June Bubbly Club Iowa

Bubbly Wine ClubAvissi
Prosecco DOC
Prosecco, Italy


Just as Champagne is synonymous with the sparkling wine region of Champagne, France, Italy’s famous sparkling wine region is the Prosecco DOC zone located in Veneto, Italy.  At the center of it all is a lovely grape called Glera, previously known as Prosecco (renamed in 2009) and an equally lovely village called Prosecco. Prosecco sparkling wines are made in the Charmat method, a lighter style with more delicate bubbles than its French counterpart in Champagne.

Avissi is clean and bright, a crisp sparkler with soft, elegant bubbles that flutter in the glass, giving a lovely effervescence to each sip. A beautiful balance of heady floral notes and luscious fruit makes it imminently approachable. That’s why we love it with take-out after work, all dressed up on a Saturday night, or brunch on Sunday.

Analysis: 11% alcohol / volume
Varietal: 100% Glera (Prosecco)
Residual Sugar: 14.8 g/L
TA: 5.8 g/L
Appellation: Prosecco DOC, Veneto, Italy
Critical Acclaim: 92 Points – Tasting Panel Magazine

About Avissi Winery:
Located in a scenic village in northern Italy where Prosecco has flourished for hundreds of years, Avissi celebrates traditions, while bringing a new light to them. Grapes for Avissi are selected from small parcels of Glera vines grown throughout the Prosecco DOC. These vineyard blocks are faithfully tended to by families of winegrowers, who have farmed the vineyards for many generations. Avissi wines are crafted in small batches using concrete fermentation tanks, elevating the quality of the wine – a nuance you’ll be able to taste in the glass. Learn more about the Avissi winery here

Photos and Information © Avissi Wines – All Rights Reserved

La Gioiosa Et Amorosa
Prosecco Rosé
Millesimato DOC
Veneto, Italy


The nose is subtle and fresh, offering hints of small red fruits. Notes of rose and pomegranate complete this elegant and intense aromatic profile. On the palate, it is silky and full, presenting a very pleasant balance between the fruity and floral notes.

Analysis: 11% alcohol / volume
Varietal: Glera & Pinot Nero (Prosecco & Pinot Noir)
Sugar Content: 12 g/L
Region: Valdobbiadene, Veneto, Italy
Production Area: Vineyards in northeastern Italy (Veneto and Friuli-Venezia Giulia) with alluvial soils rich in marl (carbonate minerals, clays, and silt).
Harvest: Pinot Nero grapes are picked in late August and the Glera grapes in mid-September.
Aging: Cold storage of the must in stainless steel tanks.
Food Pairings: Excellent as an aperitif. Ideal with finger foods and Mediterranean first courses.
Serving Temperature: 46.4ºF
Critical Acclaim: 90pts James Suckling, 2020

Whole white clusters are soft-pressed in a bladder press. After an initial racking, the resulting must is transferred to temperature-controlled tanks where it remains until it is used for the production of the sparkling wine. After pressing, the red grapes are transferred into tanks and undergo gentle maceration for color and tannin extraction. Fermentation is carried out at 71.6ºF-73.4ºF to preserve the wine’s aromas.

The white must and a small amount of the red must are blended together. Next, selected yeast is added to the resulting cuvée in vats where fermentation takes place at 59ºF-60.8ºF to enhance the fruits natural aromas. When the desired alcohol level and amount of residual sugar is obtained, fermentation is arrested by means of temperature control. After being aged for at least two months on its lees, the sparkling wine is ready for bottling.

La Gioiosa Et Amorosa
Prosecco Brut
Treviso DOC
Veneto, Italy


Very pale straw yellow in color with a fine, persistent perlage. The aroma is fruity and flowery with hints of ripe golden apple and small mountain flowers. The dry, fresh and flavorsome sensation on the palate is followed by a fruity and harmonious aftertaste.

Analysis: 11% alcohol / volume
Varietal: 100% Glera (Prosecco)
Sugar Content: 14 g/L
Region: Veneto, Italy
Production Area: Extends in the province of Treviso in the DOC area of Prosecco – including the hills of morainic origin, over the plain with medium textured soils of alluvial origin.
Training Method: Single espalier, double canopy and radiating systems
Aging: Stainless steel tanks
Food Pairings: Excellent as an aperitif to accompany savories; or ideal with steamed shellfish.
Serving Temperature: 42.8ºF-46.4ºF
Critical Acclaim: 93pts Bevtest 2021

The grapes are harvested and pressed before the must is transferred to a temperature-controlled tank and chilled to slightly above freezing. The must is racked to a temperature-controlled pressurized tank (autoclave) where the first fermentation is provoked. Wine is stabilized using temperature control and second fermentation is provoked as well.

