October Bubbly Club

Bubbly Wine ClubDOC BrutScarpetta 
Prosecco
DOC Brut
Friuli-Venezia Giulia, Italy

BUBBLY WINE STYLE

This Prosecco comes from the Grave del Friuli, Italy’s newest DOC region for Prosecco. Light, bright and sparkling appearance, with aromas of juicy melon, white flowers and hazelnut. This light, dry and vibrant Prosecco makes the quintessential aperitivo with flavors of green apple, honeydew melon and fresh cut flowers. Pair with anything from a bag of chips to a light appetizer – enjoy on its own, or while dreaming of relaxing in the Piazza San Marco in Venice.

Analysis: 12% alcohol / volume

Production:
The grapes Glera (the noble grapes of Prosecco) and Chardonnay are fermented in stainless steel, kept at very low temperatures and then brought into the Charmat Method, also known as Metodo Italiano. From there, they are further aged in bottle.

Rosé Brut TimidoScarpetta 
Timido
Rosé Vino Spumante Brut
Friuli-Venezia Giulia, Italy

BUBBLY WINE STYLE

This sparkling rosé comes from the Grave del Friuli and is made from 100% Pinot Noir. It has a bright pink, rosy and vibrant appearance, with aromas of strawberries and fresh cut flowers. On the palate, this wine is crisp and dry with delicate flavors of juicy strawberries and fresh herbs. This Spumante Rosé is great to have before or after a meal; its wonderful with salads, plates of salumi or a lovely grilled salmon.

Analysis: 12% alcohol / volume

Production: The grapes are fermented in stainless steel and produced in the Charmat Method (also called “Metodo Italiano”); this is the same method used in Prosecco production. The wine is then aged in stainless steel and in bottle.


ABOUT THE WINERY:
Years ago, travels took the winery to the northeastern Italian region of Friuli-Venezia Giulia. A passion for creating wines from this unique region eventually led Scarpetta to expanding into all of Italy. True to Italian traditions, part of everyday meals include drinking good wine, great conversation, and little moments of celebration. Scarpetta was created as an homage to this lifestyle. Scarpetta refers to a small piece of bread used to soak up the last bit of delicious sauce on your plate that you can’t possibly leave behind.

Italy is as diverse in its wines as it is in its cuisine, which is why we’ve developed a passion for combining regional wines with provincial recipes. There’s an old food and wine pairing motto that says, “if it grows together, it goes together.” Our hope is that Scarpetta wines will bring this story of the Italian table to life. Our wines are meant to be enjoyed with good food, but more importantly shared — from special occasions to everyday adventures.

 

Flora ProseccoCol di Luna 
“Flora” Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Made in the pre-Dolimites of Vittorio Vento, Italy, this is a ‘Brut’ nature Prosecco. On the palate, it is bone-dry, with flavors of mountain flowers, mixed with honeysuckle and wild tart apples. The crown cap closure keeps the wine fresh and fizzy – more ideal than the classic cage and cork method, as it is quick to open and easily enjoy.

Analysis:
12% alcohol / volume

ABOUT THE WINERY:

For generations the Col di Luna family has been dedicated to wine-growing and has lived on this hills passionately cultivating their land and growing the traditional local grapes. Love for making wine has been a part of the family heritage from the distant 1780s, when Antonio Maria Casagrande Cosmo moved from Venice to the hills north of the city and planted their first vineyard.

Col di Luna is located in the Conegliano Valdobbiadene Prosecco producing area. Due to its geographic position, this beautiful and unique area has an enormous potential for the production of distinctive great sparkling Prosecco wines. They believe good wines come from grapes which bear the characters of the place they originated from and that’s why Col di Luna allows their wines to naturally express the earth that grows them. The harvest begins in the middle of September. Testing for the proper ripeness of the grapes begins at the end of August. When it is confirmed that the level of sugar and acidity is ideal and stable, the harvest starts.

Col di Luna believes that man is an important and irreplaceable link in the life cycle of grapevines, so, all harvesting is done by hand. The grapes are then taken immediately afterwards to the cellar for processing. Their production areas extend over 9 provinces in Veneto and Friuli. The most important production area is the province of Treviso. Col di Luna is located in the very hearth of the traditional area for glera production.

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Two Mountain Winery Riesling

Ginger Carrot Soup

Carrot Ginger Soup

© Alexandra Hedin

Two Mountain Riesling is not sweet, but rather very fruity with nice acidity. The brightness of the wine, floral aromatics, and the crisp mouthfeel compliment the spice of the ginger and onion, while balancing the depth of the carrots and the freshness of the cilantro. The two together make for a perfect combination of end of summer and beginning of fall flavors.

INGREDIENTS:

  • 3 lb carrots, chopped
  • 2 Tbs olive oil
  • 1 yellow onion, sliced
  • 1 Inch ginger, peeled
  • 6 cups vegetable broth
  • salt and pepper
  • 1 bunch cilantro
  • 1⁄4 cup pepitas

DIRECTIONS:

  • Cook carrots and onion in olive oil until tender.
  • Add ginger & broth and bring to a boil.
  • Once carrots are fork tender, purée with an immersion blender, or in a blender in batches. Top with cilantro and pepitas.
  • Serve with slightly chilled glass of Two Mountain Riesling!
  • © Photo and recipe courtesy of Alexandra Hedin of Weeknight Society

OCTOBER WINE CLUB:

Two Mountain RieslingCrisp Wine StyleTwo Mountain Winery
Riesling
Rattlesnake Hills, Washington

CRISP WINE STYLE

Nestled in the Rattlesnake Hills within the Yakima Valley wine region of Washington state. Two Mountain Winery and vineyard is a family-owned operation that produces approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. 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.

This wine is an off-dry style Riesling with hints of hay, green pear, wild flowers and dust on the nose. These characteristics combine with incredible flavors of ripe citrus, green apple, and a hint of minerality. This wine lasts forever on your tongue and makes you remember why summer is so great!

Analysis: 13.0% alcohol / volume
pH:
3.18
Aging:
100% Stainless Steel
Cases: 897
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine


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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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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.

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Sweet Club

October Wine Club pairing recipe

Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

INGREDIENTS:
• Salt
• 2 tablespoons olive oil
• Scant 1 cup canned pumpkin puree (not pie filling). Or substitute with cooked squash.
• 1/3 cup grated Parmesan cheese plus more for topping
• Pinch of cayenne pepper (optional)
• Black pepper, to taste
• 24 wonton skins (wrappers)
• 1 large egg, beaten
• 1 stick unsalted butter
• 6 large sage leaves, thinly sliced plus a leaf thinly sliced
• 1/4 cup toasted pecans

DIRECTIONS:
• Bring a saucepan of salted water to a boil. Add olive oil.
• In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
• Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
• Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
• Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
• Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
• To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans. Recipe courtesy of “From a Chef’s Kitchen”. © Carol Borchardt.

Kilburg
Riesling
Mosel, Germany

Of all the grapes of Germany, Riesling is the most noble. It is a varietal that can do well in stony soil and can subsist on a minimum of moisture and frost-resistant. A very dependable bearer of high quality grapes, Riesling provide an acidity level that gives way to a racy freshness and contributes to its long life. To reach it’s full potential, Riesling needs extra days of sun, usually ripening the latter half of October. Kilburg’s harvest quantities per hectare are reduced to guarantee a selection of only top quality and healthy fruit. A cool fermentation in stainless steel tanks preserves the freshness and natural, bright fruit taste of the grapes. Pairs well with salads, crab, scallops, Indian cuisine and mild cheeses.

“Our exquisite, well-balanced Riesling combines citrus, peach and apricot aromas, a juicy mid-palate and a refreshing finish. This is an incredibly versatile wine and my favorite with Indian cuisine.” – Max Kilburg, winemaker

winemaker max kilburgWinemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Riesling
Analysis: 10.5% alcohol / volume, 8.4 g/L Total Acidity, 21.8 g/L Residual Sugar
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Lamb Chops with Balsamic Reduction

lamb-chopsINGREDIENTS:
•  ¾ teaspoon dried rosemary
•  ½ teaspoon dried basil
•  ¼ teaspoon dried thyme
•  salt and pepper to taste
•  4 lamb chops (¾ inch thick)
•  1 tablespoon olive oil
•  ½ cup minced shallots
•  1/3 cup aged balsamic vinegar
•  ¾ cup chicken broth
•  1 tablespoon butter

DIRECTIONS:
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

WineByJoe-RojomellowWine by Joe
Joe Rojo Red Blend
Applegate, Oregon

Nature, Nurture and Artistry… Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing. He fervently believes that the quality of wine starts in the vineyard; therefore, so does he. From early spring until harvest, Joe scrutinizes the vines, selecting the best sites and clones, as well as crop loads with the objective to produce wines true to their varietal character with as much depth, elegance, opulence and balance of flavor possible. His wines are beautifully fruited, rich with aromas and often have a faint impression of sweetness on the palate due to ripe tannins and fruit. Creating his dreams through pure drive and an insatiable passion for his art,  Joe will continue to produce excellence and value through each of his distinct labels.

JoeDobbes“Aging in neutral oak barrels keeps this wine focused on fruit. Ripe, dark berried fruits with complex earth and spice undertones. A warm growing season has resulted in this easy drinking, full-bodied red wine.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate, Oregon
Varietal Blend:  40% Tempranillo, 30% Zinfandel, 30% Merlot
Analysis: 14.3% alcohol / volume, 3.92 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Oregon Salmon Patties

Salmon-pattiesINGREDIENTS:
•  1 (14.75 oz) can salmon
• 2 tablespoons of butter
• 1 onion, medium, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• ½ cup fresh parsley, chopped
• 1 teaspoon dry mustard
• 3 tablespoons shortening

DIRECTIONS:
Drain the salmon, reserving ¾ cup of the liquid. Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.  Recipe courtesy of Allrecipes.com

wbj_viognierSilky_StickerWine by Joe
Dobbes Viognier
Applegate Valley, Oregon

Dobbes’ objective when making Wine By Joe is to produce approachable wines that are true to their varietal character and accurate representations of the Oregon terroir. Far more effort is expended on site selection, with the singular focus of sourcing fruit that expresses true varietal character while promising depth, elegance and balance. This all takes place at Dobbes Family Estate in Dundee, Oregon’s first LIVE (Low Input Viticulture and Enology) certified winery. Nature, Nurture and Artistry…Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing.

JoeDobbes“Stone fruit aromas and flavors of ripe peach, apricot, golden raspberries and candied orange mingle with notes of honeysuckle and Daphne blossoms. Lovely floral complexity. The wine finishes with medium length balanced by bright acidity.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate Valley, Oregon
Varietal Blend:  100% Viognier
Analysis: 13.1% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine