October Sweet Club: Iowa

Posted on September 30, 2025 by mcginnessalex

Trinchero Family Estates
Trincheri
Rosso Vermouth
St. Helena, California

NECTAR WINE STYLE

Bittersweet and deeply aromatic. A brooding blend of 19 botanicals from a month long cold extraction process. Crafted from Barbera & Chardonnay grapes and fortified with Brandy, the botanical blend features: Roman Artemisia, Cinchona Bark, Ginger Root, Burmannii Cinnamon, Whole Clove and Nutmeg, Orange & Lemon Peel, Vanilla Bean and Star Anise.

ABOUT THE WINERY:
Trinchero Family Estates has been making premium wine in Napa Valley since 1948. The founder, Mario Trinchero, was born in the prestigious Piedmont Italy wine region, immigrated to New York City and became a bartender at the prestigious Waldorf Astoria® and Barbizon-Plaza® hotels, moved to Napa Valley to start a successful winery, and later created a distinguished vermouth for its tasting room. Today, Trincheri Vermouth celebrates the family’s heritage in Italy, New York, Napa Valley as well as craft cocktails everywhere. Learn more here.

Jaume Serra
Bouquet
Semi Seco Cava
Barcelona, Spain

NECTAR WINE STYLE

Bright and clean straw color with golden reflections. Small, continuous bubbles. The nose has intensity and elegance with hints of flowers and nuances of white fruits and citrus. The palate is well structured making it very pleasant and easy to drink. It has a very good length and a fresh and sweet finish at the same time.

Varietal: Macabeo, Xarel•lo, Parellada
Analysis: 11.5% alcohol/volume
Recommended serving temperature: 41º-42.8ºF
Pairing Recommendations: Very good with nuts, salads, grilled vegetables or desserts such as lemon pie.

ABOUT THE WINERY:
The vineyard origins date back to 1647, the year in which a place called El Padruell was built. A walled estate that since the 17th century had served as protection for an old farmhouse-fortress, which according to legend, had a passageway that connected it to the village. In 1986, it was inaugurated in Vilanova i La Geltrú and the construction of the winery and the planting of vineyards began. In 1997, the García Carrión family acquired the Jaume Serra winery. Jaume Serra is located on the top of a hill that slopes gently down to the Mediterranean Sea in Vilanova i La Geltrú (Barcelona), surrounded by 125 hectares of vineyards with Cabernet Sauvignon, Merlot, Tempranillo and Chardonnay varieties. Learn more here.

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Tandem Ars In Vitro

Posted on April 28, 2025 by mcginnessalex

MAY WINE CLUB:

Tandem Winery
Ars In Vitro
Tempranillo
Navarra, Spain

BOLD WINE STYLE

Cherry red in color, this mountain wine has a powerful expression of the terroir. Mineral, with intense floral aromas predominately violets, on a background of cherries and strawberries. On the palate it is a fresh wine, lengthy, persisting for a long time, and displaying again the Merlot variety’s floral character. Pairs well with casseroles, red meat, charcuterie, pasta, poultry, and light cheese.

Varietal: 92% Tempranillo, 8% Merlot
Analysis: 14% alcohol / volume
Soil: Clay loam
Vinification: Pre-fermentation cold maceration. Fermentation at 77-80.6ºF in stainless steel without pumps, with cap immersion or pigeages. The wine is racked by gravity to the concrete vats on the lower floor of the production plant where malolactic fermentation takes place and clarification occurs naturally through decantation. Bottled by gravity with minimal filtration.
Aging: Minimum 24 months in concrete vats. No time spent in oak.
Serving Temperature: 60.8ºF
Critical Acclaim:

2012 – 90 Stephen Tanzer
2013 – The Wine Merchant Top 100
2014 – 90 points Decanter
2017 – 88 points Robert Parker Wine Advocate
2019 – 92 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Ars In Vitro translates into “art in glass” or “in bottle” in Latin. This wine expresses the freshness and powerfulness of the cool climate grapes from the Yerri Valley without the presence of wood. Fresh, enjoyable, pleasant and ideal for any occasion.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

Spanish Skewers

INGREDIENTS:

200 g (.4 lbs) waxy potatoes, peeled and cut into 3/4 in. chunks
1 tbsp mild olive oil
2 tsp finely chopped fresh rosemary
1 large red pepper, deseeded and cut into 3/4 in. chunks
1 large yellow pepper, deseeded and cut into 3/4 in. chunks
200g cooking chorizo, cut into 24 pieces
24 short bamboo skewers

For the Garlic Dip:

200 g half-fat crème fraîche
1 garlic clove, crushed
½ small pack flat leaf parsley, finely chopped

DIRECTIONS:

Heat oven to 400ºF. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
When ready to serve, bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of BBC Good Food.

