January 2021 Wine Club Selections • Only One Bottle of Each Wine May

January 2021 Wine Club Selections

• Only one bottle of each wine may be selected • Some bottles only allowed at 6-bottle membership level only • Please use online portal or email your selections BEFORE coming in to the store • A Frequently Asked Questions (FAQ) section is at the end of this document • Bonus Wines: Members get 1st dibs on buying allocated wines

January Virtual Tastings

Our Virtual Tastings have taken off! We are welcoming winery owners, winemakers and other wine personalities into our world on a weekly basis. A number of wine clubbers are joining in the fun, but I’d love to see more clubbers on these sessions. These virtual tastings have been free – upon purchase of the two featured wines. I encourage you to keep track of our event calendar to see the latest virtual tastings.

January’s Wine Club Virtual Tasting will be Friday 1/22 at 7:00pm. Nick Quiñones of Olé & Obrigado will be the guest host. Any wine clubbers can join this virtual tasting, but it would be more fun if you choose one or more of that winery’s selections. Wine #9 Quinta de Saes Tinto and Wine #13 Xisto Illimitado Tinto are the January club selections that will be featured that evening. If you select one or both of these wines, you’ll be automatically emailed a zoom invitation on Thursday 1/21. If you didn’t choose either of these wines, but still want an invitation, please email me.

We’ll “visit” Bolgheri on Friday 1/15 (7:00pm) for a virtual tasting of two red Tenuta Argentiera Super Tuscans. Details are on the website, and those wines will be ready by Wednesday 1/6.

On Friday 1/29, we have a tentative booking for a Chilean virtual tasting. These are small production organic wines with cool back stories. I hope to finalize those details soon.

January Cheeses

Chef Patric is putting together a set of four gourmet cheeses for January Wine Clubbers. The exact list of cheeses was TBD at the time I finalized this document, but I’ll email everyone the details by Monday 1/4. The cost will be $28. If you’re hungry now, please order using the online portal at the same time you order your January wines. If you’d prefer to wait to see the list of cheeses before ordering, no worries.

Thank You!

Thanks for continuing your VV Wine Club Membership! Our goal is to provide y’all diverse wines at great values, and expand your palates, but it’s an important part of our business. These are interesting times, and having this regular revenue stream has been a Godsend, especially in 2020, and continuing into 2021. Thank you also to those who’ve been participating in our Virtual Tastings. This is a concept that I believe will last past the pandemic, and it’s been fun for Carol and me to sip wine and chat with y’all.

White Wines

2018 Cantina Andriano “Floreado” SAUVIGNON BLANC, Alto Adige, Italy 4 and 6 bottle levels $22 (member price $19) 100% Sauvignon Blanc

Cantina Andriano was founded in 1893, and is unique in Alto Adige because their vineyards are protected to the west by Mount Gantkofel. The soil is very poor, with limestone and dolomite, so the vines really struggle, and produce grapes of high intensity. They make a range of varietal wines, all labeled with familiar words, except for Floreado, the local name for Sauvignon Blanc. Floreado is bone-dry and is aged in stainless steel. While it has notes of grapefruit and gooseberry, its flavors are dominated by white flowers, dried herbs and minerality. This is a food wine, meant to be enjoyed with local cheeses such as Bela Badia or Tosella.

Lizette’s Food Pairing Suggestions: Enjoy this herbal, food-friendly white with sea bass in a citrus and olive sauce; chilled curried apple soup sprinkled fresh coriander; tomato, burrata and basil flatbread drizzled with tangy balsamic glaze; pressed pancetta and mozzarella panino over arugula and tomato to fig arancini; fettuccine tossed with grilled prawns and grated lemon peel; pasta with mussels and clams in tomato broth; grilled veal chops smothered in Fontina; roast chicken over potato gratin dauphinois; and herbed pork tenderloin with mushroom and goat cheese risotto. Or simply savor a glass with regional cheeses like Crescenza, Asiago or Pecorino Romano.

2018 La Vinyeta “Microvins” CARINYENA BLANCA, Empordà, Catalonia, Spain 4 and 6 bottle levels $25 (member price $22) 100% Carinyena Blanca

La Vinyeta is a family owned winery and olive farm founded in 2002 in Mollet de Peralada, in the heart of Empordà. All of their wines are small production, including their Microvins, a series of old vine mono-varietal wines each with 1000 liters (aka 111 cases) produced. Their Carinyena Blanca (Carignan Blanc) comes from 100+ year old vines, and sees three months of new French oak. Gooseberry, lemon, grapefruit, white peach, minerality, long finish. We purchased the entire stock of this wine, and believe that we have enough to satisfy January wine club demand, but if this interests you, please don’t wait until the end of the month.

