October Bubbly Club Iowa

Bubbly Wine Clubgerard_bertrand_cuvee_thomas_jefferson_BottleGérard Bertrand
Thomas Jefferson
Cremant de Limoux Brut


The Chenin and Chardonnay grapes bring texture and balance, with the Chardonnay also providing the fine bubbles. The Chenin adds vivacity and enhances the impressive longevity of the Cremant. This wine reveals a beautiful, golden yellow robe. It has a complex, aromatic nose with hints of white flower, honey, green apple and toast. It is crisp with elegant structure on the palate, where the fine texture of the bubbles complements the wine naturally.

Varieties: Chardonnay, Chenin, Pinot Noir, Mauzac
12.5% alcohol / volume
Appellation: AOP Crémant de Limoux, France
Serving Temperature: 50ºF
Pairing: Enjoy as an aperitif or with goat’s cheese (Cabecou, Pelardon, Rocamadour), and sweet desserts.

The grapes are harvested early by hand, in order to retain a good level of acidity. Upon arrival at the winery, the fruit is immediately pressed in a pneumatic pressing machine. The must is transferred to the vats for alcoholic fermentation, using the same process used for still wines. The wine is then transferred to sealed bottles for fermentation, in accordance with the champagne method. To finish, the winemakers will disgorge the bottles and perform the traditional dosage, which is very precise in order to keep a real freshness and wine balance.

Limoux is the area where sparkling wine originated. In 1531, the monks of Saint Hilaire discovered the first wine with bubbles. Situated in the foothills of the Pyrenees, these vineyards benefit from the cool conditions required to make sparkling wines of quality. This exceptional quality had even found an echo across the Atlantic at the White House. Indeed, Thomas Jefferson, was Limoux’ greatest admirer, and he discretely cultivated his love for France and for Limoux sparkling wine. Actually, wine from Limoux was the only sparkling wine to be found in his personal cellar. –  Gérard Bertrand Winery

gerard_bertrand_cremant_rose_825Gérard Bertrand
Heritage Cremant de Limoux
An 825 Brut Rosé


This wine is beautiful, salmon-pink in color with glimmering reflections. The nose has a complex bouquet with long-lasting aromas of red fruit (such as strawberry and raspberry), backed with hints of toasted bread. The bubbles are delicate with an extraordinary vivacity on the palate, with a rich, indulgent texture.

Varieties: Chardonnay, Chenin, Pinot Noir
12.5% alcohol / volume
Appellation: AOP Crémant de Limoux.
Serving Temperature: 50ºF
Pairing: Perfect served as an aperitif, or accompanied with delicately smoked fish, both savory, sweet or spicy dishes, or even with red fruit desserts.

The grapes are harvested when their acid-sugar balance reach their best. The fruit is transferred to the winery and immediately pressed in a pneumatic pressing machine. In addition to the reinforcement of the perception of freshness and balance, the dosage is very precise. The Pinot Noir grapes are not macerated, in order to preserve their color. The must is transferred to the vats for an alcoholic fermentation, using the same process used for still wine. After the malolactic fermentation in the vats, the wine is blended and then transferred to the barrels to mature for 8 months.

Gérard Bertrand reveals the history of the great terroirs of the South of France. The first written trace of the Abbey of Saint Hilaire date back to 825. The Abbey is located near Limoux and is famous for having housed the monks who discovered the secrete of effervescent wines. Gérard Bertrand Winery

Now in the fourth generation of winegrowers, in 1987 Gérard Bertrand took over the family business at Domain d Villemajou after the unexpected death of his father. Five years later, Gérard founded the Gérard Bertrand wine company to develop a range of wines from the South of France. Today, the Gérard Bertrand group is comprised of 15 different wine estates. Since 2002, Gérard Bertrand has been committed to biodynamic viticulture, as it allows him to reinforce the balance of the vine and its environment. Learn more about his story here.

Information © cheese.com and igourmet.com – All Rights Reserved.

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October Sweet Club Iowa

Sweet Wine ClubRobert-Mondavi-Private-Selection-Naturally-Sweet-Pinot-NoirRobert Mondavi Private Selection
Naturally Sweet Pinot Noir


The Naturally Sweet Pinot Noir is made sweet naturally by pausing fermentation early in the winemaking process, so 100% of the sweetness comes from the grapes’ naturally occurring sugar. This means the wine is made with no added sugar, and it is also lower in alcohol to offer a more thoughtful indulgence.

The wine shows off rich color, fruit-forward aromatics, and exceptionally soft tannins. There are notes of black cherry, plum, and raspberry, followed by notes of vanilla and spice due to the judicious oak aging.

Varietal: Pinot Noir
9% alcohol / volume
Food Pairing: Grilled steak, barbecue brisket sandwiches, or spicy Thai dishes.

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

Robert Mondavi built his winery in Northern California in 1966, planting Cabernet Sauvignon, Cabernet Franc and other key grape varieties to create some of the world’s finest wine. Today, Robert Mondavi Winery produces critically acclaimed, top-rated, world-class wines adored by industry experts, master sommeliers and consumers alike. Robert Mondavi Private Selection captures Roberts 26 years of legendary winemaking expertise in a different way to seek depth and substance. By balancing longstanding traditions with a forward-looking approach, the winery is able to explore what wine can be, not just what it “ought” to be to offer the most flavorful of wine experience. Learn more here.

Information © Robert Mondavi – All Rights Reserved.

Sugar-Sweet-Wine-Wine-Bottle-ImageJaM Cellars
Sugar Sweet White


This soft, sweet, delicious Californian Moscato has just the right kiss of sweetness. It is super fruity and refreshing with a lower alcohol content. There are notes of honeyed citrus blossom, lush peach and sweet Meyer lemonade with a bright and refreshing finish.

Varietal: 100% Muscat
8.5% alcohol / volume

Chilled straight from the fridge, or kept cool in an ice bucket
Food Pairing: This wine pairs well with a variety of flavors:

  • Have a little salty-sweet moment with your favorite bag of potato chips (nothing fancy).
  • Look for something spicy such as a Spicy Pad Thai, or Kung Pow Chicken.
  • Take a bite of bitter with pickle, or a batch of Parmesan Crusted Brussel Sprouts
  • Double down on dessert and pair with your favorite sweet treat.

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

Second-generation Napa Valley vintners, John and Michele (the “J’ and “M” in JaM) are the master-minds behind JaM Cellars. After a decade of crafting ultra-premium wines in the Napa Valley, the husband & wife team decided to launch a line of super-approachable wines that could be enjoyed anytime. Learn more about their story here.

Information © JaM Cellars – All Rights Reserved.

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Winery Spotlight Series: September 21, 2022


The Duckhorn Portfolio
with Guest Speaker, Kyle Lee
California and Washington State Wines

Wednesday, September 21, 2022
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Duckhorn Portfolio wines and guest speaker, Kyle Lee, joining us live on the big screen. Kyle Lee, District Manager for The Duckhorn Portfolio and Certified Specialist of Wine (CSW), will be sharing the six wines below from The Duckhorn Portfolio.

Wines Tasted:

  1. Decoy Sparkling, Brut Cuveé NV, California
  2. Decoy Limited, Chardonnay, Sonoma Coast, California
  3. Calera, Pinot Noir, Central Coast, California
  4. Migration, Pinot Noir, Sonoma Coast, California
  5. Postmark, Cabernet Sauvignon, Paso Robles, California
  6. Canvasback, Cabernet Sauvignon, Red Mountain, Washington State

To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom!


