Tag Archives: bubbly

November Bubbly Club

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Bubbly Wine ClubBouteille Fiche BrutRidgeview
Bloomsbury Brut
Ditchling, Sussex, England

BUBBLY WINE STYLE

“Our sole focus in the winery at Ridgeview is minimal intervention, to let our exceptional grapes speak for themselves and nurture the juice into making the best wine possible. Balance is at the heart of all of our wines, making the most of the full fruit flavors in harmony with our wonderful cool climate acidity.”

Bloomsbury is light golden in color with a fine, persistent mousse. Citrus fruit aromas with hints of melon, peach and honey. Chardonnay dominance brings finesse, along with crisp freshness. The Pinots add depth and character leading to a beautifully balanced finish. Will age gracefully over time as the Chardonnay matures.

Analysis: 12.5% alcohol / volume
Varietals: Chardonnay, Pinot Noir and Pinot Meunier
Altitude: 5m-65m ASL
Vineyard Age: Between 8 and 22 years old
Exposure: South & Southeast
Soil: Clay & Limestone, Flint & Loam
Bottle fermentation on the Lees: 12-18 months
Memorable Moment: Official wine served for the Queen’s Diamond Jubilee
Critical Acclaim:

  • SILVER Decanter World Wine Awards 2018
  • SILVER OUTSTANDING International Wine and Spirit Competition 2018
  • 90 pts. – Decanter 2013
  • 90 pts. – The Wine Advocate (NV)
  • 91 pts. – AG Vinous (NV)
  • 90 pts. – Wine Enthusiast (NV)
  • 92 pts. – Wine Enthusiast 2015
  • 91 pts. – Wine Enthusiast 2014
  • 92 pts. – Wine Enthusiast 2013
  • 90 pts. – Wine & Spirits (NV)

PRODUCTION:
Whole-bunch pressed to limited pressure, and to give a low yield of 62% volume to weight. A natural cold settling takes places without the use of enzymes. Fermentation at a moderate temperature of 60.8-64.4°F in stainless steel using natural yeast. Malolactic fermentation is carried out.

ABOUT THE WINERY:
The Ridgeview story began in 1995, when Mike and Chris Roberts decided to release a vision, nurtured for many years. With a love of England and a passion for wine, they investigated the English wine industry with a view to understanding the type of wine production they felt would thrive best in the cool climate of Southern England. Their research pointed towards traditional method sparkling wine made from the three classic varieties: Chardonnay, Pinot Noir and Pinot Meunier. At the time, sparkling wine production in England was largely unexplored and unproven, so the dream to create world class sparkling wine in Sussex was a certainly a risk.

Nestled at the base of the beautiful South Downs with their chalky soils, the perfect site was found – the ridge with an unforgettable view. It was here the journey began. Whilst the vines were gently nurtured towards their first harvest, we were busy creating one of England’s only underground cellars and building a state-of-the-art winery. Ridgeview’s first grapes were harvested and pressed; the wines were bottled, then hidden away in the cellar to age.

Over 20 years later, production has increased to more than a quarter of a million bottles and Ridgeview is sold across the world. Their winery continue to invest in the most modern, specialist machinery and proudly crafts every element of their production methods on site- from hand picking all of their grapes, gently pressing them to extract maximum flavor, bottling, riddling, disgorging and labelling. Learn more about Ridgeview Winery here.

Simon Roberts

Head Winemaker: Simon Roberts

WINEMAKER:
Founder, Mike Roberts MBE, was originally at the winemaking helm ably assisted by his son Simon, to whom he passed his considerable knowledge and experience. Simon Roberts is now Ridgeview’s Head Winemaker, supported by a highly experienced and talented winery team.

A natural winemaker with a skilled palate, Simon likes minimal intervention as a Winemaker and would rather let the grapes speak for themselves. Simon trained at Plumpton Wine College and gained experience in Australia. Now responsible for the day-to-day Winemaking at Ridgeview, Simon has the support of a fantastic team. In his spare time Simon can be found coming up with culinary creations in the kitchen. Learn more about the Ridgeview team here.

© Photo by Ridgeview Wine
© Photo by Ridgeview Wine – Winemaker, Simon
© Photo by Ridgeview Wine
© Photo by Ridgeview Wine
© Photo by Ridgeview Wine

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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.

Love the Sweet life?
“Wine” not try our Sweet Club! 

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Sweet Club

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

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September Bubbly Club

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Astraeus RoséBubbly Wine ClubWaterkloof
Astraeus Rosé Pinot Noir MCC
Elgin Valley, South Africa

BUBBLY WINE STYLE

“In Greek mythology, ASTRAEUS, father of the four wind gods and the stars was an astrological deity known as the god of the dusk. Appropriately he married Eos who was the goddess of the dawn. Together they had many children, one of whom was named Boreas: God of the cold north wind, which howls relentlessly through Waterkloof’s vineyards and so defines the character of our grapes and resulting wines. While many people believe Waterkloof’s logo depicts a blowing man, it is actually a blowing god – Boreas. No myth, this palest of pale MCC rosés is a true product of nature.” – Waterkloof Wines

This is a lightly colored Pinot Noir Rosé with fine bubbles and not an overpowering mousse. It gives off floral and mineral aromas and strikes a fine balance on the palate between elegance and fine supporting structure. It can be enjoyed on its own or with some classic red fruit desserts.

Analysis: 12% alcohol / volume
TA: 6.2g/l
pH: 3.2
Residual Sugar: 5.24 g/l

ABOUT THE VINEYARDS:
The grapes for Astraeus were sourced from an organically farmed vineyard in Elgin Valley, in the Western Cape of South Africa. Here, the Pinot Noir grapes receive enough cold temperatures during the winter season, as well as during the growing season, with Elgin Valley’s natural level of cloud cover. Elgin has a big diversity in soil types, but this particular vineyard consists of Table Mountain sandstone, which imparts a minerality to the wine.

Vineyard Work 1

WINEMAKING PROCESS:
This hand harvested Pinot Noir is whole bunch basket pressed for the purest juice; no further maceration is allowed. The juice is then left to settle naturally for 12 hours. From there, wild yeast fermentation, with no additions, takes place in old 600 liter barrels, where the wine spends 9 months on the lees. With bottling, champagne yeast is added and the wine is left in bottle on the lees for a further 11 months; after it is disgorged and left under cork for a further 7 months, the wine is ready to be released.

HISTORY OF WATERKLOOF:
In 1993 Paul Boutinot commenced his search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. The classic areas, capable of growing naturally balanced grapes such as the Cote d’Or, Chablis, Paulliac, Barolo, etc. were either unavailable or unattainable (rich men’s toys), so he had to find a new classic. It took ten years to narrow the search down to a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape. As soon as he was led up a steep ravine opening out into a hidden amphitheater of potential, all his experience and intuition told him: THIS IS IT! Waterkloof was born, and the hard work began.  Learn more about the Waterkloof story here >

Photo by Waterkloof: Harvest Report
Photo by Waterkloof: Vineyard in the Spring
Photo by Waterkloof: Cellar Work

 

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August Bubbly Club: Iowa

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Bubbly Wine ClubDSC_0588-EditPOE Wines
NV Ultraviolet Sparkling Rosé
Napa, California

BUBBLY WINE STYLE

NV Ultraviolet Sparkling Rosé is a base of 85% Coombsville Cabernet Franc Rosé, made from the grapes that go into POE’s Ultraviolet Cabernet Sauvignon. The remaining 15% is French Colombard from Mendocino.  This sparkling rosé has aromatics of lemon blossoms and strawberry, the palate shows lovely minerality and fine bubbles, with underripe strawberry, peach, and orange peel, with a lingering bright grapefruit on the finish.

WINEMAKING:
POE had been making Champagne method sparkling wines for six years, when they decided to make a playful, fruit driven California sparkling wine, by utilizing the Charmant method.  As opposed to fermenting in the bottle, POE takes their sparkling base and instigates a second fermentation in stainless steel, utilizing yeast and sugar.  This is the same process as the Champagne method, but in a different vessel.  The fermentation is kept cold, and lasts seven weeks.  After a few months of rest, they bottle under cork.

ABOUT POE WINES:
Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in Burgundy and Champagne.  The goal was not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California.  There is minimal intervention, judicious use of sulfur, and never any additives. POE produces traditional Champagne method sparkling wines, Rosé, Chardonnay, Pinot Noir, and a nouveau from Pinot Noir.  Each wine is made in very limited quantities, and sold directly from the winery and to high-end restaurants around the country. 

Owner/Winemaker Sam Poe Sheehan

POE Vineyards© POE Wines

Bubbly Wine ClubBodkin Sparkling Sauv BlancBodkin Wines
Sparkling Sauvignon Blanc
Healdsburg, California

BUBBLY WINE STYLE

Bodkin Wines is proud to release the fourth cuvée of California’s first Sparkling Sauvignon Blanc. This unique and stylish twist on Sauvignon Blanc has a core of racy crispness driven by lively acidity, accented with lemon-lime aromas (no cat grass — no worries) and citrus-passion fruit flavors. The pronounced citrus tones team with a note of toasted hazelnuts to accent the enchantingly plush mouth feel of the wine. The wine is called Cuvée Agincourt in reference to the Battle of Agincourt during the Hundred Years War. In 1415 where the English army comprised largely of archers armed with Bodkin pointed arrows beat back a French army much more numerous and comprised of the nation’s high nobility.

