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As we welcome May’s long days of sunshine and bright Spring hues surround us, we’re delighted to present this month’s wine selection to you! We are excited to include in your shipment a new addition to our portfolio- Mumm Sparkling Brut Rose!
Lively warm evenings with family and friends are the perfect kind of gathering to enjoy these curated selections. Of bright, crisp, and red fruit flavors, each bottle is an easy addition to your table. These everyday wines capture the essence of late-Spring days, and are perfect for savoring on their own, or paired with some seasonal bounty.
Raise a glass to making effortless memories and enjoy what the month of May has to offer. Cheers!
Tasting Notes: Mumm Sparkling Brut Rose blends Mumm’s expertise making traditional method sparkling wines with high-quality, cool-climate grapes from throughout the state of California to make a fresh sparkling wine with ripe fruit flavors in the signature Mumm style. Of pink coral color, this sparkling brut draws strawberry, red apple, spiced cherry, orange and nectarine with accents of toast and honeysuckle on the nose. Flavors of bright red cherries, and blood orange, are rounded out with a crisp and refreshing finish.
Food pairing: Pair with grilled salmon, feta salad or summery watermelon.
Tasting Notes: This Central Coast Sauvignon Blanc has exhilarating aromas of grapefruit, guava, and fresh melon. A clean, crisp palate with a touch of minerality paves the way for bright acidity, molding the flavors together for a lightly tart finish.
Food pairing: Pair with our featured recipe – crab cakes.
Tasting Notes: Our 815 Cabernet Sauvignon has aromas of raspberries, blackberries, plum, and mocha with notes of cinnamon and cedar. The wine opens with red fruit flavors, followed by velvety tannins on the mid-palate and notes of black pepper on the long, textured finish.
Food pairing: Pair with margarita pizza, or grilled burger.
Tasting Notes: Enticing aromas of raspberry, cranberry, sarsaparilla, dark cherry, wet stone, leather and sage are complemented by white pepper, anise and cocoa. This wine boasts an elegant entry of red fruit and violets with a juicy midpalate filled with bright red cherry, raspberry and seamless tannins leading to a finish with hints of cocoa.
Food Pairing: Pair with eggplant parmesan or grilled lamb skewers.
Ingredients: • 1 lbs crab meat (Dungeness, Maine, or your local crab variety), picked through for shells and squeezed of excess moisture) • 1/2 cup chopped parsley • 1/2 cup minced chives • 2 large eggs • 2 cups mayonnaise • 2 tbsp dijon mustard • 1 tbsp sriracha hot sauce • panko for coating • olive oil for sautéing
Instructions 1. Put cleaned and squeezed crab meat in a mixing bowl large enough to hold all the other ingredients and set the bowl in a larger bowl filled with ice (this will keep crab mixture chilled). Add the lemon zest, parsley, and panko to the crab meat and mix well.
2. In another bowl, add the eggs, mayonnaise, dijon mustard, and sriracha hot sauce and whisk to combine. Add to the crab meat mixture and mix well to moisten all the crab evenly and thoroughly. Refrigerate the mixture, still in its bowl set over ice, for about 30 minutes to allow the breadcrumbs to hydrate. This will firm up the mixture and make it easier to form into cakes.
3. Empty about 11⁄2 bags of panko crumbs onto a sheet pan. Use a cup measuring cup to form the cakes, packing the crab meat into the cup and unmolding onto the crumbs. Use your hands to pat the crumbs onto the bottom and sides of the cake as you shape the crab mixture into a fat disc. Repeat with remaining mixture. Set the formed crab cakes on parchment lined sheet as you go. Chill the formed crab cakes for about an hour before cooking.
4. Heat a medium skillet over high heat for a few minutes, then add about 1⁄4” layer of olive oil. When the oil is hot and shimmering, sauté a few cakes at a time, making sure not to crowd the pan. Lower the heat if necessary to prevent burning and cook on both sides until golden brown and cakes are hot all the way through. Repeat procedure for remaining cakes, changing out or adding oil as necessary. Drain on a rack or on a paper towel and serve immediately with sriracha aioli.
Pair with SEAGLASS Sauvignon Blanc
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