About The Duckhorn Portfolio:

One of North America’s premier luxury wine companies, with ten renowned wineries, eight state-of-the-art winemaking facilities, seven beautiful tasting rooms and more than 1100 coveted acres of vineyards spanning 24 sustainably farmed Estate properties. Established in 1976, when legendary vintners Dan and Margaret Duckhorn founded Napa Valley’s iconic Duckhorn Vineyards.  Today, their wines are sold throughout the USA and 50 countries around the world. Learn more here.

About Kyle Lee, CSW:

Kyle Lee Headshot

Kyle Lee, CSW

Kyle Lee is the District Manager for Wisconsin and Minnesota for The Duckhorn Portfolio. Responsibilities include managing sales, distribution, trade education, hosting events, and sharing the Duckhorn Portfolio family of brands. After graduating college, where Kyle was a 4-year letter winner on the university’s baseball team, he began a career in the wine industry as a Sales Representative for a distributor in Wisconsin. Kyle’s many accomplishments include numerous performance recognitions and completion of requirements to become Certified Specialist of Wine. When not working, Kyle enjoys spending time on the lake or in the mountains, golfing, skiing, and hanging out with family, including his wife and his adorable 3 year old daughter, Raegan. He and his wife are also expecting their 2nd child any day!

Let’s Taste, Learn and Enjoy® together
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Kyle Lee
The Duckhorn Portfolio
Wednesday, September 21, 2022
6:00pm CST/ 7:00pm EST

Jan Harmsgat Pinot Noir

Flat,Breads,With,Lamb,Meatballs,,Yogurt,,Cucumber,And,TomatoesGRILLED LAMB MEATBALLS WITH MINT YOGURT


  • 1 lb. ground lamb
  • 1 cup finely diced yellow onion
  • 2 garlic cloves, minced
  • 1 ¾ tsp ground cumin
  • 1 ½ tsp kosher salt
  • few cracks fresh black pepper
  • ¼ cup + 1 tbs tbsp chopped parsley
  • 1 tsp ground coriander
  • 1 large egg, beaten
  • 3 ounces crumbled feta cheese
  • 8 lemon wedges, for serving
  • grilled pita, for serving
  • Mint-Yogurt Sauce:
    • 1 cup Greek yogurt
    • 2 cloves garlic, minced
    • 1 ½ tbsp lemon juice
    • 1 tbsp olive oil
    • 1/3 cup chopped mint
    • salt to taste


  1. Begin by making the yogurt-mint sauce. Add all of the ingredients to a medium bowl and mix until combined. Season with salt to taste. Cover and set aside until ready to use.
  2. For the meatballs, add all of the ingredients for the lamb meatballs to a large bowl. Gently mix everything together with your hands, taking care not to over mix (this will ensure the meat stays tender).
  3. Roll the meat into 16, two-tablespoon-sized meatballs.
  4. Heat an outdoor grill to high heat. Lightly oil the grate, then place the meatballs on the grill and cook for 12 minutes, 6 minutes on each side. Alternatively, you can cook these meatballs on a lightly oiled grill pan set over medium-high heat, and cook for the same amount of time.
  5. Serve the meatballs with a large dollop of the mint-yogurt and with a wedge of lemon.

© Recipe courtesy of Kristan Raines from La Crema.


Mellow style logoJan-Harmsgat_Pinot-NoirJan Harmsgat
Pinot Noir
South Africa


This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.

Varietal: Pinot Noir
13% alcohol / volume
pH: 3.75
26 mg/L
62 mg/L
2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.

The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.

Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Winery South Africa

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August Bubbly Club: Strandveld

Strandveld-Skaamgesiggie-Pinot_noir-sparklingStrandveld Vineyards
Pinot Noir Brut 
South Africa


The delicate Cap Classique is made in the traditional method from Pinot Noir grapes. It highlights notes of strawberry, cherry and oyster shell and has a fine, lingering mousse that delights the palate.

The wine is named after the very rare and beautiful Protea pudens, affectionately known as the Skaamgesiggie or in English the “Bashful Sugarbush”, because of its unique downward hanging flowers. This shy Protea is endemic to the Strandveld. It is endangered and is categorized as a ‘red data’ species.

