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February is the perfect moment to settle into the new year with intention, balance, and a glass that fits beautifully into your lifestyle. This shipment celebrates the joy of premium wine experience, without the alcohol, and is designed for slow evenings and effortless sophistication.
Each bottle in our February club shipment showcases the artistry behind high‑quality alcohol‑removed winemaking, proving compromise isn’t part of the conversation. As winter lingers, these thoughtfully crafted selections invite you to savor depth of flavor and elegant aromatics, while staying true to your goals for the year ahead.
Tasting Notes: Enjoy vibrant stone fruit and honeysuckle aromas laced with delicate floral notes, finishing with a bright, clean crispness.
Food Pairing: Pairs well shrimp scampi.
Tasting Notes: This Chardonnay opens with fresh, appealing, peach-like aromas and soft, rich, ripe stone fruit and apple notes.
Food Pairing: Pairs well with creamy pastas and mild cheeses.
Tasting Notes: Refreshing citrus notes are complemented by a smooth, creamy mouthfeel, followed by a refined finish and delicate balance of crisp, acidic fruit.
Food Pairing: Pair this with rich dishes like roast chicken.
Tasting Notes: This wine boasts enticing cherry and raspberry aromas with juicy berry flavors and delightfully smooth texture.
Food Pairing: Pair with our featured recipe, cheesy enchilada bake.
Ingredients: • 2 (16-oz) containers refrigerated salsa, divided • 3 zucchini, chopped • 1 (15-oz) can low-sodium black beans, drained and rinsed • 1 (16-oz) can low-sodium pinto beans, drained and rinsed • 2 tsp ground cumin • 18 corn tortillas • 1 (8-oz) block Monterey Jack cheese, shredded • 1 cup shredded lettuce • 1 large Roma tomato, sliced • 2 Tbsp fresh cilantro leaves
Instructions: 1. Preheat oven to 400°F. Spread 1 cup salsa in a lightly greased 13- x 9-inch baking dish; set aside 1 cup salsa for topping.
2. Combine remaining salsa, zucchini, beans, and cumin in a bowl. Arrange 6 corn tortillas over salsa in dish, tearing to fit.
3. Spoon half of bean mixture over tortillas. Sprinkle with ½ cup cheese. Repeat layers; top with 6 tortillas. Pour reserved 1 cup salsa over tortillas; top with 1 cup cheese.
4. Bake 25 minutes or until bubbly. Top with lettuce, tomato, and cilantro.
Pair with FRE Alcohol-Removed Merlot
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