October Sweet Club Iowa

 

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.


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August Sweet Club Iowa

 

Sweet Wine ClubBarton & GuestierBarton & Guestier
Vouvray Passeport
Loire Valley, France

NECTAR WINE STYLE

Bright clear yellow in appearance, the Vouvray Passeport has a fruit driven nose with subtle aromas of white flowers mixed with peach, pear, pineapple and carambola. On the palate, it is well balanced between fruit and flint, with a nice, refreshing finish.

Varietal: 100% Chenin Blanc
Region: Loire Valley, France – near the town of Tours
Classification: Appellation Vouvray Contrôlée
Soil: Clay and limestone base with sandy patches, where Chenin grows its best
Climate: Oceanic, mild and humid
Vinification: Pressing of the grapes with overnight settling – controlled alcoholic fermentation to preserve residual sugar
Viticulture: Low yields, hand tending, careful selection and minimal interference in the natural ripening of the grapes
Pairing: This wine is very versatile. It can be paired well with anything from cheese to appetizers, salads, fish, barbecue, or even spicy food or curry dishes. Best served between 46ºF and 50ºF.
Critical Acclaim:

  • Double Gold Medal – Wine Tasting Competition (WSWA) 2016 – USA – 2015 vintage
  • Double Gold Medal – York World Wine & Spirits Comp 2016 (2015 vintage)
  • Vivino Wine Style Awards 2017
  • “Best Buy” – Wine Enthusiast (2014 vintage)
  • 91 points Ultimate Wine Challenge ‘Finalist’ (2013 vintage)

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

ABOUT THE WINERY: 
In 1725, Irishman, Thomas Barton settled in Bordeaux, France to start is company – now, the city’s oldest active wine house. His grandson Hugh teamed up with Frenchman, Daniel Guestier, and in 1802 their partnership became official. Since then, the company has reached over 130 countries. Learn more about their story here.


BEXBEX Winery
Riesling
Nahe, Germany

NECTAR WINE STYLE

The BEX Riesling is brilliant straw color. On the nose, there are aromas of orange blossom, lime and white grapefruit, while on the palate there are mouthwatering flavors of lime and mandarin orange. The wine finishes with notes of minerals and citrus zest.

Analysis: 10.0% alcohol / volume
Varietal: 100% Riesling
Appellation: Nahe, Germany
RS:
2.4%
pH: 3.23
TA: .82 g/100ml
Aging: Fermented at cool temperatures (52)F-55)F), then aged in stainless steel tanks to enhance the wines fresh fruit characteristics

Closure: Twist off to preserve the zesty citrus and bright stone fruit nuances. This allows a slight effervescence to be sealed in, lifting the soft aromas out of the glass.
Pairing: Enjoy as an aperitif, pair with a light or spicy cuisine, or serve as a finale with a dessert
Critical Acclaim:
Exceptional – “Best Buy” – 90 points: Beverage Testing Institute, Oct 2015

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.

WINEMAKER NOTES – 2014 VINTAGE:
“The 2014 growing season was early and fast! Riesling shoots appeared on April 12, three weeks before the norm. Flowering was ahead of schedule and the vines ripened nicely through August when a period of strong rains occurred. Luckily Mother Nature delivered a nice dry September helping the grapes to reach full maturity. The hallmark of 2014 Riesling are sassy wines – crisp and lively with well-integrated acidity.” – BEX Winery

ABOUT THE WINERY:
Located 25 miles south of Mosel, in the Nahe (pronounced Nah-heh) region of southwest Germany; BEX Winery works to produce wines highlighting the distinct flavors of its land. Nahe is the most geologically diverse growing region in Germany. It’s known for its red slate/diverse soils, mild climate, and moderate rainfall – making distinct Rieslings with fresh fruit and floral aromas. Learn more about BEX Winery
here.


