June Beer Club: Iowa

Adnams ExplorerAdnams
Explorer

Southwold, Suffolk, England

Adnams Explorer is the result of their previous Head Brewer, Mike Powell-Evans’ trips to the United States. He was inspired to create a blonde beer using two American hops that are grown in the Yakima Valley in Washington. These hops, called Columbus and Chinook, add wonderful grapefruit flavors to the beer. Over the years, Adnams and their new Head Brewer, Fergus, have dropped the Columbus hops to make the beer less harsh. Eventually, they moved to dry hopping their Explorer in tank, allowing them to add a depth a flavor to their beers. The citrus attack will burst on your palate as the hops deliver their fruity bitterness. Explorer is fantastic served chilled and pairs well with cleanly flavored foods. Contains barley.

BeerStyles: Crisp & Clean
Style: Golden Ale
ABV: 5%

ABOUT BREWER:

Adnams is an award-winning UK brewer, hotelier and wine merchant producing amazing beers and spirts from grain-to glass in their coastal home of Southwold.  The brewery, in which brothers George and Ernest Adnams purchased in 1872, had brewed beer for at least 670 years. Adnams Brewery is proud of their roots, which gives them strength and confidence to grow and evolve.  They run their business sustainably with passion and care, supported by ever-evolving technology, to make great products and create memorable experiences for their customers.  From selecting suppliers they work with, to the ingredients they buy for their beers and spirits, they look at all aspects of production to make sure they’re doing the right thing.  You can find these award-winning beers and spirits in Adnams stores in the UK, partner pubs and in outlets across the world.

Adnams Southwold BitterAdnams
Southwold Bitter
Southwold, Suffolk, England

First brewed in 1967 (under the name Adnams Best Bitter), Southwold Bitter holds Adnams oldest trademark, Southwold Jack.  Southwold Bitter is a beautiful copper-colored beer, late hopped with Fuggles for a distinctive, lingering hoppiness. Perfectly balanced hops and malt creates a classic session beer. Their Bitter pairs with roast meats and fish cooked in batter as the clean bitterness cuts through the slightly fatty notes and hence keeps the palate refreshed. Contains gluten – barley.

BeerStyles: Malty & Sweet
Style: English Bitter
ABV: 4.1%

Adnams BroadsideAdnams
Broadside
Southwold, Suffolk, England

Perfect for parties or celebratory gatherings. Brewed with English Pale Ale malts and English First Gold hops, Broadside is a dark ruby red beer rich in fruitcake aromas, almonds and conserved fruit; this beer is served by the bottle, draft or in casks. Adnams’ mini-casks are filled with fresh beer and have a short shelf life of a minimum of two weeks and should be consumed within that time. Please leave to settle for 24 hours after purchase. Contains gluten – barley

BeerStyles: Malty & Sweet
Style: English Strong Bitter
ABV: 6.3%

Adnams Tally-HoAdnams
Tally-Ho Reserve
Southwold, Suffolk, England

Brewed with Pale Ale, Crystal and Brown malts. Tally Ho is dark Mahogany red in color with a rich, fruity aroma and a heart warming sweet raisin and biscuit palate. Adnams Tally-Ho is a limited edition Barley-wine style beer, brewed at Adnams since 1880. Traditionally a Christmas beer, and brewed in October in limited quantities, many pubs lay a cask down like fine wine and save it for special occasions throughout the year. The ABV of Tally Ho in cask varies year to year.

BeerStyles: Malty & Sweet
Style: Barley-Wine Style Ale
ABV: Around 7-9%

Samuel Smith's Perry CiderSamuel Smith’s
Organic Perry Cider
Tadcaster, North Yorkshire, England

A dry, sparkling pear cider with glowing pale straw color, smooth body, crisp but rich flavor and the gentle aroma of a summer pear orchard. Samuel Smith’s makes this perry at a small, independent British brewery, the oldest brewery in Yorkshire.

BeerStyles: Fruity & Spicy
Style: Cider
ABV: 5%

ABOUT BREWER:

Samuel Smith’s is an independent English brewery in Tadcaster, North Yorkshire, England. It is Yorkshire‘s oldest brewery, founded in 1758. They brew a wide range of high quality beers, solely from authentic natural ingredients. The brewery still uses stone Yorkshire squares to ferment all of its ales and stouts (except Sovereign and Extra Stout) and the same yeast strain has been used since the 1800s. Samuel Smith’s uses oak casks for all of its naturally conditional ale. Whole dried English hop varieties such as Fuggles and Goldings are used to add bitterness and aroma to Samuel Smith’s traditional ales in the antique boiling coppers. Their casks are made and repaired at the Old Brewery by the brewery’s full-time coopers. The brewery operates over 200 pubs, which are notable for their independence.

June Cheese Club: Iowa

Liuzzi Burratacheese_club_logo-1240x1240Liuzzi Cheese
Burrata
Hamden, CT

Liuzzi Cheese develops their Burrata authentically with a recipe that dates back over 5 generations. Their semi soft “Pasta Filata” cheese is made with Fior di latte cows milk cultures. They then fill their Burrata with fresh Stracciatella cream. This is often served with a sprinkle of salt and drizzle of olive oil. Scoop up the stracciatella cream with slices of Italian bread or spread the inside of the cheese onto crackers. Serve up with fresh tomatoes and basil, or it’s also a decadent and delicious topping for pizza.

WINE & CRAFT BEER PAIRINGS:
Liuzzi Burrata Cheese pairs well with wines from our CRISP wine style category. Also pairs well with light beers, such as Wheat Beers in the CRISP & CLEAN beer style category.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean

ABOUT LIUZZA CHEESE:

Liuzzi Cheese started back in 1826 in the Puglia region of Italy with their founder, Pasquale (Lino) Liuzzi.  He had a dream to establish his own enterprise, producing premium quality cheeses and fine foods. Lino, along with his brother Nicola, eventually moved to the United States and opened up a modest store, Liuzzi Market, in North Haven, CT.  Since then, their family continues to serve the local community with the most outstanding products this side of Italy.  Their Artisan cheese is made with the highest quality and standards using only fresh ingredients from local farms.  All products are made without the artificial growth hormone (rBST) which guarantees the freshest, healthiest options for your family.  Their customers are still the bedrock of their accomplishments.

Clothbound Jasper Hill Farm
Clothbound Cheddar
Greensboro, VT

Clothbound is an approachable but complex natural-rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavor is deeply savory and slightly tangy with caramel sweetness to the finish. Clothbound has a signature tang and caramel nuttiness with a rustic crystalline texture that becomes creamy on the palate. This savory-sweet balance of flavor makes a perfect match for charcuterie, apple jelly, or a rich chestnut honey. Pair with an off-dry sparkling apple cider, hoppy ale, or an oaked Cabernet Sauvignon. Clothbound is an award winning cheese, including American Cheese Society’s 2006 Best in Show.

WINE & CRAFT BEER PAIRING: Jasper Hill Farm Clothbound Cheddar pairs well with SILKY or MELLOW wine styles.  It also matches well with India Pale Ales (IPA) or hoppy English Ales.

WINESTYLES: Silky or Mellow

BEERSTYLES: Hoppy & Bitter or Fruity & Spicy

ABOUT JASPER HILL FARM:

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. Jasper Hill is driven to be the standard bearer of quality and innovation in the artisan cheese industry, while promoting their regional taste of place. Their underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture. Their mission is to make the highest possible quality products in a way that supports Vermont’s working landscape.

May Bubbly Club: Iowa

Gönc winery is a family tradition going back to the year 1936 when Peter Gönc’s great grandfather built their first wine cellar and planted the vineyard around it in the small town of Dobrovnik in Slovenia. After World War II his grandfather moved to the city Ptuj the oldest town in Slovenia, located between the wine-growing hills and the River Drava. He started working in the Ptujska Klet – Ptuj wine cellar as a cellar cleaner and worked his way up to head winemaker and CEO of the oldest winery in Slovenia now know as Pullus.

Peter’s father also worked at the same winery but on the side, he also planted 28 acres of vineyards to keep up the family tradition. When Peter came of age they built a new cellar in Ptuj and started Gönc again. Peter is the 4th generation of winemakers and winegrowers in the family.

Fun fact, Gönc is actually a name for a barrel produced in Hungary with 136 liters volume. There are 136 dots on each bottle of their wines with each dot representing 1 Liter.

