Tag Archives: June Wine Club

June Bubbly Club: Iowa

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Bubbly Wine ClubYes-way-rose-bottleYes Way Rosé
Bubbles
Brut Rosé
Southern France

BUBBLY WINE STYLE

This crisp and effervescent Brut Rosé is perfect to pop at any time. Made in France, it has flavors of strawberry cream, white wildflowers, peach, and grapefruit zest. It’s well-balanced and classic with lively, long-lasting bubbles.

Varietal: Grenache, Cinsault, Muscat
Analysis: 11.5% alcohol / volume
Sugar: 2 g/serving
Pairing Recommendation: This wine complements sweet and savory dishes alike, so pour with everything from sushi, pizza, or spicy fried chicken to raspberry sorbet or a chocolate caramel tart.

WINEMAKING:
Made using the Charmat method in souther France, grapes are harvested at cool temperatures and pressed quickly after picking to preserve natural acidity, extract the bright fruit notes, and achieve the perfect Yes Way pink. After the initial fermentation, a secondary fermentation takes place in pressurized stainless steel tanks to create just the right amount of bubbles.

COCKTAIL RECIPE: Strawberry Spritz

INGREDIENTS:

  • Yes Way Rosé Bubbles
  • 2 ounces lemon juice
  • 5 ounces aperol
  • ½ cup strawberries, quartered

DIRECTIONS:

  1. In a cocktail shaker, muddle strawberries and lemon juice.
  2. Add aperol and ice, then shake for 15 seconds.
  3. Pour over ice in a glass then top it off with Yes Way Rosé Bubbles.

ABOUT YES WAY ROSÉ:
Yes Way Rosé is a wine and lifestyle brand founded by best friends Erica and Nikki, who set out to create a Rosé that embodies fun, style, and high quality. After discovering their passion for dry French rosé in 2011, the two were inspired by the joy and humor the wine brought into their lives and launched the brand in 2013. With backgrounds in fashion and design—but no prior wine experience—they immersed themselves in learning everything about Rosé and partnered with a winemaker in the south of France to produce their very first blend. Since then, Yes Way Rosé has grown into a full collection of still, sparkling, and canned wines that celebrate living life with “positivité”. Learn more here.

Information, Recipe & Photos © Yes Way Rosé – All Rights Reserved.

Gabbiano-prosecco-bottleCastello di Gabbiano
Prosecco D.O.C. Brut
Veneto, Italy

BUBBLY WINE STYLE

Fragrant notes of floral cultivate a pleasantly sweet aroma with ripe mango and notes of honey. On the palate, this wine has a low level of acidity and exhibits a strong essence of tropical fruits on the long lasting finish, with a mouthwatering finale that begs another sip. A medium-bodied wine with frothy bubbles.

Varietal: 85% Glera, 15% other white berry grapes
Pairing: By tradition, the Prosecco DOC Brut is a classic wine for toasting
Awards: 90 pts Vinepair (2022)

WINEMAKING:
Part of Gabbiano “Cavaliere d’ Oro” wine collection – a selection of wines from the very best winemaking regions across Italy.  This Prosecco DOC is produced from Glera grapes in the region of Veneto.  Vinification is white with soft pressing, addition of selected yeasts and fermentation at controlled temperature. The still wine is stored in stainless steel tanks at a temperature of 46.4°F until the mousse setting phase. Re-fermentation, resulting in the wine’s characteristic bubbles, takes place in autoclaves at a temperature of 64.4°F for about 30 days. The wine is made in Brut style.

ABOUT THE WINERY:
Castello di Gabbiano, nestled in the heart of Chianti Classico, boasts a winemaking heritage dating back to the 11th century. The estate’s vineyards thrive on clay and limestone-rich soils, cultivating primarily Sangiovese grapes alongside Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Petit Verdot, Colorino, and Malvasia. Emphasizing sustainable viticulture, the winery employs certified practices and utilizes single spur-pruned and Guyot training systems. The ancient cellars, dating back to the 14th century, have been meticulously restored to house modern winemaking techniques, blending tradition with innovation to produce wines that reflect the estate’s rich history and commitment to quality. Learn more here.

Information & Photos © Castello di Gabbiano – All Rights Reserved.

Le-Grand-Courtage-Brut-Rose-bottleLe Grand Courtâge
Brut Rosé
France

BUBBLY WINE STYLE

This Brut Rosé is elegant and refreshing, with baby bubbles and a delicate balance of dryness with soft floral notes. Created by an American woman who moved to Nuits St Georges in Burgundy, France, this cuisine and cocktail friendly wine elevates and celebrates every day. On the nose, there are bright aromas of fresh strawberry, raspberry and pomegranate, combined with notes of lilac and violet. Chardonnay provides a depth and structure, while the Ugni Blanc offers natural acidity and freshness. The light-bodied Gamay provides vibrant fruit expressions and a smooth texture. The flavor is deliciously seductively smooth and versatile. It has the perfect balance of freshness, fruit, acidity, and sweetness.

Varietal: Chardonnay, Ugni Blanc, Gamay
Analysis: 11.5% alcohol / volume
Sugar: 12 g/L
Fermentation: Steel Tank at 51ºF
pH: 3.25
Awards:

  • 90 pts. – Buy Buy, Wine Enthusiast
  • 93 pts. – The Tasting Panel Magazine

FOOD PAIRING:
This Brut Rosé complements a range of foods, from savory to sweet. Pair with spicy Asian dishes, risotto, BBQ, lamb, duck, chicken, prosciutto, pizza, soft cheese (like brie or goat), cheesecake, crème brûlée, strawberry shortcake or berry pie.

ABOUT THE WINERY:
Le Grand Courtâge is a female founded French wine company which offers an affordable luxury to encourage people to elevate and celebrate every day, and cultivate joy in the spirit of Joie de Vivre. Owner Tawnya Falkner took the leap and gave up her career in San Francisco to move to Burgundy, France to pursue her passion for wine. Meaning ‘the Great Courtship’, Le Grand Courtâge symbolizes the courtship between French and American wine culture, grapes from different regions and the old and new world. Learn more here.

Information & Photos © Le Grand Coutâge – All Rights Reserved.

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Sutherland Syrah

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JUNE WINE CLUB:

Sutherland-Syrah_bottleBold wine Style logoSutherland Vineyards
Syrah
Elgin Valley, South Africa

BOLD WINE STYLE

This Syrah reveals a harmonious blend of ripe blackberries and plums with touches of violet, black pepper, and smoky cedar on the nose. On the palate, vibrant acidity complements juicy black cherries, while subtle notes of cured meat and graphite add complexity. The finish is enduring, with lingering black fruit and white pepper spiciness, reflecting its coastal origin.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • Residual sugar: 2.2 g/l
  • pH: 3.49
  • Total Acidity: 5.5 g/l
  • Food Pairing: This cool climate Syrah pairs wonderfully with a range of dishes. Its vibrant acidity and complex flavors make it a versatile companion for grilled lamb chops with rosemary, wild mushroom risotto, or a charcuterie board featuring cured meats and aged cheeses.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Syrah – Clones SH22F & SH174F
  • Root stock: Mgt
  • Soil: Tukulu / Bokkeveld Shale
  • Age of vines: Planted 2005
  • Plant density: 2500 vines/ha
  • Trellising: 7 wire Perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 7.9 t/ha
  • Irrigation: Supplementary drip
  • Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity
  • Grape sugar: 24ºB
  • Acidity: 6.25 g/L
  • pH at harvest: 3.2

WINEMAKING PRACTICES:

  • Yeasts: ICV Gre
  • Fermentation Temperature: 82.4ºF
  • Method: De-stalked, hand sorting of berries, pumped into stainless steel tanks, punch downs being done twice a day, left for 2 days before pressing, racked to barrel for malolactic fermentation.
  • Wood Maturation: 18 months in barrel. 30% new French oak, balance 3rd and 4th fill barrels

ABOUT SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

flatbread-mushroom-goat-cheese-blogMushroom and Goat Cheese Flatbread with Balsamic Reduction

INGREDIENTS:

  • 8 oz mushrooms
  • 4 oz goat cheese
  • 1 large pre-baked flatbread
  • 1/2 cup balsamic Vinegar
  • 1 tablespoon fresh thyme
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • salt and pepper to taste
  • 1 cup baby arugula

DIRECTIONS:

  1. Begin by preheating your oven to 400ºF. This ensures a crisp flatbread base.
  2. Prepare the balsamic reduction by pouring the balsamic vinegar into a small saucepan over medium heat. Allow it to come to a gentle boil, then reduce the heat and simmer until the vinegar thickens and reduces to about ¼ cup. Set aside to cool; it will continue to thicken as it cools.
  3. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and golden brown, usually about 5-7 minutes. Season with fresh thyme, salt, and pepper.
  4. Place the pre-baked flatbread on a baking sheet. Scatter the sautéed mushrooms evenly over the flatbread.
  5. Crumble the goat cheese and sprinkle it over the mushrooms.
  6. Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the cheese is slightly melted.
  7. Once baked, remove the flatbread from the oven and let it cool for a couple of minutes.
  8. Drizzle the balsamic reduction over the flatbread, add a handful of fresh baby arugula, and slice into pieces.
  9. Serve immediately and enjoy the melody of flavors.

Information & Photos © Thelema Mountain Vineyards – All Rights Reserved.
© Recipe courtesy of Cooking Mediterranean.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Sutherland Sauvignon Blanc

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JUNE WINE CLUB:

Crisp Wine StyleSutherland-Sauvignon-Blanc_bottleSutherland Vineyards
Sauvignon Blanc
Elgin Valley, South Africa

CRISP WINE STYLE

Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Residual sugar: 1.9 g/l
  • pH: 3.44
  • Total Acidity: 6.4 g/l
  • Food Pairing: A nice apéritif with fresh cheeses like chèvre (goat), or with oysters, shellfish and white fish like trout, cod and halibut.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Sauvignon Blanc — 316D, 316A, 317A and 7A
  • Root stock: R99 and R110
  • Soil: Bokkeveld Shale
  • Age of vines: Planted 2003 and 2005
  • Plant density: 2222-2500 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15 cm
  • Yield: 11.4 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Drier conditions limited berry mass and subsequently yields, but also ensured outstanding quality
  • Grape sugar: 21.0-23.3ºB
  • Acidity: 6.5-8.8 g/L
  • pH at harvest: 3.3-3.3

WINEMAKING PRACTICES:

  • Yeasts: Vin 7 & Alchemy 2
  • Fermentation Temperature: 59ºF
  • Method: The grapes were gently de-stemmed, pumped through a mash cooler, (Glycol set at 41°F) to cool the fruit down, a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press is full, the cycle is started and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. The juice is inoculated with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 6 months, then racked and add a light fining to clean them up a bit for evaluation and then bottled.

ABOUT SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

grilled-halibut-blogGrilled Halibut

INGREDIENTS:

  • 4 4-6 oz halibut fillets
  • salt to taste
  • black pepper to taste

Garlic Thyme Butter

  • 3 cloves garlic minced
  • 4 tablespoons unsalted butter melted
  • 1 tablespoons fresh thyme leaves
  • 1 lemon juice

DIRECTIONS:

  1. Preheat your grill 375ºF.
  2. Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.
  3. Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
  4. Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.
  5. Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145ºF. You want your fish to be opaque and just start to flake.
  6. Remove the grilled halibut from the grill. Serve hot with lemon wedges.

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved. © Recipe courtesy of Hey Grill Hey.

