Reguta Ribolla Gialla

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Simple Seafood BisqueSimple Seafood Bisque

INGREDIENTS:

  • 1 lb. crawfish meat (or more shrimp and crab if unable to find)
  • 1.5 lb shrimp meat
  • ½ lb crab meat
  • 1 lb unsalted butter
  • 1 bunch green onions (white and green parts), finely chopped
  • ½ cup All-Purpose Flour
  • 1 qt heavy cream
  • 1 qt half and half
  • 1 16oz can creamed corn
  • 1 ½ tsp Tony’s Cajun Seasoning
  • 1 tsp Old Bay Seasoning
  • 1 tsp salt, to taste
  • 2 tsp freshly ground black pepper
  • 1 tsp cayenne pepper

DIRECTIONS:

  1. In a large pot, melt butter and saute onions.
  2. Sprinkle the flour over the butter and onions and stir until flour is fully incorporated.
  3. Add remaining ingredients and simmer for 40 minutes, stirring frequently.
  4. Serve with white wine and a good loaf of sour dough bread.

© Recipe courtesy of Holly Erickson & Natalie Mortimer of The Modern Proper.

MARCH WINE CLUB:

Silky styleReguta_Ribolla-Gialla-wine-bottleReguta
Ribolla Gialla
Friuli, Italy

SILKY WINE STYLE

Straw yellow in color, the Ribolla Gialla has a nose that is delicate and well expressed with notes of wild flowers, herbs, and grapefruit. The palate is slightly sour, fresh and has an elegant mouth feel.

Varietal: Ribolla Gialla
Analysis: 12.5% alcohol / volume
Serving Temperature: 50ºF-53.6ºF
Food Pairings: Pair with cold appetizers with sour or sweet sauces, cream soups, vegetables, main courses, and fish dishes.

ABOUT REGUTA:
Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes.  

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

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March Wine Club Pairing Recipe

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Short-Rib-Mac-and-CheeseShort Rib Mac and Cheese

INGREDIENTS:

  • Short Ribs:
    • 1 tablespoon olive oil
    • 3 pounds bone-in beef short ribs
    • 1 small yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 1/2 cups red wine
    • 1 6-ounce can tomato paste
    • 1 1/4 cups beef broth
    • 4 sprigs fresh thyme
    • Salt and pepper
  • Mac and Cheese:
    • 8 ounces of Penne
    • 4 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups milk
    • 8 ounces white cheddar cheese, freshly grated
    • 4 ounces gruyere cheese, freshly grated
    • 1 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/4 cup panko breadcrumbs
    • Salt and pepper
    • Fresh thyme sprigs for garnish

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • *Keep in mind the short ribs will take about 8 hours in the slow cooker. Prepare overnight or in the morning.*
    • Heat a large cast iron skillet over medium-high heat, add the olive oil. Season the short ribs with salt and pepper, and add the ribs to the skillet. Sear the ribs on all sides for about a minute. Remove, then place the ribs in the crockpot.
    • Add the onion, garlic, red wine, tomato paste, beef broth, and thyme sprigs to the crockpot. Season with salt and pepper. Cover and cook on low for 8 hours, or on high for 6 hours.
    • Once the short ribs are done cooking, they should easily fall off the bone. Remove the ribs from the crockpot, discard any of the fat and the bones, and use two forks to shred the ribs into pieces. You can either put the shredded short ribs back into the crockpot to keep warm, or transfer them to a bowl while you prepare the mac and cheese.
  • FOR THE MAC AND CHEESE:
    • Preheat the oven to 350 degrees F.
    • Bring a large pot of salted water to a bowl, and cook the pasta. It is recommended to undercook the pasta by 2-3 minutes, because it’s going to cook more in the oven. Drain the pasta and set aside.
    • In a large pot, melt the butter over medium-high heat. Add the flour, and whisk until well combined to create a roux, until golden and fragrant.
    • In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and fragrant. Pour in the milk, whisking constantly until the mixture thickens, and cook about 3-5 minutes. Reduce heat to medium-low, and add in the all of the cheddar and 2 ounces of the gruyere cheese, stir until the cheese melts. Season with chili powder, paprika , salt and pepper. Stir in the cooked pasta and the shredded short ribs.
    • Transfer the mixture to a cast-iron skillet or a baking dish. Top with the panko breadcrumbs and the remaining gruyere cheese. Bake until the top is golden and the cheese is melted, about 15-20 minutes. Garnish with fresh thyme!

© Recipe courtesy of Michelle of The Secret Ingredient Is.

MARCH WINE CLUB:

Reguta_Pinot-Nero-wine-bottleMellow style logoReguta
Pinot Nero
Friuli, Italy

MELLOW WINE STYLE

The Reguta Pinot Nero is ruby red in color, reminiscent of mixed berries. The nose is delicate with notes of blueberry and black currant wrapped up in tender vanilla notes. The palate is full-bodied, yet elegantly balanced.

Varietal: Pinot Nero
Analysis: 12.5% alcohol / volume
Serving Temperature: 59ºF-68ºF
Food Pairings: Suitable for all red meats, game and aged cheeses.

ABOUT REGUTA:
The Reguta winery was founded in northern Italy near Verona, in 1928 by Ettore Anselmi. In 1950, the Anselmi family moved to Pocenia in the Italian region of Friuli-Venezia Giulia, where the winery is still owned and operated by the second and third generations – Giuseppe and Luigi Anselmi and their sons. The company boasts 250 hectares of vineyards and with their clayey soils and proximity to the Adriatic Sea, the have a microclimate that allows them to produce various varieties of both native and international grapes such as Refosco dal peduncolo rosso, Friulano, Pignolo, Ribolla Gialla or Verduzzo, and Merlot, Pinot Grigio, Chardonnay and Cabernet Sauvignon.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
 

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Reguta Merlot

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Simple Bolognese

INGREDIENTS:

  • ¼ cup extra-virgin olive oil
  • 1 medium onion coarsely chopped
  • 2 garlic cloves peeled and coarsely chopped
  • 1 celery stalk coarsely chopped
  • 1 carrot coarsely chopped
  • 1 pound ground chuck beef
  • 1 28-ounce can crushed tomatoes
  • ¼ cup flat-leaf Italian parsley chopped
  • 8 fresh basil leaves chopped
  • salt and freshly ground black pepper
  • ¼ cup freshly grated Pecorino Romano

DIRECTIONS:

  1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
  2. Add the celery and carrot and sauté for 5 minutes.
  3. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.
  4. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately ½ hour.
  5. Finish bolognese with Pecorino Romano.
  6. Add to your favorite pasta.

© Recipe courtesy of Giada de Laurentiis from Giadzy.

MARCH WINE CLUB:

Mellow style logoReguta
Merlot
Friuli, Italy

MELLOW WINE STYLE

The Reguta Merlot is ruby red in color, tending to garnet with age. The nose displays a vibrant, varietal perfume subtler when young, and becomes extremely pleasurable after aging.

Varietal: Merlot
Analysis: 12.5% alcohol / volume
Serving Temperature: 50ºF-53.6ºF
Food Pairings: Pair with meat based risotto or pasta, boiled meat, or rabbit stew.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

 

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!

Learn More >

 
 
 

 

Winery Spotlight: Remhoogte February 23rd

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Remhoogte-Logo

Remhoogte Wine Estate
Stellenbosch, South Africa

Wednesday, February 23, 2022
6:00pm CST / 7:00pm EST

Join us for a wine tasting event, featuring Remhootge Wine Estate, a family winery in Stellenbosch, South Africa. Brothers Chris and Rob Boustred will be our guest speakers, tasting through 7 of their amazing wines from their winery in South Africa on the big screen.
 

Wines Tasted:

  • First Light Chenin Blanc
  • Honeybunch Reserve Chenin Blanc
  • Free to be Riesling
  • Soaring Eagle Blend
  • Chronicle Cape Blend
  • Vantage Pinotage
  • Sir Thomas Cullinan Reserve

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

Remhootge_wines_email-header

About Remhoogte Wine Estate:

Remhoogte Wine Estate is a family winery, run by brothers Chris and Rob alongside their father Murray Boustred, with vineyards located in foothills of the Simonsberg mountain in Stellenbosh, South Africa. Learn more about their winery here.

“We believe wine is made in the vineyards, and our goal is to allow the vineyards to express themselves by interfering as little as possible. As a result we have adopted a minimalist approach in both the vineyards and the cellar. We are also proud members of the Biodiversity and Wine Initiative, and of the Integrated Production of Wine Scheme. We have set aside 30% of the estate and dedicated it to the Western Capes indigenous flora and fauna.” – Chris Boustred, winemaker.

Chris and Rob Boustred © Photo by Remhoogte Wine Estate
© Photo by Remhoogte Wine Estate
© Photo by Remhoogte Wine Estate
© Photo by Remhoogte Wine Estate
Winemaker Chris Boustred © Photo by Remhoogte Wine Estate
© Photo by Remhoogte Wine Estate
© Photo by Remhoogte Wine Estate
Let’s Taste, Learn and Enjoy® together!
Contact your local WineStyles to RSVP for this tasting event.
Winery Spotlight with Remhoogte Wine Estate
Wednesday, February 23, 2022
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

 

February Cheese Club: Iowa

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Cheese Clubpepper-corn-cheeseCheeseland Gouda with Peppercorns Holland

This mild, creamy Gouda with black peppercorns is a versatile cheese with a unique and interesting flavor profile. It is made with pasteurized milk, organic cream, salt, cheese culture and vegetarian rennet. It is delicious in salads, sandwiches or omelettes. This cheese also pairs beautifully with potatoes, or rich dishes like quiches, casseroles and frittatas. WINE & CRAFT BEER PAIRINGS: Serve with mimosas using a dry Champagne, or serve with California Zinfandels, or Italian Primitivo wines. For Beer, look for a Lager, Pilsner, Brown Ale or Wheat Beer. WINESTYLES: Bubbly or Crisp BEERSTYLES: Crisp & Clean

neals-yard-montgomerys-cheddarNeal’s Yard Dairy Montgomery’s Cheddar England

Since 1911, Montgomery’s Cheddar has been made at Manor Farm, with milk from the 200 Friesian cows that roam the 1200 acre farm. Rich and savory flavors are the hallmark of Montgomery Cheddar. WINE & CRAFT BEER PAIRINGS: Pair with a red wine, such as a Pinot Noir, Malbec or Cabernet Sauvignon. For beer, pair with an IPA or an English Cider. WINESTYLES: Bold BEERSTYLES: Hoppy & Bitter

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 >

February Beer Club: Iowa

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BeerClubLogoSoulless-Pear-cider-BottleTen Towers Cider Co.
Soulless Pear Cider
Rickreall, Oregon

Northwest pear and apple give breath to Soulless Pear’s haunting ginger essence. For best results, enjoy 10 minutes out of the refrigerator and pair with sweet and sour pork, curry chicken salad, pizza or tomato soup.

BeerStyles: Fruity & Spicy
Style: Semi-Sweet Cider
Notes: Made with Pacific Northwest Apples; Gluten Free
ABV: 5.8% alcohol / volume

Gravitas-cider-BottleTen Towers Cider Co.
Gravitas Cider
Rickreall, Oregon

Gravitas uses 100% locally sourced Pacific Northwest apples, cold pressed and fermented slowly to retain the wonderful aromatics and flavors. Next, it’s sweetened with a blend of heirloom and dessert apples to give this semi-dry cider a crisp, clean and refreshing apple flavor profile. Enjoy on its own or pair with pork, cheese, Thai, spaghetti, or chocolate.

BeerStyles: Fruity & Spicy
Style: Semi-Dry Cider
Notes: Made with Pacific Northwest Apples; Gluten Free
ABV: 6.3% alcohol / volume

Shakti-cider_BottleTen Towers Cider Co.
Shakti Chai Tea Cider
Rickreall, Oregon

Shakti cider is balanced and delicately spiced with chai tea. Pairs well with sweet or spicy dishes. Try with French toast, poached pear, apple pie, mufins or popcorn. Or enjoy with Pad Thai or curry chicken dishes.

BeerStyles: Fruity & Spicy
Style: Semi-Sweet Cider
Notes: Made with Pacific Northwest Apples; Gluten Free
ABV: 5.5% alcohol / volume

ABOUT TEN TOWERS CIDER COMPANY:
Since 1972, the Kruger family has been making cider from neighborhood orchards in the Pacific Northwest. The family has grown all well known varieties from Red Delicious, to Crispin, Liberty, Freedom, King, Fuji, and more. It wasn’t until 2017 that Ten Towers Cider Co. was founded – their one mission, to create high quality Pacific Northwest craft ciders. Learn more about the cidery here, and follow them on Untappd.

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LEARN MORE ABOUT OUR BEER CLUB >

 

February Sweet Club Iowa

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Sweet Wine ClubTropical_CranberryTropical Moscato
Cranberry
Italy

NECTAR WINE STYLE

This Moscato comes from a grape variety with quite possibly the highest level of complex aromas of any Piedmont grape. This wine has the distinctive Moscato aroma and flavor, with a unique added complexity from the cranberries from the Italian Alps. The Moscato grape’s sweetness is perfectly balanced by the tartness, acidity and slight spice from the ripe cranberries.

Analysis: 5.5% alcohol / volume
Varietal: 95% Moscato, 4% Small Alpine Cranberry Pulp, 1% Natural Cranberry Aroma
TA: 6 g/L
RS: 120 g/L
Serving Suggestion: Great as an aperitif, or serve as an accompaniment to fruits, aged cheeses, or a hazelnut cake.

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

WINEMAKER NOTES:
The Moscato grapes for this wine come from vineyards located in the Santo Stefano Belbo villages, at 200 to 300 ft. above sea level. Vinification is via autoclave, according to the Charmat Method, until it reaches 5.0% alcohol. Then, wine undergoes cold fermentation and ageing in stainless steel vats for one month, after which time it is blended with the cranberry pulp and bottled.

ABOUT THE WINERY:
Tropical Moscato takes premium Moscato from Asti, a commune located in Italy’s famed Piedmont region, and combines their wines with 100% real fruit. Their wines are highly aromatic and burst with all-natural, vivacious flavors. Learn more here.

SPUMANTI-PIZZOLATO-MUSE-MOSCATO-DOLCELa Cantina Pizzolato
Pizzolato Moscato
Treviso, Italy

NECTAR WINE STYLE

Bright gold in color, this Moscato has aromas of honeysuckle, ripe apricot, and angel food cake. The palate is medium to full bodied with a balanced, round, vibrant, sweet, smooth and refreshing flavor. The wine highlights notes of peach nectar, sweet apple, honey, and orange marmalade. 

Analysis: 6.5% alcohol / volume
Varietal: 100% Moscato (Muscat)
Appellation: Moscato I.G.T.
RS: 89 g/L
Acidity: 5.4 g/L
Vineyard: The estate is located in the countryside north of Treviso, Italy. The vineyards are situated on the plains and hillsides near the Piave River.
Vinification: Soft pressing, then the must remains in the steel pressurized tanks, with Charmat method for 2 months, reaching a pressure up to 2.5 atm.
Terroir: Calcareous clay-based soil
Training System: Cordon spur training
Certification: BIOS
Notable: Vegan, organically grown grapes
Serving Suggestions: Enjoy with an herbal or spicy cheese such as a Gorgonzola; or serve alone as a dessert wine. Serve 46º-50ºF.
Critical Acclaim:

  • 90 points – Vinitaly “5StarWines”

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

ABOUT THE WINERY:
The Farm Pizzolato Settimo & Gino was founded in 1981, farming livestock and growing grapes, kiwi, peaches, strawberries, apples and pears. During this time, grapes and wine were the top products of the farm, however, it wasn’t until 1987 when the winery decided to finally bottle all the types of wine that were produced. In 1991, the farm and winery officially gained organic certification, and today the winery continues to grow, producing organic, vegan and sustainably grown wines. Learn more about their story here.

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

Click here to learn more >

 

 

February Bubbly Club: Iowa

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Bubbly Wine ClubClara-Vie-Brut-NatureClara Vie
Blanquette de Limoux Brut Nature
France

BUBBLY WINE STYLE

This Bubbly blend of Mauzac, Chenin Blanc and Chardonnay is crystalline yellow in color with golden hues as it pours. The nose is intense with delicate scents of hawthorn and crisp green apple offsetting the nutty, pastry-like richness imparted by the extended tirage. A freshness sweeps over the palate with waves of citrus fruits, tart apple, Mirabelle plum, and golden flowers all lingering into a harmonious finish.

Varietal: 90% Mauzac, 5% Chenin Blanc, 5% Chardonnay
Terroir: 20-40 year old vines grown on gently sloping hillsides formed of calcareous clay in a Mediterranean climate
Elevation: 650 feet
Farming: Sustainable Farming
Aging: 24 months in stainless steel tanks
Bottled: At the winery
Certification: Certified Terra Vitis
Serving Temperature: Serve between 44ºF – 45ºF
Food Pairing: Enjoy as an aperitif or throughout the meal

ABOUT THE WINERY:
Clara Vie is a custom cuvée between JP Bourgeois and Françoise Antech, the sixth-generation member of Maison Antech-Limoux, a family-owned winery in France for over five centuries. Since the late 19th century, the family has been invested in the winemaking traditions of their region, taming their magical terroir to make fine sparkling wines. In 1996, Françoise stepped in to carry on the family traditions, while raising Antech to the ranks of the greatest sparkling wine makers. The secret of their character comes from a combination of Limoux’s three terroirs (the backbone of their cuvées): freshness from the Pyrenees, minerality from the ocean and roundness from the Mediterranean. Learn more here.

Von-winning-brutVon Winning
Riesling Extra Brut
Pfalz, Germany

BUBBLY WINE STYLE

This Riesling Extra Brut has a soft, citrus aroma with an elegant spiciness on the palate.

“Based largely on vintage 2016 and on grapes from Ruppertsberg (especially Linsenbusch), this offers a mouthwatering and remarkably Chablis-like evocation of salted, herbed chicken stock and oyster liquor. Walnut and peach kernel piquancy stimulate further on a brightly lemony, buoyant palate. The mousse is admirably fine, the long finish both cheek-pinching and salivainducing, irrepressibly juicy and loaded with animal as well as mineral savor…” – Vinous, Antonio Galloni; 92 points.

Varietal: Riesling
Vineyard: Selection of different vineyards in and around Deidesheim
Soil: Chalky, loess-clay soils and red sandstone
Farming: Practicing Organic
Fermentation: Stainless steel tanks used for first fermentation, then secondary fermentation in the bottle. Left on the lees for 24-28 months.

ABOUT THE WINERY:
Formally called the Dr. Deinhard Estate, (now Von Winning) was founded in 1849, producing unique wines reflecting their vineyards in Ruppetsberg, Deidesheim and Forst. In 1907, Leopold von Winning, son-in-law of Dr. Andreas Deinhard, dedicated his life to creating the highest quality of wines with respect to the vineyards passed down to him. Today, Stephan Attmann and his ambitious team uphold this visionary’s tradition.  Learn more about their story here.

 

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

Winery Spotlight: Clos LaChance January 19th

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Clos LaChance Vineyards logo

STYLES Wine Tasting with Clos LaChance Vineyards
San Martin, California

Wednesday, January 19, 2021
6:00pm CST / 7:00pm EST

Jason RobideauxJoin us for the launch of our new STYLES wines, created in collaboration with Clos LaChance winery – a family-owned and operated winery in California. Jason Robideaux, VP of Winery and Vineyard Operations at Clos LaChance, will be our guest speaker and tasting us through the six new Style Wines on the big screen at the store.
 
STYLE Wines Tasted (for tasting notes, click on each style): To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom! Jan19_Styles_wines_email-header
About Clos LaChance:

Clos LaChance winery is a multi-generational family-owned and operated winery.  Located within the Central Coast American Viticultural Area (AVA), tucked into the beautiful Hayes Valley in San Martin, California.  Being good stewards of land and resources, the Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Wine Growing Alliance. Learn more about their winery here.

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Clos LaChance Vineyards_Logo

Let’s Taste, Learn and Enjoy® together!
Contact your local WineStyles to RSVP for this tasting event.
STYLES wine tasting with Clos LaChance Vineyards
Wednesday, January 19, 2021
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

January Cheese Club: Iowa

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cheese_club_logo-1240x1240Ubriaco-pinot-RoseUbriaco Pinot Rosé Veneto, Italy

This semi-firm cheese is crisp and salty in flavor with a light fruity aroma, highlighting notes of berry sorbet and ripe peach. It is soaked in organic La Jara Pinot Grigio rosé, retaining the flavors of the wine without the sharp, alcoholic bite being too present or overpowering. The blush colored rind is topped with dried rose petals, making it almost too pretty to eat. Milk Type: Cow – Pasteurized Rennet Type: Traditional Aging: Minimum 10 months Serving Suggestion: Enjoy crumbles of Ubriaco Pinot Rosé on a cheese plate with fresh strawberries, dark chocolate, and a Sparkling Rosé. WINE & CRAFT BEER PAIRINGS: Pair with a Prosecco wine or any crisp and clean beer like a Pilsner. WINESTYLES: Bubbly BEERSTYLES: Crisp & Clean

Brabander-reserveFromagerie L’Amuse Brabander Reserve Gouda (Black Betty) Holland

Also known as Black Betty, the Brabander Reserve is produced by world-renowned affineur, Betty Koster of Amsterdam’s L’Amuse Cheese Shop. Betty hand-selects a very limited number of wheels of Brabander (which are normally aged for 6-9 months) and ages them an additional 6 months, creating this ‘black-label’ version of her goat milk gouda that is only available from November to January. This Brabander Reserve has brown-buttery notes and a creamy bite with additional rich flavors of licorice, caramel, and pineapple. Each shop is only allowed a certain number of wheels each year… so, when it’s gone, it’s gone until next year! Milk Type: Goat – Pasteurized Rennet: Traditional/Hard Average Age: About 16 months WINE & CRAFT BEER PAIRINGS: Pair with a fruity red wine, such as a Cru Beaujolais, or a dark, malty beer with bite such as a Doppelbock. WINESTYLES: Fruity BEERSTYLES: Malty & Sweet

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 >