March Bubbly Club Iowa

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Bubbly Wine ClubGranPassione_Prosecco_DOC_bottleGran Passione
Prosecco D.O.C. Spumante
Veneto, Italy

BUBBLY WINE STYLE

Crisp and delicate effervescence. A light pale yellow color, delicate and complex bouquet nose with fruity notes of peach and green apple and secondary notes of acacia and lilac. It is fresh and light on the palate, with balanced acidity and body; harmonious with a long persistent pleasant aftertaste. 

Varietal: 100% Prosecco (Glera)
Analysis: 11% alcohol / volume
Sugar: 14-16 g/L
TA: 5.5-6.0 g/L
Appellation: Processo DOC, Veneto, Italy
Harvest: Second half of September
Cellaring: 2 years
Serving Suggestions: Ideal as an aperitif, or serve with hors d’oeuvres and delicate first courses. Also wonderful with sushi, fish and shellfish. Serve at 46-50ºF.

VINIFICATION:
Grapes are hand-selected both for area of origin and overall quality. After gentle pressing of the grapes and clarification of the must, fermentation takes place in temperature controlled stainless steel vats. After fermentation is complete, a second fermentation occurs by small additions of yeasts and sugar, and takes place in glass lined tanks. This lasts for about 45 days and is known as the Martinotti-Charmat method. The resulting wine has small bubbles (less “fizzy” than champagne).

ABOUT THE WINERY:
Gran Passione wines come from Veneto and Friuli Venezia Giulia, lands with endless history, eternal art and lush nature. Thanks to the presence of many native vines, original and refined wines are often produced in this region. Gran Passione believes in creating elegant wines, with a classic style, for those who enjoy the simple pleasures of good wine and food. They combine the best of Italian wine traditions with a cosmopolitan vision to celebrate life, beauty and happiness. Learn more here. >

Information and Photos © Wine Sellers Ltd and Gran Passione – All Rights Reserved

Pizzolato-Prosecco-Spumante-Muse-bottleLa Cantina Pizzolato
M*USE Prosecco Spumante
Veneto, Italy

BUBBLY WINE STYLE

This wine opens with alluring aromas of jasmine, beeswax and Bosc pear. The juicy, elegant palate delivers green apple, lemon zest and hazelnut alongside bright acidity and refined persistent bubbles.¹ Straw yellow in color, there are aromas of golden apple, pressed flowers, white peach and mint with a soft, crisp, effervescent, dryish light body and a sleek, medium-length Meyer lemon, sage, and plantain finish. A dry and palate-opening Prosecco that will make a great aperitif.

Varietal: 100% Prosecco (Glera)
Analysis: 11% alcohol / volume
Acidity: 0.11 g/L
Residual Sugar: 8 g/L
Appellation: Traviso Prosecco DOC, Veneto, Italy
Terroir: Pebbly and permeable soil. Allowing good drainage.
Training System: Pendelbogen training system
Certification: BIOS Italy
Serving Suggestions: Ideal as an aperitif or enjoy with a variety of entrees.
Critical Acclaim: 89 Points – 2021 Vinous; 88 points – 2021 Wine Enthusiast Magazine

VINEYARD:
The estate is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides near the Piave River.

VINIFICATION:
Grapes are handpicked and vinified using the Italian Charmat method, with temperature-controlled fermentation in stainless steel and secondary fermentation in sealed tanks for 30 days. The wine is then promptly bottled and released.

