November Sweet Club

Sweet Wine ClubIl MoscatoMionetto
Il Moscato
Veneto, Italy

BUBBLY WINE STYLE

Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has an established reputation for quality, tradition and innovation. In the heart of the Prosecco region, Mionetto produces exceptional wines with consistent national and international acclaim.

Mionetto’s Il Moscato has a bright, golden, straw yellow color; persistent nose reminiscent of aromatic grapes; elegant, sweet, delicate palate. Overflowing with stone fruit aromas such as peach and apricot, with slight floral overtones On the palate, it tastes of bright juicy fruit with a refreshing zing from the delicate bubbles. The persistent, fine bubbles enhance the taste experience.

Food Pairing Recommendations: Ideal with fruit, pastries and tarts.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Bubbly’ section pair well with soft or pungent cheeses, such as a Brie and Camembert. Learn more about our wine and cheese pairings here.

Analysis:
7% alcohol / volume
Varietal: Moscato
Residual Sugar: 70 g/l
Acidity: 6 g/l
Winemaker: Francesco Mionetto

ABOUT THE WINERY:
In 1887, master winemaker Francesco Mionetto opened the winery in Valdobbiadene, in the heart of the Prosecco area, just north of Venice. His love and passion for the region and its wines are still to this day a fundamental value for this unique winery. Mionetto has become a flagship for the area and a shining example of Prosecco production on the international scene.

From the very beginning, Mionetto has always been a modern and innovative winery able to anticipate trends, while maintaining a strong bond to the traditions of its homeland, a feature which still today sets it apart from other sparkling wine producers.

PRODUCTION:
In 1982, the Mionetto family introduced autoclave fermentation by switching to the Charmat method, which allows for better preservation of the flavors and aromas of Prosecco and other sweet wines. After an initial soft pressing and the temperature-controlled first fermentation that takes place at the facilities of their selected producers, using the Charmat method, the second fermentation takes place in autoclaves instead of individual bottles. This additional temperature-controlled fermentation is recommended in order to help maintain the freshness and aroma of the grape in the bottling phase.

The winemaker’s job is not only to produce a high quality sparkling wine, but to maintain the relationships with local farmers who provide the grapes. Mionetto is fortunate to have relationships with vineyard owners that date back for generations. The strength and longevity of these relationships are what greatly affect the quality and quantity of grapes provided to a winery. 

THE TERRITORY:
Mionetto has become a flagship for the area and a shining example of Prosecco and Moscato production on the international scene. The beauty of the hills takes in many physical forms. While some slopes roll gently towards the valley, others are much steeper. For protection from the prevailing cold alpine winds and icy rains from the North, vines are on Southern slopes. Southeast slopes are best; they face the morning sun, benefiting from the early sunlight and a morning jolt of CO2, needed for sugar production. The climate is generally temperate: the area is protected by the Alps to the North and warmed by the winds of the Adriatic Sea to the East, mitigating the temperature in summer and producing rainfall that favors the proper growth of vines. In late summer, the area is characterized by great temperature variations between day and night, enabling the growth of aromatic substances in the grapes as they mature. Learn more here.

Croft Fine Tawny PortCroft
Fine Tawny Port

Douro Valley, Portugal

NECTAR WINE STYLE

Vivid tawny-red color. Nose of ripe mellow fruit with aromas of figs and prunes set off by an attractive woody and spicy character. Smooth and round on the palate, full of rich jammy flavors.

Food Pairing Recommendations:
Ports are very versatile and can be used for cooking sauces to roasted beef or lamb; or added in desserts for dimension and silkiness.  When simply drinking this port, keep it for desserts, or pair with more savory dishes such as Pâtés, Blue Cheeses, or Walnuts. Check out Croft’s recommended recipes and pairings here.

WineStyles’ Wine and Cheese Pairing:
Sweet wines from our ‘Nectar’ section pair well with strong cheeses, such as a Stilton and other Blue cheeses. Learn more about our wine and cheese pairings here.


Analysis: 20% alcohol / volume
Varietal: Blend
Residual Sugar: 100.6 g/l
Acidity: 3.37 g/l

Production:
The Fine Tawny is drawn from a reserve of fine wood ports which have been aged for up to three years in seasoned oak casks, each holding about 650 liters of wine. The individual wines are then blended to guarantee consistency of quality and house style. Croft Fine Tawny is bottled for immediate drinking.


ABOUT THE WINERY:
Croft is one of the most distinguished of all Port houses. Founded in 1588, it is the oldest firm still active today as a Port wine producer. The company is renowned above all for its Vintage Ports as well as for its range of wood aged reserves and tawnies, time-honored styles refined by skill and experience passed down the generations.

As important as its history, traditions and vineyards, is the fact that Croft remains a family company, dedicated to the production of the finest Ports of all styles, from full bodied reserve Ports to the iconic Croft Vintage Ports prized by the connoisseur and collector.

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Sweet Club

July Wine Club: Cooper’s Blend

Photo by Sabrina S. Baksh/Regarding BBq, Inc.

Grilled Steak Burgers with Port Wine Reduction Spread

Yummy gourmet burger to grill up and enjoy at your July 4th cook out. Well-seasoned, grilled to perfection with a port wine topping, on a toasted Ciabatta bread. Enjoy with a glass of Ranch 32 Coopers Blend.

INGREDIENTS:

  • 3 pounds ground beef (preferably lean)
  • 2 tablespoons salt
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce​
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon black pepper (coarse ground)
  • 1/2 teaspoon ancho chili powder
  • 4 large Ciabatta bread
  • 2 tablespoons olive oil (both plain and garlic for drizzling)
  • 8 to 10 large slices of Havarti cheese

INGREDIENTS FOR PORT REDUCTION:

  • 1 1/2 cups port wine
  • 2 tablespoons shallots (finely chopped)
  • 1 teaspoon beef soup base, plus 2 tablespoons water
  • 1 3/4 cups mayonnaise

PORT REDUCTION DIRECTIONS:

  • Gather ingredients, heat 1 tablespoon olive oil in a small pot.
  • Add Shallots and cook on medium-high heat, for 1 to 2 minutes.  Once translucent, pour in the wine.
  • Allow mixture to come to a quick boil, add the beef base, water and stir.
  • Reduce heat and let the mixture simmer for 20-25 minutes. Stir mixture occasionally.
  • Once reduced more than half and mixture has thickened (consistency of syrup) remove from heat and allow reduction to cool.
  • Once cooled, mix 2 tablespoons at a time into mayonnaise until well incorporated. It will take on a lavender hue.
  • Place in air tight container and store in the refrigerator until ready to use.

BURGER DIRECTIONS:

  • Gather the ingredients. Preheat grill for medium-high heat.
  • Combine meat with corresponding seasons. Form into four large patties or two smaller ones, depending on the size of the bread. Do not make patties too large, as you run the risk of them breaking on the grill.  Patties should be about 1 inch thick.
  • Place burger patties onto grill and cook for 7-8 minutes per side.
  • Once cooked, remove from heat and place onto a large platter or cooking sheet. Tent with foil to keep warm.
  • Cut Ciabatta bread in half, lengthwise.
  • Drizzle with plain olive oil and a touch of garlic olive oil. If you do not have garlic oil, just dust light with garlic powder.
  • Place onto grill cut side down for 2-3 minutes.
  • Once lightly toasted and warmed through, remove from heat and promptly add Havarti slices, burger patties, a generous helping of port wine spread and top halves of Ciabatta.
  • Cut into three pieces each or two if the bread is smaller. Enjoy!
  • © Recipe courtesy of The Spruce Eats Derrick Riches

JULY WINE CLUB:

Bold wine Style logoCoopers Blend Ranch 32RANCH 32
Cooper’s Blend
Monterey County, California

BOLD WINE STYLE

Nestled on the west side of Salinas Valley, directly in the path of the region’s relentless afternoon winds lies Ranch 32.  Here, warm sunny days are tempered by evening coastal fogs that often linger until mid-morning the following day.  This ideal climate lengthens the growing season, allowing the fruit to develop complex flavors and intense varietal character. 

The fruit was picked at optimum ripeness during the night and brought to the winery in the very early morning hours. The grapes were sorted, destemmed, crushed, and fermented dry in open top fermenters.  The firm cap of skins and seeds that bubbles up and forms on the surface during the red fermentation was gently punched down several times a day.  To add complexity and retain character, each variety was fermented separately, then aged with a mix of American, Hungarian and French oak. During the blending process, just prior to bottling, the proportion of each variety was chosen to accentuate richness of flavor and to maximize depth, complexity, mouthfeel and finish.

Vincent Catalaa Winemaker

Vincent Catalaà, Winemaker

“Our Cooper’s Blend is a harmonious blend of six varieties that each contribute unique flavors and characteristics to the final wine.  The Petite Sirah brings very dark, purple-edged color and intense black fruit flavors. The Merlot and Syrah offer bold blueberry and juicy cherry and the Petit Verdot contributes exotic violet aromas and concentrated structure. The Tempranillo adds a subtle spice, while a small amount of White Riesling brings heightened fruit aromatics to the blend. The result is a wine of complexity and structure, with layer upon layer of flavor.  The gentle tannins make this well-balanced wine a natural partner for a wide range of foods .” –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 33% Petite Sirah, 28% Merlot, 20% Petit Verdot, 9% Syrah, 7% Tempranillo, 3% White Riesling
Analysis: 14.5% alcohol / volume
pH: 3.62
TA: 6.1 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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