October Cheese Club: Iowa

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Jaspers Eligo cheeseCheese ClubJasper Hill Farm Eligo Pasteurized Cow and Goat Milk Cheese Greensboro, Vermont

Eligo, named for a nearby lake, is the first cheese Jasper Hill Creamery has developed to suit the expertly crafted goat milk coming from their partners at Bridgman Hill Farm. Eligo’s flavors bring out the best in both milk types; buttery richness from the cow milk carries a soft, white pepper spice note and goat aromas. A densely creamy texture is a bit softer beneath the rosy-orange washed rind, where the flavors are more pronounced.

WINE & CRAFT BEER PAIRINGS: Eligo’s goat aromas and subtle earthiness from the rind make it a great match for skin contact or full-bodied white wines, and mixed fermentation ales. Preserved lemon, mild green olives, and toasted almonds make for nice accompaniments.

ABOUT THE CREAMERY: It all began when brothers Andy and Mateo, along with their wives, Victoria and Angie, pooled their life savings and bought a rocky hillside farm in Vermont’s subarctic climate zone near the Canadian border. What made the Northeast Kingdom region special to them was the sleepy village of Greensboro with its sparkling, secluded Caspian Lake – where their family had found summer respite for more than 100 years.  Greensboro’s sparse population and rural locale held few opportunities for conventional career paths. The old dairy barn they found themselves with hadn’t seen cows for nearly 40 years. About a third of the farms in town sold their cows in 1998; the same year that the Kehlers bought what locals referred to as “the old Jasper Hill farm.” Learn more about Jasper Hill Farm’s story here> Information and Photos © Jasper Hill Farm – All Rights Reserved.

Coopers-Hill-Header-Product-485x485Cooper’s Hill Double Gloucester Great Britain

Cooper’s Hill celebrates a famous cheese rolling tradition enshrined in English folklore.  This pasteurized cow’s milk cheese combines the creamy texture and rounded taste of a quintessential British Double Gloucester with the tang of added chives and onions. Every year, a wheel of Double Gloucester cheese is sent down the hill and the first person chasing it to cross the finish line receives the wheel of the cheese and all the accolades. Learn more about this fun tradition >

WINE & CRAFT BEER PAIRINGS: This cheese suits Mellow or Bold wine styles, such as a Syrah or Spanish Rioja wine. Silky white wine style, such as a Sauvignon Blanc from Sancerre region in Loire Valley, France. For craft beer, a natural partner would be British or American Brown Ales.

WINESTYLES: Bold or Mellow red wines or  Silky white wines. BEERSTYLES: Fruity & Spicy

Information © Zuercher & Co. – All Rights Reserved.

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

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

October Cheese Club: Cedar Rapids

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Cheese Club Fromager florette goat cheese Fromager d’Affinois Florette Goat’s Milk Brie Cheese Pélussin, France

Florette is a goat’s milk cheese with a stark white paste and a dimple-edged rind, folded over itself like a freshly baked pie crust. It’s the brightest, freshest-tasting cheese in Fromager d’Affinois’ lineup, with notes of tangy lemon yogurt and a clean, fresh scent, reminiscent of grass after a morning rain. 

PAIRINGS: Best paired with fresh, springtime flavors, like lemon marmalade, Granny Smith apples, and Marcona almonds. Or ripe blueberries, honey and fresh basil. Also great with spiced fig jam. This cheese pairs beautifully with Sauvignon Blanc wines, cool-climate Chardonnay, sparkling wines, or Beaujolais and light Pinot Noir wines. 

WINESTYLES: Silky or Mellow

BEERSTYLES: Crisp & Clean

ABOUT THE CREAMERY: In the 1980s, Jean Claude Guilloteau and his wife settled in Pélussin, a picturesque village in France’s Rhône-Alpes region, near Lyon. Surrounded by vineyards, mountains and a rich culinary tradition, Guilloteau set out to rethink the art of French cheesemaking.

Drawing on his experience in yogurt production, Guilloteau pioneered the use of ultrafiltration, a process that removes excess water from milk while retaining its natural richness. Combined with years of research into unique cultures and rennet, this innovative approach created the signature silky, creamy texture and delicate flavor found in Fromagerie Guilloteau cheeses, like Florette. What began in a small French village eventually found its way to cheese lovers around the world. Learn more about the history of Fromager d’Affinois here> Information © Fromager d’Affinois – All Rights Reserved.