Information © Natural Merchants; 1. Wine Enthusiast; and 2. Tastings.com; – All Rights Reserved

Pizzolato-Fields-ProseccoLa Cantina Pizzolato
Fields Prosecco
Veneto, Italy

BUBBLY WINE STYLE

Made with organically farmed grapes, this wine opens with aromas of citrus blossom, and Bartlett Pear. Its bright palate showcases notes of white peach, lemon zest and almond with crisp acidity and refined bubbles.¹ 

Varietal: 100% Prosecco (Glera)
Analysis: 11.5% alcohol / volume
Acidity: 5.4 g/L
Residual Sugar: 10 g/L
Appellation: Treviso Prosecco DOC, Veneto, Italy
Terroir: Pebbly and permeable soil. Allowing good drainage.
Training System: Pendelbogen training system
Certification: BIOS Italy
Serving Suggestions: Enjoy with sushi and sashimi, spicy Thai and Vietnamese cuisine, crab quiche, Mexican street tacos, and cured meat charcuterie boards with tangy, salty cheeses such an Italian Casatella or French Camembert.
Critical Acclaim: #9 Top 100 Best Buys of 2020 – 2020 Wine Enthusiast Magazine; 90 points & Best Buy – 2019 Wine Enthusiast Magazine

VINEYARD:
The estate is located in the rich and flourishing court-side in the north of Treviso, and the vineyards are situated on the plains and hillsides near Piave river.

VINIFICATION:
Grapes are handpicked and vinified using the Italian Charmat method, with temperature-controlled fermentation in stainless steel and secondary fermentation in sealed tanks for 30 days. The wine is then promptly bottled and released.

ABOUT THE WINERY:
Organic since 1991; environment, research and sustainability are Pizzolato’s core values. Documented evidence reports the presence of the Pizzolato family in Villorba as early as 1719, and for more than five generations, the family of Settimo has owned and operated the winery and vineyards of Pizzolato Organic Wines. Choosing organic means drinking wine that has a respect for the environment. The family is dedicated to continuously learn from their environment, and they understand that this approach means each vintage will be different from the next. Learn more here. >

Information © Natural Merchants; La Cantina Pizzolato; and 1. Wine Enthusiast – All Rights Reserved

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March Sweet Club: Iowa

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Sweet Wine ClubSchlink_Haus_Kabinett_bottleSchlink Haus
Riesling Kabinett
Nahe, Germany

NECTAR WINE STYLE

The Kabinett is the lightest style of Riesling, ranging from dry to off-dry. This wine is delicately sweet and refreshingly brisk.

Varietal: Riesling
Analysis: 11.5% alcohol / volume
Sugar: 26.5 g/L
Acidity: 8.2 g/L
Quality Category: Quality wine with predicate
Style: Semi-sweet
Serving Temperature: 50ºF-53.6ºF
Critical Acclaim: Wine Enthusiast – Top 100 Best Buys of 2019

Schlink_Haus_Spatlese_bottleSchlink Haus
Riesling Spätlese
Nahe, Germany

NECTAR WINE STYLE

Spätlese means “late harvest”. This easy-drinking wine is medium sweet in style while balanced by acidity. It carries hints of earthy minerality on the finish.

Varietal: 100% Riesling
Analysis: 9.5-11.5% alcohol / volume
Sugar: 45-50 g/L
Acidity: 5-5.5 g/L
Age of Vines: 3-30 years
Soil: Loamy, sandy and slate
Fermentation Time: 8 weeks
Temperature Range: Cold Fermentation
Fermentation Container: Stainless steel
Critical Acclaim: Wine Enthusiast – Top 100 Best Buys of 2021

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Founded in 1886 by Josef Barthelmeh, the Schlink family is now on its fifth generation of winemaking. The family has produced the blue bottle Riesling for over 200 years (well before any commercial opportunity was created) in Nahe, Germany – located between Mosel and Rhein, it is one of the smaller wine regions in all of Germany. Blessed with an extraordinary range of soil types in this region, including the entire rock cycle of igneous (volcanic), sedimentary (sandstone, clay, limestone), and metamorphic (slate) rocks. This landscape of vineyards, orchards and meadows is intercepted with cliffs and striking geological formations. Learn more here. >

Information © Schlink Haus – All Rights Reserved.

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March Premium Wine Club

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Bold wine Style logoAndes-Plateau-bottleAndes Plateau
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

This wine has concentration with spicy and herbal notes. It has a firm structure with fine, but persistent tannins. The palate feels fresh with ripe berries and sweet spices. A wine that will age very well in the next 5 years.

Analysis: 13.5% alcohol / volume
Varietal: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot
pH: 3.49
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Valle del Maipo, Cajón Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Bottle Aging: One year of bottle aging before releasing
Winemaker: Felipe Uribe

SOILS:
Mix of Alluvial Soils from Maipo River with colluvial soils from the Andes Mountains, making it very rocky. This is extremely important for roots to grow deep and secure to ensure a long life for the vines.

CLIMATE:
Towards the end of the season, the grapes ripe slowly and balanced. The altitude allows for fresher climate (average of 39.2ºF) than the lower parts of the valley. Also, the diurnal range is more ample, allowing the plants to have some resting every day.

HARVEST & VINIFICATION:
Harvest was the third and fourth week of March. The grapes are hand selected at the winery and fermentation happens in Concrete vats. Fermentation occurs naturally with native yeast only. The pump overs are very gentle and determined by daily tastings.

AGING AND STORAGE:
Aged in large Austrian wooden vats (foudre) that hold 3,000 liters of wine. The aging time is determined by tasting – in this case, it was 10 months.

Bold wine Style logoVitrea-bottleAndes Plateau
Vitrea Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

Elegant wine with red fruits, graphite and spices. The palate shows freshness, intensity and deepness. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Analysis: 13.5% alcohol / volume
Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Merlot
pH: 3.59
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Maipo Valley, Cajón del Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Winemaker: Felipe Uribe

SOILS:
Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.

CLIMATE:
While growing, the temperatures are lower, allowing the wines to achieve lower alcohol levels, lower pH and higher acidity.

HARVEST AND VINIFICATION:
The grapes are tasted and selected carefully. An early hand-harvest allowed the wines to achieve freshness and acidity. The winery uses pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, white the Syrah, the Merlot and the Cabernet Franc are fermented in open tanks to facilitate “pigéage” (punch-down or tamping with feet). This process is an essential part of their wine production. They limit the minimum of their pump-over process and taste their wines daily until they get their desired results.

AGING AND STORAGE:
The wines are aged for 15 months in neutral oak barrels. Additionally, they are aged in an un-toasted French oak foudre (large wooden vat holding 3000 liters of wine). Afterwards, the wine is stored for 6 months before being released to the market.

Valle del Maipo_Chile

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

© Information and photos from Andes Plateau – All Rights Reserved. 

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Intacto Gran Reserva Carménère

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Streak and Brie SandwichSteak and Brie Sandwich with Chimichurri

INGREDIENTS:

  • 1 pound flank steak
  • 2 tablespoons packed light-brown sugar
  • kosher salt and freshly ground pepper
  • 1 ½ cups packed baby arugula, plus more for serving
  • ¾ cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons red-wine vinegar
  • 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
  • 1 baguette (20-24 inches), halved lengthwise
  • 6 ounces brie, thinly sliced

DIRECTIONS:

  1. Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, ¼ teaspoon salt, and brine.
  2. Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice ¼ inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

© Recipe courtesy of Martha Stewart.

MARCH WINE CLUB:

Bold wine Style logoIntacto-Gran-Reserve-CarmenereIntacto
Gran Reserva Carménère
Rapel Valley, Chile

BOLD WINE STYLE

This full-bodied Carménère has intense aromas of cassis, red berries and a touch of green pepper. The palate shows good integration of soft tannins and flavors, with a supple, long finish. 

Varietal: Carménère
Analysis: 14% alcohol / volume
Denominación de Origen (DO): Rapel Valley, Chile
Aging: Aged in French oak barrels for 10 to 12 months
Winemaker: Felipe Uribe
Serving Recommendation: Brie cheese, slow cooked meat dishes and stuffed pasta

Climate Conditions:
A Mediterranean climate with cold winters and average rainfalls. Summer with medium high temperatures of 86ºF in the day and 48.2ºF during the night, which enables a slow ripeness of the grapes.

