September 2020 Wine Club Selections • Only One Bottle of Each

September 2020 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

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.

September’s Wine Club Virtual Tasting will be Saturday 9/26 at 3:00pm. Samuel Guibert of Mas de Daumas Gassac will be the guest host, coming to us from his family’s legendary Languedoc winery. 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 #8 Pont de Gassac Rouge and BONUS WINE Mas de Daumas Gassac Rouge are the September selections that will be featured that afternoon. If you select one or both of these wines, you’ll automatically be emailed a zoom invitation on Friday 9/25. If you didn’t choose either of these wines, but still want an invitation, please email me.

Monthly Cheese Assortment

We started an Optional Monthly Cheese Selection in August, and several members loved it so much, they came back for more! You get four cheeses, accompanied by flatbreads for $24. You can order by using the online portal, or by sending me an email. If possible, please let me know in advance on which day you’d like to pick it up, by using the comment section on the online portal, or shooting me an email. If you don’t know now the pick up date, please let me know later.

September’s Cheeses:

Cypress Grove “Midnight Moon”, Gouda-Style, Goat, Marin County, California Smooth texture with a slight crunch. From the makers of Humboldt Fog.

Tallegio, Semi-Soft, Cow, Italy Washed with seawater once a week, hard enough to grate on salads, soft enough to melt into risotto

Fiscalini Farms ”San Joaquin Gold”, Welsh-Style Cheddar, San Joaquin Valley, California Firm and granular texture, 16 months aging

Reypanaer, Gouda, Cow, Netherlands Hard and granular texture, 12 months aging

White Wines

2018 Wieninger “Gemischter Satz” WHITE BLEND, Vienna, Austria 4 and 6 bottle levels $20 (member price $17) Grüner Veltliner, Weissburgunder, Welschriesling, Chardonnay, Riesling, Rotgipfler, Zierfandler, Sylvaner, Traminer, Neuberger

Fritz Weininger’s family established their winery in 1905. While they produce a number of varietal wines, their Gemischister Satz (field blend) is their most popular, as it’s the drink of choice in Vienna’s Heurigens (wine taverns). Vienna is the only major city of the world that’s also a wine appellation. The percentages of each varietal isn’t known, but it’s mostly the first four grapes on the list above. The grapes are grown together, harvested together and co-fermented. This adds complexity because some of the grapes are underripe and some are overripe. It’s a dry wine that sees stainless steel during aging. Big aromas of lemon zest, white flowers and herbs. Those flavors continue onto the palate, with the addition of ripe pear, melon, pineapple and herbs.

Lizette’s Food Pairing Suggestions: Enjoy this versatile, yet complex white with a crisp summer garden salad topped with fresh Chevre and herbed grilled chicken drizzled with tangy citrus vinaigrette; grilled spicy Italian sausage and red bell peppers; mussels with a Thai twist; zucchini linguine with fresh herb pesto; ceviche with a squeeze of lime; BBQ chicken with Southern style slaw; grilled fish with seasonal vegetables; classic Austrian wiener schnitzel; picnic fried chicken; dim sum; mild Indian curry dishes; BBQ ribs with cheesy macaroni; and a delicate thyme, goat cheese and zucchini tart. Or simply savor this white with a charcuterie board, this month’s Taleggio and other soft, flavored cheese spreads.

2018 The Eyrie Vineyards PINOT GRIS, Dundee Hills, Willamette Valley, Oregon 4 and 6 bottle levels $22 (member price $19) 100% Pinot Gris

David Lett was educated at UC Davis, but believed that the best place in the US for Pinot Noir was the Willamette Valley. Against a lot of advice from California colleagues, he planted the first Pinot Noir and Chardonnay in Willamette Valley in 1965 and the first Pinot Gris outside Europe. David purchased property in Dundee Hills, and he (along with new bride Diana) named their winery after a nest (eyrie) of a pair of red-tailed hawks on the property. The first vintage of The Eyrie Vineyards was 1970. This dry white is aged in stainless. Notes of lime, lemon, tangerine, kiwi and minerality.

Lizette’s Food Pairing Suggestions: This elegant, complex white is the perfect partner for vegetarian pasta dishes; zucchini, caramelized onion and ricotta tart; pan-seared trout with grilled summer squash; clammy linguine swimming in a delicate broth; grilled prawns with garlic and herbs; quince-glazed pork chops with mushroom risotto; and grilled herb chicken under a brick. This aromatic and food friendly white is also excellent with cheeses like Muenster, Parmesan and Edam or more exotic selections like Garroxta and Caprino Tartufo truffled goat cheese.

2019 Produttori di Manduria “Alice” VERDECA, Salento, Puglia, Italy 4 and 6 bottle levels $21 (member price $18) 100% Verdeca

Manduria is in southern Puglia, an area that has been conquered by virtually every Mediterranean power over the last two millennia. This is Italy’s “Heel of the Boot”, known for relatively flat terrain and warm temperatures. While Manduria’s biggest wine fame comes from Primitivo, their Alice (“Ah-lee-chay”) Verdeca is also turning heads. Produced from 20 year old vines planted in limestone soil. Fermented in stainless steel. Dark straw color, with notes of white flowers, lemon, pear, pineapple. This dry white is ripe/fruit forward on the attack, finishes with crisp minerality. The label harkens to a poster from a famous 1970’s movie – with a far less fearsome sea creature!

Lizette’s Food Pairing Suggestions: Enjoy this medium bodied white with both fruity and salty foods, such as prosciutto wrapped melon or seared halibut with mango salsa. Baked sea bass with lemon potatoes, grilled garlicky shrimp skewers, fried calamari, or fish tacos with a squeeze of lime. It has the depth of flavor to stand up to your late summer grilled lemon pepper chicken wings, or to oily fish like sardines, anchovies or mackeral. This would be a great accompaniment to snacking on hummus with pita chips or chips & salsa, or simply savor this white with herb marinated olives, this month’s Taleggio, sweet Gorgonzola and fresh goat cheese.

2017 Chamisal Vineyards CHARDONNAY, Monterey County, California 4 and 6 bottle levels $23 (member price $20) 100% Chardonnay

Chamisal was the first winery in Edna Valley, founded in 1973. While much of their wines are from Edna Valley, they’ve ventured north to Monterey County for fruit. The source for their Monterey Chard is Mistral Vineyard, located about 30 miles from the Pacific. It’s at the narrowest part of the Salinas Valley, so the afternoon wind from Monterey Bay is funneled and whips through the vineyard almost every afternoon during growing season, slowing the ripening process, and lengthening the hangtime. 10 months French oak (40% new). This is a ripe and creamy wine, with toasted oak, crème brûlée, lemon cream, ripe pineapple and baked pear.

Lizette’s Food Pairing Suggestions: Pair this rich and creamy chardonnay with pan fried scallops over creamy polenta; spinach and Monterey Jack stuffed chicken with mushroom risotto; toasted ravioli served with grilled chicken and Alfredo sauce; pork tenderloin with roasted butternut squash and sautéed apples; toasted faro with butternut squash and bitter greens; roast pork smothered in a creamy white pepper sauce; classic beef bourguignon and smoked ham with roasted asparagus. Look for rich creamy cheeses such as Camembert, ricotta, goat cheese, Muenster with dill or young Mozzarella to pair with this fruit driven white.

Sparkling Wine

NV Domaine Paul Buisse CRÉMANT DE LOIRE, Loire Valley, France 4 and 6 bottle levels $20 (member price $17) 80% Chardonnay, 20% Chenin Blanc

Paul Buisse is the 4th generation of the family owned business. His great grandfather sold vin ordinaire by the barrel, and each succeeding generation made better and better wine, culminating with Paul producing both still and traditional method sparklers from estate fruit. Their vineyards are on both sides of the Loire River in Touraine. Their wines are aged and stored in white chalk caves, averaging 54 F temperatures year ‘round. Average vine age of 30 years. 12 months on the lees during the 2nd fermentation, then 12 months bottle aging before release. Lemon, white peach, white flowers, hazelnuts, brioche. For those of you who selected Moillard Crémant de Bourgogne in June, know that Domaine Paul Buisse is a lighter, crisper wine.

