Tag Archives: france

March Bubbly Club Iowa

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Bubbly Wine ClubJCB-Number69-bottleJCB by Jean-Charles Boisset
No. 69 Rosé
Burgundy, France

BUBBLY WINE STYLE

Jean-Charles was born in 1969, the year that mankind went to the moon. As such, 69 represents unlimited expression, freedom, creativity, intellectual revolution, artistry, and refinement. Of course, 69 is also a Rosé Brut based exclusively on Pinot Noir; a Rosé that entwines masculinity and femininity.

For Jean-Charles Boisset, No 69 Sparkling Rosé is not a dainty pink drink. It’s a flamboyant, profound mouthful of serious bubbles. The vibrant crispness of No 69 is thirst quenching, yet the flavors are evocative of Pinot Noir and are beautifully sensual. 

About the Winery:
Jean-Charles Boisset was born into the world of wine in the village of Vougeot, Burgundy, France. His lifelong passion for wine began as a child, as he grew up above the cellars and within view of the centuries-old vineyards of Château du Clos de Vougeot, the epicenter and birthplace of Pinot Noir and Chardonnay.

His parents, Jean-Claude and Claudine, founded the family winery in 1961 with an innovative and entrepreneurial spirit in one of the most traditional winegrowing regions in the world.  Today, the family collection includes wineries that share more than 20 centuries of combined winemaking heritage and tradition in some of the world’s most prestigious terroirs, from Burgundy to the South of France, to California’s Napa Valley and Russian River Valley. Learn more here.

Photo and Information © Jean-Charles Boisset – All Rights Reserved

Summer-water-bubbly-rose-bottleSummer Water
Bubbly Rosé
France

BUBBLY WINE STYLE

Summer Water’s most highly-requested product! Ideal for drinking year-round, because once you realize you don’t need a reason to drink bubbly, the second part of your life begins! Summer Water Bubbly is just as crisp and delicious as the original, but with a celebratory twist. This French blend is refreshing and light with just a hint of sweetness. It showcases notes of candied strawberry, melon and fragrant white flowers. Bubbly and fun, this bottle promises to enhance all your sunny (or rainy) day activities.

This French Sparkling Rosé is made in the Charmat method, aged in stainless steel for 6 months. Pair with BBQ, burgers, fries, salads and chocolate cake – YUM!

Analysis: 11.5% alcohol / volume
TA: 6.8 g/L
RS: 9.6 g/L
pH: 3.13

About Sumer Water:
Don’t let the name fool you, this team is more than just the rosé of the season. Rated in the top 5% of wines in the world by Vivino and #1 best-selling premium domestic rosé, their award-winning blend of grapes are picked early in the harvest season for a natural acidity and year-round drinkability – do you can drink fro the weather you want, not the weather you have. Learn more here.

Photo and Information © Summer Water – All Rights Reserved

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Maison Ventenac Pierre

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Caramelized-Onion-Asiago-Roast-Beef-Sliders-9-of-14

Photo © Yellow Bliss Road

Caramelized Onion & Asiago Beef Sliders

INGREDIENTS:

  • 2 tablespoons Chef Shamy French Onion Butter
  • 1 large yellow onion
  • 12 slider buns mini burger buns
  • 1 pound deli sliced roast beef, the more rare, the better
  • ½ cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup  fresh Asiago cheese shredded

Topping:

  • 3 tablespoons Chef Shamy French Onion Butter melted
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon finely shredded Asiago cheese

DIRECTIONS:

  1. Melt 2 tablespoons of Chef Shamy French Onion Butter in a large skillet over medium heat. Add the onions and reduce the heat to medium-low. Cook, stirring occasionally, until lightly caramelized (softened and browned), about 25-30 minutes. *If the onions start to become dry or burnt, add 1-2 tablespoons of water to the skillet (I had to do this twice). You can also try turning down the heat a bit.
  2. Preheat oven to 350°F.
  3. Thinly slice the roast beef into strips and add them to the skillet. Stir in the beef broth and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5 minutes. Drain off any excess liquid (you don’t want it soaking into the slider buns and making them mushy).
  4. Separate the buns in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Lay the bottom buns out in a 13 x 9-inch baking dish.
  5. Using a slotted spoon to drain any excess liquid, evenly arrange the meat mixture over the bottom buns. Sprinkle the shredded Asiago cheese evenly over the meat. Cover with the top slab of buns.
  6. Brush the tops of the slider buns with the melted French Onion Butter. Sprinkle on 1 tablespoon of finely shredded Asiago cheese and chopped parsley.
  7. Bake in the preheated oven for 20 minutes, or until cheese is melted and tops are lightly browned.