Lizette’s Food Pairing Suggestions: This elegant white is delightful with delicate dishes like seasonal salads, crispy cod drizzled with lemon and capers, angel hair pasta lightly tossed in a clammy broth, barbecued eggplant stacks and other seasonal veggies, classic Spanish Paella, grilled chicken stuffed with goat cheese and herbs served over vegetable rice and grilled vegetables, and all your raw bar favorites. Or simply enjoy a glass with soft Spanish cheeses like Nata de Cantabria cream, Marjorera goat and Torta de Casar accompanied by salty slices of Serrano ham and Marcona almonds tossed in olive oil and herbs.

2018 Mer Soleil “Reserve” CHARDONNAY, Santa Lucia Highlands, Monterey, California 4 and 6 bottle levels $24 (member price $21) 100% Chardonnay

If this looks familiar, it may be because Mer Soleil has broad distribution, or that we featured their Reserve Chard a few years back in club. The chilly month of January is a perfect time to crack open a bottle of this rich Chard. A Wagner Family wine, Mer Soleil was founded 30+ years ago, to take advantage of the ideal growing conditions and ripe fruit from Santa Lucia Highlands. In the last decade, California Chardonnays have trended leaner and lighter, but Mer Soleil Reserve Chardonnay is an old-school buttery-toasty-oaky wine. Buttered popcorn, caramel apple, pear, vanilla, cinnamon. One year in French oak (half new).

Lizette’s Food Pairing Suggestions: This ripe, luscious chardonnay is heavenly with poached salmon drizzled with homemade Hollandaise and a simple side salad topped with roasted pears, walnuts and blue cheese. Other perfect pairings include hazelnut crusted chicken wrapped in prosciutto and smothered in a creamy sauce, garlicky Dijon shrimp, flaky King crab legs and tender pork loin topped with juicy pineapple slices. Or simply savor a glass with a sliver of baked brie topped with tangy cranberries.

Rosé Wine

2019 Angelo Negro BRACHETTO SECCO, Piedmont, Italy 4 and 6 bottle levels $20 (member price $17) 100% Brachetto

This is a hard to categorize wine. It’s either a dark rosé or a light red. You can enjoy it chilled or room temperature. The nose suggests a luscious sweet wine, but the palate is bone-dry. I’m calling it a rosé because it tastes good chilled, and is light and refreshing. Native yeasts start the fermentation, then it ages on Arneis lees for five months for more creaminess. The wine is slightly cloudy – due to the residual yeast. For those of you familiar with Brachetto d’Acqui (such as Rosa Regale), the nose is similar. Tart cranberry, raspberry, rose petal, violet. The winery recommends a serving temperature of 50- 59F, but I chilled it to 41F, pulled it out of the cooler, shook it a bit, then poured. The wine was delicate at 41F, then gained complexity as it warmed at the table.

Lizette’s Food Pairing Suggestions: Enjoy this deceivingly dry wine with mixed field greens with raspberries, goat cheese and herb vinaigrette; capon alla milanesa served over arugula and drizzled with citrus vinaigrette; classic pasta arrabiata; eggplant parmesan stacks; pork tenderloin with sweet and sour sauce; pulled chicken tacos topped with candied jalapeño and avocado crema; and crispy veal cutlets over linguine. This wine is equally delightful with charcuterie and a variety of cheeses like Colby, Colby, Double Glouster, Edam, Fontina, and Gorgonzola.

Fortified Wine nv Bodegas Grant “La Garrocha” AMONTILLADO SHERRY, Jerez de Frontera, Andalucia, Spain (375ml) 4 and 6 bottle levels $20 (member price $17) 100% Palomino

In Junior High, I discovered the works of Edgar Allen Poe, including “The Cask of Amontillado”. In Senior High, I discovered my parents’ bottle of Harveys Bristol Cream Sherry. (Poe’s Amontillado was better than Harveys.) Years later, I realized the terrific value of high quality Sherry, considering the years it takes to make a bottle. Amontillado is a delicious type of Sherry: it’s dry, but not bracingly dry like Fino; it’s not off-dry and simple like Cream; and it’s not sweet like PX. Bodegas Grant was founded in 1841, and sources their grapes from the famed Pago Valvaina. Their Amontillado sees nine years aging in their solera. It’s a dry wine with a hint of sweetness. Hazelnut, caramel, orange peel, lemon, grilled almonds. Very food friendly, it’s the perfect accompaniment for Spanish cheese & charcuterie. 375ml half bottle

Spanish Cheese & Charcuterie

Cheeses:

-- Manchego, Cow, Menorca

-- Idiazabal, Cow, Basque Country

-- Manchego, Sheep, La Mancha

-- Zamarano, Sheep, Zamora

-- Roncal, Goat, Navarra

-- Cabrales, Cow/Goat/Sheep Blend, Asturias

-- Valdeon, Cow/Goat/Sheep Blend, Leon

Charcuterie:

-- Jamon de Serrano (preferable Jamon de Bellota)

-- Jamon de Iberico

-- Chorizo

-- Salchichon

-- Lomo

-- Sobrasada

Accoutrements:

-- Olives (Manzanilla, Aragon, Campo Real or Gordal)

-- Membrillo

-- Honey

-- Cornichons

-- Roasted Red Peppers

-- Crusty Bread

Red Wine

2019 Pavette PINOT NOIR, California 4 and 6 bottle levels $20 (member price $17) 100% Pinot Noir

Pavette (little peacock) is a project of a former Banshee winemaker. Because of his Banshee connections, he was able to source fruit from California’s premier cool climate appellations (32% Sonoma Coast, 27% Anderson Valley 23% Santa Rita Hills, 13% Santa Lucia Highlands and 5% Carneros) It sees 10 months aging in stainless steel (70%) & French oak (30%). The nose smells of cool climate grapes, but the palate is richer, with notes of cherry, raspberry, hibiscus, spice and black tea. California Pinot Noirs in this price point are often made with less than 100% Pinot Noir and/or with grapes from less than premium appellations. Pavette got it right.

Lizette’s Food Pairing Suggestions: Serve this pinot with seared tuna steaks, smoky glazed ham with creamy whipped potatoes, duck confit over mushroom risotto, curried butternut squash soup, wild mushroom and Burrata bruschetta, fennel-garlic pork loin roast, vegetarian enchiladas with lentil curry, ground lamb stuffed eggplant, roasted chicken with pine nut agrodolce, leek and Pecorino flatbread, stir fried five spice pork lettuce cups, maple glazed chicken breast with mustard jus, grilled quail with goji berries and pine nuts and baked ziti with wild mushrooms, caramelized onions and goat cheese.

2016 Cambria “Clone 4” PINOT NOIR, Santa Maria Valley, Santa Barbara, California 4 and 6 bottle levels $25 (member price $20) 100% Pinot Noir

A single vineyard wine, the fruit for Clone 4 comes from Julia’s Vineyard, from 46 year old vines – the oldest Pinot Noir vines in Santa Barbara. The soils are fossilized seashells, shale, limestone and sand. Clone 4 refers to one of the must successful Pommard Clones, used up and down the California and Oregon coast. Eight months French oak (28% new). Black cherry, cranberry, raspberry, asian five spice, nutmeg, warm earth. The Pinot lovers among y’all may choose both Clone 4 and Pavette, but for those of you who’ll take just one Pinot this month, know that Clone 4 is more powerful and complex, but the fruit in Pavette is fresher.

Lizette’s Food Pairing Suggestions: Enjoy this pinot with grilled salmon; butterflied leg of lamb with mint pesto; pan-roasted pork loin with mushroom barley risotto; chargrilled steak topped with sauteed mushrooms and caramelized onions; wild mushroom tart; classic beef Burgundy; Italian sausage, mushroom and rich bechamel lasagna; roast turkey with all the trimmings; honey basted quail with butternut squash coulis and pomegranate reduction; roasted tri-tip with reduced beef jus, roasted baby carrots and Gorgonzola potato gratin; and grilled pork tenderloin with oven-roasted shitake mushrooms and shaved Manchego cheese.

2016 Masi “Campofiorin” CORVINA BLEND, Rosso del Veronese, Veneto, Italy 4 and 6 bottle levels $20 (member price $17) Corvina, Rondinella, Molinara

A 7th generation family owned winery, Masi was founded in 1772 in Vaio dei Masi (Valpolicella). Campofiorin was the first Super Venetian wine, produced beginning in 1964. Masi invented a double fermentation technique for Campofiorin: after the wine is fermented, it’s refermented with 25% whole semi-dried grapes. This method allows for a Amarone-like flavor - without the high alcohol, or without the big expense – so it can be priced significantly less than their flagship Amarone. 2/3 of the wine is aged in large Slavonian botti, the other 1/3 in new French and Slavonian barriques. Tart black cherry, red raspberry, raisins, anise, cedar.

Lizette’s Food Pairing Suggestions: Enjoy this full-bodied blend with lasagne Bolognese; baked mushroom, sausage and Fontina rigatoni; elegant rib roast of beef with rosemary whipped potatoes; red wine braised short ribs with white Cheddar polenta; classic Osso Buco with gremolata; seared duck with fig sauce; tender venison loin with juniper berries; braised Cinghiale with Cipollini and olives; and Italian-style brasato. This velvety red is equally divine with strong- flavored aged cheeses, such as Ubriaco all’Amarone (cheese marinated in Amarone must), Parmigiano- Reggiano, and Gorgonzola; and washed-rind cheeses such as Livarot and Taleggio.

2017 Quinta de Saes RED BLEND, Dão, Portugal 4 and 6 bottle levels $22 (member price $19) 25% Tinta Roriz, 25% Touriga Naçional, 25% Alfrocheiro, 25% Jaen

Quinta de Saes is located in the northern part of the Dão, in Northern Central Portugal. The plots for this vineyard are planted to granite at 500m (1640 ft) elevation. The Dão has a temperate continental climate, protected from the cold winds of the Atlantic by the Luso Mountains, from the warm winds of Extremadura to the west by the Sierra da Estrela, and from the arid heat of the Douro by the Serra do Caramulo. 18 months in 2nd and 3rd use French oak. Red cherry, pomegranate, violet, flint and spices. This will be featured in the January Wine Club Virtual Tasting (Friday 1/22 – 7:00pm), along with Wine #13 (Luis Seabra “Xisto Ilimitado Tinto”).

Lizette’s Food Pairing Suggestions: This fresh fruit and delicate aromatics of this blend pair beautifully with roasted pork with herbed wild mushroom rice, herbed leg of lamb with vegetables, coffee crusted prime rib of beef with roast fingerling potatoes, roasted chicken with crispy parsley and rosemary potatoes, grilled Italian sausage with white Cheddar polenta, venison loin with blackberry sauce and seared duck breast with a balsamic glaze. This red is also delightful with rich cheeses such as Gorgonzola and Roquefort.

2018 Fidelity RED BLEND, Crazy Creek Vineyard, Alexander Valley, Sonoma, California 4 and 6 bottle levels $21 (member price $18) 77% Merlot, 13% Cabernet Sauvignon, 10% Petit Verdot

Since VV opened in October 2012, we’ve carried Katherine Goldschmidt Cabernet Sauvignon by the glass. It’s made by our old friend Nick Goldschmidt with fruit from his Crazy Creek Vineyard, a site he’s farmed for over 25 years. I remember meeting Nick at an Atlanta Thrashers game back in the early 2000’s. Nick also mades Fidelity Red Wine, an easy drinking Merlot blend with the same vineyard source. Blackberry, blueberry, dark plum, espresso, dark chocolate. One year French oak (15% new). While there’s enough Merlot in the blend that he could call it Merlot, he prefers to sell it as Red Wine, to give him flexibility, and he doesn’t want to take away from the success of his Chelsea Merlot. This is a classic burger wine.

Lizette’s Food Pairing Suggestions: Enjoy this fruit driven blend with oven-roasted beef tenderloin with red wine mushroom risotto, burgers topped with melted Swiss and caramelized onions, mushroom, Fontina and sausage lasagna, mildly spiced chicken and white bean chili, rib eyes over creamy mushroom polenta, steak au poivre smothered in Cognac sauce, red wine braised short ribs over aged cheddar potatoes, lamb ragout with roasted sweet peppers, grilled bison and vegetable kebabs and even grilled eggplant with mushrooms and tomato sauce. This blend is also heavenly with intensely flavored cheeses like sharp cheddar, aged Gouda, Reblochon and Le Moulis.

2014 Viña Maquis “Gran Reserva” CABERNET SAUVIGNON, Colchagua Valley, Chile 4 and 6 bottle levels $21 (member price $18) 85% Cabernet Sauvignon, 8% Carmenere, 7% Petit Verdot

In the 18th century, Viña Maquis was owned by the Jesuits. In the 19th century, it was owned by two different Chilean Presidents, both of whom held cabinet meetings there. In 1916, the Hurtado family purchased Viña Maquis, and are now on their 4th generation as owners / operators. Viña Maquis is located in the heart of the Colchagua Valley between the Tinguiririca River and the Chimbarongo Creek. Both waterways act as pathways for cool coastal breezes that moderate the warm summers and lower the maximum temperatures by 4-5F. 80% of their Cab sees 10 months French oak (mostly used), the other 20% sees stainless steel for aging. Blackberry, black currant, red plum, vanilla, allspice. I agree with the critics who say the 2014 is just now rounding into top shape.

Lizette’s Food Pairing Suggestions: Pair this full-bodied red with seared lamb loin over white bean truffle puree, braised beef short ribs with white Cheddar polenta, crisp pork belly with caramelized sweet potatoes, chili-rubbed venison loin, espresso-rubbed rib eye steaks, barbecued spiced lamb chops, lamb tagine with couscous, smoky ribs, peppered steaks with Chimichurri, wild boar sausage and peppers, and grilled burgers topped with Farmhouse cheddar and bacon. Or simply savor a glass with aged cheeses like Manchego, Sharp Cheddar and Argentine Parmesan.

2016 Bodegas Matarromera “Granza” TEMPRANILLO, Toro, Spain 4 and 6 bottle levels $22 (member price $19) 100% Tinta del Toro (aka Tempranillo)

Granza is the Toro project of Bodegas Matarromera, one of the stars of Ribera del Duero. Wines from Toro can pack a punch, and Granza is no exception. We featured a Tempranillo last month (Viña Coterro Rioja) which had smooth tannins and a milk chocolate core, but Granza has a more powerful attack, and with 15% ABV, it’s full-bodied. This is a natural wine, and as often such, it’s a little funky upon opening. No worries, pour it in glasses or decanter, and the stink will blow off within five minutes. It sees six months in new American and French oak. Powerful tannins, with notes of black plum, blackberry, tart red raspberry, espresso, cinnamon.

Lizette’s Food Pairing Suggestions: Pair this assertive red with seared filet mignon with truffled mushroom risotto, pasta topped with wild boar ragout, spicy lamb pie, lasagna Bolognese, classic Paella, chile rellenos with Mexican street corn, herbed pork loin roast with crispy patatas bravas, mushroom and Tallegio ravioli in a cream sauce, Italian sausage and pepperoni pizza, grilled steaks with creamy polenta and roasted vegetables, braised brisket with four cheese macaroni, and regional Toro specialties like Jamón Iberico de Bellota.

2018 Luis Seabra “Xisto Ilimitado Tinto” RED BLEND, Cima Corgo, Douro, Portugal 6 bottle level $30 (member price $26) 30% Touriga Franca, 20% Tinta Amarela, 20% Tinta Roriz, 10% Rufete, 10% Tinta Barroca, 5% Malvasia Preta, 5% Donzelinho Tinto

Xisto (“schisto”) Ilimitado is Luis Seabra’s Portuguese analogue of a village level Burgundy. A field blend of six varietals planted across three subzones of Cima Corgo, Ilimitado is a survey of schist driven terroir of Douro. The vines range from 38 to 58 years old. Cima Corgo has a big diurnal shift, leading to increased hang time for the grapes. 30% of the juice is fermented in stone lagars with foot pigeage. One year neutral oak aging, followed by five months in vat. While the wine has blue and red fruit notes, I get more herbal, slate and smoky flavors. Very complex. This will be featured in the January Wine Club Virtual Tasting (Friday 1/22 – 7:00pm), along with Wine #9 (Quinta de Saes Tinto).

Lizette’s Food Pairing Suggestions: This smoky blend pairs perfectly with roast chicken with root vegetables, classic ratatouille, herbed leg of lamb with crispy potatoes and mint pistou, grilled flank steak with Chimichurri and thick-cut potatoes, winter beef stew, porterhouse steak with caramelized onions and peppers, braised lamb shoulder with fennel, slow- smoked brisket BBQ with creamy macaroni, chicken or veal Marsala with mushrooms and pasta Bolognese.

2015 Château de Barbe Blanche, Lussac-Saint-Emilion, Bordeaux 6 bottle level $29 (member price $26) 80% Merlot, 20% Cabernet Franc

The name of the property translates to “White Beard’s Castle”. It was to honor Henri de Navrarre’s (who later became King Henry IV) namesake beard, as he won battles nearby in the 1580s. They produced his favorite wine. Andre Lurton acquired a 50% ownership stake 20 years ago, and brought in Michel Rolland (The Flying Oenologist) as a consultant. Mr. Rolland is known for his ripe and smooth right bank Bordeaux’s (most famously in Pomerol), and his influence is easily tasted in Château de Barbe Blanche. The powerful flavor is partially due to a highly unusual strategy for French wine: not only is there a percentage of American oak, but it’s new American oak! This is a Bordeaux for the California Cab drinker, with notes of black currant, morello cherry, vanilla, cinnamon, spicecake, dark chocolate, and a hint of smoke.

Lizette’s Food Pairing Suggestions: Enjoy this smooth blend with roast lamb, duck confit over mesclun salad, crispy veal cutlets, rosemary and garlic roast leg of lamb, beef Burgundy over egg noodles, flank steak and mushrooms drizzled with a red wine pan sauce over potato leek hash, black pepper crusted filet with four cheese risotto, and bison burgers topped with candied bacon and sharp cheddar. Or simply savor a glass with a platter of hard, sharp cheeses such as Roquefort, Beaufort, Comté and Emmental.

**** BONUS WINE **** This CAN NOT be one of your regular monthly selections. You CAN purchase this wine IN ADDITION to your regular monthly selections.

2016 Nino Negri “Sfursat” NEBBIOLO, Sforzato di Valtellina, Lombardy, Italy $65 (member price $58) 100% Chiavennasca (aka Nebbiolo)

Piedmont isn’t the only part of Italy producing quality Nebbiolo wines, which are known as Chiavennasca in Lombardy. The fruit for Sfursat is sourced from Inferno, Grumello and Fracia Vineyards, on the steep slopes of the Retiche Alps. Sfursat is produced “Amarone- style”, with the grapes air dried for 100 days in fruttaio (sheds). After the 100 days, the grapes become raisinated, and the resulting juice is thicker and richer. The dried grapes are crushed, then macerated for 12 days. Aging in French oak (mostly new) for two years brings more structure to the wine. Sfursat has more herbaciousness, minerality and smoke than most Amarone’s. This would be an excellent choice with your wintertime grilled steak or roasted hunk of red meat!

92 points Wine Spectator A bright, mouthwatering red, this is full-bodied and tightly knit, marrying sculpted tannins to flavors of wild cherry coulis and raspberry fruit, with notes of dried herb and rose hip. A skein of smoky mineral and peppery spice slowly unspools on the grippy finish. Best from 2021 to 2027

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THE VINO VENUE WINE CLUB FREQUENTLY ASKED QUESTIONS (FAQ)

1. What is the difference between the 4 and 6 bottle Club Levels? The 6 bottle level provides Vino Venue 50% more “purchasing power” than the 4 bottle level each month, therefore, the 6 bottle level will include wines that retail as much as $40. Both levels offer great value, but the 6-bottle level is the BEST VALUE.

2. Can I choose any wines listed? Yes; as long as you stay within the parameters of your membership, i.e. if you are a 4-bottle member, you may only select four bottles listed as “4 and 6 bottle members.” However, you can always purchase additional bottles, 6-bottle level or otherwise, as your member price.

3. When am I notified of the selections? On the 1st of each month you will receive an email with a link to our online ordering portal, containing information about the monthly wines. The same email will also have a link to the traditional document. Many members like to save the traditional documents for future reference.

4. Can I choose more than one bottle of each type of wine? No; in order for the economics to work on this low margin program, only one bottle of each type is allowed. However, you can always purchase additional bottles at your member rate anytime.

5. When do you need my selections back? We love to know about your selections asap. Please realize that some of the wines are in very short supply (hidden gems usually are) and if you wait too long you may miss out on them.

6. When can I pick up the wine? When the document is emailed to you to make your selections, you will also be provided a “pick up date” within that email. The wines are usually ready for pick-up on a Friday early in each month (sometime between the 4rd and the 10th). We also send an email when all the wines are actually ready.

7. Can I authorize someone else to pick up my wine? Yes

8. What day of the month is my Credit Card charged? The 1st day of each month; the charge will come through as VV Dunwoody LLC or Vino Venue

9. How do BONUS wines work exactly? These are extra wines, usually more expensive than regular club selections, and offered at nice discounts. You can purchase them in addition to your monthly wines.

Here is a helpful hint on how one of your members uses her Club Membership:

“Attached is a picture of my January wine all ready to go into my wine cooler!! It really is a great 5 minute fix to know where I got a bottle of wine or what it will taste like!!” ~ Mary Ann