Wine

“Wine is the only artwork you can drink.”

Luis Fernando Olaverri

Whether you’re a wine amateur or expert, Stage Stop Liquors carries a fantastic variety of wines that are perfect for any occasion or budget. We’ve got you covered from your classics, like Cabernet and Chardonnay, to your trendy Rosés and Proseccos. Stop in and explore our beautiful wine section – our friendly staff is here to help you choose your perfect pairing!

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Red

Pinot Noir
  • Gamay
  • Schiava
Zinfandel
  • Grenache
  • Tempranillo
  • Rhone Blend
  • Carignan
Syrah (Shiraz)
  • Malbec
  • Petite Sirah
  • Monastrell
  • Pinotage
Cabernet Sauvignon
  • Merlot
  • Cabernet Franc
  • Cerménère
  • Bordeaux Blend

 

PINOT NOIR

(pee-noh nwar)

  • Light- to medium-bodied and fruit-forward with high acidity and relatively light tannins
  • Not too dry, but not sweet with flavors of strawberry, cherry, raspberry, blackberry, plum, and baking spices such as cinnamon & clove
  • Pairings: Pairs well with large variety of foods
GAMAY

(gah-may)

  • Light-bodied and similar to Pinot Noir with high acidity and light tannins
  • Fruity, floral and earthy notes featuring cherry, raspberry, cranberry, blackberry, plum, black currants, banana, violets and potting soil
  • Pairings: Pairs well with large variety of foods
SCHIAVA

(ski-ah-vuh)

  • Light-bodied with low tannins and low acidity
  • Features notes of strawberry, sweet cherries, raspberries & red currants, violets & almond
  • Pairings: Pairs well with large variety of foods
ZINFANDEL

(zin-fuhn-del)

  • Light- to medium-bodied with medium to high tannins and high acidity
  • Features raspberry, blackberry, black cherry, plum and jam flavors with spice & black pepper
  • Pairings: Pairs well with large variety of foods
GRENACHE

(gruh-nosh)

  • Medium-bodied with medium tannins & acidity
  • Fruity with flavors of strawberry, raspberry, black cherry and blood orange, with dried herbs, leather and notable cinnamon spice
  • Pairings: Roasted, grilled and stewed meats and vegetables, Asian seasonings
TEMPRANILLO / SPANISH RIOJA

(tem-prah-nee-yoh / ree-oh-hah)

  • Medium-bodied with medium tannins and acidity; often aged in oak
  • Known for being savory and featuring cherry, plums, dried fig, dark and tart red fruits, red flowers, savory herbs, tobacco, cedar, leather, and earth
  • Pairings: Pairs well with large variety of foods
RHONE BLEND

(rohn)

  • Medium-bodied red blend of a combination of Syrah, Grenache, Mourvèdre, Roussanne and Viognier grapes.
  • Rhone Blends made with Syrah tend to be bold with spice and tannins, while those made primarily with Grenache are more rounded with ripe fruit flavors and earthy/herbal notes
  • Pairings: Pairs well with large variety of foods
CARIGNAN

(care-in-yen)

  • Medium-bodied & fruit-forward, rich and smooth with medium tannins and medium-high acidity
  • Features red fruit, baking spices, earth, tobacco & cured meat flavors
  • Pairings: Rich poultry & duck, red meats, cinnamon-spiced dishes – great for fall & holiday meals
SYRAH / SHIRAZ

(sih-rah / shi-rahz)

  • Dark and full-bodied with medium tannins & acidity
  • Features dark fruits, blackberry, blueberry, jam, olives and spices (pepper, clove, & rosemary), tobacco, herbs and smoked meat with a peppery aftertaste
  • Pairings: Darker meats, game meats, barbecued & grilled meats, vegetables, hard cheeses, stews, Asian & Indian spiced foods
MALBEC

(mahl-behk)

  • Full-bodied with medium tannins and acidity
  • Features dark fruit flavors such as black cherry, plum, raspberry, blackberry, and blueberry with a smoky finish; Other flavors can include cocoa, coffee, leather, black pepper and tobacco
  • Pairings: Lean red meats, poultry, smoked meats, barbecue, rich and creamy cheeses
PETITE SIRAH

(peh-teet sih-rah)

  • Full-bodied with medium acidity and high tannins
  • Features sugar plum, blueberry, dark chocolate, black pepper & spice
  • Pairings: Richer foods and fattier meats such as pork and beef; bold cheeses and spices
MONASTRELL / MOURVÈDRE

(mohn-ah-strehl / more-ved)

  • Full-bodied with high tannins & medium acidity
  • Features blueberry, blackberry, plum, black pepper, herbs, floral notes, and meaty & smoky flavors
  • Pairings: Hearty & meaty dishes
PINOTAGE

(pee-noh-tahj)

  • Bold, dark & full-bodied with high tannins and relatively low acidity
  • Features plum, blackberry, raspberry, red pepper, bacon, sweet tobacco, and barbecue with a sweet smoky finish and earthiness
  • Pairings: Roasted meats and vegetables, stews, barbecue
CABERNET SAUVIGNON

(kab-er-nay soh-vin-yohn)

  • One of the most famous red wines – dark, full-bodied with medium acidity, high tannins & savory flavors; aged in oak barrels
  • Features dark fruits such as black cherries, blackberries & black currants, green peppers, tobacco, vanilla, baking spices & herbs
  • Pairings: Rich & savory dishes, red meats, grilled meats, hearty vegetables
MALBEC

(mahl-behk)

  • Full bodied with medium tannins and acidity
  • Features dark fruits such as black cherries, plums, raspberries, blackberries, & blueberries,  cocoa, coffee, leather, black pepper, tobacco, and mocha with a smoky finish
  • Pairings: Lean red meats, lamb, pork, chicken, rich cheeses, peppery dishes, cream sauces
MERLOT

(mur-loh)

  • Dry and full-bodied with medium-high tannins & medium acidity
  • Features fruit-forward flavors of plum & cherry along with chocolate and vanilla
  • Pairings: Pork, lamb, red meats, poultry, hearty dishes 
CABERNET FRANC

(kab-er-nay frahnk)

  • Dry and medium-bodied with medium-high tannins & acidity
  • Features strawberry, raspberry, bell pepper, chili peppers, violets & tobacco
  • Pairings: Pairs well with large variety of foods
CARMÉNÈRE

(kahr-meh-nehr)

  • Dry and medium-bodied with medium-high tannins & acidity
  • Savory with flavors of raspberries, cherries, blackberries, bell pepper, black plum, vanilla & spice
  • Pairings: Smoked, grilled or roasted meats, savory dishes & spices, hard cheeses
BORDEAUX BLEND

(boar-doh)

  • Full-bodied and very dry with high tannins & medium acidity
  • Features black currants, black cherry, chocolate & dried herbs
  • Pairings: Red meats, mushrooms, rich cheeses and light seasonings

 

White

Riesling
  • Moscato
  • Gewürtzraminer
  • Torrontes
  • Chenin Blanc
Pinot Gris / Pinot Grigio
  • Albariño
  • Soave
  • Melon / Muscadet
Sauvignon Blanc
  • Vermentino
  • Verdejo
  • Grüner Veltliner
Chardonnay
  • Sémillon
  • Viognier

 

RIESLING

(reez-ling)

  • High acidity with wide range in body from light to full and sweet to dry
  • Features flavors of apple, apricots, peaches, pears, pineapple & citrus
  • Pairings: Pairs well with large variety of foods – especially spicy
MOSCATO

(mohs-kah-toh)

  • Light-bodied & semi-sweet to sweet
  • Features orange citrus, pear, peach, apricot, lemon & honeysuckle; can be lightly sparkling
  • Pairings: Pairs well with large variety of foods – especially spicy
GEWÜRZTRAMINER

(geh-vairtz-trah-mee-ner)

  • Medium-bodied and semi-sweet
  • Features grapefruit, tangerine, ginger and strong floral notes
  • Pairings: Pairs well with large variety of foods – especially spicy
TORRONTES

(tohr-ron-taze)

  • Off-dry and light- to medium-bodied with medium acidity
  • Features peach, citrus, and floral notes
  • Pairings: Spicy foods
CHENIN BLANC

(shen-in blahnk)

  • Off-dry and light- to medium-bodied with high acidity
  • Features pear, melon, pineapple, yellow or green apple, banana, honey and floral notes
  • Pairings: Pairs well with large variety of foods
PINOT GRIS / PINOT GRIGIO

