September Cheese Club: Iowa

Cheese ClubShopshire BlueShopshire Blue
Blue Cheese
Leicestershire, UK

Made of pasteurized cow’s milk, this semi-firm blue cheese is described as a cross between Stilton and Cheshire. Within 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. It has a sharp, strong flavor and a bit of a tangy aroma, with a fat content of 48%. This cheese is vegetarian friendly and has won many medals including silver at the 2014 World Cheese Awards.

WINE & CRAFT BEER PAIRINGS:
For wine, pair with a Port Noir or a Riesling. For beer, pair with any of our stouts or ales featured in our September Beer Club.

WINESTYLES: Silky or Mellow
BEERSTYLES: Malty & Sweet or Fruity & Spicy


Red Dragon cheeseRed Dragon Cheese
Cheddar
Wales, UK

Made from pasteurized cow’s milk, this smooth, firm, tasty cheddar is made with Welsh brown ale and mustard seeds making it a buttery and spicy cheese with plenty of bite, but without being too hot. The mustard seeds give the cheddar marvelous flavor and texture, while the brown ale makes the cheese moist and tangy. This vegetarian cheese is aged for three months. Serve as a table cheese or melted on toast.

WINE & CRAFT BEER PAIRINGS:
Pair with a Shiraz or a Sauvignon Blanc blend, such as our September Wine Club Selection. For beer, pair with a dark ale, such as those featured in our September Beer Club.

WINESTYLES: Silky or Bold
BEERSTYLES: Malty or Fruity & Spicy

Information © cheese.com and igourmet.com – All Rights Reserved.


Cheese_springDon’t let your Wine Club go home alone!

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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 >

September Premium Wine Club

Bold wine Style logoBendewijn-Syrah-2020 (1)The Ahrens Family Winery
Bendewijn
Syrah

Paarl, South Africa

BOLD WINE STYLE

This medium to full bodied Syrah is grown on old bush-vines in a shale dominant soil on the northern side of the Paarl district. Bright red spicy fruit is complemented with a silky soft tannin.

Analysis: 14.5% alcohol / volume
Varietal: Syrah
Total Acidity:  5.4 g/L
pH: 3.56
Residual Sugar:  2.7 g/L
VA: 0.52 g/L
Total Production: 721 bottles


Bold wine Style logoBendewijn-Cabernet-Cinsault-2020 (1)The Ahrens Family Winery
Bendewijn
Cabernet Sauvignon, Cinsault

Wellington, South Africa

BOLD WINE STYLE

This medium bodied small batch red wine was grown on a complex coffee-stone gravel/quartz combination soil, giving the wine both weight and mineral elegance. The bold Cabernet tannins are rounded into a silky smooth texture with the addition of Cinsault, also enhancing the fruit.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Cinsault
Total Acidity:  5.0 g/L
pH: 3.73
Residual Sugar:  2.0 g/L
VA: 0.59 g/L
Total Production: 994 bottles

ABOUT ALBERT AHRENS’ BENDEWIJN LABEL:

Albert Ahrens

© The Ahrens Family

Bendewijn is passion project for Winemaker, Albert Ahren of The Ahrens Family Winery. Bendewijn was intended to be a group united by wine. Albert writes:

“A ‘bende’ directly translated is a gang, and “wijn” translated is wine… Hence Bendewijn is a wine-gang, more specifically, a wine-following. Bendewijn is not a wine club! So… Let me explain… Firstly, I’m a grape-scout & winemaker, annually producing our address specific Ahrens Family Wines. As the years go by, I constantly find myself inspired to explore other regions and wine styles. Occasionally I stumble across an intriguing vineyard, in most cases an older vineyard, usually located on the slopes of one of our many mountains located in the Western Cape. I’m obviously keen to have a go at it and produce a barrel or two. After every harvest, the end result is a couple of interesting new wines. These wines could be once-off or made again… no rules. Bendewijn is my space of freedom of expression. The aim is for a group of winelovers to join my “wine-gang” and follow me on my exploration. Bendewijn is sent out in a mixed case of six bottles, once every few months and if there is enough wine – no rules!”. – Albert Ahren

© Information from Albert Ahren’s Bendewijn and The Ahrens Family Winery – All Rights Reserved. 


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September Bubbly Club Iowa

Bubbly Wine ClubGran Passione_RoseGran Passione
Prosecco DOC Rosé (NV)
Veneto, Italy

BUBBLY WINE STYLE

The Prosecco DOC Rosé has a fine, bright perlage and is light rose in color. The nose has a delicate and complex bouquet with fruity notes and hints of peach, green apple and lemon. There are also hints of floral notes of acacia and rose on the nose. It is fresh and light on the palate, with balanced acidity and body. This wine has a round and full-bodied structure; it is intriguing on the palate, dry and soft, with a pleasantly long finish.

Varieties: Glera, Pinot Nero
Analysis:
11% alcohol / volume
Region: Veneto, Italy
Soil:
Clay
Serving Temperature: 46.4ºF-50ºF
Pairing Recommendations: Enjoy as an aperitif or with fish soups, grilled fish, and courses based on mushrooms.

VINIFICATION:
After a team of oenologists select the best wines for the sparkling winemaking process, the wine is filtered in steel tanks, with the addition of must and selected yeasts, for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 57.2ºF-59ºF. Once the wine has reached the required pressure levels, alcohol and sugar content, it is refrigerated, cold stabilized (28.4ºF-26.6ºF), filtered and controlled before bottling.

VENETO REGION:
This climate is temperate. Mitigated by the sea, the chain of the Alps protects the region from the northern winds. Winters are cold and humid, and summers are hot and muggy with medium temperature variations.

ABOUT GRAN PASSIONE:
“Gran Passione”, meaning “great passion” creates wines that express the hard work and traditions of the land and combines those with a cosmopolitan vision to celebrate life, beauty and happiness. Their wines come from Veneto and Friuli Venezia Giulia – two of the most (arguably) important Italian regions for viticulture and excellent wines. Learn more about their concept here.

© Information by Gran Passione.


BiancaVigna_Cuvee 1931BiancaVigna
Spumante Rosa (Brut Rosé)
NV Cuveé 1931
Veneto, Italy

BUBBLY WINE STYLE

Salmon pink in color, this sparkling wine is an intriguing blend of the typical Prosecco variety Glera and Pinot Nero. A very fine and persistent perlage opens to ethereal perfumes of spring flowers, orchard fruit and distinctive notes of red berries, enhanced by a delicate hint of aromatic herbs. The fresh and silky palate reveals rich fruit (white peach, cherry) to conclude in a refined finish with bright acidity.

Varieties: 95% Glera, 5% Pinot Noir
Analysis:
11.5% alcohol / volume
pH: 3.3
Acidity:
6.8 g/L
Residual Sugar:
10 g/L
Region:
Veneto, Italy
Vineyard:
Soglio, Veneto
Soil: Clay
Yield: 60 hl/ha
Harvest: Hand harvest in Mid-September
Aging: In stainless steel tanks on lees
Vinification: Secondary fermentation for 45 days in stainless steel tanks, with the addition of yeast and sugar
Cellar: San Pietro di Feletto
Production: 2,000 cs
Critical Acclaim:
91 pts. Wine Enthusiast “Editor’s Choice”; 90 pts. Vinous Media


BiancaVigna_Prosecco DOCBiancaVigna
Prosecco Brut NV DOC
Veneto, Italy

BUBBLY WINE STYLE

This Prosecco DOC is a well-balanced, fresh and bright wine, whose medium-body and clean finish make it a refreshing summer beverage or ideal choice for an aperitif. Aromas and flavors of sliced green apples and pears are complimented by a more mineral note of slate.

Varieties: 100% Glera
Analysis:
11.5% alcohol / volume
Acidity:
6.8 g/L
Residual Sugar:
12 g/L
Region:
Veneto, Italy
Vineyard:
Monticella and San Pietro di Feletto (Conegliano/Valdobbiadene)
Soil: Chalky
Age of Vines: 11 years (Monticella), 25 years (San Pietro di Feletto)
Average Altitude: 300-490 feet above sea level
Yield: 60 hl/ha
Harvest: Mid-September
Aging:
Stainless steel vats
Vinification: Secondary fermentation with selected yeasts, in temperature controlled stainless steel tanks (cuvée close) for a minimum of 60 days followed by tartaric stabilization at low temperature in stainless steel tanks on lees
Bottling: Isobaric bottling after sterile filtration
Cellar: San Pietro di Feletto
Release: December
Production: 8,333 cases per year
First Vintage: 2007
Critical Acclaim:
91 pts. Vinous Media; 90 pts. – Vinous Media (2020); 90 pts. – James Suckling; 90 pts. – Falstaff Magazine; 90 pts. Wine Enthusiast

ABOUT BIANCAVIGNA:
The Moschetta family has a history of grape growing, dating back over a century cultivating grapes from the historic vineyards in the prestigious San Galla area. The family had always sold their grapes to the local cooperative and various wineries in the area. It wasn’t until 2004, Elena Moschetta (sister) and Enrico Moschetta (brother) team decided to combine Elena’s extensive business and managerial experience with Enrico’s 20+ years of expertise and familiarity with the vineyards and Prosecco wines, founding the BiancaVigna winery. Learn more about their history here.

© Information by BiancaVigna of Indigenous Selections.


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September Wine Club Pairing Recipe

Pulled_Pork_SandwichPulled Pork Sandwich

INGREDIENTS:

    • 1 ea boneless pork butt (5 to 7 lbs)
    • 1 cup brown sugar
    • ½ cup salt
    • 2 tbsp garlic powder
    • 2 tbsp onion powder
    • 2 tbsp fennel seeds, toasted and ground
    • 1 tbsp black pepper, toasted and ground

DIRECTIONS:

    • Preheat oven to 350°F.
    • Combine all of the dry ingredients in a bowl and mix evenly. Rub the mixture into the meat.
    • Place the entire pork butt onto a foil lined baking pan with 2 cups of water and cover for 2 hours. After the two hours, reduce heat to 300 degrees and continue to cook for 4 to 5 more hours basting the meat every hour with the cooking liquid. Be prepared that there will be steam when you peel back the foil.
    • Carefully remove the meat from the oven. To test whether the meat is done, stick a fork into the meatiest side (versus the top) of the pork butt and the fork should easily twist. If there is a lot of resistance, continue to cook covered for an additional hour. Once the meat is fully cooked, allow to rest for about 30 to 45 minutes in it’s cooking liquid. Then shred the meat.
    • A portion of the meat can be mixed with a small amount of cooking liquid- cooking liquid may be salty therefore add sparingly!
    • Serve the shredded pulled pork on your favorite roll or baguette with a fresh cabbage slaw or favorite condiments such as mustard, BBQ sauce, pickles and/or butter.

© Recipe courtesy of Canvasback.

SEPTEMBER WINE CLUB:

Reguta_AltropassoMellow style logoReguta
Altropasso
Friuli, Italy

MELLOW WINE STYLE

This wine is ruby red in color with purple nuances tending to garnet with aging. The nose and the palate are very elegant. It contains fruity flavors like blueberry and blackberry with vanilla and toasted high quality notes. It is soft, full-bodied and persistent on the palate.

Varietals: 60% Cabernet Sauvignon, 40% Merlot
Analysis:
14% alcohol / volume
Denomination: IGP Trevenezie
Serving Temperature: 64.4ºF
Food Pairing:
This wine is perfect for roast meat, especially pork, lamb, goat or game.

WINERY NOTES:
A champion, characterized by vibrant violet hues, with a clear and persistent smell which is added by the balsamic fragrance from the oak. Captivating and creamy notes of Blackberry dominate the palate. A blend of Cabernet Sauvignon and Merlot expresses itself wonderfully with its strong texture. It charms with spectacular flavors from various types of jam. – Reguta winery

ABOUT REGUTA:
Located in the province of Udine, near the Friulian Riviera, the Reguta Winery has been owned and operated by the same family since 1928. Founded by Ettore Anselmi, the winery has since been passed down to his sons, Giuseppe and Luigi – who are teaching the same principles to their own sons today. Giuseppe and Luigi are constantly looking to improve their wines. With their years of experience and great traditions coupled with their outlook for the future, they are able to adopt the most advanced production technologies to ensure their wines are the best quality, while enhancing the uniqueness of their land. Learn more about Reguta’s history here.

© Information provided by Reguta.


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Reguta Prediale, Friuli, Italy

Italian,Pasta,With,Ricotta,Cheese,And,Pistachios,On,White,Table.Zucchini Pasta with Pistachios and Parmesan

INGREDIENTS:

  • 1 pound paccheri or rigatoni (or your favorite noodle)
  • 2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces
  • ¼ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1 large yellow onion, diced
  • 7 medium garlic cloves, peeled and quartered
  • ½ teaspoon crushed red pepper flakes
  • 5 to 7 fresh basil leaves, plus more for garnish
  • 1 cup dry white wine or chicken stock
  • 1 lemon, juice and zest
  • ½ cup Parmesan cheese, for garnish
  • ½ cup shelled, roasted and salted pistachios, chopped, for garnish

DIRECTIONS:

  1. Preheat the oven to 425ºF and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve 2 ½ cups of pasta water for later.

  2. Toss half of the chopped zucchini with 2 tablespoons of olive oil. Season with salt and place in a single layer on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.

  3. In a separate large skillet over medium-high heat combine remaining 1⁄4 cup olive oil, zucchini, onion and garlic. Season with salt and pepper and stir to combine. Cover and cook, stirring occasionally, until the zucchini starts to soften and lightly caramelize, about 12 to 15 minutes. Remove the lid and deglaze with white wine, cook, stirring occasionally, until the wine has evaporated, about 5 minutes.

  4. Transfer the mixture into a blender, along with crushed red pepper flakes, basil leaves, the zest of 1 lemon and 1⁄2 cup reserved pasta water and blend until smooth. Pour back into the large skillet, add the pasta, and toss to coat. Add pasta water, 1⁄2 cup at a time, until desired consistency is reached. Finish with lemon juice.

  5. Add more pasta water as needed to thicken the sauce. Season to taste. Divide into serving bowls, top with roasted zucchini, Parmesan, chopped pistachios, basil leaves and drizzle with olive oil. Enjoy!

© Recipe courtesy of Elena Besser on the Today Show.

SEPTEMBER WINE CLUB:

Silky styleReguta_PredialeReguta
Prediale
Friuli, Italy

SILKY WINE STYLE

Straw yellow in color with hues of green. The nose is elegant and has an aromatic fragrance of floral and exotic fruity notes. The palate is soft, enveloping with a long and pleasant persistence and an excellent balance. 

Varietals: 50% Sauvignon Blanc, 40% Chardonnay, 10% Ribolla Gialla 
Analysis:
13% alcohol / volume
Denomination: IGP Trevenezie

Serving Temperature: 46.4ºF-50ºF
Food Pairings:
This wine is perfect for a tasting menu as well as an aperitif. It is the perfect match for fish dishes, stewed or barbecued white meat, and savory main dishes like pasta, risotto or soups.

WINERY NOTES:
This white wine is characterized by an evocative and perfect symbiosis between the flavor of Sauvignon, the embracing softness of the International Chardonnay, and the pleasant freshness and vivacity of the Ribolla Gialla – an original wine variety from the region.

ABOUT REGUTA:
Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes. Learn more here.

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Reguta Refosco Peduncolo Rosso

Beef GoulashPolenta con Goulash (Polenta with Braised Beef Ragù)

INGREDIENTS:

  • For the Polenta:
    • 375 grams (1 packet) polenta
    • 6 tablespoons unsalted butter
    • ¼ cup Parmigiano Reggiano, freshly grated
    • 4 tablespoons coarse salt
  • For the Goulash:
    • 2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
    • 1 ½ teaspoons sweet or hot paprika
    • 2 tablespoons flour
    • 2 tablespoons butter
    • 2 large onions, thinly sliced
    • 3 cloves garlic, minced
    • ¼ cup red wine vinegar
    • 1 (14-ounce) can whole tomatoes, crushed by hand
    • 1 cup tomato purée
    • 2 bay leaves
    • 4 cups beef broth
    • 4 tablespoons parsley, freshly chopped
    • Salt & freshly ground black pepper, to taste
    • Extra virgin olive oil, as needed

DIRECTIONS:

  • To prepare the Polenta:
    1. In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.

    2. Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.

  • To prepare the Goulash:
    1. Preheat the oven to 350°F.

    2. In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.

    3. Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.

    4. To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.

© Recipe courtesy of Eataly.

SEPTEMBER WINE CLUB:

Mellow style logoReguta_RefoscoReguta
Refosco Dal Peduncolo Rosso
Friuli, Italy

MELLOW WINE STYLE

The Reguta Refosco is garnet red in color, tending to purple. The nose is intense with strong fruity notes of cherry and blackberry, along with a floral sensation of wood and violet. The palate has a full mouth feel, with a pleasantly bitter finish.

Varietal: Refosco Dal Peduncolo Rosso
Serving Temperature: 60.8ºF-64.4ºF
Food Pairings:
Suitable for tasteful main courses and legumes. Best with beef, goat, lamb and liver.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits. Learn more here.

 

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September Sweet Club Iowa

Sweet Wine ClubRiesling-estate-bottled-from-old-vine-_-Saar-Riesling-20XX-englNik Weis – St. Urbans-Hof
Riesling
Estate Bottled from Old Vines
Saar Valley, Germany

NECTAR WINE STYLE

The nose is fruity and floral, while on the palate the elegant mouthfeel is dominated by fresh and fine flavors of ripe stone fruits, such as peaches and yellow plums. The minerality of the slate soils delivers a salty and spicy character that goes perfectly along with the lively acidity and delicate medium sweetness.

Varietal: 100% Riesling
Analysis:
11.5% alcohol / volume (approx.)

Trellising: VSP and single post trellising
Age of Vines:
40-60 years
Production:
Fermented with indigenous yeasts in stainless steel tanks
Serving Temperature:
46.4ºF
Food Pairing: Dishes like Thai curries poultry in piquant sauces, sweet and sour pork or game are delicious accompaniments to this classic Riesling.
Highlights / Ratings:
– Up to 80 years old vineyards in the Mosel and the Saar Valley
– Traditional Mosel style Riesling with a subtle residual sweetness and a radiant minerality
– Wine Spectator: Top 100 the most exciting wines of 2018 (#44)
– Wine Spectator 100 Top Value Wines for 2020 (#90) (JG 2018)
– Robert Parker: 90 pts. (JG 2017)
– Yves Beck: 90 pts. (JG 2019)

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

THE VINEYARD:

Harvesting Single Posts Credits Jon Wyand

© Photo by: Jon Wyand

Nik Weis is one of the few winemakers in his region to make wine from the Mosel and the Saar Valley. Half of his 111 acre property is located in the Saar Valley, a sub-appellation, where the microclimate is even cooler than in the Mosel area. This means that the difference between warm days and cool nights is more extreme and causes even better conditions for the development of many flavors in the skins of the berries. In comparison to the Mosel Valley, with its rather soft and blue slate soils, the slate in the Saar Valley is either red or grey, causing a distinctive smoky and almost salty minerality.

Old Riesling vine III- Credits Jony Wyand

Old Vine © Photo by Jony Wyand

Another particularity of Nik Weis is the wide spectrum of the age of his vines that goes up to 130 years. Having many old vineyard parcels is another key for making authentic and long-lasting wines since old vines root much deeper into the ground and gather more nutrients and minerals than young vines do; they also have a better water uptake which prevents them from drought and water shortage in warm summers. In addition to that, the grape clusters also change within the years, and for that, old vines produce smaller berries with thicker skins. This results naturally into lower crop yields with a higher aromatic concentration and complexity.

PRODUCTION:
The Riesling Estate Bottled from Old Vines unites all particularities of Nik Weis. It is grown on different kinds of slate, comes from the old vineyards in the Saar valley, and was fermented with indigenous yeasts in stainless steel tanks in order to keep the fine and elegant body.

Nik Weis in front of the Goldtröpfchen vineyards Credit Peter Kunz

Nik Weis © Credit Peter Kunz


2021-Nik-Weis-Urban-RieslingNik Weis – St. Urbans-Hof
Urban Riesling
Mosel, Germany

NECTAR WINE STYLE

This Riesling is honest, authentic and made with true origin. It has a complex, smoky and floral nose, and a juicy, fruity, and elegant mouthfeel with minerality that leaves a desire for the next sip. It reflects the traditional taste profile of top quality Mosel Riesling wines, in that it has brilliant fruit and lively acidity.

Varietal: Riesling
Analysis:
10.5% alcohol / volume

Trellising: VSP and partly traditional single post system
Serving Temperature:
46.4ºF
Food Pairing: Delicious on its own, or a perfect accompaniment to light or spicy dishes.
Highlights / Ratings:
– Wine & Spirits: Top 100 Values of the Year | 2020 – Urban Riesling 90 pts.
– Wine Enthusiast: Top 100 Best Buys | 2017 & 2018
– Wine Spectator: Wine of the Week | January 2022
– James Suckling: Vintage 2021 | 90 pts

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

Background:

Nik Weis Credits to David Weimann

Nik Weis © Photo Credits to David Weimann

Inspired by the ‘urban lifestyle’ of many cities like New York, London, or Paris, winemaker and globetrotter, Nik Weis wanted to create a wine whose individual character would stand out against the average mass of wines – even in famous cities with genuine character and flair. But how could one combine an urban lifestyle with a rather rural region like the Mosel valley? Luckily, Mosel Riesling is one of the world’s most famous wines and has been consumed in the world’s best restaurants and hotels for more than a century. Nik soon knew that his wine would bring the Mosel ‘zest for life’ to the world’s biggest cities back again.

Today, Urban Riesling has become a well-known and regularly-awarded wine that never forgot about its roots: The soil on which the vines grow consists of blue, highly decomposed slate rocks that give the wines their great minerality- a somewhat salty finish. The temperatures vary from warm during the day to cold at night; this lets the grapes keep their elegant and fruity acidity and makes them produce a wide range of beautiful flavors. The vinification takes place in a minimalistic way in order to make the wines as authentic as possible.

ABOUT NIK WEIS – ST. URBANS-HOF:
Nikolaus (Nik) Weis is the third generation of his family to tend the vines since his Grandfather, Nicolaus Weis founded St. Urbans-Hof Estate in 1947. Nicolaus was awarded the prestigious title “Oekonomierat” (Chancellor of Agriculture) in 1969 for his dedication to the wine culture of the country; his name and title have since become a suffix to the estate’s name. Today, Nik oversees the estate’s 111 acres in the Mosel and Saar Valleys. Since 2000, the Riesling winery has been a member of Germany’s renowned VDP (Association of German Quality Wine Estates). Learn more about their story here.

Drohne-Mosel-between-Leiwen-and-Trittenheim-Credits-David-Weimann_796x395px

Mosel between Leiwen and Trittenheim – © Photo by David Weimann

© Information from Nik Weis – St. Urbans-Hof.


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Winery Spotlight Series: September 21, 2022

TheDuckhornPortfolio_PrimaryLogo

The Duckhorn Portfolio
with Guest Speaker, Kyle Lee
California and Washington State Wines

Wednesday, September 21, 2022
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Duckhorn Portfolio wines and guest speaker, Kyle Lee, joining us live on the big screen. Kyle Lee, District Manager for The Duckhorn Portfolio and Certified Specialist of Wine (CSW), will be sharing the six wines below from The Duckhorn Portfolio.

Wines Tasted:

  1. Decoy Sparkling, Brut Cuveé NV, California
  2. Decoy Limited, Chardonnay, Sonoma Coast, California
  3. Calera, Pinot Noir, Central Coast, California
  4. Migration, Pinot Noir, Sonoma Coast, California
  5. Postmark, Cabernet Sauvignon, Paso Robles, California
  6. Canvasback, Cabernet Sauvignon, Red Mountain, Washington State

To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom!

Sept21_Duckhorn_bottles

About The Duckhorn Portfolio:

One of North America’s premier luxury wine companies, with ten renowned wineries, eight state-of-the-art winemaking facilities, seven beautiful tasting rooms and more than 1100 coveted acres of vineyards spanning 24 sustainably farmed Estate properties. Established in 1976, when legendary vintners Dan and Margaret Duckhorn founded Napa Valley’s iconic Duckhorn Vineyards.  Today, their wines are sold throughout the USA and 50 countries around the world. Learn more here.

About Kyle Lee, CSW:

Kyle Lee Headshot

Kyle Lee, CSW

Kyle Lee is the District Manager for Wisconsin and Minnesota for The Duckhorn Portfolio. Responsibilities include managing sales, distribution, trade education, hosting events, and sharing the Duckhorn Portfolio family of brands. After graduating college, where Kyle was a 4-year letter winner on the university’s baseball team, he began a career in the wine industry as a Sales Representative for a distributor in Wisconsin. Kyle’s many accomplishments include numerous performance recognitions and completion of requirements to become Certified Specialist of Wine. When not working, Kyle enjoys spending time on the lake or in the mountains, golfing, skiing, and hanging out with family, including his wife and his adorable 3 year old daughter, Raegan. He and his wife are also expecting their 2nd child any day!


Let’s Taste, Learn and Enjoy® together
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Kyle Lee
The Duckhorn Portfolio
Wednesday, September 21, 2022
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Jan Harmsgat Pinot Noir

Flat,Breads,With,Lamb,Meatballs,,Yogurt,,Cucumber,And,TomatoesGRILLED LAMB MEATBALLS WITH MINT YOGURT

INGREDIENTS:

  • 1 lb. ground lamb
  • 1 cup finely diced yellow onion
  • 2 garlic cloves, minced
  • 1 ¾ tsp ground cumin
  • 1 ½ tsp kosher salt
  • few cracks fresh black pepper
  • ¼ cup + 1 tbs tbsp chopped parsley
  • 1 tsp ground coriander
  • 1 large egg, beaten
  • 3 ounces crumbled feta cheese
  • 8 lemon wedges, for serving
  • grilled pita, for serving
  • Mint-Yogurt Sauce:
    • 1 cup Greek yogurt
    • 2 cloves garlic, minced
    • 1 ½ tbsp lemon juice
    • 1 tbsp olive oil
    • 1/3 cup chopped mint
    • salt to taste

DIRECTIONS:

  1. Begin by making the yogurt-mint sauce. Add all of the ingredients to a medium bowl and mix until combined. Season with salt to taste. Cover and set aside until ready to use.
  2. For the meatballs, add all of the ingredients for the lamb meatballs to a large bowl. Gently mix everything together with your hands, taking care not to over mix (this will ensure the meat stays tender).
  3. Roll the meat into 16, two-tablespoon-sized meatballs.
  4. Heat an outdoor grill to high heat. Lightly oil the grate, then place the meatballs on the grill and cook for 12 minutes, 6 minutes on each side. Alternatively, you can cook these meatballs on a lightly oiled grill pan set over medium-high heat, and cook for the same amount of time.
  5. Serve the meatballs with a large dollop of the mint-yogurt and with a wedge of lemon.

© Recipe courtesy of Kristan Raines from La Crema.

AUGUST WINE CLUB:

Mellow style logoJan-Harmsgat_Pinot-NoirJan Harmsgat
Pinot Noir
South Africa

MELLOW WINE STYLE

This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.

Varietal: Pinot Noir
Analysis:
13% alcohol / volume
pH: 3.75
VA:
0.64
VS02:
26 mg/L
TS02:
62 mg/L
RS:
2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.

WINEMAKER’S NOTES
The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Winery South Africa


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August Wine Club Pairing Recipe

Grilled T-Bone Steak and herb butter on wooden cutting board

GRILLED T-BONE STEAK

INGREDIENTS:

  • For the Steak:
    • 1 (36 oz.) T-bone or porterhouse steak
    • 2 tablespoons olive oil
    • 1 tablespoon salt
    • ½ tablespoon pepper
  • For the Herb Compound Butter:
    • ½ cup butter (room temperature)
    • 3 tablespoons fresh cilantro (chopped)
    • 3 tablespoons fresh parsley (chopped)
    • 1 tablespoon fresh oregano (chopped)
    • 2 cloves garlic (diced)

DIRECTIONS:

  • For the Steak:
    • Take the steak out of the fridge and out of it’s packaging. Pat both sides with paper towel. Season with oil, salt and pepper on both sides. Let it come to room temperature.
    • Preheat your BBQ over high heat.
    • When the steak is too temperature, place it on the grill, let it sear for 2-3 minutes with the lid closed. Come back, and turn it 90°, and let it sear for another 2-3 minutes with the lid closed.
    • Flip the steak over (at this point, you should be able to see the diamond patter on this side). Sear for 2-3 minutes, then turn 90°. Allow it to finish cooking in this position (it should take another 8-12 minutes, depending on the size of your steak.
    • Allow the steak to rest on a cooling rack for 7-8 minutes. Serve with compound butter discs on top.
  • For the Compound Herb Butter:
    • In a small bowl, mix the butter, herbs and garlic.
    • Place a section of plastic wrap on your work surface. Scrap the butter on to the surface, and carefully roll the wrap around the butter. Twisting the ends, roll the butter back and forth until it forms a smooth cylinder. Refrigerate for one hour, then slice and serve with steak.

© Recipe courtesy of Cara at The Gourmet Bon Vivant.

AUGUST WINE CLUB:

Bold wine Style logoJan-Harmsgat_ShirazJan Harmsgat
Shiraz
South Africa

BOLD WINE STYLE

This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.

Varietal: Shiraz
Analysis:
15.0% alcohol / volume
pH: 3.77
RS:
2.1 g/L
Production: 5,000 Bottles
Wood Maturation: Spicy, white peppers, dark fruit

WINEMAKER’S NOTES
For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Information provided by Jan Harmsgat


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 >