Wine & Micro Brews

Wine Shop
Our wine selection is one of the most extensive selections in Duck and Corolla. Wine lovers from all over the country appreciate our wide selection. You can stick with your favorite or take a world wine vacation: Chile, New Zealand, Australia, Germany, Italy, Spain, South Africa, the U.S. and France to name a few. If you don’t find what you’re looking for, ask us. We have access to 80% of the world’s wines within 72 hours.

Contact us if you need help selecting the perfect complement for your dinner or special occasion. Save 10% by purchasing a case of wine with your grocery order.



GLUTEN FREE – Largest selection in Duck and Corolla! We offer every gluten free beer available on the Outer Banks

Champagne: Number of glasses per bottle
(Based on 3 oz. serving per glass)
Bottles 1 2 4 6 8 10 12
750 ml 8 16 32 48 64 80 96
1.5 Liters 16 32 64 96 128 160 192
Wine: Number of glasses per bottle
(Based on 5 oz. wine serving per glass)
Bottles 1 2 4 6 8 10 12
750 ml 5 10 20 30 40 50 60
1 Liters 6 13 27 40 54 67 81
1.5 Liters 10 20 40 60 81 101 121
3 Liters 20 40 80 121 161 202 242
4 Liters 27 54 108 162 216 271 324
18 Liters 120 240 480 720 960 1200 1440
How many Bottles of Wine for Dinner
Table Wines, Champagnes, Sparkling Wines
(Average 2 servings, 5 oz. each person)
# of People 750 ml (25.4 oz.) 1.5 Liter (50.7 oz.)
4 2 1
6 2+ 1+
8 3+ 2
10 4 2
12 5 2+
20 8 4

Wine Pairing

Like food, wine has texture. A very full wine, for example, has a mouth-filling texture and bold flavors that get your attention. Such a wine would overpower a delicately flavored dish and, as a result, detract from the overall impression of the meal. Harmony is what you are seeking. Generally, the fuller in flavor the food, the more full-bodied the wine, delicate food requires lighter-bodied wine. The following is a list of suggestions based on the texture of wines and the food they can match.

White Wine Food Pairings
(light-bodied) Chablis, Sauvignon Blanc, Pinot Grigio, Riesling
Sole, Flounder, Clams, Oysters, Angel Hair Pasta with Tomato Basil Sauce

(medium-bodied) Pouilly-Fume, Sauvignon Blanc, Chardonnay
Snapper, Bass, Shrimp, Scallops, Veal (Paillard), Chicken, Turkey, Pork,
Crab – Steamed & Broiled

(full-bodied) Chardonnay
Salmon, Tuna, Swordfish, Lobster, Duck, Roast Chicken, Turkey, Pork,
Highly-Seasoned Seafood, Seafood Newburg, Crab – Fried & Crabcakes

Red Wine Food Pairings
(light-bodied) Chianti, Pinot Noir, Burgundy
Salmon, Tuna, Swordfish, Duck, Roast Chicken, Turkey

(medium-bodied) Beaujolais, Merlot, Zinfandel
Game birds, Veal, Pork

(full-bodied) Cabernet Sauvignon, Merlot, Zinfandel
Lamb, Beef, Lasagna, Tomato or highly-seasoned sauces, Rich or heavy sauces (Bernaise), Smoked, marinated or BBQ meats


The heavier the sauce, the more body required of the wine. The following are some examples of what wines work with specific sauced dishes:

White Wine Dishes
Veal Piccata > Chardonnay
Veal Marsala > Sauvignon Blanc
Seabass in Champague Sauce > Sparkling Wine
Asparagus with Hollandaise > Fume Blanc or Blush Wine
Shrimp with Picante Sauce > White Zinfandel
Shrimp Scampi > Chardonnay

Red Wine Dishes
Beef Bordelaise > Cabernet Sauvignon
Coq au vin > Pinot Noir or Beaujolais
Beef with Bernaise > Cabernet Sauvignon or Merlot
Pasta with red sauce > Chianti or Cabernet Sauvignon


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