December Cheese Club: Iowa

cheese_club_logo-1240x1240pitchfork-cheddar-cheeseNeal’s Yard Dairy
Pitchfork Cheddar
Somerset, England

The Pitchfork Cheddar is a full-bodied, dense and nutty cheddar from Trethowan’s Dairy in Somerset. It has a juicy bite and creamy texture that coats the mouth. The name, Pitchfork, references the old Cheddar-making tools used to toss the curd while mixing in the salt. This practice is something that Neal’s Yard Dairy continues today.

Milk Type: Cow
Milk Source: Produced on-site
Average Age: 12 months
Cheesemakers: Maugan & Todd Trethowan
Serving Suggestion:
Fold grated Pitchfork Cheddar into scrambled eggs towards the end of the cooking process to get deeper, more savory eggs.

The Pitchfork Cheddar pairs well with a light red wine such as a Pinot Noir, or a Silky White Wine, like a Chardonnay or a Sauvignon Blanc. For beer, reach for a Cider or English Ale.

WINESTYLES: Fruity or Silky
BEERSTYLES: Crisp & Clean



© Photo by Neal’s Yard Dairy

Historically, most West Country cheesemakers produced Cheddar before embarking on a cheese more commonly associated with their friends across the Welsh border: Caerphilly. Cheddar takes over a year to mature, while Caerphilly can be turned around in a month of less, so in leaner times, particularly between the first and second world wars, Caerphilly sales provided a steady flow of income while the Cheddar took its time to age. The Trethowans, however, have gone about this the other way around. While based in their home country of Wales, they made their name producing their signature Gorwydd Caerphilly, but when they moved across the border to a dairy farm just up the road from the Somerset market town of Cheddar, they felt compelled to begin producing a clothbound Cheddar alongside it. The milk comes from their herd of Holstein and Jersey cows, which graze on the farm’s organic pastures. The Cheddar is handmade in small batches to a traditional farmhouse recipe. – Neal’s Yard Dairy

lincolnshire-poacher-cheeseNeal’s Yard Dairy
Lincolnshire Poacher
Alford, Lincolnshire, England

West Country Cheddar meets Comté in this cheese. It is smooth and densely creamy in texture with flavors ranging from rich and savory to long, sweet and somewhat pineapple-like. Lincolnshire Poacher is one of the very few cheeses to be produced on the east coast of the country, where the clay soils are usually improper for dairy farming.

Milk Type: Cow
Milk Source: Own herd
Average Age: 18-24 Months
Cheesemakers: Simon Jones and Richard Tagg
Serving Suggestion:
Melt on top of buttered crumpets or toast.

Similarly, the Lincolnshire Poacher pairs well with light red Pinot Noirs, Gamays or a Sangioveses. If you prefer white wine, reach for a Silky White, like a Chardonnay or a Sauvignon Blanc. Ciders or English Ales will pair best with this cheese.

WINESTYLES: Fruity or Silky
BEERSTYLES: Crisp & Clean



© Photo from Neal’s Yard Dairy

Although the loamy or clay soils of Lincolnshire are usually ill-suited to dairy farming, the lush pastures of Simon Jones’s Ulceby Grange farm sit on chalky land – and it is this, combined with the mild climate, that has made Lincolnshire Poacher one of very few cheeses to be produced on the east coast of the country. Though the farm has been in the family since 1917, the Jones family didn’t start making cheese until the 1990s, when a young Simon returned from agricultural college. Eager to turn his hand toward cheesemaking, he enlisted the help of renowned Welsh cheesemaker Dougal Campbell to develop a recipe, and the result – which incorporates the hallmarks of a hard mountain cheese into a traditional West Country Cheddar – proved so popular that customers at the local cheese shop initially had to be rationed to quarter of a pound each. Simon’s brother Tim has since joined him on the farm, and in 1995 Simon employed a full-time cheesemaker, Richard Tagg. Today, it is Jon Collins whose job it is to transform milk from their 230-strong herd of Holstein Friesians into cheese on an almost daily basis. Once the curds have been moulded, salted and pressed for 36 hours, the resulting cheese truckles are matured on wooden boards and turned regularly to ensure even maturation. The brothers recently invested in a robot for turning the truckles, improving consistency still further. Though some Lincolnshire Poacher will be aged for up to 36 months, we believe the finest tasting truckles are between a year and 24 months old. – Neal’s Yard Dairy

