Author Archives: mcginnessalex

November Sweet Club: Iowa

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Sweet Wine ClubTropical_Blueberry_bottleTropical Moscato
Blueberry Moscato
Piedmont, Italy

NECTAR WINE STYLE

Ruby-red in color, with both fruity and floral aromas. On the palate, it is sweet and smooth. There are distinct notes of the real blueberries used to make this naturally flavored Moscato.

  • Varietal: 95% Moscato, 5% All Natural Italian Blueberries
  • Residual Sugar: 110 g/L
  • Total Acidity: 5.5 g/L
  • Producer: Luca Bosio
  • Viticulture: The Moscato grapes for this wine come from vineyards located in Santo Stefano Belbo villages, at 200 to 300 feet above sea level
  • Vinification: Vinification without skins. Five days of fermentation in steel tanks at a low temperature of 59ºF. All natural real blueberries from the Italian Alps are then added for a contact period of 24 hours.
  • Serving Hints: Tropical Blueberry Moscato is delicious when enjoyed on its own. It also makes an excellent addition to craft cocktail recipes. Try one of their cocktail recipes here >

WineStyles’ Wine and Cheese Pairing: The Blueberry Moscato from our ‘Nectar’ section will pair well with a dessert cheese such as a Blueberry Stilton. Learn more about our wine and cheese pairings here.

Tropical_Strawberry_bottleTropical Moscato
Strawberry Moscato
Piedmont, Italy

NECTAR WINE STYLE

This Moscato comes from a grape variety that has probably the highest level of complex aromas of any Piedmont grape. The Strawberry Moscato wine has the distinctive Moscato aroma and flavor, with added complexity from the real strawberries sourced from the Italian Alps. In every bottle of Tropical Strawberry Moscato, there are approximately 10 real strawberries inside.

  • Varietal: 95% Moscato, 5% All Natural Italian Strawberries
  • Residual Sugar: 120 g/L
  • Total Acidity: 5.5 g/L
  • Producer: Luca Bosio
  • Viticulture: The Moscato grapes for this wine come from vineyards located in Santo Stefano Belbo villages, at 200 to 300 feet above sea level.
  • Vinification: Vinification without skins. Five days of fermentation in steel tanks at a low temperature of 59ºF. All natural real blueberries from the Italian Alps are then added for a contact period of 24 hours.
  • Serving Hints: Tropical Strawberry Moscato is delicious when enjoyed on its own. It also makes an excellent addition to craft cocktail recipes. Try one of their cocktail recipes here >

WineStyles’ Wine and Cheese Pairing: The Strawberry Moscato from our ‘Nectar’ section will pair well with a soft or pungent cheese such as a creamy brie or Camembert cheese. Learn more about our wine and cheese pairings here.

Tropical Strawberry Moscato Lemonade in a large pitcher

Tropical Strawberry Moscato Lemonade

ABOUT THE WINE:
Where Italy meets the Tropics—flows Tropical Moscato, a sparkling wine made from premium Moscato from Piedmont, Italy. The wines are infused with 100% real fruit in every bottle; real passion fruit and mango from Brazil, Italian white peaches, cranberries, strawberries and blueberries from the Italian Alps, grapefruit and limes from Sicily and ginger from Vietnam. Tropical’s second line, Tropical Lux Mango and Passion Fruit Moscato, is only 90 calories with 5.5% alcohol. There are never any artificial ingredients or added sugar. Tropical Moscato is the brainchild of Italian winemaker Luca Bosio. Charismatic and dynamic, Luca is the third generation of his family to tend to the approximately 60 acres of gently sloping hillsides of Italy’s Northeastern Piedmont region. Luca’s Masters of Oenology education enabled him to utilize technological innovations such as the development and use of native yeasts and decreasing the use of chemical additives like sulphur dioxide. He also created new techniques to preserve the aroma and structure of Moscato.  Try on of their seaonal cocktail recipes here >

Information and photos © Quintessential Wines and Tropical Moscato – All Rights Reserved.

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

Click here to learn more >

 

 

November Premium Wine Club

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Bold wine Style logoOptima-Cabernet-Knights-Valley-bottleOptima Winery
Knights Valley
Cabernet Sauvignon
Sonoma County, California

BOLD WINE STYLE

This Knights Valley Cabernet Sauvignon has beautiful scents of rose petal, cocoa, dark cherry, and mocha which float from the dark, inky, ruby-red body. The tannins are all-encompassing, and along with medium acidity, delivers great balance and finesse. The intense palate shows flavors of black cherries, raspberries, leather, tobacco, vanilla, and anise. The long finish is marked by a touch of dark chocolate and caramel which provide a perfect balance. This is a Cabernet built for a long haul, enjoyable now, but worthy of additional cellaring.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: 100% Cabernet Sauvignon
  • Appellation: Knights Valley, Sonoma County, California
  • pH: 3.70
  • RS: None
  • Barrel Aging: 24 Months

VINEYARD:
The Knights Valley Cabernet Sauvignon is sourced from a single vineyard in Knights Valley AVA (one of Sonoma County’s original five AVAs), an appellation characterized by its warmer climate, gorgeous higher elevation vines, and gently sloping hills. This rustic, unspoiled vineyard and its unique soil composition dominated by volcanic loam and clay soil create beautiful, full, rich wines. 

WINEMAKING:
The Cabernet Sauvignon was hand-picked September 18, 2017, at 25.5 degrees brix. The grapes were fermented 10 days to dryness and then macerated an additional twenty-one days to soften and develop the tannins. Following pressing, the wine was moved to 60 gallon French Oak barrels, where it received three gentle barrel to barrel rackings. This vintage was barrel aged for twenty-two months prior to bottling on August 21, 2018.

Bold wine Style logoOptima-Zinfandel-bottleOptima Winery
Dry Creek Valley
Zinfandel
Sonoma County, California

BOLD WINE STYLE

A delectable delight to savor, indulge in a luxurious drinking experience with this wine. Its incredible aromatic bouquet exudes an exuberant fruitiness that explodes with wild berry, blackberry, cocoa, and spiced coffee flavors that settle deeply into your palate. The wine boasts a bright taste with lively acidity, creating a solid structure that complements the intense, decadent flavors of chocolate, white pepper, mocha, and plum. The sweet, creamy oak adds a polished finish to the rich, velvety tannins and spicy, powerful finish. The balance of this quintessential Zinfandel wine offers great versatility when paired with different foods.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: 98% Zinfandel, 2% Petite Sirah
  • Appellation: Dry Creek Valley, Sonoma County, California
  • pH: 3.69
  • RS: None
  • Barrel Aging: 16 Months

VINEYARD:
The fruit used to produce this vintage was grown on the western bench of Dry Creek Valley, 200 feet above the valley floor. The vineyard experiences cool, foggy mornings and warm days, creating a substantial difference between daytime and nighttime temperatures. This extended growing season allowed the grapes to mature slowly, resulting in a rich and intense flavor profile.

WINEMAKING:
Hand-harvested on September 3, 2021, at 25.9 degrees brix, the fruit was gently crushed, destemmed, and fermented 10 days to dryness. Following pressing, the wine was clarified naturally by settling and then moved to small oak cooperage where it aged for 16 months. We used a blend of sixty-gallon French oak barrels to both enhance and complement the wonderful berry aromas.

ABOUT OPTIMA WINERY:
Founded by Mike Duffy, Optima Winery is a family owned and operated winery that specializes in making limited-production wines. Located in the heart of Healdsburg, California, they are blessed to be at the center of some of the best appellations in the world. Mike Duffy, owner and winemaker, studied under the legendary Andre Tchelistcheff and produces wines that rival the best of Alexander Valley. They only source the absolute best of each vintage; allowing them to meticulously follow their passion to preserve the unique characteristics of each vineyard. Learn more about their family story here.

Information and Photos © Optima Winery – All Rights Reserved.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

 
 
 

 

Skylark Red Belly

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Balsamic Brussels SproutsRoasted Balsamic Brussels Sprouts

INGREDIENTS:

  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 ounces pancetta, sliced ¼ inch thick, optional
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt, or more or less to taste
  • ½ teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic

DIRECTIONS:

  • Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
  • Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  • Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  • Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  • Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (or use entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

© Recipe and Photo courtesy of Alexandra Cooks. All rights reserved.

NOVEMBER WINE CLUB:

Skylark-red-belly-wine-bottleMellow style logoSkylark
Red Belly
Mendocino County
North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade. – Jeb Dunnuck, 90 pts.

WINEMAKING DETAILS:
Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loved the challenges and complexities that came with that tradition. The 2018 Red belly is comprised of 40% Niemi Vineyard Carignan, 40% Ashurst Vineyard Syrah and 20% Sawyer Vineyard Grenache. Each varietal is handpicked fermented separately by native yeasts, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. They definitely achieved that here.

“To reflect our palates, the portfolio at Skylark includes crisp, flavorful, aromatic white wines and full-bodied, rich, spicy red wines. As we have long admired the beautiful white wines produced in Alsace and Austria, our Pinot Blanc is a California rendition of a classic European varietal.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – 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 More >

 
 
 

 

Skylark Orsi Vineyard Pinot Blanc

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Butternut Squash SoupButternut Squash & Apple Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2–3 cloves of garlic, minced
  • 1 Granny Smith apple, diced 
  • ½ tablespoon chopped fresh rosemary 
  • 1 teaspoon finely chopped fresh sage
  • 1 small butternut squash, peeled and diced (about 5–6 cups/800 g)
  • 1 13.5 ounce can of light coconut milk
  • 3 cups vegetable broth
  • Salt and black pepper, to taste

DIRECTIONS:

  1. Bring a large soup pot to medium-heat and add the oil (for oil-free add a splash of vegetable broth). Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes.
  2. Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash, coconut milk, and vegetable broth.
  3. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Carefully use an immersion blender to blend the soup until smooth, or transfer to an upright blender and blend on high speed to do the same.
  4. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to one month.

© Recipe and Photo courtesy of From my Bowl. All rights reserved.

NOVEMBER WINE CLUB:

Crisp Wine StyleSkylark_Pinot_Blanc-wine-bottleSkylark
Orsi Vineyard Pinot Blanc
Mendocino County
North Coast, California

CRISP WINE STYLE

Light straw yellow. Aromas of green apple, lemon skin and tangerine. The palate is sleek and refined, with a mineral component lending structure to the fleshy fruits of apple and citrus. The beautiful interplay of fruit and acidity results in a silky fruit impression folding into a fresh and palate-cleansing finish. – Jeb Dunnuck, 90 points

WINEMAKING DETAILS:
This vintage is a beautiful rendition of Orsi Vineyard Pinot Blanc. The Skylark team has been farming this Mendocino vineyard with Berni Orsi since 2005, watching this heritage site deal with the fickle harvest weather with stubborn grace. The year began with a difficult flowering where frost reduced yields in April. Summer was warm but not hot until late August, when daily 100 degree temperatures scorched the North Coast. The grapes were picked on August 31, right before the heart of the heat spike, preserving natural acidity with plenty of phenolic ripeness. This vintage will be remembered as a small harvest in California with memorable wines – Orsi Vineyard Pinot Blanc will fit right in that category.

“We strive to produce wines that crystallize our passion within each bottle. Because of our relationships with meticulous and respected grape growers, we have been able to produce wines of distinction and character that represent the best of what Northern California vineyards have to offer. We are proud of Skylark and hope to continue share these wines with family and friends, old and new.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – 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 >

 
 
 

 

 

November Wine Club Pairing Recipe

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Mushroom-StuffingWild Mushroom Stuffing

INGREDIENTS:

  • 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
  • 10 tablespoons butter
  • 1 pound wild mushrooms
  • 2 shallots finely sliced
  • 2 ribs celery
  • 2 bunches green onions thinly sliced
  • ¾ cup chopped fresh Italian parsley
  • 2 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh sage
  • 2 tablespoon chopped fresh thyme
  • 3 large garlic clove minced
  • 2 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs
  • 2 cups chicken broth, divided
  • 4 ounces freshly grated Parmesan cheese

DIRECTIONS:

  • Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
  • Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
  • Generously grease a large baking dish.
  • Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
  • Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  • Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

© Recipe courtesy of What’s Gabby Cooking.

NOVEMBER WINE CLUB:

Bold wine Style logoSkylark_Las-Aves-wine-bottleSkylark Wine Company
Las Aves
North Coast, California

BOLD WINE STYLE

“Ruby red. Morello cherry with plum, cassis and savory herbs. The palate is pretty and expressive, with the textured fruits in seamless integration with the natural acidity. A chocolatey ripeness develops with aeration in the glass though nicely buffered by the fine-grained tannins. The balanced fruit profile and admirable structure suggest this vintage can be successfully cellared for at least 10 years.” – Jeb Dunnuck, 91 pts.

WINEMAKING DETAILS:
Las Aves is Skylark’s ode to the Priorat region in Spain, where some of the world’s finest Carignane is grown. After visiting Priorat, the Skylark team decided to create their own California-inspired version, featuring heritage vine Carignane vineyards in Mendocino. Starting in 2006, they started their partnership with Alvin Tollini at his Niemi Vineyard, which was planted in the 1950s. This vineyard site provides a glimpse into California wine history. With the addition of Syrah, Grenache, and Cabernet Sauvignon, Las Aves is their unique varietal blend of heritage vines with an Old World inspiration – only 250 cases were produced. The WineStyles team will be receiving the last of this vintage.

ABOUT SKYLARK WINE COMPANY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

John Lancaster

© Photo by Skylark Wine: John Lancaster

John Lancaster,Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Washington State University in Pullman, Washington. His passion for wine grew while working in the restaurant industry and brought him to the culinary destination of San Francisco. As the Wine Director of the wildly eclectic Cypress Club, he was recognized by the Wine Spectator for his wine list. For the past eleven years, John has been the Wine Director at the James Beard award winning Boulevard Restaurant. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant. John resides in San Rafael with his wife and two daughters.

Robert Perkins

© Photo by Skylark Wine: Robert Perkins

Robert Perkins, Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Fine Art Painting from the San Francisco Art Institute. His paintings have been shown throughout the Bay Area: San Francisco Museum of Modern Art-Artist Gallery, Canessa Gallery and Mesh Gallery. His designs are featured on every Skylark Wine label. When Robert is not in his studio in San Francisco, he is pursuing his other creative outlet, wine. Robert has worked in the restaurant industry for 20 years and has worked at Greens in San Francisco, Willowside Café in Sonoma and at Boulevard Restaurant as a sommelier for the past nine years. With his expertise in the wine industry, Robert has been a wine consultant for several Bay Area restaurants. He has also worked hands-on in production at several small wineries including Nalle, Scherrer and Sean Thackrey. He resides in San Francisco with his wife Kristine.

Information & Photo © Skylark Wine Company – 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: November 8, 2023

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Tooth-and-Nail-logoTooth & Nail Wine Company
with Guest Speaker, Jeremy Leffert
Paso Robles, California

Wednesday, November 8, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Tooth & Nail Wines with guest speaker Jeremy Leffert, Director of Winemaking at Tooth & Nail. He will be joining us LIVE on the big screen nationwide, sharing the six wines below.

Wines Tasted:

  1. Sauvignon Blanc
  2. Cabernet
  3. Red Blend
  4. Amor Fati Syrah
  5. The Possessor Cabernet
  6. The Stand Petite Sirah

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

Tooth and Nail_Wines_Bottle Shots

About Tooth & Nail Wine Co.:
Founded by grower Rob Murray, Tooth & Nail Wine Company followed a path of true grit and determination to find success in Paso Robles, a tough place to grow grapes and make wine. Rather than battle nature, he bottled it–fighting tooth and nail to create wines that embrace the elements in the pursuit of excellence and for people who simply love wine. The Tooth & Nail winery and vineyard resides in the Willow Creek District AVA of Paso Robles on California’s Central Coast. Willow Creek is a small district in the path of the cool marine air that flows through the Templeton Gap, a notch in the coastal mountains. It is home to some of the largest calcareous soil formations in North America. Tooth & Nail also sources grapes from other Paso Robles vineyards that are under their viticultural control—enabling Tooth & Nail to grow the fruit to their exact specifications and to build natural complexity into their wines. Learn more about the Tooth & Nail story here.

About Jeremy Leffert, Director of Winemaking:

Jeremy Leffert

Director of Winemaking, Jeremy Leffert © Tooth & Nail Wine Co.

All Tooth & Nail, Amor Fati, Destinata and Stasis wines are made under the guidance of Jeremy. Born in California and raised in Minnesota, Jeremy always had a deep interest in the natural world.  After completing his bachelor’s degree in Environmental Studies with a focus in Natural History at the University of Vermont in Burlington, Jeremy relocated back to California. Soon after moving to Santa Barbara, he discovered the world of Central Coast wine and felt particularly drawn to the vineyards that surrounded him. 

After meeting Dr. Keith Patterson, the famed wine and viticulture professor at California Polytechnic State University in San Luis Obispo, Jeremy was inspired to enroll in the university’s masters program in Crop Science with a focus in Viticulture. Throughout his time at Cal Poly, Jeremy’s passion exceeded his desire to learn as he strove to perfect his viticultural knowledge and abilities. Jeremy began his winemaking journey working at Four Vines Winery. He has been rooted in the Paso Robles winemaking community ever since, ultimately leading to his position as Director of Winemaking at Tooth and Nail Wine Company starting in 2015. Reserve your spot and join us November 8th to learn more about Jeremy and Tooth and Nail Wine Co.’s winery and wines.

© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.

Photos and Information © Tooth & Nail Wine Company – 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 with Jeremy Leffert
Tooth & Nail Wines
Wednesday, November 8, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

Winery Spotlight Series: October 2023

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OBC-LOGO
Old Bridge Cellars
Featuring Maison l’Envoyé Wines
France

October 2023

Please join us for the Old Bridge Cellars tasting experience, featuring wines from Maison l’Envoyé France. Be sure to RSVP at your local participating WineStyles store or reserve tickets on Eventbrite.com.

MLE France_Header

About Old Bridge Cellars:
In a time where ‘big company’ buyouts, increasing consolidation and mass production are growing more popular, Old Bridge Cellars continues to bring us a group of fiercely independent winemakers who retain their belief in artisan winemaking. Coming to know their land through generations before them, they have an intuitive understanding, quiet confidence and immense desire to produce only the best they can from each vintage. Representing these highly sought after wines since 1990, Old Bridge Cellars has become the US importer of choice – especially for iconic Australian wines. Learn more about their story here.

About Maison l’Envoyé, France:
MLE_LogoMeaning, ‘The House of the Messenger’, Maison L’Envoyé traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Beaujolais, and the Willamette Valley, they champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. In Burgundy, Maison L’Envoyé’s winemaking team is based in the town of Beaune, drawing from several sites including the Premier Cru, Savigny Les Beaune ‘Les Marconnets’ and their own monopole, Chateau Vivier, in Beaujolais’ Fleurie cru. This project has been a standout since its debut in 2011 including Wine & Spirits naming Maison L’Envoyé a ‘Winery To Watch’ in 2015.  Join us for this incredible tasting to learn more about Maison l’Envoye wines!

Old Bridge Cellars team, Rob Buono and Gavin Speight
Mark Tarlov, Founder and Winemaker of Maison L’Envoye
© Old Bridge Cellars – Autumn vineyards in Beaujolais France
© Old Bridge Cellars – Beaujolais Vineyard
© Old Bridge Cellars – Cote-du-py
Multi generational wine growing
Final Blending at Maison L’Envoye

Photos, Video and Information © Old Bridge Cellars – 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
Old Bridge Cellars & Maison l’Envoye
October 2023
At Participating WineStyles Locations
Cheers!
WineStyles.com
 

October Beer Club: Iowa

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Lindemans Brewery

This month, our Beer Club members will enjoy a variety pack of Lindemans Brewery’s beers, plus a Lindemans branded stemless glass! Learn more about our October Beer Club beers below.

Lindemans Beer Glass

Lindemans-Brewery-Framboise-bottleLindemans Brewery
Framboise (Raspberry)
Vlezenbeek, Belgium

Dark pink with a slightly pink foam head. Powerful raspberry aromas with a hint of caramel and a slightly sour finish, characteristic of lambic beers.

ABV: 2.5% alcohol / volume
Style: Lambic – Framboise
IBU: 12
Beer Style at WineStyles: Sour, Tart & Funky
Serving Suggestion: Served as an aperitif at 35.6ºF-37.4ºF. Can also be used in cooking, or pair with an endive salad.
Conservation Tip: Bottles should be stored lying on their sides
History: Available since 1980
Awards:

  • International Beer Awards – Winner category Fruit Beers 2010
  • World Beer Awards:
    • Gold Medal – Category Sour & Wild Beer, Framboise 2019
    • Bronze Medal – Category Sour & Wild Beer, Framboise 2020
    • Winner, Category Sour & Wild Beer, Framboise 2021

Brewery Notes:
“The appearance of this exceptional beer is matched only by its taste! To make our Framboise, we add raspberry juice to our lambic. That gives it a delicate fruity aromas and a beautiful dark pink color, just like the dress I wore to our cousin Willy’s wedding (but that’s no interested to you since you undoubtedly don’t know Willy). Our raspberry lambic is served as an aperitif, but also use it in cooking. And when I don’t finish the bottle in my preparations, I finish it in my glass.” – Victorine de Gens

Lindemans-Brewery-Pêche-bottleLindemans Brewery
Pêche (Peach)
Vlezenbeek, Belgium

Golden blonde and slightly cloudy in appearance. As its name suggests, Pecheresse is a lambic beer enriched with peach juice. This is a fresh fruit beer that has a bright and full-bodied flavor as well as a nice balance between the sweet taste of the peach and the sourness of the lambic.

ABV: 2.5% alcohol / volume
Style: Lambic – Fruit
IBU: 10
Beer Style at WineStyles: Sour, Tart & Funky
Serving Suggestion: Serve at 35.6ºF-37.4ºF. Pair with salads (such as Salad Niçoise or a Waldorf Salad), Meats (such as grilled chicken, caramelized pork or peking duck), and desserts (such as peach melba, sorbet, Belgian waffles and crêpes)
Conservation Tip: Bottles should be stored lying on their sides
History: Available since 1987
Awards:

  • Australian International Beer Awards – Bronze Award, 2014
  • World Beer Awards:
    • Europe’s Silver Lambic, 2013
  • World Brewing Congress:
    • Gold Award, 1994
  • Asia Beer Awards:
    • Silver 2010 Category Fruit Lambic, 2010
  • US Open Beer Competition:
    • Gold Award, 2014
  • World Beer Championships:
    • Gold Medal, 1994

Brewery Notes:
“Lindemans Pêche is a young lambic enriched with peach juice. And this fruit beer is a real peach! It is nice to drink at any time of day. Or, on a sunny patio. Personally, I enjoy it with my girlfriends. And what we talk about is of no concern to you.” – Alice de Voghel

Lindemans-Brewery-Kriek-bottleLindemans Brewery
Kriek (Cherry)
Vlezenbeek, Belgium

Red and slightly cloudy in color. This deliciously fruity lambic highlights notes of freshly picked cherries. Its sharp and full-bodied flavor gives way to a perfect balance between sweet and sour. Like other Lindemans beers, this filtered kriek is made from a lambic base. The difference, however, lies in the maceration of 25% juice of fresh sour cherries before the beer is filtered and pasteurized.

ABV: 3.5% alcohol / volume
Style: Lambic – Kriek
IBU: 18
Beer Style at WineStyles: Sour, Tart & Funky
Serving Suggestion: Serve at 35.6ºF-37.4ºF. Pair with bread with cottage cheese and herbs, terrines, and carbonade flamande (a traditional Flemish stew)
Conservation Tip: Bottles should be stored lying on their sides
History: Available since 1979
Awards:

  • World Beer Awards – Europe’s Silver Kriek 2013
  • Beer International Recognition Awards:
    • Best of Fruit Beers, 2011
    • Belgium Grand Award, 2011
  • World Brewing Congress:
    • World Champion, 2001
    • Platinum Award, 1994
  • US Open Beer Competition:
    • Gold Award 2021, Category Sour/Belgian Lambic: Kriek

Brewery Notes:
“We’ve already told you that our family never does anything the way other people do. Lindemans Kriek is a good example of that. In order to obtain a beer like no other, we have been adding whole sour cherries to our lambic for generations. Our meeting with American importer Charles Finkel in the 1970s revolutionised the fruit beer segment. Charles convinced us to export our old kriek to the United States by boat. What we had not thought of is that the movement of the waves would reactivate the fermentation process and cause the corks to pop during the trip. It was like something out of The Adventures of Tintin. To prevent that from happening, we therefore developed an alternative production method for our kriek. We use fresh, not from concentrate, unsweetened cherry juice which we blend with lambic that is at least one year old before fermenting & macerating for up to 3 days and pasteurising the whole batch. So the corks don’t pop. Due to the use of juice and pasteurisation, this kriek is sweeter and fruitier than Oude Kriek Cuvée René, which undergoes a second fermentation process in the bottle. Thanks to its innovative flavour, it was a resounding success both here in Belgium as well as around the world. Nowadays, it is undoubtedly the reference kriek for consumers.” – Rene Lindemans

Lindemans-Brewery-Pomme-bottleLindemans Brewery
Pomme (Apple)
Vlezenbeek, Belgium

This apple lambic is the youngest of their range of lambic beers. A mixture of several selected varieties of apples, this young lambic is a fruit beer with a nice balance between the sweetness of red apples, the freshness of green apples and the sour-sweet character of lambic. The first taste is sharp and full-bodied, but then the sweet cider notes give way to a balance between a slightly sweet-sour taste..

ABV: 3.5% alcohol / volume
Style: Lambic – Fruit
IBU: 12
Beer Style at WineStyles: Sour, Tart & Funky
Serving Suggestion: Serve at 35.6ºF-37.4ºF. Pair with salads or foie gras on toast
Conservation Tip: Bottles should be stored lying on their sides
History: Available since 2005
Awards:

  • World Beer Awards – Europe’s Best Lambic 2013

Brewery Notes:
“Apple Lindemans (formerly called ‘Pomme’): brewing apple beer goes back to ancestral tradition. The Celts drank it in abundance during their harvest festivals. All we have done is extend the pleasure to the present day by adding the juice of several varieties of apples to our delicious lambic. The tasting experience, which is quite exceptional, combines the sweetness of cider with the sourness characteristic of lambic.” – Geert Lindemans

ABOUT LINDEMANS BREWERY:
Southwest of Brussels, in the quiet Belgian town of Vlezenbeek, the Lindemans family has crafted wild fermented lambics of exquisite taste and complexity for six generations. What began as a small home brewery to keep the farmers busy (and quench their thirst) during winter, continued to grow until commercial brewing started in 1822. Merchant du Vin introduced Lindemans lambics to the United States in 1979, making them the first lambics marketed in US history. To this day, they are the best-selling brand in the category. Check them out on Untappd, or learn more about their company here.

PLUS, CHECK OUT ALL LINDEMANS RECIPES HERE!

Photos and information © Merchant du Vin and Lindemans Brewery – All Rights Reserved.

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October Cheese Club: Iowa

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Cheese Clubfontina-valle-daostaFontina Val d’Aosta Semi-Soft Cheese Cow’s Milk Aosta Valley, Italy

The production of this cheese dates all the way back to the middle ages. The recipe has been passed down from generation to generation in the Aosta Valley. It is a classic Italian cheese and its name is protected to keep the true form of the cheese. The paste is smooth and buttery, essential for making Italian Fonduta (fondue) and perfect for gratins. Milk: Cow Country: Italy Pasteurization: Raw Region: Aosta Valley, Italy Age: 90+ days Fat: 45% Protection: D.O.P. WINE & CRAFT BEER PAIRINGS: For wine, pair this cheese with this month’s Wine Club Primitivo. For beer, look for a lager. WINESTYLES: Bold BEERSTYLES: Crisp & Clean Information © Zuercher & Co. – All Rights Reserved.

Divina-Sicilian-Olives-Deli-CupDivina Market Marinated Olives with Sicilian Herbs Greece

A dynamic duo of buttery, pitted Mt. Athos green olives gently marinated with their custom blend of zesty, aromatic Sicilian herbs and spices. PAIRING RECOMMENDATIONS: A great pairing with almost any cheese, as well as a variety of lighter beers and crisp white wines. WINESTYLES: Crisp BEERSTYLES: Crisp & Clean About Divina Market: Divina believes that great food should give back. Beginning with their partnerships in the fields with family-owned, sustainable farms, they help preserve timeless culinary heritages while their collection of olives, preserved vegetables and spreads simplify the joy of cooking and entertaining. Learn more > Information © Zuercher & Co., Divina Market and Food Match – All Rights Reserved.

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

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

October Sweet Club: Iowa

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Sweet Wine ClubPitule-Moscato-Bottle ImagePitulé
Moscato d’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

Pitulé Moscato d’Asti is a classic semi-sweet sparkling wine. It is yellow straw in color with gold reflections. It is deliciously sweet with bright, fruity grape flavors, a refreshing, yet delicate honey and peach finish, and a slight spritz.

  • Varietal: 100% Moscato
  • Appellation: Moscato d’Asti DOCG, Piedmont, Italy
  • Vinification: Grapes are gently pressed and the juice is kept cold to prevent total fermentation. This retains a small amount of residual sugar in the wine.
  • Food Pairing: Classic wine for desserts and fruit. Served chilled.
  • Critical Acclaim: 90 pts. James Suckling – 2020

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with any rich, soft cheeses such as a goat’s milk cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Pitulé is produced by the Sperone family who have been making affordable premium wines for four generations. In 1911, Antonio Sperone opened a small wine shop in Torino where he sold bulk wine directly to consumers. Unsatisfied with the quality and price of the local wine, Antonio started his own winery in Puglia and built a bottling facility in Torino. He was soon able to offer his customers quality wines at prices everyone could afford. Sadly, it was destroyed when the city was bombed in WWII. The winery in Puglia survived the war and enabled Antonio’s grandson Giacomo to open a new facility in 1965 near Milan where he produced vermouth, sparkling wines, spirits and fine wines. In 1983, the family purchased 75 acres of prime vineyards in Piedmont and built the current winery in the small town of Mombaruzzo just outside Monferrato.

Information and photos © Pitulé – All Rights Reserved.

Bitch-Bubbly-Rose-Bottle-ImageBitch Wines
Bubbly Sparkling Rosé
Penedes, Spain

NECTAR WINE STYLE

With hues of Honeycrisp apple and scarlet, this wine has a strawberry mousse and a petillant style of bubbles that are slightly softer than traditional sparklers. There are notes of sweet red berries and a red cherry conserve on the nose. The palate highlights flavors of strawberry jam with the added depth of red cherries and currants. The fruit sweetness is balanced with the crisp refreshing tang of the bubbles.

  • Blend: Macabeo, Parellada, Xarel-lo, Carignan
  • Elaboration: Skin Contact Method. According to Methode Ancestrale – a traditional method of making sparkling wine that is, in fact, the world’s most ancient. The wine is bottled before the primary fermentation is finished, delivering a lower pressure, lightly sparkling wine in the petillant style. The wine is finished without the addition of secondary yeasts or sugars.

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

ABOUT THE WINERY:
“After a fateful trip to Australia in the late 90’s, Dan Phillips was hooked on Grenache. There to publish a story about Shiraz for Food & Wine, shortly after, Dan invested his life savings in a container of Shiraz and was off and running. Grenache soon took over his life. Dan purchased all the Australian Grenache he could from Northern Barossa. This was around the early 2000’s when Grenache was looked down upon, mainly because people associated Grenache with White Grenache, a grape used to make cheap, sweeter wines. Stuck with 1000’s of cases of Grenache-labeled wine that he could not sell, Dan had a problem. Not one to shrink from a challenge, he enlisted the help of world-famous font designer, Jeff Keedy to help produce a new brand for his beloved Grenache. After hours of brainstorming (and numerous bottles of wine) Jeff seized on an idea of Dan’s to call his new brand, Bitch. According to Dan, “Bitch is an ugly sounding, and looking, harsh word. His (Jeff’s) challenge was to make it beautiful. He decided to create a custom font for Bitch.” The Bitch font was created (left) as well as the dagger in the heart logo, which Dan believes is just as responsible for the success of the brand as the word. The word was left to exist on its own to allow consumers to bring their own experience to it. To sum it all up, Dan says, “Bitch is a verb, to bitch about life, which is our logo, the dagger in the heart, and the essence of wine drinking as it is the essence of blues music and life itself. It is WHY we drink wine. As I say, ‘life’s a bitch and then we drink.’” – Grape Expectations

Information and photos © Grape Expectations and the Grateful Palate – All Rights Reserved.

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

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