May Cheese Club: Iowa

Cheese ClubBenning CheeseBenning®
Mild Goats Milk Gouda
Holland

Benning® Mild Goats Milk Gouda is a semi-firm, pure white, versatile cheese that is fresh and mild in taste. It is made from light goats’ milk that is then formed into classic gouda-style wheels and aged to create a smooth and creamy textured cheese. This cheese is great for the pickiest of eaters. It is mildly tangy and slightly sweet with hints of caramel. 

FOOD PAIRING: This cheese melts beautifully; eat as is, or slice/grate onto your favorite sandwich or pizza.

WINE & CRAFT BEER PAIRING: The Benning® Mild Milk Gouda pairs well with dark and malty beers such as a malty Amber Ale. It also pairs nicely with a buttery Chardonnay, Sauvignon Blanc or our May Wine Club Chenin Blanc.

WINESTYLES: Silky
BEERSTYLES: Dark & Roasty or Malty & Sweet


midnight-moon-pkg-smallCypress Grove®
Midnight Moon®
Holland

This aged goat milk cheese is made exclusively for Cypress Grove® in Holland. Aged for at least six-months, Midnight Moon® is an ivory-colored goat cheese with forward nutty and brown-buttery flavors, finish with long caramel notes. Similar to classic goudas, Midnight Moon® forms protein crystals as it ages, and lends to a slight crunch to the otherwise dense and smooth cheese. This goat cheese is known to convert even the pickiest of goat cheese critics!

AWARDS:

  • Best of Class, World Championship Cheese Contest  2010, 2020
  • Super Gold, World Cheese Awards   2015, 2018
  • Gold, World Cheese Awards  2014
  • Best New Product in Show, sofi Awards  2002
  • Silver, World Cheese Awards  2017
  • Silver Finalist, sofi Awards  2003
  • Third Place, World Championship Cheese Contest   2014
  • Bronze, World Cheese Awards  2016
  • Bronze, sofi Awards   2017

FOOD PAIRING: Serve with fig jams, seeded crackers, or bread

WINE & CRAFT BEER PAIRING: For wine, pair with Ice Wine, Sweet Sherry, Syrah or Zinfandel. As for beer, look for a Belgian Dark, Stout, or a Tripel.

WINESTYLES: Fruity or Bold
BEERSTYLES:
Dark & Roasty, or Fruity & Spicy

ABOUT CYPRESS GROVE®, ARCATA, CALIFORNIA:
In the 1970’s, when pre-packed TV dinners and processed, rubber cheese were popular, a self-proclaimed “serious hippie” named Mary Keehn was on the hunt for something different. A mother a four, she wanted to find healthier milk for her children. Mary noticed her neighbor owned goats for brush control and asked if she could purchase two, at which the neighbor replied, “if you can catch ’em, you can have ’em”. Each day, Mary went out with grain until eventually she lured in her first two goats: Esmeralda and Hazel. These goats turned into four, and many more from there. With a lot of goats, came a lot of milk, and thus, Cypress Grove® was born! Learn more about their story here.


Monthly Cheese Club

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 >

 

May Premium Wine Club

City-on-hill-red-blendCity on a Hill Wine Company
Red Blend
Swartland, South Africa

Bold wine Style logoBOLD WINE STYLE

The second of their “canvas wines” and the second vintage of this wine, City on a Hill Wine Co. used three varieties stretched across five vineyards. This wine remains the winery’s main focus in terms of red wine and this blend continues to grow in vineyards and varieties as they stretch their reach further across Swartland. The Red Blend has great structure, showing red and black fruit with their trademark Swartland fynbos and olive notes. Syrah dominates this blend followed by Tinta Barocca, and Cinsault.

