Tag Archives: chardonnay

Maite Chardonnay

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Sea BassEasy Baked Chilean Sea Bass

INGREDIENTS:

  • For the Fish:
    • olive oil, for the pan
    • 4 Chilean sea bass fillets (about 6 ounces each)
    • kosher salt, to taste
    • black pepper, to taste
    • creole seasoning (or seasoned salt), to taste
  • For the Lemon Buerre Blanc:
    • ¼ cup dry white wine
    • 1 ½ tablespoons white wine vinegar
    • 1 ½ tablespoons minced shallots
    • 1 tablespoon lemon juice, or more to taste
    • 1 teaspoon lemon zest
    • 1 tablespoon heavy cream
    • 6 tablespoons cold butter, cut into 1-inch pieces
    • lemon wedges, for garnish

DIRECTIONS:

  1. Gather the ingredients.
  2. Preheat the oven to 425°F. Oil a broiler pan and rack or baking pan with olive oil.
  3. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
  4. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
  5. Bake the fish fillets at 425°F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145°F on an instant-read thermometer inserted into the center of a fillet.
  6. While the fish is baking, prepare the lemon buerre blanc sauce.
  7. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
  8. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
  9. Add the lemon juice, zest, and heavy cream.
  10. Remove the pan from the heat and whisk in 1 piece of the butter.
  11. Set it back over low heat and continue whisking until the butter has almost melted.
  12. Continue with the remaining pieces of butter until all are incorporated.
  13. Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80°F but no hotter than about 135°F—until serving time.
  14. Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc. Enjoy.

© Recipe courtesy of The Spruce Eats.

MARCH WINE CLUB:

Silky styleMaite-Chardonnay-bottleMaite
Chardonnay
Maule Valley, Chile

SILKY WINE STYLE

Located in the foothills of the Andes Mountains, the vineyard faces soft winds that maintain temperatures lower than the central valley. This is very important, since it helps to maintain good pH and high acidity levels in the wine. Aged 5-6 months in barrels, depending on the year’s specific harvest conditions. The wine remains at least 2 months in bottle before release.

Varietal: Chardonnay
Analysis: 13.9% alcohol / volume
pH: 3.13
Residual Sugar: 1.91
Total Acidity: 6
Appellation: San Clemente, Maule Valley, Chile
Winemaker: Felipe Uribe
Vineyard Yield: 1.8 kg/plant
Planted Area: 3 hectares
Soils: Volcanic origin which high levels of clay, which is great for this specific variety

Climate: 
Located at the Andes Mountain feet, the vineyard usually faces soft winds that maintain temperatures lower than the central valley (approximately 35.6ºF). In order to protect them from the sun direct exposure, the winery keeps the leaves on the grape cluster.

Vinification Process:
The grapes are whole cluster pressed, completely oxidative without the use of sulfur dioxide. The process considers all the wine lees, giving the wine a deep and profound mouth. The winery uses natural yeast and this is no chemical intervention in the winemaking process, just a touch of sulfurous before bottling.

Aging and Storage:
5-6 months in barrels, depending on the specific year harvest conditions. The wine remains at least 2 months in bottle before release.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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January Bubbly Club Iowa

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Bubbly Wine ClubThree-Feathers-Pinot_Pop_bottleThree Feathers Estate & Vineyard
Pinot Pop!
Pinot Noir
Willamette Valley, Oregon

BUBBLY WINE STYLE

This refreshing, lightly sparkling red wine is a playful product of the Pommard clone of Pinot Noir. It has aromas of strawberry and bramble-berry fruits. This wine is a fun accompaniment for potlucks and barbecues. 

Varietal: 100% Pinot Noir
Analysis: 11% alcohol / volume
Sugar: 18.8 Brix
pH: 3.09
Clones: Pommard
Appellation: Chehalem Mountains, Laurelwood District AVA
Vineyard: Torio Vineyard
Aging: 9 months in Stainless Steel
Production: 96 cases

WINEMAKER’S NOTES:
“2020 was an excellent growing season on Chehalem Mountains. Following bud break, we had dry weather for the next 10 weeks; the only rain came mid-September and harvest was sunny and clear. Fermentation and aging was in stainless steel, the fruity flavors were laid bare. Not too high in alcohol, we added carbonation to create this sparkling wine.” – Three Feathers Estate & Vineyard.

