A sauvignon blanc and semillon blend from Bordeaux with complexity beyond its modest price, featuring delicious citrus, tropical and herbal notes. Pleasing to the casual drinker and connoisseur alike. Pair with asparagus, minted spring peas, oysters...

Lemons, limes and herbs balance a creamy texture and crunchy stone fruits. Sizzling acidity will spark off salty country ham. Perfect for a sauvignon blanc lover who wants to try something new!

Floral, sweet peach, and pineapple notes are deftly balanced by fresh acidity, making this a glazed Easter ham’s best friend. An incredibly approachable gewurztraminer that has a touch of sweetness. Highly drinkable for all. So fun!

Grilled peaches, mango, and an array of tropical fruits swirl around a steely core of acid. The finish goes on for days. This will pair beautifully with a wide variety of gratinéed vegetables and seafoods. If you are adventurous and your lamb recipe leans into lemon and herbs, this has the stuffing to make an unconventional pairing alternative to red wine. Classic Rutherford sauvignon blanc.

Grenache, aka cannonau, from Italy’s blue zone, Sardinia. Fruity sour cherry, pomegranate and violet are refreshingly delicious, whether climbing hills in a blue zone or hanging with friends. A lighter spring red for ham, rich scalloped potatoes or Sardinian classics like zuppa gallurese and porcheddu.

Earthy, spicy, silky, raspberry and plum fruit add up to one sophisticated mencia from northwest Spain. A must try for pinot noir lovers! Perfect with rosemary seasoned rack of lamb.

One taster commented- “You’d be crazy not to buy this! Shockingly good for the price! It’s a staple in my house.” Red fruited with slightly elevated but fine tannic structure, making it an excellent choice for the table. There is plenty of complexity too. Herbal, savory and smoky nuances weave through the fruit thanks to Etna’s volcanic soil. Pair with smoky, herb rubbed, spit-roasted lamb. An amazing value and the unanimous Panel favorite.

Bold, brash, brambly and plush but balanced, never going over the top as some ultraripe zinfandels do. It’s positively loaded with lush, ripe, red, blue and black fruits. This pleasingly spicy zin should be on every grill master's table this spring and summer. 

Seriously complex fizz from Taittinger’s California operation Domaine Carneros. Brioche, blanched almond, baked apple and strawberry ride a very fine bead while a streak of fresh citrus and ginger enliven the palate. Made for Easter brunch!

The 2023 rosés are rolling in and this fresh, dry and fruity little number is in the vanguard. The aromas leap from the glass- white peaches, white flowers and red berries entice, compelling a sip. The fruit salad aromas are echoed on the palate, accentuated by a fresh cut that makes this both a quenching sipper and a virtual Swiss Army knife at the table. Essential with spring salads, white fish, ham, poultry, sunny spring afternoons on the patio...