Author Archives: WineStyles Tasting Station

May Cheese Club: Iowa

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Cheese ClubRobiolina cheese wheelCaseificio dell’Alta Langa
Alta Langa Robiolina
Piedmont, Italy

Alta Langa Robiolina is a small, fresh robiola-style cheese from Piedmont made from a blend of cow, sheep, and goat milk enriched with cream, giving it the richness of a double-cream cheese while remaining remarkably light and airy. Produced by Caseificio dell’Alta Langa and shipped very young, it has no rind and a soft, moist, almost custard-like texture that is fluffy and easily spreadable.  It has a gentle milky aroma and a balanced flavor that combines the sweetness of cow’s milk, the richness of sheep’s milk, and a subtle tang from goat’s milk. The result is a mild but nuanced profile that is fresh, lightly lactic, and never sharp, making it ideal for enjoying simply or adding a delicate, creamy lift to dishes without heaviness.

WINE & CRAFT BEER PAIRINGS:
For wine, go with a Moscato d’Asti, like the Cantina Pertinace Moscato D’Asti from our May Sweet Club selections. For beer, a Belgian Witbier would work beautifully, as it would add just enough brightness to keep each bite lively.

WINESTYLES: Nectar
BEERSTYLES: Crisp

About Alta Landa Dairy:
Family-owned and operated since 1881, their philosophy has always been based on preserving the ancient cheesemaking traditions from their grandparents. They produce excellent quality cheeses, holding on to their three core values: manual processing, human skill and innovation. They are constantly researching local recipes, testing new technologies and attending to the quality of their ingredients to ensure they bring the finest cheeses to life. Learn more here.

Information © Planet Cheese and Caseificio Dell’Alta Langa – All Rights Reserved.

Cacio de roma cheese wheelCacio de Roma®
Italy

Made from the countryside of Rome, this is an Italian semi-soft, sheep’s milk cheese. Formed in a small round, known as a caciotta, the cheese is aged for about one month, during which it develops a mild sweet flavor and semi-firm texture. It’s a classic table cheese.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a crisp Italian white wine such as a Vermentino, and for beer, let’s stay on trend with a classic, clean Pilsner.

WINESTYLES: Crisp
BEERSTYLES: Crisp

Information © Buonatavola Sini and Cheese.com – All Rights Reserved.

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

Match Made in Heaven!

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

May Sweet Club: Iowa

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Sweet Wine ClubPertinance-Moscato-Asti-DOCG-bottleCantina Pertinace
Moscato D’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This sweet wine is made with moscato grapes. It is straw-yellow with golden shades and very aromatic. The palate is sweet and effervescent.

Variety: Moscato
Denomination: Moscato d’Asti DOCG
Town: Treiso and Trezzo Tinella, Italy
Exposure: South, South-East
Acreage: 2 hectares
Yield to hectare: 70 hecto-liters in wine
Vine training system: Guyot
Vinification: 8 days in steel autoclave
Aging: 40-60 days in steel autoclave
Pairs well with: desserts, tea biscuits and custards

WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with a triple cream brie, acting almost like a custard. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Pertinace is a co-op, where business partners and winemakers work together to produce high quality wines with a soul, since 1973. Located in Località Pertinace, in Treiso, in the heart of the Langhe hills. This area is also known as the birthplace of Publio Elvio Pertinace, roman emperor, historically recognized as leader of great moral and value and as a honest man. The values of the emperor inspired Mario Barbero and his friends/partners, in 1973, to establish the co-op winery and give it such an important name recognized today internationally. The focus of the production is mainly Nebbiolo based, ideal for the production of the famous Barbaresco. Learn more here.

Information & Photos © Pertinace – All Rights Reserved.

The-Seeker-Riesling-bottleThe Seeker
Riesling
Mosel, Germany

NECTAR WINE STYLE

This is a distinctive, classic Riesling made from grapes grown in choice Mosel sites from vines on fine, mineral-rich slate soil. It is off-dry with a fine balance between light sweetness and crisp acidity. It is ideal with difficult-to-pair foods, including sweet and spicy fare. It is well-balanced, with fine fruity and mineral tones and elegant acidity.

