Château Roc de Candale

tagliatelles-aux-morilles-et-champignons-de-paris-entete

© Photo by Les Vins de Saint-Emilion

Tagliatelle with Morels and Paris Mushrooms

This mushroom pasta pairs beautifully with the notes from the Merlot and Cabernet Franc blend of Château Roc de Candale. We have found a French recipe from the Saint-Émilion region in France, however, for ingredients more easily accessible in the United States, this Creamy Pasta with Mushrooms from Bon Appétit is a good alternative to try.

INGREDIENTS:

  • 1.1 lbs (500 g) fresh Tagliatelle pasta
  • 1/3 cup (25 g) dried morels (or substitute dried porcini or shiitake mushrooms)
  • 1 cup (250 g) fresh Paris mushrooms (substitute white or Crimini mushrooms)
  • 1 leek (white part)
  • 1 yellow onion
  • 16.9 fl. oz. or about 2 cups (50 cl) light cream (about 18% fat content)
  • sunflower oil
  • nut oil
  • salt and pepper

DIRECTIONS:

  1. The day before, rehydrate the mushrooms in water for half an hour. Rinse to remove sand and then soak them again in 2 cups (50 cl) of fresh cream. Place the preparation in the refrigerator overnight.
  2. The next day, drain the mushrooms and keep the liquid cream. Peel and cut the Paris mushrooms into thin strips. Slice the leek and onion.
  3. Sauté the onion, leek and mushrooms in an oiled pan. Add salt and pepper. Wet it if necessary.
  4. After ten minutes, add the fresh cream, filtered through a fine sieve. Stir regularly and adjust seasoning. Cook for 10 minutes.
  5. When cooked, boil a large pot of salted water. Cook the Tagliatelle.
  6. Once the pasta is cooked and drained, serve immediately, if you like, with a drizzle of walnut oil from Périgord.

© Recipe courtesy of Les Vins de Saint-Emilion.

APRIL WINE CLUB:

Mellow style logoChateau-Roc-de-Candale-bottle-webMagali & Thibaut Decoster Vineyards
Château Roc de Candale

Saint-Émilion Grand Cru, France

MELLOW WINE STYLE

Château Roc de Candale has a bright purple color. The flattering bouquet is charming thanks to fine notes of spices. The wine is immediately pleasing with notes of fresh, ripe and juicy fruits. Château Roc de Candale offers sophisticated and spontaneous enjoyment.

Varietal: 90% Merlot, 10% Cabernet Franc
Analysis:
13.5% alcohol / volume
Harvest: By hand, in small crates
Average Yield: 25 hl/ha
Vinification: Soaking, pigeages (punching down the cap), and malolactic fermentation in barrels
Fermentation: 30 days
Vats: Wooden
Aging: 12 months in barrels
Production: 23,000 Bottles
Oenologist Consultant: Stéphane Derenoncourt

ABOUT THE VINEYARD
Château Roc de Candale was previously called Vieux Château Haut Béard. Its vineyard is close to that of Château de Candale and is planted at the foot of Saint-Emilion’s south-facing slope. The former owner brought together the two estates when he acquired Vieux Château Haut Béard after having purchased Château de Candale. Today, each growth has its own vineyard and cellar. In this way, the identity and style of each of them are preserved. 
Château Roc de Candale is planted on a more clay-silt terroir which gives the wine greater suppleness in its early years. Being less complex than its neighbor, it is a wine for more immediate enjoyment. Learn more here. 

ABOUT DECOSTER VINEYARDS:

Their story began in 2004 when Thibaut and Magali became wine-growers at Clos des Jacobins, though they had little ties to the world of wine-growing. Both came from Limoges, and they studied business and marketing in France and England. Eventually, Thibaut moved to the Bordeaux area and was taken on as a vineyard worker at a wine estate in Léognan. There, for a period of 3 years in the field, he practiced all the vine-growing tasks required to produce high-end reds and whites. In 2003, an opportunity came along for Thibaut and Magali to set up in Saint-Émilion. Clos des Jacobins and Château La Commanderie were up for sale, and one year later Thibaut and Magali were the new owners of the estates. Learn more about their story 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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April Wine Club Pairing Recipe

Beef Tenderloin with Roasted Shallots

Beef Tenderloin with Shallots

© Photo by All Recipes

INGREDIENTS:

  • ¾ pound shallots, halved lengthwise and peeled
  • 1 ½ tablespoons olive oil
  • salt and pepper to taste
  • 3 cups beef broth
  • ¾ cup port wine
  • 1 ½ teaspoons tomato paste
  • 2 pounds beef tenderloin roast, trimmed
  • 1 teaspoon dried thyme
  • 3 slices bacon, diced
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 4 sprigs watercress, for garnish

DIRECTIONS:

  1. Preheat oven to 375°F (190°C). In a 9-inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, sauté bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125°F (50°C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 ½ tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  6. Cut beef into ½ inch thick slices. Spoon some sauce over, and garnish with watercress.