The must is put into vessels where the fermentation takes place at 59ºF-60.8ºF to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content, the fermentation is stopped by refrigeration.

La Gioiosa is characterized by long traditions and an extraordinary attitude towards innovation and research. Their desire to produce wines in accordance to their own innovative, high quality and sustainable practices – from the vineyard to the bottle – have led them to support projects such as the Wine Research Team and the certification of Biodiversity Friend. Their mission is to share the magic of its bubbles in the world, with respect for the environment and for a healthier future of our planet. Learn more here.

Photos and Information © Ethica Wines and La Gioiosa – All Rights Reserved

Bubbly Wine ClubLearn more about our Bubbly Club >



March Wine Club Pairing Recipe

Short-Rib-Mac-and-CheeseShort Rib Mac and Cheese


  • Short Ribs:
    • 1 tablespoon olive oil
    • 3 pounds bone-in beef short ribs
    • 1 small yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 1/2 cups red wine
    • 1 6-ounce can tomato paste
    • 1 1/4 cups beef broth
    • 4 sprigs fresh thyme
    • Salt and pepper
  • Mac and Cheese:
    • 8 ounces of Penne
    • 4 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups milk
    • 8 ounces white cheddar cheese, freshly grated
    • 4 ounces gruyere cheese, freshly grated
    • 1 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/4 cup panko breadcrumbs
    • Salt and pepper
    • Fresh thyme sprigs for garnish


    • *Keep in mind the short ribs will take about 8 hours in the slow cooker. Prepare overnight or in the morning.*
    • Heat a large cast iron skillet over medium-high heat, add the olive oil. Season the short ribs with salt and pepper, and add the ribs to the skillet. Sear the ribs on all sides for about a minute. Remove, then place the ribs in the crockpot.
    • Add the onion, garlic, red wine, tomato paste, beef broth, and thyme sprigs to the crockpot. Season with salt and pepper. Cover and cook on low for 8 hours, or on high for 6 hours.
    • Once the short ribs are done cooking, they should easily fall off the bone. Remove the ribs from the crockpot, discard any of the fat and the bones, and use two forks to shred the ribs into pieces. You can either put the shredded short ribs back into the crockpot to keep warm, or transfer them to a bowl while you prepare the mac and cheese.
    • Preheat the oven to 350 degrees F.
    • Bring a large pot of salted water to a bowl, and cook the pasta. It is recommended to undercook the pasta by 2-3 minutes, because it’s going to cook more in the oven. Drain the pasta and set aside.
    • In a large pot, melt the butter over medium-high heat. Add the flour, and whisk until well combined to create a roux, until golden and fragrant.
    • In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and fragrant. Pour in the milk, whisking constantly until the mixture thickens, and cook about 3-5 minutes. Reduce heat to medium-low, and add in the all of the cheddar and 2 ounces of the gruyere cheese, stir until the cheese melts. Season with chili powder, paprika , salt and pepper. Stir in the cooked pasta and the shredded short ribs.
    • Transfer the mixture to a cast-iron skillet or a baking dish. Top with the panko breadcrumbs and the remaining gruyere cheese. Bake until the top is golden and the cheese is melted, about 15-20 minutes. Garnish with fresh thyme!

© Recipe courtesy of Michelle of The Secret Ingredient Is.


Reguta_Pinot-Nero-wine-bottleMellow style logoReguta
Pinot Nero

Friuli, Italy


The Reguta Pinot Nero is ruby red in color, reminiscent of mixed berries. The nose is delicate with notes of blueberry and black currant wrapped up in tender vanilla notes. The palate is full-bodied, yet elegantly balanced.

Varietal: Pinot Nero
12.5% alcohol / volume
Serving Temperature:
Food Pairings: Suitable for all red meats, game and aged cheeses.

The Reguta winery was founded in northern Italy near Verona, in 1928 by Ettore Anselmi. In 1950, the Anselmi family moved to Pocenia in the Italian region of Friuli-Venezia Giulia, where the winery is still owned and operated by the second and third generations – Giuseppe and Luigi Anselmi and their sons. The company boasts 250 hectares of vineyards and with their clayey soils and proximity to the Adriatic Sea, the have a microclimate that allows them to produce various varieties of both native and international grapes such as Refosco dal peduncolo rosso, Friulano, Pignolo, Ribolla Gialla or Verduzzo, and Merlot, Pinot Grigio, Chardonnay and Cabernet Sauvignon.


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!

Learn about our Memberships >