Ribbon Cutting Grand Opening new Chicago location

Grand Opening Chicago

Grand Opening Ribbon Cutting, WineStyles Chicago, May 2, 2019

WineStyles Tasting Station®, a hybrid retail / wine bar concept dedicated to simplifying the wine and craft beer experience, announces the Grand Opening celebration of its newest location, 6182 N. Northwest Highway, Chicago, Illinois, 60631, in the Norwood Park community.

The official ribbon cutting ceremony with the Chamber of Commerce took place yesterday, Thursday, May 2nd at 5pm-8pm. This week’s activities also included Happy Hour specials, Craft Beer Night featuring Ravinia Brewing & Aleman Brewery, Winery Spotlight tasting featuring L’Ecole wines from Washington State, and Friday Wine Tasting. This Saturday is the “Grand Tasting” extravaganza event, May 4th from 4pm-7pm. Guests will enjoy a complimentary tasting of over 30 different wines and beers!

To celebrate, anyone who joins or upgrades their Wine Club membership will receive four complimentary tickets to any wine education class ($80 value) as well as $20 in Bottle Bucks. For the craft beer lover, join the monthly beer club and receive $10 in Bottle Bucks. Guests will also receive $5 in Bottle Bucks with any $45 in-store purchase.

Chocolate Station

Chocolate Station at WineStyles Chicago

“We are thrilled to introduce the very first WineStyles Tasting Station location in Chicago, opening the doors to the Norwood Park community to taste, learn and enjoy craft beers and wines from around the world,” said Bryan McGinness, CEO of WineStyles Tasting Station. “Since our corporate headquarters is located in the Midwest, we believe there is strong growth potential for our concept in the Chicago market.” Most recently in 2017, WineStyles has opened two stores, one just outside of Madison Wisconsin in Sun Prairie and the other in Ankeny, Iowa. “We will remain focused on our expansion efforts in the Midwest, while continuing to provide a unique shopping experience for our guests.”

Emily Wilderman is the owner and operator of the new Norwood Park location, who previously owned the Park Ridge location. “We had outgrown our small space in Park Ridge and it was definitely time to move to a larger space that could accommodate the new Tasting Station concept.” The new location now has a full wine bar, craft beers on tap and private tasting room for events. “We now offer a small plate menu, pizzettes, artisanal cheeses, gourmet foods, and handmade chocolate truffles. We’re looking forward to meeting everyone in the community,” said Emily Wilderman. “We want our guests to come in, try something new, and find something they love every time they come in the door.”

WineStyles chicago

The WineStyles Tasting Station in Chicago will offer a unique retail experience and warm ambiance that is reminiscent of an old-world wine cellar. Wines are categorized by style and taste, rather than by varietal or region, which helps to simplify the shopping experience. The selection includes a rotation of unique labels and hard-to-find wines from both small and large vineyards from around the world. Each bottle is accompanied by a description listing the wine’s characteristics, flavors and suggested food pairings.

Additionally, the WineStyles Tasting Station features a full wine bar with dozens of wines by the glass and a selection of food, craft beers on tap, hand-made fine chocolates and artisan cheeses. Furthermore, the store offers a variety of gifts and wine accessories including customizable gift baskets, monthly wine, beer, and cheese clubs, and a frequent buyer program. The location also features weekly wine and beer tastings, private event opportunities, as well as education classes.

EventbriteThe location will serve guests Monday – Wednesday from 11 a.m. to 8 p.m., on Thursday – Saturday from 11 a.m. to 9 p.m. and Sundays from 12 p.m. to 5 p.m. To learn more, visit http://www.winestylesnorwoodpark.com or follow them on TwitterFacebook, Instagram. Event tickets can be purchased online via Eventbrite or in-store. Keep up to date on events and promotions, sign up for their email newsletter.

*Grand Opening offers only valid at WineStyles Tasting Station in Chicago, Illinois in Norwood Park.

About WineStyles Tasting Station:
Wine shop by day, wine bar by night. WineStyles Tasting Station demystifies wine and craft beers by categorizing bottles by style and taste, rather than by varietal or region. Each store features regional craft beers and hundreds of rotating wines from around the world, most priced $10 – $30 per bottle with an “If You Insist” category for premium wines. Guests can also Taste, Learn and Enjoy® the best in artisanal cheeses, handmade chocolates, craft beers, and other gourmet items. Headquartered in West Des Moines, Iowa, WineStyles Tasting Station currently operates 13 locations across the country. WineStyles Tasting Station encourages all customers to drink wine and beer responsibly. For more information visit http://www.winefranchise.com or http://www.winestyles.com .

Drunken Spaghetti

May Wine Club Pairing Recipe

Wine Pasta

Photo: Katie Foster / Tasting Table

INGREDIENTS:
• 1 ½ pounds rapini (broccoli rabe)
• 1 pound spaghetti
• 1 bottle (750 ml) dry red wine (preferably different Zinfandel)
• 1 tablespoon sugar
• 1/3 cup extra-virgin olive oil
• 2 tablespoons thinly sliced garlic (about 4 cloves)
• ¼ teaspoon red-pepper flakes
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup grated Pecorino Romano cheese

DIRECTIONS:
• Bring a pot of salted water to a boil. Add the rapini and cook for 3 minutes or until just tender. Transfer the rapini to a baking sheet and let cool. In the same boiling water, cook the spaghetti, stirring occasionally, for 5 minutes. (The pasta will finish cooking in the wine.) Reserve 1 cup of the pasta water and then drain the pasta and set it aside. Return the empty pasta pot to the stove.
• Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook until reduced by half, about 8 to 10 minutes. Add the pasta and shake to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente, about 4 to 5 minutes.
• While the pasta cooks in the wine, heat a large, deep skillet over high heat. Add the olive oil, reduce the heat to medium-low and cook the garlic until golden, about 3 minutes. Add the rapini, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 2 minutes. Add ½ cup of the reserved pasta water, or more if desired, and stir to combine.
• Add the rapini mixture to the pasta pot, toss gently and transfer to a platter. Sprinkle with the cheese and serve. © Recipe courtesy of Tasting Table, adapted from Michael Chiarello’s Bottega (Chronicle Books).

Bold wine Style logoCline Heritage ZinfandelCline Family Cellars
Single Vineyard Series
Heritage Zinfandel
Contra Costa County, California

Family-owned and operated, Cline Family Cellars was built on a passion of winemaking and rooted in the land. Founded in 1982, Fred Cline made his first vintages from original plantings, some of which dated back to the 1880s. As one of the original Rhone Rangers, Cline has been committed to nurturing the land and using sustainable farming methods. This luscious Zinfandel comes from Cline’s prized Big Break, Live Oak and Bridgehead vineyards located in Oakley. All within a two mile radius of one another, these vineyards are managed by farming practices that were originally used by the Italian and Portuguese immigrants that inhabited the area before the turn of the century. Pairs well with roasted or grilled meats or a hearty pasta dish.

Winemaker Charlie Tsegeletos

Winemaker Charlie Tsegeletos

“The Heritage Zinfandel is big and flavorful, with notes of chocolate, sweet berries, spice and coffee – a classic example of the big boned Zinfandels for which Cline Cellars has become known. The wine’s acidity and tannins are firm, but balanced, creating a luscious wine. The Heritage Zinfandel is delicious now and will age beautifully over the next decade.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Contra Costa County, California
Varietal Blend:  Zinfandel
Analysis: 15.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

May Wine Club

May Wine ClubMother’s Day is right around the corner, why not share a glass with Mom?  She’ll enjoy this delicious Viognier, tasting note, pairing recipe and 4 complimentary tasting tickets (up to $80 value).  ** click here to learn more **

Easy Shrimp with Spinach and Alfredo Sauce

Shrimp Alfredo

Photo: Diana Rattray / The Spruce Eats

INGREDIENTS:
• 1 bunch of fresh spinach or 10 ounces frozen, thawed and squeezed
• 2 tablespoons butter • 1 ½ pounds shrimp, peeled and deveined*
• 1 bunch green onions, sliced (with about 2 inches of the green). Or use ¼ cup of finely chopped shallots for a more delicate flavor.
• 2 cloves garlic, minced
• 1 envelope (approximately 1.2 ounces) dry Alfredo sauce mix
• ¾ cup light cream or evaporated milk • freshly ground black pepper to taste
• Shredded or Grated Parmesan Cheese
• Serve with hot cooked pasta of your choice (vermicelli or fettuccine), a simple tossed salad and toasted bread

