November Sweet Club

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Sweet Wine ClubIl MoscatoMionetto
Il Moscato
Veneto, Italy

BUBBLY WINE STYLE

Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has an established reputation for quality, tradition and innovation. In the heart of the Prosecco region, Mionetto produces exceptional wines with consistent national and international acclaim.

Mionetto’s Il Moscato has a bright, golden, straw yellow color; persistent nose reminiscent of aromatic grapes; elegant, sweet, delicate palate. Overflowing with stone fruit aromas such as peach and apricot, with slight floral overtones On the palate, it tastes of bright juicy fruit with a refreshing zing from the delicate bubbles. The persistent, fine bubbles enhance the taste experience.

Food Pairing Recommendations: Ideal with fruit, pastries and tarts.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Bubbly’ section pair well with soft or pungent cheeses, such as a Brie and Camembert. Learn more about our wine and cheese pairings here.

Analysis: 7% alcohol / volume
Varietal: Moscato
Residual Sugar: 70 g/l
Acidity: 6 g/l
Winemaker: Francesco Mionetto

ABOUT THE WINERY:
In 1887, master winemaker Francesco Mionetto opened the winery in Valdobbiadene, in the heart of the Prosecco area, just north of Venice. His love and passion for the region and its wines are still to this day a fundamental value for this unique winery. Mionetto has become a flagship for the area and a shining example of Prosecco production on the international scene.

From the very beginning, Mionetto has always been a modern and innovative winery able to anticipate trends, while maintaining a strong bond to the traditions of its homeland, a feature which still today sets it apart from other sparkling wine producers.

Photo by: Mionetto Winery

PRODUCTION:
In 1982, the Mionetto family introduced autoclave fermentation by switching to the Charmat method, which allows for better preservation of the flavors and aromas of Prosecco and other sweet wines. After an initial soft pressing and the temperature-controlled first fermentation that takes place at the facilities of their selected producers, using the Charmat method, the second fermentation takes place in autoclaves instead of individual bottles. This additional temperature-controlled fermentation is recommended in order to help maintain the freshness and aroma of the grape in the bottling phase.

The winemaker’s job is not only to produce a high quality sparkling wine, but to maintain the relationships with local farmers who provide the grapes. Mionetto is fortunate to have relationships with vineyard owners that date back for generations. The strength and longevity of these relationships are what greatly affect the quality and quantity of grapes provided to a winery. 

THE TERRITORY:
Mionetto has become a flagship for the area and a shining example of Prosecco and Moscato production on the international scene. The beauty of the hills takes in many physical forms. While some slopes roll gently towards the valley, others are much steeper. For protection from the prevailing cold alpine winds and icy rains from the North, vines are on Southern slopes. Southeast slopes are best; they face the morning sun, benefiting from the early sunlight and a morning jolt of CO2, needed for sugar production. The climate is generally temperate: the area is protected by the Alps to the North and warmed by the winds of the Adriatic Sea to the East, mitigating the temperature in summer and producing rainfall that favors the proper growth of vines. In late summer, the area is characterized by great temperature variations between day and night, enabling the growth of aromatic substances in the grapes as they mature. Learn more here.

Photo by: Mionetto Winery

Croft Fine Tawny PortCroft
Fine Tawny Port
Douro Valley, Portugal

NECTAR WINE STYLE

Vivid tawny-red color. Nose of ripe mellow fruit with aromas of figs and prunes set off by an attractive woody and spicy character. Smooth and round on the palate, full of rich jammy flavors.

Food Pairing Recommendations:
Ports are very versatile and can be used for cooking sauces to roasted beef or lamb; or added in desserts for dimension and silkiness.  When simply drinking this port, keep it for desserts, or pair with more savory dishes such as Pâtés, Blue Cheeses, or Walnuts. Check out Croft’s recommended recipes and pairings here.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with strong cheeses, such as a Stilton and other Blue cheeses. Learn more about our wine and cheese pairings here.

Analysis: 20% alcohol / volume
Varietal: Blend
Residual Sugar: 100.6 g/l
Acidity: 3.37 g/l

Production:
The Fine Tawny is drawn from a reserve of fine wood ports which have been aged for up to three years in seasoned oak casks, each holding about 650 liters of wine. The individual wines are then blended to guarantee consistency of quality and house style. Croft Fine Tawny is bottled for immediate drinking.

ABOUT THE WINERY:
Croft is one of the most distinguished of all Port houses. Founded in 1588, it is the oldest firm still active today as a Port wine producer. The company is renowned above all for its Vintage Ports as well as for its range of wood aged reserves and tawnies, time-honored styles refined by skill and experience passed down the generations.

As important as its history, traditions and vineyards, is the fact that Croft remains a family company, dedicated to the production of the finest Ports of all styles, from full bodied reserve Ports to the iconic Croft Vintage Ports prized by the connoisseur and collector.

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Sweet Club

November Beer Club: Iowa

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BeerClubLogosierra nevada rum barrel aged quadSierra Nevada Brewing Co.
Rum Barrel-Aged Quad
Chico, California

When beer meets barrel, incredible things happen. The passage of time and the influence of wood combine to create a final product much greater than the sum of its individual parts. Sierra Nevada’s ‘Trip in the Woods’ series is designed to highlight the complex interplay between beer and barrel. Each beer has matured in a wooden cask, originally used to age mellow spirits, the time in slumber creates rich and layered flavors unique to this difficult and hands-on process.

This classic Quad in rum barrels is a nod to the great Trappist brewers of Belgium. Deep ruby-brown in color, the beer is rich and full-bodied with the style’s familiar to dark fruit flavors, while the yeast creates a hint of spice. Rum barrels impart delicate sweetness and complexity to this beer, that can be enjoyed today or cellared for years to come.

BeerStyles: Malty & Sweet
Style: Belgian Quadrupel
ABV: 9.8% alcohol / volume
Bitterness Units: 45

ABOUT THE BREWERY:

Sierra Nevada shook things up in the ’80s, and it helped launch a beer revolution that’s in full force today. Ken Grossman started Sierra Nevada with a hand-built brewhouse in Chico, California with the odds stacked against him. In 1980, that patchwork of pipes, pumps and tanks began making beers that forever changed the course of American craft brewing. Since then, Sierra Nevada Brewing Company continues to push boundaries, whether that’s in the brewhouse, with sustainability, or in the great outdoors. Learn more about their story here. 

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Finca Buenaventura Aureo Cabernet Sauvignon

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Balsamic Roasted Brussels Sprouts with Bacon

Balsamic Brussels Sprouts

© Karina from Cafe Delites

“The easiest Brussels Sprouts recipe for the holidays! Roasted Brussels Sprouts need little amount of prep work, ingredients and cooking time to make them absolutely incredible.” – Karina

INGREDIENTS:

  • 1 1/2 pounds Brussels sprouts washed and dried
  • 4 ounces (120 g) diced bacon or pancetta
  • 1/4 cup good olive oil
  • 4 cloves garlic crushed or finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons balsamic glaze or more to serve

DIRECTIONS:

  • Preheat the oven to 425°F (220°C). Lightly grease a large baking pan with nonstick cooking oil spray or a light coating of oil. Set aside.
  • Trim the ends of sprouts and cut in half lengthwise.
  • Arrange brussels sprouts, any loose leaves, bacon and garlic on the pan. Drizzle with olive oil. Season with salt and pepper. Toss well and spread mixture out in a single layer.
  • Roast sprouts, turning once through cooking, until tender with charred edges. The bacon will be cooked and crispy (about for 25-30 minutes).
  • Toss with the balsamic vinegar. Adjust taste with extra salt and pepper, if needed. Serve immediately.
  • © Photo and Recipe courtesy of Karina at Cafe Delites

NOVEMBER WINE CLUB:

Bold wine Style logoAureo cabernet SauvignonFinca Buenaventura
Aureo Cabernet Sauvignon
Uco Valley, Mendoza, Argentina

BOLD WINE STYLE

All Finca Buenaventura wines come from their single vineyard, each one has a special treatment in the vineyard to achieve a different result. Each has its own identity. Each wine is the best expression of each type of soil in the of land. Each small micro terroir is different: stony, alluvial, sandy, mixed, volcanic terraces, and limestone spots. All are irrigated by defrosted water from the Andes Mountains, giving amazing mineral notes to the wine. This blessed spot in Uco Valley has 300 sunny days per year with very high temperatures during the day and very cold temperatures at night. The common thread between all of the wines is the consistent warmth, the cool nights, and the long growing season. Most of Finca Buenaventura’s wines are weighty and bold in structure, while also having floral nuances. Their wines are vibrant and exuberant on their own, and do not need cosmetic, excessive oak to mask the fruit.

The ripeness of the fruit is the most outstanding quality of this wine. The nose highlights intense red fruit aromas of raspberries, cherries, pepper and vanilla. The flavor ends sweet in the mouth with flavors of jam.

Sergio Sergio Giménez

Winemaker: Sergio Giménez

Varietal: 100% Cabernet Sauvignon
Analysis: 13.9% alcohol / volume
pH: 3.7
Acidity: 5.4 g/L
Residual Sugar: 2.8 g/L
Aging: French & American Oak
Harvested: Middle of April
Altitude: 3680 feet
Winemaker: Sergio Giménez

“Located at the foot of the Andes Mountains in the best sub-zone of Mendoza, Uco Valley, we named our winery for life’s Great Adventure. Our wines are unique as a result of growing grapes that drink pristine snowmelt and sun bathe under the blue sky at high altitude. Our estate Cabernet Sauvignon is a taste of this magical place. We made this wine to share with you, as you create your own journey.” – Winemaker, Sergio Giménez

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Finca Buenaventura Aureo Chardonnay

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Caramelized Onion, Apple and Brie Tartlets

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INGREDIENTS:

  • 2 Tbsp Olive Oil
  • 3 Medium Onions, thinly sliced (about 7 cups)
  • 1 1/2 Tbsp Minced Fresh Thyme
  • 1 Sheet Frozen Puff Pastry
  • 1-6 oz. Granny Smith Apples (peeled, quartered, cored, thinly sliced, crosswise)
  • 2-6 oz. Wedges of Chilled Brie Cheese (rind removed, cheese cut into 1/4-inch-thick slices, each slice cut crosswise into thirds)

DIRECTIONS:

  • STEP 1: Heat oil in heavy large skillet over medium heat. Add onions and sauté until deep golden brown, about 30 minutes. Mix in thyme. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate).
  • STEP 2: Roll out pasty on lightly floured work surface to 12-inch square. Cut pastry lengthwise into six 2-inch-wide strips. Cut strips crosswise into 2-inch squares, for a total of 36 squares. Place pastry squares, spacing apart, on 2 large baking sheets. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • STEP 3: Preheat oven to 350°F. Spoon 1 1/2 teaspoons onion mixture atop each pastry square. Top with 2 apple slices. Bake until pastry is golden brown, about 20 minutes. Top each square with 1 piece cheese and bake just until cheese melts, about 3 minutes. Transfer to serving platter.
  • © Recipe from Bon Appétit (December 2000 Catalog)

NOVEMBER WINE CLUB:

Silky styleAureo ChardonnayFinca Buenaventura
Aureo Chardonnay
Uco Valley, Mendoza, Argentina

SILKY WINE STYLE

Finca Buenaventura was established in the Uco Valley of Mendoza, Argentina, sitting 1174 meters above sea level at the foot of the Andes Mountain Range. With great passion and commitment the Finca Buenaventura team began an innovative project by buying the land and getting to know each sector and soil of their 100-hectare area. Their farm is a fusion of the best terroir in Argentina and people committed to a project of excellence, respect for nature, teamwork, and honesty.

This wine is a greenish yellow Chardonnay with golden reflections. The nose expresses typical fruit aromas of the variety: pear and green apple combines with very attractive mineral notes. The mouth shows all of its fruity profile with freshness and liveliness, while having volume and roundness. Its acidity adds freshness, which is expressed in a long, deep and tasty finish.

Winemaker: Sergio Gimenez

Winemaker: Sergio Gimenez

Analysis: 13.5% alcohol / volume
Acidity: 6.37 g/L
Residual Sugar: 1.80 g/L
Aging: 100% in French oak
Harvested: By hand, first week of March
Altitude: 1,200 meters above sea level
Winemaker: Sergio Gimenez

“We feel that as we got off the train of family’s tradition passed down from our parents, we went our own path and followed our own dreams and passions. That is why we will be “Descarriados“ for the rest of our lives; and this is what we leave our children: follow your dreams and work hard to achieve your goals.” – Winemaker, Sergio Gimenez


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November Wine Club Pairing Recipe

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Easy Leftover Turkey Pasta Bake

© Little Spice Jar

Malbecs beg to be paired with full-bodied foods such as leaner red meats, dark meat turkey, pepper, sage, creamy mushroom sauces and melted cheese. Reach for Finca Buenaventura’s Aureo Punto Malbec and this Leftover Turkey Pasta Bake for the perfect post-Thanksgiving meal.

