June Sweet Club: Iowa

Posted on May 24, 2023 by mcginnessalex

Schmitt Söhne
Riesling Spätlese (Late Harvest)
Mosel, Germany

NECTAR WINE STYLE

Germany’s harvest is typically a month later than other wine regions, allowing for a long ripening season. Their Late Harvest Riesling is made from grapes that remain on the vine, where they continue to ripen and intensify in flavor and picked several weeks after the main harvest. The result is a delicious concentration of fruit, with flavors of apricots and peaches coupled with enough acidity to give it a firm and juicy mouth feel.

Analysis: 8-8.5% alcohol / volume
RS: 46-50 g/L
TA: 8-9 g/L
Pairing Recommendation: Enjoy by itself, with soft or blue cheese, richer foods, Asian dishes, Thai, Cajun or any spicy cuisine. Or enjoy with one of their suggested recipes >
Serve: Chilled

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

About Schmitt Söhne Wines:
Family-owned and operated, over 200 years ago the Schmitt ancestors settled in the small village of Longuich, along the Mosel River, and began managing vineyards and producing wine. The Mosel is regarded as the oldest wine-growing region in Germany, believed to be established by the Romans around 50 AD. It is one of the most northernly wine regions in the world and famous for their steep south-facing slopes and blue slate soil, reflected in the touch of minerality in their Spätlese. Now in the fifth generation, Schmitt Söhne is one of Germany’s largest and most successful wine exporters around the world. While they have continued to develop their winemaking techniques and technologies, the family has never lost sight of their traditions. Learn more here.

Pierre Sparr
Alsace Riesling AOC
Alsace, France

NECTAR WINE STYLE

This dry and elegant wine has a fine nose with mineral notes of citrus fruits and yellow lemon. It has beautiful length with salinity and a very nice freshness that is well-balanced with a huge and exceptional terroir expression.

Analysis: 12.7% alcohol / volume
RS: 5.80 g/L
TA: 4.20 g/L TH2
Storage: 7-8 years
Serve: 42.8ºF-46.4ºF

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with an herbal or spicy cheese. Learn more about our wine and cheese pairings here.

About Pierre Sparr Winery:
The origin of winemaking in the Sparr family dates back to 1680. Generations later, Charles Sparr developed the business that his son, Pierre, later took the succession at the age of 20. Pierre had a distinct sense for business, making him a pioneer of “estate bottled” wines in Alsace. Pierre also had the courage and obstinacy to rebuild their entire estate after Sigolsheim and its vineyards were completely destroyed during WWII. In doing so, Pierre rebuilt one of Alsace’s most beautiful and prestigious Domaines. Today, with the help of the 9th generation, the aim is still to perpetuate tradition, passion and emotion. Learn more here.

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

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May Bubbly Club Iowa

Posted on April 25, 2023 by mcginnessalex

French Blue
Crémant de Bordeaux Brut
Bordeaux, France

BUBBLY WINE STYLE

This Brut wine is pale gold in color with an elegant stream of fine bubbles. It is complex on the nose, with white flowers, sweet almonds and a touch of wild strawberry. It has a creamy mousse with brioche notes on the finish.

Analysis: 12% alcohol / volume
Varietal: 80% Merlot, 13% Sémillon, 7% Muscadelle
Residual Sugar: 10 g/L
TA: 6.8 g/L
Appellation: Crémant de Bordeaux (AOC)
Growing Region: Nouvelle-Aquitaine/Bordeaux
Winemaking Style: Méthode Traditionnelle
Winemaker: Stephanie Rivin

French Blue
Crémant de Bordeaux Brut Rosé
Bordeaux, France

BUBBLY WINE STYLE

Salmon pink in color with elegant bubbles. There are aromas of raspberry, red currants and a fresh hint of mint. Perfectly balanced mousse with hints of vanilla on the finish.