© Recipe and Photo courtesy of Yellow Bliss Road. All rights reserved.

MARCH WINE CLUB:

Mellow style logoVentenac_Pierre_wine-bottleMaison Ventenac
Pierre.
Cabernet Sauvignon, Cabernet Franc
Pays d’Oc IGP, France

MELLOW WINE STYLE

Aromas of ripe pepper and blackcurrant. Roundness and a silky structure with notes of blackcurrant on the palate. A fresh and lingering finish.

Analysis: 13% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 50% Cabernet Franc
Appellation: IGP Pays d’Oc, France
Soil: Clay-limestone soil
Plots: La Condamine, Bourdichou et les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentary cold maceration for 5 days at 6°.
Fermentation: At 28° in 300hl stainless steel tanks. No sulphite vinification. Indigenous yeast. Daily pump-overs. Vatting length: 25 days. Malolactic fermentation. Racking.
Maturation: Aging on fine lees with micro oxygenation (3 months)

WINEMAKER’S NOTES:
“For this vintage our work will focus simply on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only natural yeasts (yeasts that are naturally present on the grape skins). Authority, velvet glove, that was the way my grandfather worked. “Cheers!” Pierre, and thank you.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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

Learn More >

 
 
 

 

Maison Ventenac Cuvée Marie

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Citrus Shrimp SaladCitrus Shrimp and Avocado Salad

INGREDIENTS:

  • 1 pound medium pan-seared citrus shrimp (recipe here)
  • 8 cups greens (such as arugula, spinach, or spring mix)
  • fruity or lemon-flavored extra virgin olive oil
  • juice of ½ lemon or ½ orange
  • 1 avocado, sliced or diced
  • 1 shallot, minced
  • 4 ounces sliced almonds, toasted
  • Kosher salt and freshly ground black pepper

DIRECTIONS:

  1. Prepare your own pan-seared citrus shrimp or click here for recipe.
  2. Toss the prepared shrimp with the salad greens in a large bowl.
  3. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
  4. Add the avocado, shallots and sliced almonds and then season with Kosher salt and freshly ground black pepper and serve.

© Recipe and Photo courtesy of Foodie Crush. All rights reserved.

MARCH WINE CLUB:

Silky styleVentenac_Marie_wine_bottleMaison Ventenac
Marie.
Colombard
Pays d’Oc IGP, France

SILKY WINE STYLE

Fruity wine with primary aromas of grapefruit and lemon. A focus wine, well-balanced and fresh. Organic wine.

Analysis: 12% alcohol / volume
Varietal: 95% Colombard, 5% Roll
Appellation: Pays d’Oc IGP, France
Soil: Clay-limestone soil
Plots: Villeraze et Cantoaoussel
Yield: 75 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Nocturnal harvest. Carbonic snow at the parcel.
Sorting: Pneumatic press. Processing of first juices under inert gas (nitrogen) at 5°. Cold stabilization during 6 days and cold clarification.
Fermentation: At 15° in 300hl stainless steel tanks. No malolactic fermentation
Maturation: Aging on fine lees (2 months)

WINEMAKER’S NOTES:
“To enjoy the Marie’s cuvée, you have to enjoy simple things. Direct and immediate things. This wine is mainly about fruit. Intense. Citrus generally, grapefruit specifically. Then it’s about tightness and freshness. Finally, it’s a bit of iodine, saline, sapidity. Everything you need to pour a bit of sunshine into your glass.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

Wine club logoJoin 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 >

 
 
 

 

 

March Wine Club Pairing Recipe

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Blue Cheese Stuffed MushroomsBlue Cheese Stuffed Portobello Mushrooms

INGREDIENTS:

  • 2 large portabello mushroom caps
  • 2 ounces crumbled blue cheese
  • 2 teaspoons bread crumbs

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Remove any additional left behind stem from mushroom cap and discard.
  3. Place Portobello mushrooms, brown gill side up, on a baking sheet.
  4. Spoon 2 oz. of crumbled blue cheese into each mushroom cap.
  5. Top with 1 teaspoon each of bread crumbs on the blue cheese.
  6. Bake mushrooms in the oven for 20 minutes and serve immediately while creamy and hot.