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July Sweet Club Iowa

 

Romerhof_Kab18_bottleSweet Wine ClubRömerhof
Riesling Kabinett
Mosel, Germany

NECTAR WINE STYLE

The Römerhof Riesling Kabinett is a well-balanced young wine. It highlights flavors and aromas of peaches and citrus, and is fresh and fruity with a crisp acidity.

Analysis: 8.5% alcohol / volume
Varietal: 100% Riesling
Region: Mosel, Germany
Vineyard:
Very ripe Riesling grapes from the middle of the Mosel Valley of Germany are used in making this wine. These grapes are allowed to hang longer, earning the designation of ‘Kabinett’.
Pairing: The sweetness from this wine makes it a perfect pairing to aged cheeses, chicken and cream sauces.

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

WINEMAKER NOTES:
“Drought and heat as well as the fear of heavy rain were of primary concern. As in the other regions, vine development was well ahead of the average and picking started in mid-September. The grapes were healthy which brought much relief. September brought rain, but thanks to cool nights it did not lead to rot.” – Römerhof Winery

ABOUT THE WINERY: 
Römerhof Winery is owned by Heinz Eifel, whose family has been producing wines in the heart of the Mosel Valley for over 400 years. Based in the village of Trittenheim, Heinz works closely with his winemaker daughter, Anne Eifel-Spohr, to produce award winning Rieslings. Learn more about their history here.


Dr-Konstantin-Frank-2019-Semi-Dry-Riesling-bottleDr. Konstantin Frank Winery
Semi-Dry Riesling
Finger Lakes, New York

NECTAR WINE STYLE

A delicate Semi-Dry Riesling initially, then rounding out to be tropically ripe. It is brimming with notes of apricot, nectarine, and a hint of pineapple. Flavors of citrusy lemon and acacia blossom balance the sweetness effortlessly.

Analysis: 11.5% alcohol / volume
Varietal: 100% Riesling
RS: 22 g/L
pH: 3.11
TA: 7.0 g/L
Vineyard: Seneca and Keuka Vineyards

Vinification: De-Stemmed. Direct Press.
Vessel: Stainless Steel. Temperature Controlled.
Fermentation: Traditional. No Malolactic Fermentation.
Élevage: Unoaked. Aged 5 months on the lees.
Dryness: Semi-Dry. 2.2% Residual Sugar
Pairing: Enjoy with Middle Eastern, Moroccan, Thai or Asian cuisines. This wine pairs exceptionally well with ingredients such as pepper, ginger, curry, sesame, soy, spicy BBQ, and pork.

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.

WINEMAKER NOTES:
“Budbreak and flowering started about two weeks later than normal. Temperatures during the summer were moderate, August and September were cooler than average. Luckily, the weather in the fall was extremely favorable with extended periods of sunny and dry days followed by cool nights. This offered excellent conditions to fully ripen the grapes well into October.

Riesling was first brought to the Finger Lakes by our founder. Those original vines dating back to 1958 are still in production. Riesling blocks on our Keuka vineyard were planted in 1958, 1962, 1968, 1976, 1999, 2006, and 2012 with various clones (88, 90, 11, 318, 239, 49, 110, 38). Soils here are shallow, shale-based which add minerality, acidity, and elegance. Riesling was planted in 2007, 2008, 2010, and 2012 on our Seneca estate vineyard with 90 and 356 clones. Temperatures here are a few degrees warmer than Keuka, thus providing riper fruit notes. Soils on Seneca are characterized by deep Honeoye silt loam.” – Dr. Konstantin Frank Winery

ABOUT THE WINERY:
Dr. Konstantin Frank Winery is a family owned and operated winery situated on the southwestern hills of Keuka Lake. In 1958, Dr. Konstantin Frank planted his first Vinifera vines, igniting the “Vinifera Revolution” – forever changing the course of winemaking in New York. Four generations later, the Frank family continues to grow their winery throughout the Finger Lakes region. Learn more about their story
here.


