901 Oak St, Columbus, OH 43205 Mon: Closed for Private Parties, Tues-Thurs: 4-10pm, Fri: 4-11pm, Sat: 12pm-11pm, Sun: Closed (614) 441-8860


FALL in Love with Mulled Wine!

Autumn has officially arrived and as much as we are sad to see Summer go, we are excited for everything Fall! From pumpkin spice, hay rides, crisp morning air and sweater weather! Everyone loves a good warm apple cider this time of year but how about some mulled wine? Mulled wine is a heated, spiced, and sweetened wine beverage. It can be made from either red or white wine and there are a variety of different recipes for mulled wine, but most feature citrus and spices. Flavors can consist of has cinnamon, cloves, nutmeg, cardamom, sugar or honey, and lemon and/or orange. And to add a little extra kick to your mulled wine, try adding a little brandy to it as well! Mulled wine is a great drink to serve from now, up through the chilly winter months and holidays. A mulled wine may sound a bit similar to a Glühwein. Glühwein is a warm winter German version of sangria; it should taste like Christmas spices and every area has their own jealously guarded recipe. As long is it tastes good the exact ingredients don’t really matter and you could be starting a new tradition in your family. The basics are red wine, spices, sweetening and fruit, heated to together to diffuse the flavours and served warm to bring relief to hands that cup it and bodies that drink it. Whatever you may be drinking through the chilly seasons and holidays, we just hope it brings you joy!                                                

The Chardonnay!

Chardonnay, Riesling, Sauvignon Blanc, and Pinot Gris/Pinot Grigio are the most important and popular white grape varieties today. The wines made from these grapes can be varietal wines, or place-name wines that don’t mention the grape variety anywhere on the label (a common practice for European wines). White grapes can also be blending partners for other grapes, in wines made from multiple grape varieties. Chardonnay is a regal grape for its role in producing the greatest dry white wines in the world — white Burgundies — and for being one of the main grapes of Champagne. It’s also used in a huge amount of everyday wine. The Chardonnay grape grows in practically every wine-producing country of the world, for two reasons: It’s relatively adaptable to a wide range of climates; and The name Chardonnay on a wine label is a surefire sales tool. Most Chardonnay wine receives some oak treatment either during or after fermentation. This is because the flavors of Chardonnay are very compatible with those of oak, and many wine drinkers love the flavor of oak. For the best Chardonnays, oak treatment means expensive barrels of French oak; but for lower-priced Chardonnays it could mean soaking oak chips in the wine or adding liquid essence of oak. The Chardonnay grape has fruity aromas and flavors that range from apple — in cooler wine regions — to tropical fruits, especially pineapple, in warmer regions. Chardonnay also can display subtle earthy aromas, such as mushroom or minerals. Chardonnay wine has medium to high acidity and is generally full-bodied. Classically, Chardonnay wines are dry. But most inexpensive Chardonnays these days are actually a bit sweet. Camelot Cellars makes a variety of chardonnays but two of them stand out. We have a Sonoma Dry Creek Chardonnay that is a well-balanced wine with typical chardonnay characteristics of tropical, citrus aromas and flavor. Our other one is the Australian Chardonnay with a medium-full bodied wine with rich, ripe fruit and plenty of oak and vanilla gives this wine a buttery smooth mouth feel.                                              

The PUNT of it All!

A punt, also known as a kick-up, refers to the dimple at the bottom of a wine bottle. There is no consensus explanation for its purpose. The more commonly cited explanations include: 1. It is a historical remnant from the era when wine bottles were free blown using a blowpipe and pontil. This technique leaves a punt mark on the base of the bottle; by indenting the point where the pontil is attached, this scar would not scratch the table or make the bottle unstable. 2. It had the function of making the bottle less likely to topple over—a bottle designed with a flat bottom only needs a small imperfection to make it unstable—the dimple historically allowed for a larger margin of error. 3. It consolidates sediment deposits in a thick ring at the bottom of the bottle, preventing much/most of it from being poured into the glass; this may be more historical than a functional attribute, since most modern wines contain little or no sediment. 4. It increases the strength of the bottle, allowing it to hold the high pressure of sparkling wine/champagne. 5. It provides a grip for riddling a bottle of sparkling wine manually in the traditional champagne production process. 6. It consumes some volume of the bottle, allowing the bottle to appear larger for the same amount of wine, which may impress the purchaser. 7. Taverns had a steel pin set vertically in the bar. The empty bottle would be thrust bottom-end down onto this pin, puncturing a hole in the top of the punt, guaranteeing the bottle could not be refilled [folklore]. 8. It prevents the bottle from resonating as easily, decreasing the likelihood of shattering during transportation. 9. It allows bottles to be more easily stacked end to end. 10. It makes the bottle easier to clean prior to filling with wine. When a stream of water is injected into the bottle and impacts the punt, it is distributed throughout the bottom of the bottle and removes residues. 11. It allows for pouring with one hand, to grip the bottom of the bottle and insert one finger into the punt to allow for a better grip and stability. No matter what you believe the punt is for, we know that your wine will still be enjoyable!                                            

It's all in the Glass!

Whether sweet or dry, white or red, robust or light, wine requires very specific serving procedures in order to reach its full flavor potential. In addition to proper serving temperatures, each type of wine requires a specific style of glass for service. Red Wine Glasses: Below are the typical characteristics of a red wine glass: Large glass with a full, round bowl and large opening. Opening enables you to dip your nose inside to detect the aroma. Full bowl provides air contact for the complex aromas and flavors. Increases the oxidation rate, which smooths out the complex flavors. Pinot Noir Glass: Type of wine: Pinot Noir and other light red wines. Similar to Burgundy glass; easily interchangeable. Wide bowl which enables the wine to come into contact with plenty of air, improving flavor and aroma. Standard Red Wine Glasses: Type of wine: medium- to full-bodied red wines with or without spicy components, like Zinfandel, Shiraz, Carignan, Merlot, Chianti, and Malbec. Due to the small opening, flavors meet the tongue in a continuous flow as opposed to all at once, which softens the spiciness and rich flavors.   White Wine Glasses: Below are the typical characteristics of a white wine glass: Bowl is more u-shaped and upright than a red wine glass. Slightly smaller bowl than red wine glass. The shape enhances and preserves aromas while also maintaining the wine’s cool temperature. Chardonnay Wine Glass: Type of wine: Chardonnay and other full-bodied wines, like Semillon and Viognier. Larger opening guides wine to the tip and sides of tongue, enabling the palate to detect the sweetness of the wine. It’s a balancing act: bowl provides just enough aeration to concentrate the aroma while the larger opening balances out the sweetness and acidity on the palate. Riesling Sweet and Standard Sweet Wine Glass: Type of wine: Riesling sweet and other sweet varieties, such as Zinfandel, Sauvignon Blanc. Smaller overall, including a smaller rim, which guides wine towards the center and the back of the mouth to avoid overwhelm from the sweetness.   Dessert Wine Glasses: Below are typical characteristics of a dessert wine glass: Usually smaller due to the high alcohol content of dessert wines. Dessert glasses usually also direct wine to the back to the tip and back of the mouth to allow for adequate sweetness detection.        


American vs. French Oak

American oak tends to be more intensely flavored than French oak with more sweet and vanilla overtones due to the American oak having two to four times as many lactones. Winemakers choose American oak typically for bold, powerful reds, base wines for "assemblage", or for warm climate Chardonnays. Besides being derived from different species, a major difference between American and French oak comes from the preparation of the wood. The tighter grain and less watertight nature of French oak obliges coopers to split the wood along the grain. The wood is then aged or "seasoned" for 24 to 36 months in the open air, in a so-called wood-yard. Even though American coopers may use a kiln-dry method to season the wood, almost all others will season American oak in exactly the same way as French. Open air seasoning has the advantage of leaching undesirable chemical components and bitter tannins, mellowing the oak in a manner that kiln-dry methods are incapable of replicating. Even though sun, rain, and wind may suffice in most cases to season oak, in drier climates coopers - such as Tonelería Nacional - apply up to 2000 mm (80 in) of water a year to their wood stacks in order to facilitate the seasoning process. Since French oak must be split, only 20 to 25% of the tree can be utilized; American oak may be serrated, which makes it at least twice as economical. Its more pronounced oxidation and a quicker release of aromas help wines to lose their astringency and harshness more quickly, which makes this the wood of choice for shorter maturations - six to ten months. Because of American oak’s modest tannin contribution, the perfect first fill is a wine with abundant tannins and good texture; it allows the fruit to interact harmoniously with the wood, which contributes a wide array of complex aromas and soft, yet very palatable tannins. French oak, on the other hand, generates silky and transparent tannins, which transmit a sensation of light sweetness combined with fruity flavors that persist in the mouth. Spices and toasted almond are noteworthy, combined with flavors of ripe red fruit in red wines, and notes of peach, exotic fruits and floral aromas like jasmine and rose in whites, depending on the grape Although oak barrels have long been used by winemakers, many wineries now use oak wood chips for aging wine more quickly and also adding desired woody aromas along with vanilla flavors. It is a common misconception that oak imparts butter flavors to wine. This is not so. The butter flavors come from lactic acid, naturally present in the wine, converted during malolactic fermentation to diacetyl. This process reverses itself, although the addition of sulfur dioxide prevents this, and the diacetyl remains. Oak chips can be added during fermentation or during aging. In the latter case, they are generally placed into fabric sacks and placed into the aging wine. The diversity of chips available gives winemakers numerous options. Oak chips have the benefit of imparting intense oak flavoring in a matter of weeks while traditional oak barrels would need a year or more to convey similar intensity. Critics claim that the oak flavoring from chips tend to be one-dimensional and skewed towards the vanilla extract with the wines still lacking some of the physical benefits that barrel oak imparts. The use of oak powder is also less common than chips, although they are a very practical alternative if oak character is to be introduced during fermentation. Oak planks or staves are sometimes used, either during fermentation or aging. Wines made from these barrel alternatives typically do not age as well as wines that are matured in barrels. Improvements in micro-oxygenation have allowed winemakers to better mimic the gentle aeration of oak barrels in stainless steel tanks with oak chips.



Labor Day is the final big weekend of the Summer and it is just around the corner. Whether entertaining or heading out on the road, it is a good idea to plan ahead and stock up on some great wine bargains. We encourage you to try some of our favorite fruit wines as you send off the Summer and welcome in the Autumn breeze! Here are our recommendations that maybe you could pair with your Labor Day cookouts or relax poolside with a glass in your hand! Peach Apricot Chardonnay: $11.95 bottle The dry, ripe character of Chardonnay made refreshing by the addition of fresh-picked peaches. Food Pairing: BBQ chicken. Exotic Fruits White Zinfandel: $11.95 A fabulous blend of passion fruit and fresh ripe berries with the natural fruit-forward style of white zinfandel makes this wine truly exciting. Food Pairing: Spicy chicken wings. Green Apple Riesling: $11.95 Clean, cool and crisp. The zingy fresh acidity of Riesling is accented by mouth-watering fresh green apple. Food Pairing: Shrimp kabobs. Strawberry Watermelon White Shiraz: $11.95 Candied strawberry and watermelon aromas and the medium sweet flavor of refreshing strawberry and watermelon. Food Pairing: BBQ and spicy dishes. See the source image                                  

Fun Facts!

