November Cheese Club: Iowa

Posted on November 1, 2025 by mcginnessalex

Isigny Sainte-Mère Cooperative
Beurre de Baratte
Normandy, France

Beurre de Baratte is made exclusively from the best milk from Normandy, which is distinguished by its exceptional richness in fat, protein and vitamins. Exhaling sweet notes of hazelnut and milk, Isigny’s butter comes from an old-fashioned and traditional churning process. It is the slow maturation that allows the cream to develop.

WINE & CRAFT BEER PAIRINGS:
A crisp, minerally white wine like a Chablis or Muscadet works beautifully. Their acidity cuts through the butter’s richness without overwhelming its delicate flavor. Champagne or other quality dry sparkling wines are also excellent—with their fine bubbles and bright acidity, they provide a clean contrast and enhance the buttery texture. For beer, a light, effervescent beer such as a Belgian Saison or a Pilsner balances the butter’s richness with gentle spice, dryness, and carbonation.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean

About the Cooperative:
The Isigny Sainte-Mère Cooperative traces its origins to the establishment of a dairy in Chef-du-Pont near Sainte-Mère-Église, where by 1910 it was receiving 11,000 litres of milk from 90 farms. Just a year later, production had grown to 6 million litres with 200 members contributing. In 1932, 42 milk producers around Isigny-sur-Mer united to market Isigny butter, cream, and Normandy cheeses, forming the Isigny-sur-Mer Dairy Cooperative. The idea of merging the Isigny-sur-Mer and Sainte-Mère-Église cooperatives emerged in 1979 and was realized in 1980, creating the Isigny Sainte-Mère Cooperative. This united organization expanded its collection areas and built on a shared commitment to producing high-quality dairy products. Over time, it has adapted to challenges while preserving its cooperative model and values of dedication, quality, and collective purpose, maintaining its focus on transforming exceptional raw materials into renowned products that showcase the region’s unique terroir to customers around the world. Learn more here.

Essex Cheese
Feta Voras
Florina, Greece

Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs. It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta. The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. Essex St. Cheese is the exclusive importer.

WINE & CRAFT BEER PAIRINGS:
Reach for a Sauvignon Blanc (especially from Loire or New Zealand) as their crisp acidity and minerality will cut through the feta’s saltiness while highlighting its tangy, fresh flavor. For beer, a Belgian-style wheat beer (Witbier) will work well. Its soft, citrus, light spice and subtle yeastiness with complement the feta without overwhelming it.

WINESTYLES: Crisp
BEERSTYLES: Crisp or Fruity & Spicy

About Essex Cheese:
Essex Street Cheese, founded in New York City in 2006, imports a small selection of iconic European cheeses. From the beginning, the company has focused on working directly with cheesemakers and agers to choose consistently flavorful wheels, starting with Comté from Fort St. Antoine at the Essex Street Market on Delancey Street. Today, it maintains that same focused approach, bringing in only a few classic cheeses and shipping them from the source to New York with minimal time spent in warehouses. Learn more here.

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November Sweet Club: Iowa

Posted on October 27, 2025 by mcginnessalex

Poças
Late Bottled Vintage 2012
Douro Valley, Portugal

NECTAR WINE STYLE

Poças Late Bottled Vintage (LBV) Port is based on a single harvest which is chosen by the oenologist as being of very high quality. After a period of between 4 and 6 years spent aging in wood, this wine is bottled and considered ready to drink, even though it also has great potential for further aging as it is an unfiltered Port. Ruby in color, the nose has notes of stewed black fruit, with floral and balsamic notes. The palate is long, enveloping and balanced with notes of red fruit jam.

Varieties: Field blend
Alcohol: 19.3% alcohol/volume
Residual Sugar: 112 g/L
Total Acidity: 4 g/L as Tartaric Acid
pH: 3.74
Certification: V-Label (vegan)
Sub-Region: Ervedosa do Douro (Cima Corgo), and Numão (Douro Superior)
Vine’s Age: 40-60 years
Soil: Schist
Harvest: Grape selection in the filed and harvested manually
Vinification: Matures in wood for 4 years, followed by a stage in the bottle until the moment of release
Winemaker: André Pimentel Barbosa
Technical Director: Jorge Manual Pintão
Serving Tips: Ideal as a dessert or convivial wine, goes especially well with chocolate petit gâteau, chocolate cake, Brie cheese, Camembert
Awards:

90 points Wine Enthusiast
90 points James Suckling

ABOUT THE WINERY:
The family-run winery Poças has been in continuous operation since 1918, with four generations of the Poças family now at the helm. Situated in the historic heart of the Douro region, it stands out as one of the few fully Portuguese-owned Port wine houses. Its three estates, each nestled in a different sub-region of the Douro’s Demarcated Region, draw on the distinctive terroir of that landscape to produce both Port and Douro-DOC wines. Guided by a blend of tradition and innovation, the company places strong emphasis on environmental stewardship, craftsmanship, and continuity of family legacy as it looks toward the next century in winemaking. Learn more here.

The Poças Family

Pocas vineyard landscape

Douro Valley arial view landscape with vineyards

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November Bubbly Club: Iowa

Posted on October 27, 2025 by mcginnessalex

Piattelli Vineyards
Brut Nature
Méthode Champenoise
Chardonnay / Pinot Noir
Mendoza, Argentina

BUBBLY WINE STYLE

Carefully crafted with the best Pinot Noir and Chardonnay grapes grown in the Uco Valley and Luján de Cuyo, Mendoza. Elaborated under the traditional method, Piattelli Vineyards Brut Nature is characterized by it’s elegance and a subtle balance between the delicate floral and fresh aromas, in harmony with notes of yeast and toasted bread. The palate is presented with fine and elegant bubbles, complex and balanced acidity. Please drink between 46 ̊– 50 ̊F.

Varietal: 50% Chardonnay, 50% Pinot Noir
Appellation: Uco Valley and Luján de Cuyo, Mendoza, Argentina
Analysis: 12.8% alcohol/volume
Residual Sugar: 4.40 g/L
pH: 3.25
Total Acidity: 6.80 g/L
Method: Méthode Champenoise
Aging: 12 months aged on the lees
Awards: 93 pts Tim Atkin 2019; 90 pts James Suckling 2019

ABOUT THE WINERY:
In the 1940s, the Giovanni Piattelli Family immigrated to Mendoza, bringing a winemaking legacy from their native Maremma in Tuscany. Their tradition and passion continue to be the strong legacy behind this prestigious wine. In the late 1990s an American businessman, Jon Malinski, met the Piattelli Family in his travels to Argentina on the hunt for lumber to import into the US. Instead of lumber, Jon found vineyards, incredible wine, amazing people, beautiful landscapes, and a country that he could not stomach the thought of leaving. Soon these two families came together and Piattelli Vineyards was born. The winery is still 100% family-owned and managed. Jon’s spirit for adventure and relentless pursuit of perfection has led to the completion of the second winery in Argentina, a massive expansion of the property, and wines of impeccable quality being enjoyed worldwide. Learn more here.

Domaine André Regin
Crémant D’Alsace Brut
Pinot Blanc
Wolxheim, France

BUBBLY WINE STYLE

This wine’s pale yellow color is magnified by its trains of bubbles. The nose is fresh and this Crémant subsequently develops subtle floral aromas as well as those of white-fleshed fruits such as pear. The palate is beautifully harmonious with a wonderful effervescence as well as an ideal balance between acidity and sugar. The finesse of the bubbles brings suppleness and lightness to the wine. Enjoy as an aperitif, with dessert or for a festive occasion.

Terroir: Plots are intended for the production of Crémant Brut and are located on deep, loess soils, optimal for the maturation of their grapes
Appellation: Village of Wolxheim, Alsace, France
Varietal: Pinot Blanc
Guard Time: 5 years
Serving temperature: 41-42.8ºF

ABOUT THE WINERY:
The Regin family has been rooted in Wolxheim for over a century, with its winemaking heritage beginning in the early 1900s. Joseph Regin, born in 1891, ran a mixed farm with a small vineyard. Later joined by his son Justin, who shifted the focus to viticulture and began bottling and marketing the family’s wine. Justin’s youngest son, André, initially trained in electrotechnics, returned to the estate in 1980 and, after his parents’ passing, took full charge of expanding and modernizing the vineyard with his wife, Catherine. Their dedication revitalized the estate, and today their eldest son, Thomas, continues the legacy, studying biology and specializing in oenology at the School of Dijon. Learn more here.

The Regin Family

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November Premium Club

Posted on October 27, 2025 by mcginnessalex

Francis Ford Coppola Winery
Archimedes 2021
Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

Dark and dramatic in color, the 2021 Archimedes presents robust aromatic impressions of blueberry, black currant, caramel, and toffee. Rich, smooth tannins complement a full array of flavors, including plum, dark chocolate, white pepper, tobacco, and anise – each adding to the balanced complexity of a stunning and sophisticated vintage.

Varietal: 93.8% Cabernet Sauvignon, 4.4% Malbec, 1.6% Petit Verdot, 0.2% Other
Appellation: Alexander Valley & Pine Mountain sub-AVA, California
Alcohol: 15% alcohol / volume
pH: 3.58
Total Acidity: .65 g/100ml
Barrel Regimen: 20 months in French oak barrels, 80% new oak

WINEMAKER’S NOTES:
Considered one of the greatest mathematical minds of all time, Archimedes of ancient Greece was a physicist, astronomer, engineer, and inventor. The lever, compound pulley, and hydraulic screw are among his many inventions. As legend has it, Archimedes defeated the Roman army at sea by creating enormous reflective devices which harnessed the sun’s rays to ignite and burn their ships. The painting reproduced on our label memorializes this amazing moment in history. Having admired this great innovator, Francis Ford Coppola’s grandfather Agostino named his first son Archimedes. With this wine, Francis Ford Coppola pays homage to Uncle Archimedes, a man who loved math and mechanics as much as his namesake.

Crafted for the true connoisseur, Archimedes is produced in very limited quantities from the vintage’s most impressive lots of Cabernet Sauvignon. The 2021 vintage started off cold and dry. Initially inconsistent weather patterns created a lighter crop, but mild to warm weather later provided perfect conditions to develop concentration and flavor. The 2021 Archimedes was aged over a year and a half in French oak barrels, resulting in a beautifully integrated wine.

VINEYARD NOTES:
Archimedes is sourced from high elevation vineyards in Alexander Valley. High elevation means prolonged sun exposure and less dramatic temperature shifts. Vines can synthesize flavor and phenolic compounds at a higher and more consistent rate. Light onshore winds also work to moderate the temperature. Together, these conditions allow for a slow, steady ripening of the grapes, even when bud break is delayed after a dusting of snow during the winter.

HARVEST NOTES:
The fruit selected for the 2021 Archimedes comes from three separate vineyards in Alexander Valley. Archimedes Vineyard, in the Pine Mountain Cloverdale Peak sub-AVA, is one of the highest elevation vineyards in Sonoma County. Residing high above the fog line at 2,100 feet, it features soil made of medium-sized rocks mixed with a fine loam. The Dayton Vineyard is in Northern Alexander Valley. Well-drained Josephine loam combined with the warm summer nights of the growing season and the vineyard’s elevation all promote ripe dark fruit flavors when the grapes reach full maturity. Finally, the Farrow Ranch Vineyard provides additional flavor notes as well as structure and tannins that are essential parts of Archimedes.

Francis Ford Coppola Winery
Eleanor 2021
Cabernet Sauvignon / Syrah
Sonoma County, California

BOLD WINE STYLE

The 2021 Eleanor is a rich, full wine with extraordinary aromas and mouth-filling flavors that highlight the sophisticated levels of its complexity. Sonoma fruit provides this vintage with polish and a wealth of structure for the wine to further evolve in the bottle. Lively notes of cacao, dark plum, and tobacco on the nose are accentuated on the palate with impressions of mocha, chocolate, blueberry, and clove. Structured tannins and a long, persistent finish are key components of this incredible vintage.

Varietal: 62% Cabernet Sauvignon, 30% Syrah, 4% Petite Sirah, 4% Other
Appellation: Sonoma County, California
Alcohol: 15% alcohol / volume
Barrel Regimen: 18 months in French oak barrels. 80% new French oak.
Pairing Recommendation: Beef Carpaccio or Filet Mignon

WINEMAKER’S NOTES:
Eleanor has always been a true partner in all of Francis’s endeavors. After fifty years of marriage, Francis wanted to honor her with ‘Eleanor,’ her own wine. “I met Eleanor in 1962 upon the occasion of beginning my first feature film in Dublin, Ireland. She worked in the art department and we quickly became fast friends, as we had much in common — coming from artistic families and enjoying food and wine. Our friendship blossomed into a romance and we were married; Eleanor giving me the greatest creative gift possible, children. We moved to San Francisco to raise our new family, and dreamed of having a small country house in the Napa valley with a few acres of grapes. Unexpectedly we found ourselves the owner of a large and beautiful wine estate. We’ve lived on the property with our family ever since, and our love of the land and of winemaking grew beyond our expectations, into wineries in both Napa and Sonoma valleys. Eleanor has always been a true partner in all my endeavors, bringing her creativity, honesty, and generous spirit to it all — she’s wife, mother, artist, filmmaker, collaborator, and inspiration. For all this and more, after fifty years of marriage, I wanted to honor her with ‘Eleanor’ her own wine.” — Francis Ford Coppola

HARVEST NOTES:
The 2021 vintage started off cold and dry. Initially inconsistent weather patterns created a lighter crop, but mild to warm weather later provided perfect conditions to develop concentration and flavor. Overall, a very nice harvest producing beautifully concentrated, distinctive wines.

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

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Two Mountain Winery Show Pony

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Show Pony
Red Blend
Yakima Valley, Washington State

MELLOW WINE STYLE

Show Pony is a favorite among friends, family, and horse lovers (obviously). Show Pony is a red blend that varies from year to year, but is generally Cabernet Sauvignon/Cabernet Franc-based. Rich aromas of perfectly baked cherry, a dash of coriander, dried Eucalyptus, and coffee grounds are immediately pursued by cola flavors, fresh fig & bakers’ chocolate with a touch of lingering soft tannins leave your mouth salivating for more.

WINE DETAILS:

Varietal: 48% Cabernet Sauvignon, 23% Cabernet Franc, 18% Tempranillo, 13% Other
Alcohol: 13.8%
pH: 3.67
TA: 6.5
Vineyard: Copeland Vineyard, Mary Evelyn Vineyard, Portteus Vineyard, Marcela Vineyard
Barrel Aging: 22-30 months (83% French, 12% American, 5% other | 39% new, 16% 1-2 use, 45% neutral)
Production: 391 cases

Rawn brothers

ABOUT THE WINERY:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

Caramelized Onion, Apple and Bacon Flatbread Pizza

INGREDIENTS:

For the flatbread:
- 1 cup (128 grams) all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (32 grams) plain yogurt, room temperature
- ¼ teaspoon granulated sugar
- 1 ½ tablespoons vegetable oil
- ¼ to ⅓ cup (59 to 78 ml) water
- olive oil for brushing onto dough
For the toppings:
- 1 teaspoon olive oil
- 2 teaspoons butter, unsalted
- 3 cups (330 grams) yellow onion, halved and sliced
- pinch of salt
- 1 ½ cups (98 grams) fontina cheese, grated
- 1 medium red apple, thinly sliced
- 4 slices cooked bacon, cut into large pieces
- Italian parsley, optional, finely chopped

DIRECTIONS:

To make the flatbread:
1. In a mixing bowl, add the flour, baking powder, baking soda and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, but you don’t want it sticky. Turn the dough onto a floured surface and knead until the dough is soft and stretchy. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven or microwave (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
To make the toppings (while the dough is resting):
1. Cook the onions until they start to brown, about 30 minutes, stirring every 5 minutes. Add a pinch of salt and stir. When they start to brown, removed from the heat and set aside.
2. Preheat oven to 500°F/260°C. Line a large baking sheet with parchment paper.
3. Place the dough onto a lightly floured surface. Use your hands to shape into a rectangle. You can also make it round. Place the dough onto the baking sheet, brush with olive oil and bake for 5 minutes until it starts to turn brown (you don’t want it brown yet). If parts bubble up, don’t worry, they will flatten when you remove from the oven. If you’re using a dark pan, it will cook faster.
4. Remove from the oven and add the toppings: grated cheese, onions, apples and bacon.
5. Return to the oven and bake until the cheese is melted, about 8-10 minutes. Again, it will be faster if using a darker pan.
6. Top with chopped Italian parsley (optional), slice and serve.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Culinary Ginger.

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Two Mountain Winery Sauvignon Blanc

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Sauvignon Blanc
Yakima Valley, Washington State

SILKY WINE STYLE

This Sauvignon Blanc rocks a tropical fruit medley of starfruit, kiwi, and golden pineapple with the faintest hint of fresh cut grass. Bursting with flavors of guava, passion fruit, overripe peaches and mango with just a touch of zesty anise, this refreshing white will all but compel you to reach for your sunnies and blast your favorite summer banger.

WINE DETAILS:

Varietal: 96% Sauvignon Blanc, 4% Semillon
Alcohol: 11.8%
Vineyard: Schmidt Vineyard, Marcela Vineyard, Loch Block
Aging: 100% stainless
Production: 1,099 cases

ABOUT THE WINERY:

Butternut Squash Gratin

INGREDIENTS:

1 ½ – 2 pounds (680 g) butternut squash peeled and sliced into 1/8 inch thickness
1 tablespoon olive oil
2 tablespoons (28 g) butter
2 leeks rinsed and sliced thinly
1 cup (236 ml) heavy cream
1 tablespoon minced garlic
½ teaspoon nutmeg
Salt to taste
½ teaspoon black pepper
½ cup (66 g) gruyere cheese + 2 tablespoons more for topping
½ cup (54 g) plain breadcrumbs
15 sage leaves

DIRECTIONS:

Preheat oven to 375 °F (191 °C)
Peel the butternut squash and thinly slice them (about 1/8th inch thickness). When you get to the part with seeds, cut them in half and remove the seeds

(1 ½ – 2 pounds butternut squash)
To a pan, heat the olive oil and butter. Add the leeks and garlic, a pinch of salt and sauté until the leeks turn soft. (2 tablespoons butter, 1 tablespoon olive oil, 2 leeks, 1 tablespoon minced garlic)
Add the cream, nutmeg, salt, pepper and let it cook for 2 minutes and switch off. (1 cup heavy cream,½ teaspoon nutmeg, salt to taste, ½ teaspoon black pepper)
Grease a 10-inch baking pan preferably one that is shallow. Layer the butternut squash slices, so they overlap slightly in the bottom of the pan.
Top this with some leek-cream mixture, topped with some cheese. Now place another layer of butternut squash slices on top of the cheese and repeat it with cream and cheese. Do this so you have 3 layers. Now top with more cheese and breadcrumbs. (½ cup gruyere cheese + 2 tablespoons more for topping,½ cup plain breadcrumbs)
Cover the pan with foil and bake at 375 °F (191 °C) for 40 to 45 minutes covered.
Remove the foil and check if a knife inserted inside goes easily (to see if the squash is cooked)
Now bake again at 400 °F (204 °C) for 10 minutes until the top is slightly golden.
Remove and top with some fried sage leaves. To fry the sage leaves, simply fry them in butter or oil for 15-20 seconds until crispy. (15 sage leaves)

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Table for Two.

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November Wine Club Pairing Recipe

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Merlot
Yakima Valley, Washington State

MELLOW WINE STYLE

This wine opens with beautiful oak, a little cocoa dust, a healthy dose of raw fig and a dash of briny/salty intrigue. The palate shows notes of lilac, bay leaf, cherry candy, roasted beet, black pepper, and cumin, with a soft, lingering mid-palate.

WINE DETAILS:

Varietal: 94% Merlot, 4% Tempranillo, 2% Cabernet Sauvignon
Alcohol: 13.9%
pH: 3.66
TA: 6.6
Vineyard: Copeland Vineyard, Schmidt Vineyard, Portteus Vineyard
Barrel Aging: 19 months (96% French, 4% American | 20% new, 39% 1-3 use, 41% neutral)
Production: 1,400

ABOUT THE WINERY:
Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Mushroom and Lentil Ragù

INGREDIENTS:

1 cup dried black lentils
¼ cup extra-virgin olive oil, plus more for drizzling
1 pound mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 ½ cups)
1 medium yellow onion, chopped (about 1 ½ cups)
2 medium carrots, peeled and diced (about 1 cup)
4 teaspoons kosher salt, divided
4 large garlic cloves, minced
¼ teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup (8 ounces) dry red wine
2 cups vegetable broth
1 (14.5-ounce) can crushed tomatoes
2 tablespoons chopped fresh oregano, plus more for garnish
½ cup heavy cream
2 ounces Parmigiano-Reggiano cheese, finely shredded (about ½ cup), plus more for garnish
Cooked polenta, for serving

DIRECTIONS:

Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

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October Cheese Club: Iowa

Posted on September 30, 2025 by mcginnessalex

Alemar Cheese Company
Apricity
Minneapolis, Minnesota

Apricity, meaning “the warmth of the winter sun,” is Alemar’s newest cheese, crafted from grass-fed cow’s milk and inspired by cheesemaker Charlotte’s time working with small goat’s milk cheeses. Weighing just four ounces, this fluffy, delicate geo-rind lactic-set cheese has been described as the champagne of cheeses—light, airy, and crisp, yet full of flavor and warmth. Its buttery, tangy body reveals notes of tahini and fermented fruit, while aging brings a denser, fudgier texture and the development of a cream line with a balanced barnyardy funk. The rind, reminiscent of a small apple, is both delicate and flavorful, and intended to be eaten. With no single “ideal age,” Apricity offers unique character whether enjoyed fresh from the ripening room or after a few months. Each cheese is hand-portioned and shaped, and the subtle variations between batches highlight its truly artisanal, hand-crafted nature.

Awards: American Cheese Society – 2023 Best in Class

WINE & CRAFT BEER PAIRINGS:
Apricity is delightful when paired with white wines, ciders, honey, crisp or sour beers.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean or Sour, Tart & Funky

About the Creamery:
Alemar Cheese Company, founded in 2008 by Keith Adams and named after his daughters Alexandra and Mariel, began in southern Minnesota with a single Camembert-style cheese, Bent River, made from gently pasteurized milk from grass-fed cows, and quickly gained national acclaim. Over time, it expanded its line to include cheeses like Blue Earth Brie, Good Thunder, St. James, Boom Island, and Apricity—each still made from grass-fed cow’s milk produced by their trusted local farm. In 2019, Alemar relocated to the Food Building in Northeast Minneapolis, joining a community of artisan food makers, and in 2021 brought on Head Cheesemaker Charlotte Serino to bring precision and new creativity to its offerings. Today, Alemar centers its mission on crafting fine, small-batch cheeses in Minnesota, rooted in wholesome milk, careful technique, and continuous experimentation. Learn more here.

Firefly Farms
Cabra La Mancha
Maryland

Inspired by cheeses produced high in the Pyrenees mountains of northern Spain’s Basque region. As the cheese ages for 90 days, the cheese makers hand wash, dry brush, and flip each one of these brined orange beauties over and over again until they’re ready. Bello!

WINE & CRAFT BEER PAIRINGS:
Try this cheese with an Albariño for some bright acidity to balance the tanginess of the cheese. For beer, try with a Belgian Saison whose dry, slightly peppery notes can cut through the creaminess of the cheese.

WINESTYLES: Crisp
BEERSTYLES: Fruity & Spicy

Additional Notes:
The semi-soft, washed-rind favorite with a Spanish accent. Tilting at Iberian windmills seemed overrated. Instead, Firefly Farms tried tilting at Iberian creameries (no cheesemakers were harmed in the process). Lo and behold, as they rode off into the sunset, they realized they had speared wheels of washed-rind cheese on their lances (aka tongues). The fruit of their bravery and their quest: to recreate the taste of those wheels and avoid the necessity of further armed conflict.

About the Creamery:
Not all milk is created equal. Firefly Farms works with local farmers to create fair pricing, long-term sustainability, and most important of all, happy goats and cows whose milk makes for delicious cheese and a thriving local economy. They test every load of milk from every farmer; and as the components and quality of their milk improves, so does their cheese. They use only four simple ingredients to make their cheeses, and they are free of additives, preservatives, or stabilizers. All the cultures and enzymes used in cheese making, including vegetarian rennet and surface ripening cultures, are free of bio-engineered or genetically modified ingredients. They always use fresh, local milk and never use frozen curd. Learn more here.

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Match Made in Heaven!

October Sweet Club: Iowa

Posted on September 30, 2025 by mcginnessalex

Trinchero Family Estates
Trincheri
Rosso Vermouth
St. Helena, California

NECTAR WINE STYLE

Bittersweet and deeply aromatic. A brooding blend of 19 botanicals from a month long cold extraction process. Crafted from Barbera & Chardonnay grapes and fortified with Brandy, the botanical blend features: Roman Artemisia, Cinchona Bark, Ginger Root, Burmannii Cinnamon, Whole Clove and Nutmeg, Orange & Lemon Peel, Vanilla Bean and Star Anise.

ABOUT THE WINERY:
Trinchero Family Estates has been making premium wine in Napa Valley since 1948. The founder, Mario Trinchero, was born in the prestigious Piedmont Italy wine region, immigrated to New York City and became a bartender at the prestigious Waldorf Astoria® and Barbizon-Plaza® hotels, moved to Napa Valley to start a successful winery, and later created a distinguished vermouth for its tasting room. Today, Trincheri Vermouth celebrates the family’s heritage in Italy, New York, Napa Valley as well as craft cocktails everywhere. Learn more here.

Jaume Serra
Bouquet
Semi Seco Cava
Barcelona, Spain

NECTAR WINE STYLE

Bright and clean straw color with golden reflections. Small, continuous bubbles. The nose has intensity and elegance with hints of flowers and nuances of white fruits and citrus. The palate is well structured making it very pleasant and easy to drink. It has a very good length and a fresh and sweet finish at the same time.

Varietal: Macabeo, Xarel•lo, Parellada
Analysis: 11.5% alcohol/volume
Recommended serving temperature: 41º-42.8ºF
Pairing Recommendations: Very good with nuts, salads, grilled vegetables or desserts such as lemon pie.

ABOUT THE WINERY:
The vineyard origins date back to 1647, the year in which a place called El Padruell was built. A walled estate that since the 17th century had served as protection for an old farmhouse-fortress, which according to legend, had a passageway that connected it to the village. In 1986, it was inaugurated in Vilanova i La Geltrú and the construction of the winery and the planting of vineyards began. In 1997, the García Carrión family acquired the Jaume Serra winery. Jaume Serra is located on the top of a hill that slopes gently down to the Mediterranean Sea in Vilanova i La Geltrú (Barcelona), surrounded by 125 hectares of vineyards with Cabernet Sauvignon, Merlot, Tempranillo and Chardonnay varieties. Learn more here.

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October Bubbly Club: Iowa

Posted on September 30, 2025 by mcginnessalex

Chemistry Wine
Blanc de Blancs
Willamette Valley, Oregon

BUBBLY WINE STYLE

Crafted to elevate the everyday, this non-vintage Blanc de Blancs opens with notes of warm brioche, green apple, and a hint of wet stone. Its soft, lively mousse brings out layers of candied pineapple, juicy mandarin, and a touch of vanilla. Bright, balanced, and easy to love, it’s the kind of sparkling that plays well with any crowd, from first-timers to longtime fans, and turns any moment into a reason to raise a glass.

Varietal: 87% Chardonnay, 10% Pinot Noir, 2% Pinot Munier, 0.5% Aligote, and 0.5% Pinot Blanc
Analysis: 12.5% alcohol/volume
RS: 8 g/L
pH: 3.03

Vineyard Composition:
Sourced from select vineyards across the Willamette Valley, Chemistry Wine looked beyond location and clone—focusing instead on sites that consistently yield standout fruit for this Blanc de Blancs.

Élevage:
Fermented entirely in stainless steel tanks, this wine aged on lees for 10 months, then spent another 10 months resting before release.

The Codex:
Element: Air
Season: Spring
Zodiac: Gemini
Composition: Platinum

ABOUT THE WINERY:
Sourced and shaped by the elements of Oregon, Chemistry Wine is rooted in a place where nature writes its own language. These are wines drawn from contrast: where fact meets fiction, beauty meets chaos, art meets science. Their Codex is based on Elements, Seasons, Composition and Zodiac signs. The four Elements (water, fire, earth, air) represent the mystical building blocks of the universe. Seasons (summer, winter, fall, spring) provide a lens through which to view disposition, energy, and mood. Zodiac signs (Gemini, Virgo, Taurus, Libra) embodies mythological personality archetypes that are expressed through their wines. Composition (platinum, stone, gold, clay) describes each wine’s imagined substances that define its sensory experience. Learn more here.

1849 Wine Company
Sparkling Brut Rosé
France

BUBBLY WINE STYLE

1849 Wine Company Brut Rosé delivers a refined, crisp character that immediately engages the senses. Bursting with lively red berry and bright citrus notes, this sparkling wine exudes a refreshing vibrancy. Its clean, invigorating finish makes it remarkably versatile—equally suited to complementing seafood, enhancing light appetizers, or standing beautifully on its own. Elegant and expressive, this Brut Rosé offers an enjoyable experience that appeals to a wide range of palates.

ABOUT THE WINERY:
Established in the heart of one of France’s most celebrated wine regions, the 1849 Wine Company is devoted to crafting outstanding sparkling wines that honor the artistry and tradition of master winemakers. The winery invites you to experience the sun-soaked vineyards of France, where a passion for winemaking is rooted in a rich legacy of excellence.

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