Tag Archives: italian wine

January Premium Wine Club

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Bold wine Style logoCortonesi_Leonus_Toscana_bottleCortonesi
Lèonus Toscana IGT
Tuscany, Italy

BOLD WINE STYLE

A pleasant red with berry, light chocolate and hazelnut character. Medium body, firm tannins and fresh finish. This wine is a perfect accompaniment for caprese salad, pizza, salumi, burgers and aged cheeses.

WINE DETAILS:

  • Analysis: 13.8% alcohol / volume
  • Varietal: 85% Sangiovese, 10% Merlot, 5% Cabernet Sauvignon
  • Appellation: Montalcino, Tuscany (IGT), Italy
  • pH: 3.55
  • Total Acidity: 6.10 g/L
  • RS: .8 g/L
  • Critical Acclaim: “Attractive nose of hazelnuts, praline, cherries, peaches and vanilla. Medium-bodied with creamy tannins and supple, juicy palate. Drink now or hold.” – 91 pts. James Suckling

WINEMAKER NOTES:
Lèonus vineyards are nested in the northeast part of Montalcino—an area where great Brunello di Montalcino crus are born. Like all great Super Tuscan wines, Lèonus captures the essence of Tuscany. This artisan Super Tuscan wine is a rigorous hand selection of the finest grapes of Sangiovese from Montalcino blended with Cabernet Sauvignon and Merlot. This hand-crafted blend gives birth to a Super Tuscan or as Cortonesi describes it as Super Montalcino Lèonus.

The vineyards are 20 to 25 years old—at the fullest of their qualitative potential. The harvest took place slightly earlier than the harvest of the Rosso di Montalcino and Brunello di Montalcino grapes. This slightly earlier harvest is to preserve the finesse and elegance of the wine and not to over extract body and structure. Lèonus is a soft tannin wine with silky smooth characteristics, capable of being versatile in its consumption, but always maintaining the amazing characteristics of Sangiovese di Montalcino.

Bold wine Style logoCortonesi_La_Mannella_Brunello_Di_Montalcino_bottleCortonesi
La Mannella
Brunello di Montalcino
Tuscany, Italy

BOLD WINE STYLE

A luscious Brunello with bountiful aromas of dark fruit with dried cherry, blackcurrant and plum. On a second wave of aromas, you encounter softer spice with toasted almond, tilled earth and grilled herb. This is a classic expression of the crisp but sunny vintage with an open and food-friend personality. There is a playful touch of sweet cherry on the finish.

WINE DETAILS:

  • Analysis: 14.2% alcohol / volume
  • Varietal: 100% Sangiovese
  • Appellation: DOCG Brunello di Montalcino, Tuscany, Italy
  • pH: 3.4
  • Total Acidity: 6.1 g/L
  • RS: 0 g/L
  • Critical Acclaim:
    • “The Cortonesi 2018 Brunello di Montalcino La Mannella is similar to the Poggiarelli in terms of brightness and fruit wealth, yet this wine is perhaps more savory, spicy and accessible…” – 93 pts. Robert Parker, Wine Advocate
    • “…Full-bodied, its ample fruit is evenly balanced through the palate, with ripe tannins and a fresh mineral texture. It offers notes of fresh leather, ripe cherry, cedar, and warming spices throughout…” – 93 pts. Jeb Dunnuck
    • 95 pts. Wine Enthusiast Magazine

VITICULTURE:
The grapes for this wine come from the heart of Montalcino, on 19 acres of family-owned vines situated both on a 984 foot hill on the north side of the city (near the Montosoli Zone) and on the southeast side (in the East Zone). One of the coolest growing areas in the appellation at moderate 382.8 yards (350 meters) above sea level. The soil on the north side is rocky clay, with excellent exposure to the sun and a large number of stones, while the soil on the south side is clay with sandy soil of good drainage.

