Wine

Wine Store & More

We have a large selection of wines, from fruity to oaky, dry to crisp, as well as weak to strong flavor intensities. Whether you are a seasoned wine connoisseur or new to wines, we can help you find the flavor you are looking for a number of ways.

  1. By what you are having for dinner
  2. By region
  3. By pairing with cheese
  4. By season
  5. By color, quality, style

Just ask one of our professional staff members to help you out in store or via the phone. (715) 386-2223

Tips to Taste Like a Connoisseur:Wine TermsWine and Cheese PairingWine Tasting Guide Join Wine Club
  • Look at the color and clarity of the wine in the glass.
  • Tilt the glass and look at the “edge” of the wine (where it meets the glass).
  • Swirl the wine to see how much “body” it has.
  • Take a small sip.
  • After the first sip, swirl the wine in your mouth and notice how it feels and tastes.
  • Swallow the wine and take note of any after-tastes.
  • Think about the wine’s impression on your senses.
Following are some common descriptors used to describe wines:

  • Aroma or bouquet: The smell of a wine; bouquet applies particularly to the aroma of older wines. Some aromas associated with wines include fruits, herbs, flowers, earth, grass, tobacco, butterscotch, toast, vanilla, mocha, and chocolate.
  • Body: The apparent weight of a wine in your mouth, which is usually attributable principally to a wine’s alcohol. You can classify a wine as light-bodied, medium-bodied, or full-bodied.
  • Crisp: A wine with refreshing acidity. Acidity is more of a taste factor in white wines than in reds. White wines with a high amount of acidity feel crisp.
  • Dry: In winespeak, dry is the opposite of sweet. You can classify the wine you’re tasting as either dry, off-dry (in other words, somewhat sweet or semisweet), or sweet.
  • Finish: The impression a wine leaves in the back of your mouth and in your throat as you swallow it (an aftertaste). In a good wine, you can still perceive the wine’s flavors — such as fruitiness or spiciness — at that point.
  • Flavor intensity: How strong or weak a wine’s flavors are. Flavor intensity is a major factor in pairing wine with food, and it also helps determine how much you like a wine.
  • Fruity: A wine whose aromas and flavors suggest fruit; does not imply sweetness. You smell the fruitiness with your nose; in your mouth, you “smell” it through your retronasal passage.
  • Oaky: A wine that has oak flavors (smoky, toasty), often resulting from storage in oak barrels either during or after fermentation.
  • Soft: A wine that has a smooth rather than crisp mouthfeel. Soft wines typically have a low amount of acidity.
  • Tannic: A red wine that is firm and leaves the mouth feeling dry. Tannins alone can taste bitter, but some tannins in wine are less bitter than others. Depending on the amount and nature of its tannin, you can describe a red wine as astringent, firm, or soft.

Reference: http://www.dummies.com/how-to/content/understanding-wine-descriptors.html

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Here, the cardinal rules for matching up wines and food, from dry rosé and cheesy dishes to malbec and sweet-spicy barbecue sauces. Join our club to download & print Your Wine Pairing Guide now.

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Western culture owes a lot to the ancient Romans–classical architecture, rhetoric, and not least among the list is their appreciation for wine, a sentiment echoed by one of America’s founding fathers, Thomas Jefferson: “Good wine is a necessity of life for me.”