Visit the Wine Shop and discover wines recommended by the editors of FOOD & WINE Magazine. Each wine is singled out for a blend of quality and value.
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This broad, silky white is made from Albillo,
a Spanish grape that’s being rediscovered by
This easy-drinking blend of Grenache and
Syrah from the Rhône’s acclaimed
Jaume family makes an ideal house red.
Alder Springs is a remote, precipitously
steep vineyard in Mendocino that is one
of California’s greatest sites for Syrah.
Alta made just 12 barrels of this Cabernet
Sauvignon, from a vineyard high
up on Napa Valley’s Atlas Peak.
Syrah has emerged as one of Washington’s
signature varietals, and Amavi Cellars makes
some of the state’s best.
This racy, seafood-friendly white wine
hails from the Italian island of Sardinia,
a top source of superb Vermentino.
Star consultant Alvaro Espinosa lends a hand
with this expressive Chilean Cabernet, which
helps explain its suave polish.
This sophisticated Sauvignon Blanc is exactly
what one would expect from a pair of Napa
winemakers obsessed with Bordeaux.
Artesa is the Napa outpost of Spain’s
Codorníu Group, of cava fame, which has been
owned by the Raventós family since 1551.
Winemaker Mark Beringer gives this
crisp white a creamy edge by adding a touch
of Sémillon and aging some of it in oak.
A small harvest in 2010 helped give this New
Zealand Pinot Noir lovely concentration and
Spain’s lesser-known regions have become a
source of incredible red wine values, like this
juicy Monastrell from Castilla-La Mancha.
Kirk Venge, one of Napa Valley’s young stars,
fashioned this unusual blend of Chardonnay,
Sauvignon Blanc and Viognier.
Grapes for this tropical Sauvignon Blanc
come from Pope Valley, located high on the
eastern side of Napa Valley’s Vaca Range.
Rising star winemaker Kirk Venge lends
an assist with this Sangiovese-based blend,
which helps explain why it’s so delicious.
Star South African vintner Adi Badenhorst
fashions some of the country’s best wines
from the up-and-coming Swartland region.
This standard-setting Tuscan estate turns
out classically structured Chianti made
chiefly from organically grown grapes.
Friuli’s climate is influenced by both the cool
Alps and warm Adriatic sea, producing white
wines that are racy and rich.
With its powerful structure and flavors of
tart cherries and black tea, this complex red
tastes quintessentially Tuscan.
Alsace Pinot Blancs tend to be broad and
creamy, with musky apple tones—which
describes this bottling perfectly.
Rising star winemaker David Sampedro crafts wine all over Spain; this wine is from the limestone soils of his home village of Elvillar.
Portugal’s terrific table wines are often
overshadowed by its magnificent ports, but,
as this red shows, they’re worth seeking out.
This Chilean Cabernet Sauvignon gets its
intensity from grapes grown in volcanic soils.
(“young”) reds are aged
two to three months at most; this example
showcases their lively, fruity charm.
With its juicy cherry and tobacco flavors,
this Rioja red is a classic example of
the region’s flagship Tempranillo grape.
This juicy, bright Rioja is a perfect match for
meaty, spicy sausages hot off the grill.
This juicy, bright Rioja is a perfect match for
meaty, spicy sausages, hot off the grill.
In a great Rioja vintage like 2005, even
reds can age well for years
after release, as this example demonstrates.
This savory Syrah was made by one of the
US’s masters of Rhône varieties with grapes
from one of California’s greatest vineyards.
Unusual white varieties - from Albariño to
Vermentino - are catching on in California;
this is a great example of the latter.
Sonoma’s tiny, rugged Rockpile district,
the source of this wine, produces an outsize
number of terrific Zinfandels.
Winemaker Derek Rohlffs is best known for
his micro-lots of cool-climate Pinot Noir, but
also fashions this affordable red blend.
This small-lot red showcases the elegant,
juicy side of the Zinfandel grape.