Coopers-Hill-Header-Product-485x485Cooper’s Hill Double Gloucester Great Britain

Cooper’s Hill celebrates a famous cheese rolling tradition enshrined in English folklore.  This pasteurized cow’s milk cheese combines the creamy texture and rounded taste of a quintessential British Double Gloucester with the tang of added chives and onions. Every year, a wheel of Double Gloucester cheese is sent down the hill and the first person chasing it to cross the finish line receives the wheel of the cheese and all the accolades. Learn more about this fun tradition > WINE & CRAFT BEER PAIRINGS: This cheese suits Mellow or Bold wine styles, such as a Syrah or Spanish Rioja wine. Silky white wine style, such as a Sauvignon Blanc from Sancerre region in Loire Valley, France. For craft beer, a natural partner would be British or American Brown Ales. WINESTYLES: Bold or Mellow red wines or  Silky white wines. BEERSTYLES: Fruity & Spicy Information © Zuercher & Co. – All Rights Reserved.

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

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

October Sweet Club: Iowa

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Sweet Wine ClubSchmitt Soehne Riesling KabinettSchmitt Söhne
Sweet Riesling Kabinett
Mosel, Germany

NECTAR WINE STYLE

This delicate, moderately light-bodied Riesling has a tasteful Granny Smith apple characteristic that is crisp and lively on the palate. Vibrant acidity and classic Mosel minerality.

Variety: 100% Riesling
Alcohol: 8.5% alcohol / volume
RS: 38 g/L
Total Acidity: 8.0 g/L
Fermentation: Stainless Steel cold fermented
Food Pairing: Ideal as an aperitif or paired with spicy Asian dishes, seafood, shellfish, poultry, salads, creamy pastas, pork dishes, and mild cheeses.
Serve: Well chilled.

WINEMAKING:
While technology has changed and improved especially over the past decades, the substance remains the same: different growing regions, ripeness and quality of grapes determine the product in general while the knowledge and decisions of the winemaker add to the winery’s individual footprint.

Riper grapes provide more aroma and flavor, hence make a more expressive and flavorful wine. Sweetness in a wine, an attribute independent of its quality level, does not depend on the ripeness of grapes but on the winemaker’s decision regarding the fermentation process.

ABOUT THE WINERY:
During its evolution from a small local winery to one of the leaders in German wine exports, Schmitt Söhne has never lost sight of its focus: to produce wines of first-class quality that meet modern customers as well as market requirements and developing innovative projects in line with the spirit of the times.

Now in the 5th generation, Schmitt Söhne is one of Germany’s largest and most successful wine exporters to wine drinkers all over the world. While continuously developing their winemaking and looking for ways to incorporate new technologies and techniques, they never lose sight of the traditional way of producing exceptional German wines. Their policy has remained the same for over 200 years: to create the best wines possible using only top-quality grapes.  Learn more about Schmitt Söhne family wines here>

Photo and Information courtesy of © Schmitt Söhne – All Rights Reserved.

La Marc Demi Sec ProseccoLa Marca
Prosecco Demi Sec DOC
Veneto, Italy

NECTAR WINE STYLE

La Marca Prosecco Demi Sec D.O.C. is beautifully balanced and sweet, bursting with vivacious notes of citrus, sweet apple, and rich honey.

Variety: Glera
Alcohol: 11.5% alcohol / volume
Style: Demi-sec (semi-sweet)
Appellation: Prosecco D.O.C., Veneto, Italy
Closure Type: Natural cork
Food Pairing: Pairs well with creamy soft cheeses, like Brie and goat cheese, alongside rich, salty cured meats, like salami and prosciutto. Also delicious with subtly sweet, fruit-forward desserts, like lemon tart, peach cobbler or strawberry shortcake.
Serve: Slightly chilled, enjoy on its own or with cocktail recipes

WINEMAKING:
La Marca’s signature vivacious bubbles are crafted using the Metodo Italiano—the traditional Italian sparkling winemaking process that preserves the bright, fruit-forward character of the Glera grape. The result is the crisp, refreshing style with a delicate floral palate that you love from La Marca.

A fruit-forward, inviting alternative to Champagne, their Proseccos dazzle the senses with vivacious bubbles and vibrant flavors. With a zest for life and roots in effortless Italian style, La Marca’s inviting, sparkling wines have captured the hearts and flutes of all those who seek to spark joy—and believe a chilled glass of bubbles is the perfect way to mark life’s most joyful moments, big and small.

