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Red Wine of the Month

Check back soon for our red wine review!

Terre di Marca Prosecco DOC 2017

White Wine of the Month

THE 2017 Terre di Marca 2017 Prosecco is made with organic grapes (and who needs extra pesticides in their diet anyway)! It has a lovely light color, filled with beautiful bubbles. On the palate, it feels much softer than other Prosecco.  There is a delicate acidity, light fruit taste, of lime, lemon, and impressive structure. I adore the balance and complexity of 2017. Many Prosecco wines are blends, mass-produced with the wineries not even bothering to mention which year the grapes were grown. This 2017 vintage Prosecco is in a league of its own.

It will be fabulous with Italian cheese, or chicken.​

A bottle should be around $13.00.


Cocktail of the Month

Before we say goodbye to summer, let's raise a glass of Caipiriha, the national drink Brazil.


A personal story: When Nicole (Marcia's daughter) was in Brazil, she made the mistake of having a large glass of Caipirinha after a long day on the beach. She was still on the beach when she was drinking this lovely drink. She says it hit her like a train!


So maybe enjoy it when very hydrated and not in direct sunlight. Saúde!



2 oz Cachaça

1/2 Lime

1/2 tsp. Sugar



  1. Slice the lime into 1/2-inch rounds, cube them, and muddle them in an Old-Fashioned glass or small tumbler with the sugar. Add a couple of ice cubes. Pour in the cachaça. Serve with a stirring rod.

Kiwi Lychee Mocktail

Nonalcoholic For Designated Drivers & Under 21


1 kiwi slice, skin removed

1 1/2 ounces distilled water

1/2 ounce Monin Lychee Syrup

1/2 ounce freshly squeezed lime juice

1 1/2 ounces soda water

1 slice kiwi, skin-on

1 lemon wedge



In a pint mixing glass, add skinless kiwi slice and press several times with a cocktail muddler. Add distilled water, lychee syrup, and lime juice. Fill glass with ice and shake vigorously for 6 seconds. Add soda water to lychee and lime mixture, then strain into a Collins (tumbler) glass over ice. Garnish with a skin-on kiwi slice and lemon wedge and serve.