  Everyone loves to drink wine and learn a little bit about that particular wine or wine in general. So the next time you are out at a winery or having a bottle of wine at home with friends or family, impress them with these few fun facts!
  1. Wine is made in virtually every country in the world.
  2. Due to a natural chemical balance, grapes ferment without the addition of sugars, acids, enzymes, water, or other nutrients.
  3. In Vietnam, if you are in the know and ask your waiter for a glass of cobra wine. They will serve you rice-wine covered with snake blood that is killed on the spot.
  4. Intense fear or hatred of wine is called “oenophobia.” We hope none of you have this!
  5. The average age of a French oak tree harvested for use in creating wine barrels is 170 years.
  6. 10,000 varieties of wine grapes exist worldwide.
  7. 400 different oak species are available to source wood for wine barrels.
  8. A “cork-tease” is someone who constantly talks about the wine he or she will open but never does.
  9. Besides churches and monasteries, two other great medieval institutions derived much of their income from wine: hospitals and universities. The most famous medieval wine-endowed hospital is the beautiful Hôtel-Dieu in Beaune, France, it is now a museum.
  10. The Germans invented Eiswein, or wine that is made from frozen grapes.
  11. One grape vine produces 10 bottles.
  12. One acre can contain 400 vines, resulting in five tons of grapes

Red vs. White

What Is Wine? Wine is made from fermented grape juice. Grapes are picked, crushed and placed in buckets or vats to ferment. The process of fermentation turns the natural sugars in the grape juice into alcohol. Fermentation can occur naturally, but sometimes winemakers add yeast to help control the process. The crushed grapes are put through a press, which removes the skins and other sediment. Whether this step is done before or after fermentation, along with grape color, determines whether the wine becomes red or white. To make white wine, grapes are pressed before fermentation. Red wine is usually pressed after fermentation. After this step, the wine is aged in stainless steel or oak barrels until it's ready to be bottled. What's the Difference Between Red and White Wine? The main difference between white and red wine has to do with the color of the grapes used. It also has to do with whether the grape juice is fermented with or without the grape skin. To make white wine, grapes are pressed and skins, seeds and stems are removed before fermentation. However, to make red wine, the crushed red grapes are transferred to vats directly and they ferment with the skin, seeds and stems. The grape skins lend the wine its pigment, as well as many of the distinctive health compounds found in red wine. As a result of steeping with the grape skins, red wine is particularly rich in plant compounds that are present in those skins, such as tannins and resveratrol. White wine also has some of these healthy plant compounds, but generally in much lower amounts.  Many different grape varietals are used to produce wine, including Pinot Gris, Syrah and Cabernet Sauvignon. While red varietals are used to make red wine, white wine can actually be made from red or white grapes. For instance, traditional French champagne is made with the red Pinot Noir grape. Many countries produce wine. Some of the main wine-growing regions are in France, Italy, Spain, Chile, South Africa, Australia and California in the US. While most regions grow several types of grape varietals, some places are particularly known for one or two, such as Napa Valley Chardonnay, Spanish Tempranillo and South African Chenin Blanc.                              

The Grape!

Grapes have been cultivated for thousands of years and have been revered by several ancient civilizations for their use in winemaking. There are many types of grapes including green, red, black, yellow and pink. They grow in clusters and come in seeded and seedless varieties. Grapes are grown in temperate climates across the world, including Southern Europe, Africa, Australia and North and South America. The majority of grapes grown in the US are from California. Grapes offer a wealth of health benefits due to their high nutrient and antioxidant contents. There a numerouse benefits but here are three you might not be aware of!   1. Packed With Nutrients, Especially Vitamins C and K. 2. High Antioxidant Contents May Prevent Chronic Diseases Antioxidants are compounds found in plants, for example. They help repair the damage to your cells caused by free radicals, which are harmful molecules that cause oxidative stress. Oxidative stress has been associated with several chronic diseases including diabetes, cancer and heart disease. Grapes are high in a number of powerful antioxidant compounds. In fact, over 1,600 beneficial plant compounds have been identified in this fruit. The highest concentration of antioxidants is found in the skin and seeds. For this reason, most of the research on grapes has been done using seed or skin extracts. Red grapes contain higher numbers of antioxidants due to the anthocyanins that give them their color. The antioxidants in grapes remain present even after fermentation, which is why red wine is also high in these compounds. One of the antioxidants in this fruit is resveratrol, which is classified as a polyphenol. Numerous studies have been performed on its benefits, showing that resveratrol protects against heart disease, lowers blood sugar and protects against the development of cancer. Grapes also contain vitamin C, beta-carotene, quercetin, lutein, lycopene and ellagic acid, which are powerful antioxidants as well. 3. May Slow Down Aging and Promote Longevity. Plant compounds found in grapes may affect aging and lifespan. Resveratrol has been shown to lengthen lifespan in a variety of animal species. This compound stimulates a family of proteins called sirtuins, which have been linked to longevity. One of the genes that resveratrol activates is the SirT1 gene. This is the same gene activated by low-calorie diets, which has been linked to longer lifespans in animal studies. Resveratrol also affects several other genes associated with aging and longevity. SO CHEERS TO YOUR NEXT GLASS OF WINE!                          


With the Fourth of July this week, we thought we would encourage you to stop in and sample some of our wine! There is nothing better than on a HOT Independence Day to enjoy a glass, or three, of some chilled fruit wine! Even better, pair them with our national colors of freedom! For Red: we encourage you to sample our Strawberry Watermelon White Shiraz! Candied strawberry and watermelon aromas and the medium sweet flavor of refreshing strawberry and watermelon.  Or try our Cranberry Malbec. Exquisitely tart and refreshing, cranberries are the perfect foil for the power of Malbec's rich fruitiness. For White: try our number one seller, Green Apple Riesling! Clean, cool and crisp. The zingy fresh acidity of Riesling is accented by mouth-watering fresh green apple. If apple's aren't your taste, then try our Peach Apricot Chardonnay! The dry, ripe character of Chardonnay made refreshing by the addition of fresh-picked peaches. For Blue: of course we want you to try our Blueberry Pinot Noir! The tangy, sweet bursts of blueberry combine with the light-medium body and cherry spice flavors.   We even have some exotic ones you might like as well if you are feeling like trying something daring and new such as our Hard Pink Lemonade. Strong flavors of freshly squeezed lemons that make for a classic taste of pink lemonade with a kick. Even try our customer's favorite, Dragonfruit Raspberry Shiraz! Blush wine with some fire of excitement. Sweet dragonfruit splashed with tangy, cool raspberries.   AGAIN, WE WISH EVERYONE A HAPPY AND SAFE FOURTH OF JULY! And a friendly reminder we will be closed on July 4th but will resume normal hours of operation on July 5th! CHEERS!                      


  So what is Port? Port is a sweet, red, fortified wine from Portugal. Port is most commonly enjoyed as a dessert wine because it is rich and sweet. There are several styles of Port, including red, white, rosé and an aged style called Tawny Port. Port is a sweet wine with flavors of raspberry, blackberry, caramel, cinnamon and chocolate sauce. There are several different kinds of Port, but the 2 primary styles of Port include a red Port with more berry and chocolate flavors (and slightly less sweetness), and a tawny-colored Port with more caramel and nut flavors (and more sweetness). Port should be served just below room temperature, around 60 °F (16 °C). Fine aged Vintage Port or 30+ year Tawny Port have an even wider array of subtle flavors including graphite, green peppercorn, hazelnut, almond, butterscotch and graham cracker. There are two different ways that you can make Port. The first is to add brandy to the wine after it has fermented to cause it to fortify, giving it that rich flavor and warm fuzzy feeling. The second way is to add sugar to the wine. We add sugar to our Port style wine. This enables us to also then play around with the flavors. Camelot Cellars currently makes four different Port style wines; Chocolate Salted Caramel Port, Chocolate Raspberry Port, Toasted Marshmallow Port, and a regular Port. We encourage you to stop by our tasting bar and give these ports a sample! We promise you will be buying a bottle to take home! And our Toasted Marshmallow Port is the perfect pairing to a smores during your Fourth of July cookout!                  


July 4th signifies the start of summer’s high season; from here on out it’s lazy days, BBQs, and beach vacations. Just as we crave juicy strawberries, butter-laced lobster rolls, and charcoal-kissed burgers, our palates seek out wines that complement the warm-weather bites and out-of-office mentality. Here are some favorite summer wines from around the world for an evening of fireworks and beyond. Whites already have cache when considering summer wines, but go beyond some of the classic fruit-forward options for something, zippy, acidic, and dare we say, salty. The refreshing jolt will surprise your palate. We have many great white wines at Camelot Cellars that will surprise you, from our Italian Pinot Grigio to a Washington Riesling. Most closely associated with Provence, rosé is now produced all over the world. More than just a wine, it’s become a lifestyle, but don’t pigeonhole the pink stuff as just as poolside sipper; there are some serious, food-worthy rosés out there. We have four beautiful rosés to pair with your summer BBQs and potlucks! We have a White Zinfandel-a soft, refreshing, medium dry rosé with flavors of red berries. We also have our new White Merlot- a blush Merlot- strawberries abound in the aromas and flavors capped by a crisp finish. Bright fruit notes make this a brilliant food pairing wine.  And of course we have a Pink Moscato- light and refreshing on the palette, flavors of fresh strawberries and raspberries. Summertime also means people want to enjoy a cool refreshing drink and Camelot Cellars has just the variety of chilled fruit wine for you to enjoy as well! We have well over a dozen to choose from including our number one seller, Green Apple Riesling! And if you cannot make it into our winery to buy a bottle to sip near the pool, then we encourage you to check out where you can find us in Ohio store locations! We also encourage you to attend our Beginning of Summer Wine Pairing Dinner! Enjoy a delicious night out at The Osteria with our monthly wine pairing dinners! Reservations are limited. 1st Course Fresh House Made Mozzarella stuffed with Roasted Beet Pecan Pesto, Mixed Greens with Herbed Vinaigrette paired with California Chardonnay 2nd Course Fresh House Cured Canadian Salmon, Fresh Dill, Avocado, Crostini paired with Gewurztraminer/Verdelho/Muscat Blend 3rd Course Slow House Smoked Leg of Lamb, Cheesy Polenta, Garlic Roasted Wild Mushrooms paired with Nocturnal 4th Course Hae Ran’s Chocolate Walnut Biscotti, Fresh Fruit paired with Dessert Style Port   CHEERS to Summer and wine sipping by the pool!                  

It's ALL on the Label!

Often, the first clues about a wine come from its label. Unless you have the opportunity to taste before you buy, you'll have to answer all your questions about the wine (what variety of grapes it was made from, what vintage it is, what winery produced it) simply from the information on the label.

It's tempting to choose a wine with an eye-catching label. The label seems to give the wine a personality -- all those colors and graphics beckon invitingly from the shelf, clamoring for your attention. And the sheer number of wines available, even at the local grocery store, is enough to reduce anyone to eeny-meeny-miney-moe. Imagine if choosing a quality wine were as simple as liking the label!

Wine Labeling Laws
Each wine-producing country has its own laws about what must (and what must not) appear on its wine labels, and on those of imported wines. The most obvious information on a typical wine label is its producer or brand name, region of origin, vintage, and often the grape variety or blend the wine is made from. Beyond that, almost every country requires labels to state the producer's location, the bottle's volume, the wine's alcohol content and whether it contains allergens (particularly sulfites).

Wine Label Vocabulary
Wine labels tread a fine line between marketing needs and legal requirements; they must be attractive, communicative and compliant all at the same time. To ensure some level of consistency, the wine world uses a well-developed set of concepts, terms and phrases for its labels. Most wine labeling terms are officially defined and carefully controlled. These relate to simple ideas, such as grape variety names, but also to very complex concepts such as the prädikat system (see German Wine Labels).

Wine lawmakers go to great lengths to distinguish between similar-sounding words, with the goal of keeping consumers informed about what kind of wine is inside the bottle (although how successful they are is a matter of much debate). There is a small but significant difference, for example, between Barossa and Barossa Valley, and a big difference between Montepulciano (a grape variety) and Vino Nobile di Montepulciano (a wine from the town of Montepulciano in Tuscany).

Some wine labeling terms are not legally defined, however. 'Old Vines' and its French form Vieilles Vignes, for example, have no legal definition. Their meaning relies entirely on traditional usage, and is regulated only by market forces (i.e. consumer perceptions). But there is an entire lexicon of terms which are officially, legally defined.







Urban Wineries! Who we are and what we do!

Urban wineries deliver all the fun of wine tasting right in the middle of the city. Unlike traditional wineries, urban winemakers bring the grapes directly to the city winery where they make the wine and serve it. Urban Wineries are perhaps tipping the scales back to wine. Urban wineries are anything but stuffy. Many are in more industrial/modern settings and there isn’t a grape vine to be seen. With traditional vineyards requiring significant acreage and funding reaching upwards of seven figures, becoming a grape grower is no easy feat. The alternative is to ditch the idea of planting a vineyard and operate a wine production facility much like a brewery, importing grapes as brewers do hops. Urban Wineries have sprouted up throughout the country, from New York to Portland, with a similar aim in mind: to bring locally-made wine closer to city dwellers.   Ohio, particularly Northeast Ohio, used to be the number one state in grape production in the nation. In the late 1800s and early 1900s, German grape growers settled along the lake to benefit from the fertile soil, which is ideal for cool-climate varietals, the French-American grapes and vinifera (the variety used for cabernet sauvignon and Riesling). The barrels of vino produced in Northern Ohio led to the area’s sobriquet: “The Lake Erie Grape Belt.” Though the market plummeted during Prohibition, when many vineyards turned to making grape juice, there was a strong resurgence of the so-called urban winery in the 1980s, which was influenced by the French in-house-wine-fabricant concept of the garagiste (literally “garage owner”). Most of these winemakers cite a two-fold reason for producing in the city: cheaper production and access to consumers.   At Camelot Cellars,we do it all!  We import juices and ingredients to make a variety of wine! We even allow you to make your own wine with us! We then ferment and filter the wine on site! Once the wine is ready to be bottled, we bottle it up and hand-label every single bottle! So a little extra love and detail go into every bottle!          


NATIONAL WINE DAY IS MAY 25TH! No matter what wine you prefer, from fruit wine, red wine, white wine, or even a port! Be sure to stop into Camelot Cellars and grab a glass of your favorite wine! We have over 70 wines to choose from! Now that we told you when National Wine Day is, let us tell you about some other specific wine days that are coming up! June 11th (or August 14th) Rosé Wine Day Regardless of which day you pick, the main rule about Rosé day is to drink it before Labor day. August 18th Pinot Noir Day  The International Pinot Noir Celebration occurs every year right at the end of July. Perhaps National Pinot Noir day is the official decompression party. September 3 Cabernet Day Rick Bakas, the NoCal native and twitter guru, came up with the idea of #CabernetDay back in 2010. It’s grown ever since and is on the Thursday before Labor day each year. November 7th Merlot Day. We don’t care whether or not it’s official, this often under-appreciated red wine totally deserves its own day. November 20th Zinfandel Day. It changes from year to year, landing on the third Wednesday every November. December 31th Champagne Day. By default, sparkling wine gets New Year’s Eve as its official appreciation day. FYI, you can drink any kind of sparkling wine, including Champagne.   What better way to kick off summer and celebrating some of your favorite wines than to attend a wine festival! Camelot Cellars will be involved in a variety of Festivals! Wine and food festivals are paradise for wine obsessives — they’re ideal opportunities to explore wine regions and styles, to taste through dozens, even hundreds of bottles. Hundreds of food and wine festivals are held in the U.S. each year. Some, like the Food & Wine Magazine Classic in Aspen, are decades-old events that attract foodies of all types. Others are first-time efforts in smaller towns. No matter their size, a typical food and wine festival will feature tastings, pairings, demonstrations and “dine-arounds” held at local restaurants, often with regional wines. Camelot Cellars participates in festivals each year throughout Ohio. Here is a list of a few festivals we will be attending! Marysville Wine & Jazz Fest. Grove City Wine Fest Riverside Wine Festival Fayetteville’s Toast to Summer Toast of Ohio        


  Everyone likes to enjoy a glass of wine and when they do, they begin to taste unique flavors and smells that tingle their nose. They get a sense of what is actually in the wine and we are here, partnered with Wine Folly, to help educate you on exactly what you are tasting and smelling!

Primary Aromas

Primary aromas are from the type of the grape or the environment in which it grows. For instance, Barbera wines will often exhibit subtle nuances of licorice or anise. You’ll find quite a range of flavors in the Primary Aroma group, including fruit flavors, herbal flavors, earthiness, floral notes, and spices.

Secondary Aromas

Secondary aromas come from the fermentation process, which includes yeast and other microbes. A great example of this is the sour smell that you can find in Brut Champagne that is sometimes described as “bready” or “yeasty.” These fermentation-related aromas are present in all wines at some level and you’ll find that young wines tend to have more intense Secondary Aromas than wines that have been aged.

Tertiary Aromas

Tertiary aromas (classically referred to as “bouquets”) come from aging wine. Aging aromas come from oxidation and resting the wine in oak or bottles for a period of time. You’re probably familiar with the vanilla aroma associated with oak-aging. Other, more subtle, examples of tertiary aromas are nutty flavors, like the hazelnut found in vintage Champagne or the dried fruit aromas, such as fig, that are associated with older red wines.    

If It Rains, You Should Pour!

With sunny days ahead of us as Summer approaches, we all know that rain and thunderstorms will happen too! Most of the time, many people plan a meal around a rainy day, such as a pot roast, chili, soup, etc. Comfort foods for a good rainy day. And we have the pairings that will go with those delicious, savory meals during the next heavy down pour. Chilean Cabernet Sauvignon is the ideal wine to pair with a pot of chili. An inexpensive bottle of Chilean Cabernet Sauvignon will bring a tasteful fruity flavor to a spicy chili dish. Chilean Cabernet Sauvignon is made with Chile's star grape, also known as the king of all reds. Chicken Noodle Soup would pair well with a Pinot Noir or perhaps a Chenin Blanc. A Cream of Chicken Soup on the other hand would likely prefer a Sauvignon Blanc or Viognier. If you are going for Gumbo consider a Pinot Noir. If you are serving a Seafood Bisque or Stew you will want to grab a Sauvignon Blanc— the earthy tones, mixed with a citrusy spike will complement a myriad of sea creatures. A hearty Chicken Tortilla Soup will appreciate a staple Spanish wine like a Rioja. A New England Clam Chowder needs a well oaked Chardonnay. Speaking of chowder, perhaps you are a Corn Chowder fan, if so grab the nearest bottle of German Riesling (dry) and let it knock your socks off! Finally, if Beef Stew with Vegetables is your gig, then you can't go wrong with a Cab or Shiraz for red wine lovers and if your preferences lean towards white wines, give a Gewurztraminer a go. Be sure to stop in and pick up a bottle of wine from our wine wall as we have something that will pair well with your next rainy day feast!      

Mothers Love Wine, Cheese & Chocolate!

  You love your mom. Your mom loves her wine. Lately you suspect she might love her wine a little more than she loves you, but no matter; Mother’s Day is a perfect opportunity to repay her for all of the things you and your siblings did as kids that caused her to become a hardcore wine lover, nay, wine enthusiast in the first place. A bottle of her favorite is certainly a fine idea! At Camelot Cellars, we offer over 70 bottles to choose from! We have fruit wine, white wine, rose wine, red wine and even ice and port wines! So no matter what your mother prefers, we have something that she will enjoy. The best part, is you can come experience our wines at our tasting bar! Or better yet, treat your mom to something special and have her join us for our Mother's Day Wine, Cheese & Chocolate Pairing! Enjoy 5 wines paired with a variety of cheese and chocolates. She will also receive a free Camelot Cellars wine glass to remember the day! Event is limited seating and will sell out quickly! So grab your tickets here!    

Unconventional but Memorable Pairings.

The age-old rules defined for drinking wine are simple: red wine goes with red meat, white wine goes with white meat, and rosé is good for the summer. However, not everyone is a non-vegetarian. Or maybe you’re simply bored with basic wine pairing rules and want to try out something new and exciting! Well, why not?! A good choice can raise your experience from enjoyable to memorable. So here we will list out for you a few unconventional food-pairing wines which you would like to try out! A rosé for your salad: Well, it’s not easy to truly complement a raw veggie salad with wine. The reds and even the whites are usually found unsuitable for the palate when combined with the veggie diet. However, your salads will taste great with a rosé. A rosé is versatile, and its fresh fruit character is the perfect flavor to combat the pyrazines [vegetable aromas] and vegetal profile in salads. Cheese and Sangria: Who does not love cheese?! And cheese accompanied with a sangria will definitely give you a well-deserved treat! Sangria may be served as an accompaniment to cheese because of its rich creaminess and mild flavor. You can serve the cheese on crackers or crostini with sliced Granny Smith apples. The rich, earthy flavor of goat cheese is a perfect match as it balances the fruitiness of sangria. You can also pair aged cheddar, Gouda, Asiago, and Camembert with sangria. Cold cuts also work well with sangria due to their saltiness and smokiness. Cured meats, cheese and nuts, and sangria! There you have a hit party right there! Serrano ham, prosciutto, and salami are all good options. You can serve them with your choice of white or red sangria. Fruity, refreshing sangria can be prepared with red or white wine, sparkling or flat, based on what you like best.   Be sure to try our wine selection the next time you are having a salad or a cheese board!            

Easter Ham! What goes in the wine glass?

Easter dinner is one of the biggest family feasts of the year, rivaled only by Thanksgiving and Christmas. Like Thanksgiving, it is lovingly planned in advance and features a host of side dishes that are often regional in nature, using local produce. Also like Thanksgiving, the meal at Easter has become synonymous with a specific meat – in this case, ham. However, unlike turkey, there is some confusion as to whether ham is a white or red meat, and thus what wines to pair with it. Adding to the confusion is the number of ways that hams can be prepared – a much wider range than with turkey. What is a host or hostess to do? There are many answers to that question. The main consideration is the type of ham you plan to serve. Is it salt cured? Smoked? Will it have a brown sugar, honey or pineapple glaze, or be served with a condiment such as horseradish or vinegar-intensive mustard? As a general rule of thumb, ham is a light meat. However it can be smoky and have varying degrees of savory ham flavors depending on how long it was aged. Ham that is heavily salt cured or prepared sweet will overpower dry and delicate white wines and make powerful dry red wines bitter and out of balance. With that in mind, here are a few suggestions: COUNTRY HAM: DRY TO SEMI-DRY WINE Usually pre-ordered from a butcher, country hams are cured with salt and occasionally sugar, then smoked with hardwood and hung to age. They are not fully cooked, and thus require thorough heating, after which they boast an intensely smoky, slightly bitter, with full ham flavor. Due to their balanced smoky-meaty character, country hams pair best with dry- to semi-dry wines. A light-bodied traditional red (such as a Pinot Noir, or Merlot-blend) will work nicely, or a stronger acidic white (like Chardonnay), provided they have low to moderate astringency, and a mildly fruity aroma and flavor. Many local grape/fruit blended wines (such as Seyval Blanc/apple) also pair well with country hams, as they are balanced and have a food-friendly acidity to carry forward from light appetizers to ham. Riesling is another good choice. It is versatile and will make the meal less salty, taming the smoky ham character while adding complexity with its notes of apple and honey. TRADITIONAL SMOKEHOUSE HAM: SEMI-DRY TO SEMI-SWEET WINE Traditional smokehouse hams are quick-cured in brine, smoked over hickory and delivered fully cooked. Available either bone-in or boneless, they have a milder flavor than country ham, but are still smoky. They are not typically glazed with honey or brown sugar. Semi-dry to semi-sweet wines with little to no tannin astringency is the recommended pairing. Fruit wines are a particularly good fit, as they elevate the smoky flavor while taming the saltiness. For a local angle, try a wine made with Wisconsin-grown cranberries, cherries or apples. SPIRAL CUT HAM: SEMI-SWEET TO SWEET WINES The spiral cut ham is the most common type of ham in America. It is completely cured and comes already cooked, often with a sweet glaze topping. If this is what you are serving for Easter dinner, stick with a semi-sweet to sweet wine. The standard go-to wines are Riesling and Gewürztraminer but blackberry, cherry, and other blended fruit wines pair particularly well. They have a surprising acidity that works with the ham flavor and helps balance the sweetness of the glaze. They also complement vinegary mustards commonly served with hams.   HAPPY EASTER FROM CAMELOT CELLARS!      

Rosé, the Perfect Pairing to Spring!

Best served chilled, Rosé wines can be the perfect change of pace for the early warm days of spring. Rosé wines are simply wines that are pink in color, the result of being vinified with only a brief period of contact between the red grape skins and the juice or must. Known as Rosé in France, Rosado in Spain, Rosato in Italy and occasionally “blush” in the U.S., Rosé wines are made from many of the most common grape varieties including Cabernet Sauvignon, Sangiovese, Syrah, Tempranillo, Zinfandel, Merlot, Mourvedre, and Grenache. Rosé wine can be made from a single grape variety but it is more common as a blend. Rosés range in residual sugar from bone dry to sweet, rivaling Moscato. Sparkling wines are also made as Rosés. As you can see, Rosé wines are complex because there is no one style. The wine's color can vary from a salmon pink to a burlesque hot pink depending on the contact time between the juice and the skins. The aroma profile is similar to that of the contributing grape, with the most common being strawberry, cherry and raspberry. The profile will vary considerably between a Merlot based Rosé and a Malbec based Rosé from Cahors. Be sure to check out our Rosé wines at Camelot Cellars. And we have a new customer favorite, the White Merlot. It is a blush Merlot- strawberries abound in the aromas and flavors capped by a crisp finish. Bright fruit notes make this a brilliant food pairing wine. One of the best attributes of Rosé wine is its versatility when it comes to food pairings. Since it straddles the line from red to white, it can work with seafood as well as a hearty steak. Best consumed slightly chilled, a good Rose can work well with most any food you carry along on your first picnic of the spring.  