© Recipe courtesy of Salty Side Dish.

MARCH WINE CLUB:

Mellow style logoVentenac_Reserve_Jeanne_wine_bottleMaison Ventenac
Réserve de Jeanne.
Syrah, Cabernet Franc
Cabardès, France

MELLOW WINE STYLE

A fresh expression of its terroir: intense aromas of red fruits with spicy notes. A well-balanced structure and elegant tannins.

Analysis: 13% alcohol / volume
Varietal: 60% Syrah, 40% Cabernet Franc
Appellation: AOP Cabardès, France
Soil: White limestone soil
Plots: Calbet le Haut, La Grande Garenne, Le Four à Chaux, Les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentation, cold maceration for 5 days at 6º. Fermentation at 28º in 300 hl stainless steel tanks. No sulfite vinification. Indigenous yeast. Daily pump-overs.
Vatting Length: 30 days. Malolactic fermentation. 
Maturation: 30% of the blend, 12 months in 225 oak barrels, 70% of the blend, cement vats with macro oxygenation.

WINEMAKER NOTES:
“I don’t know whether Jeanne would have liked this wine but what’s certain is that she would have loved its name, and what it means for us: this wine is our uncompromising interpretation of a Cabardès, that is to say a fresh but tender wine, a correct but comfortable wine. Built around Cabernet Franc and oceanic Syrah, the Réserve de Jeanne veers away from the typicalities of the region.” – Maison Ventenac, Stephanie and Olivier Ramé (pictured below)

ABOUT MAISON VENTENAC:
The team at Maison Ventenac is deeply rooted in their terroir and firmly dedicated to it. The wines they create are ever more specialized: using alternative methods with no sulfites; with indigenous yeasts, more intense, and better-controlled punching-down. Their wines are matured with complete respect for the juice, to preserve the pure, fresh expression of Cabardès’ grapes. The result of these advances is presented in their ranges of characterful wines. Learn more here.

Ventenac Winery and owners picture

Information & Photos © Maison Ventenac – All Rights Reserved.

Wine club logoJoin 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 >

 
 
 

 

 

January Cheese Club: Iowa

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Cheese ClubBelletoile-cheese-wheelBelletoile Triple Créme Brie Lorraine Valley, France

In 1960, Belletoile was the first triple créme Brie exported to the USA.  It sets itself apart from traditional Brie and Camembert by incorporating extra cream in the production process, resulting in a delightful, creamy, and mellow texture.  Its protective rind allows for prolonged enjoyment, as it softens and ages.  Evolving flavor profiles start out fresh and mild, then transforms into a creamier and more aromatic taste as the cheese matures.  This triple cream cheese is light, airy and mild with 70% fat. It’s more savory and buttery than a traditional brie. Enjoy with this recipe for a crostini topped with cherry jam. WINE & CRAFT BEER PAIRINGS: Pair with an unoaked Chardonnay or our January White Wine Selection. For beer, look for a crisp wheat beer, such as a Hefeweizen or an ale such as a saison.  WINESTYLES: Silky BEERSTYLES: Crisp & Clean, or Sour, Tart & Funky Information and photo © Belletoile – All Rights Reserved.

Cecilia-cheeseCastellano Cecilia de Castilla Castile-León, Spain

A traditional Spanish sheep’s milk cheese from the Castilla y León region. This cheese has a rich, complex flavor with buttery, nutty and sweet undertones – everything you love about Spanish sheep’s milk cheese! Aged for 12 months, it has a deep ivory to light yellow color with a firm and almost crumbly texture. The flavors are complex, deep and nutty with a slightly sharp and tangy finish. WINE & CRAFT BEER RECOMMENDATIONS: Enjoy with a fruity red such as a Tempranillo, or a bubbly wine such as a Spanish Cava. For beer, grab a Basque Cider.  WINESTYLES: Fruity & Mellow BEERSTYLES: Crisp & Clean Information and Photo © Zuercher & Co. – All Rights Reserved.

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

January Bubbly Club Iowa

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Bubbly Wine Clubgrande-reserve-ft-devaux-2022-bottle-imageDevaux
Grande Réserve Brut
Champagne, France

BUBBLY WINE STYLE

Gold yellow in color with floral perfumes and hints of stone fruits such as peach and apricot on the nose. It’s smooth, mellow and luscious with a fine and intense palate on the finish. This wine pairs well with sweetbreads or Fricassée de cèpes.

