May Cheese Club: Iowa

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Cheese ClubRobiolina cheese wheelCaseificio dell’Alta Langa
Alta Langa Robiolina
Piedmont, Italy

Alta Langa Robiolina is a small, fresh robiola-style cheese from Piedmont made from a blend of cow, sheep, and goat milk enriched with cream, giving it the richness of a double-cream cheese while remaining remarkably light and airy. Produced by Caseificio dell’Alta Langa and shipped very young, it has no rind and a soft, moist, almost custard-like texture that is fluffy and easily spreadable.  It has a gentle milky aroma and a balanced flavor that combines the sweetness of cow’s milk, the richness of sheep’s milk, and a subtle tang from goat’s milk. The result is a mild but nuanced profile that is fresh, lightly lactic, and never sharp, making it ideal for enjoying simply or adding a delicate, creamy lift to dishes without heaviness.

WINE & CRAFT BEER PAIRINGS:
For wine, go with a Moscato d’Asti, like the Cantina Pertinace Moscato D’Asti from our May Sweet Club selections. For beer, a Belgian Witbier would work beautifully, as it would add just enough brightness to keep each bite lively.

WINESTYLES: Nectar
BEERSTYLES: Crisp

About Alta Landa Dairy:
Family-owned and operated since 1881, their philosophy has always been based on preserving the ancient cheesemaking traditions from their grandparents. They produce excellent quality cheeses, holding on to their three core values: manual processing, human skill and innovation. They are constantly researching local recipes, testing new technologies and attending to the quality of their ingredients to ensure they bring the finest cheeses to life. Learn more here.

Information © Planet Cheese and Caseificio Dell’Alta Langa – All Rights Reserved.

Cacio de roma cheese wheelCacio de Roma®
Italy

Made from the countryside of Rome, this is an Italian semi-soft, sheep’s milk cheese. Formed in a small round, known as a caciotta, the cheese is aged for about one month, during which it develops a mild sweet flavor and semi-firm texture. It’s a classic table cheese.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a crisp Italian white wine such as a Vermentino, and for beer, let’s stay on trend with a classic, clean Pilsner.

WINESTYLES: Crisp
BEERSTYLES: Crisp

Information © Buonatavola Sini and Cheese.com – 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 >

May Sweet Club: Iowa

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Sweet Wine ClubPertinance-Moscato-Asti-DOCG-bottleCantina Pertinace
Moscato D’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This sweet wine is made with moscato grapes. It is straw-yellow with golden shades and very aromatic. The palate is sweet and effervescent.

Variety: Moscato
Denomination: Moscato d’Asti DOCG
Town: Treiso and Trezzo Tinella, Italy
Exposure: South, South-East
Acreage: 2 hectares
Yield to hectare: 70 hecto-liters in wine
Vine training system: Guyot
Vinification: 8 days in steel autoclave
Aging: 40-60 days in steel autoclave
Pairs well with: desserts, tea biscuits and custards

WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with a triple cream brie, acting almost like a custard. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Pertinace is a co-op, where business partners and winemakers work together to produce high quality wines with a soul, since 1973. Located in Località Pertinace, in Treiso, in the heart of the Langhe hills. This area is also known as the birthplace of Publio Elvio Pertinace, roman emperor, historically recognized as leader of great moral and value and as a honest man. The values of the emperor inspired Mario Barbero and his friends/partners, in 1973, to establish the co-op winery and give it such an important name recognized today internationally. The focus of the production is mainly Nebbiolo based, ideal for the production of the famous Barbaresco. Learn more here.

Information & Photos © Pertinace – All Rights Reserved.

The-Seeker-Riesling-bottleThe Seeker
Riesling
Mosel, Germany

NECTAR WINE STYLE

This is a distinctive, classic Riesling made from grapes grown in choice Mosel sites from vines on fine, mineral-rich slate soil. It is off-dry with a fine balance between light sweetness and crisp acidity. It is ideal with difficult-to-pair foods, including sweet and spicy fare. It is well-balanced, with fine fruity and mineral tones and elegant acidity.

Varietal: 100% Riesling
Appellation: Mosel, QbA
Analysis: 10% alcohol / volume
pH: 3
Acidity: 5.9 g/L
Aging: Stainless steel and oak casks

WINE AND CHEESE PAIRING RECOMMENDATION: Take a risk with this pairing, try a cheese with fruit or spices like a stilton with apricots. Learn more about our wine and cheese pairings here.

