Tag Archives: Italy

September Bubbly Club Iowa

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Bubbly Wine ClubCDB-Cuvee-Prestige-bottleCa’del Bosco
Cuvée Prestige Brut
Franciacorta, Italy

BUBBLY WINE STYLE

Aromas of stone fruit and spring flowers with a lightly savory, pastry like complexity. The palate has a smooth, elegant feel and the finish is dry, light, bright and crisp. A neat wine, well-delivered. Drink now.

Analysis: 12.5% alcohol / volume
Varietal: 75% Chardonnay, 10% Pinot Bianco, 15% Pinot Nero
Region: Franciacorta, Lombardy, Italy
ph: 3.15
Total Acidity: 5.55 grams/liter
Volatile Acidity: 0.35 grams/liter
Vineyards of Provenance:

  • 96 Chardonnay vineyards planted on average of 27 years ago, located in the municipalities of Erbusco, Adro, Cazzago San Martino, Corte Franca, Iseo and Passirano
  • 3 Pinot Bianco vineyards planted an average of 21 years ago, located in the municipality of Passirano
  • 17 Pinot Nero vineyards planted an average of 19 years ago, located in the municipalities of Erbusco, Provaglio d’Iseo and Passirano

Harvest period: First and second ten days of August
Average yield per hectare: 7,500 kilograms of grapes, equivalent to 4,7300 liters of wine (must-to-fruit ratio 63%)
Tirage: From April to June of the year after the harvest
Maturation sur lies: For an average of 25 months
Dosage at disgorgement: Equivalent to four grams of sugar per liter

Vinification:
The base wines for Cuvée Prestige are crafted from meticulously selected grapes, expertly vinified in strict adherence to the Metodo Ca’ del Bosco. Upon harvest, the grapes are picked, graded, and chilled, each bunch undergoing careful selection by trained professionals before being processed through an exclusive “berry spa.” This system involves a thorough bunch washing and jet spray process, incorporating three soaking vats and a drying tunnel. The grapes are then crushed in an oxygen-free environment, and the resulting musts are fermented in temperature-controlled steel tanks until the following March.

The wine undergoes an additional seven months of aging to clarify, mature, and reveal the distinct characteristics of its vineyard origin. Subsequently, the wines are meticulously blended with reserve wines from the best vintages, accounting for 20% to 30% of the final cuvée, in a process that imparts the Cuvée Prestige with its unique character. This special technique captures the essence of Franciacorta as envisioned by Ca’ del Bosco. Only after an average maturation period of 25 months does this Franciacorta reach its full expressive depth. The disgorgement process is performed in an oxygen-free environment, utilizing a patented system by Ca’ del Bosco that eliminates oxidative stress and the need for additional sulfites. This process results in a purer, more appealing, and longer-lived Franciacorta. Finally, each bottle is individually marked to ensure traceability.

About Ca’del Bosco:
Ca’del Bosco, founded by Annamaria Clementi Zanella in the Erbusco hills, has a rich history of innovation and quality in winemaking. Beginning with high-density vineyards and the production of its first wine (Pinot di Franciacorta Bianco) in the late 1970s, the winery expanded under Maurizio Zanella to introduce notable offerings like the Cuvée Annamaria Clementi, named after his mother. Embracing modern techniques while maintaining its identity, Ca’del Bosco produces acclaimed wines, including the Vintage Collection and Cuvée Prestige. The winery also promotes art through initiatives like the Ca’del Bosco Sculpture Award, celebrating over 50 years of heritage and excellence in winemaking. Learn more here.

Photo and Information © Iron Horse Vineyards and Vintus – All Rights Reserved

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

Terra Dives Cecé Rosso

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Caponata-recipeSicilian Caponata

What grows together, goes together. Sicilian Caponata, with its blend of eggplant, tomatoes, olives, and capers, pairs perfectly with Terra Dives Cecé Rosso wine from Sicily. The wine’s vibrant acidity and earthy notes enhance the caponata’s complex flavors, making for a harmonious and satisfying pairing. Serve with some toasty bread and enjoy with your glass of wine.

INGREDIENTS:

  • 1 large eggplant (1 ¼ lb or so), cut into 1-inch cubes
  • kosher salt
  • extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, cored and chopped
  • 2 small celery stalks, thinly sliced
  • black pepper
  • 1 cup crushed tomatoes
  • 2 tbsp capers
  • ¼ cup pitted green olives, roughly chopped
  • ¼ cup raisins
  • 2 teaspoons honey, more to your liking
  • 1 bay leaf
  • ¼ tsp to ½ tsp crushed red pepper flakes
  • ¼ cup red wine vinegar
  • ¼ cup dry white wine
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint

DIRECTIONS:

  1. Heat the oven to 400ºF.
  2. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
  3. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
  4. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
  5. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
  6. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

© Recipe courtesy of Suzy Karadsheh at The Mediterranean Dish.

SEPTEMBER WINE CLUB:

Mellow style logoTerraDives_Cece_Rosso_bottleTerra Dives
Cecé Rosso
Terre Sicilane IGT
Sicily, Italy

MELLOW WINE STYLE

Ruby red with violet reflections, fruity bouquet with hints of red fruit. In the mouth, it is round with good structure and personality. Overall it’s well balanced and persistent.

Varietal: Blend of red IGT Terre Siciliane
Analysis: 12.5% alcohol / volume
Production Area: Mazara del Vallo/Marsala, Sicily, Italy
Soil Type: Calcareous/clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 8 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 7/10 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with red meat dishes and medium-mature cheeses
Serving Temperature: 60.8ºF to 64.4ºF

About the Winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.

Information & Photos © Terra Dives – All Rights Reserved.

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!

Learn about our Memberships >

 
 
 

 

 

Terra Dives Liolà Bianco

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Trapanese-recipeBusiate al Pesto Trapanese

Busiate al Pesto Trapanese, a traditional dish from Trapani, features spiral pasta with a pesto of basil, garlic, cherry tomatoes, pecorino, and almonds. Terra Dives Liolá Bianco, from the same region, pairs beautifully with this dish. The wine’s crisp acidity complements the rich, garlicky, and nutty flavors, enhancing the bright, fresh character of the pesto.

INGREDIENTS:

  • 2 garlic cloves
  • 2.5 oz (about ½ cup) blanched almonds
  • ¾ oz (about ½ cup) fresh basil leaves
  • 10.5 oz (about 2 cups) cherry tomatoes
  • 2.5 oz (about ¾ cup) pecorino romano, finely grated
  • 3.5 tbsp extra virgin olive oil
  • salt and pepper to taste

To serve:

  • 14 oz dried pasta OR 21 oz fresh busiate pasta (To make fresh pasta: 3 ¼ cups semolina flour and ¾ cup water)
  • grated cheese
  • fresh basil, for garnish

DIRECTIONS:

  1. Add the almonds, garlic, basil leaves, and cherry tomatoes to the container of a blender. Pulse a few times until the ingredients come together into a sauce that’s still slightly coarse with some chunky bits. Trapanese pesto is known for its rustic texture and doesn’t need to be completely smooth. Then, transfer the sauce to a mixing bowl and stir in the grated cheese and olive oil. Season with salt and pepper to taste. (To make with a mortar and pestle, view recipe notes here).
  2. Bring a large pot of water to a rolling boil. Meanwhile, transfer the pesto to a saucepan or skillet and heat it over low-medium heat. You want to warm the pesto slowly and gently without bringing it to a boil. Stir the sauce occasionally as it warms to ensure even heating.
  3. Once the water is boiling, add a generous amount of salt and cook the pasta according to package instructions, or for about 2 minutes if you are using fresh, homemade pasta. Keep in mind that fresh pasta cooks very quickly. Keep an eye on it and check for doneness frequently to prevent overcooking. When the pasta is done, drain it with a skimmer or slotted spoon and transfer it directly to the skillet with the pesto. Add a splash of pasta water. This loosens up the pesto and turns it into a creamy, silky sauce. Toss and stir until the pasta is evenly coated with pesto. Garnish the pasta with fresh basil and serve it with grated Pecorino Romano or Parmesan cheese.

© Recipe courtesy of Not Just Food Blog.

SEPTEMBER WINE CLUB:

Silky styleTerraDives_Liola_Bianco_bottleTerra Dives
Liolà Bianco
Terre Siciliane IGT
Sicily, Italy

SILKY WINE STYLE

Straw yellow with greenish reflections. In the mouth, it is fresh, with fruity and floral notes. It is persistent and pleasant.

Varietal: Blend of whites IGT Terre Siciliane
Analysis: 12% alcohol / volume
Production Area: Petrosino, Sicily, Italy
Soil Type: Calcareous/sandy
Altitude: 50/100 meters above sea level
Training System: Double cordon
Plants density: 3,500 per hectare
Yield per hectare: 10 tons
Harvest: Manual, end of August, first days of September
Vinification: Destemming, soft pressing, static decanting at a temperature of 50ºF and fermentation at 59ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with fish dishes, white meat, and young cheeses
Serving Temperature: 46.4ºF to 50ºF

About the Winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.

Information & Photos © Terra Dives – All Rights Reserved.

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!

Learn about our Memberships >

 
 
 

 

 

September Wine Club Pairing Recipe

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beef-rolls-recipeInvoltini di Manzo
(Sicilian Stuffed Beef Rolls)

The robust flavors of the Nero d’Avola complement the savory and slightly sweet elements of the beef rolls, with the wine’s acidity cutting through the richness of the meat and cheese.

INGREDIENTS:

For the filling:

  • 5 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • ¼ cup golden raisins
  • ¼ cup pine nuts
  • ½ cup fine breadcrumbs
  • ½ cup grated pecorino
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon kosher salt
  • freshly ground black pepper

For the involtini: 

  • 3 ounces provolone cheese
  • 12 fresh bay leaves (if unable to find, use dry)
  • 12 red onion wedges
  • extra-virgin olive oil
  • 14 slices (about 1 pound) beef top round, sliced very thin (see cook’s note)
  • kosher salt
  • freshly ground black pepper

DIRECTIONS:

  1. Make the filling: Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Add the onion and gently cook until soft and translucent, about 6 minutes. Add in the garlic and cook for another 30 seconds. Remove the pan from the heat and allow mixture to cool.

  2. Place the raisins and pine nuts in a large bowl. Add in the breadcrumbs and pecorino cheese. Add in the cooled onion/garlic mixture, parsley, salt, and a few grinds of pepper. Stir to combine. Drizzle in the remaining 3 tablespoons olive oil and stir until incorporated. 

  3. Make the rolls: Preheat the oven to 375°F .

  4. Have all the components in front of you so you are ready to roll. Cut the provolone crosswise into 14 long sticks about ½ inch thick. (Don’t worry if they break as you can piece together when you roll.) Gather your bay leaves and your onion slices.

  5. Find a baking dish that will hold the rolls somewhat tightly together, approximately 8 inches by 10 inches will work nicely. Drizzle the bottom generously with olive oil.  

  6. Lay a slice of meat on your work surface and spread about 1 very heaping tablespoon of filling on the meat. Begin to roll the slice and at about the halfway point, add in a stick of provolone cheese. Roll tightly, tucking in the sides and ends to seal the filling inside.

  7. Place the roll in the baking dish, tuck a slice of onion and a bay leaf alongside. Repeat the process until you have rolled all the meat. 

  8. Drizzle the top of the meat with olive oil. Give it a sprinkle of salt and pepper. Bake until the rolls are cooked through and brown on top, about 20 minutes.  Serve hot from the oven (but also very tasty at room temperature). 

© Recipe courtesy of Our Italian Table.

SEPTEMBER WINE CLUB:

Bold wine Style logoTerraDives_Riah_bottleTerra Dives
Riah
Nero d’Avola Siclia DOC
Sicily, Italy

BOLD WINE STYLE

Ruby red with violet hues. Fruity bouquet with clear hints of cherries. In the mouth, it is round, of good structure and with a pleasant acid note.

Varietal: 100% Nero d’Avola Sicilia DOC
Analysis: 13.5% alcohol / volume
Production Area: Mazara del Vallo, Sicily, Italy
Soil Type: Clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 7 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 10/12 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks, 6 months in tonneaux
Pairing: Pairs well with red meat dishes and mature cheeses
Critical Acclaims: 92 Luca Maroni 2020; 94 Luca Maroni 2019; 94 Luca Maroni 2018.
Serving Temperature: 60.8ºF to 64.4ºF

About the winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.Terra Dives Winery images

Information & Photos © Terra Dives – All Rights Reserved.

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!

Learn about our Memberships >

 
 
 

 

 

Winery Spotlight Series: September 2024

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GD Vajra LogoSpotlight_GD-Vajra_Bottles_blog

Winery Spotlight Wine Tasting
G.D. Vajra
Barolo, Italy

September 2024

Join us for a wine tasting event featuring G.D. Vajra Wines from Italy! We will be sharing their six wines below; to reserve a spot and attend the wine tasting, please contact your local participating WineStyles store, or reserve your tickets on their local Eventbrite. Please join us! 

Wines Tasted:

  1. Luigi Baudana Langhe Bianco Dragon
  2. GD Vajra Langhe Rosso
  3. GD Vajra Dolcetto d’Alba
  4. GD Vajra Barbera d’Alba
  5. GD Vajra Langhe Nebbiolo
  6. GD Vajra Barolo Albe

Spotlight_GD_Varja_pouring_email

About G.D. Vajra Wines:
G.D. Vajra is a family-owned winery located in Barolo, Italy, known for producing high-quality wines with a focus on tradition and innovation. The winery emphasizes sustainable practices and respects the natural environment in its vineyard management. G.D. Vajra offers a diverse range of wines, including Barolo, Dolcetto, and Nebbiolo, among others. The winery is recognized for its dedication to craftsmanship and the expression of the unique terroir of the region. To learn more on their website, click here.

Vaira Family (pictured above)

Spotlight_GD_Varja_barrels_email

Photos and Information © G.D. Vajra – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together! 
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting
G.D. Vajra – Barolo, Italy
September 2024
Cheers!
WineStyles.com

June Sweet Club: Iowa

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Sweet Wine Clubmoscato-dasti-bottle-imageRisata
Moscato d’Asti
Moscato Bianco di Canelli
Italy

NECTAR WINE STYLE

Risata Moscato d’Asti is seductively sweet, boasting juicy stone fruit, tart citrus and floral honey flavors. It’s a fresh and fragrant wine.

Analysis: 5.5% alcohol / volume
Varietal: 100% Moscato Bianco di Canelli
Perfect Pairings: Appetizers, tiramisu or a kid-free staycation

WineStyles’ Wine and Cheese Pairing: Reach for a soft cheese such as a brie. Learn more about our wine and cheese pairings here.

Risata_Post_CosmoPunchMix Things Up – Wine Cocktails!

Risata Cosmo Punch:

  • 2 parts Risata Moscato d’Asti
  • 2 parts ginger ale
  • 1 part vodka
  • 1 part frozen pink lemonade
  • 1 part cranberry juice
  • .5 part Triple Sec

Directions:

  • In a large pitcher or a large punch bowl, combine all ingredients. Serve drinks over ice and enjoy as yummy summer sipper!

Risata Peach wine bottleRisata
Peach
Moscato
Italy

NECTAR WINE STYLE

Savor the lusciousness of Risata Peach, a semi-sweet wine, bursting with flavors of ripe, juicy peaches and a hint of apricot. Light-bodied and crisp on the finish, this refreshing wine is best served chilled.

Analysis: 5.5% alcohol / volume
Varietal: 100% Moscato
Perfect Pairings: Salads, cake or a night of “me time”

WineStyles’ Wine and Cheese Pairing: Pair this fruity, semi-sweet wine with a rich, nutty hard cheese such as Parmigiano Reggiano. Learn more about our wine and cheese pairings here.

Mix Things Up – Wine Cocktails!

Rista Peach Sangria drink recipePeach Sangria:
(Makes 4-5 servings)

  • 1 part Risata Peach Wine
  • 1 orange, sliced
  • 1 peach, sliced
  • 1 cup berries
  • 1/3 cup orange liqueur
  • 1 cup club soda
  • garnish: edible flowers

Directions:

  • Add fruit and orange liqueur to a pitcher and gently muddle with a wooden spoon. Add Risata Peach wine, club soda, and ice, then stir. Divide into glasses and serve with edible flowers, if desired. Credit: The Social Sipper.

Risata_Blueberry-bottle-imageRisata
Blueberry
Brachetto
Italy

NECTAR WINE STYLE

Relish in the wild and fresh flavor of Risata Blueberry, a refreshing semi-sweet wine, with intense flavors of fresh blueberry and a soft hint of cherry. Serve lightly chilled.

Analysis: 5.5% alcohol / volume
Varietal: 100% Brachetto
Perfect Pairings: Fresh fruit, grilled meats, or a little late night retail therapy.

WineStyles’ Wine and Cheese Pairing: For a savory cheese pairing, reach for a feta cheese. The saltiness of this cheese can enhance the sweetness of the blueberries and create an interesting savory contrast. Learn more about our wine and cheese pairings here.

Mix Things Up – Wine Cocktails!

Risata-Berry-Wine-SlushieBlueberry Wine Slushie:
(Makes 4 servings)

  • 2 cups Risata Blueberry wine
  • 3 cups frozen mixed berries
  • ¼ cup elderflower liqueur
  • 1 cup ice
  • garnish: berries, edible flowers

Directions:

  • Add all ingredients to a blender and blend until smooth. Divide into glasses and garnish with frozen berries and edible flowers, if desired. Enjoy immediately. Credit: The Social Sipper.

About the Winery:
The word ‘Risata’ means ‘laughter’ in Italian. The team behind Risata thought it would be fitting for a line of delightfully sweet and bubbly wines made to be enjoyed on nearly any occasion. Sourced from the finest vineyards in Italy, Risata wines are premium quality wines that are designed to elevate any moment. Their Moscato d’Asta was introduced to the U.S. in 2006 and has grown to be the most sought after Moscato d’Asti in the country. These wines are delicious on their own or mixed into a tantalizing cocktail! Learn more here.

Photo and Information © Risata – All Rights Reserved

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

Click here to learn more >

 

 

April Cheese Club: Iowa

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Cheese ClubPecorino-Toscano-Cheese-ClubMitica® Pecorino Toscano D.O.P. Semi-hard Sheep Milk Tuscany, Italy

Pecorino Toscano is an origin-protected cheese that is made from the milk of sheep that graze a diverse terrain, allowing them to produce a thick, rich milk. Though not as salty and sharp as Pecorino Romano, it is aged to the point at which its creamy flavor and smooth consistency give way to a sharper, more complex mix of flavor and a denser texture (aged minimum of 6 months). Delicious with a variety of Tuscan recipes, especially when grated on most pasta dishes and risottos.  Also delicious to grate a few shavings on soups and fresh salads.  Most importantly, it pairs beautifully with Mitica’s Honeycomb selection (see below). WINE & CRAFT BEER PAIRINGS: What grows together, goes together! For wine, pair with any of our 2024 April Wine Club Selections. For beer, grab a Pale Ale to cleanse your palate or a Saison – with fruity & spicy notes – to complement the subtle sheep’s milk flavors without overwhelming them. WINESTYLES: Bold, Silky & Mellow BEERSTYLES: Crisp & Clean or Fruity & Spicy Information and photo © Zuercher & Co. – All Rights Reserved.

HoneycombMitica® Pure Natural Honeycomb Italy

Brothers Fabrizio and Pierpaola have been tending bees and collecting honey for over 20 years. They designed innovative, rectangular forms to fit within the hive, into which the bees build the honeycomb directly. It is a wonderful way to experience this light and floral honey in its pure form, without any processing.   HOW TO EAT HONEYCOMB: Enjoying honeycomb is an adventure in texture and taste, offering a pure, unprocessed glimpse into the wonders of nature’s sweetness. Both the honey and the wax of the honeycomb are entirely edible, in fact, the wax is packed with a ton of beneficial nutrients. To begin, cut a small piece from the comb—about the size of a teaspoon is perfect for starters. You can eat it directly, chew it like gum to savor the sweet honey, and then swallow the wax or discreetly discard it if you prefer. Honeycomb pairs excellently with a variety of foods; try spreading it over warm toast, allowing the honey to melt for a rich, indulgent treat, or pair it with cheese, such this month’s Pecorino Toscano Cheese Club selection (above).  Honeycomb on a cheese plate with walnuts
Information and Photo © Zuercher & Co., Forever Cheese, Gees Bees & Asheville Bee Charmer – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!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 >

April Sweet Club: Iowa

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Sweet Wine ClubStella-Rosa-Royale-Bottle ImageStella Rosa
Stella Royale Rosso
Veneto, Italy

NECTAR WINE STYLE

With its higher alcohol content, yet still smooth finish, Stella Rosa Royale retains that delicious semi-sweet nature with its fresh natural flavors of raspberries, strawberries and other red berries. This is the perfect wine to pair with any food, just remember to serve it chilled.

Analysis: 8% alcohol / volume
Primary Grape Varietal: Barbera, Brachetto, Nebbiolo

WineStyles’ Wine and Cheese Pairing: A creamy, yet tangy, blue cheese like Gorgonzola or Roquefort can provide a bold flavor contrast to the sweetness of the wine. Learn more about our wine and cheese pairings here.

About the Winery:
It all started in 1917, when the Riboli family founded Los Angeles’ historic San Antonio Winery. Back then, Los Angeles was the prime location for wine growing in all of California. For some time, the wine industry reigned as one of Southern California’s most economically significant and popular industries of that time. After surviving Prohibition and about a century later, the Riboli family has continued its artisan winemaking tradition through four generations. Within the tasting rooms of San Antonio Winery, customers repeatedly requested a sweeter, light, refreshing wine. The Riboli family took this unique opportunity to create a new semi-sweet, semi-sparkling wine style, which today, they are the leader. And so, Stella Rosa was born. Learn more here.

Wine Cocktail: Berry Regal
Try this delicious wine cocktail at your next brunch:

  • 2 oz Stella Rosa Royale
  • 1 oz Grand Marnier
  • 1 cup frozen strawberries
  • 1 cup frozen raspberries
  • 1 cup frozen blackberries
  • agave (to taste)
  • Add Grand Marnier, frozen fruits, and agave to a blender and blend until smooth. Pour into glass and stir in Stella Rosa® Royale.

Photo and Information © Stella Rosa and San Antonio Winery – All Rights Reserved

Moscato-Asti_Bottle ImageVietti
Moscato d’Asti DOCG
Castiglione Falletto, Italy

NECTAR WINE STYLE

Bright straw-yellow in color with slightly shimmering hints of gold. This wine has intense aromas of ripe yellow fruit (peach and apricot), floral notes (rose petals and acacia flowers) and ginger. Sweet and delicate on the palate, with the modest acidity, good balance and complexity. Hints of fresh apricot on the finish.

Analysis: 8% alcohol / volume
Varietal: 100% Moscato

WineStyles’ Wine and Cheese Pairing: The nutty and salty flavors of Parmigiano-Reggiano can provide a nice contrast to the sweetness of the wine. Its firm texture and complex flavor profile make it an excellent pairing option. Learn more about our wine and cheese pairings here.

Winemaking:
The grapes are sourced from small vineyards in Castiglione Tinella, with 4,500 plants per hectare. The vines, cultivated with the Guyot-system have an average age of 40 years. Limestone and clay-rich soil.

The grapes are harvested by hand in and around late August/early September. The vinification begins with a gentle pressing of the grapes and natural cold decanting. The must is stored at a very low temperature in stainless-steel tanks to avoid spontaneous fermentation. Throughout the year, individual portions of the must are put in an autoclave at a temperature of 12-14 degrees to initiate alcohol fermentation. When 5.5% alcohol by volume is reached, the temperature is quickly reduced to stop the fermentation. The wine, which is only partially fermented, is then filtered. The wine does not undergo malolactic fermentation and is bottled using sterile filtration, to maintain its natural freshness, aromas and fine bubbles.

About the Winery:
Almost 150 years have passed since its foundation. It was the end of 1800 when Carlo Vietti started the Vietti winery, right in the heart of the Langhe, on the highest point of the medieval village of Castiglione Falletto. In the very same place where it is located today. Vietti is renowned for its commitment to crafting exceptional wines that express the unique terroir of Piedmont. From their iconic Barolo to elegant Barbera and beyond, each bottle reflects a harmonious balance of tradition and innovation. Embracing sustainable practices, Vietti’s vineyards yield grapes of unparalleled quality, resulting in wines that captivate enthusiasts worldwide. Passion, heritage, and a deep connection to the land define Vietti, making it a cherished gem of Italian winemaking. Learn more here.

Photo and Information © Vietti – All Rights Reserved

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

Click here to learn more >

 

 

Tenuta Talamonti Sangiovese Terre di Chieti IGP

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Vegetarian AntipastiVegetarian Antipasti

INGREDIENTS:

Vegetables:

  • 1 eggplant
  • 1 zucchini
  • 3 bell peppers (yellow, red, and orange)
  • 9 oz button mushrooms
  • 2 sprigs of fresh rosemary, needles removed and roughly chopped
  • 4 sprigs of fresh thyme,  leaves pulled off the stem

For the Marinade:

  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves of garlic, minced
  • sea salt, to taste
  • red pepper flakes (optional)

DIRECTIONS:

  1. Preheat the oven to 350 °F. Make the marinade: combine all ingredients in a small bowl and stir well. 
  2. Slice the vegetables. Cut the eggplant and the zucchini into rounds, the bell pepper into slices, and the mushrooms into halves. 
  3. Then place the veggies in a large bowl, and add the fresh rosemary, and the marinade. Stir carefully so all of the vegetables are covered with the marinade. 
  4. Line a baking sheet with parchment paper and place the vegetables on the prepared baking sheet. Spread out evenly.
  5. Bake for 40 minutes. Stir once after 20 minutes. 

© Recipe and Photo courtesy of Vegan Heaven. All rights reserved.

APRIL WINE CLUB:

Mellow style logoMagnolia_Sangiovese-flowerTenuta Talamonti
Magnolia 
Sangiovese Terre di Chieti IGP
Abruzzo, Italy

MELLOW WINE STYLE

Intense bouquet of ripe red fruit. Dominated by fruit with subtle notes of vanilla and sweet basil. Brilliant ruby-red color.

Analysis: 12.5% alcohol / volume
Varietal: 100% Sangiovese
Appellation: Abruzzo IGP, Italy
Residual sugar: 4 g/L
Recommended Pairings: Eggplant Parmesan, thin crust pizza, vegetarian antipasti

PRODUCTION METHOD:
The brief 3-month aging in neutral oak barrels ensures a soft, fresh, and juicy wine from the Italian grapes.

Antonella Di Tonno and Rodrigo Redmont in the barrel room pouring wine

Antonella Di Tonno and Rodrigo Redmont

ABOUT TENUTA TALAMONTI:
Talamonti was founded in 2001 by the Redmont – Di Tonno family, in a magnificent, unspoiled part of the Abruzzi.  With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information & Photos © Tenuta Talamonti – All Rights Reserved.

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Tenuta Talamonti Pecorino Abruzzo DOC

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Stuffed MusselsCozze Gratinate (baked stuffed mussels)

INGREDIENTS:

For the Mussels:

  • 1 kg mussels – scrubbed and debearded
  • 1 clove garlic – peeled and lightly smashed
  • ¼ cup water
  • parsley stalks – a couple, cut into large pieces

For the Stuffing:

  • 1 cup fresh breadcrumbs
  • 1 clove garlic – minced
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon flat-leaf parsley – finely chopped
  • ½ teaspoon red chilli pepper flakes
  • ½ teaspoon lemon zest – finely grated
  • ¼ teaspoon sea salt
  • lemon wedges – to serve, optional

DIRECTIONS:

  1. Preheat your oven to 430ºF.
  2. Rinse and drain the mussels. Discard any that have cracked or damaged shells. Scrub the shells if necessary. Remove the hairy beard from the mussel by pinching it with your fingers and dragging it toward the closed side of the shell.
  3. In a large frying pan with a lid, add the parsley stalks, water, garlic and mussels. Turn the heat onto high and shake the pan. As the mussels start to open, take the lid off, and using tongs, remove the opened mussels from the pot and place them on a sheet pan or tray. Allow them to cool slightly.
  4. While the mussels are cooling, prepare your breadcrumb stuffing. Add all of the ingredients for the stuffing to a bowl and mix until well combined.
  5. Once the mussels are cool enough to hold, open the shells, and discard the half that doesn’t have the meat.
  6. Place the shells with the mussel meat into a baking dish or tray – you’ll want one that will snuggly fit all of the mussels so they don’t wobble around too much.
  7. Top each mussel with the stuffing – depending on the size, I start with about 1-2 teaspoon of mixture, and then add any leftover to the top.
  8. Place the baking dish into the oven and bake for 10 minutes, or until the breadcrumbs are golden brown.

© Recipe and Photo courtesy of It’s Not Complicated. All rights reserved.

APRIL WINE CLUB:

Silky styleMagnolia_Pecorino-Abruzzo-DOC-flowerTenuta Talamonti
Magnolia
Pecorino Abruzzo DOC
Abruzzo, Italy

SILKY WINE STYLE

Explosive flowers of ripe pear, Ginestra flowers and Jasmine accompanied by a gentle and refreshing acidity. Mouth-watering.

Analysis: 13% alcohol / volume
Varietal: 100% Pecorino
Appellation: Abruzzo DOC, Italy
Residual sugar: 3 g/L
Recommended Pairings: Stuffed mussels, wild mushroom risotto, Uramaki and Nigiri

PRODUCTION METHOD:
An overnight cold maceration of the free-run juice greatly enhances the body of this wine, creating an aromatic, explosive, white.

 

Talamonti landscape of the surrounding mountainsABOUT TENUTA TALAMONTI:
Nestled in the picturesque Abruzzo region of Italy, Tenuta Talamonti Winery epitomizes the essence of Italian winemaking tradition. With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information & Photos © Tenuta Talamonti – All Rights Reserved.

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Learn about our Memberships >