Broken Earth Winery Grenache Blanc

Posted on March 28, 2025 by mcginnessalex

WINE CLUB

Broken Earth Winery
Grenache Blanc
Paso Robles, California

The wine is austere at first, but as it opens up, the fruit flavors emerge beautifully. It has a smooth texture that adds weight to the mouthfeel without the expected high alcohol. At 12.01% alcohol, this variety balances ripeness without excessive warmth on the palate. Enjoy with similarly subtle weighted dishes that highlight its bright, fresh personality.

Varietal: Grenache Blanc
Appellation: Paso Robles, California
Alcohol: 12.01% by volume
pH: 3.29
TA: 5.9 g/L
Residual Sugar: 1 g/L
Winemaker: Chris Cameron

WINEMAKER NOTES:
Grenache Blanc is closely related to Grenache Noir, originating in Spain before migrating to France. Historically, it has been a blending component for Châteauneuf-du-Pape and Côtes du Rhône wines, but recently it has gained popularity as a stand-alone variety. The Grenache Blanc Block 2D-N (1.5 acres) was grafted onto original Merlot vines in the late ’90s. The vines are prolific, ripening later than some reds like Syrah and Grenache. The fruit is harvested at 22 Brix, gently pressed, and fermented at 58°F for 33 days. No malolactic fermentation or oak aging is used to preserve its delicate fruit characteristics. – Chris Cameron, Winemaker

ABOUT BROKEN EARTH WINERY:
Located in Paso Robles, California, Broken Earth Winery embraces the region’s pioneering spirit. The estate, originally known as Rancho Tierra Rejada (Spanish for “land of worked earth”), has a rich history of cattle ranching and grape growing. Today, it spans over 700 acres of vineyards. Established in 1973 as Continental Vineyards, it was among the first large-scale vineyards in the area. The winery remains committed to sustainable farming practices. Learn more about Broken Earth Winery.

Try this wine with the following recipe…

Baked Brie with Apricot Preserves

INGREDIENTS:

8 oz wheel double cream brie
¼ cup apricot preserves
2 tbsp chopped roasted salted almonds
½ tsp brandy (optional)
¼ tsp chopped fresh rosemary

DIRECTIONS:

Preheat oven to 350°F. Place brie on an oven-safe dish or a parchment-lined baking sheet.
Combine preserves, rosemary, brandy (if using), and almonds in a bowl.
Top brie with the mixture and bake for 12-15 minutes, until soft.
Let rest for 5 minutes, then serve with crackers.

Recipe courtesy of Cup of Zest.

Join our WINE CLUB and enjoy amazing wines and pairing recipes every month. Plus, receive 10% off all retail wine purchases!

May Cheese Club: Iowa

Posted on April 26, 2022 by mcginnessalex

Artikaas Hay There Raw Milk Gouda with Walnut & Hazelnut Holland

Artikaas has been a family run cheesemaker in Holland for over six generations. They make Gouda as they always have — meticulously, without shortcuts, with respect for nature, and using only the best milk from family farms. The ‘Hay There’ raw milk Gouda with walnut and hazelnut has the creaminess and earthiness of a traditional, raw milk Gouda with the addictive crunch of the walnuts and hazelnuts. This nut-flecked cheese is beautiful to look at and a real treat for your senses – combining smooth and crunch, with nutty and sweet. Flavor Profile: Aged for 60 days – creamy, earthy and nutty Serving Recommendation: Perfect for snacking, on a cheese board, or on a dessert cheese plate WINE & CRAFT BEER PAIRINGS: Pairs well with a fruity red wine or a silky white wine, such as our May Primary White Wine Club wine, Casas del Toqui Barrel Series Semillón. For beer, look for something crisp, such as a Pilsner. WINESTYLES: Fruity and Silky BEERSTYLES: Crisp and Clean

Honey Bee Goat Cheese Holland

The Honey Bee Goat Milk Gouda is made by drizzling a bit of honey into pure goat milk. This creates a cashew-like, nutty flavor with a hint of caramel and a sweet warmth to lock in those sticky undertones. Flavor Profile: Aged for 6 months – slightly sweet, not too strong or salty Serving Recommendation: Slice, grate or cube. Wonderful in salads or as a snack with fruit. WINE & CRAFT BEER PAIRINGS: Serve with a crisp white wine or for beer, grab a crisp and clean pilsner or lager. WINESTYLES: Crisp BEERSTYLES: Crisp & Clean

Don’t let your Wine Club go home alone! 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 >

April Cheese Club: Iowa

Posted on March 29, 2022 by mcginnessalex

Bonvallis Mahón Semi-Cured Cheese Menora, Spain

Named after the port of Mahón on the Minorca (or Menorca) Island in Spain, this cow’s milk cheese is produced by various small farmers organized in a cooperative. This semi-hard artisan cheese is pale yellow in color and has a nutty and sweet aroma. It is buttery, fruity, sharp and salty in taste. During maturation, the cheese is hand rubbed with butter, paprika and olive oil to give it its traditional orange exterior. The Mahón cheese is sold at different ages ranging from 2 months to 10 months. This cheese was awarded with Bronze and Silver medals at the 2014 and 2011 World Cheese Awards. WINE & CRAFT BEER PAIRINGS: Pairs well with this month’s Wine Club wines, or enjoy with a FRUITY Tempranillo or Rioja; or a SILKY Albariño wine. Enjoy with craft beers that are crisp, such as a Pale Ale or a Cider. WINESTYLES: Fruity or Silky BEERSTYLES: Crisp and Clean SERVING RECOMMENDATION: Spaniards call this a table cheese because it is versatile with almost all foods. It can be served alone as an appetizer or dessert, or with fresh fruit and nuts on a cheese board. It also can be melted beautifully to give life to sandwiches or burgers.

Quorum Idiazabal Smoked Cheese Northern Spain

Named after the village of Idiazabal, this Smoked Cheese is a traditional farmhouse hard cheese made from raw sheep’s milk in the Basque and Navarra regions or Northern Spain. In the old days, the Basque shepherds lived in small mountain huts, and could only age their cheeses within their stone chimneys – giving the cheese its traditional smokey flavor. Today, the cheese is produced in more modern ways, however, the process is still all-natural to give the cheese it’s smokiness – usually slowly ripened and naturally smoked with beech or cherry wood. Its compact texture and smokey flavor are reminiscent of burnt caramel and bacon. The cheese has a vibrant bouquet of aromas with rich, buttery flavors on the palate. WINE & CRAFT BEER PAIRINGS: Serve with any of this month’s wine club wines, or enjoy with a FRUITY Tempranillo or Rioja, or with a SILKY or RICH Chardonnay. For beer, enjoy with a crisp Pale Ale. WINESTYLES: Fruity, Silky, or Rich BEERSTYLES: Crisp & Clean SERVING RECOMMENDATION: Enjoy with thinly sliced, fresh bread or melt in the oven as a complement for grilled meats, salads or as a key part of an elegant meal.

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

March Cheese Club: Iowa

Posted on February 25, 2022 by mcginnessalex

Caseificio Il Fiorino Pecorino Toscano DOP Tuscany, Italy

The Tuscan Pecorino DOP is a cheese that is protected by the Denomination of Origin, which means it is produced according to strict disciplinary rules according to tradition of that geographical location. This fresh cheese has undergone a short seasoning period, making it soft and delicate on the palate. The smell is fairly strong, with notes of buttermilk and fresh hay. On the palate, the consistency is tender and creamy; it is fairly mild, well-rounded and balanced with a hint of tang. Serve with a light salad or with a bit of bread for a delicious lunch. WINE & CRAFT BEER PAIRINGS: This Pecorino pairs well with a mellow Malbec, such as our Premium Club – Materra Cunat Family Vineyards Midnight Red Blend, a Chianti or a Prosecco. For beer, pair with an IPA, a double IPA and a Belgium Tripel. WINESTYLES: Mellow and Silky BEERSTYLES: Crisp and Clean ABOUT THE CREAMERY: The Fiorino family rooted themselves in southern Tuscany in the 1800s. Years later, they dedicated their land to breeding sheep and discovered the rocky ravines and consistent humidity was ideal for aging sheep’s milk for cheese, and thus, started their passion for quality cheese.

Fontina Val D’Aosta Semi-soft Aosta Valley, Italy

Since the 12th century, Fontina Val D’Aosta is a classic Italian cheese that is traditionally made with unpasteurized cow’s milk and usually aged 90 days. This Italian Fontina has a natural rind that turns tan to orange-brown as it ages. The interior is a pale cream color with holes known as “eyes”. Rich and creamy in flavor, with more notes of nuts as it ages. This is a great cheese for fondues, Italian dishes, dishes with wild cherries and truffles. WINE & CRAFT BEER PAIRINGS: Serve with a glass of Nebbiolo, a bold Italian Red Wine, a big Chardonnay, or our March Wine Club – Reguta Ribolla Gialla. For beer, pair with a crisp beer such as a pilsner, or a pale Lager such as an Italian Peroni. WINESTYLES: Bold, Rich or Silky BEERSTYLES: Crisp & Clean

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

Winery Spotlight: Clos LaChance January 19th

Posted on January 6, 2022 by mcginnessalex

STYLES Wine Tasting with Clos LaChance Vineyards
San Martin, California

Wednesday, January 19, 2021
6:00pm CST / 7:00pm EST

Join us for the launch of our new STYLES wines, created in collaboration with Clos LaChance winery – a family-owned and operated winery in California. Jason Robideaux, VP of Winery and Vineyard Operations at Clos LaChance, will be our guest speaker and tasting us through the six new Style Wines on the big screen at the store.

STYLE Wines Tasted (for tasting notes, click on each style):

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! Jan19_Styles_wines_email-header

About Clos LaChance:

Clos LaChance winery is a multi-generational family-owned and operated winery. Located within the Central Coast American Viticultural Area (AVA), tucked into the beautiful Hayes Valley in San Martin, California. Being good stewards of land and resources, the Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Wine Growing Alliance . Learn more about their winery here.

Let’s Taste, Learn and Enjoy® together!

Contact your local WineStyles to RSVP for this tasting event.

STYLES wine tasting with Clos LaChance Vineyards
Wednesday, January 19, 2021
6:00pm CST/ 7:00pm EST

Cheers!

WineStyles.com

Maison Simonnet-Febvre Chablis Premier Cru Vaillons

Posted on November 29, 2021 by mcginnessalex

Gougères

INGREDIENTS:

6 tablespoons (¾ stick) unsalted butter, cut into pieces
¾ teaspoon kosher salt
pinch of nutmeg
1¼ cups all-purpose flour
4 large eggs
6 ounces (1½ cups) grated Comté cheese or Gruyère
½ teaspoon freshly ground black pepper
1 large egg yolk

DIRECTIONS:

Preheat oven to 400°F. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
NOTE: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.

DECEMBER WINE CLUB:

Maison Simonnet-Febvre
Chablis Premier Cru “Vaillons”
Burgundy, France

SILKY WINE STYLE

The Chablis Premier Cru “Vaillons” has notes of citrus and white flowers. The mouth is long and complex with a pronounced, lingering mineral finish.

Varietal: 100% Chardonnay
Analysis: 13% alcohol / volume
Appellation: Premier Cru
Soil: Kimmeridgian marl & limestone
Vinification: Stainless steel tanks between 62.6-69.8°F
Aging: 12 months in stainless steel, on lees; then 4-5 years
Average Age of the Vines: 35 years
Yield: 58 hl/ha
Serving Temperature: 50-53.6°F

ABOUT THE VINEYARD:
This vineyard is situated on the left bank of the Serein river, and has an ideal southwesterly aspect. The soils of the left bank are less clay-like than those of the right bank. This wine is one of the most highly-rated left-bank Chablis from Maison Simonnet-Febvre.

ABOUT MAISON SIMONNET-FEBVRE:
Founded in 1840, Maison Simonnet-Febvre has become one of the oldest traditional Chablis wineries in the area. Originally named Febvre-Forgeot, after founder, Jean Febvre, married the daughter of a broker named Forgeot. In 1894, after the death of Jean Febvre, his daughter Melanie took over the company with her husband, Amedee Simonnet, and so, the company changed to benefit the person who would take the reins. Over the years, the winery continued to grow as it has been passed down from generation to generation. Learn more about their family winery here.

Join 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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Pomar Junction Sidetrack White

Posted on July 25, 2021 by mcginnessalex

Grilled Peach, Chicken and Ricotta Pizza

INGREDIENTS:

two 6-ounce boneless, skinless chicken breasts
2 peaches, halved
1 red onion, peeled
extra-virgin olive oil, as needed
kosher salt and freshly ground black pepper, to taste
one 8-ounce ball of store-bought pizza dough
1 cup ricotta cheese
½ cup Parmesan cheese
fresh basil leaves, for serving

DIRECTIONS:

Brush the chicken breasts, peaches and onion with olive oil; season with salt and pepper.
Grill the peaches and onion until they are charred and tender, 7 to 9 minutes. Grill the chicken until it is cooked through, 9 to 11 minutes.
Preheat the oven to 475°F. Thinly slice the peaches, onion and chicken; set aside.
Using a rolling pin, roll out the pizza dough until it is ½-inch thick. Place the dough on a baking sheet and top with the ricotta, peaches, onion, chicken and Parmesan.
Bake until the crust is golden and crisp, 15 to 17 minutes. Cool 10 minutes, then garnish with fresh basil leaves.

AUGUST WINE CLUB:

Pomar Junction
Sidetrack White
Paso Robles, California

SILKY WINE STYLE

The Sidetrack White is a blend of Rhône grapes grown in the El Pomar District of Paso Robles, California. On the nose, there are scents of white peach, spiced pear, and orange blossoms. The palate is well balanced and tropical. This wine can be enjoyed on its own or enhance various meals.

Varietal: 50% Viognier, 35% Roussanne, 15% Grenache Blanc
Region: El Pomar District AVA
Analysis: 14.2% alcohol / volume

Brix: 24.2

PH: 3.52

TA: 7.0 g/L
Residual Sugar: 0.61%

Production: 888 cases

Aging: 5 months in 10% new acacia wood, 90% neutral oak

ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.

PASO UNCORKED: Click play below to hear Pomar Junction’s winemaker, Jim Shumate, speak about the El Pomar District with The Krush 92.5 FM.

Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

Join 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 >

Persnickety Pinot Gris

Posted on June 25, 2021 by mcginnessalex

Grilled Scallops with Prosciutto and Basil

INGREDIENTS:

6 thin slices of Prosciutto di San Daniele
12 large sea scallops
¼ teaspoon kosher Salt
12 fresh basil leaves
1 Tablespoon olive oil
½ teaspoon crush pink peppercorns

DIRECTIONS:

Cut the prosciutto slices in half lengthwise to make 12 long strips. Season the scallops evenly with the salt. Place 1 basil leaf at the end of a strip of prosciutto, folding it in half lengthwise, if necessary. Place a scallop on its side on top of the basil and carefully roll the scallop inside the basil and prosciutto. Secure with a toothpick or skewer. Repeat with the remaining ingredients.
Drizzle the scallops with the olive oil. Place the scallops on the heated grill or grill pan (preheated to medium-high heat), pressing down gently to make sure the scallops make direct contact with the hot surface. Grill for 2 to 3 minutes per side, or until nice grill marks form and the scallops are warm in the center (see Cook’s Note below). Remove the scallops to a plate and sprinkle with the pink peppercorns.
COOK’S NOTE: To check if the scallops are done, simply insert a thin metal cake tester into the center and leave it there for 10 seconds. Remove and place the metal against the skin beneath your lower lip. If the tester feels warm, the scallop is done.

JULY WINE CLUB:

Eola Hills Wine Cellars
Persnickety Pinot Gris
Willamette Valley, Oregon

SILKY WINE STYLE

A collaboration from Eola Hills Wine Cellars’ Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards. The Persnickety Pinot Gris is pale yellow in color with aromas of tangerine zest and tart apple. The body is crisp, lively, and refreshing with flavors of grapefruit and honey.

Varietal: 100% Pinot Gris
Analysis: 12.9% alcohol / volume
Acid: 0.86
PH: 3.05
Residual Sugar: 0.4 g/L
Production: 800 cases
Brix at Harvest: ~22.2
Sourcing: Legacy Estate Vineyard and Eola-Amity Hills AVA
Food Pairing: The crisp natural acidity and bright fruit flavors of this wine pair wonderfully with grilled jumbo tiger prawns, chicken simmered slowly in a white wine sauce, or prosciutto wrapped sea scallops.

Winemaker Steve Anderson

WINEMAKER NOTES:
“Rich and vibrant, the Classic Pinot Gris is harvested by hand from our Legacy Estate Vineyards in the Eola Amity Hills sub-AVA of the Willamette Valley. With crisp natural acidity balancing out lush notes of grapefruit, honeyed lemon and orange peel, this juicy wine is a supreme representation of this beloved varietal.” – Steve Anderson.

Assistant Winemaker, Steve Richards

ABOUT THE WINEMAKER:
Steve 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.

Join 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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Duca Carlo Guarini Burdi Bianco

Posted on May 25, 2021 by mcginnessalex

Fish Tacos

INGREDIENTS:

2 Tbsp vegetable oil
1 1/2 Tbsp fresh lime juice
1 garlic clove, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground paprika
1/8 tsp cayenne pepper (optional, or more to taste)
Salt and freshly ground black pepper
1 lb tilapia, cod, or mahi mahi

For Serving

8 corn tortillas, warmed
2 cups shredded purple cabbage
1 avocado, sliced
3 Tbsp chopped cilantro leaves
1/3 cup Cotija cheese (optional)

Fish Taco Sauce

1/4 cup sour cream
3 Tbsp mayonnaise
1 Tbsp fresh lime juice
1/4 tsp garlic powder

DIRECTIONS:

In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). To view oven or stovetop methods, click here.
While the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and fish taco sauce.

JUNE WINE CLUB:

Duca Carlo Guarini
Burdi Bianco IGT Puglia
Scorrano, Italy

SILKY WINE STYLE

Burdi Bianco wine is light straw-yellow in color. It is intense and fruity on the nose, while on the palate it is fresh, fruity and balanced. This wine is paired well with fish and seafood.

Varietal: 100% Bombino
Analysis: 12% alcohol / volume
Yield: 120000 kg. per hectare
Vinification: Two hour’s cold maceration with skins, temperature controlled fermentation

ABOUT DUCA CARLO GUARINI:
Since 1114, the Guarini Family has rooted their vineyards in the Apulia region of Italy, between Lecce and Brindisi, overlooking the Adriatic sea. Today, they own 700 hectares of property, farming grapes, olive groves and other grains and vegetables, including fiber and seed hemp. For centuries, they have kept their family’s traditions without sacrificing innovation. Learn more about their estate here.

Join 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 >

May Cheese Club: Iowa

Posted on April 28, 2021 by mcginnessalex

Benning®
Mild Goats Milk Gouda
Holland

Benning® Mild Goats Milk Gouda is a semi-firm, pure white, versatile cheese that is fresh and mild in taste. It is made from light goats’ milk that is then formed into classic gouda-style wheels and aged to create a smooth and creamy textured cheese. This cheese is great for the pickiest of eaters. It is mildly tangy and slightly sweet with hints of caramel.

FOOD PAIRING: This cheese melts beautifully; eat as is, or slice/grate onto your favorite sandwich or pizza.

WINE & CRAFT BEER PAIRING: The Benning® Mild Milk Gouda pairs well with dark and malty beers such as a malty Amber Ale. It also pairs nicely with a buttery Chardonnay, Sauvignon Blanc or our May Wine Club Chenin Blanc.

WINESTYLES: Silky
BEERSTYLES: Dark & Roasty or Malty & Sweet

Cypress Grove®
Midnight Moon®
Holland

This aged goat milk cheese is made exclusively for Cypress Grove® in Holland. Aged for at least six-months, Midnight Moon® is an ivory-colored goat cheese with forward nutty and brown-buttery flavors, finish with long caramel notes. Similar to classic goudas, Midnight Moon® forms protein crystals as it ages, and lends to a slight crunch to the otherwise dense and smooth cheese. This goat cheese is known to convert even the pickiest of goat cheese critics!

AWARDS:

Best of Class, World Championship Cheese Contest 2010, 2020
Super Gold, World Cheese Awards 2015, 2018
Gold, World Cheese Awards 2014
Best New Product in Show, sofi Awards 2002
Silver, World Cheese Awards 2017
Silver Finalist, sofi Awards 2003
Third Place, World Championship Cheese Contest 2014
Bronze, World Cheese Awards 2016
Bronze, sofi Awards 2017

FOOD PAIRING: Serve with fig jams, seeded crackers, or bread

WINE & CRAFT BEER PAIRING: For wine, pair with Ice Wine, Sweet Sherry, Syrah or Zinfandel. As for beer, look for a Belgian Dark, Stout, or a Tripel.

WINESTYLES: Fruity or Bold
BEERSTYLES: Dark & Roasty, or Fruity & Spicy

ABOUT CYPRESS GROVE®, ARCATA, CALIFORNIA:
In the 1970’s, when pre-packed TV dinners and processed, rubber cheese were popular, a self-proclaimed “serious hippie” named Mary Keehn was on the hunt for something different. A mother a four, she wanted to find healthier milk for her children. Mary noticed her neighbor owned goats for brush control and asked if she could purchase two, at which the neighbor replied, “if you can catch ’em, you can have ’em”. Each day, Mary went out with grain until eventually she lured in her first two goats: Esmeralda and Hazel. These goats turned into four, and many more from there. With a lot of goats, came a lot of milk, and thus, Cypress Grove® was born! Learn more about their story here.

WINE CLUB

Broken Earth Winery Grenache Blanc Paso Robles, California

Baked Brie with Apricot Preserves

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Artikaas Hay There Raw Milk Gouda with Walnut & Hazelnut Holland

Honey Bee Goat Cheese Holland

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

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Bonvallis Mahón Semi-Cured Cheese Menora, Spain

Quorum Idiazabal Smoked Cheese Northern Spain

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

Share this:

Caseificio Il Fiorino Pecorino Toscano DOP Tuscany, Italy

Fontina Val D’Aosta Semi-soft Aosta Valley, Italy

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

Share this:

STYLES Wine Tasting with Clos LaChance VineyardsSan Martin, California

Wednesday, January 19, 20216:00pm CST / 7:00pm EST

About Clos LaChance:

Let’s Taste, Learn and Enjoy® together!

Contact your local WineStyles to RSVP for this tasting event.

STYLES wine tasting with Clos LaChance VineyardsWednesday, January 19, 2021 6:00pm CST/ 7:00pm EST

Cheers!

Share this:

Gougères

DECEMBER WINE CLUB:

Maison Simonnet-FebvreChablis Premier Cru “Vaillons”Burgundy, France

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Grilled Peach, Chicken and Ricotta Pizza

AUGUST WINE CLUB:

Pomar JunctionSidetrack WhitePaso Robles, California

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Grilled Scallops with Prosciutto and Basil

JULY WINE CLUB:

Eola Hills Wine CellarsPersnickety Pinot GrisWillamette Valley, Oregon

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Fish Tacos

JUNE WINE CLUB:

Duca Carlo GuariniBurdi Bianco IGT PugliaScorrano, Italy

Share this:

Benning®Mild Goats Milk GoudaHolland

Cypress Grove®Midnight Moon®Holland

Don’t let your Wine Club go home alone!Join our Cheese Club and bring home a match made in heaven!

Share this:

Broken Earth Winery
Grenache Blanc
Paso Robles, California

STYLES Wine Tasting with Clos LaChance Vineyards
San Martin, California

Wednesday, January 19, 2021
6:00pm CST / 7:00pm EST

STYLES wine tasting with Clos LaChance Vineyards
Wednesday, January 19, 2021
6:00pm CST/ 7:00pm EST

Maison Simonnet-Febvre
Chablis Premier Cru “Vaillons”
Burgundy, France

Pomar Junction
Sidetrack White
Paso Robles, California

Eola Hills Wine Cellars
Persnickety Pinot Gris
Willamette Valley, Oregon

Duca Carlo Guarini
Burdi Bianco IGT Puglia
Scorrano, Italy

Benning®
Mild Goats Milk Gouda
Holland

Cypress Grove®
Midnight Moon®
Holland

Don’t let your Wine Club go home alone!

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