Grab your favorite liquor or beer at Aisle 23, or try something new with our wide selection of wine ans craft beer.
Monday - Saturday 10:00 a.m. - 8:00 p.m.
Sunday 11:00 - 5:00 p.m.
If you are overwhelmed by the beer and wine selection in Aisle 23, feel free to stop by and visit the Tasting Bar. This is a great place to try out some beer and wine varieties and find your new favorite beverage. A wide selection of wine and beer is available daily.
More than any other drink in the world, wine fascinates, entices and seduces. Coffee and tea have their love and rituals, beer and water quench thirst, whiskey and brandy intoxicate, but none of these attract so many connoisseurs, stimulate such fellowship, or give so much pleasure as wine.
Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth.
Silky whites—for instance, Chardonnays from California, Chile or Australia—are delicious with fish like salmon or any kind of seafood in a lush sauce.
Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods, like crispy udon noodles with nori salt.
California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops—like lamb chops with frizzled herbs. The firm tannins in these wines refresh the palate after each bite of meat.
Tangy foods—like scallops with grapefruit-onion salad—won't overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain
Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red. For an indulgent cheese dish, try these Triple-Decker Baked Italian Cheese Sandwiches.
Pinot Grigio: Pairs with light fish dishesLight seafood dishes, like seafood tostada bites, seem to take on more flavor when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy or Chablis from France.
Malbec, Shiraz and Côtes-du-Rhône are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces, like these chicken drumsticks with Asian barbecue sauce.
Moderately sweet sparkling wines such as Moscato d'Asti, demi-sec Champagne and Asti Spumante help emphasize the fruit in the dessert, rather than the sugar. Try it with these honeyed fig crostatas.
When a meat is heavily seasoned—like cumin-spiced burgers with harissa mayo—look for a red wine with lots of spicy notes. Syrah from Washington, Cabernet Franc from France and Xinomavro from Greece are all good choices
Austrian Grüner Veltliner's citrus-and-clover scent is lovely when there are lots of fresh herbs in a dish, like zucchini linguine with herbs. Other go-to grapes in a similar style include Albariño from Spain and Vermentino from Italy.
If you can use the same adjectives to describe a wine and a dish, the pairing will often work. For instance, the words rustic and rich describe Zinfandel, Italy's Nero d'Avola and Spain's Monastrell as well as creamy chicken-liver mousse.
The slight sweetness of many Rieslings, Gewürztraminers and Vouvrays helps tame the heat of spicy Asian and Indian dishes, like this Thai green salad with duck cracklings
Rosé sparkling wines, such as rosé Champagne, cava and sparkling wine from California, have the depth of flavor and richness to go with a wide range of main courses, like beet risotto.
The flavors of foods and wines that have grown up together over the centuries —Tuscan recipes and Tuscan wines, for instance — are almost always a natural fit. This pappardelle with veal ragù pairs well with a medium-bodied Chianti