This cheese is unlike your typical parmesan. It’s smooth, creamy, lush, sweet, buttery, aromatic, fruity and mouthwatering. Because it is so unique, this cheese is recommended to served alone, or as the star of your cheese board – not to be grated atop your dishes. WINE & CRAFT BEER PAIRINGS:
This cheese pairs beautifully with a glass of Prosecco. It will also pair well with any of the wines from our November Wine Club Selections. For beer, look for a light Pilsner or Lager. WINESTYLES: Bold, Mellow or SilkyBEERSTYLES: Crisp & CleanABOUT G. CRAVERO:
Founded in 1855 by Giorgio Cravero, the Cravero family have been carefully selecting and maturing the very best Parmigiano Reggiano in their own cheese caves in Bra, Piedmont, Italy. For the past five generations, the traditions have been passed down from father to son, each perfecting the craft of cheese aging. Today, their cheese is packed up and shipped out to more than 20 different countries across the globe.The Cravero family works with a select group of small-scale producers in the Tuscan Emilian Apennine region to buy their cheese; it’s this local pasture and forage that lends the milk to be so creamy, soft and subtly sweet. After the selected cheeses have been aged for about 12 months, they are brought to the Cravero maturing rooms in Bra, where the magic really starts to happen. From here, the team pays close attention to the changing seasons for the next 24 months to guarantee the unique nature of their product.
Giorgio Cravero Cheese Caves
Parmigiano Reggiano Aging
Giorgio Cravero Cheese Tasting
Giorgio Cravero Cheese Caves – Parmigiano Reggiano
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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 >
E. Pira e Figli Barolo Via Nuova DOCG 2018 Nebbiolo Piedmont, Italy
BOLD WINE STYLE
This classic Barolo blend combines structure with elegance and complexity, emphasizing the particularities of each vineyard site. Though a bit timid when first opened, some time in the glass (or decanter) will reveal Via Nuova’s alluring ethereal floral and fruit perfumes. This wine is clear and lively garnet red in color. It is dry, savory and harmonious; soft in flavor but full with a lasting persistence due to the tannin.
Analysis: 14% alcohol / volume Varietal: 100% Nebbiolo, certified organic grapes Region: Piedmont, Italy Vineyard: Terlo and Liste in Barolo, Ravera and Mosconi in Monforte d’Alba, and Gabutti and Baudana in Serralunga d’Alba Yield: 450 kg/ha Aging: Aging for 24 months in lightly toasted 30% new French oak barriques Average age of vines: 30 years Acidity: 6.37 g/L Production: 4,500 bottles Soil: Calcareous clay, Sant’Agata marl (sandstone) Average Altitude: 340 m (1,115 feet) above sea level Vinification: Fermentation in stainless steel tanks at controlled temperature with daily punch downs and pump-overs Harvest: Mid-October Cellar: E. Pira Chiara Boschis, Barolo Bottling: Aged an additional 1 year in bottle Release: Spring, 3.5 years after harvest Critical Acclaim:
WINEMAKER NOTES: Via Nuova (New Road) was the name of a small vineyard on the edge of the historical center of Barolo, the name coming from its proximity to the road (new at that time) connecting Barolo to Novello. All that remains today of the road is a small walking path through the vineyards. The wine was produced as a single-vineyard Barolo for many years until, in 2010, this small Cru was incorporated into the larger Terlo subzone. And so, as a sort of homage to tradition, Barolo Via Nuova is now produced as a blend of 6 different vineyards: Terlo and Liste in Barolo, Ravera e Mosconi in Monforte d’Alba and Gabutti and Baudana in Serralunga d’Alba. – E. Pira e Figli
E. Pira e Figli Barolo Mosconi DOCG 2018 Nebbiolo Piedmont, Italy
BOLD WINE STYLE
Garnet red in color, this wine is complimented by open perfumes of flowers and mature fruit with some spicy notes. This is a long-lasting wine of power and concentration with firm, velvety tannins.