VITICULTURAL AREA:
In the heart of the Chehalem Mountains, at the Northern end of the Willamette Valley, the Three Feathers’ high-elevation vineyards are part of Oregon’s most recognized appellation of cool-climate wines. Their 155-acre Estate comprises of rolling hills from 700-1000 ft. in elevation – which form a natural heat sink, sheltered from winds, capturing summer warmth in its own natural microclimate. Ancient marine soils and respectful farming practices result in rare wines that embody this distinctive region and each growing season.

ABOUT THE WINERY:
Three Feathers Estate & Vineyard produces handcrafted small-lot wines using only grapes grown on their estate. Their passion for growing and commitment to authenticity contribute to their mission of creating the best Oregon wines that reflect their terroir. Learn more here. >

Information and Photos ©  Three Feathers Estate & Vineyard – All Rights Reserved

Clover Hill_Cuvee_RoseClover Hill
Tasmanian Cuvée Rosé
Tasmania, Australia

BUBBLY WINE STYLE

Delicate salmon pink in color, this wine has a soft and creamy mousse. Attractive stewed strawberry and dark cherry notes marry perfectly with the wine’s fresh brioche characters. The wine is well structured, with sweet, red berries and cream enveloping the palate. This fresh and vibrant wine is best enjoyed young, but will also reward a few years in the cellar.

Varietal: 54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier
Analysis: 12.5% alcohol / volume
Acid: 8.6 g/L
pH: 3.17
Residual Sugar: 7.5 g/L
Winemakers: Robert Heywood & Peter Warr
Critical Acclaim:

  • Best in Class ‘Best Australian NV Rosé’ – 2017 Champagne & Sparkling Wine World Championships
  • Perpetual Trophy, Blue Gold, Top 100 – 2017 Sydney International Wine Competition
  • 93 points and Runner up ‘Best Sparkling Rosé of the Year’ – 2018 Australian Sparkling Report
  • 94 Points – 2018 Halliday Wine Companion
  • 92 Points – 2020 Halliday Wine Companion
  • View all awards here.

WINEMAKING NOTES:
“The Clover Hill Tasmanian Cuvée NV Rosé is made from grapes sourced from Clover Hill’s vineyards in Tasmania. Expressing the freshness and vibrancy for which the apple isle is renowned, this rosé offers elegance and refinement. The winemakers used classic techniques, such as delicate grape handling, followed by cool temperature alcoholic fermentation, and then a partial malolactic fermentation to soften the natural acidity of the grapes.

Clove Hill Tasmanian Cuvée NV Rosé is crafted according to traditional methods. Fermented in the bottle, this wine is aged on yeast lees for a minimum of two years which, in addition to a careful dosage of Tasmanian Pinot Noir, ensures the premium quality that is the hallmark of Clover Hill.” – Clover Hill Wines

ABOUT CLOVER HILL WINES:
Created to rival the wines of Champagne, Clover Hill is acknowledged as one of Australia’s finest sparkling wine producers. They blend the finest traditions of Champagne, France with their own distinguished Tasmanian style, using only the traditional varieties of Champagne – Chardonnay, Pinot Noir and Pinot Meunier. Learn more here. >

Information © Clover Hill Wines – All Rights Reserved

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January Sweet Club: Iowa

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Sweet Wine Clubchambers-rutherglen-muscadelle-bottleChambers Rosewood Vineyards
Muscadelle
Rutherglen, Australia

NECTAR WINE STYLE

This wine is dark bronze-gold in color with hints of amber. It has intense, fresh and fruity aromatics with characters of honey, butterscotch, crème brûlée, creamy caramel, dried oranges, orange blossom, dried pears, tea-cake, malt and green tea. These characters are also evident on the palate which is luscious with a hint of jasmine and fresh layers of flavor which linger in the mouth. This wine has a luscious texture with the gentle warmth of clean spirit and well-balanced sweetness complementing the finish.

Analysis: 18.5% alcohol / volume
Critical Acclaim:

          • Halliday Wine Companion
            • 2023 Rating: 92
            • 2022 Rating: 92
            • 2021 Rating: 91
            • 2020 Rating: 94
            • 2019 Rating: 93
          • Wine Enthusiast Buying Guide – 92 pts.

ABOUT THE WINERY:
Since establishment in 1858, in Victoria’s famed Rutherglen region in Australia, winemaking duties at Chambers Rosewood have been passed down from father to son through six generations. Today, Chambers Winery and Vineyards are operated by Stephen Chambers, supported by his father, the legendary Bill Chambers. This relaxed family-owned winery has been producing Muscats and Muscadelles that have been recognized all over the world for their complexity, intensity and balance for centuries. Learn more here. >

Information © Chambers Rosewood Vineyards – All Rights Reserved.

Tickle-Me-Pink-bottleScott Harvey Wines
Jana Winery
Tickle Me Pink
California

NECTAR WINE STYLE

The four components of this wine make for a foxy, sassy, and yummy wine with aromas and flavors of strawberry, cherry rosemary and thyme. There is a hint of fresh carbonation on the finish that makes it refreshing and surprising.

Varietal: 68% Lodi Chardonnay, 24% Lodi Riesling, 5% Mystery Wine, 3% Syrah
Analysis: 12% alcohol / volume
pH: 3.19
RS: Off Dry, 2.6%
Produced: 1,556 at 12/750 ml

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. Learn more about our wine and cheese pairings here.

WINEMAKER’S NOTES:
“Making this wine gives me the chance to produce a true European type Rosé in a light, crisp and off dry style, similar to the wines we produced while working as an apprentice and going to winemaking school in Europe. I had a fun time putting this blend together. It is mainly Chardonnay and Riesling, with a little something mysterious thrown in to give it that mischievous character and flavor. The Syrah adds spice and color.” – Jana Winery

ABOUT THE WINERY:
In 1979 Scott Harvey developed an ambitious winery plan for the Santino family. As Winemaker and General Manager of Santino Winery, Scott is credited with placing Amador County firmly on the California wine map. Over the years, Scott honed in on his skills within the wine industry, becoming Partner, Winemaker and President of other wineries before starting his own venture with his most ideal partner – his wife, Jana, a wine industry veteran. Learn more here. >

Information © Scott Harvey Wines – All Rights Reserved.

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Anne de Joyeuse Orchis Chardonnay

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Butternut Squash GratinButternut Squash Gratin

INGREDIENTS:

  • 3 tablespoons unsalted butter plus more for the baking dish
  • 1 large onion thinly sliced
  • 1 garlic clove thinly sliced
  • 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
  • ¼ teaspoon grated nutmeg
  • fine sea salt and freshly ground black pepper
  • ½ cup heavy cream
  • ¾ cup fresh bread crumbs
  • ¾ cup grated Comté cheese
  • few chives finely chopped (optional)

DIRECTIONS:

  1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
  2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
  3. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
  4. Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
  5. Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

© Recipe courtesy of Leite’s Culinaria.

NOVEMBER WISCONSIN WINE CLUB:

Silky styleAnne de Joyeuse ChardonnayAnne de Joyeuse
Orchis
Chardonnay Pays D’OC
Languedoc, France

SILKY WINE STYLE

Produced in the Languedoc-Roussillion region in France, by Cave Anne de Joyeuse, this Chardonnay comes from the Vin de Pays D’OC appellation. Bright pale gold in color with scents of white flowers on the nose, evolving on the palate towards notes of white fruit and a fresh, citrus finish.  Fine and well balanced, it will accompany all sorts of fish dishes and will also be ideal as an aperitif. 

Varietal: 100% Chardonnay
Analysis: 13% alcohol / volume

WINEMAKER’S NOTES
Grapes were pressed directly on their arrival at the cellar, then vinified traditionally and fined at cold temperatures. They are then fermented under controlled temperatures.

ABOUT ANNE DE JOYEUSE:
The Anne de Joyeuse cooperative is named after a well-known 16th-centruy figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III.  The cooperative includes 350 winegrowing families and 3000 hectares under vine.  The producers of the Anne de Joyeuse company have constantly worked on the evolution of their vineyard since 1929. The wines are created in their state-of-art cellar with genuine passion, reflecting their love the terroir and desire to produce the best value possible.  For the last 25 years, Anne de Joyeuse has focused on the environment, reinforced in 2007 by the creation of their sustainable development charter, Protect Planet, helping cooperative producers implement sustainable winegrowing techniques.  Their vineyards are at the crossroads of four major climate zones and seven types of soil. This exceptional location shapes the quality and uniqueness of their wines. Learn more >

© Information and Photos provided by Anne de Joyeuse.

Map of vineyards

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Jan Harmsgat Chardonnay

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Butternut Squash GratinButternut Squash Gratin

INGREDIENTS:

  • 3 tablespoons unsalted butter plus more for the baking dish
  • 1 large onion thinly sliced
  • 1 garlic clove thinly sliced
  • 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
  • ¼ teaspoon grated nutmeg
  • Fine sea salt and freshly ground black pepper
  • ½ cup heavy cream
  • ¾ cup fresh bread crumbs
  • ¾ cup grated Comté cheese
  • few chives finely chopped (optional)

DIRECTIONS:

  1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
  2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
  3. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
  4. Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
  5. Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

© Recipe courtesy of Leite’s Culinaria.

 

NOVEMBER WINE CLUB:

Rich WineStylesJan-Harmsgat_ChardonnayJan Harmsgat
Chardonnay
South Africa

RICH WINE STYLE

This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.

Varietal: Chardonnay
Analysis: 13.5% alcohol / volume
pH: 3.46
TA: 6.14
RS: 4.43 g/L
Production: 5,000 Bottles
Maturation: 10 Months, 225L French Oak Casks, 4th fill.
Critical Acclaim: 91 pts. Gilbert & Gaillard – 2021 International Challenge

WINEMAKER’S NOTES
A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Farm Winery

Jan Harmsgat Farm

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Arendsig Chardonnay Blok A15

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Butternut Squash GratinButternut Squash Gratin

INGREDIENTS:

  • 3 tablespoons unsalted butter plus more for the baking dish
  • 1 large onion thinly sliced
  • 1 garlic clove thinly sliced
  • 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
  • ¼ teaspoon grated nutmeg
  • Fine sea salt and freshly ground black pepper
  • ½ cup heavy cream
  • ¾ cup fresh bread crumbs
  • ¾ cup grated Comté cheese
  • few chives finely chopped (optional)

DIRECTIONS:

  1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
  2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
  3. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
  4. Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
  5. Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

© Recipe courtesy of Leite’s Culinaria.

 

NOVEMBER VIRGINIA WINE CLUB:

Crisp Wine StyleArendsig Chardonnay wine bottleArendsig
Single Vineyard
Chardonnay Blok A15
South Africa

CRISP WINE STYLE

On the nose, green and yellow citrus, Granny Smith apple, with tropical fruit notes.  Zesty and crisp on the palate with a lingering mouthfeel. Spontaneously fermented and matured in concrete tanks and neutral French oak barrels for 10 months.

Varietal: Chardonnay
Analysis: 13.79% alcohol / volume
pH: 3.18
TA: 7.1
RS: 2.8 g/L
Production: 12,546 Bottles
Maturation: 10 Months, concrete tanks and neutral French oak barrels
Critical Acclaim: 4 stars, Platters Diners Club Entertainment 2022

WINEMAKER’S NOTES
“My philosophy is to create great single vineyard wines from unique soil, climate and location. It’s the soil with all the microbes, cycle of elements and the help of living organisms that creates the heartbeat for my vines. The location towards the sun, wind and holistic climate conditions reflects the uniqueness of each vineyard. Spontaneous fermentation, no added yeast, is used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics which is specific to the site.” – Lourens Van Der Westhuizen

ABOUT ARENDSIG:
Arendsig’s single vineyard wines are made with minimal interference throughout the vinification. During fermentation natural yeasts are used with no enzymes.  Maturation takes place in neutral vessels to bring through the unique vineyard characteristics, that’s specific to the site. The handcrafted approach helps add to the final balance of the wines.  The vineyards are blessed with diversity, located in the Southern Robertson valley, Bonnievale. Learn more at Arendsig.co.za

© Information and Photos provided by Arendsig.

Lourens Van Der Westhuizen

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October Bubbly Club Iowa

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Bubbly Wine Clubgerard_bertrand_cuvee_thomas_jefferson_BottleGérard Bertrand
Thomas Jefferson
Cremant de Limoux Brut
France

BUBBLY WINE STYLE

The Chenin and Chardonnay grapes bring texture and balance, with the Chardonnay also providing the fine bubbles. The Chenin adds vivacity and enhances the impressive longevity of the Cremant. This wine reveals a beautiful, golden yellow robe. It has a complex, aromatic nose with hints of white flower, honey, green apple and toast. It is crisp with elegant structure on the palate, where the fine texture of the bubbles complements the wine naturally.

Varieties: Chardonnay, Chenin, Pinot Noir, Mauzac
Analysis: 12.5% alcohol / volume
Appellation: AOP Crémant de Limoux, France
Serving Temperature: 50ºF
Pairing: Enjoy as an aperitif or with goat’s cheese (Cabecou, Pelardon, Rocamadour), and sweet desserts.

VINIFICATION AND MATURING:
The grapes are harvested early by hand, in order to retain a good level of acidity. Upon arrival at the winery, the fruit is immediately pressed in a pneumatic pressing machine. The must is transferred to the vats for alcoholic fermentation, using the same process used for still wines. The wine is then transferred to sealed bottles for fermentation, in accordance with the champagne method. To finish, the winemakers will disgorge the bottles and perform the traditional dosage, which is very precise in order to keep a real freshness and wine balance.

SPECIAL NOTES:
Limoux is the area where sparkling wine originated. In 1531, the monks of Saint Hilaire discovered the first wine with bubbles. Situated in the foothills of the Pyrenees, these vineyards benefit from the cool conditions required to make sparkling wines of quality. This exceptional quality had even found an echo across the Atlantic at the White House. Indeed, Thomas Jefferson, was Limoux’ greatest admirer, and he discretely cultivated his love for France and for Limoux sparkling wine. Actually, wine from Limoux was the only sparkling wine to be found in his personal cellar. –  Gérard Bertrand Winery

gerard_bertrand_cremant_rose_825Gérard Bertrand
Heritage Cremant de Limoux
An 825 Brut Rosé
France

BUBBLY WINE STYLE

This wine is beautiful, salmon-pink in color with glimmering reflections. The nose has a complex bouquet with long-lasting aromas of red fruit (such as strawberry and raspberry), backed with hints of toasted bread. The bubbles are delicate with an extraordinary vivacity on the palate, with a rich, indulgent texture.

Varieties: Chardonnay, Chenin, Pinot Noir
Analysis: 12.5% alcohol / volume
Appellation: AOP Crémant de Limoux.
Serving Temperature: 50ºF
Pairing: Perfect served as an aperitif, or accompanied with delicately smoked fish, both savory, sweet or spicy dishes, or even with red fruit desserts.

VINIFICATION AND MATURING:
The grapes are harvested when their acid-sugar balance reach their best. The fruit is transferred to the winery and immediately pressed in a pneumatic pressing machine. In addition to the reinforcement of the perception of freshness and balance, the dosage is very precise. The Pinot Noir grapes are not macerated, in order to preserve their color. The must is transferred to the vats for an alcoholic fermentation, using the same process used for still wine. After the malolactic fermentation in the vats, the wine is blended and then transferred to the barrels to mature for 8 months.