Analysis: 13.5% alcohol / volume
Varietals: Syrah, Tinta Barocca, and Cinsault
RS: 1.9 g/L
TA:
5.2 g/L
pH:
3.65
Fermentation: Native Yeasts – 75% whole bunch
Vessels: Old 500 liter oak barrels
Year of Planting: 1968-1990’s
Soil Type: Decomposed granite, schist, & clay
Cultivation: Bush vines & trellised vineyards

ABOUT CITY ON A HILL WINE CO.:
City on a Hill Wine Company was started with one goal in mind: to make wine with freedom to explore and engage the vast terroirs and people that make up this beautiful region. The team was drawn to the rustic traits of the Swartland in the South Western part of South Africa – a location where you will rarely find landscaped vineyards or shiny farm gates, but rather an unforgiving landscape and people of the soil. The climate is hot and dry, and the conditions are becoming very extreme to farm in. Herein lies the beauty of the Swartland: a mix of old dry-land bush vines planted by previous generations, complimented by younger plantings of newer and experimental varieties, planted by this generation for the generations to come. City on a Hill Wine Co. has grown their offering to six wines. A lot of effort goes in to ensure constant improvement in all areas of grape growing and vinification. This is a lifelong task and something that the next generation will benefit from.
 


Last-of-the-First-WineFalse Bay Vineyards
Last of the First
Stellenbosch, South Africa

Bold wine Style logoBOLD WINE STYLE

Professor Perold’s creation, Pinotage, was propagated at Elsenburg College in 1935. In 1941 Myrtle Grove on the Schapenberg was chosen for the first commercial plantings. Today only one block remains on the Schapenberg — The Last of The First.

Completely different in style to inland Pinotage. The Last of The First is elegant, perfumed, graceful. It is luminescent dark cherry in color with earthy smells of lifted mulberry and damson plums. The taste is balanced with finely integrated tannins threading through from start to finish. It highlights morello cherry with a touch of earthiness. Drink now and over the next decade. Serve at 59ºF – pairs beautifully with duck.

Region: Schapenberg (W.O. Stellenbosch)
Varietal: Pinotage

Analysis: 13% alcohol / volume
RS: 1.5 g/L
TA:
4.9 g/L
Total SO2: 85 mg/l
Production: 1549 bottles

REGISTERED SINGLE VINEYARD:
A small and singular parcel of mature 1994 planted Bush Vine Pinotage measuring 1.3 hectares. This block is the last Pinotage grown on the ocean facing slopes of the Schapenberg, where the original commercial plantings of Pinotage took place. This rare little block is on a cooler, elevated south-facing slope, just 2.5 miles from False Bay. Due to the effect of incessant wind and the application of organic farming practices, the berry-size and yield is also tiny at just over 3 tons/ha or 20 hl/ha. The up-side, however, is healthy grapes with excellent balanced concentration. Good things really do come in small packages.

WINEMAKING:
Grapes are handpicked, sorted and fermented whole bunch with wild yeasts in a small open top oak fermenter, using regular, manual-punch downs during the fermentation process. The wine is left on the skins and stems for 31 days, then is pressed off in a basket press before being transferred to three old 600 liter barrels. Here, the wine goes through a maturation period of 16 months before bottling without fining with only the lightest of filtrations.

ABOUT THE WINERY:
Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. It is a sister company to Waterkloof Winery. In 1994, well before Waterkloof was founded, Paul Boutinot came to the Western Cape to seek grapes from balanced, yet under-appreciated vineyards. These vineyards would soon be lost to large co-operative blends that were dominating South Africa’s wine industry at that time. Paul transformed these Cape gems into wines with minimum intervention – something unusual for the time. He chose to organically farm using wild yeast ferments and no acid additions. Today, ingredients remain the same using beautiful coastal fruit, old vines, wild yeasts and additions avoided. Learn more here.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

 
 
 

 

May Sweet Club

 

Sweet Wine ClubBroadbent_Madeira_Rainwater_NVBroadbent Selections
Rainwater Madeira NV
Madeira, Portugal

NECTAR WINE STYLE

The Rainwater Madeira has a light, toffee-scented bouquet with hints of crème brûlée. The wine highlights subtle notes of marzipan, raisin and fresh fig that become more well-defined and bold as it aerates. On the palate, it is sweet and spicy on the entry. At first, it is quite understated with smoked walnut, nougat, cumin and Chinese 5-spice. As it continues to build, the wine becomes beautifully balanced and harmonious with traces of red chillies, dried honey and walnuts at the finish.

