Big Lost Meadery & Brewery
Sweet Dame
Lemon Mead with Ginger Wyoming & South Dakota
NECTAR WINE STYLE
Sweet Dame is a lemon mead with ginger. It’s beautiful, serene, but sharp and carries a kick that will leave you crying if you’re not careful. Sweet Dame is one of Big Lost Meadery’s more powerful meads that is destined to rewrite your definition of perceived sweetness… you’ve been forewarned!
Analysis: 15% alcohol / volume
ABOUT MEAD: Mead is the world’s oldest fermented beverage. Made from honey, mead was a favorite of every culture that loved to party down. Big Lost’s meads are flavorful, mellow, and perfectly suited for sipping by candlelight.
ABOUT BIG LOST MEADERY & BREWERY: Big Lost Meadery & Brewery began when founder Sam Clikeman and his friend brewed beer from creek water in a remote Forest Service cabin. As Sam’s passion grew, he shifted focus to mead, and in 2014 officially founded Big Lost in his hometown of Gillette, Wyoming. His brother-in-law, Bob Hewitt-Gaffney, joined the team during construction, eventually becoming co-owner. They later expanded beyond mead into brewing easy-drinking German-style beers and built a larger production facility. Their first out-of-Wyoming location opened in Sioux Falls, South Dakota, in partnership with the Ranch & Roost restaurant. Despite setbacks like COVID, Big Lost has continued growing distribution domestically and internationally — all while maintaining their rugged, off-the-grid spirit. Learn more here.
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 >
Pale yellow color with a fine perlage. A typical bouquet with skin citrus fruits and jasmine. It presents a good structure and sapid.
Analysis: 5.5% alcohol / volume Varietal: 100% Moscato pH: 3.28 Residual Sugar: 125 g/l TA: 5.0 g/l Sulfit: 120 mg/l Harvest Date: Beginning of September Vineyard Location: 11 hectare in Costigliole d’Asti – Piemonte Oenologist: Mr. Donato Lanati Fermentation: Stainless steel tanks Bottling: Preserved at 28.4ºF Vinification: After the must has been softly pressed, it is left to ferment with selected yeasts into 50 hl. autoclaves for 8-10 days, at controlled temperature. The fermentation is stopped by cooling when the desired alcohol level is reached. When bottling, the wine is filtered through micropore sterile filters to totally eliminate any yeast. Pairing: Traditionally enjoyed with dessert, but with its low degree of alcohol, amazing sparkling fragrance, and very light sweetness; it can also be pleasant as an aperitif.
WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.
ABOUT THE REGION: Marco Negri estate, located in the heart of Piedmont, Italy, near the town of Asti, produced its first sparkling wine in 1993. Marco Negri has received their DOCG, Italy’s highest category of production, with their Moscato grapes.
Pacific Rim Sweet Riesling Columbia Valley, Washington
NECTAR WINE STYLE
Refreshingly sweet with a lively mouthfeel. Bright Acidity. Fresh and fruity with flavors of pineapple and white peach. This Riesling is wonderfully aromatic with notes of honey, pear and orange blossom.
Analysis: 8% alcohol / volume Varietal: 100% Riesling Residual Sugar: 7% TA: 0.83% Food Pairing: Ideal with fiery fare – especially Thai, Szechwan, Mexican, Middle Eastern and Caribbean cuisine.
WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.
PRODUCTION: Pacific Rim’s Sweet Riesling is 100% Columbia Valley, WA grown. The soil is wind-blown loess on basalt bedrock. They use the purest winemaking possible – sustainably produced, all native yeasts, no oak, no malolactic. A perfect exploration of sweetness – covering the classic residual sugar spectrum of Riesling.
The winery picks their Riesling grapes early (20-21 Brix). Using only native yeasts and fermenting at low temperatures in stainless steel tanks – there is no use of oak barrels or malolactic fermentation. They stop the fermentation at about 7% residual sugar, and clean the wine rapidly to retain as much freshness and fruitiness as possible. They leave a fair amount of natural carbon dioxide in the wine to create a lively mouth feel.
ABOUT THE WINERY: First released by Randall Grahm of Bonny Doon Vineyard in 1992, Pacific Rim Dry Riesling quickly gained a loyal following among Riesling lovers. Known for its fresh and bright characteristics, the wine was a welcome alternative to over-oaked, one-dimensional white wines. As the American palate evolved in recent years toward wines with greater complexity and crisper acidity, the popularity of Pacific Rim Dry Riesling grew. Demand and enthusiasm for Pacific Rim Dry Riesling continued to gain momentum — and the excitement around the wine inspired a radical idea… the creation a winery exclusively dedicated to Riesling. In August of 2006, a small band of Bonny Doon expats moved to the Northwest from California with a common desire to craft the best Riesling in America… thus, Pacific Rim became its own winery.Learn more about the winery here.
Big Lost Meadery & Brewery
Mitica®
Pecorino Toscano D.O.P.
Semi-hard Sheep Milk
Tuscany, Italy
Mitica®
Pure Natural Honeycomb
WineStyles Tasting Station 