October Bubbly Club Iowa

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Bubbly Wine ClubAvissi-prosecco-bottleAvissi
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Avissi Prosecco is clean and bright, a crisp sparkler with soft, elegant bubbles that flutter in the glass, giving a lovely effervescence to each sip. A beautiful balance of heady floral notes and luscious fruit makes it imminently approachable. It’s the perfect wine to take-out after work or all dressed up on a Saturday night. Or, somewhere in between (hello, Sunday brunch). Drink on its own, or try it in a boozed up cocktail! See recipe below…

Analysis: 11% alcohol / volume
Varietal: 100% Glera
Total Acidity: 5.8 g/L
Residual Sugar: 14.8 g/L
Critical Acclaim:

  • 92 points – “Scents of honeysuckle and gardenia are sweet and delicate. The melting bubbles perform gracefully, accenting flavors of linen and orange cream. White rice and Asian pear dot the mid-palate and the finish is redolent of green apple. The liquid is as unique as this wine’s memorable packaging.” – Meredith May, Tasting Panel Magazine

Avissi’s Sugar & Spice Cocktail:
Just in time for fall! The balance of sweetness with a kick of spice will offer a flavorful profile, perfect for cooler weather.

sugar-and-spice
  • INGREDIENTS:
    • .75 oz Cranberry Vodka
    • .75 oz Apple Spice Ginger Liqueur
    • .75 oz Fresh Pressed Apple Juice
    • Avissi Prosecco
  • DIRECTIONS:
    1. Combine Cranberry Vodka, Ginger Liqueur and Apple Juice in a shaker
    2. Fill tin 2/3 with ice, cap, and shake vigorously
    3. Strain into a champagne flute
    4. Top with Avissi Prosecco
    5. Garnish with whole cranberries
About Avissi Winery:
Avissi Wines produces elegant Prosecco crafted from hand-selected Glera grapes grown in the Veneto region of Italy. Known for its light style and delicate bubbles, Avissi’s Prosecco is made using the Charmat method and small-batch fermentation in concrete tanks. The wine captures the essence of fresh fruit and floral notes, reflecting the heritage of the Prosecco DOC. Inspired by Italian art and architecture, Avissi’s attention to detail is evident both in its winemaking process and the design of its bottle. Learn more here.
 

Photo and Information © Avissi Wines – All Rights Reserved

Francis-Ford-Coppola-diamond-prosecco-bottleFrancis Ford Coppola Winery
Diamond Prosecco
Prosecco DOC, Italy

BUBBLY WINE STYLE

Introducing a sparkling new member of the Diamond Collection: Diamond Prosecco! Imported directly from the Prosecco DOC in Italy, the Francis Coppola Diamond Collection Prosecco is crafted from select grapes grown in northeastern Italy, between the Adriatic Sea and the Dolomite Mountains. It has flavors of apple, citrus and white peach. Enjoy on its own, with a meal, or as an aperitif. Saluté to every day!

Analysis: 11% alcohol / volume
Varietal: 100% Glera
Region: Prosecco DOC

Vineyard Notes:
The Prosecco DOC (Denominazione di Origine Controllata) is located in Northeast Italy, and home to its namesake sparkling wine. The region’s location provides unique geographical features and microclimates that enhance the wine’s flavors.

Francis-Ford-Coppola-rose-bottleFrancis Ford Coppola Winery
Diamond Collection Prosecco Rosé
Prosecco DOC, Italy

BUBBLY WINE STYLE

Introducing a sparkling new member of the Diamond Collection: Diamond Prosecco Rosé! Imported directly from the Prosecco DOC in Italy, the Francis Coppola Diamond Collection Prosecco Rosé is crafted from select grapes grown in the northeastern region, between the Adriatic Sea and the Dolomite Mountains. Best served chilled, this sparkling import features flavors of strawberry, cherry and citrus. Pairs perfectly with your favorite appetizer or fresh salad. Saluté to every day!

Analysis: 11% alcohol / volume
Varietal: Blend

Vineyard Notes:
The Prosecco DOC (Denominazione di Origine Controllata) is located in Northeast Italy, and home to its namesake sparkling wine. The region’s location provides unique geographical features and microclimates that enhance the wine’s flavors.

About Francis Ford Coppola Winery:
The Francis Ford Coppola Winery, located in Sonoma County, blends winemaking with a family-friendly experience, inspired by Coppola’s vision of a “pleasure garden” reminiscent of Tivoli Gardens in Copenhagen. The winery is celebrated for its commitment to sustainability and high-quality wines, including their Diamond Collection Prosecco Rosé and Diamond Prosecco, both from the prestigious Prosecco DOC in Italy. These sparkling wines reflect the craftsmanship and innovation of the Coppola team, offering a fresh, elegant take on traditional Prosecco. Learn more here.
 

Photo and Information © Francis Ford Coppola Winery – All Rights Reserved

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October Collector’s Wine Club: Iowa

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Collectors Wine ClubDAOU-Lion-2020-bottleDAOU Vineyards
Soul of a Lion 2020
Paso Robles, California

BOLD WINE STYLE

The 2020 vintage marks the 10th anniversary of Soul of a Lion, the true crown jewel of DAOU. It is an emblem of their quest to relentlessly produce unsurpassed Cabernet Sauvignon from the terroir of DAOU Mountain. This is the story of two sons, their beloved father, a history rooted in courage, and a wine called Soul of a Lion.

Analysis: 15.2% alcohol / volume
Varietal: 81% Cabernet Sauvignon, 13% Cabernet Franc, 6% Petit Verdot
Appellation: Adelaida District, Paso Robles, California
Barrel Aging: 22 months in 100% new French Oak
Winemaker: Daniel Daou
Accolades:
• 97 pts. Wine Enthusiast
• 95 pts. Robert Parker’s Wine Advocate
• 94-96 pts. Jeb Dunnuck

WINEMAKER’S NOTES:
Daou-Vineyards-Tasting-Convention“The 2020 vintage presents an alluring profusion of black cherry, mulberry and Oregon blackberry aromas with notes of leather, cigar box and dark chocolate. Hints of desert sage and crème de menthe accent the rich fruit. The palate is silky and voluptuous, delivering loads of currant, cassis, black raspberry and ripe cherry. Notes of fig and baking spice are underscored by earthy tones of dates and truffle. Mature, ripe tannins yield a weighty, velvety texture integrated with a limestone minerality and subtle oak. A lengthy finish leaves lingering impressions of blackberry, plum and espresso with a touch of white pepper. A wine of immense staying power that will evolve favorably for many years to come.” – Daniel J. Daou, Co-Proprietor/Winemaker

“Soul of a Lion is named for our father Joseph, who exhibited unwavering love, passion and courage throughout our lives together. That pursuit of the extraordinary drove us to discover DAOU Mountain—and to embark on a dream decades in the making.” – Georges J. Daou, Co-Proprietor

VINTAGE NOTES:
DAOU Estate wines showcase the visionary talent of Winemaker Daniel Daou and the unrivaled terroir of DAOU Mountain. These wines come from the mountain’s finest vineyard blocks and are made with the utmost passion, investment and intention. The 2020 growing season began on a dry note, followed by much-needed rains in April that replenished the soils and set the stage for healthy canopy growth. Conditions through mid-summer remained mild and steady, with the exception of a rare August thunderstorm. Subsequent heat waves and distant wildfires put DAOU Mountain to the test heading into harvest, yet despite the challenges the 2020 vintage produced some of the most complex wines yet.

ABOUT THE WINERY:
Rediscovered by brothers Georges and Daniel Daou in 2007, DAOU Mountain was originally celebrated decades earlier as a “jewel of ecological elements” by renowned winemaker André Tchelistcheff. Their search for the perfect terroir led them to these steep slopes rising 2,200 feet above sea level, blessed with the rare calcareous clay soils found in the world’s finest wine regions. With a passion for crafting exceptional yet accessible wines, the Daou brothers transformed the Adelaida District into a global benchmark for Cabernet Sauvignon and Bordeaux varieties. DAOU is committed to creating extraordinary wines, fostering emotional connections, and offering elevated experiences filled with life’s greatest joys. Learn more here.

Photos and information © Daou Vineyards – All Rights Reserved.

Bold wine Style logoOur-Lady-Guadalupe-Pinot-Noir-bottleOur Lady of Guadalupe
Pinot Noir 2022
Santa Rita Hills, California

BOLD WINE STYLE

The 2022 Our Lady of Guadalupe Pinot Noir pours a dark persimmon core with a lucid rose hip rim. Laden with elegant aromatics, notes of bright raspberry and bing cherry develop into darker tones of black cherry, mocha and mahogany. On the palate, the entry is scrumptiously soft with cranberry crunch, ripe strawberry, redcurrant and a touch of maritozzo. Typical of the Sta. Rita Hills, the finish is lined with minerality and some saline hints with closing touches of fennel and anise.

Analysis: 14.8% alcohol / volume
Varietal: 100% Pinot Noir
pH: 3.76
TA: 5.55 g/L
Appellation: Sta. Rita Hills, California
Clonal Selection: All from “Our Lady of Guadalupe Vineyard” – 828, 777, Pommard 4, 667, 459, 115, Swan, Calera
Élevage: Aged in French Oak for 10 months, 49% New
Cooperage Selection: Alain Fouquet, Francoise Freres, Cadus, Ermitage and Damy
Winemaker: Dave Phinney
Accolades:
• 96 pts. Decanter
• 95 pts. Editor’s Choice – Wine Enthusiast
• 94 pts. Vinous – Antonio Galloni

WINEMAKER NOTES:
“Every year, we learn more about the intricacies of our special vineyard in the western – end of the Sta. Rita Hills. Coming off the heels of our successful inaugural vintage, the 2022 OLG Pinot Noir is a continuation of our quest to produce a wine that captures the Our Lady of Guadalupe vineyard , the vintage and the terroir it inhabits. Sandy loam and diatomaceous earth soils and the constant barrage from coastal winds, force our vines to focus their energy on producing concentrated berries, exemplified by the low yields. In 2022, we incorporated more sections of our vineyard and two additional clones — the famous Swan and Calera clones — to achieve a higher degree of complexity in the resulting wine. And while we do 95% of our winemaking in the vineyard, we experimented in the cellar with different types of barrel toasts, forest origins and cooperages to see what pairs best with each clone, furthering our goal of complexity.” – Dave Phinney, Winemaker.

ABOUT THE WINERY:
Our Lady of Guadalupe Winery, nestled in the Sta. Rita Hills AVA in California, is the realization of a dream by renowned winemaker Dave Phinney. Purchased in 2015, the vineyard underwent a meticulous transformation, restoring its soil health and planting vines by 2018. The winery focuses on producing world-class Pinot Noir and Chardonnay, utilizing unique clones and sustainable practices. The vineyard’s name honors Mary, mother of Jesus, symbolizing protection and peace for the team. Phinney’s dedication to quality and attention to detail is evident in every aspect of the winery, from soil management to clone selection. Each decision is made with the goal of creating exceptional wines that reflect the terroir of the land. Still family-run, the winery embodies Phinney’s passion for crafting extraordinary wines while celebrating the beauty of the Sta. Rita Hills region​. Learn more here.

Photos and information © Our Lady of Guadalupe – All Rights Reserved.

Quattro-Theory-2021-Cabernet-Sauvignon-bottleQuattro Theory Wines
Cabernet Sauvignon 2021
Napa Valley, California

BOLD WINE STYLE

The classic Napa Valley varietal character is the star in this Cabernet Sauvignon, with the tannins and texture supporting the smooth fruit flavors. The wine’s balance and freshness make this a particularly food-friendly red wine.

Analysis: 14.5% alcohol / volume
Varietal: 84% Cabernet Sauvignon, 7% Merlot, 6% Malbec, 2% Petit Verdot, 1% Cabernet Franc 
Clones: Cabernet Sauvignon: Clone 4 (Landon’s Favorite), Clone 7, Clone 8 | Merlot: 181 | Malbec: Clone 595 | Petit Verdot: Clone 7
Appellation: Napa Valley, California
Aging: 15 months in 100% French Oak Barrel (45% new)
Winemaker: Landon Donley
Release Date: July 2023
Suggested Pairings: Grilled rack of lamb with fresh herbs, ribeye steak with sautéed mushrooms and braised short ribs.

VISION:
Winemaker Landon Donley seeks to showcase the freshness and classic varietal character of the highest-quality Napa Valley Cabernet Sauvignons. Every aspect of the winemaking process is intentionally designed to ensure the wine’s structure supports and enhances the varietal character, resulting in a wine that overdelivers on quality and shows beautiful integration upon release.

VINEYARDS:
This Cabernet is structured primarily around valley floor fruit from two of their estate vineyards located in the St. Helena AVA, offering ripe fruit character, good structure and a smooth, long finish. Further complexity and elegance is added to the blend with the addition of estate mountain vineyards from AVAs including Mt. Veeder and Atlas Peak. The grapes are harvested by hand at night in small lots over the course of a few weeks, picked only when at the level that meets their style.

Quattro Theory - Vineyard Sourcing Map

© Quattro Theory Wines – Vineyard Sourcing Map

WINEMAKER NOTES:
The cellar is set up with every step intentionally designed to emphasize natural aromatics and varietal character. The grapes are chilled to 40°F to heighten aromatics and minimize astringency, then sorted by cluster then berry by our optical sorting system before undergoing a three-to-five-day cold soak. Careful yeast selection and an even, moderate fermentation temperature is key in maintaining the wine’s sense of place. Tannin extraction is constantly analyzed so the wine can be drained off the skins at the ideal flavor, concentration, structure and color, then finish fermenting to dry. The preliminary blend is assembled once the wine completes malolactic fermentation in tank to ensure integration, and ages in a selection of custom-toasted new and used French oak barrels from select coopers.

ABOUT THE WINERY:
Quattro Theory wines capture the truest expression of Napa Valley bringing together four defining elements: winemaker Landon Donley’s intentional vision, quality vineyards, precision winemaking and experience with food and friends. Seriously made to be easily enjoyed. Learn more here.

Photos and information © Quattro Theory Wines – All Rights Reserved.

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Black Elephant Vintners Three Men in a Tub with a Rubber Duck Red Blend

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OCTOBER WINE CLUB:

Mellow style logoBlack-Elephant-three-men-in-tub-bottleBlack Elephant Vintners
Three Men in a Tub with a Rubber Duck
Red Blend
Western Cape, South Africa

MELLOW WINE STYLE

Old world meets new in this trio of classic varieties. Cabernet Sauvignon (55%), Merlot (43%), and Mourvèdre (2%) sourced from the coastal region of the South African wine-lands seamlessly blends to create this playful blend called Three Men in a Tub with a Rubber Duck.  Crafted by a passionate team led by the three men in the tub: Kevin Swart, Raymond Ndlovu and Jacques Wentzel (winemaker and viticulturist).

