Tag Archives: Gamay

June Bubbly Club: Iowa

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Bubbly Wine ClubYes-way-rose-bottleYes Way Rosé
Bubbles
Brut Rosé
Southern France

BUBBLY WINE STYLE

This crisp and effervescent Brut Rosé is perfect to pop at any time. Made in France, it has flavors of strawberry cream, white wildflowers, peach, and grapefruit zest. It’s well-balanced and classic with lively, long-lasting bubbles.

Varietal: Grenache, Cinsault, Muscat
Analysis: 11.5% alcohol / volume
Sugar: 2 g/serving
Pairing Recommendation: This wine complements sweet and savory dishes alike, so pour with everything from sushi, pizza, or spicy fried chicken to raspberry sorbet or a chocolate caramel tart.

WINEMAKING:
Made using the Charmat method in souther France, grapes are harvested at cool temperatures and pressed quickly after picking to preserve natural acidity, extract the bright fruit notes, and achieve the perfect Yes Way pink. After the initial fermentation, a secondary fermentation takes place in pressurized stainless steel tanks to create just the right amount of bubbles.

COCKTAIL RECIPE: Strawberry Spritz

INGREDIENTS:

  • Yes Way Rosé Bubbles
  • 2 ounces lemon juice
  • 5 ounces aperol
  • ½ cup strawberries, quartered

DIRECTIONS:

  1. In a cocktail shaker, muddle strawberries and lemon juice.
  2. Add aperol and ice, then shake for 15 seconds.
  3. Pour over ice in a glass then top it off with Yes Way Rosé Bubbles.

ABOUT YES WAY ROSÉ:
Yes Way Rosé is a wine and lifestyle brand founded by best friends Erica and Nikki, who set out to create a Rosé that embodies fun, style, and high quality. After discovering their passion for dry French rosé in 2011, the two were inspired by the joy and humor the wine brought into their lives and launched the brand in 2013. With backgrounds in fashion and design—but no prior wine experience—they immersed themselves in learning everything about Rosé and partnered with a winemaker in the south of France to produce their very first blend. Since then, Yes Way Rosé has grown into a full collection of still, sparkling, and canned wines that celebrate living life with “positivité”. Learn more here.

Information, Recipe & Photos © Yes Way Rosé – All Rights Reserved.

Gabbiano-prosecco-bottleCastello di Gabbiano
Prosecco D.O.C. Brut
Veneto, Italy

BUBBLY WINE STYLE

Fragrant notes of floral cultivate a pleasantly sweet aroma with ripe mango and notes of honey. On the palate, this wine has a low level of acidity and exhibits a strong essence of tropical fruits on the long lasting finish, with a mouthwatering finale that begs another sip. A medium-bodied wine with frothy bubbles.

Varietal: 85% Glera, 15% other white berry grapes
Pairing: By tradition, the Prosecco DOC Brut is a classic wine for toasting
Awards: 90 pts Vinepair (2022)

WINEMAKING:
Part of Gabbiano “Cavaliere d’ Oro” wine collection – a selection of wines from the very best winemaking regions across Italy.  This Prosecco DOC is produced from Glera grapes in the region of Veneto.  Vinification is white with soft pressing, addition of selected yeasts and fermentation at controlled temperature. The still wine is stored in stainless steel tanks at a temperature of 46.4°F until the mousse setting phase. Re-fermentation, resulting in the wine’s characteristic bubbles, takes place in autoclaves at a temperature of 64.4°F for about 30 days. The wine is made in Brut style.

ABOUT THE WINERY:
Castello di Gabbiano, nestled in the heart of Chianti Classico, boasts a winemaking heritage dating back to the 11th century. The estate’s vineyards thrive on clay and limestone-rich soils, cultivating primarily Sangiovese grapes alongside Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Petit Verdot, Colorino, and Malvasia. Emphasizing sustainable viticulture, the winery employs certified practices and utilizes single spur-pruned and Guyot training systems. The ancient cellars, dating back to the 14th century, have been meticulously restored to house modern winemaking techniques, blending tradition with innovation to produce wines that reflect the estate’s rich history and commitment to quality. Learn more here.

Information & Photos © Castello di Gabbiano – All Rights Reserved.

Le-Grand-Courtage-Brut-Rose-bottleLe Grand Courtâge
Brut Rosé
France

BUBBLY WINE STYLE

This Brut Rosé is elegant and refreshing, with baby bubbles and a delicate balance of dryness with soft floral notes. Created by an American woman who moved to Nuits St Georges in Burgundy, France, this cuisine and cocktail friendly wine elevates and celebrates every day. On the nose, there are bright aromas of fresh strawberry, raspberry and pomegranate, combined with notes of lilac and violet. Chardonnay provides a depth and structure, while the Ugni Blanc offers natural acidity and freshness. The light-bodied Gamay provides vibrant fruit expressions and a smooth texture. The flavor is deliciously seductively smooth and versatile. It has the perfect balance of freshness, fruit, acidity, and sweetness.

Varietal: Chardonnay, Ugni Blanc, Gamay
Analysis: 11.5% alcohol / volume
Sugar: 12 g/L
Fermentation: Steel Tank at 51ºF
pH: 3.25
Awards:

  • 90 pts. – Buy Buy, Wine Enthusiast
  • 93 pts. – The Tasting Panel Magazine

FOOD PAIRING:
This Brut Rosé complements a range of foods, from savory to sweet. Pair with spicy Asian dishes, risotto, BBQ, lamb, duck, chicken, prosciutto, pizza, soft cheese (like brie or goat), cheesecake, crème brûlée, strawberry shortcake or berry pie.

ABOUT THE WINERY:
Le Grand Courtâge is a female founded French wine company which offers an affordable luxury to encourage people to elevate and celebrate every day, and cultivate joy in the spirit of Joie de Vivre. Owner Tawnya Falkner took the leap and gave up her career in San Francisco to move to Burgundy, France to pursue her passion for wine. Meaning ‘the Great Courtship’, Le Grand Courtâge symbolizes the courtship between French and American wine culture, grapes from different regions and the old and new world. Learn more here.

Information & Photos © Le Grand Coutâge – All Rights Reserved.

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Huteau Boulanger Gamay

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Cedar Plank SalmonCedar Planked Salmon

INGREDIENTS:

  • 3 (12 inch) untreated cedar planks
  • ⅓ cup soy sauce
  • ⅓ cup vegetable oil
  • 1 ½ tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • ¼ cup chopped green onions
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 2 (2 pound) salmon fillets, skin removed

DIRECTIONS:

  1. Gather all ingredients.
  2. Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  3. Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.
  4. Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
  5. Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
  6. Remove salmon from marinade and place on planks; discard marinade.
  7. Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.

© Recipe courtesy of Wendy Freeman-More and All Recipes.

AUGUST WINE CLUB:

Gamay_Huteau_Boulanger_BottleHuteau Boulanger
Gamay
Loire Valley, France

FRUITY WINE STYLE

Huteau-Boulanger is crafted in Vallet, a quaint town west of Nantes in the Loire region. This wine is made entirely from Gamay grapes, offering a soft and light profile with delightful red fruit, a mineral note, and just a hint of tannin.

This red wine is unique, hailing from the Muscadet region, which is predominantly known for its white wines. Despite being made with Gamay, this wine is bold and robust, unlike any other Gamay from the northern areas. It boasts dense flavors of morello cherries and Victoria plums, a satisfying full mid-palate, and lacks the harsh acidity typical of less expensive Gamays. This wine has real attitude!

Varietal: Gamay
Appellation: IGP Loire Valley, France
Serving Suggestions: This wine matches well with lighter dishes and would go well with meatier fish. It can be served chilled on a hot day, making it an excellent summer wine.

Winemaking:
Harvested at peak ripeness. The grapes undergo a light maceration for 3 to 4 days without added sulfur, maintaining temperatures between 77 and 82°F. Alcoholic fermentation begins with indigenous yeasts, with daily pump-overs for 15 minutes to extract color and tannins. Traditional pressing follows, separating free-run juice from press juice. Malolactic fermentation occurs in vats, followed by racking.

Information & Photos © Huteau Boulanger – All Rights Reserved.

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December Wine Club Pairing Recipe

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Skillet Cranberry Roasted Chicken and Potatoes

INGREDIENTS:

  • 4 skin-on chicken breasts or thighs
  • 1/4 cup olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced or grated
  • zest + juice of 1/2 lemon
  • kosher salt and pepper
  • 1 pound baby potatoes, halved
  • 3 carrots, chopped
  • 1 cup white wine or chicken broth
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic

DIRECTIONS:

  • Preheat the oven to 425°F.
  • Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
  • Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
  • In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!

© Recipe courtesy of Tieghan Gerard from Half Baked Harvest.

DECEMBER WINE CLUB:

fleurie chateau des dorees wine bottleHenry Fessy
Fleurie Château des Labourons
Burgundy, France

MELLOW WINE STYLE

Ruby red in color with light hints of purple, the nose has intense flavors of blackberry and blackcurrant. On the palate, the Fleurie “Château des Labourons” is concentrated, with supple and silky tannins. It has a beautiful finish with slightly peppery and violet notes.
 
Château des Labourons dominates the beautiful hillsides of the Fleurie appellation. It is located three kilometers further up the hill from the hamlet of Les Labourons. The combination of the altitude, slope, exposure and quality of the soil have created a promising terroir in the heart of the Fleurie Cru. Château des Labourons’ current architecture dates from the 19th century. It was rebuilt from ashes after a devastating fire, but still retains some of its original architectural character. This Château has a long history, over five generations of the “de Lescure” family, and it was already producing wine by the 18th century.
 
Varietal: 100% Gamay
Analysis: 13.5% alcohol / volume
Appellation: Beaujolais, France
Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields”
Harvest: Manual
Average Vine Age: 40 Years
Pruning: Gobelet
Density of Vines: 10,000 vines/ha
Critical Acclaim: 
  • James Suckling – February 2017 – 92 pts
  • Wine Spectator – July 2017 – 88 pts
  • Wine Enthusiast – May 2017 – 88 pts
  • Jancis Robinson – UK – January 2017 – 16.5 pts
  • Guide Bettane & Desseauve – Septembre 2016 – 14 pts
  • Concours Général Agricole – Février 2016 – Médaille d’Or
Suggested Food Pairings: Roasted chicken, grilled meats and cheese
Serving Temperature: 57.2-59°F
Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
 
ABOUT HENRY FESSY:
The Fessy Family has been based in the heart of the Brouilly appellation since 1888. They have purchased parcels of vineyards in most of the Crus and Beaujolais-Villages over the years, creating an enviable domaine of nearly 70 hectares of vineyards. Their philosophy is to work with sensitivity and intelligence to produce highly characterful wines with little to no intervention. Learn more about the winery here.
 
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy

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!

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