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Tandem Casual Blanco

Posted on April 28, 2025 by mcginnessalex

MAY WINE CLUB:

Tandem Winery
Casual Blanco
Viura
Navarra, Spain

SILKY WINE STYLE

Beautiful yellow color with green edges. Elegant nose, white flowers, fennel, pear and green tea. On the palate it is vibrant, fresh, mineral and enveloping.

Varietal: Viura
Analysis: 13.5% alcohol / volume
Soil: Clay loam
Vinification: Fermented in stainless steel with wild yeasts at 59º-60.8ºF for 32 days.
Aging: Aged on its lees for 4 months at 60.8ºF.
Serving Temperature: 53.6ºF
Critical Acclaim: 2021 – 91 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Casual, from the Latin meaning accidental, is made with 40-year-old, eco-farmed Viura vines. It is wild-fermented in stainless steel and aged four months on the lees with bâtonnage, adding complexity and texture. This white wine is fresh, pleasant and versatile – designed to complement Casual Rosado and Ars in Vitro. Its easy-drinking style, natural acidity, and clean profile make it approachable and enjoyable for any occassion.

White Bean Dip

INGREDIENTS:

1½ cups cooked cannellini beans, drained and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon lemon zest
1 small garlic clove
½ teaspoon sea salt
freshly ground black pepper
2 to 4 tablespoons water, if needed

Optional fresh herbs:

2 tablespoons torn fresh basil leaves
2 teaspoons chopped fresh rosemary leaves

DIRECTIONS:

In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and several grinds of pepper until combined. If the bean dip is too thick, slowly add the water with the food processor running. Process until smooth. Blend in the basil and/or rosemary, if desired.
Serve with veggies or pita.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of Love and Lemons.

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May Wine Club Pairing Recipe

Posted on April 28, 2025 by WineStyles Tasting Station

MAY WINE CLUB:

Tandem Winery
Ars Nova
Red Blend
Navarra, Spain

BOLD WINE STYLE

Ars Nova, contains the winery’s signature blend of Tempranillo, Cabernet Sauvignon and Merlot. It is deep ruby red in color with a violet rim. Complex and fresh on the nose, this wine revels ripe red and black fruit with balsamic hints. It is very elegant with many layers featuring notes of bramble berry fruits, blueberries, licorice and blackberries, scrubland, thyme and mint. It’s delightful, long, enveloping and extraordinary. A fresh mountain wine with a strong expression of its terroir. Pairs well with casseroles, lamb, red meat, game, stuffed pasta, poultry and cheese.

Varietal: 40% Tempranillo, 40% Cabernet Sauvignon, 20% Merlot
Analysis: 14.5% alcohol / volume
Acidity: 5.8 g/l
Residual sugar: 0.4 g/l
Soil: Clay loam
Vinification: Fermentation temperature of 86ºF, slow extraction with pigeages; they do not use pumps in fermentation. Racking by gravity to concrete vats. Malolactic fermentation and natural clarification by decanting into concrete vats. It is not cold stabilized nor fined.
Serving Temperature: 62.2ºF
Critical Acclaims:

2003 – Selected blind for KLM business class, 3 stars Selection magazine, 17/20 John Radford Wine Wire
92 pts. Ray Jordan West Weekend Magazine Perth
2005 – Gold Sommelier Wine Awards
2008 – 90 points Stephen Tanzer International Wine Cellar
2010 – Gold Medal Mundus Vini 2015
2012 – 91 points Vinous Antonio Galloni
2014 – 89 points Robert Parker Wine Advocate
2018 – 90 points James Suckling, 90 points Guia Peñin, 94 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Latin for “new art”, is very applicable to the philosophy of this wine.  Ars Nova was a musical movement in the 14th Century which brought about the advent of volume in music. Until that time music was flat and monochrome. This new way of creating music was more complex, marked by harmony and rhythm. This was the origin of polyphony. Music which was composed from then onwards was called ars nova and music prior to that time was termed ars antiqua. It has been compared with the introduction of perspective in painting which occurred during the same period.  Ars Nova is an elegant wine, feminine, multi-layered, a wine for reflection and enjoyment.

Balsamic Grilled Portobello Mushrooms

INGREDIENTS:

2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic minced
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
4 portobello mushrooms
2 tablespoons chopped parsley for garnish

DIRECTIONS:

In a small bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
Wipe the mushrooms clean with a damp paper towel. Gently twist or cut off the stems. Use a spoon to scrape out the gills.
Using a pastry brush, coat the gill side with about a third of the marinade.
Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.
When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
Flip the mushrooms so that they’re gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley, and serve.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of Healthy Recipes.

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April Bubbly Club: Iowa

Posted on March 28, 2025 by mcginnessalex

Juvé & Camps
Reserva De La Familia
Gran Reserva Brut Nature
Cava
Penedès, Spain

BUBBLY WINE STYLE

Brilliant yellow with golden highlights. Fruity on the nose, with fresh apple aromas, hints of white flowers, and Mediterranean herbs such as rosemary. Subtle notes of lightly toasted bread and nuts add depth. The brut nature style—without added sugar—highlights its fresh yet profound character, complemented by finely integrated bubbles.

