January Wine Club Pairing Recipe

Posted on December 26, 2024 by mcginnessalex

JANUARY WINE CLUB:

Calyptra Vineyards & Winery
Mosaiko Cabernet Sauvignon
Alto Cachapoal, Chile

BOLD WINE STYLE

Violet-ruby in color. The nose reveals fresh red and black fruit aromas like cherries, plums and fruits of the forest, along with a floral hint. In the mouth, this wine is juicy with smooth tannins and medium body. The finish is well-balanced and presents notes of sweet red fruit. This wine is very approachable and a great option for sharing.

Varietal: 100% Cabernet Sauvignon
Analysis: 14% alcohol / volume
Appellation: DO Alto Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia

WINEMAKING:
Made with estate grown grapes from a ravine in the Andean foothills of the Cachapoal Valley. The grapes were hand-harvested into 12-kg boxes. Following cluster selection, they were destemmed and fell directly into the stainless steel tank without the use of pumps. A 3-day pre-fermentative maceration was followed by alcoholic fermentation for 10 days at a temperature of between 64.4ºF and 68ºF. Ninety percent of the wine remains in stainless steel for the malolactic fermentation, while the other 10% is racked into third-use French oak barrels. The wine is aged for at least six months and then bottle-aged for a further six months prior to release.

Mosaiko is a blend from blocks of Cabernet Sauvignon, with each contributing different characteristics to achieve a youthful wine that is characteristic of the region.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Try this wine with the following recipe…

Grilled Portobello Steaks with Chimichurri and Onion Strings

INGREDIENTS:

Chimichurri (makes 1 cup)

2 tablespoon finely chopped shallots
½ cup finely chopped packed flat leaf parsley
4 garlic cloves, minced
1 tablespoon finely chopped fresh oregano (or 2 teaspoon dried oregano)
2 tablespoon red wine vinegar
2 tablespoon lemon juice
⅓ cup olive oil
1 to 2 teaspoon spicy red chili such as bird’s eye chili, finely minced or red chili flakes (to taste)
sea salt and ground black pepper, to taste

Grilled Portobello Steaks

6 portobello mushroom caps
½ cup vegetable oil
2 tablespoon low-sodium soy sauce or tamari
2 teaspoon liquid smoke

Mushroom “Steak” Spice

2 tablespoon mustard seed, slightly crushed in mortar & pestle
2 tablespoon granulated garlic
2 tablespoon dill weed
2 tablespoon brown sugar
2 teaspoon kosher salt
2 teaspoon dried minced onion flakes
2 teaspoon dried minced garlic flakes
2 teaspoon whole black peppercorns, crushed in mortar & pestle (or ground black pepper)

DIRECTIONS:

Make the chimichurri by combining all the ingredients in a bowl. Refrigerate while you prepare the portobello steaks and onion strings. Don’t make this too far in advance as it will brown.
Trim the stems from the mushroom caps.
In a small bowl combine vegetable oil, low-sodium soy sauce, and liquid smoke.
Combine all of the mushroom steak spices in a separate bowl big enough to fit the mushroom caps.
Brush the oil mixture over each portobello mushroom on each side. Then coat both sides in the steak spice covering it thoroughly. Repeat with remaining mushrooms. Place them on a baking sheet or platter.
Heat a cast iron grill pan over medium-high heat. When hot, place 2 to 3 mushrooms top down and grill for 2 minutes. Turn the mushrooms slightly about 45 degrees to get cross hatched grill marks. Grill for another 2 minutes. Flip and grill the underside of the mushroom for 2 minutes. Turn the mushrooms slightly and cook for another 2 minutes. Set aside to let the mushrooms rest.
If you have another cast iron, you can place it on top of the mushrooms while grilling to help press the moisture out. See the recipe from Hot for Food for further instructions.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.
© Recipe courtesy of Hot for Food by Lauren Toyota.