Founded in 1979 by Randolph Hodgson, Neal’s Yard Dairy started as a small shop tucked away in corner of London’s Covent Garden, selling and making Greek-style yogurt, crème fraîche and a couple other cheeses. It later became a popular shop for local farmhouse cheesemakers to sell their own product. Today, Neals’ Yard Dairy sells the very best British and Irish cheeses. They work with about 40 cheesemakers, all with different cheesemaking styles and techniques. Learn more about their story here.

Cheese_springDon’t let your Wine Club go home alone!

Join our Cheese Club and bring home a 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 >

December Beer Club: Iowa

BeerClubLogofair-state-main-boss-imperial-stoutFair State Brewing Cooperative
Main Boss
Imperial Stout
Minneapolis, Minnesota

Made in collaboration with Pulpit Rock (IA), this stout is inspired by their love of rum cocktails. Infused with tons of coconut and the brewery’s take on Orgeat syrup (a classic cocktail ingredient with almonds and citrus), there is a subtle tropical twist in this gigantic winter stout. There are flavors of coconut, rum drinks, pithy orange, and nutty dark malts that are sweet, thick and intense.

BeerStyles: Dark & Roasty
Style: Imperial Stout
ABV: 12% alcohol / volume

fair-state-spirit-foulFair State Brewing Cooperative
Spirit Foul
Double Dry-Hopped Hazy IPA
Minneapolis, Minnesota

Brewed in collaboration with San Diego’s Modern Times Beer, Spirit Foul is Fair State’s first ever hazy IPA. Super juicy, tropical, dank, and low bitterness, the breweries use the freshest Strata, Citra and Mosaic hops for its passion fruit aroma. The beer’s soft and signature haze is created using pilsner malt, pale wheat, flaked oats and flaked barley. 

BeerStyles: Hoppy & Bitter
Style: Double Dry-Hopped Hazy IPA
ABV: 6.3% alcohol / volume

Fair State Brewing Cooperative started on the rugby pitch, where founders Evan Sallee, Niko Tonks, and Matt Hauck first met while playing for rival teams. Later, they formed a friendship and took their love of home-brewing to a greater goal of founding a brewery. The friends believed there was too large of a gap between home-brewer and owning a brewery, and thus decided to build a co-op model to allow consumers to be more involved in operations. On September of 2014, First State Co-Op became the first cooperatively-owned brewery in Minnesota and the third in the country. Learn more about the brewery here, and follow them on Untappd.

WeldWerks Juicy Bits IPAWeldWerks Brewing Co.
Juicy Bits
Greeley, Colorado

WeldWerks flagship IPA with huge citrus and tropical fruit character from Mosaic, Citra and El Dorado hops.  Their New England-style IPA has a softer, fluffier mouthfeel with a hop haze.

BeerStyles: Hoppy and Bitter
Style: IPA
ABV: 6.7% alcohol / volume

extra extra juicy bits double IPAWeldWerks Brewing Co.
Extra Extra Juicy Bits
Imperial Double IPA
Greeley, Colorado

This hazy Double IPA is brewed with Citra, Mosaic and El Dorado hops. It is then Double dry hopped with Extra Extra Nelson Sauvin.

BeerStyles: Hoppy & Bitter
Style: Imperial Double IPA
ABV: 8.6% alcohol / volume

Like many other great businesses do, WeldWerks started as a hobby in a garage. In 2009, Co-founder and head brewer, Neil Fisher, began home-brewing with his friends. Once a month, everyone would get together to brew, learn and enjoy each other’s company. By 2014, Neil had entered into the Big Beers, Belgians and Barleywines festival; prior to this competition, friend, and no-CEO and co-founder, Colin Jones, made an agreement with Neil, promising to consider opening a brewery if Neil were to bring back a medal. 11 months and two medals later, the first beers were poured at WeldWerks Brewing. Today, all of WeldWerks beers are produced in their downtown Greeley location on their 15 bbl 3-vessel steam brewhouse. They have produced 300+ unique beers in just four years across a nearly infinite range of styles. Learn more about the brewery
here, and follow them on Untappd.


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December Sweet Club Iowa


Sweet Wine Clubpiquitos moscato sweet wine clubPiquitos
D.O. Valencia, Spain


A fizzy moscato dedicated to wine lovers without complexes looking for fun and to get a party started.

This Moscato is bright lemon-gold in color with a light pearliness in its appearance. The nose is clean and youthful with heavy floral and fruity notes of mandarin peel, honeysuckle and sweet orange blossom. The palate has a sweetness that coats the mouth, then refreshes itself with the airy bubbles. It is luscious and harmoniously balanced.

Analysis: 11% alcohol / volume
Varietal: 100% Moscatel
TA: 5.47 g/L
pH: 3.23
RS: 51.2 g/L
V. Acidity: 0.15 g/L
Region: D.O. Valencia, Spain
Valley Valentino & Alto Turia in the heart of Valencia
Age of Vines: 15-20 year-old vines
Yield: 50 hl/ha
Altitude: 200-650 m.
Climate: Warm Mediterranean
Harvest: First fortnight of September
Vinification: Cold Maceration
Fermentation: 53.6-60.8ºF
Aging: Stainless Steel

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

Piquitos is intended to mean “little kisses” in Spanish, as their wines are designed to share their love. Sourced from sunny Mediterranean Coast in Valencia, Spain, Piquitos is made by the team from Hammeken Cellars – an innovative producer and exporter of Spanish wines. Their philosophy is to gather the best local grapes and traditions in Spain and pair those with the “New World” winemaking techniques and styles to produce high quality, fruit forward and fresh wines. Learn more about their company here.

Tintero moscato wineCantine Elvio Tintero
Moscato d’Asti ‘Sori Gramella’
Piedmont, Italy


Delightfully fizzy and slightly sweet, an irresistible combination.

The third generation Tintero family continues the traditions of winemaking in Gramella. “Sori” in Piedmontese indicates the south-facing slope of a hill, that pampers the grapes with 20% more sunshine. Cantine Elvio Tintero are the only producers to sustainable farm and commercially bottle from this striking single-vineyard, limestone amphitheater. Vines were planted in the late 1980’s. Grapes are harvested and pressed, then kept at low temperatures in stainless steel tanks to provide the freshest wine possible.

Analysis: 7% alcohol / volume
Varietal: Moscato

Appellation: Moscato d’Asti, Langhe
RS: 110 g/L
Vine Age: Average 30 years
Soil Type: Clay, limestone with rocks
Vineyard Area: 25 hectares
Producer: Marco Tintero
Founded: 1900
Annual Production: 41,000 cases
Farming: Sustainable

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

The winery’s legacy began in 1900 when a Frenchman named Pierre Tintero set out to Piedmont in search of work. Here, he found a job helping a widow, Rosina Cortese with her small estate, and just a few years later the couple fell in love, married and continued to grow their estate. Passed down from generation to generation, the family eventually took over the adjacent vineyard plots and began growing a small production of Moscato. It wasn’t until 1980, when grandson, Elvio, began experimenting with frizzante wine production, allowing the family to take advantage of the grape’s special affinity to the local terroir. Today, Elvio help’s his son and daughter-in-law run the estate producing fresh, easy and fun wines to drink with friends. Learn more about their story

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

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December Bubbly Club: Iowa

Bubbly Wine Clubraptor ridge winery rose 2015 anniversaryRaptor Ridge Winery
Brut Rosé Méthode Champenoise
Anniversary Estate Cuvée Pinot Noir
Willamette Valley, Oregon


Since 1996, when the Shull’s planted Harbinger Vineyard high in the Chehalem Mountains, the site produces a lean expression of Pinot Noir in all but the warmest vintages. With over 2400 vines per acre, this single-guyot trellised site is densely planted by Oregon Standards. The top of the vineyard is about 800 feet above sea level, providing cool nights and slow ripening of the 100% Pinot Noir plantings. In the particularly cool vintage of 2011, a switch went on in Scott Shull’s brain…sparkle it! Henceforth, their approach to this 21-year old vineyard has been to focus on classic Méthode Champenoise. In 2015 Raptor Ridge Winery decided to increase the production by adding Tuscowallame Estate Pinot Noir, which comes from their highest block and contains a mixture of clones. Both vineyards are farmed identically. The base wine ferments and rests en tirage for about three years, before disgorgement and dosage to complete the wine for final bottling.

Appellation: Willamette Valley, Oregon
12.5% alcohol / volume
TA: 7.5 
pH: 3.37
Brix: 20.8
Case Production: 360
De-stem: 100%
Cold Soak: 96 hours

Owned and operated by Scott and Annie Shull, the duo have been nurturing Raptor Ridge for 26 years – from a “garage” winery, to the clearing of their vineyard in 2000 and the opening of their tasting room in 2010. The Shull’s winegrowing focuses on quality, consistency and intrigue. Their wines express simplicity, while also having layers of sensory complexity on the palate and mind. Learn more about their journey here.

gaspard bulles sparkling rose

Bulles Sparkling Rosé
Loire Valley, France


“Bulles”, meaning “bubbles” in French, is the perfect name for this wine. This sparkling, fruity Rosé is full of red berries. It makes for a perfect aperitif wine, great for any celebration, or while snacking on other nibbles.

Grapes: Pineau d’aunis
Vineyard: Clay and Limestone
Vines: 80 year-old vines, sustainable growing practices

The grapes are handpicked, pressed. The first fermentation occurs with natural yeast in tanks. The wine is then filtered and bottled with liqueur de tirage to start the second fermentation in bottles. The wine is disgorged and topped up with more wine, zero sugar added. Total time in cellar is 36 months.

Gaspard is one of
Jenny & Françoishouse labels, these wines come from their exclusive cooperation with carefully selected winemakers in France and beyond. The growers they are partnered with work sustainably and organically to produce the purest wine. These Loire Valley wines focus on the nature of the wine, while also staying in a friendly budget to their consumers. All wines are made with tradition and use the most popular varieties of their regions. Learn more about their story here.

Bubbly Wine ClubLearn more about our Bubbly Club >



Maison Louis Latour Pinot Noir Les Pierres Dorées

Rack of LambGarlic-Crusted Roast Rack of Lamb


  • 1 head of garlic (cloves peeled)
  • ¼ cup rosemary leaves
  • ¼ cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • salt and freshly ground pepper


  1. In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
  2. Preheat the oven to 450°F. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
  3. Carve the racks in between the rib bones and transfer to plates. Serve right away.

© Recipe courtesy of Kenny Rochford from Food & Wine.


pinot noir les pierres dorees
Louis Latour
Pinot Noir Les Pierres Dorées
Burgundy, France


The Les Pierres Dorées Pinot Noir has an intense, bright red color with red-garnet hues. On the nose, there are notes of flowers, red berries and soft spices. On the palate, it is round and full-bodied. It has a great deal of freshness with long under notes of black fruits.

Varietal: Pinot Noir
13-13.2% alcohol / volume
Region: Beaujolais, France
Village: Les Pierres Dorées
Appellation: Burgundy
Average Vine Age:
7 years
Soil: Clay and limestone with Iron-oxide
Harvest: Mechanical
Fermentation: Traditional in open vats
Aging: 10 to 12 months aging in stainless steel vats and oak barrels
Barrels: Louis Latour cooperage, French oak, medium toasted
Cellaring Potential: 5-7 years
Serving Temperature: 57.2-60.8ºF
Food Pairing: Rack of lamb, quail with grapes, red tuna tartare, sea bass, goat cheese, red fruit soup
Critical Acclaim:
James Suckling 2018, 89 pts

Maison Louis Latour once again exports its Burgundian know-how outside of the Côte d’Or. After the great successes of Ardèche and Var, they decided to repeat the experience in the heart of Beaujolais with the planting of 20 hectares of Pinot Noir. The calcareous soil rich in iron oxide gives a very particular ochre color, and the high altitude contribute to produce a surprising wine which associates richness and freshness with a beautiful aromatic complexity. This region offers beautiful argilo-calcareous soils, the plots selected by Maison Louis Latour form two islands and are situated on the villages of Morancé and Theizé. With a continental moderate climate, vineyards benefit from an ideal period of sunshine but the temperatures are relatively fresh due to an elevation between 280 and 400 meters.