Analysis: 19% alcohol / volume
Varietal: 98% Tinta Negra, 2% other regional red varieties
RS: 74 g/L
pH:
3.1
Total Acidity:
6.4 g/L (tartaric)
Total Sulphur:
<15 mg/L
Annual Production:
20,000 cases x 12/750 ml

Winemaker: Juan Teixeira
Critical Acclaim: 90 points – Neil Martin, eRobertParker.com #202, August 2012

Pairing:
Serve slightly chilled on its own or with antipastos, cheeses, or sweet desserts.

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

HARVEST AND PRODUCTION: 
“Combining different wines together, we try to have a final wine with high quality. Blending helps to balance the wine, to add layers of flavors and better integrate the sugars and acids.  Blending allows us to select the best characteristics of different wines and then mix them all together to create a much better flavor profile, maintaining the consistence of quality and, off course, reduce the negative impacts, if any, that some harvest years may present.” – Broadbent Selections


Broadbent_Madeira_Fine_Rich_SweetBroadbent Selections
Fine Rich Sweet
Madeira, Portugal

NECTAR WINE STYLE

Broadbent’s Fine Rich Sweet Madeira has notes of caramel, light fruits, toasted nuts and sesame. It has a well-balanced acidity and clear, fresh aftertaste. This is a well made, uncomplicated Madeira.

Analysis: 19% alcohol / volume
Varietal: 98% Tinta Negra, 2% other regional red varieties
Residual Sugar: 106 g/L
pH: 3.42

Total Acidity: 5.18 g/L (tartaric)
Total Sulphur: 36 mg/L
Winemaker: Juan Teixeira

Pairing:
Serve slightly chilled on its own or with antipastos, strong cheeses, chocolate or dessert.

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

HARVEST AND PRODUCTION:
“The harvest period started mid September, concluding the 2nd week of October. The grapes were de-stemmed, crushed and pressed. The must obtained was then allowed to ferment at a controlled temperature in stainless steel tanks. Fermentation stopped after 6 or 7 days by addition of neutral grape spirit (96% minimum) in order to maintain the desired sweetness degree. Vinification was made in strict accordance with traditional methods. Aged in old oak cask in the traditional “Canteiro ”system. After maturing, the wine underwent racking, fining and filtering before the blend was assembled and bottled.” – Broadbent Selections

Bartholomew Broadbent

Bartholomew Broadbent

ABOUT BROADBENT SELECTIONS:
Broadbent Selections, Inc. was founded in 1996 by Bartholomew Broadbent, who established Premium Port Wines in 1986 and is considered responsible for the reintroduction of Madeira to the United States in 1989. The company acts as the U.S. national importer, distributor and representative for wineries from around the world. Bartholomew was named one of the “fifty most influential people in the wine world.” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year in 2005 by Wine Enthusiast Magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet. Today, he has expanded from his pivotal role in the breathtaking growth of Port and Madeira to “exert a profound influence on the US wine market” says Decanter. Learn more here.


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Sweet Club

 

May Wine Club Pairing Recipe

Lamb Chops Sizzled with Garlic

INGREDIENTS:

  • 8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed)
  • salt and freshly ground pepper
  • dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 10 small garlic cloves (halved)
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • crushed red pepper

DIRECTIONS:

  1. Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
  2. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

© Recipe courtesy of Janet Mendel from Food and Wine.

MAY WINE CLUB:

Bold wine Style logoCircle-of-Life-RedWaterkloof
Circle of Life Red

Stellenbosch, South Africa

BOLD WINE STYLE

A perfectly integrated blend with great length, combining the spiciness of the Syrah, the fresh fruits of the Petit Verdot and juiciness from the Merlot. The introduction is fresh and fruity with good acidity, evolving into riper flavors and herbaceous notes, and with elegant tannins and light acids on the finish. It is very versatile and will complement numerous dishes, but the winery recommends enjoying it with a hearty piece of lamb.
 
Varietal: 26% Syrah, 24% Merlot, 26% Petit Verdot and 24% Cabernet Franc
Analysis: 13-14% alcohol / volume
pH: 3.52
TA: 5.2 g/l
VA: 0.7
Residual Sugar: 2.3
Production:
17,400 bottles produced
 

Circle of Life tells the story of Waterkloof: A once conventionally farmed vineyard with great potential, that – since Paul Boutinot took over the property – has been transformed into a living, breathing organic and biodynamic vineyard by Farm Manager Christiaan Loots and his team. Waterkloof winery strives to produce distinctive, yet balanced wines using traditional, organic and biodynamic methods. They work with nature, not against it. Chickens, sheep and work-horses have unique and integral parts within the vineyard. Their soils are free of chemicals, and instead are kept healthy using plant extracts, fungi and bacteria from their own organic compost. The winery continuously works to understand their vineyards to harness the individual characteristics of each vineyard block. Waterkloof’s objective with Circle of Life was to produce two blends that encapsulate all the varying terroir characteristics and grape varietals found on Waterkloof.

HARVEST AND PRODUCTION:
All grapes are hand-picked and sorted in the vineyards, then brought to their cellars by their work-horses. The grapes are then hand-sorted again at the winery to ensure only the best berries are being used. The sorted grapes are then placed into wooden fermenters using their gravity system. This fermentation process starts naturally with yeast present on the grapes to enhance the flavors from the vineyards. Throughout the fermentation process, the winery performs soft punch downs twice a day to gently and slowly extract the tannins. The wines will spend around 30 days on the skins – give or take depending on taste. After the maceration time on the skins, the wine is ran down using gravity, no pumping is incorporated. The grape skins also fall through into the basket press and are softly pressed to gently extract every last bit of wine, aroma and color. The varietals are then aged separately in French oak for about 18 months. After the aging process, Waterkloof blends the Syrah (26%), Merlot (24%), Petit Verdot (26%), and Cabernet Franc (24%) together, then keeps in wooden fermenters for another 9 months. This wine is unfined and gently filtered.

ABOUT WATERKLOOF:
In 1993 Paul Boutinot commenced his search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. The classic areas, capable of growing naturally balanced grapes such as the Cote d’Or, Chablis, Paulliac, Barolo, etc. were either unavailable or unattainable (rich men’s toys), so he had to find a new classic. It took ten years to narrow the search down to a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape. As soon as he was led up a steep ravine opening out into a hidden amphitheater of potential, all his experience and intuition told him: ‘THIS IS IT!’ Just like that, Waterkloof was born, and the hard work began. Learn more about the history of Waterkloof here.

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

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May Premium Club: Iowa

ENJOY CLUB:

Mad HatterBold wine Style logoTuck Beckstoffer Estate
Madhatter Red Blend 2016
Napa Valley, California

BOLD WINE STYLE

Since the beginning of Mad Hatter in 2003, our goal has been to craft elegant Bordeaux blend using grapes grown throughout Napa Valley. The 2017 vintage aptly continues that commitment, with vineyards in St. Helena, Calistoga, Rutherford and Oakville.   Under the winemaking and farming direction of Shawn Johnson and Tuck Beckstoffer, vineyard blocks were selected with a blend of micro climates and soils to highlight the best Napa Valley has to offer, creating a wine with complex aromas, purity of fruit, balance and a long silky finish.

A deep garnet hue precedes aromas of crushed cherries, black plum, warm cassis, and violets.  The palate is fleshy with suggestions of blackberries, licorice, and Indian spices. Chewy and approachable tannins lead into a long, silky finish.

Appellation: Napa Valley, California
Varietal: 67% Cabernet Sauvignon, 12% Merlot, 8% Cabernet Franc, 8% Old Vine Petit Sirah, 3% Petit Verdot, 2% Malbec
Analysis: 14.8% alcohol / volume
Winemaker: Tuck Beckstoffer

Semper Pinot NoirMellow style logoTuck Beckstoffer Estate
Semper Homage 2016
Pinot Noir
Sonoma Coast, California

MELLOW WINE STYLE

Semper was conceived as a love letter to express enduring faithfulness.  Cultivated in a distinct region of the Sonoma Coast appellation, wines produced in this area have a rare and collectible quality that will only increase in value over time.  During the growing season the vineyard experiences bright sunshine during the day but is subject to a cool blanket of fog that hugs the coastline, creating the ideal conditions for that perfectly slow ripening.

The 2016 Semper Homage Pinot Noir pays homage to some of the great vineyards in the Russian River Valley and Petaluma Gap appellations.  The primary sourcing is Reuling Vineyard in the Russian River Valley, near Forestville.  In addition to having the ideal climate and well-drained soil for making great Pinot Noir, the vineyard is planted with three of the finest Pinot Noir clones, all of which was used in making the 2016 Semper Homage – Lat Tache, DRC and Calera.   The wine is blended with small amounts of two other vineyards – Sunchase Vineyard and Saltonstall Vineyard, both of which are located in the Petaluma Gap at the southern end of the Sonoma Coast appellation.

The 2016 Semper Homage Pinot Noir showcases powerful fruit with an elegant structure and medium body. Upon entry, this wine expresses aromatics of wild raspberry and strawberry, transitioning into a robust rhubarb and cranberry palate. Aged in French oak barrels for twelve months, the wine shows nuances of baking spices that complement the natural fruit components of the Russian River Valley.  While this wine is drinking beautifully now, it will continue to improve and develop in the bottle over the next five to ten years. 

Appellation: Sonoma Coast, California
Varietal: 100% Pinot Noir
Analysis: 14.5% alcohol / volume
Winemaker: Tuck Beckstoffer, Philippe Melka

THE BECKSTOFFER FAMILY

Tuck Beckstoffer

Tuck Beckstoffer

It began on back country roads and among the vines. The Beckstoffer family arrived in the Napa Valley in 1975 and the young son of a future pioneer spent his days in the vineyards throughout every growing season, cultivating deep roots.

Brought up to respect the land and its fruit, Tuck naturally sought out the practice of viticulture, learning from the masters around him. Much like his father before him, he is a farmer first. It was only after he mastered the art of first craft that he turned his attention to a second craft—winemaking. Over three decades after he first set foot in the valley, Tuck bottled his first wine. For him, it was not a whim or passion project, but the culmination of a life lived on the land, among the vines.

Today, Tuck is one of the few Napa stewards who is both a grower and a winemaker. It is this pedigree that makes his approach different: the process begins with the land itself and culminates with a reverence for the winemaking traditions of the past—sharing successes and failures among fellow craftsmen and appreciating the fruits of their labor over a beautiful bottle of wine.

The St. Helena estate opened in 2016, offering intimate tours and private tastings as a way to share this passion—connecting visitors to the land and sharing the knowledge of how the art of grape growing translates into every bottle. Since day one, the Estate was designed to exude a sense of genuine care and generosity of time and spirit.

As the story continues the unfold, Tuck is raising the next generation in the same way that he was raised—as stewards among the vines. He invites you to share in this journey and visit the estate.

“It’s my belief that all great wines are an ode to teamwork. The wine in the glass is the apex of each season’s fruitful collaboration—hands on the vines, boots in the soil, and a team of voices carrying throughout the cellar.” – Tuck Beckstoffer

Learn more about our PREMIUM WINE CLUB and enjoy these amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases! Learn more >

May Sweet Club: Iowa

Tropical Passion Fruit MoscatoSweet Wine ClubTropical Moscato
Passion Fruit
Italy

The grapes were cultivated via the classic Guyot method and state-of-the-art technology is employed during the winemaking process. After pressing, the must undergoes a short fermentation, is rapidly chilled to a temperature just above freezing to stop the yeast activity and racked off the sediment. Just prior to bottling, the secondary fermentation takes place and the tropical fruit is added and blended.  This winemaking process results in a fresh, bright and aromatic Moscato.

The Tropical Moscato is straw yellow in color. It is bright and refreshing with fine structure. The aromas of tropical fruit follow through to the palate for a harmonious finish. In every bottle of Tropical Passion Fruit Moscato, there are two whole passion fruits inside.  This wine is delightful as an aperitif or at the end of the meal, with fruit, aged cheeses and desserts. 

Appellation: Italy
Varietal: 95% Moscato, 5% Natural Tropical Pulp
Analysis: 5.5% alcohol / volume
Residual Sugar: 120g/l
Total Acidity: 5.5 g/l
Critical Acclaim: 93pts San Francisco International Wine Competition

 

Tropical Grapefruit MoscatoTropical Moscato
Grapefruit

Italy

The Moscato grapes for this wine come from vineyards located in Stefano Belbo villages, at 200 to 300 ft. above sea level.  Vinification is via autoclave, according to the Charmat Method, until it reaches 5.0% alchohol.  Next, the wine undergoes cold fermentation and aging in stainless steel vats for one month, after which time it is blended with pink grapefruit juice and natural aroma, and bottled.

This Moscato comes from a grape variety that has probably the highest level of complex aromas of any Piedmont grape.  The wine has the distinctive Moscato aroma and flavor, with added complexity from the concentrated grapefruit juice.  This wine is a perfect accompaniment to fruits, aged cheeses or hazelnut cake, or is great as an aperitif.

Appellation: Italy
Varietal: 95% Moscato, 4% fresh pink grapefruit juice, 1% natural grapefruit aroma
Analysis: 5.5% alcohol / volume
Total Acidity: 5.5 g/l

 

May Wine Club: Langhe Arneis DOC

Risotto with Arneis

Risotto with Arneis

This risotto is made with Arneis, an intense aroma wine that comes from the sunny hills of Langhe. All products of the Langhe bring in their taste and the warmth of the sun between the vineyards and the damp scent of the misty land, dug up by the dogs in search of truffles. Or try Risotto with Shrimp and Fennel, another great Piedmont recipe.

INGREDIENTS:

  • 12 ounces (350 grams) of rice
  • one medium onion
  • 3.5 ounces (100 grams) of butter
  • white wine, 2 glasses of Arneis
  • 3.5 ounces (100 grams), grated Grana cheese

DIRECTIONS:

  • In a sauce pan, melt half the butter, add the finely chopped onion and cook gently without browning it.
  • Add the rice and toast it for a few minutes.
  • Wet everything with a glass of Arneis wine and let it evaporate.
  • Continue cooking by wetting with the broth.
  • When the rice is almost cooked, add the other glass of Arneis and finish cooking.
  • Lie the risotto with the remaining butter, sprinkle with the grated Grana cheese and serve.
  • TIPS: Before serving the rice, taste it, if the bitterness of the wine prevails add a pinch of sugar to eliminate it.  Know that wine used in cooking does not retain the initial alcoholic properties because the alcohol evaporates leaving only the aroma of the drink.
  • © Recipe courtesy of Rosalina, Mondo Del Gusto.

