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June Beer Club: Iowa

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Hubbards-Cave-Milk-Of-The-Murder-Hornet-IPA-Blueberry-canHubbard’s Cave
Milk of the Murder Hornet
Blueberry
Milkshake IPA
Niles, Illinois

Hubbard’s Cave has artfully crafted this brew with Mosaic hops, bursting with berry flavors, real blueberries, smooth vanilla, and creamy lactose. When pouring, it reveals a rich, hazy purple hue, topped with a dense, creamy head. The nose is an aromatic bouquet of freshly picked blackberries with subtle hints of citrus and floral notes from the hops. Overall, this Imperial Pale Ale showcases the creativity of the craft experts at Hubbard’s Cave.

ABV: 8.5% alcohol / volume
IBU: N/A
Style: IPA – Imperial/Double Milkshake
Beer Style: Hoppy & Bitter

Hubbards-Cave-Milk-Of-The-Murder-Hornet-Orange-Milkshake-IPA-canHubbard’s Cave
Milk of the Murder Hornet
Orange
Milkshake IPA
Niles, Illinois

This Milkshake Imperial Pale Ale with lactose vanilla and orange is a treat for those who love orange creamsicles! It pours hazy with lemony, orange-yellow tones. The aroma is reminiscent of an orange creamsicle, with prominent sugary notes and hints of lemon. The flavor follows suit, blending sweet orange cream with sweetness that finishes with a medium bitterness. It has a creamy, smooth, medium body.  Overall, this beer is much like a slightly bitter creamsicle.

ABV: 8.5% alcohol / volume
IBU: N/A
Style: IPA – Imperial/Double Milkshake
Beer Style: Hoppy & Bitter

Une-Annee-Peche-American-Wild-Ale-canUne Année Brewery
Pêche
American Wild Ale
Niles, Illinois

This American Wild Ale with peaches pours an opaque yellow-gold with no head. The aroma blends notes of sweet peaches with creamy vanilla, tart lemon and a hint of pepper. The taste is funky, featuring tart peach and lemon with malt and vanilla. Sharp oak, white pepper, tart peach and light bitter notes emerge on the finish. Medium-bodied with mild carbonation, it has a refreshing and tart mouthfeel. Overall, it’s clean, nicely sour and very enjoyable.

ABV: 6.5% alcohol / volume
IBU: N/A
Style: Wild Ale – American
Beer Style: Sour, Tart, and Funky

Une-Annee-No-canUne Année Brewery
No Regrets
American Wile Ale
Niles, Illinois

American Wild Ale is fermented with limes and dry-hopped with Mosaic hops. The aroma is intensely sour and filled with citrus notes, dominated by lime, with hints of yeast and orange sherbet. The taste is very tart, similar to a sour beer. On the palate, lime is the predominant flavor, complemented by notes of orange sherbet and grape. There are subtle oak undertones with a touch of yeast and a hint of salt that appear on the finish. The mouthfeel is exceptionally smooth, slightly acidic, and dry on the finish. Overall, this is a delicious beer with a balanced tartness and sweetness that ebb and flow beautifully. 

ABV: 5.5% alcohol / volume
IBU: N/A
Style: Wild Ale – American
Beer Style: Sour, Tart, and Funky

Hubbard's Cave + Une Année

Photo by Hubbard’s Cave: Une Année and Hubbard’s Cave Brewery

ABOUT THE BREWERIES:

Une Année:
Une Année is an independent craft brewery, born in 2013 near the west side of Chicago, with the quest of making fine Belgian inspired ales for all beer lovers.

Founded by architect, former Marine, and Chicago native, Jerry Nelson, the brewery has since become a family operation when Jerry’s brother, Dave joined in. The name was inspired by Jerry’s architecture abroad program in Versailles, France. Une Année, meaning “One Year” in French, began with a seasonal rotation of annual Belgian beers, which have since become weekly and bi-weekly releases. 

Une Année has expanded its offerings over the years with an emphasis on fruited and unfruited American Wild Ales (read: Sour Beers) and Barrel Aged Stouts. In 2017, the brewery moved to a neighboring Chicago suburb, Niles, IL, and expanded to include a taproom. The new brewery allows everyone to get home more frequently for quality time with the kids. Learn more here, and follow them on Untappd.

Hubbard’s Cave:
In 2015, Hubbard’s Cave was developed as an alternative to Une Année’s Belgian style ales. Producing American style ales, primarily imperial stouts and Hubbard’s Cave signature Fresh IPAs, Hubbard’s Cave is a refreshing addition to the Une Année family. Named after the Chicago Hubbard Street traffic tunnel on Interstate 90/94, next to where the brewery was born, Hubbard’s Cave has quickly grown to produce some of their most popular offerings. Learn more here, and follow them on Untappd. 

Photos and information © Une Annee and Hubbard’s Cave – All Rights Reserved.

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June Bubbly Club Iowa

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Bubbly Wine ClubSB-NV-Brut-Rose-transparentSchramsberg Vineyards
Brut Rosé
North Coast, California

BUBBLY WINE STYLE

Schramsberg’s Brut Rosé is fruitful, complex and dry, making it both versatile with food and delicious by itself as an apéritif. The character of the wine is strongly influenced by bright, flavorful Pinot Noir grown along the coast from southern Mendocino County to northern Marin County. A few small lots of Pinot Noir are fermented in contact with their skins to add depth and subtle color to this vibrant sparkling wine. Chardonnay gives spice, structure and length on the palate.

“The 2019 Brut Rosé opens with enticing aromas of raspberry, strawberry and peach, intermingled with layers of lemon shortbread, brioche and a hint of white florals. A bright entry of watermelon, cherry-limeade, candied orange and sugar cookie leads to a long quenching finish.” – Winemakers Sean Thompson, Jessica Koga and Hugh Davies 

Analysis: 13% alcohol / volume
Varietal: 66% Pinot Noir, 34% Chardonnay
TA: 8.0 g/L
pH: 3.19
RS: 9.0 g/L
Appellation: North Coast, California
County Composition: 48% Sonoma, 24% Napa, 22% Mendocino, 6% Marin
Harvest Dates: August 20 – September 24th, 2019
Release Date: September 1st, 2022
Barrel Fermentation: 32%
Critical Acclaim: 93 pts Wine Enthusiast, 92 pts Wine Spectator
Serving Suggestions: This is a very versatile wine; try it with sushi, salmon, rock shrimp, roast chicken BBQ ribs, Caprese and Panzanella salads, red berry tarts and an array of cheeses, charcuterie, nuts and fresh fruit. For more recipe inspiration, click here.

SchramsbergVineyards_Vineyard-Sources-2020

© Schramsberg Vineyards

Production & Winemaking:
Hand picking, careful handling and gentle pressing produce a wine of delicacy, aromatic purity and depth. Following the fall harvest and fermentation of the base wines, extensive tasting trails are carried out in the spring to create a polished blend reflective of the vintage. The finished blend undergoes a second fermentation in bottle before aging on its yeast lees for about two years, just enough to achieve refined effervescence and toastiness without diminishing its refreshing, vibrant appeal.
 
For 2019, winter brought an abundant amount of rainfall which helped restore the water reservoirs that had suffered from years of drought. With additional late rains in May, the vines had ample water for the growing season. The transition from veraison to full ripeness was very consistent due to the warm, but not hot, temperatures that were maintained during the summer. Harvest started slightly later than average, and in the end brought a bountiful crop with exceptional fruit structure, depth of flavor, and bright acidity.
 
About Hugh Davies – President and CEO:
Hugh-Davies-Headshot

© Hugh Davies, President and CEO

Hugh Davies was born in 1965, the year his parents, Jack and Jamie Davies, revived the historic Schramsberg Vineyards property in Napa Valley. Forty years later, Hugh was named president and CEO of the then 40-year-old sparkling wine house. Prior to 2005, he held the dual responsibilities of winemaker and general manager for the winery. He serves on the board of directors for the Napa Valley Vintners (president 2006), and with his family, chaired the 2004 Auction Napa Valley. For prior hands-on experience in the wine industry before joining Schramsberg, Hugh worked with Möet et Chandon in Epernay; Petaluma Winery in South Australia, and Mumm in Napa Valley, among others.
 
About Schramsberg Vineyards:
SB-Script-LogoIn 1965, Jack and Jamie Davies established Schramsberg as a sparkling wine estate on the property originally founded in 1862 by German immigrant Jacob Schram. At a time when there were only 22 bonded wineries in Napa Valley and fewer than 100 acres of California vineyards planted to Chardonnay and Pinot Noir, they set out to make world-class sparkling wine in the true méthode champenoise style. Theirs was the first California winery to provide a Blanc de Blancs in 1965 followed by a Blanc de Noirs in 1967. Now their son Hugh Davies, who was born the same year the Davies arrived at Schramsberg, leads the winery’s management and winemaking team. Learn more here.

Photo and Information © Schramsberg – All Rights Reserved

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

Bodega Ramon Ramos Montetoro Malvasía

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seasoned-grilled-fish-recipeSimple Seasoned Grilled Fish

INGREDIENTS:

  • 16 ounces fish fillets (four 4-ounce fillets)
  • 4 teaspoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ½ lemon
  • chopped parsley for garnish, optional

DIRECTIONS:

  1. Start by preheating your pan or grill. Place the grill pan, skillet, or sauté pan on the stovetop over medium-high heat and let it warm while you prep the fish fillets. If you’re using an indoor electric grill, go ahead and heat it according to the manufacturer’s instructions.
  2. Brush one side of the fish fillets lightly with olive oil.
  3. Sprinkle with salt and pepper, Old Bay, and paprika.
  4. Place the fillets on the pan or grill with the seasoned side down.
  5. Brush the second side with olive oil and sprinkle with additional seasonings.
  6. Cook the fillets for about 2 minutes. Use a wide spatula to turn the fillets over and cook an additional 2 minutes. (Note: If using an indoor grill, place the fillets on the preheated grill and cook according to the manufacturer’s instructions. For the George Foreman grill, it takes approximately 4 minutes.)
  7. Transfer the cooked fillets to a plate. Sprinkle with chopped parsley (optional) and drizzle with lemon juice.

© Recipe courtesy of Lana’s Cooking.

JUNE WINE CLUB:

Crisp Wine Stylemonte-toro-14-malvasia-bottleBodega Ramón Ramos
Montetoro 14
Malavasía
Toro, Spain

CRISP WINE STYLE

Pale gold yellow, intense, crisp and shiny. Very persistent fruity aroma and mineral afterthought. Medium to highly intense aroma, ripe apple, banana, pear. Warm sensations with a lightly bitter finish.

Varietal: 100% Malvasía
Average production per hectare: 3000 kg
Vineyard’s age: Pre-phylloxeric
Harvest: September, manual
Aging in bottle: 3 months
Appellation: Toro, Spain
Elaboration: Pressed, light chilled maceration process, followed by its removal from the tanks, so that the obtained must can ferment cleanly
Pairing: Perfect for grilled fishes, appetizers, soft cheeses.

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Three generations of Ramon Ramos winemakers

Ramon Ramos family of three generation winemakers.

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

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Bodega Ramon Ramos Montetoro Añada Organico

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flourless-chocolate-cake-recipeFlourless Chocolate Cake

INGREDIENTS:

  • For the cake:
    • 1 cup  semisweet chocolate chips or chopped chocolate
    • ½ cup unsalted butter
    • 3/4 cup granulated sugar
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 large eggs slightly beaten
    • ½ cup  Dutch process cocoa powder
  • For the chocolate ganache:
    • 1 cup semisweet chocolate chips or chopped chocolate
    • ½ cup heavy cream

DIRECTIONS:

  1. Preheat oven to 375ºF. Grease an 8 inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
  2. To make the cake, place the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do so for 10 seconds at a time and stir. 
  3. Add the sugar, salt, and vanilla extract and stir to combine. 
  4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 
  5. Pour the batter into the prepared pan and bake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
  6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
  7. While the cake is cooling, make the chocolate ganache. Combine the chocolate chips and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 
  8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 
  9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

© Recipe courtesy of Two Peas and Their Pod.

JUNE WINE CLUB:

Mellow style logoMontetoro-organic-joven-tinto-bottleBodega Ramón Ramos
Montetoro 3 Añada Organico
Tinta de Toro
Toro, Spain

MELLOW WINE STYLE

Bright, clean, intense in color and medium-high layer, compact rim and very intense deep-red color. The fruit is the protagonist. Very aromatic, wild black fruits and ripe red fruits. Palate is fresh, intense and full of flavor. Well balanced, good acidity and easy palate that invites you to continue tasting.

Varietal: 100% Tinta de Toro
Age of vines: 20/30 years old
Average production per hectare: 4500 kg
Harvest: End of September, manual
Appellation: Toro, Spain
Elaboration: After choosing the best vines, the grapes were transported into the winery where they were stripped, lightly pressed and deposited in the tanks to be fermented at a controlled temperature. After racking, the wine was slightly filtered before bottling which helps to maintain all its aromas.
Time in bottle: 3 months
Maturation in bottle: 6 months
Pairing: Baked chorizo, venison, Iberic ham, white beans with sausage, semi-mature cheeses and even desserts with chocolate.

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Bodega Ramon Ramos winery

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

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

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June Wine Club Pairing Recipe

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duck-breast-recipeGrilled Duck Breast

(If you don’t have access to/don’t like duck, try this recipe with chicken breast instead.)

INGREDIENTS:

  • ¼ cup Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • ½ teaspoon hot sauce
  • ¼ teaspoon black pepper
  • 4 skinned, boned duck breast halves (or chicken breast)

DIRECTIONS:

  1. Gather all ingredients.
  2. Stir together Worcestershire sauce, olive oil, garlic, hot sauce, and pepper in a large bowl. Add duck breasts; toss well to coat. Cover and marinate in the refrigerator, 30 minutes to overnight.
  3. Preheat the grill for medium-high heat.
  4. Remove duck from marinade and cook on the preheated grill to desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165º F. Discard marinade. Cook time will depend on the size of the duck breast and the temperature of the grill.

© Recipe courtesy of All Recipes.

JUNE WINE CLUB:

Bold wine Style logomonte-toro-roble-5-bottleBodega Ramón Ramos
Montetoro Roble 5
Toro, Spain

BOLD WINE STYLE

Intense violet hues denoting youth, appearance like ink. The nose is fruity and complex. The oak, although is in the background, is very integrated into the fruit. The palate is full-bodied, elegant, long and harmonious.

Varietal: 100% Tinta de Toro
Average production per hectare: 4000 kg
Age of vines: 30/50 years old
Harvest: Mid-September, handpicked
Barrel type: French oak, medium toasted
Time in barrel: 6 months
Maturation in bottle: 12 months
Appellation: Toro, Spain
Pairing: Galician lamprey, rabbit stew, duck breast

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Bodega Ramon Ramos three generations of winemakers

Three generations of Ramon Ramos family of winemakers.

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

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

Learn about our Memberships >

 
 
 

 

 

Winery Spotlight Series: June 2024

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Remhoogte winery logoRemhoogte wines to be tastedWinery Spotlight Wine Tasting
Remhoogte Wine Estate
Stellenbosch, South Africa

June 2024

Join us for a wine tasting event featuring Remhoogte Wine Estate Wines from South Africa! We will be sharing the six wines below; to reserve a spot and attend the wine tasting, please contact your local participating WineStyles store, or reserve your tickets on their local Eventbrite.

Wines Tasted:

  1. Honeybunch Chenin Blanc
  2. Chronicle Cape Blend
  3. Vantage Pinotage
  4. Free to Be Red (Carbonic Syrah)
  5. Cabernet Sauvignon Reserve
  6. Syrah Reserve
Chris and Rob Boustred © Photo by Remhoogte Wine Estate
© Photo by Remhoogte Wine Estate
© Photo by Remhoogte Wine Estate
Winemaker Chris Boustred © Photo by Remhoogte Wine Estate
© Photo by Remhoogte Wine Estate

About Remhoogte Wine Estate:
Remhoogte Wine Estate is a family-run winery with vineyards nestled on the foothills of the Simonsberg mountain in Stellenbosch. The wines produced here benefit from ancient soils, steep slopes, and the cooling winds from the Atlantic Ocean. Each bottle reflects the story of the vineyards, the estate’s heritage, and its passion for winemaking and land preservation for future generations. The goal of Remhoogte Wine Estate is to bring joy to all who experience their wines and to make everyone feel like a part of the Remhoogte family.

“We believe wine is made in the vineyards, and our goal is to allow the vineyards to express themselves by interfering as little as possible. As a result we have adopted a minimalist approach in both the vineyards and the cellar. The idea being to minimize the human influence on the final product.” – Chris Boustred, Winemaker

All grapes are hand sorted in the cellar before they go into tank. Wild or naturally occurring yeasts are allowed to ferment the grapes before the wine is drained off the skins and allowed to mature in French oak barrels before being racked and bottled. 

“I love opening a bottle of wine, it is like unlocking a time and place. You can experience the terroir of the wines origin and the climate that the vines experienced in the year the wine was made. This is also why I am passionate about Estate Wines, as you are drinking wine from a very specific place in a specific area.” – Rob Boustred

To learn more about the Remhoogte family and their winery,  be sure to RSVP at your local WineStyles and sample their amazing wines.  To learn more on their website, click here. If you’d like to visit Remhoogte and stay at their Zebra Cottage or Zebra Lodge, please click here.  Waking up surrounded by vines and zebras is an amazing experience you’ll never forget! 

Photos and Information © Remhoogte Wine Estate – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together! 
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting
Remhoogte Wine Estate
June 2024
Cheers!
WineStyles.com

May Cheese Club: Iowa

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Cheese ClubJura Montage CheeseLe Superbe Jura Montagne Switzerland

Although many mountain cheeses have a similar basic nuttiness, they all have amazing subtleties of flavor and texture. Jura Montagne has a profoundly beefy, and savory smell with hints of toasted bread and grass. Jura Montagne is a small wheel in comparison to many mountain cheeses. The wheel has a natural rind that is formed from salting, turning and then brining the outside during affinage which gives the wheel its piquant finish. WINE & CRAFT BEER PAIRINGS: Enjoy with Rich style white wines, or pair with a craft beer Ale. WINESTYLES: Rich BEERSTYLES: Crisp & Clean Information and photo © Zuercher & Co. and Le Superbe – All Rights Reserved.

Fior cheese SwitzerlandFior delle Alpi (Flower of the Alps Switzerland

Fior delle Alpi or Flower of the Alps, is a deliciously flavorful raw cow’s milk cheese from the mountains of Switzerland. Made with milk from cows who graze on lush mountain grass and meadow herbs results in a fruity and gently spiced cheese with a subtle crunch. Fior delle Alpi, is matured for up to 12 months and has a rich oniony flavor, very savory, like a brothy stew. WINE & CRAFT BEER PAIRINGS: Enjoy with lighter white and red wines or Pilsner craft beer. WINESTYLES: Crisp & Mellow BEERSTYLES: Crisp & Clean Information and Photo © 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 >

May Sweet Club: Iowa

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Sweet Wine ClubCarl-Sittman-Riesling-BottleCarl Sittmann
Riesling
Mosel, Germany

NECTAR WINE STYLE

The Carl Sittmann Riesling features notes of green apples, pears, and apricots on the nose. Its sweet peach and apple flavors are delicately offset by crisp acidity, ensuring the wine remains elegantly refreshing and not overly sweet.

Analysis: 9.5% alcohol / volume
Varietal: 100% Riesling
Region: Mosel, Germany

WineStyles’ Wine and Cheese Pairing: Reach for a tangy goat’s milk cheese to complement the wine’s acidity and fruity notes. Learn more about our wine and cheese pairings here.

Photo and Information © Carl Sittmann – All Rights Reserved

tdo-moscato-bottle-imageTerra d’Oro
Moscato
Amador County, California

NECTAR WINE STYLE

Inviting aromas of honey, white peach, honeysuckle, pineapple and lemon zest lead into vibrant flavors of Meyer lemon, pineapple and a hint of anise. The wine has a pleasing viscosity on the palate and finishes with fresh acidity. This makes the Terra d’Oro Moscato extremely versatile and enjoyable with a meal as well as after it. Try it with spicy Asian cuisine, or a fruit tart.

Analysis: 9.5% alcohol / volume
Varietal: 100% Moscato
Acidity: 0.63 g/100mL
pH: 3.27

WineStyles’ Wine and Cheese Pairing: If you’re looking for a dessert pairing, mascarpone cheese topped with some tart fruit jam is a fantastic choice. Its creamy texture and mild flavor with a punch from the jam will pair well with the sweetness of Moscato, making it suitable for desserts or as a simple, luxurious treat. Learn more about our wine and cheese pairings here.

Vineyard Notes:
Moscato, also called Muscat, is grown in nearly every wine-producing region in the world, resulting in an array of styles. It is believed the name derived from the French word “Musque”, meaning “perfumed”— a fitting moniker for this intensely aromatic variety. Grapes were sourced from several select vineyards to create a wine with that perfect balance of sweetness and acidity. 

Winemaker Notes:
When making the Moscato, the goal was to craft a wine that is full of flavor with perceptible sweetness, yet is still light on the palate. The Terra d’Oro Moscato is crafted in a different manner than their other varietals. Grapes are destemmed and crushed in stainless steel tanks and left overnight before pressing. This “cap and drain” method keeps the grapes in contact with their skins for an extended period, delivering greater varietal intensity. After gentle pressing, 70% of the juice is inoculated with yeast. The remaining unfermented juice is kept at a very low temperature and then added back into the blend after fermentation to create a lightly sweet and refreshing wine with a lower alcohol. 

About the Winery:
Amador’s first winery established after Prohibition was founded in 1970 by renowned winemaker Cary Gott, and he released the first wines under the Terra d’Oro label in 1973. Terra d’Oro’s early success with Amador Zinfandel and other wines, in particular Italian varietals, were key in helping re-establish the region’s reputation for fine wine. In 1988, the Trinchero family, which had been purchasing grapes from the Amador region for 20 years, purchased the winery and 240-acre vineyard. Over the years, the family invested in subsequent vineyards, and in early 2000, completed construction of a new, state-of-the-art winery at the site of the original winery, designed to unlock the potential of each acre of Terra d’Oro’s vineyards. Today, Terra d’Oro farms produces award-winning wines from its 800+ acres of sustainably farmed vines in Amador County and the Clarksburg AVA. Learn more about their sustainable practices here.

Photo and Information © Terra d’Oro Winery – All Rights Reserved

Sweet ClubLove the Sweet life?
“Wine” not try our Sweet Club! 

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May Beer Club: Iowa

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Zombie-KillerB. Nektar Meadery
Blood Orange Zombie Killer
Hard Cider
Ferndale, Michigan

Hard cider with blood orange juice and honey. Aromas of oranges, apples, and honey. Very fruity and flavorful, medium sweetness, and light tartness.  100% Gluten Free.

ABV: 5.5% alcohol / volume
IBU: N/A
Style: Cider – Sweet
Beer Style: Fruity

orangecreamdelightB. Nektar Meadery
Orange Cream Delight
Mead
Ferndale, Michigan

Are you ready for a summertime treat with an adult spin? This orange creamsicle is for you! Enjoy the gentle nostalgia of hot summer days and sticky popsicles with this one. 100% Gluten Free.

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Session / Short
Beer Style: Fruity

tropical_cream_delightB. Nektar Meadery
Tropical Cream Delight
Mead
Ferndale, Michigan

Aromas of coconut, honey, pineapple, orange, mango and vanilla. Creamy sweet honey flavor with light mango. Enjoy this mead with tropical flavors and vanilla on a hot tropical night. 100% Gluten Free.

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Other
Beer Style: Fruity

strawberry_cream_delightB. Nektar Meadery
Strawberry Cream Delight
Mead
Ferndale, Michigan

A refreshing strawberry and vanilla beverage with added lactose for a creamy texture. It’s the adult version of a popsicle!

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Other
Beer Style: Fruity

ABOUT THE BREWERY:
Known for the most amazing and creative alcoholic beverages made from honey, B. Nektar makes meads, ciders, and beers that extend beyond the traditional – they let their imaginations guide them. B. Nektar was the first meadery to join the ranks on the Top 100 Best Breweries in the World by Ratebeer.com.

THE B.NEKTAR STORY:
B. Nektar Meadery was founded in 2006 by Brad and Kerri Dahlhofer. Brad has been an avid homebrewer since 1998, making beers, meads, ciders, and wine for his own enjoyment. When Brad and Kerri got married in 2005, he made a mead to toast with at their wedding and received great reviews from the guests. Jokingly, he said that he’d someday open a meadery. They soon began making meads in their basement and those meads quickly began winning awards at homebrewing competitions.
In the summer of 2006, Kerri was laid-off from her job. While sipping a glass of vanilla cinnamon mead made by Brad, she thought, “Why not try to sell this?” It was then that they decided to take their mead making to the next level. In the spring of 2008, Brad too fell victim to layoffs, and the they worked night and day to prepare for their opening. After nearly two years since its inception, B. Nektar finally opened its doors on August 2, 2008 (National Mead Day).

B. Nektar’s session meads and hard ciders are now shaping the craft revolution.  To say it’s been a long road from the home-brewing days would be a tremendous understatement, but B. Nektar continues to increase their production capacity and is currently the largest meadery in the U.S.A.  Learn more here, and follow them on Untappd.

Photos and information © B. Nektar Meadery – All Rights Reserved.

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Bold wine Style logoAndes-400-Bottle-ImageAndes Plateau
400 2019
Cabernet Sauvignon
Maipo Valley, Chile

BOLD WINE STYLE

  • Analysis: 13.5% alcohol / volume
  • Varietal: 88% Cabernet Sauvignon, 8% Syrah, 3% Cabernet Franc, 3% Merlot
  • Appellation: Maipo Valley, Cajón del Maipo
  • pH: 3.59
  • Residual Sugar: 1.63
  • Total Acidity: 5.45
  • Vineyard Yield: 1.5 kg/plant
  • Planted area: 3 hectares

Bold wine Style logoAndes-Plateau-Bottle-ImageAndes Plateau
700 2021
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Carignan
  • Appellation: Maipo Valley, Cajón del Maipo
  • pH: 3.6
  • Residual Sugar: 1.59
  • Bottle Aging: 10 months minimum
  • Year: 2017
  • Vineyard Yield: 1.5 kg/plant
  • Planted area: 3 hectares

Both of these elegant wines feature hints of red fruits, graphite, and spices. On the palate, they reveal freshness, intensity, and depth. with red fruits, graphite and spicy notes. Thanks to their acidity, they are versatile wines that can be combined with a wide variety of flavors and foods.

SOILS:
Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.

CLIMATE:
In the growing time, the temperatures are lower, allowing the wines to achieve less degrees of alcohol, lower pH and high acidity.

HARVESTS AND VINIFICATION:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes. They use pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, while the Syrah, Carignan and the Cabernet Franc are fermented in open tanks to facilitate “Pigeage” (grinding with feet). This process is an essential part of their wine mixture. They limit the pump-over process to the minimum and taste their wines daily until the desired results are achieved.

AGING AND STORAGE:
The wines are aged for 15 months in 3rd and 4th use oak barrels. Additionally, they use an untoasted french oak foundre of 3000 liters. Afterward, the wine is stored for 6 months before being released to the public.

ABOUT THE WINERY:
Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations.

WINEMAKER / FOUNDER: FELIPE URIBE
After studying agriculture and working two years in San Pedro Vineyards (Chile), Felipe Uribe studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology.  He returned to Chile and worked at Santa Helena Vineyard. Looking for new challenges, he went to California and worked for La Crema Winery in Sonoma Valley.  After returning to Chile, he worked as Chief Winemaker for Miravalle Vineyard, which is located on the upper part of Cachapoal Valley. While working as head Enologist at William Fevre Vineyard (Maipo Valley) his wine was recognized as “Chile’s Most Innovative Wine of 2012” by El Mercurio, the most important newspaper in Chile. His wine was also awarded the “Revelation Wine of 2012” by Descorchados, the famous wine guide in Chile.  Learn more about the winery here.

© Information and photos from Andes Plateau – All Rights Reserved. 

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