Analysis: 11.23% alcohol / volume
Varieties: 100% Pinot Noir
Residual Sugar: 6.1 g/L
Total Acidity: 6.6 g/L
pH: 3.27
Appellation: Elim, Cape Agulhas, South Africa
Bottling: En tirage for second fermentation on August 3, 2018. Disgorged August 16, 2019.
Pairing Recommendations: Oysters, salads, sushi, salmon, trout, duck breast or a yogurt dessert (recommended recipe below).

Winter of 2017 was one of the driest in the Western Cape in the last century; fortunately, the winter rains were within average range. The winery received very late cold fronts with icy rain in mid-September. The storm did extreme damage to the young shoots, so while they received water for irrigation, the price paid was the loss of half of their potential crop almost overnight. In late November, they had a further blow with a hail storm that caused more vineyard damage – resulting in the final harvest crop being on average a very low 3.5 ton/ha. The conditions during the rest of the growing season were moderate with cool, dry weather and the small crop was handled with care to make the most of it. The result was a small, concentrated vintage, comparable to 2015.

Specially selected Pinot Noir grapes were harvested at 65.3ºF, and were cooled to 35.6ºF before being loaded whole bunch into the press for 5 hours with skin contact. Only the first 550l of juice per ton obtained from gentle pressing was used. The clear juice was cold fermented with selected year strains. After fermentation, the base wine was matured in 500L French oak barrels for 7 months. The base wine was then reinoculated with yeast and a small amount of sugar, then bottled under crown cap for a second fermentation.

Driven by a deep passion for premium, quality wines, and the spirit of discovery, Strandveld refers to the coastal belt of land which straddles the coastline around Africa’s southernmost tip at Cape Agulhas – where the vineyard proudly stands. This confluence of maritime climate, varying sites and soil types creates the diversity of terroir that distinguishes their unique and remarkably complex wines. Learn more about their history here.

Strandveld Vineyards

Terrior Standveld Vineyards

Strandveld Vineyards South Africa

Recipe Recommendation:


  • Makes 6-8 servings


  • 2 cups Fresh Cream
  • 2 cups Double Cream Greek Yogurt
  • 1 cup condensed milk
  • 3 granadillas (or fruit of your choice)
  • 1 cup fresh raspberries


  • Mix the cream, yogurt and condensed milk together and stir until smooth
  • Divide evenly among ramekins
  • Bake in a preheated over at 140ºC (284ºF for about 10 minutes)
  • Remove from the oven and leave to cool at room temperature (or refrigerate for later)
  • To serve, scoop out the pulp of half a granadilla onto each baked yogurt
  • Finish with a generous scoop of berries

© Information provided by Strandveld Vineyards.
© Recipe from Liezie Mulder’s Book “île de païn-anytime”

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June Bubbly Club: Iowa

Zeit Pet NatZeit
Gelber Muskateller / Riesling


The lush aromatics of the Gelber Muskateller (Muscat Blanc à Petits Grains) grapes are supported by the acidic backbone of the Riesling grapes and the vivacious fizz, making for a highly drinkable final product.  

Varietal: 50% Gelber Muskateller, 50% Riesling
Vineyard: Loess. Estate-owned, bio-dynamically grown vines
Grapes are hand-harvested and macerated on skins for 5 hours, then pressed and spontaneously fermented in tanks. While the fermentation is still going, the wine is bottled under crown caps to finish as pet-nat. It is released after 5 months on its fine lees, without fining or filtration. There is no sulfur added.

