Tag Archives: October wine club

October Bubbly Club Iowa

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Bubbly Wine ClubSchlossgut-Diel-Bottle-ImageSchlossgut Diel
Pinot de Diel Brut
Nahe, Germany

BUBBLY WINE STYLE

This wine is lively, stimulating and rich. It’s the “Ouverture” of their sparkling wine range. It impresses with a playful scent of mint and lime zest with an elegant body and fine perlage. It is pure drinking pleasure and completes the existing “Collection den Diel” almost perfectly.

Varietal: Pinot Noir, Pinot Blanc, Pinot Gris, and Riesling (co-planted and co-fermented)
Analysis: 12% alcohol / volume
Region: Nahe, Germany
Vineyard: Various estate sites
Soil Type: Slate and Quartzite
Production: Gentle whole grape pressing, fermentation and storage in stainless steel tanks, classic bottle fermentation and long aging on the lees.
Drinking Maturity: 1-10 years after disgorgement
Serving Temperature: 46.4ºF – 50ºF

WINEMAKING NOTES:
“The new member of the Collection de Diel is made from white and Pinot Noir grapes, aged in stainless steel tanks and bottled in classic champagne bottles. It is a bottle fermentation par excellence, like all Diel sparkling wines, and sits on the yeast for around 1.5 to 2 years. That’s what makes it so tingling, light as a feather and exhilarating. Let yourself be surprised and, above all, seduced. By the way, it will celebrate its world premiere at our Summer Garden Festival 2022!” – Diel

ABOUT SCHLOSSGUT DIEL WINERY:
Now in their seventh generation of winemaking, Schlossgut Diel is a winery in the Nahe region of Germany, known for their award-winning sparkling wines – considered one of the best in Germany. They live for their wine, taking craftsmanship, precision, joy of discovery and enjoyment in harmony with family and tradition. Caroline Diel is the seventh generation winemaker and first woman at the venerable Schlossgut, having assumed the reigns together with her husband Sylvian Taurisson-Diel in 2019. Learn more here. 

 

Photos and Information © Schlossgut Diel – All Rights Reserved

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

Giustini Avoglia Primitivo Puglia

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Stuffed-EggplantStuffed Aubergine Italian Style

INGREDIENTS:

  • 4 small aubergines (eggplants)
  • ½ cup stale bread, crumbled
  • pinch of oregano
  • salt and pepper to taste
  • 1 medium clove garlic, minced
  • 12 grape tomatoes, washed and diced
  • 1 tbsp capers, halved
  • a handful of fresh basil, hand-torn
  • extra virgin olive oil
  • breadcrumbs for topping

DIRECTIONS:

  • Wash and slice the eggplants in half lengthwise, leaving the stem intact.
  • Using a small knife, cut lengthwise and widthwise in a grid pattern then use a teaspoon to scoop out the aubergine flesh in a medium bowl.
  • Drizzle the 8 halves with e.v.o. oil, season with salt and place in a baking dish.
  • Preheat the oven to 350° F
  • Dip the stale bread in water, add 1 Tbsp e.v.o. oil and a pinch of oregano, then crumble it using your hands.
  • Add it to the cubed aubergines, together with the minced garlic, the halved capers, the diced tomatoes, salt and pepper to taste, 2-3 tbsp of extra virgin olive oil and the hand-torn basil and mix.
  • With a table spoon fill the aubergine halves.
  • Sprinkle with bread crumbs, drizzle with extra virgin olive oil, add a basil leaf.
  • Bake in the preheated oven for about 40 minutes or until fork tender and golden top.

© Recipe and Photo courtesy of Sugar Love Spices. All rights reserved.

OCTOBER WINE CLUB:

Bold wine Style logoAvoglia Primitivo-bottle-imageTenuta Giustini Winery
Avoglia
Primitivo
Puglia, Italy

BOLD WINE STYLE

Ruby red color with violet hues. On the nose, the wine highlights red berry fruits, blackberry and plum. It is soft and harmonious in taste.

WINE DETAILS:

  • Varietal: Primitivo
  • Appellation: Puglia IGP
  • Analysis: 13.5% alcohol / volume
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Bilateral Guyot
  • Average Age of Vines: 10-15 years old
  • Soil: Medium textured with a good fertility
  • Harvest: First 10 days of September
  • Vinification: Thermo-controlled maceration and alcoholic fermentation with selected yeasts for about 10 days.
  • Aging: In stainless steel tanks
  • Serving Recommendation: Savory first courses, red meats and medium-aged cheese
  • Serving Temperature: 57.2ºF-60.8ºF
  • Longevity: 3 years

ABOUT TENUTA GIUSTINI WINERY:
Tenuta Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico.  Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologis with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations.  Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

Information & Photos © Tenuta Giustini Winery – All Rights Reserved.

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Giustini Avoglia Fiano Puglia Italy

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Seafood-ChowderCreamy Seafood Chowder

INGREDIENTS:

  • ¼ cup butter
  • 1 medium onion diced
  • 1 teaspoon Old Bay® seasoning
  • ¼ teaspoon thyme
  • ¼ cup flour
  • 1 stalk celery sliced
  • 1 carrot sliced
  • 1 pound potatoes peeled and cubed
  • ½ cup corn
  • 5 cups broth seafood or chicken
  • ½ cup white wine
  • 8 ounces white fish cut into chunks (cod/salmon/tilapia/haddock)
  • 8 ounces scallops
  • 12 ounces shrimp peeled and deveined
  • 6 ½ ounce chopped clams canned, drained
  • 2 cups heavy cream
  • 1 tablespoon parsley

DIRECTIONS:

  • Cook onion in butter until tender. Add flour, Old Bay® seasoning and thyme and cook 2-3 minutes.
  • Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.
  • Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
  • Stir in parsley and season with salt and pepper to taste.

© Recipe and Photo courtesy of Spend with Pennies. All rights reserved.

OCTOBER WINE CLUB:

Crisp Wine StyleAvoglia Fiano-bottle-imageTenuta Giustini Winery
Avoglia
Fiano Puglia IGP
Puglia, Italy

CRISP WINE STYLE

Straw yellow in color with a floral aroma and notes of white pulp fruit. This wine has a fresh and prolonged taste.

WINE DETAILS:

  • Varietal: Fiano
  • Appellation: Puglia IGP, Italy
  • Analysis: 12% alcohol / volume
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Bilateral Guyot
  • Average Age of Vines: 10-15 years old
  • Soil: Medium textured with a good fertility
  • Harvest: First 10 days of September
  • Vinification: Destemming and soft pressing of the grapes, without any maceration. The alcoholic fermentation takes place in stainless steel tanks at a temperature of 60.8ºF.
  • Aging: In stainless steel tanks
  • Serving Recommendation: Seafood starters, vegetarian dishes, soft cheese
  • Serving Temperature: 50ºF-53.6ºF
  • Longevity: 2 years

ABOUT TENUTA GIUSTINI WINERY:
Tenuta Giustini Winery is a family-owned winery that is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC region.  For four generations, the Papadopli family has been passing down traditions, experience and passion for wine. Giustini Winery is led by Giuseppe Papadopoli and his sons Salvatore and Federico. Each family member plays an important role in the winery’s success. Learn more here.

Information & Photos © Giustini Wines – All Rights Reserved.

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October Wine Club Pairing Recipe

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Mushroom-RisottoMushroom Risotto

INGREDIENTS:

  • 1 cup Aborio rice
  • ¼ cup shallots
  • 1 tablespoon olive oil
  • 2 tablespoon butter 
  • ¼ cup Parmesan cheese
  • ¼ cup white wine
  • 4 cups chicken stock
  • 1 cup mushrooms
  • 1 tablespoon parsley

DIRECTIONS:

  1. Add 1 tablespoon of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and cook until translucent (about 2-3 minutes). Add Arborio rice & mushrooms, stir to coat rice and mushrooms with oil.
  2. Increase heat to high, add white wine.  Let rice and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to medium high.
  3. Add about half the chicken stock.  As the rice absorbs the stock continue adding stock gradually. Stir constantly. *Preferably, your chicken stock is in a sauce pan and warmed for best results and a shorter cooking time.
  4. Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx. 15-20 min).
  5. When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the Parmesan cheese reserving some for topping the risotto.

