Blogs
Curio Wine School: Wines of Independence – The United States & France
Compare and contrast French and US wines in July’s Curio Wine School class! Featured wines include Bordeaux, Pinot Noir, and Chardonnay.
Curio Wine School: Rosé Around the World
The next Curio Wine School class on is on rosé around the world. June 26 7 PM in the Curio Wine Cellar!
Featured Club Wine for June
The lovely Pasqua 11 Minutes Rosé is the featured Curio Club wine for June. All club members can purchase this for 50% off (to go).
Curio Wine Bar in Northern VA magazine
Curio Wine Bar was recently included in this great article on Virginia’s newest wineries & wine bars.
Thank you for making Curio a Best of the Burg Favorite!
Curio Wine Bar is thrilled to named a reader’s choice favorite in the Best of the Burg 2024 contest, for “Best Restaurant Wine List”! We are incredibly grateful to be recognized alongside other the esteemed businesses in the Fredericksburg area.
Featured Club Wine for May
The delicious Tiefenbrunner Merus Chardonnay 2022 is the featured Curio Club wine for May. All club members can purchase this for 50% off (to go)
Curio Wine School: The World of Chardonnay
If you love Chardonnay and want to learn more, come to the first Curio Wine School class on the world of Chardonnay on May 29th at 7 PM.
Closed Easter Sunday, March 31
Curio Wine Bar is closed Sunday, March 31, 2024.
Coldest Night of the Year
Join Team Curio Cares and walk with us on Saturday, February 24 as part of The Coldest Night of the Year to raise money for Micah Ministries in support of our neighbors experiencing homelessness.
New Wines at Curio
Three new wine selections carefully curated for the season and to provide a diverse tasting experience.
Staff Pick: Christine’s Pick is Argyle Pinot Noir
Pinot Noir from the Willamette Valley of Oregon are some of my favorites, as this region is perfect for growing Pinot Noir.
Staff Pick: Cait’s pick is Braai Pinotage
I love the Braai Pinotage. Braai is the South African term for Barbecue and when I sip this pinotage I’m overwhelmed by those smoky, meaty, wood-fired flavors.