Soil:
Vineyards are located about 1476 feet above sea level, at the foothills of the Andes Mountains. The vines are planted in loam soils, containing similar portions of sand, clay and lime at the first 11 inches, followed by stones with an outstanding drainage.

Vinification:
Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 80.6ºF-84.2ºF for a deeper color and better structure. Smooth pump overs happen once a day at the winemaker’s discretion. Post-fermentative maceration for 2 weeks. Then the wine is separated from its lees and malolactic fermentation ensues.

Finning and Filtration:
Cold stabilization occurs naturally in the winery thanks to the cold temperature during the winter season.

ABOUT THE WINEMAKER:
Winemaker Felipe UribeFelipe Uribe: After studying Agriculture and working for two years in San Pedro Vineyards (Chile) he studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology. He returned back to Chile and worked as winemaker assistant at Santa Helena Vineyard.

Looking for new challenges, Felipe went to California and worked for La Crema Winery in Sonoma Valley. He once again returned to Chile, as winemaker assistant for De Martino Vineyard and then Chief Winemaker for Miravalle Vineyard, which is located on the upper part of the Cachapoal Valley.

Felipe also worked as head Enologist at William Fevre Vineyard (Maipo Valley) where he received the award for the “Most Innovative Wine in Chile 2012” by El Mercurio (most important newspaper in Chile) and “Revelation Wine of 2012” by Descorchados (famous wine guide in Chile).

ABOUT THE WINERY:

Founded in 2013 by Felipe Uribe, Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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Maite Chardonnay

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Sea BassEasy Baked Chilean Sea Bass

INGREDIENTS:

  • For the Fish:
    • olive oil, for the pan
    • 4 Chilean sea bass fillets (about 6 ounces each)
    • kosher salt, to taste
    • black pepper, to taste
    • creole seasoning (or seasoned salt), to taste
  • For the Lemon Buerre Blanc:
    • ¼ cup dry white wine
    • 1 ½ tablespoons white wine vinegar
    • 1 ½ tablespoons minced shallots
    • 1 tablespoon lemon juice, or more to taste
    • 1 teaspoon lemon zest
    • 1 tablespoon heavy cream
    • 6 tablespoons cold butter, cut into 1-inch pieces
    • lemon wedges, for garnish

DIRECTIONS:

  1. Gather the ingredients.
  2. Preheat the oven to 425°F. Oil a broiler pan and rack or baking pan with olive oil.
  3. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
  4. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
  5. Bake the fish fillets at 425°F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145°F on an instant-read thermometer inserted into the center of a fillet.
  6. While the fish is baking, prepare the lemon buerre blanc sauce.
  7. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
  8. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
  9. Add the lemon juice, zest, and heavy cream.
  10. Remove the pan from the heat and whisk in 1 piece of the butter.
  11. Set it back over low heat and continue whisking until the butter has almost melted.
  12. Continue with the remaining pieces of butter until all are incorporated.
  13. Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80°F but no hotter than about 135°F—until serving time.
  14. Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc. Enjoy.

© Recipe courtesy of The Spruce Eats.

MARCH WINE CLUB:

Silky styleMaite-Chardonnay-bottleMaite
Chardonnay
Maule Valley, Chile

SILKY WINE STYLE

Located in the foothills of the Andes Mountains, the vineyard faces soft winds that maintain temperatures lower than the central valley. This is very important, since it helps to maintain good pH and high acidity levels in the wine. Aged 5-6 months in barrels, depending on the year’s specific harvest conditions. The wine remains at least 2 months in bottle before release.

Varietal: Chardonnay
Analysis: 13.9% alcohol / volume
pH: 3.13
Residual Sugar: 1.91
Total Acidity: 6
Appellation: San Clemente, Maule Valley, Chile
Winemaker: Felipe Uribe
Vineyard Yield: 1.8 kg/plant
Planted Area: 3 hectares
Soils: Volcanic origin which high levels of clay, which is great for this specific variety

Climate: 
Located at the Andes Mountain feet, the vineyard usually faces soft winds that maintain temperatures lower than the central valley (approximately 35.6ºF). In order to protect them from the sun direct exposure, the winery keeps the leaves on the grape cluster.

