March Premium Club

Posted on February 28, 2025 by mcginnessalex

Böen Wines 2023 Reserve Pinot Noir Santa Maria Valley, California

MELLOW WINE STYLE

Scarlet red with glimmers of garnet. The nose has notes of ripe blackberry, boysenberry, and tart cherry are followed by subtle hints of tobacco and cocoa powder. On the palate, vibrant flavors of very ripe boysenberry, blueberry, and plum pie are complemented by layers of rosemary and cocoa. These flavors are balanced by firm tannins that carry through to a long, structured, and mouthwatering finish.

Varietal: Pinot Noir
Analysis: 14.7% alcohol / volume
Appellation: Santa Maria Valley AVA, California
Vineyards: Haribach V. Vineyard
Oak Maturation: 100% French oak, 40% new for nine months with limited use of S02 to maintain phenolic profile
Harvest Dates: Late September to early October 2023
Food Pairing: Roasted lamb, rib eye with mashed potatoes, chicken mole, or a hearty charcuterie platter.
Awards: 95 pts Wine Enthusiast; 94 pts. Tasting Panel

Winemaker’s Notes: “The label on our Böen Reserve pays homage to the agricultural legacy of Napa Valley and the family roots that shaped our winemaking journey. It features a woodcut-style image of a traditional farm, with my grandfather, Charlie Wagner Sr., standing at its center, surrounded by livestock and Bamse, the German shepherd who was a familiar face around the Copper Cane winery for years. Napa Valley was once more about farming than the renowned wine destination it is today, and I was fortunate to grow up in that era. My grandparents took a bold leap from being farmers of various crops to cultivating vineyards and making wine—an endeavor that, at the time, was as risky as it was rewarding and the legacy continues on as we farm & make wine from many coastal regions. This label is a tribute to my grandfather’s deep farming roots and serves as a reminder to always work hard, stay grounded, and never forget where we come from.” – Joseph Wagner, Fifth Generation Winemaker

Growing Season: The 2023 growing season in Santa Maria Valley AVA began with cooler temperatures and average rainfall, which led to a slightly delayed budbreak. A warm spell in February and March accelerated vine growth, but cooler conditions and frost events in April reduced yields. From late April to August, consistent warm days and cool nights promoted optimal ripening, with veraison completing by the end of August. A mild sub-tropical storm in September brought moderate rainfall, but dry weather afterward prevented rot. The resulting Pinot Noir grapes showcased vibrant colors, rich flavors of cherry and blackberry, excellent acidity, and smooth tannins. Harvesting took place from late September to early October, resulting in a promising vintage.

Winemaking: The Böen team harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve their vineyard-fresh flavors. After destemming (but not crushing) the berries, they cold-soaked the must for 14 days to soften the skins and allow for ideal extraction. Both punch-down and pump-over techniques were used to ensure balanced extraction of flavor, aromatics, structure, and color. To allow both the sweet and structural influences from the barrels to intermingle seamlessly with the rich fruit and ripe tannins of the wine, they aged this Pinot Noir in 100% French oak, 40% new for nine months with limited use of S02 to maintain the phenolic profile.

About Böen Wines: Böen Wines was founded by Joseph Wagner, a fifth-generation Napa Valley winemaker who grew up immersed in viticulture at his family’s Caymus Vineyards. In 2001, he established Belle Glos, focusing on vineyard-designated Pinot Noirs from California’s coastal regions. With Böen, Wagner continues his family’s legacy, producing Pinot Noir and Chardonnay that reflect his signature style of rich, ripe fruit flavors balanced with bright acidity and subtle oak nuances. The name “Böen,” meaning “The Farm,” serves as a personal reminder of the inseparable connection between the wine and its land, emphasizing Wagner’s identity as a farmer first and foremost. Learn more here.

St. Supéry Estate Vineyards & Winery 2019 Napa Valley Estate Cabernet Sauvignon Napa Valley, California

BOLD WINE STYLE

This Estate Cabernet of deep purple hues, presents dark blackberry aromas combined with an elegant toasted oak nuance, threads of boysenberry, rich opulence with subtle notes of jam and graphite. Flavors follow with ripe blackberry jam, a luscious approach of dark fruits, terrific structure supported with elegant moments of oak and a finishing hint of anise. This is a supple yet generous wine with an excellent structure, feel and approach.

Varietals: 90% Cabernet Sauvignon, 4% Malbec, 3% Petit Verdot, 3% Merlot Analysis: 14.5% alcohol / volume pH: 3.70 Total Acidity: 6.2 g/L Appellation: Napa Valley, California Vineyards: Dollarhide Estate Vineyard, Rutherford Estate Vineyard Farming: Sustainably farmed, estate grown and bottled Oak Maturation: 100% French Oak (38% new) for 19 months Harvest Dates: September 20-October 16, 2019 Bottling Date: July 12-21, 2021

Vintage 2019: The 2019 growing season had a very wet winter and spring, capturing 41” of rain at Dollarhide. A mild spring with one late-May rainfall resulted in damp soils and healthy canopy growth. Other than one mid-June heat spell, summer was warm and dry, allowing for consistent and balanced ripening. Late summer and early fall continued to provide steady warmth. As evenings began to cool, the fall growing season was extended. The even ripening season with a mild summer resulted in excellent wine of great flavor and density. Winemaking: The fruit was hand-harvested in the cool morning hours. At the winery, the clusters were sorted using a double sorting system. First, the clusters were sorted by hand. The fruit then ran through a small de-stemmer before the individual berries being sorted to ensure the ideal grapes were selected. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures with gentle cap maceration achieved the desired color and structure before an extended maceration time on skins, prior to final pressing. The wine was transferred directly to barrel for 19 months of maturation.

About the Winery: St. Supéry Estate Vineyards and Winery is a 100% Estate Grown, sustainably farmed winery located in the renowned Rutherford growing region in the heart of Napa Valley. Committed to producing the highest quality estate wines without compromise, they focus on sustainable winery and farming operations to protect the land and environment for future generations. Their Napa Valley Estate collection includes Sauvignon Blanc, Cabernet Sauvignon and Rosé. These wines are balanced and showcase fruit-forward flavors. Learn more here.

Join 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 >

March Wine Club Pairing Recipe

Posted on February 26, 2025 by mcginnessalex

MARCH WINE CLUB:

Pomar Junction Vineyard & Winery Reserve Pinot Noir Santa Maria Valley, California

MELLOW WINE STYLE

Aromatic with bright raspberries, eucalyptus, and unique minerality. Flavors of tart berries, wild apples, and intense allspice lead to a lingering finish of dark chocolate and spicy Saigon cinnamon.

Varietal: 100% Pinot Noir Analysis: 14.75% alcohol / volume pH: 3.53 Residual Sugar: 0.35 Appellation: Santa Maria Valley AVA, California Vineyards: Garey Ranch Vineyard in Los Alamos, CA Aging: 20 months Cooperage: 30% new French oak Accolades: 2022 San Francisco Chronicle Wine Competition – Bronze

The Merrill Family

About Pomar Junction Vineyard and Winery: Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.

Try this wine with the following recipe…

Easy Roasted Garlic Butter Chicken

INGREDIENTS:

2 3/4 oz. unsalted butter, room temperature
1 ½ tsp sea salt flakes
¼ tsp cracked black pepper, plus extra to serve
1 tbsp freshly minced garlic
1 tbsp honey
2 tsp thyme leaves, plus extra to garnish (see note 1 for substitutions)
1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (5 chicken thighs)
½ cup (125 ml) chicken stock
freezer-friendly mashed potatoes
steamed asparagus or greens of choice

DIRECTIONS:

Preheat the oven to 400°F.
Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
Arrange the chicken thighs on a baking tray with sides, skin-side up.
Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin. Pour the chicken stock around the seasoned chicken (this will protect the marinade from burning and leave a delicious sauce in the base of the tray).
Roast for 55–60 minutes until golden and cooked through, basting once halfway.
Serve with mashed potatoes and steamed asparagus and drizzle with the tray juices. Garnish with extra thyme sprigs and add a little extra black pepper to finish.

Join 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 >

August Cheese Club: Iowa

Posted on July 29, 2024 by mcginnessalex

Jean Perrin Morbier AOP Franche-Comte, France

Morbier was behind Jean Perrin’s creation of their cheese dairy in January 1965. Produced in strict keeping with tradition, it is the only Morbier available in the United States. It’s made from raw cow’s milk and cellar-refined for between 45 and 130 days to create a creamy, ivory-colored texture, and a range of flavors from soft and creamy to those with more character for bolder cheese lovers. It is known for its distinct appearance, with a layer of ash running through the center. The ash used in Morbier cheese is vegetable ash, and it is primarily a traditional and aesthetic feature. The smell is legit; funky, washed and briny. The paste has a silkiness to it while still being firm. The flavor is multi-layered with a tannic finish. PAIRING SUGGESTIONS: Pair the Morbier AOP cheese with this month’s Maison Biotteau AOP Anjou Rouge. The delicate tannins and bright acidity of this red wine complement the creamy and slightly tangy flavor of Morbier. For beer, reach for a Belgian Dubbel. The caramel and dark fruit notes in the beer balance well with the creamy texture and earthy flavors of the Morbier. WINESTYLES: Mellow BEERSTYLES: Dark & Roasty Information and photo © Jean Perrin & Zuercher & Co. – All Rights Reserved.

Onetik Ossau-Iraty AOC Pyrenees, France

A genuine AOC treasure, this cheese boasts a rich, fruity, and nutty flavor from the milk of Manech and Basco-Béarnaise sheep. Ideal for picnics, its semi-firm and smooth texture offers delightful notes of hazelnut, butter, and herbs. It pairs wonderfully with a variety of fruits, vegetables, and salty meats like Prosciutto di Parma. PAIRING SUGGESTIONS: Pair the Ossau-Iraty AOC with this month’s Maison Biotteau Anjou Blanc. The Chenin Blanc’s fresh acidity will enhance the nutty, buttery flavors of the cheese. As for beer, try with one of our August Beer Club selections, or another Belgian Saison. The farmhouse ale’s herbal and spicy characteristics complement the rich, nutty, and herbaceous profile of Ossau-Iraty. WINESTYLES: Crisp BEERSTYLES: Fruity & Spicy or Sour Information and photo © Zuercher & Co. – All Rights Reserved.

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 >

December Cheese Club: Iowa

Posted on November 30, 2023 by mcginnessalex

Jasper Hill Farm Alpha Tolman Greensboro, Vermont

Alpha Tolman has a buttery, fruit and nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned and ideal for melting. Curds are cooked and pressed before being aged for 8-11 months to achieve a tight, elastic texture and robust, complex flavors. The texture, aesthetic, and flavor make Alpha an ideal choice for fondue or onion jam. For a satisfying and novel meal, follow the lead of Swiss/French raclette: melt it onto a plate of fingerling potatoes, cured meat, and natural sour pickles. HISTORY: Alpha Tolman is a Jasper Hill original, inspired by classic Alpine cheeses of Europe. Its name pays homage to Mr. Alpha Tolman, a philanthropic dairy farmer responsible for – among other notable works – building the town library in 1900. Alpha’s grandfather, Enoch Tolman, was an original settler of Greensboro, Vermont. WINE & CRAFT BEER PAIRINGS: Try pairing with a robust Ale or other bock beers, or plummy red wines, such as a Barbera or Cabernet Franc. WINESTYLES: Mellow or Bold BEERSTYLES: Malty Info and photos © Jasper Hill Farm – All Rights Reserved.

Kasseri Champignon Cambozola Classic Triple Creme Blue Bavaria, Germany

It’s not a brie, it’s not a blue. This creamy, soft ripened cheese has a rind that is bloomy and white, while the paste is soft and creamy with flecks of blue. It’s a nice way to introduce someone to a blue style cheese as the flavor is mild and not overwhelming. Use this cheese when making our December Secondary Red wine pairing recipe. WINE & CRAFT BEER RECOMMENDATIONS: Enjoy with a rich Porter or Stout beer, or reach for a light-bodied Pinot Noir or sparkling wine made using the traditional method, such as a French Champagne or Spanish Cava. WINESTYLES: Mellow BEERSTYLES: Malty Information © Zuercher & Co. – All Rights Reserved. Photo © Gourmet Foods International – All Rights Reserved.

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

November Cheese Club: Iowa

Posted on October 26, 2023 by mcginnessalex

Central Coast Creamery Holey Cow Paso Robles, California

Holey Cow is semi-soft baby Swiss-style cheese made from pasteurized whole cows’ milk. Aged for two months, it has a smooth, pliable texture and an ample amount of (you guessed it!) recognizable holes. You’ll appreciate its buttery flavor and tangy finish. WINE & CRAFT BEER PAIRINGS: Pair the Holey Cow cheese with a rich Chardonnay. For beer, pair with a Witbier (Belgian-Style Wheat Beer) from our crisp & clean section. WINESTYLES: Rich BEERSTYLES: Crisp & Clean

Central Coast Creamery Faultline Paso Robles, California

Faultline is Central Coast Creamery’s newest addition. This cow’s milk cheese was the winner of “Best of California” at the 2023 California State Cheese Competition. The addition of Alpine cultures results in a cheese that has the sharp and mineral taste of a cheddar, but sweetness and nuttiness of an alpine style cheese. The paste has an initial sweet note up front, and a fermented fruit note near the rind. It has a creamy texture with distinct bits of crystallization. WINE & CRAFT BEER RECOMMENDATIONS: For wine, pair with a Pinot Noir. For beer, reach for an Amber Ale. WINESTYLES: Mellow BEERSTYLES: Malty ABOUT CENTRAL COAST CREAMERY: Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family decided to make the move to California’s Central Coast, well-known for its support of artisan foods and wineries. Looking back into the region’s history, one will find that the area was once home to a number of dairies. However, during the 1970’s, most of the region’s independent dairy farms lost their steam, and were extinct by the end of the decade. The Jones family, looking to rejuvenate these roots, started Central Coast Creamery. In true California spirit, all of their cheeses are made in primarily handmade, small batches using locally-sourced milk free from artificial growth hormones, and aged on pine racks. Information © Zuercher & Co. – All Rights Reserved.

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

July Cheese Club: Iowa

Posted on June 29, 2023 by mcginnessalex

Carr Valley Cranberry Chipotle Cheddar La Valle, Wisconsin

Made from pasteurized cow’s milk, this white cheddar has cranberries and chipotle peppers added, which contributes to the subtle heat and a very warm finish. Acclaims: Gold 2023 Los Angeles Int. Dairy Competition; Gold 2022 Los Angeles Int. Dairy Competition; 2nd Place 2017 US Championship Cheese Contest. WINE & CRAFT BEER PAIRINGS: Pair this cheese with a Shiraz from South Africa (or even a sparkling Shiraz). For beer, reach for a lager. WINESTYLES: Mellow BEERSTYLES: Crisp & Clean CARR VALLEY CHEESE: Owned and operated by the Cook family, Carr Valley Cheese Company is over 100 years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making cheese the old-fashioned way! Information © Carr Valley Cheese. – All Rights Reserved. Information © Zuercher & Co. – All Rights Reserved.

Neal’s Yard Dairy Montgomery’s Cheddar Somerset, England

Since 1911, Montgomery’s Cheddar has been handmade at Manor Farm with milk from the 200 Friesian cows that roam their 1200 acre farm and produced within twenty miles of the town of Cheddar. Montgomery’s Cheddar is dry and flakey with deep, rich, fruity and savory flavors with an incredibly long finish. WINE & CRAFT BEER PAIRINGS: Pair with a red wine, such as a Pinot Noir, Malbec or Cabernet Sauvignon. For beer, pair with an IPA or an English Cider. WINESTYLES: Bold BEERSTYLES: Hoppy & Bitter MONTGOMERY’S CHEESE: For over three generations, the Montgomery family has been farming in North and South Cadbury in Somerset since Jamie Montgomery’s grandfather purchased the farm in 1911. Elizabeth Montgomery took over in the 1960s, ensuring the high quality standards continued and nurtured the recipe for 30 years. When Jamie inherited the role of cheese master of the family, he commited every aspect of production to his cheese, from the quality of the grass his cows graze on to the taste and texture of the final product. Learn more > Information © Montgomery Cheese – All Rights Reserved. Information © Zuercher & Co. – All Rights Reserved.

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

January Wine Club Pairing Recipe

Posted on December 21, 2022 by mcginnessalex

Blackened Salmon

INGREDIENTS:

4 6-ounce salmon fillet portions skin-on
1 tablespoon paprika
1 teaspoon light or dark brown sugar
1 teaspoon kosher salt
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons unsalted butter

DIRECTIONS:

Place the salmon on a large plate, flesh-side up, and pat dry.
In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145°F on an instant read thermometer and flake easily with a fork at its thickest part.
Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

JANUARY WINE CLUB:

Chateau Govain
Merlot
Côtes de Bourg, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and fruitiness when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now, or lay down for 2 or 3 years.

Varietal: 90% Merlot, 10% Cabernet Sauvignon
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Côtes de Bourg
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar

WINERY NOTES:

In the Vineyard: Côtes de Bourg region was liked by the Romans so much they established vineyards on the pretty limestone hillsides (côtes in French) and shipped wine via the river from the port town of Bourg. Chateau Govain is a little clos of just 4 hectares on a clay and majority of limestone soil located on the first hill above the river. The winery grows grass between the rows, creating competition for the plants. The average age of the vines is 25 years old and the winery de-leafs on the east side in July.

About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the malolactic fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

Join 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 >

December Wine Club Pairing Recipe

Posted on November 29, 2022 by mcginnessalex

The Best Stuffed Pasta Shells

INGREDIENTS:

1 (12 ounce) box jumbo pasta shells
1 lb. ground beef (or substitute with ground turkey, ground Italian sausage, or ground chicken)
1 cup chopped onion
2 cups shredded Italian blend cheese, divided (or substitute with shredded mozzarella cheese)
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
1 egg
¼ cup pesto
1 (24 ounce) jar marinara sauce
optional garnish: chopped fresh parsley or basil

DIRECTIONS:

Preheat oven to 350°F.
Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.
Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.
Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.
Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.
Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
Top the shells with the marinara sauce mixture. Sprinkle the remaining ½ cup of Italian cheese blend over top.
Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!

DECEMBER WINE CLUB:

Fratelli Aresca
Superiore “La Rossa”
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

A complex and intense nose with notes of cherry and currant. It has a full-bodied taste with notes of fresh and mature red fruit such as cherry, raspberry and an elegant finish of vanilla.

Varietal: 100% Barbera
Analysis: 14% alcohol / volume
Vineyards: Located in Monferrato-Asti area with south-exposition, guyot training system, grape-yield of 9 tons/hectare max, manual harvest
Winemaking: Temperature-controlled alcoholic fermentation and maceration on skins for 12-15 days. Maturation in wooden casks for 7/8 months and for 6 months in bottle before sale.
Pairing: Ideal with stuffed pasta, red meat, roast and cheese.

WINERY NOTES:
‘La Rossa’ (meaning “the red one”) is an Italian synonymous of Barbera because it evokes its intense red color. The grapes are selected from the vest vineyards located in Monferrato-Asti area. The wine ages in wooden casks for at least 7-8 months. La Rossa is a complex red wine, idea for hearty meals.

ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site. The vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the territory. Learn more here. >

Aresca Family

Join 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 >

March Cheese Club: Iowa

Posted on February 25, 2022 by mcginnessalex

Caseificio Il Fiorino Pecorino Toscano DOP Tuscany, Italy

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 Silky BEERSTYLES: 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 Silky BEERSTYLES: Crisp & Clean

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

Winery Spotlight: Clos LaChance January 19th

Posted on January 6, 2022 by mcginnessalex

STYLES Wine Tasting with Clos LaChance Vineyards
San Martin, California

Wednesday, January 19, 2021
6:00pm CST / 7:00pm EST

Join us for the launch of our new STYLES wines, created in collaboration with Clos LaChance winery – a family-owned and operated winery in California. Jason Robideaux, VP of Winery and Vineyard Operations at Clos LaChance, will be our guest speaker and tasting us through the six new Style Wines on the big screen at the store.

STYLE Wines Tasted (for tasting notes, click on each style):

To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom! Jan19_Styles_wines_email-header

About Clos LaChance:

Clos LaChance winery is a multi-generational family-owned and operated winery. Located within the Central Coast American Viticultural Area (AVA), tucked into the beautiful Hayes Valley in San Martin, California. Being good stewards of land and resources, the Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Wine Growing Alliance . Learn more about their winery here.

Böen Wines 2023 Reserve Pinot Noir Santa Maria Valley, California

St. Supéry Estate Vineyards & Winery 2019 Napa Valley Estate Cabernet Sauvignon Napa Valley, California

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MARCH WINE CLUB:

Pomar Junction Vineyard & Winery Reserve Pinot Noir Santa Maria Valley, California

Try this wine with the following recipe…

Easy Roasted Garlic Butter Chicken

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Jean Perrin Morbier AOP Franche-Comte, France

Onetik Ossau-Iraty AOC Pyrenees, France

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

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Jasper Hill Farm Alpha Tolman Greensboro, Vermont

Kasseri Champignon Cambozola Classic Triple Creme Blue Bavaria, Germany

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

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Central Coast Creamery Holey Cow Paso Robles, California

Central Coast Creamery Faultline Paso Robles, California

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

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Carr Valley Cranberry Chipotle Cheddar La Valle, Wisconsin

Neal’s Yard Dairy Montgomery’s Cheddar Somerset, England

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

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Blackened Salmon

JANUARY WINE CLUB:

Chateau GovainMerlotCôtes de Bourg, France

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The Best Stuffed Pasta Shells

DECEMBER WINE CLUB:

Fratelli ArescaSuperiore “La Rossa”Barbera d’Asti DOCGPiedmont, Italy

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Caseificio Il Fiorino Pecorino Toscano DOP Tuscany, Italy

Fontina Val D’Aosta Semi-soft Aosta Valley, Italy

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

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STYLES Wine Tasting with Clos LaChance VineyardsSan Martin, California

Wednesday, January 19, 20216:00pm CST / 7:00pm EST

About Clos LaChance:

Let’s Taste, Learn and Enjoy® together!

Contact your local WineStyles to RSVP for this tasting event.

STYLES wine tasting with Clos LaChance VineyardsWednesday, January 19, 2021 6:00pm CST/ 7:00pm EST

Cheers!

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Chateau Govain
Merlot
Côtes de Bourg, France

Fratelli Aresca
Superiore “La Rossa”
Barbera d’Asti DOCG
Piedmont, Italy

STYLES Wine Tasting with Clos LaChance Vineyards
San Martin, California

Wednesday, January 19, 2021
6:00pm CST / 7:00pm EST

STYLES wine tasting with Clos LaChance Vineyards
Wednesday, January 19, 2021
6:00pm CST/ 7:00pm EST