February Cheese Club: Iowa

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Cheese ClubSaint Nectaire cheeseSaint Nectaire AOC
Semi-soft Cheese
Auvergne, France

This semi-soft, washed-rind cheese comes from the Auvergne region of France. It is made from either raw or pasteurized cow’s milk, sourced primarily from breeds like Salers or Montbéliarde. The paste is soft and aromatic with a creamy color. It is slightly sweet and has subtle flavors of hazelnut with an almost spice-like after-bite.

Saint Nectaire is distinguished with the prestigious AOC designation and it undergoes a maturation period lasting six to eight weeks. Throughout this process, the cheeses are washed with salted water and regular turned over to cultivate the specific orange-grey rind. the cheeses are aged on rye straw to impart a distinct pungency.

WINE & CRAFT BEER PAIRINGS:
For a wine, pair with this month’s sweet club selection: Chambers Rosewood Vineyards Old Vine Muscat. For beer, enjoy this semi-soft, washed-rind cheese with a Belgian Saison.

WINESTYLES: Nectar
BEERSTYLES: Fruity & Spicy

Information & Photos © Zuercher & Co. and Cheese.com – All Rights Reserved.

Blue Stilton Reserve CheeseClawson Farms
Reserve Blue Stilton Cheese
Leicestershire, England

This traditional cheese is still made by hand in just three English counties: Leicester, Derby, and Nottingham. It has long been valued for its ability to evoke the flavors of the past. Beneath its rough, mottled grey-brown rind lies an ivory paste threaded with greenish-blue veins of mold. The texture is dense and fudge-like, and the flavor is gently fruity with a mellow richness.

WINE & CRAFT BEER PAIRINGS:
For a wine, pair with this month’s sweet club selection: Chambers Rosewood Vineyards Old Vine Muscadelle. For beer, enjoy this English cheese with an English barleywine.

WINESTYLES: Nectar
BEERSTYLES: Dark & Roasty

About Clawson Farms:
Clawson Farms is a farmer-owned co-operative founded in 1912 in Long Clawson, Leicestershire, now made up of around 30 local farms within a 30-mile radius. With over a century of cheese-making heritage, the creamery blends traditional craftsmanship with modern innovation to produce award-winning British cheeses like Blue Stilton, Shropshire Blue, and Aged Rutland Red. Clawson remains committed to sustainability, animal welfare, and community values, recently unveiling a refreshed brand identity that celebrates its roots while inviting a new generation to discover its cheeses. Learn more here.

Information & Photos © Zuercher & Co. and Clawson Farms – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!

Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club! Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely! Click to learn more >

February Sweet Club: Iowa

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Sweet Wine Clubchambers-rutherglen-old-vine-muscadelle-bottleChambers Rosewood Vineyards
Old Vine Muscadelle
Rutherglen, Australia

NECTAR WINE STYLE

Mocha and coffee bean aromas with toffee and malt with just a hint of cold tea. Palate of malt, salted caramel with mocha and cold tea notes, good length of flavor with persistence. A luscious wine with age characters evident. Solera bases from the early 1990’s. Deep tawny/black coffee color with a hint of olive at the edge.

Analysis: 17.5-17.9% alcohol / volume
pH: 3.53
Titratable Acidity: 5.4 g/L
Critical Acclaims:

  • The Real Review – Huon Hooke – Recommended Rating: 95 Points
  • James Suckling:
    • 2023 Rating: 97
    • 2024 Rating: 96
  • Halliday Wine Companion:
    • 2026 Rating: 95
    • 2025 Rating: 95
    • 2024 Rating: 95
    • 2022 Rating: 95
    • 2021 Rating 95
    • 2020 Rating: 97
    • 2019 Rating: 97

WINE AND CHEESE PAIRING RECOMMENDATION: Pair with our February Cheese Club selection – Clawson Farm’s Blue Stilton. The pungent saltiness and bold flavor of a blue cheese cuts through the wine’s sweetness and complements its nutty, caramelized character beautifully.. Learn more about our wine and cheese pairings here.

WINEMAKING:
The wine is made from late-harvested Muscadelle, a minor white Bordeaux variety, with sugar levels above 16 baumé typically achieved between mid-April and early May. After crushing and de-stemming, the fruit is pressed immediately and undergoes only minimal fermentation, sometimes less than 1 baumé. The juice is then fortified with neutral grape spirit to preserve primary fruit character, initially to around 16% alcohol. Following settling in stainless steel and cross-flow filtration, the alcohol is adjusted to 18–19% before maturation in cask.

Wines from individual vineyards and vintages are matured separately in casks ranging from 900 to 5000 litres and held until blending. Selection for Old Vine Muscadelle is based on quality rather than age, with only wines of good to very good standard considered.

Maturation continues in a three-tier modified solera established in the late 20th century by WB Chambers (fifth generation), originally seeded with a 1986 Muscadelle, traces of which may still remain. The solera begins with small barrels, followed by two levels of 2300-litre casks, with bottling wine drawn from the final tier. All movements are carefully assessed to ensure soundness and maturity, and the wine is bottled on demand.

chambers-old-vine-muscat-bottleChambers Rosewood Vineyards
Old Vine Muscat
Rutherglen, Australia

NECTAR WINE STYLE

Raisins and rose petal aromas combine with a luscious palate consistent with the fruit aromas and the hint of wood age. The result is a rich, well balanced wine with depth of flavor to enjoy with cheese dishes or chocolate based desserts.

Analysis: 17.4-18% alcohol / volume
Glucose & Fructose: 290.8 g/L
pH: 3.68
TA: 5.1 g/L
Critical Acclaim:

WINE AND CHEESE PAIRING RECOMMENDATION: Pair with our February Cheese Club selection – Saint Nectaire AOC. A washed-rind cheese has a rich, earthy creaminess that complements the opulent fruit and spice layers of the Muscat without overwhelming the palate.. Learn more about our wine and cheese pairings here.

WINEMAKING:
Muscat is made from Muscat à Petits Grains, with the reddish-brown Muscat à Petits Grains Rouge preferred in Rutherglen. Except for the 2015–2022 period, fruit is hand-picked and harvested at high sugar levels, typically above 16° baumé. After de-stemming, the must, including recovered raisins, is transferred to tank and undergoes a partial fermentation of around 2–3° baumé, either inoculated or wild, contributing color and complexity. Sugar released from rehydrating raisins can temporarily increase baumé, extending fermentation time.

Once the desired sugar level is reached, the must is pressed and fortified with neutral grape spirit to arrest fermentation at around 16% alcohol, preserving varietal character. The wine is settled, cross-flow filtered, adjusted to 18% alcohol, and matured in old casks ranging from 900 to 5000 liters. Individual vineyards and vintages are kept separate until blending.

Old Vine Muscat sits within the Classic category and is built around a solera developed over more than a decade, drawing on original material from vines over 100 years old. Current blends typically include fruit from 30- to 100-plus-year-old vines, with selection based on quality rather than age. The wine is bottled on demand.

ABOUT THE WINERY:
Since establishment in 1858, in Victoria’s famed Rutherglen region in Australia, winemaking duties at Chambers Rosewood have been passed down from father to son through six generations. Today, Chambers Winery and Vineyards are operated by Stephen Chambers, supported by his father, the legendary Bill Chambers. This relaxed family-owned winery has been producing Muscats and Muscadelles that have been recognized all over the world for their complexity, intensity and balance for centuries. Learn more here.

Information & Photos © Chambers Rosewood Vineyards – All Rights Reserved.

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February Bubbly Club: Iowa

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Bubbly Wine ClubAvaline-Sparkling-bottleAvaline
Sparkling Wine
Catalonia, Spain

BUBBLY WINE STYLE

Straw yellow tones offer up aromas of roasted almond and brioche. The toast scent gives way to delicate layers of apple, melon and peach on the palate. Creamy bubbles provide a satisfying mineral finish with lingering notes of lemon curd.

Varietal: Organic Xarello, Macabeo, Parellada and Malvasia de Sitges
Analysis: 12% alcohol/volume
Sugar: 0 g/L
Sulfites: 63 mg/L
Certifications: Certified Organic by CCPAE (Competent Body of Catalonia)
Sustainability Measures: Protection of terroir, utilizing animal traction to avoid machinery as much as possible, protecting biodiversity of the land.

ABOUT THE PRODUCER:
Raventós i Blanc is one of the oldest wineries in the world. It has been in the Raventos family since 1497 and specializes in sparkling wines. The family is committed to the natural and historic heritage of their estate, going to great lengths to promote biological diversity and improve sustainability.

Avaline-Prosecco-bottleAvaline
Prosecco
Veneto, Italy

BUBBLY WINE STYLE

Beautiful white floral aromas with honeysuckle, peach blossom, white stone fruit, and slight yellow apple. The palate is super pretty with white peach notes, hints of lime and pink grapefruit and tons of minerality and tension across the palate.

Varietal: 100% Organic Glera
Analysis: 11% alcohol/volume
Sugar: 1.5 g/5oz
pH: 3.09
TA: 6.9 g/L
Sulfites: 91 mg/L
Aging: 7 months in stainless steel before the second fermentation
Sustainability Measures: Certified Organic, Certified Biodynamic, water resource management and renewable energy principles, reuse of CO2, measures to reduce waste generation, reforestation.
Soil: Volcanic soil sitting in the heart of the Colli Euganei Natural Park
Fermentation: Hand picked and whole cluster pressed to a stainless steel tank for the first fermentation. The second fermentation is Charmat method which means it ferments under pressure in a tank for 2- 3 months before being bottled.
Food Pairings: Raw oysters, Thai takeout, prosciutto and ripe melon.