SPECIAL NOTES:
Gérard Bertrand reveals the history of the great terroirs of the South of France. The first written trace of the Abbey of Saint Hilaire date back to 825. The Abbey is located near Limoux and is famous for having housed the monks who discovered the secrete of effervescent wines. – Gérard Bertrand Winery

ABOUT GÉRARD BERTRAND WINERY:
Now in the fourth generation of winegrowers, in 1987 Gérard Bertrand took over the family business at Domain d Villemajou after the unexpected death of his father. Five years later, Gérard founded the Gérard Bertrand wine company to develop a range of wines from the South of France. Today, the Gérard Bertrand group is comprised of 15 different wine estates. Since 2002, Gérard Bertrand has been committed to biodynamic viticulture, as it allows him to reinforce the balance of the vine and its environment. Learn more about his story here.

Information © cheese.com and igourmet.com – All Rights Reserved.

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Reguta Prediale, Friuli, Italy

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Italian,Pasta,With,Ricotta,Cheese,And,Pistachios,On,White,Table.Zucchini Pasta with Pistachios and Parmesan

INGREDIENTS:

  • 1 pound paccheri or rigatoni (or your favorite noodle)
  • 2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces
  • ¼ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1 large yellow onion, diced
  • 7 medium garlic cloves, peeled and quartered
  • ½ teaspoon crushed red pepper flakes
  • 5 to 7 fresh basil leaves, plus more for garnish
  • 1 cup dry white wine or chicken stock
  • 1 lemon, juice and zest
  • ½ cup Parmesan cheese, for garnish
  • ½ cup shelled, roasted and salted pistachios, chopped, for garnish

DIRECTIONS:

  1. Preheat the oven to 425ºF and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve 2 ½ cups of pasta water for later.

  2. Toss half of the chopped zucchini with 2 tablespoons of olive oil. Season with salt and place in a single layer on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.

  3. In a separate large skillet over medium-high heat combine remaining 1⁄4 cup olive oil, zucchini, onion and garlic. Season with salt and pepper and stir to combine. Cover and cook, stirring occasionally, until the zucchini starts to soften and lightly caramelize, about 12 to 15 minutes. Remove the lid and deglaze with white wine, cook, stirring occasionally, until the wine has evaporated, about 5 minutes.

  4. Transfer the mixture into a blender, along with crushed red pepper flakes, basil leaves, the zest of 1 lemon and 1⁄2 cup reserved pasta water and blend until smooth. Pour back into the large skillet, add the pasta, and toss to coat. Add pasta water, 1⁄2 cup at a time, until desired consistency is reached. Finish with lemon juice.

  5. Add more pasta water as needed to thicken the sauce. Season to taste. Divide into serving bowls, top with roasted zucchini, Parmesan, chopped pistachios, basil leaves and drizzle with olive oil. Enjoy!

© Recipe courtesy of Elena Besser on the Today Show.

SEPTEMBER WINE CLUB:

Silky styleReguta_PredialeReguta
Prediale
Friuli, Italy

SILKY WINE STYLE

Straw yellow in color with hues of green. The nose is elegant and has an aromatic fragrance of floral and exotic fruity notes. The palate is soft, enveloping with a long and pleasant persistence and an excellent balance. 

Varietals: 50% Sauvignon Blanc, 40% Chardonnay, 10% Ribolla Gialla 
Analysis: 13% alcohol / volume
Denomination: IGP Trevenezie
Serving Temperature: 46.4ºF-50ºF
Food Pairings: This wine is perfect for a tasting menu as well as an aperitif. It is the perfect match for fish dishes, stewed or barbecued white meat, and savory main dishes like pasta, risotto or soups.

WINERY NOTES:
This white wine is characterized by an evocative and perfect symbiosis between the flavor of Sauvignon, the embracing softness of the International Chardonnay, and the pleasant freshness and vivacity of the Ribolla Gialla – an original wine variety from the region.

