March Cheese Club: Iowa

Posted on February 24, 2026 by mcginnessalex

Claddagh Bó
☘️ Irish Cheddar Cheese with Porter
Cow’s Milk
Limerick, Ireland

A creamy Irish Cheddar, made with pasteurized cow’s milk, it’s covered in original Irish Porter stout, giving both a deep flavor and beautiful marbled look to this stunning cheese. Texture is hard and smooth. Enjoy as an hors-d’oeuvre when sliced and served with a salad or ideal centerpiece on an after-dinner cheeseboard.

Made by the O’Doherty family at their award-winning Old Irish Creamery located in County Limerick, on the west coast of Ireland – produced using milk from grass fed cows. Delivering superb taste and texture, Somerdale’s new Claddagh Bó line represents the very best in the cheesemaking tradition of the Emerald Isle.

WINE & CRAFT BEER PAIRINGS:
This cheese pairs beautifully with a Zinfandel wine. For beer, look for a Porter or a Stout (keep the flavors from the cheese going). ☘️ Pairs great with a toast on St. Patrick’s Day — may you find the end of the rainbow in every slice!

WINESTYLES: Mellow
BEERSTYLES: Dark & Roasty

Tipperary
☘️ Vintage Irish Cheddar Cheese
Cow’s Milk
Ireland

Noted for its creamy and rich, rounded flavor and smooth, firm texture, this cheddar is aged for two years. It’s made with milk from grass fed cows on the beautiful pastures in South Central Ireland. It develops its deep flavor with the aging process and is extremely versatile in the kitchen or cheeseboard. Try adding this cheddar to mashed potatoes on a shepherd’s pie.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a Tempranillo-based Rioja Reserva, for beer, try this cheese with an Irish Red Ale.

WINESTYLES: Fruity & Bold
BEERSTYLES: Fruity & Spicy

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March Sweet Club: Iowa

Posted on February 24, 2026 by mcginnessalex

Eroica
Riesling
Columbia Valley, Washington State

NECTAR WINE STYLE

This wine showcases the elegant purity of truly great Riesling. Sourced from cool climate vineyards, Eroica shows exuberant freshness with inviting stone fruit, citrus, and floral notes. Drink now to experience the youthful charm or age this wine for added complexity.

Blend: 100% Riesling
Analysis: 11% alcohol / volume
pH: 3.14
TA: .86 g/100ml
RS: 1.90 g/100ml
Appellation: Ancient Lakes AVA, Columbia Valley, Washington
Recommended Food Pairings: Crab, scallops, sushi, asian dishes, Indian curries

WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with triple-cream cheese, its rich, creamy texture and mild, buttery flavor stand up nicely to the Riesling’s fruitiness and crisp acidity. Learn more about our wine and cheese pairings here.

WINEMAKING NOTES:
To protect flavor intensity, grapes were harvested at night when the vineyard temperatures were coldest. Berries went direct to press, avoiding the possible loss of freshness caused by a crusher/de-stemmer. Aged 10 months in 100% stainless steel to heighten the vibrant flavors in the wine.

VINTAGE NOTES:
Despite extreme cold weather in January, the majority of vineyards across Washington state demonstrated remarkable resilience, with minimal winter damage and normal yields. The 2024 vintage saw typical temperatures, requiring less canopy and crop management, which allowed the vintage to naturally showcase its character. Favorable harvest conditions, with warm days and cool nights, created an ideal balance of tannin and acidity, leading to exceptional fruit quality. Both red and white varietals thrived under spectacular ripening conditions producing decadent, intense and well-balanced wines.

VINEYARD NOTES:
Eroica begins in the vineyard taking close consideration the proper site selection, irrigation management, crop levels and canopy management. Vineyard managers work to adjust yields and manage fruit exposure to prolong the ripening season for added flavor development. The Riesling was sourced from the Evergreen Vineyard located in the Ancient Lakes AVA.

ABOUT THE WINERY:
Launched in 1999, Eroica is a labor of love for two of the world’s great Riesling producers—one from the Old World, Dr. Loosen estate of Germany, and the other from the New World, Chateau Ste. Michelle of Washington state. Named from Beethoven’s Third Symphony, Eroica reflects its heritage: elegant yet bold from Washington roots and refined from German inspiration. Learn more here.