Canvas Sparkling Rose Wine

Bubbly Wine ClubCanvas Pet Nat Brut Rosé
Sparkling Rosé
Pinot Noir
Slovenia

Slovenia vineyards are located in the center of the European wine-growing belt.  The belt is similar to those in Burgundy and the climate influences and soil allow Slovenia to grow a diversity of 52 vine varieties. Slovenia has three key wine regions, Primorska, Posavje and Podravje. Located in the east, with densely planted vineyards, Podravje produces the majority of the country’s wines. Stajerska Slovenia is a wine-growing district within the Podravje wine region. The grape varietals, wine styles and terroir of Stajerska are similar to the over all wines produced in the Podravje region.  Click to learn more about Slovenia wines >

Appellation: Stajerska, Slovenia
Varietal: Pinot Noir
Analysis: 12.0% alcohol / volume

Canvas Sparkling White Wine

Bubbly Wine ClubCanvas Pet Nat Brut
Sparkling White Wine
Pinot Blanc
Slovenia

This effervescent, refreshing wine offers scents of fresh lemon and minerals, with hints of crisp pear and almonds. On the palate, the bouquet opens to flavors of green grapes, lemon peel and herbs with a slight hint of black pepper on the finish. Cloudy and wild, with big juicy bubbles, it’s a perfect aperitif or complement to seafood and other light fare.

Appellation: Stajerska, Slovenia
Varietal: Pinot Blanc
Analysis: 12.0% alcohol / volume

Vineyard Cottage Jursinci Slovenia.jpg
By Topjur01Traditional vineyard cottage in the Ptuj region, CC BY-SA 4.0, Link

May Premium Club: Iowa

ENJOY CLUB:

Mad HatterBold wine Style logoTuck Beckstoffer Estate
Madhatter Red Blend 2016
Napa Valley, California

BOLD WINE STYLE

Since the beginning of Mad Hatter in 2003, our goal has been to craft elegant Bordeaux blend using grapes grown throughout Napa Valley. The 2017 vintage aptly continues that commitment, with vineyards in St. Helena, Calistoga, Rutherford and Oakville.   Under the winemaking and farming direction of Shawn Johnson and Tuck Beckstoffer, vineyard blocks were selected with a blend of micro climates and soils to highlight the best Napa Valley has to offer, creating a wine with complex aromas, purity of fruit, balance and a long silky finish.

A deep garnet hue precedes aromas of crushed cherries, black plum, warm cassis, and violets.  The palate is fleshy with suggestions of blackberries, licorice, and Indian spices. Chewy and approachable tannins lead into a long, silky finish.

Appellation: Napa Valley, California
Varietal: 67% Cabernet Sauvignon, 12% Merlot, 8% Cabernet Franc, 8% Old Vine Petit Sirah, 3% Petit Verdot, 2% Malbec
Analysis: 14.8% alcohol / volume
Winemaker: Tuck Beckstoffer

Semper Pinot NoirMellow style logoTuck Beckstoffer Estate
Semper Homage 2016
Pinot Noir
Sonoma Coast, California

MELLOW WINE STYLE

Semper was conceived as a love letter to express enduring faithfulness.  Cultivated in a distinct region of the Sonoma Coast appellation, wines produced in this area have a rare and collectible quality that will only increase in value over time.  During the growing season the vineyard experiences bright sunshine during the day but is subject to a cool blanket of fog that hugs the coastline, creating the ideal conditions for that perfectly slow ripening.

The 2016 Semper Homage Pinot Noir pays homage to some of the great vineyards in the Russian River Valley and Petaluma Gap appellations.  The primary sourcing is Reuling Vineyard in the Russian River Valley, near Forestville.  In addition to having the ideal climate and well-drained soil for making great Pinot Noir, the vineyard is planted with three of the finest Pinot Noir clones, all of which was used in making the 2016 Semper Homage – Lat Tache, DRC and Calera.   The wine is blended with small amounts of two other vineyards – Sunchase Vineyard and Saltonstall Vineyard, both of which are located in the Petaluma Gap at the southern end of the Sonoma Coast appellation.

The 2016 Semper Homage Pinot Noir showcases powerful fruit with an elegant structure and medium body. Upon entry, this wine expresses aromatics of wild raspberry and strawberry, transitioning into a robust rhubarb and cranberry palate. Aged in French oak barrels for twelve months, the wine shows nuances of baking spices that complement the natural fruit components of the Russian River Valley.  While this wine is drinking beautifully now, it will continue to improve and develop in the bottle over the next five to ten years. 