© Recipe courtesy of Bake it with Love.

OCTOBER WINE CLUB:

Mellow style logoAvoglia Susumaniello_bottle-imageTenuta Giustini Winery
Avoglia
Susumaniello Puglia IGP
Puglia, Italy

MELLOW WINE STYLE

Ruby red color with violet hues. Fragrant notes of red berried fruit, cherry, raspberry, currant. Fruity and velvety taste.

WINE DETAILS:

  • Varietal: Susumaniello
  • Appellation: Puglia IGP, Italy
  • Analysis: 13% alcohol / volume
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Bilateral Guyot
  • Average Age of Vines: 10-15 years old
  • Soil: Medium textured with a good fertility
  • Harvest: Second half of September
  • Vinification: Destemming and maceration of the grapes for 6-8 days, alcoholic fermentation with selected yeasts at a controlled temperature of 71.6º-75.2ºF
  • Aging: In stainless steel tanks
  • Serving Recommendation: Italian style starters, white meat, mushroom risotto
  • Serving Temperature: 57.2ºF-60.8ºF
  • Longevity: 3 years

Giustini Family WineryABOUT TENUTA GIUSTINI WINERY:
Tenuta Giustini Winery is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in a unique terroir near the sea and is led by Giuseppe Papadopoli and his sons Salvatore and Federico. Each family member plays an important role in the winery’s success.

In 1991, after spending years handling vineyards for some of the most productive companies in the area, Giuseppe Papadopoli sensed that the Apulian wine market was changing. He decided it was time for his family to take on a new adventure. The purchase of their first hectares marked a turning point, the name of that contrada (district) is Giustini. By careful and manual selection of Negroamaro grapes, they created their first label named Vecchio Sogno (meaning old dream). It was their grandfather’s dream to have his own winery one day.  It marks the transition from commodity to brand, from the economics of bulk to the direct relationship with the end consumer. In 2015, Giustini found their winery home in San Giorgio, Italy –  a dream come true.  Today, they continue their indissoluble connection with their land and the indigenous varieties they cultivate. Giustini’s goal is to preserve the grapes’ characteristics in order to enhance and never distort. Minimum interventions in the vineyard and targeted refinements in the cellar give their wines the aroma and scents of the grapes from which they come to life.  Learn more here.

Information & Photo © Giustini Wines – All Rights Reserved.

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Casal da Coelheira White

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Pan,Of,Garlic,Prawns,,Top,ViewGAMBAS AL AJILLO (Garlic Shrimp)

INGREDIENTS:

  • 10 frozen shrimp 16/20 count, heads on
  • 1 teaspoon table salt for shrimp brine
  • 2 teaspoons corn starch
  • 8 cloves of garlic
  • ¼ cup olive oil
  • ¼ cup dry white wine
  • ½ teaspoon Spanish smoked paprika (pimenton)
  • 4 parsley sprigs + leaves for garnish

DIRECTIONS:

  1. Defrost shrimp by soaking them in cold tap water for 30 minutes.
  2. Twist the heads off of the shrimp.
  3. Using kitchen shears, peel the shrimp by cutting along the backs. Devein them.
  4. Sprinkle the shrimp with the cornstarch and mix thoroughly. Wash the cornstarch off of the shrimp.
  5. Pour 1 cup of water in a small bowl. Add the salt and stir thoroughly. Add the shrimp and let stand for 15 minutes.
  6. Meanwhile, peel and coarsely mince the garlic.
  7. Finely mince the chili pepper.
  8. Chop the parsley – medium coarse.
  9. Heat a 10″ pan over medium high heat.
  10. Once the pan is heated, add olive oil.
  11. Once the olive oil is heated (it should be shimmering), add garlic and chili pepper
  12. Once the garlic is brown, add white wine.
  13. Once the white wine evaporates and the mixture thickens, add smoked paprika.
  14. Add shrimp. Cook about 1 ½ minutes on both sides until shrimp are opaque and firm.
  15. Add parsley and stir.
  16. Serve in a medium bowl. Garnish with parsley leaves.
  17. Enjoy with a beverage of your choice. (hint hint)

© Recipe courtesy of 2 Food Trippers.