August Kessler
Riesling
Rheingau, Germany

NECTAR WINE STYLE

This everyday sip wine is fruity, mineral and well balanced. Typical flavors of ripe fruits, aromatic apples & peaches. Well-structured and delightful as well. In the mouth, the interaction of mouth-watering fruits and minerals are positively shimmering – very delicate and refreshing on the palate.

Varietal: Riesling
Analysis: 10.5% alcohol / volume
Acidity: 7.9 g/L
RS: 28 g/L
Region: Rheingau, Germany
Vinification: Stainless Steel
Temperature: 50-54ºF
Aging: 2029
Allergens: Contains sulfites
Green Practices: EcoStep Wein Plus
Pairing Suggestion: Chicken, turkey, salads, fish and seafood

WINE AND CHEESE PAIRING RECOMMENDATION: Try this cheese with a Gruyère, its firm texture and nutty, slightly savory flavor work really well with Rheingau Riesling’s bright acidity and citrus-driven profile. Learn more about our wine and cheese pairings here.

VINEYARD:
August Kesseler’s “R” comes from vineyards in Rüdesheim, Geisenheim & Erbach. The sites are characterized by slate, Taunus quartzite, loess and loam.

VINIFICATION:
Each parcel is vinified separately. Shortly before bottling we are assembling the cuvée. The 2023 vintage has been manufactured in a double stored cellar from 1792.

ABOUT THE WINERY:
When August Kesseler took over his parent’s establishment founded in 1924, he was only 19 years old. Back then, mainly bulk wine was produced and the area covered was not larger than 2.5 hectares. Under August Kesseler’s guidance the estate has become one of the flagships in the Rheingau area. Down to the present day it has also acquired high international reputation. Today the vineyard estate contains 32.5 ha in some of the best Rheingau sites like: Assmannshäuser Höllenberg, Rüdesheim Berg Schlossberg, Lorchhäuser Seligmacher, Hattenheimer Wisselbrunnen and many more. They produce 60 % Riesling and 40% Pinot Noir and a member of the VDP and the German Barrique-Forum. Max Himstedt is the estate’s most experienced and ambitious winemaker who pushes forward the production of word class wines. For a couple of years August Kesseler and especially Max Himstedt have been joined by another ambitious and young oenologist: Simon Batarseh. Together with the first two mentioned and the whole team, Simon is going to lead the estate into the future. Thus, the course is set to keep producing quality wines at the highest stage. Learn more here.

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March Bubbly Club: Iowa

Posted on February 24, 2026 by mcginnessalex

Kylie Minogue Wines
Prosecco Rosé DOC
Gambellara, Italy

BUBBLY WINE STYLE

An elegant sparkling Prosecco Rosé with notes of fresh strawberries, raspberries, and blossom. Brightly textured and crisp palate with a refreshing citrus finish.

Varietal: 85% Glera, Pinot Nero 15%
Region: Gambellara, Italy
Vines: Average 10 years old
Harvest: Late August to mid-September
Pairing: Perfectly paired with fresh canapés, such as smoked salmon crostini or prosciutto-wrapped melon and fruit-based desserts. Serve chilled.

Winemaking:

The soil is made up of limestone, giving the wine mineral complexity
Strong sea breezes, constant sun, mistral winds, and cool nights create an ideal climate for fresh and acidic grapes
The grapes undergo a soft pressing and are either fermented or stored as unfermented must
Charmat method fermentation occurs at 62ºF for 60 days

ABOUT KYLIE MINOGUE WINES:
From the heart of Italy, Kylie Minogue has partnered with one of the most renowned premium Prosecco producers in the world to bring you her vision for Prosecco Rosé. Founded in 2020, Kylie Minogue Wines has achieved remarkable success with a diverse portfolio of nine exquisite wines. Among them, the globally best-selling Signature and Prosecco Rosé have captured the hearts of wine enthusiasts worldwide. Learn more here.

Kylie Minogue

Ruggeri
Argeo Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Very pale straw yellow with greenish glints, perfect clarity with abundant, persistent, fine perlage. The fresh, elegant bouquet offers flowery sensations merging into a typically fruity harmonious complexity with intense aromas reminiscent of golden apple. Fresh, delicate, balanced on the palate and light in alcohol with a long fruity finish.

Varietal: Glera (min. 85%) and other local white grape varieties (max. 15%)
Analysis: 11% alcohol/volume
Residual Sugar: 12 g
Area of Production: Veneto, Italy, on the hillsides of the first slopes of the Dolomite mountains, in the extreme north of the Province of Treviso.
Winemaking: White vinification, that is to say without the skins, at a controlled temperature of 68ºF, for approximately 8 days. Pressure behind the cork: approximately 5 atm. The wine is then put through a slow re-fermentation in large sealed tanks at 54-57ºF.
Recommended Pairings: Perfect as an apéritif, it goes well with hors d’oeuvres and light first courses.
Critical Accolades:

90 pts – James Suckling 2023
90 pts – James Suckling 2021
92 pts – BTI 2019

ABOUT RUGGERI WINERY:
Five generations of the Bisol family have shaped the development of a business that has a deep understanding of the future. Ruggeri is one of the five founding producers of Prosecco, established by Giustino Bisol in 1950 in Santo Stefano, when commercialization of Prosecco began. In 1990 they relocated to the town of Valdobbiadene. They have long standing relationships with about 110 growers as most vineyards are on small plots of land, similar to Burgundy where no one owns very large acreage. Ruggeri sends their viticulturist to work with their growers, insuring consistency and quality. After hand harvesting the grapes, they are brought to the winery which has two independent receiving lines and five soft presses, ensuring that the grapes are processed immediately upon arrival. In 2019, Ruggeri was the first Prosecco producer to receive the prestigious Gambero Rosso “Star” classification, which is only given to wineries who have earned 10 or more Tre Bicchieri awards. They are extremely passionate, dedicated and consistent with 40% of their wines is sold in Italy, the rest is exported to 59 countries. Learn more here.

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March Premium Club

Posted on February 23, 2026 by mcginnessalex

Pali Wine Co.
Fiddlestix Vineyard
Pinto Noir 2020
Santa Rita Hills, California

MELLOW WINE STYLE

In the glass, the Fiddlestix Pinot Noir displays a luminous ruby hue hinting at its intensity. The nose is expressive and layered: ripe red cherry, wild raspberry, and strawberries mingle with rose petal, black tea, and a whisper of coastal sage. On the palate, a vibrant core of cranberry and pomegranate is framed by notes of cinnamon, clove, and a touch of forest floor. The vineyard’s marine influence lends a subtle vein of minerality and bright acidity that lifts the wine’s plush texture. Fine-grained tannins and well-integrated oak provide structure, leading to along, polished finish.

Elegant yet grounded, this Pinot Noir captures the distinct character of Fiddlestix—its cool maritime climate and sandy clay loam soils. It’s a wine of poise and precision, made with an eye toward balance, and will reward both immediate enjoyment and several years of thoughtful cellaring.

Varietal: Pinot Noir
Alcohol: 14.6% alcohol / volume
Production: 150 cases made
Mellow Style Pairings: Pasta, veal, beef, pork or lamb

THE FIDDLESTIX STORY:
From the famed Fiddlestix Vineyard in the Sta. Rita Hills. Fiddlestix sits in a cool pocket of Santa Barbara County where consistent pacific breezes, morning fog, and ancient marine soils nurture Pinot Noir of exceptional depth and elegance. In 2020, the vineyard’s low-yielding vines delivered small, concentrated clusters brimming with flavor. The winery hand-harvested at optimal ripeness to preserve natural acidity, then gently destemmed all fruit for a pure, transparent expression. After a five-day cold soak, fermentation unfolded in open-top tanks with selected yeast and daily punchdowns by hand to extract color and flavor while maintaining silkier tannins. Each clone (115, 667, and 777) was harvested, fermented, and aged separately. The wine matured for 18 months in French oak barrels, 50% new and 50% neutral, allowing structure and spice to integrate without overshadowing the fruit. The final blend was assembled just before bottling.

Pali Wine Co.
Rancho La Viña Vineyard
Pinot Noir 2020
Santa Rita Hills, California

MELLOW WINE STYLE

This vintage captures the richness and depth of Ranch La Viña Vineyard. Aromas of ripe blackberry, black cherry, and plum are layered with hints of violet, baking spice, and forest floor. The palate is plush and concentrated, delivering bold, dark fruit flavors balanced by vibrant acidity and refined tannins, leading to a long, structured finish.

Varietal: Pinot Noir
Alcohol: 14.7% alcohol / volume
Production: 122 cases made
Mellow Style Pairings: Pasta, veal, beef, pork or lamb

THE RANCHO LA VIÑA VINEYARD PINOT NOIR STORY:
The ‘Rancho La Viña Vineyard’ Pinot Noir hails from a remarkable ranch with a rich history and abundance of life. The ranch is farmed locally for its heirloom tomatoes, squash, and green beans grown beneath a historic, certified organic walnut orchard. Crowning this beautiful property is a small vineyard exclusively planted to Pinot Noir. Rancho La Viña’s roots run deep, with ownership by the Cooper family dating back to 1872. The Pali Wine Co. team have proudly worked with this site since 2010, and the vineyard consistently produces one of the most fruit-drive expressions in their lineup. Fertile soils, a natural spring, and the specific clonal selections of 115 and 777 contribute to the darker, brooding berry character found in this wine. Grapes were hand-harvested, destemmed, and fermented in small open-top tanks, then aged for 18 months in 50% new French oak barrels before bottling.

ABOUT THE WINERY:
What started as backyard dinners and a love of wine has grown into a family-run winery with roots across California’s Central Coast. Founded by Tim and Judy Perr in 2005, Pali Wine Co. blends tradition, curiosity, and community. From their early days in a Lompoc garage to their estate vineyard, natural wine project, and coastal tasting rooms. Today, Pali is guided by two generations of the Perr family, their longtime winemaker Aaron Walker, and a commitment to wines that reflect people, place, and purpose. Learn more here.

The Perr Family, Pali Wine Co.

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Boas Uvas Red

Posted on February 23, 2026 by mcginnessalex

MARCH WINE CLUB:

Taboadella Winery
Boas Uvas
Red
Dão, Portugal

BOLD WINE STYLE

Boas Uvas Red displays a deep ruby color, with aromas of blue fruits, plums, and blackberries, accompanied by subtle floral and spicy notes from its aging in wood. With a well-defined structure, it reveals smooth yet firm and well-integrated tannins. It boasts lively acidity and a long, elegant finish.

WINE DETAILS:

Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
Appellation: Dão, Castendo sub-region
Alcohol: 13.5% vol.
Producer: Bucozal
Recommended Serving Temperature: 60.8ºF-64.4ºF
Pairing Suggestion: Pairs well with game meats, lamb, veal dishes, aged cheeses, and cuisine with intense flavors.

VINEYARD HARVEST:
From September 6th to October 3rd. An atypically cold spring, combined with the delayed pruning decided by the technical team, resulted in a slight delay in the vegetative cycle. This strategy successfully avoided exposure to the late frosts that occurred during the first half of April in the Dão Demarcated Region. Flowering took place under sunny conditions, enabling a generous berry formation with fully developed clusters. June, July, and August were dry months, with high daytime temperatures, but cool nights that allowed the clusters to develop with balanced ratios. These temperature variations, along with perfectly adapted and well-established vineyards and the richness of water in the subsoil, facilitated a balanced ripening process. This resulted in an exceptional grape quality, reflected in wines with a unique profile and richness.

VINIFICATION AND AGING:
The grapes were carefully selected in the vineyard and destemmed. Fermentation occurred in stainless steel tanks under temperature control. Approximately 30% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward red blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.

ABOUT TABOADELLA WINERY:
The Amorim family have been involved with the world of wine since 1870, when they first started producing cork stoppers for the Port Wine cellars, in Vila Nova de Gaia. Today, it is one of the most renowned family groups in Portugal with businesses in many countries and many different sectors.

Since 1999, the fourth generation of the family has been involved in wine, through the capable hands of Luísa Amorim, upholding profound respect for the historical heritage and the reputation of two of Portugal’s most important wine regions. In the Dão and Douro, with a total of 127 hectares of vineyards, the Amorim family solely grows indigenous grape varieties, parcel by parcel, in a practice that combines traditional processes and sophisticated technology to produce exceptional wines.

Two estates, where the vineyards and wine have ancestral roots. Two pioneering wine tourism projects in Portugal that maintain the local culture and uphold a profound respect for the historical heritage of two great wine regions – the Douro and the Dão. Learn more about the history of Taboadella>

Portuguese Stewed Beef

INGREDIENTS:

one (4 ½-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
2 tablespoons crushed red peppers, or more to taste, or ½ teaspoon crushed red pepper flakes
1 large (9 oz) onion, cut into slices
1 bunch parsley, coarsely chopped
6 to 8 cloves garlic, smashed and peeled
2 bay leaf
½ teaspoon allspice berries
4 whole cloves
kosher salt, to taste (optional)
3 tablespoons (1 1/2 oz) unsalted butter or lard
2 cups hearty red table wine
2 tablespoons store-bought or homemade tomato paste
½ teaspoon ground cinnamon

For serving:

Boiled white potatoes, (optional)
Roasted red peppers, (optional)
Cooked greens, (optional)

DIRECTIONS:

The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 ½ hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.

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Quinta de S. Sebastião Lisabona Reserva

Posted on February 23, 2026 by mcginnessalex

MARCH WINE CLUB:

Quinta de S. Sebastião
Lisa Bona Reserva
Arinto, Semillion
Lisbon, Portugal

SILKY WINE STYLE

Wine of citric color, complex nose with notes of apricot and some citrus, happily paired with a characteristic minerality. The palate is intense, smooth and with a lively and refreshing acidity.

WINE DETAILS:

Varietals: Arinto, Semillon
Location of the Vineyards: Arruda dos Vinhos, Portugal. Mostly hillside vineyards.
Alcohol: 13% vol.
pH: 3.18
TA: 7.1 g/L
Climate: Mediterranean with strong Atlantic influence
Soil: Clay-limestone
Vinification: In an open spout at a temperature of 53.6ºF, followed by a partial stage in new and used barrels.
Winemaker: Filipe Sevinate Pinto
Recommended Serving Temperature: 53.6ºF
Pairing Suggestion: Soft cheeses, fatty fish and white meats.

VINEYARD NOTES:
The combination of mild climatic factors, sunny slopes, geographical location, proximity to the sea, the mountain’s protection, and of course the people who live and care for the Quinta de S. Sebastião land and vineyards every day give shape to the rebirth of wines with a distinctive freshness and a very unique identity.

ABOUT THE WINERY:
Quinta de S. Sebastião is located in a small town north of Lisbon called Arruda dos Vinhos, a historic region with more than 1,000 years of winemaking tradition. The heraldic symbol that inspires the logo of the Quinta de São Sebastião tells the story of a martyr and a Christian Saint who believed he could deter the Roman Empire from persecuting Christians.

Founded in 1755 – the same year the Lisbon earthquake reshaped the region – the estate has played an important role in preserving local heritage while producing outstanding wines. The vineyards sit on the hills of Forte do Cego, part of the historic Linhas de Torres fortification system that once defined Lisbon during the Napoleonic invasions.

Today, under the leadership of Portuguese entrepreneur António Parente and winemaker Filipe Sevinate Pinto, the Quinta continues to gain global recognition. Its wines reflect a unique combination of sunny slopes, maritime influence, mountain protection, and the dedicated stewardship of the people who care for the land. Learn more here.

Pastel de Nata

INGREDIENTS:

⅓ cup all-purpose flour
¼ teaspoon salt
1 ½ cups whole milk
1 ⅓ cups granulated sugar
⅓ cup water
6 large egg yolks
1 teaspoon vanilla extract
1 cinnamon stick
peel of 1 lemon cut in thin strips
1 sheet puff pastry
ground cinnamon for dusting optional

DIRECTIONS:

