Tag Archives: Italy

May Cheese Club: Iowa

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Cheese ClubRobiolina cheese wheelCaseificio dell’Alta Langa
Alta Langa Robiolina
Piedmont, Italy

Alta Langa Robiolina is a small, fresh robiola-style cheese from Piedmont made from a blend of cow, sheep, and goat milk enriched with cream, giving it the richness of a double-cream cheese while remaining remarkably light and airy. Produced by Caseificio dell’Alta Langa and shipped very young, it has no rind and a soft, moist, almost custard-like texture that is fluffy and easily spreadable.  It has a gentle milky aroma and a balanced flavor that combines the sweetness of cow’s milk, the richness of sheep’s milk, and a subtle tang from goat’s milk. The result is a mild but nuanced profile that is fresh, lightly lactic, and never sharp, making it ideal for enjoying simply or adding a delicate, creamy lift to dishes without heaviness.

WINE & CRAFT BEER PAIRINGS:
For wine, go with a Moscato d’Asti, like the Cantina Pertinace Moscato D’Asti from our May Sweet Club selections. For beer, a Belgian Witbier would work beautifully, as it would add just enough brightness to keep each bite lively.

WINESTYLES: Nectar
BEERSTYLES: Crisp

About Alta Landa Dairy:
Family-owned and operated since 1881, their philosophy has always been based on preserving the ancient cheesemaking traditions from their grandparents. They produce excellent quality cheeses, holding on to their three core values: manual processing, human skill and innovation. They are constantly researching local recipes, testing new technologies and attending to the quality of their ingredients to ensure they bring the finest cheeses to life. Learn more here.

Information © Planet Cheese and Caseificio Dell’Alta Langa – All Rights Reserved.

Cacio de roma cheese wheelCacio de Roma®
Italy

Made from the countryside of Rome, this is an Italian semi-soft, sheep’s milk cheese. Formed in a small round, known as a caciotta, the cheese is aged for about one month, during which it develops a mild sweet flavor and semi-firm texture. It’s a classic table cheese.

WINE & CRAFT BEER PAIRINGS:
Try this cheese with a crisp Italian white wine such as a Vermentino, and for beer, let’s stay on trend with a classic, clean Pilsner.

WINESTYLES: Crisp
BEERSTYLES: Crisp

Information © Buonatavola Sini and Cheese.com – All Rights Reserved.

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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 >

May Sweet Club: Iowa

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Sweet Wine ClubPertinance-Moscato-Asti-DOCG-bottleCantina Pertinace
Moscato D’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This sweet wine is made with moscato grapes. It is straw-yellow with golden shades and very aromatic. The palate is sweet and effervescent.

Variety: Moscato
Denomination: Moscato d’Asti DOCG
Town: Treiso and Trezzo Tinella, Italy
Exposure: South, South-East
Acreage: 2 hectares
Yield to hectare: 70 hecto-liters in wine
Vine training system: Guyot
Vinification: 8 days in steel autoclave
Aging: 40-60 days in steel autoclave
Pairs well with: desserts, tea biscuits and custards

WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with a triple cream brie, acting almost like a custard. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Pertinace is a co-op, where business partners and winemakers work together to produce high quality wines with a soul, since 1973. Located in Località Pertinace, in Treiso, in the heart of the Langhe hills. This area is also known as the birthplace of Publio Elvio Pertinace, roman emperor, historically recognized as leader of great moral and value and as a honest man. The values of the emperor inspired Mario Barbero and his friends/partners, in 1973, to establish the co-op winery and give it such an important name recognized today internationally. The focus of the production is mainly Nebbiolo based, ideal for the production of the famous Barbaresco. Learn more here.

Information & Photos © Pertinace – All Rights Reserved.

The-Seeker-Riesling-bottleThe Seeker
Riesling
Mosel, Germany

NECTAR WINE STYLE

This is a distinctive, classic Riesling made from grapes grown in choice Mosel sites from vines on fine, mineral-rich slate soil. It is off-dry with a fine balance between light sweetness and crisp acidity. It is ideal with difficult-to-pair foods, including sweet and spicy fare. It is well-balanced, with fine fruity and mineral tones and elegant acidity.