Lizette’s Food Pairing Suggestions: These elegant bubbles are best shared with friends and poured alongside smoked trout spread on crostini, fried crawfish with remoulade, freshly shucked oysters, Gorgonzola and smoky bacon topped bruschetta, poached salmon over butternut squash risotto, buttermilk fried chicken, bacon, avocado and corn topped salad and crispy crab cakes with tartar sauce. These versatile bubbles are also delightful with gingerbread crème brûlée, red fruit sorbet, white chocolate truffles and strawberry shortcake. Or savor the festive fizz with this month’s Taleggio, this month’s San Joaquin “Gold”, buttery triple-creme cheese, fresh chèvre and bloomy rinds such as Camembert, Chaource & Buche de Chevre.

Red Wine

2017 Kalfu Kuda PINOT NOIR, Las Terrazas Vineyard, Leyda Valley, Chile 4 and 6 bottle levels $21 (member price $18) 100% Pinot Noir

Kalfu Kuda is a project from our friends at Viña Ventisquero. (Some of you may remember Dunwood resident Horacio Fuentes doing a virtual tasting in May.) The grapes are from Terrazas Vineyard, about four miles from the Pacific. The vineyard gets its name because there are four distinct terraces. Kalfu means “blue” in the local indigenous dialect, appropriate because the vineyard overlooks the vast Pacific. This is a fruit forward wine, with black cherry, black raspberry, red plum, woodsmoke and vanilla. Granite / red clay soil helps explain the background minerality. One year French oak (10% new).

Lizette’s Food Pairing Suggestions: Enjoy this rustic red with smoked salmon, peppered tuna steak with garlic roasted potatoes, creamy mushroom risotto, grilled vegetable pizza, herbed lamb chops with mint pesto, grilled portobellos, grouper with roasted brussels sprouts, shredded brisket tacos with chipotle dressing, and roasted chicken with butternut squash and sage pesto couscous. After dinner enjoy a glass with this month’s Taleggio or warm Camembert drizzled with truffle oil and fresh rosemary.

2019 Cardedu “Praja” MONICA, Monica de Sardegna, Sardinia, Italy 4 and 6 bottle levels $21 (member price $18) 100% Monica

Cardedu is in the mountainous province of Ogliastra, in southeastern Sardinia. The residents there are the longest lived of Italy, perhaps because of the healthy wine! It’s also the home of Monica, an indigenous Sardinian varietal, thought to be originally from Spain. Cardedu (“Car-DAY-do”) is a 4th generation winery of the Loi family. Praja means “beach” in Sardinian, appropriate because this is a killer quaffer for warm weather, especially with a slight chill. Unfiltered, stainless steel aging. Strawberry, red raspberry, rhubarb, sage, hint of black pepper. Medium bodied, great with summer or fall grilling of chicken, pork and vegetables.

Pollo con Finocchio, Olive e Vino Rosso (Chicken with Fennel, Olives and Red Wine) Serve with roasted potatoes or crusty bread. Also delicious when substituting rabbit for chicken!

Ingredients:

-- 8 chicken drumsticks, skinned

-- 2 fennel bulbs with fronds, chopped

-- 6 garlic cloves, halved

-- ½ cup black olives, pitted

-- 2 tsp fennel seeds, lightly crushed

-- ½ tsp chile flakes

-- 1 tsp freshly ground black pepper

-- 1 cup dry red wine

-- 1 tsp EVOO

-- 1 tsp kosher salt

Directions:

1) Combine all ingredients (except salt) in a 10 x 14 roasting pan. Refrigerate for 24 hours, tossing once in a while.

2) Preheat oven to 450 F.

3) Season the chicken and fennel evenly with the salt. Roast for 75 minutes, or until the chicken is browned and cooked through and the fennel is tender, basting every 15 minutes with the cooking juices. Serve hot.

