May Premium Club

Posted on April 27, 2026 by WineStyles Tasting Station

Far Niente Winery
Post & Beam
Pinot Noir 2024
Sonoma Coast, California

MELLOW WINE STYLE

Brilliant translucent ruby in the glass, the inaugural release of the 2024 Post & Beam Pinot wine reveals alluring garnet and deep cherry highlights. On the nose, vibrant aromas of pomegranate and fresh raspberry leap forward, layered with subtle hints of baking spice. The palate is silky and inviting, showcasing juicy notes of strawberry and red plum that unfold with finesse. A touch of spice lingers in the background, adding warmth and complexity. Bright, balanced acidity lifts the fruit and carries through a smooth, elegant finish.

Varietal: 100% Pinot Noir
Appellation: Sonoma Coast, California
Harvest Date(s): September 9th – 19th, 2024
Aging: 10 months in French Oak, 30% new

HARVEST NOTES:
2024 began with consistent rain and saturated soils which laid the foundation for a strong growing season. Bud-break began mid March and led to healthy canopy development and a well-balanced crop load. Summer and early fall were marked by extended periods of heat which compressed the harvest and developed bold wines with ripe flavors. Cool nights throughout the year maintained natural acidity lending balance and complexity.

Far Niente Winery
Post & Beam
Cabernet Sauvignon 2023
Napa Valley, California

BOLD WINE STYLE

The 2023 Post & Beam Cabernet Sauvignon opens with expressive aromas of red fruit, cassis, and blackberry jam, accented by hints of cedar and graphite. On the palate, the wine is youthful and vibrant, showing polished tannins and a core of dark fruit that brings both weight and freshness. Notes of brambly berry, mocha, and subtle spice carry through a long, mouth-coating finish, highlighting the vintage’s balance and structure.

Varietal: 91% Cabernet Sauvignon, 6% Merlot, 1% Malbec, 1% Petit Verdot
Appellation: Napa Valley, California
Harvest Date(s): October 7th – November 10th, 2023
Aging: 10 months in French Oak, 30% new

HARVEST NOTES:
The 2023 growing season was defined by cool weather, steady rainfall, and a notably late bud-break—all of which contributed to a slower, more measured pace in the vineyard. This extended ripening period encouraged the fruit to develop layered aromatics and deeper color while maintaining bright acidity. The team began picking Cabernet Sauvignon from the northernmost sites in early October before moving gradually south through Napa Valley as flavors reached their peak. Longer hang time delivered purity and concentration, while Merlot and Petit Verdot from their Carneros and Oakville blocks helped round out the blend with lift, structure, and depth.

ABOUT FAR NIENTE and POST & BEAM:
Named for the simple yet elegant barns that dot the landscape as an enduring reminder of America’s history, Post & Beam represents craftsmanship, tradition, legacy, and purity. There’s nothing unnecessary or overly complicated about a post and beam barn. It just works beautifully. The same can be said for their wines. They are simple, elegant, pure expressions of each grape in its finest form. Learn more here.

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May Wine Club Pairing Recipe

Posted on April 27, 2026 by WineStyles Tasting Station

MAY WINE CLUB:

Leza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

BOLD WINE STYLE

In the glass, bright garnet red color with purple reflections that are clean and bright. The nose has complex aromas of ripe fruit that are well integrated with subtle, spicy hints of vanilla and caramel. The palate is round and balanced with an excellent entry in the mouth and good tannins with a long aftertaste.

WINE DETAILS:

Varietals: Tempranillo
Alcohol: 14% alcohol / volume
Residual Sugar: 1.2 g/l
Acidity: 5.6 g/l (tartaric)
Harvest: Second week of October
Aging: 4 months in mixed American and French oak barrels
Pairing Suggestion: Particularly suitable with cold meats and medium-strength cheeses, as well as grilled and barbecued meats
Serving Temperature: 57.2ºF – 60.8ºF

VINEYARDS:
The Valdepalacios Selected Harvest is made with Tempranillo grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Leza García Bodegas y Viñedos (winery and vineyards) is a family business making and trading wine produced from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making quality wines. Learn more here.

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

INGREDIENTS:

Chorizo and Potatoes

6-8 Yukon Gold Potatoes
1 tablespoon olive oil
2 teaspoon Spanish paprika (this will be mild. Use more or less based on spice preference)
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
10 oz Spanish chorizo either cooked or uncooked is fine, but not dried

Paprika Aioli

1 cup mayonnaise
4 teaspoon Spanish paprika
1 teaspoon garlic powder

DIRECTIONS:

Preheat oven to 400°F. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. Cover the pan with aluminum foil for easy clean up, but it’s not necessary.
Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes.
While the potatoes are cooking, prepare the paprika aioli sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
Finish Cooking Your Patatas Bravas: Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
Finally, add back the chorizo to the potatoes and stir to mix.
To serve, dollop or drizzle the sauce over the top of the patatas bravas.

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April Collector’s Club

Posted on March 24, 2026 by mcginnessalex

Chateau St. Jean
Knights Valley 2022
Cabernet Sauvignon
Sonoma County, California

BOLD WINE STYLE

The 2022 Knights Valley Cabernet Sauvignon is a powerhouse wine. It opens with bold black cherry, black currant, and dark chocolate aromas. The palate offers abundant dark brambly fruit flavors – blackberry, blueberry, cocoa, and spice. Velvety tannins carry this wine through the long, elegant finish. Enjoy paired with bacon-wrapped dates stuffed with goat cheese, lamb chops with garlic and herbs, or a variety of hearty meat dishes.

Varietal: 96% Cabernet Sauvignon, 2% Malbec, 2% Merlot
Alcohol: 14.5% alcohol / volume
Appellation: Sonoma County, California
Oak: 85% French oak and 15% American oak, 40% new
Aging: 16 months
TA: 5.9 g/L
pH: 3.75

VINEYARDS:
The Knights Valley Cabernet is from the winery’s high elevation vineyards with rocky, well-draining soils. This warmer growing appellation is ideal for Bordeaux varieties and lend to wines known for their structure. Two primary vineyards make up this blend, lying between 500-1,400 feet in elevation, with a combination of soils from cobbly clay and sandy loam to ancient, weathered sandstone. These 30 year old vines are planted on ridges of steep and rugged terrain flanked by ravines. The grapes tend to ripen later in the season, giving a long-hang time with balanced, ripe fruit and well-integrated tannins.

VINTAGE:
Minimal rainfall and mild temperatures contributed to drought-like conditions throughout Sonoma County. With a warmer than average winter and spring, bud-break was two weeks ahead of average. The summer was warm and dry with a few short heat spikes, resulting in long hang-time and beautifully ripened fruit.

WINEMAKING:
Grapes are sorted and destemmed before a 3-day cold soak. Pump overs are conducted one to two times daily for the duration of primary fermentation. Once fermentation is finished, the wine is drained and pressed to 85% French oak and 15% American oak (40% new barrels) for malolactic fermentation and 16 months of barrel aging.

Chateau St. Jean
Cinq Cépages 2018
Sonoma County Red Wine
Sonoma County, California

BOLD WINE STYLE

The 2018 Cinq Cépages opens with inviting aromas of cassis, blackberry jam, a touch of dried currants, leather, and soft nutmeg and cardamom spice notes. The palate offers more dark fruits with rich, ripe, jammy fruit, black cherries, plums and cassis and notes of vanilla and maple spice. The wine is well structured with silky tannins leading to a satisfying finish. Rewarding and ready for enjoyment now, the 2018 vintage will also evolve over time with proper cellaring.

Varietal: 79% Cabernet Sauvignon, 10% Cabernet Franc, 7% Merlot, 2% Malbec, 2% Petit Verdot
Analysis: 14.9% alcohol / volume
Cooperage: Aged 20 months in 100% French oak (49% new)
Pairing: Enjoy with pork tenderloin and cherry compote, or grilled New York steak with a demi-glace for an ultra-decadent meal.

VINEYARDS:
Cinq Cépages is the flagship wine of Chateau St. Jean. Each year, their winemaker selects fruit from outstanding and proven Bordeaux varietal vineyards to craft a wine that showcases the very best of Sonoma County. The primary grape sources for the 2018 vintage are from some of the finest appellations throughout Sonoma County. The majority is from Sonoma Valley, where cabernet sauvignon from the Monte Rosso and Mountain Terraces vineyards in the Moon Mountain add structure, alongside selections from the valley including Chateau St. Jean Estate Vineyard malbec. The Louvau vineyard in Dry Creek offers merlot with lush juiciness and texture, while the Stuhlmuller Vineyard in Alexander Valley brings fruit with savory, dried herb notes and bright berry flavors.

VINTAGE:
A near perfect season, welcomed after several tense vintages, began with abundant February rains followed by drying sun and weather that allowed for even flowering and bud break. The slightly later start was followed by consistently ideal weather, with harvest later in September, resulting in fruit with great flavor and complexity.

ABOUT THE WINERY AND CHATEAU:
Chateau St. Jean roots are in Sonoma County. Their iconic Chateau dates back to the 1920s by Earnest and Maude Goff, the original owners who designed and constructed their summer home. The Goff’s had established their family fortune in the iron ore mines of Michigan’s Upper Peninsula and Pacific Northwest lumber and came to California from Saginaw, Michigan with their four sons and one daughter. White wines grew on their property until the onset of Prohibition. In the early 1970s, Ken Sheffield, Bob, and Ed Merzoian who were grape growers and shippers, focused their attention on the 250 acres of the Goff estate. Chateau St. Jean was founded in 1973 and have been making wines from the region’s diverse vineyards for over 50 years. A fine wine estate with European style, they are proud to produce balanced and elegant wines, a hallmark of Chateau St. Jean. Their single-vineyard and blend expressions celebrate Sonoma County’s distinctive, world-class growing region, and the special vineyard sites in which their grapes are grown. Learn more here.

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Rhino Run Organic Red Blend

Posted on March 24, 2026 by mcginnessalex

APRIL WINE CLUB:

Van Loveren Family Vineyards
Rhino Run
Organic Red Blend
Western Cape, South Africa

BOLD WINE STYLE

Deep crimson in color and full-bodied, this wine shows notes of ripe plum, blueberry and blackberry on the nose. The palate is a deliciously rich fruit compote with every sip ending in a long, smooth and seamless finish.

WINE DETAILS:

Varietals:80% Cabernet Sauvignon | 20% Pinotage
Alcohol: 15.04% alcohol / volume
RS: 1.7
pH: 3.74
TA: 4.6
Pairing Suggestion: Rosemary lamb, turkey, roast beef, served rare, or roast chicken
Maturation Potential: 5-7 years
Harvest Date: March
Tons per Hectare: 8 t/ha
Age of Vines: 12 years old
Soils: Well drained alluvial sandy soil: Karoo
Trellising: 4-wire Perold system
Irrigation: Drip irrigation controlled by a computer system through meters and tensiometers
Harvesting: Hand-harvested at optimum ripeness
Vinification: Fermented on the skins for 7 days, followed by aging in stainless steel tanks. From there, it was blended, stabilized, filtered and bottled.

ABOUT THE WINERY:
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600 000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

Chocolate Malva Pudding

INGREDIENTS:

Chocolate Malva Pudding:

1 cup of white sugar
1 large egg
1 cup flour
6 tbsp cocoa powder
~3 ½ Tbsp. melted butter (50 grams)
1 tsp baking soda
1 tsp white vinegar
1 cup milk

Chocolate Sauce:

1 cup cream
~7 Tbsp Salted butter (100 grams)
1/3 cup sugar
3.53 oz 70% dark chocolate

DIRECTIONS:

Preheat the oven to 350ºF and butter a medium sized ceramic oven dish with butter.
Using an electric mixer, beat the egg, and sugar on high for about 5 minutes until pale and fluffy.
In a separate bowl sift or whisk the flour, cocoa and baking soda together.
Melt the butter in the microwave and then add the vinegar and add that to the batter.
While the mixer is still going, alternate between adding the flour/cocoa and the milk in parts until it’s well combined
Pour the batter into a greased baking dish approx. 8 in diameter (glass Pyrex or ceramic works well).
Spray the one side of a piece of with foil well with baking spray, cover the pudding properly and bake for 45 minutes.
The pudding is ready when it has risen and is springy to the touch.
While the Malva pudding is baking, make the chocolate sauce. Place all the ingredients into a double boiler or in a bowl over a small pot of boiling water and stir until the sugar has dissolved and the chocolate melted. You should have a smooth warm sauce.
As soon as the malva pudding comes out the oven, pour over ¾ of the sauce. It will seem like a lot but it does soak in. Reserve the rest to serve warm with the pudding.
Serve chocolate Malva with vanilla ice cream or fresh whipped cream.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of Drizzle & Dip.

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April Wine Club Pairing Recipe

Posted on March 24, 2026 by mcginnessalex

APRIL WINE CLUB:

Van Loveren Family Vineyards
Rhino Run
Pinotage
Western Cape, South Africa

BOLD WINE STYLE

A barrel-matured wine with rich black berry, red berry fruit, and strawberry confit on the aromatic nose. Elegant expression with firm ripe tannin structure, super-voluptuous yet finely balanced and rounded. Wisps of cherry tobacco and roasted berries add to the complexity through to the dry, graphite finish.

WINE DETAILS:

Varietals: 100% Pinotage
Appellation: Western Cape, South Africa
Alcohol: 14.5% alcohol / volume
RS: 3.7
pH: 3.56
TA: 5.7
Pairing Suggestion: Sweet barbecue ribs, Boerewors & steak, Gouda cheese
Cellar Aging Potential: 3-4 years
Harvest Date: March

VINEYARDS:
Grapes were sourced from a selection of vineyard blocks from trellis to Busch vine, in a variation of meso-climates, exposed hills, and sheltered valleys with soils from Hutton, Oakleaf, Granite, sandstone, and sandy soils. Grapes were picked from a selection of these different wards in the Western Cape.

WINEMAKING TECHNIQUES:
Harvesting occurred at optimal ripeness when the grapes were between 77-78.8°F Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for color extraction. Fermentation lasted between 4 and 6 days at 71.6-77°F. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which was second and third fill barrels. The barrels comprised 95% French oak and 5% American oak to add a fruit and vanilla component. Barrel maturation lasted for 15 months whereby the wine was racked twice.

ABOUT THE WINERY: VAN LOVEREN
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks (South African National Parks) as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600,000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

Baked South African Bobotie

INGREDIENTS:

For the curried ground meat:

3 slices bread, crusts removed
12.3 fl oz milk
2 tablespoons vegetable oil
2 teaspoons butter
2 sliced medium onions
4 garlic cloves – or 2 teaspoons garlic paste/chopped garlic
2 tablespoons mild curry powder – add ½ tablespoon more if you like it spicy
4 tablespoons fruit chutney, heaped
4 tablespoons apricot jam
1 tablespoon Worcester Sauce
1 teaspoon turmeric
1 teaspoon fresh ginger, finely chopped/minced
½ teaspoon ground cinnamon
2 tablespoons red wine vinegar
2.2 lb. ground beef
6-7 tbsp golden raisin
1 ½ teaspoons salt – test for salt and add more if you’d like
black pepper to taste
1 beef stock cube, crumbled
1 egg, lightly beaten

For the savory custard topping:

2 eggs
1 good pinch salt
1 good pinch turmeric
6 bay leaves

DIRECTIONS:

Prepare the bread

Roughly tear the crustless bread into pieces, place it in a bowl and cover with the milk. Leave this to soak while you get on with the rest of the Bobotie.

Prepare the Meat:

Preheat the oven to 356ºF (320ºF fan).
Heat the oil and butter in a large saucepan or frying pan and add the chopped onions and garlic. Gently fry over medium heat until the onions are soft and translucent. About 4-5 minutes.
Next, add the curry powder, fruit chutney, apricot jam, Worcester sauce, turmeric, chopped ginger, cinnamon and red wine vinegar to the onion mixture.
Gently fry over low heat, stirring frequently for 1-2 minutes until everything is heated through and smelling fragrant.
Revisit the bread that’s now been soaking in the milk for a few minutes. Drain the bread from the milk and roughly mash it with a fork.
Keep the remaining milk, we will use it for the savory egg custard topping later.
Add the ground meat, soaked bread, sultanas, salt and black pepper to the spicy onion mixture in the pan. Then, crumble the beef stock cube into the mixture.
Give it a good mix and gently fry, whilst stirring, until the ground beef has lost its pinkness. (Tip: A wooden spoon works great for breaking up the ground beer).
Spoon the meat mixture into a greased oven dish (roughly 12″ x 8″) and smooth the top.

Prepare the savory custard topping:

Break the two remaining eggs into the leftover milk together with a pinch of salt and a pinch of turmeric. Whisk thoroughly until the egg yolks are fully incorporated and evenly blended.
Gently pour the egg mixture evenly over the top of the meat.
Place the bay leaves on top. Try to space them out equally in a pattern of your choice.
Bake on the middle shelf of the oven for 50 minutes to 1 hour.
1. The cooking time is a good guide, but ensure you have a bit of a crispy edge on the sides, that’s the best bit of a well-baked Bobotie! Add on a few extra minutes if necessary.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of The Cinnamon Jar.

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March Premium Club

Posted on February 23, 2026 by mcginnessalex

Pali Wine Co.
Fiddlestix Vineyard
Pinto Noir 2020
Santa Rita Hills, California

MELLOW WINE STYLE

In the glass, the Fiddlestix Pinot Noir displays a luminous ruby hue hinting at its intensity. The nose is expressive and layered: ripe red cherry, wild raspberry, and strawberries mingle with rose petal, black tea, and a whisper of coastal sage. On the palate, a vibrant core of cranberry and pomegranate is framed by notes of cinnamon, clove, and a touch of forest floor. The vineyard’s marine influence lends a subtle vein of minerality and bright acidity that lifts the wine’s plush texture. Fine-grained tannins and well-integrated oak provide structure, leading to along, polished finish.

Elegant yet grounded, this Pinot Noir captures the distinct character of Fiddlestix—its cool maritime climate and sandy clay loam soils. It’s a wine of poise and precision, made with an eye toward balance, and will reward both immediate enjoyment and several years of thoughtful cellaring.

Varietal: Pinot Noir
Alcohol: 14.6% alcohol / volume
Production: 150 cases made
Mellow Style Pairings: Pasta, veal, beef, pork or lamb

THE FIDDLESTIX STORY:
From the famed Fiddlestix Vineyard in the Sta. Rita Hills. Fiddlestix sits in a cool pocket of Santa Barbara County where consistent pacific breezes, morning fog, and ancient marine soils nurture Pinot Noir of exceptional depth and elegance. In 2020, the vineyard’s low-yielding vines delivered small, concentrated clusters brimming with flavor. The winery hand-harvested at optimal ripeness to preserve natural acidity, then gently destemmed all fruit for a pure, transparent expression. After a five-day cold soak, fermentation unfolded in open-top tanks with selected yeast and daily punchdowns by hand to extract color and flavor while maintaining silkier tannins. Each clone (115, 667, and 777) was harvested, fermented, and aged separately. The wine matured for 18 months in French oak barrels, 50% new and 50% neutral, allowing structure and spice to integrate without overshadowing the fruit. The final blend was assembled just before bottling.

Pali Wine Co.
Rancho La Viña Vineyard
Pinot Noir 2020
Santa Rita Hills, California

MELLOW WINE STYLE

This vintage captures the richness and depth of Ranch La Viña Vineyard. Aromas of ripe blackberry, black cherry, and plum are layered with hints of violet, baking spice, and forest floor. The palate is plush and concentrated, delivering bold, dark fruit flavors balanced by vibrant acidity and refined tannins, leading to a long, structured finish.

Varietal: Pinot Noir
Alcohol: 14.7% alcohol / volume
Production: 122 cases made
Mellow Style Pairings: Pasta, veal, beef, pork or lamb

THE RANCHO LA VIÑA VINEYARD PINOT NOIR STORY:
The ‘Rancho La Viña Vineyard’ Pinot Noir hails from a remarkable ranch with a rich history and abundance of life. The ranch is farmed locally for its heirloom tomatoes, squash, and green beans grown beneath a historic, certified organic walnut orchard. Crowning this beautiful property is a small vineyard exclusively planted to Pinot Noir. Rancho La Viña’s roots run deep, with ownership by the Cooper family dating back to 1872. The Pali Wine Co. team have proudly worked with this site since 2010, and the vineyard consistently produces one of the most fruit-drive expressions in their lineup. Fertile soils, a natural spring, and the specific clonal selections of 115 and 777 contribute to the darker, brooding berry character found in this wine. Grapes were hand-harvested, destemmed, and fermented in small open-top tanks, then aged for 18 months in 50% new French oak barrels before bottling.

ABOUT THE WINERY:
What started as backyard dinners and a love of wine has grown into a family-run winery with roots across California’s Central Coast. Founded by Tim and Judy Perr in 2005, Pali Wine Co. blends tradition, curiosity, and community. From their early days in a Lompoc garage to their estate vineyard, natural wine project, and coastal tasting rooms. Today, Pali is guided by two generations of the Perr family, their longtime winemaker Aaron Walker, and a commitment to wines that reflect people, place, and purpose. Learn more here.

The Perr Family, Pali Wine Co.

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Boas Uvas Red

Posted on February 23, 2026 by mcginnessalex

MARCH WINE CLUB:

Taboadella Winery
Boas Uvas
Red
Dão, Portugal

BOLD WINE STYLE

Boas Uvas Red displays a deep ruby color, with aromas of blue fruits, plums, and blackberries, accompanied by subtle floral and spicy notes from its aging in wood. With a well-defined structure, it reveals smooth yet firm and well-integrated tannins. It boasts lively acidity and a long, elegant finish.

WINE DETAILS:

Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
Appellation: Dão, Castendo sub-region
Alcohol: 13.5% vol.
Producer: Bucozal
Recommended Serving Temperature: 60.8ºF-64.4ºF
Pairing Suggestion: Pairs well with game meats, lamb, veal dishes, aged cheeses, and cuisine with intense flavors.

VINEYARD HARVEST:
From September 6th to October 3rd. An atypically cold spring, combined with the delayed pruning decided by the technical team, resulted in a slight delay in the vegetative cycle. This strategy successfully avoided exposure to the late frosts that occurred during the first half of April in the Dão Demarcated Region. Flowering took place under sunny conditions, enabling a generous berry formation with fully developed clusters. June, July, and August were dry months, with high daytime temperatures, but cool nights that allowed the clusters to develop with balanced ratios. These temperature variations, along with perfectly adapted and well-established vineyards and the richness of water in the subsoil, facilitated a balanced ripening process. This resulted in an exceptional grape quality, reflected in wines with a unique profile and richness.

VINIFICATION AND AGING:
The grapes were carefully selected in the vineyard and destemmed. Fermentation occurred in stainless steel tanks under temperature control. Approximately 30% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward red blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.

ABOUT TABOADELLA WINERY:
The Amorim family have been involved with the world of wine since 1870, when they first started producing cork stoppers for the Port Wine cellars, in Vila Nova de Gaia. Today, it is one of the most renowned family groups in Portugal with businesses in many countries and many different sectors.

Since 1999, the fourth generation of the family has been involved in wine, through the capable hands of Luísa Amorim, upholding profound respect for the historical heritage and the reputation of two of Portugal’s most important wine regions. In the Dão and Douro, with a total of 127 hectares of vineyards, the Amorim family solely grows indigenous grape varieties, parcel by parcel, in a practice that combines traditional processes and sophisticated technology to produce exceptional wines.

Two estates, where the vineyards and wine have ancestral roots. Two pioneering wine tourism projects in Portugal that maintain the local culture and uphold a profound respect for the historical heritage of two great wine regions – the Douro and the Dão. Learn more about the history of Taboadella>

Portuguese Stewed Beef

INGREDIENTS:

one (4 ½-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
2 tablespoons crushed red peppers, or more to taste, or ½ teaspoon crushed red pepper flakes
1 large (9 oz) onion, cut into slices
1 bunch parsley, coarsely chopped
6 to 8 cloves garlic, smashed and peeled
2 bay leaf
½ teaspoon allspice berries
4 whole cloves
kosher salt, to taste (optional)
3 tablespoons (1 1/2 oz) unsalted butter or lard
2 cups hearty red table wine
2 tablespoons store-bought or homemade tomato paste
½ teaspoon ground cinnamon

For serving:

Boiled white potatoes, (optional)
Roasted red peppers, (optional)
Cooked greens, (optional)

DIRECTIONS:

The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 ½ hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.

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March Wine Club Pairing Recipe

Posted on February 23, 2026 by mcginnessalex

MARCH WINE CLUB:

Taboadella Winery
Boas Uvas
Reserva Red
Dão, Portugal

BOLD WINE STYLE

Deep ruby color, with prominent fresh and fruity aromas of red fruits such as cherry and plum, complemented by a subtle touch of spice. A well-balanced wine with smooth tannins, revealing lively acidity and a persistent, slightly fruity finish.

WINE DETAILS:

Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
Appellation: Dão, Castendo sub-region
Alcohol: 13% vol.
Producer: Bucozal
Recommended Serving Temperature: 59ºF-62.6ºF
Pairing Suggestion: Pairs well with grilled meats, game dishes, aged cheeses, and traditional Portuguese cuisine.

VINIFICATION AND AGING:
Fermentation occurred in stainless steel tanks under temperature control. Approximately 20% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward Red Blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.

Portuguese Francesinha Sandwich

INGREDIENTS:

8 slices of bread
4 slices of ham
8 slices of cheese
150 grams sirloin steak (about 5.2 oz.)
4-6 linguiças (Portuguese sausage)
kosher salt
black pepper

For the sauce:

1 large blonde beer
1 cup fried tomato sauce
2 tbsp port wine
½ cup beef broth
1 tbsp salted butter
1 onion chopped
1 garlic minced
1 tbsp cornstarch
½ tbsp olive oil
1 tbsp piripiri (Portuguese chili)

DIRECTIONS:

For the sauce:

In a big saucepan, heat the olive oil and add the garlic and the onions. Cook them until golden.
Pour the beer and simmer until the alcohol evaporates (about 5 minutes).
Pour the beef broth, the fried tomato sauce, the port wine, the Piri Piri (chili) and the butter to give shine to the sauce. Add the cornstarch slowly avoiding lumps.
Simmer for a couple of minutes until the sauce is thick.

Francesinhas:

Preheat the oven to 350ºF
Cook the beef chopped in small strings. Season with salt and black pepper.
Cook the linguiças sliced in half lengthwise.
Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two will be the bottom and top of the francesinhas.
Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and melt in the oven for 5 minutes.
Cover with the sauce and serve with french fries.

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February Wine Club Pairing Recipe

Posted on January 26, 2026 by mcginnessalex

FEBRUARY WINE CLUB:

Willam Knuttel Winery
Tentadora
Malbec Reserva
Valle de Cafayate, Argentina

BOLD WINE STYLE

Brimming with aromas of blackberries and blueberry compote, laced with hints of spicy earth. The color is deeply hued, and a succulent core of fruit broadens into a velvety finish with seamlessly integrated and fully resolved tannins. The Tentadora Malbec is eminently suited to the table, and pairs especially well with roasted meats—all the better if the meats are grilled at an asado, or Argentine-style barbecue.

WINE DETAILS:

Varietal: Malbec
Appellation: Valle de Cafayate, Salta, Argentina
Alcohol: 14.5%
TA: 5.8 g/L
pH: 3.72
Yield: 2.8 tons/acre
Aging: 32 months in French oak, 25% new

VINEYARD NOTES:
While Argentina is recognized mostly for the wines of Mendoza to the south, the smaller Cafayate region is rapidly gaining favor, after over 100 years of grape growing! Knuttel believes the region may eventually out rival Mendoza’s reputation, much as Napa Valley often does with larger Sonoma County. Land purchases and winery construction in the last few years are bearing out this prediction.

ABOUT THE WINEMAKER:
Winemaker William Knuttel first visited Cafayate fifteen years ago, and quickly became captivated with the area and its people, culture, and climate. The town is in the Calchaqui Valley, nestled in the foothills of the Andes at over 5000’ elevation. This high mountain desert has the feel of Napa Valley plunked down into Zion Canyon National Park. Vineyards seemingly grow in nothing but rock and sand, surrounded by towering mountains of red rock and granite.

After his tenure at Chalk Hill, which included extensive experiments with Malbec clones, pruning techniques, and winemaking styles, Knuttel could not resist temptation in Cafayate, and Tentadora, “the temptress,” materialized from some of the finest Malbec vineyards he had ever seen, all at elevations of 5000 to 8000 feet in altitude.

ABOUT THE WINERY:
William Knuttel created the Tentadora brand within his broader winemaking portfolio to focus on Malbecs from Argentina’s Cafayate Valley. While he continues to operate William Knuttel Winery in Sonoma, California, his interest in this high-altitude region has been long-standing. The name Tentadora—Spanish for “the temptress”—speaks to the irresistible pull of Cafayate’s exceptional Malbec vineyards and Knuttel’s desire to bring their character into his work. Learn more about William Knuttel here.

Willam Knuttel

Top Round Roast Beef with Chimichurri

INGREDIENTS:

1 ½ c minced parsley (roughly 2 bunches)
8 cloves garlic, minced
1 Tbsp dried oregano
1 ½ tsp salt
½ tsp red pepper flakes
½ tsp ground black pepper
1 c olive oil
½ c red wine vinegar
3 lb. top round roast beef

DIRECTIONS:

Mix minced parsley, minced garlic, oregano, salt, red pepper flakes, and black pepper in a bowl.
Add oil and vinegar. Mix well. Taste and adjust the salt and pepper as desired.
Reserve ½ of chimichurri (1 c) in an airtight container. Store it in the refrigerator until ready to use as a garnish for the roast.
The other half (1 c) of the chimichurri, use to marinade the meat. Place the meat in a zipper-sealed bag and pour in the marinade. Marinade overnight, at least 12 hours (up to 24 hours).
Remove the roast from the refrigerator 1.5 – 2 hours before roasting for it to come to room temperature.
Preheat your oven to 450°F.
Line a roasting pan with aluminum foil. Drain the marinade from the roast and place the roast on the roasting rack in your roasting pan.
Cook the roast at 450ºF for 15 minutes.
Reduce the heat setting of your oven to 325°F. Cook the roast for an additional 60-70 minutes, for medium doneness, or until your desired doneness is reached. Use an instant-read thermometer, inserted into the side of your roast (not in fat), to check the doneness of your meat. You should remove the roast 5-10 degrees lower than your desired temperature, as the roast will continue cooking as it rests.*
When your desired doneness has been reached, remove the roast from the oven and let it rest for 10 minutes before slicing.
Take the reserved chimichurri out of the refrigerator and let it come to room temperature before serving.
After resting, slice the roast thinly against the grain and serve with the reserved chimichurri.
*Desired ending temperatures – Rare: 125ºF, Medium Rare 135ºF, Medium 145ºF, Medium Well 150ºF, Well Done 160ºF

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January Premium Club

Posted on December 22, 2025 by mcginnessalex

Our Lady of Guadalupe
Pinot Noir 2023
Santa Rita Hills, California

BOLD WINE STYLE

An endearing pour of a brooding crimson core with flashes of vermilion and neon pink as the glass swirls. Aromatics spill in double time with notes of muddled strawberry, “Pinot crunch”, cranberry, pomegranate, orange peel, and the coastal hills of lavender and sagebrush surrounding the vineyard. Without missing a beat, the palate flaunts rich and concentrated flavors of black cherry, ripe strawberry, fennel and a kiss of Maldon salt, kept in check by the layers of acid that dominate wines from the region. A multitude of sensations culminates with mild tannins and an energized finish that seems to perpetually exist.

Varietal: 100% Pinot Noir
Appellation: Sta. Rita Hills, California
Clonal Selection: 828, 777, Pommard 4, 667, 459, 115, 943, Swan, Calera
Élevage: Aged in French Oak for 10 months, 45% New
Alcohol: 14.8% alcohol / volume
pH: 3.76
Titratable Acidity: 6.09 g/L
Accolades:

Wine Enthusiast – 95 points and Editors’ Choice
Decanter – 96 points
Vinous – 95 points
Jeb Dunnuck – 95 points

WINEMAKER’S NOTES:
In the summer of 2021, Dave Phinney (proprietor and winemaker), decided to produce his own wine from the Our Lady of Guadalupe Vineyard, giving him complete control in the vineyard and cellar. Simply put, this is the only project in the US where Dave makes wine from a vineyard he owns.

The 2023 vintage will go down as one of the best in the Sta. Rita Hills AVA. A very long, cool growing season led to ideal ripening, gorgeous fruit and wonderfully complex aromatics and concentrated flavors. With near-perfect weather during harvest, the crew were able to pick each individual block on schedule. Comprised of blocks from all over Our Lady of Guadalupe Vineyard, this is the best representation of the entire vineyard, transporting you to this special place in the AVA.

ABOUT THE WINERY:
After years of sourcing Pinot Noir from top vineyards in Santa Barbara, the team fell in love with the Sta. Rita Hills and in 2015 purchased an abandoned row-crop farm on the western edge of the AVA, later transforming it into Our Lady of Guadalupe Vineyard. Careful soil rehabilitation preceded planting, with the first vines established in 2018 and additional plantings through 2020. The vineyard now spans 127 acres of Pinot Noir across nine clones and six acres of Old Wente Chardonnay, with each clone and rootstock precisely matched to site-specific soils, microclimates, wind exposure, and ripening potential, using rigorously tested, mostly Protocol 2010–certified plant material. Sta. Rita Hills’ cool temperatures, wind, fog, and ocean influence naturally limit yields and disease pressure, while challenges like saline groundwater were addressed through a proprietary filtration method inspired by similar conditions in Baja California. Designed as a true winemaker’s vineyard and planted with fermenter-scale precision, OLG reflects Dave Phinney’s meticulous approach and commitment to terroir, sustainability, and people, producing single-vineyard wines beginning with the 2021 vintage and earning Sustainability-in-Practice certification, all while honoring the vineyard’s namesake and the crew who bring it to life. Learn more here.

Rombauer Vineyards
Zinfandel 2023
California

BOLD WINE STYLE

Aromas of cherry jam and blackberry, underscored by notes of nutmeg. The dark berry notes continue to the palate, leading to a rich body with soft tannins and a lovely acidity, ending with a lingering finish.

Varietal: 91% Zinfandel, 9% Petite Sirah
Appellation: California
Alcohol: 15.9% alcohol / volume
Release Date: October 2025
Harvested: Sept. 25th-Oct. 30th, 2023
Average Brix at Harvest: 27.2
Cooperage: 14 months in American (10% new) and French oak

VINEYARDS:
This wine comes from select vineyards in four top growing regions: Amador County (56%), El Dorado County (25%), Lake County (18%), and Napa County (1%).

WINEGROWING:
Rombauer’s winemakers believe that 2023 was one of the best vintages in recent memory. The year was cool and consistent, ending with warm spells in September. These perfect conditions allow for longer hang time, which results in more fruit intensity and concentration of flavors. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. Harvest was long, with ideal conditions allowing us to pick each block at its optimal ripeness and at night to preserve its natural acidity.

WINEMAKING:
The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor before primary fermentation began in tank. The wine was gently basket-pressed and then racked to oak barrels for malolactic fermentation and aging.

ABOUT THE WINERY
Rombauer Vineyards was established in 1980, when the Rombauer family harvested their first grapes — Cabernet Sauvignon from Napa Valley’s Stags Leap District. Nearly 35 years later, the winery remains family owned and operated with members of the first and second generations involved in all aspects of the business. When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they had no intention of starting a winery. They chose the area because it reminded them of the small-town, agricultural environment in which they had grown up, and it appeared to be a clean, safe place to raise their children. They purchased 40 acres of beautiful hilltop land on the Silverado Trail near the town of St. Helena in California. Learn more here.

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Tag Archives: Bold Wine Style

May Premium Club

Far Niente Winery
Post & Beam
Pinot Noir 2024
Sonoma Coast, California

Far Niente Winery
Post & Beam
Cabernet Sauvignon 2023
Napa Valley, California

May Wine Club Pairing Recipe

MAY WINE CLUB:

Leza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

April Collector’s Club

Chateau St. Jean
Knights Valley 2022
Cabernet Sauvignon
Sonoma County, California

Chateau St. Jean
Cinq Cépages 2018
Sonoma County Red Wine
Sonoma County, California

Love to collect amazing wines?
Learn more about our quarterly Collectors Club > click here

Rhino Run Organic Red Blend

APRIL WINE CLUB:

Van Loveren Family Vineyards
Rhino Run
Organic Red Blend
Western Cape, South Africa

Chocolate Malva Pudding

April Wine Club Pairing Recipe

APRIL WINE CLUB:

Van Loveren Family Vineyards
Rhino Run
Pinotage
Western Cape, South Africa

Baked South African Bobotie

March Premium Club

Pali Wine Co.
Fiddlestix Vineyard
Pinto Noir 2020
Santa Rita Hills, California

Pali Wine Co.
Rancho La Viña Vineyard
Pinot Noir 2020
Santa Rita Hills, California

Boas Uvas Red

MARCH WINE CLUB:

Taboadella Winery
Boas Uvas
Red
Dão, Portugal

Portuguese Stewed Beef

March Wine Club Pairing Recipe

MARCH WINE CLUB:

Taboadella Winery
Boas Uvas
Reserva Red
Dão, Portugal

Portuguese Francesinha Sandwich

February Wine Club Pairing Recipe

FEBRUARY WINE CLUB:

Willam Knuttel Winery
Tentadora
Malbec Reserva
Valle de Cafayate, Argentina

Top Round Roast Beef with Chimichurri

January Premium Club

Our Lady of Guadalupe
Pinot Noir 2023
Santa Rita Hills, California

Rombauer Vineyards
Zinfandel 2023
California

Far Niente Winery Post & Beam Pinot Noir 2024 Sonoma Coast, California

Far Niente Winery Post & Beam Cabernet Sauvignon 2023 Napa Valley, California

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MAY WINE CLUB:

Leza García Bodegas y Viñedos Valdepalacios Selected Harvest Tempranillo Rioja Alta, Spain

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

Share this:

Chateau St. Jean Knights Valley 2022 Cabernet Sauvignon Sonoma County, California

Chateau St. Jean Cinq Cépages 2018 Sonoma County Red Wine Sonoma County, California

Love to collect amazing wines? Learn more about our quarterly Collectors Club > click here

Share this:

APRIL WINE CLUB:

Van Loveren Family Vineyards Rhino Run Organic Red Blend Western Cape, South Africa

Chocolate Malva Pudding

Share this:

APRIL WINE CLUB:

Van Loveren Family Vineyards Rhino Run Pinotage Western Cape, South Africa

Baked South African Bobotie

Share this:

Pali Wine Co. Fiddlestix Vineyard Pinto Noir 2020 Santa Rita Hills, California

Pali Wine Co. Rancho La Viña Vineyard Pinot Noir 2020 Santa Rita Hills, California

Share this:

MARCH WINE CLUB:

Taboadella Winery Boas Uvas Red Dão, Portugal

Portuguese Stewed Beef

Share this:

MARCH WINE CLUB:

Taboadella Winery Boas Uvas Reserva Red Dão, Portugal

Portuguese Francesinha Sandwich

Share this:

FEBRUARY WINE CLUB:

Willam Knuttel Winery Tentadora Malbec Reserva Valle de Cafayate, Argentina

Top Round Roast Beef with Chimichurri

Share this:

Our Lady of Guadalupe Pinot Noir 2023 Santa Rita Hills, California

Rombauer Vineyards Zinfandel 2023 California

Share this:

Far Niente Winery
Post & Beam
Pinot Noir 2024
Sonoma Coast, California

Far Niente Winery
Post & Beam
Cabernet Sauvignon 2023
Napa Valley, California

Leza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

Chateau St. Jean
Knights Valley 2022
Cabernet Sauvignon
Sonoma County, California

Chateau St. Jean
Cinq Cépages 2018
Sonoma County Red Wine
Sonoma County, California

Love to collect amazing wines?
Learn more about our quarterly Collectors Club > click here

Van Loveren Family Vineyards
Rhino Run
Organic Red Blend
Western Cape, South Africa

Van Loveren Family Vineyards
Rhino Run
Pinotage
Western Cape, South Africa

Pali Wine Co.
Fiddlestix Vineyard
Pinto Noir 2020
Santa Rita Hills, California

Pali Wine Co.
Rancho La Viña Vineyard
Pinot Noir 2020
Santa Rita Hills, California

Taboadella Winery
Boas Uvas
Red
Dão, Portugal

Taboadella Winery
Boas Uvas
Reserva Red
Dão, Portugal

Willam Knuttel Winery
Tentadora
Malbec Reserva
Valle de Cafayate, Argentina

Our Lady of Guadalupe
Pinot Noir 2023
Santa Rita Hills, California

Rombauer Vineyards
Zinfandel 2023
California