French wine expert Bertrand Leulliette will introduce these highly rated Thomas Barton classic Bordeaux wines
via WineStyles Beaumont Wine Tasting Event Jan 25th: Reserve Now.
RSVP Early!
Thomas Barton Portfolio Tasting Event
Please join us to taste the epitome of CLASSIC BORDEAUX French wines, powerful, fruity and elegantly oaked, the modern equivalent of the great wines of the 18th century, those that Thomas Barton might have enjoyed and chosen himself.
Contact your local WineStyles to RSVP,
limited seating available!
THOMAS BARTON: The Spirit of Wine
This range of wines is the ultimate homage to Thomas Barton, who traveled to Bordeaux from Ireland in 1725. He quickly became the most important wine merchant in Bordeaux having built a solid reputation among prestigious customers all over Europe. The spirit of Thomas Barton has been perpetuated in this unique and prestigious range of carefully selected wines from the heart of the Bordeaux region’s greatest appellations. These wines are the epitome of classic Bordeaux; rich, fruity and elegantly oaked, the modern equivalent of the great wines of the 18th century, those that Thomas Barton might have enjoyed and chosen himself.
Everything starts out in a the vineyard, with a drastic selection of the best terroirs and strict vine-growing rules in order to guarantee high quality fruit. Yields are low, sorting rigorous, and the wines are traditionally fermented before aging in oak barrels to enhance each terroir’s authenticity.
The Renaissance of Bordeaux Wines: All these efforts and attention are richly rewarded by the quality and generosity of Thomas Barton Réserve wines, whose powerful, opulent style and excellent aging potential represent the quintessence of the finest wines of Bordeaux.
A Renewed Elegance: The Thomas Barton range’s packaging also reflects the founder’s personality and his times: a heavy 18th century-style Bordeaux bottle with a short colored capsule. The label combines the sobriety of Thomas Barton’s character and the unique, classic elegance of the 18th century.
Reserve your Seat Early!
Our national tasting event in January will sell out fast!
Contact your participating WineStyles for local details and reservations!
Rogue Spirits Named Distillery Of The Year
Congratulations to Rogue!
Rogue Ales & Spirits has been selected as Distiller of the Year by the largest spirits competition in the industry, The World Spirits Competition, held annually in Geneva, Switzerland.
Please visit our craft distilleries in Portland and Newport, Oregon.
Beer Afficianados Toast Christmas with Rogue Santa from Wine Styles
Zingy Turkey Soup
Perfect pairing for leftover Thanksgiving turkey and Les Florieres Pinot Noir
INGREDIENTS:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 cup diced celery
• 1 cup diced carrots
• 3 garlic cloves, diced
• 2 large bay leaves
• 2 cups diced roasted turkey
• 1 cup white rice
• 1 teaspoon dried thyme
• 1 quart chicken broth
• Grated zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
DIRECTIONS:
In a large pot, stir together olive oil, onion, celery, carrots and garlic and cook for 4 to 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 3 minutes. Remove the bay leaves and serve. Makes 8 servings. Recipe courtesy of Italia Magazine.
Les Florieres
Pinot Noir
Burgundy, France
This Pinot Noir displays shiny ruby red colors with a sense of clarity. Subtle aromas of red and black fruits (raspberry & black current) with notes of warm spices. Wine is medium bodied with notes of wild strawberries and liquorice and finishes with a bright fresh acidity.
Winemaker: Gregoire Pissot
Appellation: Maconnais, Burgundy, France
Varietal: 100% Pinot Noir
Analysis: 12.5% alc/vol
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine
Reserve Your Seat Early!
Caymus Vineyards Portfolio Tasting Event
Call your participating WineStyles to RSVP, limited seating available!
Please join us to taste amazing wines from Caymus Vineyards, Napa Valley California. The Wagners produced their first vintage in 1972, consisting of 240 cases of Cabernet Sauvignon. Since then, Caymus has focused their efforts in the production of quality Cabernet Sauvignon. Today’s production is 65,000 cases and still family owned.
CAYMUS VINEYARDS:
In 1971 Charles F. (Charlie) Wagner and his wife Lorna Belle Glos Wagner asked their son Charles J. (Chuck) Wagner, who had just graduated from high school, if he would be interested in joining them in starting up a winery. If Chuck declined the offer, Charlie and Lorna were planning to sell out of their ranch in Napa Valley and move to Australia. Chuck accepted his parents’ offer to launch the winery, Caymus Vineyards. The Wagners took the name Caymus from the Mexican land grant known as Rancho Caymus, given to George Yount in 1836, which encompassed what eventually became the town of Rutherford and much of the surrounding area.
Caymus Vineyards remains 100% family-owned by the Wagners. Charlie, Lorna Belle, and Chuck worked together as a remarkable team for over 30 years building Caymus Cabernet. Today, Chuck, his two sons, Charlie and Joe, and one daughter, Jenny, have joined the family team. Farming grapes remain the priority with the family, farming about 350 acres of choice Napa Valley land.
Reserve your Seat Early!
Our national tasting event in November will sell out fast!
Contact your participating WineStyles for local details and reservations!
Fontanafredda Food Pairing
Veal Tonnato
As the centerpiece of an elegant buffet table this classic Piedmontese dish will never fail to impress.
INGREDIENTS:
• 2 1/2 lbs veal tenderloin
• 1 celery stalk
• 1 carrot peeled
• 1 medium onion quartered
• 4 sprigs parsley
• 1 bay leaf
SAUCE:
• 1 seven oz can tuna packed in oil
• 6 anchovy fillets
• 3 Tbs capers, drained if in vinegar
• 3 Tbs lemon juice
• 1 1/2 cups mayonnaise
DIRECTIONS:
Place veal, celery, carrot, onion, parsley and bay leaf in a large pot and add water to cover. Then remove veal and set aside. Cover pot, bring contents to boil; then add veal. When water returns to a boil, cover pot, reduce heat and simmer gently for 1 1/2 hours. Remove from heat and leave meat to cool in its own broth.
Drain tuna and place in food processor with anchovies, capers and lemon juice. Blend to a smooth, creamy consistency. Remove mixture from processor and fold in
mayonnaise. Taste for salt.
When veal is cold, retrieve from broth and cut evenly into thin slices. Smear the bottom of a serving platter with some of the tuna sauce. Spread over it a layer of the veal slices and sauce until veal is used up. Leave enough sauce to blanket final layer.
Cover with plastic wrap and refrigerate for at least 24 hours. Before serving, bring to room temperature, smooth off top with spatula and garnish with some or all
suggested garnish ingredients (thin slices of lemon, sprigs of fresh parsley or pitted black olives cut into wedges). Serves 8 , prepare a day ahead of serving.
Fontanafredda Briccotondo Barbera
Piedmont DOC, Italy
The Briccotondo Barbera has sweet, soft tannins that come together in a closely-woven texture that combines with great fruit character and crisp freshness, culminating in a long, tasty finish. A perfect match for starters, cured meats and a variety of fresh and mature cheeses.
Winemaker: Danilo Drocco
Appellation: Piedmont DOC, Italy
Varietal: 100% Barbera
Analysis: 13.5% alc/vol
Villa Barbi Orvieto Pairing Recipe
Pasta with Artichoke Hearts, Capers and Sun-Dried Tomatoes
INGREDIENTS:
• 1 pound pasta of your choice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large clove of garlic, minced
• 1 cup dry white wine
• 1/2 cup chicken or vegetable stock
• 1/4 cup finely sliced sun-dried tomatoes (packed in oil or dried are both fine)
• 1 (15 or 16 ounce) jar artichoke hearts, drained
• 1/4 cup drained capers
• Lots of freshly grated Parmesan cheese
DIRECTIONS:
Put on water to boil in order to cook the pasta.
While the water is boiling, heat the olive oil and butter in a large skillet over medium-high heat. Lightly cook the garlic until very fragrant (don’t let the garlic burn or your sauce will be bitter). De-glaze the pan with the white wine. Add the chicken stock, and the sun-dried tomatoes. Let the mixture cook down until reduced by about half. Add the artichoke hearts and capers. Cook about a minute more (enough to warm up the newly added ingredients.) Set aside.
Cook the pasta, and when it is finished, drain it and add the sauce immediately. Toss the mixture together and serve. Garnish each serving very generously with lots of freshly grated Parmesan cheese. Serves 4-6.
Villa Barbi Orvieto Classico DOC
Umbria, Italy
A vibrant straw color. Highly aromatic with white fruits, citrus and a hint of almonds. Round yet clean on the palate with bright acidity and a slight bitter almond note on the finish. This wine has excellent balance and beauty. Villa Barbi Bianco expresses the Orvieto tradition at its finest as upheld by Decugnano dei Barbi. It is a fresh wine, fine on the palate and harmonic.
Winemaker: Riccardo Cotarella
Appellation: Orvieto Classico Zone, Umbria, Italy
Varietal Blend: Grechetto, Procanico, Vermentino, Sauvignon Blanc
Analysis: 12.5% alc/vol
Villa Barbi Umbria Rosso Pairing Recipe
Eggplant Parmesan
INGREDIENTS:
• 3 eggplants, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil
DIRECTIONS:
Preheat oven to 350 °F .
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9 x 13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown. 8-10 servings
Villa Barbi Umbria Rosso
Umbria IGT, Italy
A vibrant garnet with purple hues. On the nose red and black fruits combine with hints of spice and saddle wood. The rich flavors of blackberry, cherry, and currants are moderated by soft and supple tannins. The well-balanced body is soft and full. The aromas and flavors carry through on the long finish.
Winemaker: Riccardo Cotarella
Appellation: Umbria IGT, Italy
Varietal: 40% Sangiovese, 40% Syrah, 20% Montepulciano
Analysis: 13.5% alc/vol
Critical Acclaim: SILVER STAR, Doug Frost, MS, MW
Oktoberfest Beer Picks
Fall is in the air and with the change of season brings new combinations of entertaining options, seasonal ingredients and fall flavor combinations. As the summer heat begins to recede into cooler fall temperatures, the cooler weather generally allows our taste preferences to transition into more EARTHY craft beers that highlight the seasonal fall flavors. Here’s a few picks for pairing with grilled kielbasa, bratwurst or pork chops:
Shipyard Brewing Co. Smashed Pumpkin (Maine)
A big-bodied beer with aromas of pumpkin and nutmeg. The Pale Ale, Wheat and Light Munich malts combine with the natural tannin in pumpkin and the delicate spiciness of hops to balance the sweetness of fruit.
Shipyard Brewing Co. Pumpkinhead Ale (Maine)
A crisp and refreshing wheat ale with delightful aromatics and subtle spiced flavor.
Ayinger Oktober Fest-Märzen (Germany)
Ayinger is one of Germany’s most famous and historic brewery’s. The Oktober Fest Märzen has a deep golden color tinted with amber. It is lightly sweet with a malty nose balanced with floral hops. Its medium to big body and alcohol is not overpowering.
Weihenstep
han Festbier (Germany)
A full rich bodied, hoppy, seasonal lager. Especially brewed for the Festbier season. This beer truly represents the Bavarian way of celebrating. Deep gold color, great mouthfeel and lots of flavor. Prost!
WineStyles Tasting Station 