fine wine & spirits

Map to Primo's Fine Wine in south Tulsa, OK9125 South Yale, Tulsa OK
Monday—Saturday, 10am—9pm918 481-9800

South Tulsa's Fine Wine Shop

Curating some of the Best Wines, Beers, and Spirits for our Customers since 2010


Don't Forget!

Check in on YELP and get 15% off your wine purchase!



90 Point Wines Under $25

2014 Camino de Navaherreros Garnacha

91 Points — Galloni

Alvaro Palacios Petalos

91 Points — Wine Spectator

Marietta Christo Lot 3

91 Points — Robert Parker

2014 Ravines Dry Riesling

90 Points — Wine Spectator

2014 Seghesio Sonoma Zin

92 Points — Wine Spectator

2013 Costano Solanera Monastrell

92 Points — Robert Parkert

2013 Le P'tit Paysan Pape

91 Points — Wine Spectator

2014 Guigal Cotes du Rhone Blanc

90 Points — Robert Parker

2013 Qunita do Crasto Douro

91 Points — Wine Spectator

2014 Les Darons Languedoc

91-94 Points — Robert Parker

2009 Boutari Naoussa Red Blend

90 Points — Robert & Parker

2014 Ametztoi Txakolina

92 Points — Vinuous

2014 Alvaro Palacios Camins de Priorat

92 Points — Antonio Galloni

Staff Picks

2013 Mark Herold Uproar Cabernet

WHAT SAY MARK HEROLD? "Dark as a moonless night and ripe as a fruit vendor's cart! A purplish black hue holds your eye before convincing it to let go and let your nose have at it. Intriguing notes of scorched cherry, brambly blackberry and ripe plum are framed by nuances of earth and spice. Sun-baked rocks, espresso and sweet tobacco leaf play against a backdrop of black cardamom and dried orange peel. A sweet yet savory mid-palate sings with extraction and flavor. Is there a seamless finish with amazing texture and balance? . . . Yes - but you knew that already, didn't you? Enjoy over the next 10-15 years." 100% Cabernet Sauvignon

92 Points - Robert Parker's Wine Advocate #221 $79.99


2015 Teutonic Laurel Vineyard Rose'


Chehalem Mountains

Dark ripe plum, ripe apple and cassis with a finish of river rock.


Save 20%!!

  • Lolea Red Sangria
  • 2012 Prazo de Roriz
  • 2012 Cava Avinyo Brut Reserva

Cannot be combined with other discounts.

Offer Expires: August 31, 2016

"I'd rather eat pasta and drink wine than be a size zero"-Sophia Loren


Lolea Red Sangria

Sangria is a traditional and popular drink in many Spanish towns; it is an integral part of the country's tourist attraction, specially in summer because it is a refreshing drink, synonymous with beach, sun, and a nice beach bar. Our handcrafted sangria is all natural. An artisanal sangria made with high quality Tempranillo and Cabernet Sauvignon red wines, fresh orange and lemon juice, and a touch of cinnamon.

Serve very cold in a tall or stem glass with plenty of ice, and accompanied by citrus fruits, peach or strawberries. Add basil for a delightfully surprising taste.

Primo's Price: $12.99

Prazo de Roriz

Welcome to Douro Portugal, one of the oldest established wine-producing regions in the world. The Douro valley is, without doubt, one of the most distinctive terroirs in the history of world viticulture.

90pts Wine Spectator

"Concentrated and engaging flavors of cherry, currant and dried plum are set in a firm, powerful structure. Shows intense minerality midpalate, with notes of dried mint. Finishes with white pepper details. Drink now through 2019."

Primo's Price: $13.49

2012 Cava Avinyo Brut Reserva

Although the estate dates back to the sixteenth century, the winery was founded over 50 years ago when Joan Esteve Nadal planted Parellada, Xarello, and Macabeo to make sparkling wine for his family. Joan's children now run the winery but they stick to their father's notion of using pure free-run juice and delicate care in crafting this family wine. Cava AvinyĆ³ Brut Reserva is aged for 18 to 22 months on the lees(spent yeast cells) and then disgorged right before it leaves the winery to ensure the freshest Cava available reaches you.

55% Macabeo, 35% Xarello and 10% Parellada


Vinous / Josh Raynolds-Light, bright yellow. The complex bouquet evokes fresh tangerine, pear and flowers. Sharply focused, with pear skin and citrus pith flavors becoming weighty and broad in the mid-palate. Closes with echoing floral and citrus notes.

Primo's Price: $14.99


Blue Moon 12pk Bottles was $16.99 now $12



Check out Shannon Smith's blog,Beads and Basil It's full of fun recipes!

Pork with Fig Sauce

Fig sauce: 1 lb. of dried figs, or 14 fresh figs 1 cup semi-dry sherry (such as Oloroso) 2 lemon slices 1 cinnamon stick 2 whole cloves

Pork: 1 boneless pork loin, about 3 pounds 6 clove garlic cut into slivers salt and pepper 1/2 cup semi-dry sherry 1/2 cup orange juice 1/4 cup honey

Sauce: 3 tablespoons butter 1 large onion, chopped 3 cloves garlic, minced 1 cup semi-dry sherry 3 Roma tomatoes, seeded and diced 1 cup chicken stock 1/4 cup ground toasted almonds 1 tablespoon grated orange zest 1/2 teaspoon ground cinnamon salt and pepper

If using dried figs, place them in a saucepan with the sherry, lemon slices, cinnamon stick, and cloves. Add water as needed to cover and place over medium heat. Bring to a simmer and cook until figs are tender. Remove from heat and set aside for 1 or 2 hours. Remove figs to a cutting board. Strain remaining liquid and discard solids. Cut figs in half and set aside. If using fresh figs, proceed as directed but poach in the sherry for only 3 minutes.

Preheat oven to 400 degrees. Trim fat from pork. Using the tip of a knife, make indentions in pork and insert the slivers of garlic all over pork. Sprinkle salt and pepper generously all over pork. Place on a rack in a roasting pan. In a small bowl, stir together the sherry, orange juice, and honey. Roast the pork, basting every 20 minutes with the sherry mixture, until an internal thermometer registers 148 degrees in the thickest part of the pork. Let rest for 10 minutes.

About 30 minutes before roast is ready, prepare the sauce. In a frying pan over medium heat, melt the butter. Add the onions and saute until tender. Add garlic and cook 1 minute longer. Add sherry, tomato, stock, almonds, orange zest, cinnamon, and reserved fig liquid. Turn heat on high, and cook until thickened, 8-10 minutes. Spoon half the sauce into a blender and puree, then return to the saucepan. Add the figs and heat through. Season with salt and pepper. Slice the pork roast and serve with sauce.

Want to know how to make your own Burrata?

Check it out here


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