Calcu is the affordable sister label of Viña
Maquis, a Chilean winery that’s creating
terrific wines in the Colchagua Valley.
This silky, refined Chardonnay comes from
one of California’s greatest vineyards, on the
cool Sonoma coast.
Piedmont’s exalted Barolos and Barbarescos
overshadow its delicious everyday wines, like
this supple Barbera.
Sauvignon Blanc thrives in chilly, coastal
vineyards, like those of South Africa’s
Western Cape, the source of this zesty white.
Spain is a hotbed of red wine values from
emerging regions; this blend of four varieties
comes from a remote zone in the southwest.
The Caraccioli family grows huge amounts
of vegetables and makes a tiny bit of wine—
including this graceful Pinot Noir.
Carol Shelton is known for her exuberant,
masterful red Zinfandels; here, she
has fashioned an equally lively rosé.
Old vines and wild fermentation give this
wine, from one of the world’s top Zin
specialists, its strong personality.
Made from varieties traditionally used in
port, this juicy Portuguese red shows how
well the grapes work in dry wines, too.
Long confused with Merlot, the obscure,
plummy Bordeaux grape Carmenère has
become Chile’s emblematic red.
Sangiovese, the signature grape of Tuscany,
makes earthy, cherry-inflected reds, like this
one from Castello della Paneretta.
This succulent, organically grown
Chardonnay was aged in steel, making its
tropical fruit flavors especially bright.
This lightly sweet South African white is
made from Bukettraube, a rare German grape
that’s incredibly fragrant.
For value in Champagne, head to the Aube,
the lesser-known subregion that’s the source
of this minerally, pear-tinged white.
Winemaking spouses Xavier Gonet and Julie
Médeville fashioned this bracing Champagne
Australia’s McLaren Vale had a terrific
vintage in 2010, meaning that its reds—like
this bold Shiraz—make a great bet.
A decade of aging has refined this
cherry-edged Bordeaux, which comes
from a five-acre plot in Pomerol.
Château de Gourgazaud is one of the top
estates in Minervois, a part of France’s
Languedoc region that’s gaining cachet.
White wines from the Loire’s Anjou
appellation are made mostly in a crisp, dry
style from the versatile Chenin Blanc grape.
Bordeaux’s rich 2009 vintage means that
wines from less-prestigious districts,
like Côtes de Bordeaux, offer great value.
, such as Château Le
Meynieu, can offer terrific value, epecially in
a stellar vintage like 2010.
Languedoc’s small Cabardès subzone is
making a name for itself with terrific reds
that offer freshness, structure and rich fruit.
This Sémillon’s zesty lemon and melon
flavors make it a fabulous warm-weather
alternative to Sauvignon Blanc.
This vibrant Sauvignon Blanc comes from
Three Creek Vineyard in Santa Barbara,
planted by two tech-execs-turned-vintners.
This blackberry-rich Syrah was made
by Doug Margerum, one of the stars of the
Santa Barbara County wine scene.
The tiny Claiborne & Churchill winery
specializes in wines inspired by France’s
Alsace region, including delicate Pinot Noir.
This citrus-inflected white combines six
grape varieties to create a crisp, flamboyantly
Clonakilla is one of the great names in
Australian Shiraz. Its Hilltops cuvée gives an
affordable taste of the winery’s elegant style.
Clos LaChance winemaker Stephen Tebb
has an adept hand with everything from
Pinot Noir and Viognier to Zinfandel.
a minimum of five years before release; this
2004 comes from a superb vintage.
Superstar Italian consultant Alberto
Antonini lends an assist with this bold
The best Soave wines come from the small
Classico zone, where volcanic soils produce
graceful whites such as this one.
This bold Tempranillo is a great example of
the full-bodied reds coming out of California’s
emerging Sierra Foothills region.
The lesser-known quarters of the Rhône
Valley, like the Luberon, where this red
comes from, are a source of terrific values.
This silky, pear-inflected Roussanne comes
from California’s Sierra Foothills, an up-andcoming
zone for Rhône varietals.
