Bonvallis 
Quorum
Idiazabal Smoked Cheese
Northern Spain
April Collector’s Wine Club: Iowa
Merryvale Vineyards
Cabernet Sauvignon
Napa Valley, California
BOLD WINE STYLE
The Merryvale Vineyards Cabernet Sauvignon is rich and dark with aromas of black fruit, coffee and toast. On the palate, it highlights flavors of blackcurrant, blackberry with toast, coffee, and spice; with a long velvety finish.
Analysis: 14.8% alcohol / volume
Varietal: Cabernet Sauvignon
Appellation: Napa Valley
Certifications: Sustainable Practices, Certified Sustainable, Napa Green, Vegan, and Non-GMO
Food Pairing: Enjoy with a classic sirloin, beef short rib or other braised dishes such as grilled lamb, or portobello mushrooms.
Critical Acclaim:
- 92 points, CS WE
- 91 points, JS (2017)
- 91 points, EC WE
- 91 points, WS
- 92 points, W&S (2016)
- 92 points, WS
- 92 points, WE (2015)
Merryvale Vineyards
Profile
Cabernet Sauvignon
Napa Valley, California
BOLD WINE STYLE
The Merryvale Vineyards Profile wine has aromas of savory herbs, dark chocolate, roasted notes, black and red fruits. On the palate, there are complex fruit and herb flavors, with velvet texture, fine grained tannins, and a long savory finish.
This iconic proprietary red represents the pinnacle of Merryvale vineyards and winemaking. Intensity, refinement, and balance define this Cabernet Sauvignon dominant red blend. Sourced exclusively from the steep slopes of the Profile Estate Vineyard at the eastern edge of the St. Helena AVA. Exceptional terroir, vine-by-vine viticultural practices and small lot artisanal winemaking. Consistently awarded and highly-scored by critics.
“A terroir selection, the flagship 2017 Profile offers a classic nose of ripe blackcurrants, scorched earth, tobacco, cedar, and dried spices. This carries to an elegant, beautifully balanced 2017 with plenty of mid-palate depth, building yet polished tannins, and a great finish. It’s a classic, more savory, nuanced 2017 that will evolve for two decades.” – 94 points, Jeb Dunnuck, January 2021
Analysis: 14.7% alcohol / volume
Appellation: Napa Valley
Varietal: 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot
TA: 5.7 g/L
pH: 3.87
Certifications: Napa Green, Sustainable
Vineyard: Profile Estate Vineyard
Cooperage: 80% new from the center of France
Élevage: 23 months
Harvest Dates: September 11th through 18th
Food Pairing: Beef, lamb, duck as well as rich, savory pasta dishes with portobello or shiitake mushrooms and roasted shallots.
Critical Acclaim:
- 93 points JS
- 92 points WE (2017)
- 95 points WA
- 94 points JS
- 92 points W&S
- 91 points WS
- 91 points WE (2016)
- 93 points WA
- 93 points JS
- 92 points WE
- 90 points WS (2015)
ABOUT THE REGION:
Napa Valley is considered one of the premier wine regions in the world and America’s most celebrated region. Defined by the Mayacamas and Vaca mountain ranges and influenced by its proximity to San Pablo Bay and the Pacific Ocean, the Napa Valley enjoys a dry Mediterranean climate, long dry summers and cool evenings, perfectly suited to the growing of fine wine grapes. The resulting wines are richly flavored with vibrant fruit flavors and texture.
© Merryvale Vineyards, Winemaker – Andrew Wright
ABOUT THE WINEMAKER:
Winemaker, Andrew Wright, grew up in the Sonoran Desert, knowing very little about wine and the winemaking industry throughout his early life. It wasn’t until a random trip to the Finger Lakes region in Upstate New York that Andrew uncovered a passion for the winemaking industry. He consumed volumes of wine literature (and of course, the wines they described), expanding his palate and shaping his philosophies today. Andrew began his winemaking career at Callaghan Vineyards, planting vines in the high desert outside of Sonoita, Arizona – he worked several growing seasons here before entering the cellar of Arizona Stronghold. Andrew is thankful for these early experiences in the frontier, as they forged a deep appreciation for his hard work, experimentation and winemaking with intention.
In 2012, Andrew moved to Napa Valley and worked in the vineyards and cellars of Harlan and BOND Estates, Promontory, The Napa Valley Reserve, Fruition Sciences, and their clients (which included Merryvale at the time). Today, as the Winemaker at Merryvale Vineyards, Andrew is in charge of the production at the St. Helena winery. He oversees all of the winemaking operations for Merryvale wines and deeply believes that winemaking is the synthesis of philosophy, agriculture, science and art. Learn more here.
