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As February unfolds with its blend of winter’s end and hints of spring, let’s toast to the season with our specially selected wines.
Each bottle captures the essence of this transitional time, bringing warmth and delight to your gatherings. From velvety reds to vibrant whites, our wines are perfect for any February occasion.
Raise a glass to the beauty of change, the joy of connection, and the comfort of a fine wine. Here’s to savoring each moment!
Tasting Notes: With inviting aromas of stone fruit, honey and a hint of grapefruit, our Pinot Grigio has fresh and delicate flavors of pears on the palate complemented by a crisp and refreshing finish.
Food pairing: Pair with a citrusy dish like lemon chicken piccata.
Tasting Notes: With floral aromas on the nose, the vibrant palate offers flavors of fresh strawberries, complemented by a crisp, refreshing finish.
Food pairing: Goes well with a light summer salad and grilled chicken.
Tasting Notes: Opening with aromas of leather, anise, red cherry compote, fresh sage, raspberries, cinnamon and slate. A juicy, round and layered midpalate is complemented by a touch of cream and red fruit with a long, velvety finish.
Food Pairing: This Barbera pairs well with richer meats and game.
Tasting Notes: On the palate, seamlessly integrated flavors of rich, ripe blueberries and juicy black plums flirt recklessly with dark cocoa and sensual vanilla notes before being swept up in a smooth, chocolaty finish.
Food Pairing: Pair with our featured recipe: cheesy enchilada bake, detailed below.
Ingredients: • 2 (16-oz) containers refrigerated salsa, divided • 3 zucchini, chopped • 1 (15-oz) can low-sodium black beans, drained and rinsed • 1 (16-oz) can low-sodium pinto beans, drained and rinsed • 2 tsp ground cumin • 18 corn tortillas • 1 (8-oz) block Monterey Jack cheese, shredded • 1 cup shredded lettuce • 1 large Roma tomato, sliced • 2 Tbsp fresh cilantro leaves
Instructions 1. Preheat oven to 400°F. Spread 1 cup salsa in a lightly greased 13- x 9-inch baking dish; set aside 1 cup salsa for topping. 2. Combine remaining salsa, zucchini, beans, and cumin in a bowl. Arrange 6 corn tortillas over salsa in dish, tearing to fit. 3. Spoon half of bean mixture over tortillas. Sprinkle with ½ cup cheese. Repeat layers; top with 6 tortillas. Pour reserved 1 cup salsa over tortillas; top with 1 cup cheese. 4. Bake 25 minutes or until bubbly. Top with lettuce, tomato, and cilantro.
Pair with Ménage à Trois Lavish Merlot
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