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New Customers Save $30 off $100+* with code AUGNEW30

New Customers Save $30* with code AUGNEW30

*New customers only. One-time use per customer. Order must be placed by 8/31/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Flat front label of wine
Flat front label of wine

Skinnygirl California White Wine 2011

Other White Blends from California
    12% ABV
    All Vintages
    Currently Unavailable $17.99
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    12% ABV

    Winemaker Notes

    The wine, made primarily from Chardonnay and Pinot Grigio, contains 100 calories in each 5-ounce serving, which is 15 percent less than other wines, according to the USDA reference comparison. The wine is described as fruit-forward and drinkable with a definitive wine profile.

    Critical Acclaim

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    Skinnygirl

    Skinnygirl

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    Skinnygirl, California
    Bethenny Frankel has a knack for making healthy food taste delicious. That knack, which started out as a hobby and was enhanced with formal training, has elevated her to national prominence as a celebrated natural food chef, the creator of the sought-after Skinnygirl Margarita and Skinnygirl Sangria, and The New York Times best-selling author of Naturally Thin, The Skinnygirl Dish, and A Place of Yes.

    Bethenny writes: "I’m not a wine connoisseur, but I do love a refreshing, great tasting glass of wine and that’s what I’ve created. There is a selection of red, white and rosé varietals, made from California grown grapes, and each serving is only 100 calories—15% lower than most other brands.

    I can’t wait for you all to sit down with a glass of Skinnygirl Wine and tell me what you think!"

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    SOU312622_2011 Item# 117121