Vinification Process:
The grapes are whole cluster pressed, completely oxidative without the use of sulfur dioxide. The process considers all the wine lees, giving the wine a deep and profound mouth. The winery uses natural yeast and this is no chemical intervention in the winemaking process, just a touch of sulfurous before bottling.

Aging and Storage:
5-6 months in barrels, depending on the specific year harvest conditions. The wine remains at least 2 months in bottle before release.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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March Wine Club Pairing Recipe

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Beef Empanadas

Chilean Beef Empanadas

INGREDIENTS:

  • For the Filling:
    • 2 pounds of ground beef (90% Lean)
    • 1 cup beef broth
    • 3 large or 4 medium onions chopped into small cubes
    • 2 tablespoons all-purpose flour
    • 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
    • ½ teaspoon ground cumin
    • salt and pepper
    • 4 tablespoons vegetable oil
    • Optional:
      • 20 black olives
      • 40 raisins
      • 4 hard-boiled eggs
  • For the dough:
    • 1 cup whole milk
    • 1 cup of warm water
    • 1 tablespoon salt
    • 1 kilo or 2 pounds of all-purpose flour
    • 2 eggs
    • 6.5 oz of melted shortening, warm

DIRECTIONS:

  1. For the Filling:
    1. Always prepare it the day before.
    2. In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes.
    3. Add the broth and simmer for 30 minutes over low heat. 
    4. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes.
    5. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
  2. For the dough:
    1. Make a brine with the milk, water, and salt, and stir to dissolve the salt. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for a minute to incorporate.
    2. Add the melted shortening and work a little more. At this point, you will see only crumbs. To form the dough, start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water.
    3. Separate the dough into 20 portions and cover with a moist cloth.
    4. Preheat the oven to 350°F.
    5. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of filling, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and making the folds. Brush with an egg wash before baking.
    6. Bake for 30-35 minutes until golden.
    7. Serve hot.

© Recipe courtesy of Chilean Food & Garden.

MARCH WINE CLUB:

Bold wine Style logoAndesita-Cabernet-Sauvignon-wine-bottleAndes Plateau
Andesita
Cabernet Sauvignon
Maule Valley, Chile

BOLD WINE STYLE

This is an elegant wine with red fruits, spices and black pepper notes. The palate shows great tannin structure and freshness that makes it vibrant and easy to drink. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Varietal: Cabernet Sauvignon
Analysis: 13.2% alcohol / volume
pH: 3.52
Residual Sugar: 2.55
Ac. Total: 5.41
Vineyard Yield: 2 kg/plant
Planted Area: 3 hectares
Appellation: San Clemente, Maule Valley, Chile
Climate: Template temperatures that allow early harvests
Soils: Alluvial soils that have been transported by the river, containing gravel, sand and silt
Winemaker: Felipe Uribe

Harvests and Vinification:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes.

Aging and Storage:
The wines are aged for 10 months in nuetral oak barrels. Additionally we use the 20% of a 2nd hand un-toasted French oak foudre (large wooden vat that holds 3,000 liters). Afterward, the wine is storage for a minimum of 3 month to then be released to the market.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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 Series: March 21, 2023

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Hayes-Valley-Logo
5 Hayes Valley wine bottlesHayes Valley Wines
with Guest Speaker, Jason Robideaux
San Martin, California

Tuesday, March 21, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Hayes Valley Wines with guest speaker Jason Robideaux, Vice President of Winery and Vineyard Operations of Clos LaChance. He will be joining us LIVE on the big screen nationwide, sharing the five wines below.

Wines Tasted:

  1.  Hayes Valley Sauvignon Blanc
  2. Hayes Valley Chardonnay
  3. Hayes Valley Merlot
  4. Hayes Valley Meritage Red Blend
  5. Hayes Valley Cabernet Sauvignon

To reserve a table and attend the wine tasting in person, please contact your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go from your local participating store and watch/taste along with us on Zoom!

March21_Hayes_Valley_bottles_only_

 

About Hayes Valley Wines:
farmed-logoProduced by Clos LaChance, Hayes Valley Wines comes from a place deeply rooted in California’s history. A history as rich as the soil is for planting. An area once used primarily for raising cattle, the Hayes Valley is one of the oldest wine grape-growing regions in the state. Through the centuries, the Hayes Valley has remained one of the many premier wine grape-growing regions in California. The topographic map on Hayes’ label, is a nod to where this brand originated, and has since expanded to take advantage of all the best grape-growing regions throughout California.  100% sustainably farmed grapes are hand-selected and sorted to ensure the best grapes go into every glass. The Hayes Valley portfolio has received multiple 90+ scores, including the Meritage Red Blend. “This twist-top wine performs extremely well against much more expensive Bordeaux blends.” – 92 pts and Editor’s Choice, Wine Enthusiast. Learn more about their story here.

© Hayes Valley Wines
© Hayes Valley Wines
© Hayes Valley Wines
© Hayes Valley Wines
© Hayes Valley Wines

About Jason Robideaux, VP of Winery and Vineyard Operations:

winemaker-Jason-Robideaux

© Jason Robideaux

Jason Robideaux is Clos LaChance’s VP of Winery and Vineyard Operations, overseeing all activities that take place on the production floor. These include all wine movements, treatments and adjustments that may take place in the crush pit, tank cellar and/or the barrel cellar as well. Jason also helps manage bottling schedules and supply inventory for CLC products. He joined the Clos LaChance team just prior to the 2007 crush, after recently returning from the Hunter Valley in Australia’s beautiful Wine Country, where he worked the 2007 Harvest Season as a Vintage Winemaker for Rosemount Estate. Jason attended Cal Poly, San Luis Obispo where he received his degree in Wine and Viticulture emphasizing in Enology. When Jason is not running in between barrels and climbing in and out of tanks, he enjoys playing and watching sports like Football, Baseball and Golf. Learn more about Jason and the Clos LaChance team here.

Photos, Video and Information © Clos LaChance & Hayes Valley Wines – 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 with Jason Robideaux
Hayes Valley Wines
Tuesday, March 21, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com
 

February Cheese Club: Iowa

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Cheese ClubSmoking-GoatGrupo Ganaderos de Fuerteventura The Smokin’ Goat Smoked Goat Cheese Canary Islands, Spain

This smoked, pasteurized goat’s milk cheese is made by a family-run dairy on the Canary Islands that aims to protect the strong cheesemaking traditions of that region. The Smokin’ Goat is made with local Majorero goat’s milk, creating a smooth paste that is naturally high in fat and protein. The cheese is lightly smoked over beechwood, adding toasted notes to this otherwise sweet and tangy goat cheese. The rind pattern is a nod to the palm leaves that were historically used as cheese molds in this region. WINE & CRAFT BEER PAIRINGS: What grows together, goes together. Pair this cheese with any of our 2023 February Wine Club wines from Spain. For beer, grab something crisp and clean, like a Pilsner.  WINESTYLES: Bold or Crisp BEERSTYLES: Crisp and Clean

Drunken-Goat-cheeseThe Drunken Goat Semi-Soft Goat Cheese Queso de Murcia al Vino DOP Jumilla, Spain

The Drunken Goat is a semi-soft goat cheese bathed in red wine. It is made with pasteurized goat’s milk from the Murcia region of Spain and it’s smooth and mild with a beautiful violet hue – from soaking in Doble Pasta (DOH-blay PAHSS-tah) from the Monastrell grape. Aged for 6-8 weeks with 45-50% fat content, this cheese has a slightly fruity and herbal finish. The Drunken Goat is a great introduction to goat cheese as it doesn’t have the tangy or “goaty” cheese flavors that many people don’t like. WINE & CRAFT BEER PAIRINGS: Same thing here – what grows together, goes together. Pair this cheese with any of our 2023 February Wine Club wines from Spain. For beer, grab something fruity and spicy, like a Belgian-Style Wheat Ale. WINESTYLES: Bold or Crisp BEERSTYLES: Fruity and Spicy Information © Zuercher & Co. – All Rights Reserved.

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

February Beer Club: Iowa

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Torc-beer-canLough Gill Brewery
Torc
Toasted Coconut and Vanilla Stout
Irish Whiskey Barrel Aged
Sligo, Ireland

This Imperial Oatmeal Stout is aged in Irish whiskey barrels and infused with toasted coconut and Madagascan vanilla. It’s a rich and full-bodied stout playing on notes of whiskey, chocolate, coconut and vanilla with a long finish and a great kick.

ABV: 13% alcohol / volume
Style: Imperial Stout – Oatmeal
Beer Style at WineStyles: Dark & Roasty
Made in collaboration with Boann Distillery – Craft brewed and aged in their independent brewery in Sligo. The Irish Whiskey Barrels are from Boann Distillery in Drogheda.

Mac-Nutty-beer-canLough Gill Brewery
Mac Nutty
Macadamia Nut Brown Ale
Sligo, Ireland

Rich, roasty, toasty, nutty, and malt aromas with a biscuity, bread-y nose. Raisins, nuts, and a touch of chocolate flavors are balanced with just enough hop bitterness to keep this beer easy drinking. Mac Nutty received a Silver Medal in Dublin’s Craft Beer Cup 2017 and Bronze Medal in 2018.

ABV: 5.5% alcohol / volume
Style: Macadamia Nut Brown
Beer Style at WineStyles: Dark & Roasty

Loconut-Lough-Imperial_Pastry_StoutLough Gill Brewery
Loconut
Imperial Pastry Stout
Sligo, Ireland

This Imperial Pastry Stout is brewed with coconut, vanilla, and blueberry. Notes of chocolate, cocoa, and coconut are balanced with flavors of vanilla and blueberry. As a final touch, a cloud of milk is added to sweeten this stout.

ABV: 10.5% alcohol / volume
Style: Imperial Pastry Stout
Beer Style at WineStyles: Dark & Roasty

Spear-beer-canLough Gill Brewery
Spear
Imperial Oatmeal Stout
Irish Whiskey Barrel Aged
Sligo, Ireland

Elected Beer of the Year 2022 by the Independent Craft Brewers of Ireland. Spear is aged for a year in Sherry Oloroso casks that previously held Irish Whiskey – revealing strong notes of whiskey, softened by the chocolate and coffee aromas coming from the brewery’s blend of roasted and caramel malts. A soft sherry finish gives this Imperial Stout a silky texture to support the high alcohol content.

ABV: 13% alcohol / volume
Style: Imperial Stout – Oatmeal
Beer Style at WineStyles: Dark & Roasty
Made in collaboration with Boann Distillery – Craft brewed and aged in their independent brewery in Sligo. The Irish Whiskey Barrels are from Boann Distillery in Drogheda.

Lough Gill Brewing Co New LogoABOUT LOUGH GILL BREWERY:
We are excited to announce that WineStyles will be the first to bring this Irish Brewery, Lough Gill, to market in Iowa! Founded in 2016 in Sligo, Ireland (near the shores of Lough Gill, on Ireland’s Wild Atlantic Way), Lough Gill Brewery is an independent, family run brewery known for their dark beers. Their beer philosophy is to, “brew the best hand crafted beers using the best ingredients and, where possible, to add some local indigenous ingredients to the brews”.  Learn more about the brewery here, and follow them on Untappd.

Information © Lough Gill Brewery – All Rights Reserved.

