Winery Spotlight Series: May 2024

Posted on April 23, 2024 by mcginnessalex

Winery Spotlight Wine Tasting
Thelema Mountain Vineyards
Stellenbosch, South Africa

May 2024

Join us for a wine tasting event featuring Thelema Mountain Vineyards Wines from South Africa! We will be sharing the seven wines below; to reserve a spot and attend the wine tasting, please contact your local participating WineStyles store, or reserve your tickets on Eventbrite.

Wines Tasted:

Thelema Mountain White
Thelema Chardonnay
Thelema Mountain Red
Thelema Shiraz
Thelema Cabernet Sauvignon
Thelema Rabelais
Thelema ‘Vin de Hel’ Muscat Late Harvest

About Thelema Mountain Vineyards:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard.

Thelema Mountain Vineyards light Thelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema since it is present on both sides of the families. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

Let’s Taste, Learn and Enjoy® together!

Contact your local participating WineStyles to RSVP for this tasting event.

Winery Spotlight Wine Tasting
Thelema Mountain Vineyards
May 2024

Cheers!

WineStyles.com

July Premium Wine Club

Posted on June 26, 2023 by mcginnessalex

Thelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa

BOLD WINE STYLE

Complex and stylish, with aromas of blackcurrant leaf and coffee bean which progresses into a palate that’s structured and racy with hints of leather, dark chocolate and sweet blackberry. The firm tannins yield and gripping mouthfeel from the first sip through to the long lingering finish.

WINE DETAILS:

Analysis: 13.5% alcohol / volume
Varietal: Cabernet Sauvignon
pH: 3.66
Residual Sugar: 1.6 g/L
Total Acidity: 5.6 g/L
Food Pairing: A butterflied leg of lamb or lamb steak with rosemary and potato dauphinoise on the side

VITICULTURAL PRACTICES:

Varietal: Cabernet Sauvignon – clone 46C, 169A and 338C
Root stock: 101-14, R110 & R99
Soil type: Hutton – decomposed granite
Age of vines: Planted 2002, 2003 & 2008
Plant density: 2000-2300 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 15cm
Yield: 10.4 tons per hectare
Irrigation: Supplementary drip
Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
Picking date: 19 February – 28 February, 2029
Grape sugar: 24.7-25.2ºB
Acidity: 5.74 – 6.84 g/l
pH at harvest: 3.53-3.7

WINEMAKING PRACTICES:

Yeasts: Alchemy 3 / X-Pure
Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and a combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines are aged gracefully in place for 18 months, with 25% new French oak barrels and received only one racking during this period. After tasting through all the individual lots, the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
Mood Maturation: 18 months in barrel, 30% new French oak, balance in older barrels

Thelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa

BOLD WINE STYLE

The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave them their name.

WINE DETAILS:

Analysis: 13.5% alcohol / volume
Varietal: 70% Shiraz, 15% Grenache and 15% Petit Verdot
pH: 3.62
Residual Sugar: 2.0 g/L
Total Acidity: 5.2 g/L
Food Pairing: Rich hearty stews, roasts and grilled meats

VITICULTURAL PRACTICES:

Varietal: Shiraz – Clone Sh1A / Grenache – Clone GN 70N / Petit Verdot – Clone PR 400D
Root stock: 101-14 & R99
Soil type: Hutton – decomposed granite
Age of vines: Planted 2003 to 2006
Plant density: 3000, 1996 and 2022 vines per hectare respectively
Trellising: Vertical hedge
Pruning: 2-bud spurs every 12cm
Yield: 8.5 tons per hectare (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)
Irrigation: Supplementary drip
Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
Picking date: 15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)
Grape sugar: 25.2ºB (Shiraz), 25.0ºB (Grenache), 24.8ºB (PV)
Acidity: 5.12 g/L (Shiraz), 6.19 (Grenache), 5.73 g/L (PV)
pH at harvest: 3.6 (Shiraz), 3.33 (Grenache), 3.57 (PV)