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June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoSutherland-Cabernet-Sauvignon_bottleSutherland Vineyards
Cabernet Sauvignon
Elgin Valley, South Africa

BOLD WINE STYLE

Vibrant, dark ruby in color, this fruit driven, complex wine displays layers of dark berry fruit flavors and prominent cassis on the nose which follow through onto the palate with the additional intrigue of spice. Seamless tannins supported by the fruit intensity have combined to create a wine that provides a satisfying and lingering mouth feel.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • pH: 3.40
  • Residual sugar: 2.2 g/l
  • Total Acidity: 6.3 g/l
  • Food Pairing: Red meat (especially game), strong cheeses.

VITICULTURAL PRACTICES:

  • Varietal: Cabernet Sauvignon, Clone 338C
  • Appellation: Cape South Coast, Elgin Valley, South Africa
  • Soil: Tukulu/Glenrosa
  • Age of vines: Planted August 2005
  • Plant density: 2353 vines/ha
  • Trellising: 7 wire perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 6 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Wet, cool climate conditions allowed replenishment of water reserves and slow ripening period
  • Picking date: 9th-24th March 2021
  • Grape sugar: 24-25º Balling
  • Acidity: 5.3 g/l
  • pH at harvest: 3.5

WINEMAKING PRACTICES:

  • Yeasts: Alchemy4
  • Fermentation Temperature: 78.8ºF
  • Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steep tanks, pumped over once a day until dry, racked to barrel of malolactic fermentation. 18 months in 35% new French oak, balance in 3rd and 4th fill barrels.

ABOUT THE SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

LambBurgerwithBlackberryBalsamicSauce-BLOGBlackberry Balsamic Lamb Burgers

INGREDIENTS:

Lamb Burgers

Blackberry Balsamic Sauce

  • 1 cup fresh blackberries
  • ¼ cup water
  • 1 tbsp balsamic syrup

Toppings

  • gluten free buns
  • arugula
  • dairy free feta

DIRECTIONS:

Lamb Burgers

  1. Heat your grill or a large skillet.
  2. Add all of your ingredients to a bowl and mix until just combined.
  3. Depending on how thick you like your burgers form 3-4 patties.
  4. Place burgers onto heated skillet or grill. Cook for 4-5 minutes per side, or until desired doneness.

Blackberry Balsamic Sauce

  1. Add all of your ingredients to a small saucepan on medium heat. Gently smash the blackberries down and allow to cook for 10 minutes. The sauce will reduce and thicken.
  2. To assemble burgers place burgers on your favorite gluten free bun. Top with the blackberry balsamic sauce, fresh arugula, and dairy free feta. Enjoy!

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved.
© Recipe courtesy of The Salty Cooker.

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Bodega Ramon Ramos Montetoro Malvasía

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seasoned-grilled-fish-recipeSimple Seasoned Grilled Fish

INGREDIENTS:

  • 16 ounces fish fillets (four 4-ounce fillets)
  • 4 teaspoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ½ lemon
  • chopped parsley for garnish, optional

DIRECTIONS:

  1. Start by preheating your pan or grill. Place the grill pan, skillet, or sauté pan on the stovetop over medium-high heat and let it warm while you prep the fish fillets. If you’re using an indoor electric grill, go ahead and heat it according to the manufacturer’s instructions.
  2. Brush one side of the fish fillets lightly with olive oil.
  3. Sprinkle with salt and pepper, Old Bay, and paprika.
  4. Place the fillets on the pan or grill with the seasoned side down.
  5. Brush the second side with olive oil and sprinkle with additional seasonings.
  6. Cook the fillets for about 2 minutes. Use a wide spatula to turn the fillets over and cook an additional 2 minutes. (Note: If using an indoor grill, place the fillets on the preheated grill and cook according to the manufacturer’s instructions. For the George Foreman grill, it takes approximately 4 minutes.)
  7. Transfer the cooked fillets to a plate. Sprinkle with chopped parsley (optional) and drizzle with lemon juice.

© Recipe courtesy of Lana’s Cooking.

JUNE WINE CLUB:

Crisp Wine Stylemonte-toro-14-malvasia-bottleBodega Ramón Ramos
Montetoro 14
Malavasía
Toro, Spain

CRISP WINE STYLE

Pale gold yellow, intense, crisp and shiny. Very persistent fruity aroma and mineral afterthought. Medium to highly intense aroma, ripe apple, banana, pear. Warm sensations with a lightly bitter finish.

Varietal: 100% Malvasía
Average production per hectare: 3000 kg
Vineyard’s age: Pre-phylloxeric
Harvest: September, manual
Aging in bottle: 3 months
Appellation: Toro, Spain
Elaboration: Pressed, light chilled maceration process, followed by its removal from the tanks, so that the obtained must can ferment cleanly
Pairing: Perfect for grilled fishes, appetizers, soft cheeses.

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Three generations of Ramon Ramos winemakers

Ramon Ramos family of three generation winemakers.

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

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Bodega Ramon Ramos Montetoro Añada Organico

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flourless-chocolate-cake-recipeFlourless Chocolate Cake

INGREDIENTS:

  • For the cake:
    • 1 cup  semisweet chocolate chips or chopped chocolate
    • ½ cup unsalted butter
    • 3/4 cup granulated sugar
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 large eggs slightly beaten
    • ½ cup  Dutch process cocoa powder
  • For the chocolate ganache:
    • 1 cup semisweet chocolate chips or chopped chocolate
    • ½ cup heavy cream

DIRECTIONS:

  1. Preheat oven to 375ºF. Grease an 8 inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
  2. To make the cake, place the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do so for 10 seconds at a time and stir. 
  3. Add the sugar, salt, and vanilla extract and stir to combine. 
  4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 
  5. Pour the batter into the prepared pan and bake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
  6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
  7. While the cake is cooling, make the chocolate ganache. Combine the chocolate chips and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 
  8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 
  9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

© Recipe courtesy of Two Peas and Their Pod.

JUNE WINE CLUB:

Mellow style logoMontetoro-organic-joven-tinto-bottleBodega Ramón Ramos
Montetoro 3 Añada Organico
Tinta de Toro
Toro, Spain

MELLOW WINE STYLE

Bright, clean, intense in color and medium-high layer, compact rim and very intense deep-red color. The fruit is the protagonist. Very aromatic, wild black fruits and ripe red fruits. Palate is fresh, intense and full of flavor. Well balanced, good acidity and easy palate that invites you to continue tasting.

Varietal: 100% Tinta de Toro
Age of vines: 20/30 years old
Average production per hectare: 4500 kg
Harvest: End of September, manual
Appellation: Toro, Spain
Elaboration: After choosing the best vines, the grapes were transported into the winery where they were stripped, lightly pressed and deposited in the tanks to be fermented at a controlled temperature. After racking, the wine was slightly filtered before bottling which helps to maintain all its aromas.
Time in bottle: 3 months
Maturation in bottle: 6 months
Pairing: Baked chorizo, venison, Iberic ham, white beans with sausage, semi-mature cheeses and even desserts with chocolate.

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Bodega Ramon Ramos winery

Information & Photos © Bodega Ramón Ramos – 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 >

 
 
 

 

 

June Wine Club Pairing Recipe

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duck-breast-recipeGrilled Duck Breast

(If you don’t have access to/don’t like duck, try this recipe with chicken breast instead.)

INGREDIENTS:

  • ¼ cup Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • ½ teaspoon hot sauce
  • ¼ teaspoon black pepper
  • 4 skinned, boned duck breast halves (or chicken breast)

DIRECTIONS:

  1. Gather all ingredients.
  2. Stir together Worcestershire sauce, olive oil, garlic, hot sauce, and pepper in a large bowl. Add duck breasts; toss well to coat. Cover and marinate in the refrigerator, 30 minutes to overnight.
  3. Preheat the grill for medium-high heat.
  4. Remove duck from marinade and cook on the preheated grill to desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165º F. Discard marinade. Cook time will depend on the size of the duck breast and the temperature of the grill.

© Recipe courtesy of All Recipes.

JUNE WINE CLUB:

Bold wine Style logomonte-toro-roble-5-bottleBodega Ramón Ramos
Montetoro Roble 5
Toro, Spain

BOLD WINE STYLE

Intense violet hues denoting youth, appearance like ink. The nose is fruity and complex. The oak, although is in the background, is very integrated into the fruit. The palate is full-bodied, elegant, long and harmonious.

Varietal: 100% Tinta de Toro
Average production per hectare: 4000 kg
Age of vines: 30/50 years old
Harvest: Mid-September, handpicked
Barrel type: French oak, medium toasted
Time in barrel: 6 months
Maturation in bottle: 12 months
Appellation: Toro, Spain
Pairing: Galician lamprey, rabbit stew, duck breast

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Bodega Ramon Ramos three generations of winemakers

Three generations of Ramon Ramos family of winemakers.

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

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Two Mountain Tempranillo

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BBQ pork with cheesy grits

BBQ Pork with Cheesy Grits

INGREDIENTS:

  • 3 cups of water
  • 1 cup stone ground yellow grits
  • 1 tsp of salt
  • ¼ tsp cayenne pepper
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar cheese
  • fresh cracked black pepper
  • 2 cups rib meat from leftover pork ribs
  • ¾ cup BBQ sauce

DIRECTIONS:

  1. In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
  2. Gradually add the grits to the boiling water using a whisk to prevent any lumps.
  3. Lower the heat to simmer and cook for 20 minutes.
  4. While grits are simmering, pick meat from pork ribs and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
  5. Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
  6. Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).

© Recipe courtesy of Kevin is Cooking.

JUNE WINE CLUB:

Mellow style logo2-Mountain-Tempranillo-bottleTwo Mountain Winery
Tempranillo
Yakima Valley, Washington

MELLOW WINE STYLE

The Two Mountain Tempranillo opens with hints of overripe fig, forest-fresh Hemlock, and a smidge of toasted pine nuts. It is then followed by dried tobacco, sun-dried tomatoes, and coriander dust. Once you have been tantalized by the aromatics, the palate is treated to soft tannins mixed with nice acid, a touch of subtle oak and flavors of rich earth, dark huckleberry, sage and a freshly rolled cigar. This is definitely an old world-esque Tempranillo from the new world Washington State. Be prepared, be very prepared.

Varietal: 100% Tempranillo
Analysis: 13.9% alcohol / volume
Appellation: Yakima Valley, Washington
Vineyard: Various Estate Vineyard Plots
Production: 200 cases

About Two Mountain Winery:

“Our name, Two Mountain Winery, is inspired by the majestic views of Mt. Adams and Mt. Rainier which serve as the backdrop of Copeland Vineyard. It’s a simple moniker that reflects our minimalistic approach to growing and making wine with a proud nod to the incredible valley in which we farm.

There’s something uniquely fulfilling in working the same ground as our uncle, grandfather, and great- grandfather. It would be easy to take this humble life for granted, but we consider our role as growers to be more than just wine grape production. We have an obligation to operate in a way that ensures the next generation inherits a world worthy of their potential. Becoming Washington State’s first certified sustainable vineyard not only validates our efforts as growers, but reminds us of how fortunate we are to be surrounded and supported by an incredible team that is committed to making the right decisions for our land, our planet, and our customers.

We like to joke that four generations of Yakima Valley farming pulsing through our veins predisposed us to dirty fingernails and an inherent love of the land, but it really is the truth. We love this life, and we’re lucky to have it. We hope that shines through in our wines and that you enjoy them as we prefer—with friends and family.” – The Brothers, Matthew & Patrick Rawn

Information © Two Mountain Winery – All Rights Reserved.

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Two Mountain Winery Rosé

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Homemade,Cheesy,Pull,Apart,Bread,With,Garlic,And,ParsleyCheese and Garlic Pull Apart Bread

INGREDIENTS:

  • 1 crusty loaf , preferably sourdough or Vienna
  • 1 cup shredded Mozzarella cheese (or other melting cheese)
  • 1 stick (8 tbsp) unsalted butter, softened
  • 2 large garlic cloves, minced
  • ¾ tsp salt
  • 1 tbsp fresh parsley, finely chopped

DIRECTIONS:

  1. Preheat the oven to 350ºF.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into one inch diamonds but do not cut all the way through the bread.
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
  5. Brush surface with remaining butter. 
  6. Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 – 10 minutes more to make the bread nice and crusty.
  7. Serve immediately.

