Wine by region

Wines from across California, from Napa and Sonoma to Paso Robles and the Central Coast. The state makes most of the wine sold in America, and most of the value.

Wines from the Napa Valley and its sub-appellations. America's most famous wine region, at prices that reflect our buying rather than its reputation.

Wines from Sonoma County and its appellations. Napa's neighbor makes a wider range of wine and, bottle for bottle, often better value.

Big, sunny reds from California's Central Coast. Paso Robles is where ripe Cabernet, Zinfandel and Rhône-style blends meet friendlier prices.

Cabernet Sauvignon from anywhere in California, from statewide blends to Napa and Sonoma appellations. Ripe, generous and the definition of an American red.

Cabernet Sauvignon grown in the Napa Valley: the flagship American red, in whatever bottles our buying lets us offer below their usual price.

From Prosecco and Pinot Grigio in the north to Chianti in Tuscany and sun-baked reds in the south — Italy makes food wines above all.

The benchmarks for nearly every grape we sell come from France. Bordeaux, Burgundy, the Rhône, the Loire, Champagne and Provence, at everyday prices where we can find them.

Spain is Europe's value champion: aged Rioja, dark Ribera del Duero, juicy Garnacha, crisp Albariño and bottle-fermented Cava at prices France cannot match.

High-altitude Malbec from Mendoza put Argentina on the map, and it remains the best big-red value in the world. Torrontés is the aromatic white to try.

Chile makes some of the most reliable inexpensive Cabernet and Sauvignon Blanc anywhere, plus Carmenère, a grape it rescued from extinction.

Marlborough Sauvignon Blanc reinvented the grape, and Central Otago and Martinborough Pinot Noir are close behind. Bright, pure, cool-climate wines.