2018 Pont de Gassac RED BLEND, Pays d’Hérault, Languedoc, France 4 and 6 bottle levels $21 (member price $18) 40% Cabernet Sauvignon, 30% Merlot, 30% Syrah

Pays d’Hérault is a large appellation in Languedoc, abutting the Mediterranean, and named for the Hérault River. It has more flexible varietal rules than elsewhere in France. Most of the reds from Pays d’Hérault are GSM blends, but Bordeaux grapes such as Cabernet Sauvignon and Merlot are also allowed. Pont de Gassac is a 2nd label wine from Mas de Daumas Gassac. It will be featured in September’s Wine Club Virtual Tasting hosted by Samuel Guibert, along with Mas de Daumas Gassac Rouge (September’s BONUS wine). Samuel and his brothers took over Mas de Daumas Gassac in 2016 after the passing of their father, the legendary Aimé Guibert. 10 months in stainless steel. Red raspberry, bing cherry, warm earth, spicebox.

Lizette’s Food Pairing Suggestions: This elegant blend is the perfect partner for caponata pizza, creamy black bean hummus with fresh garlic pita, braised lamb shanks or lamb shoulder with red wine sauce, duck confit spring rolls, braised beef short ribs over white Cheddar polenta, duck a l’orange, rosemary crown roast of pork with maple cranberry-beet chutney, bison burgers topped with blue cheese and bacon, seared duck breast drizzled with port cherry sauce and served with fall roasted vegetables, beer-glazed baby back ribs and classic steak au poivre. This red is equally delightful with dates stuffed with Manchego drizzled with red wine syrup, roasted Brussels sprouts tossed with maple syrup and shaved Pecorino, truffled mushroom risotto or a sliver of this month’s San Joaquin “Gold”, Comté, aged Cheddar, Abbaye de Belloc Sheep’s milk cheese or creamy Stilton delicately spread on a garlic-buttered toast.

2017 License IV GRENACHE, Rhone Valley, France 1-LITER BOTTLE 4 and 6 bottle levels $22 (member price $19) 85% Grenache, 15% Syrah

License IV is the permit required for cafés and restaurants in France to serve alcoholic beverages. (In Atlanta, we call this an Consumption on Premises License.) License IV wine is a project of Gregory Castells (President of Martine’s Wines, a premium importer of French wines). Last summer’s Discover France Festival at VV featured License IV, and sold very well. 8 months of concrete. Black raspberry, blackberry, red cherry, sage, tarragon. This is a 1-Liter bottle. It’s not a fancy wine, but it’s great for your late summer or early fall picnic.

Lizette’s Food Pairing Suggestions: This easy drinking red was made for sharing! Enjoy a glass with friends on the back deck poured over braised lamb shanks with mint couscous, mild curries such as rogan josh, shepherds pie, Moroccan lamb tagine, wild boar sausage with smoked Gouda polenta, rabbit stew, beef brisket and four cheese macaroni, venison tenderloin with roasted root vegetables, classic pot roast with mushroom risotto, grilled pork chops with a basil garlic rub, and black bean burgers topped with goat cheese. This silky red also pairs beautifully with strong cheeses like this month’s San Joaquin “Gold”, sharp cheddar, aged Gouda, Reblochon and Le Moulis.

2017 Beran ZINFANDEL, Sonoma County, California 4 and 6 bottle levels $22 (member price $19) 100% Zinfandel

Beran Sonoma Zin is a blend of old vine and newer vine zinfandel from a variety of growers, such as the Saini family and Foppiano family. Dry Creek, Alexander Valley, Russian River Valley are the sources of the fruit. After the grapes are pressed, the juice co-mingles with the pressed grapes for 30 days before fermentation, which adds to the puckery skin tannins. 12 months American and French oak (mostly used). Blackberry, blueberry, black plum, nutmeg, brown sugar. This is a Joe Wagner wine, and is meant to be sipped with or without food.

Lizette’s Food Pairing Suggestions: This is the perfect red for end of summer barbecues served with grilled steaks, herbed pork chops, lamb lollipops, grilled wild boar sausage, pulled pork barbecue, melt-in-your-mouth brisket, spicy Thai curry pulled pork topped with candied jalapeño and cilantro and spiced up saucy ribs. Or take the party inside and enjoy this red with braised beef short ribs, spaghetti bolognese, pepperoni pizza, chipotle and chicken croquettes, steak tartare, smoked duck with apple compote and just about any meat laced with spices and full of flavor. This red is equally delicious with creamy paté, this month’s Cypress Grove “Midnight Moon”, dry Sonoma Jack, Italian Piave and even stinky cheeses.

2017 Anthony & Dominick CABERNET SAUVIGNON, North Coast, California 4 and 6 bottle levels $20 (member price $17) Cabernet Sauvignon, Cabernet Franc, Petit Verdot

In keeping with the theme of this page, both Beran Zinfandel and Anthony & Dominick Cab Sauv are smooth, easy drinking quaffers. As the late MJB would say, they are “cocktail wines”. Anthony & Dominic is part of the Scotto Cellars portfolio, and is named for the patriarchs. Most of their wines are from Napa, but this Cab is North Coast. Information is minimal, but I’ll bet most of the fruit is from Lake County, Napa Valley and Alexander Valley. Half the wine sees French oak (mostly used) for nine months, the other half sees stainless. Boysenberry, cassis, blackberry, dark chocolate, vanilla, cinnamon.

Lizette’s Food Pairing Suggestions: Savor this rich, velvety red with backyard burgers piled high with toppings, cabernet braised beef cheeks served over airy whipped potatoes and roasted root vegetables, braised short rib sliders bursting with caramelized onions, aged gouda and smoked aioli, crispy pork belly and cilantro tacos, and gourmet bison burgers smothered with Gorgonzola cheese, caramelized onion and bacon. Or simply enjoy a glass of this voluptuous red paired with seasonal vegetable and quinoa stuffed sweet peppers glazed with a cabernet reduction or a sliver of this month’s San Joaquin “Gold”, aged Cheddar or Manchego.

2018 Broadside “Margarita Vineyard” CABERNET SAUVIGNON, Santa Margarita Ranch, Paso Robles, Calif. 4 and 6 bottle levels $23 (member price $20) 100% Cabernet Sauvignon

Broadside is a husband and wife team who’ve been making wines from purchased fruit in Paso since 2006. Their wines are known for elegance and balance. Santa Margarita Ranch AVA is the coolest sub AVA of Paso Robles. It’s the southern most sub AVA, and is apart from the rest of the appellation. The soil is an ancient seabed, with a lot of fossilized shells. Because it’s cooler climate than the rest of Paso, grapes from Santa Margarita Ranch tend to ripen slower and are higher in acid and leaner in profile. Broadside “Margarita” follows this trend. 12 month French and American oak (mostly used). Black currant, black cherry, blackberry, whiff of bell pepper.

Lizette’s Food Pairing Suggestions: Enjoy this Paso Cab with coffee rubbed steaks with braised spinach and grilled mushrooms, peppercorn crusted steak with rosemary whipped potatoes, blue cheese burgers with thick cut fries, beef brisket with baked truffled macaroni, cabernet braised short ribs, rustic Osso Bucco, slow cooked beef cheeks in red wine, grilled bone-in filet topped with blue cheese butter, pot roast with fall veggies, smoked duck leg, classic lasagna bolognese or a wood fired pizza topped with Italian sausage, bacon and Prosciutto. This rich red is equally delicious with a sliver of this month’s Reypanaer, Gruyere, Comté, aged Gouda, Pecorino, Manchego or aged Cheddar.

2018 Birichino “Scylla” RED BLEND, California 6 bottle level $28 (member price $25) 50% Carignan, 48% Grenache, 2% Mourvèdre

Founded in 2008, Birichino (“Beer-ih-Kee-no”) produces wines from small family owned vineyards with vines planted in the late 1800’s and early 1900’s. Minimal intervention and modest alcohol are calling cards. In the case of Scylla, the 132 year old Carignan is from Mokelumne (Lodi), the 108 year old Grenache is from Besson Vineyard (just outside Santa Cruz Mountains) and the 131 year old Mourvèdre hails from Enz Vineyard (Galivan Mountains). Scylla (“Sill-Ah”) gets its name from a mythical sea monster. This is a high acid wine with moderate tannins. The flavors remind me of Château Musar, with bright cranberry, red raspberry, roasted coffee. It sees 12 months in concrete.

