August Bubbly Club: Iowa

Bubbly Wine ClubDSC_0588-EditPOE Wines
NV Ultraviolet Sparkling Rosé

Napa, California

BUBBLY WINE STYLE

NV Ultraviolet Sparkling Rosé is a base of 85% Coombsville Cabernet Franc Rosé, made from the grapes that go into POE’s Ultraviolet Cabernet Sauvignon. The remaining 15% is French Colombard from Mendocino.  This sparkling rosé has aromatics of lemon blossoms and strawberry, the palate shows lovely minerality and fine bubbles, with underripe strawberry, peach, and orange peel, with a lingering bright grapefruit on the finish.

WINEMAKING:
POE had been making Champagne method sparkling wines for six years, when they decided to make a playful, fruit driven California sparkling wine, by utilizing the Charmant method.  As opposed to fermenting in the bottle, POE takes their sparkling base and instigates a second fermentation in stainless steel, utilizing yeast and sugar.  This is the same process as the Champagne method, but in a different vessel.  The fermentation is kept cold, and lasts seven weeks.  After a few months of rest, they bottle under cork.


ABOUT POE WINES:
Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in Burgundy and Champagne.  The goal was not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California.  There is minimal intervention, judicious use of sulfur, and never any additives. POE produces traditional Champagne method sparkling wines, Rosé, Chardonnay, Pinot Noir, and a nouveau from Pinot Noir.  Each wine is made in very limited quantities, and sold directly from the winery and to high-end restaurants around the country. 

Owner/Winemaker Sam Poe Sheehan

POE Vineyards© POE Wines

Bubbly Wine ClubBodkin Sparkling Sauv BlancBodkin Wines
Sparkling Sauvignon Blanc

Healdsburg, California

BUBBLY WINE STYLE

Bodkin Wines is proud to release the fourth cuvée of California’s first Sparkling Sauvignon Blanc. This unique and stylish twist on Sauvignon Blanc has a core of racy crispness driven by lively acidity, accented with lemon-lime aromas (no cat grass — no worries) and citrus-passion fruit flavors. The pronounced citrus tones team with a note of toasted hazelnuts to accent the enchantingly plush mouth feel of the wine. The wine is called Cuvée Agincourt in reference to the Battle of Agincourt during the Hundred Years War. In 1415 where the English army comprised largely of archers armed with Bodkin pointed arrows beat back a French army much more numerous and comprised of the nation’s high nobility.

VARIETY: 100% Sauvignon Blanc
ALCOHOL: 11.5%

DOSAGE: Brut

ABOUT BODKIN WINES:
Bodkin Wines was founded by Chris Christensen, an Iowa native, in 2011. His passion for aromatic wines and winemaking led him to create America’s first Sauvignon Blanc with bubbles. In 2013, Andrew Chambers, an Oregon native, joined the brand and they purchased 24 tons and made 1,100 cases of their award-winning Sparkling Sauvignon Blanc. Since that time, Bodkin Wines has produced over 15 varietals of wine, eleven of which were scored at 90 points or higher by Wine Enthusiast. They are consistently growing, year after year, but are determined to keep their presence small and unique. Bodkin Wines is still 100% owned by both Chris and Andrew, two guys living and working hard in Sonoma County.

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Screen Shot 2020-07-20 at 6.38.33 PM© Bodkin Wines

The Hess Collection

March Winery Spotlight
Tasting Event

>> RSVP at your local WineStyles <<

Please join us for a special Winery Spotlight event, featuring The Hess Collection winery from Napa Valley, California.

The HESS Collection
Vineyards & Winery

Hess_FamilyStarted in 1844, Hess Family Wine Estates is a family-owned, fourth-generation company with a deep commitment to responsible agricultural and business practices.  Founded in Bern, Switzerland, Hess Family Wine Estates seeks, develops and mentors businesses worldwide that reflect the company’s values of tradition, quality and sustainability.