Analysis: 12% alcohol / volume
Varietal: 70% Pinot Noir (Côte des Bar), 30% Chardonnay (Montgueux, Côte des Blancs, Vitry)
Appellation: Champagne, France
Reserve Wines: 20% to 25%
Alcoholic Fermentation: Stainless steel tank
Malolactic Fermentation: 100%
Aging: 3 years minimum
Disgorgement: Extra aging of 3 months minimum
Awards:

  • Gold – Mundus Vini 2021
  • 94 pts. – Decanter 2020
  • 91 pts. – James Suckling 2021
  • International Wine Challenge 2020 – Michel Parisot elected Sparkling Winemaker of the Year

Winery Commitments:

  • Sustainable vine-growing in Champagne
  • Vines: 15 years old minimum
  • First-press juice only
  • Limited Sulfite use (jetting)
  • Quality certifications

About the Winery:
Devaux Winery, with a rich history dating back to 1846, is a distinguished Champagne house located in the Côte des Bar region of Champagne, France. Known for its commitment to quality and tradition, Devaux produces exceptional sparkling wines. The winery seamlessly blends heritage with modern techniques, crafting unique and refined Champagne expressions that reflect the essence of its vineyards and expertise. Learn more here.

Photo, Video and Information © Champagne-Devaux – All Rights Reserved

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December Bubbly Club Iowa

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Bubbly Wine ClubGustave_Lorentz_Cremant_dAlsace_bow-bottle-imageGustave Lorentz
Crémant d’Alsace
Brut
AOC Alsace, France

BUBBLY WINE STYLE

The balance and freshness of Crémant d’Alsace comes from the subtle match of four grape varieties: Pinot Blanc, Pinot Gris, Pinot Noir and Chardonnay.

Analysis: 12.5% alcohol / volume
Varietal: 60% Pinot Blanc, 18% Pinot Gris, 12% Pinot Noir, 10% Chardonnay
Total Acidity: 5.05 g/L
Residual Sugar: 10 g/L
Region: AOC Alsace, France
Producer: Gustave Lorentz

VINIFICATION:
The grapes are carefully selected and vinified according to the “Methode Champenoise”. After traditional fermentation “vin de base” in tanks, a second fermentation “prise de mousse” takes place in the cool cellars. It does not undergo malolactic fermentation. Aging is done “sur lie” over 14 to 18 months with daily bottle rotation, going from a horizontal to vertical position, in order for the yeast deposit to accumulate in the neck of the bottle. At the time of disgorgement, the neck is frozen and enclosed in ice, the sediment is ejected by natural pressure, after which the bottle is corked and wired.

Gustave_Lorentz_Cremant_dAlsace_Brut_Rose_bow-bottle-imageGustave Lorentz
Crémant d’Alsace
Brut Rosé
AOC Alsace, France

BUBBLY WINE STYLE

The Crément d’Alsace Rosé is made from Pinot Noir, which is full of charm and elegance. It makes a refined aperitif and an ideal cocktail or reception drink. Fresh and discreetly fruity, it inspires a host of gastronomic matches.

One of the outstanding wines is the Crémant d’Alsace Brut Rosé, made of 100% Pinot Noir. Having been aged for nearly four years and made in the traditional method, its pleasing aroma and lively acidity demonstrate all that is great about Gustave Lorentz.

Analysis: 12.3% alcohol / volume
Varietal: 100% Pinot Noir
Total Acidity: 5.6 g/L
Residual Sugar: 7.8 g/L
Region: AOC Alsace, France
Producer: Gustave Lorentz

VINIFICATION:
The grapes are carefully selected and vinified according to “Methode Champenoise”. After traditional fermentation “vin de base” in tanks, a second fermentation, (“prise de mousse”) takes place in the cool cellars. It does not undergo malolactic fermentation. Aging is done “sur lie” between 14 and 18 months, with daily bottle rotation, going from a horizontal to vertical position, in order for the yeast deposit to accumulate in the neck of the bottle. At the time of disgorgement, the neck is frozen and enclosed in ice, the sediment is ejected by natural pressure, after which the bottle is corked and wired.