Lizette’s Food Pairing Suggestions: Enjoy this European style blend with roasted pork tenderloin drizzled with a balsamic glaze and a generous herb blend of rosemary and thyme and served with roasted carrots and parsnips; braised brisket with white Cheddar and chive polenta; seared steaks with grilled vegetables; lamb kebabs with creamy Gruyere grits; sticky ribs with cherry cola glaze and four cheese macaroni; and pulled pork barbecue with white sauce and creamed corn. This red is also the perfect partner for cheeses like this month’s Cypress Grove “Midnight Moon”, Parmigiano Reggiano, this month’s Reypanaer, aged Cheddar, Harvarti and Swiss-styles.

2016 Domaines Barons de Rothschild (Lafite) “Légende” RED BLEND, Médoc, Bordeaux, France 6 bottle level $30 (member price $26) 60% Cabernet Sauvignon, 40% Merlot

Château Lafite Rothschild is the pinnacle of DBR (Lafite)’s Pauillac based operation. Together with Château Duhart-Milon (Pauillac), Château l’Évangile (Pomerol), and Château Rieussec (Sauternes), they are a Bordeaux powerhouse. Most of the fruit for Légende is from estate vineyards throughout the Médoc, and the viticulture and vinification are done with the same care as with their Grand Vin. Légende is meant to be easy drinking and ready for earlier consumption. Half the wine sees used French oak (mostly used) for 9 months. Blackberry, black cherry, anise, vanilla, cinnamon.

Lizette’s Food Pairing Suggestions: This charming blend is guaranteed to be the hit of your dinner table! Enjoy a glass with rosemary and garlic roast leg of lamb, porterhouse steak with caramelized onions and peppers, braised beef and mushrooms drizzled with a red wine pan sauce over potato leek hash, braised lamb shoulder with fennel, orange and baby potatoes and black pepper crusted filet with four cheese risotto. Or simply savor a glass of this elegant blend with a mouth-watering bison burger topped with candied bacon and sharp cheddar or a platter of sharp cheeses such as this month’s Reypanaer, 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.

2017 Mas de Daumas Gassac RED BLEND, Saint Guilhem-de-Désert, Cité d’Aniane, Pays d’Hérault, Languedoc, France $62 (member price $54) 78% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, 4% Petit Verdot, 2% Malbec, 2% Pinot Noir, 4% Rare Varieties (Barbera, Nebbiolo, Dolcetto, Armigne, Arenie, Bastardo, Saperavie, Tchkaveri, Montepulciano, Areni Noir, Tchekavesi, Souzon, Brancalleo, Carmenere, Abouriou et Plavac Mali)

Mas de Daumas Gassac is my favorite Languedoc winery. 1) Because the wines are delicious when young, and they gain complexity and interest as they age. 2) I’ve had a lot of fun drinking library vintages 3) I love their story, as they’ve been around since the 1970’s. Founded by Aimé Guibert, they became THE French acquisition target of Robert Mondavi, because Mondavi believed their terroir was the best in the Languedoc. After Aimé rebuffed his generous offer for Mas de Daumas Gassac, Mondavi wanted to purchase other land in the area. Aimé organized the appellation to protest against Mondavi, and was ultimately successful in turning him away. Check out the documentary “Mondovino” for an interview with Aimé about this chapter. This flagship red is always majority Cabernet Sauvignon, but the rest of the cepage is different every year, as they pull from their experimental vineyards. It’s called the Grand Cru of the Languedoc. Cassis, black cherry, violet, stony minerality. 12-15 months French oak (barrels range from 1st use to 7th use). This will be featured in September’s Wine Club Virtual Tasting (Saturday 8/26 – 3:00pm). 94 points Robert Parker

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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 or more. The 6 bottle level also includes more free tastings each year. However, both levels are amazing values, as you will see.

2. Can I choose any wines listed in the document? 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? Around the 1st of each month you will receive an email with a link to our online ordering portal, containing the same information about the monthly wines. The same email will also have a link to this document.

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).

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? Special wines, for which we receive either an allocation or an incredible cost basis, are offered to Club Members at discounts which have been over 50% OFF. These selections are outside of your monthly allotment, and paid for when you pick up your 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