Analysis: 14% alcohol / volume Varietal: 100% Nebbiolo, certified organic grapes Region: Piedmont, Italy Vineyard: Mosconi (a single-vineyard property acquired in 2009) in Moforte d’Alba Yield: 450 kg/ha Aging: Aging for 24 months in lightly toasted 30% new French oak barriques Average age of vines: 30 years Acidity: 6.37 g/L Production: 4,700 bottles Soil: Calcareous clay marl soils from the tertiary period, with areas rich in calcium carbonate and iron Average Altitude: 400 m (1,312 feet) above sea level Vinification: Fermentation in stainless steel tanks at controlled temperature with daily punch downs and pump-overs Harvest: Mid-October Cellar: E. Pira Chiara Boschis, Barolo Bottling: Aged an additional 1 year in bottle Release: Spring, 3.5 years after harvest Critical Acclaim:
WINEMAKER NOTES: The most recently acquired parcel, the famous Mosconi Cru in Monforte d’Alba was purchased in 2009. The vineyard’s particular heavy clay soil (in some areas calcium carbonate and iron give the soil a reddish-gray color) lends considerable structure to this wine, making it a Barolo ideal for aging. – E. Pira e Figli
E. Pira e Figli is a key player in the history of Barolo. The Pira family, whose members have been vignerons since the seventeenth century, started producing and bottling wines by the 19th century, and received immediate praise for their work.
In late 1980, the Pira lineage came to a tragic end with the death of the legendary, Luigi (Gigi) Pira (one of the last remaining winemakers to carry out the pressing on foot and the production without the support of any technical means). The estate was then sold to the Boschis family, who had deep family ties with the Pira family. By the end of the 1980’s, Chiara Boschis took the reins of the winery, becoming one of the first women producers in the Langhe. She quickly became a ‘Superwoman’ of the region with her daring and innovative decisions – garnering much acclaim from international publications.
Since 2010, Chiara has been joined by her brother, Giorgio, who shares her same great passion for work in the vineyard and in the cellar. Learn more about their story here.
This wine is “Brunello’s younger and smiley brother”. Obtained from the same Sangiovese grapes and the same Montalcino area, but designed to be consumed sooner. This young red wine is very intense and brilliant ruby red in color. The nose is fine, rich, and well expressed; there are notes of ripe small red berries, spices and dark flowers, such as violets. The palate is full, harmonious and pleasant. The tannins are silky and well balanced by the richness of the fruit. The persistence is pleasant and lengthy.
Analysis: 14% alcohol / volume Varietal: 100% Sangiovese Serving: Serve at a temperature between 60.8ºF-64.4ºF, in a balloon shapes wine goblet. Those who wish to open and drink immediately will find it useful to use a decanter. Food Pairing: Versatile and perfect for the table. Opt for important first courses, roasts, tasty cheeses and cold cuts. This wine requires food that is intense in taste, but not too fatty or greasy. Critical Acclaim: 90-91/100 from some of the most prestigious international wine magazines
ABOUT THE VINEYARDS: The vineyards at Casato Prime Donne are cultivated following the organic regime and cover a total of 16 hectares, three of which are always designated to the production of Rosso di Montalcino. These vineyards are on the northern, and coolest, area of Montalcino, on a hill about 225 m. above sea level, where the soil is made up of clays and sea sands. Each vineyard is divided into 6 small parcels and contain about 5,000 vines per hectare. The grapes are cultivated with the spurred cordon method, and the average production is about 6 tons of grapes per hectare.
HARVEST AND VINIFICATION: The grapes are harvested by hand between September 15th and October 10th (depending on the climate of the year). The clusters are chosen right in the vineyard and then the berries are selected on an automatic sorting table where two women work. Generally the grapes for Rosso di Montalcino arrive first and then those for the Brunello. To learn more about the vinification process, click here.
AGING: After the racking/separation of the wine from the lees, the Rosso di Montalcino begins its aging in oak barrels around February. The oak barrels are chosen according to the characteristics of the vintage – from 5 to 40 hl in size – with or without toasting. Duration of barrel aging also varies according to the wine, and can go for some months. As for home aging, aim for 3-4 years, and not much more. Keep the bottles lying down in a dark and cool place to keep the Rosso di Montalcino perfectly harmonious and pleasant, rich in taste with soft tannins and great finesse.
Born in 1953 to a family of producers of Brunello di Montalcino, Donatella Cinelli Colombini founded her own estate in 1998 comprising of Fattoria del Colle in Trequanda and Casato Prime Donne in Montalcino.
Casato Prime Donne is about a 40 hectare property on the northern slope of Montalcino. This estate has belonged to the Colombini family at least since the end of the 16th century and was originally used by Donatella’s maternal forefathers for hunting and to host brides for their honeymoons.
The last three generations, the farm has been passed from mother to daughter – it belonged to grandmother Giuliana Tamanit, then mother Francesca Colombini, now Donatella Cinelli Colombini, who will give it to her daughter, Violante. Donatella has given this location a special meaning, as it is the first winery in Italy to be all female staffed, a flagship for women who work in wine. She has received countless awards and international success for her achievements within the industry. Learn more about their story here.
Gran Passione Prosecco DOC Rosé (NV) Veneto, Italy
BUBBLY WINE STYLE
The Prosecco DOC Rosé has a fine, bright perlage and is light rose in color. The nose has a delicate and complex bouquet with fruity notes and hints of peach, green apple and lemon. There are also hints of floral notes of acacia and rose on the nose. It is fresh and light on the palate, with balanced acidity and body. This wine has a round and full-bodied structure; it is intriguing on the palate, dry and soft, with a pleasantly long finish.
Varieties: Glera, Pinot Nero Analysis: 11% alcohol / volume Region: Veneto, Italy Soil: Clay Serving Temperature: 46.4ºF-50ºF Pairing Recommendations: Enjoy as an aperitif or with fish soups, grilled fish, and courses based on mushrooms.
VINIFICATION: After a team of oenologists select the best wines for the sparkling winemaking process, the wine is filtered in steel tanks, with the addition of must and selected yeasts, for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 57.2ºF-59ºF. Once the wine has reached the required pressure levels, alcohol and sugar content, it is refrigerated, cold stabilized (28.4ºF-26.6ºF), filtered and controlled before bottling.
VENETO REGION: This climate is temperate. Mitigated by the sea, the chain of the Alps protects the region from the northern winds. Winters are cold and humid, and summers are hot and muggy with medium temperature variations.
ABOUT GRAN PASSIONE: “Gran Passione”, meaning “great passion” creates wines that express the hard work and traditions of the land and combines those with a cosmopolitan vision to celebrate life, beauty and happiness. Their wines come from Veneto and Friuli Venezia Giulia – two of the most (arguably) important Italian regions for viticulture and excellent wines. Learn more about their concept here.
BiancaVigna Spumante Rosa (Brut Rosé) NV Cuveé 1931 Veneto, Italy
BUBBLY WINE STYLE
Salmon pink in color, this sparkling wine is an intriguing blend of the typical Prosecco variety Glera and Pinot Nero. A very fine and persistent perlage opens to ethereal perfumes of spring flowers, orchard fruit and distinctive notes of red berries, enhanced by a delicate hint of aromatic herbs. The fresh and silky palate reveals rich fruit (white peach, cherry) to conclude in a refined finish with bright acidity.
Varieties: 95% Glera, 5% Pinot Noir Analysis: 11.5% alcohol / volume pH: 3.3 Acidity: 6.8 g/L Residual Sugar: 10 g/L Region: Veneto, Italy Vineyard: Soglio, Veneto Soil: Clay Yield: 60 hl/ha Harvest: Hand harvest in Mid-September Aging: In stainless steel tanks on lees Vinification: Secondary fermentation for 45 days in stainless steel tanks, with the addition of yeast and sugar Cellar: San Pietro di Feletto Production: 2,000 cs Critical Acclaim: 91 pts. Wine Enthusiast “Editor’s Choice”; 90 pts. Vinous Media
BiancaVigna Prosecco Brut NV DOC Veneto, Italy
BUBBLY WINE STYLE
This Prosecco DOC is a well-balanced, fresh and bright wine, whose medium-body and clean finish make it a refreshing summer beverage or ideal choice for an aperitif. Aromas and flavors of sliced green apples and pears are complimented by a more mineral note of slate.
Varieties: 100% Glera Analysis: 11.5% alcohol / volume Acidity: 6.8 g/L Residual Sugar: 12 g/L Region: Veneto, Italy Vineyard: Monticella and San Pietro di Feletto (Conegliano/Valdobbiadene) Soil: Chalky Age of Vines: 11 years (Monticella), 25 years (San Pietro di Feletto) Average Altitude: 300-490 feet above sea level Yield: 60 hl/ha Harvest: Mid-September Aging: Stainless steel vats Vinification: Secondary fermentation with selected yeasts, in temperature controlled stainless steel tanks (cuvée close) for a minimum of 60 days followed by tartaric stabilization at low temperature in stainless steel tanks on lees Bottling: Isobaric bottling after sterile filtration Cellar: San Pietro di Feletto Release: December Production: 8,333 cases per year First Vintage: 2007 Critical Acclaim: 91 pts. Vinous Media; 90 pts. – Vinous Media (2020); 90 pts. – James Suckling; 90 pts. – Falstaff Magazine; 90 pts. Wine Enthusiast
ABOUT BIANCAVIGNA: The Moschetta family has a history of grape growing, dating back over a century cultivating grapes from the historic vineyards in the prestigious San Galla area. The family had always sold their grapes to the local cooperative and various wineries in the area. It wasn’t until 2004, Elena Moschetta (sister) and Enrico Moschetta (brother) team decided to combine Elena’s extensive business and managerial experience with Enrico’s 20+ years of expertise and familiarity with the vineyards and Prosecco wines, founding the BiancaVigna winery. Learn more about their history here.
1 pound paccheri or rigatoni (or your favorite noodle)
2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces
¼ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
1 large yellow onion, diced
7 medium garlic cloves, peeled and quartered
½ teaspoon crushed red pepper flakes
5 to 7 fresh basil leaves, plus more for garnish
1 cup dry white wine or chicken stock
1 lemon, juice and zest
½ cup Parmesan cheese, for garnish
½ cup shelled, roasted and salted pistachios, chopped, for garnish
DIRECTIONS:
Preheat the oven to 425ºF and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve 2 ½ cups of pasta water for later.
Toss half of the chopped zucchini with 2 tablespoons of olive oil. Season with salt and place in a single layer on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.
In a separate large skillet over medium-high heat combine remaining 1⁄4 cup olive oil, zucchini, onion and garlic. Season with salt and pepper and stir to combine. Cover and cook, stirring occasionally, until the zucchini starts to soften and lightly caramelize, about 12 to 15 minutes. Remove the lid and deglaze with white wine, cook, stirring occasionally, until the wine has evaporated, about 5 minutes.
Transfer the mixture into a blender, along with crushed red pepper flakes, basil leaves, the zest of 1 lemon and 1⁄2 cup reserved pasta water and blend until smooth. Pour back into the large skillet, add the pasta, and toss to coat. Add pasta water, 1⁄2 cup at a time, until desired consistency is reached. Finish with lemon juice.
Add more pasta water as needed to thicken the sauce. Season to taste. Divide into serving bowls, top with roasted zucchini, Parmesan, chopped pistachios, basil leaves and drizzle with olive oil. Enjoy!
Straw yellow in color with hues of green. The nose is elegant and has an aromatic fragrance of floral and exotic fruity notes. The palate is soft, enveloping with a long and pleasant persistence and an excellent balance.
Varietals: 50% Sauvignon Blanc, 40% Chardonnay, 10% Ribolla Gialla Analysis: 13% alcohol / volume Denomination: IGP Trevenezie Serving Temperature: 46.4ºF-50ºF Food Pairings: This wine is perfect for a tasting menu as well as an aperitif. It is the perfect match for fish dishes, stewed or barbecued white meat, and savory main dishes like pasta, risotto or soups.
WINERY NOTES: This white wine is characterized by an evocative and perfect symbiosis between the flavor of Sauvignon, the embracing softness of the International Chardonnay, and the pleasant freshness and vivacity of the Ribolla Gialla – an original wine variety from the region.
ABOUT REGUTA: Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes. Learn more here.
Polenta con Goulash (Polenta with Braised Beef Ragù)
INGREDIENTS:
For the Polenta:
375 grams (1 packet) polenta
6 tablespoons unsalted butter
¼ cup Parmigiano Reggiano, freshly grated
4 tablespoons coarse salt
For the Goulash:
2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
1 ½ teaspoons sweet or hot paprika
2 tablespoons flour
2 tablespoons butter
2 large onions, thinly sliced
3 cloves garlic, minced
¼ cup red wine vinegar
1 (14-ounce) can whole tomatoes, crushed by hand
1 cup tomato purée
2 bay leaves
4 cups beef broth
4 tablespoons parsley, freshly chopped
Salt & freshly ground black pepper, to taste
Extra virgin olive oil, as needed
DIRECTIONS:
To prepare the Polenta:
In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.
Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.
To prepare the Goulash:
Preheat the oven to 350°F.
In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.
Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.
To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.
The Reguta Refosco is garnet red in color, tending to purple. The nose is intense with strong fruity notes of cherry and blackberry, along with a floral sensation of wood and violet. The palate has a full mouth feel, with a pleasantly bitter finish.
Varietal: Refosco Dal Peduncolo Rosso Serving Temperature: 60.8ºF-64.4ºF Food Pairings: Suitable for tasteful main courses and legumes. Best with beef, goat, lamb and liver.
ABOUT REGUTA: The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits. Learn more here.
Bright rose color with aromas of fresh strawberries. Deliciously sweet with a lively frizzante and flavors of red berries and watermelon. Light bubble is perfect as an aperitif or pairing with summer picnics and sweet celebrations!
WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.
Confetti! Sweet Red Trentino, Italy
NECTAR WINE STYLE
Ruby red color with aromas of blackberries and plums. Flavors of sweet, ripe blackberries and plums with a delicate frizzante. Nicely balanced with sweetness and the dryness of the tannins. Trentino, located in Northern Italy, has a long tradition of cultivating and producing quality wines.
WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with a fresh, young, soft cheese – such as a Brie. Learn more about our wine and cheese pairings here.
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San Antonio Fruit Farm Wines Blackberry Orange Piedmont, Italy
NECTAR WINE STYLE
The San Antonio Fruit Farm Blackberry-Orange wine is made with white moscato grapes that are harvested from the northern hillside vineyards in Piedmont, Italy, when the warm days and perfect nights bring them to optimal maturation. Blackberry-orange juice is then blended to create a delicate yet rich flavor profile. This wonderfully light, fruity and sparkling beverage will complement any moment. Serve chilled with light snacks.
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.
San Antonio Fruit Farm Wines Strawberry Guava Piedmont, Italy
NECTAR WINE STYLE
This semi-sweet Strawberry Guava Wine is handcrafted with White Moscato and Brachetto grapes that are harvested from the northern hillside vineyards in Piedmont, Italy. Strawberry-guava fruit juice is then blended to create a delicate and rich flavor profile. This wine is also perfect for any occasion as it is wonderfully light, fruity and sparkling.
WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with a fresh, young, soft cheese – such as a Brie. Learn more about our wine and cheese pairings here.
ABOUT THE WINERY: For over a century, the Riboli family has family has been carrying out the tradition of creating best-selling wines in the market. Paula and Ivana – Italian female winemakers specializing in quality management and new product development at Riboli Family Wines – sought out to craft a new varietal with distinctive flavor profiles. San Antonio Fruit Farm is a new semi-sweet varietal with dual fruit-forward flavors. It was created for those looking to drink refreshing, low alcohol, natural fruit wines.
Love the Sweet life? “Wine” not try our Sweet Club!
Bellafina Pink Moscato Rosa Delle Venezie IGT, Italy
NECTAR WINE STYLE
Bellafina’s Pink Moscato is pale pink in color. It highlights notes of melon, peach and red berries, with a bouquet that is typical of the Moscato grape. The wine is sweet and aromatic.
Analysis: 8.0% alcohol / volume Varietal: 100% Moscato Rosa Residual Sugar: 75.0 g/L Total Acidity: 5.8 g/L Appellation: Delle Venezie IGT Area of Production/Origin: Veneto Region and Friuli Venezia Giulia Region Harvest: First half of September Serving Suggestion: Serve at 45ºF-50ºF Food Pairing: Delicious by itself or with a variety of antipasti, soft cheeses, and desserts with berries and cream – such as pastries and cakes
WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with a creamy cheese. Learn more about our wine and cheese pairings here.
VINIFICATION: The vinification of rose wines is characterized by a short and cold maceration. The juice is then removed from the skins where it has picked up pale and delicate red hue without extracting too much tannin and retaining the natural freshness and aromatic complexity of the wine. Fermentation takes place at the controlled temperature of 64ºF. After a period of storage, a careful coupage follows to obtain the Moscato Rosé Frizzante cuvée. The base-wine is transferred to tanks where exact amounts of must and selected yeasts are added to obtain the desired levels of pressure, alcohol and residual sugar (Martinotti/Charmat method). This is followed by cold stabilization.
ABOUT THE WINERY: Bellafina comes from the union of two Italian words – “bella” meaning “beautiful” and “fina” meaning “fine” or “delicate”. Their wines are a perfect reflection of the Italian lifestyle; lightly sparkling and easy drinking, making for the perfect pairing to any cuisine. Bellafina has been bottled by Casa Vinicola Botter since 1928. Today, the Botter family is managed by the family’s third generation. They continue to produce wines under environmentally friendly policies and with innovative production techniques, specializing in wines from Veneto.