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February Sweet Club: Iowa

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Sweet Wine Clubshelf-talker-mosketto-Rosso-bottleMosketto
Rosso
Brachetto
Piedmont, Italy

NECTAR WINE STYLE

Mosketto Rosso is produced in the modified Martinotti method from Brachetto grapes. This delicate sweet red wine is medium-ruby color; its palate is persistent with a delicate mousse that invites the senses to discover a nose and palate bursting with ripe fruit and flowers. Its low alcohol content, natural sugar and naturally occurring bubbles make this wine both unsullied and delectable

Varietal: 100% Natural Brachetto Grapes
Analysis: 5.5% alcohol / volume
Acidity: 6 g/L
pH: 3.43
Residual Sugar: 113 g/L (natural sweetness from the fruit, no sugar added).
Appellation: Vino D’Italia
Carbonation: Natural carbonation
Winemaker: Daniele Astegiano
Food Pairings: Enjoyable anytime, but an especially classic accompaniment is with dry pastries, mixed berries and crème brûlée. It also lends itself to contrasting very spicy dishes.
Critical Acclaim:

  • San Diego Wine Competition 2018 – Gold 91

WineStyles’ Wine and Cheese Pairing: Don’t be afraid to branch out. This sweet wine from our ‘Nectar’ section will pair well with a blue cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Mosketto is the combination of two famous grapes, Moscato and Brachetto, both locally grown in Piedmont and the base for the brand’s delicious, mildly sweet, naturally bubbly, low-alcohol wines. Mosketto produces three different wines – white, rosé and red – the white wine is made from the Moscato grapes, red is made from Brachetto, and rosé is the blend of the two. The wines are made in the same was as the more classic Moscato D’Asti and Brachetto D’Acqui, but are stopped from fermenting at low alcohol, retaining the natural sugars from the grapes. Mosketto wines are imported by Mack & Schühle, The Wine and Spirits Family.  Learn more here. >

Information © Mack & Schühle – All Rights Reserved.

Acquesi-Asti-bottleAcquesi
Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This Asti has a delicate, pale-yellow color with an elegant and inviting perlage. The bouquet consists of honey, peach and a touch of citrus.

Varietal: 100% Moscato Bianco di Canelli
Analysis: 7% alcohol / volume
Acidity: 6 g/L
pH: 3.25
Residual Sugar: 95 g/L
Appellation: Monferrato
Soil: Sandy, clay and limestone
Winemaker: Daniele Astegiano
Food Pairings: Enjoy on its own, with spicy Asian cuisine, or with more traditional pairings such as desserts and dry pastries. Serve at 39.2ºF-42.8ºF
Critical Acclaim:

  • 2020 “World Champion” – The Champagne & Sparkling Wine World Championships
  • 2020 “Regional Champion” – The Champagne & Sparkling Wine World Championships
  • 2020 Gold Medal – The Champagne & Sparkling Wine World Championships
  • 2020 “Best in Class” – The Champagne & Sparkling Wine World Championships
  • 2019 “World Champion” – The Champagne & Sparkling Wine World Championships
  • Silver – Berlin Wine Trophy
  • Gold – World Wine Championships

WineStyles’ Wine and Cheese Pairing: This sweet wine from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. The bubbles help to cleanse the palate and refresh it for another bite. Learn more about our wine and cheese pairings here.

WINEMAKING:
This wine is produced using the Martinotti Method, allowing the winemakers to preserve the pure varietal aromas of the grape. The wines are placed in a large pressurized vat, where the natural sugars and the yeast create a secondary fermentation, creating delicate, frothy bubbles.

ABOUT THE WINERY:
Known for its Traditional Method wines, the Acquesi brand is a territory line paying tribute to its host city, Acqui Terme. In the early 20th century, the city was known for its Art Nouveau style, which is reflected in the art on the bottles of their wines. Its particular terroir, cultivates native grapes like Cortese and Moscato, resulting in fruity, aromatic and lively wines with a persistent perlage. Acquesi wines are imported by Mack & Schühle, The Wine and Spirits Family. Learn more about the winery here. >

Information © Acquesi and Mack & Schühle – All Rights Reserved.

Sweet ClubLove the Sweet life?
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