Smoked turkey breast, pepper jack cheese, garlic aioli, arugula

Roasted, dry-aged beef, Grafton aged cheddar, horseradish mayo, thinly sliced pickled red onion, arugula

Ham, Genoa salami, provolone, pickled red onion, tomato, extra virgin olive oil, Calabrian chili

Prosciutto, Laura Chenel goat cheese, fig jam, arugula, drizzled with fig balsamic

French ham, Brie de Meaux, Granny Smith apple

Fresh mozzarella, tomato, pesto and house dressing. Unavailable after 6:00 pm

Bob’s famous lemony tuna salad, Kalamata olives, roasted red peppers, arugula

Grafton aged cheddar, griddled to perfection

Bergkäse Gruyère and caramelized onion jam, griddled to perfection

Grafton Cheddar and rosemary ham on Iggy's sourdough, grilled. Named after our amazing frequent customer Ted. "Best consumed in 3's".

Organic rosemary ham, Plough Gate Farms sea salted butter, Dijon mustard, cornichons

Rosette de Lyon, cornichons, Paccard raclette, course grain mustard and mayo.

Choose your bread, protein, condiments, toppers and cheese.

Arugula, tomatoes, feta, olives, smoked turkey, balsamic & EVOO

Mortadella, artichokes, roasted red peppers, provolone, and arugula on a toasted baguette!

Marinated artichokes, roasted red peppers and arugula.

Cured meats, a selection of artisanal cheeses; accoutrements such as roasted red peppers, olives, sweet peppadews, pickled onions, cornichons, marinated artichokes. ** This item requires 24 hours notice **

Local and imported artisanal cheeses garnished with seasonal fruits and nuts. ** This item requires 24 hours notice **

A selection of pâtés, artisanal cured meats accompanied by cornichons, olives, pickled onions, dijon and whole grain mustard. ** This item requires 24 hours notice **

a prestigious, cave-aged Swiss Gruyère AOP and has rich, nutty, and complex flavors with notes of caramel, toasted nuts, and fruit, balanced by a creamy, dense texture with tiny crystals. The "1655" designation signifies a cheese made with strict adherence to traditional methods, often aged 12-14 months, and is considered a benchmark for quality, making it excellent for fondue, gratins, or cheese boards.

This Comte is made by one of the oldest producers of this variety of cheese in the world. The Rivoire and Jacquemin families have been working together to craft the finest version of Comte you can try. Aged 24 months, this cheese has a full, developed flavor and a gorgeous, slightly crystalline texture.

Made in the Bavarian Alps, Alp Blossom is a fragrant, flavorful, lively expression of its native Alpine flora. After aging, the cheese is bathed in dried herbs and colorful flowers from the surrounding meadows. A beefy, umami paste is juxtaposed with a sweet and floral rind.

A unique take on classic Appenzeller, Challerhocker is a raw cow's milk Alpine cheese that is bursting with flavor. Brine washed and made with cooked curds, this cheese is nutty, salty, strong on the nose and absolutely decadent on the pallette.

When selecting Comté, the Marcel Petite cellar Master considers four key criteria: Delicacy, subtlety, intensity and depth of flavor. The ripening age is an indicator, but not the main criterion of selection. This aged 18 months, and has all the wonderful qualities of the very best Comtes.

Often, when a cheese is called cave aged, it is actually aged in a cellar. Not so for Kaltbach Le Cremeux! In 1953, cheesemakers from Lucerne found a winding network of 22 million year old sandstone caves and realized it would be the perfect place to age cheese. The humidity from the river that runs through the natural cave system allows the flavors to become deep and nutty through long aging, while remaining perfectly soft in texture.

Knockout! is a beautiful, full fat Alpine cheese that was created on accident and we're so glad it was. Rich, nutty, and perfectly salty, this one is a real treat.

Starting from a traditional Allgäu semi-hard cheese, they coat the rind with Wild Madagascar pepper, Long Pepper, tailed pepper, kampot pepper, pink berries and cardamom. Pleasantly soft and crunchy in texture, creamy and buttery in taste, with the kick and complex flavors of six different pepper varieties!

Piave Vecchio is produced in the mountains of northern Italy, and is aged for a full year. Made with cow's milk, the finished cheese has a deep and full flavor, with notes of almond and a very long finish. Perfect for grating over pastas and polentas, or sliced with charcuterie.

This Raclette cheese from Savoy, has a thin, brownish-orange colored rind, and a yellow-ivory creamy texture. It has a strong and very aromatic taste with a milky, fruity aroma and a sweet taste. It's made with thermalized cows milk, which means it's not heated up as much as pasteurized.

A raw cow's milk cheese that is classically Alpine in style, but with a twist! The outside of this cheese is washed with a paprika brine before being carefully aged for 5-8 months, resulting in a supple paste with a complex yet mild flavor, made more vibrant by the paprika. A long time shop favorite, come down to try it!

Ossau Iraty has a distinctive appearance with a natural, brushed, and rustic rind. The interior of the cheese is firm and smooth, ranging from ivory to pale yellow. The flavor profile is rich and complex, featuring nutty, fruity, and sometimes floral notes.

A portmanteau of the French words for goat (chevre) and sheep (brebis), this cheese is a stunner. Semi firm and made in the Pyrenees region, you'll get a zesty, lemony palette with a rich and creamy finish.

P'Tit Basque is a semi-hard, creamy sheep's milk cheese from the French Pyrenees, and has a sweet, nutty flavor and smooth texture.

Caspian from Jasper Hill Farm is a raw-milk natural-rind tomme inspired by the funky Savoie-style cheeses of Eastern France, given an American twist by the cheesemakers at Jasper Hill. Cave-aged in the underground Cellars; earthy, mushroomy, and deeply satisfying — the farmhouse cheese that tastes like the Northeast Kingdom landscape it comes from.

A cow's milk Tomme from the Basque region of France, Tomme Basque Vache is your new favorite pairing cheese. It has a semi-firm texture and mild yet complex flavors of butter and fresh cream, with floral notes and toasted nut aromas. This cheese is aged for 2.5 months and has a natural rind, and goes with pretty much anything you'd like to enjoy with it. 4.5Kg

Starting as a classic Petit Basque (a hard farmhouse sheep’s cheese made in France’s southern Basque region), Tomme Brulee is aged for a few months, and then the rind is burned with an open flame! The result is a beautiful cheese inside and out; everything we love from traditional farmhouse cheeses (grassy and sweet) yet with an added richness from the open flame (caramel-y, smoky, and nutty)

Ossau Iraty has a distinctive appearance with a natural, brushed, and rustic rind. The interior of the cheese is firm and smooth, ranging from ivory to pale yellow. The flavor profile is rich and complex, featuring nutty, fruity, and sometimes floral notes.

A versatile cheddar that has a supple texture and delicate flavors of fresh cream and buttered toast. It is perfect for breakfast with preserves or melted as part of your favorite dish. Pair with fresh berries, wheat beers, and sparkling wines.

This classic Vermont cheddar is washed in Fiddle Head Brewing company's flagship IPA! Sharp and with the hoppy and yeasty flavors from the beer, this one is perfect for snacking and pairing with nuts and beer!

Cabot Clothbound Cheddar / Black Label

Deliciously sweet, yet crunchy and sharp aged British cheddar.

Hot and spicy cheddar blended with habanero and jalapeno peppers from an artisan producer of Vermont cheeses

Grafton’s Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. A sweet finish recalls memories of toasted marshmallows.

Original Plymouth granular cheese is handmade with raw whole milk. With a similar taste and texture to cheddar, this signature cheese offers a full-bodied, sharp flavor rounded out with notes of butter, fruit and nuts. Traditionally hand-waxed, enjoy this cheese revived using the original Coolidge recipe from over 125 years ago.

Prairie Breeze is an award-winning, aged white cheddar-style cheese from Milton Creamery in Iowa, known for its unique sweet, nutty, and tangy flavor with hints of pineapple and almond, a crumbly yet creamy texture, and crunchy calcium lactate crystals.

Old Quebec 10-Year Aged Cheddar is a premium, award-winning Canadian white cheddar known for its intense sharpness, crumbly texture, and complex, lingering flavor with hints of caramel.

This Vermont cheddar from Grafton Village Cheese Co. is aged two years, for that sharp, salty, and crystalline bite. The ideal picnic cheese, casual snacking with a refinement about it.

This award winning 6 Month Cheddar is hickory wood cold smoked for six hours to give it a subtly sweet, bacon-like flavor that is pleasing to the palate without overpowering it.

Grafton's flagship raw milk cheddar aged for two full years, developing complex flavors with crystalline texture. This award-winning cheddar showcases the perfect balance of sharp, nutty notes with a rich, satisfying finish.

This classic Cheddar recipe is made from whole pasteurized goat milk. It has a fresh, fruity, light flavor with a creamy body. Great for snacking or to pair with medium bodied red wines!

Lillian is a mixed cow and sheep's milk cheese from Parish Hill up in Vermont. She is lovingly washed in a Belgian quadruple ale and aged at least three months. The resultant cheese has a light, feathery, and melty texture, with a bright and complex flavor that is sure to have you coming back for more. Pair with hard cider or local beer!

Wilde Field is a tasty pressed curd cheese made with pure Jersey cows' milk. Sharp & nutty; complex on the tongue with a bold bite of roasted coffee beans upfront, and a mellow sweetness in the finish. Firm and crumbly yet surprisingly creamy. Aged for over a year, the rind is washed in a locally made Hazy IPA from Antimony Brewing in Lenox to impart subtle flavors of wheat, hops, and citrus.

Chemin Hatley is a farm-certified organic cheese. Its firm rind is ripened between three to eight months on wood boards, and the paste yields of floral, fruit and almond aromas. Simply a well done cow's milk cheese; no fuss but still impressive!

Cornerstone is more of a collaborative project than your typical American-made cheese. Three farms, Parish Hill of Vermont, Birch Run Hills Farm of Pennsylvania and Cato Corner Farm of Connecticut all have used the exact same recipe with strict parameters around aging and ingredients, but all use milk from their own herds and their own native cultures. This results in a cheese that very deliberately reflects the terroir of the producers, making it clear how place impacts the final taste. Our Cornerstone is from Parish Hill, and is made with raw cow's milk. The paste is buttery and smooth, with mild yogurt-y flavors that are complemented by a rich nuttiness. Try this piece of cheese history today!

A gorgeous, raw milk cheese from Vermont that is perfect for the cooler weather. A young cow's milk cheese that is lightly smoked with applewood, it is melty, mild, and perfect for cheese nights around the campfire.

Double Cream Gouda is a young Gouda from the Netherlands that is perfect for melting in a cheese sauce or just snacking on. Kiddo tested and approved!

Pittig Gouda is a 4 year aged Gouda. Our oldest Gouda here at the shop, this has the characteristic tyrosine crystals, and notes of caramel and toffee on the palette. Approachable and absolutely delicious!

Parèggio is an Italian Gouda-style cheese that is packed with flavor. It has butterscotch notes that you appreciate in an aged gouda, as well as crunchy, sharp, and nutty flavors you expect from a high- quality parmesan.

Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.

A beautiful goat's milk gouda from Holland! Hand selected by legendary cheese monger Betty Kostner, the Brabander gouda is aged only 6-9 months and combines the creamy, buttery texture of Gouda with the subtle tang of goat's milk, developing rich notes of caramel, hazelnut, and sweet cream, with a smooth, dense, and buttery paste.

This 22 month aged gouda has it all: rich creamy texture with a fudgy, perfectly balanced butterscotch sweetness, and large, well-formed crystals that pop like candy in bite after bite.

Roxanne is a New England original, hailing from Maine and made on Oakland Farm in Gardiner. The cheese is a cow's milk cheese aged around 4 months and rubbed with sumac and olive oil. The result is a bright, pudgy young cheese with a dijon-y bite.

Lively Run Dairy's award-winning goat's milk hard cheese, aged 10-12 months. A bit sharp, with a milky, nutty taste.

A gorgeous aged goat's milk gouda that is aged six months or more, Midnight Moon is a blushing, ivory-colored cheese that’s nutty and brown buttery up front with a long caramel finish. As Midnight Moon ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese.

A stellar, natural hickory-smoked Gouda made right here in Massachusetts! Made with raw cow's milk, this cheese boasts a mild smokey flavor and a decadent, creamy texture. Excellent for snacking and even as a dessert cheese with some Port wine.

Grated Imported Parmesan aged over 10 months.

Simply put, the best Parmigiano that exists. Incredibly snackable. Crafted by hand from milk of cows that graze in the high elevation of Benedello di Pavulo in Emilia-Romagna, wheels are then aged by Giorgio Cravero, a 5th generation affineur, in a cave at his home in Piemonte.

Genuine Fulvi Pecorino Romano is a top-rated, authentic PDO sheep's milk cheese from Lazio, Italy, produced by the Sini family in Nepi. Aged 10–12 months, this cheese uses full-fat milk, resulting in a less dry, creamy texture and a rich, sharp flavor that is less salty than Sardinian alternatives.

This cheese is made from pasteurized sheep’s milk and aged for two months before being injected with ground black truffles that infuse the paste with bold, rich flavor and a striking veined appearance.

A classic cow's milk cheese that originates in

Grated Parmesan imported from Italy! For giving your easy weeknight meals a boost.

A semi-firm goat's milk cheese from Spain washed in grape must, a byproduct of the winemaking process. Easy going and crowd pleasing, beautiful on boards, especially when paired with Spanish red wines.

Manchego 8 month

A classic Manchego, aged 6 months. Made from 100% sheep's milk, this cheese is bright, punchy, super nutty, and pairs perfectly with Rioja wines and Marcona almonds!

If you're a fan of rich, plush cheeses, I have three words for you: Délice de Bourgogne. Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its bloomy rind: salty, sour, and tart, with an intoxicating sweetness that pairs perfectly with sparkling wines or rich Pinot Noirs

Jasper Hill Farm’s Sherry Gray is an ash-ripened double-crème medallion. The eye-catching, stone-colored rind covers an interior paste with an almost whipped texture. Beyond the creamy flavor, you’ll detect notes of fresh button mushrooms and a nutty essence.

Saint Angel Triple Cream is what you'd get if butter was cheese. Decadent and rich, full fat and full of flavor, this one is the Platonic Ideal of a triple creme brie.

Pérail by Fromagerie Papillon is a creamy, mild, and runny cheese with notes of sweet grass, wildflowers, and a slight "sheepy" tang. Made from 100% sheep's milk, the one is like a classic brie with a bit more of an interesting bite.

Nettle Meadow’s Camembear puts an Adirondack twist on the traditional double crème bloomy rind we know as “camembert”. Creamy and soft at first, then molten and gooey when ripe. What makes Camembear so unique is the aging process of our Jersey cow milk which produces naturally herbaceous and earthy undertones in the cheese.

Mt Alice Organic Brie is a double creme brie from the von Trapp farmstead (the very same family as in the Sound of Music!) This cheese is a pudgy and decadent cow's milk wheel with notes of mushroom and fresh cream.

This is a lovely and decadent sheep's milk brie from France. Soft and runny with a characteristic tang, try this with a Chablis or any kind of bubbly wine for the perfect pairing.

Brie de Meaux, an AOC cheese should be matured in the regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse and Yonne. This is a raw, soft, un-pasteurised cow's milk, double-creme brie with buttery, earthy, and slightly mushroomy notes.

A soft, creamy, surface-ripened cow's milk cheese. A lovely bloomy rind, it has an earthy, full flavored and creamy paste that features mushroom and nutty overtones with an extraordinary aromatic bouquet.

A classic brie from Vermont! Creamy smooth texture, rich milky flavor, buttery, with mushroom undertones.

Fleur de Brebis is a 100% Sheep's milk cheese from Fromage Le Detour in Quebec. Light, somewhat mild, and quite floral on the palette, this one is the perfect Spring and Summer cheese!

Harbison is an award-winning, soft-ripened cow's milk cheese from Jasper Hill Farm in Vermont, characterized by its spoonable, gooey texture and rustic spruce bark wrapping. Strong notes of woodsy cream from the spruce bark, as well as mustard and lemon.