Easy Leftover Turkey Pasta Bake

  •  12 ounces cooked egg noodles or Pappardelle
  •  2 tablespoons butter
  •  1 pound baby Bella mushrooms, thinly sliced
  •  1 ½ jar (22 ounces total) prepared Alfredo sauce
  •  1 ½ cups turkey or chicken stock
  •  ½ cup ricotta cheese
  •  2 teaspoons garlic powder
  •  2 teaspoons dried basil
  •  ⅛ – ½ teaspoon red pepper flakes
  •  1 cup defrosted peas
  •  2 cups shredded or diced turkey or chicken
  •  1 ½ cup shredded (or diced) white cheddar cheese

DIRECTIONS:

  • PREP: Position a rack in the center of the oven and preheat the oven to 375°F. Spray a nonstick 13 x 9 baking dish with cooking spray; set aside.
  • SAUTE: Heat the butter in a large saucepan and saute the mushrooms over medium-high heat until they brown; about 7-9 minutes. Then, stir in the Alfredo sauce, chicken stock, and ricotta cheese. Season with garlic powder, basil, and red pepper flakes. When the sauce is smooth and heated through, stir in the peas and turkey (or chicken.) Then, fold in the prepared egg noodles and stir to combine.
  • BAKE: Add the prepared turkey pasta mixture to the baking dish and sprinkle with cheese. Bake the turkey pasta for 15-18 minutes or until the cheese is bubbly and golden brown on top. You could also give it a minute under the broiler at the end to help it along. Sprinkle with freshly chopped parsley on top, if desired, and serve!
  • © Recipe courtesy of Marzia, Little Spice Jar.

NOVEMBER WINE CLUB:

Bold wine Style logoAureo Punto MalbecFinca Buenaventura
Aureo Punto Malbec
Mendoza, Argentina

BOLD WINE STYLE

Finca Buenaventura means “Great Adventure” in Spanish. Finca is an award-winning winery located in the premier subzone of Uco Valley in Mendoza, Argentina. Recognized with numerous awards from Decanter Magazine and the British press, these wines are now exclusively available at WineStyles for the first time in the US.

Located an hour’s drive south from the city of Mendoza, the region is home to the production of Argentina’s icon grape variety: Malbec. It shines in the Uco Valley, with a distinctive floral aroma. It is considered part of the Mendoza region, but the Uco Valley can be recognized in its own right on several counts. Among Uco’s merits is its higher-altitude location at the foot of the Andes Mountains. The valley benefits from high daytime temperatures which drop to cool temperatures at night; this allows the grapes to produce balanced sugars and acidity while achieving phenolic ripeness. The dry continental climate brings little rain. Soils in the Uco Valley are alluvial and fairly uniform: a clay and rock base with a stony, sandy surface. These free-draining soils are excellent for quality viticulture as they stress the vines, leading to decreased vigor, lower yields, and consequently wines with a higher concentration of flavor.

Ruby in color with sparkling purple blue notes, the Aureo Punto Malbec has an intense nose of red fruit aromas, raspberries, cherries, pepper and vanilla. The mouth showcases a velvet like sensation with an open start, and a long end.

Varietal: 100% Malbec
Analysis: 14.5% alcohol / volume
pH: 3.7
Acidity: 5.4 g/L
Residual Sugar: 2.8 g/L
Aging: French & American Oak
Harvested: Middle of April
Altitude: 3680 feet

Sergio Giménez

Winemaker: Sergio Giménez

ABOUT THE WINERY:
Fernando del Castillo and Ana Maria Delmar started this project in 2003 when they were looking for the perfect spot to establish an innovative idea: produce the best expression of the soil and sky. They found the land situated at the foothill, and on the aquifer, at an altitude of 3852 feet, protected by 180 degrees of mountains. They studied the land for more than one year, and began working. By 2005, the Finca Buenaventura vineyard was complete.

Fernando and Ana Maria belong to a completely different backgrounds. Fernando was a successful lawyer, participating in the Constitutional Reform as a consultant and constituent; while Ana Maria was a language and literature professor at a university.  Both returned to school to be prepared for this challenge; they studied agri-business and marketing and continue to grow their knowledge at the vineyard and winery.

They are proud of having a fantastic, hard working team. Even their son and daughters, who have their own professions – an Oenologist, a Designer and an Agronomical Engineer- are all deeply involved in their family’s project. They understand the family’s idea that wine is an expression of art and are responsible of the vineyard with their 20 to 150 workers in harvest time.

ABOUT SERGIO GIMÉNEZ:
Sergio received his Bachelor of Oenology and Fruit and Vegetable Industry in 1996. He received the titles of Senior Winemaker and Senior Technician in Fruit and Vegetable Industries, awarded by the “Don Bosco” Wine School.  After graduation, Sergio went on to be a secretary, advisor and winemaker for many different wineries throughout Argentina.

In July 2009, Sergio became the first winemaker of Mi Terruño Winery, located in the region of Maipú, Argentina. He helped make premium and super premium varietals, bottling them with the brands such as Uvas, Mi Terruño Reserva and Mayacaba, scored with more than 90 points by specialized journalists.