Founded in 1797, Maison Louis Latour has been apart of Burgundian history for more than two centuries. Authentic and independent, the winery is now run by the 11th generation of the founding family. The family is determined to preserve the winery’s unique heritage. Today, the Latour’s family Domaine spreads over 50 hectares of exceptional vineyards. Learn more about their history here.

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December Wine Club Pairing Recipe

Skillet Cranberry Roasted Chicken and Potatoes


  • 4 skin-on chicken breasts or thighs
  • 1/4 cup olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced or grated
  • zest + juice of 1/2 lemon
  • kosher salt and pepper
  • 1 pound baby potatoes, halved
  • 3 carrots, chopped
  • 1 cup white wine or chicken broth
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic


  • Preheat the oven to 425°F.
  • Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
  • Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
  • In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!

© Recipe courtesy of Tieghan Gerard from Half Baked Harvest.


fleurie chateau des dorees wine bottleHenry Fessy
Fleurie Château des Labourons

Burgundy, France


Ruby red in color with light hints of purple, the nose has intense flavors of blackberry and blackcurrant. On the palate, the Fleurie “Château des Labourons” is concentrated, with supple and silky tannins. It has a beautiful finish with slightly peppery and violet notes.
Château des Labourons dominates the beautiful hillsides of the Fleurie appellation. It is located three kilometers further up the hill from the hamlet of Les Labourons. The combination of the altitude, slope, exposure and quality of the soil have created a promising terroir in the heart of the Fleurie Cru. Château des Labourons’ current architecture dates from the 19th century. It was rebuilt from ashes after a devastating fire, but still retains some of its original architectural character. This Château has a long history, over five generations of the “de Lescure” family, and it was already producing wine by the 18th century.
Varietal: 100% Gamay
Analysis: 13.5% alcohol / volume
Appellation: Beaujolais, France
Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields”
Harvest: Manual
Average Vine Age: 40 Years
Pruning: Gobelet
Density of Vines: 10,000 vines/ha
Critical Acclaim: 
  • James Suckling – February 2017 – 92 pts
  • Wine Spectator – July 2017 – 88 pts
  • Wine Enthusiast – May 2017 – 88 pts
  • Jancis Robinson – UK – January 2017 – 16.5 pts
  • Guide Bettane & Desseauve – Septembre 2016 – 14 pts
  • Concours Général Agricole – Février 2016 – Médaille d’Or
Suggested Food Pairings: Roasted chicken, grilled meats and cheese
Serving Temperature:
Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
The Fessy Family has been based in the heart of the Brouilly appellation since 1888. They have purchased parcels of vineyards in most of the Crus and Beaujolais-Villages over the years, creating an enviable domaine of nearly 70 hectares of vineyards. Their philosophy is to work with sensitivity and intelligence to produce highly characterful wines with little to no intervention. Learn more about the winery here.

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Maison Simonnet-Febvre Chablis Premier Cru Vaillons



  • 6 tablespoons (¾ stick) unsalted butter, cut into pieces
  • ¾ teaspoon kosher salt
  • pinch of nutmeg
  • 1¼ cups all-purpose flour
  • 4 large eggs
  • 6 ounces (1½ cups) grated Comté cheese or Gruyère
  • ½ teaspoon freshly ground black pepper
  • 1 large egg yolk


  1. Preheat oven to 400°F. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
  2. Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
  3. Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
  4. Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
  5. NOTE: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.

