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As May unfolds its calendar of longer days and warmer evenings, we’re delighted to present this month’s wine selection for your tasting pleasure.
Inside your shipment, you’ll discover bottles that our team has thoughtfully chosen to complement this beautiful time of year. From the vineyard to your table, each wine tells its own unique story while adding something special to your May experiences.
We hope these selections enhance your springtime moments, whether that’s a celebration with loved ones or a tranquil evening at home. Raise a glass to the season’s bounty and the joy found in each sip of these exceptional wines!
Tasting Notes: Opens with a vibrant bouquet of crisp fruit aromas, ranging from fresh green apple and bartlett pear to luscious stone fruit. Subtle oak aging adds a layer of richness, without overpowering its fresh, lively character.
Food pairing: Pair with grilled sea bass with a lemon butter sauce.
Tasting Notes: Vivid, rich aromas of roasted peanuts, butterscotch and toasted oak introduce this luxurious offering, revealing ultraripe golden apple and marzipan notes throughout. This full-bodied, lush and soft wine delivers an indulgent experience that completely envelops the palate, clinging pleasantly for a lingering, memorable finish.
Food pairing: Pair with dungeness crab with lemon butter sauce.
Tasting Notes: Our Cabernet Sauvignon boasts aromas of blackberry, cassis, fig, and mocha. On the palate, dark fruit and earthy tobacco notes are threaded with spicy clove, mocha, and vanilla. The finish is polished with a full mouthfeel, plush tannins, and a nice persistent acidity.
Food Pairing: Pairs well with baked sweet potatoes.
Tasting Notes: Opens with aromatic notes of crème brulee. Raspberry jam, clove, nutmeg and wet stone on the nose. Notes of pomegranate and red currant jam on the entry are followed by a mid-palate of round, juicy tannins and a long, lingering finish of allspice, nutmeg and clove.
Food Pairing: Pair with our featured recipes: Ribeye with zinfandel mushroom sauce, details below.
Ingredients • 2 boneless ribeyes • 4 cups portobello mushrooms, sliced • 2 shallots, diced • 4 cloves garlic, thinly sliced • ¾ stick butter • 2 tbsp all purpose flour • 1 tbsp worcestershire sauce • 1.5 cups beef broth • 2 cups Terra D’Oro Home Vineyard Zinfandel • rosemary • thyme • salt, pepper & garlic
Instructions 1. Preheat grill to 220F. Season steaks with salt, pepper, and garlic using olive oil as a binder.
2. Smoke the steaks until 110F internal temperature. While the steaks are smoking, prepare the sauce by slicing the vegetables.
3. Preheat a cast iron skillet to a high heat. Sear the ribeyes about 1 minute each side. Remove and let rest.
4. Using the same cast iron, add in garlic, shallots, and mushrooms at a medium temp. Once they start to brown, add in 1 tbsp Worcestershire Sauce. Once browned, add 1 cup of Terra D’Oro Zinfandel. Continue to cook then remove from skillet.
5. Add in 3 tbsp butter rosemary and thyme. Baste steaks at a low temp for about 30 seconds. Let rest.
6. Form a roux by adding 3 tbsp flour and stir until smooth. Add 1 cup Zinfandel, followed by 1 cup beef broth. Bring to a simmer and fold in mushrooms.
7. Slice steaks and serve in sauce with fresh thyme.
Pair with Terra d’Oro Home Vineyard Zinfandel
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