September Sweet Club Iowa

 

Sweet Wine ClubLuca_Bosio_Dark_Red_Semi_Sweet_bottle_webLuca Bosio Vineyards
Dark Red Semi Sweet
Piedmont, Italy

NECTAR WINE STYLE

Deep red in color, this wine is full of red fruit aromas with notes of wild berries lifted by its crisp acidity. These sweet aromas of ripe red fruits showcase the authenticity of the Brachetto grape. The Dark Red Semi Sweet wine is made with 100% natural fruit and gluten free.

Analysis: 5% alcohol / volume
Varietal:
100% Brachetto
Region: Piedmont, Italy
Pairing: Serve slightly chilled on its own or with antipastos, prosciutto, fish and white meats.

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

WINEMAKER NOTES:
“Basic Brachetto is playfully fizzy with two atmospheres of pressure and is known for having low alcohol at 5.5%, a natural range of sweetness. After fermentation, the residual sugar remains relatively high, making the wines sweeter than dry wines. Because the extra sugar stops fermentation early, non-fortified sweet reds tend to be lower in alcohol than dry wines.” – Luca Bosio Vineyards


Luca_Bosio_Moscato_dAsti_bottle_webLuca Bosio Vineyards
Moscato d’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

Straw yellow in color, the Moscato d’Asti DOCG is sweet and smooth with notes of fruit and flower on the palate.

Analysis: 5.5% alcohol / volume
Varietal: 100% Moscato
RS: 130 g/L
Total SO₂: 170 mg/l
Cultivation Area: Santo Stefano Belbo
Vineyard Altitude: 200/300m above sea level
Training System: Guyot
Soil: Clayey-Calcerous soil
Aging: 2 months on its own yeast

Fermentation: 5 days in steel tanks at a low temperature (59° F)
Vinification: Without skins
Pairing: Enjoy as an aperitif or at the end of a meal with fruits, aged cheeses or hazelnut cake.

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.

ABOUT THE WINERY:
Located in the center of the Langhe region of Piedmont, Bosio Family Estates was established in 1967 by farmers Egidio and Angela. After being past down through three generations, and with tremendous success, innovation, and support from the family, the company has now taken the name Luca Bosio Vineyards.
Learn more here.


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August Bubbly Club: Iowa

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.

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

June Cheese Club: Iowa

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

 

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.


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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Sweet Club

 

Duca Carlo Guarini Burdi Negroamaro

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
  • 23 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.

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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Duca Carlo Guarini Burdi Bianco

Fish Tacos

INGREDIENTS:

  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/8 tsp cayenne pepper (optional, or more to taste)
  • Salt and freshly ground black pepper
  • 1 lb tilapia, cod, or mahi mahi

For Serving

  • 8 corn tortillas, warmed
  • 2 cups shredded purple cabbage
  • 1 avocado, sliced
  • 3 Tbsp chopped cilantro leaves
  • 1/3 cup Cotija cheese (optional)

Fish Taco Sauce

  • 1/4 cup sour cream
  • 3 Tbsp mayonnaise
  • 1 Tbsp fresh lime juice
  • 1/4 tsp garlic powder

DIRECTIONS:

  • In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
  • Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
  • Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). To view oven or stovetop methods, click here.
  • While the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
  • Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and fish taco sauce. 

© Recipe courtesy of Jaclyn of Cooking Classy.

JUNE WINE CLUB:

Silky styleBurdiBiancoDuca Carlo Guarini
Burdi Bianco IGT Puglia
Scorrano, Italy

SILKY WINE STYLE

Burdi Bianco wine is light straw-yellow in color. It is intense and fruity on the nose, while on the palate it is fresh, fruity and balanced. This wine is paired well with fish and seafood.

Varietal: 100% Bombino
Analysis:
12% alcohol / volume

Yield: 120000 kg. per hectare
Vinification:
Two hour’s cold maceration with skins, temperature controlled fermentation

ABOUT DUCA CARLO GUARINI:
Since 1114, the Guarini Family has rooted their vineyards in the Apulia region of Italy, between Lecce and Brindisi, overlooking the Adriatic sea. Today, they own 700 hectares of property, farming grapes, olive groves and other grains and vegetables, including fiber and seed hemp. For centuries, they have kept their family’s traditions without sacrificing innovation. Learn more about their estate here.

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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June Wine Club Pairing Recipe

Grilled Harissa Lamb Chops

INGREDIENTS:

  • 2–3 lbs lamb chops, lamb loin chops or sirloin steaks
  • Grillable veggies – your choice of Zucchini, summer squash, bell pepper, onion, eggplant, mushrooms, etc.
  • Spray olive oil (or use regular)
  • 15–20 fresh Mint leaves

Harissa Spice Rub:

  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons salt
  • 1 teaspoon dried mint
  • 1 teaspoon whole caraway seeds (optional)

Harissa Yogurt:

  • 1 cup plain, full-fat Greek yogurt
  • 1 tablespoon harissa paste (store-bought or homemade Harissa paste) more to taste
  • 1 teaspoon smoked paprika – optional

DIRECTIONS:

  1. Preheat Grill to med-high.
  2. Cut lamb chops into single chops or portions. (Use a sharp chef’s knife and slice in between the bones.)  Pat dry.
  3. Mix spices and salt together in a shallow bowl (big enough to fit chop)
  4. Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.
  5. If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.
  6. Grill the lamb chops. Spray the grill with olive oil spray. Place the chops down and grill 3 minutes (covered) or until good grill marks appear (don’t fiddle with them too much). Spray the top of lamb chops with olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. Cover and cook another 2 minutes or so, to melt off that fatty layer.  (These are delicious served medium, but feel free to cook through on lower heat if that is your preference.) Remove from grill, cover with foil until ready to serve.
  7. Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. Chef Sylvia Fountaine likes to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor – up to you.
  8. To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.
  9. Serve the Harissa yogurt on the side or spoon a little on each chop.
  10. Serve with a cooked grain like quinoa, basmati rice or even couscous.

Notes: If serving with a cooked grain, make sure to season it. ( Olive Oil, salt, pepper, lemon zest, and fresh parsley is nice.) You could serve it on the same platter, underneath the veggies and lamb, or serve it on the side.

© Recipe courtesy of Sylvia Fountaine from Feasting at Home.

JUNE WINE CLUB:

Bold wine Style logoBurdiPrimitivoDuca Carlo Guarini
Burdi Primitivo
Rosso IGT Puglia
Scorrano, Italy

BOLD WINE STYLE

The Burdi Primitivo IGT Puglia Rosso wine is an every day wine, made from organic certified grapes. It is deep ruby red in color, and on the palate it is fruity and soft. This wine is ideal with any kind of food, especially pasta, grilled or roasted meat, and seasoned cheese.
 
Varietal: 100% Primitivo
Analysis: 13.5% alcohol / volume
Description: IGT Red Puglia
Yield:
100,000 kg. per hectare
Vinification: Five Days maceration with skins, temperature controlled fermentation

 

ABOUT DUCA CARLO GUARINI:

The Guarini family has lived in Puglia since 1040, when their ancestors moved from Normandy, arriving in Terra d’Otranto. In 1114, Accardo Guarini, Count of Valesio, founded his vineyard overlooking the Adriatic sea in the Pìutri estate. Since then, the Guarini family continues to take care of the same vineyards, maintaining the traditions founded many centuries ago. Learn more here.

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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April Sweet Club

 

Luca_Bosio_Sweet_Rosso_bottle-webSweet Wine ClubLuca Bosio Vineyards
Rosso
Piedmont, Italy

NECTAR WINE STYLE

Gorgeously fresh with tones of ripe berry, this wine is medium-bodied and well balanced.  It has a delicate frizzante.  With lower alcohol and lower calories, it’s an everyday drinkable wine to enjoy no matter the occasion. 

Analysis: 5.0% alcohol / volume
Varietal: 100% Brachetto
Region: Piedmont, Italy


Pairing:
Serve slightly chilled on its own or with antipastos, prosciutto, fish and white meats.


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.

WINEMAKER NOTES: 
Basic Brachetto is playfully fizzy with two atmospheres of pressure and is known for having low alcohol at 5.0%, a natural range of sweetness. After fermentation, the residual sugar remains relatively high, making the wines sweeter than dry wines. Because the extra sugar stops fermentation early, non-fortified sweet reds tend to be lower in alcohol than dry wines.


Luca_Bosio_Sweet_Black_bottle-webLuca Bosio Vineyards
Black
Piedmont, Italy

NECTAR WINE STYLE

A luscious, fruit forward red blend with voluptuous mouth-feel and layers of strawberries, juicy raspberry and hints of chocolate. The frizzante finish makes it superb.

Analysis: 5.0% alcohol / volume
Varietal: 95% Brachetto, 5% Raspberry, Strawberry fruit infused
Region: Piedmont, Italy

Pairing:
Serve slightly chilled on its own or with antipastos, prosciutto, fish and white meats.


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.

WINEMAKER NOTES:
Basic Brachetto is playfully fizzy with 2 atmospheres of pressure & is known for having low alcohol at 5.0%, a natural range of sweetness. After fermentation, the residual sugar remains relatively high, making the wines sweeter than dry wines. Because the extra sugar stops fermentation early, non-fortified sweet reds tend to be lower in alcohol than dry wines.

WINERY HISTORY:
Now in its 3rd generation, Bosio Family Estates was established in 1967 by farmers Egidio and Angela. After the success of his innovative and progressive ideas, and with the support of the family, the company has taken the name of Luca Bosio Vineyards. The winery is located in the center of the Langhe region of Piedmont, Italy.


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

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Sweet Club

March Sweet Club

Sweet Wine ClubMarco-Negri-Moscato-D-AstiMarco Negri
Moscato D’Asti
Piemonte, Italy

NECTAR WINE STYLE

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. 


PAcRim_sweet_riesling-1-365x1024Pacific 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.



February Sweet Club

saracco-moscato-enSweet Wine ClubPaolo Saracco
Moscato d’Asti
Castiglione Tinella, Piedmont, Italy

NECTAR WINE STYLE

Moscato d’Asti is an indigenous aromatic wine characterized by orange, peach and lime notes, with a sweet taste rich in minerals. In color, it is straw yellow with greenish hues, fine perlage, and a slow fermentation index. On the nose it has intense orange blossom, peach and thyme flavors. The taste is intense, elegant, and lingering. The sweet sensations are well balanced with a pleasant acidity with fruity aromas — typical of Muscat grapes.

Food Pairing Recommendations: Ideal with pastries, cakes, fruit tarts, ice cream, biscuits. Also delicious with cheeses such as gorgonzola and in cocktails.

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.

Varietal: Moscato Bianco Canelli
Vineyards: Located in Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze, Colosso
Vinification:
After harvesting, the bunches are gently pressed to extract the most flavorful juice from the outermost part of the grapes. The must is kept in stainless steel containers at -3°C, where it can be kept for months. When there is market demand, it is then transferred into autoclaves for temperature-controlled fermentation, micro-filtered for purity and then bottled to keep the freshness and flavors intact.

Saracco Vineyards

© Photo by Saracco Winery

VINEYARDS:
A real winemaker knows how to identify plots of land in the best areas. Over the years the Paolo Saracco winery has bought vineyards in the areas around Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze and Calosso. On their 50 hectares, grapes are grown sustainably in harmony with nature and with attention to changes in the climate throughout the year. Moscato grapes are full of aroma: all processing steps in the winery are done to maintain and preserve their flavors.

ABOUT THE WINERY:
In the heart of the Moscato d’Asti, the Saracco family has produced this aromatic wine in this area since the early 1900s and cultivated their own vineyards, which is an important part of the process, creating a link with the ideal terrain for growing Moscato grapes. With the support of their founder Luigi Saracco, a family of winemakers put their aromatic Moscato wine on the market, selling wine in bulk in the spring to companies producing Vermouth. Today, the passion and professionalism shown in previous decades are continued by Paolo Saracco, Giovanni’s son and current owner, who decided to start bottling Moscato after studying oenology. And so, the ‘Paolo Saracco’ label was born. This idea has allowed wine lovers in Italy and across the globe to discover a hugely aromatic, balanced Moscato d’Asti. To learn more about the Saracco Winery, click here.


Rosso Dolce BottleSonoroso
Rosso Dolce
Trentino, Italy

NECTAR WINE STYLE

The Rosso Dolce (Sweet Red Wine) is brilliant ruby red in color. On the nose, delicate scents of plum and violet compliment the aromas of red fruits and sweet spice. The taste is fresh vibrant and slightly frizzante, with notes of blackberry and cherry for a sensuous taste. It finishes with a touch of sweetness.

Food Pairing Recommendations:
Pleasantly refreshing and food-friendly; pairs well with flavorful dishes and spicy cuisine, or even your favorite dessert! Serve chilled.

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.

Analysis: 7% alcohol / volume
Varietals: Teroldego, Marzemino, Merlot
Appellation: Trevenezie IGT
Residual Sugar: 100 g/I
TA: 5.30 g/l
Vinification: Each varietal is manually harvested at the perfect ripeness to preserve aromas and freshness. Following de-stemming, the juice is kept in contact with the grape skin for several days at low temperatures (cold maceration) to extract the fruit’s aroma and color. Then a partial fermentation is done at low temperature to preserve the natural sweetness, the fruity character and the fizzy style.

ABOUT THE WINERY:
Sonoroso is an irresistible, delicately sweet line of wines from Northern Italy. It makes a wonderful aperitif and is also incredibly food-friendly with a variety of dishes. Learn more here.

Sonoroso

© Photo by Sonoroso Wine

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