VARIETY: 100% Sauvignon Blanc
ALCOHOL: 11.5%
DOSAGE: Brut

ABOUT BODKIN WINES:
Bodkin Wines was founded by Chris Christensen, an Iowa native, in 2011. His passion for aromatic wines and winemaking led him to create America’s first Sauvignon Blanc with bubbles. In 2013, Andrew Chambers, an Oregon native, joined the brand and they purchased 24 tons and made 1,100 cases of their award-winning Sparkling Sauvignon Blanc. Since that time, Bodkin Wines has produced over 15 varietals of wine, eleven of which were scored at 90 points or higher by Wine Enthusiast. They are consistently growing, year after year, but are determined to keep their presence small and unique. Bodkin Wines is still 100% owned by both Chris and Andrew, two guys living and working hard in Sonoma County.

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Screen Shot 2020-07-20 at 6.38.33 PM© Bodkin Wines

July Cheese Club: Iowa

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cheese_club_logo-1240x1240Iberico BonvallisBonvallis – Iberico Cheese Valladolid, Spain

Bonvallis Iberico Cheese is a Manchego-style cheese, one of the most eaten in Spain. An authentic Iberico Cheese must have, by law, a maximum of 50% cow’s milk, a minimum of 15% goat’s milk, and a minimum of 15% sheep’s milk. If these amounts are not specified on the label, the cheese cannot be labeled ‘Iberico’. Bonvallis Iberico Cheese is compact and firm in texture. It features herby, grassy flavors from the goat and ewe milk, and a smooth, creamy texture from the cow’s milk. It is slightly lactic, yet mild and buttery on the palate; making this cheese tasty and aromatic. WINE & CRAFT BEER PAIRINGS: Bonvallis Iberico Cheese pairs wonderfully with wines from our Bubbly wine style category, such as a Cava. Additionally, Iberico cheese pairs well with our Fruity & Spicy beers, such as a cider. WINESTYLES: Bubbly BEERSTYLES: Fruity & Spicy PRODUCTION: Located in Valladolid, the capital of Castilla y León, the family-run dairy, Bonvallis, has produced their cheeses since 1984. The region of Castilla y León is well known for its vast production of sheep and blend cheeses, and cured meat products. Long cold winters and dry hot summers are the perfect conditions for manufacturing their products. Bonvallis Iberico can be semi-cured (around 2 months), cured (4-6 months) and aged (over 7 months).

Idizabal DOPAraz Smoked Idiazabal Cheese Basque County, Spain

Smoked Idiazabal by Araz is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received Spanish D.O. (Denomination of Origin) in 1987, which defines the basic regulations for the product’s manufacturer. Idiazabal is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in color. The cheese has a compact texture that is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it was drained and the cheese itself has a characteristic smoky flavor, coming from the fireplaces it is stored near during the summer. WINE & CRAFT BEER PAIRING: Idiazabal Cheese pairs beautifully with a medium-bodied tempranillo from our Fruity wine style category. It also pairs well with Fruity & Spicy beers, such as a cider or a sour. WINESTYLES: Fruity BEERSTYLES: Fruity & Spicy PRODUCTION: In the summer, the sheep migrate to higher pastures to graze on the blossoming, new grass. During this time, the artisanal cheese makers milk the sheep, make the Idiazabal cheese and leave it in the rafter to mature for a minimum ripening of 2 months. At the end of summer, when the cheese makers return back to the lowlands with their sheep, the cheese has ripened and is ready for sale.

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 >

July Bubbly Club: Iowa

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Bubbly Wine ClubScheid Vineyards - Isabelle SparklingScheid Vineyards
Isabelle Sparkling Cuvée
Monterey, California

BUBBLY WINE STYLE

If you know about the crafting of champagne, you understand it is a special wine that is a labor of love. And that is why Scheid Vineyards’ sparkling cuvée was named for Isabelle Adolphin Pearce, the beloved mother of Founder, Al Scheid. Like the hands-on, no-shortcuts-allowed méthode champenoise way Scheid produces their sparkler, Isabelle was old school through and through. Something “store bought” wasn’t worth nearly as much as something that was lovingly made by hand, whether it was an intricately crocheted afghan, a faux red fur coat for her granddaughter, or her melt-in-your-mouth pot roast. She firmly believed that busy hands make a happy heart and she lived by those words by working hard and taking care of others her entire life. Scheid Vineyards’ Isabelle Sparkling Wine is an elegant and complex cuvée in a brut style, with aromas of green apple, pear and hints of white flowers, honey and brioche. Here’s to Isabelle, much loved and greatly missed.

Appellation: Monterey
Varietal: Cuvée – 51% Chardonnay, 49% Pinot Noir
Analysis: 12.5% alcohol / volume
pH: 3.13
TA: 8.7 g/L
Aging: 100% Stainless Steel
Tirage: 48 months en tirage (on the lees)

VINEYARDS
Great sparkling wine is made from grapes grown in only the coolest climates, where the delicate aromas and natural acidity are preserved. Monterey County, with morning fogs that often linger until mid-day, possesses just the right conditions to place it on par with the best growing regions of the world for Chardonnay and Pinot Noir. Scheid Vineyards carefully farms specific estate vineyard rows throughout the year that epitomize intensity, complexity and excellent structure. These grapes are carefully hand-harvested into small bins and transported promptly to the winery.

WINEMAKING
‘Isabelle’ is produced in the traditional méthode champenoise. Primary fermentation was done slowly and at cold temperatures to enhance the varietal aromatics and preserve the natural delicate character.  Next, the cuvée was bottled with sugar and yeast, and a secondary fermentation proceeded in the bottle. While fermenting en tirage, carbon dioxide that would normally be released was trapped, producing the sparkle and bubbles. After aging on the lees for 48 months, the wine was riddled—slowly shaken and turned with the angle gradually increased, causing the lees to dislodge and settle in the neck of the bottle. The settled lees were then frozen to form a “plug” and disgorged. The sparkling wine was quickly corked to maintain the effervescence and voilà, Isabelle was born! 

Scheid Vineyards
Scheid Vineyards
By Scheid Vineyards – Explore Vineyards

WineStyles Thanksgiving Guide

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Happy Thanksgiving

Dust the dining room. Count the chairs. Polish the wine glasses. Thanksgiving is almost here! #happythanksgiving

Are you ready to prepare all the trimmings for the table? Or perhaps you’re visiting family or friends and don’t want to show up empty handed! Either way, we’re here to help.

Shop WineStyles, Earn Bottle Bucks!

First things first – remember you can earn Bottle Bucks for your Thanksgiving shopping! Throughout November and December, spend $100 at participating WineStyles stores, and you’ll get $15 back in Bottle Bucks to use on more goodies! WineStyles is your one-stop shop for premium wines, craft beers, artisan cheeses and gourmet foods perfectly suited for your Thanksgiving feast. View details here, and find your local WineStyles store here. Offer void where prohibited.

bottle bucks

What to serve before dinner:

Wine: Bubbly is perfect for a pre-dinner apéritif. Plus it starts off your feast on the right foot. It is a celebration after all! Toast your guests as they come through the door and make them feel right at home. It’s even a good idea to keep out some bubbles for an in-between courses palate cleanser. Bubbly does a great job at cutting through fats and sweets.

Food: Put together a simple yet stunning cheese and charcuterie board in no time at all. To please everyone’s palates, opt for a diverse selection of tastes (smoked, tangy) and textures (hard, soft, grainy) so there will be plenty of variety for your guests to nosh on. Once your cheeses and charcuterie is cut and displayed, add some colorful cheer! Colorful pickles, mustard, olives, cherries and nuts will make your board look tasteful and polished. Pick up all the artisan cheese and charcuterie you need at your local WineStyles store.

cheese board

Above: Cheese board with variety of cheeses

 

charcuterie board

Above: Charcuterie board with baguette, pickles, olives


What to choose if you want 1 or 2 wines to go with the whole feast:

Choosing just one or two wines to go with your Thanksgiving feast is possible. Granted, each dish on your table may not be the perfect “match made in heaven” pairing to your wine, but we can get pretty close. Here are our best red and white wine picks for you:

Red: Fruity Pinot Noir 

A high-acid, low-tannin Pinot Noir, such as from the Willamette Valley in Oregon is your best bet for a red wine to pair with Thanksgiving dinner start to finish. The key-word here is “fruity”. A dry red can lose its presence among all the fruity, sugary, and salty dishes on the table. The fruit-forward flavors of cranberry and cherry in a Willamette Valley Pinot Noir will complement your turkey dinner and all its dressings. Hint: At your local WineStyles store, ask for help selecting the perfect Pinot Noir for your dinner under the Fruity style section.

White: Semi-Sweet Riesling

A semi-sweet Riesling such as Weingut Geierslay from Mosel, Germany is your best bet for a white wine that can stand up to the turkey and all its dressings on the big day. You may remember this particular wine from your October Wine Club selections! (View Wine Club details and our special holiday sign-up offer here.) Riesling is incredibly versatile with typically low alcohol content and high acidity. It will complement just about anything you pair it with, and the touch of sweetness may be welcome by friends and relatives who aren’t wine connoisseurs.

tgivingwines

Thanksgiving-friendly wines at your local WineStyles store


What to pair with ___insert dish here____

Ask your local WineStyles staff to help you pick the perfect wines to pair with all your Thanksgiving dishes, whatever they may be. If you want to branch out and try a little something different that will pair perfectly with each and every dish from ham to pie, we commend you! WineStyles is here to help make your Thanksgiving one for the memory books. 🙂

Thanks for reading, and Happy Thanksgiving!

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