California’s Sierra Foothills are an up-and-coming
zone for robust red blends, as this
spicy, three-variety red shows.
While much of Oregon is too cool to grow
grapes like Syrah, the Rogue Valley, where
this Syrah comes from, is ideal for them.
Del Rio Vineyards sells grapes to a slew of
notable Oregon wineries, but holds a little
fruit back to make its own wines.
Ocean-driven fog and a cool summer
slowed the ripening of grapes for this coastal
Chardonnay, keeping its flavors bright.
Dieter Meier could’ve been the inspiration
for “The Most Interesting Man in the World,”
except that he’s into wine, not beer.
Savvy Burgundy buyers look to lesser-known
subzones such as Marsannay, the source of
this white, for great values.
This velvety French blend of Carignane,
Grenache and Mourvèdre has been made
from a single, ancient plot of vines since 1973.
If you know where to look, France’s Pays d’Oc
region is a trove of ridiculously good values,
like this vibrant, silky Chardonnay.
The bold Southern French blend combines
three grape varieties to create a seamless, sunwarmed
red redolent of plums and spice.
The Cretan grape variety Liatiko is
traditionally used for sweet wines, but here
it forms the basis for a juicy, savory red.
The Loire Valley’s best reds come from Chinon,
the source of this bottling, where warmer
temperatures help ripen Cabernet Franc.
This spicy Rhône white comes from a
winemaking family that’s been important
in Châteauneuf-du-Pape for centuries.
This red combines fruity Grenache, peppery
Syrah and earthy Mourvèdre-a blend that’s
traditional in the southern Rhône.
Superstar winemaker Philippe Cambie
helped fashion this blend from up-and-coming
Rhône estate Domaine La Collière.
This fragrant, supple red shows just how
food-friendly the Grenache-based blends of
France’s southern Rhône Valley can be.
This Pouilly-Fumé comes from a historic
vineyard now owned by one of the Loire
Valley’s preeminent winemaking families.
Spain’s Utiel-Requena region is known for
rustic reds; this new-wave Sauvignon Blanc
shows it can produce refined whites, too.
Zin lovers should seek out Puglia’s Primitivos,
which are made from a genetically identical
grape and offer similarly bold fruit flavors.
Eric Dunham became famous for superb
Cabernet and Syrah; this complex Riesling
shows his talent extends to white grapes, too.
There’s more to Italy’s famed Piedmont
region than Barolo and Barbaresco, as this
rich, earthy red demonstrates.
This bright, fresh Chardonnay gets a touch of
softness from Sémillon, a white variety that’s
usually made into dessert wines.
California’s cool vintage in 2011 translates
into especially vivid, bright citrus flavors in
this mountain-grown Chardonnay.
’s Ben Flajnik is a cofounder of
Envolve Winery, but don’t leap to judgment:
This small-lot white is surprisingly serious.
Drawing on French tradition, Chile’s
Estampa focuses on wines made from blends
of grape varieties—
White wines from Burgundy’s Mâconnais,
south of the Côte d’Or, are some of
the world’s best bargains in Chardonnay.
This spicy blend of Tempranillo,
Grenache and Carignane comes from
one of South Africa’s leading estates.
The bright, sweet blackberry fruit and spice notes in this rich Malbec make it a fantastic barbecue wine.
Beyond Napa’s glitzy facade, there are still
some hands-on, tractor-driving farmer-vintners,
like Farm Life’s Patrick Ridder.
This Calabrian offering showcases a little-known
red grape, Gaglioppo, that yields
firm, incredibly fragrant reds.
The winemakers behind Azul y Garanza
crushed grapes all over the world before
zeroing in on Spain’s Navarra region.
Roberto de la Mota, one of Argentina’s
greatest winemakers, helped fashion this
boldly structured Malbec.
A brawny blend of Shiraz and Petite Sirah,
this full-bore Australian red pairs
fantastically with spicy, smoky grilled meats.
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