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Pinnacle Wine offers variety of options

A high quality wine doesn’t have to have a high cost.

Pinnacle Wine Market, 11385 Parkside Drive, offers a selection of high-quality wines with a low price tag as well as those sought after by the discerning enophile.

“We have a lot of wines with brand labels people know, such as Kendall Jackson and Yellowtail,” Dennis Perkins, wine consultant, said. “We also have a lot of lesser known wines that are made from different grapes that people haven’t heard about.”

Borgo Maddalana Tocai Fruilano is an example, he said. This is a wine that has a taste like a pinot grigio, he said, but not as crisp.

The wine hails only from the cool climes of the northeastern corner of Italy. Borgo Maddalena comes from the Friuli estate winery La Roncaia.

Another wine Perkins recommends for those wanting high-quality taste but with a low price tag is a Vesuvio Falanghina Sannio.

“It has a nutty taste to it,” he said. “I generally recommend it as a chardonnay alternative.” Falanghina, an ancient variety believed to have been used in the Roman elites' grand cru Falernum, gets its name from the Latin word Falanga, which means the stake that supports the vines. This label was earned back in Roman times when staking was a new technology reserved for grapes that were too good merely to head-train or allow to sprawl along the ground or climb trees.

Perkins said Pinnacle Wine Market carries more than 200 varieties of wine, varying in prices from $10 all the way up to $1,400 per bottle. Chardonnay, pinot grigio, pinot noir, sauvignon blanc, merlot and other grapes make up the bountiful bouquet of wines available from labels both national and


Perkins said wine has become much more mainstream in the past few years and more people have had an interest in it.

“It used to be you could predict the college guys who came in would want spirits,” he said. “You’d be surprised how many come in looking for wine these days.”

So how does one discern what type of wine they would like? Perkins said he and the other employees start with asking a customer about their personal likes and dislikes.

“I generally ask them if they have tasted wine before and if so, what did they like or dislike about it,” he said. “If they haven’t ever tried a wine, I ask them about what they eat. Do they prefer sweet things or sour things … things like that. Then I make a recommendation based on their preferences. Usually, I prefer to go with a mid-range wine. That gives them a basis on which to gauge what they like.”

Perkins said he and the other four members of the staff thrive on making sure customers get the most out of their wine


“I want them coming back and saying how much they enjoyed the wine, whether it was for a meal or just by itself,” he said.

Word of mouth is what keeps customers returning for quality service, he said. That and the wide variety of wine options.

For more information on wines and spirits, call



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