Fabulous Wines at Great prices
La Cana Albarino
A rich white from Rias Baixis, Spain. Smooth and savory with floral aromas, lemon zest and a touch of minerality with an outstanding finish.
Special price: $14.99
Chateau La Tour de Beraud Blanc
A rich blend of Grenache Blanc, Marsanne & Rousanne from Southern France. Flavors of yellow plum, grapefruit & litchi with hints of minerality. A great food wine.
Special price: $12.99
Cline Cool Climate Chardonnay
From vineyards along the Sonoma Coast, this wine is elegant and crisp with luscious flavors of green apple & pear, with a touch of vanilla toast.
Special price: $12.99
Cline Cool Climate Pinot Noir
From vineyards in the Sonoma Coast appellation and on their Estate, these cool growing regions are well-known for producing some of California's finest Pinot Noir. A light bodied wine with bright red fruit, layers of vanilla and a hint of sweet spice.
Special price: $15.99
Blau
From the well know Can Blau Winery in Montsant, Spain. This blend of Carignane, Syrah & Grenache is complex and dark with soft tannins and a rich, long finish.
Special price: $10.99
Chateau Tour De Luchey Bordeaux
Full bodied & well structured with flavors of blackberry, currant and dark chocolate. An extreme value in French red, drinkable now or over the next 3 years.
Special price: $10.99
St Cosome Little James Basket Press
Produced from 100% Grenache by St Cosome, the oldest estate in Gigondas. Medium bodied with dark cherry fruit, aromas of lavender, spice & licorice, and seamless tannins. A very impressive wine!
Special price: $13.99
Joel Gott Relative RED
A well structured blend of Cabernet, Zinfandel & Syrah. Ripe red fruit, sweet peppery spice, hints of leather and supple tannins. A wine you're sure to love!
Special price: $12.99
Terra Andina Altos Malbec - Petit Verdot
Produced from varieties that Chile is just starting to explore. The wine is big and rich, with plenty of blackberry and plum notes, well balanced with good structure and soft tannins.
Special price: $15.99
La Massa Toscana
A beautiful Tuscan blend of Sangiovese, Cabernet & Merlot. Velvety and rich with dark fruit, touches of tobacco and earth. A superb value in Italian Red!
Special price: $23.99

From France to Fenn Valley, we bring you an extensive selection of wines from around the world, including over 50 Michigan wines and a large selection of organic and non sulfited wines. We focus on unique, quality wines and our inventory is always changing.

Whether you are looking for that special celebratory wine, or a quick bottle of chilled every day wine, we have something to match every occasion. Our knowledgeable staff can point you in the direction of a bottle that will suit your palate, or a gift that will make you look like a wine connoisseur.

Looking for a wine we don't carry? If it's available in Michigan, we'd be happy to order it for you!

Whole Wheat Pasta with Winter Greens
Warm yourself up on a cold winter night with this flavorful, healthy pasta dish courtesy of Rachel Ray.
Ingredients (Yeilds 4 Servings)
2 heads escarole, leaves removed from core, washed and roughly chopped
1 teaspoon crushed red pepper flakes
5 to 6 anchovy fillets
5 to 6 large garlic cloves, grated or finely chopped
1/4 cup extra-virgin olive oil
Salt
1 pound whole wheat spaghetti
1 pound spinach leaves, thick stems removed, leaves roughly chopped
Freshly ground black pepper
3 tablespoons drained capers
Zest and juice of 1 lemon
3 cups (about 3 large handfuls) arugula leaves
A few grates nutmeg

For the breadcrumb topping:
3 tablespoons butter
1 cup breadcrumbs
A handful flat-leaf parsley leaves, chopped
Freshly ground black pepper
Preparation
Bring a large pot of water up to a boil over high heat to cook the pasta. Once boiling, add some salt and the pasta. Cook according to package directions to al dente. Reserve about 1 cup of the pasta-cooking water before thoroughly draining the pasta.

Once the water is almost up to a boil to cook the pasta, start the greens: Place a large skillet over low heat with 4 tablespoons olive oil. Add the garlic, anchovies and the crushed red pepper flakes. Cook, stirring every now and then, until the anchovies have completely melted.

Turn the heat up to high and add the escarole, spinach, some salt and pepper. (The greens may have to be added in batches; adding a handful and cooking it down before adding more.) Once all of the greens are in the skillet, add the reserved cup of pasta-cooking water, capers, lemon zest and juice, arugula, nutmeg and the drained pasta. Toss to combine and cook about a minute. Add more salt and pepper to taste.

Place a medium-size skillet over medium-high heat and melt the butter. Add the breadcrumbs and toast until dark golden brown. Remove from heat and add the parsley and some pepper.

To serve, divide between 4 serving bowls and top with a handful of the breadcrumb mixture.

Pair with a fruity Pinot Noir like Cline Cellars or a rich Tuscan Red like La Massa.