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Winery Spotlight: July 21 Eola Hills Wine Cellars

Wine Tasting Event

 

Eola Hills Wine Cellars
Willamette Valley, Oregon

Wednesday, July 21, 2021
6:00pm CST / 7:00pm EST

Join us for a wine tasting event, featuring Eola Hills from Willamette Valley, Oregon with guest speaker Steve Anderson on Zoom. As Head Winemaker and General Manager, he will be guiding us through a tasting of seven Eola Hills wines:

Zoom Facebook Live
  • Pinot Gris 
  • Lucent White Pinot Noir 
  • Riesling 
  • Sparkling Blanc de Blancs 
  • Patriot Red Blend 
  • Classic Pinot Noir 
  • Barrel Select Pinot Noir
To reserve a table and attend the wine tasting in person, please call your local WineStyles store. Or if you prefer to attend remotely, from the comfort of your home, pre-order a wine tasting kit-to-go and watch on Zoom. Eola Hills wines

About Eola Hills:

In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more >

About Steve Anderson – General Manager and Head Winemaker:

Eola-Hills-Steve-Anderson-winemaker-1-600x900Steve Anderson started his wine making career at the age of thirteen with is neighbor’s grapes and a 5-gallon bucket. His project was greatly encouraged by his parents, who gladly partook in the results of his experiments. Steve continued his career by studying Horticulture at Oregon State University. Two years into his degree, he ran out of funds and joined the U.S. Army to receive the Army College Fund. After three years as an Explosive Ordnance Disposal technician, Steve graduated from OSU with plans to become a nurseryman. In 1993, joined the Eola Hills Wine Cellars team as a “harvest season cellar rat”. He was quickly promoted to Assistant Winemaker, and eventually became Eola’s head winemaker, producing beautiful wines for them ever since. Learn more about his story here.

Boozie Banter PodcastPodcast with Eola Hills Winery:

WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk Oregon wine, his family winery, gleaning, moving to the Midwest and taste 8 wines from their expansive portfolio. Listen to the full broadcast on Spotify here >

 

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Eola Hills Wine Cellars Willamette Valley, Oregon

July 21, 2021

6:00pm CST/ 7:00pm EST

Cheers!

WineStyles.com

Winery Spotlight Series: June 16 Marietta Cellars

Wine Tasting Event

Marietta Cellars Wines Tasted

Marietta Cellars
Sonoma County, California

Wednesday, June 16, 2021
6:00pm CST / 7:00pm EST

Join us for a wine tasting event, featuring Marietta Cellars from Sonoma County, California, with guest speaker Scot Bilbro on Zoom. Owner and Winemaker, Scot Bilbro will be guiding us through a tasting of seven of his Marietta Cellars wines:

Zoom Facebook Live

  • Old Vine Riesling
  • Old Vine Rosé
  • Old Vine Red Lot 71
  • Román Zinfandel
  • Armé Cabernet Sauvignon
  • Christo Red Blend
  • Gibson Block Syrah

To reserve a table and attend the wine tasting in person, please call your local WineStyles store.  Or if you prefer to attend remotely, from the comfort of your home, pre-order a wine tasting kit-to-go and watch on Zoom.

About Marietta Cellars:

Marietta Cellars is a family owned winery in Sonoma County. Chris Bilbro (pictured left) with winemaking roots dating back three generations, founded Marietta Cellars in 1978. Scot Bilbro (pictured right) is now the second generation Winemaker and Owner of Marietta Cellars. Applying his Viticulture and Enology training from UC Davis, Scot keeps yeast happy, manages oxygen’s interaction with the wine, and dials in the temperature range of a fermentation…but the real magic happens in the quiet moments. Hiking the vineyard rows as the fog burns off; checking grapes in the sweltering sun; in the cellar at the end of the night during harvest checking tank temperatures with the palm of his hand. He continues to lead a team that performs magic by transforming hard work, attention to detail, a blessed climate, and exceptional land into beautiful, modern wines. Learn more >

About Scot Bilbro – Owner and Winemaker:

Scot Bilbro grew up admiring his father’s ability to create magic – whether it was with wine, food, or a simple game to entertain Scot and his brothers. Scot learned the ins and the outs of the family’s wine business, and after graduating from UC Davis, decided to return to the family winery to create magic of his own. Scot was uncertain and tentative, but his father gave him the confidence to create beautiful wines of his own. This second-generation winery continues to transform hard work, a blessed climate, special pieces of land, and belief into beautiful liquid expressions of family and place. Learn more here.

June16_Marietta_Eventbrite_header

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Marietta Cellars
Sonoma County, California

June 16, 2021

6:00pm CST/ 7:00pm EST

Cheers!

WineStyles.com

Winery Spotlight Series: April 21 Spy Valley Wines

Spy Valley_LogoVirtual Wine Tasting Event on Zoom and Facebook LIVE

Spy Valley Wines
Marlborough, New Zealand

Wednesday, April 21, 2021
6:00pm CST / 7:00pm EST

Join us for a virtual wine tasting event, featuring Spy Valley wines from New Zealand, with guest speaker and Chief Winemaker, Wendy Stuckey. During our virtual event, Wendy will be guiding us through a tasting of the following seven Spy Valley wines:

Zoom Facebook Live

  • Satellite Sauvignon Blanc
  • Spy Valley Sauvignon Blanc
  • Spy Valley E Block Sauvignon Blanc
  • Spy Valley Chardonnay
  • Spy Valley Riesling
  • Spy Valley Gewürztraminer
  • Spy Valley Pinot Noir

Be sure to RSVP at your local WineStyles location or on Eventbrite. Pre-order your wines in advance at your local participating WineStyles location and taste alongside Wendy with a front seat on Zoom! Or watch on our Facebook LIVE event.

Spy Valley_wines
About Spy Valley Wines:

Owned and operated by the Johnson Family, Spy Valley Wines is one of Marlborough’s few remaining 100% Kiwi family owned wine companies. Located up the road from a US government listening post (the spy base), Spy Valley is known around the world as one of New Zealand’s most acclaimed producers. The Johnson Family established the first of their 380 acres of estate vineyards in 1993. Pioneering what was then a Marlborough sub-region, the Johnsons’ Lower Waihopai development continued, with the fruit being grown and sold to other wine companies. In 2000, the first vintage under the Spy Valley label was released. With a modern, fully integrated winemaking facility and a passion for excellence, Spy Valley consistently produces globally acclaimed award winning wines. Like most Marlborough wineries, Pinot Noir and Sauvignon Blanc are Spy Valley specialties but Chief Winemaker and aromatic fanatic Wendy Stuckey and her team, have set a benchmark for New Zealand aromatic whites.

Sustainability:

“When you work land as exceptional as this, you protect it. Here at Spy Valley, we know that our environment is one of the many secrets to our success. It has sustained generations, and it is our job to nurture it for many more.” – Spy Valley Wines

Since they began, Spy Valley Wines has been accredited under the New Zealand Sustainable Wine-growing scheme. This initiative promotes economically and environmentally sustainable vineyard management. For Spy Valley Wines, this includes their winery, all of their company vineyards and their grower vineyards. Learn more about their efforts here. 

About Wendy Stuckey – Chief Winemaker:

wendy-Stuckey

© Photo by Spy Valley Wines: Winemaker, Wendy Stuckey

Wendy is an internationally acclaimed winemaker whose career has taken her all over the world. Originally from South Australia, Wendy first trained as a radiographer before deciding to switch careers and enroll at Roseworthy Agricultural College to learn about wine. Wendy strongly believes the wines must show a sense of place. Her accolades as a winemaker are prestigious and numerous, winning many gold medals and industry honors over her winemaking career. In addition to the accolades received for her wines, she has been recognized as one of the Top 20 Most Admired Winemakers in the North American wine industry and included in intowine.com Top 100 Most Influential US Winemakers. Wendy also has extensive experience as a judge in wine competitions worldwide. Learn more about Wendy and the rest of her team here.

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Spy Valley Wines
Marlborough, New Zealand

Cheers!

WineStyles.com

March Sweet Club

Sweet Wine ClubMarco-Negri-Moscato-D-AstiMarco Negri
Moscato D’Asti
Piemonte, Italy

NECTAR WINE STYLE

Pale yellow color with a fine perlage. A typical bouquet with skin citrus fruits and jasmine. It presents a good structure and sapid.

Analysis: 5.5% alcohol / volume
Varietal: 100% Moscato
pH: 3.28
Residual Sugar: 125 g/l
TA: 5.0 g/l
Sulfit: 120 mg/l
Harvest Date: Beginning of September
Vineyard Location: 11 hectare in Costigliole d’Asti – Piemonte
Oenologist: Mr. Donato Lanati
Fermentation: Stainless steel tanks
Bottling: Preserved at 28.4ºF
Vinification: After the must has been softly pressed, it is left to ferment with selected yeasts into 50 hl. autoclaves for 8-10 days, at controlled temperature. The fermentation is stopped by cooling when the desired alcohol level is reached. When bottling, the wine is filtered through micropore sterile filters to totally eliminate any yeast.

Pairing:
Traditionally enjoyed with dessert, but with its low degree of alcohol, amazing sparkling fragrance, and very light sweetness; it can also be pleasant as an aperitif.

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

ABOUT THE REGION:
Marco Negri estate, located in the heart of Piedmont, Italy, near the town of Asti, produced its first sparkling wine in 1993. Marco Negri has received their DOCG, Italy’s highest category of production, with their Moscato grapes. 


PAcRim_sweet_riesling-1-365x1024Pacific Rim
Sweet Riesling
Columbia Valley, Washington

NECTAR WINE STYLE

Refreshingly sweet with a lively mouthfeel. Bright Acidity. Fresh and fruity with flavors of pineapple and white peach. This Riesling is wonderfully aromatic with notes of honey, pear and orange blossom.

Analysis: 8% alcohol / volume
Varietal: 100% Riesling 
Residual Sugar: 7%
TA: 0.83%
Food Pairing: Ideal with fiery fare – especially Thai, Szechwan, Mexican, Middle Eastern and Caribbean cuisine.

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

PRODUCTION:
Pacific Rim’s Sweet Riesling is 100% Columbia Valley, WA grown. The soil is wind-blown loess on basalt bedrock. They use the purest winemaking possible – sustainably produced, all native yeasts, no oak, no malolactic. A perfect exploration of sweetness – covering the classic residual sugar spectrum of Riesling. 


The winery picks their Riesling grapes early (20-21 Brix). Using only native yeasts and fermenting at low temperatures in stainless steel tanks – there is no use of oak barrels or malolactic fermentation. They stop the fermentation at about 7% residual sugar, and clean the wine rapidly to retain as much freshness and fruitiness as possible. They leave a fair amount of natural carbon dioxide in the wine to create a lively mouth feel. 

ABOUT THE WINERY:
First released by Randall Grahm of Bonny Doon Vineyard in 1992, Pacific Rim Dry Riesling quickly gained a loyal following among Riesling lovers. Known for its fresh and bright characteristics, the wine was a welcome alternative to over-oaked, one-dimensional white wines. As the American palate evolved in recent years toward wines with greater complexity and crisper acidity, the popularity of Pacific Rim Dry Riesling grew. Demand and enthusiasm for Pacific Rim Dry Riesling continued to gain momentum — and the excitement around the wine inspired a radical idea… the creation a winery exclusively dedicated to Riesling. In August of 2006, a small band of Bonny Doon expats moved to the Northwest from California with a common desire to craft the best Riesling in America… thus, Pacific Rim became its own winery.
Learn more about the winery here.