Varietal: 100% Riesling
Appellation: Mosel, QbA
Analysis: 10% alcohol / volume
pH: 3
Acidity: 5.9 g/L
Aging: Stainless steel and oak casks

WINE AND CHEESE PAIRING RECOMMENDATION: Take a risk with this pairing, try a cheese with fruit or spices like a stilton with apricots. Learn more about our wine and cheese pairings here.

HARVEST NOTE:
The harvest in Mosel, Germany, was characterized by ideal weather conditions, resulting in exceptional grape quality. A mild spring followed by a warm and dry summer provided optimal conditions for vine growth and ripening. The harvest commenced slightly earlier than usual, starting in late September, with winemakers reporting grapes with excellent sugar levels and balanced acidity. Overall, the vintage promises to yield wines with intense fruit flavors, vibrant acidity, and remarkable complexity, showcasing the unique terroir of the Mosel region.

WINEMAKING NOTES:
Vineyard sites in Trittenheim and Piesport are steep with fine, mineral-rich slate soil and optimal exposure to sun and wind, giving the wine its distinctive, classic and world-renowned flavors. The vineyards are 100% hand-harvested to ensure top-quality grape selection. Traditional wine making methods are observed, with individual wine-pressing techniques passed down through generations. Vinification takes place in stainless steel and oak casks over 4-6 weeks, followed by aging in tank and oak casks for 3-8 months.

ABOUT THE WINERY:
The Seeker is a global wine brand brought to wine lovers by a family company with 75 years of importing experience and the core belief that real people with real passion are essential to crafting great wines. Through their relationships with family wineries that span the globe, they bring us on an international wine journey that doesn’t allow borders, trends or preconceptions to stand in the way of enjoying great wines. Learn more here.

Information & Photos © The Seeker Wines – All Rights Reserved.

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May Bubbly Club: Iowa

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Bubbly Wine ClubValdo-numero-1-bottleValdo
Numero 1
Sparkling Wine
Veneto, Italy

BUBBLY WINE STYLE

In the glass, light straw with greenish reflections. The bouquet is extremely fine and fruity, ranging from floral to green apple scents. The palate has a persistent taste. This bright wine reveals a harmonious and balanced sweetness.

Alcohol: 11% alcohol / volume
Altitude: Mainly in the plains
Vinification: Soft pressing and fermentation at a controlled temperature
Sparkling and Refining Processes: 3-month processing with Charmat method, followed by aging in bottle
Storage and Serving Recommendations: Chill the wine gradually without causing sudden changes in temperature to enjoy the product at its best. Do not store the bottle for long periods in the refrigerator. Ideal when served at 43-46°F.
Food Pairings: This sparkling wine can be consumed throughout any meal, but is excellent when pairing with sophisticated dishes and finger food.

WINEMAKING NOTES:
N1 is a special sparkling wine, obtained from a careful selection of grapes from the most prestigious wine-growing areas of the Veneto region, which makes it suitable for every occasion. The longstanding tradition of Valdobbiadene in making spumante, which is known and appreciated throughout Italy, is expressed at its best in Valdo’s Numero 1.

Valdo-marca-oro-prosecco-brut-bottleValdo
Marca Oro Brut
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

In the glass, light straw with greenish reflections. The nose is slightly fruity and the palate is harmonious and reminiscent of ripe, wild apple.

Varietal: Glera
Alcohol: 11% alcohol / volume
Altitude: 80 meters above sea level
Vinification: Soft pressing and fermentation at a 64°F controlled temperature
Sparkling and Refining Processes: 3-month processing followed aging in the bottle
Storage and Serving Recommendations: Chill the wine gradually without causing sudden changes in temperature to enjoy the product at its best. Do not store the bottle for long periods in the refrigerator. Ideal when served at 43-46°F in a flute glass.
Food Pairings: Thanks to its versatility, this wine is perfect for many different occasions, but with appetizers and first courses is a great way to pop this bubbly.
Critical Acclaim:

  • 89 points – 2021 James Suckling
  • 91 Points – 2024 Tasting Panel

WINEMAKING NOTES:
Marca Oro is Valdo’s gold standard.  An elegant Prosecco that was first introduced in the 1950’s, winning the hearts of multiple generations since then. Born to be enjoyed as an aperitif or to enhance every moment.

Valdo-marca-oro-prosecco-rose-bottleValdo
Marca Oro Rosé
Vintage Brut
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

In the glass, this Rosé Brut is soft, bright pink and reminiscent of wild rose petals. The nose is floral and delicately fruity, with hints of apple, pear and small red fruits. It is dry, pleasantly fruity and harmonious with persistent and bubbles.

Varietal: 90% Glera, 10% Pinot Noir
Alcohol: 11% alcohol / volume
Altitude: 80-100 meters above sea level
Vinification: Pinot Noir: One day of maceration and subsequent soft pressing. Glera: Soft pressing and fermentation at a controlled temperature.
Sparkling and Refining Processes: 3-month processing with Charmat method, followed by aging in bottle
Storage and Serving Recommendations: To better enhance the aromas and flavor of this sparkling wine, serve it in a large glass at a temperature of 43-46°F, gradually cooling the bottle beforehand. It’s important not to keep the wine in the fridge for too long.
Food Pairings: As an alternative pre-dinner drink, it also pairs well with Mediterranean cuisine. Try it with pasta and fish dishes such as tuna and sea bass tartare.
Critical Acclaim:

  • 90 points – 2021 James Suckling
  • Silver – 2021 China Wine Competition
  • Silver – 2021 The Drinks Business – The Prosecco Masters
  • Bronze – 2021 Decanter World Wine Awards

WINEMAKING NOTES:
Marca Oro Rosé represents the extension of the values and range of Marca Oro. It is young, bright, smart and trendy sparkling wine, and the result of a careful selection of high-quality grapes. With its clean-cut personality and enticing color, it is an ideal aperitif wine.

ABOUT THE WINERY:
Considered one of the oldest in the area, Valdo Winery is a name after the land it belongs to, Valdobbiadene. A name that is tightly linked to the Bolla family, who spread the culture of Prosecco in Italy and throughout the world for three generations. The Valdo wineries were established in the heart of Conegliano Valdobbiadene, a prestigious and UNESCO-recognized region in Veneto, Italy, located north of Venice. To learn more about Valdo’s legacy and winery click here. To learn more about this history and interesting facts about Prosecco click here.

 

Information & Photos © Valdo– All Rights Reserved.

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May Premium Club

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Far-Niente-Post-Beam-Sonoma-Coast_2024-bottleMellow style logoFar Niente Winery
Post & Beam
Pinot Noir 2024
Sonoma Coast, California

MELLOW WINE STYLE

Brilliant translucent ruby in the glass, the inaugural release of the 2024 Post & Beam Pinot wine reveals alluring garnet and deep cherry highlights. On the nose, vibrant aromas of pomegranate and fresh raspberry leap forward, layered with subtle hints of baking spice. The palate is silky and inviting, showcasing juicy notes of strawberry and red plum that unfold with finesse. A touch of spice lingers in the background, adding warmth and complexity. Bright, balanced acidity lifts the fruit and carries through a smooth, elegant finish.

Varietal: 100% Pinot Noir
Appellation: Sonoma Coast, California
Harvest Date(s): September 9th – 19th, 2024
Aging: 10 months in French Oak, 30% new

HARVEST NOTES:
2024 began with consistent rain and saturated soils which laid the foundation for a strong growing season. Bud-break began mid March and led to healthy canopy development and a well-balanced crop load. Summer and early fall were marked by extended periods of heat which compressed the harvest and developed bold wines with ripe flavors. Cool nights throughout the year maintained natural acidity lending balance and complexity.

Bold wine Style logoFar-Niente-Post-Beam-Cabernet-bottleFar Niente Winery
Post & Beam
Cabernet Sauvignon 2023
Napa Valley, California

BOLD WINE STYLE

The 2023 Post & Beam Cabernet Sauvignon opens with expressive aromas of red fruit, cassis, and blackberry jam, accented by hints of cedar and graphite. On the palate, the wine is youthful and vibrant, showing polished tannins and a core of dark fruit that brings both weight and freshness. Notes of brambly berry, mocha, and subtle spice carry through a long, mouth-coating finish, highlighting the vintage’s balance and structure.

Varietal: 91% Cabernet Sauvignon, 6% Merlot, 1% Malbec, 1% Petit Verdot
Appellation: Napa Valley, California
Harvest Date(s): October 7th – November 10th, 2023
Aging: 10 months in French Oak, 30% new

HARVEST NOTES:
The 2023 growing season was defined by cool weather, steady rainfall, and a notably late bud-break—all of which contributed to a slower, more measured pace in the vineyard. This extended ripening period encouraged the fruit to develop layered aromatics and deeper color while maintaining bright acidity. The team began picking Cabernet Sauvignon from the northernmost sites in early October before moving gradually south through Napa Valley as flavors reached their peak. Longer hang time delivered purity and concentration, while Merlot and Petit Verdot from their Carneros and Oakville blocks helped round out the blend with lift, structure, and depth.

ABOUT FAR NIENTE and POST & BEAM:
Named for the simple yet elegant barns that dot the landscape as an enduring reminder of America’s history, Post & Beam represents craftsmanship, tradition, legacy, and purity. There’s nothing unnecessary or overly complicated about a post and beam barn. It just works beautifully. The same can be said for their wines. They are simple, elegant, pure expressions of each grape in its finest form. Learn more here.

Information & Photos © Post & Beam / Far Niente – 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! 

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Valdepalacios Crianza Rioja

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Mellow style logoValdepalacios-CRIANZA-bottleBodegas Leza García
Valdepalacios Crianza
Tempranillo
Rioja Alta, Spain

MELLOW WINE STYLE

In the glass, cherry red in color with ruby red tones that are clean and bright. The nose has complex and intense aromas of wood that is complemented by a blend of oak and fruit. The palate is harmonious with the right proportion of acidity, freshness and smoothness with a pleasant, fruity aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14.5% alcohol / volume
  • Harvest: First week of October
  • Pairing Suggestion: Ideal with game dishes, roasts and red meats, as well as cured cheeses and sausages
  • Serving Temperature: 57.2°F – 60.8°F

WINEMAKING AND AGING:
Fermentation time was 14 days with daily pumping over stainless steel vats at a controlled temperature of 82.4ºF. Barrel aging was done in 2205 liter oaks casks, 70% were made of American wood, the rest French wood. This aging process lasted 12 months with regular racking.

ABOUT THE WINERY:
Located in Najerilla Valley, a historical area in the heart of Rioja Alta, Bodegas y Viñedos Leza García is a family winery that produces DOCa Rioja wines from their own 140 hectares of vineyards in an altitude between 500-700 meters. Leza García maintains its success with their integral management, from the vineyard to the bottle. Learn more here.

beef-empanadas-tapas

Beef Empanadas (Empanadas de Carne)

INGREDIENTS:

  • homemade empanada dough (or 15 store bought empanada discs):
  • 3 cups all-purpose flour
  • ¼ to ½ teaspoon of salt
  • 6 ounces 170 grams of unsalted butter (1 ½ sticks)
  • 1 egg
  • ¼ to ½ cup of water adjust as needed

Beef Empanada Filling:

  • 4 tablespoons of butter or oil
  • 1 white onion diced
  • 2-3 garlic cloves crushed
  • 1 tablespoon of dry oregano
  • 2-3 teaspoons of ground cumin
  • 2 teaspoons of annatto or achiote powder
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 egg whisked – to be used as egg wash

To Serve:

DIRECTIONS:

  1. Homemade Empanada Dough Preparation: Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
  2. Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
  3. Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
  4. To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – or use a tortilla press to flatten the dough balls.
  5. Beef Empanada Filling Preparation: Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
  6. Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.
  7. Add the ground beef, stir and cook until the meat is fully cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.
  8. Beef Empanada Assembly: Place a generous amount of the beef filling on the center of each empanada disc.
  9. Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
  10. If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.
  11. Pre-heat the oven to 400°F for medium sized empanadas, or 375°F for smaller empanadas.
  12. Place the empanadas on baking sheet, lightly greased or lined with parchment paper.
  13. Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.
  14. Bake at the empanadas for ~20 minutes, or until golden on top.
  15. Serve warm, alone or with your choice of dipping sauce.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Laylita’s Recipes – All Rights Reserved.

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Valdepalacios Viura and Malvasía White Rioja

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Silky styleBlanco-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Viura & Malvasía White
Rioja Alta, Spain

SILKY WINE STYLE

In the glass, straw yellow in color with greenish tones that are clean and bright. The nose is intense and very fruity with tropical aromas and a touch of citrus fruits denoting its youth, lightness and good balance. The palate is smooth and fresh on entry. Medium-bodied with excellent harmony between acidity and fruit. It has a very pleasant lingering aftertaste.

WINE DETAILS:

  • Varietals: Viura and Malvasía
  • Alcohol: 13% alcohol / volume
  • Residual Sugar: 1 g/l
  • Acidity: 5.5 g/l (tartaric)
  • Harvest: Last week of September
  • Pairing Suggestion: Recommended as an aperitif, with seafood, salads and all types of fish.
  • Serving Temperature: 42.8°F – 46.4°F

VINEYARDS:
The Valdepalacios white wine is crafted with Viura and Malvasía grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Bodegas y Viñedos Leza García is a family business, producing wine from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making the best wines. Learn more here.

shrimp-mushroom-tapasMushroom and Shrimp Tapas (Champiñón con Gamba)

INGREDIENTS:

  • 14 oz. small button/champiñón mushrooms (stems removed)
  • 5-6 tablespoons of Olive oil
  • 5-6 cloves of Garlic crushed
  • baguette cut into 1-inch slices
  • 2 oz small shrimp (around 1-inch or less is ideal)
  • salt for seasoning

DIRECTIONS:

  1. First, crush the garlic and add it to the oil. Mix well, use a mortar and pestle for best results
  2. Heat a little of the garlic oil in a pan on high heat and add the champiñón mushrooms to the pan. Cook for 3-4 minutes on high heat, flipping the mushrooms once or twice. Add more garlic oil as required. Just before serving, fry the shrimp.
  3. Cut a baguette into a 1-inch slice, stack 3 mushrooms on top, drizzle with oil, and add the shrimp to the top of the mushroom. Use a small toothpick to help hold it all together and serve.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Byron of The Spanish Radish – All Rights Reserved.

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May Wine Club Pairing Recipe

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MAY WINE CLUB:

Bold wine Style logoVendimia-Seleccionada-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

BOLD WINE STYLE

In the glass, bright garnet red color with purple reflections that are clean and bright. The nose has complex aromas of ripe fruit that are well integrated with subtle, spicy hints of vanilla and caramel. The palate is round and balanced with an excellent entry in the mouth and good tannins with a long aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14% alcohol / volume
  • Residual Sugar: 1.2 g/l
  • Acidity: 5.6 g/l (tartaric)
  • Harvest: Second week of October
  • Aging: 4 months in mixed American and French oak barrels
  • Pairing Suggestion: Particularly suitable with cold meats and medium-strength cheeses, as well as grilled and barbecued meats
  • Serving Temperature: 57.2ºF – 60.8ºF

VINEYARDS:
The Valdepalacios Selected Harvest is made with Tempranillo grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Leza García Bodegas y Viñedos (winery and vineyards) is a family business making and trading wine produced from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making quality wines. Learn more here.

chorizo-patatas-tapas

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

INGREDIENTS:

Chorizo and Potatoes

  • 6-8 Yukon Gold Potatoes
  • 1 tablespoon olive oil
  • 2 teaspoon Spanish paprika (this will be mild. Use more or less based on spice preference)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 10 oz Spanish chorizo either cooked or uncooked is fine, but not dried

Paprika Aioli

  • 1 cup mayonnaise
  • 4 teaspoon Spanish paprika
  • 1 teaspoon garlic powder

DIRECTIONS:

  • Preheat oven to 400°F. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
  • Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. Cover the pan with aluminum foil for easy clean up, but it’s not necessary.
  • Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
  • Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes.
  • While the potatoes are cooking, prepare the paprika aioli sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
  • Finish Cooking Your Patatas Bravas: Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
  • Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
  • Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
  • Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
  • Finally, add back the chorizo to the potatoes and stir to mix.
  • To serve, dollop or drizzle the sauce over the top of the patatas bravas.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Carry Tyler of Talking Meals – All Rights Reserved.

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May Wine Club Pairing Recipe

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MAY WINE CLUB:

Bold wine Style logoTandem-Nova-bottleTandem Winery
Ars Nova
Red Blend
Navarra, Spain

BOLD WINE STYLE

Ars Nova, contains the winery’s signature blend of Tempranillo, Cabernet Sauvignon and Merlot. It is deep ruby red in color with a violet rim. Complex and fresh on the nose, this wine revels ripe red and black fruit with balsamic hints. It is very elegant with many layers featuring notes of bramble berry fruits, blueberries, licorice and blackberries, scrubland, thyme and mint. It’s delightful, long, enveloping and extraordinary. A fresh mountain wine with a strong expression of its terroir.  Pairs well with casseroles, lamb, red meat, game, stuffed pasta, poultry and cheese.

Varietal: 40% Tempranillo, 40% Cabernet Sauvignon, 20% Merlot
Analysis: 14.5% alcohol / volume
Acidity: 5.8 g/l
Residual sugar: 0.4 g/l
Soil: Clay loam
Vinification: Fermentation temperature of 86ºF, slow extraction with pigeages; they do not use pumps in fermentation. Racking by gravity to concrete vats. Malolactic fermentation and natural clarification by decanting into concrete vats. It is not cold stabilized nor fined.
Serving Temperature: 62.2ºF
Critical Acclaims:

  • 2003 –  Selected blind for KLM business class, 3 stars Selection magazine, 17/20 John Radford Wine Wire
  • 92 pts. Ray Jordan West Weekend Magazine Perth
  • 2005 –  Gold Sommelier Wine Awards
  • 2008 –  90 points Stephen Tanzer International Wine Cellar
  • 2010 –  Gold Medal Mundus Vini 2015
  • 2012 –  91 points Vinous Antonio Galloni
  • 2014 –  89 points Robert Parker Wine Advocate
  • 2018 –  90 points James Suckling, 90 points Guia Peñin, 94 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Latin for “new art”, is very applicable to the philosophy of this wine. 
Ars Nova was a musical movement in the 14th Century which brought about the advent of volume in music. Until that time music was flat and monochrome. This new way of creating music was more complex, marked by harmony and rhythm. This was the origin of polyphony. Music which was composed from then onwards was called ars nova and music prior to that time was termed ars antiqua. It has been compared with the introduction of perspective in painting which occurred during the same period.
 Ars Nova is an elegant wine, feminine, multi-layered, a wine for reflection and enjoyment.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

grilled-portobellow-mushrooms-blogBalsamic Grilled Portobello Mushrooms

INGREDIENTS:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
  • 4 portobello mushrooms
  • 2 tablespoons chopped parsley for garnish

DIRECTIONS:

  • In a small bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
  • Wipe the mushrooms clean with a damp paper towel. Gently twist or cut off the stems. Use a spoon to scrape out the gills.
  • Using a pastry brush, coat the gill side with about a third of the marinade.
  • Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well. 
  • Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.
  • When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
  • Flip the mushrooms so that they’re gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
  • Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley, and serve.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of Healthy Recipes.

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Anne de Joyeuse Original Cabernet Sauvignon

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Stuffed Mushrooms, BreadcrumbsStuffing-Stuffed Mushrooms

INGREDIENTS:

    • 3 tablespoons olive oil, plus more for greasing pan
    • 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • kosher salt and black pepper
    • 3 tablespoons unsalted butter
    • 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
    • 2 sarge shallots, minced
    • 3 garlic cloves, minced
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon poultry seasoning
    • 1 teaspoon celery seeds
    • 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
    • 1 to 1½ cups grated Gruyère or Emmental cheese
    • 4 tablespoons minced fresh parsley
    • 2 large eggs

DIRECTIONS:

    1. Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
    2. Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
    3. Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
    4. While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
    5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
    6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
    7. Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

© Recipe courtesy of Alexa Weibel of NY Times Cooking.

NOVEMBER WISCONSIN WINE CLUB:

Bold wine Style logoAnne de Joyeuse Original Cabernet SauvignonAnne de Joyeuse
Original Pays D’OC
Cabernet Sauvignon
Languedoc, France

BOLD WINE STYLE

Intense red in color with shades of violet and purple. The nose is elegant with notes of red fruit. Full bodied on the palate with fine, precise first impressions, evolving towards a wide palate of savors of wild blackberry fruit. This Cabernet Sauvignon will accompany traditional local dishes such as cassoulet from Castelnaudary or the Limoux fricassée. Spicy dishes will also go well with this intense red wine.

Varietal: Cabernet Sauvignon
Analysis: 14.5% alcohol / volume

WINEMAKER’S NOTES
Cabernet Original is vinified in a traditional way, fermented at controlled temperatures, the must is pumped over the crust each day. 50% of the wine was matured in stainless steel tank vats and 50% in oak barrels (1/3 new barrels, 1/3 barrels of one wine, 1/3 barrels of two wines).

ABOUT ANNE DE JOYEUSE:
The Anne de Joyeuse cooperative is named after a well-known 16th-century figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III. The producers of the Anne de Joyeuse have constantly worked on the evolution of their vineyards since 1929. The ‘originality’ of their soils and climates drove them to plant Cabernet Sauvignon vines in the 1970s.  The vines are cultivated with great care, following the guidelines of the Project Planet program on the slopes facing the nearby Pyrenean mountains.  The vineyards are planted on clay and limestone soils, which benefit from the fresh climate of the Pyrenean foothills. Learn more >

© Information provided by Anne de Joyeuse

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Château Haut Barrail Red Bordeaux

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Creamy Leftover Turkey SoupCreamy Leftover Turkey Soup

INGREDIENTS:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup chopped celery
  • 4 ounces sliced cremini mushrooms
  • 1 clove garlic crushed
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 6 cups turkey broth OR chicken, OR vegetable
  • 3 medium carrots, peeled and sliced
  • ½ pound baby potatoes, halved or quartered
  • ½ cup wild rice blend
  • 1 cup half & half
  • 4 cups cooked Turkey meat, shredded
  • ½ cup corn
  • salt & pepper, to taste

DIRECTIONS:

  1. Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
  2. Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
  3. Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
  4. Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
  5. Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
  6. Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
  7. Serve: Season with salt and pepper to taste, then serve immediately.

© Recipe courtesy of Nora from Savory Nothings.

NOVEMBER WISCONSIN WINE CLUB:

Chateau Haut Barrail wine bottleBold wine Style logoChâteau Haut Barrail
Cru Bourgeois
Red Bordeaux
Médoc, France

BOLD WINE STYLE

Château Haut Barrail is situationed in the Bordeaux region called Médoc. The wine grows on gentle hillsides facing Gironde, with good natural drainage.  This wine has intense garnet color with black tendencies. Aromas of ripe fruit and toasted almonds, with a soft and fruity lingering finish. Médoc wines go extremely well with numerous foods and show their full power when accompanied with white and red meats, game, fish in red sauce and firm-bodied cheese.

Varietal: 70% Merlot, 30% Cabernet Sauvignon
Analysis: 14%.5 alcohol / volume
Aging: 12 months in 60% new barrels and 40% old barrels
Critical Acclaim: 92 pts James Suckling 2018; 91 pts Decanter 2018; 90 Vinous 2016

WINEMAKER’S NOTES
Produced with sustainable agriculture practices and pruning in double Guyot. Leaf-stripping and traditional winemaker. Cold maceration during 24 hours minimum, with natural yeasts. Fermentation in stainless steel thermo-regulated vats.

ABOUT CHÂTEAU HAUT BARRAIL:
Château Haut Barrail and its windmill, has been around since 1362. The oldest parts of the current house were built at the beginning of the 17th-century.  Nowadays, it represents the typical architecture of the 18th-century, with engraved vines and wheat on the stonework. The Cyrill Gillet Domains are situated in the center of the Médoc area on the Begadon district, spread across 37 acres. Owners since 1987, the Gillet family has done a lot to restore the estate. The first vintage of Château Haut Barrail was 1995.

© Information and Photos provided by Château Haut Barrail and Decanter.

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