Tag Archives: Shiraz

Jan Harmsgat Shiraz

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Stuffed Mushrooms, BreadcrumbsStuffing-Stuffed Mushrooms

INGREDIENTS:

    • 3 tablespoons olive oil, plus more for greasing pan
    • 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • kosher salt and black pepper
    • 3 tablespoons unsalted butter
    • 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
    • 2 sarge shallots, minced
    • 3 garlic cloves, minced
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon poultry seasoning
    • 1 teaspoon celery seeds
    • 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
    • 1 to 1½ cups grated Gruyère or Emmental cheese
    • 4 tablespoons minced fresh parsley
    • 2 large eggs

DIRECTIONS:

    1. Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
    2. Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
    3. Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
    4. While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
    5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
    6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
    7. Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

© Recipe courtesy of Alexa Weibel of NY Times Cooking.

NOVEMBER WINE CLUB:

Bold wine Style logoJan-Harmsgat_ShirazJan Harmsgat
Shiraz
South Africa

BOLD WINE STYLE

This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.

Varietal: Shiraz
Analysis: 15.0% alcohol / volume
pH: 3.77
RS: 2.1 g/L
Production: 5,000 Bottles
Wood Maturation: Spicy, white peppers, dark fruit

WINEMAKER’S NOTES
For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.

ABOUT JAN HARMSGAT:
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.

© Photo by Jan Harmsgat
© Photo by Jan Harmsgat
© Photo by Jan Harmsgat

© Information provided by Jan Harmsgat

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Jan Harmsgat Shiraz

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Grilled T-Bone Steak and herb butter on wooden cutting board

GRILLED T-BONE STEAK

INGREDIENTS:

  • For the Steak:
    • 1 (36 oz.) T-bone or porterhouse steak
    • 2 tablespoons olive oil
    • 1 tablespoon salt
    • ½ tablespoon pepper
  • For the Herb Compound Butter:
    • ½ cup butter (room temperature)
    • 3 tablespoons fresh cilantro (chopped)
    • 3 tablespoons fresh parsley (chopped)
    • 1 tablespoon fresh oregano (chopped)
    • 2 cloves garlic (diced)

DIRECTIONS:

  • For the Steak:
    • Take the steak out of the fridge and out of it’s packaging. Pat both sides with paper towel. Season with oil, salt and pepper on both sides. Let it come to room temperature.
    • Preheat your BBQ over high heat.
    • When the steak is too temperature, place it on the grill, let it sear for 2-3 minutes with the lid closed. Come back, and turn it 90°, and let it sear for another 2-3 minutes with the lid closed.
    • Flip the steak over (at this point, you should be able to see the diamond patter on this side). Sear for 2-3 minutes, then turn 90°. Allow it to finish cooking in this position (it should take another 8-12 minutes, depending on the size of your steak.
    • Allow the steak to rest on a cooling rack for 7-8 minutes. Serve with compound butter discs on top.
  • For the Compound Herb Butter:
    • In a small bowl, mix the butter, herbs and garlic.
    • Place a section of plastic wrap on your work surface. Scrap the butter on to the surface, and carefully roll the wrap around the butter. Twisting the ends, roll the butter back and forth until it forms a smooth cylinder. Refrigerate for one hour, then slice and serve with steak.

© Recipe courtesy of Cara at The Gourmet Bon Vivant.

AUGUST WINE CLUB:

Bold wine Style logoJan-Harmsgat_ShirazJan Harmsgat
Shiraz
South Africa

BOLD WINE STYLE

This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.

Varietal: Shiraz
Analysis: 15.0% alcohol / volume
pH: 3.77
RS: 2.1 g/L
Production: 5,000 Bottles
Wood Maturation: Spicy, white peppers, dark fruit

WINEMAKER’S NOTES
For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.

ABOUT JAN HARMSGAT:
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.

© Photo by Jan Harmsgat
© Photo by Jan Harmsgat
© Photo by Jan Harmsgat

© Information provided by Jan Harmsgat

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!

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Kilikanoon Killerman’s Run Shiraz

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grilled chicken wings on a wooden board

Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce

INGREDIENTS:

  • 16 chicken wings, with the two joints attached, tips removed
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup hot sauce
  • ¼ cup soy sauce
  • 1 Tablespoon light brown sugar

DIRECTIONS:

  1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
  2. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

© Recipe courtesy of Ray Lampe on Food & Wine.

JULY WINE CLUB:

Mellow style logoKillermans-Run-Shiraz-bottle-webKilikanoon
Killerman’s Run Shiraz
Clare Valley, South Australia

MELLOW WINE STYLE

There are pronounced aromatics of dark fruits, sweet spices, and forest floor. The palate is welcoming with generous flavors of black cherry, dusted chocolate and plum. It evolves beautifully in the glass, a wonderfully textured wine that finishes on a savory note.

Varietal: Shiraz
Analysis: 14.5% alcohol / volume
Maturation: 15 months in new and seasoned French oak barriques
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Marinated pork spare ribs, BBQ chicken wings or pizza
Critical Acclaim: 91 pts. Wine Spectator; 90 pts. Wine Enthusiast

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Shiraz uses low yielding grapes from premium vineyards, hand-selected from exclusively Clare Valley vineyards. The grapes are then vinified by traditional winemaking methods and matured in small French barriques before careful blending and unfiltered bottling.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, Kevin Mitchell inherited 30 year old Shiraz, Cabernet, Grenache and Riesling vineyards− many of which were planted by his father, Mort, in the 1960’s. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

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January Collector’s Wine Club: Iowa

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Dead ArmBold wine Style logod’Arenberg
2014 Dead Arm Shiraz
McLaren Vale, Australia

BOLD WINE STYLE

Dead Arm is a vine disease caused by the fungus ‘Eutypa Lata’ that randomly affects vineyards all over the world. Often affected vines are severely pruned or replanted. One half, or an ‘arm’ of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.

This is one of the more pure fruited versions of this iconic wine that we have seen in recent times. Highly aromatic in the early stages of its life, the nose is dominated by an array of perfectly ripe berry fruits and spicy notes. The dark, earthy and savory characters that we are well accustomed to, whilst present, seem to be taking a back seat. Nonetheless, they play an integral role in adding depth and complexity here. The palate is similarly positioned, showing almost restrained fruit weight but great depth of flavor and wonderful brightness. What hasn’t changed is that line of fine, lively tannins that present themselves early and drive the wine from start to finish, drawing fruit flavor along with them.

Analysis: 14.4% alcohol / volume
Varietal: Shiraz 100%
Residual Sugar: 0.9 g/L
pH: 3.48
Titratable Acid: 7.4
Oak Maturation: 18 months
Harvest Dates: February 12th – April 17th
Chief Winemaker: Chester Osborn
Senior Winemaker: Jack Walton
Critical Acclaim:

  • 91 pts. on Wine Enthusiast
  • 97 pts. Tony Keys, The Key Report
  • 97 pts. Ray Jordan, The West Australian
  • 96 pts. Patrick Eckel, Wine Reviewer
  • 95 pts. James Halliday, Australian Wine Companion
  • 94 pts. Mike Bennie, The Wine Front
  • 92+ pts. Lisa Perrotti-Brown, Robert Parker’s Wine Advocate
  • 92 pts. Nick Stock, JamesSuckling.com
  • Double Gold Medal China Wine & Spirits Awards ‘Best Value’ 2017
  • 5 Stars Winestate Magazine Mainfreight World’s Greatest Shiraz Wine Show

© Photo by d'Arenberg Winery - Darry and Chester Osborn

© Photo by d’Arenberg Winery – Darry and Chester Osborn

VINTAGE:
A wet winter ensured good sub soil moisture and set up the vines well with healthy canopies. Spring was very dry with above average temperatures, a heavy downpour in January was a welcome relief. Mild conditions during the ripening period produced wines that show an abundance of spicy fruits with great color, richness and balanced tannins. Vintage started on 30 January, the earliest start on record by one day.

THE WINEMAKING:

Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

CELLARING POTENTIAL:
The youthful exuberance and purity offers itself up for relatively early consumption (in Dead Arm terms that is). However, the lovely balance between acid and tannin along with the depth of fruit promises greater things to come. Watch patiently as the earthy vineyard expression grows with time. This wine will reach its full potential with bottle age up to at least 20 years. The considerable structure and depth will ensure that the fruit characters will develop over time revealing more complexity. This wine is best stored in an environment free of direct sunlight and with consistent temperatures between 10°C and 15°C.

© Photo by d’Arenberg Winery
© Photo by d’Arenberg Winery

Shipsters'-Rapture-ShirazBold wine Style logod’Arenberg
2010 Shipsters’ Rapture Shiraz
McLaren Vale, Australia

BOLD WINE STYLE

Shipsters’ Rapture is named in honor of Henry Shipster and his family who owned the vineyard before the Osborn family. The Shipsters are said to have delighted in their small plot of land, lovingly planting it to vines, an orchard and Needle Pines that still line the vineyard today.

Upon release, The Shipsters’ Rapture has a vivid, young, dense, purple-red colour. The nose is dominated by deep, dark purple fruits. Initially a little tight, with air there is the appearance of spice and flowery, mulberry notes.

Deep, rich mulberries and plums are the feature fruits on the palate. There is also a very appealing volume of spice on the finish. The cooling influence of the steep vineyard has created a more focused, linear wine. There is a real density to the wine with lovely long, mineral tannins that really linger. This wine epitomizes elegance but power. It will benefit from cellaring and decanting prior to serving is recommended.

Analysis: 14.2% alcohol / volume
Varietal: Shiraz
pH: 3.42
Titratable Acid: 6.6
Oak Maturation: 20 months in new and old French and Old American Oak
Harvest Date: 5 March 2010 
Chief Winemaker: Chester d’Arenberg Osborn
Senior Winemaker: Jack Walton
Additional Info: Vegan Friendly
Altitude: 70m Above Sea Level
Aspect: Southern
Size (area): 1.5 Hectares
Soil: Sandy Loam/Limestone
Age of Vines: 43 years
Critical Acclaim:

  • 92 points on Wine Enthusiast 
  • 91 points on Wine Spectator
  • 97 points from Huon Hooke
  • 91 points from Vinous Antonio Galloni
  • 91 points from Stephen Tanzer

VINTAGE:
Above average autumn rains set the vines up well. There was some heat during flowering which reduced crop levels in but with no ill-effects on quality. There was some more warm weather in January as the reds were going through veraison, this did no damage, but did encourage an early start to vintage. The day time temperatures were mild through out ripening with mild to cool nights. 2010 was a very strong vintage in McLaren Vale with the reds in particular showing excellent varietal characters and balance.

THE VINEYARD:
This very steep south aspect vineyard (depicted front) was planted to Shiraz in 1969. This aspect promotes the flowery fruit characters of the wine. The floweriness is further enhanced as the vines are situated in a steep gully where considerable cold air drainage occurs at nightfall. The geology is Blanche Point formation (limestone based), promoting the powerful structure of the wine.

© Photo by d'Arenberg Winery - Winemaker Chester Osborn

© Photo by d’Arenberg Winery – Winemaker Chester Osborn

THE WINEMAKING:
Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard. Small batches are crushed in the Demoisy open-mouthed, rubber toothed crusher and then transferred to five-tonne headed-down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete primary and secondary fermentation. The barrel ferments are aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending. Chester and the winemaking team undertake an extensive barrel tasting process for the ‘Amazing Sites’ range and only the best shiraz blocks from each vintage are selected.

CELLARING POTENTIAL:
The youthful exuberance and purity offers itself up for relatively early consumption (in Dead Arm terms that is). However, the lovely balance between acid and tannin along with the depth of fruit promises greater things to come. Watch patiently as the earthy vineyard expression grows with time. This wine will reach its full potential with bottle age up to at least 20 years. The considerable structure and depth will ensure that the fruit characters will develop over time revealing more complexity. This wine is best stored in an environment free of direct sunlight and with consistent temperatures between 10°C and 15°C.

ABOUT D’ARENBERG:
Since 1912 the Osborn family have tended vineyards in McLaren Vale, South Australia. It is one of the undisputed kings of Australian Shiraz and other Rhone varieties that have historically defined the region. A century on, their vineyards have grown to some 450 acres in McLaren Vale, including Shiraz dating back to d’Arenberg’s first plantings in 1912, and nearly one-third of McLaren Vale’s old bush-vine Grenache. Today fourth generation family member, Chester, makes distinctive wines using traditional methods both in the vineyard and the winery. Recently, Chester has converted all of the family’s vineyards to organics and biodynamics and moved to solar energy in the winery. All the while, in terms of winemaking, not much has changed – all the wines are basket-pressed, the reds foot-trodden during fermentation; everything is done in small batches, leading to an impressive array of bottling every year, each showing a different facet of McLaren Vale terroir. Having been inducted into Wine & Spirits Magazine’s Hall of Fame for earning place on its Top 100 Wineries nine times, this accolade is a reflection of d’Arenberg’s revered reputation worldwide. To learn about the history of d’Arenberg, click here.