HARVEST NOTE:
The harvest in Mosel, Germany, was characterized by ideal weather conditions, resulting in exceptional grape quality. A mild spring followed by a warm and dry summer provided optimal conditions for vine growth and ripening. The harvest commenced slightly earlier than usual, starting in late September, with winemakers reporting grapes with excellent sugar levels and balanced acidity. Overall, the vintage promises to yield wines with intense fruit flavors, vibrant acidity, and remarkable complexity, showcasing the unique terroir of the Mosel region.

WINEMAKING NOTES:
Vineyard sites in Trittenheim and Piesport are steep with fine, mineral-rich slate soil and optimal exposure to sun and wind, giving the wine its distinctive, classic and world-renowned flavors. The vineyards are 100% hand-harvested to ensure top-quality grape selection. Traditional wine making methods are observed, with individual wine-pressing techniques passed down through generations. Vinification takes place in stainless steel and oak casks over 4-6 weeks, followed by aging in tank and oak casks for 3-8 months.

ABOUT THE WINERY:
The Seeker is a global wine brand brought to wine lovers by a family company with 75 years of importing experience and the core belief that real people with real passion are essential to crafting great wines. Through their relationships with family wineries that span the globe, they bring us on an international wine journey that doesn’t allow borders, trends or preconceptions to stand in the way of enjoying great wines. Learn more here.

Information & Photos © The Seeker Wines – All Rights Reserved.

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May Bubbly Club: Iowa

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Bubbly Wine ClubValdo-numero-1-bottleValdo
Numero 1
Sparkling Wine
Veneto, Italy

BUBBLY WINE STYLE

In the glass, light straw with greenish reflections. The bouquet is extremely fine and fruity, ranging from floral to green apple scents. The palate has a persistent taste. This bright wine reveals a harmonious and balanced sweetness.

Alcohol: 11% alcohol / volume
Altitude: Mainly in the plains
Vinification: Soft pressing and fermentation at a controlled temperature
Sparkling and Refining Processes: 3-month processing with Charmat method, followed by aging in bottle
Storage and Serving Recommendations: Chill the wine gradually without causing sudden changes in temperature to enjoy the product at its best. Do not store the bottle for long periods in the refrigerator. Ideal when served at 43-46°F.
Food Pairings: This sparkling wine can be consumed throughout any meal, but is excellent when pairing with sophisticated dishes and finger food.

WINEMAKING NOTES:
N1 is a special sparkling wine, obtained from a careful selection of grapes from the most prestigious wine-growing areas of the Veneto region, which makes it suitable for every occasion. The longstanding tradition of Valdobbiadene in making spumante, which is known and appreciated throughout Italy, is expressed at its best in Valdo’s Numero 1.

Valdo-marca-oro-prosecco-brut-bottleValdo
Marca Oro Brut
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

In the glass, light straw with greenish reflections. The nose is slightly fruity and the palate is harmonious and reminiscent of ripe, wild apple.

Varietal: Glera
Alcohol: 11% alcohol / volume
Altitude: 80 meters above sea level
Vinification: Soft pressing and fermentation at a 64°F controlled temperature
Sparkling and Refining Processes: 3-month processing followed aging in the bottle
Storage and Serving Recommendations: Chill the wine gradually without causing sudden changes in temperature to enjoy the product at its best. Do not store the bottle for long periods in the refrigerator. Ideal when served at 43-46°F in a flute glass.
Food Pairings: Thanks to its versatility, this wine is perfect for many different occasions, but with appetizers and first courses is a great way to pop this bubbly.
Critical Acclaim:

  • 89 points – 2021 James Suckling
  • 91 Points – 2024 Tasting Panel

WINEMAKING NOTES:
Marca Oro is Valdo’s gold standard.  An elegant Prosecco that was first introduced in the 1950’s, winning the hearts of multiple generations since then. Born to be enjoyed as an aperitif or to enhance every moment.

Valdo-marca-oro-prosecco-rose-bottleValdo
Marca Oro Rosé
Vintage Brut
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

In the glass, this Rosé Brut is soft, bright pink and reminiscent of wild rose petals. The nose is floral and delicately fruity, with hints of apple, pear and small red fruits. It is dry, pleasantly fruity and harmonious with persistent and bubbles.

Varietal: 90% Glera, 10% Pinot Noir
Alcohol: 11% alcohol / volume
Altitude: 80-100 meters above sea level
Vinification: Pinot Noir: One day of maceration and subsequent soft pressing. Glera: Soft pressing and fermentation at a controlled temperature.
Sparkling and Refining Processes: 3-month processing with Charmat method, followed by aging in bottle
Storage and Serving Recommendations: To better enhance the aromas and flavor of this sparkling wine, serve it in a large glass at a temperature of 43-46°F, gradually cooling the bottle beforehand. It’s important not to keep the wine in the fridge for too long.
Food Pairings: As an alternative pre-dinner drink, it also pairs well with Mediterranean cuisine. Try it with pasta and fish dishes such as tuna and sea bass tartare.
Critical Acclaim:

  • 90 points – 2021 James Suckling
  • Silver – 2021 China Wine Competition
  • Silver – 2021 The Drinks Business – The Prosecco Masters
  • Bronze – 2021 Decanter World Wine Awards

WINEMAKING NOTES:
Marca Oro Rosé represents the extension of the values and range of Marca Oro. It is young, bright, smart and trendy sparkling wine, and the result of a careful selection of high-quality grapes. With its clean-cut personality and enticing color, it is an ideal aperitif wine.

ABOUT THE WINERY:
Considered one of the oldest in the area, Valdo Winery is a name after the land it belongs to, Valdobbiadene. A name that is tightly linked to the Bolla family, who spread the culture of Prosecco in Italy and throughout the world for three generations. The Valdo wineries were established in the heart of Conegliano Valdobbiadene, a prestigious and UNESCO-recognized region in Veneto, Italy, located north of Venice. To learn more about Valdo’s legacy and winery click here. To learn more about this history and interesting facts about Prosecco click here.

 

Information & Photos © Valdo– All Rights Reserved.

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May Premium Club

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Far-Niente-Post-Beam-Sonoma-Coast_2024-bottleMellow style logoFar Niente Winery
Post & Beam
Pinot Noir 2024
Sonoma Coast, California

MELLOW WINE STYLE

Brilliant translucent ruby in the glass, the inaugural release of the 2024 Post & Beam Pinot wine reveals alluring garnet and deep cherry highlights. On the nose, vibrant aromas of pomegranate and fresh raspberry leap forward, layered with subtle hints of baking spice. The palate is silky and inviting, showcasing juicy notes of strawberry and red plum that unfold with finesse. A touch of spice lingers in the background, adding warmth and complexity. Bright, balanced acidity lifts the fruit and carries through a smooth, elegant finish.

Varietal: 100% Pinot Noir
Appellation: Sonoma Coast, California
Harvest Date(s): September 9th – 19th, 2024
Aging: 10 months in French Oak, 30% new

HARVEST NOTES:
2024 began with consistent rain and saturated soils which laid the foundation for a strong growing season. Bud-break began mid March and led to healthy canopy development and a well-balanced crop load. Summer and early fall were marked by extended periods of heat which compressed the harvest and developed bold wines with ripe flavors. Cool nights throughout the year maintained natural acidity lending balance and complexity.

Bold wine Style logoFar-Niente-Post-Beam-Cabernet-bottleFar Niente Winery
Post & Beam
Cabernet Sauvignon 2023
Napa Valley, California

BOLD WINE STYLE

The 2023 Post & Beam Cabernet Sauvignon opens with expressive aromas of red fruit, cassis, and blackberry jam, accented by hints of cedar and graphite. On the palate, the wine is youthful and vibrant, showing polished tannins and a core of dark fruit that brings both weight and freshness. Notes of brambly berry, mocha, and subtle spice carry through a long, mouth-coating finish, highlighting the vintage’s balance and structure.

Varietal: 91% Cabernet Sauvignon, 6% Merlot, 1% Malbec, 1% Petit Verdot
Appellation: Napa Valley, California
Harvest Date(s): October 7th – November 10th, 2023
Aging: 10 months in French Oak, 30% new

HARVEST NOTES:
The 2023 growing season was defined by cool weather, steady rainfall, and a notably late bud-break—all of which contributed to a slower, more measured pace in the vineyard. This extended ripening period encouraged the fruit to develop layered aromatics and deeper color while maintaining bright acidity. The team began picking Cabernet Sauvignon from the northernmost sites in early October before moving gradually south through Napa Valley as flavors reached their peak. Longer hang time delivered purity and concentration, while Merlot and Petit Verdot from their Carneros and Oakville blocks helped round out the blend with lift, structure, and depth.

ABOUT FAR NIENTE and POST & BEAM:
Named for the simple yet elegant barns that dot the landscape as an enduring reminder of America’s history, Post & Beam represents craftsmanship, tradition, legacy, and purity. There’s nothing unnecessary or overly complicated about a post and beam barn. It just works beautifully. The same can be said for their wines. They are simple, elegant, pure expressions of each grape in its finest form. Learn more here.

Information & Photos © Post & Beam / Far Niente – All Rights Reserved

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Valdepalacios Crianza Rioja

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Mellow style logoValdepalacios-CRIANZA-bottleBodegas Leza García
Valdepalacios Crianza
Tempranillo
Rioja Alta, Spain

MELLOW WINE STYLE

In the glass, cherry red in color with ruby red tones that are clean and bright. The nose has complex and intense aromas of wood that is complemented by a blend of oak and fruit. The palate is harmonious with the right proportion of acidity, freshness and smoothness with a pleasant, fruity aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14.5% alcohol / volume
  • Harvest: First week of October
  • Pairing Suggestion: Ideal with game dishes, roasts and red meats, as well as cured cheeses and sausages
  • Serving Temperature: 57.2°F – 60.8°F

WINEMAKING AND AGING:
Fermentation time was 14 days with daily pumping over stainless steel vats at a controlled temperature of 82.4ºF. Barrel aging was done in 2205 liter oaks casks, 70% were made of American wood, the rest French wood. This aging process lasted 12 months with regular racking.

ABOUT THE WINERY:
Located in Najerilla Valley, a historical area in the heart of Rioja Alta, Bodegas y Viñedos Leza García is a family winery that produces DOCa Rioja wines from their own 140 hectares of vineyards in an altitude between 500-700 meters. Leza García maintains its success with their integral management, from the vineyard to the bottle. Learn more here.

beef-empanadas-tapas

Beef Empanadas (Empanadas de Carne)

INGREDIENTS:

  • homemade empanada dough (or 15 store bought empanada discs):
  • 3 cups all-purpose flour
  • ¼ to ½ teaspoon of salt
  • 6 ounces 170 grams of unsalted butter (1 ½ sticks)
  • 1 egg
  • ¼ to ½ cup of water adjust as needed

Beef Empanada Filling:

  • 4 tablespoons of butter or oil
  • 1 white onion diced
  • 2-3 garlic cloves crushed
  • 1 tablespoon of dry oregano
  • 2-3 teaspoons of ground cumin
  • 2 teaspoons of annatto or achiote powder
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 egg whisked – to be used as egg wash

To Serve:

DIRECTIONS:

  1. Homemade Empanada Dough Preparation: Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
  2. Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
  3. Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
  4. To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – or use a tortilla press to flatten the dough balls.
  5. Beef Empanada Filling Preparation: Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
  6. Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.
  7. Add the ground beef, stir and cook until the meat is fully cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.
  8. Beef Empanada Assembly: Place a generous amount of the beef filling on the center of each empanada disc.
  9. Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
  10. If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.
  11. Pre-heat the oven to 400°F for medium sized empanadas, or 375°F for smaller empanadas.
  12. Place the empanadas on baking sheet, lightly greased or lined with parchment paper.
  13. Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.
  14. Bake at the empanadas for ~20 minutes, or until golden on top.
  15. Serve warm, alone or with your choice of dipping sauce.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Laylita’s Recipes – All Rights Reserved.

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Valdepalacios Viura and Malvasía White Rioja

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Silky styleBlanco-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Viura & Malvasía White
Rioja Alta, Spain

SILKY WINE STYLE

In the glass, straw yellow in color with greenish tones that are clean and bright. The nose is intense and very fruity with tropical aromas and a touch of citrus fruits denoting its youth, lightness and good balance. The palate is smooth and fresh on entry. Medium-bodied with excellent harmony between acidity and fruit. It has a very pleasant lingering aftertaste.

WINE DETAILS:

  • Varietals: Viura and Malvasía
  • Alcohol: 13% alcohol / volume
  • Residual Sugar: 1 g/l
  • Acidity: 5.5 g/l (tartaric)
  • Harvest: Last week of September
  • Pairing Suggestion: Recommended as an aperitif, with seafood, salads and all types of fish.
  • Serving Temperature: 42.8°F – 46.4°F

VINEYARDS:
The Valdepalacios white wine is crafted with Viura and Malvasía grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Bodegas y Viñedos Leza García is a family business, producing wine from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making the best wines. Learn more here.

shrimp-mushroom-tapasMushroom and Shrimp Tapas (Champiñón con Gamba)

INGREDIENTS:

  • 14 oz. small button/champiñón mushrooms (stems removed)
  • 5-6 tablespoons of Olive oil
  • 5-6 cloves of Garlic crushed
  • baguette cut into 1-inch slices
  • 2 oz small shrimp (around 1-inch or less is ideal)
  • salt for seasoning

DIRECTIONS:

  1. First, crush the garlic and add it to the oil. Mix well, use a mortar and pestle for best results
  2. Heat a little of the garlic oil in a pan on high heat and add the champiñón mushrooms to the pan. Cook for 3-4 minutes on high heat, flipping the mushrooms once or twice. Add more garlic oil as required. Just before serving, fry the shrimp.
  3. Cut a baguette into a 1-inch slice, stack 3 mushrooms on top, drizzle with oil, and add the shrimp to the top of the mushroom. Use a small toothpick to help hold it all together and serve.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Byron of The Spanish Radish – All Rights Reserved.

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May Wine Club Pairing Recipe

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MAY WINE CLUB:

Bold wine Style logoVendimia-Seleccionada-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

BOLD WINE STYLE

In the glass, bright garnet red color with purple reflections that are clean and bright. The nose has complex aromas of ripe fruit that are well integrated with subtle, spicy hints of vanilla and caramel. The palate is round and balanced with an excellent entry in the mouth and good tannins with a long aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14% alcohol / volume
  • Residual Sugar: 1.2 g/l
  • Acidity: 5.6 g/l (tartaric)
  • Harvest: Second week of October
  • Aging: 4 months in mixed American and French oak barrels
  • Pairing Suggestion: Particularly suitable with cold meats and medium-strength cheeses, as well as grilled and barbecued meats
  • Serving Temperature: 57.2ºF – 60.8ºF

VINEYARDS:
The Valdepalacios Selected Harvest is made with Tempranillo grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Leza García Bodegas y Viñedos (winery and vineyards) is a family business making and trading wine produced from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making quality wines. Learn more here.

chorizo-patatas-tapas

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

INGREDIENTS:

Chorizo and Potatoes

  • 6-8 Yukon Gold Potatoes
  • 1 tablespoon olive oil
  • 2 teaspoon Spanish paprika (this will be mild. Use more or less based on spice preference)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 10 oz Spanish chorizo either cooked or uncooked is fine, but not dried

Paprika Aioli

  • 1 cup mayonnaise
  • 4 teaspoon Spanish paprika
  • 1 teaspoon garlic powder

DIRECTIONS:

  • Preheat oven to 400°F. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
  • Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. Cover the pan with aluminum foil for easy clean up, but it’s not necessary.
  • Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
  • Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes.
  • While the potatoes are cooking, prepare the paprika aioli sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
  • Finish Cooking Your Patatas Bravas: Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
  • Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
  • Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
  • Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
  • Finally, add back the chorizo to the potatoes and stir to mix.
  • To serve, dollop or drizzle the sauce over the top of the patatas bravas.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Carry Tyler of Talking Meals – All Rights Reserved.

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April Cheese Club: Iowa

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Cheese ClubCoastal-aged-cheddarFord Farm Cheesemakers
Coastal Rugged Mature Cheddar
England

The Coastal Rugged Mature Cheddar is aged for up to fifteen months which creates a rich and intense flavor, but the culture used also adds a contrasting subtle, sweet, top note. From time to time, you may encounter a characteristic “crunch” when you bite into this cheddar, from the calcium lactate crystals which form naturally as the cheddar ages.

WINE & CRAFT BEER PAIRINGS:
A traditional cider would be many a local choice to partner the rugged, rich flavors of Coastal Cheddar, or a medium-bodied red wine such as a Syrah, Grenache or Mourvèdre. Treat yourself to this recipe for Classic Cheese Souffle with Coastal Cheddar>

AWARDS: Coastal is a constant recipient of awards at the leading trade shows across the country, most recently achieving gold medals at the British Cheese Awards and the International Cheese Awards.

WINESTYLES: Fruity
BEERSTYLES: Crisp

Oakwood-Smoked-CheddarFord Farm Cheesemakers
Oakwood Range Cheddar
England

The Oakwood range starts life in the same way as all of Ford Farm’s West Country Farmhouse cheddars. Each cheddar is made by hand, at their Dairy in the beautiful Dorset countryside, from the highest quality, full-fat milk sourced from local herds that graze the rich pastures of the Ashley Chase Estate and its environs. Once pressed and bandaged, the truckles are left in Ford Farm’s stores for several months, until they reach optimum maturity.

Notes from the Cheesemakers:
Ford Farm has forged a relationship with a local smokehouse where we mature all of our smoked varieties – Oakwood and Dorset Red. It’s a wonderful artisan smokehouse where the process is performed with a huge amount of love, care and attention to detail, to ensure that our cheeses are imbued with just the right amount of smoky flavor to make them deliciously more-ish. Oakwood is yet another of Ford Farm’s multi award-winning brands with it’s rich, full farmhouse flavor, but with the unique addition of a hint of smoldering smokiness.

WINE & CRAFT BEER PAIRINGS:
This rich cheddar with balanced, smoky nuances can handle full flavored white wines. A classic combination would be a Gewurztraminer from Alsace, France. For something different, experiment with a Wheat Beer.  Enjoy with this recipe for Chorizo and Oakwood Smoked Cheddar Cheese Burger>

WINESTYLES: Rich
BEERSTYLES: Crisp

About Ford Farm:
Ford Farm has been making cheddar for over 40 years. They are one of the few remaining traditional farmhouse cheddar makers, producing three quarters of the UK volume. All of the processes are performed by hand by their team of expert cheesemakers, from the turning of the curds to the pressing of the cheddars into cylindrical molds, and the bandaging of the molds in cheesecloth. Their brands are consistent medal winners at all major cheese shows each year. Learn more here.

Information & Photos © Ford Farm Cheesemakers – 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 >

April Sweet Club: Iowa

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Sweet Wine Clubsaracco-moscato-bottlePaolo Saracco
Moscato D’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

Moscato d’Asti is an indigenous aromatic wine characterized by orange, peach and lime notes, with a sweet taste rich in minerals. The color is straw-yellow with greenish hues, fine perlage and slow fermentation index. The nose has intense orange blossom, peach and thyme (the main aromas found in the grapes). On the palate, the wine is intense, elegant and lingering. The sweet sensations are well balanced with a pleasant acidity and fruity aromas of typical Muscat grapes.

Variety: Moscato Bianco Canelli
Vineyards: Located in Municipality of Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze and Calosso.
Pairs well with: Ideal with pastries, cakes, fruit tarts, ice cream, biscuits. Also delicious with cheeses such as gorgonzola and in cocktails.

WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with a gorgonzola. Learn more about our wine and cheese pairings here.

VINIFICATION:
After harvesting, the bunches are gently pressed to extract the most flavourful juice from the outermost part of the grapes. The must is kept in stainless steel containers at -3°C, where it can be kept for months. When there is market demand, it is then transferred into autoclaves for temperature-controlled fermentation, micro-filtered for purity and then bottled to keep the freshness and flavors intact.

ABOUT THE WINERY:
Castiglione Tinella, located the heart of the Moscato d’Asti, Italy.  Since the early 1900s, the Saracco family has produced this aromatic wine in the area and cultivating their own vineyards, which is an important part of the process, creating a link with the ideal terrain for growing Moscato grapes. In 2021, WineStyles and Cheese Journey’s stayed on this property when traveling with our guests to this region. Learn more here.

Information & Photos © Paolo Saracco – All Rights Reserved.

Stemmari-Moscato-bottleStemmari
Moscato
Terre Siciliane IGT
Sicily, Italy

NECTAR WINE STYLE

Vibrant, light yellow in color with a nose that has typical Moscato perfumes of while flowers with a smooth citrus note. Every sip conveys extreme fruitiness balanced by a pleasant crispness.

An indigenous varietal of Sicily, Moscato is prized worldwide for its enhanced aromatic bouquet. Its cultivation dates back to ancient times, when Greeks and Romans dominated the island.

Varietal: Moscato
Appellation: Terre Siciliane IGT
Analysis: 8.5% alcohol / volume
Pairs well with: Try it as a surprising aperitif and during your social gatherings. Perfect with Asian cuisine and with sour-sweet salads.
Accolades:

  • STEMMARI Moscato Giallo 13 – 90 pts – Ultimate Wine Challenge – 2014
  • STEMMARI Moscato Giallo 12 – 86 pts – Wine Enthusiast – 2014
  • STEMMARI Moscato Giallo 12 – Silver – Mundus Vini – 2013

WINE AND CHEESE PAIRING RECOMMENDATION: Try this cheese with a fresh ricotta. Learn more about our wine and cheese pairings here.

VINIFICATION:
The entire wine making process – from cold maceration with oxygen reduction to temperature controlled fermentation – is carefully managed as to allow the natural development and expression of the rich fragrances typical of this varietals.

PRODUCTION AREA:
Acate, in the province of Ragusa. This varietal perfectly adapts to the typically sandy terrain and seasonal drought of Sicily. Grown with the “Espalier” system, with an average density of planting of 4500 plants per acre. Sustainably farmed.

ABOUT THE WINERY: STEMMARI
In homage to Sicilian tradition and with great respect towards the natural environment, the winery has been built following the traditional Sicilian rural building with courtyard known as the “baglio”. Here tradition meets advanced technology resulting in both top quality and ancient flavors. The result of this mix of new technology in wine making together with old architectural traditions is enchanting. Learn more here.

Information & Photos © Stemmari – All Rights Reserved.

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April Bubbly Club: Iowa

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Bubbly Wine ClubAlbrecht-Brut-bottleLucien Albrecht
Crémant d’Alsace
Brut Pinot Blanc, Auxerrois
Alsace, France

BUBBLY WINE STYLE

Yellow pale color with nice brilliance and fine, delicate bubbles. An expressive nose of floral and fresh fruits including apple, peaches and apricots. Nice maturity and ripe fruit on the palate. A classic for every occasion, this Crémant Brut balances its freshness with finessed structure.

Varietal: Pinot Blanc and Auxerrois
Alcohol: 12.07% alcohol / volume
Residual Sugar: 10 g/L
Acidity: 3.75 g/L

WINEMAKING:
Harvest begins earlier for Crémant d’Alsace than for the still wines in order to preserve acidity and freshness. The grapes are handpicked and are whole bunch pressed in two parts, the cuvée and the taille. Fermentation begins in temperature controlled stainless tanks. The wines are then bottled with their dosage for the second fermentation and placed on stainless racks. After the second fermentation in the bottle, the wine is aged on its lees a minimum of 12 months but up to 18 months, followed by riddling and disgorging.

Albrecht-Brut-Rose-bottleLucien Albrecht
Crémant d’Alsace Brut Rosé
Brut Rosé Pinot Noir
Alsace, France

BUBBLY WINE STYLE

This Crémant Rosé, made of 100% Pinot Noir, displays delicate strawberry and wild cherry fruit. In the glass, hints of pink reflections and salmon nuances are supported by elegant, fine bubbles. Delicate red fruit character on the palate is rounded with creamy texture, leading to a fresh, dry finish.

Varietal: 100% Pinot Noir
Alcohol: 11.98% alcohol / volume
Residual Sugar: 12 g/L
Acidity: 3.18 g/L

WINEMAKING:
Harvest begins earlier for Crémant d’Alsace than for the still wines in order to preserve acidity and freshness. Lucien Albrecht Brut Rosé is made from 100% Pinot Noir free-run juice. The whole clusters of hand-picked grapes are softly pressed in a pneumatic press. This brings out the light pink, salmon color. Lucien Albrecht Brut Rosé is made by using the same methods as in Champagne, “méthode traditionnelle.” After the second fermentation in the bottle, the wine is aged on its lees a minimum of 12 months but up to 18 months, followed by riddling and disgorging

ABOUT THE WINERY:
Lucien Albrecht (pronounced Lu-Shen All-Bresht) is among the pioneers of viticulture in Alsace with a history that dates to 1698, when Balthazar Albrecht settled in Orschwihr, a small Alsatian village in an ideal location for vineyards. Since then eight generations have carried on a tradition of innovative and sustainable winemaking, inspired by the rich and varied terroir of Orschwihr.  A leader in the production of acclaimed Brut and Rosé Crémants, the winery was instrumental in securing AOC designation in 1976. Fresh, elegant and aromatic, each Lucien Albrecht wine is a tribute to the winery’s deep roots in Alsace.

Information & Photos © Lucien Albrecht – All Rights Reserved.

Bubbly Wine ClubLearn more about our Bubbly Club >