ABOUT THE PRODUCER:
Azienda Agricola Fasoli Gino has been a pillar of the Veneto wine making region for over a century, known for creating wines that combine heritage practices with forward-thinking technology. For the past fifty years, they’ve been pioneers in organic farming and early adopters of the regenerative organic movement in Italy, confirming their commitment to nurturing the land while producing exceptional wines. on to make fresh, delicious wines with organically-grown grapes.

Avaline ProseccoABOUT THE WINERY:
Avaline was founded on the belief that people should know exactly what’s in their wine. Made with organic grapes, no added sugar, and no unnecessary additives, each bottle lists full ingredient and nutritional information right on the label. Co-founded by actress Cameron Diaz and entrepreneur Katherine Power, the brand was built from the ground up to prioritize transparency and simplicity. Avaline offers a range of wines, crafted without added colors or concentrates. Headquartered in Los Angeles, the company works with vineyards and producers across Italy, France, Spain, and California to bring its wines to life. Learn more here.

Information & Photos © Avaline – All Rights Reserved.

Bubbly Wine ClubLearn more about our Bubbly Club >

Zinfinity Sonoma County Zinfandel

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FEBRUARY WINE CLUB:

Bold wine Style logoZinfinity-bottleWilliam Knuttel Winery
Zinfinity
Sonoma County Zinfandel
Sonoma, California

BOLD WINE STYLE

Dense aromas of black plum, ripe cherry, blackberry and bramble are lifted by notes of creamy oak. Flavors follow on, with the entry adding hints of raspberry and cassis. Dense, juicy tannins flesh out the mid-palate, which leads to a firm finish of great length and persistence. The Zinfinity displays excellent balance, allowing great versatility in food pairing, and, like all wines well-crafted in claret style, will further develop with extended cellar aging.

WINE DETAILS:

  • Varietal: 80% Zinfandel, 15% Petite Sirah, 5% Malbec
  • Alcohol: 13.9%
  • ph: 3.78
  • TA: 0.57 g/100ml
  • Vineyards: Biglieri, Cartee, Windsor Oaks, Doug Rafanelli
  • Barrel Aging: 21 months in French Oak (Francois Freres, Demptos, Tonnelleries)
  • Production: 2350 cases

WINEMAKING:
Sonoma County Zinfinity is a beautifully balanced, densely structured, age-able wine.  At its foundation is the fruit from 55-year-old vines in Biglieri Vineyard at the southern edge of Dry Creek Valley, blended with additional Old Vine Zin from the nearby Cartee Vineyard. To these finely nuanced Zins, the winemaker added concentrated hillside fruit from Windsor Oaks Vineyard in the Chalk Hill sub-appellation of Russian River Valley, and Petite Sirah from Doug Rafanelli’s steep hillside vines in Dry Creek Valley, to enhance the density and structure of the blend. The lots were aged separately for twenty months, then fashioned into Zinfinity and racked to French oak for additional aging.  Winemaking was similar for all the lots in the blend: cold-extraction of gently crushed fruit, lengthy fermentation with vigorous pumpovers, extended maceration, French oak aging, quarterly racking—and minimal intervention.  And, of course, there are copious (infinite!) rounds of blend trials to make the ultimate Zinfinity!

blueberry-chicken-valentines-dishBlueberry Chicken

INGREDIENTS:

  • 2 chicken breasts cut into smaller pieces, if required
  • 1 ½ cups blueberries
  • ½ small white onion diced
  • 1 small fennel diced
  • 2 tablespoon olive oil
  • 2 garlic cloves minced or finely diced
  • 2 tablespoon fresh thyme leaves
  • 2 tablespoon maple syrup
  • 2 teaspoon apple cider vinegar
  • pinch salt
  • pinch black pepper

DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. Cut the chicken breasts into smaller pieces if required. Season with salt and black pepper (if using). Add a tablespoon of olive oil to your skillet and fry the chicken each side on a medium heat until light golden brown (you may need to do this in two batches if your skillet is on the smaller size). Cook time is about 10-12 minutes overall, depending upon the size of the fillets. Set aside on a plate.
  3. Reduce the heat to low and, in the same skillet, fry the onion and fennel in olive oil until softened for about 5 minutes.
  4. Add the garlic, blueberries, maple syrup, apple cider vinegar, salt and black pepper to the skillet. Bring to a light simmer, and cook for around 10 minutes until the blueberries have broken down into around half liquid.
  5. Add your chicken to an ovenproof dish and then spoon the blueberry sauce over it. Bake in the oven for 20 minutes, or until the chicken has an internal temperature of 165°F.

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Through the Fibro Fog.

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William Knuttel Sauvignon Blanc

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FEBRUARY WINE CLUB:

William Knuttel-Ziblatt-vineyard-Sauvignon-Blanc-bottleSilky styleWilliam Knuttel Winery
Vineyard Designate Series
Sauvignon Blanc
Sonoma Valley, California

SILKY WINE STYLE

This Sauvignon Blanc delivers prototypical varietal characters and excellent concentration, and, as always, straddles the elusive balance between old and new world styles.  A classic Sancerre-like minerality anchors a complex array of aromas, where peach, pear and tropical fruits mingle with herbs and grassiness.  The palate is light and crisp, adding flavors of spicy grapefruit, tangerine and lemon zest.  The wine’s balance, elegance and intensity beg another sip over and over again!

WINE DETAILS:

  • Varietal: Sauvignon Blanc
  • Vineyard: Ziblatt
  • TA: 6.1 g/L
  • pH: 3.35
  • RS: 0.18 g/100ml
  • Aging: 100% tank-fermented
  • Brix: 22.9 wtd. average
  • Yield: 4.5 tons/acre average
  • Cases: 548
  • Accolades: 92 pts. Wine Enthusiast 2021

WINEMAKING:
Winemaker William Knuttel began producing Sauvignon Blanc in a Graves style during his tenure at Chalk Hill Estate, and later in a Sancerre style with the wines of Teira.  This Sonoma County blend merges those two styles to achieve the best of both worlds.  Some of the blend components are picked quite ripe to emphasize fruit, richness, and creaminess, while others highlight the quintessential herbaceous characters of SB. All lots in the final blend were tank fermented at 50°F utilizing yeast with high-tone fruit characteristics. The wine was cold filtered for bottling, but did not require fining.

VINEYARD:
The predominant vineyard source for Knuttel’s Sonoma Valley Sauvignon Blanc is Ziblatt Vineyard, in the heart of Sonoma Valley, near Kenwood. They also produce as a single vineyard wine, but in a Graves style, different than the Sancerre style employed here. The vineyard naturally splits into sections that are lower and higher yielding, and these are harvested at separate times, giving two distinct fruit and acidity profiles. They blend aliquots of these with Sauvignon Blanc from Wilson Vineyards in the Clarksburg appellation, which enhance the minerality of the blend.

ABOUT THE LABEL ART:
Designer Jeffrey Caldewey captured William Knuttel’s kinetic wine world with Etienne-Jules Marey’s 1890 “chronophotograph”, in which multiple exposures are superimposed to show the complete motion of “le coup d’epee”. The image metaphorically highlights the balance, finesse, powder and poise valued by the winemaker.

ABOUT WILLIAM KNUTTEL:
William Knuttel was formerly Winemaker & Vice President with Chalk Hill Estate from 1996 to 2003, specializing in ultra-premium Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc and Dry Creek Vineyard’s Executive Winemaker from 2003 to 2011. As proprietor of Tria, 1995 to 2003, he produced fine Pinot Noir and Zinfandel. As Saintsbury’s winemaker from 1983 to 1996, Knuttel established that brand as a leader in ultra-premium Pinot Noir and Chardonnay.

The Knuttle Family. Left to right, Sebastian Knuttel (Cellar Master), Kate Knuttle (Business Manager), and William Knuttel (Proprietor and Winemaker).

asparagus-salad-valentines
Shaved Asparagus Salad

INGREDIENTS:

For the Dressing:

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • kosher salt and black pepper, to taste

For the Salad:

  • 1 lb large asparagus, woody ends trimmed
  • 3 oz fresh arugula
  • 1 large avocado, pitted, peeled, and chopped
  • ½ cup shaved Parmesan cheese
  • 1/3 cup chopped pistachios
  • sea salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. First, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, and garlic. Season with salt and pepper, to taste. Set aside.
  2. Use a vegetable peeler to shave the asparagus. Lay an asparagus spear flat on a cutting board. Starting at the bottom end, use the peeler to shave it into long thin strips or ribbons. Place the asparagus shavings in a large bowl and repeat with remaining asparagus.
  3. Add the arugula to the bowl. Toss the shaved asparagus and arugula together. Add the avocado, shaved Parmesan cheese, and pistachios. Drizzle desired amount of dressing over the salad and gently toss. Season with salt and pepper, to taste. Serve the salad immediately.

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Maria Lichty of Two Peas & Their Pod.

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February Wine Club Pairing Recipe

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FEBRUARY WINE CLUB:

Bold wine Style logoTentadora-Malbec-Reserva-bottleWillam Knuttel Winery
Tentadora
Malbec Reserva
Valle de Cafayate, Argentina

BOLD WINE STYLE

Brimming with aromas of blackberries and blueberry compote, laced with hints of spicy earth. The color is deeply hued, and a succulent core of fruit broadens into a velvety finish with seamlessly integrated and fully resolved tannins. The Tentadora Malbec is eminently suited to the table, and pairs especially well with roasted meats—all the better if the meats are grilled at an asado, or Argentine-style barbecue.

WINE DETAILS:

  • Varietal: Malbec
  • Appellation: Valle de Cafayate, Salta, Argentina
  • Alcohol: 14.5%
  • TA: 5.8 g/L
  • pH: 3.72
  • Yield: 2.8 tons/acre
  • Aging: 32 months in French oak, 25% new

VINEYARD NOTES:
While Argentina is recognized mostly for the wines of Mendoza to the south, the smaller Cafayate region is rapidly gaining favor, after over 100 years of grape growing!  Knuttel believes the region may eventually out rival Mendoza’s reputation, much as Napa Valley often does with larger Sonoma County. Land purchases and winery construction in the last few years are bearing out this prediction. 

ABOUT THE WINEMAKER:
Winemaker William Knuttel first visited Cafayate fifteen years ago, and quickly became captivated with the area and its people, culture, and climate.  The town is in the Calchaqui Valley, nestled in the foothills of the Andes at over 5000’ elevation. This high mountain desert has the feel of Napa Valley plunked down into Zion Canyon National Park. Vineyards seemingly grow in nothing but rock and sand, surrounded by towering mountains of red rock and granite.

After his tenure at Chalk Hill, which included extensive experiments with Malbec clones, pruning techniques, and winemaking styles, Knuttel could not resist temptation in Cafayate, and Tentadora, “the temptress,” materialized from some of the finest Malbec vineyards he had ever seen, all at elevations of 5000 to 8000 feet in altitude.

ABOUT THE WINERY:
William Knuttel created the Tentadora brand within his broader winemaking portfolio to focus on Malbecs from Argentina’s Cafayate Valley. While he continues to operate William Knuttel Winery in Sonoma, California, his interest in this high-altitude region has been long-standing. The name Tentadora—Spanish for “the temptress”—speaks to the irresistible pull of Cafayate’s exceptional Malbec vineyards and Knuttel’s desire to bring their character into his work. Learn more about William Knuttel here.

Willam Knuttel

Roast beef chimichurri dish with red wine and valentines day heartsTop Round Roast Beef with Chimichurri

INGREDIENTS:

  • 1 ½ c minced parsley (roughly 2 bunches)
  • 8 cloves garlic, minced
  • 1 Tbsp dried oregano
  • 1 ½ tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • 1 c olive oil
  • ½ c red wine vinegar
  • 3 lb. top round roast beef

DIRECTIONS:

  • Mix minced parsley, minced garlic, oregano, salt, red pepper flakes, and black pepper in a bowl.
  • Add oil and vinegar. Mix well. Taste and adjust the salt and pepper as desired.
  • Reserve ½ of chimichurri (1 c) in an airtight container. Store it in the refrigerator until ready to use as a garnish for the roast.
  • The other half (1 c) of the chimichurri, use to marinade the meat. Place the meat in a zipper-sealed bag and pour in the marinade. Marinade overnight, at least 12 hours (up to 24 hours).
  • Remove the roast from the refrigerator 1.5 – 2 hours before roasting for it to come to room temperature.
  • Preheat your oven to 450°F.
  • Line a roasting pan with aluminum foil. Drain the marinade from the roast and place the roast on the roasting rack in your roasting pan.
  • Cook the roast at 450ºF for 15 minutes.
  • Reduce the heat setting of your oven to 325°F. Cook the roast for an additional 60-70 minutes, for medium doneness, or until your desired doneness is reached. Use an instant-read thermometer, inserted into the side of your roast (not in fat), to check the doneness of your meat. You should remove the roast 5-10 degrees lower than your desired temperature, as the roast will continue cooking as it rests.*
  • When your desired doneness has been reached, remove the roast from the oven and let it rest for 10 minutes before slicing.
  • Take the reserved chimichurri out of the refrigerator and let it come to room temperature before serving.
  • After resting, slice the roast thinly against the grain and serve with the reserved chimichurri.
    *Desired ending temperatures – Rare: 125ºF, Medium Rare 135ºF, Medium 145ºF, Medium Well 150ºF, Well Done 160ºF

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Curious Cuisinière.

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January Cheese Club: Cedar Rapids, Iowa

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Cheese ClubLaClare Family Creamery Maple Bourbon Goat CheeseLaClare Family Creamery
Maple Bourbon
Goat Cheese
Malone, Wisconsin

LaClare’s original goat cheese is blended with sweet maple and is complemented by an aromatic bourbon flavor. Enjoy as a delicious snack spread on crackers or paired with fresh fruit.

WINE & CRAFT BEER PAIRINGS:
This cheese pairs beautifully with a bold Cabernet Sauvignon. For our beer lovers, pair this goat cheese with stouts and dark ales.

WINESTYLES: Bold
BEERSTYLES: Dark & Roasty

About the Creamery:
LaClare is one of the only 100%-domestically produced goat cheese brands in the country; milk is sourced exclusively from local dairies. With respect to sustainability, transparency, and tradition, their innovative cheesemakers create unrivaled cheese to please palates with clean, fresh flavor profiles that cannot be imitated. Learn more here.

Information & Photos © LaClare Family Creamery. – All Rights Reserved.

Point Reyes Farmstead Cheese Co. Toma Background RemovedPoint Reyes Farmstead Cheese Co.
Toma
Cow’s Milk
Point Reyes Station, California

In Italian, “Toma” often refers to a wheel of cheese made by the farmer herself… a perfect way to describe this cheese. It is Point Reyes’ most versatile, any time, any table cheese. All natural, pasteurized, semi-hard table cheese with a waxed rind.

WINE & CRAFT BEER PAIRINGS:
This cheese can pair well with a variety of flavors… try serving with hop-heavy beers, Pinot Noirs or a barrel-aged scotch.

WINESTYLES:Bold or Mellow
BEERSTYLES:Hoppy

About Point Reyes Farmstead Cheese Co.:
Point Reyes Farmstead Cheese Company is a culmination of a family’s agricultural legacy. Founded by their great-grandfather, their California dairy farm has transformed over the years. In the 1990s, seeking a more sustainable path, the Giacomini sisters returned to the farm and transitioned it into an artisanal cheesemaking operation. Their handcrafted cheese, like the signature Original Blue and Toma, continues the family tradition of producing high-quality products while honoring their love for the land. In July 2013, Point Reyes story was featured on Jane Pauley’s segment on NBC’s Today Show (video below). Learn more here.

The Giacomini family.

The first day of cheesemaking, August 1, 2000

Bob Giacomini, 1980

Information & Photos © Point Reyes Farmstead Cheese Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!

Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club! Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely! Click to learn more >

January Cheese Club: West Des Moines, Iowa

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Cheese ClubJura Montagne Le Superbe
Jura Montagne
Cow’s Milk
Switzerland

Strong winds sweep across the rugged Jura plateau, shaping a landscape of high moors, rocky outcrops, dark forests, and meadows filled with aromatic herbs. In this remote setting at La Tourbière, Jura Montagne takes its character from the land itself.

Its defining quality comes from intensely flavorful mountain milk. Long, snowy winters allow hardy alpine herbs to thrive, giving the milk depth and aroma. Made from untreated fresh milk sourced from cows fed only hay and herbs from mountain pastures, Jura Montagne is still crafted by local cheesemakers using traditional methods handed down through generations.

The wheels are then given time to mature in traditional cellars, where they are regularly turned and washed with a special brine. After six to ten months of careful aging, Jura Montagne emerges as a distinctive cheese shaped by its natural surroundings.

WINE & CRAFT BEER PAIRINGS: Enjoy with Rich style white wines, or pair with a craft beer Ale. Enjoy with one of these delicious recipes from Le Superbe>

WINESTYLES: Rich
BEERSTYLES: Crisp & Clean

Fior delle AlpiLe Superbe
Fior delle Alpi
Cow’s Milk
Switzerland

Pure mountain air, fertile soils rich with wild herbs, and fresh alpine milk come together in a small mountain dairy where tradition still matters. From this setting comes Fior delle Alpi, a Swiss mountain cheese wrapped in a distinctive black rind.

Its aroma recalls warm milk from childhood kitchens, while the flavor carries gentle crystals of salt that slowly dissolve on the tongue. Fior delle Alpi has a clear, unmistakable character shaped by its remote alpine home. Cows grazing on herb-filled pastures produce milk with a naturally spicy, rounded aroma, which defines the cheese’s depth and maturity. In the steamy, smoke-filled mountain dairy, each wheel is still made by hand, following a time-honored recipe.

After production, the cheese is cared for patiently in the cellars of Lustenberger & Durst, where it rests for at least twelve months. Only when it has fully developed its character does the master affineur approve it for release, ensuring every wheel reaches its true expression.

WINE & CRAFT BEER PAIRINGS: Enjoy with lighter white and red wines or Pilsner craft beer.  Enjoy with one of these delicious recipes from Le Superbe>

WINESTYLES: Crisp & Mellow
BEERSTYLES: Crisp & Clean

ABOUT LE SUPERBE:
For over 160 years, Lustenberger & Dürst and its LeSuperbe brand have stood for the fine art of Swiss cheese-making, making Lustenberger & Dürst SA one of the oldest cheese maturing companies in Switzerland with almost 100 employees. The cheese specialities are produced exclusively for Lustenberger & Dürst by partner cheese dairies and then carefully matured in the ageing cellars in Hünenberg (ZG, Central Switzerland) or Heitenried (FR, Western Switzerland). More than 8,100 tons of cheese are processed annually with modern packaging systems in Hünenberg and exported to over 40 countries. Learn more here.

Information and photo © Zuercher & Co. and Le Superbe – All Rights Reserved.

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Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club! Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely! Click to learn more >

January Sweet Club: Iowa

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Sweet Wine ClubPS_NV_Riesling_Front_BottlePierre Sparr
Riesling Grande Réserve
Alsace, France

NECTAR WINE STYLE

Pale yellow with vibrant green reflections, this wine highlights its youth. The nose is elegant and expressive, with citrus, bergamot, and flinty notes. On the palate, it’s fresh and focused, with a clean, persistent attack and a citrus driven finish.

Varietals: 100% Riesling
Analysis: 12.5% alcohol / volume
Total Acidity: 6.4 g/L
Residual Sugar: 3.0 g/L
Aging: Stainless-steel tanks
Region: Alsace, France
Appellation: Appellation Alsace Controlée, France
Plot: 6 ha
Soil: Granitic – chalk & clay
Age/Exposure: 20 years old East
Vine Yields: 60 hl/ha

MORE ABOUT THE WINE:
Pierre Sparr’s Riesling is grown from 30-year-old vines rooted in granitic, chalky-clay soil. After gentle pressing, the must is fermented at low temperature in stainless-steel tanks and malolactic conversion is avoided. This bone-dry Riesling delivers freshness, fruitiness and structure with excellent aging potential.

VINEYARDS:
Maison Pierre Sparr owns 15 hectares (37 acres) of vineyards in the heart of the Haut-Rhin and sources fruit from 150 hectares (370 acres) of vineyards owned by established growers who adhere to the Sparr winery’s high standards of viticulture. Care of the vineyards is of paramount importance. Their philosophy is that “the quality of a fine wine already exists in the grape.” In other words, the quality of a wine is determined by its vineyard origin.

VINTAGE NOTES:
A mild, wet winter replenished groundwater, followed by a cool spring that delayed budbreak but ensured steady growth. Summer alternated between warm, sunny spells and timely rains, preserving freshness and slowing ripening. September’s clear days and cool nights delivered perfect harvest conditions. The Rieslings show vibrant acidity, crystalline purity, and finely etched aromatics—combining tension and elegance with promising aging potential.

WINEMAKING:
The juices are cold-settled and fermented in stainless-steel vats at 18°C to 20°C. Fermentation lasts about one month. Then the wines are stabilized and kept in vats until bottling. During this time, the wine is regularly checked both analytically and by taste.

WINE AND CHEESE PAIRING RECOMMENDATION: Pair this with a Munster cheese from Alsace. A classic regional pairing. The wine’s acidity cleans up the cheese’s savory richness, and the aromatics play well together. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Established in 1680, today Pierre Sparr remains focused on producing quality wines, a pure expression of Alsace, which are aromatic, fruity, elegant, clean and vibrant. Pierre Sparr wines are food-friendly and accessible for everyday consumption. Learn more here.

Information & Photos © Wilson Daniels and Pierre Sparr – All Rights Reserved.

wine-o-reilly-s-white-chocolate-42539738923297 Background RemovedO’Reilly’s Country Cream
White Chocolate Irish Cream
Ireland

NECTAR WINE STYLE

This wine-based white chocolate Irish Cream is made with real Irish dairy cream and rich white chocolate for an indulgent experience.

Analysis: 13.9% alcohol / volume

WINE AND CHEESE PAIRING RECOMMENDATION: Try this with a mascarpone cheese. Soft and lightly sweet, it mirrors the liqueur’s creaminess without competing. Learn more about our wine and cheese pairings here.

Photo and Information courtesy of © Prestige Beverage Group – All Rights Reserved

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January Bubbly Club: Iowa

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Bubbly Wine Clubj-cuvee-20J Vineyards & Winery
NV Cuvée 20
Russian River Valley, California

BUBBLY WINE STYLE

Refreshingly crisp and wonderfully layered, J Cuvée 20 Brut expertly balances bright fruit notes, rich brioche toast characteristics and a lively, memorable finish. Hints of fresh-picked pear, white peach and citrus at first taste evolve into richer, deeper notes of baked apple, lemon curd, crème brûlée and spice. A subtle touch of toasted pastry crust at the finish is an indication of the years this sparkling spent aging in our cellars before release.