Cleaning and Sanitizing for the Winemaker

As we get ready to bottle our wines, we clean and sanitize. As wine is a food product, good cleanliness and sanitization practices are a must for health and safety. Also, if you’ve ever heard of winemakers complaining about their wine smelling or tasting “off”, it can often be traced back to poor cleaning and sanitizing practices. The bottom line: poor cleaning and sanitizing practices can lead to poor wine quality. Taking the time to clean and sanitize requires a few extra minutes, but it is a preventative measure that can help you avoid unnecessary wine faults. Cleaning and sanitizing is a two step process.The first step is to remove materials. The second is to kill germs and bacteria that can affect your final product. Here are some questions and answers we get often about cleaning and sanitizing!   What should be cleaned and sanitized? Everything that touches our wine supply. This means all equipment: anything that we will submerge in wine, pass wine through and use for storing wine. When should you clean and sanitize? Sanitizing is a cyclical process. Good practices save us time in the long run. We always rinse after using our equipment. This cuts down on the elbow grease when it comes to cleaning. The cycle is as follow: clean, sanitize, use, rinse, clean, sanitize, air dry and store.   You will learn more about our cleaning practices during one of our complimentary tours or even during a winemaking experience. 


SPRING HAS FINALLY ARRIVED! Now is the time to drink up any lighter wines that may have slipped your notice and make a shopping list for the weeks ahead. Here are some wine and food pairings that will go great together with the Spring season! Be sure to check out our white wines! And don't miss out on our Spring Wine & Dine event. Join The Osteria at Camelot and Edible Columbus magazine as we host a delicious and educational tasting menu and wine pairing. The evening will be designed to educate our guests about the fundamental of wine pairing with food. The chef-inspired, handcrafted menu will be accompanied by house made wines. This will be a great opportunity to learn more about wine's relationship to food. Purchase your tickets here!   Sauvignon Blanc and Sauvignon blends What more is there to say about Sauvignon Blanc? Only that there is much more variety than ever before and that quality seems on an unstoppable upward curve. Try those from South Africa if you’re not familiar with them. And revisit white Bordeaux and other Sauvignon-Semillon blends. Best food pairings: goats’ cheese, asparagus, grilled fish and other seafood, dishes flavoured with coriander and dill.   Chablis and other unoaked or lightly oaked Chardonnays If you’re a Chardonnay drinker, time to change the register from oaked to unoaked or at least subtly oaked. (Those rich buttery flavours will overwhelm delicate vegetables and seafood unless they’re dressed with a rich butter sauce.) Faced with competition from the new world, Chablis is better quality than ever and a good own brand buy from supermarkets. Watch out for offers. Best food pairings: oysters and other seafood, poached chicken, creamy sauces, fish and vegetable terrines, sushi.   Pinot Grigio The tide of insipid, cheap Pinot Grigio has given the wine a bad name but the best examples (mostly from the Alto Adige) are elegant minerally whites that deserve a place in your cellar. Best food pairings: antipasti, light seafood pastas and risottos, fresh tomato-based pasta sauces.            

Easter Pairings

From glazed spiral hams to duck à l’orange and everything in between, sweetness is the perennial difficulty when pairing wines with traditional Easter menus. With sugary entrées, acid and fruitiness in wine become key factors to a successful match. Ham: Easter’s most ubiquitous entrée, and the one food that may possibly rival cold turkey as a late night snack. The true beauty of roasted ham is in the sugary glaze that complements the high sodium content inherent in cured pork. Whether the glaze at your gathering is carefully concocted or comes from a mylar pouch, the ideal wine will interact with both the sweet and salty elements of the ham. Whites with lots of stony minerality are a great choice here — fresh fruity flavors are an added bonus, and play a similar role to applesauce and other fruit accompaniments that have been served alongside pork for centuries. Dry or slightly sweet Rieslings or Pinot Gris.   Lamb: Southern Italian reds– Merlots from Bordeaux or California are natural matches for richly roasted cuts of lamb, thanks to medium tannins that won’t overwhelm lamb and its traditional sides. For a lighter style, Barbera work beautifully since they combine refreshing acid with mild tannins and a dash of earthy funk.   Duck: Let’s clarify: Duck is poultry prepared like red meat, so pairing “rules” go out the proverbial window on this one. Prepared with sweet glazes or spicy rubs, pairing wine with duck is all about fat — glorious, greasy, flavor-rich fat. Acid and tannin in wine both cut through fat, and make even the richest bites feel soft and light on the palate. This also means duck can meld with the racy, high acid whites and intensely bold, structured reds. Unctuous, off-dry whites like Gewürztraminer or Rieslings offer a fantastic, lighter wine option with duck. Alongside the fatty meat, their sweetness becomes nearly imperceptible, and the combination of high acidity and bright citrus aromas helps meld all the flavors together. We hope you stop in and buy a bottle of wine to pair with your Easter dinner and even attend our Adult Easter Egg Hunt!    

Aged in Oak

The oak wine barrel is one of the most recognizable symbols associated with wine. We have romanticized the barrel and the act of aging wine inside of it to such a degree, that after the barrels have been used for their intended purpose we often turn them into tables, benches, planters and even candle holders. Yet the reason we began aging wine in oak barrels in the first place was not intentional, but the result of a happy accident. For millennia, the clay amphora was the storage medium of choice for transporting wine. The reason we began aging wine in oak barrels in the first place was not intentional, but the result of a happy accident. Over two millennia ago, when the Romans began to spread their empire across the globe, they not only wanted to take with them weapons and food, but also wine. Wine was safer to drink than water, it provided calories to malnourished troops, and of course it provided its imbiber with an intoxicating buzz. For a few thousand years, starting with the ancient Egyptians, clay amphorae were the way armies (and traders) transported wine over long distances. There were other civilizations, primarily in the Mesopotamian region, who used palm wood barrels, but this was the exception, not the rule. While palm wood barrels weighed far less than clay amphorae, palm wood was quite difficult to bend. Clay offered another advantage in that it was airtight if sealed properly, though this was quite a challenge. The practice of using amphorae continued in the Greek and then the Roman Empire. As the Romans pushed north into Europe, and away from the Mediterranean, transporting the clay amphorae grew increasingly difficult. While the Romans were aware of palm wood barrels, the price and difficulty of bending the wood made them a poor choice. When the Romans encountered the Gauls, they found a group of people who were using wooden barrels, often made of oak, to transport beer. The Romans quickly realized they had found a solution to their amphora issue. While other woods were used, oak was popular for a number of reasons. First, the wood was much softer and easier to bend into the traditional barrel shape than palm wood, thus the oak only needed minimal toasting and a barrel could be created much faster. Second, oak was abundant in the forests of continental Europe. And finally, oak, with its tight grain, offered a waterproof storage medium. The transition to wooden barrels was swift. In less than two centuries, tens of millions of amphorae were discarded. After transporting their wines in barrels, for some time, the Romans and other societies after them, began to realize that the oak barrels imparted new, pleasant qualities to the wine. The contact with the wood made the wine softer and smoother, and with some wines, it also made it better tasting. Due to the minimal toasting of the wood, wines developed additional scents such as cloves, cinnamon, allspice or vanilla, and when drunk they had additional flavors present, such as caramel, vanilla or even butter. As the practice of using oak barrels for transport continued, merchants, wine producers, and armies alike, found that the longer the wine remained inside the barrels, the more qualities from the oak would be imparted into the wine, and thus began the practice of aging wine in oak. -VinePair Inc. At Camelot Cellars, we do things a bit differently. A majority of our wines are made with oak, so instead of putting the wine in the barrel, we put the barrel in the wine. We use a variety of oaks like American and French. Our oak also comes in forms of sawdust, chips and cubes. You can determine the amount of oak we have in our wines by reading the descriptions as hey describe the oak content of non, light, medium or heavy. Check out our wines here.   

The Color of the Bottle

As anyone who has been around wine for very long knows, proper storage conditions for wine is very important in terms of maintaining wine quality. If a wine is exposed to too much light or too high of temperatures, off colors and aromas can be created in that bottle of wine, ultimately damaging the quality of the wine. As strange as it may sound, “struck by light” is a term frequently associated with wine. It is observed that when exposed to short-wave ultraviolet light, wine behaves in an uncanny manner. Continuous exposure to UV light adversely affects the stability of wine. More precisely, as mentioned above, it shows rapid changes in its color, aroma, and even taste (caused by the formation of certain sulfurous compounds due to a chemical reaction). When wine shows such signs, it is declared to be “light-struck”. Amber is the best color when it comes to blocking the harmful UV rays. In fact, amber-colored bottles offer near total protection against UV light and good protection in the visible region. Green glass is able to block 30-50% of the harmful UV rays, while clear glass is usually used for white wines in which they are typically served chilled and are put into refrigerators which helps block out UV light. However, despite being so good at blocking harmful UV light, amber glass is not winemakers’ usual choice as it is expensive. Green glass variant is the easiest and cheapest to produce in large quantities, while still being aesthetically appealing.

Non-profits and Camelot Cellars!

Between your donors, volunteers, board members, fellow staff members, and clients, you’re in a constant state of relationship-building. And it’s a wonderful thing! You get to forge these awesome, deep connections in order to make a significant change in your community that REALLY matters. But with all the socializing, mixing and mingling, and transactions with your biggest stakeholders, it’s easy to overlook a very valuable asset: your community partners.  Camelot Cellars has partnered with many non-profit organizations to develop fundraisers that help build awareness, create campaigns and fund an ongoing cause. Our winery makes for a unique space that allows for your event/fundraiser to socialize, enjoy some wine and overall, help you get your message across. If you aren't hosting your event at Camelot, we can certainly bring our wines to you as we have done for Nationwide Children's Make -A-Wish, Arthritis Foundation, Taste of Westerville, March of Dimes and more. Be sure to check out more on our Facebook event's page about our events and fundraisers at Camelot Cellars! And if you are looking to host your next fundraiser for your non-profit organization, please call us to discuss as we would be happy to help you plan.          


It is everyone’s favorite time of the year! Girl Scout Cookies are back! The cookies are a sweet treat for both kids and adults, but we decided to add a little extra treat for the adults with our Girl Scout Cookie and Wine Pairing event coming up next week at our winery! Want to know what wine would go great with that box of Thin Mints or Sonoma’s? Click here to buy your tickets and attend an educational event where we pair our favorite wines with our favorite cookies! And yes, we will have cookies and wine for sale! Arguably the most famous and popular of all the Girl Scout Cookies, Thin Mints have that addictive quality that makes it way too easy to eat an entire box in a matter of minutes. Chocolate and mint combine for a satisfying, oddly refreshing treat that chocolate lovers across the country go mad for! The only wine to drink with a distinguished cookie such as a Thin Mint is a deep, intense red blend tailored for chocolate pairings! We recommend one of our limited-edition wines, the Italian Barbera, which is a light to medium bodied red with notes of cherry and red fruit. Most Italian wines get their flavor from the soil, so this wine has an earthiness taste to it.    

Love, Wine & Chocolate

    Nothing goes better on Valentine’s Day than flowers and chocolates! But from a winery’s point-of-view, the perfect pairing is chocolate and wine! Is there anything more decadent than a glass of wine paired with a piece of dark chocolate? How about if the two were combined? No, really. Chocolate wine is a thing! It is called a Port Wine. And what could be more perfect for toasting Valentine’s Day than a glass of chocolate wine, whether you are single or happily paired up? Port is a sweet wine with flavors of raspberry, blackberry, caramel, cinnamon and chocolate sauce. There are several different kinds of port, but the 2 primary styles of Port include a red Port with more berry and chocolate flavors (and slightly less sweetness), and a tawny-colored Port with more caramel and nut flavors (and more sweetness). Fine aged Vintage Port or 30+ year Tawny Port have an even wider array of subtle flavors including graphite, green peppercorn, hazelnut, almond, butterscotch and graham cracker. Serving: Port should be served just below room temperature, around 60 °F (16 °C). Pairing: Port wine pairs wonderfully with richly flavored cheeses (including blue cheese and washed-rind cheeses), chocolate and caramel desserts, salted and smoked nuts, and even sweet-smoky meats (barbecue anyone?). Also, be sure to taste some of our Port Wines like our Toasted Marshmallow Port or our Chocolate Raspberry Port and even our Chocolate Salted Carmel Port that tastes like a Snickers bar!      

Italian Food & Wine: The Perfect Match!

You probably know the difference between red and white, and maybe you know a few key types of wine such as Cabernet or Chardonnay. But do you know when (and why) different wines do or don’t work with particular dishes?

Pairing wine with food doesn’t need to be an intimidating or impossible prospect. We encourage you to try out some of our wine with some of our dishes on our new Osteria menu by Chef Ryan LaRose, who is an award winning chef! 

Try Pinot Noir. Pinot Noir is one of the darlings of the wine list for good reason. With a light body but an immense depth of flavor, this is a perfect wine to pair with food. In particular, pinot noir pairs well with earthy foods. It’s an ideal pick to pair with our wild mushroom risotto. If you’ve been eyeing the New York Steak on our menu, consider pairing it with a bold Cabernet Sauvignon. The assertive, tannin-y flavor of the wine can stand up to the rich meat without overpowering it, making for a memorable flavor sensation. Merlot is an easy-drinking and approachable red wine which is great solo but even better with food. Easygoing, it’s assertive in flavor but softer than a cabernet, with means it can be paired with a number of different Italian main dishes. Extremes in flavor such as bitter, spicy, or sour can overwhelm a Merlot’s nuanced flavor; dishes like pork, poultry, or tomato-based pasta dishes all work well.

Tour & Taste

Wine tours are a great pairing to go with a wine experience.  We could tell you more about what we put into our tours but what a better way to experience it instead!  At Camelot Cellars, our small group wine tasting tours provide intimate, fun, social and a lighthearted way to see and sample our wines! Not only will you get a personal wine steward, but you will also receive an educational tour throughout Camelot learning about how we source our juices, make our wine and bottle it as well. You will also learn fun facts about the Ohio wine industry, wine in general and the history behind your favorite Downtown Columbus winery, Camelot Cellars! We encourage you to take full advantage of our winery during your tour and order exquisite dishes made from scratch at our very own Italian Gastropub, The Osteria. Indulge in some good wine and good food as you learn how we do things differently here at Camelot Cellars. We offer complimentary tours on Saturdays (RESERVATIONS REQUIRED) at 12:30pm, 2:30pm, 4:30pm and 6:30pm. After the tour, we encourage you to enjoy a tasting of our wines, in which you can purchase through Groupon.  To reserve your tour date and time simply give us a call or email us at 614-441-8860 or wine@camelotcellars.com. If you don’t have time for a tour, try a tour of our wines by coming in for a Wine Tasting or Wine Flight to learn more about the best part of our wines; the taste. During the tasting, we will give you a history of the wine, describe the taste and inform you of food pairings that would go great with the wine.  We look forward to seeing you and sharing our love of wine with you!

Art & Wine

  By now, you’ve probably seen countless pictures on Facebook or Instagram that show beautifully painted canvases and their artists drinking a glass of wine! These wine and paint parties are all the rage. So, what if you are not an artist? Well, let the wine be your encouragement! These parties are great for social events, sparking your creative side and enjoying your favorite drink, wine! At Camelot Cellars, we host a variety of wine and paint classes! We partner with many local artists to develop a variety of painting classes! The best part about these classes are that they are personalized, small and open to all! We even provide all the materials for you, from the canvas, brushes and paint! And yes, we provide the wine too! Paint parties are a great way to relax, have fun and get creative, so don’t be to harsh on yourself if you think your painting skills aren’t up-to-par. So, what are you waiting for? Click the class you want to sign up for!  

Full-Bodied Reds for Winter

Winter reds are great for warming you up during these next couple of cold months! "Body" describes the texture or weight of a wine in the mouth. This comes from a combination of elements, including alcohol, extract, glycerol, and acid.

Full-bodied wines have a rich, complex, well-rounded flavor that lingers in the mouth. On the opposite end of the spectrum are subtle, more watery, light-bodied wines, while medium-bodied wines fall somewhere in between. Full-bodied red wines are characterized by their mouth-coating density. When you see the wine’s color you will notice that darker wines tend to be bolder. This is because a large portion of the flavor comes from the skins of the grapes, some grapes have thicker skins than others.

When thinking about what kind of wine to pair with dinner, remember that stronger, more robust flavors (dishes with cream sauces, rich cheeses, or heavy meats, for example) tend to be paired best with equally full-bodied wines.

At Camelot Cellars, we have some good full-bodied reds options for you to keep you nice & warm in the winter!

• Australian Shiraz: Bold and spicy! Black pepper spice compliments the dark fruit flavors.
• Argentine Malbec: Dark wine with flavors of plums, black cherry, and blackberries. Jammy and spicy.
• Lodi Ranch Cabernet Sauvignon: A hearty red wine with classic flavors of black currants, cherry, oak, pepper and spice.
• Stag’s Leap District Merlot: A silky smooth structure with fruit-forward flavors of plums and red berries accented with spice. A medium/full-bodied red wine with soft tannins.

For more information about our red wines click here

The Benefits of Red Wine

As we enter the new year, many of us are committing to some new resolutions! From exercising more, eating healthier, giving up soda, etc., we all plan to do something that will benefit our health. But did you know that a glass of red wine could help you with those new year resolutions? Here are some healthy benefits to remember the next time you sip on a glass of red wine! 1. Lowers your cholesterol. High-fiber Tempranillo red grapes—which are used to make certain red wines, like Rioja—may have a significant effect on cholesterol levels. 2. Protects your heart. On top of lowering bad cholesterol, polyphenols—the antioxidants in red wine—can help keep blood vessels flexible and reduce the risk of unwanted clotting. 3. Controls blood sugar. The skin of red grapes—a rich source of red wine's natural compound resveratrol—may help diabetics regulate their blood sugar. 4. Boosts your brain. Resveratrol may also be the key to keeping your memory sharp. 5. Fights off colds. The antioxidants in red wine are believed to fight infection and protect cells against the effects of free radicals, which may play role in cancer and other diseases. Be sure to check out our selection of Red Wine to help you achieve some of your new year resolutions!  

New Year's Eve Toast!

The tradition of ringing in the New Year with a glass of Champagne goes back to the nineteenth century, when, thanks to the rise of industrialization, those who weren’t nobility finally had enough money to at least afford the stuff on special occasions. Wanting to emulate the upper classes, the new middle class took to purchasing Champagne during times of celebration, such as weddings, birthdays and of course, New Year’s Eve. Because it wasn’t an everyday beverage, thanks to its price tag, popping a bottle came to signify that you were marking that the occasion was special. The rest is history. But what if you hate Champagne, and sparkling wine in general? When choosing the beverage that’s going to be in your glass at midnight, we think it’s important that you adhere to how the tradition started in the first place, meaning drink something that’s special enough that you wouldn’t consume it, or buy it, on a regular basis. At Camelot Cellars, we suggest one of our Port Style Wines.  They are rich in sweetness and savour with chocolate, a perfect little treat to ringing in the new year! We have a Chocolate Salted Caramel Port, Toasted Marshmallow Port and a Chocolate Raspberry Port! If you don't like chocolate, then we have a variety of Ice Wines as well, from a Cabernet Franc Ice to our new Peach Ice!  

                                        RING IN THE NEW YEAR WITH US!

Ring in the New Year with all that is Harry Potter: Yule Ball!

Join us for our 8th annual New Years Eve Masquerade Ball. Mix and mingle with live music by D&M DJ Entertainment throughout the night. Your ticket includes hors d’oeuvres and desserts for you to enjoy, our signature drink: butterbeer and Jennifer Lopez, psychic, will be on hand for divine sessions! And as always, your ticket includes a champagne toast at midnight!

Dress to impress! Must have a mask to enter.

This event is a sell-out EVERY YEAR, so get your tickets now! This event has a no refund policy. All sales are final. Tickets can be bought here.

Last Minute Wine Gift

Creating your own wine is exciting, expressive, and all about the experience. It is exciting to locally make, bottle and take home your own wine with a customized label. It is a great idea for a holiday gift! Creating wine for a special occasion is an experience. Handmade by you to add the perfect touch!

One person can make wine, or sixty people can make wine, as there is no required number of people! Set up a two-hour reservation with us by calling or emailing us. The day you arrive, one of our wine stewards will work with you and your group. You will be given an educational summary of the wines we have available to make, allowing you to choose six to sample. From the six samples, you can select however many wines you wish to make that day. After your decision about which wine(s) you are making is made, we will get our Winemaking Lab ready! You and your party will then move into our Winemaking Lab, aprons provided, and learn the hands-on process of primary fermentation from putting the juice into a bucket to getting the yeast activated. Once your wine is made, we will hold onto it for about 10-15 weeks, so our in-house winemakers can do their magic and get it ready for you to bottle! During your bottling, you get to choose a cap color to go with your personal label. After corking, capping and labeling, you get to take your wine home with you to enjoy!

To get a gift certificate, you can visit us or purchase it online by clicking here

To get more information and details about making your own wine, you can click here

Wine Tasting

Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern professional wine tasters such as sommeliers or buyers for retailers use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tastings may use similar terminology, usually involving a much less analytical process for a more general, personal apprecation.

There are four recognized stages to wine tasting, appearance, “in glass” the aroma of the wine, “in mouth” sensations, and “finish” (aftertaste). These are combined in order to establish properties of wine which are complexity and character, potential (suitability for aging or drinking), and possible faults. A wine’s overall quality assessment, based on this examination, follows further careful description and comparison with recognized standards, both with respect to other wines in its price range and according to known factors pertaining to the region or vintage; if it is typical of the region or diverges in style; if it uses certain wine-making techniques, such as barrel fermentation or malolactic fermentation, or any other remarkable of unusual characteristics. Whereas wines are regularly tasted in isolation, a wine’s quality assessment is more objective when performed alongside several other wines, in what are known as tasting “flights”. Wines may be deliberately selected for their vintage (“horizontal” tasting) or proceed from a single winery (“vertical” tasting), to better compare vineyard and vintages, respectively. Alternatively, in order to promote an unbiased analysis, bottles and even glasses may be disguised in a “blind” tasting, to rule out any prejudicial of either vintage or winery.

At Camelot Cellars, we offer different ways to taste wine. We offer educational tastings, which are the Camelot Sampler and Camelot Sweet Mixer, each offers six different tastes from red, white to fruit wines. We also offer flights, we offer six different flights, each has three tastes which are more specific towards a kind of wine. We offer a single taste as well!

Ice Wine

Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes' must is pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine. With ice wines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, ice wine grapes should not be affected by Botrytis cinerea or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of Botrytis, they are said to come in "clean".

The secret to ice wine is processing frozen grapes at around 20 ºF. The frozen grapes are brought into the winery where they are transferred–thousands of hard, icy marbles–into a grape crusher and then into a grape press. Many heritage grape presses have broken under the pressure of attempting to press the concentrated grape sugar syrup out of frozen grapes. Only about 10–20% of the liquid in these frozen grapes is used for ice wine and because the juice is so sweet, it can take anywhere from 3–6 months–a long, slow, finicky fermentation–to make ice wine. When it’s all done, wines have around 10% ABV and a range of sweetness from around 160–220 g/L of RS.

At Camelot Cellars, our newest ice wine is Peach Ice Wine, which is a full of bright fresh picked peaches infused with our Riesling Ice Wine, a world-renown dessert wine with intense aromas and flavors of honey peach, citrus, and marmalade. Also, we offer Cabernet Franc Ice, a sweet and rich in texture with rose and salmon tints of color, this wine entices with irresistible aromas and flavors of honey, strawberry, and cranberry. Finally, we have Ice Wine Blend, a riesling, Vidal, and Gewürztraminer blend together to produce a silky, smooth full of melon, honey vanilla. Check our ice wines menu for more details by clicking here

Wines to Pair with Your Thanksgiving Meal

The most celebrated meal of the year deserves equally celebrated wines! We are excited to offer our recommendations for this year’s Thanksgiving table. The following are white, red, and fruit wines that are great to pair with your Thanksgiving meal!

For white wines, Australian Chardonnay is a medium-full bodied wine with rich, ripe fruit, plenty of oak & vanilla, it gives a buttery smooth mouth-feel. It pairs with cream based sauces & turkey.

German Mosel Valley Gewurztraminer is a refreshing, well-balanced with a delightful combination of strong, heady perfume, exotic lychee flavor & rich texture. It pairs with spicy meat & vegetable dishes.

