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As winter’s chill lingers and hearts warm with anticipation, let’s celebrate the season with our February wine selection.
Each bottle is chosen to brighten your days and add joy to your evenings. From robust reds to crisp whites, these wines are perfect for any occasion this month brings.
Raise a glass to love, friendship, and the simple pleasures that make life rich. Here’s to finding warmth in every sip!
Tasting Notes: This wine bursts open with aromas of lime zest, meringue and juicy fruit. The wine is medium-bodied with a soft, satin-like texture on the palate. Notes of wet stone and grapefruit provide a beautiful complement to the lightly floral elements that lead into the persistent, mouthwatering finish.
Food pairing: Pairs well with savory dishes like greek chicken pasta with olives and feta.
Tasting Notes: Aromas of ripe pear, apples and peaches with notes of honeysuckle and baking spices. On the palate, the wine opens with flavors of crisp apple, leading to a round mouthfeel with soft tannins on the mid palate and notes of toasted oak and spice on the long, delicate finish.
Food pairing: Pairs well with creamy, vegetable-forward dishes like spring vegetable risotto.
Tasting Notes: Concentrated aromas of bramble berry, ripe blackberry and blueberry with clove, spice and hints of anise. Rich, round and robust in structure, this wine showcases ripe, concentrated flavors of dark fruit, complimented by soft vanilla and cassis, with medium plush and structured tannins and a balanced finish.
Food Pairing: Pair with our featured recipes: mushroom carrot lentils.
Tasting Notes: This wine opens with sweet aromas of caramel, coca, plums, baking spice, cherry pie, olive and red fruit notes. The palate opens with an elegant entry leading to a juicy core of red raspberries and black cherry. The finish is long with silky refined tannins and hints of mocha.
Food Pairing: Pairs nicely with comfort food such as a juicy burger topped with aged cheddar and applewood smoked bacon.
Ingredients • 2 cups dried green lentils • 1 (16-oz) pkg sliced mushrooms • 4 carrots, halved lengthwise and cut into 2-inch pieces • 1 onion, thinly sliced • ½ tsp dried thyme • ½ cup olive oil, divided • 1 tsp lemon zest • 2 Tbsp lemon juice • 2 cloves garlic • ½ tsp salt • 6 slices vegan sourdough bread • 3 Tbsp olive oil
Instructions 1. Bring lentils and water to cover to a boil in a medium-size saucepan over medium-high heat. Reduce heat; simmer 20 to 25 minutes or until tender. Drain and cool slightly. 2. Meanwhile, sauté mushrooms, carrots, onion, and thyme in 2 Tbsp hot oil in a large skillet over medium-high heat 10 minutes or until browned and tender. 3. Process 6 Tbsp oil, lemon zest, lemon juice, garlic, and salt in a blender until smooth. Toss together lentils and lemon mixture in a large bowl. 4. Top lentils with vegetable mixture. 5. Toast sourdough with olive oil and serve with your dish!
Pair with Terra d’Oro Home Vineyard Zinfandel 2018
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