(pee-noh gree / pee-noh gree-jho)

  • Light- to medium-bodied and dry with medium-high acidity
  • Features lemon, lime, nectarine, green apple, and pear with floral notes & sweet spices
  • Pairings: Pairs well with large variety of foods
ALBARIÑO

(ahl-buh-reen-yoh)

  • Light-bodied & dry with high acidity
  • Features peach, pineapple, nectarine, melon, citrus, saline, and honeysuckle; can be slightly sparkling
  • Pairings: Seafood
SOAVE

(swah-vey)

  • Light- to medium-bodied and dry
  • Features melon, peach, orange zest, honey, marjoram, dried sage & saline; can be slightly sparkling
  • Pairings: Pairs well with large variety of foods
MELON / MUSCADET

(meh-loh / muss-kah-day)

  • Light-bodied and bone-dry with high acidity
  • Features lime, green apple, pear, saline, and yeast
  • Pairings: Seafood
SAUVIGNON BLANC

(soh-vin-yohn blahnk)

  • Light- to medium-bodied, dry & crisp with high acidity; sometimes oaked
  • Features melon, grapefruit, peach, gooseberry, passion fruit, herbs, fresh-cut grass
  • Pairings: Chicken, fish, oysters, herb-flavored dishes, Asian dishes, goat cheese, green vegetables
VERMENTINO

(vair-men-tee-noh)

  • Light- to medium-bodied and dry with medium-high acidity; can be oaked
  • Features lime, green apple, grapefruit, pear, peach, pineapple, almond, salt flavors
  • Pairings: Light meats & hearty fish with herbs & richer sauces
VERDEJO

(vair-day-ho)

  • Light-bodied, crisp and dry with medium-high acidity
  • Features lime, melon, peach, fennel, herbs, nuts & honey
  • Pairings: Light meats & seafood, Mexican & Spanish cuisine
GRÜNER VELTLINER

(grew-ner velt-lee-ner)

  • Light- to medium-bodied and dry with high acidity
  • Features lemon, lime, grapefruit, starfruit, gooseberry, green beans, baking spice, white pepper
  • Pairings: Light meats & seafood
CHARDONNAY

(shahr-doh-nay)

  • One of the world’s most popular wines; Medium- to full-bodied and dry with medium acidity; often oaked
  • Features starfruit, apple, pineapple, pear, melon, vanilla & butter
  • Pairings: Heavy cream or butter-based dishes, poultry, pork, seafood
SÉMILLON

(sey-mee-yohn)

  • Medium- to full-bodied and dry with medium acidity; often oaked
  • Features lemon, peach, nuts, honey, herbs, & saline
  • Pairings: Richer fish & white meats, heavy cream dishes & light herbs
VIOGNIER

(vee-own-yay)

  • Medium- to full-bodied and dry with medium-low acidity; often oaked
  • Features apricot, peach, mango, tangerine, honey, and herbal & floral notes
  • Pairings: Fish, light meats, root vegetables & fruit

 

Rosé

(roh-zay)

  • Light-bodied and dry with medium acidity – made by juicing red grapes but only soaking the skins in the juice for a short period of time (or pressing red grapes right after harvest)
  • Often a refreshing summer wine with flavors of strawberry, melon, raspberry, cherry and rose petals
  • Pairings: Light meals  such as fish, chicken, salads, light pastas, & fruit

Sparkling

  • Wine that undergoes a second fermentation process that results in the release of carbon dioxide and, thus, bubbles
  • Ranges from light to full-bodied and sweet to dry
  • Flavors range from light, floral & fruity to rich & nutty
  • Four main types of sparkling wine:
    • Extra-Brut – dry
    • Brut – dry but a hint of sweetness
    • Extra Dry – dry but slightly sweet
    • Demi-sec – sweet
Champagne
  • True champagne comes from the Champagne region of France and meets certain regulations
  • Dry with high acidity and subtle sweetness with flavors of apple, citrus, bread, chalk, nuts and toast
Prosecco
  • Light, dry and fresh Italian sparkling wine with flavors of citrus, melon & pears with floral notes
Spanish Cava
  • Light- to medium-bodied and dry to off-dry and creamy, with flavors of apple, citrus, almonds & bread