Appellation: Sonoma Coast, California
Varietal: 100% Pinot Noir
Analysis: 14.5% alcohol / volume
Winemaker: Tuck Beckstoffer, Philippe Melka

THE BECKSTOFFER FAMILY

Tuck Beckstoffer

Tuck Beckstoffer

It began on back country roads and among the vines. The Beckstoffer family arrived in the Napa Valley in 1975 and the young son of a future pioneer spent his days in the vineyards throughout every growing season, cultivating deep roots.

Brought up to respect the land and its fruit, Tuck naturally sought out the practice of viticulture, learning from the masters around him. Much like his father before him, he is a farmer first. It was only after he mastered the art of first craft that he turned his attention to a second craft—winemaking. Over three decades after he first set foot in the valley, Tuck bottled his first wine. For him, it was not a whim or passion project, but the culmination of a life lived on the land, among the vines.

Today, Tuck is one of the few Napa stewards who is both a grower and a winemaker. It is this pedigree that makes his approach different: the process begins with the land itself and culminates with a reverence for the winemaking traditions of the past—sharing successes and failures among fellow craftsmen and appreciating the fruits of their labor over a beautiful bottle of wine.

The St. Helena estate opened in 2016, offering intimate tours and private tastings as a way to share this passion—connecting visitors to the land and sharing the knowledge of how the art of grape growing translates into every bottle. Since day one, the Estate was designed to exude a sense of genuine care and generosity of time and spirit.

As the story continues the unfold, Tuck is raising the next generation in the same way that he was raised—as stewards among the vines. He invites you to share in this journey and visit the estate.

“It’s my belief that all great wines are an ode to teamwork. The wine in the glass is the apex of each season’s fruitful collaboration—hands on the vines, boots in the soil, and a team of voices carrying throughout the cellar.” – Tuck Beckstoffer

Learn more about our PREMIUM WINE CLUB and enjoy these amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases! Learn more >

May Beer Club: Iowa

Bridge Road BrewersBridge Road Brewers
Mayday Hills

Australia

Built upon an IPA base and features as-yet-unnamed Aussie hop variety HPA-016. Aroma wise, the fruits of the foeder delivers cooked or ripe citrus on the nose, with lemon and lime trying their best to smother the Bretty characters lingering within.  The hops are more potent on the palate, with citrus zest, a little resin and what appears to be blackcurrant and licorice lurking inside the cloudy, deep copper liquid. 

BeerStyles: Hoppy & Bitter
Style: Foeder Fermented Fruit Beer
ABV: 6.5%

ABOUT BREWER:

The Bridge Road Brewers story begins in 2000, when 21-year-old Ben was a budding young winemaker.  Initially trained as a viticulturist and winemaker, his head turned in the direction of craft beer during a working stint in the Margaret River wine region.  He studied brewing at the University of Ballarat and renovated his parent’s shed to a brewery, bar and tasting room and bottling line. Bridge Road Brewers have continued growing since 2005 and now employs around 40 people, most of them in Beechworth. 

 

Carakale Imperial Red AleCarakale Brewing Co.
Imperial Red Ale
Amman, Jordan

Carakale’s Imperial Red Ale is ruby in color, aromas of dark fruit like cherry and plum, also has aromatic notes of toasty sweet caramel.  Flavor rich of melons and dark caramel with hints of dark fruits, full-bodied, dry and light on bitterness.  Brewed with Data molasses.

BeerStyles: Malty & Sweet
Style: Imperial Red Ale
ABV: 7.5%

ABOUT BREWER:

Carakale, the first family owned microbrewery in Jordan.  Located in the beautiful Fuhays Canyon, producing handcrafted ales from the finest ingredients with respect and love for beer.  There are lots of roots to beer in the region and Carakale is trying to revive that history. Beer was discovered in Mesopotamia, and its written history was recorded in ancient Egypt.  Each Carakale Brew is handcrafted using only the best ingredients, imported from Europe and the U.S., in order to provide the perfect concoction of flavor and aroma. In addition to the rich smell and taste of these hand-crafted ales, Carakale’s inclusion of actual green hops – opposed to commonly used concentrate or essence – adds an extra element of flavor and aroma. Carakale is committed to keeping it natural, never using foam enhancers, malt extract, hop concentrate, enzymes, chemical preservatives or malt substitutes such as rice, corn or cheap adjunct. Each of their beers are made to be packaged and drank as they are produced – they do not practice high gravity brewing or cut beer down with water prior to packaging.