Creamy, lush and sumptuous, this triple cream cheese is from Indiana. It has a soft creamy texture, with rich smooth flavors and gentle lactic tones. It ages three to eight weeks, ripening gracefully from the outside to the center.

Réo Camembert is a traditional, hand-ladled soft-ripened cheese from Normandy, France, produced by Fromagerie Réo near Lessay. Boasts a creamy texture and earthy, garlic, and broccoli notes.

A classic triple cream medallion from Lake Champlain area in Vermont!

A beautiful soft ripened triple creme with a bloomy white rind, flavored with Italian black summer truffles. Produced from cultured whole milk and cream, Champlain Triple is hand ladled into traditional crottin molds and aged approximately 10 days. It has a rich, creamy interior flavor that is offset by a delicious earthy rind with hints of mushroom.

Fresh pasteurized buffalo milk cheese from Lombardy with a creamy consistency, sweet taste, flavor and aroma of fresh milk.

Montchevre Triple Creme Goat Brie is a soft-ripened cheese with a rich, velvety texture and mild, slightly tangy flavor. It features a bloomy, edible white rind and a creamy, runny interior.

Kunik is a triple crème wheel made from goat’s milk and Jersey cow cream. It has a white rind and a tangy buttery flavor. Delicious on its own or with fruit and crackers. A wonderful addition to any cheese plate.

This buttery French cheese sets a new standard of ‘Excellence’ for Fromager d’Affinois with the addition of extra cream. Silky and indulgent, the texture is heavenly, melting beautifully on the palate. Rich, luxurious, and creamy, it delivers the ultimate indulgence for cheese lovers seeking a soft, velvety experience.

Previously made at shop favorite producer Old Chatham Creamery, Lively Run Goat Dairy took over making this cheese in 2025. When young, the paste has a delicate spongey texture; it breaks down into a beautiful elastic paste that oozes when cut. A density and slight earthiness develops with age. It presents a slight tang on the tongue that mellows into a umami finish, perfect for those that love the texture of brie and the flavor and benefits of goat's milk cheeses.

Le Pico is a small, soft-ripened goat's milk cheese from the Périgord region of France, made by Fromagerie Germain. It features a downy white rind, a creamy texture, and a mild, buttery, and slightly earthy flavor profile that grows more pungent as it matures.

Wrapped up like a gift in bourbon-soaked chestnut leaves, O’Banon is all the excuse needed for a celebration. This fresh goat cheese round initially has a bright, tart-fruit flavor balanced by an underlying sweetness and mild tannic note. The paste is dense but softly cloudlike, a testament to Capriole’s hand-ladling process.

A very special cheese from California. This little wheel of triple cream brie is wrapped in native Spruce bark, and is topped with a California bay leaf. Decadent and slightly earthy, this is perfect with a sparkling wine or a rich Zinfandel.

An award winning sheep's milk brie-style cheese that is dusted with espelette pepper. Made in Vermont by the masters at Blakesville creamery, this is not a cheese to miss.

Bonde du Poitou is a fresh goat's milk cheese with a bloomy rind and a cakey interior. Rich, slightly pungent, and with a delicate texture and lingering flavor, this is the absolute perfect pairing with Sancerre wines.

A classic French goat cheese that's easily recognizable, Chabichou is a stunner with its velvety texture and tangy lactic taste. A bloomy rind gives way to a runny layer of goodness enveloping a cakey interior.

Délice de Poitou is a small, ash-coated goat's milk cheese from the Poitou-Charentes region of France, and has a creamy, tender texture and herbaceous, citrusy flavor. It is shaped like an oval, featuring a distinct dark grey, ash-dusted rind and a white paste.

This flower-shaped wheel of fresh Loire Valley Goat's Milk Cheese is coated with fresh tarragon and pink peppercorns. It's light and fluffy like a mousse cake. Serve it with crusty french bread and a crisp Sancerre.

With its creamy, fresh, and pillowy texture, this chèvre has won over many former goat cheese skeptics! Each batch of curds is hand-ladled, giving the cheese its light, delicate consistency. 4 oz medallions, vacuum-sealed in easy-peel packaging, with a shelf life of 120 days.

Sage Farm Fresh Chevre with Chive is a light, feathery fresh chevre from Sage Farm in Vermont, a woman owned operation that is entirely run by wind power! The care they put into production shines through in the final result, with just the freshest goat's milk cheeses often with creative additions, in this case bright chives!

Hand ladled, delicate fresh chevre from Sage Farm up in Vermont. Za'atar is gently pressed into the top of the round, the earth and savory spice mix blending in perfectly with the light lemony-ness of the chevre.

An ash ripened goat's milk cheese from Quebec! Visually striking with a strong yet balanced tang, perfect with Sancerre!

Vermont Creamery has been consciously crafting cow and goat milk-based cheeses and butters since 1984. This herby, deliciously mild cheese log is made from cultured goat's milk hand-rolled in a bright blend of basil, oregano, rosemary, and thyme. Try it spread on crackers and sandwiches, crumbled atop salads and flatbreads, or mixed into burgers, omelettes, and quiches.

From our friends at Sage Farm comes Madonna, a bloomy rind, fresh goat's milk cheese. Modeled after the Bondes of France, this cheese still holds its own with a delicate and feathery texture, and a rich, deep flavor that gets more intense with age. Enjoy with a baguette and some crisp white wines!

Capriole Tea Rose

Julianna is a goat's milk cheese from our friends at Capriole, with a mushroomy rind that is punctuated by Herbes de Provence, calendula petals, and safflower petals. Visually striking, with a beautiful herbaceous nose and a delicate, creamy palette. Perfect summer picnic cheese!

A striking fresh goat cheese from Indiana. The outside has a bloomy rind that is covered in smoked paprika, with a delicate layer running through the cheese as well. Bright and tangy with just a bit of a kick, perfect on a summertime cheese board!

A large format version of the familiar small button of this cheese, Grey Owl is a Canadian soft-ripened goat cheese with a vegetable ash rind. Spoon-able, rich, and tangy without being funky, this one is a fan favorite.

Sweet, creamy and intense flavor with a toasted aroma. Written up in the NYT as one of Italy's best imported cheeses! A top seller here at The Spirited Gourmet, you just can't go wrong with this crowd pleasing wonder from Piedmont. Cow's Milk, Annatto Seed, and paprika make up this beautiful, soft ripened wheel.

Castelbelbo is a soft ripened cheese from Piedmont Italy, made from a blend of cow, sheep, and goat's milk. Pudgey, somewhat mild, but with a lovely lactic bite, this one is a shop favorite for sure!

Bergamino di Bufala is an Italian cheese made from buffalo milk in the province of Bergamo, in Lombardy. Bergamino is a soft cheese, with a buttery texture, a fresh milk flavor and a slightly tangy finish.

La Tur is a dense and creamy blend of cow, sheep, and goat's milk. The rind is soft, wrinkled, thin and delicate. The interior paste is ivory in color with a light, fluffy, mousse-like texture, becoming extremely soft and creamy under the rind. Flavors are rich and sweet with a subtle tang.

Produced from Piemontese goat’s milk, this Robiola is wrapped and aged in chestnut leaves for approximately 20 days. This type of aging causes the paste to become more compact and the final product is creamy and dense with a soft, runny layer just under the rind. The aging in chestnut leaves imparts a unique, subtle woodsy flavor to the cheese that is balanced by the intense, lush texture.

Bocconcino, or "little mouthful", is a take on the traditional Piemontese tomino. Made with 100% goat’s milk, Bocconcino has a supple, creamy texture and clean goaty flavor. When warmed, as is traditional in Piemonte, the flavors open up becoming more seductive and pungent. The cheese softens and becomes slightly oozy, contained by the thin bloomy rind.

Oma is an American original, made by Sebastian von Trapp on his family’s dairy farm in Waitsfield, Vermont and aged in the Cellars at Jasper Hill. This pudgy beauty is an approachable brine-washed cheese made with organic milk produced by the farm’s jersey cows.