Zeit (meaning “Time” in German) was inspired by the slowly passing of time in the unusual year of 2020 and the Bauhaus-inspired label was designed by Toni Silver, an Austrian artist.  Zeit is an Austrian winery owned and operated by Karl Fritsch and Weingut Fritsch made exclusively under the Jenny & Francois label. Located in the Wagram area, about 40 miles west of Vienna, Karl turned the historical family estate bio-dynamic in 2006 to preserve and respect the terroir. The winery is a founding member of Respekt Biodyn, an association of leading Austrian and German growers who share the biodynamic cultivation philosophy. Karl believes his role as a winemaker is to create a positive influence on the vines so that he can continue to showcase the beautiful and natural gifts these old sites provide. Karl states, “Continuing to improve these conditions has a direct effect on the terroir and therefore the taste and character of the wine.”  Learn more about their history here.

sekt-sparkling-rose-300x1000Huber Winery
Sparkling Rosé NV
Zweigelt / Pinot Noir


This Sparkling Rosé is light salmon in color with reddish-gold play of light. It has a fine, persistent mousseux, with a delicate, fresh and very animated nose. On the palate, there are notes of fruit and spice with hints of fresh cherries, forest berries and a sophisticated note of citrus. It is dry, fruit-driven, yet creamy on the palate. The wine is finely woven with elegant acidity and mineral extract, making for a very harmonious structure.

Varietal: Zweigelt and Pinot Noir
Analysis: 12.0% alcohol / volume
Acidity: 6.5 g/L
Sugar: 17 g/L, dry
Harvested from single vineyards in the Traisental Region
Vinification: Crushed, 6 hours skin contact; temperature controlled fermentation at 66.2ºF; and 4 months of lees contact.
Serving Suggestion:
Serve cool (48.2ºF-50ºF). Pairs well with white meat, such as chicken, turkey and grilled fish

Markus Huber_Huber Winery

© Winemaker, Markus Huber

The family-run winery of Markus Huber showcasing premium wines from Austria. The family’s highest priority is to work without compromising the vineyards. The vineyards are cultivated according to organic guidelines and the entire winery is certified according to the “Sustainable Austria” criteria. Markus’ distinctive, top-quality wines are full of character, clear in style and site-related minerality to serve as an example of the very best of the Traisental Valley. As a young winemaker, Markus has already won numerous national and international awards. Learn more about his story here.


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La Montagne Pinot Noir

Salmon with Citrus and Fennel Salt_Bella Cucina

© Photo by Bella Cucina




  1. Season salmon with Bella Cucina Citrus & Fennel Savory Salt.
  2. In a large sauté pan, heat with Bella Cucina Extra Virgin Olive Oil over medium heat. Add the seasoned salmon, skin side down, and cook until the skin is crisp and browned (do not move while cooking to allow the skin to caramelize).
  3. Turn salmon over and cook on the other side until done, about an additional 2-3 minutes.
  4. Remove from pan onto plate or platter. Garnish with diced lemon and organic pea sprouts.

NOTE: Bella Cucina products available at select WineStyles locations.

© Recipe courtesy of Bella Cucina.


Mellow style logoLa-Montagne-bottleLaMontagne
Pinot Noir
Santa Rita Hills, California


This Pinot Noir has aromas of black and red cherries with subtle notes of olives, and leafy herbs. On the palate, it is rounded and elegant with exciting freshness. A pleasure to drink!

Varietal: 100% Pinot Noir
Analysis: 14.3% alcohol / volume
Santa Rita Hills AVA
Vineyard: Kessler-Haak Vineyard

Kessler-Haak, a 2.5-acre vineyard in Santa Rita Hills AVA, on California’s Central Coast of Santa Barbara is a privileged location perfect for producing some of the best Pinot Noirs in the new world. Close to the Pacific Ocean, the refreshing sea breeze cools the vineyards, while the sedimentary limestone soil, with patches of clay and sandy loam provide an ideal terroir for these grapes. This beautiful vineyard is managed with sustainable practices.