Sangria sourEdge Brewing
Sangria Sour
Barcelona, Spain

A year in the making and after many trials, Edge Brewing selected a unique souring strain as part of a double fermentation process, and a blend of summer fruits to create this vibrant Sangria inspired sour ale.  Deep pink in color, with ripe tropical fruits and berries combine with a hint of licorice and sour characteristics, with a lasting finish that is tart and juicy. 

BeerStyles: Sour, Tart, & Funky
Style: Fruit Ale
ABV: 6.3%
Hops: Crystal
Malts: Pale, Wheat, CaraPils, CaraHell, Oat Flakes

ABOUT BREWER:

Edge Brewing was established in Barcelona in 2013 by two Americans who were so eager to join the craft beer revolution in Europe that they brought a brewery.  Combining finely engineered American brewing equipment, the best ingredients available and many years of brewing experience, they are now making fresh, genuine, American craft beer for the local market.  Their new brewing home is located in one of the worlds most exciting cities, in Barcelona’s edgy Poble Nou district. Edge Brewing was named the top new brewer in the world, as well as top brewer in Spain.

May Sweet Club: Iowa

Tropical Passion Fruit MoscatoSweet Wine ClubTropical Moscato
Passion Fruit
Italy

The grapes were cultivated via the classic Guyot method and state-of-the-art technology is employed during the winemaking process. After pressing, the must undergoes a short fermentation, is rapidly chilled to a temperature just above freezing to stop the yeast activity and racked off the sediment. Just prior to bottling, the secondary fermentation takes place and the tropical fruit is added and blended.  This winemaking process results in a fresh, bright and aromatic Moscato.

The Tropical Moscato is straw yellow in color. It is bright and refreshing with fine structure. The aromas of tropical fruit follow through to the palate for a harmonious finish. In every bottle of Tropical Passion Fruit Moscato, there are two whole passion fruits inside.  This wine is delightful as an aperitif or at the end of the meal, with fruit, aged cheeses and desserts. 

Appellation: Italy
Varietal: 95% Moscato, 5% Natural Tropical Pulp
Analysis: 5.5% alcohol / volume
Residual Sugar: 120g/l
Total Acidity: 5.5 g/l
Critical Acclaim: 93pts San Francisco International Wine Competition

 

Tropical Grapefruit MoscatoTropical Moscato
Grapefruit

Italy

The Moscato grapes for this wine come from vineyards located in Stefano Belbo villages, at 200 to 300 ft. above sea level.  Vinification is via autoclave, according to the Charmat Method, until it reaches 5.0% alchohol.  Next, the wine undergoes cold fermentation and aging in stainless steel vats for one month, after which time it is blended with pink grapefruit juice and natural aroma, and bottled.

This Moscato comes from a grape variety that has probably the highest level of complex aromas of any Piedmont grape.  The wine has the distinctive Moscato aroma and flavor, with added complexity from the concentrated grapefruit juice.  This wine is a perfect accompaniment to fruits, aged cheeses or hazelnut cake, or is great as an aperitif.

Appellation: Italy
Varietal: 95% Moscato, 4% fresh pink grapefruit juice, 1% natural grapefruit aroma
Analysis: 5.5% alcohol / volume
Total Acidity: 5.5 g/l

 

May Wine Club: Langhe Arneis DOC

Risotto with Arneis

Risotto with Arneis

This risotto is made with Arneis, an intense aroma wine that comes from the sunny hills of Langhe. All products of the Langhe bring in their taste and the warmth of the sun between the vineyards and the damp scent of the misty land, dug up by the dogs in search of truffles. Or try Risotto with Shrimp and Fennel, another great Piedmont recipe.

