December Wine Club

Bora Tier Dr. Bürklin‑Wolf ‘Hommage à Luise’ Riesling 2024

Let us introduce you to a low‑ABV treat - with bright orchard‑fruit pop and citrusy zip—perfect for long holiday

gatherings and snack‑to‑main pairings. Crafted by one of Germany’s historic biodynamic Riesling houses, this

off‑dry, Kabinett‑styled pour channels cool Wachenheim sites near the forest for freshness and lift (and yes, that

little hint of sweetness is here to pair with spice).

A love‑letter in a bottle, ‘Hommage à Luise’ honors Luise Wolf, whose 1875 marriage to Dr. Albert Bürklin united

the families behind today’s estate—making this cuvée a modern nod to partnership and legacy. Expect juicy apple,

peach, and grapefruit tones, a ~9% ABV sip‑ly easy glide, and pairings that win the table: shrimp cocktail, deviled

eggs, honey‑glazed ham, cranberry relish, buttered rolls, and roasted root veggies. Holi‑yay without the fuss—made with love, served with zest. Familie Reinisch — Estate Pinot Noir 2023

From Austria’s Thermenregion, this organically farmed Pinot brings bright red‑berry lift and limestone poise—light‑to‑medium in body, sleek, and holiday‑ready without fuss. Reinisch leans on large Austrian oak for purity, so you get cherry‑raspberry charm with a mineral whisper and silky tannins—fantastic with any spread.

Fourth‑generation growers with Burgundy roots in the region (thanks to centuries‑old plantings

), the Reinisch brothers craft a table‑friendly Pinot that plays nice with roasted poultry, stuffing/dressing, mushroom gravy, glazed carrots, cranberry relish, and the charcuterie board. It’s the pour that keeps peace at the table: bright, very well balanced. Le mistral tier Von Winning — Riesling Sekt Extra Brut

Von Winning is one of Germany’s most historic and quality-driven estates, rooted in the storied village of Deidesheim in the Pfalz. The winery’s underground cellars—some dating back centuries—are legendary for their cool, steady conditions, making them ideal for extended lees aging and precise, traditional-method sparkling wine. While Von Winning is best known for its world-class dry Rieslings, the estate has become equally respected for Sekt that blends classic Champagne technique with unmistakable German terroir.

The vineyards are organically farmed, emphasizing low yields and healthy soils to capture purity and site expression. This Riesling Sekt is made in the traditional method, spending extended time on the lees in those historic Deidesheim cellars, which builds a fine, persistent mousse and adds subtle savory depth without sacrificing freshness.

In the glass, it’s our ultimate spark joy bottle: bone-dry with electric notes of citrus, nectarine, and green apple, lifted by a saline, mineral finish that keeps you coming back for another sip. It’s festive without fuss—elegant, food-friendly, and effortlessly crowd-pleasing.

Pair it with shrimp cocktail, oysters, deviled eggs, ham and melon, roasted vegetables, or fried chicken—basically all of the table’s greatest hits. This is the bottle that disappears first, for all the right reasons. Pheasant’s Tears Saperavi: G

Pheasant’s Tears is one of the most influential names in Georgian natural wine, founded in 2007 by artist-turned-winemaker John Wurdeman alongside Georgian partners in the village of Sighnaghi. Inspired by Georgia’s 8,000-year-old winemaking tradition, the winery focuses on indigenous grapes and traditional qvevri fermentation—large clay vessels buried underground that allow wines to ferment and age naturally with minimal intervention.

This Saperavi, Georgia’s most celebrated red grape, is fermented and aged in qvevri, often with extended skin contact. The result is a wine that is both powerful and earthy, yet remarkably balanced. Expect flavors of dark cherry, black plum, dried herbs, and savory spice, with firm tannins, fresh acidity, and an unmistakable mineral backbone. There’s a wild, soulful quality here—rustic but intentional, expressive of place rather than polish.

Georgia, nestled between Europe and Asia in the Caucasus Mountains, is considered the cradle of wine. Its diverse microclimates, high elevations, and ancient practices create wines unlike anywhere else in the world. Pheasant’s Tears is a key modern ambassador for this heritage, helping bring Georgian wine to an international audience while preserving its roots.

Production is very small, with hands-on farming, native yeast fermentation, and minimal sulfur additions. Each bottle reflects vintage variation and artisanal care.

Food-wise, this Saperavi shines with grilled lamb, roasted mushrooms, eggplant dishes, hard cheeses, and Georgian cuisine like khachapuri or stewed meats. It’s a wine for curious drinkers—deeply historical, unmistakably alive, and utterly singular.

Good Pains Pinot Noir: Oregon Craft, Kentucky Heart

Good Pains Pinot Noir is a deeply personal wine, made in Oregon but rooted firmly in Kentucky. The project belongs to Faith Parsons, a Louisville native whose vision was to create a wine that feels honest, expressive, and made for the people and places that shaped her. While Oregon provides the ideal climate for Pinot Noir, the soul of this wine is unmistakably Kentuckian—thoughtful, grounded, and quietly bold.

Sourced from small vineyards in Oregon’s Willamette Valley, this Pinot Noir reflects the region’s cool climate and volcanic soils. The wine opens with aromas of red cherry, raspberry, and cranberry, layered with subtle notes of forest floor, dried herbs, and gentle spice. On the palate, it’s light to medium-bodied with bright acidity, soft tannins, and a clean, graceful finish—approachable yet complex, meant to be enjoyed rather than overanalyzed.

Good Pains is produced in very small quantities, emphasizing hands-on winemaking and minimal intervention. Fermentations rely on native yeast, with careful aging to preserve freshness and transparency. The result is a Pinot Noir that feels alive and true to its origins, without unnecessary manipulation.

Food pairing is where this wine truly shines. It’s a natural match for roasted chicken, mushroom dishes, salmon, pork tenderloin, and cozy Kentucky classics at the Holiday Table.