June Sweet Club Iowa

 

Sweet Wine Clubmoscato-bottleRuffino
Moscato d’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This sweet wine from the Piedmont region of northwest Italy has an aromatic bouquet and low alcohol content, making it an incredibly pleasant wine to drink. It is bright straw yellow in color. The nose is very fragrant and characteristic of the Moscato varietal. It showcases notes of acacia, elderberry, wisteria and citrus, followed by defined notes of peach, orange blossom and sage. On the palate, the wine delivers a pleasantly sweet taste, with flavors or sage and white stone fruit. Its frizzante wine style and balanced acidity make this wine a versatile companion for lunch, dinner, dessert, or simply on its own.

Analysis: 6% alcohol / volume
Varietal: 100% White Moscato
Harvest: Mid-September
Serving Temperature: 46°F to 50°F
Serving Glass: Ideally served in a high-stemmed, tulip-shaped glass, allowing the wine to touch the sip of the tongue first, where sweetness is first perceived
Pairing: Moscato d’Asti is a very versatile food companion. It pairs exceptionally well with any type of dessert; or pair with fresh bread, charcuterie, figs, melon or spicy foods.

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

HARVEST AND PRODUCTION: 
“We source the grapes for this wine from the Roero, Monferrato and Langhe regions in southern Piedmont. The first stage of Moscato production is a traditional white wine process. The second stage uses the Charmat method in which the wine undergoes a secondary fermentation in tanks and is bottled under pressure to produce light, gently sparkling bubbles and to preserve the fresh, fruit characteristics of the Moscato Bianco grapes.” – Ruffino

ABOUT RUFFINO:
Ruffino is a large wine company based in Tuscany, producing wines from several wine regions in Central and Northern Italy, including Piedmont. The winery was established in 1877 when cousins Ilario and Leopoldo Ruffino took on their passion for winemaking by establishing their first winery. Today, more than 140 years later, Ruffino continues to showcase the heritage of these true Italian wines. Learn more about their history here.


MNDASTINVTS-1000815Mondoro
Asti
Piedmont, Italy

NECTAR WINE STYLE

Produced entirely from white muscat (moscato) grapes grown in the strictly delineated Asti region of northern Italy, the wine has a delicately sweet character which makes it delightful and refreshing. It is pale yellow in color with fast moving bubbles. On the nose, there is a distinctive and intense aroma of honey and ripe peach. On the palate, it is an intensely sweet and fruity sparkling wine with hints of orange and candied pears.

Analysis: 7% alcohol / volume
Varietal: 100% Moscato
Country: Italy
Region: Piedmont

Appellation: Asti DOCG
Vineyards: Grapes sourced from Canelli, Santo Stefano Belbo and Calosso

Pairing:
Enjoy as an aperitif or with fruit-based desserts.

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

© Photo by Palm Bay International

© Photo by Palm Bay International

HARVEST AND PRODUCTION:
The sparkling wine is created with the Asti Method. Grapes are crushed and the juice is stored at a low temperature until it is needed. When the wine is ready to be made, the grape must is warmed and fermentation takes place in pressurized tanks. Carbon dioxide is allowed to escape until the alcohol level reaches 6% and at this point, the Carbon dioxide is retained – which creates the bubbles. The fermentation continues until the alcohol has reached 7-7.5% alcohol by volume and the pressure is close to 5 atmospheres. The fermentation is stopped by chill filtration and the wine is bottled for immediate release.” – Mondoro


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April Sweet Club

 

Luca_Bosio_Sweet_Rosso_bottle-webSweet Wine ClubLuca Bosio Vineyards
Rosso
Piedmont, Italy

NECTAR WINE STYLE

Gorgeously fresh with tones of ripe berry, this wine is medium-bodied and well balanced.  It has a delicate frizzante.  With lower alcohol and lower calories, it’s an everyday drinkable wine to enjoy no matter the occasion. 

Analysis: 5.0% alcohol / volume
Varietal: 100% Brachetto
Region: Piedmont, Italy


Pairing:
Serve slightly chilled on its own or with antipastos, prosciutto, fish and white meats.


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

WINEMAKER NOTES: 
Basic Brachetto is playfully fizzy with two atmospheres of pressure and is known for having low alcohol at 5.0%, a natural range of sweetness. After fermentation, the residual sugar remains relatively high, making the wines sweeter than dry wines. Because the extra sugar stops fermentation early, non-fortified sweet reds tend to be lower in alcohol than dry wines.


Luca_Bosio_Sweet_Black_bottle-webLuca Bosio Vineyards
Black
Piedmont, Italy

NECTAR WINE STYLE

A luscious, fruit forward red blend with voluptuous mouth-feel and layers of strawberries, juicy raspberry and hints of chocolate. The frizzante finish makes it superb.

Analysis: 5.0% alcohol / volume
Varietal: 95% Brachetto, 5% Raspberry, Strawberry fruit infused
Region: Piedmont, Italy

Pairing:
Serve slightly chilled on its own or with antipastos, prosciutto, fish and white meats.


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

WINEMAKER NOTES:
Basic Brachetto is playfully fizzy with 2 atmospheres of pressure & is known for having low alcohol at 5.0%, a natural range of sweetness. After fermentation, the residual sugar remains relatively high, making the wines sweeter than dry wines. Because the extra sugar stops fermentation early, non-fortified sweet reds tend to be lower in alcohol than dry wines.

WINERY HISTORY:
Now in its 3rd generation, Bosio Family Estates was established in 1967 by farmers Egidio and Angela. After the success of his innovative and progressive ideas, and with the support of the family, the company has taken the name of Luca Bosio Vineyards. The winery is located in the center of the Langhe region of Piedmont, Italy.


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November Wine Club recipe pairing

Apple soup

APPLE SOUP WITH ROQUEFORT CROUTONS

INGREDIENTS:

• 6 tablespoons (¾ stick) unsalted butter
• 1 ¼ lbs. Red Delicious apples (about 3 large), peeled, cored and sliced
• 1 ¼ lbs. Granny Smith apples (about 3 large), peeled, cored, and sliced
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 5 cups chicken stock or canned broth
• 1 ½ cups whipping cream
• ¼ cup Calvados (apple brandy)
• salt and freshly ground pepper
• ½ Red Delicious apple, cored (unpeeled)
• ½ Granny Smith apple, cored (unpeeled)
• 1 tablespoon fresh lemon juice
• 2 tablespoons snipped fresh chives
• Roquefort Croutons

DIRECTIONS:
• Melt 4 tablespoons butter in heavy large saucepan or Dutch oven over medium heat. Add 1 ¼ pound red apples, 1 ¼ pounds Granny Smith apples, onion and garlic and cook 5 minutes, stirring occasionally. Add stock and simmer until apples are very tender, about 25 minutes. Puree mixture in batches in blender or processor. Return puree to pan. Add cream and Calvados. Bring to simmer. Season with salt and pepper. (Can be prepared one day ahead. Cool, cover and refrigerate).
• Cut each apple half into 12 thin slices. Mix with lemon juice. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until golden brown, about 10 minutes.
•Bring soup to simmer over medium heat. Ladle into bowls. Top each bowl with 2 red apple slices and 2 Granny Smith apple slices. Sprinkle with chives. Serve with Roquefort croutons.

CROUTON INGREDIENTS:
• 4 bacon slices
• 18 1/4 inch-thick slices of French bread baguette
• 4 ounces Roquefort cheese, crumbled
• 1/4 cup (1/2 stick) unsalted butter, room temperature

CROUTON DIRECTIONS:
• Position rack in center of oven and preheat to 350 degrees. Cook bacon in heavy medium skillet until crisp.  Transfer to paper towels and drain.  Crumble bacon.  Arrange bread slices on heavy large backing sheet.  Bake until beginning to crisp, about 10 minutes.  Mix cheese and butter in processor until smooth.  Spread one side of each crouton with cheese mixture. (Can be prepared 4 hours ahead. Cover croutons at an store at room temperature.
• Preheat broiler.  Broil croutons 5 inches from heat source until cheese bubbles, about 2 minutes. Sprinkle with bacon. Serve warm, plated next to soup or on top of soup.  © Recipe courtesy of Bon Appétit, Oct 1998

NOVEMBER WINE CLUB

Cortese Piedmont ItalySilky styleCa’ de Lion
Il Sognatore Cortese
Dell’ Alto Monferrato DOC
Piedmont, Italy

SILKY WINE STYLE

Ca’ de Lion was founded in 1871 by Luigi Ghione. The winery takes the name of the family ancestor, Leone Ghione (1655). Generations of expertise in Piedmont has elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. Harvested by hand during the first week of September, vinification and maturing took place in stainless steel tanks. This wine has exotic and aromatic notes of jasmine, white peach, stone fruits and a touch of mint. In the mouth, the wine is bright with lemon-lime acidity and a refreshing finish. Serve chilled. Pairs well with antipasti, salads, seafood and lighter fare.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Brilliant green tones, with perfume nose of a yellow and white fruits and herbs. On the palate, pleasant white wine, surrounded by a good freshness. Excellent as apéritif, with fish or meat dishes.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 100% Cortese
Analysis: 12.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!  Learn more >

 

Sweet Potato Ravioli November Wine Club Pairing Recipe

Sweet Potato RavioliSWEET POTATO RAVIOLI

RAVIOLI INGREDIENTS:
• 1 ½ pounds red-skinned sweet potatoes (yams)
• 2 tablespoons (packed) golden brown sugar
• ¼ teaspoon ground nutmeg
• 48 square wonton wrappers
• 2 large egg whites, beaten until foamy

SAUCE INGREDIENTS:
• ¾ cup (1 ½ sticks) butter
• 1 ½ tablespoons balsamic vinegar
• 1 ½ tablespoons chopped fresh thyme
• chopped, toasted pecans (optional)

RAVIOLI DIRECTIONS:
• Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.
• Line large baking sheet with plastic wrap. Place one wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place one tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)

SAUCE DIRECTIONS:
• Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
• Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately. © Recipe courtesy of Bon Appétit, Feb 2003

NOVEMBER WINE CLUB

Mellow style logoCa De Lion Wine BottleCa’ de Lion
Rosso Blend
Piedmont, Italy

MELLOW WINE STYLE

Founded in 1871 by Luigi Ghione, Ca’ de Lion winery takes its name from the family ancestor Leone Ghione (1655). Generations of expertise in Piedmont have elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the Canelli hills. This vintage was hand-harvested in the middle of September and vinified traditionally in stainless steel tanks, then refined in bottle. It’s a spectacular, unique and indigenous blend. The wine is velvet in the mouth. Brilliant aromatics reveal layers of violet, fresh rose, luxardo cherry, and blackberry. Very light oak and lip-smacking acidity makes this a stellar wine that can be paired with a variety of foods. Serve with a light chill. The wine can be decanted 30 minutes prior to serving.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Ruby color with orange tones. Lasting scent with airy perfume, rich with violet and rose. Rounded and very fresh on the palate, light and velvety tannins. Open and let breathe before serving, pairs well with game and cheese.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 60% Ruché, 40% Pinot Nero
Analysis: 13% alcohol / volume
Critical Acclaim: 93pts Wine Enthusiast 2013; Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!  Learn more >

 

Ca’ de Lion Piedmont Wine Pairing Recipe

AGNOLOTTI
(Piedmont traditional filled pasta)

Legend has it that agnolotti was invented in Piedmont to celebrate the end of a siege. The celebration meal was creatively prepared by chef Angelot, at the request of the Marquis.

INGREDIENTS:
• 1 lb lean beef
• 7 oz spinach, boiled
• 1 onion
• 3 ½ oz butter
• 1 sprig rosemary
• 1 clove of garlic
• 1 tablespoon all-purpose flour
• 3 tablespoons tomato sauce
• broth to taste
• grated Parmigiano Reggiano cheese to taste
• nutmeg to taste
• 1 lb all-purpose flour• 5 eggs• salt and pepper to taste

DIRECTIONS:
• Place a saucepan over medium heat. Add 2 oz of butter. After butter has melted, add peeled garlic clove and thinly sliced onion. As soon as they start to brown, add the meat and turn heat down to low. Brown the meat on all sides, then dust with 1 tbsp flour. Season with salt, add tomato sauce and enough broth to completely cover the meat. Cook over low heat until the meat is soft, but not falling apart. Then, remove the pan from the heat.
• Remove the meat from the sauce and set the sauce aside for later. Chop the meat in a food processor with the spinach (previously blanched for a couple of minutes in boiling water and well drained.) Transfer the chopped meat and spinach to a bowl and stir in an egg yolk, a generous amount of grated Parmigiano Reggiano, a pinch of pepper and a dusting of nutmeg.
• Then prepare the pasta dough by forming a well with the flour. Add 4 eggs and the remaining egg white to the center and begin incorporating the flour. Add a drop of water if necessary. Knead until you have a smooth dough. Let the dough rest for 20 minute, covered with a kitchen towel or plastic wrap.
• Using a rolling pin or pasta machine, roll out the dough into two thin sheets. On the first sheet place a tbsp of pasta stuffing 1 ½ to 2 inches from one another. Cover with the other sheet and squeeze the dough around the filling to remove any air. Use a pasta cutter or knife blade to cut out the agnolotti.
• Cook the agnolotti in a large pot of boiling salted water for 5 minutes. Then remove using a slotted spoon and toss with the previously prepared sauce, reheated for a couple of minutes. Also add the remaining melted butter and a good amount of grated cheese. Serve hot.  © Photo and recipe courtesy of Academia Barilla

NOVEMBER WINE CLUB

Bold wine Style logoLaCua-Piedmont_italy-wine-bottleCa’ de Lion
La Cùa
Langhe Rosso DOC
Piedmont, Italy

BOLD WINE STYLE

Founded in 1871 by Luigi Ghione, Ca’ de Lion winery takes its name from family ancestry Leone Ghione (1655). Generations of expertise in Piedmont have elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. The name “Langhe” is the plural form of langa, a local word for a long, low-lying hill. Since its designation, the Langhe DOC has gained considerable marks for its innovative viticulture and use of international varietals. This creativity has allowed local winemakers to produce a new generation of high quality wines. This wine has violet and rose notes with a black cherry fruity taste. Electric balance between acidity and freshness, with smooth, elegant tannins.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Ruby red color with violet and rose notes with a fruity taste. Good balance between alcohol and freshness, the tannins are elegant. Wine for the entire meal, perfect with first courses like ravioli and gravy, red meat or aged cheese.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 40% Barbera, 40% Nebbiolo, 20% Dolcetto
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!  Learn more >

 

Fontanafredda Food Pairing

177409170Veal Tonnato

As the centerpiece of an elegant buffet table this classic Piedmontese dish will never fail to impress.

INGREDIENTS:
• 2 1/2 lbs veal tenderloin
• 1 celery stalk
• 1 carrot peeled
• 1 medium onion quartered
• 4 sprigs parsley
• 1 bay leaf

SAUCE:
• 1 seven oz can tuna packed in oil
• 6 anchovy fillets
• 3 Tbs capers, drained if in vinegar
• 3 Tbs lemon juice
• 1 1/2 cups mayonnaise

DIRECTIONS:

Place veal, celery, carrot, onion, parsley and bay leaf in a large pot and add water to cover. Then remove veal and set aside. Cover pot, bring contents to boil; then add veal. When water returns to a boil, cover pot, reduce heat and simmer gently for 1 1/2 hours. Remove from heat and leave meat to cool in its own broth.

Drain tuna and place in food processor with anchovies, capers and lemon juice. Blend to a smooth, creamy consistency. Remove mixture from processor and fold in
mayonnaise. Taste for salt.

When veal is cold, retrieve from broth and cut evenly into thin slices. Smear the bottom of a serving platter with some of the tuna sauce. Spread over it a layer of the veal slices and sauce until veal is used up. Leave enough sauce to blanket final layer.

Cover with plastic wrap and refrigerate for at least 24 hours. Before serving, bring to room temperature, smooth off top with spatula and garnish with some or all
suggested garnish ingredients (thin slices of lemon, sprigs of fresh parsley or pitted black olives cut into wedges).  Serves 8 , prepare a day ahead of serving.

Fontanafredda_BarberaFontanafredda Briccotondo Barbera
FruityPiedmont DOC, Italy

The Briccotondo Barbera has sweet, soft tannins that come together in a closely-woven texture that combines with great fruit character and crisp freshness, culminating in a long, tasty finish. A perfect match for starters, cured meats and a variety of fresh and mature cheeses.

Winemaker: Danilo Drocco
Appellation: Piedmont DOC, Italy
Varietal:  100% Barbera
Analysis: 13.5% alc/vol