OCTOBER WINE CLUB:

Crisp Wine StyleCASAL-DA-COELHEIRA-WHITECasal da Coelheira
White
Tejo, Portugal

CRISP WINE STYLE

The nose is very fresh with notes of kiwi, lemon and lightly smoked. The palate continues to show a fresh profile, with a well balanced acidity and a persistent taste.

Varietal: Verdelho, Fernão Pires and Arinto
Region: Tejo, Portugal
Analysis: 13.1% alcohol / volume
Total Acidity: 6.59 g/L
pH: 3.21
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 48ºF-50ºF
Pairing: Fish or Seafood
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues

WINEMAKER’S NOTES
Destemming, pneumatic pressing, cold settling, fermentation temperature control, cold stabilization and filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira

Photos and information © Casal da Coelheira – All Rights Reserved.

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October Wine Club Pairing Recipe

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Spaghetti,Alla,Puttanesca,-,Italian,Pasta,Dish,With,Tomatoes,,BlackPORTUGUESE STYLE SARDINE SPAGHETTI

INGREDIENTS:

    • 2 tbsp olive oil
    • ½ red pepper finely sliced
    • 1 medium red onion, finely sliced
    • 3 cloves of garlic, minced
    • ½ cup of olives, sliced
    • 1 cup (18 small) cherry tomatoes, sliced in half
    • 2 tbsp tomato paste
    • ½ red chili pepper without excessive seeds, sliced
    • 1 tin of sardines
    • basil leaves, to taste
    • 200 grams of dried spaghetti
    • black pepper
    • lemon zest
    • ½ cup of white wine/lemon juice

DIRECTIONS:

    • Place a big frying pan over a medium heat, add the olive oil and a drizzle of the sardine oil. When hot, add the bell pepper and cook until slightly soft.
    • Add the red onion and garlic and sauté for a further 2-3 minutes.
    • Add the olives and let everything slowly fry until it reaches a softer texture.
    • Move the ingredients to one side of the frying pan and if necessary add another splash of olive oil and lightly fry your cherry tomatoes and basil leaves.
    • Once the skin of the tomatoes start wrinkling, combine it with the rest of the pan, and add our chili pepper and the sardines, breaking it into smaller pieces.
    • Add zests of one lemon and a splash of white wine or lemon juice to deglaze the pan and bring all those flavors together. Let it sizzle for another couple of minutes.
    • While you wait, bring a large pot of salted water to a boil. 
    • Once the pasta water is boiling, begin cooking your spaghetti. Following the recommended instructions. For “al dente” pasta, remove from the water a minute early to taste. 
    • Add the tomato paste and half of a cup of the pasta water into your sauce. Reduce the heat and let it simmer for 3-5 minutes. The starch from the pasta water will help the sauce to bond with the spaghetti. Try the sauce and check if you need to adjust the salt or add another splash of pasta water. As some of the ingredients already contain salt, extra salt may not be needed.
    • Drain the pasta and add it immediately into the saucepan and gently combine everything.
    • Serve the finished sardine pasta into two pasta bowls and add some freshly grated black pepper and Parmesan cheese on top (we know that this goes against the rules but as cheese lovers we think that cheese goes well with everything. Who invented this silly rule anyway?).

© Recipe courtesy of We Travel Portugal.

OCTOBER WINE CLUB:

CASAL-DA-COELHEIRA-REDBold wine Style logoCasal da Coelheira
Red
Tejo,Portugal

BOLD WINE STYLE

Intense color, resulting from a skin maceration prior to fermentation. The aromas are intense with berry notes and red fruits – strawberry and raspberry – combined with a slight floral note as violet. In the mouth it is with great elegance revealing a very gastronomic wine with good body, fruit and a well balanced acidity.

Varietals: Touriga Nacional, Alicante Bouchet, Touriga Franca
Region: Tejo, Portugal
Analysis: 13.0% alcohol / volume
Total Acidity: 7.8 g/L
pH: 3.20
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 46ºF-50ºF
Pairing: Drink as a starter, or pair with salads, pasta, fish or seafood
Longevity: Drink now or keep it until the end of 2024
Winemaker: Nuno Falcão Rodrigues

WINEMAKING NOTES:
Destemming, crushing, maceration and fermentation with temperature control, malolactic fermentation, partly matured in American oak, filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

Video and information © Casal da Coelheira – All Rights Reserved.

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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October Sweet Club Iowa

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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.

© Photo by Willi Haag Estate
© Photo by Willi Haag Estate
© Photo by Willi Haag Estate
© Photo by Willi Haag Estate
© Photo by Willi Haag Estate

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

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October Wine Club Pairing Recipe

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Easy Goulash Recipe

© Photo by Shawn Syphus

INGREDIENTS:

  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 1 green bell pepper, diced
  • 2 lbs. ground beef, lean
  • 3 tsp garlic, minced
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans petite diced tomatoes
  • 3 cups beef broth
  • 3 tbsp Worcestershire Sauce
  • 2 tsp seasoned salt
  • 2 tbsp Italian Seasoning
  • 3 bay leaves
  • 2 cups macaroni noodles, uncooked
  • 1 cup cheddar cheese, shredded
  •  

DIRECTIONS:

  1. Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
  2. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
  3. Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!

© Recipe courtesy of Shawn Syphus from I Wash, You Dry.

OCTOBER WINE CLUB:

Bold wine Style logoIvori_Aged-Red-Wine-2019Alella Vinícola
Ivori Aged Red Wine
Alella, Spain

BOLD WINE STYLE

Cherry red in color, on the nose there are floral notes with aromas of berries, spices, licorice and smoked nuances. The palate is balanced with a polished tannin and medium structure. There are notes of red fruit with smoked and toasted nuanced in the aftertaste.

Varietal: 70% Red Grenache, 30% Syrah
Vineyard: Viña Rials
Analysis: 14.5% alcohol / volume
Aging: French oak barrels 12 months (500 l)
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Awards: Guía Peñín 2018: 91 pts. | Robert Parker: 89 pts.
 
WINEMAKER NOTES:
“Depending on the final ripeness of the different vineyards and varieties, each harvest’s final blend is formed. Varietal base was shared by Red Grenache and complemented with Syrah. All these varieties were produced separately until they were aged in casks in which the final blend was made. Aging lasted 12 months in 500 liter French oak casks.” – Alella Vinícola
 
Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Family owned and operated, brothers Samuel and Xavier Garcia perform all of the tasks of managing the winery from planting the vineyards to the commercialization of their wines. Alella Vinícola has been operating in the heart of the D.O. Alella, Spain since 1906. A little over 9 miles north of Barcelona, the winery’s wines are characterized by the Mediterranean climate. Both the winery and the vineyard are committed to minimizing environmental harmful effects. Their vineyards are free of herbicides, insecticides and inorganic fertilizers. Learn more here.
 
© Photo by Alella Vinícola
© Photo by Alella Vinícola
© Photo by Alella Vinícola
 
 

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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October Bubbly Club

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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.

Photo by Scarpetta: Sauris, Italy
Prosecco
Photo by Scarpetta: Prosecco DOC Brut
Photo by Scarpetta: Friuli-Venezia Giulia
Photo by Scarpetta: Friuli-Venezia Giulia

 

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.

Photo by Col di Luna: Terroir
Photo by Col di Luna: Production Areas

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Two Mountain Winery Riesling

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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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