WINEMAKING PRACTICES:

Yeasts: Alchemy4
Fermentation temp: 80.6ºF
Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once a day for 5 days. After fermentation, the wine is left on the skins for 2 days before pressing, once pressed, wine is racked to barrel for malolactic fermentation.
Mood Maturation: 18 months in 2nd & 3rd fill 225 L French oak barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Join our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

Thelema Mountain Red

Posted on June 26, 2023 by mcginnessalex

Grilled BBQ Chicken Pizza

INGREDIENTS:

1 pound pizza dough raw
all-purpose flour for dusting dough
olive oil for brushing on grill and pizza
½ cup barbecue sauce
1 ¼ cups mozzarella shredded
½ cup smoked gouda shredded
⅓ cup roma tomato, ¼-inch thick slice
⅓ cup green bell peppers, ¼-inch thick slice
⅓ cup red onions, ¼-inch thick slice
½ cup corn fresh, canned or defrosted frozen
2 slices bacon cooked, diced
1 cup cooked chicken breast ¼-inch thick slice
¼ cup green onions thinly sliced

DIRECTIONS:

On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
Make sure the bottom of the dough is floured and not sticking to the paper.
Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
Brush the top of the dough with olive oil.
Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly.
Cook for an additional 1 to 2 minutes uncovered if needed.
Turn all of the burners heat down to medium-low.
Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
Check the bottom of the crust halfway through to make sure it doesn’t burn too much.
Top pizza with sliced green onions and more barbecue sauce if desired.
Transfer pizza to a cutting board and cut into 8 slices, serve immediately.

JULY WINE CLUB:

Thelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa

MELLOW WINE STYLE

This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.

WINE DETAILS:

Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
Analysis: 14% alcohol / volume
Residual Sugar: 2.2 g/l
pH: 3.51
Total Acid: 5.4 g/l
Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)

VITICULTURAL PRACTICES:

Rootstock: 101-14, R99
Soil Type: Tukulu / Glenrosa
Age of Vines: Planted 2004-2006
Trellising: Vertical Hedge
Pruning: 2-bud spurs
Yield: 11.8 tons per hectar
Irrigation: Supplementary drip
Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
Grape Sugar: 23.8-25.1ºBalling
Acidity: 5.48 g/l – 7.18 g/l
pH at Harvest: 3.45-3.48

WINEMAKING PRACTICES:

Yeasts: NT50 / Alchemy 3 / ICV Gre
Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
Wood Maturation: 18 months in older French Oak barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click 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 >

Thelema Mountain White

Posted on June 26, 2023 by mcginnessalex

Grilled Oysters with White Wine Butter Sauce

INGREDIENTS:

12 shucked Atlantic or Pacific oysters

White Wine Compound Butter:

1 stick unsalted butter, room temperature
1 clove garlic, finely grated (try a microplane grater to finely grate the garlic so there are no chunks)
1 tablespoon dry white wine
1 tablespoon diced chives
1 teaspoon kosher salt
½ tablespoon finely diced parsley

DIRECTIONS:

Preheat the grill and prepare for direct grilling with lump charcoal. Target the temperature in the grill at 500ºF.
For the Compound Butter: Combine all ingredients in small bowl with a fork. Use 1 heaping teaspoon of compound butter per oyster. Reserve some to add more after they come off the grill.
Layer slightly crumbled aluminum foil onto a sheet pan. Place shucked oysters onto sheet pan and gently press down so the oysters sit well on the pan.
Place one heaping teaspoon of the butter into each oyster.
Place gently over direct heat and grill for 4 – 6 minutes. The butter will bubble and remove when you start to see the edges of the oyster flesh slightly brown. Remove with high heat gloves or tongs. However, tongs can be difficult with the edges of oysters causing the liquid to fall out.
Serve warm in the half shell over a plate that has been layered with coarse salt.

JULY WINE CLUB:

Thelema Mountain Vineyards
Mountain White
Stellenbosch, South Africa

CRISP WINE STYLE

This vibrant aromatic wine exhibits beautiful passionfruit and gooseberry aromas which merge with hints of apricot and melon on the nose. The palate is medium bodied with a crisp clean finish. The Sauvignon Blanc provides fresh, natural acidity, while the Viognier adds palate weight, layers of complexity and depth to the wine.

WINE DETAILS:

Varietals: 90% Sauvignon Blanc, 10% Viognier
Analysis: 13.5% alcohol / volume
Residual Sugar: 1.4 g/l
pH: 3.22
Total Acid: 6.7 g/l
Food Pairing: Cheeses, oysters or delicate fish like sole

VITICULTURAL PRACTICES:

Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2005, 2006
Plant density: 2500 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur
Irrigation: Supplementary drip
Grape sugar: 22.5ºB
Acidity: 7.6 g/l
pH at harvest: 3.24

WINEMAKING PRACTICES:

Yeasts: Vin7 / QA23
Fermentation temp: 57.2ºF
Method: The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 41°F) to cool the fruit down, received a dose of pectolytic enzymes, as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation, and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. They inoculate with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 5 months after which the winery team will rack them and add a light fining to clean them up a bit for evaluation. After tasting, their winemaking team decides on the final blend, the blend is made and the wine is prepared for bottling.

ABOUT THELEMA MOUNTAIN VINEYARDS:
The name Thelema comes from the monk, François Rabelais, a doctor and writer in sixteenth-century France who imagined a utopian abbey on the banks of the Loire. Contrasting to the religious orders of his day, this community admitted both men and women, and encouraged them to live together in great luxury. Only one law governed its members: “Fay ce que couldras” – “Do what thou wilt!”. This was the Abbey of Thélème. Here, Rabelais spent a lot of his time thinking and writing about wine. Some of his most memorable quotes being, “Wine is the most civilized thing on earth”, and “Never did a great man hate good wine”. Thus, the name of the vineyard on the slopes of the Simonsberg Mountain. Learn more about the winery history 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 about our Memberships >

July Wine Club Pairing Recipe

Posted on June 26, 2023 by mcginnessalex

Smoked Gouda Smash Burgers

INGREDIENTS:

1 pound ground beef
1 teaspoon salt
½ tablespoon canola or vegetable oil
1 tablespoon unsalted butter
4 to 6 ounces smoked gouda cheese thinly sliced
buns for serving
lettuce tomato, red onion (whatever else you like)

(For the House Sauce):

½ cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon yellow mustard
1 tablespoon honey
1 tablespoon your favorite BBQ sauce

DIRECTIONS:

Separate the ground beef into equal portions – most most likely 4 or 6 equal parts. Form into balls so they smash into a more circular burger, but it’s not necessary.
Heat a large cast iron skillet over medium-high heat. You want it to be hot, so heat it for a few minutes.
Once it’s hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly. Place one of the balls of beef on the skillet and smash it down with a spatula once or twice. You want it to be about ½ inch in thickness (or a little less if you wish) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook them for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt.
Remove the burgers with a spatula and serve immediately with the house sauce, on buns, with lettuce, tomato and onion if you wish.
(For the House Sauce): Whisk all ingredients together until creamy and smooth and combined. Serve for dipping or as a sauce on burgers and sandwiches.

JULY WINE CLUB:

Thelema Mountain Vineyards
Shiraz
Stellenbosch, South Africa

BOLD WINE STYLE

Aromatic and inviting, this flavorful Shiraz shows a spicy white pepper undertone with cassis and dark red fruit aromas of mulberries. It is characterized by versatility, demonstrating a smooth, soft palate with a savory finish.