Kimberly Smith is the owner and winemaker of LaMontagne. She is a visionary and passionate business-woman with a tremendous love for Pinot Noir.  In 2006, she began to plot her dream with the help of her mentor and winemaker, Wes Hagen (named “One of the 100 Most Influential winemakers in the USA in 2013”, according to Decanter

Today, Kimberly works closely with her son, Alec, producing award-winning, sustainable, small lot Pinot Noirs and Chardonnays from Sta. Rita Hills. Learn more about the winery here.

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May Bubbly Club: Iowa

Bubbly Wine ClubPrisoner-Sparkling_wine-bottleThe Prisoner Wine Company
Unshackled Sparkling


This brut-style California wine has a mineral profile, driven by floral notes on the nose. On the palate, there are big, bright notes of green and Fuji apples with Asian pears. Each sip features a vibrant acidity, with a crisp, clean finish.

Varietal: Chardonnay and Pinot Noir
Aging: 36 months en tirage to ensure the highest quality
Serving Suggestion:
For optimal flavor, refrigerate for at least three hours and serve chilled

Pairing: Serve this fruity wine with shrimp ceviche, fresh oysters, or a supreme pizza.

Prisoner-Sparkling-Rose_wine-bottleThe Prisoner Wine Company
Unshackled Sparkling Rosé


This brut-style California wine features a fresh, fruit-forward aroma tempered by a touch of minerality. It offers lively, bright flavors of apricot and yellow peach on the palate. Each sip features a vibrant acidity and a crisp, clean finish.

Varietal: Chardonnay and Pinot Noir
Aging: 36 months en tirage to ensure the highest quality
Serving Suggestion:
For optimal flavor, refrigerate for at least three hours and serve chilled

Unshackled is a brand from The Prisoner Wine Company, and recently the official wine of Coachella VIP. It’s made for those who are looking to “break free from convention, stereotypes, and perception”. When their first wine, The Prisoner, was released about two decades ago, it swiftly changed the perception of what a red blend wine could be. Since then, the winery has grown to include a range of rule-bending blends with provocative label designs to become one of the most bold and innovative wine brands in the market. Today, their Director of Winemaking, Chrissy Wittmann and her team of over 100 growers in northern California bring together exceptional fruit to produce a family of unique wines unrestricted by tradition. Learn more about their story here or follow their Instagram @unshackledwines.

Unshackled sparkling wines

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April Bubbly Club: Iowa

Bubbly Wine Clubcharles-orban-carte-noire-brut-bubbly-bottleCharles Orban
Carte Noire Brut
Champagne, France


The Charles Orban Carte Noire Brut Champagne is clear golden in color with elegant, fine bubbles. The nose is delicate, but is dominated by citrus fruits with hints of fudge. On the palate, there is great length. It is smooth with brioche aromas and subtle notes of honey, pine nuts and light tobacco.

Varietal: 40% Chardonnay, 30% Pinot Meunier, 30% Pinot Noir
Analysis: 12% alcohol / volume
Region: Champagne

Vineyard/Terroir: Troissy – Vallée de la Marne
Vintage: NV

Vinification: Dosage – 10 g/L
Serving Temperature: Serve at 46.4ºF-50ºF
Pairing: Serve as an aperitif, or pair with white meat or fish.
Critical Acclaim: 90 points Wine Spectator

A note of woodsy smoke underscores flavors of tangy plum, candied kumquat, white peach and fresh ginger in this mouthwatering Champagne, backed by firm, citrusy acidity. — 90 points, AN, Wine Spectator

The Orban family has been growing grapes in Troissy, a village on the left bank of the Marne, since 1770. Their vineyards cover 331 hectares and are planted with Pinot Meunier (86%), Pinot Noir (8%) and Chardonnay (6%) grapes. By the end of the 1950s, Charles Orban left the Troissy cooperative and decided to produce his own champagne, selling it under his own name. Over the years, he grew his company from just 800 bottles, to now over 200,000 bottles produced and sold. Since then, the house was sold to a champagne family that continues to uphold the Orban family tradition. Learn more about their story here.

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March Bubbly Club: Iowa

Bubbly Wine ClubChandon
Brut Rosé


The Chandon Brut Rosé is vivacious and juicy. It’s a bright, dry Rosé with a refreshing lightness – perfect for sipping all year. On the eye, it is vibrant pink with an energetic bead and mousse. The nose is extremely fruity with subtle floral, toasty, mineral and brioche notes. On the palate, there are flavors of strawberry, red cherry, raspberry tart, red currant, pomegranate and notes of pastries or scones.  The creaminess, acidity and finish are all perfectly balanced with very little sweetness.

Grapes for Brut Rosé were sourced from multiple cool-climate appellations, ensuring complexity and consistency in this vibrant, smooth style. Grapes were harvested at night to keep the fruit cool and preserve freshness. Harvest begins early August to retain acidity and capture Chardon’s signature vibrancy.  State-of-the-art presses lower pressing times, limiting the the juice’s contact with the grape skins to avoid bitterness.  Primary fermentation takes place in stainless steel tanks.  The second fermentation occurs in the bottle and the aging process begins. A minimum of 12 months aging imparts a creamy complexity balanced by juicy red fruit notes.

Varietal: 57% Chardonnay, 40% Pinot Noir, 3% Meunier
Analysis: 12% alcohol / volume

Brut: 9.5 g/L
Serving Temperature: Serve between 49ºF – 54ºF
Pairing: Perfect match for a sunny day, or paired with slightly spicy dishes, grilled burgers, paella, smoked salmon, gumbo, or duck fat fries.
Critical Acclaim:
2020 Wine Enthusiast – 90 pts.

Cocktail Recommendation: The Chandon Mirosa
3 oz. Chandon Brut Rosé
3 oz. Pink Grapefruit Juice



This Brut is the signature style of Chandon and the go-to bubbly for entertaining, sipping and gifting. It showcases the fruitiness, vibrancy and freshness of Northern California’s warm, sunny days and cool nights. On the eye, it is vibrant straw yellow in color with an energetic bead and mousse. The nose is very heavy in fruit, with medium floral and brioche notes, and light toasty and mineral undertones. The palate is intense and fruity with subtle complexity. There are key flavors of green apple, citrus, pear, biscuit, almond and white flowers. 

Grapes for Brut are sourced from multiple cool-climate appellations, ensuring complexity and consistency in the lively, juicy style. A minimum of 12 months aging imparts a creamy complexity, balanced by an elegant mouthfeel.

Varietal: 73% Chardonnay, 26% Pinot Noir, 1% Meunier
Analysis: 12% alcohol / volume

Brut: 9 g/L
Serving Temperature: Serve between 49ºF – 54ºF
Pairing: A refreshing aperitif, or an ideal match with any salty or creamy dishes such as oysters, caesar salad, fried chicken or calamari
Critical Acclaim: 

  • 2022 Women’s Wine & Spirits Awards – Double Gold Medal winner
  • 2021 SF Chronicle Wine Competition – Double Gold Medal winner
  • 2021 Santé International Wine & Spirits – Double Gold Medal winner
  • 2021 Wine Enthusiast – 90 pts.
  • 2020 Wine Enthusiast – 90 pts.

Cocktail Recommendation: Sparkling Margarita
3 oz. Chandon Brut
1 ½ oz. Tequila Blanco
1 oz. Freshly Squeezed Lime Juice
½ oz. Agave Syrup
Salt for the Rim

Founded in 1973, by Robert-Jean de Vogüé and John Wright, Chandon is one of the first French-owned sparkling wine ventures in United States. The two carefully selected their vineyards, and are now considered to be amongst some of the best quality sparkling wines in California. Domaine Chandon is located in Yountville, within the Napa Valley, California.  With their Head Winemaker, Pauline Lhote, and her skilled team, the Chandon Winery is able to combine their skilled winemaking knowledge with French techniques to produce innovate, beautiful, vibrant wines. Learn more about their story here.


© Photo by Chandon Winery

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