MAY WINE CLUB:

Silvano Rigo ArneisSilky styleAzienda Agricola Silvano Rigo
Langhe Arneis DOC
Piemonte, Italy

SILKY WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Aged in stainless steel tanks, unoaked to preserve freshness. Straw-yellow in color, with greenish hues. Floral bouquet, with apple and mineral scents. Taste of white fruits, white flower, apple, pear and mineral notes. Classic wine of Piemonte.  Very good as an aperitif. Pairs well with fish, rice dishes and vegetable dishes, salads and appetizers. Or pair with classic Piemonte recipe of Risotto Arneis, a perfect match.” –  Winemaker Silvano Rigo.

Winemaker:  Silvano Rigo
Appellation: Diano d’Alba, Italy
Varietal: 100% Arnes
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wines of Rigo Vini

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!

 

May Wine Club: Dolcetto DOC

Mushroom RisottoRisotto with Mushrooms

INGREDIENTS:

  • 8 cups chicken broth
  • 4 tablespoons olive oil
  • 2-3 pounds mushrooms thinly sliced (you choose more or less)
  • Salt and Black pepper
  • 2 Shallots minced (about 1/2 cup)
  • 1 1/2 cups Arborio rice – must use Arborio rice
  • 4 tablespoons butter
  • 1/3 cup Parmigiano-Reggiano cheese freshly grated

DIRECTIONS:

  • In a medium saucepan, heat the chicken broth to simmer.
  • In a large skillet, heat 1 tablespoon of olive oil over high heat. Add mushrooms and salt and pepper to taste.
  • Cook until browned, about 5 minutes.
  • Remove mushrooms from the pan and set them aside.
  • In the same skillet heat 2 tablespoons of olive oil. Cook the shallots for 1-2 minutes and then add in the Arborio rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden or shiny.
  • Add a ladle full of chicken broth (it should still be simmering) to the rice, stirring constantly.
  • Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding stock (1 ladle at a time) until it absorbs. Then add another ladle and repeat as it absorbs.
  • After about 20 minutes, the rice should be cooked. Taste it to make sure you like how cooked it is.
  • Once you are happy with the texture of the rice, stir in the mushrooms, butter, and the cheese (to taste).
  • Add salt and pepper to taste.
  • TIP: Make extra chicken stock, just in case you need to add it to the rice if it is not cooked enough. You can refrigerate the extra stock too.
  • © Recipe courtesy of Silvano Rigo.

MAY WINE CLUB:

Dolcetto DOCGMellow style logoAzienda Agricola Silvano Rigo
Dolcetto Di Diano d’Alba DOCG
Piemonte, Italy

MELLOW WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Aged in stainless steel tanks, unoaked to preserve freshness. Ruby red color with purple shades. Bouquet of cherry, rose, herbs, with a classic Dolcetto nose.  Taste of bright fruit, herbs, showing Diano d’Alba terroir of cherry, spice and classic bitter almond. Diano d’Alba is one of the best growing areas for Dolcetto and is recognized as DOCG area of production for Dolcetto. Perfect with soups, salads, charcuterie, pasta, chicken and cheeses.” –  Winemaker Silvano Rigo.

Winemaker:  Silvano Rigo
Appellation: Diano d’Alba, Piemonte, Italy
Varietal: 100% Dolcetto
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wines of Rigo Vini

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May Wine Club: Piemonte Barbera

Milan Pork ChopsMilan Pork Chops

INGREDIENTS:

  • 4 bone-in pork chops
  • salt
  • freshly ground black pepper
  • 4 slices old bread
  • 1/3 cup Parmigiano Reggiano cheese grated
  • 3 eggs
  • 1 cup flower
  • 3 tbsp butter
  • olive oil
  • lemon wedges for garnish

DIRECTIONS:

  • Pound pork chops thin, until about 1/4-inch thick.
  • Season the chops on both sides with salt and pepper.
  • Use a food processor to pulse the bread into fine crumbs.
  • Pour the crumbs onto a large plate, or bowl. Season flour with salt and pepper.
  • Beat the eggs in a shallow bowl.
  • Dredge the chops through the flour, then dip into the egg, and then in the bread crumbs. Push the crumbs into the chops to help them stick.
  • Place on a rack to rest for 10 minutes.
  • In a large skillet, or frying pan, over medium heat, melt the butter with the olive oil until hot.  Add the chops and cook, turning once, until browned and crisp on the outside, but moist on the inside, about 3-4 minutes per side.
  • Serve with a nice, fresh arugula salad with a vinaigrette. © Recipe courtesy of Silvano Rigo.

MAY WINE CLUB:

Silvano Rigo BarberaAzienda Agricola Silvano Rigo
Barbera d’Alba DOC
Piemonte, Italy

Mellow style logoMELLOW WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Intense ruby red color when young, but tending to become garnet-red with aging. Fruit notes of black cherry with hints of licorice. Round and juicy taste, resulting from naturally low tannins.  Red cherry mingled with black cherry. A hint of spice. Good structure and freshness. Uncork ahead of time, before serving. Ideal with most savory dishes from the Piedmontese cuisine, especially Tajarin, ravioli al ‘plin’, red meats, strong cheeses and game.” –  Winemaker Silvano Rigo.

Winemaker and cellar of Rigo ViniWinemaker:  Silvano Rigo
Appellation: Diano d’Alba, Italy
Varietal: 100% Barbera
Analysis: 13.5% alcohol / volume
Harvest: Late September / Early October
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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!

 

May Wine Club pairing recipe

Filet Mignon with Balsamic Glaze

filet mignon with balsamic glazeINGREDIENTS:
• 4 (4 oz) filet mignon steaks
• 1 teaspoon freshly cracked black pepper
• Kosher Salt
• 4 teaspoons olive oil
• 2/3 cup balsamic vinegar
• 2/3 cup Ranch 32 Cabernet Sauvignon

DIRECTIONS:

• Season both sides of the steaks with the salt and freshly cracked pepper.
• In a separate bowl, mix the balsamic vinegar and Ranch 32 Cabernet Sauvignon and set aside.
• Add the olive oil to the nonstick skillet and heat on medium-high for 30 seconds. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce the heat to medium-low, and add the balsamic vinegar and red wine mixture.
• Cover, and cook for four minutes on each side, basting with sauce when you turn the meat over.
• Remove the steaks from the pan and place on warmed plates, spoon a bit of glaze over each steak, and serve immediately. Recipe courtesy of D. Fackler at http://www.Epicurious.com

Ranch 32 Cabernet wine bottleBold wine Style logoRanch 32
San Lucas and Hames Valley
Cabernet Sauvignon
Monterey, California

On the west side of the Salinas Valley, directly in the path of Monterey’s relentless afternoon winds, sits Ranch 32. Since the first vine planting in 1972, each vintage is produced in small lots from sustainably farmed estate vineyards that highlight the nuances of the terroir. This Cabernet blends fruit from two estates in the southern part of Monterey County, San Lucas and Hames Valley vineyards. Both sites feature porous soils, hot days and cold nights which are necessary to produce deep, rich, ripe and concentrated Cabernet Sauvignon. Harnessing the breezes that blow through the Salinas Valley daily, the winery and bottling operations are 100% powered by wind. The estate vineyards are also certified by the California Sustainable Winegrowing Alliance.

Vincent Catalaa winemaker headshot“This Cabernet delivers blackberries, boysenberries, plums, and currants and traces of mocha and violet. On the palate, it is deep, lush, and fruity with balanced acidity and perfectly integrated tannins. Pairs well with grilled steak, barbecued lamb or savory stews.” – winemaker, Vincent Catalaá

Winemakers: Vincent Catalaá
Appellation: Monterey, California
Grape Varietal:  Cabernet Sauvignon
Analysis: 13.5% alcohol / volume

 

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