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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Light straw color with aromas of grapefruit peel and lychee nut on the nose which carries through to the palate. Floral, clove and melon notes round out the finish.
Medium dry wine. This wine makes an excellent aperitif and a fine choice with ham, turkey, smoked fish and spicy foods.
"Floral and fruity, noticeably spritzy, and off-dry, this well-made Gewurztraminer is designed for a spicy Asian cuisine. There a wide swatch of fresh lime running right through the core; and the floral notes never turn soapy. Pad Thai anyone? Best Buy/b>"
Columbia Winery was the first premium winery in Washington and the first in the state to produce vineyard-designate wines. Columbia Winery was founded in 1962 by ten friends, six of whom were University of Washington professors. Originally known as Associated Vintners, the group was united in the belief that vines could survive the harsh Washington winters and that fine wine...Read More About Columbia Winery
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which...Read More About Columbia Valley
Spice is Nice
If you've ever smelled a lychee, you'll probably recognize a wine made from
Gewurztraminer. Gewurz, the german term for spice, adequately describes the
aromas and flavors that permeate wines made from the grape. Mostly grown in
and Germany's Pfalz region, Gewurztraminer is not the easiest...Read More About Gewurztraminer
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