Weekly Specials! 10/13/2025
Red Wine of the Week
Borges
Lello
Douro Tinto
Normally $11.99 /
Now on Sale for $9.96
35% Tinta Roriz (Tempranillo), 25% Touriga Nacional, 15% Tinta Barroca, 15% Tinto Cão, 5% Touriga Franca, 5% Sousão (Douro DO)
How It’s Made:
We’ve had Borges’ Ports in our shop for years, but here’s a non-fortified red from them. After destemming these grapes, they macerate them and let them ferment on the skins for six to eight days. They allow malolactic fermentation to take place before aging the wine for four to six months partly in stainless steel with the other part in French oak.
Why We Like It:
This medium-bodied Douro red features light tannic fruit up front that fades into a lushness that grows on the finish. It’s right on time if you’re looking to fall into a tasty fall wine.
White Wine of the Week
New Dawn
White Blend
Normally $23.99 /
Now on Sale for $19.96
Chenin Blanc, Rousanne, Verdelho (Western Cape AOC)
What It Is:
Rüdger van Wyk is a black South African winemaker in the Western Cape dedicated to making low intervention wine to celebrate his country’s “ancient soils and vibrant culture.” Using grapes from regenerative farmed vineyards, he makes his White and Red Blends to be the type of wines that his parents could never find — good wines at a price point that they could afford. He ferments the grapes with their native yeasts and lets the wine sit for three months on lees.
Why We Like It:
This wine is a rush of layered fruit, where its time on lees spins in a beguiling creaminess. Bright acid on the finish keeps the whole project in line. This is a white made for food and time with family and/or friends.
Beer of the Week
Bell’s
Tropical Hopslam
Normally $13.99 /
Now on Sale for $12.96 (16.9 oz can four-pack)
Hazy Double IPA (9.0% ABV)
How It’s Made:
Kalamazoo’s Bell’s Brewery has taken their annual Double IPA, the Hopslam, and has spun out this variant using “a new, experimental hop bill.”
Why We Like It:
Years of predatory allocation practices from our Bell’s distributor made us quietly but defiantly ban the normal Hopslam from our store for a decade, at least. However, a new distributor and the release of this variant made us practice forgiveness, which — as unsatisfying as it is in the moment — often leads to relief.
The Tropical Hopslam is a tightrope walk down the middle of beer flavors — sweetness vs, dryness in the malt, juiciness vs. citrus in the hops, silkiness vs. crispness in the mouthfeel — but overall there’s a brightness in the whole package that holds it all together and raises it above being not enough of any one thing. You think it’s a beer you should quaff, but it’s better really cold and sipped. Take some time with it to let the citrus zing build, but not so much time that it warms up.
(Look at that! In this case, forgiveness and revenge get to be on the same side — they’re both better when they’re served cold!)