Effervescent and exceptionally food-friendly, Cuvée 20 can be enjoyed with a wide variety of dishes. It is equally at home alongside fresh seafood, like a Dungeness crab salad, oysters on the half shell or a shrimp cocktail, as it is with heartier meals, like fried chicken, crispy fish tacos with a salsa verde, or Korean bibimbap with hoisin glazed pork belly, pickles, cucumber and kimchi. For a simple and classic pairing, try Cuvée 20 with homemade popcorn with parmesan, black pepper and lemon zest.

Appellation: 100% Russian River Valley, California
Varietal: 51% Chardonnay, 40% Pinot Noir, 9% Pinot Meunier
Analysis: 12.3% alcohol/volume
Dosage: 10 g/L
Titratable Acidity: 7.1 g/L
pH: 3.18
Disgorgement Date: January 2023
Aging Recommendation: 5-7+ years
Accolades: 94 points from James Suckling, September 2025

VITICULTURE NOTES:
First created to celebrate the winery’s 20th anniversary, the J Cuvée 20 Brut is a stylish assemblage from the winery’s best cool-climate vineyard sites throughout the Russian River Valley.

WINEMAKING:
The grapes for this cuvée were hand-harvested into small quarter-ton bins and placed as whole clusters without destemming into our special French Coquard press for a gentle, low-pressure pressing, which minimizes the breakdown of grape skins and seeds. Each vineyard lot was fermented and kept separate until blending.

As is customary for Traditional Method sparkling wine production, the secondary fermentation occurred in the bottle. The wine was aged for an average of 30 months en tirage in the cellars, developing deeper complexity as the years went by. The bottles were carefully disgorged and added a small amount of dosage for balance, then aged for several months under cork before release.

ABOUT THE WINERY:
Since 1986, J Vineyards & Winery has developed a reputation as one of the top sparkling and still wine producers in California. J has come to be known for its celebrated estate vineyards, contemporary winery and world-class hospitality. Winemaker Nicole Hitchcock showcases her expertise and the diversity of California winegrowing regions through a portfolio of high-quality still and sparkling wines of distinction. Learn more here.

Information & Photos © J Vineyards & Winery – All Rights Reserved.

JuvecampsRoseJuvé & Camps
Brut Rosé Pinot Noir NV
Cava Reserva DO
Cava, Spain

BUBBLY WINE STYLE

Juvé & Camps Brut Rosé Pinot Noir is a fresh, fruity rosé made from 100% certified organic Pinot Noir, sourced from the Espiells estate. Aged for 12 months following the Méthode Traditionnelle, this Rosé retains delicate aromas of toasted bread and floral notes while showcasing the seductive red fruit characteristics of Pinot Noir. Categorized as Brut with just 9g/l of dosage, it strikes a perfect balance of freshness and richness. Originally developed for the U.S. market, this wine exemplifies the quality and elegance for which Juvé & Camps is renowned.

Appellation: D.O. Cava Reserva
Varietal: 100% Pinot Noir
Analysis: 12% alcohol/volume
Farming: Organic
Food Pairing: pasta, cured meats, Japanese food and baked goods
Critical Acclaim: 91 points Wine Enthusiast | 90 points Wine Spectator | 90 points James Suckling

ABOUT THE VINEYARD:
Juvé & Camps Brut Rosé is crafted exclusively from certified organic Pinot Noir grapes from the Espiells vineyards, Juvé family’s original estate. Clay-limestone and chalky-clay vineyards span up to 800 feet high.

WINEMAKING:
The grapes are hand-harvested, gently the whole-clusters are destemmed, crushed and macerated at low temperature for 4 to 6 hours, depending on the vintage. This cold soak maceration adds depth and subtle color, as well as enhance the Pinot Noir red fruits aromas. The winemaker selects the lots that meet the right balance of color and flavors for the final blend. Only the wine obtained from the free-run juice is bottled, the one that retains the most delicate fruit aromas. Following the traditional method, bottles are laid down in the underground caves for a minimum of 12 months, where they will refine effervescence and develop its refreshing, vibrant character.

Only 9g/L dosage is added after the disgorgement to this dry sparkling wine, to showcase of the Pinot Noir fruit in its purest form.

ABOUT THE WINERY:
Juvé & Camps is an indisputable worldwide leader of Spanish premium sparkling wines. This family-owned, 100% estate-based producer is revered in Spain for its painstaking focus on quality and sustainability, and its important role within the country’s conversation on fine wine in general. Learn more here.

Information & Photos © Juvé & Camps and Vintus – All Rights Reserved.

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