© Photo by d’Arenberg Winery
© Photo by d’Arenberg Winery
© Photo by d’Arenberg Winery

Bold wine Style logoSteyning-cabernetPenley Estate
2014 Steyning Cabernet Sauvignon
Coonawarra, Australia

BOLD WINE STYLE

The 2014 Steyning is an excellent example of a Coonawarra Cabernet Sauvignon. It has a concentrated aroma of leather, olive, dark blueberries and plum. The densely concentrated fruit is supported by cedar French oak, and is a wine of complexity and length bolstered by brooding savory tannin. Drink fantastically now, or well into the future. Suggested to decant before drinking.

Analysis: 15% alcohol / volume
Varietal: 100% Cabernet Sauvignon
pH:3.54
Titratable Acid: 6.74 g/L

© Photo by Penley Estate

© Photo by Penley Estate of Hans

Viticulture:
Hans is a natural in the Vineyard. He’s a Viticulturist and a Geologist who has always been keen to understand the interaction between the vine and its own local geology. A visit to Portugal’s Douro Valley helped him realize his two fields of knowledge were a perfect match and since then Hans has been busy applying his geological mapping skills to the mapping of vineyards around Penley Estates. Hans’ aim is to always identify the small parcels of fruit in each vintage that will enable their winemakers, Kate and Lauren, to bring the ‘season to your glass’.

Winemaking:
Kate is one of Australia’s best contemporary winemakers. Wineries such as Wirra Wirra (McLaren Vale), Tim Kanppstein (Clare Valley), Seppelt (Great Western), Punt Road (Yarra Valley) have all benefited from Kate’s brilliance. There is no denial of talent and absolute harmony when it comes to Kate and the winery, which the Penley Estate has witnessed each year since she started in 2016.​ Her investment in Penley is what has fed their evolution into creating some spectacular contemporary varietals. Coupled with the addition of winemaker, Lauren Hansen, it’s as though Penley Estates have taken an almighty breath of fresh Coonawarra air. Learn more about their team here.

Penley Estate_Kate Goodman and Lauren Hansen

© Photo by Penley Estate – Winemakers Kate Goodman and Lauren Hansen


About Penley:
The Penley Estate wine-making history dates back to 1844, but it really began with a red sports car in 1945. It was a collision of hearts and minds, a collision that had been 100 years in the making – refined and distilled from two pioneering winemaking families When Reginald Lester Tolley rolled up to a function in his red sports car, Judith Anne Penfold Hyland was suitably impressed by the car and rather taken by the man behind the wheel. Sparks flew, romance blossomed and Penley was conceived (as a business name) in 1947 after Reginald and Judith married. However, it wasn’t until 1988 that the Penley name came to life, when the children of Reginald and Judith decided to create their own wines and put a label on tradition. They bought a plot of land in Coonawarra, planted cabernet grapes and called it Penley Estate. In 1995, they built a winery at Penley Estate – a full on, all the bells and whistles, impress me with your red sports car winery. Their reputation had grown by then, and it made sense to have everything on site. They planted more vineyards, added some Shiraz to the Cabernet, and increased their range of wine, producing classic Coonawarra reds that were full-bodied, to be kept and savored. To learn more about the history of Penley Estate, click here.

© Photo by Penley Estate
© Photo by Penley Estate

“Our history is a rich mix of endeavor, passion and vision with a touch of scandal and madness thrown in for good measure. We could write a book about it. Instead, we’ll leave you with the words of our glamorous mother; words that we hope you’ll taste in every bottle of our contemporary Coonawarra wine… ‘Grow up and be fascinating.'” – Ang and Bec Tolley

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October Cheese Club: Iowa

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Cheese ClubApple Smoked CheddarCarr Valley
Apple Smoked Cheddar
La Valle, WI

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the flavors from the paprika.

WINE & CRAFT BEER PAIRING: Merlot and Shiraz grape wines will bring out the mature flavor of the cheese. For beer, reach for a Hard Cider or a Porter when pairing with this cheese.

