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Wine Club Pairing Recipe

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WINE CLUB:

Bold wine Style logoQuintay - Q - Limited Edition - Blend 2020 - 92PTS JSViña Quintay
Gran Reserva
Q Blend Limited Collection 2020
Casablanca, Chile

BOLD WINE STYLE

Bright and deep dark red color with purple hues. Very complex on the nose, notes such as black fruit, spices and vanilla are highlighted. In the mouth, it is fresh, persistent and voluminous with velvety tannins. Good aging potential.

WINE DETAILS:

  • Varietal: 50% Malbec Maipo, 50% Syrah Casablanca
  • Analysis: 14.5% alcohol / volume
  • pH: 3.40
  • Residual sugar: 3.2 g/l
  • Total Acidity: 5.3 g/l expressed in tartaric acid
  • Food Pairings: Ideal to accompany red meats and mature cheeses.
  • Serving Recommendation: 60.8ºF-64.4ºF
  • Critical Acclaims: 92 points, James Suckling

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 8 days
  • Fermented in: Stainless steel tanks
  • Aging: 14 months in French Oak

HARVEST INFORMATION:

  • Yield: 8 ton/ha
  • Harvest Type: Manuel Harvest

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

flank-steak-corn-avocado-limeFlank Steak with Corn Salsa

INGREDIENTS:

Steak

  • 1-½ up to 2 pounds flank steak
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground chili powder
  • 1-½ teaspoons salt
  • 1-½ teaspoons pepper
  • 1-½ tablespoons light brown sugar firmly packed
  • 2 tablespoons olive oil divided

Corn Salsa

  • 3 ears sweet corn
  • olive oil
  • salt and pepper
  • 1 very large (or 2 small) ripe avocados peeled, seed removed, and diced
  • ¼ cup finely diced red onion
  • ¾ cup finely diced red bell pepper
  • 1/3 cup finely chopped cilantro plus more for serving if desired
  • 1 teaspoon ground cumin
  • 1 tablespoon finely minced jalapeño
  • 1 tablespoon minced garlic
  • 2 limes plus more lime wedges for serving if desired
  • 1 to 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes, optional

DIRECTIONS:

  • Preheat the grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill.
  • Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob.
  • Steak: Prepare the rub by mixing together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on top of the steak. Sprinkle half the rub on top and gently press in. Flip the steak over. Drizzle remaining 1 tablespoon oil on the bottom and sprinkle on the remaining rub mixture. Gently press in.
  • Place the spiced-rubbed steak directly on the grill and cook for 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. Remove the steak to a cutting board. Tent with foil and allow to rest for 5–10 minutes. Once steak has rested, slice it very thinly against the grain.
  • While the steak cooks, prepare the salsa. Slice the cooled corn off the cob and add to a large bowl. Dice the veggies—avocados, red onion, red pepper, and cilantro and add to the corn. Add 1 tablespoon olive oil, ¼ cup lime juice, cumin, minced jalapeño, minced garlic, and, if desired, crushed red pepper flakes to the veggies. Gently toss together. Add salt and pepper to taste. Toss again and serve over steak. If desired, drizzle everything with 1 more tablespoon olive oil. Serve with extra cilantro and lime wedges if desired.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Chelsea Messy Apron.

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2025 Winery Spotlight Series: Coppola Diamond Collection

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FCW-DC-LOGOSpotlight_Coppola_Wines

Winery Spotlight Wine Tasting
Francis Coppola
Diamond Collection
California

 Summer 2025

This summer, join us for a wine tasting event featuring Francis Coppola Diamond Collection wines from California. We will be sharing their seven 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. Please join us! 

Wines Tasted:

  1. Francis Coppola Diamond Collection Sauvignon Blanc
  2. Francis Coppola Diamond Collection Rosé of Pinot Noir
  3. Francis Coppola Diamond Collection Chardonnay
  4. Francis Coppola Diamond Collection Pinot Noir
  5. Francis Coppola Diamond Collection Merlot
  6. Francis Coppola Diamond Collection Cabernet Sauvignon
  7. Francis Coppola Diamond Collection Claret

Coppola-WineryAbout Francis Coppola Winery:
The Francis Ford Coppola Winery’s Diamond Collection is a tribute to perseverance and the pursuit of excellence, reflecting the life journey of its founder, Francis Ford Coppola. Born in 1939, Coppola overcame polio as a child and later attended UCLA’s film school before directing The Godfather in 1972—one of cinema’s most celebrated achievements. Framed by the belief that “it takes time to make a diamond,” the collection represents the blend of nature, craftsmanship, and storytelling behind each bottle. These wines are crafted from carefully selected vineyards across California, designed to be both elegant and approachable, embodying a cinematic sense of character and place. Learn more here.

 
Andrea-Card-Winemaker-HeadshotSenior Winemaker, Andrea Card:
Andrea Card is the Senior Winemaker at Francis Ford Coppola Winery, where she oversees all wine programs. A fourth-generation Sonoma County native, her winemaking roots trace back to her great-grandparents in Alexander Valley. After earning a B.S. in Agricultural Business from Cal Poly, San Luis Obispo, Andrea completed the Winemaking Certificate Program at UC Davis and is a graduate of the California Agricultural Leadership Program. She began her career at Benziger Family Winery, spending nearly 20 years in roles ranging from lab technician to winemaker, with a strong focus on sustainability and Biodynamic® practices. She later held winemaking roles at Ravenswood and The Prisoner Wine Company before joining Coppola. Andrea also serves on the Board of the Alexander Valley Winegrowers in Sonoma County. Outside of winemaking, she competes in Logging Sports as a member of the U.S. Women’s Team and enjoys time outdoors with her family in Santa Rosa.
 
Wine Pairing Recipe:
Coppola’s Diamond Collection offers a wide range of great wines to pair with your summertime grilling. Enjoy with this recipe below for Pork Tenderloin with Tomato and Grilled Focaccia Panzanella paired with Coppola’s Merlot Diamond Collection wine – fire up the grill tonight!
 

Photo and Information © Francis Ford Coppola Winery – 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
Francis Coppola Winery
2025
Cheers!
WineStyles.com

June Beer Club: Iowa

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BeerClubLogoPenrose-lemon-seltz-up-canPenrose Brewing Company
Lemon Seltz-Up
Hard Seltzer
Geneva, Illinois

The Penrose team created this award winning unique twist on a lemon shake-up with a house-made hard seltzer and pureed lemons for a throwback to warm weather and county fairs.

ABV: 6% alcohol / volume
IBU: N/A
Style: Hard Seltzer
BeerStyles: Hard Seltzer
Awards: 2023 BTI Gold Medal | 2023 & 2024 US Open Hard Seltzer Championship Gold Medal

Penrose-Goofy-Boots-canPenrose Brewing Company
Goofy Boots
Hazy IPA
Geneva, Illinois

A circus full of intense hop flavors fill this two time GABF® medal winning Juicy Hazy IPA. Notes of candied lime, ripe peach, and dried mango swing from your palate, landing on a pillowy wheat finish.

ABV: 7% alcohol / volume
IBU: 10
Style: IPA – New England/Hazy
BeerStyles: Hoppy & Bitter
Awards: 2020 GABF Gold Medal Winner – Juicy/Hazy Strong Pale Ale Category | 2019 GABF Bronze Medal Winner – Juicy/Hazy Strong Pale Ale Category

About Penrose Brewing Company:
Penrose Brewing Company is a small, locally owned Brewery and Taproom that specializes in small batch brewing, fresh hoppy flavors and wild / sour fermentations. They love to experiment with new styles and feature a rotating selection of great beers. Learn more about the brewery here or follow them on Untappd.

Information & Photos © Penrose Brewing Company – All Rights Reserved.

Empyrean-Solar-Flare-Summer-Lager-canEmpyrean Brewing Company
Solar Flare Summer Lager
Lincoln, Nebraska

A stellar refreshment, if you will. Perfect for grilling season, long summer nights and chasing the last rays of daylight. This golden lager features something old and something new; German heirloom barley paired with modern German hops for a smooth, slightly sweet and crisp flavor.

ABV: 4.8% alcohol / volume
IBU: 18
Style: Lager – American
BeerStyles: Crisp & Clean

Empyrean0Golden-Cypher-Hazy-IPA-canEmpyrean Brewing Company
Golden Cypher Hazy IPA
Lincoln, Nebraska

Hidden in the golden haze, a cypher unfolds. Juicy apricot and citrus notes emerge from Mosaic, Citra, and Nebraska-grown Vista hops. Smooth and sweet, with a subtle trace of bitterness. Pairs well with fried chicken, chips, crisp potato salad, tacos, burgers with BBQ sauce, fresh fruit, grilled meat, Mexican dishes and Indian curries.

ABV: 6% alcohol / volume
IBU: 15
Style: IPA – New England/Hazy
BeerStyles: Hoppy & Bitter

Empyrean-zookeeper-canEmpyrean Brewing Company
Zookeeper Lemon Kolsch
Lincoln, Nebraska

Pucker up and embrace your wild side with this refreshing Kolsch-style ale fermented with lemon puree. Crafted with lemondrop hops.  Portions of the proceeds benefit the Lincoln Children’s Zoo. Squeeze the day.

ABV: 5% alcohol / volume
IBU: 22
Style: Kölsch
BeerStyles: Crisp & Clean

Emyrean-pitched-blue-canEmpyrean Brewing Company
Pitched Blue Black and Blueberry Ale
Lincoln, Nebraska

Navigate the cosmos and awaken your senses to fresh blueberry and biscuit malts with subtle, stimulating dark notes. Made with Galena hops.

ABV: 5.5% alcohol / volume
IBU: 24
Style: Dark Ale
BeerStyles: Malty & Sweet

Empyrean-Fallen-Angel-CanEmpyrean Brewing Company
Fallen Angel Sweet Stout
Lincoln, Nebraska

Smooth and creamy, an English version of stout brewed with milk sugar. Best enjoyed with savory pork dishes, slow-grilled meats, bold cheeses and smoked game.

ABV: 5.6% alcohol / volume
IBU: 22
Style: Stout – Milk / Sweet
BeerStyles: Malty & Sweet

ABOUT EMPYREAN BREWING CO.:
Empyrean Brewing Co., established in 1990, is a Nebraska-based craft brewery with a rich history of crafting high-quality, innovative beers. With a commitment to community and creativity, they offer a diverse range of flavors, constantly pushing the boundaries of brewing. Their passion for exceptional beer and dedication to their local roots define their identity as a pioneering and dynamic brewery. Learn more about the their story here, and follow them on Untappd.

Photos and information © Empyrean Brewing – All Rights Reserved.

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June Cheese Club: Iowa

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Cheese ClubMD-MSGC-USAMeredith Dairy
Marinated Sheep & Goat Cheese
Australia

A creamy, spreadable blend of sheep and goat cheese, marinated in Australian extra virgin olive oil, garlic, and herbs. This luxurious cheese is incredibly addictive and versatile.

Meredith Dairy is committed to sustainability, growing their own animal feed and bedding straw, repurposing cheese whey as cattle feed, and using natural fertilizer. Every day, they craft cheese from freshly collected sheep and goat milk. Once formed, the fresh cheese is marinated in a blend of extra virgin olive oil, garlic, black pepper, and fresh thyme. The result is a luxuriously creamy, tangy, and well-balanced cheese.

Enjoy this marinated cheese spread over crusty bread, paired with grilled vegetables, or tossed into a salad. Don’t let the leftover marinating oil go to waste—it makes a delicious base for salad dressings.

WINE & CRAFT BEER PAIRINGS:
Pair it with a crisp Sauvignon Blanc to highlight the cheese’s tangy brightness and complement the herbs in the marinade. For beer, try a Belgian-style Saison—its peppery notes and effervescence balance the richness beautifully.

WINESTYLES: Crisp
BEERSTYLES: Bitter

ABOUT THE CREAMERY:
Meredith Dairy is located about 50 miles west of Melbourne in Victoria, Australia. Originally a farm dedicated to beef, lamb, and wool, it faced challenges when the sheep and wool industries declined in the 1990s. In response, owners Sandy and Julie Cameron turned to sheep and goat cheesemaking, ultimately establishing a farmstead dairy. They expanded their herd with more sheep and goats and built multiple milking platforms to support their new venture. Learn more here.

Information & Photos © Meredith Dairy and Zuercher & Co. – All Rights Reserved.

Grafton Village Cheese Maple Smoked Cheddar CheeseGrafton Village Cheese Co.
Maple Smoked Cheddar Cheese
Grafton, Vermont

A New England classic. This young cheddar is cold-smoked over maple and hardwood for up to four hours, imparting the signature aroma and satisfying flavor of this classic cheese.

Grafton’s Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. A sweet finish recalls memories of toasted marshmallows.

This is a versatile cheese that can occupy nearly any culinary slot. Pair with dried apricots, pickled ramps and cured meats for a cheese board. Maple Smoked Cheddar is a natural pairing with mustard and can add depth to a ham sandwich. It is a superb melter.

WINE & CRAFT BEER PAIRINGS:
Pair it with an Oregon Pinot Noir or a young California Merlot to complement the cheese’s smoky-sweet finish. For beer, a Vermont brown ale or rich porter enhances the maple and savory notes beautifully.

