October Sweet Club Iowa

 

Sweet Wine ClubWilli Haag Juffer RieslingWilli Haag
Juffer Brauneberg Auslese
Grosse Lage Riesling
Mosel, Germany

NECTAR WINE STYLE

Honeysuckle and crushed minerals give a modest introduction to this light-footed Auslese (select harvest) wine. The palate is bursting with ripe flavors of yellow-peach and pineapple. The wine’s sharp, zippy acidity lends balanced to a long finish.

Analysis: 8.5% alcohol / volume
Varietal:
Riesling
Region: Brauneberg, Mosel, Germany
Critical Acclaim: 91 points – Wine Enthusiast

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

ABOUT THE WINERY:
The Willi Haag Estate has been in the family more than 500 years – now run by Marcus Haag, the grandson of Willi Haag. Marcus took over the entire management in 1997 after completing his viniculture studies. Today, Marcus combines his family’s wine-making traditions with modern viniculture approaches to produce award winning wines.
 Learn more about the winery and its vineyards here.


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

Click here to learn more >

 

 

July Sweet Club Iowa

 

Romerhof_Kab18_bottleSweet Wine ClubRömerhof
Riesling Kabinett
Mosel, Germany

NECTAR WINE STYLE

The Römerhof Riesling Kabinett is a well-balanced young wine. It highlights flavors and aromas of peaches and citrus, and is fresh and fruity with a crisp acidity.

Analysis: 8.5% alcohol / volume
Varietal: 100% Riesling
Region: Mosel, Germany
Vineyard:
Very ripe Riesling grapes from the middle of the Mosel Valley of Germany are used in making this wine. These grapes are allowed to hang longer, earning the designation of ‘Kabinett’.
Pairing: The sweetness from this wine makes it a perfect pairing to aged cheeses, chicken and cream sauces.

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

WINEMAKER NOTES:
“Drought and heat as well as the fear of heavy rain were of primary concern. As in the other regions, vine development was well ahead of the average and picking started in mid-September. The grapes were healthy which brought much relief. September brought rain, but thanks to cool nights it did not lead to rot.” – Römerhof Winery

ABOUT THE WINERY: 
Römerhof Winery is owned by Heinz Eifel, whose family has been producing wines in the heart of the Mosel Valley for over 400 years. Based in the village of Trittenheim, Heinz works closely with his winemaker daughter, Anne Eifel-Spohr, to produce award winning Rieslings. Learn more about their history here.


Dr-Konstantin-Frank-2019-Semi-Dry-Riesling-bottleDr. Konstantin Frank Winery
Semi-Dry Riesling
Finger Lakes, New York

NECTAR WINE STYLE

A delicate Semi-Dry Riesling initially, then rounding out to be tropically ripe. It is brimming with notes of apricot, nectarine, and a hint of pineapple. Flavors of citrusy lemon and acacia blossom balance the sweetness effortlessly.

Analysis: 11.5% alcohol / volume
Varietal: 100% Riesling
RS: 22 g/L
pH: 3.11
TA: 7.0 g/L
Vineyard: Seneca and Keuka Vineyards

Vinification: De-Stemmed. Direct Press.
Vessel: Stainless Steel. Temperature Controlled.
Fermentation: Traditional. No Malolactic Fermentation.
Élevage: Unoaked. Aged 5 months on the lees.
Dryness: Semi-Dry. 2.2% Residual Sugar
Pairing: Enjoy with Middle Eastern, Moroccan, Thai or Asian cuisines. This wine pairs exceptionally well with ingredients such as pepper, ginger, curry, sesame, soy, spicy BBQ, and pork.

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

WINEMAKER NOTES:
“Budbreak and flowering started about two weeks later than normal. Temperatures during the summer were moderate, August and September were cooler than average. Luckily, the weather in the fall was extremely favorable with extended periods of sunny and dry days followed by cool nights. This offered excellent conditions to fully ripen the grapes well into October.

Riesling was first brought to the Finger Lakes by our founder. Those original vines dating back to 1958 are still in production. Riesling blocks on our Keuka vineyard were planted in 1958, 1962, 1968, 1976, 1999, 2006, and 2012 with various clones (88, 90, 11, 318, 239, 49, 110, 38). Soils here are shallow, shale-based which add minerality, acidity, and elegance. Riesling was planted in 2007, 2008, 2010, and 2012 on our Seneca estate vineyard with 90 and 356 clones. Temperatures here are a few degrees warmer than Keuka, thus providing riper fruit notes. Soils on Seneca are characterized by deep Honeoye silt loam.” – Dr. Konstantin Frank Winery

ABOUT THE WINERY:
Dr. Konstantin Frank Winery is a family owned and operated winery situated on the southwestern hills of Keuka Lake. In 1958, Dr. Konstantin Frank planted his first Vinifera vines, igniting the “Vinifera Revolution” – forever changing the course of winemaking in New York. Four generations later, the Frank family continues to grow their winery throughout the Finger Lakes region. Learn more about their story
here.


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

Click here to learn more >

 

 

October Wine Club pairing recipe

Rosemary and Garlic Roast Beef

INGREDIENTS:
• 3 lbs boneless Rib Eye roast
• ¼ cup chopped fresh rosemary, or other favorite herbs
• ¼ cup chopped garlic (about 20 cloves)
• salt and freshly ground pepper to taste
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided
• 4 cups of a variety of mushrooms, sliced to about the same size
• 1 cup of stock

DIRECTIONS:
• Preheat oven to 350°F.
• Tie the roast and season generously with salt and pepper.
• Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
• In a cast iron skillet, over medium heat, add 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
• Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
• Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135°F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145°F for medium rare.)
• While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
• Remove roast from the cast iron skillet and bring the skillet to the stove top. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
• Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast. Garnish serving platter with fresh rosemary if desired. Serves 6. Recipe courtesy of Olivia’s Cuisine. Photo © Olivia’s Cuisine

Mellow style logoKilburg
Spätburgunder
Mosel, Germany

In 1465 Johann von Kilburg, a descendant of the Dukes of Flanders, moved to the Moselle Valley to cultivate vineyards. Since that time, wine cultivation has been in their family, without interruption. Indeed nothing essential has changed throughout the past 552 years, the Kilburgs continue their pursuit of high quality wine. The cool climate of Mosel allows for late harvesting, through mid October. The fermentation takes place in closed top tanks, where careful pump overs helps to create more fruit flavors and aromas. Pairs well with rack of lamb, fillet steak and carpaccio, roast or grilled lobster, spring vegetables.

“A vibrant and fresh bouquet filled with black cherry, spice and a mere of spicy stem; the palate is silky and approachable, with seductive levels of sweet fruit, plenty of fine-grained tannin as backbone and a long minerally finish.” – Max Kilburg, winemaker

winemaker max kilburg

Max Kilburg, winemaker

Winemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Spätburgunder
Analysis: 13% alcohol / volume, 2.8 g/l Residual Sugar, 3.38 g/l Total Acidity