In March 2012, Sergio became the winemaker at Finca Buenaventura, where he still works today. He has produced premium and super-premium wines with the brands such as Aureo de Colección, Punto Aureo and Aureo a la Obra. His 2012 vintage of Aureo a la Obra obtained the gold medal in the 2013 Vinandino contest.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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November Premium Wine Club

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BurburyFinca Buenaventura
Bunbury Blend
Uco Valley, Mendoza, Argentina

Bold wine Style logoBOLD WINE STYLE

“Our wines are the expression of this soil and sky: they have structure, intensity, aromas and different levels of flavors. Raspberry and blackberry flavors, roasted notes, spices, and a touch of vanilla. Final length, enveloping and fruity.” 

On the eyes, this wine has an intense deep red color with shades of purple and black. On the nose, it presents complex, red fruits and spices; black fruit, spice and black pepper; and secondary aromas of vanilla and chocolate from the oak. On the mouth it is elegant and creamy with a touch of dried fruit and a long finish. An excellent quality of tannins appear as part of the complexity and body of the wine.

Appellation: Uco Valley, Mendoza, Argentina
Varietal: Malbec 60%, Cabernet Sauvignon 40%
Analysis: 13.9% alcohol / volume
TA: 5.70 g/l
Residual Sugar: 2.9 g/l
Maturation: Natural cold stabilization unfiltered
Aging: 25% in French & American Oak

DescarriadosFinca Buenaventura
Descarriados Gran Malbec
Uco Valley, Mendoza, Argentina

Bold wine Style logoBOLD WINE STYLE

This Malbec has an intense ruby and blue-violet color. The nose has deep scents of red fruits, and the mouth has a velvety sensation from the beginning, with a long end and balanced acidity.

Appellation: Uco Valley, Mendoza, Argentina
Varietal: Malbec
Analysis: 13.9% alcohol / volume
pH: 3.7 g/l
TA: 5.70 g/l
Residual Sugar: 2.80 g/l
Maturation: Natural cold stabilization unfiltered
Aging: 12 months French & American Oak

Sergio Gimenez

Winemaker: Sergio Gimenez

ABOUT THE WINERY:
Fernando del Castillo and Ana Maria Delmar started this project in 2003 when they were looking for the perfect spot to establish an innovative idea: produce the best expression of the soil and sky. They found the land situated at the foothill, and on the aquifer, at an altitude of 3852 feet, protected by 180 degrees of mountains. They studied the land for more than one year, and began working. By 2005, the Finca Buenaventura vineyard was complete.

Fernando and Ana Maria come from completely different backgrounds. Fernando was a successful lawyer, participating in the Constitutional Reform as a consultant and constituent; while Ana Maria was a language and literature professor at a university.  Both returned to school to be prepared for this challenge; they studied agri-business and marketing and continue to grow their knowledge at the vineyard and winery.

They are proud of having a fantastic, hard working team. Even their son and daughters, who have their own professions – an Oenologist, a Designer and an Agronomical Engineer- are all deeply involved in their family’s project. They understand the family’s idea that wine is an expression of art and are responsible of the vineyard with their 20 to 150 workers in harvest time.

ABOUT SERGIO GIMÉNEZ:
Sergio received his Bachelor of Oenology and Fruit and Vegetable Industry in 1996. He received the titles of Senior Winemaker and Senior Technician in Fruit and Vegetable Industries, awarded by the “Don Bosco” Wine School.  After graduation, Sergio went on to be a secretary, advisor and winemaker for many different wineries throughout Argentina.

In July 2009, Sergio became the first winemaker of Mi Terruño Winery, located in Maipú, Argentina. He helped make premium and super premium varietals, bottling them with the brands such as Uvas, Mi Terruño Reserva and Mayacaba, scored with more than 90 points by specialized journalists.

In March 2012, Sergio became the winemaker at Finca Buenaventura, where he still works today. He has produced premium and super-premium wines with the brands such as Aureo de Colección, Punto Aureo and Aureo a la Obra. His 2012 vintage of Aureo a la Obra obtained a gold medal in the 2013 Vinandino contest.

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

Learn more about our Premium Club >

Winery Spotlight Series: Nov. 18th Michael David Winery

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Michael David Winery Logo
Virtual Wine Tasting Event on Zoom and Facebook LIVE

Michael David Winery

Wednesday, November 18, 2020
6:00pm CST / 7:00pm EST

Please join us for a virtual wine tasting event with David Phillips, Co-Owner and President of Michael David Winery. During our virtual event, David will be guiding us through a tasting of the following 7 wines:

Zoom Facebook Live

  • Michael David Sauvignon Blanc
  • Michael David Chardonnay
  • Lodi Red Blend
  • Earthquake Cabernet Sauvignon
  • Inkblot Cabernet Franc
  • Inkblot Petit Verdot
  • Earthquake Zinfandel

Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside David with a front seat on Zoom!  Or watch on our Facebook LIVE event.Michael David Winery Wines

Michael David Winery Wine Tasting

About Michael David Winery:

The Phillips family and Lodi, California go way back. They have been farming this soil since the 1860’s and cultivating wine grapes since the early 20th century. Founders and brothers, Michael and David Phillips, are 5th generation grape growers who have raised their families in the vineyard; and now the 6th generation has joined the team, Mike’s son, Kevin, and daughter, Melissa. They embrace the importance of “leaving it better than you found it” for future generations. The Phillip’s family legacy and love of Lodi drive their focus on sustainability. Plus, they are pretty fun too.

David Phillips – Co-Owner and President

David Phillips

David Phillips

Early adopter of farmer’s markets, underage winemaker, long distance runner, UC Davis alum, champion of Lodi Wines, cork dork, brother, husband, father, and outdoor enthusiast. Working the family farm and vineyards from a young age, Dave returned to Lodi in 1989 after graduation, obtaining a job in the wine cork industry, and backpacking the world. Since then, he’s combined his love of Michael David Winery wines with his love of traveling by overseeing distribution from just one state to all 50, then onto 32 countries!

Michael Phillips – Co-Owner and Founder

Michael Phillips

Michael Phillips

Lifetime tractor driver, UC Davis grad, 5th generation Lodi grape grower, brother, husband, father, grandfather, jet-setter, un-traditionalist. Raised in Lodi, Mike worked harvests from a young age. After college, he wanted to show the wine world what Lodi was capable of and started planting unexpected varietals. In 1984, he opened a small tasting room at his parents’ farmstand. Today, you know that farmstand as Michael David Winery, and it’s helped put Lodi on the map as one of the finest wine regions in the world. Learn more about Dave, Mike, and their team here.

Photo by Michael David Winery
Photo by Michael David Winery
Photo by Michael David Winery: Barrels
Photo by Michael David Winery
Photo by Michael David Winery
Photo by Michael David Winery: Pond at Sunset
Photo by Michael David Winery: Vineyard

Lodi Rules:

“Some people like to say “rules were made to be broken.” We like to say “when rules are created to support and protect farmers, vintners, the land, your neighbors, and amazing wine… maybe you should stick with them.” – Michael David Winery

With over 100 “rules,” or practices geared towards environmental, social, and economic sustainability, the Lodi Rules certification helps both wineries and consumers to make better choices when it comes to making and drinking wine; the Phillips Family lives by these rules. These rules have been vetted by scientists, academics, and environmental groups worldwide, and are the most thorough set of sustainable viticultural standards in the entire state of California. Every year, Michael David Winery strives to make 100% of their wines Lodi Rules Certified. Learn more about Lodi Rules here.

Brothers Mike and Dave

Brothers: Mike and Dave

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Michael David Winery
Lodi, California

Cheers!

WineStyles.com

Winery Spotlight Series: Oct 7th Two Mountain Winery

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Virtual Wine Tasting Event on Zoom and Facebook LIVE

Two Mountain Winery

Wednesday, October 7th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for a virtual wine tasting event, featuring the winemaker of our October Wine Club, Matthew Rawn from Two Mountain Winery, Washington. 

Matthew will be guiding us through a tasting of 7 different wines from Two Mountain Winery; starting with their Riesling, then moving into their Sauvignon Blanc, Hidden Horse Red Blend, Merlot, Syrah, Cabernet Sauvignon and Reserve Cabernet Franc.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Matthew with a front seat on Zoom!  Or watch on our Facebook LIVE event.Two Mountain Wines

Two Mountain Winery Wine Tasting

ABOUT TWO MOUNTAIN WINERY:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown.

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Matthew Rawn

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations

Patrick Rawn

Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle. Learn more about Matt, Patrick, and their team here.

ABOUT THE VINEYARDS:

Today Two Mountain Winery operates 300 acres of vineyards and 100% of their wines come from their estate acreage. Warm days and cool nights provide the Yakima Valley with near-perfect growing conditions, allowing both white and red grape varietals to fully express their classic characteristics. The Cascade Mountain Range provides a wonderful rain-shadow effect on the vineyard. Two Mountain Winery has warm sites averaging to 2980-degree days with an ideal 190-day growing season and annual precipitation between six to seven inches total. Learn more about their vineyards here.

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Two Mountain Winery
Yakima Valley, Washington

Cheers!

WineStyles.com

October Cheese Club: Iowa

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Cheese ClubApple Smoked CheddarCarr Valley Apple Smoked Cheddar La Valle, WI

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the flavors from the paprika. WINE & CRAFT BEER PAIRING: Merlot and Shiraz grape wines will bring out the mature flavor of the cheese. For beer, reach for a Hard Cider or a Porter when pairing with this cheese. WINESTYLES: Bold, Fruity, or Nectar BEERSTYLES: Dark and Roasty; or Fruity and Spicy
Carr Valley Cheese

Photo by Carr Valley Cheese: Apple Smoked Cheddar

ABOUT CARR VALLEY: Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making cheese the old-fashioned way! Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses. Certified Master Cheesemaker, Sid Cook, has won more top national and international awards than any other cheesemaker in North America. As a fourth-generation cheesemaker, he received his cheesemaking license when he was 16, and now owns and operates four cheese plants and eight retail cheese stores in Wisconsin. As a company, Carr Valley Cheese began in 1902, and today is best known for producing high-quality, artisanal aged Cheddars. Using cow, goat, and sheep milks, Sid enjoys creating new cheeses, and Carr Valley now produces more than 50 original varieties. APPLEWOOD SMOKED CHEDDAR AWARDS:
  • 1st Place 2016 Los Angeles Int. Dairy Competition
  • 1st Place 2005 American Cheese Society
  • 2nd Place 2007 World Cheese Competition
  • 2nd Place 2012 American Cheese Society Competition

Maytag White CheddarMaytag Dairy Farms 7 Year Aged Cheddar Newton, Iowa

This 7 Year Aged Cheddar has a robust cheddar flavor and an assertive tang that can be slightly acidic or even lactic. It showcases dense, fruit notes and a slightly earthy flavor. The aging process takes the cheddar from a smooth creamy texture to a drier, more crumbly style. This is the 2nd most popular cheese in America and is very versatile. Traditional food pairings include apple pie, or a salted caramel for a nice contrast.

HOW IT IS MADE: Made from cow’s milk, Maytag 7 Year Cheddar has gone through the traditional process of “cheddaring” which involves stacking the blocks of cheese on top of one another to press out moisture. The aging process makes the recognizable cheddar flavor of this cheese even more pronounced and concentrated.  Typical “grocery store” cheddars only age 2-3 months, while this cheddar is aged for 7 years. WINE & CRAFT BEER PAIRINGS: For Aged Cheddars with earthy undertones, look for the yin and yang. This cheese pairs well with hoppy bitters and dryness, like an IPA Beer and a Cabernet Wine; or full bodied red, stout, or scotch. WINESTYLES: Fruity; Nectar; or Bold BEERSTYLES: Dark and Roasty; Fruity and Spicy; or Hoppy and Bitter
Maytag Family

Photo by Maytag Diary Farms: Maytag Family

ABOUT MAYTAG DIARY FARMS: In 1919 E.H. Maytag, the son of Maytag Appliance company founder F.L. Maytag, purchased a single Holstein cow to provide fresh clean milk to his children. E.H. quickly developed a passion and determination to breed champion Holstein-Friesian cows that could supply milk to the community while also winning blue ribbon upon blue ribbon at livestock shows across the United States.
Cave Wheels

Photo by Maytag Diary Farm: Cave Wheels

Upon E.H.’s death in 1940, his sons Fred and Robert Maytag assumed leadership of the farms and Fred pursued his idea of creating a uniquely American blue cheese made from cow’s milk. Maytag Dairy Farms collaborated with Iowa State University to pioneer the first great American blue cheese that would compete with classic European cheeses such as Roquefort, made from sheep’s milk. The cheese plant and caves were completed a year later, and the first wheels of Maytag Blue Cheese were formed in October of 1941. Fred’s son Fritz Maytag assumed leadership in 1962 and helped guide the small family company for the next 50 years. In 2003, Fritz was awarded the James Beard Foundation Outstanding Wine, Beer or Spirits Professional, and in 2008 won the Beard Foundation Award for Lifetime Achievement. Fritz now serves as Chairman Emeritus and a director with his brother, Ken Maytag, and their sister, Martha Maytag Peterson. Today, Seventy nine-years after the first wheels of Maytag Blue Cheese were made, the family tradition continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. Maytag Dairy Farm is still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish.

Monthly Cheese ClubDon’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 >

October Bubbly Club

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Bubbly Wine ClubDOC BrutScarpetta 
Prosecco DOC Brut
Friuli-Venezia Giulia, Italy

BUBBLY WINE STYLE

This Prosecco comes from the Grave del Friuli, Italy’s newest DOC region for Prosecco. Light, bright and sparkling appearance, with aromas of juicy melon, white flowers and hazelnut. This light, dry and vibrant Prosecco makes the quintessential aperitivo with flavors of green apple, honeydew melon and fresh cut flowers. Pair with anything from a bag of chips to a light appetizer – enjoy on its own, or while dreaming of relaxing in the Piazza San Marco in Venice.

Analysis: 12% alcohol / volume

Production:
The grapes Glera (the noble grapes of Prosecco) and Chardonnay are fermented in stainless steel, kept at very low temperatures and then brought into the Charmat Method, also known as Metodo Italiano. From there, they are further aged in bottle.

Rosé Brut TimidoScarpetta 
Timido Rosé Vino Spumante Brut
Friuli-Venezia Giulia, Italy

BUBBLY WINE STYLE

This sparkling rosé comes from the Grave del Friuli and is made from 100% Pinot Noir. It has a bright pink, rosy and vibrant appearance, with aromas of strawberries and fresh cut flowers. On the palate, this wine is crisp and dry with delicate flavors of juicy strawberries and fresh herbs. This Spumante Rosé is great to have before or after a meal; its wonderful with salads, plates of salumi or a lovely grilled salmon.

Analysis: 12% alcohol / volume

Production: The grapes are fermented in stainless steel and produced in the Charmat Method (also called “Metodo Italiano”); this is the same method used in Prosecco production. The wine is then aged in stainless steel and in bottle.


ABOUT THE WINERY:
Years ago, travels took the winery to the northeastern Italian region of Friuli-Venezia Giulia. A passion for creating wines from this unique region eventually led Scarpetta to expanding into all of Italy. True to Italian traditions, part of everyday meals include drinking good wine, great conversation, and little moments of celebration. Scarpetta was created as an homage to this lifestyle. Scarpetta refers to a small piece of bread used to soak up the last bit of delicious sauce on your plate that you can’t possibly leave behind.

Italy is as diverse in its wines as it is in its cuisine, which is why we’ve developed a passion for combining regional wines with provincial recipes. There’s an old food and wine pairing motto that says, “if it grows together, it goes together.” Our hope is that Scarpetta wines will bring this story of the Italian table to life. Our wines are meant to be enjoyed with good food, but more importantly shared — from special occasions to everyday adventures.

Photo by Scarpetta: Sauris, Italy
Prosecco
Photo by Scarpetta: Prosecco DOC Brut
Photo by Scarpetta: Friuli-Venezia Giulia
Photo by Scarpetta: Friuli-Venezia Giulia

 

Flora ProseccoCol di Luna 
“Flora” Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Made in the pre-Dolimites of Vittorio Vento, Italy, this is a ‘Brut’ nature Prosecco. On the palate, it is bone-dry, with flavors of mountain flowers, mixed with honeysuckle and wild tart apples. The crown cap closure keeps the wine fresh and fizzy – more ideal than the classic cage and cork method, as it is quick to open and easily enjoy.

Analysis: 12% alcohol / volume

ABOUT THE WINERY:

For generations the Col di Luna family has been dedicated to wine-growing and has lived on this hills passionately cultivating their land and growing the traditional local grapes. Love for making wine has been a part of the family heritage from the distant 1780s, when Antonio Maria Casagrande Cosmo moved from Venice to the hills north of the city and planted their first vineyard.

Col di Luna is located in the Conegliano Valdobbiadene Prosecco producing area. Due to its geographic position, this beautiful and unique area has an enormous potential for the production of distinctive great sparkling Prosecco wines. They believe good wines come from grapes which bear the characters of the place they originated from and that’s why Col di Luna allows their wines to naturally express the earth that grows them. The harvest begins in the middle of September. Testing for the proper ripeness of the grapes begins at the end of August. When it is confirmed that the level of sugar and acidity is ideal and stable, the harvest starts.

Col di Luna believes that man is an important and irreplaceable link in the life cycle of grapevines, so, all harvesting is done by hand. The grapes are then taken immediately afterwards to the cellar for processing. Their production areas extend over 9 provinces in Veneto and Friuli. The most important production area is the province of Treviso. Col di Luna is located in the very hearth of the traditional area for glera production.

Photo by Col di Luna: Terroir
Photo by Col di Luna: Production Areas

Bubbly Wine Club Learn more about our Bubbly Club >