Pacific Quartet consists of brilliant flavours of apple, stone fruit, lychee, rose pedals, and orange peel. It pairs perfectly with spicy & savory dishes.

Piesporter is a medium-dry soft, easy drinking white wine with delicate aromas and flavours of apple, pear, honey, and elderflowers.

For red wines, Chianti pairs tomato-based dishes. It's a dry, light-medium bodied wine with elegant flavours of cherries & blackberries with moderate acidity & spicy notes.

Italian Barbera is a medium-bodied with bright red fruit flavours of cherry and cranberry with a hint of spice and earthiness. Point Noir is a delicate wine with aromas of violet and luscious red fruit cherry, strawberry, and raspberry, silky & spicy. Lodi Old Vines Zinfandel is a dry, sturdy, vigorous red wine that is a very fruit-forward with flavours of black fruit, cherry, leather & spice.

For fruit wines, Cranberry Malbec is exquisitely tart & refreshing, cranberries are the perfect foil for the rich power of malbec's rich fruitiness. It pairs with grilled food and light fare.

White Cranberry Pinot Gris pairs with grilled vegetables, its bursting sweetness made white cranberry a unique and popular flavor in juice. Finally, the Pomegranate Zinfandel, the pomegranate's earthy, rich juice balances with zinfandel's slightly spicy robust grapes.

Holiday Cocktails

It's holiday season! So that probably means that you are celebrating (cheers!). We’ve got two flavorful cocktails featuring some our favorite local ingredients that are a must-try.

Here is all the information on what you would need to make your cocktail and how to do it:

Wine Blend

A wine blend is a wine made with a blend of several grape varieties. Blending is a traditional method of winemaking, and today there are several famous wine blends produced in classic winemaking regions. Just so you know, most wine blends are mixed together after the fermentation (and aging) is complete. When grapes are blended and fermented together it is called a field blend.

Blending is used to maximize the expression of a wine. It can enhance aromas, color, texture, body and finish, making it a more well-rounded and complex wine. If a wine doesn't have a strong scent, for example, a winemaker can add five percent of a more potent smelling grape and can experiment with different types of varietals coming from other vineyards. They could have been aged in oak barrels, fermented in various kinds of vessels or just harvested in different phases of ripeness.

In Argentina, the heart of most blends is Malbec. Merlot can be used to give the wine a better aroma and make it seem fresher or smoother. Cabernet Franc or Sauvignon are often added for structure or tannin concentration to make a more powerful wine. Creating the perfect blend also depends on the characteristics of the year and the expression of each grape. The possibility for combinations that result in a quality blend are endless.

At Camelot Cellars, we offer a variety of wine blends from white to red wine. A great white blend we offer is Pacific Quartet, which contains brilliant flavours of apple, stone fruit, lychee, rose petals and orange peel.

Nocturnal is a French red blend of Grenache, Syrah, Mourvédre and cinsault which delivers fruity plum, black raspberry and complex spicy flavors. California Mosaic Red are Merlot, Zinfandel, Petit Syrah and Cabernet Sauvignon blended together with aromas and flavors of juicy blackberry, raspberry and spice. Australian Fortitude is a powerful blend of Cabernet Sauvignon, Cabernet Franc, Malbec and Merlot with aromas and flavors of black currant, plum, cherry and spice.

And many more where you can find under 'wines' on the homepage.

Wine Grapes

Technically, wine can be made with any fruit (i.e. apples, cranberries, plums, etc) but most wines are made with wine grapes. Wine grapes are not like the ones you find in the grocery store.
Wine grapes are smaller, sweeter, have thick skins, and contain seeds. There are over 1,300 wine grape varieties used in commercial production but only about 100 of these varieties make up 75% of the world's vineyards.

Wine grapes take an entire season to ripen and thus, wine is produced just once a year. This is where the term vintage comes from: “Vint” stands for “Winemaking” and “age” implies the year it was made.
So, when you see a vintage year listed on the label, that’s the year the grapes were picked and made into wine. The harvest season in the northern hemisphere (Europe, US) is from August–September and the harvest season in the southern hemisphere (Argentina, Australia) is from February–April. Today, the most planted wine grape in the world is the Cabernet Sauvignon ("cab-err-nay saw-vin-yon").

Camelot Cellars makes Australian Cabernet Sauvignon, a bold, fruit-forward style exploding with flavors of cherry, raspberry and black currant with a touch of oak. Another Cabernet Sauvignon we make is Lodi Ranch, which is a hearty red wine with classic flavors of black currants, cherry, oak, pepper and spice. These are great holiday food-pairing wines!


Wine Brings People Together

Wine has evolved as part of life, culture and diet since time immemorial. As an enduring cultural symbol of fine life, the role of wine has evolved over time, changing from an important source of nutrition to a cultural complement to food.

Wine, in general, is very much a lifestyle and one that innately brings people together. Where wine is present, people flock and knowledge and opinions are shared. It is here that the basics of human communication can be observed. Think about the last time you had a glass of wine with a friend. Surely, thoughts were relayed and insight was gained.

Whether enjoying a bottle during date night, saluting an achievement, finding refuge after a hard days work, or toasting around the table to the holidays, wine is best shared with others.

Camelot Cellars is all about the experience. People come here together for different kinds of experiences.  They come to tour our winery and see how we make our wines. People can also reserve a spot at the winery to hold any celebration they might have. Making your own wine is one of the great experiences you can have at Camelot Cellars and you can also customize your label. Camelot Cellars hosts great events on a weekly and monthly basis, from music to comedy to arts.


The Color of Wine

In general, the color of wine comes from the grapes used. Reds are usually made from purple or blue grapes, while whites are made from greener grapes. When fermenting red wine, winemakers usually include the skin and other parts of the fruit along with the wine juice, causing the wine to taste bolder and look darker. Red wine should be served in glasses with a larger bowl so the bold aromas and flavors can emerge through mingling with oxygen in the air.

White wines are made from only the fruit juice. The majority of white wines are lighter and have a crisper, more citrusy flavor compared to reds. White wines generally have less alcohol and fewer calories than reds. Wines aren’t just red or white, some unique wines are golden, pink, or even orange.

At Camelot Cellars, we have different wines ranging from whites to reds and varying shades of each kind.

Capital City Wine Trail

In a state like Ohio, which currently is home to over 200 wineries, sometimes we need a little help to find our next destination for food and, more importantly, drink.

Wine trails have been a tradition for about 35 years, giving states another way to market their beautiful landscapes and businesses. Ohio has 6 different wine trails to try, giving a set area to try wineries in. Camelot Cellars is on the Capital City wine trail, along with fourteen other wineries in the area. All of these trails are are set in a certain area and give a nice breadth of wine offered within the state, from Old World to New World and sweet to dry.

This December, the Capital City Wine Trail will be participating in the Stuff the Stocking Trail, which allows wine lovers a chance to sample wine and appetizers are the various wineries and also receive a stocking stuffed with wine related gifts. For more information and ticketing, click here. If you can't wait for December to start your adventure, you can find out more about our wine trail and the others that Ohio has to offer here.

The Golden Age of Wine

Improved production techniques in the 17th and 18th centuries resulted in the emergence of finer qualities of wine, glass bottles with corks began to be used, and the corkscrew was invented.

The French wine industry took off at this point, with particular recognition being given to the clarets of the Bordeaux region by merchants from the Low Countries, Germany, Ireland and Scandinavia. Bordeaux traded wine for coffee and other sought-after items from the New World, helping to cement the role of wine in emerging world trade.

While the 19th century is considered the golden age of wine for many regions, it was not without tragedy. Around 1863 many French vines suffered from a disease caused by the Phylloxera aphid, which sucked the juice out of the roots. When it was discovered that vines in America were resistant to Phylloxera, it was decided to plant American vines in affected French regions. This created hybrid grapes that produced a greater variety of wines.

Bordeaux is one of the notable French wine regions which produces the merlot grape. Here at Camelot Cellars, you can try our French Merlot which uses hybrid grapes from that region.


While drinking wine, at one point or another you’ve probably heard someone refer to a its tannins, but you may not know what they are or why they matter. While you don’t really need to know what they are, knowing can help you better understand the wine you’re drinking and even why some wines give you a headache.

Tannins are naturally occurring compounds that exist inside grape skins, seeds and stems. The longer the skins, seeds and stems soak in the juice, the more tannin characteristics they will impart. Red wines get their color from these skins and as such the skins are left in longer. These compounds in the wine are what create the drying sensation in your mouth when you have a red wine, such as a Cabernet Sauvignon.

Tannins are also a natural antioxidant which protects the wine. This is what makes red wines able to be aged for years, making the flavors even more complex than what they started with.

Some of our favorite wines with strong tannins are our Estate Barolo and Italian Montepulciano, which are both featured on our Italian Full Bodied Red flight.


Oak and Its Uses

Oak has many different uses in winemaking, from coloring the wine to imparting flavor characteristics that are imperative to the flavor that we know when trying a specific wine.

Many times, these effects are imparted by aging in oak barrels. These barrels allow a small amount of oxygen in that stabilizes the flavor of the wine and lest some of the wine evaporate, concentrating the wine’s flavor.  They also impart flavors of their own and bring out flavors of the wines; mainly vanilla, caramel, and spice notes in whites and mocha and toffee notes in reds. The two most used oaks in winemaking are American oak, which imparts a bolder flavor, and French oak, which gives a silkier and smoother flavor.

As technology advances, more and more wineries are using less barrels, which are costly and rather large, and finding alternatives to imparting these flavor characteristics to their wines. Many wineries now put oak chips or staves into their wines to simulate the contact with the wine a barrel would have. This practice was outlawed in the European Union until 2006!

Here at Camelot Cellars, we use a variety of oak chips to impart these flavors to many of our red wines, from our Sonoma Valley Pinot Noir to our Lodi Ranch Cabernet Sauvignon, and to a selection of our Chardonnays.

Old World vs. New World Wine Culture

As we learn more about wine, we begin to hear terms such as Old World vs. New World.

Old World wines are very location driven. They are made to give the drinker a taste of the vineyard, the village, the country of origin. Old World wines are derived from the traditional wine growing regions of Europe and the Middle East. Their wines are usually named after the regions in which the grapes are grown because of what they call terroir, which refers to the soil the grapes are grown in and climate which grows them. They believe that these are the standout characteristics of the wine and as such give them more weight than the winemaker themselves. Old World wines are also usually made in more traditional manners, hand picked and barrel aged.

New World wines are a bit more personal in that they are more about the winemaker and their ability to produce a quality batch of wine. These wines come from all over: the USA, South Africa, Australia, Chile. The  winemaking processes are usually a bit more technological, having pulled away from the traditional styles and beginning to utilize more of the science behind wine making itself. While most Old World wines are named after the regions from which they come, New World wines usually are named after the varietal of grape that was used.

Camelot Cellars will be showcasing both Old World and New World wines tomorrow at the 18th Arthritis Foundation Wine and Dine, a food a wine tasting benefit for the Foundation. For more information about the event and/or ticket sales, click here.

Harvest Season

Also known as "The Crush," grape harvest season is upon us.

In the Northern Hemisphere, harvest season usually begins by the end of August usually ends by the beginning of October, with certain varietals being picked throughout the rest of autumn. It starts with picking, both by hand and with machines depending on the vineyard. There is some contention in the winemaking community about which is better, with machines being faster but hands being more gentle and discerning. Once the grapes are picked, they are moved to presses to extract the juices before being racked off into barrels or carboys to start the fermentation process to become wine.

We are in the midst of this season across Ohio, with different celebrations being held at the different wineries across the state culminating in a celebration of grapes and their place in Ohio's history with Geneva, Ohio's annual Grape Jamboree, held at the end of September.

Camelot Cellars will be celebrating the season at the 5th Annual Hops and Vines Festival in Gahanna, Ohio on September 22nd. The event will be supporting the Gahanna Parks and Recreation Services and will showcase local wineries, breweries, and distilleries. More information can be found here.

Wine Bottles

You have to love a glass wine bottle. Always perfectly shaped, sized, and handled.

The wine bottles we know and love didn't actually come to be made in a standard form until the 20th century.  They weren't even made of glass until the 17th century, when the coal burning furnace was invented. The first containers used were called amphorae, which were clay pots. Glass, in its first form, was far too thin and fragile to be trusted to hold any liquid, let alone wine. But as technological advances were made, many by the English,  the furnaces burned hotter and glass blowers were able to create sturdier, thicker walled, and darker bottles. These dark bottles were employed by winemakers, which protected their wines from ultraviolet rays. These advances allowed bottles to become standardized so they could be sold in stores, whereas before, the bottles were however large a lungful the glassblower could use.

Here at Camelot Cellars, we employ the use of the standard 750ml wine bottle and the 350ml bellisima to store over 50 different types of wine, all of which can be sampled at our tasting bar and can be personalized with any picture you can imagine on a label.

Columbus Summer Wine Festival

Mike Gallicchio Now, the Columbus based event firm behind many of the areas award-winning festivals, and CD102.5, the region’s largest independent radio station, are hosting the inaugural Columbus Summer Wine Festival, taking place on Saturday, August 25 at the Columbus Commons. The event, designed to showcase Ohio wines, will benefit the children's' charity CD102.5 for the Kids. This event not only wants to become the premiere celebration of Ohio wines but it also will help support the Ohio wine industry by providing a new opportunity to feature the state's grape industry.

We are definitely excited to come out to the inaugural Summer Wine Festival because it is being hosted right in our backyard and we want to represent our hometown! We will be sampling and selling bottles of a variety of our wines, including THE LAST FOUR CASES of our Peach Bellini, which has tasting notes of the popular Italian Bellini cocktail. For tickets and more information click here.







Little is known about the origins of this Spanish drink. They cannot be pinpointed exactly, but early versions were popular in Spain, Greece, and England. The term sangria dates to the 18th century. It is generally believed to have been taken from the Spanish sangre (blood), in reference to the red color of the drink; some believe, however, that the word comes from Sanskrit via the Urdu sakkari (sugared wine). Sangaree, a predecessor drink to sangria that was served either hot or cold, likely originated in the Caribbean, and from there was introduced to mainland America, where it was common beginning in the American colonial era but largely disappeared in the United States by the early twentieth century. Sangria as an iced drink was reintroduced to the U.S. by the late 1940s through Hispanic Americans and Spanish restaurants, and enjoyed greater popularity with the 1964 World's Fair in New York.

Sangria is a very personal beverage and everyone has their own variations, adding various fruits and other liquors, such as brandy or triple sec. Here at Camelot Cellars, we have a limited run of Raspberry Peach Sangria, which mixes flavors of ripe raspberries and juicy peaches to create a refreshing and easy to drink wine. This wine can be found in the store and will also be featured at the Columbus Wine Festival on August 25th. More information on the festival and tickets can be found here.




Vintage Ohio Wine Festival

While Vintage Ohio by Ohio Wine Producers Association at Lake Metroparks Farmpark in Kirtland, Ohio has truly grown to showcase more than just wine, the winemakers and their vintages draw more than 30,000 wine lovers to Lake County each August. Vintage Ohio is sponsored by the Ohio Wine Producers Association. It was named American Business Association ‘Top 100 Event in North America’ in 2001 and AGAIN IN 2005 and was named as one of the nation’s top wine and food events by ‘Wine Spectator,’ ‘USA Today’ for the past five years as well as by ‘Bon Appetit,’ Southwest Airlines in flight magazine, and many other national publications. Vintage Ohio is the premier wine, food, and family fun festival between the Appalachians and Rockies. It is the largest event of its kind in Ohio and offers a premier tasting opportunity for people to discover the award winning wines of Ohio. It is at this event that nearly 20 Ohio wineries produce over 150 varieties, and nowhere else are so many Ohio wines available at a single venue. In addition, Vintage Ohio hosts two stages of live jazz, blues, oldies, reggae, and rock music. Dozens of regional restaurants and caterers serve their finest cuisine.

This year at the 24th Annual Vintage Ohio Wine Festival, Camelot Cellars showcased ten different wines ranging from our Mosaic Blend, which blends together four different red grapes to give aromas and flavors of juicy blackberry, raspberry, and spice to our newest Dragonfruit Raspberry Shiraz, which has a beautiful blush color and flavors of dragonfruit and raspberry.



National Girlfriends Day

Today, we celebrate National Girlfriends Day, a day to thank the female friends that help us keep it all together. Whether it’s a relative, a best friend, a classmate, or a co-worker, these ladies make life brighter, fuller, and complete. National Girlfriends Day celebrates the unlimited ways life is better with our girlfriends in it. Today let your gal pals know just how much they mean to you—this one’s for the girls!

Bring your girls out after work for Wine Down Wednesday from 4pm to 6pm, where you can get five tastings for five dollars, or make it a girl's night out at Ladies Night from 6pm to 8pm for $5 glasses of wine and half off drafts and flights. Come enjoy our Rosè flight, featuring our new Pink Pinot Grigio, which is pale salmon pink in color with light apple, pear, floral and tropical fruit aromas, followed by an off-dry, crisp, light-body, with strawberry and rhubarb flavors.

If you can't come out tonight, make your own Ladies' Night! Saturdays feature $5 Wine Slushies or you can come tour our site and enjoy a tasting of some of our best selling wines with the girls. Come get pampered at our Wine & Mini Spa night on August 14th or have your fortune told on August 21st during our Wine & Psychic Night.


National Wine & Cheese Day

On July 25, we celebrate the ultimate pairing, wine and cheese. National Wine and Cheese Day provides an opportunity to sample some of our favorites in a social gathering or simply as a way to expand our palate.

The pairing of Wines and Cheese has a long tradition of being regionalized.  Across wine producing cultures, each will have traditional approaches to pairing their local wines and cheeses.  For example, the French Brie region has long been noted for its many tannic wine varietals such as Beaujolais as well as for its Brie cheese production.  That doesn’t stop a sommelier or cheesemonger from making recommendations to their clientele.  Sampling the complexities in sweetness and acidity and comparing them at a tasting makes for an enjoyable experience.

At Camelot Cellars we pair our White Zinfandel with an All Ohio Artisan Cheese Board.  The cheese board comes with an assortment of Ohio cheeses, fig jam, spiced nuts, grapes and baked Italian bread.





Some say it can’t be done, pairing wine with chocolate, but if you choose the right wine to compliment the right chocolate it can be a remarkable pairing opportunity. Here are some tips:

Start off by keeping things simple. Pick a wine that is slightly sweeter than the chocolate you plan on eating. This allows the chocolate to take center-stage and the wine to play a supporting, complimentary role. With both wine and chocolate carrying their own distinctively intense flavors, you don’t want to have a dominance battle between the two. A good rule of thumb is chocolate first, wine second.

Try matching a lighter, more elegant flavor of chocolate with light-bodied wines. Similarly, the stronger the chocolate, the more full-bodied the wine should be.

If you plan on tasting multiple chocolates and wines throughout the night, like a wine tasting event, plan on moving from lighter chocolates and wines to a darker chocolate and fuller-bodied wine. Working from a light, white chocolate through milk and ending on the drier notes of dark chocolate you’ll avoid palate fatigue.

Be sure to reserve your spot for our chocolate and wine pairing happening Thursday, July 19th!


Ohio may be known as the Buckeye State with over six national championships in college football, but Ohio is also known for making some delicious wine in the wine industry.  There are over 260 wineries throughout the state.  The first grape varietals to be planted in Ohio were Catawba.  Ohio wines began in the early 1800s when a pioneer named Nicholas Longworth planted grapes around the Cincinnati region, right above the Ohio River.  Longworth’s efforts proved to be fruitful and by 1859 Ohio was the leading producer of wine. At this time, Ohio produced more wine than any other state in the country, and Cincinnati was the most important city in the national wine trade.  Although, this was short lived given crop disease, the Civil War and then Prohibition.  Many grape varietals grown today include Riesling, Chardonnay, Pinot Gris/Grigio and Pinot Noir. 

Ohio is the sixth largest producer of wine in the United States and the ninth largest producer of grapes.  The state produces a whopping 9.53 million gallons of wine.  There are 8,067 full-time jobs devoted to the Ohio’s wine industry, which helps support the 1.37 million tourists who visit Ohio to experience the state’s wine.


According to the Ohio Wine Trails Association- the Capital City Wine Trail offers something for every level of wine lover. Whether you are just beginning to discover the world of wine or consider yourself a connoisseur, the wineries in the heart of Ohio will make you feel welcome.  Camelot Cellars is honored to be a part of this trail.  What you will find at each location just might amaze you: friendly folks who approach their labor of love with a passion and an eagerness to share their knowledge of the historic profession of turning grapes into wine right here in Central Ohio. 

At some of the wineries you will find acres of wine grapes in rolling vineyards that serve as a backdrop while you sip their vintages on nearby picnic tables. At others, you will find comfortable tasting rooms and perhaps a cozy fireplace. Some winemakers welcome you into their home for a sampling of wine and cheeses. At several, you will find unusual gifts and ideas for your next wine tasting party. 
With each winery located within a short drive from Columbus, it is possible to visit two or three in a day and additionally explore the unique communities that surround them. The wineries you visit along this trail all have one goal: to pour a wine for you that will become your next favorite. So, grab a few friends or visiting family members and begin discovering the wines produced in the heart of Ohio. For more information on the Capital City Wine Trail, please visit Ohiowines.org.

Camelot Cellars offers a full tasting bar and handcrafting experience.  We allow our customers to handcraft their very own wine with us, bottle it up and take it home with a personalized label on it.  We also have many rental options available for parties, corporate team building and more! Our old-world rustic space is the perfect place to book your next event with us!



Smell: When you first start smelling wine, think big too small. Are there fruits? Think of broad categories first, i.e. citrus, orchard, or tropical fruits in whites or, when tasting reds, red fruits, blue fruits, or black fruits. Getting too specific or looking for one particular note can lead to frustration. Broadly, you can divide the nose of a wine into three primary categories:
• Primary Aromas are grape-derivative and include fruits, herbs, and floral notes.
• Secondary Aromas come from winemaking practices. The most common aromas are yeast-derivative and are most easy to spot in white wines: cheese rind, nut husk (almond, peanut), or stale beer.
• Tertiary Aromas come from aging, usually in bottle, or possibly in oak. These aromas are mostly savory: roasted nuts, baking spices, vanilla, autumn leaves, old tobacco, cured leather, cedar, and even coconut.
Taste: is how we use our tongues to observe the wine, but also, once you swallow the wine, the aromas may change because you’re receiving them retro-nasally.
• Taste: Our tongues can detect salty, sour, sweet, or bitter. All wines are going to have some sour, because grapes all inherently have some acid. This varies with climate and grape type. Some varieties are known for their bitterness (i.e. Pinot Grigio), and it manifests as a sort of light, pleasant tonic-water-type flavor. Some white table wines have a small portion of their grape sugars retained, and this adds natural sweetness. You can’t ever smell sweetness though, since only your tongue can detect it. Lastly, very few wines have a salty quality, but in some rare instances salty reds and whites exist.
• Texture: Your tongue can “touch” the wine and perceive its texture. Texture in wine is related to a few factors, but an increase in texture is almost always happens in a higher-alcohol, riper wine. Ethanol gives a wine texture because we perceive it as “richer” than water. We also can detect tannin with our tongue, which are that sand-paper or tongue-depressor drying sensation in red wines.
• Length: The taste of wine is also time-based, there is a beginning, middle (mid-palate) and end (finish). Ask yourself, how it takes until the wine isn’t with you anymore?

Be sure to stop by on Saturdays as we offer complimentary tours in which you can pair with a wine tasting! Reservations required!


Wine and food festivals are paradise for wine obsessives — they’re ideal opportunities to explore wine regions and styles, to taste through dozens, even hundreds of bottles.  Hundreds of food and wine festivals are held in the U.S. each year. Some, like the Food & Wine Magazine Classic in Aspen, are decades-old events that attract foodies of all types. Others are first-time efforts in smaller towns.  No matter their size, a typical food and wine festival will feature tastings, pairings, demonstrations and “dine-arounds” held at local restaurants, often with regional wines.  Camelot Cellars participates in dozens of festivals each year throughout Ohio.  Here is a list of a few festivals we will be attending starting this weekend!

Friday, June 8th- Marysville Wine & Jazz Fest.

Friday, June 15th – Saturday, June 16th- Grove City Wine Fest

Saturday, June 23rd- Riverside Wine Festival

Saturday, June 23rd- Fayetteville’s Toast to Summer

Saturday, June 30th- Toast of Ohio


Farmers' Markets give you a chance to get some of the best home grown food around. Shop from local farmers and businesses every week for seasonal vegetables, fruits and flowers, plants, baked goods, honey, sauces, oils and vinegars, beef, pork, eggs, wine and cheese. Enjoy cooking and wellness demonstrations, food trucks, live music and interactive kids’ crafts. 