WINESTYLES: Bold, Fruity, or Nectar
BEERSTYLES: Dark and Roasty; or Fruity and Spicy

Carr Valley Cheese

Photo by Carr Valley Cheese: Apple Smoked Cheddar

ABOUT CARR VALLEY:

Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making cheese the old-fashioned way!

Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses. Certified Master Cheesemaker, Sid Cook, has won more top national and international awards than any other cheesemaker in North America. As a fourth-generation cheesemaker, he received his cheesemaking license when he was 16, and now owns and operates four cheese plants and eight retail cheese stores in Wisconsin. As a company, Carr Valley Cheese began in 1902, and today is best known for producing high-quality, artisanal aged Cheddars. Using cow, goat, and sheep milks, Sid enjoys creating new cheeses, and Carr Valley now produces more than 50 original varieties.

APPLEWOOD SMOKED CHEDDAR AWARDS:

  • 1st Place 2016 Los Angeles Int. Dairy Competition
  • 1st Place 2005 American Cheese Society
  • 2nd Place 2007 World Cheese Competition
  • 2nd Place 2012 American Cheese Society Competition

Maytag White CheddarMaytag Dairy Farms
7 Year Aged Cheddar
Newton, Iowa

This 7 Year Aged Cheddar has a robust cheddar flavor and an assertive tang that can be slightly acidic or even lactic. It showcases dense, fruit notes and a slightly earthy flavor. The aging process takes the cheddar from a smooth creamy texture to a drier, more crumbly style. This is the 2nd most popular cheese in America and is very versatile. Traditional food pairings include apple pie, or a salted caramel for a nice contrast.

HOW IT IS MADE:
Made from cow’s milk, Maytag 7 Year Cheddar has gone through the traditional process of “cheddaring” which involves stacking the blocks of cheese on top of one another to press out moisture. The aging process makes the recognizable cheddar flavor of this cheese even more pronounced and concentrated.  Typical “grocery store” cheddars only age 2-3 months, while this cheddar is aged for 7 years.

WINE & CRAFT BEER PAIRINGS: For Aged Cheddars with earthy undertones, look for the yin and yang. This cheese pairs well with hoppy bitters and dryness, like an IPA Beer and a Cabernet Wine; or full bodied red, stout, or scotch.

WINESTYLES: Fruity; Nectar; or Bold
BEERSTYLES: Dark and Roasty; Fruity and Spicy; or Hoppy and Bitter

Maytag Family

Photo by Maytag Diary Farms: Maytag Family

ABOUT MAYTAG DIARY FARMS:

In 1919 E.H. Maytag, the son of Maytag Appliance company founder F.L. Maytag, purchased a single Holstein cow to provide fresh clean milk to his children. E.H. quickly developed a passion and determination to breed champion Holstein-Friesian cows that could supply milk to the community while also winning blue ribbon upon blue ribbon at livestock shows across the United States.

Cave Wheels

Photo by Maytag Diary Farm: Cave Wheels

Upon E.H.’s death in 1940, his sons Fred and Robert Maytag assumed leadership of the farms and Fred pursued his idea of creating a uniquely American blue cheese made from cow’s milk. Maytag Dairy Farms collaborated with Iowa State University to pioneer the first great American blue cheese that would compete with classic European cheeses such as Roquefort, made from sheep’s milk. The cheese plant and caves were completed a year later, and the first wheels of Maytag Blue Cheese were formed in October of 1941. Fred’s son Fritz Maytag assumed leadership in 1962 and helped guide the small family company for the next 50 years. In 2003, Fritz was awarded the James Beard Foundation Outstanding Wine, Beer or Spirits Professional, and in 2008 won the Beard Foundation Award for Lifetime Achievement. Fritz now serves as Chairman Emeritus and a director with his brother, Ken Maytag, and their sister, Martha Maytag Peterson.

Today, Seventy nine-years after the first wheels of Maytag Blue Cheese were made, the family tradition continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. Maytag Dairy Farm is still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish.

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Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

Winery Spotlight Series: October 13, 2020

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Greg and Morgan

Virtual Wine Tasting Event on Zoom and Facebook LIVE

Greg Norman Estates

Tuesday, October 13th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for our October Winery Spotlight tasting event on Zoom, featuring Greg Norman Estates, an internationally recognized collection of 10 varietals from Australia, California and New Zealand. Our special guest will be Morgan-Leigh Norman, daughter of Greg Norman. 

Morgan will be guiding us through a tasting of 7 different wines from Greg Norman Estates; starting with their New Zealand Sauvignon Blanc, leading into their California Chardonnay, Pinot Noir, and Cabernets, ending with their South Australian Shiraz Cabernet and Shiraz.  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 Morgan with a front seat on Zoom!  Or watch on our Facebook LIVE event.Greg Norman Wines

Greg Norman Event Header

ABOUT GREG NORMAN ESTATES:

Greg Norman Estates, founded in 1996, is a collection of fine wines sourced from stunning wine regions in California, New Zealand, and Greg’s homeland of Australia. With fourteen 90+ point scores to its record, Greg Norman Estates rivals top brands having earned countless accolades from Wine Spectator and Wine Enthusiast. A staple on the “Top 100 Wines in the World” list, the 1999 Reserve Shiraz received the distinction of “No. 8 Wine in the World.” While his well-documented wins on the golf course have assured his place in golf history, off the course, founder Greg Norman’s enthusiasm for wine and zest for living well have combined to create a stunning collection of high-quality, accessible wines from some of his favorite places in the world.

Greg Norman, Founder

Greg Norman

Greg Norman, Founder of Greg Norman Estates

Greg Norman has won more than 90 professional golf tournaments worldwide, including two Open Championships, and he holds the distinction of defending his No. 1 position in the world golf rankings for 331 weeks, the second-longest reign in history. As one of the most prolific players in the game, his career culminated in 2001 when he was inducted into the World Golf Hall of Fame with a higher percentage of votes than any other inductee.

Whether on the course or off, he instinctively sees opportunities others miss. Greg now transcends the game of golf, with over a dozen companies around the world bearing his name. in 2016, Greg Norman partnered with powerhouse brand, entertainment and marketing company, Authentic Brands Group, to promote and further establish him as a world-class entrepreneur.

Guest speaker Morgan-Leigh Norman, Proprietor and Brand Ambassador

Morgan-Leigh Norman

Morgan-Leigh Norman of Greg Norman Estates

After an impressive foray into the culinary world, Morgan-Leigh joined Greg Norman Estates as part of the marketing team. Since then, she has been instrumental in the brand redesign as well as representing her family’s business with both trade and consumers. Morgan-Leigh lives in Palm Beach, Florida, where she works on growing the Greg Norman Estates business. Learn more about the family here.

ABOUT THE VINEYARDS:

The selected growing regions are appreciated for the incredible wines they produce and the personal influence they have had on the Normans over Greg’s many years of professionally touring the world.  A strong believer in the role of wine as part of an active, easygoing lifestyle, Greg’s aim is to produce approachable, yet bold wines to be enjoyed by family, fans and wine enthusiasts alike. Greg’s top priority when it comes to sourcing fruit from some of the world’s finest wine regions is to work with growers who are good land stewards. Fruit is sourced from premium vineyards that have distinctive slower ripening periods as well as favorable elevations, aspects and soil profiles.

Greg Norman Estates Vineyard

Photo by Greg Norman Estates: Vineyard

Greg Norman Estate

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Greg Norman Estates
California, New Zealand, and Australia

Cheers!

WineStyles.com

January Wine Club pairing recipe

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Blackberry Braised Short Ribs

recipe ShirazINGREDIENTS:
• 6 short ribs
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 ½ cup red wine (Shiraz, Merlot, or Cab)
• 1 ½ cup beef stock
• 2 tbsp tomato Paste
• 2 pints blackberries

DIRECTIONS:
• Using a pot with a lid that will fit all 6 short ribs comfortably, heat it over medium high heat.
• Preheat an oven to 375 ℉.
• When pot has properly heated, add a tsp of oil, and then sear off short ribs until they are brown and caramelized lightly, about 3 minutes. Remove ribs.
• Add carrots and onions to pot and cook until just starting to caramelize, about 10 minutes. Put in tomato paste and cook 1 minute longer. Pour in wine and stock and bring mixture to a boil. Put in ribs and 1 pint of blackberries, cover and place in the preheated oven. Cook until ribs are tender. This will take between 2 and 3 hours, depending on thickness of ribs. Check liquid level periodically to ensure it doesn’t all evaporate. If more liquid is needed add more stock and wine, or just water.
• When ribs are done cooking, remove from pan and keep warm. Strain out liquid from pot. Add other pint of blackberries and simmer sauce for 10 more minutes. Season to your taste with salt and pepper.
• When serving make sure to include some blackberries with each piece of rib.
© Photo and recipe courtesy of Chateau Ste Michelle.

Shiraz Love Grass Bottled’Arenberg
The Love Grass Shiraz
McLaren Vale, South Australia

One of the undisputed kings of Australian Shiraz and Rhone varietals, d’Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. In 1912, the original vineyards were established and a century later d’Arenberg has more than 345 acres managed by 4th generation winemaker, Chester Osborn. d’Arenberg has been ranked as one of the Top 100 Wineries in the world by Wine & Spirits Magazine six times! A wild grass, the Love Grass, often grows in the vineyards surrounding the d’Arenberg winery. During vintage, the sticky, Velcro-like, long stemmed flowers of the Love Grass affectionately attach themselves to the vineyard workers’ socks. This Shiraz will also linger with you and, as such, the family thought it fitting to name this wine ‘The Love Grass’.

chester osborn winemaker“Quite a lifted nose, with intense aromas of mulberry, plum and graphite. The round and deliciously balanced palate mirrors the nose. The wine finishes long with moderate acidity and heaps of fine, spicy tannins.”. – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale, South Australia
Varietal Blend:  90% Shiraz, and 9 other varietals (10%)
Analysis: 14.5% alcohol / volume

Leeuwin Estate Winery Spotlight Event

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winery-spotlight-logoMarch Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

 Join us for a Winery Spotlight tasting event, featuring Leeuwin Estate wines from Australia.

ABOUT LEEUWIN ESTATE

horgan-familyFamily owned, Leeuwin Estate, one of the five founding wineries of the now famous Margaret River district of Western Australia, is under the direction of two generations who work with a team of highly skilled winemakers to consistently produce wines ranking alongside the world’s finest. In 1972, legendary Napa Valley winemaker, Robert Mondavi, identified the future site of the Leeuwin vineyard as being ideal for the production of premium wine and provided early mentorship to Denis and Tricia Horgan in the transformation of their cattle farm into Leeuwin Estate.

Enjoying its first commercial vintage in 1979, Leeuwin was thrust into the international spotlight when Decanter Magazine gave its highest recommendation to the 1980 “Art Series” Chardonnay. The international accolades have continued and Leeuwin now exports to 30 markets. Celebrating the combination of fine wine, food, art and music, Leeuwin features an award-winning restaurant, Cellar Door and art gallery. The Estate is renowned for staging spectacular events and welcoming visitors from around the world.

leeuwin-logo
Winery Spotlight Tasting
Australia

leeuwin-wines

  • Art Series Riesling
  • Prelude Chardonnay
  • Siblings Shiraz
  • Prelude Cabernet Merlot
  • Art Series Cabernet Sauvignon
  • Art Series Shiraz

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Peter Barry’s Roast Chicken with Gravy

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roasted-chicken-recipeINGREDIENTS:
•  1 bulb garlic
• olive oil
• sea salt
• freshly ground black pepper
• 1 lemon
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 5 roasting potatoes
• 1 heaped tablespoon plain flour
• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
• 3.5 lbs (1.6 kg) free range / organic chicken
• 5 oz. of The Barry Bros Shiraz Cabernet Sauvignon
• 1 quart (1 litre) of chicken stock

DIRECTIONS:
Take your chicken out of the fridge 30 minutes before it goes into the oven.  Preheat your oven to 475°F. Wash vegetables and roughly chop. Break the garlic bulb into cloves, leaving them unpeeled.  Pile all veggies and garlic into the middle of a large roasting tray and drizzle with olive oil.  Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Carefully prick the lemon all over, using the tip of a sharp knife (pop lemon in the microwave for 40 seconds to bring out flavor).  Place lemon and bunch of herbs inside the chicken’s cavity.  Place the chicken on top of the vegetables in the roasting tray and put into the preheated over. Turn down the heat immediately to 400°F and cook chicken for 1 hour and 20 minutes.

Prepare potatoes and veggies and place in oven for the last 45 minutes of cooking. Baste the chicken halfway through cooking and if the veggies look dry, add a splash of water to the tray to stop them from burning.  When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.  Cover it with tin foil and a tea towel and put aside.

To make the gravy,  carefully remove 90% of the hot fat from the tray of the chicken/veggie juices, scooping off the fatty layer that settles on top. Put the tray back on stove on high heat.  Add the flour, stir and hold the tray steady with a tea towel in one hand, use a potato masher to mash all the veggies to a pulp and add the wine.  Keep it over the heat and let it boil for a few minutes.  Pour the stock into the tray, or add 1 quart (1 litre) of hot water.  Bring everything to a boil, scraping all the goodness from the bottom of the pan as you go.  Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.  Carve the chicken and serve gravy and roasted vegetables.   Recipe modified from Jamie Oliver.

Barry-Bros-Wine-Bottle-ShotBold_stickerJim Barry
The Barry Bros
Shiraz, Cabernet Sauvignon
Clare Valley, South Australia

Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture.  It is one of Australia’s most prestigious premium wine regions famous for it’s Riesling and Shiraz.  A tiny area accounting for less than 1.5% of the total Australian production.  With it’s beautiful rolling hills, ideal winter rainfall and Mediterranean climate, Clare Valley carries a unique history and winemaking heritage.  “We have taken inspiration from our family’s history to create this wine.  Our two favorite varieties, Shiraz and Cabernet, were blended to deliver a contemporary expression of this traditional Australian Style,” notes Tom and Sam Barry.  

Tom Barry, winemaker

Tom Barry, winemaker

“This wine is a deep purple in appearance.  Dark fruits are the signature of this vintage with scents of cherries, blackberry, blood plum, aniseed and spice.  The wine opens up and displays lifted violet floral notes.  On the palate, there are juicy red fruits of cherry, plum and raspberry, with hints of earth and savory herbs.  This wine displays brightness complemented by supple tannins and a persistent finish.” – Tom Barry, winemaker.

Winemaker: Tom Barry
Appellation: Clare Valley, Australia
Varietal Blend:  58% Shiraz, 39% Cabernet Sauvignon, 3% Malbec
Analysis: 14.2% alcohol / volume, 3.50 pH, 6.0 TA 6/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Coffee Rubbed Skirt Steak

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Fire up the Grill!
Great recipe to pair with the Big Game and Chapter Three Shiraz!

Coffee-Skirt-SteakINGREDIENTS:
•  2 lbs. skirt steak
•  2 tablespoons ground coffee beans
•  2 tablespoons ground black pepper
•  1 ¼ tablespoon sea salt
•  1 tablespoon smoked paprika
•  ¼ teaspoon cayenne pepper

DIRECTIONS:
Mixed all dry ingredients and rub Steak both sides.   Refrigerate 4 hours or overnight.

Prepare grill (preferable charcoal) and grill steaks two-three minutes per side on high heat.

Let rest 5 minutes.  Cut across grain and serve with a glass of Chapter Three Shiraz.  Serves 4
Recipe compliments of Epic Wines.

Bold_stickerChapter-3-ShirazMcPherson
Chapter Three Shiraz
Central Victoria, Australia

This is the third range to be released into the McPherson portfolio and has been created with the finest attention paid to viticultural practices and winemaking techniques to achieve wines of perfect harmony, great style and superb quality.  Fruit was harvested from 15-year-old vines in exceptional vineyard sites on top of the Strathbogie Ranges.The vineyards are situated on granitic sand and rock, which give the wine notable terroir.  Smooth, complex and elegant, this medium bodied, cool climate red evolves with stunning aromas of ripe sweet berries coupled with a floral, violet – like perfume and smoky, chocolate suggestions. The perfect accompaniment to fillet steak or venison – or for something a little different try it with some chocolate cake.

“Harmoniously balanced with brooding fruits and carefully integrated French oak, this wine offers intense blackberries and dark plums with a lingering spicy finish. Possessing an eternal palate of richness and spice, it is irresistible now, and will richly reward those who offer it time.”- Jo Nash, winemaker

Jo-Nash

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  95% Shiraz, 5% Viognier
Analysis: 14.0% alc/vol
Critical Acclaim: 5 Stars Central & Western Victoria Wine State National 2014; Gold Medal Decanter World Wine Awards UK 2013; Gold Medal Hong Kong International Wine & Spirit 2013