La Marca brings a welcome taste of La Dolce Vita through lively sparkling wines, warm Italian hospitality, and approachable style—all of which come together to make La Marca America’s most-loved sparkling wine brand.

ABOUT THE WINERY:
Since 1968, La Marca has been a devoted ambassador for Prosecco and the Veneto region of Italy.  La Marca refers to the historic Marca Trevigiana, the region of northeastern Italy centered on Treviso that has been associated with Prosecco production for centuries. Crafted in Treviso—the heart of Italy’s Prosecco region—their sparkling wines represent 5,000 local growers who share a deep pride and passion for the land, the Glera grape, and the exceptional wines they bring to the world.  Veneto wine region, just a one-hour drive from Venice, boasts views of the Adriatic Sea on one side and the Dolomite mountains on the other. Treviso, Italy’s Prosecco capital, is home to the light and expressive Glera grape—a variety known for its bright, fruit-forward character that brings notes of green apple, peach, and citrus to every glass. Learn more about La Marca here>

Photo and Information courtesy of © La Marca – All Rights Reserved.

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October Bubbly Club: Iowa

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Bubbly Wine ClubCoeur des bar blanc de noirs wine bottleDevaux
Cœur Des Bar
Blanc de Noirs
Champagne, France

BUBBLY WINE STYLE

Bright and intense gold color. A fresh, rich and powerful nose reveals aromas of ripe fruits. Key aromas of pear and brioche. Perfect harmony between the expressive notes of fruits, with a refined and fresh finish.  A sensation of intense, round, complexity, and fruity with fullness and depth, reminisce of the Côtes des Bar terroir.

Varietals: Pinot Noir
Appellation: Champagne, France
Alcohol: 12.5% alcohol / volume
Total Acidity: 5.9 g/L
Residual Sugar: 8 g/L
Fermentation: Stainless Steel tank
Malolactic: Targeted
Vines: 15 years old minimum
Certified: Sustainable Viticulture in Champagne
Vines: 15 years old minimum
Dosage: Brut
Serving Temperature: 46-50°F / 8-10°C
Accolades: 93 pts Guide Melendo 2024/2025; 93 pts Wine Enthusiast 2025; 92pts James Suckling 2024

PAIRING SUGGESTIONS:
Serve well chilled.  Enjoy as an aperitif with roasted poultry and truffles. As a first course with scallop carpaccio. For the main course, serve with veal blanquette, chicken with preserved lemon, saffron risotto, freshwater fish, and cheeses.  For dessert, serve with exotic fruits.

ABOUT DEVAUX HOUSE:
DEVAUX House is at the heart of a family saga which begins with the brothers Jules and Auguste Devaux shortly before the middle of the 19th century. The Devaux House was then managed by three inspiring women who led the family winery with remarkable energy and talent in equal measure.

The first woman, Claude-Joseph Devaux (born Ducray), widowed at 39 years old in 1843, founded in 1846 and managed the house “Maison Vve A. Devaux″ in Epernay with her son François-Auguste. His wife, Augusta-Maria Herbin, was to become the second “Devaux widow″ following his death in 1879. She was in charge of the winery until 1895. The DEVAUX brand quickly became successful. By the turn of the century, DEVAUX was exporting 75% of its production.

Then in 1907, following the death of Charles-Auguste Devaux, Marguerite Marie-Louise, the third “Devaux widow” born Hussenot, took over the reins and managed the winery until her death in 1951 at the age of 80, thus concluding an extraordinary saga of “Champagne widows″. She was succeeded by her two sons.

Today, DEVAUX now represent many families. Indeed, this Maison was handed down more than 30 years ago – with a long-term vision – to our families of winemakers. They have all engaged in a human endeavor based on cooperation, and high quality standards. In fact, the last in the Devaux line, Jean-Pol Auguste Devaux, was without an heir.  As such, in 1987 he entrusted the future of Devaux – a brand with a prestigious past and an exciting future – to the “Union Auboise”, now the “Groupe Vinicole Champagne DEVAUX” (then supplier for the DEVAUX “Blanc de Noirs” champagne).

Throughout the years, the cooperative associates of Champagne DEVAUX lovingly lead the vine to deliver its best fruits. They deploy their efforts and their know-how to raise the grapes to the level of excellence required by the taste and character of a Grand Champagne.  Learn more about their vineyards>

Photo and Information © Devaux – All Rights Reserved

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Octobers Collector’s Club

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Collectors Wine ClubPahlmeyer Merlot wine bottlePahlmeyer
Merlot 2021
Napa Valley, California

BOLD WINE STYLE

The Pahlmeyer Merlot is rich, elegant and beautifully structured. Blackberry and cassis leap from the glass with hints of black olive and dark earth. The palate is full and refined, layered with blackberry, boysenberry and black plum framed by polished tannins and a weighty yet balanced texture.  Lingonberry jam carries through the long finish, with lingering notes of cedar, fresh leather and sage.

Varietal: 100% Merlot
Appellation: Napa Valley, California
Vineyards: Waters Ranch, Stagecoach
Alcohol: 15.1% alcohol / volume
Winemaker: Katie Vogt 

WINEMAKING NOTES:
High-elevation Merlot blocks were hand-harvested at their most expressive moment. At the winery, the clusters were meticulously hand sorted and destemmed — with only the most perfect berries delivered to the tank. Fruit was gently and slowly extracted, spending up to 18 days on skins. Free-run juice was then collected overnight and aged separately from press cuts. The wine was aged in 89% new French oak barrels for 18 months. After careful blending of select lots, the wine was bottled in June 2023 for additional bottle age before release.

WINEMAKER NOTES:
“Our debut Pahlmeyer red from the stellar 2021 vintage is a thrill to experience, a wine that matches intensity with elegance, beautifully articulated and built to age. Aromas of blackberry and cassis leap from the glass with an underscore of black olive and dark earth. The palate is muscular yet refined, a lithe dance of richness and nuance. A focused core of fresh dark fruit—blackberry, boysenberry, and black plum—is enveloped in polished tannins that lend a weighty grip without overpowering. A lifting note of lingonberry jam runs long through the finish, interplaying with hints of cedar, fresh leather, and sage that echo long on the finish.” — Katie Vogt, Winemaker

Pahlmeyer Red BlendPahlmeyer
Proprietary Red Blend 2022
Napa Valley, California

BOLD WINE STYLE

The Proprietary Red is a rich, energetic expression of Napa Valley mountain terroir. Aromas of green and black peppercorn, tobacco leaf and forest floor lead to layers of cherry, blackberry and plum. Black licorice, chai spice and cocoa emerge on the palate, balanced by bright acidity, velvety tannins and a long, generous finish.

Varietal: 86% Cabernet Sauvignon, 4% Merlot, 4% Cabernet Franc, 3% Malbec, 3% Petit Verdot
Vineyards: 45% Upper Range, 30% Waters Ranch, 13% Round Pond, 6% Stage Coach, 6% Vangone
Appellation: Napa Valley, California
Alcohol: 15.1% alcohol / volume
Aging: 18 months in 90% new Taransaud barrels
Winemaker: Katie Vogt (see video below)

WINEMAKER NOTES:
“The 2022 Proprietary Red is an expansive and energetic expression of Napa Valley mountain terroir — rich with lifted aromatics and finely structured tannins. The wine opens with savory notes of green and black peppercorn, tobacco leaf, and forest floor, layered over a core of macerated cherry, blackberry, and plum. As the wine evolves in the glass, a dynamic streak of black licorice, chai spice, and cocoa emerges across the mid-palate, balanced by mouthwatering acidity and a long, generous finish. The tannins are already beautifully integrated, lending a velvet texture through the mid-palate. This wine is a compelling reflection of site, vintage, and thoughtful farming — beautiful upon release with the structure to evolve over the next 10–12 years.” – Katie Vogt, Winemaker.

WINEMAKING NOTES:
Over 22 days, individual blocks from the mountain vineyards were hand-harvested at night — selected only once the fruit reached optimal ripeness. The fruit underwent both hand and optical sorting before being gravity-fed to tank. Fermentations were carried out separately for each lot, with gentle extraction tailored to preserve aromatics and structure. Juice was gently extracted with a basket press before its final rack to barrel for cellaring. Dozens of individual lots were aged for 18 months in 90% heavily toasted new Taransaud French oak barrels. Cabernet Sauvignon is the heart of this wine; the finest Cabernet of the vintage was assembled from the many distinctive lots, and the blend was completed with the addition of other Bordeaux varieties. The final blend was bottled unfined and unfiltered in May 2024, enjoying additional bottle age before release.

VINTAGE NOTES:
The 2022 vintage was another low-yielding year, producing wines of exceptional concentration and opulence. The season began with late winter rains followed by a moderate spring and early summer, allowing for steady fruit development, with even ripening across vineyard blocks. Late summer heat spikes demanded extreme precision in vineyard management. Thanks to our mountain vineyard sites and responsive canopy strategies — including the use of misting technology — fruit integrity was preserved at critical moments. Waters Ranch with its deeper soils and Upper Range, in particular, delivered exceptional quality, balancing ripeness with structure and freshness.

ABOUT PAHLMEYER WINERY:
Through more than 35 years of winemaking excellence, Pahlmeyer has established itself as a paragon of Napa Valley winemaking, uniting tradition with innovation in every bottle.  Rooted in audacious dreams and nurtured by meticulous craftsmanship, Jayson Pahlmeyer’s legacy continues to evolve, striving to reach new heights with each vintage. Learn more about Jayson’s story here>

Photos and information © Pahlmeyer  – All Rights Reserved.

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Martellotto Velvet Riff Pinot Noir

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OCTOBER WINE CLUB:

Martellotto Velvet Riff Pinot NoirMellow style logoMartellotto Winery
Velvet Riff
Pinot Noir
Napa Valley, California

MELLOW WINE STYLE

Smooth as a midnight sax solo. This Napa Valley Pinot Noir is all silk and structure—aged 18 months in French oak to draw out layers of wild cherry, forest floor, and subtle spice. Pour it slow, pass it often, and toast to la buona tavola—good wine, good company, good rhythm. 

WINE DETAILS:

  • Varietals: 100 % Pinot Noir
  • Alcohol: 13.9% alcohol / volume
  • Soil: Sandy/loam
  • Appellation: Napa Valley, California
  • Farming: Sustainable
  • Aging: 18 months in French oak, 25% new oak
  • Accolades: 92 pts Decanter
  • Pairing: Mushroom and ricotta tart, roast duck, pork tenderloin, wild mushroom dishes, herb-roasted vegetables, earthy pasta dishes and soft cheeses.

WINEMAKER NOTES:
Velvet Riff opens with aromas of raspberry compote, wild strawberry and rose petal, layered with clove, star anise and a hint of forest floor. The silky palate features cherry, raspberry and pomegranate with layers of dried rose, truffle and white pepper. Bright, refreshing acidity and velvet-smooth tannins frame the flavors, leading to a long, lingering finish of cherry bramble, French oak spice and smoky depth.

ABOUT MARTELLOTTO WINERY:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.

A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.

Mushroom ricotta pastry

Mushroom, Ricotta and Arugula Tart

INGREDIENTS:

  • 1 sheet puff pastry
  • 2 tbsp olive oil
  • 1lb and 2 ½ ounces mushrooms (525 grams)
  • 1 garlic cloves (1 finely sliced, 1 crushed)
  • 9 oz tub ricotta (250 grams)
  • generous grating of nutmeg
  • ¼ small bunch of parsley (leaves only, roughly chopped)
  • 2 ounces of arugula (50 grams)

DIRECTIONS:

  1. Heat oven to 425°F and place a baking sheet inside.
  2. Unroll the pastry onto a piece of parchment paper and score a border around the pastry about 5/8 inches from the edge. Place the pastry (still on the parchment paper) on the baking sheet and cook for 10-15 minutes.
  3. While the pastry bakes, heat the oil in a large lidded pan and cook the mushrooms for 2-3 minutes, with the lid on, stirring occasionally.  Remove the lid and add the sliced garlic, then cook for 1 minute more to get rid of excess liquid.
  4. Mix the crush garlic with the ricotta and nutmeg, then season well. Remove the pastry from the oven and carefully push down the risen center.  Spread over the ricotta mixture, then spoon on the mushrooms and garlic. Bake for 5 minutes, then scatter over parsley and arugula.

Information & Photos © Martellotto Winery – All Rights Reserved.
Recipe courtesy of © Good Food – All Rights Reserved.

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Martellotto Sospiro Chardonnay

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OCTOBER WINE CLUB:

Rich WineStylesMartellotto Winery Sospiro ChardonnayMartellotto Winery
Sospiro
Chardonnay
Sta. Rita Hills, California

RICH WINE STYLE

Brilliant straw-gold with a glistening, mirror-bright clarity, classic and polished appearance. Inviting aromas of buttered toast, baked pecans, toasty oak, and sweet vanilla.  Creamy and buttery on the palate with a vibrant tension and nerve that makes the lips pucker. Long, expressive finish defined by a glistening purity of flavor and classic Chardonnay character.

WINE DETAILS:

  • Varietals: 100% Chardonnay
  • Alcohol: 13.3% alcohol / volume
  • Appellation: Sta. Rita Hills of Santa Barbara, California
  • Soil: Sandy/Clay loam
  • Farming: Sustainable
  • Aging: 12 months in French oak (20% new)
  • Pairings: Creamy mushroom dishes, herb-roasted chicken, salmon, garlic butter seafood, fall vegetables and soft cheeses.

WINEMAKING NOTES:
There is a moment when a great wine stops you mid-sentence. In Sta. Rita Hills, cold Pacific winds push through the mountains every afternoon, forcing the fruit to develop extra ordinary depth and natural acidity that warmer regions simply cannot replicate.  Sospiro is grown here. Aged twelve months in French oak. Rich without being heavy.  Fresh without being thin.

ABOUT MARTELLOTTO WINERY:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.

A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.

Creamy chicken ParmesanCreamy Parmesan Garlic Mushroom Chicken

INGREDIENTS:

  • 4 boneless, skinless chicken breasts (about 2 pounds total), pounded ½ inch thick
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 10 ounces cremini mushrooms, thinly sliced
  • ½ medium yellow onion, diced
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more seasoning
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk
  • ½ cup low-sodium chicken broth
  • ½ cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
  • 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
  1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
  2. Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if necessary, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes. Flip with tongs and sear the other side until browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside.
  3. Reduce the heat to medium and melt the butter in the skillet. Add the mushrooms, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally until tender, about 7 minutes. Add the flour, stir to evenly coat the vegetables, and cook for 1 minute.
  4. Stir in the half-and-half or milk and broth until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer and stir in the Parmesan. Return the chicken to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes. Sprinkle with additional Parmesan and the parsley before serving.
Information & Photos © Martellotto Winery – All Rights Reserved.
© Recipe courtesy of The Kitchn.com –  All Rights Reserved.

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October Wine Club Pairing Recipe

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OCTOBER WINE CLUB:

Bold wine Style logoMartellotto Sotto Voce Cabernet Franc wine bottleMartellotto Winery
Sotto Voce
Cabernet Franc
Santa Ynez Valley, California

BOLD WINE STYLE

Beautifully expressive Cabernet Franc, offering a highly refined and structured character.  Aromas of wild herbs, bay leaf, and fresh spearmint layered over ripe cherry fruit and hints of dark chocolate. Structured and refined palate with firm, textured tannins providing excellent grip.  Long, savory finish carried beautifully by a vibrant and driving acidity.

WINE DETAILS:

  • Varietals: 100% Cabernet Franc
  • Alcohol: 14.5% alcohol / volume
  • Soil: Sandy/Clay Loam
  • Farming: Sustainable
  • Appellation: Happy Canyon of Santa Barbara, California
  • Production: 40 barrels
  • Accolades: 94 pts Decanter
  • Aging: 18 months in French oak (25% new)
  • Pairings: Pour a glass alongside hearty fall dishes like herb-roasted beef, lamb, mushrooms or rustic Italian fare. The earthy flavors complement Cabernet Franc’s vibrant fruit, structured tannins and lively acidity.

WINEMAKER NOTES:
Rooted in Italian tradition and crafted with Californian heart, Happy Canyon Cabernet Franc is a masterful blend of elegance and boldness.  Greg Martellotto’s unique winemaking vision shines through, marrying vibrant red fruits with subtle herbal notes and a touch of smoky complexity.  Aged patiently to develop a graceful structure and lingering finish, this wine sings with the rhythm of la buona tavola – a celebration of life, friendship, and great taste.

VINEYARD NOTES:
Happy Canyon of Santa Barbara is a new, small AVA that was established in 2009.  Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.

“The daring, innovative spirit embodied by the region’s young producers and a vast range of first-class sites creates conditions that are ideal for the production of distinctive, pedigreed wines of the highest level. Best of all, with few exceptions, these wines remain under the radar and very fairly priced relative to global peers.” —Antonio Galloni, Vinous Media

ABOUT MARTELLOTTO:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.

A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.

roasted pan beef tenderloin

Sheet Pan Beef Tenderloin with Mushrooms and Brussel Sprouts

INGREDIENTS:

  • 2 cloves garlic
  • 2 tablespoons fresh parsley leaves, plus more for serving
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh sage leaves
  • 3 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 (3-pound) center-cut beef tenderloin
  • 1 pound Brussels sprouts
  • 8 ounces cremini or white button mushrooms
  • 2 large shallots
  • 1 medium lemon
  • 2 tablespoons finely grated Parmesan cheese
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared horseradish

DIRECTIONS:

  1. Place 2 garlic cloves, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh thyme leaves, and 1 teaspoon fresh sage leaves in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 7 times until finely chopped. Add 1 tablespoon of the olive oil, 1 tablespoon Dijon mustard, 1 teaspoon of the kosher salt, and ¼ teaspoon black pepper, and pulse 1 to 2 times until combined into a paste.
  2. If needed, trim a 3-pound beef tenderloin of surface fat and silverskin. Pat the tenderloin dry with paper towels, then rub the herb paste over the entire roast. Place in the center of an ungreased rimmed baking sheet and set aside at room temperature for 30 minutes to 1 hour. Meanwhile, prepare the vegetables and make the sauce.
  3. Prepare and place the following in a large bowl: Trim and halve 1 pound Brussels sprouts, halve or quarter (if large) 8 ounces mushrooms, and halve and thinly slice 2 large shallots. Finely grate the zest of 1 lemon, grate 2 tablespoons Parmesan cheese, and place together in a small bowl. Thinly slice ½ the zested lemon and set aside for serving. Refrigerate everything until ready to use.
  4. Juice the remaining lemon half until you have 1 tablespoon juice and place in a small bowl. Add ¼ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon prepared horseradish, and ½ teaspoon kosher salt, and whisk to combine. Cover and refrigerate until ready to serve.
  5. Arrange a rack in the middle of the oven and heat the oven to 425°F.
  6. Add the remaining 2 tablespoons olive oil and 1/2 teaspoon kosher salt to the Brussels sprouts mixture, and toss to combine. Transfer to the baking sheet and arrange in an even layer around the beef tenderloin.
  7. Roast until an instant-read thermometer inserted into the center of the tenderloin registers 125 to 130°F for medium-rare, 25 to 30 minutes.
  8. Transfer the tenderloin to a clean cutting board, cover loosely with aluminum foil, and set aside to rest for 10 minutes. Continue roasting the vegetables until tender and browned on the bottom, about 5 minutes more. Sprinkle the vegetables with the lemon zest and Parmesan cheese and toss to combine.
  9. Slice the tenderloin and serve with the roasted vegetables and lemon-horseradish sauce. Garnish with the lemon slices and chopped parsley, if desired.
  10. NOTE: The herb paste can be made, rubbed on tenderloin, and refrigerated up to 1 day in advance. Let the tenderloin sit a room temperature for 30 minutes to 1 hour before roasting.

© Information and photos Martellotto Winery – All Rights Reserved.
Recipe courtesy of © The Kitchn– All Rights Reserved.

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September Cheese Club: Iowa

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Cheese ClubFromage Station Alfred Tomme cheeseFromagerie La Station
Alfred Le Fermier
Tomme
Quebec, Canada

This cheese proudly bears the name of Alfred Bolduc (the farmer), ancestor of the family-owned creamery, La Station de Compton. This highly awarded raw cow’s milk cheese is a dense, hard alpine-style Tomme. It is a farmstead cheese made of organic raw milk, cook pressed, and cured on wood board. Tasting notes highlight a complex, savory profile with meaty, buttery, and nutty nuances (reminiscent of Gruyère or Comte), balanced by sweet notes, parmy aromatics, and a brothy, long finish. Its sunset yellow rind has a pleasant wood smell.  Aged 8 months to 36 months. Certified farmstead cheese and organic.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a Chardonnay, Pinot Noir or Belgium/Blonde Ale.

WINESTYLES: Rich or Mellow wine style
BEERSTYLES: Crisp and Clean beer style

RECIPE SUGGESTION: Mushroom Crostini with Alfred le Fermier, click here>

Mushroom Crostini with Alfred le Fermier

Mushroom Crostini with Alfred le Fermier

 

Raclette de Compton cheeseFromagerie La Station
Raclette de Compton au Poivre
Quebec, Canada

This Raclette de Compton au Poivre is an organic, raw cow’s milk cheese. It features a coppery washed rind, a golden and exceptionally creamy paste, and a distinctive line of pink peppercorns running through its center.  The flavor is notably mild and buttery, enhanced by fragrant pepper and a fruity, aromatic profile. It’s a semi-soft supple and melty cheese with chesnut flavors and the pink peppercorns yield their perfume when heated. Certified organic and farmstead cheese.

WINE & CRAFT BEER PAIRINGS:
Pair with an off dry Riesling, Gamay or a Saison (crisp farmhouse beer).

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean

RECIPE SUGGESTION: Parsnip Soup with Compton’s Raclette Grilled Cheese Croutons, click here>

Parsnip Soup with Compton's Raclette Grilled Cheese Crotons

Parsnip Soup with Compton’s Raclette Grilled Cheese Crotons

ABOUT FROMAGERIE LA STATION:
For six generations, Formagerie La Station has been an organic, family-owned dairy farm in Compton, Quebec, operated by the Bolduc family’s fourth generation. Famous for “farmstead” cheeses made from raw organic cow’s milk, they utilize rotational grazing for their herd.  The Bolduc family’s heritage in the Eastern Townships dates back to 1928. Nestled near the Vermont border, the Bolduc family farm stretches across remarkable landscape in the heart of the Appalachians, with sweeping views of Mount Orford.  Today, their farm spans nearly 1,000 acres, all of it certified organic.  The cows graze on organic pastures free of pesticides and GMOs, directly influencing the deep, complex flavors of the dairy’s artisanal offerings.  From the fields to the barn, every step is guided by a commitment to quality, sustainability, and respect for nature. Learn more about La Station>

 

 

 

 

Information and Photos and videos © Fromagerie La Station – All Rights Reserved.

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September Sweet Club: Iowa

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Sweet Wine ClubMerryvale Antigua wine bottleMerryvale Vineyards
Antigua
Muscat Dessert Wine
St. Helena, California

NECTAR WINE STYLE

Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.

Variety: 100%  Muscat de Frontignan from vintages 1970 to 1983
Alcohol: 19.5% alcohol / volume
RS: 14%
Aging: French oak barrels
Food Pairing: Pairs well with tiramisu, crème brulée, almond biscotti, hazelnut torte, pecan pie, blue cheeses, and fruit
Serve: Slightly chilled. Try over ice with a squeeze of Meyer lemon.
Accolades: 91 pts Wine Enthusiast

WINEMAKING:
The template for Antigua Dessert Wine was initially crafted at Beaulieu Vineyards by iconic Napa Valley winemaker André Tchelistcheff in the 1960s. Antigua is produced using the solera process, a system of fractional blending over a number of vintages—in this case, over decades.

In the late 1980s, Merryvale purchased the last barrels of wine Tchelistcheff initially crafted which was made from vintages 1970 to 1983. Using these barrels as the base, Merryvale began crafting the later vintages that comprise the Antigua solera. The must was partially fermented, and fermentation was arrested by the addition of fine pot-still brandy. Merryvale made this wine from vintages 1992 through 1997. Today, Antigua solera is an average of 35 years old.

ABOUT THE WINERY:
Napa Valley was a different place when the winery currently known as Merryvale Vineyards was established. It was 1933, and Sunnyhill Winery, as it was then called, was the first to be built in Napa after the repeal of Prohibition. This is where Robert and Peter Mondavi got their start, making wine with their father, Cesare Mondavi. It was a time when rail cars running in front of the property carried their wines to San Francisco and beyond. In the 1940s and 50s, when the site was the “co-op” known as Sunny St. Helena, this same winery was where a small group of Napa Valley grape growers brought their harvested fruit to be crushed, vinified and sold. Later, in the 1970s, the building served as a wine storage facility for The Christian Brothers.

Merryvale’s modern history began in 1983, when a small group of likeminded partners bottled its first wine under the Merryvale label. In 1986, the group purchased Sunny St. Helena, and after extensive renovations, changed its name to Merryvale Vineyards, giving it the historic St. Helena home it occupies to this day. Learn more about Merryvale’s story here>

old Sunny St. Helena Winery

Modern Day Merryvale Winery

Modern day Merryvale Winery

Photo and Information courtesy of © Merryvale Vineyards – All Rights Reserved.

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