Varietal: 100% Riesling
Appellation: Mosel, QbA
Analysis: 10% alcohol / volume
pH: 3
Acidity: 5.9 g/L
Aging: Stainless steel and oak casks

WINE AND CHEESE PAIRING RECOMMENDATION: Take a risk with this pairing, try a cheese with fruit or spices like a stilton with apricots. Learn more about our wine and cheese pairings here.

HARVEST NOTE:
The harvest in Mosel, Germany, was characterized by ideal weather conditions, resulting in exceptional grape quality. A mild spring followed by a warm and dry summer provided optimal conditions for vine growth and ripening. The harvest commenced slightly earlier than usual, starting in late September, with winemakers reporting grapes with excellent sugar levels and balanced acidity. Overall, the vintage promises to yield wines with intense fruit flavors, vibrant acidity, and remarkable complexity, showcasing the unique terroir of the Mosel region.

WINEMAKING NOTES:
Vineyard sites in Trittenheim and Piesport are steep with fine, mineral-rich slate soil and optimal exposure to sun and wind, giving the wine its distinctive, classic and world-renowned flavors. The vineyards are 100% hand-harvested to ensure top-quality grape selection. Traditional wine making methods are observed, with individual wine-pressing techniques passed down through generations. Vinification takes place in stainless steel and oak casks over 4-6 weeks, followed by aging in tank and oak casks for 3-8 months.

ABOUT THE WINERY:
The Seeker is a global wine brand brought to wine lovers by a family company with 75 years of importing experience and the core belief that real people with real passion are essential to crafting great wines. Through their relationships with family wineries that span the globe, they bring us on an international wine journey that doesn’t allow borders, trends or preconceptions to stand in the way of enjoying great wines. Learn more here.

Information & Photos © The Seeker Wines – All Rights Reserved.

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May Bubbly Club: Iowa

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Bubbly Wine ClubValdo-numero-1-bottleValdo
Numero 1
Sparkling Wine
Veneto, Italy

BUBBLY WINE STYLE

In the glass, light straw with greenish reflections. The bouquet is extremely fine and fruity, ranging from floral to green apple scents. The palate has a persistent taste. This bright wine reveals a harmonious and balanced sweetness.

Alcohol: 11% alcohol / volume
Altitude: Mainly in the plains
Vinification: Soft pressing and fermentation at a controlled temperature
Sparkling and Refining Processes: 3-month processing with Charmat method, followed by aging in bottle
Storage and Serving Recommendations: Chill the wine gradually without causing sudden changes in temperature to enjoy the product at its best. Do not store the bottle for long periods in the refrigerator. Ideal when served at 43-46°F.
Food Pairings: This sparkling wine can be consumed throughout any meal, but is excellent when pairing with sophisticated dishes and finger food.

WINEMAKING NOTES:
N1 is a special sparkling wine, obtained from a careful selection of grapes from the most prestigious wine-growing areas of the Veneto region, which makes it suitable for every occasion. The longstanding tradition of Valdobbiadene in making spumante, which is known and appreciated throughout Italy, is expressed at its best in Valdo’s Numero 1.

Valdo-marca-oro-prosecco-brut-bottleValdo
Marca Oro Brut
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

In the glass, light straw with greenish reflections. The nose is slightly fruity and the palate is harmonious and reminiscent of ripe, wild apple.

Varietal: Glera
Alcohol: 11% alcohol / volume
Altitude: 80 meters above sea level
Vinification: Soft pressing and fermentation at a 64°F controlled temperature
Sparkling and Refining Processes: 3-month processing followed aging in the bottle
Storage and Serving Recommendations: Chill the wine gradually without causing sudden changes in temperature to enjoy the product at its best. Do not store the bottle for long periods in the refrigerator. Ideal when served at 43-46°F in a flute glass.
Food Pairings: Thanks to its versatility, this wine is perfect for many different occasions, but with appetizers and first courses is a great way to pop this bubbly.
Critical Acclaim:

  • 89 points – 2021 James Suckling
  • 91 Points – 2024 Tasting Panel

WINEMAKING NOTES:
Marca Oro is Valdo’s gold standard.  An elegant Prosecco that was first introduced in the 1950’s, winning the hearts of multiple generations since then. Born to be enjoyed as an aperitif or to enhance every moment.

Valdo-marca-oro-prosecco-rose-bottleValdo
Marca Oro Rosé
Vintage Brut
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

In the glass, this Rosé Brut is soft, bright pink and reminiscent of wild rose petals. The nose is floral and delicately fruity, with hints of apple, pear and small red fruits. It is dry, pleasantly fruity and harmonious with persistent and bubbles.

Varietal: 90% Glera, 10% Pinot Noir
Alcohol: 11% alcohol / volume
Altitude: 80-100 meters above sea level
Vinification: Pinot Noir: One day of maceration and subsequent soft pressing. Glera: Soft pressing and fermentation at a controlled temperature.
Sparkling and Refining Processes: 3-month processing with Charmat method, followed by aging in bottle
Storage and Serving Recommendations: To better enhance the aromas and flavor of this sparkling wine, serve it in a large glass at a temperature of 43-46°F, gradually cooling the bottle beforehand. It’s important not to keep the wine in the fridge for too long.
Food Pairings: As an alternative pre-dinner drink, it also pairs well with Mediterranean cuisine. Try it with pasta and fish dishes such as tuna and sea bass tartare.
Critical Acclaim:

  • 90 points – 2021 James Suckling
  • Silver – 2021 China Wine Competition
  • Silver – 2021 The Drinks Business – The Prosecco Masters
  • Bronze – 2021 Decanter World Wine Awards

WINEMAKING NOTES:
Marca Oro Rosé represents the extension of the values and range of Marca Oro. It is young, bright, smart and trendy sparkling wine, and the result of a careful selection of high-quality grapes. With its clean-cut personality and enticing color, it is an ideal aperitif wine.

ABOUT THE WINERY:
Considered one of the oldest in the area, Valdo Winery is a name after the land it belongs to, Valdobbiadene. A name that is tightly linked to the Bolla family, who spread the culture of Prosecco in Italy and throughout the world for three generations. The Valdo wineries were established in the heart of Conegliano Valdobbiadene, a prestigious and UNESCO-recognized region in Veneto, Italy, located north of Venice. To learn more about Valdo’s legacy and winery click here. To learn more about this history and interesting facts about Prosecco click here.

 

Information & Photos © Valdo– All Rights Reserved.

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April Sweet Club: Iowa

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Sweet Wine Clubsaracco-moscato-bottlePaolo Saracco
Moscato D’Asti DOCG
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. The color is straw-yellow with greenish hues, fine perlage and slow fermentation index. The nose has intense orange blossom, peach and thyme (the main aromas found in the grapes). On the palate, the wine is intense, elegant and lingering. The sweet sensations are well balanced with a pleasant acidity and fruity aromas of typical Muscat grapes.

Variety: Moscato Bianco Canelli
Vineyards: Located in Municipality of Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze and Calosso.
Pairs well with: Ideal with pastries, cakes, fruit tarts, ice cream, biscuits. Also delicious with cheeses such as gorgonzola and in cocktails.

WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with a gorgonzola. Learn more about our wine and cheese pairings here.

VINIFICATION:
After harvesting, the bunches are gently pressed to extract the most flavourful 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.

ABOUT THE WINERY:
Castiglione Tinella, located the heart of the Moscato d’Asti, Italy.  Since the early 1900s, the Saracco family has produced this aromatic wine in the area and cultivating their own vineyards, which is an important part of the process, creating a link with the ideal terrain for growing Moscato grapes. In 2021, WineStyles and Cheese Journey’s stayed on this property when traveling with our guests to this region. Learn more here.

Information & Photos © Paolo Saracco – All Rights Reserved.

Stemmari-Moscato-bottleStemmari
Moscato
Terre Siciliane IGT
Sicily, Italy

NECTAR WINE STYLE

Vibrant, light yellow in color with a nose that has typical Moscato perfumes of while flowers with a smooth citrus note. Every sip conveys extreme fruitiness balanced by a pleasant crispness.

An indigenous varietal of Sicily, Moscato is prized worldwide for its enhanced aromatic bouquet. Its cultivation dates back to ancient times, when Greeks and Romans dominated the island.

Varietal: Moscato
Appellation: Terre Siciliane IGT
Analysis: 8.5% alcohol / volume
Pairs well with: Try it as a surprising aperitif and during your social gatherings. Perfect with Asian cuisine and with sour-sweet salads.
Accolades:

  • STEMMARI Moscato Giallo 13 – 90 pts – Ultimate Wine Challenge – 2014
  • STEMMARI Moscato Giallo 12 – 86 pts – Wine Enthusiast – 2014
  • STEMMARI Moscato Giallo 12 – Silver – Mundus Vini – 2013

WINE AND CHEESE PAIRING RECOMMENDATION: Try this cheese with a fresh ricotta. Learn more about our wine and cheese pairings here.

VINIFICATION:
The entire wine making process – from cold maceration with oxygen reduction to temperature controlled fermentation – is carefully managed as to allow the natural development and expression of the rich fragrances typical of this varietals.

PRODUCTION AREA:
Acate, in the province of Ragusa. This varietal perfectly adapts to the typically sandy terrain and seasonal drought of Sicily. Grown with the “Espalier” system, with an average density of planting of 4500 plants per acre. Sustainably farmed.

ABOUT THE WINERY: STEMMARI
In homage to Sicilian tradition and with great respect towards the natural environment, the winery has been built following the traditional Sicilian rural building with courtyard known as the “baglio”. Here tradition meets advanced technology resulting in both top quality and ancient flavors. The result of this mix of new technology in wine making together with old architectural traditions is enchanting. Learn more here.

Information & Photos © Stemmari – All Rights Reserved.

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March Bubbly Club: Iowa

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Bubbly Wine ClubKylie Rose prosecco wine bottleKylie Minogue Wines
Prosecco Rosé DOC
Gambellara, Italy

BUBBLY WINE STYLE

An elegant sparkling Prosecco Rosé with notes of fresh strawberries, raspberries, and blossom. Brightly textured and crisp palate with a refreshing citrus finish.

Varietal: 85% Glera, Pinot Nero 15%
Region: Gambellara, Italy
Vines: Average 10 years old
Harvest: Late August to mid-September
Pairing: Perfectly paired with fresh canapés, such as smoked salmon crostini or prosciutto-wrapped melon and fruit-based desserts. Serve chilled.

Winemaking:

  • The soil is made up of limestone, giving the wine mineral complexity
  • Strong sea breezes, constant sun, mistral winds, and cool nights create an ideal climate for fresh and acidic grapes
  • The grapes undergo a soft pressing and are either fermented or stored as unfermented must
  • Charmat method fermentation occurs at 62ºF for 60 days

ABOUT KYLIE MINOGUE WINES:
From the heart of Italy, Kylie Minogue has partnered with one of the most renowned premium Prosecco producers in the world to bring you her vision for Prosecco Rosé. Founded in 2020, Kylie Minogue Wines has achieved remarkable success with a diverse portfolio of nine exquisite wines. Among them, the globally best-selling Signature and Prosecco Rosé have captured the hearts of wine enthusiasts worldwide. Learn more here.

Kylie Minogue

Information & Photos © Kylie Minogue – All Rights Reserved.

Arego Ruggeri Prosecco bubbly wine bottleRuggeri
Argeo Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Very pale straw yellow with greenish glints, perfect clarity with abundant, persistent, fine perlage. The fresh, elegant bouquet offers flowery sensations merging into a typically fruity harmonious complexity with intense aromas reminiscent of golden apple. Fresh, delicate, balanced on the palate and light in alcohol with a long fruity finish.

Varietal: Glera (min. 85%) and other local white grape varieties (max. 15%)
Analysis: 11% alcohol/volume
Residual Sugar: 12 g
Area of Production: Veneto, Italy, on the hillsides of the first slopes of the Dolomite mountains, in the extreme north of the Province of Treviso.
Winemaking: White vinification, that is to say without the skins, at a controlled temperature of 68ºF, for approximately 8 days. Pressure behind the cork: approximately 5 atm. The wine is then put through a slow re-fermentation in large sealed tanks at 54-57ºF.
Recommended Pairings: Perfect as an apéritif, it goes well with hors d’oeuvres and light first courses.
Critical Accolades:

  • 90 pts – James Suckling 2023
  • 90 pts – James Suckling 2021
  • 92 pts – BTI 2019

ABOUT RUGGERI WINERY:
Five generations of the Bisol family have shaped the development of a business that has a deep understanding of the future. Ruggeri is one of the five founding producers of Prosecco, established by Giustino Bisol in 1950 in Santo Stefano, when commercialization of Prosecco began. In 1990 they relocated to the town of Valdobbiadene. They have long standing relationships with about 110 growers as most vineyards are on small plots of land, similar to Burgundy where no one owns very large acreage. Ruggeri sends their viticulturist to work with their growers, insuring consistency and quality. After hand harvesting the grapes, they are brought to the winery which has two independent receiving lines and five soft presses, ensuring that the grapes are processed immediately upon arrival. In 2019, Ruggeri was the first Prosecco producer to receive the prestigious Gambero Rosso “Star” classification, which is only given to wineries who have earned 10 or more Tre Bicchieri awards. They are extremely passionate, dedicated and consistent with 40% of their wines is sold in Italy, the rest is exported to 59 countries. Learn more here.

Information & Photos © Ruggeri and WinesU – All Rights Reserved.

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February Bubbly Club: Iowa

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Bubbly Wine ClubAvaline-Sparkling-bottleAvaline
Sparkling Wine
Catalonia, Spain

BUBBLY WINE STYLE

Straw yellow tones offer up aromas of roasted almond and brioche. The toast scent gives way to delicate layers of apple, melon and peach on the palate. Creamy bubbles provide a satisfying mineral finish with lingering notes of lemon curd.

Varietal: Organic Xarello, Macabeo, Parellada and Malvasia de Sitges
Analysis: 12% alcohol/volume
Sugar: 0 g/L
Sulfites: 63 mg/L
Certifications: Certified Organic by CCPAE (Competent Body of Catalonia)
Sustainability Measures: Protection of terroir, utilizing animal traction to avoid machinery as much as possible, protecting biodiversity of the land.

ABOUT THE PRODUCER:
Raventós i Blanc is one of the oldest wineries in the world. It has been in the Raventos family since 1497 and specializes in sparkling wines. The family is committed to the natural and historic heritage of their estate, going to great lengths to promote biological diversity and improve sustainability.

Avaline-Prosecco-bottleAvaline
Prosecco
Veneto, Italy

BUBBLY WINE STYLE

Beautiful white floral aromas with honeysuckle, peach blossom, white stone fruit, and slight yellow apple. The palate is super pretty with white peach notes, hints of lime and pink grapefruit and tons of minerality and tension across the palate.

Varietal: 100% Organic Glera
Analysis: 11% alcohol/volume
Sugar: 1.5 g/5oz
pH: 3.09
TA: 6.9 g/L
Sulfites: 91 mg/L
Aging: 7 months in stainless steel before the second fermentation
Sustainability Measures: Certified Organic, Certified Biodynamic, water resource management and renewable energy principles, reuse of CO2, measures to reduce waste generation, reforestation.
Soil: Volcanic soil sitting in the heart of the Colli Euganei Natural Park
Fermentation: Hand picked and whole cluster pressed to a stainless steel tank for the first fermentation. The second fermentation is Charmat method which means it ferments under pressure in a tank for 2- 3 months before being bottled.
Food Pairings: Raw oysters, Thai takeout, prosciutto and ripe melon.

ABOUT THE PRODUCER:
Azienda Agricola Fasoli Gino has been a pillar of the Veneto wine making region for over a century, known for creating wines that combine heritage practices with forward-thinking technology. For the past fifty years, they’ve been pioneers in organic farming and early adopters of the regenerative organic movement in Italy, confirming their commitment to nurturing the land while producing exceptional wines. on to make fresh, delicious wines with organically-grown grapes.

Avaline ProseccoABOUT THE WINERY:
Avaline was founded on the belief that people should know exactly what’s in their wine. Made with organic grapes, no added sugar, and no unnecessary additives, each bottle lists full ingredient and nutritional information right on the label. Co-founded by actress Cameron Diaz and entrepreneur Katherine Power, the brand was built from the ground up to prioritize transparency and simplicity. Avaline offers a range of wines, crafted without added colors or concentrates. Headquartered in Los Angeles, the company works with vineyards and producers across Italy, France, Spain, and California to bring its wines to life. Learn more here.

Information & Photos © Avaline – All Rights Reserved.

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Bronzino Dolcetto di Ovada DOC

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JANUARY WINE CLUB:

Mellow style logoBronzino Dolcetto Di Ovada wine bottleBronzino
Dolcetto di Ovada DOC
Piedmont, Italy

MELLOW WINE STYLE

Red ruby in color with very fruity nose and taste with hints of plums and raspberry.

WINE DETAILS:

  • Varietal: 100% Dolcetto
  • Alcohol: 12.5-13%
  • Vineyards: located in Monferrato area with a yield of 8 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months.
  • Pairing: Ideal with delicate dishes such as pasta and soup.

WINEMAKER’S NOTES:
Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

eggplant dish with chickpeas and tomatoesEasy Greek-Style Eggplant

INGREDIENTS:

  • 1.5 lb eggplant cut into cubes
  • kosher salt
  • extra virgin olive oil
  • 1 large yellow onion chopped
  • 1 green bell pepper stem and innards removed, diced
  • 1 carrot chopped
  • 6 large garlic cloves minced
  • 2 dry bay leaves
  • 1 to 1 ½ tsp sweet paprika OR smoked paprika
  • 1 tsp organic ground coriander
  • 1 tsp dry oregano
  • ¾ tsp ground cinnamon
  • ½ tsp organic ground turmeric
  • ½ tsp black pepper
  • 1 28- oz can chopped tomato
  • 2 15- oz cans chickpeas reserve the canning liquid
  • fresh herbs such as parsley and mint for garnish

DIRECTIONS:

  1. Heat oven to 400ºF.
  2. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to “sweat out” any bitterness. Rinse with water and pat dry.
  3. In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  6. Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
  7. When eggplant is ready, remove from oven and add a generous drizzle of extra virgin olive oil, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of The Mediterranean Dish.

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Bronzino Cortese dell’Alto Monferrato DOC

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JANUARY WINE CLUB:Crisp Wine Style

Bronzino Cortese Dell Alto MonferratoBronzino
Cortese dell’Alto Monferrato DOC
Piedmont, Italy

CRISP WINE STYLE

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

WINE DETAILS:

  • Vineyards: Monferrato area. Manual harvest.
  • Varietal: 100% Cortese
  • Alcohol: 11.5-12% alcohol / volume
  • Winemaking: The hand-picked grapes are soft-pressed and temperature-controlled alcoholic fermentation. Aged on the lees for 3 months in steel tanks.
  • Pairings: Ideal with seafood, fish and as an aperitif

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

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

pan fried fish

Perfect 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
  • ¾ 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.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Little Spice Jar.

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January Wine Club Pairing Recipe

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JANUARY WINE CLUB:

Mellow style logoBronzino Barbera d'Asti wine bottleBronzino
La Moretta
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

Red-violet in color, the nose has aromas of red fruit. The taste is fresh and elegant with notes of red cherry and raspberry.

WINE DETAILS:

  • Varietal: 100% Barbera
  • Alcohol: 13-13.5%
  • Vineyards: located in Monferrato-Asti area. Grape-yield of 9 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation. Then aging in steel tanks at least 6 months before bottling.
  • Pairing: Barbera d’Asti is one of the best wines to pair with any type of food, but is ideal with pasta, risotto and grilled meat.

WINEMAKER’S NOTES:
“La Moretta” embodies Bronzino’s modern style to produce Barbera, vinified in steel tanks. Fruity, elegant and easy-to-drink, it’s a perfect red wine to enjoy at any time. It pairs well with a variety of food.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

braised short rib risotto dishBraised Short Rib Risotto with Mushrooms

INGREDIENTS:

  • For the Short Ribs:
    • 1 teaspoon avocado oil
    • 2-3 pounds bone in short ribs
    • 2 cups onions diced (about 1 large onion)
    • 3 cloves garlic minced
    • ¾ cups dry red wine like cabernet sauvignon
    • 4 cups beef stock
  • For the Mushrooms:
    • 1 tablespoon extra virgin olive oil
    • 1 pound mushrooms quartered or sliced (ideally, baby portobello)
    • 1 clove garlic minced
    • salt and pepper to taste
  • For the Risotto:
    • 1 tablespoon extra virgin olive oil
    • 1 cup onion diced (about ½ large onion)
    • 2 cloves garlic minced
    • ½ cup cooking sherry
    • 1 cup arborio rice
    • 3-3.5 cups beef broth could also use mushroom stock
    • 2 ounces parmesan cheese freshly and finely grated w/ a microplane (about 2 cups)
    • 1 tablespoon unsalted butter
    • fresh herbs

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F, and adjust the rack to the lower ⅓. Pat the short ribs dry with paper towels and lightly salt. Heat up a large dutch oven over medium-high heat. Brush oil onto short ribs.
    • SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside. Drain all but 1 tablespoon of oil in the pot.
    • SAUTÉ: Reduce heat to medium and add in onions. Cook for about 5 minutes until caramelizing, occasionally stirring. Add in garlic and cook until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon. Allow the wine to simmer for a few minutes while stirring until alcohol has burned off. Return short ribs to the pot along with any juices. Add in enough beef broth to cover the short ribs about ⅔ the way up, about 3-4 cups.
    • BRAISE: Cover pot and cook in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
    • FINISH: Remove pot from the oven. Remove any grease that has pooled on the surface with a spoon. Remove and discard bones. They should slide out easily. Remove short ribs to a cutting board. Onions and juices in the pot should have reduced to form a thicker gravy. If braising liquid is still too thin, simmer stovetop uncovered until it is thicker. Salt and pepper to taste once desired consistency. When short rib meat is cool enough to handle, remove and discard any fatty pieces from the beef. Chop into bite sized pieces, or shred to your preference. Add back to the gravy that has formed.
  • FOR THE MUSHROOMS:
    • BROWN: In the last 45 minutes of the short ribs cooking time, heat a skillet over medium-high heat. Add olive oil and mushrooms, and cook until brown, about 10 minutes. Salt towards the end of cooking once mushrooms are already browned. Add pepper to taste. Set mushrooms aside.
  • FOR THE RISOTTO:
    • SIMMER: Heat up broth to a low simmer in a small pot.
    • SAUTÉ: In a saucepan heated over medium heat, add olive oil and sauté onions for about 5 minutes, until caramelizing. Add in garlic and cook while stirring until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with sherry, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
    • TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
    • POUR AND STIR: Adjust heat to medium-low. Add in hot broth to saucepan in batches ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, 25-35 minutes total. Adjust your heat if it is going too quickly or slowly. Thicker risotto will need about 3 cups of broth, but if you want it more runny, use 3.5 cups.
    • FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Add salt and freshly ground black pepper to taste.
  • PUT IT ALL TOGETHER:
    • SERVE: Add browned mushrooms to the beef and gravy. Serve beef and gravy on top of the risotto. Top with fresh herbs.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Lauren from Scratch.

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December Bubbly Club: Iowa

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Bubbly Wine ClubThe diver bubble club bottle with bowDays of Youth
The Diver
Sparkling Brut
California

BUBBLY WINE STYLE

The Diver Brut is part of Days of Youth’s California sparkling wine series. It is a blend of Chardonnay, Sauvignon Blanc, and Gewürztraminer. The Chardonnay presents lemon custard, grapefruit, apple, and citrus flavors with a soft, creamy foundation. The Sauvignon Blanc adds a bright acidity that gives a lively note with a hint of peach/apricot. The Gewürztraminer adds a beautiful floral character of jasmine, especially in the nose, and a hint of chalky mineral on the palate. Made in the Charmat method, the wine has about two bars of pressure creating a soft, Prosecco-like texture, which makes it easier and more enjoyable to drink. Enjoy with salty and spicy flavors, shellfish, salads, Thai cuisine, or even by itself.

Varietal: Chardonnay, Sauvignon Blanc, and Gewürztraminer
Analysis: 11.8% alcohol/volume
Residual Sugar: 1 g/L
Winemaker: Gregory Ahn
Illustrator: Abigail Ahn
Critical Acclaim: 86 pts Wine Enthusiast 2019

The Diver bubbly club wine bottle with bowDays of Youth
The Diver
Sparkling Brut Rosé
California

BUBBLY WINE STYLE

The Diver Brut Rosé is part Days of Youth’s California sparkling wine series. It is a dry Rosé wine made from a blend of Pinot Noir and Chardonnay grapes. The Chardonnay from Monterey County adds a balanced acidity with notes of honeysuckle and kiwi. The Pinot Noir adds a beautiful color. Made in the Charmat method, the wine has about two bars of pressure creating a soft, prosecco-like texture, which makes it easier and more enjoyable to drink. A wine that pairs with just about anything except the boldest of flavors. This wine is best enjoyed chilled.

Varietal: Pinot Noir and Chardonnay
Analysis: 12.8% alcohol/volume
Residual Sugar: 1.1 g/L
Winemaker: Gregory Ahn
Illustrator: Abigail Ahn
Critical Acclaim: 83pts Wine Enthusiast 2019

ABOUT DAYS OF YOUTH:
Days of Youth is inspired by the magical spirit of imagination and the endless possibilities the world offers when you are a kid. The team behind this wine believes that wine brings these same possibilities as well as a youthful sense of joy and freedom to life. They bring that same freedom to winemaking by sourcing grapes based on quality and character, not appellation. They believe anything should be possible in the world of wine. They only categories they want to be in are delicious and fun. Learn more here.

Information & Photos © Days of Youth – All Rights Reserved.

Da Lua Prosecco wine bottleDa Luca
Sparkling Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Da Luca Prosecco is a bright, easy-drinking sparkling wine that reflects the character of Italy’s Veneto region. Made from Glera grapes grown in selected areas of the Prosecco DOC, it shows a pale straw hue and opens with notes of green apple, pear and soft floral tones, along with a light touch of citrus. The palate is clean and refreshing, offering crisp fruit, gentle acidity and a fine, steady sparkle. It works well as an aperitif or for casual celebrations, and it complements everything from seafood to simple starters, making it a flexible choice for many settings.

Varietal: Glera
Analysis: 11% alcohol/volume
Critical Acclaim: 86 pts Wine Enthusiast 2019; 90pts Wine Enthusiast 2023

ABOUT DA LUCA:
The home of Da Luca is in Sicily, Italy. Nothing captures the Sicilian spirit and vibrancy better than Scopa.  Played by families after dinner and growers amongst the vines, this lively, local card game was the perfect inspiration for their label.  Da Luca works with grape growers in Northern Italy to create their finest Prosecco.

Information & Photos © Da Luca Wines and Wine on Sale – All Rights Reserved.

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