INGREDIENTS:

  • 12 ounces (350 grams) of rice
  • one medium onion
  • 3.5 ounces (100 grams) of butter
  • white wine, 2 glasses of Arneis
  • 3.5 ounces (100 grams), grated Grana cheese

DIRECTIONS:

  • In a sauce pan, melt half the butter, add the finely chopped onion and cook gently without browning it.
  • Add the rice and toast it for a few minutes.
  • Wet everything with a glass of Arneis wine and let it evaporate.
  • Continue cooking by wetting with the broth.
  • When the rice is almost cooked, add the other glass of Arneis and finish cooking.
  • Lie the risotto with the remaining butter, sprinkle with the grated Grana cheese and serve.
  • TIPS: Before serving the rice, taste it, if the bitterness of the wine prevails add a pinch of sugar to eliminate it.  Know that wine used in cooking does not retain the initial alcoholic properties because the alcohol evaporates leaving only the aroma of the drink.
  • © Recipe courtesy of Rosalina, Mondo Del Gusto.

MAY WINE CLUB:

Silvano Rigo ArneisSilky styleAzienda Agricola Silvano Rigo
Langhe Arneis DOC
Piemonte, Italy

SILKY WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Aged in stainless steel tanks, unoaked to preserve freshness. Straw-yellow in color, with greenish hues. Floral bouquet, with apple and mineral scents. Taste of white fruits, white flower, apple, pear and mineral notes. Classic wine of Piemonte.  Very good as an aperitif. Pairs well with fish, rice dishes and vegetable dishes, salads and appetizers. Or pair with classic Piemonte recipe of Risotto Arneis, a perfect match.” –  Winemaker Silvano Rigo.

Winemaker:  Silvano Rigo
Appellation: Diano d’Alba, Italy
Varietal: 100% Arnes
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wines of Rigo Vini

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

May Wine Club: Dolcetto DOC

Mushroom RisottoRisotto with Mushrooms

INGREDIENTS:

  • 8 cups chicken broth
  • 4 tablespoons olive oil
  • 2-3 pounds mushrooms thinly sliced (you choose more or less)
  • Salt and Black pepper
  • 2 Shallots minced (about 1/2 cup)
  • 1 1/2 cups Arborio rice – must use Arborio rice
  • 4 tablespoons butter
  • 1/3 cup Parmigiano-Reggiano cheese freshly grated

DIRECTIONS:

  • In a medium saucepan, heat the chicken broth to simmer.
  • In a large skillet, heat 1 tablespoon of olive oil over high heat. Add mushrooms and salt and pepper to taste.
  • Cook until browned, about 5 minutes.
  • Remove mushrooms from the pan and set them aside.
  • In the same skillet heat 2 tablespoons of olive oil. Cook the shallots for 1-2 minutes and then add in the Arborio rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden or shiny.
  • Add a ladle full of chicken broth (it should still be simmering) to the rice, stirring constantly.
  • Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding stock (1 ladle at a time) until it absorbs. Then add another ladle and repeat as it absorbs.
  • After about 20 minutes, the rice should be cooked. Taste it to make sure you like how cooked it is.
  • Once you are happy with the texture of the rice, stir in the mushrooms, butter, and the cheese (to taste).
  • Add salt and pepper to taste.
  • TIP: Make extra chicken stock, just in case you need to add it to the rice if it is not cooked enough. You can refrigerate the extra stock too.
  • © Recipe courtesy of Silvano Rigo.

MAY WINE CLUB:

Dolcetto DOCGMellow style logoAzienda Agricola Silvano Rigo
Dolcetto Di Diano d’Alba DOCG
Piemonte, Italy

MELLOW WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Aged in stainless steel tanks, unoaked to preserve freshness. Ruby red color with purple shades. Bouquet of cherry, rose, herbs, with a classic Dolcetto nose.  Taste of bright fruit, herbs, showing Diano d’Alba terroir of cherry, spice and classic bitter almond. Diano d’Alba is one of the best growing areas for Dolcetto and is recognized as DOCG area of production for Dolcetto. Perfect with soups, salads, charcuterie, pasta, chicken and cheeses.” –  Winemaker Silvano Rigo.