ABOUT REGUTA:
Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes. Learn more here.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

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Jan Harmsgat Chardonnay

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Caramelized-Onion-Apple-and-Brie-Flatbread-Pizza-7-768x512

© Photo by Jo-Anna Rooney

CARAMELIZED ONION, APPLE AND BRIE FLATBREAD PIZZA

INGREDIENTS:

  • Balsamic Caramelized Onions:
    • 2 large sweet onions
    • 2 Tbsp. butter
    • 2 Tbsp. balsamic vinegar
    • salt and black pepper to taste
  • Flatbread and Toppings:
    • 1 large (or 3 small) pre-made flatbread or Naan bread
    • 1 or 2 green apples, cut into thin slices (recipe used Granny Smith Apples)
    • ¾ cup sliced Brie cheese (recipe used 1/2 of a 350 g wheel of Brie)
    • ¼ cup chopped Arugula for garnish
    • caramelized onions 

DIRECTIONS:

  1. Preheat your oven to 425ºF
  2. Make the caramelized onions first:
    1. Slice the onions.
    2. Melt the butter in a skillet over low-medium heat, then add the onions.
    3. Stir in the balsamic vinegar.
    4. Turn the heat down to low, and cook the onions until they are soft and there is no liquid in the pan, about 25 minutes.
    5. Stir often, making sure not to let the onions burn. You want them to be soft and deep golden brown.
    6. When they’re done, set aside.
  3. Putting it all together:
    1. Lay the flatbread out on a baking sheet.
    2. Spread the caramelized onions over the flatbread.
    3. Layer on the slices of apple, tucking some apple pieces under the onions.
    4. Add the sliced Brie cheese.
    5. Bake the flatbreads for 10 – 12 minute, or until the cheese is softly melted.
    6. Garnish with the chopped arugula and serve!

© Recipe courtesy of Jo-Anna Rooney from A Pretty Life.

AUGUST WINE CLUB:

Rich WineStylesJan-Harmsgat_ChardonnayJan Harmsgat
Chardonnay
South Africa

RICH WINE STYLE

This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.

Varietal: Chardonnay
Analysis: 13.5% alcohol / volume
pH: 3.46
TA: 6.14
RS: 4.43 g/L
Production: 5,000 Bottles
Maturation: 10 Months, 225L French Oak Casks, 4th fill.
Critical Acclaim: 91 pts. Gilbert & Gaillard – 2021 International Challenge

WINEMAKER’S NOTES
A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Farm Winery

Jan Harmsgat Farm

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M by Martellotto Chardonnay

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Tagliatelle with Spring Peas_Bella Cucina

© Photo by Bella Cucina

TAGLIATELLE WITH SPRING PEAS AND PRESERVED LEMON CREAM

INGREDIENTS:

NOTE: Bella Cucina products available at select WineStyles locations

DIRECTIONS:

  1. In a large pot, bring 4 quarts of salted water to a boil. Add the pasta to the boiling water and cook until al dente.
  2. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth.
  3. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture.
  4. Toss with peas and serve, topped with Parmigiano-Reggiano shavings.

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Rich WineStylesM by Martellotto Chardonnay wine bottleM by Martellotto
Chardonnay
Santa Rita Hills, California

RICH WINE STYLE

“If you love baked apples, you’ll love this wine. I followed the Burgundian tradition to capture the youthful vivacity and acidity in the wine. The focus here is a purity of Chardonnay fruit expression. There is a moderately low alcohol, light oak influence and a pure fruity flavor of pineapple, Granny Smith Apples, and Honey Crisp Apples. The wine is just a delight to drink and share. Drink now and through 2027.” – Winemaker, Greg Mortellotto

Varietal: Chardonnay
Vineyard: Spear Vineyard
Fermentation: 100% barrel fermented
Aging: 100% French oak barrels for 6 months, with monthly lees stirring – oak barrels were mainly second and third use, allowing only a small amount of oak, toast and vanilla flavoring on this wine.
Production: Only 350 cases produced.

Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines. Learn more about the winery here.

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