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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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.

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