Two Mountain Winery Riesling

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


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 More >

The Dry Dam Riesling

Maple Mustard Chicken

maple chickenINGREDIENTS:
• 6 pieces boneless, skinless chicken thighs
• 3 cups dijon mustard
• ¼ cup apple cider vinegar
• ½ cup maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika

DIRECTIONS:
• Preheat oven to 350℉. Spray a medium sized casserole dish with non-stick cooking spray.
• In a small bowl mix mustard, vinegar, maple syrup, ½ teaspoon salt, ¼ teaspoon pepper and all the paprika together, set aside.
• Clean chicken thighs, checking for bone pieces and cutting off excess fat. Lay chicken pieces in a single layer, not flat, into casserole dish. Season with leftover salt and pepper. Pour maple mustard mix over the chicken and bake uncovered for 35 minutes. Sauce should be bubbling, and chicken registering an internal temperature of 165℉.
• Remove from oven and serve hot with your favorite sides and enjoy with a glass of dry Riesling. © Photo and recipe courtesy of Chateau Ste Michelle.

The Dry Dam wine bottled’Arenberg
The Dry Dam
Riesling
McLaren Vale and ADelaide Hills, South Australia

In 1992 d’Arenberg’s neighbors built a dam in which no water lay, as it was a dry winter. The next year it rained but the dam was jinxed and didn’t hold water. Some people mix the name around, calling the wine ‘The Dam Dry Riesling,’ which in some years is truer than others. For this vintage, small batches of grapes were crushed gently, chilled and then transferred to custom designed steel basket presses. Gentle juice extraction is critical early on to retain the delicate fruit flavors. The fermentation was long and cool, and was stopped before reaching total dryness to ensure that residual sugar remains to balance the high mineral acidity. It was an excellent year for Riesling in McLaren Vale. Enjoy the heady yet delicate personality of this wine in youth or confidently cellar it.

“Fresh and vibrant with a perfumed aroma of summer florals, green apples chester osborn winemakerand limes. Citrusy acidity highlights an entertaining and energetic palate.” – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale and Adelaide Hills, South Australia
Varietal Blend:  100% Riesling
Analysis: 10.8% alcohol / volume
Critical Acclaim: 90 pts Wine Enthusiast

October Wine Club pairing recipe

Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

INGREDIENTS:
• Salt
• 2 tablespoons olive oil
• Scant 1 cup canned pumpkin puree (not pie filling). Or substitute with cooked squash.
• 1/3 cup grated Parmesan cheese plus more for topping
• Pinch of cayenne pepper (optional)
• Black pepper, to taste
• 24 wonton skins (wrappers)
• 1 large egg, beaten
• 1 stick unsalted butter
• 6 large sage leaves, thinly sliced plus a leaf thinly sliced
• 1/4 cup toasted pecans

DIRECTIONS:
• Bring a saucepan of salted water to a boil. Add olive oil.
• In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
• Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
• Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
• Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
• Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
• To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans. Recipe courtesy of “From a Chef’s Kitchen”. © Carol Borchardt.

Kilburg
Riesling
Mosel, Germany

Of all the grapes of Germany, Riesling is the most noble. It is a varietal that can do well in stony soil and can subsist on a minimum of moisture and frost-resistant. A very dependable bearer of high quality grapes, Riesling provide an acidity level that gives way to a racy freshness and contributes to its long life. To reach it’s full potential, Riesling needs extra days of sun, usually ripening the latter half of October. Kilburg’s harvest quantities per hectare are reduced to guarantee a selection of only top quality and healthy fruit. A cool fermentation in stainless steel tanks preserves the freshness and natural, bright fruit taste of the grapes. Pairs well with salads, crab, scallops, Indian cuisine and mild cheeses.

“Our exquisite, well-balanced Riesling combines citrus, peach and apricot aromas, a juicy mid-palate and a refreshing finish. This is an incredibly versatile wine and my favorite with Indian cuisine.” – Max Kilburg, winemaker

winemaker max kilburgWinemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Riesling
Analysis: 10.5% alcohol / volume, 8.4 g/L Total Acidity, 21.8 g/L Residual Sugar
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine