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Welcoming Summer in today's newsletter!

As if your thermometer didn’t tell you already😥.…

Hours of Operation

Monday – Saturday

10am to 6pm!


June 25 - HUHN in JUNE - Reservation are now being taken for this annual event! We’ll be serving our best Huhn plate and sipping on some great wines for this annual cook. Call in your reservation for this 5-7pm event that’s coming sooner than you think! (Sold Out)

July 4 - We’ll be closed for the Holiday🇺🇸

July 9 - Saturday special BBLT and Gazpacho, Chelsea makes an unctuous Gazpacho. I didn’t ask Chelsea if this was OK but I already bought 30 pounds of slab bacon and 12 pounds of Canadian Bacon 😬. A little lettuce, 15 pounds of Tennessee tomatoes a couple jars of Duke’s Mayonnaise, Oh yeah…I’m looking forward to it. You don’t need reservations for this because we’ll be serving them all day long.

July 14 - It’s Bastille Day, Pissaladière all day long!

Store News

For over two years now we’ve been doing what we do best with a quarter of the staff we used to have. Unemployment in Hancock County is at 2.7% and that pretty much means that every one who want’s a job has one. We’re about to be woefully understaffed and with that issue we’ll be forced to be making some adjustments. It’s been a rough couple years, and just when I was on the verge of being optimistic any hopes of optimism faded fast. I once wrote that I felt I was riding the crest of a wave meaning of course the crest was about to crash, 30 years later those old feelings are haunting me once again. Remembering a mantra I often follow simply put, only do the best at that which you have control over, and my friends that’s what we’ll continue to do.

Wine News🍷

We’ve got a wide array of new wines to share with you this week. Be it a new grower produced Champagne, a Pinot Noir that became a Non-Vintage due to fires and droughts, or a new (or rather old) Grand Cru Bordeaux. Wine, beers, some great bargains on new foods... we pretty much have it covered for the week and are just waiting to share them with you. There’s always something new down here, because that’s what we do...look for the best items to bring in to share with the best customers around.

Dan’s Feature

This week’s feature is from Chateau Lassegue. I’ve chosen this 2012 Grand Cru Bordeaux from Saint Emillion because of it’s age and it’s price. Let’s be serious, a Cru Bordeaux needs sufficient aging and to be honest we all don’t allow for this aging always. So here is one that has already been aged and is available for a very, very good price. Remember, Bordeaux is no more than a red blend, well not just any red blend it’s just one that comes from a pedigree that’s second to none, kinda like the King of red blends. After all, they’ve just been producing wine in this region of France since, uh, uh…22AD give or take a few years and you know what, they have perfected the Noble Red Blend.

Dan’s Pick

Alsace has always been a favorite region for me: their history, culture, food and of course the wines intrigue me. Having ancestry to the region and as well the region just across the Rhine, I just had to visit. Unique wines and foods created by a people who have lineage to both France and Germany who have taken liberties to the foods and wines they produce allowing it to become theirs, Alsatian. The winery of Dopf & Irion comes from Riquewihr one of the most picturesque villages of the region. While Pinot Blanc is not one of Alsace's noble varietals, it is one of the most planted of the region. The Pinot Blanc is luminous gold in color while on the nose one can detect complex notes of nectarine, pineapple, fresh almond, white acacia flowers and white pepper. The palate is very harmonious, evoking honey, spicy cardamom-pepper, citrus fruit on the finish. Simply put, it’s a great wine from a different part of the world something different for you to try. Have this as an aperitif, a first course wine or with a great cut of white fish. At $17.99, it won’t break the bank and you may just want to pick up a few others heading into this weekend.

Food News😋

Sometimes I can’t help myself…Did I need 40 pounds of frozen chicken legs and thigh portions… NO. 10 lbs of Marinated Skirt Steak, don’t think so…50 lbs of Pork Loin…WHY? 28 lbs of PRIME Short Loin (Porterhouse Steaks) well... maybe. I have some great items down here at some great prices. Let me know if any of these sound good to you. I always take advantage of bargains when they are available. More than willing to play let’s make a deal. Hope to hear from you soon.

Food Feature

It’s the best fresh fish in town for our feature this week! Fresh Caught (never frozen) - Canadian Halibut, Loch Duart Scottish Salmon and Sea of Cortez Flounder. These are the fish for this week and they are unbelievable! Ordered three days out and delivered on Day 4, meaning this fish is flown in on Wednesday and delivered to us on Thursday afternoon. Where else will you get a a cut of fish this fresh??

Market Items

*Fresh Dry Aged Prime Ribeyes - $35.99 per steak

*Fresh Dry Aged Prime Strip Steaks - $39.99 per steak

*Fresh hand cut Cowboy Prime Ribeyes- $22.99lb

*Fresh 1.75 inch St. James Prime Strip Steaks - $22.99

*Fresh Center Cut 8oz Filets - $16.99

*Fresh Wagyu Burgers 2pk- $8.99

*Fresh Double Cut Pork Chops- $12.99 per chop

Frozen Pre-cooked frozen BBQ Ribs - approx. 3lb racks $29.99

Frozen 8 ounce Pork Ribeyes- $8.99

Frozen Bacon Wrapped 5oz Pork Filets- $5.99 per filet

Rinaldi Italian Sausage 4 links per pound - $6.99

American Wagyu Hot Dogs 5 per pound - $11.99

Beef Brisket Sausages 5 per pound - $15.99

*Fresh Pink Moon Oysters PEI - $24 a dozen

*Fresh Loch Duart Scottish Salmon - $17.99lb

*Fresh Halibut - $27.99lb

*Fresh Sea of Cortez Flounder - $17.99lb

Frozen Bakkafrost Salmon Burgers Chipotle Lime 2pk - $10.99

Frozen Bakkafrost Salmon Burgers Spinach and Feta 2pk - $10.99

Buddy’s Detroit Style 8 Pizzas Original Pepperoni or Cheese - $17.99

Au Gratin potatoes 4 pack- $9.99

Frozen Chilean Sea Bass 6oz- $16.99

Frozen Ahi Saku Block Tuna AAA Sushi Grade avg.14oz- $29.99

Frozen Lobster Tails $12.99 each

Frozen U-16/20 Raw Shrimp deveined (1lb package) - $19.99lb

Frozen U-10 Scallops – $29.99lb

Frozen Fontinini Fully Cooked Meatballs 6-2oz balls for $8.99

Fresh/Frozen Bacchini Paparedelle from Italy - $9.99lb (serving for 2)

Fresh/Frozen Bacchini Strozzapreti from Italy - $9.99lb (serving for 2)

1932’s Arrabbiata Pasta Sauce- $7.99

1932’s Pomodorina with Fresh Basil Pasta Sauce - $7.99

1932’s Pomodorina with Barolo Pasta Sauce - $7.99

Fusco Mezzi Rigatoni Dried Pasta from Italy - $6.99

Maurizio Spaghetti Chitarra Dried Pasta from Italy - $5.99

Fusco Casarecce Dried Pasta from Italy - $5.99

Drakes Jumbo Ravioli with Veal 1lb - $12.99

Drakes Jumbo Butternut Squash Ravioli 1lb - $12.99

Tribeca Bakery Asiago, Sourdough and Rosemary Bread - $5.50

New Wines 🍷

Atlas Peak 2018 Cabernet Napa $49.99

Roco NV Willamette Valley, Oregon Pinot Noir $29.99

By.Ott 2021 Rose’ Provence, France $28.99

Bernard Remy NV Carte Blanche Champagne Allemart, France $42.99

Chateau Lassegue 2012 Bordeaux Saint Emillion Grand Cru $54.99

Kentia 2020 Rias Baikas Albarino Spain $15.99

Tres Palacios 2021 Rose’ of Cabernet Franc Chile $11.99

New Beers 🍺

Toppling Goliath 18 Hours from Brooklyn DBL IPA 4 pack cans $20.99

New Holland Tangerine Space Machine 6 pack cans $11.99

Flying Dog SPF 1000 Variety 12 pack cans $22.99

Crown Royal Whisky Lemonade 4 pack cans $12.99

Crown Royal Peach Tea 4 pack cans $12.99

Fat Head’s I-B-U-Sive IPA 6 pack cans $11.99

3 Floyds Dismembers Only Imperial Milk Stout 4 pack bottles $21.99

Short’s Gitchy Gitchy Ooh Lala Kolsch 6 pack cans $13.99

Kegs - 1/6 Barrel

North Coast Scrimshaw $129.99

3 Floyds Cat Date DBL IPA $179.99

Masthead IPA $109.99

Final Thoughts

Not trying to be a pessimist in store news, just sharing some information with you. Nobody likes surprises. I enjoy tremendously what we’ve done down here the past 15 or so years and we want it to continue. The difficulty is determining the WE and the IT. Stay safe enjoy the weather and we hope to see you soon.

Cheers from all of us here at The Wine Merchant!

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