Camelot Cellars is part of the Pearl Market, Franklin Park Conservatory Farmers’ Market and the Baltimore Farmers’ Market.  Last year was the first year that wineries could be in farmers’ markets and sell their wines!  According to the US Department of Agriculture’s Farmers Markets Directory, there are 313 reported markets in Ohio. As the interest in locally grown food has expanded, the market for locally produced wine has expanded as well.  One bill, House Bill 178 by state Rep. Nathan H. Manning, R-North Ridgeville, allowed wineries to obtain a license to sell wine at farmers markets. The wineries also could distribute samples at the markets to show off their products.

Another measure, House Bill 342 by state Rep. Ron Young, R-Leroy Township, allow wineries that make all of their wine from grapes grown on their own land to obtain an "Ohio Farm Winery" permit, making it easier for estate wineries to promote the fact that their wines are entirely locally grown.



In ancient times, red wines were more like rosé than the hearty, deep-hued and tannic red wines that we drink today.   Lighter colored wines were more desirable and considered to be of a higher quality than wines that would see longer skin contact and have darker hues.

A great example of this can be seen in Clarets – today, these Bordeaux style red wines are dry, dark in color, and present concentrated flavors.  In the Middle Ages, however, Claret wines (clairet in French) were actually light-bodied, fruity and easy drinking.

From about the 5th Century through to the Middle Ages, Champagne was producing still, pink colored wines made from Pinot Noir.  These wines were made to compete with popular red wines from Burgundy, but the climate of Champagne would result in grapes whose juice was low in sugar, high in acidity and thin-bodied.  In some cases, elderberries were added to improve the taste and darken the color of the wine.

 After Dom Pérignon was able to perfect the technique of making truly white wine from red grapes in the 17th Century, some of these “white wines” would be re-colored with red wine to produce rosé for those who still wished to consume pink wine.

At Camelot we bring in the juice that has been sitting with the grape skins for a certain amount of time.  The skin contact stays with the juice for a few hours and then strain the skins off which brings out the pink, blush, salmon color that you see.  Some of the aromas found in rosé include raspberry, strawberry, almond, banana, grapefruit and even cut hay.  Our California Sauvignon Blanc Rosé has tropical notes of pineapple and peach with raspberries and cherry. 

Rosés are not meant to be cellared. Rather, they should be consumed within one year for best quality. No excuses, drink up!


The most basic definition of wine is an alcoholic drink produced by the fermentation of sugars in fruit.  Any fruit can be used to create wine but most of us are familiar with grapes being used in the wine making process.  Our fruit wines are slightly lower in alcohol content compared to a typical white or bold red wine.  All of the fruit wines at Camelot Cellars are handcrafted on site by taking a concentrated grape juice, imported from vineyards all over the world, and then adding a back sweetener of a fruit juice concentrate.  The back sweetener is added during the last stage of production, this allows for the flavor of the fruit to instantly be tasted when you take your first sip.  Our number one seller of fruit wine is the Green Apple Riesling.    

Fermentation 101

The natural fermentation process is what turns grape juice into an alcoholic beverage (wine). How does this chemical process work? It's pretty simple, really.

Grape juice is loaded with natural sugars. When a strain of yeast is added to the grape juice, the yeast consumes the juice's sugars, converting them into alcohol (more specifically, ethanol/ethyl alcohol) and the chemical by-product of carbon dioxide. Fermentation is an extremely important process in wine making - in fact, without it, wine cannot be produced. While fermentation is a natural process, it can be manipulated, delayed, paused, accelerated in many different ways - all of which will surely be reflected in the end result. The temperature and speed of fermentation can be controlled by the wine maker for the best effect, and other factors like the oxygen levels in the must/juice are also carefully monitored and considered. The fermentation process can happen in a stainless steel tank, as is most common today, or in a wine barrel or even individual bottle as the case may be.

At Camelot Cellars, we begin fermentation in our stainless steel tanks and glass carboys. 


Here at Camelot Cellars, we use synthetic corks to seal our wine bottles. For years, many have debated which cork is better, synthetic or natural? The natural cork has been in practice since the seventeenth century. In fact, it was first put into use by the famous champagne maker, Dom Perignon. The natural cork is associated with hundreds of years of tradition, elegance, and sophistication.
Cork comes from the bark of a specific species of oak tree found in the Mediterranean and Portugal. While they have an average lifespan of one hundred and fifty years, the cork can only be harvested every nine to twelve years, making this resource very valuable, especially since the number of wine bottles produced each year keeps rising. About seventeen billion bottles of wine are produced each year, and natural cork production just cannot meet that demand.
The response to the issue surrounding natural cork is synthetic cork. Synthetic corks have been serving nine percent of the annual wine production. The synthetic cork can be branded just as the natural cork can. Synthetic corks do not crumble or break inside the bottle and transmit no foreign odor to the wine. They are easy to withdraw from the bottles and replace natural corks within the wineries with no additional cost to convert to the synthetic product since they are mechanically the same device. This leaves them as the more trouble-free alternative.


We often get the question at wine tastings, “What do legs in a wine mean?” Very valid question as some will stare intently at them as they swirl a wine, while others wonder, what are they looking for exactly? So what are legs? “Legs” in a wine glass are the tears that stream down the side of the glass after you swirl it. Some take special notice of these legs – are they fast or slow? Thick or thin? Whatever speed and shape they take, what does it even mean?

Well, we can tell you what it DOESN’T mean – the legs of a wine show you nothing of the wine’s quality. Legs are created in a glass by several different relationships between the liquid and the glass surface and between the water and alcohol components of the wine. The way the legs fall usually has to do with the level of alcohol in the wine and the speed at which it evaporates, which means, in easier terms, that thicker and slower legs can indicate a higher alcohol level. That said, sugar in wine can also lead to slower legs, so a sweet wine may showcase legs that slide down the glass more slowly. So, in short, watching the legs flow down a glass may be pretty, but won’t give you much insight into the wine. You can, however, guesstimate that heaver and thicker legs may equate to higher alcohol and/or a touch more sugar in your wine. So remember, legs have nothing to do with the quality of the wine and that very dry whites and reds have no residual sugar indicating it has no legs.


Foodies love indulging in some of their favorite dishes as well as adventuring out and trying something new or unique.  Foodies also love finding some of the perfect pairings of food dishes and wines.  Here at Camelot Cellars, we partnered with Chef Ed Bisconti on our new Italian Gastropub, The Osteria, to offer made-from-scratch Italian dishes such as flatbreads, pastas and much more.  Our Osteria menu offers our hand selected wine pairings for an unforgettable combination and taste. 

Our truffle is house-made cavatelli, sautéed wild mushroom mix, extra virgin olive oil, garlic, drizzle of truffle oil, toasted garlic bread. Paired with our house-made wine, the Estate Barolo.  We chose the Barolo because the Nebbiolo grape grown in in the Piedmont Region of Italy gets its flavor profile from the soil.  The mushroom flavor of the wine pairs well with the mushrooms and a touch of truffle oil, as truffles are grown in the Piedmont Region as well. This is a perfect pairing of earthiness taste. 

Join our Chef and winemaker, as they walk you through a locally inspired wine pairing dinner. Learn as they explain the cooking methods used and how the wines enhance and complement the flavors of the artfully prepared courses. Seating is first come, first serve. Reservations can be made here.





It is everyone’s favorite time of the year! Girl Scout Cookies are back! The cookies are a sweet treat for both kids and adults, but we decided to add a little extra treat for the adults with our Girl Scout Cookie and Wine Pairing event coming up on Saturday, March 17th from 5:00p- 8:00p at our winery! Want to know what wine would go great with that box of Thin Mints or Sonoma’s?  Click here to buy your tickets and attend an educational event where we pair our favorite wines with our favorite cookies! And yes, we will have cookies and wine for sale!

Arguably the most famous and popular of all the Girl Scout Cookies, Thin Mints have that addictive quality that makes it way too easy to eat an entire box in a matter of minutes.  Chocolate and mint combine for a satisfying, oddly refreshing treat that chocolate lovers across the country go mad for! The only wine to drink with a distinguished cookie such as a Thin Mint is a deep, intense red blend tailored for chocolate pairings! We recommend one of our limited-edition wines, the Italian Barbera, which is a light to medium bodied red with notes of cherry and red fruit.  Most Italian wines get their flavor from the soil, so this wine has an earthiness taste to it.






Happy #tastebudtuesday! We are here again with #ColumbusCurdNerd. Today's pairing is Herve Mons Pyrenees with dried apricots paired with Camelot Cellars Pinot Grigio.

Pyrenees is a creamy and sweet semi-firm sheep’s milk cheese from the Pyrenees region of France. It is made by Herve Mons, one of France’s top cheesemakers and affineurs. Upon tasting, Pyrenees melts in your mouth. It tastes of sweet cream. I like pairing this one with dried apricots. The bright acidity of the apricots cuts the creaminess and balances it out. 

The uniquely Italian version of the well known Pinot Gris grape, picked earlier in Italy than in all other regions and well before its characteristic loss of acidity at ripening, for a bright, crisp, dry white wine with a gentle perfume and a detectable spiciness. Fresh, fragrant and lively, its flavors include a certain flintiness with hints of citrus and almonds. The perfect pairing to enhance the intense flavors of the dried apricot but not over power the creamy delicateness of the Pyrenees.

 — at Camelot Cellars.





We are now part of Ohio Proud! Created in 1993, Ohio Proud is the Ohio Department of Agriculture’s marketing program that identifies and promotes food and agriculture that are made in Ohio and grown in Ohio. Agriculture is Ohio’s number one industry, contributing more than $105 billion to the state’s economy.  Consumer surveys indicate that those surveyed preferred to purchase an Ohio product over the national brand, and are willing to pay more for the local product.  Choosing Ohio Proud means you buy local products, support your local farmers, increase sales of Ohio companies, provide jobs to Ohioans and reinvest in Ohio’s Economy.  Consumer’s can identify us as an Ohio Proud member by seeing the Ohio Proud logo advertised on our website and other promotional material. 

Here, at Camelot, we source juice from all over the world and in Ohio to make our handcrafted wines.  The fermenting and filtering is done on site. The bottling process is done by hand which includes sanitizing the bottles, filling them with wine, corking and sealing the bottles and adding our own custom label.  We are proud to be one of the almost 300 wineries Ohio has to offer.  We even distribute our wine in over 200 stores throughout the state of Ohio.  

For more information on Ohio Proud, visit http://ohioproud.org/

Our newest collaboration blog with Michelle Vieira#tastebudtuesday We approached her a while back to start a wine and cheese blog since she is passionate about her cheese and we love to pair wine with food! Enjoy these February weekly wine and cheese pairings.

Happy #tastebudtuesday! Starting today, we will be collaborating on wine and cheese pairings with the @Columbuscurdnerd herself, Michelle Vieira!

We wanted to kick off our partnership with Michelle with a cheese that mirrors her mission and our's as winemakers. Windham is a cheese that was born in Vermont at Grafton Village Cheese, but really matured and became its own in Brooklyn at Crown Finish Caves. Crown Finish takes surplus milks from different creameries and ages cheeses in an old, re-purposed lagering tunnel from the 1800s underneath Brooklyn. In the cave, the cheese gets the opportunity to intermingle with all kinds of beneficial bacteria to form a wild, natural rind. Windham is a full-bodied raw milk cheddar that really takes on the taste of the terroir in Vermont. Upon tasting, there is a subtle taste of the grass the cows grazed on. We have paired Windham with local apple butter from Dutch Kitchens and sesame flatbreads from International Passport. Together, it creates a warm, cozy bite of toasty cinnamon.

As we kick off our weekly blog, Tastebud Tuesday, which pairs wine with cheese, it was a natural fit to have Michelle Vieira impart her cheese knowledge! Our Chilean Pinot Noir has a bright ruby color with delicate aromas of red berry flavours. Medium bodied and supple with a hint of herbiness, the mouth feel is very elegant with soft tannins and a subtle oak finish. Vibrant and food friendly. Windham cheese has a subtle flavor that is accentuated with the the local apple butter, which goes well with the elegant herbiness and natural spiciness of the Pinot Noir especially when adding in the apple butter!

If you are in Columbus, take the time to stop in and sample our wines with our very own select cheese board. We are looking forward to future tastebud tuesdays!