Preheat the oven to 550°F, and lightly grease a 12-cup muffin tin.
Bring the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a boil in a medium, heavy-based saucepan. Cook without stirring until it reaches 220°F, then remove the cinnamon stick and take the pan off the heat.
Meanwhile, in a separate saucepan, whisk the milk, flour, and salt until well blended. Whisk constantly and cook over medium heat until thickened, about 5 minutes. Remove it from the heat and let cool for 10 minutes.
Once the milk mixture has cooled, whisk in the egg yolks, then add the sugar syrup and mix until everything is well combined. Pour through a sieve into a measuring cup to remove any lumps.
Cut the puff pastry sheet into two pieces and place them on top of each other. Tightly roll the sheets into a log from the short side, then cut it into 12 evenly sized pieces.
Place one piece of pastry in each of the 12 wells of the muffin tin. Dip your thumb in cold water, then use your thumb to press the pastry against the sides to form a cup. Make sure the pastry comes slightly above the edge of each well.
Fill each pastry cup ¾ of the way with custard.
Bake at 550°F for 10-12 minutes. The tarts are done when the custard starts to caramelize and blister, and the pastry turns golden brown.
Dust with powdered sugar and cinnamon if desired, and serve warm. Enjoy!

Information & Photos © Quinta de S. Sebastião – All Rights Reserved.
© Recipe courtesy of Spanish Sabores.

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March Wine Club Pairing Recipe

Posted on February 23, 2026 by mcginnessalex

MARCH WINE CLUB:

Taboadella Winery
Boas Uvas
Reserva Red
Dão, Portugal

BOLD WINE STYLE

Deep ruby color, with prominent fresh and fruity aromas of red fruits such as cherry and plum, complemented by a subtle touch of spice. A well-balanced wine with smooth tannins, revealing lively acidity and a persistent, slightly fruity finish.

WINE DETAILS:

Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
Appellation: Dão, Castendo sub-region
Alcohol: 13% vol.
Producer: Bucozal
Recommended Serving Temperature: 59ºF-62.6ºF
Pairing Suggestion: Pairs well with grilled meats, game dishes, aged cheeses, and traditional Portuguese cuisine.

VINIFICATION AND AGING:
Fermentation occurred in stainless steel tanks under temperature control. Approximately 20% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward Red Blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.

Portuguese Francesinha Sandwich

INGREDIENTS:

8 slices of bread
4 slices of ham
8 slices of cheese
150 grams sirloin steak (about 5.2 oz.)
4-6 linguiças (Portuguese sausage)
kosher salt
black pepper

For the sauce:

1 large blonde beer
1 cup fried tomato sauce
2 tbsp port wine
½ cup beef broth
1 tbsp salted butter
1 onion chopped
1 garlic minced
1 tbsp cornstarch
½ tbsp olive oil
1 tbsp piripiri (Portuguese chili)

DIRECTIONS:

For the sauce:

In a big saucepan, heat the olive oil and add the garlic and the onions. Cook them until golden.
Pour the beer and simmer until the alcohol evaporates (about 5 minutes).
Pour the beef broth, the fried tomato sauce, the port wine, the Piri Piri (chili) and the butter to give shine to the sauce. Add the cornstarch slowly avoiding lumps.
Simmer for a couple of minutes until the sauce is thick.

Francesinhas:

Preheat the oven to 350ºF
Cook the beef chopped in small strings. Season with salt and black pepper.
Cook the linguiças sliced in half lengthwise.
Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two will be the bottom and top of the francesinhas.
Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and melt in the oven for 5 minutes.
Cover with the sauce and serve with french fries.

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February Cheese Club: Iowa

Posted on January 28, 2026 by mcginnessalex

Saint 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

Clawson 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.

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Match Made in Heaven!

February Sweet Club: Iowa

Posted on January 28, 2026 by mcginnessalex

Chambers 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 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.

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February Bubbly Club: Iowa

Posted on January 28, 2026 by mcginnessalex

Avaline
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
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.

ABOUT 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.

Bubbly Wine Club Learn more about our Bubbly Club >

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March Cheese Club: Iowa

Claddagh Bó
☘️ Irish Cheddar Cheese with Porter
Cow’s Milk
Limerick, Ireland

Tipperary
☘️ Vintage Irish Cheddar Cheese
Cow’s Milk
Ireland

March Sweet Club: Iowa

Eroica
Riesling
Columbia Valley, Washington State

August Kessler
Riesling
Rheingau, Germany