In 1978, Donald Hess founded the Hess Collection Winery on Mount Veeder, 2,000 feet above the Napa Valley.  True to his vision of what a New World wine should be, Mr. Hess established his winery on the volcanic slopes of Mount Veeder in the Napa Valley and defined a whole new approach to winemaking.  Along with its mountain vineyards, the winery has won acclaim for its other estate vineyards in the northeast and southern ends of the Napa Valley and has been recognized for its successful relationships with family-owned growers who represent some of the finest appellations in California.

The Hess Collection Winery produces three tiers of wines and has distinguished itself as a premium producer of Cabernet Sauvignon and Chardonnay.

THE HESS COLLECTION WINE TASTING EVENT:

Hess_Wines

The Hess Collection Napa Valley Chardonnay
Hess Select Central Coast Pinot Noir
The Hess Collection 19 Block Mountain Cuvee
MacPhail Family Wines Sonoma Coast Pinot Noir
The Hess Collection Napa Valley Allomi Cabernet Sauvignon
The Hess Collection Mt Veeder Cabernet Sauvignon

LIMITED SEATING
Contact your local WineStyles to RSVP!

Orange and Spiced Glazed Pork Belly

We like to keep the holiday spirit going well into winter. This recipe is comforting, warm and rich in spices and flavor. Napa Valley Syrah is dense, bold and full of character and it requires a dish with power to stand up to the complexity and strength. We like this recipe because it makes for a great shared Sunday dinner with family and friends.

glazed-pork-bellyINGREDIENTS:

•  2 tablespoons cumin seeds, toasted and ground
•  1 tablespoon black pepper
•  ½ cup coarse salt
•  ½ light brown sugar
•  1 (3 pound) pork belly
•  Zest 1 orange
•  1 ¼ cups fresh squeezed orange    juice
•  2 sticks cinnamon
•  1/3 cup maple syrup or agave nectar
•  2 cups chicken stock

DIRECTIONS:

In a small skillet over medium heat, toast cumin seeds. Remove from skillet and finely grind. Transfer to mixing bowl and add black pepper, salt and sugar. Remove two tablespoons of the mixture and set aside for the glaze.

Rub remaining spice mixture all over the pork belly. Cover and refrigerate for 6 to 8 hours.

In a small sauce pan, combine the reserve spice mix, orange zest, ¼ cup OJ, cinnamon sticks and maple syrup. Bring to a simmer over medium heat, cook until slightly thickened. Remove from heat and set aside (takes about 5 min).

Preheat oven to 300°F. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining  1 cup  OJ and chicken stock to roasting pan. Place over medium-high heat and cook until liquid comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to the oven and cook until meat is tender (about 2-2 ½ hours).

Increase oven temperate to 425°F.  Cook pork belly until skin is brown and crisp. Baste with reserve glaze every 10 minutes.    Remove pork from roasting pan and transfer to cutting board; let it stand for 10 min before slicing.   Recipe inspired by Martha Stewart.

TierraYMar_BottleBold_stickerTierra y Mar Syrah
Page-Nord Vineyard
Napa Valley, California

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water.  At Tierra y Mar, they produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown.

This Syrah is produced from vineyards in select parts of Napa Valley. Soils are predominately gravelly silt loams, which generally contain more nutrients and moisture that allows for better infiltration of water.  Napa Valley is also blessed with a cool morning fog that rolls in from the San Francisco Bay, keeping temperatures moderate and afternoons warm and dry.  A long, steady growing season with ample sun and moderate temperatures gave winemakers the gift of picking what they wanted at complete ripeness.

Douglas-Danielak-winemakerDouglas Danielak, Winemaker

“This Syrah is indicative of that, with classic aromas of plum, raspberry, blueberry and clove on the palate.  A bold mouth-feel exhibiting grippy tannins, with juicy red and dark fruit balancing the spice notes and  deep texture of this wine.”

VARIETAL: 100% Syrah
APPELLATION: Napa Valley, California
ANALYSIS: 14.4% alc/vol

 FEATURED WINE CLUB WINE: JANUARY 2015