WINESTYLES: Fruity
BEERSTYLES: Malty

ABOUT GRAFTON VILLAGE CHEESE CO.:
​Grafton Village Cheese, established in 1892 in Grafton, Vermont, began as a cooperative of local dairy farmers converting surplus raw milk into cheese. After a fire destroyed the original factory in 1912, the nonprofit Windham Foundation revived the company in the 1960s, aiming to support Vermont’s rural communities. Today, Grafton continues its tradition of handcrafting award-winning cheeses using premium unpasteurized milk sourced from small, local family farms. Learn more here.

Information & Photos © Grafton Village Cheese Co. and 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 >

June Bubbly Club: Iowa

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Bubbly Wine ClubYes-way-rose-bottleYes Way Rosé
Bubbles
Brut Rosé
Southern France

BUBBLY WINE STYLE

This crisp and effervescent Brut Rosé is perfect to pop at any time. Made in France, it has flavors of strawberry cream, white wildflowers, peach, and grapefruit zest. It’s well-balanced and classic with lively, long-lasting bubbles.

Varietal: Grenache, Cinsault, Muscat
Analysis: 11.5% alcohol / volume
Sugar: 2 g/serving
Pairing Recommendation: This wine complements sweet and savory dishes alike, so pour with everything from sushi, pizza, or spicy fried chicken to raspberry sorbet or a chocolate caramel tart.

WINEMAKING:
Made using the Charmat method in souther France, grapes are harvested at cool temperatures and pressed quickly after picking to preserve natural acidity, extract the bright fruit notes, and achieve the perfect Yes Way pink. After the initial fermentation, a secondary fermentation takes place in pressurized stainless steel tanks to create just the right amount of bubbles.

COCKTAIL RECIPE: Strawberry Spritz

INGREDIENTS:

  • Yes Way Rosé Bubbles
  • 2 ounces lemon juice
  • 5 ounces aperol
  • ½ cup strawberries, quartered

DIRECTIONS:

  1. In a cocktail shaker, muddle strawberries and lemon juice.
  2. Add aperol and ice, then shake for 15 seconds.
  3. Pour over ice in a glass then top it off with Yes Way Rosé Bubbles.

ABOUT YES WAY ROSÉ:
Yes Way Rosé is a wine and lifestyle brand founded by best friends Erica and Nikki, who set out to create a Rosé that embodies fun, style, and high quality. After discovering their passion for dry French rosé in 2011, the two were inspired by the joy and humor the wine brought into their lives and launched the brand in 2013. With backgrounds in fashion and design—but no prior wine experience—they immersed themselves in learning everything about Rosé and partnered with a winemaker in the south of France to produce their very first blend. Since then, Yes Way Rosé has grown into a full collection of still, sparkling, and canned wines that celebrate living life with “positivité”. Learn more here.

Information, Recipe & Photos © Yes Way Rosé – All Rights Reserved.

Gabbiano-prosecco-bottleCastello di Gabbiano
Prosecco D.O.C. Brut
Veneto, Italy

BUBBLY WINE STYLE

Fragrant notes of floral cultivate a pleasantly sweet aroma with ripe mango and notes of honey. On the palate, this wine has a low level of acidity and exhibits a strong essence of tropical fruits on the long lasting finish, with a mouthwatering finale that begs another sip. A medium-bodied wine with frothy bubbles.

Varietal: 85% Glera, 15% other white berry grapes
Pairing: By tradition, the Prosecco DOC Brut is a classic wine for toasting
Awards: 90 pts Vinepair (2022)

WINEMAKING:
Part of Gabbiano “Cavaliere d’ Oro” wine collection – a selection of wines from the very best winemaking regions across Italy.  This Prosecco DOC is produced from Glera grapes in the region of Veneto.  Vinification is white with soft pressing, addition of selected yeasts and fermentation at controlled temperature. The still wine is stored in stainless steel tanks at a temperature of 46.4°F until the mousse setting phase. Re-fermentation, resulting in the wine’s characteristic bubbles, takes place in autoclaves at a temperature of 64.4°F for about 30 days. The wine is made in Brut style.

ABOUT THE WINERY:
Castello di Gabbiano, nestled in the heart of Chianti Classico, boasts a winemaking heritage dating back to the 11th century. The estate’s vineyards thrive on clay and limestone-rich soils, cultivating primarily Sangiovese grapes alongside Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Petit Verdot, Colorino, and Malvasia. Emphasizing sustainable viticulture, the winery employs certified practices and utilizes single spur-pruned and Guyot training systems. The ancient cellars, dating back to the 14th century, have been meticulously restored to house modern winemaking techniques, blending tradition with innovation to produce wines that reflect the estate’s rich history and commitment to quality. Learn more here.

Information & Photos © Castello di Gabbiano – All Rights Reserved.

Le-Grand-Courtage-Brut-Rose-bottleLe Grand Courtâge
Brut Rosé
France

BUBBLY WINE STYLE

This Brut Rosé is elegant and refreshing, with baby bubbles and a delicate balance of dryness with soft floral notes. Created by an American woman who moved to Nuits St Georges in Burgundy, France, this cuisine and cocktail friendly wine elevates and celebrates every day. On the nose, there are bright aromas of fresh strawberry, raspberry and pomegranate, combined with notes of lilac and violet. Chardonnay provides a depth and structure, while the Ugni Blanc offers natural acidity and freshness. The light-bodied Gamay provides vibrant fruit expressions and a smooth texture. The flavor is deliciously seductively smooth and versatile. It has the perfect balance of freshness, fruit, acidity, and sweetness.

Varietal: Chardonnay, Ugni Blanc, Gamay
Analysis: 11.5% alcohol / volume
Sugar: 12 g/L
Fermentation: Steel Tank at 51ºF
pH: 3.25
Awards:

  • 90 pts. – Buy Buy, Wine Enthusiast
  • 93 pts. – The Tasting Panel Magazine

FOOD PAIRING:
This Brut Rosé complements a range of foods, from savory to sweet. Pair with spicy Asian dishes, risotto, BBQ, lamb, duck, chicken, prosciutto, pizza, soft cheese (like brie or goat), cheesecake, crème brûlée, strawberry shortcake or berry pie.

ABOUT THE WINERY:
Le Grand Courtâge is a female founded French wine company which offers an affordable luxury to encourage people to elevate and celebrate every day, and cultivate joy in the spirit of Joie de Vivre. Owner Tawnya Falkner took the leap and gave up her career in San Francisco to move to Burgundy, France to pursue her passion for wine. Meaning ‘the Great Courtship’, Le Grand Courtâge symbolizes the courtship between French and American wine culture, grapes from different regions and the old and new world. Learn more here.

Information & Photos © Le Grand Coutâge – All Rights Reserved.

Bubbly Wine ClubLearn more about our Bubbly Club >

June Sweet Club: Iowa

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Sweet Wine Clubbartenura-moscato-bottleBartenura
Sparkling Moscato
Italy

NECTAR WINE STYLE

This delightful sparkling Moscato is sweet and balanced like perfectly ripe fruit. Persistent mousse of fine bubbles over a light straw color with aromas of bursting grapes, juicy peaches, honeysuckle and a hint of yeast. On the palate, this wine is refreshingly balanced with notes of apple, honey, melons and tropical fruits.

Varietal: Moscato

ABOUT THE WINERY:
Bartenura is an international wine brand renowned for its iconic blue bottle Moscato and a diverse portfolio of Italian wines. Since its introduction, Bartenura has become a prominent name in the wine industry, recognized as one of the most successful kosher Italian wine brands globally. Its offerings include a variety of wines such as sparkling Moscato, semi-sweet red wines, and innovative products. Learn more here.

Recipe Recommendation:

Sparkling Moscato Sangria:
Ingredients:

  • 4 ½ oz Bartenura Sparkling Moscato
  • ½ oz vodka (optional)
  • ½ oz dill infused simple syrup
  • ½ oz orange juice
  • fresh strawberries
  • green seedless grapes
  • lemon wheel

DIRECTIONS:

  1. Combine the vodka, dill simple syrup, and orange juice, add the fruit and let it rest for at least 2 hours in refrigerator.
  2. Just before serving, add well chilled Bartenura Sparkling Moscato.
  3. Serve in a chilled wine glass.

Information & Photos © Bartenura – All Rights Reserved.

Pacific-Rim-Riesling-bottle-orangePacific Rim & Co.
Riesling
Columbia Valley, Washington

NECTAR WINE STYLE

Flavors of apricot and jasmine with a balanced crispness and sugar level.  A bouquet of jasmine, pear and apple.