ABOUT MERRYVALE VINEYARDS:
Home to the first winery built following the Repeal of Prohibition in 1933, Merryvale Vineyards was part of the early fabric of the Napa Valley Wine Industry. Their collection of hand-crafted wines elegantly express the heritage, terroir, vineyards and subregions of Napa Valley. Learn more about the winery here.
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April Sweet Club Iowa
Bellafina
Pink Moscato Rosa
Delle Venezie IGT, Italy
NECTAR WINE STYLE
Bellafina’s Pink Moscato is pale pink in color. It highlights notes of melon, peach and red berries, with a bouquet that is typical of the Moscato grape. The wine is sweet and aromatic.
Analysis: 8.0% alcohol / volume
Varietal: 100% Moscato Rosa
Residual Sugar: 75.0 g/L
Total Acidity: 5.8 g/L
Appellation: Delle Venezie IGT
Area of Production/Origin: Veneto Region and Friuli Venezia Giulia Region
Harvest: First half of September
Serving Suggestion: Serve at 45ºF-50ºF
Food Pairing: Delicious by itself or with a variety of antipasti, soft cheeses, and desserts with berries and cream – such as pastries and cakes
WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with a creamy cheese. Learn more about our wine and cheese pairings here.
VINIFICATION:
The vinification of rose wines is characterized by a short and cold maceration. The juice is then removed from the skins where it has picked up pale and delicate red hue without extracting too much tannin and retaining the natural freshness and aromatic complexity of the wine. Fermentation takes place at the controlled temperature of 64ºF. After a period of storage, a careful coupage follows to obtain the Moscato Rosé Frizzante cuvée. The base-wine is transferred to tanks where exact amounts of must and selected yeasts are added to obtain the desired levels of pressure, alcohol and residual sugar (Martinotti/Charmat method). This is followed by cold stabilization.
ABOUT THE WINERY:
Bellafina comes from the union of two Italian words – “bella” meaning “beautiful” and “fina” meaning “fine” or “delicate”. Their wines are a perfect reflection of the Italian lifestyle; lightly sparkling and easy drinking, making for the perfect pairing to any cuisine. Bellafina has been bottled by Casa Vinicola Botter since 1928. Today, the Botter family is managed by the family’s third generation. They continue to produce wines under environmentally friendly policies and with innovative production techniques, specializing in wines from Veneto.
Ercole
Moscato d’Asti DOCG
Piedmont, Italy
NECTAR WINE STYLE
Ercole (pronounced AIR-KOH-LAY) means “Hercules” in Italian. Crafted in a fun, juicy, mouthwatering style in northern Italy, this white Moscato wine is aromatic and floral. There are earthy notes of honey and stone, along with fruity layers of green apple, pear, pineapple and other tropical notes.
Analysis: 5% alcohol / volume
Varietal: Moscato, Muscat Blanc
Region: Piedmont, Italy
Allergens: Contains sulfates
Food Pairings: This Italian Moscato d’Asti would pair beautifully with an aperitif or fruity dessert
WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese such as a cheddar or a gruyere. Learn more about our wine and cheese pairings here.
ABOUT THE WINERY:
Made by The Piedmont Guy, Ercole is their line of everyday wines that honor the work of the Italian wine growers. Made possible by the generations-old cooperative of local growers in the Monferrato area, Ercole wines are produced with sustainably farmed fruit to reflect the authenticity and beauty of their origins. The cooperative behind Ercole works mainly with old vines ranging from 30-50 years old; all of which adhere to the European Union rule for sustainable farming. None of these growers use systemic treatments or chemicals; and both vinification and bottling are certified vegan. Learn more here.
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April Bubbly Club: Iowa
Charles Orban
Carte Noire Brut
Champagne, France
BUBBLY WINE STYLE
The Charles Orban Carte Noire Brut Champagne is clear golden in color with elegant, fine bubbles. The nose is delicate, but is dominated by citrus fruits with hints of fudge. On the palate, there is great length. It is smooth with brioche aromas and subtle notes of honey, pine nuts and light tobacco.
Varietal: 40% Chardonnay, 30% Pinot Meunier, 30% Pinot Noir
Analysis: 12% alcohol / volume
Region: Champagne
Vineyard/Terroir: Troissy – Vallée de la Marne
Vintage: NV
Vinification: Dosage – 10 g/L
Serving Temperature: Serve at 46.4ºF-50ºF
Pairing: Serve as an aperitif, or pair with white meat or fish.
Critical Acclaim: 90 points Wine Spectator
A note of woodsy smoke underscores flavors of tangy plum, candied kumquat, white peach and fresh ginger in this mouthwatering Champagne, backed by firm, citrusy acidity. — 90 points, AN, Wine Spectator
ABOUT THE WINERY:
The Orban family has been growing grapes in Troissy, a village on the left bank of the Marne, since 1770. Their vineyards cover 331 hectares and are planted with Pinot Meunier (86%), Pinot Noir (8%) and Chardonnay (6%) grapes. By the end of the 1950s, Charles Orban left the Troissy cooperative and decided to produce his own champagne, selling it under his own name. Over the years, he grew his company from just 800 bottles, to now over 200,000 bottles produced and sold. Since then, the house was sold to a champagne family that continues to uphold the Orban family tradition. Learn more about their story here.
Learn more about our Bubbly Club >
Casas das Gaeiras Óbidos DOC
Sautéed Fish with Mustard Tarragon Cream Sauce
INGREDIENTS:
- 16 ounces mild white fish (orange roughy, haddock, cod)*
- 1 tablespoon avocado oil
- sea salt (to your taste)
- 2 tablespoons shallot peeled and minced
- 1 tablespoon white wine vinegar
- ½ cup heavy whipping cream
- 1 teaspoon whole grain mustard
- 1 teaspoon fresh tarragon
DIRECTIONS:
- *If using frozen fish, completely defrost according to package directions.
- Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
- When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn’t sizzle, your pan isn’t hot enough. Be sure the sides of the fish don’t touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done, remove fish from the pan. Place on a plate and keep warm.
- Add shallots to the pan and cook until edges start to brown.
- Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
- Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.
© Recipe courtesy of Simply So Healthy.
APRIL WINE CLUB:
Casa das Gaeiras
Óbidos DOC White Wine
Lisboa, Portugal
SILKY WINE STYLE
The DOC Óbidos White Wine has floral aromas, combined with fruity lemon and pineapple notes reflect the freshness of this wine – characteristic of this terroir.
Varietals: Arinto, Chardonnay and Fernão Pires
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5 +/-1
pH: 3.3 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim: 89 Points and Best Buy by Wine Enthusiast 2020
ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras is often considered a little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows winemaker Tiago Correia (pictured below) to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
Costa Lusa IG Lisboa Red Wine
Shepherd’s Pie
INGREDIENTS:
- For the Potatoes:
- 1 ½ pounds russet potatoes
- ¼ cup half-and-half
- 2 ounces unsalted butter
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 egg yolk
- For the Meat Filling:
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 ½ pounds ground lamb
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- ½ cup fresh or frozen corn kernels
- ½ cup fresh or frozen English peas
DIRECTIONS:
-
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
-
Preheat the oven to 400 degrees F.
-
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
-
Add the corn and peas to the lamb mixture and spread evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
© Recipe courtesy of Alton Brown from Food Network.
APRIL WINE CLUB:
Costa Lusa
Lisboa Red Wine IG
Lisboa, Portugal
BOLD WINE STYLE
Ruby red in color with red fruit aromas, the IG Lisboa red wine has a rounded palate with ripe tannins and an elegant finish.
Varietal: Touriga Nacional, Aragonez and Castelão
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in small, stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Winemaker: Carlos Eduardo
REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast. The multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, and warmer and drier in the areas protected by Montejunto mountain.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
April Wine Club Pairing Recipe
© Photo from the Olive Magazine
Portuguese Prego with Green Piri-Piri
INGREDIENTS:
- Sandwich:
- 1 clove garlic, crushed
- 2 small rump steaks (about 150g each), all fat trimmed
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- few stalks of flat-leaf parsley
- 2 ciabatta rolls, lightly toasted
- 2 handfuls of Arugula
- Green Piri-Piri Sauce:
- small handful of basil leaves
- small handful of flat-leaf parsley leaves
- 1 jalapeño, roughly chopped
- 1 tbsp sherry vinegar
- 2 spring onions, chopped, including green bits
- ½ a clove of garlic, roughly chopped
- ½ tsp granulated sugar
DIRECTIONS:
-
STEP 1: Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smooth everything together, then use a rolling pin to bash the steaks a few times. Leave to marinate for 1-2 hours.
-
STEP 2: To make the sauce, put all the ingredients into the blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe, but will keep for a week in an airtight jar.
-
STEP 3: Heat a griddle or frying pan to high. Remove the steaks from the bag, brushing away the garlic and parsley stalks. Season the steaks well with salt and pepper, then sear the steaks for 2 minutes on each side. Set them aside on a plate to rest. Cut the ciabatta rolls in half, then toast on the griddle or frying pan. Then, put the ciabatta halves onto the plate, toasted side down, to soak up any juices.
-
STEP 4: Slice the steaks, then top the rolls with the green sauce and arugula. Enjoy!
© Recipe courtesy of Olive Magazine.
APRIL WINE CLUB:
Casa das Gaeiras
DOC Obidos Red
Lisboa, Portugal
BOLD WINE STYLE
The DOC Óbidos Red wine has distinct notes of blackberries and blackcurrant with hints of coffee, and subtle nuances of cloves and black pepper. All flavors are in balance with the body and freshness of the wine.
Varietal: Syrah, Touriga Nacional and Tinta Roriz
Analysis: 13.5% alcohol / volume
Region: Lisboa
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim:
- Gold in Berliner Wein Trophy 2020
- 90 Points and Best Buy by Wine Enthusiast 2020
THE REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast, in a range not exceeding 40 km wide. This multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, cooler and wetter in the areas closer to the sea, warmer and drier in the areas protected by Montejunto mountain.
ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras can be considered Parras Wines’ little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows their winemaker to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
Winery Spotlight: Charles Krug Winery, April 13th
Join us for a wine tasting with Peter Mondavi, Jr. © Photo from Charles Krug
Guest Speaker: Peter Mondavi, Jr.
of Charles Krug Estate
Napa Valley, California
Wednesday, April 13, 2022
6:00pm CST / 7:00pm EST
Join us for a wine tasting event with guest speaker Peter Mondavi Jr, co-proprietor of the iconic Charles Krug winery in Napa Valley, California. Peter Mondavi Jr., grandson of Cesare and Rosa Mondavi, will be joining us live on the big screen.
Wines Tasted:
- Charles Krug Sauvignon Blanc
- Charles Krug Chardonnay
- Charles Krug Pinot Noir
- Charles Krug Merlot
- Charles Krug Cabernet Sauvignon
- Charles Krug Generations
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!
About Charles Krug Winery:
In 1861, Charles Krug is the visionary father of Napa Valley wine making and established his eponymous winery in Napa Valley, California. In 1882, Krug opened the very first public wine tasting room in California, giving birth to wine tasting as we know it today. In 1943, Cesare and Rosa Mondavi purchased the iconic Charles Krug 147-acre estate and built upon its reputation for innovation and uncompromising quality wines. For almost 80 years and four generations, the Mondavi family have now been stewards of this great estate and iconic wine. Learn more about their winery here.
© Photo from Charles Krug
© Photo from Charles Krug
© Photo from Charles Krug
© Photo from Charles Krug
© Photo from Charles Krug
© Photo from Charles Krug
Let’s Taste, Learn and Enjoy® together!
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Peter Mondavi, Jr.
Charles Krug Family Estate
Wednesday, April 13, 2022
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com
March Beer Club: Iowa
Drekker Brewing Co.
BRAAAAAAAAins Strawberry & Pineapple
Double Fruit Smoothie Sour
Fargo, North Dakota
This one is blasted with strawberry & pineapple, and then it is hit with Drekker Brewing Co.’s double secret smoothie treatment of sea salt, lactose, and vanilla beans.
BeerStyles: Sour, Tart & Funky
Style: Sour – Smoothie / Pastry
ABV: 6.5% alcohol / volume
Drekker Brewing Co.
After School Prrrt
Fargo, North Dakota
Snack Time Sour! This one is jam packed with Gushers® & Fruit By The Foot®, plus a whole bunch of pineapple, plum, strawberry, raspberry, passionfruit, lactose, vanilla beans and sea salt.
BeerStyles: Sour, Tart & Funky
Style: Sour – Fruited
ABV: 6.8% alcohol / volume
Drekker Brewing Co.
Slang Du Jour – Cran-Orange Cobbler
Fargo, North Dakota
For the Cran-Orange Cobble Slang, the Drekker Brewing team cranked up the holiday vibes and loaded this with cranberry, orange, plum, granola, brown sugar, cinnamon and vanilla beans.
BeerStyles: Sour, Tart & Funky
Style: Sour – Smoothie / Pastry
ABV: 6.4% alcohol / volume
***IMPORTANT NOTE!***
All of Drekker’s beer must be kept cold – there are no exceptions to this. Their beer is not pasteurized and often has a literal ton of fruit in them. Nobody wants them to explode.
ABOUT DREKKER BREWING CO.:
Drekker Brewing Co. has become a pretty sought after brewery in the craft beer world, and we cannot wait for you to see why. Like most breweries, Drekker started out as a hobby in a garage between four friends. Their passion for beer, a crazy dream, and a ton of hard work eventually led to the creation of Drekker Brewing Co. Learn more about the guys behind the beers here, and follow them on Untappd.
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LEARN MORE ABOUT OUR BEER CLUB >
Caseificio Il Fiorino
Fontina Val D’Aosta
Semi-soft
Aosta Valley, Italy