Analysis: 12% alcohol / volume
Varietal: 99% Merlot, 1% Malbec
Residual Sugar: 9 g/L
TA: 5.8 g/L
Appellation: Crémant de Bordeaux (AOC)
Growing Region: Nouvelle-Aquitaine/Bordeaux
Winemaking Style: Méthode Traditionnelle
Winemaker: Stephanie Rivin

WINEMAKING NOTES:
“The Bordeaux region of France is highly renowned for producing the best wines in the world. A much lesser known fact is that since 1990 the same region has been producing sparkling wines (Crémant de Bordeaux) “Méthode Traditionnelle” which are the equal, if not superior, to many champagnes and at a fraction of the cost. A huge advantage in this region is that along the banks of the rivers Garonne and Dordogne exist natural caves and grottos, which are high in humidity perfectly ideal for the stockage of sparkling wines. At harvest time the grapes are picked by hand and transported to the cellars to start the vinification process. Here the grapes are pressed and undergo a first fermentation. Once bottled a second fermentation occurs. The wine is then aged sur lie for at least 12 months in order to develop depth of flavors and complexity. While on laths the horizontal bottles are subjected daily to “riddling”, a process of turning each bottle a quarter of a turn. The bottles are then degorged of any residue to leave a perfectly clear and limpid wine ready forfinal preparation” – Stephanie Rivin, Winemaker

ABOUT FRENCH BLUE WINE:
In creating French Blue Wine, Winemaker Stephanie Rivin set out to do something new: put an American twist on French wines. As a result, French Blue wines are ideal for a drawn-out lunch, a gathering of friends, or reading by the water on a hot day. It provides the best drinking experience – relaxed, bright and cheerful.

Learn more about our Bubbly Club >

April Bubbly Club Iowa

Posted on March 28, 2023 by mcginnessalex

Lucien Albrecht
Crémant d’Alsace Brut
Orschwihr, France

BUBBLY WINE STYLE

This Crémant presents a yellow pale disk with nice brilliance with fine & delicate bubbles and a regular mousse persistence. The nose reveals lots of floral & expressive aromas of fresh fruits (apple, peaches & apricots). On the palate, it develops a fruity lively feel, nice maturity & flavors of ripe fruit.

Analysis: 12.07% alcohol / volume
Residual Sugar: 8.6 g/L
TA: 3.75 g/L
Vinification: 100% hand harvested, extended and soft pressed, 6-8 weeks controlled fermentation in stainless steel, then laid on racks for a minimum of 12 months.
Aging Potential: Enjoy it now or keep it up to 3 years
Serving Recommendation: Serve at 44.6-46.4ºF.
Food Pairing: Classic for every occasion
Awards:

Gold Medal Vinalies Internationales 2020
91 pts. Wine Enthusiast 2020
91 pts. Editor’s Choice Wine Enthusiast (Nov. 1, 2018)
#71 Top 100 Wines of 2018

VINTAGE:
Very mild temperatures in mid-April encouraged rapid budding and very strong vine growth. Mild and sunny flowering period produced grapes of a nice size – a good omen for the harvest conditions. An exceptionally sunny and hot summer followed. This vintage is characterized by structure and fullness and retained an astonishing freshness despite the hot August days.

Lucien Albrecht
Crémant d’Alsace Rosé Brut
Orschwihr, France

BUBBLY WINE STYLE

This Crémant Rosé, made of 100% Pinot Noir, combines roundness and body into one. In the glass, there are hints of pink reflections and salmon nuances supported by elegant effervescence. Delicate red fruit character on the palate completes this wine.

Analysis: 11.98% alcohol / volume
Residual Sugar: 9.8 g/L
TA: 3.18 g/L
Vinification: 100% hand harvested, extended and soft pressed, 6-8 weeks controlled fermentation in stainless steel, then laid on racks for a minimum of 12 months.
Aging Potential: Enjoy it now or up to 3 years.
Serving Recommendation: Serve at 44.6-46.4ºF.
Food Pairing: This sparkling wine is an invitation to festive occasions
Awards:

Silver Vinalies Internationales 2020
90 pts. Wine Enthusiast 2020

VINTAGE:
Very mild temperatures in mid-April encouraged rapid budding and very strong vine growth. Mild and sunny flowering period produced grapes of a nice size – a good omen for the harvest conditions. An exceptionally sunny and hot summer followed. The wines of this vintage are characterized by structure and fullness and retained an astonishing freshness despite the hot August days.

ABOUT CRÉMANT D’ALSACE APPELLATION D’ORIGINE CONTRÔLÉE:
Crémant d’Alsace Appellation d’Origine Contrôlée was created in 1976 to distinguish the wines obtained by the sparkling champagne method. The term “crémant” comes from Champagne, where it had fallen out of use. It was used in the recognition of the efforts made by several Alsatian winemakers, including the Maison Lucien Albrecht.

ABOUT THE WINERY:
The vineyards are mainly situated in Orschwihr, a wine-growing village in southern Alsace. From 728, Orschwihr was known under the name of Otalesvilare. From the 13^th to 16^th centuries, the village and its surroundings were controlled by nobility: the bishops of Strasbourg, Basel and Hapsburg in particular. Even in this era, there were strong ties to the vineyards and land as a precious asset to be cherished and glorified.

The Maison Lucien Albrecht’s origins can be traced back to 1698 when Balthazar Albrecht settled in Orschwihr, a small Alsatian village ideal for its growing conditions. Eight generations later, the family continues to work in these same unique terroirs creating world renowned wines. Passed down from father to son, each generation has adapted its wine-growing and wine-making methods gradually to get the very best out of the terroir, while still producing authentic wines, characteristic to Alsace. Learn more about the family history here.

Vineyards at Lucien Albrecht

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January Cheese Club: Iowa

Posted on December 23, 2022 by mcginnessalex

Cecilia
Zamorano D.O.P.
Sheep Semibold Cheese
Castile-León, Spain

Aged for 3-9 months, this DOP cheese is made from raw milk of its namesake region’s Churra and Castellano sheep. The rind has a familiar zigzag pattern – typical of many Spanish cheeses – but its flavor is all its own. This cheese is deliciously sweet and nutty with a touch of salt.

WINE & CRAFT BEER PAIRINGS:
Pair with a fruity wine such as a Tempranillo or a mellow wine such as our January Wine Club wines: Chateau Govain Merlot and the Domaine de Lilotte Bordeaux. For beer, grab something fruity and spicy, like a Belgian-Style Wheat Ale.

WINESTYLES: Fruity or Mellow
BEERSTYLES: Fruity and Spicy

Onetik
Tomme Pur Chèvre
Goat Cheese
Pyrenees, France

This natural rinded Tomme cheese is made from pasteurized goat’s milk. Similar in texture to Onetik’s Ossau-Iraty Cheese, however, the flavors here are clearer and brighter, with cool herbal tones to replace the nuttiness that you would get from a sheep’s milk Tomme. This is a great addition to any cheese board.

WINE & CRAFT BEER PAIRINGS:
Pair with a crisp wine such as a Sancerre or a Sauvignon Blanc – try with our January White Wine Club wine – Chateau Le Prieur Cuvée Passion. For beer, pair with a crisp Basque Cider from the Basque region of Europe (think: “what grows together, goes together”).

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean

Don’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 >

Domaine De Lilotte Bordeaux

Posted on December 21, 2022 by mcginnessalex

Best Ever (Easy) Baked Meatballs

INGREDIENTS:

1 pound lean ground beef
½ cup onion finely chopped
¼ cup dried bread crumbs
2 garlic cloves minced
1 egg
¼ cup parmesan cheese finely grated
3 Tbsp. ketchup
1 tsp. salt
¼ tsp. pepper
1 Tbsp. parsley minced (or about 1/2 Tbsp. dried)

DIRECTIONS:

Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.
Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.
Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.

JANUARY WINE CLUB:

Domaine de Lilotte
Merlot, Cabernet Sauvignon, Cabernet Franc
Bordeaux, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and spicy aromas when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now or lay down for 2 or 3 more years.

Varietal: 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Bordeaux
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar
Pairing: Great with pork chops and a nice honey mustard sauce

WINERY NOTES:

In the Vineyard: The Domaine de Lilotte is located in the village of Tauriac, in Côtes de Bourg wine region, to the north of Bordeaux. Produced by a 4th generation family, the estate was added to the Haut-Maco family business in the 1970s. Domaine de Lilotte is a clos of just 13 hectares on a clay, alluvium, and sand soil located near the river. The average age of the vines is 25 years old and grass is grown between the rows to create competition for the plants. Vines are de-leafed on the east side in July. Since 2018, the farm has been Certified HVE 3 (“Haute Valeur Environnementale Niveau” 3 or “High Environmental Value” Level 3) – the highest level possible in this French environmental certification.

About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the Malolactic Fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

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

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Chateau Le Prieur Cuvée Passion

Posted on December 21, 2022 by mcginnessalex

Seared Scallops

INGREDIENTS:

1 ½ lbs sea scallops*
salt and pepper
1 tablespoon butter
½ tablespoon olive oil
garlic butter for serving (optional— in recipe notes)

DIRECTIONS:

Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.
Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.
Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.
Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.

JANUARY WINE CLUB:

Vignobles Garzaro
Château Le Prieur
Cuvée Passion
Entre-Deux-Mers, Bordeaux, France

CRISP WINE STYLE

Beautiful color with a pale yellow reflection. This wine has a complex nose combining an elegant sappy character and notes of very ripe Sauvignon. The palate is ample, dominated by the exotic mango-citrus character of the Sauvignon, and the fatness of the Sémillon. Enjoy now or over the next four years.

Varietal: Sauvignon Blanc and Gris, Sémillon, and Muscadelle
Analysis: 12-12.5% alcohol / volume
Soil: Chalky Clay
Harvest: By machine, allowing the grapes to be picked when fully ripe.
Aging: Short, the wine is bottled after fining within six months of being harvested
Wine Making Techniques: The grapes are pressed immediately after being picked and the juice ferments in vats in the traditional way. Temperatures are regulated between 64.4-68ºF to slow fermentation down and extract as many aromas as possible.
Serving: Ideal with fine seafood such as scallops, lobster and other fish dishes.

ABOUT THE WINERY:
Located along clay-limestone slopes where the vineyard flourishes, Château Le Prieur was acquired in 1912 by the Garzaro Family. Today, Pierre-Etienne and Jean-David Garzaro manage the 60 hectors located in Baron in Entre-Deux-Mers, as well as 10 hectares spread over the most prestigious Bordeaux appellations. Their wines are made from exceptionally high-quality grapes and are regularly awarded in various national and international competitions. Learn more about the company here. >

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

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January Wine Club Pairing Recipe

Posted on December 21, 2022 by mcginnessalex

Blackened Salmon

INGREDIENTS:

4 6-ounce salmon fillet portions skin-on
1 tablespoon paprika
1 teaspoon light or dark brown sugar
1 teaspoon kosher salt
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons unsalted butter

DIRECTIONS:

Place the salmon on a large plate, flesh-side up, and pat dry.
In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145°F on an instant read thermometer and flake easily with a fork at its thickest part.
Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

JANUARY WINE CLUB:

Chateau Govain
Merlot
Côtes de Bourg, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and fruitiness when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now, or lay down for 2 or 3 years.

Varietal: 90% Merlot, 10% Cabernet Sauvignon
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Côtes de Bourg
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar

WINERY NOTES:

In the Vineyard: Côtes de Bourg region was liked by the Romans so much they established vineyards on the pretty limestone hillsides (côtes in French) and shipped wine via the river from the port town of Bourg. Chateau Govain is a little clos of just 4 hectares on a clay and majority of limestone soil located on the first hill above the river. The winery grows grass between the rows, creating competition for the plants. The average age of the vines is 25 years old and the winery de-leafs on the east side in July.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the malolactic fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

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

Learn about our Memberships >

December Bubbly Club Iowa

Posted on November 29, 2022 by mcginnessalex

Philippe Fontaine Champagne
Champagne Brut Rosé de Saignée NV
Champagne, France

BUBBLY WINE STYLE

Markedly different from the oceans of light and fruity rosé Champagne out there. Grower Champagne producer Philippe Fontaine harnesses the powers of the Aube’s clay soils and the saignée method to deliver a powerful, deep auburn colored bubbly that’s cause for rethinking the possibilities of pink fizz. Similar in structure to the Rosé des Riceys – for which the region is famous – its ducky, earthy red and black fruit carries an undercurrent of savory and even meaty flavors that gird the full palate and give the drinker something to contemplate as well as enjoy. Tight perlage lightens things to an utterly balanced whole, accentuating stunning depth and complexity.

Varieties: 50% Pinot Noir, 50% Pinot Meunier
Analysis: 12% alcohol / volume
Terroir: Balnot sur Laignes and Les Riceys: 30 year old vines and marly soils from the superior Jurassic era
Elevation: 590 feet
Farming: Sustainable farming
Aging: 36 months sur latte
Bottled: At the estate, minimum 3 months before release
Food Pairing: Pair with a juicy bone-in ribeye, roasted game, smoked salmon, ripe Époisses, or the Panna Cotta and Raspberry Coulis from JPB Culinary Labs.

ABOUT PHILIPPE FONTAINE:
Located in Balnot-sur-Laignes in the Côtes des Bar region, Champagne Philippe Fontaine is all about history of family and tradition. The Fontaine family has indeed been cultivating their land for centuries. Nowadays, Philippe, his daughter Salomé, and her husband Louis-Antoine run the estate. Most of the vineyards are located in the prestigious Les Riceys part of the region. All of Philippe Fontaine Champagnes are handcrafted at the estate, small production, sustainably farmed, and represent a tremendous value in the Grower Champagne category. Learn more here.

Panna cotta and raspberry coulis

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November Bubbly Club Iowa

Posted on October 31, 2022 by mcginnessalex

Philippe Fontaine Champagne
Brut Millésime 2015
Champagne, France

BUBBLY WINE STYLE

A bright yellow hue with subtle reflections of copper, this elegant and fine Champagne offers aromas of lychee and peach. On the palate, this wine is lively and bright with a soft texture of almond paste, brioche, and subtle notes of blueberries.

Varieties: 100% Pinot Noir
Analysis: 12% alcohol / volume
Terroir: Balnot sur Laignes and Les Riceys: 30 year old vines and marly soils from the superiors Jurassic era
Elevation: 590 feet
Farming: Sustainable farming
Aging: 48 months sur latte
Bottled: At the estate, minimum 3 months before release
Food Pairing: Enjoy with this Smoked Salmon Tart recipe. Or serve as an apéritif, with sushi, Oaxacan food, or desserts.

Learn more about our Bubbly Club >

Anne de Joyeuse Original Cabernet Sauvignon

Posted on October 29, 2022 by WineStyles Tasting Station

Stuffing-Stuffed Mushrooms

INGREDIENTS:

- 3 tablespoons olive oil, plus more for greasing pan
- 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- kosher salt and black pepper
- 3 tablespoons unsalted butter
- 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
- 2 sarge shallots, minced
- 3 garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon poultry seasoning
- 1 teaspoon celery seeds
- 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
- 1 to 1½ cups grated Gruyère or Emmental cheese
- 4 tablespoons minced fresh parsley
- 2 large eggs

DIRECTIONS:

1. Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
2. Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
3. Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
4. While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
7. Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

NOVEMBER WISCONSIN WINE CLUB:

Anne de Joyeuse
Original Pays D’OC
Cabernet Sauvignon
Languedoc, France

BOLD WINE STYLE

Intense red in color with shades of violet and purple. The nose is elegant with notes of red fruit. Full bodied on the palate with fine, precise first impressions, evolving towards a wide palate of savors of wild blackberry fruit. This Cabernet Sauvignon will accompany traditional local dishes such as cassoulet from Castelnaudary or the Limoux fricassée. Spicy dishes will also go well with this intense red wine.

Varietal: Cabernet Sauvignon
Analysis: 14.5% alcohol / volume

WINEMAKER’S NOTES
Cabernet Original is vinified in a traditional way, fermented at controlled temperatures, the must is pumped over the crust each day. 50% of the wine was matured in stainless steel tank vats and 50% in oak barrels (1/3 new barrels, 1/3 barrels of one wine, 1/3 barrels of two wines).

ABOUT ANNE DE JOYEUSE:
The Anne de Joyeuse cooperative is named after a well-known 16th-century figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III. The producers of the Anne de Joyeuse have constantly worked on the evolution of their vineyards since 1929. The ‘originality’ of their soils and climates drove them to plant Cabernet Sauvignon vines in the 1970s. The vines are cultivated with great care, following the guidelines of the Project Planet program on the slopes facing the nearby Pyrenean mountains. The vineyards are planted on clay and limestone soils, which benefit from the fresh climate of the Pyrenean foothills. Learn more >

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

Learn about our Memberships >

WineStyles Tasting Station

Taste, Learn and Enjoy!

Tag Archives: france

June Sweet Club: Iowa

Schmitt Söhne
Riesling Spätlese (Late Harvest)
Mosel, Germany

Pierre Sparr
Alsace Riesling AOC
Alsace, France

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

May Bubbly Club Iowa

French Blue
Crémant de Bordeaux Brut
Bordeaux, France

French Blue
Crémant de Bordeaux Brut Rosé
Bordeaux, France

April Bubbly Club Iowa

Lucien Albrecht
Crémant d’Alsace Brut
Orschwihr, France

Lucien Albrecht
Crémant d’Alsace Rosé Brut
Orschwihr, France

January Cheese Club: Iowa

Cecilia
Zamorano D.O.P.
Sheep Semibold Cheese
Castile-León, Spain

Onetik
Tomme Pur Chèvre
Goat Cheese
Pyrenees, France

Don’t let your Wine Club go home alone!

Join our Cheese Club and bring home a match made in heaven!