October Wine Club Pairing Recipe

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine des Orgnes
Régal des Cigales
Syrah / Grenache
Côtes du Rhône, France

MELLOW WINE STYLE

Dark, deep purple in color this wine has generous black fruity aromas with hint of licorice. The palate highlights real black fruit compote with blackberry, blueberry and red cherry mix. It’s very round and smooth.

WINE DETAILS:

Varietal: 70% Syrah, 30% Grenache
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Alluvial plain
Harvest: Mechanical
Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 10 to 15 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
Serving Recommendation: Serve between 59ºF-63ºF
Food Pairings: Spiced pork tenderloin, honey roasted duck breast and Thai beef salad

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story. For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir. Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme), their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

Thai Grilled Steak Salad

INGREDIENTS:

For the Marinated Steak

8 oz Picanha steak, tri-tip, or another grilling steak , about 1-inch thick
¼ teaspoon ground black pepper
1 teaspoon soy sauce
1 ½ teaspoons oyster sauce
¾ teaspoon sugar
½ tablespoon water
2 teaspoons neutral oil

For the Salad

2 tablespoons uncooked jasmine or Thai glutinous rice
1 Makrut lime leaf, optional
2 teaspoons fish sauce
2 tablespoons water or unsalted chicken or beef stock
1 tablespoon fresh lime juice
½ teaspoon sugar
½ teaspoon roasted chili flakes, or to taste
1 small stalk lemongrass, bottom half only, thinly sliced
3 tablespoons thinly sliced shallots
½ cup mint leaves, loosely packed
½ cup chopped cilantro
2-3 leaves sawtooth coriander, chopped, optional
Thai sticky rice, for serving

DIRECTIONS:

Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.
While the steak rests, make the toasted rice powder by adding the rice and the Makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown color, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavor feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Hot Thai Kitchen.

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September Cheese Club: Iowa

Posted on August 26, 2025 by mcginnessalex

Kingston CoOp Creamery
Amish Gorgonzola
Cambria, Wisconsin

Rich, savory and accessible with a bold, yet balanced bite. It’s a perfect match for flavor-enhancing pairings like candied walnuts, apples or a refreshing pale ale.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a bold wine, such as a Malbec or Cabernet Sauvignon. Or, for something lighter (and our beer lovers), enjoy with a refreshing pale ale.

WINESTYLES: Bold
BEERSTYLES: Crisp & Clean

About the Creamery:
This unique creamery is entirely founded, staffed, and operated by members of the local Amish community. Established in 1975 as an offshoot of Indiana’s Elkhart-LaGrange Amish settlement, the Kingston Amish community remains deeply committed to Old Order traditions. Their dedication to sustainable dairy farming and ethical land stewardship is evident in every wheel of cheese they produce. Kingston sources milk exclusively from over 85 member farms, all of which follow traditional Amish practices including hand milking, pasture grazing, and horse-drawn carriage milk collection. Learn more here.

Somerdale and Millbrook Dairy
1057
Extra Mature Scottish Cheddar
Scotland

Somerdale proudly partners with Millbrook Dairy to supply the distinctive 1057 Scottish Cheddar. Traditionally made in Scotland and aged for over 12 months, this cheddar develops deep savory notes balanced by smooth, lingering creaminess. It has a firm, crumbly texture with bold, tangy character and a sharp finish.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a Syrah/Shiraz for dark fruit and spice or an oaked Chardonnay for buttery richness that complements its sharp, nutty character. For beer, choose a Scottish Ale, whose malty sweetness balances the cheddar’s tang and saltiness.

WINESTYLES: Fruity or Rich
BEERSTYLES: Malty

Additional Notes:
Named after the year Macbeth, the last Celtic King of Scotland carelessly lost his head, 1057 celebrates Scotland’s bold heritage with an equally bold cheese. Hand-selected by experts David Evans and Kevin Beer, only the finest cheddars made from Scottish milk are considered. Each wheel must meet exacting standards: the right firmness, a rugged, crumbly texture, and a flavor that balances full creaminess with bold, punchy character. The result is a robust, extra mature cheddar that embodies the best of Scotland (rich, distinctive and fit for a king).

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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 >

September Sweet Club: Iowa

Posted on August 26, 2025 by mcginnessalex

Fetzer Vineyards
Gewürztraminer
California

NECTAR WINE STYLE

Crafted in an off-dry style, this Gewürztraminer balances subtle sweetness with crisp acidity and vibrant varietal character. An exotic swirl of rose petal, honeysuckle, peach and mango entices the nose, leading to a richly nuanced palate of honeyed apricot, peach cobbler, cashew nuts and pastry. No surprise: the aromatic white hits the mark with spicy foods and sipping on its own alike.

Analysis: 12% alcohol / volume
Residual Sugar: 2.8 g/100mL
TA: 0.62 g/100mL
pH: 3.16
Appellation: California
Accolades:

90 points, James Suckling, December 2020
Best Value, Wine Spectator, August 2020

WINEMAKING NOTES:
“Vineyards along California’s coast dial up the layered aromas in our intriguing Gewürztraminer. This vintage brought cooler temperatures, lengthening the growing season and giving the fruit plenty of time on the vine to develop bright acidity and complex flavors. Fragrant grapes from cooler regions, including Monterey County, were pressed as whole berries, then slowly fermented at cool temperatures in stainless steel tanks. The notable absence of oak makes this wine exceedingly fresh, while partial lees contact during aging lends an unmistakable richness to the mouthfeel.” – Margaret Leonardi, Winemaker

ABOUT THE WINERY:
Fetzer Vineyards is built on the belief that wine can—and should—do more than delight the palate. Grounded in the motto, “A good today. A better tomorrow.”, the company focuses deeply on both people and planet, working tirelessly to uplift communities, reduce environmental footprints, and craft each bottle as a force for good. They are a Certified B Corporation pioneering Zero-Waste & Renewable Energy winery using organic & regenerative wine growing practices. Learn more about the winery here.

Two Chicks
Sparkling Vodka Cocktails
Variety Pack
Las Vegas, NV

NECTAR WINE STYLE

This month, our Sweet Club members will enjoy a variety pack of eight sparkling cocktails from Two Chicks.

Included in Variety Pack:

Sparkling Vodka CuTea (2)
Sparkling Lemon Strawberry Kiss (2)
Sparkling Vodka Fizz (2)
Sparkling Cranberry Tartini (2)

Two Chicks
Sparkling Peach CuTea

Savory peach paired with refreshing cucumber tea and a subtle finish of thyme. The perfect polished vodka peach cocktail.

AWARDS:

93 points, PR%F Awards
87 points, Beverage Testing Institute
Silver, PR%F Awards Design Distinction
Silver, 2021 Beverage Testing Institute
Gold, 2021 Beverage Testing Institute
2nd Place, 2021 Canned Adult Beverage Competition
Silver, 2022 Bartender Spirits Awards

Two Chicks
Sparkling Lemon Strawberry Kiss

Pucker up for the fresh taste of lemon, finishing with strawberry bliss. You will enjoy the essence of strawberry fields mixed with lemon, as the hint of basil finishes this vodka cocktail, as the perfect kiss.

AWARDS:

2nd Place, 2021 Canned Adult Beverage Competition
Silver, 2021 PR%F Awards
Silver, 2022 Bartender Spirits Awards

Two Chicks
Sparkling Vodka Fizz

Fragrant with flavors of lush juicy pear, this refreshing elegant cocktail is paired with a silky smooth vodka. The final hint of velvety elderflower blossoms leaves an aromatic kiss on your palate. This cocktail defines relaxation.

AWARDS:

91 points, 2020 Ultimate Spirits Challenge, “Excellent. Highly recommended.”
Great Value, 2020 Ultimate Spirits Challenge
89 points + Silver, Beverage Testing Institute
Silver, 2021 Beverage Testing Institute
Gold, 2021 Beverage Testing Institute
98 points, PR%F Awards
2nd place, 2021 Canned Adult Beverage Competition
Silver, 2022 Bartender Spirits Awards
Silver, PR%F Awards Design Distinction

Two Chicks
Sparkling Cranberry Tartini

Refreshing, sophisticated vodka cranberry martini with a Two Chicks twist, satisfying your palate with the tartness of cranberry and the zest of lime. They couldn’t resist calling this the perfect Tartini.

AWARDS:

2nd Place, 2021 Canned Adult Beverage Competition
Silver, 2021 PR%F Awards
Silver, 2022 Bartender Spirits Awards

ABOUT TWO CHICKS:
“Two chicks was born out of my passion for encouraging people to embrace on another and connect. I just felt like there wasn’t anything in the market that really embraced the qualities of empowerment, inclusivity, and connection. And I decided to focus on Deliciously Designed™, ready to go drink cocktails, because people tend to connect over cocktails.” — Megan, Founder

Two Chicks offers more than convenient, premium canned cocktails—they champion empowerment, inclusivity, and storytelling through a brand crafted by women who believe in beautiful design, good taste, and meaningful connection. Learn more about the company and the women behind the brand here.

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September Bubbly Club: Iowa

Posted on August 26, 2025 by mcginnessalex

JCB by Jean-Charles Boisset
Nº21
Crémant de Bourgogne
Burgundy, France

BUBBLY WINE STYLE

While effortless to enjoy, the Nº21 Brut is nonetheless a bit mysterious, crisp and bracing; it also has the tiniest bit of luminous creaminess. The nose is fresh and fruity with almond and white flower aromas. The palate has a full and generous mouth with a lovely harmony between freshness and fruit.

WINEMAKING: Traditional Method following specification of the Crémant de Bourgogne AOC. Aged for a minimum of 12 months on slats.
AWARDS: Silver | Glass of Bubbly Awards 2017

WHAT THE NUMBER 21 SIGNIFIES:
Jean-Charles’ philosophy of wine has been profoundly shaped by the wine region where he was born and raised: Burgundy’s famous Côte d’Or, which translates to the Gold Coast. N°21 honors this connection and heritage, for 21 is the French government’s “department” number for the Côte d’Or wine region.

ABOUT THE WINERY:
Jean-Charles Boisset was born into the world of wine in the village of Vougeot, Burgundy, France. His lifelong passion for wine began as a child, as he grew up above the cellars and within view of the centuries-old vineyards of Château du Clos de Vougeot, the epicenter and birthplace of Pinot Noir and Chardonnay.

His parents, Jean-Claude and Claudine, founded the family winery in 1961 with an innovative and entrepreneurial spirit in one of the most traditional wine growing regions in the world. Today, the family collection includes wineries that share more than 20 centuries of combined winemaking heritage and tradition in some of the world’s most prestigious terroirs, from Burgundy to the South of France, to California’s Napa Valley and Russian River Valley. Learn more here.

Drop of Sunshine
Sparkling Rosé
California

BUBBLY WINE STYLE

Bright and delightful with crisp red fruit led by cherry, strawberry, and raspberry. Delicate and subtle citrus blossom complements the bright, fresh fruit aromatics with mouthwatering acid and a creamy finish.

Varietal Composition: 40% French Colombard, 20% Syrah, 18% Riesling, 11% Barbera, 11% Zinfandel
Analysis: 13.5% alcohol / volume
RS: 6.0 g/L
TA: 6.3 g/L
pH: 3.3
Winemaking: Charmat method
Pairings: Flavorful and fresh enough to drink on its own, but with plenty of structure to complement any creamy dish, cheese, cured meat, white meats or fish.

ABOUT THE WINERY:
At Drop of Sunshine, the focus is on what women truly desire: authenticity, representation, and genuine experiences. To bring this vision to life, the brand has partnered with the visionary storytellers at Hello Sunshine to create a wine that embodies these essential values. Drop of Sunshine is more than a product—it is a tribute to the women, connections, and narratives that bring people together. The brand invites everyone to make this wine part of every toast, story, and shared moment. Learn more here.

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September Premium Club

Posted on August 26, 2025 by mcginnessalex

Baldacci Family Vineyards
Fraternity
Red Blend 2022
Napa Valley, California

BOLD WINE STYLE

The 2022 Fraternity has notes of ripe blackberry, black cherry, and blueberry, accented by vanilla, cocoa, and sweet baking spices. The palate showcases layers of juice dark berry, cherry compote, and plum, balanced by hints of mocha and tea leaves. The wine’s velvety tannins and plush mouthfeel deliver a rich, rounded texture, while the long, polished finish highlights toasted oak and a touch of spice.

Varietal: 64% Cabernet Sauvignon, 16% Petit Verdot, 12% Syrah, 8% Merlot
Appellation: Napa Valley
Alcohol: 14.5% alcohol / volume
pH: 3.7
Total Acidity: 6.1 g/L
Residual Sugar: 0.0 g/L
Harvest Date: September 9th-October 24, 2022
Cooperage: Aged 16 months in medium toast French oak barrels
Bottling: March 19, 2024 – Bottled unfined and unfiltered to preserve its character. Natural sediment may occur.
Critical Acclaim:

96 points, Sunset International Wine Competition
92 points, Decanter

GROWING SEASON 2022:
The 2022 growing season began with early bud-break and was marked by warm, sunny conditions throughout the summer. While September brought some unpredictability, the season yielded red wines of impressive depth and balance. The vintage showcases vibrant fruit character alongside well-integrated structure, offering exceptional quality.

WINEMAKER’S NOTES:
“I enjoy the challenge and the creative expression of crafting red blends. The 2022 Fraternity continues to emphasize Cabernet Sauvignon as its backbone, sourced from 6 appellations and 7 vineyards to achieve a balance of power and finesse. Petit Verdot contributes depth and complexity, Syrah lends structure and intensity, and Merlot adds a plush texture and a subtle layer of red fruit that enhances the wine’s approachability. This vintage offers a bold, approachable expression of Napa Valley, crafted to delight Cabernet fans with just enough intrigue to keep you coming back for more.” – Michael Baldacci, Winemaker

ABOUT BALDACCI FAMILY VINEYARDS:
Baldacci Family Vineyards focuses on their organic and sustainable practices in everything they do. Their estate vineyards in both Stags Leap Districut and Calistoga are farmed in accordance with CCOF (California Certified Organic Farmers) standards. Some of their practices include manual pruning, suckering, fruit removal and harvesting with minimum tractor use to reduce gas-powered machinery. Their regenerative practices work in harmony with nature, using grazing sheep to cultivate under the vines and enrich soil health, while bird and owl boxes provide habitat for natural pest control. The family winery believes in caring for their land, their people and their community while producing the best wines possible. Learn more here.

Amulet Estate
2021 Amulet Estate ‘AE’
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

This is classic Yountville Cabernet Sauvignon in a strong vintage. It’s a graceful wine with an enticing array of earth, herb and fresh fruit. Aromas of tobacco leaf and black cherry gently fill the glass. The wine expands on the palate with ripe mission fig, tart plum skin and fresh marjoram. It has a fine, silky texture and dark chocolate completes a lengthy finish.

Varietal: 85% Cabernet Sauvignon, 5% cabernet Franc, 5% Merlot, 5% Malbec
Analysis: 14.8% alcohol / volume
AVA: Yountville, Napa Valley, California
Soil: Gravelly loam and Cortina soils originating from the Franciscan Assemblage
Elevation: 100 feet

ABOUT AMULET ESTATE:
The word “amulet” comes from the Latin word “amulētum”, meaning an object that provides good fortune or a good luck charm. However, the true mark of the Amulet portfolio comes from their deep respect for the land and the pioneering spirit expressed in early Napa Valley viticulture. Each single vineyard is carefully selected to create a varietal that expresses the elegance of the Napa Valley terroir. Learn more here.

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Mont’Albano Merlot

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Merlot Friuli DOC
Friuli, Italy

MELLOW WINE STYLE

Red in color, with hints of herbs and aromas of cherry and fresh fruit; its a perfect balance between acidity and mellow fruit. Fruity with optimal vinosity.

WINE DETAILS:

Varietal: 100% Merlot
Appellation: Mid-hill region in Friuli Venezia Giulia
Analysis: 12.5% alcohol / volume
Residual sugar: 4.9 g/l
Total Acidity: 5.2 g/l
Food Pairings: Gnocchi and tagliatelle, grilled or braised meats, cured meats like salami and fresh cheeses, as well as pizza and vegetarian fare. Serve at room temperature, or perhaps even better slightly chilled from the cellar.

VARIETAL NOTES:
Merlot, the grape variety, is one of the most widespread vines in the viticultural world as it adapts to a wide range of terrains and climates. In the mild area of Friuli Venzia Giulia, it develops intense fruit aromas. It lends itself to be a fresh wine to be enjoyed upon release rather than one for aging.

VITICULTURE:
The vintage did not have an auspicious start. In fact, from a meteorological point of view, decidedly harmful events had already been recorded in the spring, suggesting an uncertain season’s trend. In April, in fact, many vineyards in Italy were damaged by terrible frosts, precisely at the crucial moment in which the vine began to produce new shoots. A decidedly negative event that jeopardized the good hopes for the harvest, given that the frost inevitably literally “burned” the young and new shoots. Those that survived, then had to face the infernal summer temperatures as well as the scarcity of rains, thus complicating the vegetative cycle of the vines, certainly the younger ones. The older vines, with more developed root systems in the depths of the soil, partially benefited from the subsoil water reserves. In short, at the end of August, the producers showed a certain concern for the fate of the harvest which would soon begin with the picking of the grapes. Then September arrived and, fortunately, the situation changed and, with it, the forecasts too. The rains in September in fact contributed in a decisive way to the positive trend of the conclusion of the ripening of the grapes, finally able to satisfy their thirst. Obviously, these rains did not remedy the damage caused by the April frosts, but they certainly played a decisive role in the ripening of the bunches born from the surviving shoots. And it was thanks to these rains that, today, we can speak of a high-quality harvest, despite the decline in quantity. If we consider the estimates that were made during the summer, in which good quality and a significant drop in terms of quantity were expected, one can only be happy with the fact that those forecasts were denied, and in a way positive, from the concrete evaluation of what was brought to the cellar.

VINIFICATION:
The grapes are softly pressed and destemmed at controlled temperature. The fermentation of the must takes place with pumping over and delastage interventions.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

Creamy Spinach and Mushroom Gnocchi

INGREDIENTS:

1 tablespoon olive oil
8 oz mushrooms crimini
salt and pepper
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon smoked paprika or more
5 oz fresh spinach
¼ teaspoon salt to taste
coarsely ground black pepper to taste
red pepper flakes to taste

DIRECTIONS:

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
Top with the remaining half of the cooked mushrooms.

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Julia’s Album.

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Mont’Albano Pinot Grigio

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Pinot Grigio Friuli DOC
Friuli, Italy

CRISP WINE STYLE

Pale straw in color, its perfume is distinctly tropical, with a pronounced banana and passionfruit quality. It is a well-structured wine with a good acidity and lingering finish.

WINE DETAILS:

Varietal: 100% Pinot Grigio
Appellation: Mid-hilly Friuli region, Italy
Analysis: 12.5% alcohol / volume
Residual sugar: 5.1 g/l
Total Acidity: 6.2 g/l
Food Pairings: Suggested with fish soups and chargrilled seafood or served with risottos and baked vegetables.

VINEYARDS:
The vineyards are located in the mid-hilly Friuli region. Excellent exposure and position, with medium slope.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATION:
The grapes are softly pressed and destemmed. The fermentation takes place in steel tanks at controlled temperature.

Cipolline in Agrodolce (Sweet & Sour Baby Onions)

INGREDIENTS:

8 tablespoons butter
2 lbs peeled cipolline onions
¹⁄₃cup sugar
¹⁄₃cup balsamic vinegar
¹⁄₂ – 1 cup water (maybe more)
Squeeze fresh lemon juice

DIRECTIONS:

Heat the butter in a pan large enough to hold the onions.
Cook the onions in the butter for a few minutes while stirring.
Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
Sprinkle with lemon juice & serve.

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Elmotoo on Food.com.

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September Wine Club Pairing Recipe

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Valpolicella DOC
Verona, Italy

MELLOW WINE STYLE

Bright red in color with violet hues. Delicate cherry and red fresh-fruit aromas. Medium bodied and well structured. Full flavored and harmonious with a persistent finish.

WINE DETAILS:

Varietal: 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, 5% Oseleta
Appellation: Hillside vineyards, situated in the Volpolicella DOC zone, northeast of Verona
Analysis: 12% alcohol / volume
Residual sugar: 5.4 g/l
Total Acidity: 5.3 g/l
Serving Recommendation: Serve between 60.8ºF-64.4ºF
Food Pairings: This wine is best enjoyed with main courses and with savory game sauces. It pairs perfectly with roasted and braised meats; roasted fatty fish; aged cheese and cured meats.

VINIFICATIOIN:
The vinification takes place in stainless steel tanks at controlled temperature by fuilling, pumping over and delastage. The maceration happens contemporarily with the fermentation and lasts for 10 days. Finally, the wine ages in cement and steel tanks.

Stuffed Veal Cutlets with Prosciutto and Provolone

INGREDIENTS:

4 veal cutlets, about ¼ inch think, halved crosswise
4 slice provolone cheese
Parmesan cheese, freshly grated
4 thin prosciutto, slices
2 large eggs
¾-1 cup all-purpose flour
1 ½ cup panko bread crumbs
¼ cup olive oil
¼ cup unsalted butter
1 onion, sliced
1 tbsp minced garlic
1/8 tsp salt for panko
pepper
2 tbsp wine or water
1 tsp dried rosemary, divided
1 tsp dried sage, divided

DIRECTIONS:

Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.

Prep and Pound Veal

Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.

Stuff Veal

Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. Usually slice in half.
Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you’re a sewing machine. Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
In a shallow dish, whisk eggs until scrambled. Set aside.
Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
Next, place flour on a shallow plate and set aside.
Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
Place dipped and breaded veal cutlets on top of the wire rack until needed.

Cook

In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn’t possible, you may have to cook the veal in batches or use a larger frying pan.
Cook cutlets for at least 3 minutes until they’re a deep golden brown color on the first side. If veal starts to brown in 1 or 2 minutes, reduce the temperature to medium as it means your veal is cooking too fast. The veal should be a nice brown color within 3-5 minutes before flipping.
Once the first side is a beautiful golden brown, use two spatulas to flip over. You may not have much success flipping with pinchers because they tend to squeeze the cheese out. Spatulas work so much better.
Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!

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2025 Winery Spotlight Series: Chalk Hill Estate

Posted on August 14, 2025 by mcginnessalex

Winery Spotlight Wine Tasting
Chalk Hill Estate Vineyards & Winery
Sonoma County, California

Fall 2025

This fall, join us for a wine tasting event featuring Chalk Hill Estate wines from California. We will be sharing their five wines below. To reserve a spot and attend the wine tasting, please contact your local participating WineStyles store, or reserve your tickets on their local Eventbrite. We hope to see you there!

Spotlight_Chalk_Hill_Bottles_Only_blog

Wines Tasted:

Chalk Hill Estate Bottled, Sauvignon Blanc, Chalk Hill Appellation
Chalk Hill Chardonnay, Sonoma Coast Appellation
Chalk Hill Estate Bottled, Chardonnay, Chalk Hill Appellation
Chalk Hill Pinot Noir, Sonoma Coast Appellation
Chalk Hill Estate Red, Chalk Hill Appellation

Chalk-Hill_winery_building_blog

About Chalk Hill Estate:
Founded in 1972 in the rolling hills of Sonoma County, Chalk Hill Winery lies within a small AVA which bears the same name; it is located at the convergence of three prominent AVA’s: Russian River Valley, Alexander and Knights, which offer a unique confluence of diverse meso-climates. With meticulous attention to detail, decades of clonal research, sustainable viticulture practices and a minimalist approach to winemaking, the Chalk Hill team is able to produce wines of character, richness and elegance. They are committed to creating terroir-drive wines from the diverse terrain of Sonoma County. Learn more here >

Courtney Foley, Vintner

About Courtney Foley, Second Generation Vintner:
Courtney Foley, the youngest daughter of Chalk Hill Estate proprietors Bill and Carol Foley, is a second-generation vintner who has grown up immersed in the winery’s culture of fine wine, organically grown farm-to-table food, and strong ties to family and friends. Since her family acquired the iconic Sonoma County property in 2010, she has developed a deep respect for the estate and a keen understanding of its diverse vineyards, serving as Chalk Hill’s Director of Winemaking from 2018 to 2019. Today, she continues to champion the winery’s values while advocating for diversity, equity, and inclusion in the industry, and serves on the Sonoma County Vintners Board of Directors. Learn more about Courtney here >

Darrell Holbrook, Winemaker

About Darrell Holbrook, Winemaker:
With nearly 30 years experience at Chalk Hill Estate, Darrell has assisted in many outlets of the winery from cellar master to enologist, to production manager and assistant winemaker before being promoted to Winemaker in 2019. He has also worked with world-renowned winemaker, David Ramey. Darrell was born and raised in Sonoma County, knowing the terrain very well and even worked with his dad at a local winery at just 12 years old. Learn more about Darrell here >

Let’s Taste, Learn and Enjoy® together!

Contact your local participating WineStyles to RSVP for this tasting event.

Winery Spotlight Wine Tasting
Chalk Hill Estate Vineyards & Winery
2025

Cheers!

WineStyles.com

August Cheese Club: Iowa

Posted on July 31, 2025 by mcginnessalex

Blakesville Creamery
Pecuri in l Vigne
Sheep’s Milk
Wisconsin

Pecuri in l Vigne (Italian for sheep in the vineyard) is a fresh sheep’s milk cheese. These rindless disks are only about three days old when they’re enrobed in muscat wine-soaked grape leaves and vacuum sealed. Best served brushed with olive oil and grilled. The flavor is fresh, bright and lemony, with a hint of wood smoke.

WINE & CRAFT BEER PAIRINGS:
Pairs beautifully with a Chianti, whose bright acidity and earthy red fruit notes complement the cheese’s tangy, nutty profile. For a craft beer option, try a Belgian Dubbel—its malty sweetness and dark fruit flavors echo the richness and complexity of this semi-aged sheep’s milk cheese.

WINESTYLES: Fruit
BEERSTYLES: Malty

Central Coast Creamery
Hatch Chili Cheddar
Paso Robles, California

Indulge in the vibrant flavor of Central Coast Creamery’s Hatch Chili Cheddar. This cheese masterfully blends rich, creamy cheddar with the mild heat of roasted Hatch green chilis, offering a unique taste experience. This cheddar has a rich, buttery texture complemented by the subtle smokiness and sweetness of Hatch green chilis. Great pairing for summer grilled foods, especially on a grilled burger with a glass of Geyser Peak Merlot.

WINE & CRAFT BEER PAIRINGS:
Pairs perfectly with a Riesling—its off-dry sweetness and crisp acidity balance the cheese’s creamy texture and mild heat. For a craft beer pairing, go with a West Coast IPA, whose citrusy bitterness contrasts the richness and highlights the smoky warmth of the Hatch chiles.

WINESTYLES: Crisp
BEERSTYLES: Hoppy

ABOUT THE CREAMERY:
Central Coast Creamery’s story is uniquely rooted in experience and family. Founder Reggie began his dairy industry career in 1991, working in a cheese company’s quality lab before gaining expertise across the field—from whey refining to bacteria culture sales. He and his wife Kellie, a Cal Poly alumna, dreamed of starting their own creamery for years while raising their three daughters in Modesto, California. In 2012, the family made that dream a reality by relocating to Paso Robles—a place Kellie had loved since college—for its growing wine region and thriving community of craft beer, artisan spirits, and fine food. Today, their creamery reflects decades of industry knowledge and a shared passion for quality, family, and the Central Coast lifestyle. Learn more here.

Join our Cheese Club and bring home a match made in heaven!

Match Made in Heaven!