VINIFICATION:
After careful selection of the hand-picked grapes, fermentation takes place with maceration for 20 days in stainless steel vats at controlled temperatures between 78.8° F – 86° F. The wine then spends 36 months in 3000-liter Slavonian oak casks. The combination of great passion for winemaking of the Cortonesi family, the high altitude, diversity of soils, and traditional winemaking process gives to the La Mannella Brunello di Montalcino great finesse, elegance, and immense aging potential.

FAMILY:
Brunello di Montalcino of Tuscany has been called “The King of Wines” and this “king” is what Cortonesi specializes in. The Cortonesis established La Mannella in the 1970s, covering 138 acres in one of the most storied areas of the entire region of Montalcino, but only 19 of those acres are dedicated to producing a world-class Brunello. They started commercially selling their wine in 1985. Today, the wines are in the more-than-capable hands of Tommaso Cortonesi, a third-generation winemaker. The first vintage of Cortonesi’s Brunello arrived in 1990, which took advantage of the rocky, well-drained soils of the vineyard site, ensuring a long-aging wine. Likewise, modern technological advances go a long way in producing outstanding wine.

Information and Photos © Cortonesi and Quintessential Wines – All Rights Reserved.

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Aresca Cortese dell’Alto Monferrato DOC

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Pan_Fried_Fish_with_Lemon_and_Basil_Butter_SaucePerfect Pan Fried Fish in Basil Lemon Butter Sauce

INGREDIENTS:

  • 1 ½ pounds cod, tilapia, rockfish, or any other white fish you like
  • ¾ teaspoon garlic salt (or ½ teaspoon salt + ¼ teaspoon garlic powder
  • ⅓ cup flour
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • pinch of red pepper flakes
  • 3/4 cup low sodium chicken stock
  • 4 tablespoons cold butter, cut into 16 cubes
  • 3 tablespoons each: fresh lemon juice and fresh chopped basil, for finishing the sauce

DIRECTIONS:

  1. SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
  2. FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.
  3. SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!

© Recipe courtesy of Little Spice Jar.

DECEMBER WINE CLUB:

Crisp Wine StyleAresca Cortese wine bottleFratelli Aresca
Cortese Dell’Alto Monferrato DOC
Piedmont, Italy

CRISP WINE STYLE

This light straw-yellow wine with green reflexes has a personal aroma of flowers and fruits with hints of apple and pear. The taste is fresh, dry and savory. 

Varietal: 100% Cortese
Analysis: 11.5-12% alcohol / volume
Vineyards: Located in Monferrato area. Manual harvest.
Winemaking: The hand-picked grapes are soft-pressed and then follows temperature-controlled alcoholic fermentation. Aged on the lees for 3 months in steel tanks.
Pairing: Ideal with sea food, fish and as aperitif

WINEMAKER’S NOTES
Cortese is one of the most cultivated vine variety in Piedmont. It has a delicate bouquet hinting at green apple and exotic fruity. The taste is fresh with notes of pear and peach. It pairs well with fish-based dishes.

ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terroir. Learn more here. >

Information © Fratelli Aresca – All Rights Reserved.

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December Wine Club Pairing Recipe

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Stuffed_Pasta_Shells_meat_and_cheeseThe Best Stuffed Pasta Shells

INGREDIENTS:

  • 1 (12 ounce) box jumbo pasta shells
  • 1 lb. ground beef (or substitute with ground turkey, ground Italian sausage, or ground chicken)
  • 1 cup chopped onion
  • 2 cups shredded Italian blend cheese, divided (or substitute with shredded mozzarella cheese)
  • 1 (15 ounce) container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • ¼ cup pesto
  • 1 (24 ounce) jar marinara sauce
  • optional garnish: chopped fresh parsley or basil

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.
  3. Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.
  4. Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.
  5. Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.
  6. Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
  7. Top the shells with the marinara sauce mixture. Sprinkle the remaining ½ cup of Italian cheese blend over top.
  8. Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!

© Recipe courtesy of Blair Lonergan of The Seasoned Mom.