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December Beer Club: Iowa

Posted on November 26, 2024 by mcginnessalex

Ridgeway Brewing
Santa’s Butt
English Porter
Oxfordshire, England

This special holiday porter is made for winter – rich and warming, the way they like it at the North Pole. It was inspired by this famous line from a well-loved children’s storybook: “And Santa sat on his great butt, enjoying a hardy brew…” In case you find that amusing, the brewer hastens to point out that “butt” refers to a certain sized barrel customarily used for beer, in fact, holding 108 imperial gallons. Back in the day, it was quite normal for a brewery to store its beer in a large butt. Still snickering, eh? Get your mind out of the gutter, or Santa will be skipping your home entirely this year.

ABV: 6% alcohol / volume
IBU: N/A
Style: Porter – English
Beer Style: Dark and Roasty

Ridgeway Brewing
Lump of Coal
Dark Holiday Stout
Oxfordshire, England

Yet another bummed-out holiday? Lump of Coal Dark Holiday Stout is liquid consolation. It’s a deep, rich, sweetly rewarding stout to take the edge off of that grim family gathering, that cheerless annual festival of alienation. This brew is as dark as it gets, as black as the lump of coal you’ll be getting for Christmas. Because, let’s face it, you’ve been pretty bad this year.

ABV: 7.5% alcohol / volume
IBU: 34
Style: Strong Stout
Beer Style: Dark and Roasty

Ridgeway Brewing
Bad Elf
Winter’s Ale
Oxfordshire, England

‘Tis a heavy hand what adds the hops to this festive golden ale. Truth be told, there’s near to three pounds of fresh hops goes in every barrel of this treasured brew. Pull up a sturdy chair, let’s fill up yer best flagon with the season’s finest natural ale, and we’ll tell you a dark tale of elf and woe. ‘Ere’s to your elf!

ABV: 4.5% alcohol / volume
IBU: N/A
Style: Pale Ale
Beer Style: Malty and Sweet

ABOUT THE BREWERY:
Located in South Oxfordshire, Ridgeway Brewing was founded in 2002 by Peter Scholey, former head brewer at Brakspear and his wife, Vanda. The brewery takes its name from the ancient, long-distance footpath and trade route that passes just a few hundred yards from their front door in South Stoke. With their beers, they hope to create lasting experiences with “cutting edge tradition” – a match between heritage and modern tastes and technologies. Check them out on Untappd, or learn more about their company here.

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December Cheese Club: Iowa

Posted on November 26, 2024 by mcginnessalex

Lincet Le Délice de Bourgogne Triple Cream France

Lincet’s venerable Le Délice de Bourgogne is a cow’s milk, triple cream, soft ripened cheese. It has a thick, creamy paste with salt-balanced buttercream of its classic Burgundian forebears. It’s similar to Brie, but richer with a thinner rind. Mild and delicious, a real crowd-pleaser. WINE & CRAFT BEER PAIRINGS: For wine, pair with your favorite bubbly for the season. Try one of our December Bubbly Club selections. For beer, reach for a Stout. WINESTYLES: Bubbly wines BEERSTYLES: Dark beers Information © Zuercher & Co. – All Rights Reserved.

Divina Jalapeño Stuffed Olives Greece

The perfect mix of climate, soil, and terrain create the ideal conditions for the Halkidiki olives. The key to this intriguing duo is the playful contrast of flavor and texture. The buttery and meaty green olives perfectly complement the savory crunch of pickled jalapeños. Try them in tacos and quesadillas, or up your cocktail game by adding them to a margarita or sangria. BEVERAGE PAIRINGS: Bring all of your holiday cocktails to life with these jalapeño stuffed olives. Enjoy in a dirty martini, spicy margarita or sangria. For beer, try with a Mexican Lager to enhance the briny, salty notes. BEERSTYLES: Crisp & Clean Information © Divina and Zuercher & Co. – All Rights Reserved.

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

December Sweet Club: Iowa

Posted on November 26, 2024 by mcginnessalex

Schloss Vollrads Estate
Qualitätswein Rheingau
Riesling
Oestrich-Winkel, Germany

NECTAR WINE STYLE

It doesn’t always have to be dry! This Riesling captivates the palate with its full fruit aroma of yellow apples, vineyard peach and white blossoms. With its well-balanced sweetness and acidity, this wine is a real pleasure to drink. Tastes great solo or with spicy, hot dishes.

Varietal: Reisling
Analysis: 9% alcohol / volume
Residual Sugar: 40.7 g/L
Total Acidity: 8.8 g/L
Quality Level: Qualitätswein b.A.
Region: Rheingau, Germany
Winemaker: Ralf Bengel and team
Vinification: 100% Stainless Steel Vinification
Serving Suggestion: A suitable complement to Spicy Asian dishes (soup meat or stir-fry). Well chilled, it also makes an excellent aperitif.

WineStyles’ Wine and Cheese Pairing: Pair with a mild blue cheese to complement the fruity notes of this wine. Learn more about our wine and cheese pairings here.

Terroir: The soil is a mixture of Taunus quartzite, argillaceous shale and calcareous loess soil. Their vineyard slopes are all south facing, allowing them to capture the best sunshine. The Taunus mountain range offers protection from the northern winds with its forests and creates the ideal conditions for their vines.

Vintage/Winemakers Notes: A great comeback of classic Rheingau Riesling. Schloss Vollrads were able to harvest twice in 2021, once in February and once in October. Sounds unusual but it was not due to climate change. It was due to the fact that they were able to conclude the 2020 vintage with an ice wine harvest on February 10, 2021, a chilly day with -9° C, the Riesling ice wine 2020 was harvested with a good must weight of 189 degree Oechsle. As the year progressed, the weather in 2021 turned out to be very capricious and unpredictable. After three exceptionally hot and dry years, it was finally humid and cooler in 2021. As a result, they had a long winter and a cool spring, which led to a late bud break in the end of April. Humid weather, frequent rain and only a few bright sunny days summed up the weather in summer. Vineyard employees were challenged, and through their enormous effort, they had ensured that losses due to mildew could be avoided. Due to the late bud break, ripening also began later than in previous years, in the last days of August. The grapes had taken their time and the harvest did not begin until October. Which is a convenient time, because the ripening phase at cooler temperatures allows the Riesling grapes to develop a finely fruity aroma, and the wines can develop into the typical Riesling elegance and filigree. With a hard-working harvest, the grape quality had developed to the ideal level of Kabinett and Spätlese. With a selective harvest technique, they were able to harvest the vineyards at the right time. The grapes from their prestige sites could be characterized with abundant and mesmerizing aromas, it was then, again with experienced harvest hands, the grapes were carefully selected and picked.

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December Bubbly Club: Iowa

Posted on November 26, 2024 by mcginnessalex

Maison Pierre Sparr Successeurs
Crémant d’Alsace Brut Rosé
Pinot Noir
Alsace, France

BUBBLY WINE STYLE

Salmon pink color; fresh aromas of soft red berries, predominantly strawberry and raspberry. On the palate, round and fruity with hints of peach; the flavors are intense, with lively acidity framed by a well-made structure and delicate bubbles. The finish is smooth, clean and dry.

Analysis: 12.5% alcohol / volume
Total Acidity: 7.5 g/L
Residual Sugar: 13 g/L
Varietal: 100% Pinot Noir
Appellation: Crémant d’Alsace AOC, Alsace, France
Aging: 18 months in stainless steel
Soil: Granite, limestone, gneiss, chalky-clay
Vineyard Age: 23 years old
Vine Yields: 80 hl/ha (5.9 tons per acre)
Eco-Practices: Sustainable
Certification: Vegan
Critical Acclaim: 93 pts Wine Enthusiast 2022; 91 pts Tasting Panel 2021; 90 pts Wine Enthusiast 2020

Wine:
Crémant d’Alsace Brut Rosé is a sparkling rosé from 100% Pinot Noir. The brut-style wine’s red berry aromas of strawberry and raspberry lead into mouth-filling, juicy flavors and lively acidity.

Vineyards:
Pierre Sparr’s sparkling wines use grapes that are farmed sustainably, dry-farmed (no irrigation), and hand-harvested. Located in the Vosges hillsides and Rhine valley, elevation 200 to 400 meters (656 to 1,312 feet), primary eastern and southern exposures.

Harvest Notes:
Dates for the beginning of harvest for each Alsace AOC are set by decree, generally 100 days after the median date of flowering, at the time when the grapes display the best sugar-to-acid ratio. Intended vineyards for sparkling wine must be declared in advance of harvest and must be picked by hand. Grapes destined for Crémant are generally picked a few days before those for still wines in Alsace.

Winemaking:
Whole-cluster pressing; first fermentation occurs in temperature controlled, stainless-steel vats, transforming the must into still wine. Six months later, wines from hillsides and valley floor are blended to achieve the distinctive flavor profile of the rosé. Blended wine is then bottled with a specific yeast added to relaunch the second fermentation in bottle. The wine rests on lees a minimum of 18 months prior to disgorgement. Finally, the dosage is added to provide the particular brut style of this sparkling wine.

About the Winery:
The origin of winemaking in the Sparr family dates back to 1680. Generations later, Charles Sparr developed the business that his son, Pierre, later took the succession at the age of 20. Pierre had a distinct sense for business, making him a pioneer of “estate bottled” wines in Alsace. Pierre also had the courage and obstinacy to rebuild their entire estate after Sigolsheim and its vineyards were completely destroyed during WWII. In doing so, Pierre rebuilt one of Alsace’s most beautiful and prestigious Domaines. Today, with the help of the 9th generation, Pierre Sparr remains focused on producing quality wines, a pure expression of Alsace, that are aromatic, fruity, elegant, clean and vibrant. Pierre Sparr wines are food-friendly and accessible for everyday consumption. Learn more here.

J Vineyards & Winery
California Cuvée
California

BUBBLY WINE STYLE

This vibrant and approachable California Cuvée bursts with aromas of tart pineapple and orange blossom on its expressive nose. The palate is bright and rich, featuring layered flavors of Asian pear and honeysuckle, accented by fresh mandarin peel and a touch of marzipan, leading to a zesty, focused finish.

Analysis: 9% alcohol / volume
Varietal: 61% Chardonnay, 36% Pinot Noir, 3% Pinot Meunier
Critical Acclaim:

90 Points – James Suckling: A really fresh nose with green apples, limes and green papaya. Light to medium body, bright acidity and a fresh finish. Chardonnay and Pinot Noir. Drink now.
90 Points – Wine Enthusiast: Flavorful and polished, this supple wine blends subtle apple and pear notes with buttery, creamy accents. It is rich in character and softly framed by fine bubbles and elegant acidity, with a hint of sweetness on the finish.

About the Winery:
J Vineyards & Winery, located in the heart of Sonoma County’s Russian River Valley, is renowned for its exceptional sparkling and varietal wines. Founded in 1986 by Judy Jordan, the winery is celebrated for its commitment to quality and innovation. It combines traditional winemaking techniques with sustainable practices across its estate vineyards, which are meticulously cultivated to highlight the unique terroir of the region. Learn more here.

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Château Grézan Louis Blanc Villa d’Amandine

Posted on November 26, 2024 by mcginnessalex

DECEMBER WINE CLUB:

Château Grézan
Louis Blanc Villa d’Amandine
Cabernet Sauvignon, Syrah
IGP Pays d’OC
Languedoc-Roussillon, France

MELLOW WINE STYLE

The richness and intensity of the Cabernet, combined with the finesse and elegance of the Syrah give a velvety purple color and a unique character. The powerful nose, with aromas of blackcurrant buds and dark chocolate, opens onto a full-bodied palate with accents of green pepper, licorice and violets, followed by hints of menthol.

Varietal: 70% Cabernet Sauvignon, 30% Syrah
Analysis: 13.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification/Aging: Total destemming. Traditional fermentation under temperature control. This wine is matured in vats and partly in barrels, bottled at the end of the winter following the harvest.
Keeping: Drink young
Food Pairing: Ideal companion for an evening with friends over a ribeye steak.

About the Winery:
Nestled in the heart of Faugères, Château Grézan intertwines history and winemaking excellence. Once a Roman villa and later a medieval commandery, the château was reborn in the 19th century as a neo medieval landmark inspired by Viollet-le-Duc’s famed restoration of Carcassonne. The Cros-Pujol family acquired the estate in 1989, continuing a winemaking tradition that began in 1877. Their vineyards, spread across three villages, thrive in shale-rich soils that retain heat for optimal grape maturity. With varieties like Syrah, Grenache, and Viognier, the family employs modern techniques alongside ancestral practices to create Mediterranean wines that balance tradition and innovation, offering a taste of history in every bottle. Learn more here.

Try this wine with the following recipe…

Classic Shepherd’s Pie

INGREDIENTS:

Meat Filling:

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
½ cup frozen corn kernels

Potato Topping:

1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup Parmesan cheese

DIRECTIONS:

Make the Meat Filling:

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400°F.

Make the potato topping:

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole:

Pour the meat mixture into a 9 x 9 (or 7 x 11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Information & Photos © Château Grézan – All Rights Reserved.
© Recipe courtesy of The Wholesome Dish.

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Château Grézan Louis Blanc Treille

Posted on November 26, 2024 by mcginnessalex

DECEMBER WINE CLUB:

Château Grézan
Louis Blanc Treille
Vermentino, Grenache Blanc
IGP Pays d’OC
Languedoc-Roussillon, France

SILKY WINE STYLE

This wine is very floral, lively and fresh. The nose successively evokes citrus fruits—lemon and zest—and white flowers. The mouth evolves between mint and fruity notes with a very thrist-quenching mineral finish.

Varietal: 50% Vermentino, 50% Grenache Blanc
Analysis: 12.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification/Aging: Direct pressing followed by static settling. Fermentation under temperature control.
Keeping: Drink young
Food Pairing: Seafood and fruit dessert. Will be unanimous around an aperitif.

About the Winery:
Château Grézan is more than a winery—it’s a living history of five generations dedicated to crafting wines that embody Faugères’ unique terroir. Dating back to 1877, the Cros-Pujol family’s journey began with Jules-Anatole Cros and a small Carignan vineyard worked by horse and donkey. The estate, built on ancient Roman and medieval foundations, showcases a neo-medieval architecture inspired by Carcassonne, earning it the name “Petit Carcassonne.” Today, the family combines traditional and innovative methods, from amphora aging to full-barrel fermentation, to produce sustainable wines that reflect the Mediterranean climate and shale-rich soils. With a deep respect for their land, heritage, and customers, Château Grézan offers a remarkable range of wines for every occasion. Learn more here.

Try this wine with the following recipe…

Winter Citrus Pavlova

INGREDIENTS:

For the Pavlova:
- 4 large egg whites, room temperature
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
For the toppings:
- 1 ½ cups heavy whipping cream
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 blood oranges, peeled with a knife and cut into circles
- 1 navel orange, peeled with a knife and cut into circles
- 1 cara cara orange, peeled with a knife and cut into circles
- 2 tablespoons pistachios, roughly chopped
- a few tablespoons balsamic glaze (optional)

DIRECTIONS:

Preheat oven to 180°F.
Using a pencil, draw the outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.
In a larger bowl, using a mixer on high speed, beat the egg whites until foamy. Add in salt and cream of tartar. Beat on high speed until soft peaks form. In small additions, beat in the granulated sugar until completely combined, then continue to beat until hard peaks form.
Spoon the meringue onto the parchment paper and, using the back of a large spoon, push the meringue so it spreads out to the 8-inch circle you outlined with the cake pan. Using the spoon, create a large well in the center of the meringue. The center should be about ½ inch tall and the outside should be about 1 ½ inches.
Bake in the oven for 1 hour and 15 minutes, then turn off heat and allow meringue to sit for an additional hour in the oven. It is in this hour that the meringue will dry out completely. Then, remove from oven and allow to cool completely on a wire rack.
While the meringue is cooling, whip up the topping. In a stand mixer with a whisk attachment, whip the heavy cream, sugar, and vanilla extract until soft peaks form. Spread over the meringue, then top with citrus, pistachios, and balsamic glaze.

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December Wine Club Pairing Recipe

Posted on November 26, 2024 by mcginnessalex

DECEMBER WINE CLUB:

Château Grézan
Louis Blanc Pergola
IGP Pays d’OC
Languedoc-Roussillion, France

MELLOW WINE STYLE

The blend of Merlot, Syrah and Carignan blend together to give this wine a beautiful mix of red fruits, cherries and blackcurrant. Delicious, the mouth is very supple, fleshy and greedy.

Varietal: 50% Merlot, 35% Syrah, 15% Carignan
Analysis: 12.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification: Total destemming. Traditional fermentation under temperature control.
Aging: Aged in vats and is bottled at the end of the winter following the harvest.
Keeping: Drink young
Food Pairing: Ideal for an evening with tapas

About the Winery:
The story of Château Grézan and the Cros-Pujol family spans over five generations, beginning in 1877 with Jules-Anatole Cros cultivating Carignan vines with a horse and donkey. Situated in Faugères, the château’s history is rich with Roman origins, medieval transformations, and a neo-medieval revival in the 19th century. Today, it combines ancestral winemaking traditions with modern techniques, producing sustainable wines that express the unique Mediterranean terroir, including AOP Faugères and IGP Pays d’Oc varieties. With shale-rich soils, Mediterranean-mountain climates, and cutting-edge methods like amphora and full-barrel fermentation, the estate crafts wines celebrated for their authenticity, quality, and heritage. Learn more here >

Try this wine with the following recipe…

Bacon Wrapped Dates Stuffed with Manchego Cheese

INGREDIENTS:

12 medium sized dates
6 oz Manchego cheese
6 slices bacon
12 tooth picks

DIRECTIONS:

Preheat oven to 400°F.
Partially cook 6 slices of bacon, stopping before it becomes crispy.
Chop 6 oz Manchego cheese into 12 small blocks, sized to stuff in dates.
Remove seed from 12 dates.
Stuff dates with Manchego cheese.
Wrap dates with bacons, securing with toothpicks.
Cook in oven for 10 minutes or until bacon becomes fully crispy.
Serve with or without toothpicks.

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

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November Cheese Club: Iowa

Posted on October 28, 2024 by mcginnessalex

Artequeso Buenalba Vino Blanco Semicured Sheep Cheese with White Wine Tembleque, Spain

Buenalba Vino Blanco is an artisan cheese crafted from La Manchega sheep’s milk and infused with white wine. This cheese was developed for a client seeking a Spanish wine-flavored cheese without the usual purple hue. The addition of wine from the Airén grape varietal (widespread in La Mancha) imparts a gentle acidity and lactic note to the flavor. Matured for 6 months on the “Finca la Prudenciana” farm in Tembleque (Toledo), it is a pressed cheese, with marks on the rind of the flower and pleita. WINE & CRAFT BEER PAIRINGS: For wine, try this cheese with an Albariño white wine (what grows together, goes together). This white wine from Spain offers bright acidity and citrus notes that complement the cheese’s lactic flavor while enhancing its wine character. For beer, try a Saison — farmhouse ale with fruity and spicy notes. Saison will balance the richness of the cheese and elevate its flavors without overpowering them. WINESTYLES: Crisp wines BEERSTYLES: Fruity & Spicy beers

Artequeso Buenalba Al Pimentón Sheep Cheese with Paprika Tembleque, Spain

Buenalba al Pimentón is crafted from La Mancha sheep’s milk sourced from the Tembleque (Toledo) region of Spain. The addition of smoked and sweet paprika gives the cheese its distinctive reddish-orange hue. While the raw sheep’s milk provides a sharp and lactic flavor, the paprika introduces a subtle spiciness that balances the cheese’s richness. Matured between 3 and 4 months at “Finca la Prudeniana” farm in Tembleque, it is a hard cheese, with rinds marks from the ‘flor’ and ‘pleita’. This well-rounded cheese can be savored on its own or sliced and paired with exquisite jamón and crusty fresh bread. WINE & CRAFT BEER PAIRINGS: Another “what grows together, goes together”—try pairing this cheese with a Garnacha. This Spanish red wine, known for its juicy red fruit flavors and moderate tannins, complements the sharpness of the cheese while enhancing the smokiness of the paprika. For beer, try with an Amber Ale; the malt sweetness and caramel notes of this beer work well with the richness of this cheese. WINESTYLES: Fruity red wines BEERSTYLES: Malty & Sweet Information © Zuercher & Co. – All Rights Reserved.

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November Beer Club: Iowa

Posted on October 28, 2024 by mcginnessalex

Gueuzerie Tilquin
Oude Gueuze Tilquin à l’Ancienne, 375 ml
Rebecq, Région Wallonne Belgium

The (old-style) Oude Gueuze Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the blending of one, two and three years old lambics. It is then re-fermented in the bottle for at least six months. The lambics used were fermented in their own oak barrels at the blendery. “Oude” in Flemish or “à l’ancienne” in French is an appellation protected by the EU and is restricted for traditional Belgian Gueuze in bottle. The taste is tart and dry, but has roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It also has a slight bitterness due to the young oak barrels used, as they still release some tannins. It has a fresh lemony nose.

ABV: 7% alcohol / volume
IBU: 14
Style: Lambic – Gueuze
Beer Style: Fruity & Spicy

ABOUT THE BREWERY:
Gueuzerie Tilquin is the first Gueuze blendery in the Wallonne (Wallonia) region, with the company located in Bierghes (Rebecq). It started out in 2009 under the management of Pierre Tilquin. Pierre put his intensive background in brewing science to practice when Gueuzerie Tilquin was established. Lambic and Gueuze beers are some of its finest specialties. Shortly after the blendery began its operations, it started to grow its audience, particularly among craft beer enthusiasts who love sour beers. Gueuzerie Tilquin has great passion for blending beers, oak barrel aging and tedious fermentation that has always produced some of the finest flavors of beers. Learn more here, and follow them on Untappd.

Abbazia Tre Fontane
Tre Fontane Tripel, 11.2 oz
Roma (Rome), Lazio Italy

Crafted with a recipe from the Trappist Monks of the Tre Fontane (three fountains) Abbey, this high-fermentation beer has an intense golden hue and bold, moderately fruity flavor enhanced by eucalyptus. The eucalyptus notes draw in the fruity elements, creating a balanced profile where sweetness meets a pleasant bitterness from hops. High carbonation lends a dry finish, while a subtle aftertaste, brightened by the beer’s balsamic quality, refreshes the palate. Despite its lighter impression, this beer has a medium body, with a warming sensation from its elevated alcohol content, elegantly refined by the balsamic warmth of eucalyptus.

ABV: 8.5% alcohol / volume
IBU: 30
Style: Belgian Tripel
Beer Style: Malty & Sweet

ABOUT THE BREWERY:
The Trappist Monastery of Saints Vincent and Anastasius, located in Rome, joined the International Trappist Association (ITA) in 2014. Abbazia Tre Fontane produces the only Trappist beer in Italy. The monastery began planting eucalyptus after 1870 to combat malaria and leading them to produce botanical oils and liqueur. Upon discovery of an ancient beer recipe a eucalyptus-infused tripel was produced. It’s truly unique in the brewing world. In 2015, the monks at Tre Fontane Abbey established a microbrewery to create a distinctive eucalyptus-infused beer and awarded the ATP brand (Authentic Trappist Product). They also produce and sell olive oil, various types of honey (flower, acacia, and eucalyptus), a selection of chocolates, and Trappist liqueurs. Follow them on Untappd.

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