© Recipe courtesy of RecipeTin Eats.

JUNE WINE CLUB:

Two-Mountain-Winery_2022_Rosé_bottle_imageTwo Mountain Winery
Rosé
Yakima Valley, Washington

FRUITY WINE STYLE

The Two Mountain Rosé blooms with ripe wild strawberry, a touch of watermelon and hints of fragrant violet. Not to be outdone, the palate explodes with rich, red fruit and balanced acid, making it a natural to sip on its own or with a fresh baguette and your formage of choice. Rattan bistro chair optional.

Sustainable_WineryVarietal: 62% Cabernet Sauvignon, 33% Cabernet Franc
Analysis: 13% alcohol / volume
Vineyard: Portteus Vineyard, Copeland Vineyard
Aging: 100% Stainless Steel Tanks
Production: 794 cases

About the Vineyards:

Today, Two Mountain Winery operates 300 acres of vineyards and 100% of their wines come from their estate acreage. Warm days and cool nights provide the Yakima Valley with near-perfect growing conditions, allowing both white and red grape varietals to fully express their classic characteristics. The Cascade Mountain Range provides a wonderful rain-shadow effect on the vineyard. Two Mountain Winery has warm sites with ideal 190-day growing seasons and annual precipitation between six to seven inches in total. Learn more about their vineyards here.

Two Mountain Rawn brothers in the vineyard with their dogs

Brothers Matthew Rawn (Winemaker) and Patrick Rawn (Vineyard Operations) with Cash (black Lab) and Fievel.

About Two Mountain Winery:

Two Mountain logoTwo Mountain Winery produces approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

Two Mountain Vineyard

© Two Mountain Winery – Vineyard

Information © Two Mountain Winery – All Rights Reserved.

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June Wine Club Pairing Recipe

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Organic,Roasted,Grilled,Eggplant,With,Parsley,And,GarlicGarlic & Herb Grilled Eggplant

INGREDIENTS:

  • 2 eggplants
  • 2 tsp salt
  • ½ cup extra virgin olive oil
  • 3 cloves garlic crushed
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh oregano
  • ½ tsp pepper
  • ¼ tsp salt

DIRECTIONS:

  1. Cut the eggplant into ¼ inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture. 
  2. Preheat the barbecue to medium heat.
  3. In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil. 
  4. Grill for approximately 6 minutes per side until golden in color with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil. 
  5. Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge. 

© Recipe courtesy of Every Last Bite.

JUNE WINE CLUB:

Bold wine Style logoTwo-Mountain-Winery_2020_Syrah_bottleTwo Mountain Winery
Syrah
Yakima Valley, Washington

BOLD WINE STYLE

Whoa, Paradise City—in a bottle! Blue fruit, graham cracker spice and the bad a#$ richness of wet tobacco leaves are sprinkled with a touch of black pepper to create some sweet, aromatic chords. These flavors are followed by a blackberry/bing cherry fruit melody, with a touch of cola, cedar leaf, and a savory herb mélange. This wine has a very pretty oak, great acid and supple tannins.

Sustainable_WineryVarietal: 100% Syrah
Analysis: 13.9% alcohol / volume
Vineyard: Copeland Vineyard, Schmidt Vineyard
Aging: 22 months – 100% French (40% new)
Production: 528 cases

Matthew Rawn – Winemaker, Director of Sales and Marketing
Matt Rawn

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations
Patrick Rawn

Photo by Two Mountain Winery: Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle. Learn more about Matt, Patrick, and their team here.

Two Mountain Building

About Two Mountain Winery:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines. Learn more here.

Information © Two Mountain Winery – All Rights Reserved.

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