!
Apple Cider Mimosa
• 4 oz. Ruby Hill Sparkling Wine
• 2 oz. all-natural apple cider
• 1 oz. cinnamon whiskey
• 1 slice of apple, for garnish
Mix cider and cinnamon whiskey in a champagne flute. Top with champagne, then stir lightly until incorporated. Garnish with an apple slice.
Shop the Ruby Hill Sparkling Sale November 20th-23rd!
Your Perfect Ruby Hill Wine Pairings for Thanksgiving
We don't know about you, but Thanksgiving is one of our favorite holidays. Besides being an opportunity to gather with our loved ones, Thanksgiving is when we get to sit down and enjoy some of the most delicious foods of the season. It's the time of year where we dig through the recipe box for those classic recipes from our childhood or when we experiment with new twists on old favorites.
But what's a great meal without great wine? If you're at the point in your planning where it's time to add wines to the shopping list, take a look below at some of our favorite Ruby Hill wines for your Turkey Day meals.
Thanksgiving Pairings with Ruby Hill Wines
Ruby Hill Reserve Sauvignon Blanc
This wine is very true to the variety. Very expressive nose with a big hit of stone fruit, followed by guava, passionfruit, and some subtle floral notes.
People tend to forget about Sauvignon Blanc this time of year, but it's a great wine for the holiday season. The fruit flavors of this wine can play nicely with roasted squash, and the acidity cuts through the creaminess of dishes like mashed potatoes.
Ruby Hill Jewel Chardonnay
The aroma is dominated by vanilla, caramel, butterscotch, and lemon tart. The mouthfeel is extremely creamy and full, with hints of butter and toasted marshmallows coming through.
Chardonnay is the ultimate crowd-pleaser, and it's for a good reason. The influence of oak in the Jewel Chardonnay adds extra body, flavors, and richness that complement the rich foods of Thanksgiving as well.
Ruby Hill Peacock Patch Zinfandel
The nose is very powerful with strong spice notes, including black pepper and clove and a dark fruit character. The flavor opens up more in the mouth, revealing a big wine with jammy notes, a prominent plum flavor, as well as hints of chocolate-covered cherries.
Cabernet is King, but Zinfandel shines on Thanksgiving Day as well. The deep, dark fruit flavors and spice notes match the jammy flavors of holiday glazes and sauces. There's just enough tannin and acid to stand up to your favorite meat dishes as well.
Ruby Hill Jewel Collection Petite Sirah
A with a very dark and complex nose, hints of prunes, jewel black raspberries, pepper jelly, and hints of vanilla.
Petite Sirah is always a favorite for roasted meats. The spice and herb characteristics of Petite Sirah lend it to meals typical of this season. A well-season turkey or chicken will taste outstanding with this bottle from the Jewel Collection.
Ready for Thanksgiving, but want to add a little more ease to your holiday? The culinary team at the Casa Real and the Palm Event Center created an exceptional holiday take-home dinner! For just $160, you will receive a turkey breast with traditional gravy, orange-cranberry compote, butter-whipped potatoes with chives, sweet potato casserole, parker house rolls, and so much more! You can add your favorite Rubino Estates wines to your order as well. Email firstname.lastname@example.org with any other questions or click here to order.
National Cheeseburger Day with Ruby Hill Wines
It's National Cheeseburger Day, and honestly, we're pretty happy about it. The temperatures have cooled down a bit this week, so we're spending as much time outside as possible. And we've never met a burger that we didn't like.
There's still a little bit of mystery about who was the first person to put cheese on a burger patty, but they became popular in the 1930s. Now, you find hundreds of variations on the cheeseburger that are full of unexpected flavors. Below are a few recipes from Food & Wine magazine and Ruby Hill wines that we think will pair perfectly with some of these bold recipes.
Tag us on social and let us know your favorite pairings!
Blue Ribbon BBQ Chicken Cheeseburger & Ruby Hill Peacock Patch Zinfandel
If you're looking for a lighter style of burger that still packs a flavorful punch, try this one made with ground chicken. Our Zinfandel complements the sweet and smokey flavors of the barbeque sauce.
Stilton Sirloin Burgers with Onion Jam & Ruby Hill Reserve Petite Sirah
For the blue cheese lovers out there, these burgers topped with stilton are a must-try. The unique flavor of the blue cheese with pickled red onion and sweet, caramelized onions are a perfect match for the robust flavors of our Petite Sirah.
Caprese Burgers & Ruby Hill Sangiovese
Caprese salad, but on a burger? Top your burger with an herby pesto and melted mozzarella for a carnivorous take on a classic salad. Go with an Italian variety, like Sangiovese!
Add your favorite Ruby Hill wines to your order for the weekend and then check out the rest of the burger recipes on Food and Wine. We can't wait to hear what you try!
Enjoy complimentary ground shipping when you order 6 or more bottles.
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