Ciresa PDO Taleggio is a whole cow's milk cheese that is brine washed, giving it its distinctive sticky, peachy rind. An intense meaty flavor and unmistakable, unique fragrance, this cheese is well known and loved. Try it with Lambrusco or other bold Italian wines.

This double cream, washed rind cheese has a soft consistency when young and breaks down to a runny and scoop-able cheese as it ages. Earthy, tangy, and savory. If you enjoy Epoisses style cheeses, this cheese may hit the spot.

Jasper Hill Willoughby is a washed rind cheese with a supple bite and a strong nose. The perfect beer cheese, a great example of the impressive cheesemaking going on at Jasper Hill.

Colston Bassett Stilton is a renowned, handmade British blue cheese known for its rich, creamy, and buttery flavor with a balanced, tangy finish, made using traditional hand-ladling methods that create a velvety texture.

Gorgonzola Dolce has a soft paste you will find that gentle sweetness lingers as it melts and releases a fruity tang coating all parts of your mouth. Bright, decadent, and slightly sweet, perfect to pair with fruit and nuts.

Great Hill Blue is a mild and crumbly cow's milk blue cheese from right in Massachusetts.

This American original, the nation's first smoked blue cheese, is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.

In our opinion, Gabriel Coulet is the best of the seven designated Roquefort producers. It is an award-winning example of this famous and ancient cheese: a very strong sheep's milk blue made in France and aged in the famous caves at Roquefort sur-Soulzon. Sharp, salty, and a classic example of refined blue cheese, this is equally at home on a cheese board as melted over a quality cut of steak.

Shropshire Blue is a classic English blue cheese that is derived from a Stilton recipe, with the addition of annatto for that rich orange color. Creamy, crumbly, and punchy, this is a beautiful after dinner cheese to pair with Port or dessert wines!

Withersbrook Blue is a cider soaked, natural rind blue cheese made with raw milk by Jasper Hill Creamery. This beautiful blue has a fruity, lactic profile with notes of honey and roasted hazelnuts followed by a lingering savory finish. Even blue cheese skeptics have been turned by this one!

Deliciously rich cultured cows' cream with a thick, creamy texture and a slightly tart, nutty flavor.

Nettle Meadows newest artisan hand-packed cheese option is a mixed milk cheese made from goat and cows milk. Blended with honey and fig for a sweet and fresh cheese.

Halloumi is the famous traditional white cheese of Cyprus which has been produced on the island for centuries. It is an un-ripened, brined cheese made from a mixture of goat's and sheep's milk. Ideal for grilling and frying!

A D.O.P product from Campania in Southern Italy, this cheese is the quintessential Neapolitan pizza cheese. Try drizzled with olive oil and chopped pistachios to bring out its refined charm.

Rooted in Italian tradition, ricotta is the purest expression of simplicity turned into pleasure. Made with fresh milk and crafted with care, it embodies lightness, authenticity, and the joy of everyday cooking. Soft and delicate, Calabro’s ricotta brings warmth and comfort to every table. By choosing our products, you can select the perfect type of ricotta for your recipes. Our Hand-Dipped Ricotta offers a creamy, spoonable texture, while our Impastata Ricotta boasts a smooth, dense consistency ideal for baking and pastry creations.

A delicious, handwrapped Mozzarella made with pateurized, hormone-free cow's milk that is perfectly light and feathery. Once you try this, you'll never want to go back to the mass produced stuff again!

This is one of those cheeses you did not know you NEEDED in your life. These cheese cubes of soft goat and sheep's milk cheese are blended in a marinade with olive oil, peppercorns, fresh thyme and garlic. This is an award winning cheese that presents a refreshing citrus tang and soft, spreadable texture. It's delicious in salads, soups and sandwiches and on crusty bread. You're sure to love to this versatile, healthy treat!

Named after one of Greece's highest peaks in the northwest province of Florina, Voras Feta is exceptionally clean, firm yet supple and balanced. PDO designated cheese, the best of the best Greek feta!

Pairolero is a blend of two different vineyards of Barbera in Neive: Basarin and San Cristoforo. The Barbera is from the top of the slope in Basarin and sees 9 months of aging in cask. Andrea Sottimano liked the 2024 vintage for its elegant, linear, and bright wines. Great concentration of purple fruit, delicate florals, spice and a stony minerality from Basarin's calcareous and sandy soils.

Bric del Salto Dolcetto d’Alba has a ruby red color with brilliant hues. In the nose, hints of black cherry and juniper berries merge in a fresh and silky way on the palate, helping this wine to gain complexity as it ages. Both the profile and structure of this wine show an approach to vinification which highlights elegance while protecting the delicate and fragile Dolcetto grapes.

The 2023 Langhe Nebbiolo, all from Basarin, is precise and finely cut. Crushed flowers, mint, spice, crushed rocks, rose petals and a kiss of blood orange all run through this translucent, wonderfully expressive Langhe Nebbiolo. This is a Barbaresco in all but name. Terroir and high altitude of the vineyards give the wine spicy notes as well as outstanding complexity.

The Barbaresco Fausoni is delicate and floral in its first impression, before the mid-palate gradually starts to open. Red cherry fruit, blood orange, mint, white pepper, slate and dried herbs unfurl in the glass. Medium in body and beautifully persistent, the 2023 offers tons of potential. Situated in the heart of Neive, Fausoni is always a magnificent expression of the sand and clay soils of the site.

From Treiso, the Barbaresco Pajoré pours a medium red color and has a distinct personality within the range, with notes of sweet red berries, hints of blue fruit, grenadine, and orange zest. Medium-bodied, the wine offers refined tannins and refreshing, mouthwatering acidity, finishing with a clean sense of salinity and wonderful length.

Made mostly from Pinot Noir, this Crémant combines the finesse of the traditional method with vibrant fruit notes. It features fresh red berries, floral hints, and a delicate, crisp palate with persistent bubbles and a lively, lightly spiced finish. Bourdy has been Demeter-certified biodynamic since 2006.

Pale yellow color, fresh citrus, floral aromas and Cretan herbs like thyme and oregano. Fresh with high, crispy acidity. Remaining for three months in lees provides more depth and complexity to the texture, leading to a long finish with some notes of minerality. Crete, much like nearby Santorini, is proving to be a superb location for the production of Assyrtiko.

Founded in 1986 upon the merger of Erste Kellerei (1900) and Neue Kellerei (1925), Erste + Neue have continued to build upon their proud heritage while successfully adopting modern techniques and technologies. This wine offers an elegant, floral-mineral aroma combined with notes of ripe fruit such as apple and peach. On the palate, it is very focused with an elegant freshness and a fine structure.

Advintage Chai De La Dive Saumur Rouge Les Moulins 2024

Scar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Their wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun. In this case we have bracing and fresh Chardonnay from the SLO Coast! Zesty citrus, white pepper, and just a hint of reductive flinty character jumps out on the nose, while the palate shows a precise and welcoming mix of green apple, white peach, and just a slight note saline-tinger mineral character.

Winemaker Dan O’Brien grew up in Providence and cut his teeth in Boston as a sommelier at some of the city’s best restaurants. He moved to California to take the plunge into winemaking. His “Doris” line of table wines are named for his great aunt (Gail was his mother) and, while they may seem humble in intent, are every bit as delicious as his more “serious” wines. 100% Pinot Grigio, this is inspired by the wines of Friuli, where Pinot Grigio can carry real depth, texture, and character, we treat it with the same intent we would any serious white variety. Aromatically, it leans savory, with notes of sappy pine needle, plump citrus, and a subtle herbal lift. The palate is juicy but clean, with enough weight to feel generous while staying bright and precise.

Made from fruit grown in the vineyards of Montecchio and Manzano in the municipality of Cortona at an altitude of 270 meters above sea level, this is an atypical rose in that it's primary grape is Syrah that's blended with Sangiovese and Vermentino. This blend produces an exuberant wine that smacks with notes of crisp berry, such as wild strawberry and redcurrant. It adds notes of citrus and grapefruit on a full-volumed, delicious palate, with a foil of crisp acidity and an earthy minerality, progressing into a long-lived finish. Super-duper!

While this wine shares the same kind of exuberance and drinkability that it's cousins in Beaujolais offer, it's actually made from a local clone of Gamay that's called Gamay Saint-Romain which is an old local variant of Beaujolais Gamay. While its exact origin remains uncertain, the earliest records trace it back to Benedictine monks in the 13th century. Planted on well-draining granitic soils shaped by the erosion of the volcanic Massif Central, it ripens later than its Beaujolais cousin, delivering subtle spicy peppery notes while retaining vibrant natural freshness. Aromas of fresh raspberry, wild strawberry, ginger snap spice, and white flowers lead into a lively palate where raspberry meets a bright citrus edge.

Produced by the legendary winemaking team at Domaine Drouhin in Oregon's Willamette Valley, Cloudline Pinot Noir delivers a tasty winemaking experience at surprisingly friendly prices. This wine opens with vivid notes of cranberry, cherry compote, and hibiscus tea, with a touch of cracked pepper. The palate is sleek, energetic and layered, with flavors of wild strawberry, pomegranate and red currant over a gentle undercurrent of minerality and spice. Silky tannins and juicy acidity keep things lively through a clean, polished finish.

This southern Rhône red originates half an hour east of Avignon, just outside a town whose name begins with Châteauneuf and whose vineyards are littered with the Rhône’s most quintessential terroir feature: the rounded river stones called galets roulés. This house blend cuvée is mostly Grenache, along with some Syrah, Mourvèdre, Carignan, and a splash of Marselanwhich yields an expressive rouge full of beautiful aromas and flavors of black cherries, stones, and a hint of black olive. Subversively delicious!

This is a wine that explores the fresher side of what Rioja can be. In the foothills of the Iregua Valley, where the main tributary of the Ebro River flows in the heart of La Rioja, Daniel Rodriquez and his cousin Alejandro, have created a new winery that's seen its wines landing on Michelin-starred winelists all across Europe. Working with two vineyards that face each other across the Iregua tributary - both at high elevation - that are planted with very old vines of Tempranillo and Garnacha, they've crafted a succulent expression of Rioja that shows plenty of juicy red fruits, fresh herbs, and a spicy & floral kick on the finish.

This red wine showcases the excellence of the Tinto Fino (Tempranillo) variety, cultivated with meticulous care in the estate's carefully selected vineyards in Gumiel de Mercado. With this vibrant interpretation of the terroir, the winery once again demonstrates its mastery, offering an enveloping Ribera del Duero, brimming with freshness, lively fruit, and smooth, ripe tannins. The nose offers red and black fruits (think: cherries, sour cherries, strawberries, currants, blackberries), floral notes such as violets, also light spicy touches, well-integrated oak, some toasty nuances. On the palatethis is smooth and silky with fine tannins, good balance and clean finish with balsamic and spicy notes.

Youthful, easygoing, and approachable. A burst of Fuji apple, bubblegum, and starfruit dance along to a smooth, rich finish carried by an herbal mintiness. Beautiful pale salmon color, high acid, and focused. While the fruit conveys a light, fresh style the body has a slight strawberry and cream component that broadens its complexity. Brooks has long been known as Pinot Noir specialists, so it only makes sense that this stunner of a wine is 100% Pinot Noir.

A super-light-colored rosé that looks like a white wine. Light-bodied but exuberant with fresh berry, peach and melon flavors and bright acidity underneath. Made from Grenache, Zinfandel (of course) and Cinsault as well as other early-picked grape varieties on the Ridge Sonoma County property. The palate is fresh and clean with a superb texture and nice sense of weight. Showing excellent flinty undertones, enjoy now and over the next few years.

Textured and savory while being bright and crisp may sound like a contradiction, but Roberto Conterno is the kind of winemaker who seems capable of producing impossibly complex wines that are increddibly satisfying and delicious. Made from 100% Nebbiolo grown on the Cantine Nervi estate in Gattinara, this wine bursts forth with elements of strawberry, tart peach, rose petals, and a powerful streak of minerality. Always one of the absolute best roses every year.

The aroma is unmistakable. The electric burst of citrus, delicate notes of rhubarb and peach, and raspy suggestions of anise and wild thyme are not just textbook Bandol; they are signature Tempier. That herbaceous bite gives it verve in its youth and the backbone to age like few other rosés can. A saline sensation accents its savory character, alluding to sparkly Mediterranean waters close by. Tempier’s rosé, fifty years later, remains a benchmark for the region and the style. The taste is just what it always has been: a liquid incarnation of Provence that satisfies without fail each time the cork is pulled. Now that’s pretty cool.

José Luis Ripa Sáenz de Navarrete has seen the ins and outs of Rioja and knows its wine making history like no one else, having worked for many years with some of the most reputable houses in the region (full disclosure, he is married to Maria Jose Lopez de Heredia). He makes just one wine, this aged rosé from a hectare of vines in the Najerilla Valley, in Rioja Alta. It’s primarily Garnacha with a small amount of Tempranillo. This is complex, layered and finely spiced with nuts, spice and marmalade, as well as some citrus notes. Very detailed with a wonderful savory quality, as well as some taut citrus fruit, a touch of pear skin, and also some cherry hints. It has been dubbed the new Tondonio rosé.

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.⁠

Cushnoc Brewing's flagship IPA, Gigantic Dad Pants is for all the dads and faux pas of the world. Pungent whirlpool hops and assertive dry hopping lend smooth, low bitterness along with pungent, dank, over ripe citrus aromas. Huge volumes of oats and wheat round out a soft mouthfeel to make this a very approachable IPA.

The Nautilus Sauvignon Blanc displays intense lifted aromas of passionfruit and lime zest and hints of elderflower. The palate introduces delightful citrus based mouth-watering intensity and finishes with a strong textural component. Nautilus Estate produces serious Sauvignon Blanc, with site selection offering complex and age-worthy wines. This producer is a master of texture, as demonstrated here by the creamy mouthfeel, with a citrus pith and herbal through line and a great crunch of acidity that makes this a food friendly drop.

The Hartford Court Chardonnay really overdelivers. It’s an ideal expression of the Russian River Valley, with all the bright, sunny orchard fruit and spritzy citrus lift you could hope for, but also an extra measure of freshness and juiciness that leaves the mouth watering. Notably restrained, this shows excellent finesse and complexity.

The Hartford Court Pinot Noir is also from the Russian River Valley. It’s a bright ruby color and boasts a seductive perfume with notes of fresh leather, ripe cherries, sweet spices, and forest earth. The palate is medium-framed and has a focused and bright feel, with refreshing, mouthwatering acidity, ripe tannins, and a gently tapering, spiced finish.

Chianti for the Bordeaux drinker! This Chianti Classico opens with aromas of violet and bright red cherries, layered with fresh notes of mint and cedar. Flavors of raspberries and ripe plum dominate mid-palate, rounded with elegant tannins. Each sip is framed by pleasant acidity, finishing with notes of candied orange peel, cinnamon, and fresh rosemary. Arceno is based in Castelnuova Berardenga where the diverse soil types make for a more powerful expression of Sangiovese.

Dark and rich, with licorice, violet and blackberry flavors rippling with iron on a polished palate. Reveals generous ripe fruit supported by savory acidity, while softened tannins frame the palate. Smooth and glistening from start to finish. Maxime Graillot is showing every bit as much talent as his late father Alain Graillot, when it comes to Crozes-Hermitage.

A blend of Chardonnay, Pinot Noir and Pinot Meunier produced with zero dosage. Zesty mineral-tinged citrus and orchard fruit aromas are complemented by deeper hints of toasted brioche and honey. Dry and incisive on the palate, offering bitter lemon pith, pear skin and chamomile flavors and a suggestion of smokiness. Closes taut and nervy, with a subtle floral quality.

Pinot Noir and Chardonnay on limestone from Verzy and Verzenay based on the 2022 vintage, partly vinified in oak, with older wines from their perpetual reserve begun in 2011. This opens with a fruity and fresh bouquet with notes of raspberries and brioche as well as subtle lactic notes. Powerful on the palate, with a creamy mousse and delicately bitter phenolic hints. The acidity is quite soft, and you can sense the ripe grapes but the freshness is there.

The Penet-Chardonnet's Blanc de Noirs Grand Cru is a pure Pinot Noir picked in Verzy and Verzenay, based mostly on the 2018 vintage with reserve wines aged in solera. With a slightly amber color, the wine develops toasty and spicy aromas, complemented by undergrowth and red fruit notes. The palate is particularly vinous yet fresh and balanced, with a long, pure finish.

The Premier Cru Rosé Extra Brut is a pronounced, medium-bodied Champagne, vinified and partially aged for over 8 months in oak barrels before being blended with Perpetual Reserve wines. This elegant rosé Champagne displays a delicate red color and wonderful aromas of ripe cherries with a subtle spicy note. On the palate, it is full-bodied and always possesses an underlying freshness that balances the overall character, resulting in a wonderfully satisfying finish.

Quintaluna captures the most authentic and pure expression of Verdejo from Segovia. Sourced from Nieva, Quintaluna is a village wine grown in sandy soils, surrounded by pine forests and shaped by an extreme climate. It's here that the vines develop a distinctive character. Quintaluna stands as a true reflection of its origin — a terroir with centuries of winemaking tradition. Sands that connect a vineyard to a unique and unrepeatable history. A vibrant Verdejo, marked by genuine freshness and a strong sense of identity.

The 30,000 Maravedíes name comes from the price paid to buy the whole region from the monks who fostered the cultivation of the vines. Pale garnet in color, it opens with a hint of popcorn alongside herbal notes and a touch of fresh cherry. The stems contribute fine tannins in a style reminiscent of carbonic maceration. Fresh and flavorful, this finishes with lively fruit and a light, granular texture.

Named after the Basque word for “made by hand,” the 2022 Landua comes from a mix of different nearby villages, all close to the mountains with influence from the Atlantic Ocean. Mostly Tempranillo, in the old-vine vineyards planted between 50 and 80 years ago there’s also Graciano, Garnacha, a few white varieties, and some unknown varieties that all go into the final bottle. Red fruit-forward, it is drinkable upon release, with very soft, textured, and layered red fruit, graphite, a touch of herb, and an undeniably ethereal quality.

Pago de Carraovejas is a reflection of the estate; a precise and profound interpretation of the landscape of the Carraovejas Valley. Pago de Carraovejas reproduces the essence of a privileged environment full of life. Its structured and fluid profile reveals a harmonious complexity in which fresh fruit, floral hints and subtle spicy notes coexist. Freshness is the focus of the wine, which balances its volume with a silky, enveloping texture.

Intense golden yellow in colour. On the nose, it offers freshness and elegance, opening with notes of white peach, pineapple, and delicate hints of lemon zest. On the palate, its lively freshness fills the mouth and accompanies the entire tasting experience. The body is full and well-structured, supported by a light yet noticeable tannin. Flavours of grapefruit and fresh elderflower emerge. The finish is savory and persistent.

The story of Castello di Neive Arneis is a love story. In the mid 70’s, Italo Stupino, a producer of magnificent red wines, decided to produce a white wine for his wife that did not like red wines. The chosen grape was Arneis. This expression has floral aromas with notes of citrus fruits and herbs. Fresh and dry on the palate with a hint of almond on the finish.

Cool climate Syrah from Pax Mahle? That's a no-brainer. Sourced from wind-swept, sustainably farmed hillside vineyards, this wine offers an incredibly approachable entry point into premium California Syrah without the heavy oak or high alcohol. The 2025 is a fresh, peppery, Northern Rhone-inspired Syrah with the kind of cracked-pepper-and-violet lift that has made Pax a benchmark for California's cool-climate Syrah movement.

Brilliant ruby-red color, this classic Rosso offers sumptuous aromas of ripened blackberries and dark cherries. On the palate, the wine is generously well-rounded and rich with fruit-forward notes complimented by hints of leather and mesquite. Recommended with pasta smothered in meat sauces, hearty game or beef-based casseroles.

Bright plum and blackcurrant fragrance lift from the glass, layered with graphite, dried winter herbs, and subtle notes of mushroom and Mexican chocolate. The palate shows a generous mix of kirsch, cassis and blackberry flavors is dense and dark, accented by notes of palo santo, tobacco and cardamom. The tannins are dense, and a grace note of malty Assam black tea lingers on the finish, with plenty of harmony and firming tannins.

Samuel Smith is one of the oldest breweries in the UK, and all their beers and ciders are completely organic and made following traditional English recipes, with traditional ingredients. While they are most well-known for their Nut Brown and Taddy Porter, the fine folks at the brewery have something for all occasions. The Craft Beer Geek sez: Malty, with a solid but very palatable bitter backbone, this has a strong claim to being the ORIGINAL IPA. Made to stay preserved during long voyages from England to India, you get a lot of history with this beer. You can almost taste the stone Yorkshire squares, in the best way.

Part of Banded's rotating sour series, the blood orange and hibiscus version is perfectly balanced between fruit and tart, with delicate aromas and pouring a lovely hue. Banded never uses lactose in their sours, so for all you lactose intolerant beer drinkers, this one's for you! The Craft Beer Geek sez: The wizards of Banded have blended blood orange and hibiscus a into a delicious potion that balances tart funky flavors with juicy and floral notes in a harmonious blend. Let their spell take over as you drain this draught, and wash away all the bad juju in your life, even if it's just for a moment.

Sitting between the sharpness of a West Coast IPA, and the smooth maltiness of a traditional Pale Ale, Snapdragon is Berkshire's play at marrying the best of both worlds, and they did a fantastic job. As Massachusetts' oldest craft brewery, BBC has had a while to perfect what they do, and this is one of the many proofs of that. The Craft Beer Geek sez: This pale ale presents an inviting yellow-orange in the glass with a clean white lacy head. Medium body is built with generous amounts of Munich malt, pale wheat & malted oats, providing a nice bready backbone to balance out the bitterness.

This easy drinking New England pale ale proves that exceptional qualities can come in unassuming forms. Simcoe, Centennial, and Cascade hops flock together to bring crisp notes of citrus and floral brightness. The Craft Beer Geek sez: A harmonious blend of maltiness with a hint of hops-driven bitterness makes for an easy-drinking and flavorful pale ale that perfectly straddles the line between an IPA and a traditional pale ale.

Mast Landing has taken the bog-standard stout and made something special with this flagship beer of theirs. With a good does of lactose, this dark creamy beer is perfect on its own or as part of an adult frappe. The Craft Beer Geek sez: Notes of peanut butter and chocolate, along with a creamy mouth, make for a perennial favorite of Mast Landing. This is the gold standard milk stout, and a true craft brew.

A truly special collaboration by 6 of the best New England breweries. Fox Farm (CT), Vitamin Sea (MA), Tilted Barn (RI), Foam (VT), Garrison City (NH) and Mast Landing (ME) have gotten together with XTRATUF Footwear to make a one of a kind New England IPA. Elani, Citra and Amarillo hops come together to form a beautiful New England IPA. Better together! The Craft Beer Geek sez: Collaboration and cooperation is the way to go. This hazy golden beer delivers a juicy blend of ripe mango, pineapple, and passionfruit layered with bright tangerine, sweet orange, and grapefruit, the latter providing a nice little bite on the finish.

Brocard is among Burgundy's most important organic and biodynamic estates. They produce wines with precision and bright acidity. The estate is famous for an impressive range of Premier and Grand Cru Chablis, and a lively Sauvignon Blanc from the Saint-Bris appellation. Citrus notes on the nose with orange blossom. A very pure palate with mandarin aromas which gives it all the delicacy. A fresh wine with a very beautiful mineral energy. Pair with an amuse bouche, seafood platter, or Comte cheese.

A newer name in the context of the historic La Morra section of Barolo, Trediberri has a passionate trio behind it, dedicated to crafting profound examples of the legendary terroir. Trediberri's is unquestionably one of the best available. Primarily from their vineyards in La Morra and Roero, this Nebbiolo is also sourced from alongside their Dolcetto vines in Vicoforte. Brilliant ruby-red color, this unoaked, fruity and drinkable nebbiolo is meant to be an easy (yet not trivial) wine to share with friends during a nice and funny chat. Drink it slightly cold, maybe while sharing a platter of mixed charcuterie or with some lovely tajarin al ragù.

A beautiful structured medium-bodied Shiraz with juicy ripe plum and dark berry flavours. Has fine textures of sweet spice, new leather and a hint of savoury, refreshed with a juicy, plummy finish.

Abundant fruity aromas of lemon zest, gooseberry, and quince, plus hints of white tea and rosemary. Medium bodied with a lightly gripping texture and a long, steely, mouth-watering finish. This wine was fermented using native/ambient yeasts. The blend consists of 67% Aravelle, 17% Cayuga (skin fermented), and 16% Riesling. The artwork on the label was created by local artist Karen Gilman and features a view of our vineyard overlooking Seneca Lake. It emphasizes the connection between art and nature that is essential to making great wine.

The “Calcite” white blend is STiRM’s crisp, quaffable, everyday white that is infused with the distinctive minerality of the region’s soils. Named after the specific type of limestone found here, Calcite is a racy, mouthwatering blend made from several vineyard sites around San Benito County. This wine captures the unique terroir of warm days, cool nights, and mineral-rich earth that allow grapes to ripen fully while retaining vibrant freshness. It's completely dry, but generous with the fruit character, with flavors of ripe peaches and lemon zest and a texture a reminiscent of ocean water.

Not a rose, but also not quite a red, the 2025 Stirm Wine Co. 'Natrolite' Chillable Red is an organic, low-intervention table wine from the Cienega Valley that blends the light red structure of Cabernet Pfeffer and Pinot Noir with the aromatic freshness of Riesling. Juicy and exuberant, this wine is all about bright fruit, high acidity, low tannin, and serious drinkability.

The Gularte Vineyard, located at the northern end of the Salinas Valley on River Road, just outside the Santa Lucia Highlands appellation takes advantage of Monterey County's mild climate which brings foggy mornings and windy afternoons. Bright and red-fruitred, this savory Pinot Noir shows incredible freshness and vivacity.

Another of Smith’s terroir-driven cuvées, the grapes sourced from 52% Thomasen’s Split Rail and 48% Lester, the 2024 Syrah Sandstone Terrace is all black fruit and black pepper, with high acidity. Savory and sweet spices complement a cool-climate core of tight tannins and 100% whole-cluster intrigue, with less angularity and more velvety texture, gamey underbelly, and coniferous complexion than other vintages yet so much more to say.

Arlington Brewing is paying homage to the traditional English-style bitters with their pub ale. Meant to be a low alcohol, malt forward style, this 3.8% brew is meant for easy session drinking. With subtle notes of toffee and a hint of molasses on the finish, when you've got a craving for and end-of-the-day beer that won't knock you out, give this one a shot. You won't be disappointed! The Craft Beer Geek sez: Do you like malt forward beers? Are you in the mood for something that won’t leave you feeling a little fuzzy the next morning? Arlington has the perfect beer you! Paying homage to traditional English session beers, Trafford is a full-flavoured, easy drinking and delicious gold winning beer.

Local Kolsch is crisp, clean, easy drinking Kolsch style beer from Moon Hill brewing. Light on the tongue, with an assertive but not aggresive flavor, this delectable beer harkens back to the traditional styles brewed in and around Cologne, Germany, but made much closer to our home. The Craft Beer Geek sez: Kolsch style beers are not something a lot of domestic breweries make for one reason or another, and it's a shame. If you're looking for something like a lager, but with a little more complexity, try this one for size, and you'll end up with a smile on your face.

CraftHouse Cocktails Paloma is a ready-to-drink cocktail that comes in a 4-pack of 200ml bottles. The Paloma is a classic tequila-based cocktail made with grapefruit soda and lime juice. CraftHouse Cocktails prides itself on using high-quality ingredients to provide a convenient and delicious cocktail experience. The 4-pack is perfect for enjoying at home or bringing to a gathering with friends. Just chill, pour, and enjoy! The Craft Beer Geek sez: Made with La Cofradia blanco tequila, grapefruit and real lime juice, this drink is what the locals ACTUALLY enjoy more often, down Mexico way. With a touch of tartness and a smooth finish, take a step away from the margaritas and give this a shot.

The Craft Beer Geek sez: Monks have been making beer for centuries, and Weihenstephaner is the oldest. This dark wheat beer blends the best part of a wheat beer with the malt-forward flavors of a typical German dark beer. The cloves and yeastiness are definitely at the forefront here, and come together in a beautiful way.

A beautiful dry Riesling from Dr Loosen. Sourced from steep vineyards over the Mosel river, where red slate soils impart gorgeous white peach, floral and flinty elements to the wine. Refined and racy, this delicious wine is a must for German and dry Riesling lovers.

This classic Mosel Kabinett is harvested from parcels owned by Dr. Loosen in the blue slate villages of Bernkastel, Graach and Wehlen. The wine is bright and pure with the vibrant white peach fruit and a floral, flinty minerality that is so typical from blue slate. A plush attack on the mid-palate leads to a deliciously firm, delicate finish.

The passion fruit, mangosteen and wild strawberry aromas of this vibrant wine are divine. Extremely dynamic and brilliant on the sleek, barely medium-bodied palate. What beautiful zestiness in the very long, vibrant finish.

Ürzig produces wines of a completely unique nature, showcasing the typically exotic fruit flavors of the “spice garden,” vineyard with a rich texture, gentle acidity and lingering finish. GG is the designation for an estate’s best dry wine from a Grosse Lage (grand cru) vineyard. This Riesling captivates with its delicate, elegant nose, clear fruit and fine savoriness. Very salty and delicate on the palate, with juicy fruit and crystal-clear acidity, this is possibly Loosen’s finest grand cru of the vintage.

The Craft Beer Geek sez: This amber lager was brewed with a traditional step mash process. The grist is a rich combination of German Vienna and Munich II malts that give warm notes of honey, caramel, and a fresh-baked loaf of seeded bread. Malty-sweet flavor with a crisp body and a subtle balancing bitterness. The Craft Beer Geek sez: This is one of the first beers brought in by your resident Beer Geek for Oktoberfest, and it continues to be a hit! While it is a lager, it feels a lot more like an ale, with dark rye notes and a touch of caramel and toffee, but a smooth mellow finish that warms you from the inside. Prost!

Bunker Brewing out of Portland, Maine is one of our favorite breweries, and the Bunktoberfest is a premier example of the New World take on this traditional German style. Malt forward, with a medium body and wonderful mouth feel, the gentle toffee and caramel notes are in perfect balance, which makes this a top-seller! Get it while you can, it goes quick during the season. The Craft Beer Geek sez: The Oktoberfest for the folks who want a full-bodied brew, Bunktoberfest was our best-seller last Fest. Caramel, toffee, and brown bread are the name of the game, but without ever getting cloying or sticky, and with a hint of hazelnut on the finish. Pair with schnitzel, brats, and extra dark pretzels.

Oxbow Brewing out of Newcastle, Maine, is a brewery that does not do things according to tradition, and the craft beer world is all the better for it. So get ready for an Octoberfest beer like nothing you've had before. The Craft Beer Geek sez: To quote David Letterman when he introduced Sam Kinison to the world - "Brace yourselves. I'm not kidding." Oxbow has made a smoked amber "bier de garde", or "beer for keeping." A beautiful amber color, with a gentle smoked finish and slightly-sweet malt body, Oxtoberfest is their play on that Bavarian classic, thinking way outside the box. And as a farmhouse ale, you can indeed keep this beer in your cellar if your willpower is strong enough.

The Craft Beer Geek sez: This award winning lager from one of my favorite younger breweries is a traditional festbier that pours a deep golden color which provides a subtle but delicious malt-forward beer with a smooth, long finish. If you ever get a chance to go to CW's Oktoberfest, I highly recommend it! It's cheaper than a trip to Germany, that's for sure.

There are many classic German Oktoberfest beers out and about, from breweries all over Deutschland, and Ayinger's take on it is this crisp, clean, but wonderfully nuanced malt-forward marzen. Ayinger may not have quite as much name recognition as Weihenstephaner or Paulaner, but they do a fantastic job with this lager. The Craft Beer Geek sez: This Märzen has a deep golden color tinted with amber. It is lightly sweet with a malty nose balanced with floral hops. It's medium-full body and alcohol are not overpowering. The soft dryness comes from long maturation. For a festbier that’s a little more filling, but knows it’s roots.

As with previous releases, the NV Brut is a 60-40 blend of Chardonnay and Pinot Noir with a refined mousse and dry, crisp, lengthy layers of green apple, citrus, and a bite of brioche. With 10-12% reserve wine from cask, it represents from five to seven vintages in one bottle, from two to seven years old, the style of the house. The reserve aged in oak adds texture and length, broadening the Chardonnay’s natural citrus-driven notes and lightness of being.

Indulge in the exquisite flavours of Domaine Des Deux Roches Pouilly-Fuissé Vieilles Vignes, an exceptional white wine that showcases the essence of the Pouilly-Fuissé appellation in Burgundy, France. Crafted with passion and expertise, this wine offers a truly remarkable taste experience. With its golden hue and captivating aromas of ripe stone fruits, citrus, and a hint of toasty oak, it immediately delights the senses. On the palate, Savour the rich and complex flavours, with a perfect balance of fruitiness, acidity, and a subtle touch of minerality. The creamy texture and long, harmonious finish make it a perfect choice for pairing with poultry, seafood, or creamy cheeses. Domaine Des Deux Roches Pouilly-Fuissé Vieilles Vignes is a testament to the finesse and elegance of Burgundy white wines. Elevate your wine experience with the enchanting allure of Pouilly-Fuissé Vieilles Vignes and Savour the extraordinary flavours of this exceptional wine.

The Alto Horizonte project is based in the village of Navatalgordo, in the province of Ávila, flanking the north and south banks of the Rio Alberche. The mountainous terrain creates one of the most unique and challenging geographies for cultivating vitis vinifera in all of Spain. A creamy, lighter-bodied red, offering flavors of baked cherry, raspberry coulis and brambly herbs that show hints of baking spices and cocoa powder layered with supple tannins and juicy acidity.

Nose of toasty oak, strawberry jam, mixed berry pie, black tea and baking spice. Layered black and blue fruit on the palate with milk chocolate, cherry, garrigue and textured tannins on the finish. Hand-harvested grapes, destemmed and crushed; fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria; tartaric acid; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 112 ppm over the course of aging); membrane sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Known as a Condrieu “Master,” Francois has grown his tiny domaine from four to seven hectares and still produces a miniscule amount of highly allocated bottlings. One of the stars of the Northern Rhone, Francois has recently acquired a small parcel in Cote-Rotie and a few hectares in St. Joseph. Formerly a chef, Francois brings his complex palette to the winery to produce wines of power and grace that age for years. This wine is made from the younger vines in his Condrieu vineyards, but it drinks as well or better than many other producers' top wines. This shows an expressive nose of jasmine tea, crisp pear and a touch of passion fruit that make for an exotic nose but the palate is pure elegance. An absolute delightful Viognier poised for daily drinking.

The hills in the Willamette Valley are punctuated by gravel roads, which lead to the regions finest vineyards. ROCO's Gravel Road Pinot Noir is a blend of several of the distinctive vineyards including the Wits' End Vineyard in the Chehalem Mountains AVA. Aromas of blackberries, black cherries and damp forest floor with flavors of cocoa and crushed cherries. The smooth, slightly creamy palate is closed at first, with orange acidity and lightly chewy tannins at the end. Medium-bodied.

A French-inspired, Cinsaut-based red blend. Cinsaut and Syrah co-fermented for two weeks to extract color and texture. A small amount of Grenache from Rancho Réal was blended for fragrance. Aged in neutral barrels and stainless. Exuberantly fragrant and soft on the palate, the wine is highly evocative of red and black fruit, most specifically, black currant and black raspberry.

The grapes that make up this wine come from vines in two of the best vineyards in the region, located to the east and west of the Rhône. They have complementary qualities, allowing the Grenache, Cinsault and Syrah to reveal their best characteristics. This wine is known for its ruby color, aromas of red fruits and herbs, and a palate that combines a medium body with smooth tannins and a flavorful finish.

From the brilliant new regime at the historic Heitz Cellars: with celebrity wine director Colt McKoy and his outstanding, award-winning winemaker Brittany Sherwood. Supple, polished, and classically structured, the “Cooper’s Reed” Cabernet Sauvignon from Brendel offers a refined take on Napa Valley power. Aromas of blackcurrant, blackberry, cedar, and cocoa unfold into a full-bodied yet balanced palate with velvety tannins, fresh acidity, and a smooth, lingering finish.

A dark lager done in the traditional Schwarzbier style, this crisp refreshing beer from BBC will surprise you with how light and approachable it is. A beer that gives the lie to the idea that all dark beers are heavy, this is a favorite end-of-shift beer for everyone. The Craft Beer Geek sez: Black, clean, and crisp with mild notes of graham cracker and chocolate, laid in with a delicate balance of spice and fruit from the German Tettnanger hops, this schwarzbier will bring you to the high peaks and pairs very well with Townes Van Zandt.

Berkshire's homage to both Octoberfest and David Bowie, Life On Marzen is clean, crisp, and absolutely delightful. Hints of caramel and rye bread lead to a smooth mellow finish that will have you reaching for another. The Craft Beer Geek sez: Full bodied, with roasted malt notes and a gently nutty and rich finish, Life On Marzen is a terrific beer that comes in a six-pack and is perfect for gathering around the campfire. Get this limited time beer while you can!

You don’t need to be royalty to enjoy Berkshire’s dark-as-night interpretation of the traditional Russian Imperial Stout. Surprisingly smooth but not at all shy, Berkshire's finest have crafted a decadent beer to keep you warm from the inside out. The Craft Beer Geek sez: Rich maltiness produces hints of chocolate, licorice, toffee, and ripe, dark fruit. Its velvety texture bathes your palate in luxury, begging to be paired with a dessert or to be enjoyed as a nightcap. Suitable for drinking now, this fine ale also ages beautifully in a cool, dark place…waiting patiently to transport you to the time of the Czars.

Condesa Prickly Pear & Orange Blossom Gin is a vibrant, contemporary expression crafted in Mexico City by the all-women micro-distillery Flor de Luna. It swaps heavy juniper for bright, fruit-forward notes of red cactus fruit (prickly pear), orange blossom, lime, and raspberry. Very dry, a great way to change up the usual.

Formulated to celebrate Mexico’s abundant flora and the traditional curandera ceremonies they are used in. Herbs to cleanse negative energy. Flowers to attract love. Resins to expand consciousness. Infused with palo santo, sage, jasmine, juniper berries, coriander seeds, elderflower, lavender, rosemary, cedron, myrrh, lime peel and orange peel. Clasica elevates classic cocktails and those with fresh profiles through its herbal, floral and citrusy flavor.

A gorgeous, raw milk cheese from Vermont that is perfect for the cooler weather. A young cow's milk cheese that is lightly smoked with applewood, it is melty, mild, and perfect for cheese nights around the campfire.

Cornerstone is more of a collaborative project than your typical American-made cheese. Three farms, Parish Hill of Vermont, Birch Run Hills Farm of Pennsylvania and Cato Corner Farm of Connecticut all have used the exact same recipe with strict parameters around aging and ingredients, but all use milk from their own herds and their own native cultures. This results in a cheese that very deliberately reflects the terroir of the producers, making it clear how place impacts the final taste. Our Cornerstone is from Parish Hill, and is made with raw cow's milk. The paste is buttery and smooth, with mild yogurt-y flavors that are complemented by a rich nuttiness. Try this piece of cheese history today!

This classic Cheddar recipe is made from whole pasteurized goat milk. It has a fresh, fruity, light flavor with a creamy body. Great for snacking or to pair with medium bodied red wines!

So Was Red / Apres, 4-Pack

As to not get too full of beer and appetizers too fast, take a step back with this refreshing drink! As someone who is not normally a hard seltzer fan but does love a good lime rickey, this is a perfect way to break up the afternoon and feel ‘hydrated.’ Pine Rickey is crisp and citrusy, made with a blend of lemon and lime, and ending with a slightly bitter pine finish.