WINE DETAILS:

Varietal: Shiraz
Analysis: 13.5% alcohol / volume
pH: 3.48
Residual Sugar: 2.1 g/L
Total Acid: 5.5 g/L
Food Pairing: Grilled meats, meaty casseroles and mature cheeses

VITICULTURAL PRACTICES:

Varietal: Shiraz, clone SH99/SH9C/SH1A
Root stock: 101-14, R110
Soil type: Hutton – decomposed granite
Age of vines: Planted 2000 & 2001
Plant density: 2300-3200 vines per hectare
Trellising: VSP & Guyot
Pruning: 2-bud spurs every 12cm & cane pruning
Yield: Approximately 11.2 t/ha
Irrigation: Supplementary drip
Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity
Grape sugar: 23.2-24.2 *B
Acidity: 5.0 g/l
pH at harvest: 3.4-3.5

WINEMAKING PRACTICES:

Yeasts: Enoferm Syrah
Fermentation temp: 78.8-80.6ºF
Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels.
Mood Maturation: 18 months in barrel, 30% new French and the balance in older barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker, Gyles Webb, and the help of his wife’s family, the McLean’s, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 90’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the Southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the 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!

Learn about our Memberships >

Jan Harmsgat Chardonnay

Posted on October 25, 2022 by WineStyles Tasting Station

Butternut Squash Gratin

INGREDIENTS:

3 tablespoons unsalted butter plus more for the baking dish
1 large onion thinly sliced
1 garlic clove thinly sliced
1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
¼ teaspoon grated nutmeg
Fine sea salt and freshly ground black pepper
½ cup heavy cream
¾ cup fresh bread crumbs
¾ cup grated Comté cheese
few chives finely chopped (optional)

DIRECTIONS:

Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

NOVEMBER WINE CLUB:

Jan Harmsgat
Chardonnay
South Africa

RICH WINE STYLE

This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.

Varietal: Chardonnay
Analysis: 13.5% alcohol / volume
pH: 3.46
TA: 6.14
RS: 4.43 g/L
Production: 5,000 Bottles
Maturation: 10 Months, 225L French Oak Casks, 4th fill.
Critical Acclaim: 91 pts. Gilbert & Gaillard – 2021 International Challenge

WINEMAKER’S NOTES
A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.

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.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Farm

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 about our Memberships >

Jan Harmsgat Pinot Noir

Posted on October 25, 2022 by WineStyles Tasting Station

Creamy Leftover Turkey Soup

INGREDIENTS:

1 tablespoon butter
1 tablespoon olive oil
½ cup finely chopped onion
½ cup chopped celery
4 ounces sliced cremini mushrooms
1 clove garlic crushed
1 teaspoon Italian seasoning
3 tablespoons flour
6 cups turkey broth OR chicken, OR vegetable
3 medium carrots, peeled and sliced
½ pound baby potatoes, halved or quartered
½ cup wild rice blend
1 cup half & half
4 cups cooked Turkey meat, shredded
½ cup corn
salt & pepper, to taste

DIRECTIONS:

Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
Serve: Season with salt and pepper to taste, then serve immediately.

NOVEMBER WINE CLUB:

Jan Harmsgat
Pinot Noir
South Africa

MELLOW WINE STYLE

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

Varietal: Pinot Noir
Analysis: 13% alcohol / volume
pH: 3.75
VA: 0.64
VS02: 26 mg/L
TS02: 62 mg/L
RS: 2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.

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

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.

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 about our Memberships >

Jan Harmsgat Shiraz

Posted on October 25, 2022 by WineStyles Tasting Station

Stuffing-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.

NOVEMBER WINE CLUB:

Jan 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.

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Arendsig Chardonnay Blok A15

Posted on October 18, 2022 by WineStyles Tasting Station

Butternut Squash Gratin

INGREDIENTS:

3 tablespoons unsalted butter plus more for the baking dish
1 large onion thinly sliced
1 garlic clove thinly sliced
1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
¼ teaspoon grated nutmeg
Fine sea salt and freshly ground black pepper
½ cup heavy cream
¾ cup fresh bread crumbs
¾ cup grated Comté cheese
few chives finely chopped (optional)

DIRECTIONS:

Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

NOVEMBER VIRGINIA WINE CLUB:

Arendsig
Single Vineyard
Chardonnay Blok A15
South Africa

CRISP WINE STYLE

On the nose, green and yellow citrus, Granny Smith apple, with tropical fruit notes. Zesty and crisp on the palate with a lingering mouthfeel. Spontaneously fermented and matured in concrete tanks and neutral French oak barrels for 10 months.

Varietal: Chardonnay
Analysis: 13.79% alcohol / volume
pH: 3.18
TA: 7.1
RS: 2.8 g/L
Production: 12,546 Bottles
Maturation: 10 Months, concrete tanks and neutral French oak barrels
Critical Acclaim: 4 stars, Platters Diners Club Entertainment 2022

WINEMAKER’S NOTES
“My philosophy is to create great single vineyard wines from unique soil, climate and location. It’s the soil with all the microbes, cycle of elements and the help of living organisms that creates the heartbeat for my vines. The location towards the sun, wind and holistic climate conditions reflects the uniqueness of each vineyard. Spontaneous fermentation, no added yeast, is used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics which is specific to the site.” – Lourens Van Der Westhuizen

ABOUT ARENDSIG:
Arendsig’s single vineyard wines are made with minimal interference throughout the vinification. During fermentation natural yeasts are used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics, that’s specific to the site. The handcrafted approach helps add to the final balance of the wines. The vineyards are blessed with diversity, located in the Southern Robertson valley, Bonnievale. Learn more at Arendsig.co.za

Lourens Van Der Westhuizen

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September Premium Wine Club

Posted on August 26, 2022 by mcginnessalex

The Ahrens Family Winery
Bendewijn
Syrah
Paarl, South Africa

BOLD WINE STYLE

This medium to full bodied Syrah is grown on old bush-vines in a shale dominant soil on the northern side of the Paarl district. Bright red spicy fruit is complemented with a silky soft tannin.

Analysis: 14.5% alcohol / volume
Varietal: Syrah
Total Acidity: 5.4 g/L
pH: 3.56
Residual Sugar: 2.7 g/L
VA: 0.52 g/L
Total Production: 721 bottles

The Ahrens Family Winery
Bendewijn
Cabernet Sauvignon, Cinsault
Wellington, South Africa

BOLD WINE STYLE

This medium bodied small batch red wine was grown on a complex coffee-stone gravel/quartz combination soil, giving the wine both weight and mineral elegance. The bold Cabernet tannins are rounded into a silky smooth texture with the addition of Cinsault, also enhancing the fruit.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Cinsault
Total Acidity: 5.0 g/L
pH: 3.73
Residual Sugar: 2.0 g/L
VA: 0.59 g/L
Total Production: 994 bottles

ABOUT ALBERT AHRENS’ BENDEWIJN LABEL:

Bendewijn is passion project for Winemaker, Albert Ahren of The Ahrens Family Winery. Bendewijn was intended to be a group united by wine. Albert writes:

“A ‘bende’ directly translated is a gang, and “wijn” translated is wine… Hence Bendewijn is a wine-gang, more specifically, a wine-following. Bendewijn is not a wine club! So… Let me explain… Firstly, I’m a grape-scout & winemaker, annually producing our address specific Ahrens Family Wines. As the years go by, I constantly find myself inspired to explore other regions and wine styles. Occasionally I stumble across an intriguing vineyard, in most cases an older vineyard, usually located on the slopes of one of our many mountains located in the Western Cape. I’m obviously keen to have a go at it and produce a barrel or two. After every harvest, the end result is a couple of interesting new wines. These wines could be once-off or made again… no rules. Bendewijn is my space of freedom of expression. The aim is for a group of winelovers to join my “wine-gang” and follow me on my exploration. Bendewijn is sent out in a mixed case of six bottles, once every few months and if there is enough wine – no rules!”. – Albert Ahren

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Winery Spotlight Wine TastingThelema Mountain VineyardsStellenbosch, South Africa

May 2024

Let’s Taste, Learn and Enjoy® together!

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Winery Spotlight Wine TastingThelema Mountain VineyardsMay 2024

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