DIRECTIONS:
• Wash the fresh spinach and trim it. If you are using frozen spinach, cook it as directed on the package. Squeeze as much moisture out of the cooked spinach as possible.
• Melt the butter in a large skillet over medium-low heat. Add the shrimp to the skillet along with the fresh or frozen thawed and squeezed spinach and green onions. Cook until shrimp is pink, stirring constantly. Add the minced garlic and cook for about 2 minutes longer.
• Sprinkle Alfredo sauce mix over the shrimp mixture and then stir to combine. Add the light cream and cook until heated through and thickened. Add freshly ground black pepper to taste.
• Serve along hot cooked pasta or boiled rice. Garnish with fresh, grated Parmesan cheese *
To thaw frozen shrimp quickly, put them in a colander and run cold water over them until thawed. Cook as directed. If you are using frozen cooked shrimp, thaw them and add them just before the dish is done. Heat through and serve with pasta and Parmesan.
© Photo by Diana Rattray, recipe courtesy of The Spruce Eats

Silky styleCline Family Cellars
Estate Grown Viognier
Sonoma Coast, California

Cline ViognierFrom grape to glass, Cline is proud to be a Certified California Sustainable Vineyard and Winery, acknowledging their long-term commitment to continual improvement in the field of winegrowing and business practices. The grapes for this Viognier were grown in two of Cline’s vineyards, both in the Sonoma Coast appellation which has a world-renowned reputation for producing excellent fruit. The soil is mineral-rich and needs very little irrigation. The vines are bathed in the early morning fog and warmed by the afternoon sun. Viognier grapes are late to ripen and picking them at the right time is crucial to the grape quality. These grapes were hand-harvested in the morning to retain freshness. Cline’s star winemaker is a master at the art of making stylish and cool-climate varietal wines, bringing out the best character in the fruit.

Winemaker Charlie Tsegeletos“Our Viognier offers distinct aromas of pear, apricot, orange blossom and honeysuckle with a fresh, bright demeanor. Serve this wine slightly chilled, and enjoy with salmon, shrimp fettuccine, or cayenne chicken salad.” Charlie Tsegeletos, Winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend:  Viognier
Analysis: 15.0% alcohol/volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Why Your Red Wine Tastes Green

Great article featuring our friend Doug Frost, who holds both titles as Master Sommelier (MS) and Master of Wine (MW).   Why Your Red Wine Tastes Green

A new generation of wine lovers are trading big, fruity wines for lighter wines with more herbaceous and savory flavors.

Doug Frost

Doug Frost, MS and MV knows a thing or two about pyrazines. / Photo by Daria Marchenko

 

Happy Wine Wednesday!

Cheers!

Team WineStyles

February Winery Spotlight

Charles Smith Wines, Washington

Please join us, as we Taste, Learn and Enjoy these ‘rockin’ wines from Charles Smith.  We’ll be tasting through several of his labels.  Be sure to RSVP at your local WineStyles location or reserve tickets on Eventbrite.com

Located in Walla Walla, Charles Smith opened his first winery, K Vintners.  His first release, K Syrah, initiated the style of winemaking that Charles continues today: small lots of single vineyard Syrahs and field blends of Syrah, Cabernet Sauvignon, Grenache, Tempranillo, and Viognier, all of which are hand-picked, fermented with naturally occurring yeasts and basket pressed.

In 2008, his K Vintners was recognized by Wine & Spirits magazine as one of the “Best New Wineries of the Last Ten Years,” and as “Winery of the Year” in the annual wine buying guide. His wines continue to receive recognition from wine publications such as Wine Advocate, Wine Spectator, Wine Enthusiast, and Wine & Spirits with 98 scores of 95 points and above, and 386 scores of 90 points and above.

Winemaker Charles Smith is the only person to have received Winemaker of the Year distinctions by both Wine Enthusiast (2014) and Food & Wine (2009).

ABOUT THE WINEMAKER

Growing up just outside of Sacramento, California, Charles Smith began craving worldly travel at a young age.  In 1989 Charles decided to move to Denmark and spent nine years managing rock bands and concert tours throughout Europe. Wining and dining on the road ultimately triggered the career he has today.In 1999, he moved back to the States, landing in the Pacific Northwest. He opened up a wine shop on Bainbridge Island, just across the Puget Sound from downtown Seattle.  On a road trip, he passed through the small town of Walla Walla and met a French winemaker. The two men discovered their common passion for great Syrah and Charles was convinced to move to Walla Walla and make his own juice. December 2001, Charles released his first wine, 330 cases of the 1999 K Syrah. The Walla Walla Valley was now his home.

Wines of Substance
In 2017, he unveiled a new name for his international company and vast portfolio – Wines of Substance.
SIXTO: The Chardonnay-only label from Charles Smith and Brennon Leighton. Inspired by the story of musician Sixto Rodriguez, Charles similarly wanted to resurrect something that was always great, but was waiting to be rediscovered – as in the old Chardonnay vines in Washington State. Being the sixth label that Charles created (sextus translates to “sixth” in Latin), the name SIXTO was a perfect fit.
Substance Wines

SUBSTANCE: The newest chapter in history books of Charles Smith and his wines.   With a single-minded vision to produce the best value-priced Cabernet Sauvignon, Substance label was born.  Using traditional winemaking, natural fermentations and barrel-aging, each wine is made in small batches ensuring integrity.

Casasmith winesViNO CASASMITH: Italian inspired and locally produced, ViNO was created by Charles Smith in 2010 with the inaugural release of a 100% Pinot Grigio. This is in keeping with the vision of producing Italian varietals with the same integrity as they would be produced in Italy. Hand-made wines that are a great value and delicious to drink.

Taste, Learn and Enjoy® with us! 

RSVP for at your local WineStyles location

Cheers!

WineStyles.com

CEO Interview – 5 years in the making

podcastWINE FRANCHISE – 5 YEARS IN THE MAKING

Five years ago we sat down with Bryan McGinness (CEO) and Jeff McGinness (VP of Operations) who had recently purchased the Wine Styles franchise opportunity and were looking to expand their market. That was when there was just one location in the Des Moines Metro. Today there are three and there are now 15 Wine Styles Craft Beer and Retail Wine locations from Alaska to Virginia. Step back in time with us as we get into our Way-Back Machine and talk…wine and business.

The award winning Insight on Business the News Hour with Michael Libbie is the only weekday, hour-long business podcast in the Midwest. The national, regional and local business news along with long-form business interviews can be heard Monday – Friday starting at 5pm Central. The Business News Hour is a production of Insight Advertising, Marketing & Communications.

Learn more about the team at WineStyles and their business opportunity at www.winefranchise.com

Bryan McGinnes

Bryan McGinness, CEO

Jeff McGinness

Jeff McGinness, VP of Operations

The Dry Dam Riesling

Maple Mustard Chicken

maple chickenINGREDIENTS:
• 6 pieces boneless, skinless chicken thighs
• 3 cups dijon mustard
• ¼ cup apple cider vinegar
• ½ cup maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika

DIRECTIONS:
• Preheat oven to 350℉. Spray a medium sized casserole dish with non-stick cooking spray.
• In a small bowl mix mustard, vinegar, maple syrup, ½ teaspoon salt, ¼ teaspoon pepper and all the paprika together, set aside.
• Clean chicken thighs, checking for bone pieces and cutting off excess fat. Lay chicken pieces in a single layer, not flat, into casserole dish. Season with leftover salt and pepper. Pour maple mustard mix over the chicken and bake uncovered for 35 minutes. Sauce should be bubbling, and chicken registering an internal temperature of 165℉.
• Remove from oven and serve hot with your favorite sides and enjoy with a glass of dry Riesling. © Photo and recipe courtesy of Chateau Ste Michelle.

The Dry Dam wine bottled’Arenberg
The Dry Dam
Riesling
McLaren Vale and ADelaide Hills, South Australia

In 1992 d’Arenberg’s neighbors built a dam in which no water lay, as it was a dry winter. The next year it rained but the dam was jinxed and didn’t hold water. Some people mix the name around, calling the wine ‘The Dam Dry Riesling,’ which in some years is truer than others. For this vintage, small batches of grapes were crushed gently, chilled and then transferred to custom designed steel basket presses. Gentle juice extraction is critical early on to retain the delicate fruit flavors. The fermentation was long and cool, and was stopped before reaching total dryness to ensure that residual sugar remains to balance the high mineral acidity. It was an excellent year for Riesling in McLaren Vale. Enjoy the heady yet delicate personality of this wine in youth or confidently cellar it.