Varietal: 100% Riesling
Analysis: 11.5% alcohol / volume
Total Acidity: 6.8 g/L
Residual Sugar: 25.2 g/L
Appellation: Columbia Valley, Washington
Pairing Recommendations: Perfect with spicy Thai and Mexican dishes, even rich cuisines like French and German.
Critical Acclaim: 

  • BestBuy – Wine Enthusiast (2022)
  • 90 pts – Wine Enthusiast (2021)
  • BestBuy – Wine Enthusiast (2012)
  • BestBuy – Wine Enthusiast (2011)
  • 90 pts – Wine Enthusiast (2010)

Production Technique:
Grapes are picked early (21-22.5 Brix), fermented at cold temperatures for 30 days, and then aged in stainless steel tanks. Fermentation is stopped at 2% residual sugar to retain as much freshness and fruitiness as possible. A slight lift of natural carbon dioxide in the wine creates a lively aroma.

ABOUT THE WINERY:
First released by Randall Grahm of Bonny Doon Vineyard in 1992, Pacific Rim Dry Riesling quickly gained a loyal following among Riesling lovers. Known for its fresh and bright characteristics, the wine was a welcome alternative to over-oaked, one-dimensional white wines. As the American palate evolved in recent years toward wines with greater complexity and crisper acidity, the popularity of Pacific Rim Dry Riesling grew. Demand and enthusiasm for Pacific Rim Dry Riesling continued to gain momentum — and the excitement around the wine inspired a radical idea… creating a winery exclusively dedicated to Riesling. In August of 2006, a small band of Bonny Doon expats moved to the Northwest from California with a common desire to craft the best Riesling in America… thus, Pacific Rim became its own winery. Learn more about the winery here.

Recipe Recommendation:

(It’s a battle of the Sangrias!)

White Summer Sangria
Ingredients:

  • 1 green apple, cored and chopped
  • 1 orange, sliced, then cut into quarters
  • 1 lime, sliced
  • 1 peach, sliced
  • ½ cup raspberries or cut strawberries
  • ½ cup orange juice
  • ½ cup triple sec or brand,
  • 1 (750 ml) bottle of Pacific Rim Riesling wine
  • Mint for garnish (optional)

Directions:

  1. Place all fruit in a large pitcher. Add wine, orange juice, and triple sec and stir
  2. Chill in the fridge for 2 hours
  3. Serve in glasses with ice and some of the fruit.

Information & Photos © Pacific Rim & Co. – All Rights Reserved.

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“Wine” not try our Sweet Club!

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Sutherland Syrah

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JUNE WINE CLUB:

Sutherland-Syrah_bottleBold wine Style logoSutherland Vineyards
Syrah
Elgin Valley, South Africa

BOLD WINE STYLE

This Syrah reveals a harmonious blend of ripe blackberries and plums with touches of violet, black pepper, and smoky cedar on the nose. On the palate, vibrant acidity complements juicy black cherries, while subtle notes of cured meat and graphite add complexity. The finish is enduring, with lingering black fruit and white pepper spiciness, reflecting its coastal origin.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • Residual sugar: 2.2 g/l
  • pH: 3.49
  • Total Acidity: 5.5 g/l
  • Food Pairing: This cool climate Syrah pairs wonderfully with a range of dishes. Its vibrant acidity and complex flavors make it a versatile companion for grilled lamb chops with rosemary, wild mushroom risotto, or a charcuterie board featuring cured meats and aged cheeses.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Syrah – Clones SH22F & SH174F
  • Root stock: Mgt
  • Soil: Tukulu / Bokkeveld Shale
  • Age of vines: Planted 2005
  • Plant density: 2500 vines/ha
  • Trellising: 7 wire Perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 7.9 t/ha
  • Irrigation: Supplementary drip
  • Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity
  • Grape sugar: 24ºB
  • Acidity: 6.25 g/L
  • pH at harvest: 3.2

WINEMAKING PRACTICES:

  • Yeasts: ICV Gre
  • Fermentation Temperature: 82.4ºF
  • Method: De-stalked, hand sorting of berries, pumped into stainless steel tanks, punch downs being done twice a day, left for 2 days before pressing, racked to barrel for malolactic fermentation.
  • Wood Maturation: 18 months in barrel. 30% new French oak, balance 3rd and 4th fill barrels

ABOUT SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

flatbread-mushroom-goat-cheese-blogMushroom and Goat Cheese Flatbread with Balsamic Reduction

INGREDIENTS:

  • 8 oz mushrooms
  • 4 oz goat cheese
  • 1 large pre-baked flatbread
  • 1/2 cup balsamic Vinegar
  • 1 tablespoon fresh thyme
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • salt and pepper to taste
  • 1 cup baby arugula

DIRECTIONS:

  1. Begin by preheating your oven to 400ºF. This ensures a crisp flatbread base.
  2. Prepare the balsamic reduction by pouring the balsamic vinegar into a small saucepan over medium heat. Allow it to come to a gentle boil, then reduce the heat and simmer until the vinegar thickens and reduces to about ¼ cup. Set aside to cool; it will continue to thicken as it cools.
  3. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and golden brown, usually about 5-7 minutes. Season with fresh thyme, salt, and pepper.
  4. Place the pre-baked flatbread on a baking sheet. Scatter the sautéed mushrooms evenly over the flatbread.
  5. Crumble the goat cheese and sprinkle it over the mushrooms.
  6. Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the cheese is slightly melted.
  7. Once baked, remove the flatbread from the oven and let it cool for a couple of minutes.
  8. Drizzle the balsamic reduction over the flatbread, add a handful of fresh baby arugula, and slice into pieces.
  9. Serve immediately and enjoy the melody of flavors.

Information & Photos © Thelema Mountain Vineyards – All Rights Reserved.
© Recipe courtesy of Cooking Mediterranean.

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Sutherland Sauvignon Blanc

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JUNE WINE CLUB:

Crisp Wine StyleSutherland-Sauvignon-Blanc_bottleSutherland Vineyards
Sauvignon Blanc
Elgin Valley, South Africa

CRISP WINE STYLE

Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Residual sugar: 1.9 g/l
  • pH: 3.44
  • Total Acidity: 6.4 g/l
  • Food Pairing: A nice apéritif with fresh cheeses like chèvre (goat), or with oysters, shellfish and white fish like trout, cod and halibut.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Sauvignon Blanc — 316D, 316A, 317A and 7A
  • Root stock: R99 and R110
  • Soil: Bokkeveld Shale
  • Age of vines: Planted 2003 and 2005
  • Plant density: 2222-2500 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15 cm
  • Yield: 11.4 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Drier conditions limited berry mass and subsequently yields, but also ensured outstanding quality
  • Grape sugar: 21.0-23.3ºB
  • Acidity: 6.5-8.8 g/L
  • pH at harvest: 3.3-3.3

WINEMAKING PRACTICES:

  • Yeasts: Vin 7 & Alchemy 2
  • Fermentation Temperature: 59ºF
  • Method: The grapes were gently de-stemmed, pumped through a mash cooler, (Glycol set at 41°F) to cool the fruit down, a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press is full, the cycle is started and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. The juice is inoculated with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 6 months, then racked and add a light fining to clean them up a bit for evaluation and then bottled.

ABOUT SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

grilled-halibut-blogGrilled Halibut

INGREDIENTS:

  • 4 4-6 oz halibut fillets
  • salt to taste
  • black pepper to taste

Garlic Thyme Butter

  • 3 cloves garlic minced
  • 4 tablespoons unsalted butter melted
  • 1 tablespoons fresh thyme leaves
  • 1 lemon juice

DIRECTIONS:

  1. Preheat your grill 375ºF.
  2. Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.
  3. Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
  4. Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.
  5. Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145ºF. You want your fish to be opaque and just start to flake.
  6. Remove the grilled halibut from the grill. Serve hot with lemon wedges.

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved. © Recipe courtesy of Hey Grill Hey.

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June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoSutherland-Cabernet-Sauvignon_bottleSutherland Vineyards
Cabernet Sauvignon
Elgin Valley, South Africa

BOLD WINE STYLE

Vibrant, dark ruby in color, this fruit driven, complex wine displays layers of dark berry fruit flavors and prominent cassis on the nose which follow through onto the palate with the additional intrigue of spice. Seamless tannins supported by the fruit intensity have combined to create a wine that provides a satisfying and lingering mouth feel.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • pH: 3.40
  • Residual sugar: 2.2 g/l
  • Total Acidity: 6.3 g/l
  • Food Pairing: Red meat (especially game), strong cheeses.

VITICULTURAL PRACTICES:

  • Varietal: Cabernet Sauvignon, Clone 338C
  • Appellation: Cape South Coast, Elgin Valley, South Africa
  • Soil: Tukulu/Glenrosa
  • Age of vines: Planted August 2005
  • Plant density: 2353 vines/ha
  • Trellising: 7 wire perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 6 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Wet, cool climate conditions allowed replenishment of water reserves and slow ripening period
  • Picking date: 9th-24th March 2021
  • Grape sugar: 24-25º Balling
  • Acidity: 5.3 g/l
  • pH at harvest: 3.5

WINEMAKING PRACTICES:

  • Yeasts: Alchemy4
  • Fermentation Temperature: 78.8ºF
  • Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steep tanks, pumped over once a day until dry, racked to barrel of malolactic fermentation. 18 months in 35% new French oak, balance in 3rd and 4th fill barrels.

ABOUT THE SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

LambBurgerwithBlackberryBalsamicSauce-BLOGBlackberry Balsamic Lamb Burgers

INGREDIENTS:

Lamb Burgers

Blackberry Balsamic Sauce

  • 1 cup fresh blackberries
  • ¼ cup water
  • 1 tbsp balsamic syrup

Toppings

  • gluten free buns
  • arugula
  • dairy free feta

DIRECTIONS:

Lamb Burgers

  1. Heat your grill or a large skillet.
  2. Add all of your ingredients to a bowl and mix until just combined.
  3. Depending on how thick you like your burgers form 3-4 patties.
  4. Place burgers onto heated skillet or grill. Cook for 4-5 minutes per side, or until desired doneness.

Blackberry Balsamic Sauce

  1. Add all of your ingredients to a small saucepan on medium heat. Gently smash the blackberries down and allow to cook for 10 minutes. The sauce will reduce and thicken.
  2. To assemble burgers place burgers on your favorite gluten free bun. Top with the blackberry balsamic sauce, fresh arugula, and dairy free feta. Enjoy!

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved.
© Recipe courtesy of The Salty Cooker.

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May Sweet Club: Iowa

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Sweet Wine ClubThanisch_FeinherbRiesling_Bottle-scaled-1Dr. H. Thanisch
Feinherb Riesling
Mosel, Germany

CRISP WINE STYLE

Picked early at Kabinett-level Ripeness, grapes from the Mosel vineyards are fermented to a just dry-off wine in order to produce a drier-style Riesling to pair with a wide array of foods or simply drink as an aperitif. This wine is extremely well structured with a deep golden color and powerful but also elegant characteristics: Minerals, peaches, pear cumquat, watermelon, currant grapefruit with a hint of gooseberry and raspberry. It is blended with the Badstube Kabinett from the Dr. H. Thanisch estate to increase the quality and character of the wine but it is not a 100% Estate wine.

Varietal: 100% Riesling
Analysis: 12% alcohol / volume
Residual Sugar: 23.1 g/L
Acidity: 7.9 g/L
Estate: Dr. H. Thanisch
Vines & Viticulture: Black and blue slate is the predominant structure of these steep hillsides, sloping down to the Mosel river. The terroir is reflected in the wine with flinty minerality.
Food Pairing: Asian cuisine, particularly sweet & sour dishes or sushi. Also pairs with delicately flavored poultry and seafood dishes.

ABOUT THE WINERY:
The wine-growing tradition of the Dr. Hugo Thanisch family can be traced back more than 350 years. In 1636, the name was mentioned for the first time in the registers of Bernkastel-Kues. The quality of the family’s wines soon extended their excellent reputation far beyond the Mosel valley. At the end of the 18th Century, the Thanisch’s acquired the Berncasteler Doctor vineyard, a very steep site with deep devon slate structure, situated behind and overlooking the rooftops of the quaint old town of Bernkastel. The Doctor name originates in a legend about Prince Boemond II of Trier who fell sick and then was cured by a wine from this vineyard. Medicinal powers of fine wines are today being re-discovered. Without a doubt, the Doctor Vineyard is the most valuable and most famous German site. Learn more about the winery here.

Information & Photos © Dr. H. Thanisch Winery – All Rights Reserved.

Primo Amore Moscato Veneto Primo Amore
Moscato IGT
Veneto, Italy

NECTAR WINE STYLE

After the grapes are selected, the juice is fermented until it reaches their desired alcohol content. The grape’s natural sugar content is then preserved by refrigeration, giving this wine its unique sweet and aromatic characters. Is straw-yellow in color with golden reflections. The nose is fruity and very inviting, with intense scents of peaches and exotic fruit. The palate is refreshing and delicately sweet with hints of stone fruit on the finish.

Varietal: Muscat
Analysis: 7% alcohol / volume
Appellation: Veneto, Italy
Food Pairing: Try with spicy food or with desserts like apple pie, ice cream, lemon merangue or cheese cake.

Information & Photos © Goody Goody and Zonin – All Rights Reserved.

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