January Bubbly Club Iowa

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Bubbly Wine ClubThree-Feathers-Pinot_Pop_bottleThree Feathers Estate & Vineyard
Pinot Pop!
Pinot Noir
Willamette Valley, Oregon

BUBBLY WINE STYLE

This refreshing, lightly sparkling red wine is a playful product of the Pommard clone of Pinot Noir. It has aromas of strawberry and bramble-berry fruits. This wine is a fun accompaniment for potlucks and barbecues. 

Varietal: 100% Pinot Noir
Analysis: 11% alcohol / volume
Sugar: 18.8 Brix
pH: 3.09
Clones: Pommard
Appellation: Chehalem Mountains, Laurelwood District AVA
Vineyard: Torio Vineyard
Aging: 9 months in Stainless Steel
Production: 96 cases

WINEMAKER’S NOTES:
“2020 was an excellent growing season on Chehalem Mountains. Following bud break, we had dry weather for the next 10 weeks; the only rain came mid-September and harvest was sunny and clear. Fermentation and aging was in stainless steel, the fruity flavors were laid bare. Not too high in alcohol, we added carbonation to create this sparkling wine.” – Three Feathers Estate & Vineyard.

VITICULTURAL AREA:
In the heart of the Chehalem Mountains, at the Northern end of the Willamette Valley, the Three Feathers’ high-elevation vineyards are part of Oregon’s most recognized appellation of cool-climate wines. Their 155-acre Estate comprises of rolling hills from 700-1000 ft. in elevation – which form a natural heat sink, sheltered from winds, capturing summer warmth in its own natural microclimate. Ancient marine soils and respectful farming practices result in rare wines that embody this distinctive region and each growing season.

ABOUT THE WINERY:
Three Feathers Estate & Vineyard produces handcrafted small-lot wines using only grapes grown on their estate. Their passion for growing and commitment to authenticity contribute to their mission of creating the best Oregon wines that reflect their terroir. Learn more here. >

Information and Photos ©  Three Feathers Estate & Vineyard – All Rights Reserved

Clover Hill_Cuvee_RoseClover Hill
Tasmanian Cuvée Rosé
Tasmania, Australia

BUBBLY WINE STYLE

Delicate salmon pink in color, this wine has a soft and creamy mousse. Attractive stewed strawberry and dark cherry notes marry perfectly with the wine’s fresh brioche characters. The wine is well structured, with sweet, red berries and cream enveloping the palate. This fresh and vibrant wine is best enjoyed young, but will also reward a few years in the cellar.

Varietal: 54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier
Analysis: 12.5% alcohol / volume
Acid: 8.6 g/L
pH: 3.17
Residual Sugar: 7.5 g/L
Winemakers: Robert Heywood & Peter Warr
Critical Acclaim:

  • Best in Class ‘Best Australian NV Rosé’ – 2017 Champagne & Sparkling Wine World Championships
  • Perpetual Trophy, Blue Gold, Top 100 – 2017 Sydney International Wine Competition
  • 93 points and Runner up ‘Best Sparkling Rosé of the Year’ – 2018 Australian Sparkling Report
  • 94 Points – 2018 Halliday Wine Companion
  • 92 Points – 2020 Halliday Wine Companion
  • View all awards here.

WINEMAKING NOTES:
“The Clover Hill Tasmanian Cuvée NV Rosé is made from grapes sourced from Clover Hill’s vineyards in Tasmania. Expressing the freshness and vibrancy for which the apple isle is renowned, this rosé offers elegance and refinement. The winemakers used classic techniques, such as delicate grape handling, followed by cool temperature alcoholic fermentation, and then a partial malolactic fermentation to soften the natural acidity of the grapes.

Clove Hill Tasmanian Cuvée NV Rosé is crafted according to traditional methods. Fermented in the bottle, this wine is aged on yeast lees for a minimum of two years which, in addition to a careful dosage of Tasmanian Pinot Noir, ensures the premium quality that is the hallmark of Clover Hill.” – Clover Hill Wines

ABOUT CLOVER HILL WINES:
Created to rival the wines of Champagne, Clover Hill is acknowledged as one of Australia’s finest sparkling wine producers. They blend the finest traditions of Champagne, France with their own distinguished Tasmanian style, using only the traditional varieties of Champagne – Chardonnay, Pinot Noir and Pinot Meunier. Learn more here. >

Information © Clover Hill Wines – All Rights Reserved

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January Sweet Club: Iowa

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Sweet Wine Clubchambers-rutherglen-muscadelle-bottleChambers Rosewood Vineyards
Muscadelle
Rutherglen, Australia

NECTAR WINE STYLE

This wine is dark bronze-gold in color with hints of amber. It has intense, fresh and fruity aromatics with characters of honey, butterscotch, crème brûlée, creamy caramel, dried oranges, orange blossom, dried pears, tea-cake, malt and green tea. These characters are also evident on the palate which is luscious with a hint of jasmine and fresh layers of flavor which linger in the mouth. This wine has a luscious texture with the gentle warmth of clean spirit and well-balanced sweetness complementing the finish.

Analysis: 18.5% alcohol / volume
Critical Acclaim:

          • Halliday Wine Companion
            • 2023 Rating: 92
            • 2022 Rating: 92
            • 2021 Rating: 91
            • 2020 Rating: 94
            • 2019 Rating: 93
          • Wine Enthusiast Buying Guide – 92 pts.

ABOUT THE WINERY:
Since establishment in 1858, in Victoria’s famed Rutherglen region in Australia, winemaking duties at Chambers Rosewood have been passed down from father to son through six generations. Today, Chambers Winery and Vineyards are operated by Stephen Chambers, supported by his father, the legendary Bill Chambers. This relaxed family-owned winery has been producing Muscats and Muscadelles that have been recognized all over the world for their complexity, intensity and balance for centuries. Learn more here. >

Information © Chambers Rosewood Vineyards – All Rights Reserved.

Tickle-Me-Pink-bottleScott Harvey Wines
Jana Winery
Tickle Me Pink
California

NECTAR WINE STYLE

The four components of this wine make for a foxy, sassy, and yummy wine with aromas and flavors of strawberry, cherry rosemary and thyme. There is a hint of fresh carbonation on the finish that makes it refreshing and surprising.

Varietal: 68% Lodi Chardonnay, 24% Lodi Riesling, 5% Mystery Wine, 3% Syrah
Analysis: 12% alcohol / volume
pH: 3.19
RS: Off Dry, 2.6%
Produced: 1,556 at 12/750 ml

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.

WINEMAKER’S NOTES:
“Making this wine gives me the chance to produce a true European type Rosé in a light, crisp and off dry style, similar to the wines we produced while working as an apprentice and going to winemaking school in Europe. I had a fun time putting this blend together. It is mainly Chardonnay and Riesling, with a little something mysterious thrown in to give it that mischievous character and flavor. The Syrah adds spice and color.” – Jana Winery

ABOUT THE WINERY:
In 1979 Scott Harvey developed an ambitious winery plan for the Santino family. As Winemaker and General Manager of Santino Winery, Scott is credited with placing Amador County firmly on the California wine map. Over the years, Scott honed in on his skills within the wine industry, becoming Partner, Winemaker and President of other wineries before starting his own venture with his most ideal partner – his wife, Jana, a wine industry veteran. Learn more here. >

Information © Scott Harvey Wines – All Rights Reserved.

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

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January Premium Wine Club

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Bold wine Style logoAresca_Barolo_January_23_Premium_ClubFratelli Aresca
Barolo DOCG “Costareto”
Piedmont, Italy

BOLD WINE STYLE

The nose is very ample and complex with notes of violet and spices. The taste is rich of smooth tannins with notes of red mature fruity, tobacco and vanilla.

Analysis: 14-14.5% alcohol / volume
Varietal: 100% Nebbiolo
Vineyards: South-facing vineyards located around Barolo production area. Grape-yield of 8 tons/hectare. Manual harvest.
Winemaking: Alcoholic fermentation and maceration for 16-19 days. Then maturation in wooden cask for 2 years and for 6 months in bottle before sale.
Pairing: Ideal with roast, game and stew.

WINERY’S NOTES:
Barolo is the icon of Piedmont wines. This Barolo is produced according to tradition with long maceration and maturation in big wooden casks. This is a Barolo to age in cellar, but is also great to drink when released.

Bold wine Style logoAresca_Barbera_Nizza_January_Premium ClubFratelli Aresca
Nizza DOCG “San Luigi”
Piedmont, Italy

BOLD WINE STYLE

Red intense in color, the nose is ethereal and complex with notes of red and black fruit, chocolate and cocoa. The taste has a good structure and complexity with notes of black cherry and sweet tobacco.

Analysis: 14-14.5% alcohol / volume
Varietal: 100% Barbera
Vineyards: Selected vineyards for soil quality and exposure (from south-east to south-west). Guyot training system, and manual harvest. Grape-yield of 7 tongs/hectare.
Winemaking: Temperature-controlled alcoholic fermentation and maceration for 20 days. Aging for 12 months in barrel and for 6 months in bottle before sale.
Pairing: Ideal with red meat and game but you can enjoy Nizza “San Luigi” as a meditation wine.

WINERY’S NOTES:
The new designation Nizza DOCG is recognized as the summit of the appellations of Barbera grapes in Piedmont. Nizza’s production is restricted to selected vineyards around the Nizza Monferrato village. These vineyards benefit from great exposures (from southeast to southwest) and very low yield (7 tons/hectare). The result is a complex and intense wine with an extraordinary potential for aging. Nizza “San Luigi” is the icon wine of the Fratelli Aresca Estate and their best interpretation of Barbera. It’s named after their founder Luigi Aresca who always believed in the potential of this great grape variety. Nizza “San Luigi” ages for 12 months in barrel and for at least 6 months in bottle before sale. 

ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the winery was a dream realized by Piero and Luigi Aresca back in 1952. These two winegrowers turned their passion into a family business that has never left the rows of Mombercelli. The vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terroir. Learn more here. >

© Information and photos from Fratelli Aresca – All Rights Reserved. 

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

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Domaine De Lilotte Bordeaux

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Bowl,With,Delicious,Meatballs,On,TableBest Ever (Easy) Baked Meatballs

INGREDIENTS:

  • 1 pound lean ground beef
  • ½ cup onion finely chopped
  • ¼ cup dried bread crumbs
  • 2 garlic cloves minced
  • 1 egg
  • ¼ cup parmesan cheese finely grated
  • 3 Tbsp. ketchup
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. parsley minced (or about 1/2 Tbsp. dried)

DIRECTIONS:

  1. Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
  2. Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.
  3. Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.
  4. Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.

© Recipe courtesy of Jenn of Yummy, Healthy, Easy.

JANUARY WINE CLUB:

Mellow style logoDomaine_Lilotte-bottleDomaine de Lilotte
Merlot, Cabernet Sauvignon, Cabernet Franc
Bordeaux, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and spicy aromas when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now or lay down for 2 or 3 more years.

Varietal: 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Bordeaux
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar
Pairing: Great with pork chops and a nice honey mustard sauce

WINERY NOTES:

In the Vineyard: The Domaine de Lilotte is located in the village of Tauriac, in Côtes de Bourg wine region, to the north of Bordeaux.  Produced by a 4th generation family, the estate was added to the Haut-Maco family business in the 1970s. Domaine de Lilotte is a clos of just 13 hectares on a clay, alluvium, and sand soil located near the river. The average age of the vines is 25 years old and grass is grown between the rows to create competition for the plants. Vines are de-leafed on the east side in July. Since 2018, the farm has been Certified HVE 3 (“Haute Valeur Environnementale Niveau” 3 or “High Environmental Value” Level 3) – the highest level possible in this French environmental certification.

About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the Malolactic Fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

Photos and information © Domaine de Lilotte – All Rights Reserved.

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Chateau Le Prieur Cuvée Passion

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Seared,Scallops,In,Cast,Iron,PanSeared Scallops

INGREDIENTS:

  • 1 ½ lbs sea scallops*
  • salt and pepper
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • garlic butter for serving (optional— in recipe notes)

DIRECTIONS:

  1. Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.
  2. Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.
  3. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
  4. Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
  5. Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
  6. Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.
  7. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
  8. Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.

© Recipe courtesy of Lauren Allen of Tastes Better from Scratch.

JANUARY WINE CLUB:

Crisp Wine StyleLe-Prieur-Blanc-bottleVignobles Garzaro
Château Le Prieur
Cuvée Passion
Entre-Deux-Mers, Bordeaux, France

CRISP WINE STYLE

Beautiful color with a pale yellow reflection. This wine has a complex nose combining an elegant sappy character and notes of very ripe Sauvignon. The palate is ample, dominated by the exotic mango-citrus character of the Sauvignon, and the fatness of the Sémillon. Enjoy now or over the next four years.

Varietal: Sauvignon Blanc and Gris, Sémillon, and Muscadelle
Analysis: 12-12.5% alcohol / volume
Soil: Chalky Clay
Harvest: By machine, allowing the grapes to be picked when fully ripe.
Aging: Short, the wine is bottled after fining within six months of being harvested
Wine Making Techniques: The grapes are pressed immediately after being picked and the juice ferments in vats in the traditional way. Temperatures are regulated between 64.4-68ºF to slow fermentation down and extract as many aromas as possible.
Serving: Ideal with fine seafood such as scallops, lobster and other fish dishes.

ABOUT THE WINERY:
Located along clay-limestone slopes where the vineyard flourishes, Château Le Prieur was acquired in 1912 by the Garzaro Family. Today, Pierre-Etienne and Jean-David Garzaro manage the 60 hectors located in Baron in Entre-Deux-Mers, as well as 10 hectares spread over the most prestigious Bordeaux appellations. Their wines are made from exceptionally high-quality grapes and are regularly awarded in various national and international competitions. Learn more about the company here. >

Information © Vignobles Garzaro – All Rights Reserved.

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January Wine Club Pairing Recipe

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Homemade,Blackened,Salmon,Served,With,Cilantro,Lime,RiceBlackened Salmon

INGREDIENTS:

  • 4 6-ounce salmon fillet portions skin-on
  • 1 tablespoon paprika
  • 1 teaspoon light or dark brown sugar
  • 1 teaspoon kosher salt
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter

DIRECTIONS:

  1. Place the salmon on a large plate, flesh-side up, and pat dry.
  2. In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
  3. In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
  4. Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
  5. Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145°F on an instant read thermometer and flake easily with a fork at its thickest part.
  6. Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

© Recipe courtesy of Well Plated by Erin Clarke.

JANUARY WINE CLUB:

Mellow style logoChateau-Govain-bottleChateau Govain
Merlot
Côtes de Bourg, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and fruitiness when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now, or lay down for 2 or 3 years.

Varietal: 90% Merlot, 10% Cabernet Sauvignon
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Côtes de Bourg
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar

WINERY NOTES:

In the Vineyard: Côtes de Bourg region was liked by the Romans so much they established vineyards on the pretty limestone hillsides (côtes in French) and shipped wine via the river from the port town of Bourg.  Chateau Govain is a little clos of just 4 hectares on a clay and majority of limestone soil located on the first hill above the river. The winery grows grass between the rows, creating competition for the plants. The average age of the vines is 25 years old and the winery de-leafs on the east side in July.

About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the malolactic fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

Information © Chateau Govain – All Rights Reserved.

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Winery Spotlight Series: January 11, 2023

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Brassfield Estate Winery

Brassfield Estate Winery

Brassfield Estate Winery
with Guest Speaker, Jonathan Walters
Clearlake Oaks, California

Wednesday, January 11, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Brassfield Estate wines with guest speaker Jonathan Walters, General Manager/Vineyard Manager of Brassfield Estate Winery. He will be joining us LIVE on the big screen sharing the seven wines below.

Wines Tasted:

  1. Serenity Rosé Pinot Noir
  2. Brassfield Pinot Gris
  3. Brassfield Sauvignon Blanc
  4. Serenity Proprietary White Blend
  5. Brassfield Pinot Noir
  6. Brassfield Cabernet Sauvignon
  7. Eruption Proprietary Red Blend

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!

Jan11_Brassfield_bottles

About Brassfield Estate Winery:
© Winemaker, Carlos Valadez of Brassfield Estate Winery

Winemaker, Carlos Valadez

The wines of Brassfield Estate Winery reflect the distinctness of diversity and their sites – from the elevated valley floor of High Serenity Ranch to the unique intensity of Volcano Ridge Vineyard. Handcrafted by Brassfield’s winemaking team, with a focus on sustainable farming, classic techniques, and purity of flavor results in fruit-driven, balanced, and delicious wines. Their winemaker, Carlos Valadez, has generational roots at Brassfield and is focused on sustainable viticulture practices and classic winemaking techniques. Learn more about their story here.

About Jonathan Walters, Vineyard & General Manager:
© Jonathan Walters, General Manager of Brassfield Estate

Jonathan Walters, GM/Vineyard Manager

Jonathan spent many years honing in on his hospitality and management skills before joining the Brassfield Estate Management team in 2014. While studying Agronomy and Horticulture at Texas A&M, Jonathan had the privilege to work at many different fine dining establishments as well as the George H. W. Bush Presidential Library. After graduation, Jonathan arrived in Lake County in 2009 and quickly became involved in many aspects of the wine community. Before starting his career with Brassfield Estate, he worked for Robinson Lake Vineyards and sat on the Executive Board of both Lake County Wine Grape Commission and the Lake County Winery Association. Learn more about Jonathan and the Brassfield team here.

Brassfield’s Volcanic Ridge Vineyards at Clearlake, California
© Brassfield Estate Winery
© Brassfield Estate Winery
© Brassfield Estate Winery

Photos and information © Brassfield Estate Winery – 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 Jonathan Walters
Brassfield Estate Winery
Wednesday, January 11, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com
 

December Cheese Club: Iowa

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Cheese ClubHeader_Siegel_Antique_Langruti_1400x600Lustenberger & Dürst: LeSuperbe Antique Langrüti 1862 Gruyère AOP Switzerland

Aged for 12+ months, this Alpine cheese is highly aromatic and full-bodied with plenty of character. The texture and mouthfeel are rich, granular, and firm with a crystalline tyrosine formation. As for the flavor, it is meaty and earthy with notes of caramel and pear, with a lingering finish. The Antique Gruyère received the highest rating from Luercher & Co.’s evaluation panel. WINE & CRAFT BEER PAIRINGS: This cheese pairs beautifully with a rich white such as a domestic Chardonnay or an off-dry Gewürztraminer. A Red Bordeaux will play up on the earthy qualities in the cheese, while an Oloroso Sherry, Tawny Port or Bourbon will bring out its sweeter, caramel notes. For beer, look for a Belgian Dubbel Ale or a Bock beer, such as our December Beer Club selection.  WINESTYLES: Rich, Mellow or Nectar BEERSTYLES: Malty & Sweet or Fruity & Spicy ABOUT LUSTENBERGER + DÜRST: For over 160 years, Lustenberger & Dürst and their LeSuperbe brand have valued and upheld the fine art of Swiss cheese-making. This dedication to excellence is one of the reasons why they are still one of the oldest cheese maturing companies in Switzerland. Cheese specialties are produced exclusively for Lustenberger & Dürst by partner cheese dairies and are carefully matured in their aging cellars in Central or Western Switzerland. More than 8,100 tons of cheeses are produced annually – with exports to over 40 different countries worldwide – all while maintaining sustainable and environmentally friendly practices. To learn more about the company, click here.

Urnaescher-Kaese_Hornkuhkaese1Urnäscher Käse Hornkuhkäse Urnäsch, Switzerland

Made from horned Appenzell cows milk, the Hornkuhkäse is a six to eight-month-ripened whole milk cheese made in a small town of Urnäsch, Switzerland. Here, it is tradition for almost all cows to still have their horns (as opposed to the 20% in other Swiss agriculture). All milk suppliers for Urnäscher Käse are proud keepers of these horned cows; they take good care of them, and it shows. This cheese showcases flavors of a true Alpine cheese, its high fat content and its long maturing period allow the cheese to be pleasantly nutty, aromatic, roasted, creamy, slightly spicy and sharp in taste. The texture is creamy and velvety smooth, melting in your mouth.  AWARDS:
  • 2018 – Diploma at the Swiss Cheese Awards
  • 2021-2022 – Silver at the World Cheese Awards in Spain
  • 2016 – Vice World Champion at the World Championship Cheese Contest
WINE & CRAFT BEER PAIRINGS: Pair with a Riesling or a fruity red variety, such as a Pinot Noir or a Rhone. As for beer, look for a hard cider to complement this cheese!  WINESTYLES: Crisp, Silky or Fruity BEERSTYLES: Fruity & Spicy ABOUT URNÄSCHER KÄSE: Founded in 2007 by 37 farming families from Urnäsch and the surrounding area, the team’s mission was to process and market their milk themselves to preserve as much added value as possible in the Urnäsch region. Today, the company maintains their customs and are proud to produce and sell typical Appenzell milk and cheese specialties made from almost 100% local milk from horned cows. Learn more about their story here. Information, Photos & Videos © Lustenberger & Dürst, LeSuperbe, Urnäscher Käse, and Zuercher & Co. – All Rights Reserved.

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

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Ayinger Brewery

This month, our Beer Club members will enjoy two of Ayinger Brewery’s beers, plus an Ayinger branded glass! Learn more about our December Beer Club beers below.

Ayinger_Celebrator_330_bottle_website_2022Ayinger Brewery
Celebrator
Doppelbock Lager
Aying, Bavaria, Germany

A rich, dark elixir with cascading layers of malt complexity balanced by elegant hops. There are notes of toffee, caramel, graceful dark-malty roasts, and the essence of barley. Lager fermentation leads to clean flavors and pinpoint conditioning. Semi-dry finish.

ABV: 6.7% alcohol / volume
Style: Doppelbock Lager
OG: 1.074
IBU: 24
Beer Style at WineStyles: Malty
Rating: 100 points on Rate Beer
Serving Suggestion: Serve in a stemmed tumbler at 50ºF. Pair with pastries and desserts, cured ham, smoked duck, wild turkey, filet with Dijon sauce, chanterelles, Tournedos Rossini, Châteubriand.

HISTORY:
Doppelbocks (“double bocks”) were probably first brewed in the 17th century by monks in Bavaria – a stronger version of bock beers that originated in Einbeck, Germany. Doppelbocks are usually rich, malty lagers; usually dark-colored; the names often end with the suffix “-ator.” Ayinger Celebrator has probably changed little from the doppelbock first brewed at Ayinger in 1878; Ayinger’s doppelbock was once called “Fortunator” but this global classic is called “Celebrator” around the world now. – Ayinger Brewery

weizenbock-1Ayinger Brewery
Weizenbock
Aying, Bavaria, Germany

This beer has a classic Bavarian weissebeer aroma with notes of spice and cloves. It has a smooth body from the wheat that is extravagant, with pinpoint conditioning. The flavor offers the essence of the wheat harvest, and fresh-baked bread. The finish has hints of tropical fruit, cloves and banana.

ABV: 7.1% alcohol / volume
Style: Wheat Bock
OG: 1.067
IBU: 10
Beer Style at WineStyles: Fruity & Spicy
Rating: 97 points on Rate Beer
Serving Suggestion: Serve in the classic Ayinger 17-ounce “weizen swirl” glass, or an oversized wine glass. Pair with hearty German cuisine such as smoked pork chops, sauerkraut and sausages, and full-flavored game or duck. Additionally, this Weizenbock can pair beautifully with spicy Mexican or Indian cuisine, or something sweet such as an apple strudel for dessert.

HISTORY:
The weizen-bock style is relatively uncommon, even in Bavaria: they are wheat ales (weissebeer or weizen beer) that are brewed to be as strong as a bock – with corresponding fuller body, and enhanced flavors. They can be pale (“helles”) or dark (“dunkles”), but Ayinger Weizenbock is pale in color. – Ayinger Brewery

ABOUT AYINGER BREWERY:
The award-winning, family-owned brewery, Ayinger Brewery (or, Privatbrauerei Aying for German speakers) was founded in 1878 near the Alps in a 1200-year-old Bavarian village of Aying, Germany. The brewery combines their rich brewing heritage, with ingredients sourced from surrounding farms, with high-tech automation to ensure sustainable practices. They are famous for their full range of award-winning Bavarian specialty beers. Check them out on Untappd, or learn more about their company here.

Photos and information © Ayinger Brewery – All Rights Reserved.

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December Bubbly Club Iowa

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Bubbly Wine ClubPhilippe Fontaine Champagne RosePhilippe Fontaine Champagne
Champagne Brut Rosé de Saignée NV
Champagne, France

BUBBLY WINE STYLE

Markedly different from the oceans of light and fruity rosé Champagne out there.  Grower Champagne producer Philippe Fontaine harnesses the powers of the Aube’s clay soils and the saignée method to deliver a powerful, deep auburn colored bubbly that’s cause for rethinking the possibilities of pink fizz. Similar in structure to the Rosé des Riceys – for which the region is famous – its ducky, earthy red and black fruit carries an undercurrent of savory and even meaty flavors that gird the full palate and give the drinker something to contemplate as well as enjoy. Tight perlage lightens things to an utterly balanced whole, accentuating stunning depth and complexity.

Varieties: 50% Pinot Noir, 50% Pinot Meunier
Analysis: 12% alcohol / volume
Terroir: Balnot sur Laignes and Les Riceys: 30 year old vines and marly soils from the superior Jurassic era
Elevation: 590 feet
Farming: Sustainable farming
Aging: 36 months sur latte
Bottled: At the estate, minimum 3 months before release
Food Pairing: Pair with a juicy bone-in ribeye, roasted game, smoked salmon, ripe Époisses, or the Panna Cotta and Raspberry Coulis from JPB Culinary Labs.

ABOUT PHILIPPE FONTAINE:
Located in Balnot-sur-Laignes in the Côtes des Bar region, Champagne Philippe Fontaine is all about history of family and tradition.  The Fontaine family has indeed been cultivating their land for centuries.  Nowadays, Philippe, his daughter Salomé, and her husband Louis-Antoine run the estate.  Most of the vineyards are located in the prestigious Les Riceys part of the region.  All of Philippe Fontaine Champagnes are handcrafted at the estate, small production, sustainably farmed, and represent a tremendous value in the Grower Champagne category. Learn more here.

Panna Cotta dessert dish

Panna cotta and raspberry coulis

Information and Photos ©  Philippe Fontaine and JP-Bourgeois – All Rights Reserved.

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