Weingut Steininger is a family-run estate located in Langenlois, the heart of Austria’s Kamptal valley. While Karl and Brigitta Steininger built an international reputation for their single-varietal traditional method sparkling wines, Grüner Veltliner remains the centerpiece of their production, taking up around 80% of their estate vineyards. The nose opens with crisp green apple, white peach, and crushed gravel minerality, accented by delicate notes of white pepper, garden herbs, and a touch of garden-fresh complexity. On the palate, it delivers classic Kamptal tension and driving linearity. Fresh citrus, tart rhubarb, and crisp pome fruit flavor profiles are balanced by a fine, flinty streak and invigorating natural acidity.

A co-ferment of Riesling and Gewurtztraminer, this aromatic orange bomb is orange wine for people that like orange wines but also like refreshing and delicious wines without pretense. Intensly aromatic and flavorful, this wine features notes of orange blossom,chamomile, apricot, nectarine and bergamot. It is super high-energy, exotic, clean, focused and structured with a hedonistic touch.

Passetoutgrains, a French term meaning "all the berries go through," reflects the traditional Burgundian blend of Pinot Noir and Gamay. This expression, sourced from Laurelwood soil vineyards in the Chehalem Mountains, showcases a distinctive mineral character, and the wine's bright red fruit, delicate spice, and subtle mineral edge create an easy drinking wine meant for any occasion.

Reva's Dolcetto d’Alba delivers a vibrant bouquet of red and dark cherries, accentuated by subtle notes of crushed violets and dark plum. On the palate, the wine is both silky and rich, revealing layers of liquorice, prune, and a touch of spice. Its approachable nature is balanced by a refreshing acidity, making it a versatile and elegant food-friendly wine.

100% Tempranillo sourced from sustainable-grown vineyards. Intense aromas of red berries (cherry, strawberry) and plums, layered with classic notes of vanilla, coconut, spice, and dill from the oak. The palate is powerful yet well-structured and harmonious. with smooth tannins, medium acidity, and a long, persistent finish. Fabulous Rioja at a friendly price!

A craft beer that happens to also be a light beer, Cushnoc's Hard Tellin' Not Knowin' is the perfect lager to pair with beach days and seafood. The Craft Beer Geek sez: Crisp, dry, and designed from the get-go to pair with Maine seafood, Hard Tellin’ is a light beer that doesn’t skimp on flavor. Craft beer done right can turn even an easy drinking lager into a delicious celebration. While Cushnoc Brewing is more known for their IPAs, they put the same care into this limited edition run, and it shows.

Rising Tide is one of Portland's premier craft breweries in a city loaded with them. This play on the traditional German wheat ale is zesty and a touch creamy, which plays up the classic spice notes found in a hefe. The Craft Beer Geek sez: Spinnaker is the perfect companion to a lazy day. With a nod to the traditional hazy wheat beers of Germany, RT’s hefeweizen balances sweet yeast esters and spicy aromatics with a refreshing bready body.

This juicy treat packs big McIntosh aromas, fresh-off-the-tree flavor, and a refreshing effervescence. On their family farm in Turner, Maine, the team at Ricker Hill picks the apples by hand, ferment in small batches, blend every batch to taste, and can the results fresh for you. The Craft Beer Geek sez: Yes, this is classified as a sweet cider, but it's a natural sweetness that comes from the fresh Macintosh apples that Ricker Hill picks from their own orchards, to make this refreshing and delicious drink. It tastes like drinking a fresh apple, with a 5% kick!

Farm Flor is a dry, rustic cider rooted in European tradition, where apples grow in abundance and have long been crafted into cider. The Craft Beer Geek sez: Graft's Solera program, now over ten years old, is at the heart of this cider. Each batch includes 10% cider from their 75-barrel oak foudre. 10% fresh juice is added back into the foudre to continue the solera process. This age-old method of aging and blending creates beautifully layered flavors while sustaining what’s in reserve.⁠ The remaining 90% is fermented from Hudson Valley apples and co-fermented with a tea of woods like French oak and Spanish cedar, adding an intentional rustic, earthy depth.⁠ Blended together, Farm Flor is bright, grounded, and endlessly drinkable; perfect for a hot day, around the dinner table, or gathered with friends.⁠