© Recipe courtesy of Christine L. from All Recipes.

APRIL WINE CLUB:

Mellow style logoChateau-de-Bel-Air-Lalande-de-Pomerol-bottle-webChâteau de Bel-Air
Merlot, Cabernet Franc, Cabernet Sauvignon

Lalande de Pomerol, France

MELLOW WINE STYLE

On the nose, Château de Bel-Air presents notes of red fruit and floral aromas; on the palate, a harmonious balance between flesh and tannins means it can be enjoyed after just a few years of cellaring. A delicate wine that is a perfect partner for refined dishes.
 
Varietal: 73% Merlot, 19% Cabernet Franc, 8% Cabernet Sauvignon
Analysis: 13-14% alcohol / volume
Viticulture: Culture Raisonnée, soil tilling or cover cropping
Harvest: Mechanical, with sorting in the cellar
Winemaking: Parcellary, in thermo-regulated concrete vats


Mentioned in the Cocks & Feret guides as one of the best wines of the appellation as early as 1922, Château de Bel-Air is situated on a sunny plateau that gently slopes southward. The historical quality of its wines and its privileged position, which guarantees the vineyard ideal sun exposure year-round, inspired owner Michel de Laet Derache to acquire the property in 2011. The vines, averaging 40 years of age, are planted on a terroir of gravel brought from the volcanic Massif Central by rivers during the quaternary era, with layers of iron rich clay. In order to best express the nuances of the site, the vineyard is managed and vinified plot by plot, with a respect for the different ages of the vines, varietals, and rootstocks. Vinification takes place in thermo-regulated concrete tanks. The wine is then mostly aged in oak barrels (45% new) for 12-18 months. 

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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February Sweet Club

saracco-moscato-enSweet Wine ClubPaolo Saracco
Moscato d’Asti
Castiglione Tinella, Piedmont, Italy

NECTAR WINE STYLE

Moscato d’Asti is an indigenous aromatic wine characterized by orange, peach and lime notes, with a sweet taste rich in minerals. In color, it is straw yellow with greenish hues, fine perlage, and a slow fermentation index. On the nose it has intense orange blossom, peach and thyme flavors. The taste is intense, elegant, and lingering. The sweet sensations are well balanced with a pleasant acidity with fruity aromas — typical of Muscat grapes.

Food Pairing Recommendations: Ideal with pastries, cakes, fruit tarts, ice cream, biscuits. Also delicious with cheeses such as gorgonzola and in cocktails.

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

Varietal: Moscato Bianco Canelli
Vineyards: Located in Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze, Colosso
Vinification:
After harvesting, the bunches are gently pressed to extract the most flavorful juice from the outermost part of the grapes. The must is kept in stainless steel containers at -3°C, where it can be kept for months. When there is market demand, it is then transferred into autoclaves for temperature-controlled fermentation, micro-filtered for purity and then bottled to keep the freshness and flavors intact.

Saracco Vineyards

© Photo by Saracco Winery

VINEYARDS:
A real winemaker knows how to identify plots of land in the best areas. Over the years the Paolo Saracco winery has bought vineyards in the areas around Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze and Calosso. On their 50 hectares, grapes are grown sustainably in harmony with nature and with attention to changes in the climate throughout the year. Moscato grapes are full of aroma: all processing steps in the winery are done to maintain and preserve their flavors.

ABOUT THE WINERY:
In the heart of the Moscato d’Asti, the Saracco family has produced this aromatic wine in this area since the early 1900s and cultivated their own vineyards, which is an important part of the process, creating a link with the ideal terrain for growing Moscato grapes. With the support of their founder Luigi Saracco, a family of winemakers put their aromatic Moscato wine on the market, selling wine in bulk in the spring to companies producing Vermouth. Today, the passion and professionalism shown in previous decades are continued by Paolo Saracco, Giovanni’s son and current owner, who decided to start bottling Moscato after studying oenology. And so, the ‘Paolo Saracco’ label was born. This idea has allowed wine lovers in Italy and across the globe to discover a hugely aromatic, balanced Moscato d’Asti. To learn more about the Saracco Winery, click here.


Rosso Dolce BottleSonoroso
Rosso Dolce
Trentino, Italy

NECTAR WINE STYLE

The Rosso Dolce (Sweet Red Wine) is brilliant ruby red in color. On the nose, delicate scents of plum and violet compliment the aromas of red fruits and sweet spice. The taste is fresh vibrant and slightly frizzante, with notes of blackberry and cherry for a sensuous taste. It finishes with a touch of sweetness.

Food Pairing Recommendations:
Pleasantly refreshing and food-friendly; pairs well with flavorful dishes and spicy cuisine, or even your favorite dessert! Serve chilled.

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

Analysis: 7% alcohol / volume
Varietals: Teroldego, Marzemino, Merlot
Appellation: Trevenezie IGT
Residual Sugar: 100 g/I
TA: 5.30 g/l
Vinification: Each varietal is manually harvested at the perfect ripeness to preserve aromas and freshness. Following de-stemming, the juice is kept in contact with the grape skin for several days at low temperatures (cold maceration) to extract the fruit’s aroma and color. Then a partial fermentation is done at low temperature to preserve the natural sweetness, the fruity character and the fizzy style.

ABOUT THE WINERY:
Sonoroso is an irresistible, delicately sweet line of wines from Northern Italy. It makes a wonderful aperitif and is also incredibly food-friendly with a variety of dishes. Learn more here.

Sonoroso

© Photo by Sonoroso Wine

Love the Sweet life?
“Wine” not try our Sweet Club! 

Click here to learn more >

Sweet Club

Winery Spotlight Series: Oct 7th Two Mountain Winery

Virtual Wine Tasting Event on Zoom and Facebook LIVE

Two Mountain Winery

Wednesday, October 7th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for a virtual wine tasting event, featuring the winemaker of our October Wine Club, Matthew Rawn from Two Mountain Winery, Washington. 

Matthew will be guiding us through a tasting of 7 different wines from Two Mountain Winery; starting with their Riesling, then moving into their Sauvignon Blanc, Hidden Horse Red Blend, Merlot, Syrah, Cabernet Sauvignon and Reserve Cabernet Franc.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Matthew with a front seat on Zoom!  Or watch on our Facebook LIVE event.Two Mountain Wines

Two Mountain Winery Wine Tasting

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.

Two Mountain Winery continues to produce 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.

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Matthew Rawn

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

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.

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 averaging to 2980-degree days with an ideal 190-day growing season and annual precipitation between six to seven inches total. Learn more about their vineyards here.

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Two Mountain Winery
Yakima Valley, Washington

Cheers!

WineStyles.com

October Cheese Club: Iowa

Cheese ClubApple Smoked CheddarCarr Valley
Apple Smoked Cheddar
La Valle, WI

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the flavors from the paprika.

WINE & CRAFT BEER PAIRING: Merlot and Shiraz grape wines will bring out the mature flavor of the cheese. For beer, reach for a Hard Cider or a Porter when pairing with this cheese.

WINESTYLES: Bold, Fruity, or Nectar
BEERSTYLES:
Dark and Roasty; or Fruity and Spicy

Carr Valley Cheese

Photo by Carr Valley Cheese: Apple Smoked Cheddar

ABOUT CARR VALLEY:

Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred 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!

Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses. Certified Master Cheesemaker, Sid Cook, has won more top national and international awards than any other cheesemaker in North America. As a fourth-generation cheesemaker, he received his cheesemaking license when he was 16, and now owns and operates four cheese plants and eight retail cheese stores in Wisconsin. As a company, Carr Valley Cheese began in 1902, and today is best known for producing high-quality, artisanal aged Cheddars. Using cow, goat, and sheep milks, Sid enjoys creating new cheeses, and Carr Valley now produces more than 50 original varieties.

APPLEWOOD SMOKED CHEDDAR AWARDS:

  • 1st Place 2016 Los Angeles Int. Dairy Competition
  • 1st Place 2005 American Cheese Society
  • 2nd Place 2007 World Cheese Competition
  • 2nd Place 2012 American Cheese Society Competition

Maytag White CheddarMaytag Dairy Farms
7 Year Aged Cheddar
Newton, Iowa

This 7 Year Aged Cheddar has a robust cheddar flavor and an assertive tang that can be slightly acidic or even lactic. It showcases dense, fruit notes and a slightly earthy flavor. The aging process takes the cheddar from a smooth creamy texture to a drier, more crumbly style. This is the 2nd most popular cheese in America and is very versatile. Traditional food pairings include apple pie, or a salted caramel for a nice contrast.

HOW IT IS MADE:
Made from cow’s milk, Maytag 7 Year Cheddar has gone through the traditional process of “cheddaring” which involves stacking the blocks of cheese on top of one another to press out moisture. The aging process makes the recognizable cheddar flavor of this cheese even more pronounced and concentrated.  Typical “grocery store” cheddars only age 2-3 months, while this cheddar is aged for 7 years.

WINE & CRAFT BEER PAIRINGS: For Aged Cheddars with earthy undertones, look for the yin and yang. This cheese pairs well with hoppy bitters and dryness, like an IPA Beer and a Cabernet Wine; or full bodied red, stout, or scotch.

WINESTYLES: Fruity; Nectar; or Bold
BEERSTYLES: Dark and Roasty; Fruity and Spicy; or Hoppy and Bitter

Maytag Family

Photo by Maytag Diary Farms: Maytag Family

ABOUT MAYTAG DIARY FARMS:

In 1919 E.H. Maytag, the son of Maytag Appliance company founder F.L. Maytag, purchased a single Holstein cow to provide fresh clean milk to his children. E.H. quickly developed a passion and determination to breed champion Holstein-Friesian cows that could supply milk to the community while also winning blue ribbon upon blue ribbon at livestock shows across the United States.

Cave Wheels

Photo by Maytag Diary Farm: Cave Wheels

Upon E.H.’s death in 1940, his sons Fred and Robert Maytag assumed leadership of the farms and Fred pursued his idea of creating a uniquely American blue cheese made from cow’s milk. Maytag Dairy Farms collaborated with Iowa State University to pioneer the first great American blue cheese that would compete with classic European cheeses such as Roquefort, made from sheep’s milk. The cheese plant and caves were completed a year later, and the first wheels of Maytag Blue Cheese were formed in October of 1941. Fred’s son Fritz Maytag assumed leadership in 1962 and helped guide the small family company for the next 50 years. In 2003, Fritz was awarded the James Beard Foundation Outstanding Wine, Beer or Spirits Professional, and in 2008 won the Beard Foundation Award for Lifetime Achievement. Fritz now serves as Chairman Emeritus and a director with his brother, Ken Maytag, and their sister, Martha Maytag Peterson.

Today, Seventy nine-years after the first wheels of Maytag Blue Cheese were made, the family tradition continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. Maytag Dairy Farm is still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish.


Monthly Cheese ClubDon’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 >

Two Mountain Hidden Horse Red Blend

Pizza Night Three Ways!

Pizzette

Hidden Horse Red Blend by Two Mountain Winery is a great wine for any occasion. This Cabernet Sauvignon based blend is easy enough to watch a movie and unwind after a long day; comforting enough while still finishing paying bills or helping with homework, and complex/rich enough to stand on its own, or pair with any meal…hence pizza three ways!

THE “BASIC WAY”
– Pre-made pizza crust or Flatbread
– Olive oil or Red Sauce
– Pepperoni, Cooked Sausage, Cooked Bacon, Cooked Chicken or some other protein
– Sliced vegetables (onions, mushrooms, peppers, olives, tomatoes, etc.)
– Fresh leafy greens if desired (basil, spinach, kale, etc)
– Cheese of choice, if desired

Directions:
1. Pre-heat oven to 425°F
2. Open crust or flatbread, place on a pizza pan, or baking sheet, then spread oil or sauce (or both) over crust/flatbread
3. Layer your meat of choice in a circular, yet sporadic pattern (if meat is wanted)
4. Sprinkle vegetables of choice, not too many, not too few.
5. Lightly top with cheese of choice (if desired)
6. Place in oven and bake until hot and golden. Once cooked to your liking, remove from the oven, let cool, and top with leafy greens (optional)
7. Slice on a cutting board, and unwind for the day

THE “MORE COMPLICATED, BUT FUN DINNER PARTY WAY”
– Google, “How to make pizza dough.”
– Procure the same ingredients as above + corn Meal
– Use Pizza Stone or Baking Sheet

Directions:
1. Pre-heat oven or BBQ to 425°F+
2. Place pizza stone in oven or BBQ to heat through
3. Make the dough according to directions
4. Heavily dust counter or cookie sheet with cornmeal and place rolled/flattened dough on cornmeal dusted sheet
5. Follow steps 3-6 from the “Basic Way”
6. Gently slide pizza from sheet to pizza stone
7. Cook until crust is golden and bubbly
8. Remove, slice/cut, serve on patio table or dining room table while enjoying your friends and company

THE “I’M EXHAUSTED” WAY
– Credit Card
– Phone Winestyles

Directions:
1. Go to WineStyles store locator
2. Order a couple pizzettes of your choice
3. Pay with credit card…curbside pick-up pizzettes and a bottle of Hidden Horse Red Blend
4. Get home, pour a glass of Hidden Horse Red Blend
5. Search favorite on-demand movie platform
6. Watch movie and enjoy Hidden Horse Red Blend. You deserve it!

© Pizza Night recipes courtesy of Two Mountain Winery.

OCTOBER WINE CLUB:

Hidden Horse Red BlendBold wine Style logoTwo Mountain Winery
Hidden Horse No. 17 Red Blend

Yakima Valley, Washington

BOLD WINE STYLE

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.

Aromas of spice, dark fruit, pipe tobacco and hints of oak are followed by flavors of dark berries, overripe cherries and leather. Well balanced acidity and ripe tannins finish off this signature blend.

Vineyards: 100% Estate vineyard sites. A blend of all six of Two Mountains’ estate sites
Varietal: 52% Cabernet Sauvignon, 36% Merlot, 5% Cabernet Franc, 5% Syrah, and 2% Malbec
Analysis:
13.9% alcohol / volume
pH:
3.71
Aging:
15 months in French and American oak, 22% new
Harvested: 
September 6 to October 30, 2017
Cases: 4157
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine

ABOUT THE OWNERS:

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Photo by Two Mountain Winery: Matthew Rawn

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.

 

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 >

October Wine Club Pairing Recipe

Braised Pork Shoulder FennelBraised Pork Shoulder w/ Fennel & Sage

  • 1 (3 1⁄2 -lb) pork shoulder or butt
  • 1 tbsp olive oil
  • 5 tbsp cold butter (divided)
  • salt & pepper to taste
  • 3 shallots, thinly sliced
  • 2 bulbs fennel, cored & sliced lengthwise into 1⁄2 inch thick pieces
  • 7 sage leaves, plus extra
  • 1 cup Merlot
  • 3 bay leaves
  • 4 cups beef or chicken stock

DIRECTIONS:

  • Set aside pork until room temperature (1 to 1 1/2 hours), season generously with salt & pepper.
  • Pre-heat oven 325°F.
  • Melt oil and 1Tbsp butter in a large Dutch oven over medium-high heat.
  • Add pork, fat-side down and sear on one side for 3-4 minutes. Repeat on all sides until sizzling, but not scorched. Transfer heat to a platter, then remove fat from the pan drippings and discard the fat.
  • Heat 2 Tbsp butter in the Dutch oven over medium heat. Add shallot & fennel and sauté for 10 minutes, or until tender and caramelized. Add sage and cook for 1 minute.
  • Stirring constantly, pour in Merlot (wine) and cook for 7-10 minutes…until reduced to a quarter of the original amount.
  • Add pork, fat side up, bay leaves, salt & pepper to the Dutch oven containing the wine, shallot, fennel, and sage.
  • Pour in stock and bring to a simmer, then partially cover and cook in the oven for 1 1⁄2 -2 hours, until pork is fork tender.
  • Uncover and cook for 15 minutes (Basting/spooning occasionally).
  • With a slotted spoon, transfer pork, fennel, & shallot to a platter.
  • Strain remaining sauce and bring to simmer, skimming any fat. Set aside. Whisk in 2 Tbsp cold butter and simmer for 30 seconds.
  • Ladle sauce over the pork, then garnish with a few sage leaves, fennel slaw and finishing salt. Serve with Two Mountain Merlot and enjoy!
  • © Recipe courtesy of Josh Henderson, Huxley Wallace Collective.

OCTOBER WINE CLUB:

Two Mountain 2018 MerlotBold wine Style logoTwo Mountain Winery
Merlot
Yakima Valley, Washington

BOLD WINE STYLE

Nestled in the Yakima Valley wine region of Washington State, Two 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. Established in 2002, Two Mountain is a family-owned operation that draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. Brothers Matthew and Patrick Rawn own and operate the winery and estate vineyard, overseeing 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.

Aromas of rich toasted barrel, bright vibrant Bing cherry, blackberry, coffee, & a touch of caramel on the nose are followed by inviting flavors of ripe red fruits, baked fig, hints of toffee and vanilla, a touch of clove and soft integrated tannins.

Vineyard: 57% Copeland, 43% Schmidt Vineyard
Varietal:
92% Merlot, 7% Cabernet Franc, 1% Malbec
Analysis: 14.7% alcohol / volume
pH:
3.55
Aging:
20 months in French and American, 40% new
Harvested:
September 23, and October 8, 2018
Cases:
1090
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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Winery Spotlight Series: Virtual Tasting with Winemakers of South Africa

Savory Sips of South Africa

Virtual Tasting on Zoom and Facebook LIVE

Waterkloof Wine Estate
Hermanuspietersfontein (HPF) Wines
Benguela Cove Lagoon Wine Estate
Brew Cru

Wednesday, September 16, 2020
6:00pm CST / 7:00pm EST

Zoom logo

RSVP at your local WineStyles and get a front row seat on Zoom! 

Join us for this special Winery Spotlight tasting event online, featuring the four winemakers of our September Wine Club wines from South Africa.  To find your nearest WineStyles, click here.

Nadia Langenegger, Winemaker of Waterkloof Wine Estate
Wilhelm Piennar, Winemaker of HPF Wines
Johann Fourie, Head Winemaker of Benguela Cove Lagoon Wine Estate
Bertus Fourie, Winemaker of Brew Cru

These incredible winemakers will be tasting through the following wines during our zoom event:

South Africa Wineries

September Wine Club Wines

ABOUT THE WINERIES AND THEIR WINEMAKERS:

Waterkloof Wine Estate:

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! Waterkloof was born, and the hard work began.

Nadia Langenegger of Waterkloof Winery

Winemaker Nadia Langenegger


Meet the Winemaker:
Nadia Langenegger grew up in Somerset West in the Western Cape of South Africa. After graduating with a degree in Viticulture and Oenology from the University of Stellenbosch, she completed her first student harvest at Flagstone in South Africa, then went on to harvest in Australia, France, and New Zealand. At the end of 2008, she joined the Waterkloof team as assistant wine maker to Werner Engelbrecht; in 2013 she was appointed as Winemaker, when Werner left Waterkloof.

Hermanuspietersfontein (HPF) Wines:

In the early 1800’s farmers imported a teacher named Hermanus Pieters to teach their children Dutch, the forerunner of Afrikaans. He would be paid in sheep which he grazed at a fountain under the Milkwood trees near the sea. The spot soon became known as Hermanus Pieter’s Fountein (HPF).  In 1855, the village was named after him – Hermanuspietersfontein.  Fast forward 100 years later, a wine cellar baring his name is the longest Afrikaans name for a cellar in the world and using Afrikaans-only wine names.  Operationally, their 350-ton urban winery combines European mindset and gravity concept to minimize handling and intervention in the winemaking process. “Good earth makes better wine” is HPF’s winemaking philosophy, the expression and sense of place is the soul of Sondagskloof.

Wilhelm Pienaar Winemaker

Wilhlem Pienaar, Head Winemaker

Meet the Winemaker:
Wilhelm Piennar, having 10 years of experience and traveled to more than 50 countries, has gained valuable knowledge and insights into the wine industry. With a double Masters degree in agriculture at Stellenbosch University and University of Montpellier, Wilhelm is the Managing Director and Head Winemaker of HPF wines.  “Winemaking is not just a job, it is a passion and a lifestyle.  And the essence of it, for me, is for the winemaker to remain true to his or her intuitions.” – Wilhelm Piennar

Benguela Cove Lagoon Wine Estate:

Benguela Cove Lagoon Wine Estate is a 200 hectare lifestyle farm and exclusive luxury estate situated in Walker Bay, Hermanus. Overlooking the Bot River Lagoon and Atlantic Ocean these unusual maritime conditions ensure that this unique terroir produces outstanding quality grapes.

Winemaker Johann Fourie

Winemaker Johann Fourie


Meet the Winemaker:
Johann Fourie was introduced to the world of wine as a student during his studies at Elsenburg Agricultural College in Stellenbosch. After extensive wine estate visits and experiencing the passion winemakers have for their craft, he changed the direction of his studies to specialize in winemaking and set out to become one of South Africa’s leading winemakers. With an incredible list of awards, and stints in more than nine international countries, Johann is now the Head Winemaker for Benguela Cove Wine Estate, situated in Walker Bay, South Africa.

Brew Cru:

Brew Cru is dedicated to cool-climate wines from the Cape South Coast, sourcing wines from maritime wine wards such as Elim and Walker Bay.  Both vineyards share hardened landscapes with constant gusts of Atlantic sea winds, which contributes to a cooler climate. This unique terroir provides extended ripening periods and extremely low yields resulting in small, intensely flavored berries with great potential. 

Winemaker Bertus Fourie

Winemaker Bertus Fourie

Meet the Winemaker:
Bertus Fourie is a legend in the world of creating distinctive wines. Known, as ‘Starbucks’, for his creation of the now iconic Coffee Style Pinotage. This Swartlander, born in Malmesbury, always loved wine, but never thought of it as a career. When arriving at University to study medicine, he found that due to an ‘administrative error’ he had not been admitted. Having worked in a cousin’s vineyard, he enrolled to study Oenology at the University of Stellenbosch; and as they say, the rest is history.

RSVP at your local WineStyles location > click here for store locator

South Africa HPF Posmeester Merlot

Grilled Flat Iron Steak with Blue Cheese

Grilled Flat Iron Steak

© SunnyBryd

Steaks and Merlot are a sure thing, especially with blue cheese, rosemary, garlic and a hot grill. Your Merlot will be mad for this meal.

INGREDIENTS:

  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon cracked black pepper
  • 1 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 1/2 pound flat iron steak
  • 3 tablespoons softened unsalted butter
  • 1 ounce crumbled blue cheese
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon cracked black pepper

DIRECTIONS:

  • Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
  • Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.
  • © Recipe courtesy from Kristin at Allrecipes.com

SEPTEMBER WINE CLUB:

HPF Posmeester MerlotBold wine Style logoHermanuspietersfountein (HPF)
Posmeester Merlot

Walker Bay, South Africa

BOLD WINE STYLE

In the early 1800’s farmers imported a teacher named Hermanus Pieters to teach their children Dutch, the forerunner of Afrikaans. He would be paid in sheep which he grazed at a fountain under the Milkwood trees near the sea. The spot soon became known as Hermanus Pieter’s Fountein (HPF).  In 1855, the village was named after him – Hermanuspietersfontein.  Fast forward 100 years later, a wine cellar baring his name is the longest Afrikaans name for a cellar in the world and using Afrikaans-only wine names.  Operationally, their 350-ton urban winery combines European mindset and gravity concept to minimize handling and intervention in the winemaking process. “Good earth makes better wine” is HPF’s winemaking philosophy, the expression and sense of place is the soul of Sondagskloof.   Sondagskloof is sheltered in a mountainous area, 50 kilometers from the southern tip of Africa and was granted “Ward Status” (ie. AVA) in February 2007.  While the ward comprises of two farms, Hermanuspietersfontein is the only wine producer marketing the Wines of Origin Sondagskloof.

Elegant red blend with an aroma of red and purple fruit such as blueberries and currants.  Milk chocolate undertone and fruit freshness. Lush and juicy palate; supple and full with good length.

Appellation: Walker Bay, South Africa
Varietal: 85% Merlot, 14% Shiraz, 1% Mourvedre
Analysis: 13.8% alcohol / volume
pH: 3.5
TA: 5.35 g/l
Residual Sugar: 2.2 g/l
Aging: 10 months French oak
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!

Learn about our Memberships >

Food Pairing Ideas for Goldschmidt Wines

Goldschmidt-Vineyards-Logo

If you’re joining us for the Virtual Wine Tasting event with Nick Goldschmidt on August 12th on Zoom, here are some great food pairing ideas to enhance your tasting experience with Goldschmidt wines.

TIP: Pull white wines out of the refrigerator 30 minutes hour prior to serving so it is closer to wine cellar temperature of 50-58 degrees. Sparkling wines should be served even colder at 40-50 degrees.

 

Singing Tree ChardonnaySinging Tree Chardonnay
Russian River, California

This Chardonnay is lightly oaked and so fresh, the fruit really shines.  It pairs beautifully with crab or artichoke dip or hummus on soft pita or crispy bruschetta.   Greens with apples, jicama or pears, nuts and vinaigrette made with the wine.  Fish and chicken with less bold/overly spicy sauces to allow the wine to be tasted and not covered up.   Baked brie en croute.  Whole wheat linguine with browned butter panko crumbs, toasted pine nuts, shaved Parmesan & parsley (can add splash of lemon juice garlic, and protein of your choice.)

 

 

Boulder Bank Sauvignon BlancBoulder Bank Sauvignon Blanc,
Marlborough, Australia

From a dried up river bed vineyard in the Rapaura region, this wine pulls some salinity into the minerality and has a hint of sweetness on the finish.  Tart, slightly sweet and salty combos pair well.  Try with grilled 1/2 fresh apricots with goat cheese, thyme, honey and candied walnuts or baked or grilled prosciutto wrapped shrimp or scallop on dill aioli.  Or try pan seared Walleye with sweet pea risotto and crispy Pancetta.  Spinach pie with Tahini sauce pairs nicely too. Or try a flatbread with roasted/grilled vegetables with feta cheese & lemon miso sauce.  

 

 

 

Forefathers Sauvignon BlancForefathers Sauvignon Blanc,
Marlborough, Australia

This wine super aromatic, concentrated and viscous, so it likes a little fat/richness in food to meet it head to head.  Sweetness falls on the mid-palate (like the proteins) and the long finish & racy acidity complements the tartness from cheese and lemon is the perfect finish to pull the wine and the foods together.  Pair with creamy smoked trout (or crab) and corn chowder or a fattier fish such as grilled salmon or sea bass with lemon zest.  Ahi tuna and avocado tartare with salted pita chips.  Chilled Mediterranean grain bowl with chickpeas, kalamata olives, sundried tomato, a bit of red onion, chopped fresh parsley, and feta cheese, with lemon, olive oil and splash of the wine.

 

TIP: Serve reds lightly chilled (especially for the warm night on the patio)…chill them down for about 30 minutes in the fridge. Average house temp of 70 degrees or higher does not do justice to your red wines. They are at their best when consumed between 55 and 65 degrees.

Chelsea Merlot Goldschmidt wine bottleChelsea Merlot,
Alexander Valley, California

Pair with grilled or smoked cherry marinated chicken breast or pork loin. Also yummy with classic Cassoulet, sweet Italian sausage and mozzarella.  Yummy with stuffed grilled Portobella mushroom caps…and always great with a traditional ground sirloin burger or lentil mushroom burger.  Will also pair with lasagna or chili, just be easy on the heat/spice.

 

 

 

Katherine Cabernet SauvignonKatherine Cabernet Sauvignon,
Alexander Valley, California

With moderate tannins and excellent food acidity, this wine pairs best with sauces that have earthy and herbal characteristics that are typical of Alexander Valley wines. Crispy pork belly, with black cherry Au jus,  Ribeye tips with Gorgonzola sauce, variety of aged cheeses,  wild mushroom gratin, or beef wellington. Or try with short ribs with wine reduction with touch of dark molasses or wild Game Sausage.

Hilary Goldschmidt wine bottleHilary Cabernet Sauvignon,
Oakville, California  

This wine’s focused and lush tannins on the mid-palate pull it all together…which is why Oakville Cabernet is often considered to be the BEST Cabernet Sauvignon from California by mainstream wine critics and high end consumers.

Pair with traditional seared filet of beef, Osso Bucco, or lamb lollipops with rosemary demi-glaze. Beef Bourguignon. Leaner, rich and tender cuts and most importantly the sauce should not overpower to allow the wine to shine when combined with the food.

 

Forefathers Cabernet wine bottleForefathers Cabernet Sauvignon,
Alexander Valley, California

Alexander Valley vineyard is very steep so it is dry farmed, resulting in tiny berries. Small grapes = higher skin-to-pulp ratio and all the flavor in wine comes from the skins.  This wine is just pure, decadent, highly extracted and exotic Alexander Valley Cabernet.  On opening it may seem wound up…it is best to allow it to breathe for a couple hours or give it some air in your glass.  The nose is stunning.  Dubbed  “Your Ribeye Wine” but it is also stunning with a nice little chunk of aged Gouda or 10-year Cheddar.

 

TIP: Hey not to be Debbie-Downer….though many of us LOVE dark chocolate… this is NOT a true “pairing” for red wine unless it is nearly void of sugar.  The sugar in chocolate desserts completely coats the tongue and overpowers the fruit in the wine, only tasting alcohol in the wine.  Port wines makes a much better “pairing” for chocolate and aged, full flavor cheese is a better dessert offering for red wines. Yes, the chocolate tastes so good with the last wine of the tasting…BUT, please taste and enjoy your reds on their own.  First, get to know the wine and then maybe as you get closer to the bottom of the glass, then pop that chocolate if you must 😉 HAPPY SIPPING EITHER WAY!

Winemaker Virtual Tasting Event on Zoom and Facebook LIVE

Goldschmidt Vineyards

Wednesday, August 12th at 6:00pm CST / 7:00pm EST

Please join us for our August Winery Spotlight tasting event on Zoom, featuring Goldschmidt Vineyards from California.  Our special guest will be Owner and Winemaker, Nick Goldschmidt

Nick will be tasting through 7 different wines from Goldschmidt Vineyards, starting with their Chardonnay, two different Sauvignon Blancs, Merlot, and ending with three different Goldschmidt Cabernet Sauvignons.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Nick with a front seat on Zoom!  Or watch on our Facebook LIVE event.

Guest speaker Nick Goldschmidt, Owner and Winemaker

me hi rez

Owner and Winemaker, Nick Goldschmidt

Nick Goldschmidt was born and educated in New Zealand and trained in Australia.  In 1989, after spending 18 months of winemaking in Australia, New Zealand, California and South America, Nick returned to California with an amazing range of winemaking experience.  In 1990, Nick and his wife Yolyn settled down in Healdsburg, California becoming Simi’s Chief Winemaker and then Vice President in 1996.  In 1998 Nick and Yolyn established their own line of wines with the release of Goldschmidt Vineyards and Forefathers, with the goal of focusing on site specific vineyards from around the world. Having produced so many world-class wines around the globe, Nick knew exactly the vineyard sites he would choose for his wines.  The wines are all single vineyards, 100% varietal, handcraft, small production artisan wines. Learn more about Nick’s background here.

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Goldschmidt Vineyards
California

Cheers!

WineStyles.com

Goldschmidt Napa Oakville