Winemaker:  Silvano Rigo
Appellation: Diano d’Alba, Piemonte, Italy
Varietal: 100% Dolcetto
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wines of Rigo Vini

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

May Wine Club: Piemonte Barbera

Milan Pork ChopsMilan Pork Chops

INGREDIENTS:

  • 4 bone-in pork chops
  • salt
  • freshly ground black pepper
  • 4 slices old bread
  • 1/3 cup Parmigiano Reggiano cheese grated
  • 3 eggs
  • 1 cup flower
  • 3 tbsp butter
  • olive oil
  • lemon wedges for garnish

DIRECTIONS:

  • Pound pork chops thin, until about 1/4-inch thick.
  • Season the chops on both sides with salt and pepper.
  • Use a food processor to pulse the bread into fine crumbs.
  • Pour the crumbs onto a large plate, or bowl. Season flour with salt and pepper.
  • Beat the eggs in a shallow bowl.
  • Dredge the chops through the flour, then dip into the egg, and then in the bread crumbs. Push the crumbs into the chops to help them stick.
  • Place on a rack to rest for 10 minutes.
  • In a large skillet, or frying pan, over medium heat, melt the butter with the olive oil until hot.  Add the chops and cook, turning once, until browned and crisp on the outside, but moist on the inside, about 3-4 minutes per side.
  • Serve with a nice, fresh arugula salad with a vinaigrette. © Recipe courtesy of Silvano Rigo.

MAY WINE CLUB:

Silvano Rigo BarberaAzienda Agricola Silvano Rigo
Barbera d’Alba DOC
Piemonte, Italy

Mellow style logoMELLOW WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Intense ruby red color when young, but tending to become garnet-red with aging. Fruit notes of black cherry with hints of licorice. Round and juicy taste, resulting from naturally low tannins.  Red cherry mingled with black cherry. A hint of spice. Good structure and freshness. Uncork ahead of time, before serving. Ideal with most savory dishes from the Piedmontese cuisine, especially Tajarin, ravioli al ‘plin’, red meats, strong cheeses and game.” –  Winemaker Silvano Rigo.

Winemaker and cellar of Rigo ViniWinemaker:  Silvano Rigo
Appellation: Diano d’Alba, Italy
Varietal: 100% Barbera
Analysis: 13.5% alcohol / volume
Harvest: Late September / Early October
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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Maison L’Envoyé Pinot Noir

Salisbury Steak with GravySalisbury Steak with Mushroom Gravy

STEAK INGREDIENTS:
• ½ onion (white, brown or yellow)
• ½ cup panko bread crumbs (or 1/3 cup ordinary bread crumbs)
• 1 lb ground beef (mince)
• 1 garlic clove , minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube, crumbled
• ½ tsp Worcestershire sauce
• 3 tsp Dijon mustard or 2 tsp dry mustard powder

GRAVY INGREDIENTS:
• 1 tbsp olive oil
• 2 garlic cloves , minced
• ½ onion , finely chopped
• 5 oz mushrooms , sliced
• 2 tbsp unsalted butter
• 3 tbsp flour (all purpose / plain)
• 2 cups beef broth / stock
• 1 cup water
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

STEAK DIRECTIONS:
• Place bread crumbs in a bowl. Use a box grater and grate the onion over the bread crumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining steak ingredients into the large bowl. Use your hands to mix until just combined – don’t over mix.
• Divide into 5 and pat into oval patties around ¾ inch thick.

DIRECTIONS:
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minutes, until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining gravy ingredients. Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy, salt and pepper to taste. Serve steaks topped with the mushroom gravy, over mashed potato is ideal. Sprinkle with a bit of parsley if desired.
© Recipe courtesy Recipe courtesy of RecipeTinEats.com

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Maison L'Envoye Pinot NoirMaison L’Envoyé
The Attaché
Pinot Noir

Willamette Valley, Oregon

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Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. They champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. This project has been a standout since it debuted in 2011, named a ‘Winery to Watch’ by Wine & Spirits in 2015. The Attaché is a barrel selection culled from both alluvial and volcanic vineyard sites. An indigenous whole berry fermentation took place employing a gentle infusion technique to extract color and depth without excessive phenolics. The wine then matured for 12 months in French oak barriques, 35% of which were new.

Felipe Ramirez“Vibrant aromas of wild berries, dried flowers and sage with touches of spice and woodsmoke. The palate fills the mouth with fleshy red fruits, cherry cola and earthy layers. Gentle tannins provide a structured yet soft frame to the fruit which is kept in line by a satisfying minerality. The wine finishes long with clarity and focus.” – Felipe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Pinot Noir
Analysis: 13.6% alcohol / volume
Critical Acclaim: 92 pts Vinous, 90+pts Robert Parker Wine Advocate

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