Ercole Moscato d’Asti DOCG Piedmont, Italy
NECTAR WINE STYLE
Ercole (pronounced AIR-KOH-LAY) means “Hercules” in Italian. Crafted in a fun, juicy, mouthwatering style in northern Italy, this white Moscato wine is aromatic and floral. There are earthy notes of honey and stone, along with fruity layers of green apple, pear, pineapple and other tropical notes.
Analysis: 5% alcohol / volume Varietal: Moscato, Muscat Blanc Region: Piedmont, Italy Allergens: Contains sulfates Food Pairings: This Italian Moscato d’Asti would pair beautifully with an aperitif or fruity dessert
WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese such as a cheddar or a gruyere. Learn more about our wine and cheese pairings here.
ABOUT THE WINERY: Made by The Piedmont Guy, Ercole is their line of everyday wines that honor the work of the Italian wine growers. Made possible by the generations-old cooperative of local growers in the Monferrato area, Ercole wines are produced with sustainably farmed fruit to reflect the authenticity and beauty of their origins. The cooperative behind Ercole works mainly with old vines ranging from 30-50 years old; all of which adhere to the European Union rule for sustainable farming. None of these growers use systemic treatments or chemicals; and both vinification and bottling are certified vegan. Learn more here.
Love the Sweet life? “Wine” not try our Sweet Club!
The Tuscan Pecorino DOP is a cheese that is protected by the Denomination of Origin, which means it is produced according to strict disciplinary rules according to tradition of that geographical location. This fresh cheese has undergone a short seasoning period, making it soft and delicate on the palate. The smell is fairly strong, with notes of buttermilk and fresh hay. On the palate, the consistency is tender and creamy; it is fairly mild, well-rounded and balanced with a hint of tang. Serve with a light salad or with a bit of bread for a delicious lunch.WINE & CRAFT BEER PAIRINGS:
This Pecorino pairs well with a mellow Malbec, such as our Premium Club – Materra Cunat Family Vineyards Midnight Red Blend, a Chianti or a Prosecco. For beer, pair with an IPA, a double IPA and a Belgium Tripel.WINESTYLES: Mellow and SilkyBEERSTYLES: Crisp and Clean
ABOUT THE CREAMERY:The Fiorino family rooted themselves in southern Tuscany in the 1800s. Years later, they dedicated their land to breeding sheep and discovered the rocky ravines and consistent humidity was ideal for aging sheep’s milk for cheese, and thus, started their passion for quality cheese.
Fontina Val D’Aosta
Semi-soft
Aosta Valley, Italy
Since the 12th century, Fontina Val D’Aosta is a classic Italian cheese that is traditionally made with unpasteurized cow’s milk and usually aged 90 days. This Italian Fontina has a natural rind that turns tan to orange-brown as it ages. The interior is a pale cream color with holes known as “eyes”. Rich and creamy in flavor, with more notes of nuts as it ages. This is a great cheese for fondues, Italian dishes, dishes with wild cherries and truffles.WINE & CRAFT BEER PAIRINGS:
Serve with a glass of Nebbiolo, a bold Italian Red Wine, a big Chardonnay, or our March Wine Club – Reguta Ribolla Gialla. For beer, pair with a crisp beer such as a pilsner, or a pale Lager such as an Italian Peroni.WINESTYLES: Bold, Rich or SilkyBEERSTYLES: Crisp & Clean
Don’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 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 >
Straw yellow in color, the Ribolla Gialla has a nose that is delicate and well expressed with notes of wild flowers, herbs, and grapefruit. The palate is slightly sour, fresh and has an elegant mouth feel.
Varietal: Ribolla Gialla Analysis: 12.5% alcohol / volume Serving Temperature: 50ºF-53.6ºF Food Pairings: Pair with cold appetizers with sour or sweet sauces, cream soups, vegetables, main courses, and fish dishes.
ABOUT REGUTA: Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes.
G. Cravero
Parmigiano Reggiano
Bra, Italy
Gran Passione
BiancaVigna
BiancaVigna
Zucchini Pasta with Pistachios and Parmesan
Polenta con Goulash (Polenta with Braised Beef Ragù)
San Antonio Fruit Farm Wines
San Antonio Fruit Farm Wines
Bellafina
Ercole
Caseificio Il Fiorino
Fontina Val D’Aosta
Semi-soft
Aosta Valley, Italy
Simple Seafood Bisque
WineStyles Tasting Station 