Varietal: 55% Cabernet Sauvignon, 43% Merlot and 2% Mourvèdre
Analysis: 13.17% alcohol / volume
Extract: 30.4 g/l
pH: 3.66
TA: 5.1 g/l
VA: 0.54 g/l
FSO2: 45 mg/l
TSO2: 96 mg/l
RS: 1.7 g/l
Appellation: Western Cape, South Africa
Harvest: Mid-February to End-March
Maturation: The wine was matured in French oak barrels for 19 months

Source of Grapes: The fruit for their Three Men in a Tub with a Rubber Duck was sourced from various vineyard sites around the Western Cape of South Africa. Each site contributes a different flavor profile to the final blend as it grows on diverse soil types and slopes. Each vineyard is handled separately to capture its unique personality.

© Black Elephant Vintners & Co.Winemaking: Fruit was handpicked and chilled in a cold room overnight. The following day they were destemmed and transferred to 500kg fermentation bins or barrels for fermentation. 30mg/I SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must was allowed to macerate for 3-4days before fermentation starts spontaneously. Fermentation lasts for 7-12 days at a maximum of 82.4°F. To extract color, flavor and tannin from the grape skins, the must was mixed by hand 2-3 times daily according to extract and tannin development. A short post ferment maceration was allowed to soften and focus tannins. At this stage, the wine was drained, and the skins were pressed using an old basket press and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and an SO2 addition before being laid down for a 16 month maturation period. At this stage, the final blend was assembled and allowed to mature for a further 3 months. The wine received a light fining and filtration before bottling; decanting is recommended within the first 3-5 years.

About the winery:
Black Elephant Vintners & Co. redefines winemaking in Franschhoek by fusing the region’s heritage with modern innovation. They aim to inject creativity and fun into a traditionally serious industry, crafting wines that reflect the unique character of the Franschhoek Valley. Their rebellious approach calls for dreamers and non-conformists to join their movement, celebrating wine as a vibrant and expressive art form. Click here to learn more.

Try this wine with the following recipe…

pumpkin-risottoPumpkin Risotto

INGREDIENTS:

Toasted Hazelnuts & Crispy Sage

  • 2 tablespoons unsalted butter divided
  • 12 fresh sage leaves
  • ½ cup dry roasted unsalted hazelnuts roughly chopped

Pumpkin Risotto

  • 2 tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic thinly sliced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup arborio rice
  • ½ cup white cooking wine optional
  • 4 cups vegetable stock substitute chicken stock or water
  • 1 tablespoon fresh sage minced
  • ½ teaspoon nutmeg
  • 1 cup pumpkin puree
  • ½ cup Parmesan cheese

DIRECTIONS:

Toasted Hazelnuts & Crispy Sage

  • The toasted hazelnuts and sage are optional, but a great topping to add texture to the risotto.
  • In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.
  • In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.

Pumpkin Risotto

  • In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. If you want to speed up the process slightly, you can add in 1 tablespoon of brown sugar once the onions are soft.
  • In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave). Remove from the heat and set aside.
  • Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
  • Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
  • Then stir in the pumpkin puree and Parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.
  • Top the pumpkin risotto with the toasted hazelnuts and crispy sage and enjoy!

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Barley and Sage.

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Black Elephant Vintners Rebels of the Vine Chenin Blanc

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OCTOBER WINE CLUB:

Crisp Wine StyleRebels-of-the-Vine-Chenin-BlancBlack Elephant Vintners
Rebels of the Vine
Chenin Blanc
Swartland, South Africa

CRISP WINE STYLE

This is a refined offering with aromas of tropical fruit and green apple. Its good minerality leads to a fleshy and fresh finish.

Varietal: 100% Chenin Blanc
Analysis: 13% alcohol / volume
pH: 3.44
TA: 5.6 g/L
RS: 2.5 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2025
Harvest yield: 6.5 tons per ha.
Food Pairing: Makes a fine partner for light fare such as fish, shellfish, white meat and salads, but is equally delightful by the glass.

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: The grapes are sourced from dry-land farmed bush-vine Swartland Chenin Blanc. Dry-land conditions naturally limit crop yields and produce riper berries with balanced acidity when picked at optimum ripeness.

In the cellar: No oak or commercial yeast was used during the fermentation in stainless steel tanks. The wine was left on the lees for as long as possible to enhance richness on the palate.

The vintage: This vintage followed a normal to good winter. Harvest started late due to cool spring and early summer conditions but commenced briskly after some nasty heatwaves.

About the winery:
Rooted in Franschhoek, Black Elephant Vintners & Co. is a winery dedicated to breaking traditional winemaking rules. Their diverse portfolio of wines captures the spirit of creativity, blending serious winemaking with an element of fun. Known for pushing the boundaries, they embrace innovation while paying homage to the region’s rich history, inviting those who love exploration to join them on their journey. Click here to learn more.

Try this wine with the following recipe…

apple-chicken-saladApple Salad

INGREDIENTS:

Salad

  • 8 cups fresh mixed greens lettuce
  • 1 large apple such as Pink Lady or Honeycrisp
  • 1 large pear
  • 2 ½ cups shredded seasoned rotisserie chicken
  • ½ cup dried tart cherries or dried cranberries
  • ½ cup candied pecans coarsely chopped
  • ½ cup crumbled goat cheese or feta or gorgonzola cheese

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • ¼ cup apple cider vinegar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon-style mustard

DIRECTIONS:

  1. Place salad greens in a large bowl. Core and thinly slice apples and pears (peel if desired). Chop the chicken and add to greens. Add dried cherries.
  2. Combine all dressing ingredients in a mason jar and shake to combine. Taste and adjust to personal preferences.
  3. Toss salad with 80% of dressing, then add chopped candied pecans. Top with crumbled cheese, drizzle remaining dressing, sprinkle sea salt if desired, and serve immediately.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Chelsea’s Messy Apron.

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October Wine Club Pairing Recipe

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OCTOBER WINE CLUB:

Bold wine Style logoRebels-of-the-Vine-Syrah-bottleBlack Elephant Vintners
Rebels of the Vine
Syrah
Swartland, South Africa

BOLD WINE STYLE

This classic Syrah for everyday enjoyment shows opulent, bright fruit on the nose and a beautifully elegant palate of round tannins layered with clove spice, ripe cherries and violets.

Varietal: 100% Syrah
Analysis: 13.5% alcohol / volume
pH: 3.71
TA: 5.2 g/L
RS: 2.6 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2026
Harvest yield: 9.5 per ha.
Food Pairing: Complements food fit for a feast, such as roast duck, grilled meat and hearty pasta dishes

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: This Syrah is sourced from dry-land farmed vineyards in the prestigious Swartland area. Syrah loves the “Mediterranean” climate of the Cape and grapes ripen with thick skins packed with velvety tannins and color.

In the cellar: Minimal oak was used during the aging of this Syrah, resulting in a very fruit-forward and spicy wine. The grapes were picked at 22 to 24 degrees balling and fermented in stainless steel tanks. Post fermentation they leave the wine on the skins to maximize complexity and mouthfeel. Matured in a selection of older oak for 12 months.

The vintage: It was a healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripe optimally.

About the winery:
Black Elephant Vintners & Co. is a Franschhoek-based winery that blends tradition and innovation, breaking the norms of the wine industry with creativity and fun. Their wines are a tribute to the region’s unique terroir, pushing boundaries while celebrating the artistry of winemaking. With a mission to make wine more accessible and enjoyable, they invite non-conformists and dreamers to join their movement of rewriting the script on wine culture. Click here to learn more.

Try this wine with the following recipe…

beef-ragu-pastaPappardelle with a Slow-Cooked Beef Ragu

INGREDIENTS:

Ragu:

  • 12.5 lb. chuck beef, or other slow cooking beef cut, cut into equal 4 pieces
  • 1 tbsp salt
  • black pepper
  • 3 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced 
  • 1 cup celery, diced 
  • 28 oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes, crumbled 
  • 1 cup red wine, full bodied, or sub with beef broth/stock
  • 1 ½ cups water
  • ¾ tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves

To Serve (not all sauce is used):

  • 1 lb. dried pappardelle, or other pasta of choice
  • freshly grated parmesan cheese or Parmigiano Reggiano
  • fresh parsley, finely chopped (optional)

DIRECTIONS:

  1. Pat beef dry and sprinkle with salt and pepper
  2. Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
  3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.
  4. Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  5. Add remaining ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
  6. Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (For slow cooker and pressure cooker).
  7. Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
  8. Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. Also, add ½ tsp sugar if sauce is a bit sour for your taste . Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months).

To Serve:

  1. Bring a very large pot of water with 1 tbsp of salt to the boil.
  2. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
  3. Meanwhile, place 5 cups of the ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
  4. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
  5. Add ¾ cup of pasta water into the fry pan.
  6. Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
  7. Yell for your family to sit down at the dinner table because you need to serve it immediately.
  8. Serve with plenty of freshly grated parmesan, or even better, with Parmigiano Reggiano.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Recipe Tin Eats.

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Winery Spotlight Series: October 2024

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winery-bravium-logoSpotlight_Bravium_Bottles_blog

Winery Spotlight Wine Tasting
Bravium
St. Helena, California

October 2024

Join us for a wine tasting event featuring Bravium Wines from California! We will be sharing their five 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. Bravium Russian River Valley, Chardonnay, 91 pts.
  2. Bravium Anderson Valley, Chardonnay, 90 pts
  3. Bravium Wiley Vineyards, Rosé of Pinot Noir, 92 pts.
  4. Bravium Anderson Valley, Pinot Noir, 93 pts.
  5. Bravium, Wiley Vineyards, Anderson Valley, Pinot Noir, 92 pts.

Spotlight_Bravium_ratings_twitter

About Bravium Winery:
Bravium Winery, founded by winemaker Derek Rohlffs, crafts terroir-driven Chardonnay and Pinot Noir from cool-climate vineyards in Sonoma’s Russian River Valley and Mendocino’s Anderson Valley. Rohlffs embraces a minimalist winemaking philosophy, allowing the land to shine through his wines with minimal intervention. His wines emphasize a sense of place, balancing nuance, structure, and aging potential. To learn more on their website, click here.

About Derek Rohlffs:
Of Cherokee descent, winemaker Derek Rohlffs was gifted the name “Winter Hawk” as a young boy. Intuitively connected to the land—Cherokee means “those who live in the mountains”—Derek has always felt a mysterious pull to nature, even as a child. To hear him tell it, the vineyard is his destiny. He doesn’t view his path to winemaking as a conscious choice, but more of an undercurrent that quietly ushered him to where he belongs.

Today, Derek welcomes the sight of hawks circling over the vineyards and swooping down to the earth around him. A single hawk’s feather fittingly graces the Bravium label, echoing the power, elegance, and vitality of the wines—and of Derek’s Cherokee roots.

A graduate of the trailblazing Environmental Studies program at the University of California at Santa Barbara, Derek also took coursework in the world-renowned winemaking program at the University of California at Davis. His far-reaching travels have afforded in-depth visits to the wine regions of France, Italy, and Australia.

But his most impactful influence may have been a retrospective tasting he experienced at Mayacamas Vineyards during his first visit to Napa Valley. Those wines captivated Derek in untold ways, and he resolved then to become a winemaker. He later crossed paths with the acclaimed winemakers at Rhys Vineyards, who steered Derek toward cool-climate, mountainside fruit.

Photos and Information © Bravium – 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
Bravium Wines
October 2024
Cheers!
WineStyles.com

September Cheese Club: Iowa

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Cheese ClubArtikaas-Youngsters-Smoked-Gouda.SM_-485x485Artikaas Youngsters Smoked Gouda Netherlands

Every Youngsters Gouda is aged 4 to 6 weeks for a perfectly creamy texture. In addition, this exceptional cow’s milk Gouda is smoked to infuse a velvety, toasty smokiness that is also creamy and buttery. It is great for melting over burgers, or snacking with salami.  WINE & CRAFT BEER PAIRINGS: For wine, try this cheese with a Spanish red, such as a Tempranillo. The bold, fruity notes of Tempranillo can handle the richness of the smoked gouda, while the wine’s acidity can cut through the creaminess.  For beer, look for an Amber Ale; the malty sweetness of an ale complements the smoky flavor of the cheese, creating a balanced and satisfying combination. WINESTYLES: Fruity or Bold red wines BEERSTYLES: Malty beers Information © Artikaas and Zuercher & Co. – All Rights Reserved.

Coopers-Hill-Header-Product-485x485Cooper’s Hill Double Gloucester Great Britain

We’re bringing back a fan favorite! This pasteurized cow’s milk cheese combines the creamy texture and rounded taste of a quintessential British Double Gloucester with the tang of added chives and onions.   Cooper’s Hill celebrates a famous cheese rolling tradition enshrined in English folklore.  Every year, a wheel of Double Gloucester cheese is sent down the hill and the first person chasing it to cross the finish line receives the wheel of the cheese and all the accolades. The next event is scheduled for May 26, 2025. Learn more about this fun tradition > WINE & CRAFT BEER PAIRINGS: For wine, pair with a Syrah; the bold, peppery notes of the red wine can handle the richness of the cheese. Or, if you’re looking for a white wine, try with this month’s Terra Dives Liolà Bianco; the balance of fresh fruit and acidity will pair well with the cheese’s creamy texture. For craft beer, a natural partner would be British or American Brown Ales. WINESTYLES: Bold or Mellow red wines or  Silky white wines. BEERSTYLES: Fruity & Spicy Information © 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 >

September Beer Club: Iowa

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freigeist_tired-hands_alien-kircheTired Hands Brewing Company
Freigeist Bierkultur
Alien Kirche
West Coast IPA
Ardmore, PA and Stolberg, Germany

Made in collaboration with Freigeist Bierkultur and Tired Hands Brewing, this beer is a West Coast IPA with a heavy amount of Columbus, Cascade, Citra, Mosaic, and Chinook hops. 

ABV: 6% alcohol / volume
IBU: N/A
Style: West Coast IPA
Beer Style: Crisp & Clean

ABOUT TIRED HANDS BREWING COMPANY:
Tired Hands Brewing Company is a craft brewery based in Ardmore, Pennsylvania, known for its innovative and artfully crafted beers. Since its founding in 2011, Tired Hands has gained a devoted following for its commitment to quality and creativity, producing a diverse range of brews that push the boundaries of traditional styles. With a focus on using fresh, locally sourced ingredients, Tired Hands has become a staple in the craft beer community, celebrated for its distinct flavors, experimental brewing techniques, and inviting atmosphere. Learn more here, and follow them on Untappd.

ABOUT FREIGEIST BIERKULTUR:
Freigeist Bierkultur is a pioneering German craft brewery dedicated to reviving and reinventing traditional beer styles with a modern twist. Brewers, Peter Esser and Sebastian Sauer, embrace creativity and innovation, challenging conventions while staying true to the rich heritage of German brewing. Learn more here, and follow them on Untappd.

Information © Iowa Beer Baron – All Rights Reserved.

Marzen-Fonta-Flora-FreigeistFonta Flora Brewery
Freigeist Bierkultur
Märzen
Nebo, NC and Stolberg, Germany

This beautiful malt forward Märzen is brewed in collaboration with Freigeist Bierkultur.

ABV: 5.5% alcohol / volume
IBU: N/A
Style: Märzen
Beer Style: Malty & Sweet

ABOUT FONTA FLORA:
Fonta Flora Brewery fuses the essence of agriculture with the craft of brewing to create a diverse array of rustic and flavorful beers. Emphasizing the use of seasonal flora, Fonta Flora brings English tradition and Belgian inspiration to the Appalachian mountains of North Carolina. Learn more here, and follow them on Untappd.

Information © Iowa Beer Baron – All Rights Reserved.

Hoof-Hearted-Everybody-Wants-Some-Galaxy-16OZ-CANHoof Hearted Brewing
Everybody Wants Some!!
Double IPA Galaxy
Marengo, OH

Double IPA with galaxy hops.

ABV: 8% alcohol / volume
IBU: N/A
Style: Double IPA
Beer Style: Hoppy & Bitter

ABOUT THE BREWERY:
Hoof Hearted Brewing has been turning tanks like cassette tapes since late 2011. Known throughout the industry for their expert hop-wrangling and flair for air guitar, they do everything possible to provide fresh, high-quality (and sometimes hi-test) brews to get the party started. Learn more here, and follow them on Untappd.

Photos and information © Hoof Hearted Brewing – All Rights Reserved.

kittens-summer-aleFat Orange Cat Brew Co.
Kittens Summer
American Pale Wheat Ale
North Haven, CT

American Pale Wheat Ale w/ Citrus and Spices.

ABV: 5% alcohol / volume
IBU: N/A
Style: American Pale Wheat
Beer Style: Fruity & Spicy

ABOUT THE BREWERY:
Fat Orange Cat Brew Co. is a small, seasonal homestead brewery, that opened for tastings and growler sales/fills out of their barn in August of 2016. They now have the ability to produce small and large batch beers under their name, with the help of Twelve Percent Beer Project. Fat Orange Cat Brew Co. specialize in extremely high quality small batch recipes, and are making every effort to support and promote local agriculture. Follow them on Untappd.

Photos and information © Fat Orange Cat Brew Co. – All Rights Reserved.

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LEARN MORE ABOUT OUR BEER CLUB >

 

September Sweet Club: Iowa

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Sweet Wine ClubBlue-Riesling-Auslese-bottleSchmitt Söhne
Riesling Auslese
Mosel, Germany

NECTAR WINE STYLE

This Auslese (selected harvest) Riesling is produced from grapes that remain on the vine until extremely late in the year.  Individually selected overripe grapes result in a full-bodied, luscious wine with hints of apricot, nectarine and honey. It has intense flavors and a lingering finish.

Analysis: 8.5-9% alcohol / volume
Variety: Riesling
Appellation: Mosel, Germany
RS: 52-56 g/L
TA: 8-9 g/L
Pairing Recommendation: Enjoy with cheeses, fruits, richly seasoned foods and desserts. Or enjoy as a wine cocktail or sipping after a memorable dinner.
Serve: Chilled

WineStyles’ Wine and Cheese Pairing: A perfect cheese pairing for this wine would be Gorgonzola Dolce. Gorgonzola Dolce is a creamy, slightly sweet blue cheese that balances the wine’s sweetness with its mild tang, while the creaminess complements the wine’s rich texture. The fruitiness of the Riesling will also contrast beautifully with the savory elements of the cheese. Learn more about our wine and cheese pairings here.

Winemaking: Auslese is picked at ultimate ripeness, sometimes two months after harvest season has started. This allows the fruit flavors to develop and ripen.  During picking, the grapes are handled very carefully to avoid bruising, letting the natural sweetness shine through. Harvested in the cool early morning, the grapes are brought quickly to the winery, destemmed and placed in stainless steel tanks that help retain the Riesling’s crisp acidity. The wine is kept cool, between 50-65 ºF, during fermentation.

Vineyards:
Schmitt Söhne Auslese Riesling hails from select vineyards along the Mosel River in Germany. Mosel is regarded as the oldest wine-growing region in Germany, believed to have been established by the Romans around 50 AD. It is one of the most northernly wine regions in world. Mosel vineyards are famous for their steep south-facing slopes and blue slate soil, reflected in the balanced minerality of Schmitt Söhne’s Auslese Riesling.

About Schmitt Söhne Wines:
Family-owned and operated, over 200 years ago the Schmitt ancestors settled in the small village of Longuich, along the Mosel River, and began managing vineyards and producing wine. Now in the fifth generation, Schmitt Söhne is one of Germany’s largest and most successful wine exporters around the world. While they have continued to develop their winemaking techniques and technologies, the family has never lost sight of their traditions. Learn more here.

Photo and Information courtesy of © Schmitt Söhne– All Rights Reserved.

Pacific-Rim-Sweet-Riesling-bottlePacific Rim
Sweet Riesling
Columbia Valley, Washington

NECTAR WINE STYLE

This wine is wonderfully aromatic with notes of honey, pear and orange blossom. On the palate, it is sweet, with bright acidity, pineapple and white peach.

Analysis: 8% alcohol / volume
Variety: 100% Riesling
Appellation: Columbia Valley, Washington
RS: 73.3 g/L
TA: 7.2 g/L
Pairing Recommendation: Ideal with fiery fare – especially Thai, Szechwan, Mexican, Middle Eastern, and Caribbean cuisine. Or enjoy with one of their suggested recipes >

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

PRODUCTION:
The winery picks their Riesling grapes early (20-21 Brix). Using only native yeasts and fermenting at low temperatures in stainless steel tanks – there is no use of oak barrels or malolactic fermentation. They stop the fermentation at about 7% residual sugar, and clean the wine rapidly to retain as much freshness and fruitiness as possible. They leave a fair amount of natural carbon dioxide in the wine to create a lively mouth feel. 

 

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… the creation 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.

Photo and Information courtesy of © Pacific Rim – All Rights Reserved

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

Click here to learn more >

 

 

September Bubbly Club Iowa

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Bubbly Wine ClubCDB-Cuvee-Prestige-bottleCa’del Bosco
Cuvée Prestige Brut
Franciacorta, Italy

BUBBLY WINE STYLE

Aromas of stone fruit and spring flowers with a lightly savory, pastry like complexity. The palate has a smooth, elegant feel and the finish is dry, light, bright and crisp. A neat wine, well-delivered. Drink now.

Analysis: 12.5% alcohol / volume
Varietal: 75% Chardonnay, 10% Pinot Bianco, 15% Pinot Nero
Region: Franciacorta, Lombardy, Italy
ph: 3.15
Total Acidity: 5.55 grams/liter
Volatile Acidity: 0.35 grams/liter
Vineyards of Provenance:

  • 96 Chardonnay vineyards planted on average of 27 years ago, located in the municipalities of Erbusco, Adro, Cazzago San Martino, Corte Franca, Iseo and Passirano
  • 3 Pinot Bianco vineyards planted an average of 21 years ago, located in the municipality of Passirano
  • 17 Pinot Nero vineyards planted an average of 19 years ago, located in the municipalities of Erbusco, Provaglio d’Iseo and Passirano

Harvest period: First and second ten days of August
Average yield per hectare: 7,500 kilograms of grapes, equivalent to 4,7300 liters of wine (must-to-fruit ratio 63%)
Tirage: From April to June of the year after the harvest
Maturation sur lies: For an average of 25 months
Dosage at disgorgement: Equivalent to four grams of sugar per liter

Vinification:
The base wines for Cuvée Prestige are crafted from meticulously selected grapes, expertly vinified in strict adherence to the Metodo Ca’ del Bosco. Upon harvest, the grapes are picked, graded, and chilled, each bunch undergoing careful selection by trained professionals before being processed through an exclusive “berry spa.” This system involves a thorough bunch washing and jet spray process, incorporating three soaking vats and a drying tunnel. The grapes are then crushed in an oxygen-free environment, and the resulting musts are fermented in temperature-controlled steel tanks until the following March.

The wine undergoes an additional seven months of aging to clarify, mature, and reveal the distinct characteristics of its vineyard origin. Subsequently, the wines are meticulously blended with reserve wines from the best vintages, accounting for 20% to 30% of the final cuvée, in a process that imparts the Cuvée Prestige with its unique character. This special technique captures the essence of Franciacorta as envisioned by Ca’ del Bosco. Only after an average maturation period of 25 months does this Franciacorta reach its full expressive depth. The disgorgement process is performed in an oxygen-free environment, utilizing a patented system by Ca’ del Bosco that eliminates oxidative stress and the need for additional sulfites. This process results in a purer, more appealing, and longer-lived Franciacorta. Finally, each bottle is individually marked to ensure traceability.

About Ca’del Bosco:
Ca’del Bosco, founded by Annamaria Clementi Zanella in the Erbusco hills, has a rich history of innovation and quality in winemaking. Beginning with high-density vineyards and the production of its first wine (Pinot di Franciacorta Bianco) in the late 1970s, the winery expanded under Maurizio Zanella to introduce notable offerings like the Cuvée Annamaria Clementi, named after his mother. Embracing modern techniques while maintaining its identity, Ca’del Bosco produces acclaimed wines, including the Vintage Collection and Cuvée Prestige. The winery also promotes art through initiatives like the Ca’del Bosco Sculpture Award, celebrating over 50 years of heritage and excellence in winemaking. Learn more here.

Photo and Information © Iron Horse Vineyards and Vintus – All Rights Reserved

Bubbly Wine ClubLearn more about our Bubbly Club >