Weekly Specials! 10/20/25
White Wine of the Week
Opta
Dão White
Normally $15.99 /
Now on Sale for $12.96
Encruzado, Malvasia Fina, Cerceal Branco (Dão DOC)
How It’s Made:
Opta Wines are a project of businessman Camilo Leite and winemaker Nuno Cancela de Abreu who are bent on exporting the “Portuguese-ness” of their wines. To that end, this white is made from a trio of Portuguese grapes — the rarely found outside of the country Encruzado, Malvasia Fina — also known as Bual in Spanish and Boal in Portuguese, and the acidic Cerceal Branco.
Why We Like It:
This wine is a light white with hints of citrus and minerality. It’s very friendly, but it’s wondering where the seafood is that you should be eating with it.
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.
Beer of the Week
Brasserie de Val-Dieu
Tripel
Normally $24.99 /
Now on Sale for $22.96 (11.2 oz bottle four-pack)
Abbey Tripel (9.0% ABV)
How It’s Made:
Val-Dieu beers were first made by the monks of Notre-Dame du Val-Dieu in Aubel, right over the border of the eastern edge of Flanders. Today, no monks remain in the monastery, but the brewery is there — making the Brasserie de Val-Dieu beers the only abbey beers made in the monastery that originated or inspired them. They pull their water from the natural spring Gileppe Dam, and they use recipes inspired by the monks and the abbey’s yeast strain.
Why We Like It:
This Tripel is sweeter than any other Belgian abbey Tripel that we’ve tasted. In fact, it has such pronounced fruit notes that it reminds us of an NEIPA. We just want to sit in an outdoor café with it over a cheese plate or curl up next to a fire with it!