“Fresh and vibrant with a perfumed aroma of summer florals, green apples chester osborn winemakerand limes. Citrusy acidity highlights an entertaining and energetic palate.” – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale and Adelaide Hills, South Australia
Varietal Blend:  100% Riesling
Analysis: 10.8% alcohol / volume
Critical Acclaim: 90 pts Wine Enthusiast

d’Arenberg Winery

d’Arenberg has been ranked as one of the Top 100 Wineries in the world by Wine & Spirits Magazine six times!  Peak behind the scenes with winemaker, Chester Osborn:

Enjoy a glass of Chester’s amazing wines, join our January Wine Club!

Custodian Grenache wine bottled’Arenberg
The Custodian
Grenache
McLaren Vale, South Australia

In 1959, Francis d’Arenberg (d’Arry) Osborn began bottling d’Arenberg wines under the now famous Red Stripe label. Today, d’Arenberg is the keeper of nearly one-third of all of McLaren Vale’s mature Grenache bush vines and d’Arry has celebrated 67 consecutive vintages earning consistent critical acclaim for their coveted Grenache-based wines. Fourth generation winemaker, Chester Osborn, guides the small-batch Grenache parcels from the vintage through the gentle ‘Demoisy’ crusher, into open fermenters and then into the 19th century basket-presses. Natural minimal processing ensures maximum flavor which results in a harmless deposit in the bottle.

“When Grenache is good, you know it straight away. The nose is packed with chester osborn winemakerfresh fruit characters of raspberry, cherry and pomegranate, with complex notes of sooty black earth and cracked fennel seed in support. With time, the palate evolves from initial fresh red fruit characters into a darker brooding blackberry and Kalamata olive skin spectrum. The wine maintains its focus and drive on a long lingering finish held by a tight rhubarb-like acid line. The fine line is further supported by structured, lively tannin.”. – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale, South Australia
Varietal Blend:  100% Grenache
Analysis: 14.5% alcohol / volume

EGGPLANT BRAISED IN CHORIZO TOMATO SAUCE

eggplantINGREDIENTS:
• 16 oz loose chorizo
• 1 cup diced onion
• 4 large garlic cloves, sliced
• 28 oz can tomatoes
• 1 pound Japanese eggplant (about 3)
• 1 cup red wine
• 1 tsp fresh thyme
• 1 tsp fresh oregano
• ¼ cup basil

DIRECTIONS:
• Place the tomatoes in a blender and puree until smooth.
• Slice the eggplant into 2 inch pieces.
• Over medium heat cook the chorizo until cooked through, about 5 minutes. Remove from pan and set aside.
• Add onion and garlic to pan and cook until translucent, about 5 minutes. Add the chorizo back to the pan with the wine. Cook for 1 minute. Pour in the tomato and bring to a boil. Add the eggplant and bring back to a boil. Sprinkle with salt and pepper. Cover the pan, reduce heat to a simmer and cook for 10 minutes. After 10 minutes add the thyme and oregano. Put cover back on and cook for 10 more minutes, or until eggplant is tender.
• Chop the basil and sprinkle over the top. 4 servings. Serve as main dish or side dish.
© Photo and recipe courtesy of Chateau Ste Michelle.

January Wine Club pairing recipe

Blackberry Braised Short Ribs

recipe ShirazINGREDIENTS:
• 6 short ribs
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 ½ cup red wine (Shiraz, Merlot, or Cab)
• 1 ½ cup beef stock
• 2 tbsp tomato Paste
• 2 pints blackberries

DIRECTIONS:
• Using a pot with a lid that will fit all 6 short ribs comfortably, heat it over medium high heat.
• Preheat an oven to 375 ℉.
• When pot has properly heated, add a tsp of oil, and then sear off short ribs until they are brown and caramelized lightly, about 3 minutes. Remove ribs.
• Add carrots and onions to pot and cook until just starting to caramelize, about 10 minutes. Put in tomato paste and cook 1 minute longer. Pour in wine and stock and bring mixture to a boil. Put in ribs and 1 pint of blackberries, cover and place in the preheated oven. Cook until ribs are tender. This will take between 2 and 3 hours, depending on thickness of ribs. Check liquid level periodically to ensure it doesn’t all evaporate. If more liquid is needed add more stock and wine, or just water.
• When ribs are done cooking, remove from pan and keep warm. Strain out liquid from pot. Add other pint of blackberries and simmer sauce for 10 more minutes. Season to your taste with salt and pepper.
• When serving make sure to include some blackberries with each piece of rib.
© Photo and recipe courtesy of Chateau Ste Michelle.

Shiraz Love Grass Bottled’Arenberg
The Love Grass Shiraz
McLaren Vale, South Australia

One of the undisputed kings of Australian Shiraz and Rhone varietals, d’Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. In 1912, the original vineyards were established and a century later d’Arenberg has more than 345 acres managed by 4th generation winemaker, Chester Osborn. d’Arenberg has been ranked as one of the Top 100 Wineries in the world by Wine & Spirits Magazine six times! A wild grass, the Love Grass, often grows in the vineyards surrounding the d’Arenberg winery. During vintage, the sticky, Velcro-like, long stemmed flowers of the Love Grass affectionately attach themselves to the vineyard workers’ socks. This Shiraz will also linger with you and, as such, the family thought it fitting to name this wine ‘The Love Grass’.

chester osborn winemaker“Quite a lifted nose, with intense aromas of mulberry, plum and graphite. The round and deliciously balanced palate mirrors the nose. The wine finishes long with moderate acidity and heaps of fine, spicy tannins.”. – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale, South Australia
Varietal Blend:  90% Shiraz, and 9 other varietals (10%)
Analysis: 14.5% alcohol / volume

Lasagna Pairing Recipe

lasagnaINGREDIENTS:
• ½ lb lean ground beef
• ½ lb ground veal
• ½ lb ground pork
• 2 garlic cloves, minced
• 1 Tbsp oregano
• 1 28-oz can whole tomatoes, drained
• 1 28-oz can whole tomatoes with juice
• 2 eggs
• 16 oz cottage cheese
• 15 oz ricotta cheese
• ½ cup parmesan cheese
• 4 cups shredded mozzarella cheese
• 19-oz package no boiling required lasagna noodles

DIRECTIONS:
• Preheat oven to 350℉.
• In a large skillet, brown ground beef, veal and pork. Add minced garlic and oregano and stir.
• Place canned tomatoes in food processor and pulse until tomatoes are thoroughly chopped; reserve 2 cups, place remainder in skillet with the meat and stir. Remove from heat and set aside.
• In a medium bowl, beat eggs. Stir in cottage, ricotta and parmesan cheeses. Set aside.
• Spread 1 cup of reserved tomatoes in the bottom of a 13 x 9 x 2 inch pan. Layer 4 uncooked lasagna noodles, ½ cottage cheese mixture, ½ meat sauce, and 1 ½ cups mozzarella cheese. Repeat layering finishing with a layer of noodles. Add the remaining 1 cup of tomatoes. Cover pan with aluminum foil and bake for 45 minutes. Uncover, and top with remaining cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Serves 8-12
•Enjoy with a glass of Jacuzzi Family Vineyards Barbera. Recipe compliments of Jacuzzi Family Vineyards.

Mellow style logoJacuzzi Barbera bottleDECEMBER WINE CLUB
Jacuzzi Family Vineyards
Barbera
Amador County, California
MELLOW STYLE

The Barbera varietal comes from the hills of northern Italy’s Piedmonte region, where it has been grown since the 13th century. During the 1800s and 1900s, Italian immigrants introduced the varietal to the Americas, most notably in Argentina and California. The grapes are known for their deep color and softer tannins. The fruit for this Barbera comes from Rancho Victoria nestled in the foothills of the Sierra Nevada mountain range, in the northern part of Amador County. The soils here are sandy clay loam derived from decomposed granite. This provides abundant nutrients and water retention for healthy, strong vines. The grapes were handpicked and destemmed without crushing the berries. This gentle approach minimizes the pick-up of bitter components from the skins and seeds. The wine was racked to oak, and aged for 12 months on 35% new French medium toasted oak.

“This Barbera has freshness and clarity. Bright cherry and raspberry fruit dominate with an underlying savoriness which compliments the elegant palate and clean finish.”. – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Amador County, California
Varietal Blend:  90% Barbera, 10% Alicante Bouschet
Analysis: 14.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine