A double shot of organic Canyon Coffee. Syrupy, complex, and topped with a rich golden crema. The purest way to taste the roast.

Two shots of Canyon Coffee espresso diluted with hot water. Delivers the rich depth of espresso with a volume and strength similar to a strong drip coffee.

A double shot of Canyon Coffee espresso marked with just a dollop of steamed milk foam. Note: This is a strong, 3oz drink, not a large sweetened latte.

Equal parts Canyon Coffee espresso and warm steamed milk (4oz total). Cuts the acidity while keeping the strong coffee flavor front and center.

Double shot of Canyon Coffee espresso topped with a thick, airy layer of milk foam. Texturally light but rich in flavor.

Double shot of Canyon Coffee espresso poured with fine micro-foam milk. Creamier than a cappuccino, but stronger than a latte.

Two shots of Canyon Coffee espresso blended with creamy steamed milk and topped with a thin layer of foam. Smooth and comforting.

A decadent blend of Canyon Coffee espresso, premium chocolate, and steamed milk. The perfect mix of sweet cocoa and bold coffee.

Freshly brewed daily selection from Canyon Coffee. Organic, balanced, and perfect for your morning routine.

Slow-steeped for 12+ hours using coarse-ground Canyon Coffee beans. Resulting in a high-caffeine, low-acidity coffee that is incredibly smooth and naturally sweet.

Double shot of Canyon Coffee espresso poured over ice and cold filtered water. A crisp, refreshing, and bold zero-sugar option.

Regular Iced Capuccino

Two shots of Canyon Coffee espresso poured over ice and topped with your choice of cold milk. Cool, creamy, and keeps you caffeinated.

Rich chocolate sauce combined with Canyon Coffee espresso and cold milk over ice. A sweet, cold treat for chocolate lovers.

A pristine scoop of ice-cold Fior di Latte gelato served in a chilled coupe, accompanied by a hot, fresh double-shot of our morning espresso for you to pour over at the table.

Our signature Iced Cappuccino. Canyon Coffee espresso shaken vigorously with ice to create a rich, frothy texture, finished with a splash of cold milk.

Hot only. A tribute to Milan with hazelnut, vanilla, and chocolate.

The golden latte, Buttery and sweet with salted toffee flavor

The golden latte but iced, Buttery and sweet with salted toffee flavor

Double Espresso shaken with lavender syrup. Served up. The "Martini of Coffees."

Hot only. Inspired by traditional nougat candy

Premium unsweetened stone-ground Kodemari matcha whisked with steamed milk. Vibrant green, earthy, and packed with antioxidants.

16oz. Premium unsweetened stone-ground Kodemari matcha poured over ice and cold milk. A creamy, emerald-green energy boost that is refreshing and smooth.

Strawberry puree & Proper Strawberry Syrup, Premium unsweetened stone-ground Kodemari matcha poured over ice and cold milk.

A rich, spiced blend of black tea, cinnamon, cardamom, ginger, and cloves mixed with creamy steamed milk. Sweet, warming, and aromatic.

16 oz. Sweet and spicy masala chai concentrate mixed with cold milk and served over ice. The perfect chilled afternoon pick-me-up.

Yunnan, China A breakfast-style black tea with rich notes of honey, dark cocoa, and apricot.

Chiang Rai, Thailand A distinct, fruit-forward black tea with notes of hawthorn berries, baked peach, and mead.

Croatia. A soft, caffeine-free herbal tonic with a sweet, honey-like infusion.

Baoshan, Yunnan, China. Sandalwood • Apricot • Honeycomb A supremely drinkable green tea with honey-like sweetness, low astringency and new terroir, Crescent Green comes to us from a village primarily known for its pu'er.

Baoshan, Yunnan, China. Sandalwood • Apricot • Honeycomb A supremely drinkable green tea with honey-like sweetness, low astringency and new terroir, Crescent Green comes to us from a village primarily known for its pu'er.

U.S.A. Refreshing and bright-but-balanced, with a clean, zesty bite.

Chicago, IL (Blend) A warming turmeric blend featuring Chinese ginger, lemongrass, turmeric, Malabar black peppercorn, and licorice root.

STRAWBERRY, VANILLA, CLUB SODA, CREAM

LAVENDER, VANILLA, CLUB SODA, CREAM

SALTED CARAMEL, VANILLA, CLUB SODA, CREAM

PISTACHIO, VANILLA, CLUB SODA, CREAM

Classic Butter Croissant with bread flour, hard red wheat poolish, and laminated with butter made in New Zealand.

The classic you know and love, hand rolled with Valrhona Dark Chocolate Batons.

House-made cashew pesto, baked with salt & peppered cherry tomatoes, and finished with freshly grated Parmesan.

A diamond shaped savory croissant filled with our bright and salty spinach and feta filling. Baked with Maldon Salt.

A full tin of premium Kaluga Hybrid, served the way we actually like to eat it: with cold crème fraîche and Torres olive oil chips.

A perfect spoonful of buttery, large-pearl Kaluga Hybrid served on a mother-of-pearl.

Spain's most ridiculous potato chips, served with a side of ice-cold crème fraîche for dipping.

Big, fleshy Spanish olives warmed up with smashed garlic, citrus peel, a kick of chili, and dusted with fennel pollen (VG)

Rich, buttery Spanish Marcona almonds fried crisp and heavily dusted with sea salt. The perfect, highly addictive crunch to start the meal.

Rustic sourdough served with a heavy scoop of soft, tangy cultured butter and flaky sea salt (V)

Rustic sourdough served with a heavy pour of our best grassy, peppery olive oil. (VG)

IF YOU NEED MORE! FRESH COUNTRY SOURDOUGH (VG)

Build your board: Choose 2, 3, or the full spread. Served with warm sourdough, cultured butter, roasted salted dates, mixed nuts, and bright piparra peppers.

Build your board: Choose 2, 3, or the full spread. Served with warm sourdough, cultured butter, roasted salted dates, mixed nuts, and bright piparra peppers.

Build your board: Choose 2, 3, or the full spread. Served with warm sourdough, cultured butter, roasted salted dates, mixed nuts, and bright piparra peppers.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

Butter, lemon wedge, Piparra peppers, toasted bread.

A ball of fresh burrata acting as the perfect rich, creamy canvas for a heavy bump of premium Kaluga Hybrid caviar. Finished with good olive oil and served with warm sourdough.

Fresh, creamy burrata split down the middle and flooded with honey and earthy black truffle. Rich and completely addictive. Served with warm sourdough.(vegetarian, contains mushrooms, alliums)

A ball of fresh burrata surrounded by umami-packed, seawater-poached cherry tomatoes and torn basil. The ultimate classic, dialed up to eleven. Served with warm sourdough.

True Story dry-aged prosciutto, finished with a generous pour of extra virgin olive oil and wild fennel pollen.

Peppery wild arugula, seawater-poached tomatoes, and torn whole mint leaves tossed in a fiery Aleppo pepper and hot-honey vinaigrette. Finished with a shower of Pecorino cheese and crushed almonds for crunch. (contains nuts, dairy)

Little Gem lettuce, a snowy white blanket of Parmesan, and a dusting of bright Aleppo pepper. Drenched in our savory dressing and finished with country sourdough croutons. (can be made gluten-free, vegan) (nut-free, contains egg, alliums, and fish)

Flash fried artichoke hearts seared until the edges are shatteringly crisp and caramelized. Served over a swoosh of our savory 'caesar' aioli. Finished with fresh torn mint, lemon zest, and bright Aleppo pepper. (can be made vegan)

Hand-smashed and blistered until crisp. Resting on a smear of our Caesar aioli and finished with a mountain of shaved parmesan, Aleppo pepper, Fresh parsley and pickled red onions (gluten-free, vegetarian) (contains eggs, alliums)

A melt-in-your-mouth blend of beef & pork simmered hot in our bright Naturale plum tomato sauce. Finished with a shower of freshly grated Parmesan, torn basil, cracked black pepper, and premium olive oil. (contains alliums, gluten)

Thick, hollow bucatini noodles tossed in an ultra-rich, glossy crema of aged Pecorino Toscano, Parmesan, and a massive amount of cracked black pepper. Finished with grated Pecorino and a drizzle of EVOO.

We heavily fold intensely earthy black truffle right into the sauce. Thick, hollow bucatini noodles tossed in an ultra-rich, glossy crema of aged Pecorino Toscano, Parmesan, and a massive amount of cracked black pepper. Finished with grated Pecorino and a drizzle of EVOO.

We drop a heavy bump of Kaluga Hybrid caviar directly on top. The cold, briny ocean pop mixed with the hot peppery cream will blow your mind.

Hollow bucatini tossed in our slow-simmered Naturale plum tomato marinara, blistered cherry tomatoes, and sweet cultured butter. Finished with freshly grated Parmesan, torn basil, and premium olive oil. (vegetarian, can be made vegan w/ no cheese)

Rigatoni tossed in our rich Parmesan crema, swirled with bright basil pesto, and loaded with tender, citrus-brined Mary's chicken. Finished with fresh lemon zest, torn basil, and grated Parmesan. Clean, vibrant, and rich. (Contains gluten, dairy, garlic, poultry)

Rigatoni tossed in our plum tomato sauce, loaded with crispy pancetta, smashed garlic, and spicy melted 'Nduja. Finished with a mountain of Pecorino cheese.(contains alliums, gluten, pork, dairy)

Slow-simmered Naturale plum tomato sauce and melted mozzarella. Finished out of the oven with fresh torn basil, EVOO, and flaky sea salt. + Add a Fresh Burrata Ball: Torn directly over the blazing hot pizza. + Add Spicy 'Nduja: Dotted with fiery Calabrian sausage. (vegetarian. contains wheat, dairy, alliums)

Slow-simmered Naturale plum tomato sauce and melted mozzarella. Finished out of the oven with fresh torn basil, EVOO, and flaky sea salt. + Add a Fresh Burrata Ball: Torn directly over the blazing hot pizza. + Add Spicy 'Nduja: Dotted with fiery Calabrian sausage. (vegetarian. contains wheat, dairy, alliums)

Naturale marinara, scattered garlic, and dried oregano, studded with our deeply savory seawater-poached tomatoes. Finished with premium EVOO. (vegan) + Add a Fresh Burrata Ball: For vegetarians who want the ultimate creamy/acidic bite. + Add Spicy 'Nduja (spicy Italian sausage meat)

Naturale marinara, scattered garlic, and dried oregano, studded with our deeply savory seawater-poached tomatoes. Finished with premium EVOO. (vegan) + Add a Fresh Burrata Ball: For vegetarians who want the ultimate creamy/acidic bite. + Add Spicy 'Nduja (spicy Italian sausage meat)

Baked with a base of our savory Parmesan crema and a blend of mozzarella, asiago, fontina, and provolone. Heavily dusted with Parmesan and coarse cracked black pepper. (vegetarian) + Add Dry-Aged Prosciutto + Add Lemon-Brined Mary's Chicken

Baked with a base of our savory Parmesan crema and a blend of mozzarella, asiago, fontina, and provolone. Heavily dusted with Parmesan and coarse cracked black pepper. (vegetarian) + Add Dry-Aged Prosciutto + Add Lemon-Brined Mary's Chicken

Our savory Parmesan crema completely flooded with aromatic black truffle and our cheese blend. Finished straight out of the oven with a fresh Parmesan shower and EVOO. (vegetarian) + Add Dry-Aged Prosciutto: Truffle and sweet pork fat are undisputed. + Add a Fresh Burrata Ball

Our savory Parmesan crema completely flooded with aromatic black truffle and our cheese blend. Finished straight out of the oven with a fresh Parmesan shower and EVOO. (vegetarian) + Add Dry-Aged Prosciutto: Truffle and sweet pork fat are undisputed. + Add a Fresh Burrata Ball

Naturale plum marinara, our signature cheese blend, and edge-to-edge cupping pepperoni baked until the edges curl. Finished straight out of the oven with bright Aleppo pepper, black pepper, and EVOO. + Add a Hot Honey Drizzle: Glazed straight out of the oven. + Add a Fresh Burrata Ball: To cool the spicy pepperoni down. + Add Spicy 'Nduja (contains wheat, dairy, alliums, pork)

Naturale plum marinara, our signature cheese blend, and edge-to-edge cupping pepperoni baked until the edges curl. Finished straight out of the oven. with bright Aleppo pepper, black pepper, and EVOO. + Add a Hot Honey Drizzle: Glazed straight out of the oven. + Add a Fresh Burrata Ball: To cool the spicy pepperoni down. + Add Spicy 'Nduja (contains wheat, dairy, alliums, pork)

Naturale marinara and our signature cheese blend loaded with cupping pepperoni, crispy pancetta, and crumbles of our slow-simmered house meatballs. Finished with a Pecorino dusting. + Make it Spicy: Add a heavy drizzle of Calabrian Chili Oil. + Add Spicy 'Nduja

Naturale marinara and our signature cheese blend loaded with cupping pepperoni, crispy pancetta, and crumbles of our slow-simmered house meatballs. Finished with a Pecorino dusting. + Make it Spicy: Add a heavy drizzle of Calabrian Chili Oil. + Add Spicy 'Nduja

A highly marbled, fiercely savory butcher’s cut, slow-roasted and hard-seared to a flawless medium-rare. Served pre-sliced to share. Glazed in the pan with a dark, sticky reduction of aged balsamic, rich cultured butter, blistered seawater tomatoes, and melt-in-your-mouth garlic confit. Finished with flaky sea salt. Deep, moody, and intensely savory.

An incredible local chocolate chip cookie, flashed in our oven until the center is molten and the edges are crispy. Served hot with a scoop of sweet cream gelato and finished with flaky sea salt.

A pure, unadulterated scoop of ice-cold Fior di Latte gelato, drizzled with our premium grassy EVOO, and finished with flaky sea salt. A masterclass in savory-sweet Italian minimalism.

A pristine scoop of ice-cold Fior di Latte gelato served in a chilled coupe, accompanied by a hot, fresh double-shot of our morning espresso for you to pour over at the table.

Region: Italy Grapes: Friularo, Merlot Body: Medium Notes: red berries, strawberry. candy cotton, complex Pairing: seafood, cheese, cold cuts, apertivo GCF Exclusive - FEMALE WINEMAKER

Region: Vinho Verde (Amarante), Portugal Grapes: 50% Vinhão, 20% Alvarelhão, 30% Arinto Body: Light Notes: Tart red currant, wild sour cherry, pomegranate, zippy grapefruit zest, rustic floral undertones, and wet granite minerality, with a gentle, energetic fizzy effervescence, driving natural acidity, and a bone-dry, mouthwatering finish Pairing: Continuous charcuterie boards, sardines grilled over charcoal, spicy pork tacos, fried calamari, or creamy sheep's milk cheese

Region: Italy Grapes: Lambrusco Body: Medium Notes: cherries, strawberries, blackberry jam, violets, citrus zest

Region: Rivera (Cerro Chapeu), Uruguay Grapes: 80% Trebbiano, 20% Malvasia Body: Light Notes: Zesty lime peel, green apple, crisp white peach, wild lemongrass, crushed flint, and yeast-driven brioche, with a vibrant persistent bubble, electric, laser-focused acidity, and a bone-dry, mouthwatering, salty-mineral finish Pairing: Continuous charcuterie boards, fresh oysters, ceviche, grilled prawns, empanadas de queso, or goat cheese crostini

Region: Champagne, France Grapes: Chardonnay, Pinot Noir, Pinot Meunier Body: Light–Medium Notes: Wild strawberry, red currant, soft plum, autolytic toast Pairing: Fruit tarts, salmon canapés, chocolate desserts

Region: Loire Valley (Touraine / Amboise), France Grapes: 100% Chenin Blanc Body: Light to Medium Notes: Ripe yellow apple, poached white peach, dried apricot, lemon curd, acacia flower, and crushed chalk, with vibrant balancing acidity, delicate fine mousse, and a bone-dry, mouthwatering, mineral finish Pairing: Continuous charcuterie boards, oysters on the half shell, fried soft-shell crab, goat cheese (Sainte-Maure de Touraine), roasted poultry, or light seafood ceviche

"Region: Burgundy, France (Vix / Châtillonnais / Vin Mousseux de France) Grapes: 100% Pinot Noir Body: Medium Notes: Hazelnuts, toasted brioche, crisp green apple, mandarin peel, with a powerful, dynamic progression and a deeply chalky, mineral-savory finish Pairing: Fresh oysters, dynamic independent charcuterie boards, crispy fried chicken, white fish in brown butter sauce, or truffled gougères"

Region: Piedmont (Manga / Calosso), Italy Grapes: 100% Moscato Bianco Body: Light Notes: Fresh white peach, candied orange blossom, ripe apricot, honeysuckle, lemon verbena, and crushed limestone, with a gentle, creamy effervescence, balanced natural sweetness, and a crisp, mineral-driven finish Pairing: Continuous charcuterie boards, gorgonzola dolce, fresh fruit tarts, spicy Asian noodle dishes, panettone, or lemon ricotta pancakes

Region: Central Coast (Paso Robles Highlands District / Shell Creek Vineyard), California, United States Grapes: Muscat, Riesling, Gewürztraminer Body: Light Notes: Juicy passionfruit, lychee, orange blossom, pink grapefruit zest, crushed ginger, and yeast-driven elderflower, with a frothy persistent fizz, electric natural acidity, and a bone-dry, mouthwatering, tropical finish Pairing: Continuous charcuterie boards, spicy Thai papaya salad, fish tacos, spicy pork bao buns, or fresh goat cheese salad

Region: Swartland, South Africa Grapes: 100% Chenin Blanc Body: Light Notes: Crunchy green apple, white peach, lemon zest, guava, and a hint of yeasty sourdough, with a playful, persistent sparkle and a crisp, mineral-clean finish Pairing: Fresh oysters, fish tacos, goat cheese salads, spicy Thai noodles, or continuous charcuterie boards

Region: Alsace, France Grapes: Verdejo Body: Light Notes: Crisp green apple, white peach, grapefruit zest, dried chamomile, lemongrass, and crushed chalk, with a vibrant persistent effervescence, electric natural acidity, subtle skin-macerated phenolic grip, and a bone-dry, mouthwatering, saline-mineral finish Pairing: Sushi, fried appetizers, spicy dishes

Region: Champagne (Côte de Sézanne), France Grapes: Chardonnay Body: Medium Notes: Flinty reduction, chalk dust, lemon oil, fresh brioche, razor-sharp acidity, intense salinity, vinous power Pairing: Caviar, oysters, sushi, rich cream sauces

"Region: Trentino-Alto Adige (Trentodoc / Val di Cembra), Italy Grapes: 100% Chardonnay Body: Medium Notes: Golden Delicious apple, white peach, toasted brioche, lemon curd, roasted hazelnut, and crushed alpine dolomite, with a fine and persistent mousse, crisp racing acidity, and a bone-dry, elegant, saline-mineral finish Pairing: Continuous charcuterie boards, Trentino speck, fried calamari, seared sea scallops, risotto alla Milanese, or aged Asiago cheese"

"Region: Alsace, France Grapes: 100% Gewürztraminer Body: Medium to Full Notes: Lychee, pink grapefruit, yellow peach, ginger spice, rose petal, candied orange peel, and crushed granite, with a rich, oily texture balanced by a vibrant, limestone-driven core and a long, aromatic finish Pairing: Continuous charcuterie boards, spicy Thai or Vietnamese cuisine, Munster cheese, foie gras, roasted pork with apples, or aromatic Indian curries"

Region: Corton-Charlemagne Grand Cru, Côte de Beaune, Burgundy, France Grapes: Chardonnay Body: Full Notes: Baked apple, citrus, pineapple, lime, juniper, flint, creamy texture Pairing: Lobster thermidor, roasted chicken with herbs, aged Comté cheese

Region: Veneto, Italy Grapes: Friularo Body: Light to Medium Notes: White peach, tart red cranberry, pink grapefruit, lime zest, and wet slate minerality, with a crisp, electric acidity and a bone-dry, saline finish Pairing: Fritto misto, grilled sardines, prosciutto e melone, continuous charcuterie boards, or goat cheese salads

Region: Umbria (Perugia / Sant'Enea), Italy Grapes: 100% Pinot Grigio (Pinot Gris) Body: Light to Medium Notes: White peach, crisp green apple, lemon blossom, white pear, crushed limestone, and subtle almond skin, with driving, clean natural acidity, subtle phenolic texture, and a bone-dry, mouthwatering, saline-mineral finish Pairing: Continuous charcuterie boards, grilled sea bass, spaghetti alle vongole, roasted vegetable frittata, fresh mozzarella di bufala, or lemon herb chicken

Region: Umbria (Perugia / Sant'Enea), Italy Grapes: 100% Grechetto (Grechetto di Todi / Grechetto di Orvieto) Body: Medium Notes: Yellow apple, white peach, crushed almond, wild chamomile, dried herbs, and yellow grapefruit zest, with a firm structure, crisp balancing acidity, subtle phenolic grip, and a bone-dry, savory, limestone-mineral finish Pairing: Continuous charcuterie boards, pork tenderloin with herbs, grilled trout, roasted vegetables, cacio e pepe, or aged pecorino cheese

Region: Mendocino Ridge (Mendocino County / North Coast), California, United States Grapes: 100% Sauvignon Blanc Body: Light to Medium Notes: Electric lime zest, green papaya, white peach, crushed flint, damp moss, and sea spray, with razor-sharp natural acidity, a chalky mouthfeel, and a bone-dry, mouthwatering, ocean-saline finish Pairing: Continuous charcuterie boards, fresh Pacific oysters, grilled halibut, goat cheese crostini, ceviche, or roasted asparagus with lemon

Region: Cassis, Provence, France (Cassis AOC) Grapes: Marsanne, Clairette, Ugni Blanc, and/or Bourboulenc (indigenous Cassis white varieties) Body: Medium Notes: Bright and coastal. White peach, lemon zest, fresh almond, fennel blossom, and a long, saline, mineral finish with lovely Mediterranean warmth. The white wine the South of France was always meant to make. Pairing: Fresh bouillabaisse, grilled fish, shellfish, goat cheese, or anything that calls for a glass with the smell of the sea in it.

Region: Burgundy, France (Mâconnais / Viré-Clessé AOC) Grapes: 100% Chardonnay Body: Medium to Full Notes: Ripe golden apple, fresh Meyer lemon, white peach, acacia flower, crushed limestone minerality, and a subtle touch of fresh butter and toasted brioche Pairing: Roasted chicken with herbs, seared sea scallops, creamy mushroom risotto, grilled trout, or continuous charcuterie boards

Region: Alsace (Bas-Rhin / Heiligenstein), France Grapes: 100% Savagnin Rose (Klevener d'Heiligenstein) Body: Medium to Full Notes: Ripe quince, yellow pear, candied ginger, lychee, white pepper, dried honey, and crushed chalk, with balanced natural acidity, a luxurious oily texture, and a bone-dry, spicy, mineral-laden finish Pairing: Continuous charcuterie boards, Münster cheese, roasted pork loin with apples, Alsace choucroute garnie, smoked trout, or mild aromatic curries

Region: Chichée, Chablis, Burgundy, France Grapes: 100% Chardonnay Body: Light to medium Notes: Pure and razor-sharp. Lemon, green apple, white grapefruit, oyster shell, and a long flinty finish. Classic Chablis that makes Chardonnay believers out of everyone. Pairing: Fresh oysters, shrimp, grilled sole, goat cheese, or anything that benefits from high acidity.

*NEW Vintage*

Region: Burgundy (Chablis / 1er Cru), France Grapes: 100% Chardonnay Body: Medium Notes: Crisp green apple, white peach, lemon oil, crushed oyster shell, flint smoke, and dried white flowers, with a razor-sharp, linear acidity, intense mineral drive, and a long, chalky finish Pairing: Continuous charcuterie boards, fresh oysters, seared sea scallops, roasted chicken, or goat cheese

Region: Santa Barbara County (Central Coast), California, United States Grapes: 100% Aligoté Body: Light to Medium Notes: Crisp green apple, lemon curd, white nectarine, lemongrass, and crushed ocean shell, with electric natural acidity, a subtle chalky texture, and a bone-dry, long, saline-mineral finish Pairing: Continuous charcuterie boards, oysters on the half shell, grilled trout with lemon, fresh goat cheese, ceviche, or roasted poultry with herbs

Region: Burgundy (Côte de Nuits / Villers-la-Faye), France Grapes: 100% Aligoté (Aligoté Doré clone) Body: Medium Notes: Fresh green apple, lemon confit, white peach, acacia blossom, crushed limestone, and toasted hazelnut, with electric natural acidity, a silky textured mouthfeel, and a bone-dry, long, flinty-saline finish Pairing: Continuous charcuterie boards, fresh oysters, escargots de Bourgogne, grilled trout, roasted goat cheese crostini, or creamy chicken fricassee

Region: Styria, Austria Grapes: Gelber Muskateller Body: Light to Medium Notes: Elderflower, lime zest, white pepper, cloudy texture, dry and aromatic Pairing: Thai green curry, asparagus dishes, fresh goat cheese, aromatic salads

Region: Rhône Valley (Northern Rhône / Visan & Cornas), France Grapes: 100% Roussanne Notes: White peach, honeysuckle, yellow apple, lemon verbena, fresh apricot, and crushed granite, with vibrant balancing acidity, a silky, coated mouthfeel, and a clean, bone-dry, saline-mineral finish Pairing: Continuous charcuterie boards, roasted chicken with tarragon, grilled trout, creamy goat cheese, wild mushroom risotto, or seared scallops

Region: Jura (Arbois-Pupillin), France Grapes: Savagnin Body: Medium Notes: "Ouillé" means topped up (not oxidative). Electric acidity, lemon confit, beeswax, white flowers, intense salinity, pure energy Pairing: Comté cheese (aged), chicken with morels, river fish in cream sauce, sweetbreads

Region: Morgex, Vallée d'Aoste, Italy (Valle d'Aosta Blanc de Morgex et de La Salle DOC) Grapes: 100% Prié Blanc Body: Light Notes: Ethereal and precise. Lemon blossom, green apple, crushed Alpine stone, white peach, and a piercingly clean, saline mineral finish with electric acidity. The highest-altitude wine in Europe — and it shows. Pairing: Grilled mountain trout, oysters, fresh goat cheese, fondue, or anything that calls for a white wine of extraordinary delicacy and freshness.

Region: Trentino-Alto Adige (Trentino / Val di Cembra), Italy Grapes: 100% Gewürztraminer Body: Medium to Full Notes: Lychee, white peach, yellow rose petal, candied ginger, clove, dried apron, and crushed porphyry rock, with balanced fresh alpine acidity, a rich, oily, and enveloping texture, and a bone-dry, aromatic, spicy-saline finish Pairing: Continuous charcuterie boards, aged washed-rind cheeses (Taleggio, Reblochon), roasted pork tenderloin with apples, Thai red curry, seared foie gras, or spicy Asian noodle dishes

Region: Sicily, Italy (Terre Siciliane IGT) Grapes: 100% Catarratto Body: Medium-bodied Notes: Juicy peach, spiced apricot, fresh hay, peated cereal, saline minerality, and a touch of honey Pairing: Grilled prawns, Mediterranean salads, Thai green curry, ramen, sushi rolls

Domaine Anne Pichon “Sauvage” Orange Vin de France 2024 Region: Southern Rhône Valley (Mormoiron / Ventoux), France Grapes: 100% Roussanne Body: Medium Notes: Dried apricot, orange blossom, candied lemon peel, wild honey, dried chamomile, and crushed limestone, with driving natural acidity, a fine tea-like skin-contact texture, and a bone-dry, mouthwatering, saline-mineral finish Pairing: Continuous charcuterie boards, roasted pork belly, grilled octopus, tajine with preserved lemon, aged goat cheese, or spicy North African harissa dishes

Region: Abruzzo (Teramo / Montorio al Vomano), Italy Grapes: 100% Trebbiano d'Abruzzo Body: Medium Notes: Dried apricot, bruised yellow apple, orange blossom, wild mountain thyme, raw honey, and crushed limestone, with electric, laser-sharp natural acidity, a fine chalky skin-contact texture, and a bone-dry, mouthwatering, saline finish Pairing: Continuous charcuterie boards, grilled arrosticini, baccalà alla abruzzese, roasted pork loin with herbs, seafood risotto, or aged pecorino abruzzese

Region: Rivera (Cerro Chapeu), Uruguay Grapes: 80% Trebbiano, 20% Malvasia Body: Light to Medium Notes: Candied orange peel, dried apricot, white tea, dried wildflower, subtle ginger, and sea spray, with a bright, crisp acidity, fine-grained tea-like tannins, and a bone-dry, chalky mineral finish Pairing: Continuous charcuterie boards, pork empanadas, grilled halloumi cheese, roasted poultry, ceviche, or spicy seafood stews

Region: Languedoc (Coussergues / Pays d'Oc IGP), France Grapes: 100% Sauvignon Blanc Body: Medium Notes: Dried apricot, candied orange zest, white peach, dried chamomile, ginger root, and crushed limestone, with vibrant natural acidity, fine tea-like skin tannins, and a bone-dry, mouthwatering, saline finish Pairing: Continuous charcuterie boards, roasted pork belly, grilled octopus, spicy Mediterranean mezze, roasted eggplant with tahini, or aged goat cheese

Region: Fitou, Roussillon, France (Fitou AOC or Vin de France) Grapes: Grenache, Carignan, and/or Syrah (old vines) Body: Medium Notes: Warm and wild. Dark cherry, blackberry, dried garrigue, black olive, and a dusty, mineral finish with the unmistakable warmth of the southern sun baked into every sip. "Mouth of the sun" — and it delivers. Pairing: Grilled lamb, merguez sausages, tapenade, aged sheep's milk cheese, or anything with the bold flavors of the Mediterranean table.

Region: Alsace, France Grapes: 100% Sylvaner Body: Medium Notes: Dried apricot, candied orange peel, wild mountain herbs, bruised pear, honeysuckle, and crushed flint, with a vibrant mineral acidity, a structured tea-like phenolic grip, and a long, savory finish Pairing: Continuous charcuterie boards, roasted pork belly, washed-rind cheeses (like Munster), spicy North African tagines, or grilled octopus

Region: Emilia-Romagna (Manzolino di Castelfranco Emilia), Italy Grapes: 100% Malvasia dell'Emilia Body: Medium Notes: Dried apricot, candied orange peel, bruised peach, dried jasmine, white pepper, subtle black tea, and crushed limestone, with vibrant balancing acidity, a grippy phenolic texture, and a long, savory mineral finish Pairing: Continuous charcuterie boards, pork roast with peaches, aged Parmigiano-Reggiano, spicy Asian noodle dishes, or roasted squash with herbs

Region: Sicily (Mount Etna / Northern Slopes), Italy Grapes: Catarratto, Carricante, Malvasia, Minnella, Inzolia Body: Medium Notes: Bruised yellow peach, dried apricot, preserved lemon, Mediterranean wild herbs, crushed basalt, and smoked sea salt, with driving volcanic acidity, light rustic tea-leaf tannins, and a bone-dry, savory, intensely mineral finish Pairing: Continuous charcuterie boards, grilled octopus with capers, swordfish alla ghiotta, roasted pork neck, or aged caciocavallo cheese

Region: Lansargues, Languedoc-Roussillon, France Grapes: 50% Grenache Blanc, 50% Grenache Gris Body: Medium-bodied ABV: 12.5% Notes: Orange zest, peach, bruised tangerine, lychee, tea, earthy undertones, balanced acidity, soft dry firm tannins, and a savory finish Pairing: Spicy dishes, grilled vegetables, light seafood, and charcuterie

Region: Oslavia, Collio, Friuli-Venezia Giulia, Italy (IGT Venezia Giulia) Grapes: 100% Ribolla Gialla Body: Medium to full Notes: Deep amber and transcendent. Dried apricot, saffron, beeswax, walnut, orange rind, and a long, grippy, tannic finish with breathtaking mineral depth. One of the most important natural wines in the world — in a perfect drinking window. Pairing: Rich fish dishes, roasted pork, aged hard cheeses, charcuterie, or a quiet evening with nothing to distract from what's in the glass.

Region: Thessaly (Karditsa / Mount Agrafa foothills), Greece Grapes: Roditis (or Roditis / Assyrtiko blend) Body: Light to Medium Notes: Dried apricot, preserved lemon peel, chamomile, dried oregano, white peach, and crushed limestone, with driving natural acidity, light rustic tea-like skin tannins, and a bone-dry, saline-mineral finish Pairing: Continuous charcuterie boards, grilled octopus, spanakopita, roasted eggplant with tahini, grilled halloumi, or fried kalamari

Region: Lazio (Gradoli / Lago di Bolsena), Italy Grapes: 100% Procanico Body: Medium to Full Notes: Bruised yellow apple, dried apricot, orange marmalade, beeswax, crushed flint, wild Mediterranean herbs, and damp volcanic earth, with driving, elevated acidity, a dense phenolic structure, and an intensely saline, mineral-heavy finish Pairing: Continuous charcuterie boards, roasted suckling pig, grilled octopus, aged pecorino romano, wild mushroom risotto, or roasted sweetbreads

Region: Lazio (Gradoli / Lake Bolsena), Italy Grapes: 100% Moscato Giallo Body: Medium Notes: Candied orange peel, dried apricot, orange blossom, white tea, ginger root, dried chamomile, and crushed volcanic slate, with driving natural acidity, structured phenolic tea-like tannins, and a bone-dry, mouthwatering, volcanic-saline finish Pairing: Continuous charcuterie boards, aged pecorino, roasted pork belly, spicy Thai curry, tagine with preserved lemons, or grilled octopus

Region: Lazio, Italy Grapes: Procanico, Malvasia, Roscetto Body: Light to Medium Notes: Fresh pomelo, bruised yellow apple, candied citrus peel, wild lemongrass, ginger root, and crushed volcanic ash, with electric natural acidity, a fine chalky skin-contact texture, and a bone-dry, mouthwatering, saline-mineral finish Pairing: Pizza bianca, fried zucchini flowers, picnic food, salty pecorino

Region: Willamette Valley, Oregon, USA (Van Duzer Corridor AVA) Grapes: Pinot Gris, Ribolla Gialla, Tocai Friulano, Chardonnay Body: Medium to Full Notes: Dried apricot, nectarine rind, ginger root, wild rosemary, black tea leaves, distinct textural skin tannins, and a crisp, energetic mineral finish Pairing: Roasted pork belly, charcuterie boards, spicy Asian cuisine, grilled octopus, or earthy mushroom dishes

Region: California, USA (Clarksburg & Arroyo Seco) Grapes: 60% Pinot Gris, 40% Chardonnay Body: Light to Medium Notes: White peach, sea salt brine, lemon zest, subtle floral muscat notes, and green apple, with a lively, mouthwatering acidity and a dry, saline finish Pairing: Oysters on the half shell, fish tacos, goat cheese salad, continuous charcuterie boards, or grilled shrimp

Region: Emilia-Romagna, Italy (Parma / IGP Emilia) Grapes: 100% Malvasia di Candia Aromatica Body: Medium Notes: Dried apricot, candied orange peel, jasmine blossom, wild honey, sage, toasted almonds, and tea leaves, with a striking, chalky tannic frame, vibrant acidity, and a bone-dry, complex finish Pairing: Aged Parmigiano-Reggiano, Prosciutto di Parma, continuous charcuterie boards, roasted pork belly, or rich wild mushroom risotto

Region: Vazzola, Treviso, Veneto, Italy Grapes: Chardonnay, Pinot Grigio Body: Light to medium Notes: Pale amber and lively. Dried peach, citrus zest, chamomile, a hint of almond, and a gentle tannic grip with a clean, mineral finish. Veneto's answer to skin contact: fresh, approachable, and completely charming. Pairing: Charcuterie, aged soft cheeses, grilled fish, light pasta, or a relaxed aperitivo with good snacks.

Region: Emilia-Romagna, Italy Grapes: Malvasia Aromatica di Candia Body: Medium Notes: Dried apricot, candied orange peel, jasmine, wild chamomile, dried ginger, and crushed chalk, with driving natural acidity, a firm tea-like phenolic tannin structure, and a bone-dry, mouthwatering, saline-mineral finish Pairing: Bagna cauda, savory pastries, aged cheeses, or grilled seafood.

Region: Veneto (Colli Euganei), Italy Grapes: Garganega, Tai (Friulano), Moscato Bianco Body: Medium Notes: Dried apricot, Seville orange peel, bruised yellow peach, wild chamomile, resinous pine, and crushed volcanic stone, with a lively, driving acidity, a subtle resinous grip, and a long, savory mineral finish Pairing: Continuous charcuterie boards, aged sheep’s milk cheeses, roasted pork chops, grilled mackerel, or wild mushroom polenta

Region: Trentino-Alto Adige, Italy Grapes: Pinot Grigio Body: Medium Notes: Blood orange, dried apricot, alpine herbs, fine tannins, mineral finish Pairing: Smoked salmon, grilled squash, aged Asiago

Region: Casablanca Valley, Chile Grapes: 100% Pinot Gris Body: Light to Medium Notes: Fresh white peach, crisp green apple, citrus blossom, bruised pear, subtle skin-contact spice, and crushed coastal granite, with a zesty, ocean-influenced acidity and a crisp, mineral finish Pairing: Continuous charcuterie boards, fresh ceviche, grilled fish tacos, goat cheese crostini, or lemon-herb roasted chicken

Region: Sonoma County, California, United States Grapes: Vermentino, Greco, Grechetto Body: Medium Notes: Dried apricot, candied orange peel, honeysuckle, yellow peach, crushed almond, and black tea, with silky skin-contact tannins, coastal acidity, and a dry, honeyed-spice mineral finish Pairing: Continuous charcuterie boards, grilled octopus, ricotta or mozzarella, seafood pasta, roasted pork belly, or spicy Thai dishes

Region: Umbria, Italy (Molino Vitelli, near Umbertide) Grapes: 100% Montepulciano Body: Light Notes: Wild strawberry, sour cherry, wild cherry, delicate florals, and undergrowth, with gentle tannin and a subtly spiced finish Pairing: Hummus and other veg-forward starters, cured Umbrian meats, roast turkey with honey-mustard glaze, or continuous charcuterie boards

Region: California (Sonoma Valley / Contra Costa County), United States Grapes: Mourvèdre, Grenache, Carignan Body: Light to Medium Notes: Wild strawberry, watermelon rind, tart ruby red grapefruit, rose water, Mediterranean garigue herbs, and a touch of wet stone, with driving natural acidity, subtle savory grip, and a crisp, bone-dry finish Pairing: Continuous charcuterie boards, grilled prawns, salade Niçoise, roast chicken with herbs, or prosciutto with melon

Region: Grezzana, Veneto, Italy (Rosé IGT Veronese) Grapes: Corvina, Corvinone, and/or other indigenous Veronese red varieties Body: Light to medium Notes: Deep coral and elegant. Wild strawberry, raspberry, dried rose, a hint of white pepper, and a dry, mineral, structured finish. A serious Veronese rosé from one of the region's most historic estates. Pairing: Grilled fish, pasta with tomato, roasted chicken, charcuterie, or a long Italian dinner that starts early and ends late.

Region: Tecate, Baja California, Mexico Grapes: 100% Rosa del Perú (Mission / Moscatel Negro) Body: Light Notes: Wild strawberry, tart cranberry, hibiscus tea, orange zest, dried rose petals, and subtle wet clay, with a lively natural acidity, delicate tannic grip, and a crisp, refreshing, earth-tinged finish Pairing: Continuous charcuterie boards, pork carnitas tacos, grilled quail, ahi tuna ceviche, or roasted beet salad

Region: Monferrato Rosso DOC, Piedmont, Italy Grapes: Pinot Nero, Barbera Body: Medium Notes: Cherry, violet, tart red fruit, floral nuance, smooth tannins, balanced acidity Pairing: Pasta, grilled meats, risotto, aged cheeses

Region: Brouilly, Beaujolais, France (Saint-Lager) Grapes: 100% Gamay Body: Light to Medium Notes: Fresh strawberry, red cherry, and raspberry, with fine, silky tannins and a bright, mineral-driven finish Pairing: Charcuterie, roast chicken, grilled salmon, or lightly chilled on a warm afternoon

"Region: Central Coast / San Benito County, California, USA Grapes: Organic White & Red Field Blend (Varietal composition varies by vintage) Body: Light to Medium Notes: Tart red cherry, bruised orchard fruit, wild herbs, watermelon rind, crushed stone, and a touch of funk with a snapping, high-acid, and thirst-quenching finish Pairing: Continuous charcuterie boards, pork belly sliders, wood-fired pizza, carnitas tacos, or roasted chicken"

"Region: Central Coast / San Joaquin Valley, California, USA Grapes/Fruit: Upcycled Organic Fruit & Co-fermented Grapes Body: Light to Medium Notes: Sour cherries, strawberries, pomegranate, anise, musk, wild herbs, and a savory, thirst-quenching finish Pairing: Continuous charcuterie boards, pork belly sliders, wood-fired pizza, carnitas tacos, or roasted duck"

"Region: Rhône Valley, France (Southern Rhône / Châteauneuf-du-Pape) Grapes: Grenache, Syrah, Mourvèdre (GSM Blend) Body: Full Notes: Ripe dark plum, wild blackberry, garrigue (thyme and rosemary), crushed black pepper, leather, and dark chocolate, with a plush, velvety texture, warming spice, and a long, savory finish Pairing: Continuous charcuterie boards, braised short ribs, roasted lamb shank, venison, wild mushroom ragù, or aged gouda"

Region: Provence (Coteaux Varois en Provence / La Roquebrussanne), France Grapes: 100% Cinsault (or Cinsault-dominant blend with Carignan) Body: Light to Medium (Chillable "Blouge") Notes: Wild red cranberry, crunchy pomegranate, tart sour cherry, dried garrigue herbs, crushed limestone, and wild violet, with vibrant natural acidity, a subtle carbonic lift, light tactile grip, and a bone-dry, saline finish Pairing: Continuous charcuterie boards, grilled sardines, roasted chicken with Provence herbs, pissaladière, or heirloom tomato salad with goat cheese

Region: Bugey, Savoie, France (Vin de France) Grapes: 40% Gamay, 40% Chardonnay, 20% Mondeuse Body: Light Notes: Tart red cherry, crunchy cranberry, wild raspberry, rhubarb stalk, citrus twist, hint of white pepper, with an electric alpine mineral drive Pairing: Roasted chicken, programmatic charcuterie boards, soft unpasteurized cheeses, grilled trout, or summer picnics

Region: Willamette Valley, Oregon, USA Grapes: 86% Pinot Noir, 10% Gamay, 4% Gewürztraminer Body: Light to Medium Notes: Fresh wild berries, tart red cherries, hint of sweet melon, layered with distinct slate minerality, and a crisp, high-toned refreshing finish Pairing: Grilled salmon, strawberry and spinach salad, duck rillettes, fresh goat cheese, or light summer pasta dishes

Region: Sicily (Mount Etna / Northern Slopes), Italy Grapes: Nerello Mascalese (dominant), Nerello Cappuccio, Minella Nera, Alicante (Bouschet) Body: Light to Medium Notes: Fresh wild red cherry, tart pomegranate, blood orange zest, crushed basalt, Mediterranean scrub, and subtle smoke, with driving volcanic acidity, fine rustic tannins, and a bone-dry, mouthwatering, salty-mineral finish Pairing: Continuous charcuterie boards, pasta alla Norma, grilled tuna, roasted pork shoulder, wild mushroom risotto, or aged caciocavallo cheese

Region: Santa Ninfa, Trapani, Sicily, Italy Grapes: Nero d'Avola and/or Nerello Mascalese (indigenous Sicilian red varieties) Body: Light Notes: Deep salmon and wildly aromatic. Sun-dried strawberry, blood orange, dried rose petal, and a hint of Mediterranean herbs with a dry, mineral, sea-salted finish. Sicily in a glass — warm, bold, and completely alive. Pairing: Grilled swordfish, tuna crudo, arancini, burrata, cured meats, or a long Sicilian lunch in the sun.

Region: Central Coast (Paso Robles / Templeton Gap District), California, United States Grapes: 100% Mourvèdre Body: Medium-Full Notes: Tart wild strawberry, crunchy red plum, pomegranate, dried sage, blood orange zest, and crushed slate, with driving natural acidity, ultra-light silky tannins, and a bone-dry, mouthwatering, mineral finish Pairing: Continuous charcuterie boards, pork carnitas tacos, grilled salmon, wood-fired Margherita pizza, roasted chicken, or heirloom tomato salad

Region: Central Coast, California, USA (Paso Robles / San Miguel) Grapes: Sangiovese, Grenache Body: Light to Medium Notes: Crisp watermelon slice, wild field strawberries, blood orange zest, wet stone minerality, hint of white pepper, with a bright, refreshing, bone-dry finish Pairing: Prosciutto and melon skewers, grilled garlic prawns, caprese salad with heirloom tomatoes, fresh Dungeness crab, or light Mediterranean meze plates

"Region: California, USA (Central Coast / Gilroy) Grapes: 100% Nebbiolo Body: Light Notes: Crisp wild strawberry, tart cranberry, blood orange rind, dried rose petals, with a racy, high-vibe acidity and a clean, lightly texturized mineral finish Pairing: Continuous charcuterie boards, grilled pork chops with peach compote, brick-oven pizza, or light summer pastas"

Region: Willamette Valley, Oregon Grapes: 100% Pinot Noir Body: Light to medium Notes: Soulful and precise. Ripe red cherry, raspberry, dried rose, forest floor, and a long, silky, mineral finish with effortless elegance. Oregon Pinot that makes you stop mid-sentence to pay attention. Pairing: Duck breast, salmon, roasted mushrooms, charcuterie, aged Comté, or a dinner that deserves your full attention.

Region: Emilia-Romagna (Colli di Scandiano e Canossa), Italy Grapes: Malbo Gentile, Marzemino Body: Light to Medium Notes: Sour cherry, wild pomegranate, pink grapefruit zest, blood orange, crushed gravel, and wild rose petal, with a vibrant, zippy acidity, a subtle chalky grip, and a bone-dry, mouthwatering mineral finish Pairing: Continuous charcuterie boards, Prosciutto di Parma, grilled prawns, fried gnocco fritto, Margherita pizza, or roasted beet salad with goat cheese

Region: Burgenland (Neusiedlersee / Gols), Austria Grapes: 80% Zweigelt, 20% St. Laurent Body: Light to Medium (Chillable) Notes: Juicy sour red cherry, fresh blackberry, dark plum, crushed violet, sour cranberry, and subtle white pepper, with a crunchy carbonic lift, bright natural acidity, soft fine-grained tannins, and a bone-dry, mouthwatering, slate-mineral finish Pairing: Continuous charcuterie boards, schnitzel, roasted duck breast, wood-fired mushroom pizza, grilled sausages, or goulash

Region: Santa Barbara County (Central Coast), California, United States Grapes: 100% Grenache Body: Light Notes: Fresh wild strawberry, tart watermelon, white peach, pink grapefruit zest, crushed rose petals, and wet chalk, with crisp natural acidity, a silky lightweight mouthfeel, and a bone-dry, mouthwatering, saline-mineral finish Pairing: Continuous charcuterie boards, grilled shrimp skewers, goat cheese crostini, fresh oysters, watermelon and feta salad, or seared ahi tuna

Region: Mendocino County, California, USA Grapes: Carignan, Zinfandel, Petite Sirah, Charbono, Cabernet Franc Body: Light Notes: Tart red cherry, fresh raspberry, sour plum, hibisicus tea, pomegranate, and subtle cinnamon spice, with a snapping, high-vibe acidity and a soft, juicy finish Pairing: Continuous charcuterie boards, smash burgers, pepperoni pizza, roasted turkey, or carnitas tacos

Region: Willamette Valley, Oregon, USA (Tualatin Hills AVA) Grapes: 65% Gamay, 25% Pinot Gris, 10% Gewürztraminer Body: Light Notes: Layers of crunchy cranberry, red currant, savory white pepper, wild raspberry, exotic spice, with vibrant acidity and low, silky tannins Pairing: Charcoal-grilled burgers, wood-fired duck pizza, roasted pork loin with plum glaze, or programmatic charcuterie boards

Region: Willamette Valley, Oregon, USA (Van Duzer Corridor AVA) Grapes: Pinot Gris, Ribolla Gialla, Tocai Friulano, Chardonnay Body: Medium to Full Notes: Dried apricot, nectarine rind, ginger root, wild rosemary, black tea leaves, distinct textural skin tannins, and a crisp, energetic mineral finish Pairing: Roasted pork belly, charcuterie boards, spicy Asian cuisine, grilled octopus, or earthy mushroom dishes

Region: Moravia, Czech Republic Grapes: 100% Pinot Noir (Rulandské Modré) Body: Medium Notes: Sour wild cherries, dried cranberries, blood orange peel, damp forest floor, clove, and black tea leaf, with fine-grained, chalky tannins and a vibrant, mineral-clean finish Pairing: Duck breast with cherry reduction, roasted chanterelle mushrooms, continuous charcuterie boards, seared salmon, or earthy lentil ragù

Region: Styria, Austria (Wein aus Österreich) Grapes: Blauer Wildbacher, Zweigelt Body: Light to Medium Notes: Sour wild red currants, crunchy cranberries, pomegranate juice, pink grapefruit pith, and damp slate, with an intense, laser-like alpine acidity and a raw, chalky mineral frame Pairing: Smoked trout, continuous charcuterie boards, blood sausage, pork belly bao buns, or a rich mushroom tart

Region: Loire Valley (Touraine / Saint-Nicolas-de-Bourgueil), France Grapes: 100% Cabernet Franc Body: Light Notes: Crunchy red currant, wild tart raspberry, crushed bell pepper, fresh violets, graphite, and damp forest floor, with electric natural acidity, feather-light silky tannins, and a bone-dry, mouthwatering, gravel-mineral finish Pairing: Continuous charcuterie boards, roasted chicken with herbs, goat cheese crostini (Selles-sur-Cher), grilled pork chops, vegetable ratatouille, or seared tuna

Viña Echeverría “No Es Pituko” Carignan 2026 Region: Maule Valley (Curicó / Central Valley), Chile Grapes: 100% Carignan Body: Medium Notes: Fresh black plum, wild tart blackberry, hibiscus, dried thyme, dark cocoa, and wet graphite, with driving natural acidity, grippy fine-grained rustic tannins, and a bone-dry, mouthwatering, mineral finish Pairing: Continuous charcuterie boards, grilled flank steak (chimichurri), empanadas de pino, roasted lamb chops, mushroom tacos, or aged Manchego cheese

Region: Veneto (Bagnoli di Sopra / Conselve), Italy Grapes: 100% Raboso Piave (Friularo di Bagnoli) Body: Full Notes: Dried tart sour cherry, dark plum, leather, pipe tobacco, dried herbs, cocoa nibs, and crushed volcanic clay, with racing high natural acidity, firm rustic structured tannins, and a long, bone-dry, savory-saline finish Pairing: Continuous charcuterie boards, slow-braised beef short ribs, wild boar ragù, roasted duck with cherry reduction, ossobuco, or extra-aged Asiago Stravecchio cheese

Region: Veneto, Italy Grapes: Friularo, Raboso Body: Medium Notes: Tart red fruit, floral edge from the Friularo grape known for freshness and longevity Pairing: Charcuterie, pizza, rustic Italian fare

Region: Loire Valley (Chinon), France Grapes: Cabernet Franc Body: Medium Notes: Fully mature, truffle, forest floor, faded violet, graphite, dried currants, silky texture, legendary vintage Pairing: Roasted squab, mushroom risotto, simple filet mignon, aged goat cheese

Region: DAOU Mountain, Adelaida District, Paso Robles, California Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot Body: Full Notes: Opulent and commanding. Blackcurrant, dark cherry, cocoa, cedar, and dried violet with a rich, velvety tannic structure and a long, warming finish. Bordeaux ambition, California sunshine. Pairing: Grilled ribeye, braised short ribs, aged cheddar, lamb chops, or any occasion that calls for the biggest red on the shelf.

Region: Carso, Friuli-Venezia Giulia, Italy Grapes: Terrano Body: Medium Notes: Bright red berries, wild sour cherry, pomegranate, earthy iron mineral notes, and wild herbs, with sharp, refreshing acidity, low tannins, and a clean, vibrant finish Pairing: Prosciutto di San Daniele, cured meats, fatty pork dishes, grilled sausages, or aged mountain cheeses

Region: Piedmont (Alba), Italy Grapes: 100% Dolcetto Body: Medium Notes: Fresh blackberry, dark plum, crushed violet, raw cocoa, wild herbs, and a touch of slate, with a snappy acidity, fine-grained tannins, and an energetic, savory mineral finish Pairing: Continuous charcuterie boards, agnolotti dal plin, mushroom risotto, grilled pork chops, or prosciutto with aged pecorino

Region: Piedmont, Italy (Barbaresco DOCG) Grapes: 100% Nebbiolo Body: Medium to Full Notes: Wild red berries, dried rose petals, leathery tilled earth, cocoa nib, and a distinct tarry, mineral-driven depth with open, savory complexity Pairing: Slow-cooked beef osso buco, tajarin pasta with shaved white truffles, roasted wild game, or an aged, crusty Castelmagno cheese

Region: Central Coast (Paso Robles), California, USA Grapes: Cabernet Sauvignon Body: Medium to Full Notes: Ripe cassis, black cherry, dried sage, dark chocolate, tobacco leaf, and subtle graphite, with plush, structured tannins, vibrant natural acidity, and a smooth, lingering finish Pairing: Continuous charcuterie boards, grilled ribeye steak, roasted lamb chops, braised short ribs, or aged cheddar cheese

Region: Sicily, Italy (IGP Terre Siciliane / Mount Etna) Grapes: 100% Nerello Mascalese Body: Full Notes: Wild marasca cherry, blood orange peel, crushed volcanic ash, damp earth, iron, dried Mediterranean herbs, and graphite, with ultra-fine, chalky tannins and a massive, mineral-driven finish Pairing: Roasted wild boar, slow-braised lamb shanks, aged Pecorino Siciliano, seared duck breast, or continuous charcuterie boards

Region: Central Coast (Paso Robles / Templeton Gap District), California, United States Grapes: 100% Mourvèdre Body: Medium-Full Notes: Tart wild strawberry, crunchy red plum, pomegranate, dried sage, blood orange zest, and crushed slate, with driving natural acidity, ultra-light silky tannins, and a bone-dry, mouthwatering, mineral finish Pairing: Continuous charcuterie boards, pork carnitas tacos, grilled salmon, wood-fired Margherita pizza, roasted chicken, or heirloom tomato salad

Region: Tohoku (Yamagata Prefecture / Nanyo City), Japan Grapes: 100% Cabernet Sauvignon Body: Light to Medium Notes: Fresh wild blackberry, tart red cassis, shiso leaf, green bell pepper, crushed cedar, and wet slate, with vibrant natural acidity, fine rustic tannins, and a clean, bone-dry, savory-saline finish Pairing: Continuous charcuterie boards, yakitori (especially tare-glazed chicken skin or thigh), tonkatsu, roasted duck, or wild mushroom hot pot (nabemono)

Region: Mendocino County, California, USA Grapes: Predominantly Carignan, blended with Valdiguié, Syrah, Grenache, and Mourvèdre (Old Vine Field Blend) Body: Light to Medium Notes: Wild blackberry, tart red plum, crushed pomegranate, dried hibiscus, black tea, and subtle gamey spice, with a snapping natural acidity and a clean, mineral-driven finish Pairing: Continuous charcuterie boards, pork tenderloin, grilled burgers, mushroom pizza, or roasted duck

Region: Mendocino Ridge (Mendocino County / North Coast), California, United States Grapes: 100% Primitivo Body: Medium to Full Notes: Wild blackberry, ripe dark plum, dried fig, crushed sage, leather, dark cocoa, and wet slate, with vibrant high-elevation natural acidity, fine rustic tannins, and a bone-dry, savory, coastal-saline finish Pairing: Continuous charcuterie boards, slow-roasted pork shoulder, grilled lamb chops with rosemary, wood-fired mushroom pizza, aged cheddar, or braised short ribs

Region: Northern California (Mendocino County / Contra Costa County), California, United States Grapes: 43% Zinfandel, 36% Carignan, 14% Pinot Noir, 7% Petite Sirah Body: Light (Chillable) Notes: Fresh wild tart pomegranate, crunchy red cherry, hibiscus tea, orange zest, dried sage, and crushed gravel, with electric natural acidity, ultra-fine feather-light tannins, and a bone-dry, mouthwatering, mineral finish Pairing: Continuous charcuterie boards, pork carnitas tacos, wood-fired Margherita pizza, seared ahi tuna, roasted chicken with herbs, or heirloom tomato panzanella salad

Region: Coteaux du Giennois, Loire Valley, France Grapes: Pinot Noir, Gamay Body: Light to Medium Notes: Red currant, cherry, and forest floor, with a long, slow-built structure from extended barrel aging and a fresh, savory finish Pairing: Roast chicken, charcuterie, mushroom dishes, or lightly chilled with grilled fish

Region: Petaluma Gap (Sonoma Coast, California), United States Grapes: 100% Pinot Noir (Calera & 115 Clones) Body: Medium Notes: Black raspberry, tart red cherry, blood orange zest, crushed rose petals, dried sage, and iron-rich volcanic soil, with vibrant coastal acidity, fine-grained mountain tannins, and a long, savory, mineral-driven finish Pairing: Continuous charcuterie boards, roasted duck breast with cherry-thyme reduction, wild mushroom ragù, pan-seared salmon, or herb-crusted pork tenderloin

Region: Tuscany (Chianti Colli Senesi / Siena), Italy Grapes: 100% Sangiovese Body: Medium to Full Notes: Ripe dark cherry, wild blackberry, dried oregano, crushed violet, leather, tobacco leaf, and warm terracotta clay, with vibrant natural acidity, dusty fine-grained tannins, and a long, bone-dry, savory-saline finish Pairing: Continuous charcuterie boards, Bistecca alla Fiorentina, wild boar ragù with pappardelle, roasted lamb chops with rosemary, aged Pecorino Toscano, or braised beef cheek

Region: Northern Rhône (Cornas), France Grapes: Syrah Body: Medium to Full Notes: Black olive tapenade, smoked meat, iron/blood, blackberry, white pepper, high tension and saline finish Pairing: Roasted lamb, wild game, ribeye steak, cassoulet

Lush, cloudy, and fruit-forward. Double dry-hopped with organic hops for big, juicy bursts of tropical passionfruit, bright citrus zest, and a soft, pillowy finish.

Region: Bellingham, Washington Notes: Pacific Pale Ale with Pineapple hued hops, slightly spicy and minty from Rye malt. Organic

Soft, hazy, and tropical. Hopped with Callista, El Dorado, and Nelson Sauvin for guava, mandarin orange, and apricot notes, with mild bitterness and a plush finish.

Pitch-black and complex. Brewed with local artisanal coffee and beechwood-smoked malt for a smooth, bold balance of dark espresso, cocoa, and subtle campfire warmth.

Region: Pacific Northwest (Bellingham, WA) Notes: Crisp, clean, and light-bodied with subtle grain sweetness, mild hop bitterness, and a dry, refreshing finish.

Bright, crisp, and refreshingly light. Brewed in Colima, Mexico, featuring delicate floral hop notes, a soft malt body, and a clean, dry finish made for warm days.

Region: California Notes: Clean, Crisp, Smooth!

Region: Brooklyn, New York, USA (Grimm Artisanal Ales) Notes: A traditional Bavarian-style Hefeweizen featuring a fuzzy banana, clove, and lemon aroma. Pours a translucent golden haze crowned with a pillowy head. The flavor echoes the nose with wheat, subtle clove, banana, and bright lemon zest—crisp, light-bodied, and effervescent.

Soft, hazy, and tropical. Double dry-hopped with Citra and Mosaic hops for a lush burst of juicy mango, ripe peach, and sweet citrus over a smooth, pillowy body.

Bright, tart, and tropical. Brewed with real pink guava and a touch of sea salt for a mouth-watering splash of sweet exotic fruit, tangy acidity, and a crisp, salty finish.

Ultra-crisp, light, and endlessly drinkable. Brewed with extra Helles malt and rice for a clean, snappy grain bill, balanced by a subtle Tettnang dry-hop bite and a bone-dry finish

Crisp, snappy, and exceptionally balanced. Brewed with traditional noble hops for subtle floral aromas, a touch of sweet cracker malt, and a clean, bone-dry bitter finish.

Notes: Belgian-Style Blonde Ale that is light-bodied and dry with a hint of fruitiness from the yeast

Region: McAlester, Oklahoma Notes: Sour Ale with Blueberries and Lemon Zest

Taste the rainbow! Rasp, pineapple, orange sour

Bright, resinous, and classically dry. Brewed with organic California hops for a crisp punch of pine, fresh citrus peel, and a clean, lingering bitter finish.

Turn up the heat with a fiery twist on a fruit-forward sour. Ripe mango bursts through a tart, tangy base, balanced by a smooth drizzle of clover honey and a slow-building chili heat that lingers like a sunset. It’s the perfect balance of sweet sting and tropical zing—flirtatiously wild and refreshingly untamed.

Region: Sacramento, California Body: Medium-light for an IPA; crisp and clean with noticeable hop character Notes: Bright citrus and tropical fruit (think passionfruit, papaya, mango) up front; pine/earthy undertones and a dry, crisp finish with moderate bitterness Pairing: Ideal with grilled meats (burgers, smoked brisket), sharp cheddar or aged gouda, spicy dishes where the hops can cut through richness, and hearty pub fare

Region: Washington D.C. Notes: Blend of locally sourced heirloom apples sourced from farmers within 99 miles of ANXO

To warm you up in the winter months. Subtle pineapple flavor with the crispness of a sour, and a hit of ginger.

What happens when you co-ferment local organic apples with Hawaiian passion fruit until it's bone dry.

Nama (unpasteurized) and muroka (unfiltered) mean this sake is alive and as fresh as can be! Natural sediment and effervescence are present (be careful when opening) Floral and herbal notes on the nose, bright fruit on the palate, with a smooth, dry finish. Well-balanced, elegant, and invigorating! Best served: Chilled. Food pairing: Extremely versatile, great with just about everything!

Made with half the calories and alcohol vs. tequila, Ola Sol is a delicious agave wine that delivers the same tasting notes as tequila, but with a sweeter & smoother finish. At our farm in Jalisco, Mexico, we harvest 5 year old Tequilana Weber Blue agave and cook it for seven hours, fermenting the resulting juice for 72 hours in stainless steel.

Brewed with premium ingredients. All-natural. Gluten free. Sulfite free.

Region: Okazaki, Aichi Prefecture, Japan Base: Rice and Apple Body: Light Notes: Delicate and refreshing. Crisp green apple, white pear, subtle rice sweetness, and a clean, lightly tart finish. Approachable, sessionable, and completely charming in its small format. Pairing: Light sushi, fresh fruit, mild cheeses, charcuterie, or solo as a refreshing palate opener.

Region: Aichi, Japan Rice: Ginpu Body: Light Notes: Not Too Sweet, Touch of Tartness Pairings: Roast Chicken, Smoked Salmon, Cold Ramen Vibes

Region: Aichi, Japan Rice: Ginpu Body: Medium Notes: Orange, Cherry Blossom, Dry, Smooth Finish Pairings: Oysters, Seafood Pasta, Chicken Gizzards

Infused with Premium Vodka and Natural Flavors. 6x distilled vodka from Holland Remarkably smooth with a clean finish

Bursting with roasted fig, caramel, citrus, and balanced bitterness. While a wonderful drink on its own, our sweet vermouth will also add that extra something special for exceptional Manhattans, Negronis, and other cocktail favorites.

Rockwell handcrafts classic vermouths with herbs and spices native to North America.

A medium-sweet vermouth with bright green citrus aromas of gooseberry and grapefruit rind, contrasted by bitter aromatic herbs like Yerba Sante, Artemisia Californica and Quassia Amara

Region: Italy Grapes: Blend of Italian wines including Marsala Body: Full Notes: Bitter orange, herbal spice, sweet vermouth, red bitter Pairing: Negroni cocktail, charcuterie, dark chocolate

Region: Italy Grapes: Orange wine base Body: Medium Notes: Warm summer berries, floral hints, vanilla, pineapple, fennel, caraway, cumin, honey, peppery dry bitterness Pairing: Aperitivo, spiced nuts, citrus desserts

Crisp, zesty, and effortlessly refreshing. Blends bright, natural lemon and lime juices with subtle electrolyte minerals for an ultra-clean, sparkling citrus kick.

Nostalgic, fruity, and playfully sweet. Packed with vibrant raspberry, lime, and orange flavors for a retro sherbet scoop taste with a crisp, bubbly finish.

Sweet, tangy, and brightly effervescent. Bursting with ripe strawberry sweetness, a kick of tart real lime juice, and a subtle pinch of sea salt for a refreshing cocktail-inspired finish.

Passion fruit. Orange. Guava. So Juicy.

Region: Abruzzo, Italy Grapes: Trebbiano d'Abruzzo Body: Light Notes: Crisp, clean, and ice-cold ready. Melon, pear, and stone minerality with a breezy, no-fuss finish. Your new beach/park/rooftop go-to. Pairing: Light salads, seafood, ceviche, or just sunshine.

Made with white wine and lemon-lime soda. Bright, crisp, and wildly refreshing, it’s a sharper sip with a sunnier twist. Blanco brings citrus fizz and just enough wine to keep things interesting. It’s liquid sunshine in a can. Light on calories, big on flavor, and ready for anything.

Notes: Smooth and fruity with ripe apricot and warm whiskey, lightly sweet with a crisp, refreshing finish.

Notes: Zesty and refreshing with grapefruit, ginger, and lime, crisp and lightly sweet with a spicy finish.

Notes: Light and floral with fresh honeydew and cucumber, bright citrus lift with a clean, effervescent finish.

Notes: Tropical and citrusy with pomelo and light rum, sweet and punchy with a bright, juicy finish.

Region: Provence, France Grapes: Grenache Noir, Vermentino, Carignan Body: Light‑Medium Notes: Tart red berries, silky tannins, citron peel, earth tones Pairing: Charcuterie, grilled vegetables, light meats

Grenache & Syrah Rosé

750mL Spring Water

Lime agua fresca with a zesty burst of citrus that’s light, flavorful, and crisp. Tastes like the first sip of summer, without a cloud in the sky.

16oz

We searched for unique heirloom apple varieties to create a more floral, sweet, and sour apple juice. We think it’s the most delicious apple juice you will ever taste and can’t wait for it to transport you to the orchard.

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Classic, cool, crisp lemon-lime flavored taste that's caffeine free

Root Beer, but good for your gut!

Made With Orange, Turmeric, Ginger, Lemon, Vitamin C, Camu Camu, Zinc, Cultures, + Black Pepper

Made With Mango, Lemon, Agave, Turmeric, Vitamin C, Monk Fruit, + Cultures

Made With Strawberries, Lemon, Agave, Basil, Vitamin C, Monk Fruit, + Cultures

Made With Ginger, Lemon, + Cayenne

San Pellegrino Sparkling water, 500mL

A sparkling blackcurrant NA cocktail made with only real ingredients. Our C.Cassis Spritz brings together lightly fermented Hudson Valley blackcurrants, with vibrant botanicals, citrus peel, crisp seltzer, and just a touch of wild honey.

Enjoy this guiltless Margarita, sugar free and alcohol free, for its artisanal crafted botanical distillate of citrus peels and pink pepper, with a hint of sea salt.

non-alcoholic sangria with an infusion of orange and lemon peels, capturing the freshness of these fruits. Notes of juicy peaches and red wine transport you to the south of Spain.

non-alcoholic sangria with an infusion of orange and lemon peels, capturing the freshness of these fruits. Notes of juicy peaches and red wine transport you to the south of Spain.

Ghia aperitivo, spritzed. Earthy, citrusy and bright.

Region: California Notes: Alcohol-free sparkling rosé is crisp, effervescent, and fruity on the nose, with notes of tart green apple and fresh strawberry.

Region: California Notes: Delicate, floral and semi-dry with a touch of tartness, this alcohol-free sparkling prosecco is our most popular bev for a reason.

Non alc West Coast IPA

Region: Western Cape, South Africa Grapes: Chenin Blanc & Chardonnay (approx. 55% Chenin Blanc / 45% Chardonnay) Body: Light- to medium-bodied ABV: <0.5% (dealcoholized) Notes: Yellow apple, lime, citrus, honeysuckle, jasmine. Pairing: Light fish dishes, soft cheeses, creamy pasta, spicy Asian cuisine.

Region: Western Cape, Darling, South Africa Grapes: 100% Syrah Body: Light- to medium-bodied ABV: <0.5% (dealcoholized) Notes: Ripe red fruit, crushed black pepper, dried rose petal, candied cherry. Pairing: Grilled meats, pizza, burgers, hearty stews, roasted vegetables.

Bold, piney, and classic. Packed with Waimea and Citra hops to deliver big resinous pine, bright grapefruit zest, and a crisp, assertive bitterness—all with zero alcohol.

Velvety whole milk yogurt naturally sweetened with smooth, aromatic orange blossom honey.

Thick, creamy French yogurt over a vibrant, juicy layer of real raspberries and blueberries. Stir and enjoy!

Rich French-style whole milk yogurt infused with real, hand-cut Madagascar vanilla beans. Creamy, classic, and indulgent.

Rich and decadent. Overnight oats blended with premium dark cocoa powder and almond milk. Satisfies your sweet tooth with zero added sugar. Dairy-Free, Gluten-Free, & Plant-Based.

Classic and creamy. Rolled oats soaked in almond milk with real vanilla bean extract and dates. Smooth texture with zero added sugar. Dairy-Free, Gluten-Free, & Plant-Based.

We know what a difference good coffee makes in starting your day off right. Our decaf is deliciously sweet and smooth. It's often difficult to tell it's decaf!

Notes:Nougat, Milk Chocolate, Brazil Nut Origin: Peru & Colombia Espresso-like coffee on the frontier of sustainability. Our darkest roast, The Alentejo is a California take on an Italian-style classic. Inspired by our travels, this Certified Organic coffee is available year-round.

Notes: Persimmon, Lime, Bergamot Origin: Ethiopia Available year round, from the Gedeb region in Ethiopia. We love coffees from this area for their fragrant, floral aroma, sweet, balanced taste, and smooth lime-like acidity.

Notes: Chocolate, Nougat, Stone Fruit Origin: Colombia Sagebrush is now an essential coffee in the Canyon year-round lineup. Sagebrush will continue to be smooth, bright, drip coffee perfection.

Atenas seasonal&nbsp;single origin is from Costa Rica's West Valley. It's a white honey coffee, meaning a small amount of fruit mucilage stays on the seed through drying, and the result is a cup with added sweetness, complexity, and florality. Origin: Costa Rica Region: West Valley Producer: COOPEATENAS Process: Washed We Taste: Mandarin, jasmine, &amp; white peach

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Natural Flavor, Salt, Vegetable Juice (For Color), Citric Acid.

Made with Real Lavender, Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free, and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Lavender Natural Flavor, Citric Acid, Fruit and Vegetable Juice for Color.

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free, and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Salt, Natural Flavors, Blue Spirulina and Turmeric (for Color), Citric Acid.

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free and Vegan. Ingredients: Cane Sugar, Water, Demerara Cane Sugar, Organic Agave Syrup, Jacobsen Sea Salt, Natural Flavors, Vegetable Juice (for Color), Pure Vanilla Extract, Citric Acid.

Made from Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free, and Vegan. Ingredients: Cane Sugar, Water, Organic Agave Syrup, Strawberry Juice Concentrate, Natural Flavors, Vegetable Juice (for Color), Citric Acid, Sodium Citrate, Malic Acid. *REFRIGERATE AFTER OPENING.

Made from Real Vanilla, Cane Sugar & Organic Agave. Proper Natural Syrups are completely Gluten Free, and Vegan. Ingredients: Cane Sugar, Water, Natural Flavors, Organic Agave Syrup, Citric Acid, Fruit Juice for Color, Vanilla Bean Pieces.

This pitcher's short profile, classic Chinese shape and delicate contours allow you to appreciate the color and texture of an infusion. Borosilicate glass keeps your tea warm as you serve, while a narrow neck concentrates aromas. Completely emptying a teapot is imperative to making good tea. Whether serving to a group or sipping and savoring, this is an ideal vessel. 350ml capacity Borosilicate glass Compact profile

350mL capacity Borosilicate glass Brushed stainless steel lid Voluminous glass base allows the space for optimal extraction Taste neutral, food safe glass and steel