Thru The Cellar Door Wine & Spirits

Wine

wine crate

We carry wines from all over the globe and chances are we may have a few that you haven’t heard of. Here’s an idea of just a few of the different possibilities:

Grapes & Wines

Bordeaux

Burgundy

Cabernet Sauvignon

Chardonnay

Chianti

Malbec

Merlot

Pinot Grigio / Gris

Pinot Noir

Rosé Wine

Sauvignon Blanc

Sparkling Wines

Syrah & Shiraz

Zinfandel, Both Red & White

More Grapes & Wines

Barbera

Barolo

Blaufränkisch

Cabernet Franc

Carménère

Chenin Blanc

Gamay

Grenache (Garnacha)

Gewürztraminer

Grüner Veltliner

Moscato

Nebbiolo

Petite Sirah

Riesling

Rioja

RESERVE YOUR BOTTLE 

wine bottle and glass

Wine Offers Endless Possibilities

From the perfect pairing for your gourmet meal, to the celebratory bottle that you’ve saved for years. The sea of possibility is almost endless when it comes to your options.

We are passionate about every bottle we carry, from the highest rated bottle, to the best kept secret (that’s cheaper than you’d think!) – We want to help you every time you walk into our store or call us for help.  Our staff are experienced and know which bottle you’ll need for your specific situation. There’s no stupid question when it comes to wine. We love educating people about every aspect from grape to bottle and opening their world up to the incredible amount of possibilities that are out there.  From new world, to classic old world bottles, we’ve got you covered.

Thru The Cellar Door offers bottles from all over the world, no matter what your favorite region is, or your occasion, we have the right bottle for you.

Top Pick

Bodegas Ponce La Casilla Manchuela

Viognier

Andretta Brunello Di Montalcino

Pinot Grigio

Bogle Old Vine Zinfandel

Zinfandel

2014 Envy Cabernet Sauvignon

Cabernet Sauvignon

Bodegas Ponce La Casilla Manchuela

Chainti

Andretta Brunello Di Montalcino

Riesling

Bogle Old Vine Zinfandel

Blended Reds

2014 Envy Cabernet Sauvignon

Pinot Noir

Bodegas Ponce La Casilla Manchuela

Merlot

Andretta Brunello Di Montalcino

Grenache

Bogle Old Vine Zinfandel

Beaujolais

2014 Envy Cabernet Sauvignon

Syrah/Shiraz

Ready To Reserve A Bottle?

wine bottles

RESERVE YOUR BEVERAGES

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How to Pair Wine With Food

Wine and food go hand-in-hand, mostly because most people drink wine at meals. Drinking shouldn’t come with judgments. The traditional notion that you should only drink a white with fish is just an outdated notion. The number one rule for pairing wine and food is to drink what wine you like with the food you like. That being said, there are certain pairings that make sense and can enhance the enjoyment of a meal.

Here are some things to consider when choosing a bottle to go with a particular meal:

Salt or Sweet

In Europe, it’s customary to serve a Stilton Cheese with Port. The cheese is salty, while the drink is sweet. If you’re serving a salty food, like something seasoned with soy sauce, then look for a sweet bottle, maybe a Riesling, to pair with it.

Match Delicate to Delicate, Bold to Bold

Delicate wines won’t stand up to bold flavors in food. If you’re serving a spicy, bold dish, you want a bolder, big-flavored bottle. You may enjoy a delicate bottle, but it might end up tasting bland against something that is hot and spicy. The beverage and the food should be balanced.

Wine is often classified by body, which is the viscosity of the beverage. Body is how the drink feels in the mouth. Light-bodied bottles are crisp and fresh. Full-bodied flavors are heavier and feel fuller in the mouth. Typically, you can gauge the body of the bottle by the amount of alcohol. Wines with less than 12 percent alcohol are light-bodied. Those that have more than 14 percent are heavier.

You’d want a heavier bottle if you were serving a salad dressed with blue cheese than if you were eating a salad with a citrus dressing. Grilled chicken tends to be lighter than fried chicken.

High-fat Food with a Rich Wine

If you’re serving something with a lot of butter, cream or animal fat, look for a red that is high in tannin. The richness from the food will soften the wine’s tannin, while the beverage will stand up to the meal. A Cabernet Sauvignon pairs excellently with a steak. Bordeaux works well with lamb.

Fruity Flavors Pair Well With Fruity Dishes

Pork chops pair well with apples. Chicken is often served with an orange glaze. Lamb plays well with pomegranates and apricots. When you have a dish that already has a fruit component, it pairs well with a fruity wine.

Match Up Your Bottle To One Element in the Dish

When in doubt, choose a wine that pairs with the most prominent element in the dish. This could be the sauce, seasonings or style of cooking, rather than the protein.  If you’re serving a citrus-glazed tuna, you may want to consider a fruity wine, like a Sauvignon Blanc or Riesling. But if the tuna is seared on the grill, served more like a steak, you may get away with a Spanish rose or a light burgundy. Tuna tartare or sushi might complement well with a dry white wine or chilled sake.

wine bottle and glass

wine bottle and glass

4 Parts of Tasting Wine

Many people are intimidated about wine. Truthfully, there’s no right or wrong way to drink or taste. The bottom line is whether you like the bottle or not. So why do some people act as if there’s a formal way to drink it? Some are snobs who just like to act pretentious.

You can actually learn a lot about the bottle you’ll be drinking if you take some time to check it out before you ever taste it. Try to taste it in a neutral environment, one without a lot of aromas or noise. You want to be able to concentrate on the beverage.

Looking 

Wine gets its color from grape skins. One of the first things you should notice about the wine is the color. Hold the glass up to the light, preferably against a white background. Look at the shade of the wine. Darker wines may have had more contact with the grape skins, or the wine might have been aged in oak, which makes a wine more mellow.

A white that is light and bright yellow will most likely be crisp and refreshing. This bottle probably didn’t have a lot of contact with the grape skins. But a white  that is dark and deep yellow was probably aged in an oak barrel. The bottle should be richer and smoother in taste.

It’s very similar with reds. Light red or pinks will taste bright and light. They may also be tart. A darker red is probably richer and bolder in flavor. Without ever tasting the bottle, you know more about the it just by looking.

Swirling 

Many people swirl their glass but have no appreciation of what this step does. Swirling adds oxygen to the beverage, which helps the wine “open up” and give off aromas and soften. However, too much oxygen can oxidize it. Don’t leave a bottle open overnight.

There’s really no wrong or right way to swirl it, but you should hold the glass by the stem. This keeps the wine from being warmed up by your hands. You may even want to practice with a glass and water before you attend a tasting, to make sure you don’t end up spilling it all over. Swirl for 5 to 10 seconds before moving on to the next step.

Smelling 

The sense of smell compliments the taste sensation. Smell enhances how the brain processes flavors. By smelling the wine first, you prepare your brain for the beverage. Pick up the glass and close your eyes. Stick your nose into the glass and take a deep breath. Try to think about what you’re smelling. But remember, there’s no right or wrong answer. You will probably smell fruity aromas first, but give yourself a few seconds to experience the complex, deeper aromas, like spices, herbs and vegetables. You may also pick up the aroma of smoke, toast, coffee or caramel. These scents may be from the oak barrel in which it was aged.

Your brain only knows scents that you’ve experienced before. The bottle may be described as having undertones of plums and prunes, but if you don’t know what a plum smells like, your brain can’t identify it. Your friends may smell different things when they’re smelling the same wine. That’s why.

If you experience unpleasant smells, like old rags or wet newspaper, the wine may be corked. A corked bottle is that has become contaminated by the cork. It’s not really the cork that tainted the bottle, but bacteria. It’s rarer today to find corked bottles, but it can happen. Only corked wines can become corked. If the bottle has a screw cap, it cannot be contaminated by the cork.

Sipping 

By now, you’re probably ready to taste the wine. Take a small sip and let the drink linger in your mouth before swallowing. You don’t need to swish it around in your mouth, just think about the beverage and how it tastes. Can you taste the same smells you picked up? Does it dry your mouth out? Think about the texture of the wine. Wines with higher alcohol contents, 14 percent or more, often have a fuller, richer viscosity.

If you’re with friends, talk about the bottle. Again, keep in mind that different people will pick up on different flavors. There’s no right or wrong answer. You might also want to think about how long the wine stays with you. The taste of wine is time-based. You might experience different flavors at the beginning of the sip than you do at the end.

One way to improve your palate is to taste several flavors in one sitting, such as getting a “flight” of wines at the local bar or restaurant. Try four different varieties of the same type, like four different Rieslings. Or, go to a local winery and taste different bottles made by the same vintner.

It might be a good idea to keep a notebook where you can make notes about what you like and don’t like for the next time you make a trip to the wine store.

Directions

Thru The Cellar Door is conveniently located near the front of the Bass Pro shopping center in Broken Arrow.

From the BA: Take the Elm St. exit and head north on Elm St. Turn right on West Stone Wood Drive and then take your first right. We are located right next to the American Airlines Credit Union.