ABOUT THE WINERY:

“The essence of our wines stems from the close relationship between grape variety, terroir and climate.” – Gustave Lorentz

Since its founding in 1836, there have been seven generations of family tradition, currently helmed by sixth generation Georges Lorentz; with that kind of legacy comes innovation. Gustave Lorentz was among the first producers in Alsace to use stelvin closures and was certified organic by Ecocert in 2012. Gustave Lorentz vineyards are nestled in the hills of Altenberg de Bergheim in the Vosges Mountains on 85 acres, with four acres on the hills of Grand Cru Kanzlerberg and 30 in the Altenberg de Bergheim. Riesling, Pinot Gris, Gewurztraminer and Pinot Blanc varieties, all vinified separately, make up the majority of plantings of these exceptional vineyards, along with smatterings of other varieties. The wines have been described as “gastronomic”, being a perfect partner to any type of cuisine.  To learn more about Gustave Lorentz Winery and family, click here.

Photos and Information © Quintessential and Gustave Lorentz – All Rights Reserved

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November Bubbly Club Iowa

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Bubbly Wine ClubCalvet-Grand-Brut-bottleCalvet
Crémant de Bordeaux
Brut
Bordeaux, France

BUBBLY WINE STYLE

Beautiful golden yellow in color with very fine and persistent bubbles, this sparkling wine has an expressive nose of yellow fruit and brioche with a fresh and balanced palate.

Varietal: 70% Sémillon, 30% Cabernet Franc
Appellation: Crémant de Bordeaux (Appellation d’Origine Protégée), France
Serving Temperature: 46.4ºF – 50ºF
Serving Recommendation: To be enjoyed on its own or with dessert

WINEMAKING:
The grapes are manually harvested in small boxes, pressed and settled. The vinification follows the traditional method: first the juice is fermented at a low temperature to preserve the freshness of the bubbles. Then, when the wine is bottled, the second fermentation begins and lasts 9 months; this step transforms wine into sparkling wine.

ABOUT CRÉMANT DE BORDEAUX: Crémant de Bordeaux became an official appellation in 1990 (similar to the Champagne region).  Crémant is french for “creamy” and Crémant de Bordeaux is the name of all sparkling wines produced in the Bordeaux region using the methode traditionelle.  The appellation encompasses over 500 vineyards and all grapes must be hand picked and aged for a minimum of 12 months to be categorized as a Crémant de Bordeaux.  

Calvet-Rose-Brut-bottleCalvet
Crémant de Bordeaux
Brut Rosé
Bordeaux, France

BUBBLY WINE STYLE

Intense rose color with very fine persistent bubbles. This is a fine and fruity sparkling wine. The nose is very fine and pleasant with red-fruit notes, while the palate is highly aromatic, with a long and complex finish.

Varietal: 100% Cabernet Franc
Appellation: Crémant de Bordeaux (Appellation d’Origine Protégée), France
Serving Temperature: 50ºF
Serving Recommendation: Perfect as an aperitif. Its fruity notes will also complement delicate tarts and fruit cocktails.
Awards: Silver – Meilleur Effervescent du Monde 2013

WINEMAKING:
The grapes are manually harvested in small boxes, pressed and settled. The vinification follows the traditional method: first the juice is fermented at a low temperature to preserve the freshness of the bubbles. Then, when the wine is bottled, the second fermentation begins and lasts 9 months; this step transforms wine into sparkling wine.

ABOUT CALVET WINES:
Calvet Wines, with a history dating back to 1818, is a prestigious French winery. They have been crafting exceptional wines for generations, focusing on the unique terroirs of Bordeaux and the expertise of their winemakers. Calvet is celebrated for its commitment to quality and is recognized as a symbol of excellence in French winemaking. Learn more here. 

Photos and Information © Calvet – All Rights Reserved

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Winery Spotlight Series: October 2023

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OBC-LOGO
Old Bridge Cellars
Featuring Maison l’Envoyé Wines
France

October 2023

Please join us for the Old Bridge Cellars tasting experience, featuring wines from Maison l’Envoyé France. Be sure to RSVP at your local participating WineStyles store or reserve tickets on Eventbrite.com.

MLE France_Header

About Old Bridge Cellars:
In a time where ‘big company’ buyouts, increasing consolidation and mass production are growing more popular, Old Bridge Cellars continues to bring us a group of fiercely independent winemakers who retain their belief in artisan winemaking. Coming to know their land through generations before them, they have an intuitive understanding, quiet confidence and immense desire to produce only the best they can from each vintage. Representing these highly sought after wines since 1990, Old Bridge Cellars has become the US importer of choice – especially for iconic Australian wines. Learn more about their story here.

