I'm a certified sommelier who loves shopping for tasty, high-quality wine at Costco.
The Kirkland Signature Asolo prosecco superiore is refreshing and bubbly.
I pair the Guillaume Gonnet Muscat de Beaumes de Venise, a sweet wine, with dessert.
As a certified sommelier, I believe great food needs an excellent wine pairing. Period.
That's why, when I'm entertaining, I turn to stores like Costco that I know will have a solid selection of high-quality wines at a great value.
Here are five wines I buy from Costco when I'm having company over.
The Guillaume Gonnet Muscat de Beaumes de Venise is the perfect sweet wine to pair with dessert.I'd serve the Guillaume Gonnet Muscat de Beaumes de Venise with fruit, ice cream, or pie.
Lucia Palm
When I attended the Culinary Institute of America, we learned about wine pairing during a five-course lunch — and the experience sent me down a dessert-wine rabbit hole.
Now, serving sweet wines alongside desserts in my own home makes me feel like I'm recreating that special experience for my guests.
This sweet Guillaume Gonnet wine, made from fruit harvested in France's Rhône region, contains 100% muscat grapes.
It tastes like sweet apricots and honey, so I'd pair it with pumpkin pie, vanilla ice cream, buttery shortbread, and desserts made with stone fruits (like peaches and plums).
The Kirkland Signature Asolo prosecco superiore feels like a high-brow beverage. The Kirkland Signature Asolo prosecco superiore is a refreshing wine.
Lucia Palm
I'll be honest — most of the time, prosecco isn't a wine I tend to reach for. It can have a dull, muted flavor, and I may as well just be drinking sparkling water.
However, the Kirkland Signature Asolo prosecco superiore is anything but that.
When I put my nose to a glass of this drink, I'm hit with fruity notes — to me, it smells like white peach and green apple — and florals. Upon tasting this wine, my palate gets a refreshing acidity and zippy bubbles.
This prosecco makes a fabulous spritz when mixed with amaro liqueur and ginger beer. It also pairs beautifully with crunchy, salty snacks.
I love the flavor of the Scharffenberger Cellars brut rosé.The Scharffenberger Cellars brut rosé is on the drier side.
Lucia Palm
While studying to be a sommelier, I visited the Scharffenberger tasting room in Mendocino County, California, and the quality of the wines blew me away.
Because Mendocino County has a cool maritime climate, the grapes used in this wine have a perfect tartness that elevate this sparkling beverage from good to great. This brut (dry) rosé also has notes of raspberry jam and strawberries on a pastry base.
Plus, it's made using a similar method to how Champagne is processed. So, if you want something of similar quality to Champagne for one-third of the price, this is a great option.
I serve Louis Père & Fils chablis before my guests have their main course.I like to give the Louis Père & Fils chablis to guests to whet their appetites.
Lucia Palm
Chablis is like the nice, popular girl. Pretty much everyone loves it, and it's a total crowd-pleaser. Even people I know who hate chardonnay — the variety of grapes used in this wine — adore this option.
This white wine, made with grapes harvested in France's Burgundy region, tastes fresh and light. It also spent nine months on the fine lees — a fermentation process that gives the beverage a more complex flavor — so it has a pillow-soft texture.
I love to serve this wine when my guests arrive so they can whet their appetites.
The Kirkland Signature Gigondas is a full-bodied red wine with fruity notes.I recommend pairing the Kirkland Signature Gigondas with red meat.
Lucia Palm
Gigondas is a French appellation (a designated area where grapes are grown and harvested) in the southern Rhône region known for robust red wines.
This Kirkland Signature wine has a satisfying juiciness and fruity notes — when I have a glass, I can taste spiced plum, black cherries, and even mocha. Plus, it's the perfect partner for heavier dishes.
One of my favorite pairings for this wine is a juicy cheeseburger. If I'm hosting a dinner party and want meals where I let the oven do most of the work, I serve it with short ribs, shepherd's pie, or a deep, rich ragù.
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