Can You Buy a Good Bottle of Wine at a Grocery Store?

I recently came across a piece that asked the question “Can you buy good wine at the grocery store?”

The answer included the statement that you are only going to find mass-produced wines in a grocery store. And, the bottom line was that these mass-produced wines really aren’t that good.

I beg to differ.

First, I will agree that a very high percentage of wines on grocery store shelfs are from large wineries that produce large numbers of cases of wine such that they can distribute. But, where I disagree is that “mass-produced” wine aren’t that good.

Grocery stores, like most retails, will generally stock their shelfs with their best products either on the top shelf or at eye-level. The other stuff goes at knee-level or ankle-level. This too is true for wines on grocery shelfs.

So, sure, the stuff down around your ankles is going to be very inexpensive and probably quite ordinary. But look mid-shelf and upper-shelf and you are going to find some nice wine. Top-of-the-line connoisseur wine? No. But it’s going to be good wine. And maye even some very good wine!

The grocery store is actually one of the best ways to get your start in wines. There’s great selection, affordable prices and no pressure. So, explore the wine isle. Choose wines that are different. And, find out what’s Behind the Cork™. Cheers!

Behind the Cork™ - Rosie Giovese Vino Rosato

Rosie Giovese Vino Rosato ($35)

Launched in 2021, Sandy Giovese wines are the creation of Amy Ezrin, accomplished entrepreneur, Italian wine expert and importer.

The brand name is a playful reference to her alter ego, Sandy Giovese, referring to the famous Italian grape Sangiovese which this wine is based on. Rosie Giovese is the ‘sister’ of Sandy Giovese.

Sandy Giovese’s commitment to raising awareness around environmental sustainability and the empowerment of women and girls is represented by the strong personality of their central character.

They have been practicing sustainable farming since 2016 when they converted their vineyards to organic farming, supported by a fully solar-powered wine cellar.

This wonderful Rosie Giovese Vino Rosato is a blend of 85% Sangiovese and 15% Trebbiano. It is produced in stainless-steel tanks to preserve its freshness with a seven-day maceration period for the Sangiovese and just four-hours of maceration for the Trebbiano.

This Rosie Giovese Vino Rosato is a beautiful salmon colored wine. On the nose it has strawberry and notes of candied cherry. On the palate it has delicate red-fruit flavors, refreshing acidity and a crisp finish.

This is not only a really good rosé wine, it’s also a tremendous value since one box is equivalent to four bottles of wine.

ABV: 12.7%, Residual Sugar: <2.0 g/l, pH: 3.43, Total Acidity: 5.5 g/l

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Sandy Giovese Wines via Savona Communications

The Relative Sweetness of Common Red and White Wines

Last time we looked at the difference between a “Dry” wine and a “Tannic” wine. In the wine world, “Dry” refers to the sweetness, or amount of residual sugar, in the wine while “Tannic” refers to the astringent effect on your palate of the wine that comes from the grape skins, seeds, stems and oak aging.

To recap from last time, the amount of Residual Sugar (RS) in a wine is categorized as follows:

  • Dry: Less than 1% sweetness or <10 gm/L of RS

  • Off-Dry: 3% to 5% sweetness or 10-35 gm/L RS

  • Sweet: Above 5% sweetness or 35-120 gm/L RS

  • Very Sweet: Above 12% sweetness or 120 - 220 gm/L RS

The final amount of residual sugar in a wine is entirely up to the wine maker.

One thing wine makers can do is to harvest the grapes a bit later in the growing cycle when the grapes have developed more natural sugar. But, even this doesn’t ensure a sweeter wine. In fact, if sufficient yeast is added to the juice of the grapes (the must), it will convert nearly all of natural sugar to alcohol. So, a high sugar content grape juice can actually lead to a dry wine, but its alcohol content will be higher.

It’s also true that many wine makers may choose to include some residual sugar to please a particular customer segment.

Now, it may surprise you but most common varietal wines are indeed “Dry” based on the amount of RS in them. So, let’s focus in a bit on the relative sweetness of some common wines.

Red Wines

  • Dry Wines: Cabernet Sauvignon, Cabernet Franc, Merlot, Zinfandel, Syrah, Malbec, Zinfandel, Pinot Noir, Garnache, Petit Verdot, Petite Sirah, Gamay, Tannat, Barbera, Nebbiolo, Montepulciano, Sangiovese and Tempranillo

  • Off-Dry Wines: Lambrusco

  • Sweet Wines: Port, Marsala

White Wines

  • Dry Wines: Chardonnay, Chablis, Sémillon, Sauvignon Blanc, Chenin Blanc, Viognier, Pinot Grigio, Albariño, Extra Brut & Brut Sparkling Wines

  • Off-Dry Wines: Muscat, Gewurztraminer, Riesling, Extra-Dry Sparkling Wine

  • Sweet Wines: Sauternes, Moscato, Tokaji, Ice Wines, Demi-Sec & Doux Sparkling Wines

Again, everyone’s palate is different. What you might find to be “too sweet” may be just perfect for someone else. Wine is a journey, and it's all about exploring different wines and finding what best suits your palate. Just remember, when it comes to exploring wine, keep it fun and simple; don't get caught up in overthinking the process. Cheers!

Behind the Cork™ - Masciarelli Montepulciano D'Abruzzo

2020 Masciarelli Montepulciano D'Abruzzo ($15)

This Montepulciano wine from Masciarelli (Mass-shee-ah-RELL-ee) winery exemplifies the style, quality, and value associated with wines from the Abruzzo region of Italy. Masciarelli produced their first vintage in 1981, and to this date, all of their wines remain estate grown.

This wine is made from 100% Montepulciano grapes sourced from vineyards planted in calcareous clay soils. The cooling effect of clay helps preserve this wine’s bright acidity. 

Designed to be enjoyed within a few years of release, these wines see no oak during the winemaking process, allowing their youthful freshness to shine.

This Masciarelli wine is produced from 100% Montepulciano D’Abruzzo grapes that were fermented and aged in stainless steel. It is deep ruby in color with nice aromas of black fruit and thyme. On the palate, this dry, full-bodied wine is big in flavor with rich blackberry fruit flavor, touches of spice and bold tannin. (Note: This wine was decanted for 1+ hours before serving)

This is a delightful Montepulciano D’Abruzzo from Masciarelli. It’s also quite affordable. This big Italian wine certainly deserves being called this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Masciarelli Winery via Creative Palate Communications

Don't Confuse a Dry Wine with a Tannic Wine

Photo by Bundo Kim on Unsplash

Wine terms can be confusing. Especially the terms “dry” and “tannic.”

Have you ever taken a sip of red wine and noticed that your mouth feels dry or dusty? Almost that ‘cotton-mouth’ feel? Well, that is a sensation that is generally associated with red wines.

The dry sensation is due to the wine being astringent and its effect on the tissue in your mouth. Some people have also described the sensation as making their mouth pucker.

The culprits that causes this drying sensation in your mouth are actually chemical compounds (phenolics) that naturally occur in grapes. These ‘tannin’ come from the grape skins, seeds and stems.

So, while a ‘dry’ sensation in your mouth is associated with tannin, the wine term “Dry” actually refers to the lack of sweetness - the amount of residual sugar. A “Dry” wine will have little to no residual sugar, meaning that the fermentation process converted all the natural sugar in the grape juice to alcohol. Residual Sugar (RS) is categorized as follows:

  • Dry: Less than 1% sweetness or <10 gm/L of Residual Sugar

  • Off-Dry: 3% to 5% sweetness or 10-35 gm/L RS

  • Sweet: Above 5% sweetness or 35-120 gm/L RS

  • Very Sweet: Above 12% sweetness or 120 - 220 gm/L RS

So, in summary, a wine that makes your mouth fell dry is ‘Tannic’ while a ‘Dry‘ wine is one with little or no residual sugar. Cheers!