DECEMBER WINE CLUB:

Mellow style logoAresca Barbera La Rossa red wineFratelli Aresca
Superiore “La Rossa”
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

A complex and intense nose with notes of cherry and currant. It has a full-bodied taste with notes of fresh and mature red fruit such as cherry, raspberry and an elegant finish of vanilla.

Varietal: 100% Barbera
Analysis: 14% alcohol / volume
Vineyards: Located in Monferrato-Asti area with south-exposition, guyot training system, grape-yield of 9 tons/hectare max, manual harvest
Winemaking: Temperature-controlled alcoholic fermentation and maceration on skins for 12-15 days. Maturation in wooden casks for 7/8 months and for 6 months in bottle before sale.
Pairing: Ideal with stuffed pasta, red meat, roast and cheese.

WINERY NOTES:
‘La Rossa’ (meaning “the red one”) is an Italian synonymous of Barbera because it evokes its intense red color. The grapes are selected from the vest vineyards located in Monferrato-Asti area. The wine ages in wooden casks for at least 7-8 months. La Rossa is a complex red wine, idea for hearty meals.

ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site. The vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the territory. Learn more here. >

Aresca Family

Information and photo © Fratelli Aresca – All Rights Reserved.

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September Bubbly Club Iowa

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Bubbly Wine ClubGran Passione_RoseGran Passione
Prosecco DOC Rosé (NV)
Veneto, Italy

BUBBLY WINE STYLE

The Prosecco DOC Rosé has a fine, bright perlage and is light rose in color. The nose has a delicate and complex bouquet with fruity notes and hints of peach, green apple and lemon. There are also hints of floral notes of acacia and rose on the nose. It is fresh and light on the palate, with balanced acidity and body. This wine has a round and full-bodied structure; it is intriguing on the palate, dry and soft, with a pleasantly long finish.

Varieties: Glera, Pinot Nero
Analysis: 11% alcohol / volume
Region: Veneto, Italy
Soil: Clay
Serving Temperature: 46.4ºF-50ºF
Pairing Recommendations: Enjoy as an aperitif or with fish soups, grilled fish, and courses based on mushrooms.

VINIFICATION:
After a team of oenologists select the best wines for the sparkling winemaking process, the wine is filtered in steel tanks, with the addition of must and selected yeasts, for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 57.2ºF-59ºF. Once the wine has reached the required pressure levels, alcohol and sugar content, it is refrigerated, cold stabilized (28.4ºF-26.6ºF), filtered and controlled before bottling.

VENETO REGION:
This climate is temperate. Mitigated by the sea, the chain of the Alps protects the region from the northern winds. Winters are cold and humid, and summers are hot and muggy with medium temperature variations.

ABOUT GRAN PASSIONE:
“Gran Passione”, meaning “great passion” creates wines that express the hard work and traditions of the land and combines those with a cosmopolitan vision to celebrate life, beauty and happiness. Their wines come from Veneto and Friuli Venezia Giulia – two of the most (arguably) important Italian regions for viticulture and excellent wines. Learn more about their concept here.

© Information by Gran Passione.

BiancaVigna_Cuvee 1931BiancaVigna
Spumante Rosa (Brut Rosé)
NV Cuveé 1931
Veneto, Italy

BUBBLY WINE STYLE

Salmon pink in color, this sparkling wine is an intriguing blend of the typical Prosecco variety Glera and Pinot Nero. A very fine and persistent perlage opens to ethereal perfumes of spring flowers, orchard fruit and distinctive notes of red berries, enhanced by a delicate hint of aromatic herbs. The fresh and silky palate reveals rich fruit (white peach, cherry) to conclude in a refined finish with bright acidity.

Varieties: 95% Glera, 5% Pinot Noir
Analysis: 11.5% alcohol / volume
pH: 3.3
Acidity: 6.8 g/L
Residual Sugar: 10 g/L
Region: Veneto, Italy
Vineyard: Soglio, Veneto
Soil: Clay
Yield: 60 hl/ha
Harvest: Hand harvest in Mid-September
Aging: In stainless steel tanks on lees
Vinification: Secondary fermentation for 45 days in stainless steel tanks, with the addition of yeast and sugar
Cellar: San Pietro di Feletto
Production: 2,000 cs
Critical Acclaim: 91 pts. Wine Enthusiast “Editor’s Choice”; 90 pts. Vinous Media

BiancaVigna_Prosecco DOCBiancaVigna
Prosecco Brut NV DOC
Veneto, Italy

BUBBLY WINE STYLE

This Prosecco DOC is a well-balanced, fresh and bright wine, whose medium-body and clean finish make it a refreshing summer beverage or ideal choice for an aperitif. Aromas and flavors of sliced green apples and pears are complimented by a more mineral note of slate.

Varieties: 100% Glera
Analysis: 11.5% alcohol / volume
Acidity: 6.8 g/L
Residual Sugar: 12 g/L
Region: Veneto, Italy
Vineyard: Monticella and San Pietro di Feletto (Conegliano/Valdobbiadene)
Soil: Chalky
Age of Vines: 11 years (Monticella), 25 years (San Pietro di Feletto)
Average Altitude: 300-490 feet above sea level
Yield: 60 hl/ha
Harvest: Mid-September
Aging: Stainless steel vats
Vinification: Secondary fermentation with selected yeasts, in temperature controlled stainless steel tanks (cuvée close) for a minimum of 60 days followed by tartaric stabilization at low temperature in stainless steel tanks on lees
Bottling: Isobaric bottling after sterile filtration
Cellar: San Pietro di Feletto
Release: December
Production: 8,333 cases per year
First Vintage: 2007
Critical Acclaim: 91 pts. Vinous Media; 90 pts. – Vinous Media (2020); 90 pts. – James Suckling; 90 pts. – Falstaff Magazine; 90 pts. Wine Enthusiast

ABOUT BIANCAVIGNA:
The Moschetta family has a history of grape growing, dating back over a century cultivating grapes from the historic vineyards in the prestigious San Galla area. The family had always sold their grapes to the local cooperative and various wineries in the area. It wasn’t until 2004, Elena Moschetta (sister) and Enrico Moschetta (brother) team decided to combine Elena’s extensive business and managerial experience with Enrico’s 20+ years of expertise and familiarity with the vineyards and Prosecco wines, founding the BiancaVigna winery. Learn more about their history here.

© Information by BiancaVigna of Indigenous Selections.

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July Sweet Club Iowa

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Sweet Wine ClubConfetti Sweet pink Rose wine bottleConfetti!
Sweet Pink Rosé
Trentino, Italy

NECTAR WINE STYLE

Bright rose color with aromas of fresh strawberries. Deliciously sweet with a lively frizzante and flavors of red berries and watermelon. Light bubble is perfect as an aperitif or pairing with summer picnics and sweet celebrations!

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

 

 

confetti-sweet-red-wine-bottleConfetti!
Sweet Red
Trentino, Italy

NECTAR WINE STYLE

Ruby red color with aromas of blackberries and plums.  Flavors of sweet, ripe blackberries and plums with a delicate frizzante. Nicely balanced with sweetness and the dryness of the tannins.  Trentino, located in Northern Italy, has a long tradition of cultivating and producing quality wines.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with a fresh, young, soft cheese – such as a Brie. Learn more about our wine and cheese pairings here.

 

 

 

 

 

 

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January Sweet Club Iowa

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Sweet Wine ClubRoscato-Bianco-Label-Update-Bottle-ShotwebRoscato
Bianco Dolce
Northern Italy

NECTAR WINE STYLE

Pale straw in color with fine, delicate bubbles, the Bianco Dolce has delicate aromas of peach, yellow apples and candied citrus. The palate is sweet, yet refreshing with a lingering finish.

Analysis: 8% alcohol / volume
Varietal: Blend of native and international grape varieties
TA: 5.70 g/L
RS: 95 g/L
Region: Northern Italy
Appellation: Trevenezie IGT
Vinification: Each variety is harvested and vinified separately, allowing the grapes to reach perfect ripeness. Following de-stemming, the must is macerated with the skins allowing it to retain maximum fragrance. The must is kept at a low temperature until fermentation, at which point the varieties are blended together. When the wine has reached an alcohol content of 8%, fermentation is interrupted by lowering temperature to approximately 32°F leaving a high level of natural residual sugar.
Notable: Vegan, gluten free
Serving Suggestions: Highly versatile, the Bianco Dolce is a great aperitif and equally great with white meats, classic Italian dishes, and spicy foods. Enjoy well-chilled.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

roscato_moscato_bottle-webRoscato
Moscato
Northern Italy

NECTAR WINE STYLE

This Moscato is straw-yellow in color with vivid greenish reflections. The nose has varied notes of candied citrus, ripe fruit and white flowers. The palate is sweet and fresh in taste with delicate bubbles, and a pleasant, fruity, persistent aftertaste.

Analysis: 7% alcohol / volume
Varietal: Moscato
TA: 5.50 g/L
RS: 100 g/L
Region: Trentino/Veneto
Appellation: Trevenezie IGT
Vinification: The grapes are harvested and vinified to reach perfect ripeness. Following de-stemming, the juice is kept on the skins for several days at low temperatures to extract the fruit’s aromas and retain maximum fragrance.
Notable: Vegan, gluten free
Serving Suggestions: Ideal as a dessert wine, but it also pairs well with delicate cheeses, spicy foods or barbecue dishes.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section also pair well with delicate cheeses. Learn more about our wine and cheese pairings here.

ABOUT ROSCATO:
Roscato is an irresistible range of high-quality wines from Northern Italy, near the Italian Alps and Lake Garda – the ideal climate for perfect wine-growing conditions. The winery combines traditional grape growing methods with modern winemaking techniques to produce their lively wines. Whether you are a fan of sweet, rich, bold or soft & silky wines, Roscato wines offer a perfect complement to any cuisine. Learn more here.

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August Bubbly Club: Iowa

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Bubbly Wine Clubpitars-prosecco-millesimato-extra-dry-docPitars
Prosecco Millesimato Extra Dry
Friuli-Venezia Giulia, Italy

BUBBLY WINE STYLE

The Pitars Prosecco Millesimato Extra Dry wine is effervescent with a fine and persistent perlage. It is pale, straw yellow in color with hints of green tones. On the nose, there is a rich range of fruit with aromas of wisteria, acacia flowers, unripe apples, lemons and grapefruits. The wine is full-bodied and has a pleasant acidity that is both fresh and dry. 

Soil: Gravely of alluvial foothill origin, typical of the land named “Grave del Friuli”
Grapes: Pure Glera grape
Growing System: Guyot
Harvest: First two weeks of September
Vinification: White vinification. First fermentation occurs in steel vats at controlled temperature, where selected yeasts are added. Bubbles are created inside low-temperature pressure tanks – Martinotti-Charmat method.
Fining: In bottle
Serving Temperature: 46.4ºF-50ºF
Food Pairings: Versatile with any occasion, pairs well with hors d’oeuvres
Awards: Gilber & Gaillard, Gold Medal

pitars-rose-spumante-dryPitars
Rosé Dry Sparkling Wine
Friuli-Venezia Giulia, Italy

BUBBLY WINE STYLE

The Pitars Rosé has elegant and persistent bubbles. It is a very fresh and lightly aromatic wine. Brilliant pale pink in color; the nose is delicate, floral and fruity, with notes of strawberry, raspberry and rose. 

Analysis: 11.5% alcohol / volume
TA: 5.6 g/l
Sugar: 18.5 g/l
Pressure: 4.5 bar
Soil: Gravely of alluvial foothill origin
Growing System: Guyot
Harvest: First week of September, manual harvest
Vinification: White vinification. First fermentation takes place is steel vats at controlled temperatures – this is where the selected yeasts are added. The wine becomes bubbly inside these low-temperature pressure takes, known as the Charmat method.
Aging: Six months in bottle
Serving Temperature: 45ºF-50ºF
Food Pairings: Versatile with any occasion, or ideal as an aperitif
Awards: James Suckling, 90 pts. | Bibenda, 3 Bunches

ABOUT THE WINERY:
Winemaking has been in the Pittaro family for many centuries – dating back to 1644. In 1880 Romano Pittaro, imported Merlot vines from France into Friuli, Italy. His son, Angelo Pittaro, built the first modern winery called the Cantina San Martino – later changing the name to Pitars to honor the family name. Today, the winery is still in the family’s hands, passed down from generation to generation. They continue to honor their family tradition in the craft of making excellent wine. Learn more about their family business here.

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June Cheese Club: Iowa

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Cheese ClubRocchetta CheeseCaseificio dell’Alta Langa Rocchetta Italy

The Rocchetta is a blend of three different milks, pasteurized cow’s milk, pasteurized sheep’s milk and pasteurized goat’s milk. It is a slightly ripened soft cheese, without holes, and an edible white/straw yellow rind. Short and careful aging create a creamy balance, allowing the sweetness and acidity to melt together. The palate highlights flavors of butter and crème fraiche. FOOD PAIRING: This cheese eats well on its own, or served alongside cured meats and jams, or in a salad. WINE & CRAFT BEER PAIRING: The Caseificio dell’Alta Langa Rocchetta cheese pairs well with Italian wines, such as our June Primary White Wine Club wine, or a crisp Pinot Grigio. For beer, reach for a Weiss Beer or any pilsner WINESTYLES: Crisp BEERSTYLES: Crisp and Clean ABOUT CASEIFICIO DELL’ALTA LANGA: Based in the Piedmont Hills of Italy, in a small village called Bosia, Caseificio dell’Alta Langa continues to follow traditions of the people who have inhabited this land for centuries. The territory is made up of steep slopes where goats, sheep and cows are herded and modest amounts of milk is milked and produced each day. Learn more about their story here.

Monthly Cheese ClubDon’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 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 cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

June Sweet Club Iowa

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Sweet Wine Clubmoscato-bottleRuffino
Moscato d’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This sweet wine from the Piedmont region of northwest Italy has an aromatic bouquet and low alcohol content, making it an incredibly pleasant wine to drink. It is bright straw yellow in color. The nose is very fragrant and characteristic of the Moscato varietal. It showcases notes of acacia, elderberry, wisteria and citrus, followed by defined notes of peach, orange blossom and sage. On the palate, the wine delivers a pleasantly sweet taste, with flavors or sage and white stone fruit. Its frizzante wine style and balanced acidity make this wine a versatile companion for lunch, dinner, dessert, or simply on its own.

Analysis: 6% alcohol / volume
Varietal: 100% White Moscato
Harvest: Mid-September
Serving Temperature: 46°F to 50°F
Serving Glass: Ideally served in a high-stemmed, tulip-shaped glass, allowing the wine to touch the sip of the tongue first, where sweetness is first perceived
Pairing: Moscato d’Asti is a very versatile food companion. It pairs exceptionally well with any type of dessert; or pair with fresh bread, charcuterie, figs, melon or spicy foods.

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

HARVEST AND PRODUCTION: 
“We source the grapes for this wine from the Roero, Monferrato and Langhe regions in southern Piedmont. The first stage of Moscato production is a traditional white wine process. The second stage uses the Charmat method in which the wine undergoes a secondary fermentation in tanks and is bottled under pressure to produce light, gently sparkling bubbles and to preserve the fresh, fruit characteristics of the Moscato Bianco grapes.” – Ruffino

ABOUT RUFFINO:
Ruffino is a large wine company based in Tuscany, producing wines from several wine regions in Central and Northern Italy, including Piedmont. The winery was established in 1877 when cousins Ilario and Leopoldo Ruffino took on their passion for winemaking by establishing their first winery. Today, more than 140 years later, Ruffino continues to showcase the heritage of these true Italian wines. Learn more about their history here.

© Photo by Ruffino
© Photo by Ruffino
© Photo by Ruffino

MNDASTINVTS-1000815Mondoro
Asti
Piedmont, Italy

NECTAR WINE STYLE

Produced entirely from white muscat (moscato) grapes grown in the strictly delineated Asti region of northern Italy, the wine has a delicately sweet character which makes it delightful and refreshing. It is pale yellow in color with fast moving bubbles. On the nose, there is a distinctive and intense aroma of honey and ripe peach. On the palate, it is an intensely sweet and fruity sparkling wine with hints of orange and candied pears.

Analysis: 7% alcohol / volume
Varietal: 100% Moscato
Country: Italy
Region: Piedmont
Appellation: Asti DOCG
Vineyards: Grapes sourced from Canelli, Santo Stefano Belbo and Calosso

Pairing: Enjoy as an aperitif or with fruit-based desserts.

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

© Photo by Palm Bay International

© Photo by Palm Bay International

HARVEST AND PRODUCTION:
“The sparkling wine is created with the Asti Method. Grapes are crushed and the juice is stored at a low temperature until it is needed. When the wine is ready to be made, the grape must is warmed and fermentation takes place in pressurized tanks. Carbon dioxide is allowed to escape until the alcohol level reaches 6% and at this point, the Carbon dioxide is retained – which creates the bubbles. The fermentation continues until the alcohol has reached 7-7.5% alcohol by volume and the pressure is close to 5 atmospheres. The fermentation is stopped by chill filtration and the wine is bottled for immediate release.” – Mondoro

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Duca Carlo Guarini Burdi Negroamaro

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© Photo by Half Baked Harvest

Caprese Pesto Pasta Bake

INGREDIENTS:

  • 3 cups cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic minced or grated
  • 1/3 cup fresh chopped herbs, such as thyme or oregano (I like a mix of both)
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 1 pound short cut pasta
  • 3/4 cup basil pesto, homemade or store-bought
  • 2–3 cup fresh baby spinach
  • 8 ounces shredded or torn mozzarella or burrata cheese
  • 3 ounces thinly sliced prosciutto (optional)
  • fresh basil, for serving

DIRECTIONS:

  1. Preheat the oven to 400°F. Spray a 9 x 13-inch Pyrex deep baking dish with cooking spray.
  2. Cover the bottom of your Pyrex dish with olive oil. In the pan, toss together the cherry tomatoes, olive oil, garlic, herbs, crushed red pepper flakes, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and add the pasta back to the pot. Immediately toss with the pesto, spinach, and half of the cheese. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt. Transfer the pasta back into the Pyrex dish used to roast the tomatoes.  
  4. Evenly sprinkle the remaining cheese over top the pasta, arrange the prosciutto, if using, over the cheese. Transfer to the oven and bake for 15 to 20 minutes, or until the cheese has melted and the prosciutto is crisp. Remove from the oven and garnish with fresh basil. Enjoy!  

© Recipe courtesy of Tieghan from Half Baked Harvest.

JUNE WINE CLUB:

Bold wine Style logoBurdiRosso_1000x1300Duca Carlo Guarini
Burdi Negroamaro Rosso IGT Puglia
Scorrano, Italy

BOLD WINE STYLE

A red wine made from Negroamaro organic certified grapes. It is deep ruby red in color. On the nose it is intense of red fruits and berries, while on the palate it is well balanced and fruity. It is suited to all courses, but pairs exceptionally well with roasts, cheeses and pasta.

Varietal: 100% Negroamaro
Analysis: 13% alcohol / volume
Description: IGT Red Puglia
Yield: 100,000 kg. per hectare
Vinification: Nine days maceration with skins, temperature controlled fermentation

ABOUT DUCA CARLO GUARINI:
For centuries, Guarini has cultivated their vineyards in the Puglia region of Italy. Their mission is to protect the heritage of the wines in this region, with organic, native grapes vinified in red, rosé and white. All of their wines are mono-varietal, organic and expertly made to respect and express the land where they grow. Learn more about their history here.

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