© Recipe courtesy of Mimi Thorisson of Bon Appétit.


chablis premier cru vaillonsMaison Simonnet-Febvre
Chablis Premier Cru “Vaillons”
Burgundy, France


The Chablis Premier Cru “Vaillons” has notes of citrus and white flowers. The mouth is long and complex with a pronounced, lingering mineral finish.

Varietal: 100% Chardonnay
13% alcohol / volume

Appellation: Premier Cru
Soil: Kimmeridgian marl & limestone
Vinification: Stainless steel tanks between 62.6-69.8°F
Aging: 12 months in stainless steel, on lees; then 4-5 years
Average Age of the Vines: 35 years
Yield: 58 hl/ha
Serving Temperature: 50-53.6°F

This vineyard is situated on the left bank of the Serein river, and has an ideal southwesterly aspect. The soils of the left bank are less clay-like than those of the right bank. This wine is one of the most highly-rated left-bank Chablis from Maison Simonnet-Febvre.

Founded in 1840, Maison Simonnet-Febvre has become one of the oldest traditional Chablis wineries in the area. Originally named Febvre-Forgeot, after founder, Jean Febvre, married the daughter of a broker named Forgeot. In 1894, after the death of Jean Febvre, his daughter Melanie took over the company with her husband, Amedee Simonnet, and so, the company changed to benefit the person who would take the reins. Over the years, the winery continued to grow as it has been passed down from generation to generation. Learn more about their family winery here.

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

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Winery Spotlight: Quinta do Noval December 15th

Port Wine Tasting Event

Quinta do Noval_Logo

Quinta do Noval
Douro Valley, Portugal

Wednesday, December 15, 2021
6:00pm CST / 7:00pm EST

Join us for a Port Wine Tasting event, featuring Quinta Do Noval winery from Portugal with guest speaker Anthony Cohen, the US Brand Director of Quinta do Noval.

Wines Tasted:

  • Noval Black Port; 91 PTS
  • Noval Late Bottled Vintage Port 2014; 90 PTS
  • Noval 10 Year Tawny Port, 92 PTS
  • Noval Colheita Tawny Port 2005; 97 PTS
  • Noval Vintage Port 2018; 97 PTS
To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom! Dec 15_Quinta do Noval Wines
About Quinta do Noval:

Open since 1715, Quinta do Noval is one of the oldest Port houses known around the world. Today, Quinta do Noval is part of the international viticultural group of AXA Millésimes. It is unique among Port houses in that most of the Ports are made from estate-grown fruit and all of the vintage Noval wines are from the single Quinta Do Noval vineyard on magnificent old terraces. Their team is devoted to looking after their great vineyard terroir, and strive to make wines worthy of the Quinta do Noval name every year. Learn more about their history here.

About Anthony Cohen:
Anthony Cohen

Anthony Cohen

Brand Director for Quinta do Noval in the USA, Anthony was born and raised in the South of France on the border of the Mediterranean Sea. After graduating in International Business from Manchester University and in Marketing from Montpellier Business School, he decided to pursue his American dream and moved to New York in 2007. He spent the last 14 years representing some of the most beautiful wine estates in the world including Quinta do Noval. Anthony has been to the Douro Valley five times and is always amazed at how majestic these vineyards are. He is looking forward to tell the story about Noval, to share his passion for Ports and to guide us through the tasting.

Let’s Taste, Learn and Enjoy® together!

Contact your local WineStyles to RSVP for this tasting event.

Quinta do Noval

Douro Valley, Portugal

Wednesday, December 15, 2021

6:00pm CST/ 7:00pm EST


November Cheese Club: Iowa

Toma_cheesePoint Reyes Farmstead Cheese Co.Cheese Club
Point Reyes Station, California

In Italian, ‘Toma’ means “wheel of cheese made by the farmer herself”; the perfect way to describe Point Reyes Farmstead Cheese Co.’s most versatile, any time, any table cheese. Creamy and buttery in flavor with a grassy, tang finish, the Toma cheese is an all natural, semi-hard table cheese made from pasteurized, rBST-free cows’ milk coated in a waxed rind. It is made with microbial (vegetarian) rennet, aged for 90 days and is gluten free.

FOOD PAIRING: Toma makes for the perfect anytime snacking cheese. It is great for melting into or onto pastas, risottos, grilled cheese sandwiches, grilled vegetables, burgers or soups. Pair with savory or sweet foods such as peaches, fruit compotes, toasted nuts, or sautéed greens.

WINE & CRAFT BEER PAIRING: Serve with hop-heavy beers such as an IPA, and for wine, pair with our November Wine Club Wines: Estate Cellars Proprietary Red Blend or the Estate Cellars Cabernet Sauvignon.

WINESTYLES: Mellow or Bold
BEERSTYLES: Hoppy & Bitter


  • 2017 World Cheese Awards in London – Bronze Medal
  • 2017 American Cheese Society, Farmstead – 1st Place
  • 2017 California State Fair – Gold Medal
  • 2014 Good Food Awards – Best Cheese
  • 2012 American Cheese Society, American Originals, Cows’ Milk Category – 2nd Place
  • 2011 California State Fair – Gold Medal
  • 2011 American Cheese Society, American Originals, Cows’ Milk Category – 1st Place
  • 2010 World Cheese Awards in London – Silver Medal

Stretching along the California coast, just about 40 miles north of the Golden Gate Bridge, Point Reyes Farmstead Cheese Co. is a family owned and operated business passed down from generation to generation for over 100 years. Today, the creamery is operated by the four Giacomini family daughters, whom all left their various business careers and returned to the creamery to transition the business into an artisan farmstead cheesemaking facility. Together they work to produce the freshest, highest quality milk. Learn more about their story here.

Petite-BreakfastMarin French Cheese Co.
Petite Breakfast Brie
Petaluma, California

Since 1865, Marin has been making their iconic Petite Breakfast Brie. Skipping the aging room, this cheese is fresh and young, and has a tangy flavor with a spongy texture – reminiscent of creamy cheese curds. 

FOOD PAIRING: Versatile for hot and cold usages, such as pastries or salads.

WINE & CRAFT BEER PAIRING: For wine, pair with a Sauvignon Blanc or this month’s Primary White Wine Club Wine: the Estate Cellars Chardonnay. For beer, grab something hazy or citrus wheat beer.

BEERSTYLES: Crisp and Clean

Since 1865, Marin French Cheese Co. has been producing artisan cheese that respects nature and their local environments. The cheeses are handcrafted and made with the highest quality milks sourced from local dairies. Being the oldest continually operating cheese company in California, Marin French Cheese Co. cheeses have distinctive, authentic taste that is true to their roots in Marin County.

Screen Shot 2021-06-28 at 7.24.47 PMDon’t let your Wine Club go home alone!

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

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover 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 cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

November Beer Club: Iowa

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S’mores Stout
Waunakee, Wisconsin

The S’mores Stout is a pastry stout with vanilla extract, dark chocolate flavor, milk sugar, with flavors of toasted marshmallow and pie crust. This isn’t your typical campfire s’mores, this one packs a punch.  It finishes with a creamy chocolate and slightly sweet alcohol. 

BeerStyles: Dark & Roasty
Style: Stout – Double Pastry
ABV: 8% alcohol / volume
Artwork by Heather Hailstones

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Barrel Aged Exhausted Parent Stout
Waunakee, Wisconsin

Barrel Aged Imperial Stout with Espresso Beans, Cacao Nibs, and Milk Sugar. 

BeerStyles: Dark & Roasty
Style: Imperial Stout
ABV: 13.7% alcohol / volume
Artwork by Noelle Miller

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Double Blueberry Sour
Waunakee, Wisconsin

Berliner Weisse Style Ale with blueberry flavor. Pours a perfect blue and purple color. The amount of blueberry, body and carbonization is spot on.

BeerStyles: Sour
Style: Sour – Fruited Berliner Weisse
ABV: 6% alcohol / volume
Artwork by Stephenie Hamen

Untitled Art collaborates with different artists, friends, and breweries all around the world to produce drink concepts and styles that showcase their diverse work. From Sparkling Water to Craft Beer, every can or bottle is wrapped in artwork specifically made for that drink to create something you will love. Learn more about their story here.


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