Valentine’s Day is about sharing something with the people you care about. Your customers are looking for an excuse to open something special, splurge a little, or they’re looking for something new to fall in love with. If you’re seeking some inspiration at a smart price, look no further than our 2026 picks for Valentines Day.
This year, we focused on wines, sparklers, and cocktail-ready bottles that feel both celebratory and easy to enjoy. These selections balance strong visual appeal, a sense of adventure, and approachability, making them natural fits for gifting, date-night dinners, and at-home cocktails. From sparkling wines and mineral-driven rosés to floral bitters and expressive spirits, each bottle brings personality to the glass and a reason to pour another.
Pop This First
Because Valentine’s Day deserves a little sparkle, whether it’s a first pour or the main event.
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- Sustainable Farming
- 100% Pinot Noir
- Around 4,000 meter elevation
- Sandy stony and calcareous soil
- Élevage: 6 months in stainless steel tanks
- Lees contact: 6 months
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- 100% Pinot Noir
- All estate-fruit
- Maceration on the skins for about 8 hours to achieve the desired hue
- After primary fermentation, a long, slow secondary fermentation at low temperature followed by twelve month’s aging sur lie in bottle before disgorgement
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- Demeter certified biodynamic
- 60% Pinot Auxerrois, 10% Pinot Blanc, 10% Riesling, 10% Pinot Gris, 10% Pinot Noir
- 25+-year-old vines
- Indigenous yeast
- Fermented and aged in stainless steel
- Aged on the lees for 18 months
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- 100% Glera from the Prosecco DOC
- Harvested from morainic hills with volcanic, calcareous and clay soils
- The grapes are harvested in mid-September and carefully selected and destemmed
- Cold maceration for 5-10 hours before the primary fermentation
- First and secondary fermentation in stainless steel in the traditional Charmat method
- The sparkling wine remains in stainless steel for 4 months before bottling
- 14g/l of residual sugar
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- 100% Sidalan (pronunciation: Sea-da-lahn), a variety native to north Kaz Dağları (aka Mount Ida in Turkey)
- Grown on the northern part of Mount Ida in the Bayramiç district Çanakale
- Aged on the lees for 6 months
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- 100% Cote d’Or fruit (Hautes Côtes de Beaune and Hautes Côtes de Nuits)
- 75% Pinot Noir, 10% Gamay, 10% Aligoté, 5% Chardonnay
- 40-year-old vines on average
- Fermented and aged in stainless steel tanks
- Aged 20 months on the lees
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- Practicing organic
- 90% Pinot Noir (15% vin rouge), 10% Chardonnay
- 50% 2022, 50% 2021-2020
- From Rilly-la-Montagne 1er Cru and Villers-Allerands 1er Cru
- Clay and limestone
- 35+ year old vines
- No malolactic
- Fermented and aged in large foudre
- Aged 30+ months on the lees
- Dosage: 8g/L
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- Riesling
- Pfalz region
- A selection of different vineyards in and around Deidesheim
- Chalky, loess-clay soils and red sandstone
- Stainless steel tanks used for first fermentation, then secondary fermentation in the bottle
- Left on the lees for 24-28 months
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Pretty in Pink
Flirty, fresh, and fun rosés that pair beautifully with love—and food.
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- Certified Organic
- 40% Grenache, 35% Cinsault, 25% Syrah
- High altitude site at 350m that sees snow most winters
- Southeast facing
- Harvest is about 10 days later than the lower lying areas of Côtes de Provence
- Clay and limestone with lots of stones
- Direct press rosé
- Fermented and aged in stainless steel
- La Bernarde and their organically farmed, traditionally made wines are quietly staking their claim as one of the finest in Côtes de Provence
- Bright and mineral focused, displaying fresh orange, strawberry and floral aromas in the glass. Energetic and precise on the palate, offering strawberry, blood orange, nectarine and lavender notes
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- Zweigelt, St. Laurent, Pinot Noir
- Kamptal region
- Multiple cooler site vineyards
- Loess
- Stainless steel fermentation and élevage
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- Certified Organic
- 90% Nerello Mascalese and 10% Nerello Cappuccio
- Produced from the young vines (25-60 years old) across vineyards of the estate in the townships of Randazzo and Castiglione di Sicilia (Catania)
- Volcanic soil
- Vines planted to the northern slope of Mount Etna, from 600 up to 900 meters above sea level
- Harvested in the first week of October
- Fermentation and aging exclusively in stainless steel
- Annual production is 2,750 nine-liter cases
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- Zinfandel
- California AVA
- 100% native yeast
- 100% used French oak
- 7 months in barrel
- Bottled unfined
- First Turley Vintage: 2011
- Alcohol: 12.5%
This Provençal-style reimagining of California’s infamous rosé wine was conceived of by Larry’s eldest daughter, Christina, while she was still working as a sommelière in New York City; she credits that wine’s success as the impetus behind her landing on both Forbes’ “30 Under 30” list as well as Wine Enthusiast’s “40 under 40.” But this bright, crisp rosé can be enjoyed by anyone at any age—as long as they’re over 21, of course!
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Light & Chill
Fresh, expressive bottles that keep things relaxed but never boring.
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- Certified Organic
- 50% Early Muscat** + 50% Co-fermented Cabernet Sauvignon, Syrah, Pinot Noir, Mencia
- Inspired by the Palhete wines of Portugal
- The Cab Sauv is sourced from a certified organic vineyard planted in 1983 (Columbia Gorge AVA)
- Early Muscat grown on Missoula Flood deposits in the heart of the Willamette Valley
- Own-rooted vines grown in volcanic soils
- 300-1,000 ft. elevation
- Spontaneous fermentation took place in stainless steel
- Part of the wine was aged in neutral barrel, where it completed malolactic fermentation
- Bottled unfined and unfiltered
- 12% ABV
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- Brewery: Hana Makgeolli
- Region: New York
- Water, Organic Rice (Polit Farms, CA), Nuruk (Wild Fungi, Yeast and Lactic Acid Bacteria), Omija (schisandra berries) and hibiscus flowers
- Stage: Samyangju (3-Stage)
- Fermentation Time: 30 Days
- 10% ABV
- Light-medium body, dry, effervescent with bright acidity and notes of cranberry and pink peppercorn
- Pairs with Eggs Benedict, Fried Chicken, Oysters Rockefeller
- Hana Makgeolli’s summer sour. Korean rice wine made with omija (schisandra) berries and hibiscus
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- Lightly Oxidized Oolong sparking tea
- Tea is sourced from a fourth-generation tea family in Nantou, Taiwan
- Powdery florals, oat-like sweetness, delicate salinity
- Notes of orchid, honeysuckle, and fresh marzipan
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Shake Something Up
Cocktail-friendly bottles to spice up things for the home bartender.
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- Mezcal produced in Santiago Matatlán, Oaxaca
- Maestro Mezcalero Valentin Martinez Sernas
- Made from 100% Espadín (Agave angustifolia) matured between 6–12 years
- Cooked in conical earthen pit oven using pine and mesquite wood
- Milled using traditional horse-drawn stone tahona
- Fermented in Encino oak vats (tinas) using proprietary well water
- Distilled twice using a traditional clay pot Filipino still
- The second distillation sees the addition of fresh Oaxacan cacao made by Gonzalo’s sisters
- Rested 21 months in glass
- Hot cocoa on the nose; the palate is graceful and light on its feet with pink peppercorn, jasmine, and herbs; light but pronounced smoke gives a mature backbone to the notes of cacao and the finish is salty and earthy
- 48.8% ABV (ABV may vary batch to batch)
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| This one is all about family. Macurichos is produced by the four Martinez Sernas brothers and their nephew, Valentín; meanwhile, at the same palenque, the family’s three sisters produce their own Oaxacan chocolate brand using a combination of cacao grown by the family and sourced from their partners in Chiapas. For this incredible mezcal, young Valentín, during the second distillation in a clay pot still, combines the mezcales he and his uncles distill with the cacao made by his mother and aunts. A truly remarkable, gracefully integrated spirit, nearly impossible not to love. |
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- Spiced hibiscus gin produced by Sông Cái Distillery in Hanoi, Vietnam
- Native and heirloom Vietnamese botanicals include Sim (rose myrtle berry), hibiscus buds, thảo quả (black cardamom), chanh thanh yên (citron), and hạt dổi seed
- Juniper sourced from Macedonia; all other botanicals locally sourced in collaboration with Vietnamese highland mountain communities
- Neutral spirit produced from rice and molasses
- Botanicals are grouped by their flavor profiles and volatility, macerated in neutral spirit, and separately distilled before blending
- Distilled in direct-fire copper alembic pot stills
- Rose myrtle berries and hibiscus buds macerated in gin base for 1 year
- Lightly sweetened with rose myrtle berries and sugar
- Cascading layers of tannic fruit and woodsy spice from nose to finish with notes of rose myrtle berry and hibiscus along with licorice, cinnamon, pickled plum, dried fig, and ginger
- 32.5% ABV
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| Rooted in traditional Vietnamese fruit liqueurs, Sông Cái Spiced Roselle Gin is all at once evocative of a sloe gin, sorrel, and light amaro. Bitter, spicy, and herbaceous, this uniquely Vietnamese expression is low enough in sugar and high enough in proof to function as a base spirit or modifier in cocktails. Try it a highball with ginger beer or in cocktails such as a Sloe Gin Fizz or Gin Rickey. |
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- Non-alcoholic floral cocktail bitters produced by El Guapo in New Orleans, Louisiana
- Featured botanicals include jasmine, lavender, chamomile, hibiscus, and rose
- Individual botanical extracts produced using glycerin
- Soft white flowers from nose to finish with a well-balanced florality that leans into the lavender and jasmine with undertones of orange blossom and rose
- Eligible for programs with Wine & Beer Licenses
- Refrigeration not required
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Intensely floral without ever transgressing into overly-perfumy, El Guapo’s Love Potion Bitters pack an entire spring garden into a bottle. Try adding a few dashes to citrusy cocktails, sparkling wine, or lemonade.
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These are bottles we love pouring this Valentine’s Day—easy to enjoy, easy to share. To place an order or learn more, reach out to your Skurnik Sales Representative or sign up to become a customer
