October Sweet Club

Sweet Wine ClubLa Cantina Pizzolato - Moscato DolceLa Cantina Pizzolato
Moscato Dolce
Treviso, Italy

NECTAR WINE STYLE

The Organic and Vegan Dolce, or sweet, Moscato Sparkling Wine of the “So Easy” line is one of the trendiest wines in La Cantina Pizzolato’s range. Bright gold color. Aromas of honeysuckle, ripe apricot, and angel food cake with a round, vibrant, sweet medium-to-full body and a smooth, refreshing, medium-length peach nectar, sweet apple, orange marmalade, and honey finish with no oak flavor. A balanced and floral Moscato that is sure to please fans of the varietal.

Food Pairing Recommendations:
This wine can be served with all types of desserts and especially with creamy desserts. Suggested also as an aperitif with some fresh fruit or herbal and spicy cheeses.

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:
6.5% alcohol / volume
Appellation: Moscato I.G.T.
Varietal: 100% Moscato (Muscat)
Residual Sugar: 89 gr/l
Acidity: 5.4 gr/l
Critical Acclaim:

  • Silvier Medal at AWC Vienna 2017
  • Silver Medal at IWSC International Wine&Spirits 2017
  • Diploma di Merito at Mostra Vini Triveneto of Camalò 2018
  • Silver Medal at 42° Mostra del Vino of Candelù 2017
  • DAMA D’ORO and PREMIO “TULLIO DE ROSA” as Best Sparkling wine at Enoconegliano 2017
  • Admission to the book 5StarWines of Vinitaly 2018 with 90/100
  • Bronze medal at Decanter World Wine Awards 2018

 

Production:
Using soft pressing, the must remains in steel pressurized tanks, with Charmat method for 2 months, reaching up to a pressure of 2.5 atm. The bottle has been covered with a sleeve that recalls the bubbles with a floral design and communicates its personality from the first impact. Packaging is completely recyclable as the sleeve can be removed.

ABOUT THE WINERY:
Founded in 1981, the company initially focused on the cattle industry and the cultivation of kiwi, peaches, strawberries, apples and pears. Grapes and wine eventually became their top selling products. In 1987, the winery started to bottle their own way – mainly producing Verduzzos, Merlots and Cabernets. Motivated by the belief that everyone should have the opportunity to drink healthy wines, the winery obtained their organic certification in 1991, the year in which the certification system was born in Italy. By 2012, the Pizzolato winery had achieved their Vegan certification. Since then, many sustainable choices have been consolidated, towards a organic innovation of the entire winery, as well as of the product.

Owner, Settimo

Owner, Settimo Pizzolatool

The present owner, Settimo Pizzolato, has many years of experience enriched by five generations that preceded him. His organic farming allows him to have good health and the ability to enrich the organic treasure that his company has. He balances the ecosystem of his land with the organization of his winery to create a wine that is a result of healthy natural grapes from his vineyards. These grapes create a wine that will remind you the tradition and well being when you taste it. Learn more about Pizzolato Winery here.

It’s been more than thirty-five harvests and I feel like I have lived so many lives; each year, each vintage is an adventure in itself, difficult, unique and unforgettable. We want to produce a wine that is suitable for everyone, can be paired with every meal, vegan or not; the most important thing is that it must be a good wine. – Settimo


Botani MuscatJorge Ordóñez & Co.
Botani Muscat Frizzante

Sierras de Málaga, Spain

NECTAR WINE STYLE

A delicate, lightly sparkling wine with a flowery, exotic nose characterized by aromas of lychee and stone fruit. This wine is 100% Muscat of Alexandria – one of the oldest clones of the Muscat family and one of the only remaining genetically unmodified vitis vinifera cultivars remaining in the world today. The seafaring Phoenicians transplanted this grape from Alexandria, Egypt to Málaga 3,000 years ago.

Food Pairing Recommendations:
Enjoy this versatile liquid gold nectar of the gods on its own or with strong cheeses, figs, pâtés, pastries and desserts. This wine should always be enjoyed well chilled.

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


Analysis:
9.5% alcohol / volume
Denominacion de Origen: D.O. Málaga & D.O. Sierras de Málaga
Varietal: 100% Muscat of Alexandra
Critical Acclaim:

  • 89 pts. Jeb Dunnuck
  • 89 pts. Wine Enthusiast Magazine
  • 87 pts. Robert Parker Wine Advocate

Production:
Planted on multiple old mountainside vineyards. The vineyards in Málaga are the most extreme in all of Europe. The mountainside vineyards are planted at inclinations of up to 70°. There is no terracing, ladders, or mechanization to assist with the harvest. The winery uses traditional dry farmed viticulture and organic Gobelet trained vines. Everything is cultivated completely by hand, with minimal human intervention; the majority of the vines receive no treatments whatsoever. Primary fermentation takes place in stainless steel tanks using wild yeast. Secondary fermentation takes place in stainless steel tanks following the Charmat method of sparkling wine production.

ABOUT THE WINERY:
Sierras de MálagaBodegas Jorge Ordóñez Málaga, located in Ordóñez’s hometown, was founded in 2004- a partnership between Ordóñez and the Kracher family of Austria. The winery was founded with the goal of resuscitating the centuries long tradition of winemaking in Málaga, which was destroyed by the phylloxera plague in the 19th century. It was Jorge’s dream to champion his home region and restore it to its former glory.


Jorge Ordóñez Málaga produces its dry and sweet wines from Muscat of Alexandria; one of the world’s only remaining ancient (genetically uncrossed) grape varieties and the most important for commercial wine production. The Muscat of Alexandria vineyards used by Jorge Ordóñez Málaga were planted between 1902 and 1974 on un-terraced mountainside vineyards. The vast majority of steep vineyards in Europe have terraces or are mechanized in some way to protect workers and assist with harvest; the vineyards in Málaga, however, have remained untouched. All pruning and harvesting is done by hand, and mules carry six 33 pound boxes up the slopes at a time. An absolutely heroic form of viticulture.

Love the Sweet life?
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September Sweet Club

Sweet Wine ClubBenguela Cove - Noble Late HarvestBenguela Cove
Noble Late Harvest
Hermanus, South Africa

NECTAR WINE STYLE

This wine has a medium straw color with heady notes of honey blossom, orange peel, pineapple and dried peaches. The lovely sweetness of the wine is balanced with a lingering finish while still remaining fresh and crisp on the palate.

Region: Walker Bay, Hermanus, South Africa
Analysis: 9.50% alcohol / volume
Residual Sugar: 190.00 g/L
pH: 3.17
TA: 8/30 g/L
Critical Acclaim: 4.5/5 stars in 2016 Platter’s South African Wine Guide

Food Pairing Recommendations:
Enjoy this versatile liquid gold nectar of the gods on its own or with strong cheeses, figs, pâtés, pastries and desserts. This wine should always be enjoyed well chilled.

ABOUT BENGUELA COVE LOGOON 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.

VINEYARDS:
Benguela Cove’s close proximity to the Atlantic Ocean results in a cooler median daytime temperature and in cool maritime winds that caress the vineyards at night. This favorable climate, use of covered crops and the direction in which the vines face aid in the slow ripening of these grapes.
The Sauvignon Blanc grapes’ exposure to the cool ocean mist helps to create conditions under which botrytis cinerea (noble rot) can flourish, producing grapes of concentrated intensity.

Photo by Benguela Cove Lagoon Wine Estate: Penny Streeter OBE (Owner) & Johann Fourie (Winemaker)


WINEMAKING:
The grapes are harvested, pressed, centrifuged, and then held as a cold juice at 28 degrees Fahrenheit. The juice is fermented at various intervals throughout the year, which allows the wine to remain fresh and delicate throughout the entire fermenting process. The Stella Rosa family uses this technique to capture the fresh flavors of natural blueberry distillates & purées for their Blueberry wine, and an off-dry Rosé, busting with fresh flavors for their Watermelon wine. Both Stella Rosa Blueberry and Watermelon contain natural carbonation. The juice is fermented in Charmat-style, pressurized tanks, and as the alcohol is created, so is the carbonation. Once the desired sweetness is achieved, the wine is centrifuged and bottled. The alcohol level stays at approximately 5% and contains 6-10% residual sugar. Its natural acidity and low pH strike the perfect balance with the wine’s natural sweetness.

Benguela Cove Vineyard

Photo by Benguela Cove Lagoon Wine Estate

VINIFICATION AND MATURATION:
The botrytis cinerea grapes were meticulously selected and harvested by hand. On arrival at the cellar, further hand selection and sorting of botrytis infected bunches was done. Destemming was followed by 24 hours of cold maceration and thereafter the fruit was pressed several times to extract the highly concentrated juice. After settling, fermentation occurred in both stainless steel tanks and 225-liter French oak barrels (20%) at 16°C. This process took three weeks until the desired sugar/acid balance was reached. Fermentation was stopped by filtration and the wine was then chilled.

VINTAGE:
A cool ripening period, and especially low night temperatures, contributed towards exceptional quality and flavor. The favorable conditions resulted in exceptionally flavorful and intense Sauvignon Blanc with good acidity. The harvest had the earliest start in decades and resulted in one of the best vintages for white wines with above average quality. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. The dry weather also led to one of the healthiest seasons in years.

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

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

Click here to learn more >

Sweet Club

August Sweet Club: Iowa

Sweet Wine ClubStella Rosa BlueberryStella Rosa®️ Wines
Blueberry
Piedmont, Italy

NECTAR WINE STYLE

Stella Rosa Blueberry is their winery’s newest flavor, and is a proprietary blend of several red grape varietals. The wine is combined with flavors of natural blueberry distillates & purées, making it undeniably irresistible. Its sweet and succulent blueberry taste will elevate your mood and your wine-tasting expectations.

Region: Piedmont, Italy
Analysis: 5% alcohol / volume

Food Pairing Recommendations: This flavor pairs well with fresh fruits, BBQ chicken, charcuterie, cheesecake, and cinnamon roll coffee cake.

Blueberry Frosé

Photo credit: Stella Rosa Wines

BLUEBERRY FROSÉ
Cool off this summer with a refreshing frosé! Check out this fun way to switch up Stella Rosa Blueberry Wine.

INGREDIENTS:

1 bottle Stella Rosa Blueberry
2 1/3 cups frozen blueberries, divided
¼ cup lemon juice
2 oz. vodka
fresh blueberries (for garnish)

INSTRUCTIONS:

1.Pour wine into ice cube trays and freeze for 6 to 8 hours until almost frozen solid Note: wine will not freeze completely
2. In a blender, pulse together wine ice cubes, vodka, 2 cups frozen blueberries, and lemon juice.
3. Divide frosé among 4 glasses. Garnish with a handful of fresh blueberries and enjoy!
© Recipe courtesy of Stella Rosa Wines

Stella Rosa WatermelonStella Rosa®️ Wines
Watermelon
Piedmont, Italy

NECTAR WINE STYLE

Stella Rosa Watermelon is a new, and exclusive, addition to the winery’s semi-sparkling collection. Featuring a proprietary blend of several white grape varietals, including White Moscato (an indigenous grape variety from Piedmont, Italy), and a touch of Barbera for color. Its crisp, refreshing taste showcases the natural flavors of watermelon, created using a distillation process of Italian fruits grown in southern Italy. The semi-dry character is a perfect compliment to Brunch and light appetizers.

Region: Piedmont, Italy
Analysis: 5.5% alcohol /volume

Food Pairing Recommendations: This flavor pairs wonderfully with light salads, such as Greek or Caesar, as well as salty appetizers like Edamame or Jalapeño poppers. For dessert, you can pair it with coconut cream pie!

Stella Rosa Watermelon

Photo credit: Stella Rosa Wines

SPICY STELLA ROSA RITA

A little sweet, a little spicy! Try this fun cocktail at home with this month’s Stella Rosa Watermelon Wine.

INGREDIENTS

For Drink:
5 oz. Stella Rosa Watermelon, chilled
1½ oz. Jose Cuervo Tequila Blanco
¾ oz. lime juice
2 oz. watermelon juice
1 jalapeño, sliced
For Rim:
1 tbsp. Kosher salt
1 tbsp. chili powder
Lime wedges

INSTRUCTIONS

1. Place jalapeño slices in a jar with tequila and let sit for 15 minutes for the spice to infuse the tequila.
2. Remove the jalapeño slices & set aside.
3. Mix salt and chili powder together on a separate plate. Smear the rim of the glass with a lime wedge then dip it into the salt-chili powder mixture to coat the rim.
4. Add a handful of ice to the glass.
5. In a cocktail shaker, add the juices & infused tequila; shake vigorously.
6. Strain the mixture into the glass.
7. Top off with Stella Rosa Watermelon, garnish with a Watermelon slice, and enjoy!
© Recipe courtesy of Stella Rosa Wines

Stella RosaWINEMAKING:
The grapes are harvested, pressed, centrifuged, and then held as a cold juice at 28 degrees Fahrenheit. The juice is fermented at various intervals throughout the year, which allows the wine to remain fresh and delicate throughout the entire fermenting process. The Stella Rosa family uses this technique to capture the fresh flavors of natural blueberry distillates & purées for their Blueberry wine, and an off-dry Rosé, busting with fresh flavors for their Watermelon wine. Both Stella Rosa Blueberry and Watermelon contain natural carbonation. The juice is fermented in Charmat-style, pressurized tanks, and as the alcohol is created, so is the carbonation. Once the desired sweetness is achieved, the wine is centrifuged and bottled. The alcohol level stays at approximately 5% and contains 6-10% residual sugar. Its natural acidity and low pH strike the perfect balance with the wine’s natural sweetness. 

ABOUT STELLA ROSA:
It all started in 1917, when the Riboli family founded Los Angeles’ historic San Antonio Winery. Back then, Los Angeles was the prime location for wine growing in all of California. For some time, the wine industry reigned as one of Southern California’s most economically significant and popular industries of that time. After surviving Prohibition and about a century later, the Riboli family has continued its artisan winemaking tradition through four generations. From within the tasting rooms of San Antonio Winery, customers repeatedly requested a sweeter, light, refreshing wine. The Riboli family took this unique opportunity to create a new semi-sweet, semi-sparkling wine style, which today, they are a leader of. And so, Stella Rosa was born.

our-story-mapMADE AND IMPORTED FROM ITALY:
To create the Stella Rosa wines, their family chose the region of Asti, a province in Piedmont, Italy, as the source for its aromatic grapes. The area of Asti has particular significance to the Riboli family, as it is the birthplace of their family matriarch, Maddalena Riboli. Their first Stella Rosa wine was Moscato D’Asti, which has become a flagship of this line. Soon after, Stella Rosa Rosso was created – the brand’s first semi-sweet, semi-sparkling red wine blend, and first wine of its kind to be brought to America from Asti. The rapid phenomenal successes of these two wines began the lineage of Stella Rosa, which now boasts over 20 distinctive flavors.

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

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

Click here to learn more >

Sweet Club