About Maison l’Envoyé, France:
MLE_LogoMeaning, ‘The House of the Messenger’, Maison L’Envoyé traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Beaujolais, and the Willamette Valley, they champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. In Burgundy, Maison L’Envoyé’s winemaking team is based in the town of Beaune, drawing from several sites including the Premier Cru, Savigny Les Beaune ‘Les Marconnets’ and their own monopole, Chateau Vivier, in Beaujolais’ Fleurie cru. This project has been a standout since its debut in 2011 including Wine & Spirits naming Maison L’Envoyé a ‘Winery To Watch’ in 2015.  Join us for this incredible tasting to learn more about Maison l’Envoye wines!

Old Bridge Cellars team, Rob Buono and Gavin Speight
Mark Tarlov, Founder and Winemaker of Maison L’Envoye
© Old Bridge Cellars – Autumn vineyards in Beaujolais France
© Old Bridge Cellars – Beaujolais Vineyard
© Old Bridge Cellars – Cote-du-py
Multi generational wine growing
Final Blending at Maison L’Envoye

Photos, Video and Information © Old Bridge Cellars – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together! 
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting
Old Bridge Cellars & Maison l’Envoye
October 2023
At Participating WineStyles Locations
Cheers!
WineStyles.com
 

September Cheese Club: Iowa

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Cheese ClubFig & Honey CheeseNettle Meadow Artisan Cheese Fig and Honey Fromage Frais Thurman, New York

Fromage Frais is a light and fluffy combination of cow’s and goat’s milk. The flavor is fresh, clean and mild – the cow’s milk provides sweetness, while goat’s milk adds a refreshing lemon-y finish. Nettle Meadow’s high quality milk and ingredients are what really makes this an exemplary fresh cheese. Use as a spread on bagels and sandwiches, salads or as a dip for crudités. Likewise, try experimenting with it as a filling for stuffed French toast, crêpes, blintzes, chicken breasts, ravioli, or pierogies. WINE & CRAFT BEER PAIRINGS: For wine, pair this cheese with this month’s Wine Club Heron Hill Riesling. For beer, look for a crisp pilsner. WINESTYLES: Crisp BEERSTYLES: Crisp & Clean NETTLE MEADOW ARTISAN CHEESE: Nettle Meadow Sanctuary Farm is home to over 130 farm sanctuary animals and a cheese company in Thurman, New York. Originally founded in 1990, it is now owned and operated by Lorraine Lambiase and Sheila Flanagan. Today, Nettle Meadow is a dairy farm and cheese company renowned for its exquisite handcrafted cheeses. With a focus on sustainable and humane practices, they specialize in goat and sheep milk creations. Through their passion for quality and environmental responsibility, they have created a diverse range of award-winning cheeses that reflect their commitment to artisanal excellence. Learn more > Information © Nettle Meadow Artisan Cheese & Zuercher & Co. – All Rights Reserved.

fromager-d-affinois-le-fromagerFromager d’Affinois Le Fromager Rhône-Alpes, France

Similar in appearance to a brie cheese, both the white rind and the creamy interior of Le Fromager are milder in flavor. Made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. The ultra-filtration gives the cheese a silky-satin texture that many connoisseurs really enjoy. In addition, the cheese has a clean, rich and creamy taste.  It’s a crowd pleaser for sure! Best enjoyed when the rind starts to bulge, and the center is oozing with rich, buttery aromas. It matches beautifully with crispy, crunchy Lavosh crackers and a bit of quince paste, or fig, prune and walnut log. Its oozy, spreadable texture will make an awesome grilled cheese indulgence. PAIRING RECOMMENDATIONS: Bubbles are a must to pair with this cheese. It can be as simple as sparkling water or wine, or go all out with Champagne! It will also pair beautifully with this month’s Riesling as well as any crisp and clean beer. WINESTYLES: Crisp BEERSTYLES: Crisp & Clean FROMAGER D’AFFINOIS: Fromager d’Affinois, originating in France, produces exquisite cheeses using traditional craftsmanship combined with modern techniques. With a commitment to quality, they create soft and creamy varieties like Brie and Camembert. The company’s success is attributed to the collaboration between skilled artisans and local dairy farmers, resulting in a range of delectable cheeses that embody French cheese-making expertise.  Learn more > Information © Fromager d’Affinois and Zuercher & Co. – All Rights Reserved.

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