WELCOME!
Hi there! Thank you for visiting wine-sense online. We hope to be as interactive, passionate, and knowledgeable on this website as we are in person.
Our approach is simple. We keep the seasons in mind and pair to the foods we’re cooking with at each time of year. OK, so we might be over-thinking a bit. But that’s why you love us!
If you’ve shopped in the store, you know our wines move fast and the selection changes often. So be sure to check back frequently for latest finds, our new obsessions, and recently allocated bottles. We’ll also share upcoming events and sales so, you can grab them while they’re in stock. – Samanta
WS•Essentials
FOR YOUR FIRST FALL CHILL
The best evenings are usually spent around the table with loved ones and those who share our passion for a great bottle of wine. We’re back to cooler nights and earlier sunsets —and should I say, turtleneck season?
A large part of our fall collection was featured at our Grand Tasting back in September. Cooler climate whites, northern Italian reds, leaning more towards whites with a bit more texture and reds with more finesse and depth. Stop by the shop, talk to us, and see what’s new on the shelves. Soup season is practically here. Let’s get ready!
Wine and Stuff
November Club•WS | red
The Club is available for pickup as of Thursday, November 5th.
Spanish Red BLend
This is the ancestral home of Garnacha, where the extremely hot, dry climate and stark contrast between day and nighttime temperatures are ideal for the cultivation of this late-ripening variety… to learn more, join our club!
Food Pairings: Casual fare – perfect for gatherings
Sicilian RED BLEND
The wine is produced at cool temperatures and fermented for about ten days without enzymes or cultured yeasts. Oynos Organic wines are made from grapes cultivated without synthetic fungicides, herbicides, or fertilizers. We believe that organically grown–.… to learn more, join our club!
Pairings: Still time for some grilling! – Grilled red meat and mature cheeses
Beaujolais-Villages
“Mature grapes are harvested by hand, destemmed, and fermented with selected yeast in stainless steel vats to preserve natural aromas and flavors....This powerful expression of the Gamay grape comes from the finest vineyards…to learn more, join our club!
Food Pairings: Thanksgiving meal
Slovenian RED Blend
A tremendous red wine for the table. Can be chilled. No irrigation. Environmentally friendly cultivation, following Slovenia’s integrated farming guidelines. Vinification: Made from perfectly ripe grapes that were picked by hand three times… to learn more, join our club!
Food Pairings: Peruvian Roasted Chicken With Spicy Cilantro Sauce (see included recipe)
French Wines | That won’t break the bank
Join us at our tasting table for an evening focused on French wines that offer great quality at accessible prices. Explore an elegant selection ideal for gatherings and holiday meals. Taste and learn about French wines that balance character and value in a relaxed, welcoming setting. We’ll be tasting Crémant de Bourgogne (Aligoté-dominant), Alsatian Pinot Gris, and a tasty new Pinot Noir. Mike from Petit Vin will be with us for the evening, sharing his knowledge and wines.
FREE EVENT
Dinner with the winemaker | Quinta do Infantado
Join us for a special dinner with João Roseira, the winemaker for Quinta do Infantado – a small family estate in Gontelho near Pinhão that has produced wine in the upper Douro Valley since 1816. With steep, terraced vineyards among the region’s best for port, Quinta do Infantado has a rich tradition. In 1979, João and his sister Catherine became the first in the area to bottle estate wines, paving the way for local bottling and export after helping to change the law in 1986.
The estate holds an A rating, the Douro’s highest. Traditional methods continue, with sustainable and some organic farming. Wines are fermented in stone lagares, sometimes by a robot designed by João to mimic foot-treading. João is respected for his passion, innovation, and support for young winemakers.
Infantado ports are drier and fresher than most, as fermentation runs longer before brandy is added. João also crafts notable dry Douro wines.
This dinner is a four-course meal with Chef Vittorio Ettore and yours truly at Bistro 5 in Medford, MA
Let’s have dinner, it’s been a while!