Varietal: 50% Xarel·lo, 35% Macabeu, 15% Perallada
Appellation: Penedès, Spain
Analysis: 12% alcohol / volume
Vinification: Traditional Method
Minimum Aging: 36 months
Dosage: Brut Nature – No Dosage
Vineyards: Espiells, La Cuscona, Mediona
Soil: Loam-limestone, Clay-limestone
Viticulture: Organic Certification

Origin:
Crafted from the trilogy of white grape varieties native to Penedès. Xarel·lo and Macabeo are sourced from estates in Espielles and La Cuscona, with loamy limestone soils at altitudes of 200-250m. The Parellada is grown in Mediona, at 500-750m elevation with clay-limestone soils.

Viticulture:
The organically managed vineyards are surrounded by forests and hedgerows, fostering biodiversity and natural balance. Regenerative viticulture ensures optimal conditions with minimal environmental impact.

Winemaking:
The grapes are gently crushed to extract free-run juice. The must undergoes static settling at low temperatures. The first fermentation occurs in temperature-controlled stainless steel tanks before secondary fermentation in the bottle. Aged for 36 months without the addition of expedition liqueur.

Vintage:
The 2021 vintage marks the onset of a drought cycle, yet water reserves helped vines produce wines with exceptional fruitiness, aging potential, and complexity.

About Juvé & Camps:
A family-owned winery in Penedès, Spain, producing premium Cava since 1921. Their flagship Gran Reserva Cavas, such as Reserva de la Familia, exemplify quality through organic farming and traditional methods. Learn more about Juvé & Camps

Langlois-Château
Crémant de Loire Blanc Brut
France

BUBBLY WINE STYLE

“The Langlois Crémant de Loire Blanc Brut is still our winery’s emblematic cuvée with freshness, balance, and elegance.”

Pale yellow in color, the nose is complex with white flowers, linden and hawthorn. The mouth is fresh, delicate and refined.

Varietal: Chenin Blanc (at least 50%), Chardonnay & Cabernet Franc
Terroirs: The grapes come from mainly Saumur terroirs but also from Anjou and Touraine: sand-limestone, clay-limestone & shale
Aging Potential: 3 to 5 years
Ideal Serving Temperature: 46.4ºF – 50ºF
Food Pairing: Its freshness, fine bubbles and elegance make Langlois Crémant de Loire Blanc Brut a reception wine par excellence, aperitif, and cocktail dinner. It will also accompany apple and pear pies, or even a pear-chocolate crumble.

Harvest:
Harvested entirely by hand in pierced crates. Pneumatic pressing a few hours after harvesting. Juice selection during pressing separating Cuvées from Tailles.

Vinification:
Vinification by grape variety and terroir in thermo-regulated stainless steel vats. Tasting of clear parcel wines to determine the blend. Maturing using the Méthode Traiditionnelle (secondary fermentation in the bottle). Aging on lees for at least 24 months.

About Langlois-Château: Founded in 1885, acquired by the Bollinger family in 1973, the winery now manages 95 hectares across Saumur, Saumur-Champigny, and Sancerre. Committed to sustainable viticulture, with 30 hectares in organic conversion. Learn more about Langlois-Chateau

November Cheese Club: Iowa

Posted on October 28, 2024 by mcginnessalex

Artequeso Buenalba Vino Blanco Semicured Sheep Cheese with White Wine Tembleque, Spain

Buenalba Vino Blanco is an artisan cheese crafted from La Manchega sheep’s milk and infused with white wine. This cheese was developed for a client seeking a Spanish wine-flavored cheese without the usual purple hue. The addition of wine from the Airén grape varietal (widespread in La Mancha) imparts a gentle acidity and lactic note to the flavor. Matured for 6 months on the “Finca la Prudenciana” farm in Tembleque (Toledo), it is a pressed cheese, with marks on the rind of the flower and pleita. WINE & CRAFT BEER PAIRINGS: For wine, try this cheese with an Albariño white wine (what grows together, goes together). This white wine from Spain offers bright acidity and citrus notes that complement the cheese’s lactic flavor while enhancing its wine character. For beer, try a Saison — farmhouse ale with fruity and spicy notes. Saison will balance the richness of the cheese and elevate its flavors without overpowering them. WINESTYLES: Crisp wines BEERSTYLES: Fruity & Spicy beers

Artequeso Buenalba Al Pimentón Sheep Cheese with Paprika Tembleque, Spain

Buenalba al Pimentón is crafted from La Mancha sheep’s milk sourced from the Tembleque (Toledo) region of Spain. The addition of smoked and sweet paprika gives the cheese its distinctive reddish-orange hue. While the raw sheep’s milk provides a sharp and lactic flavor, the paprika introduces a subtle spiciness that balances the cheese’s richness. Matured between 3 and 4 months at “Finca la Prudeniana” farm in Tembleque, it is a hard cheese, with rinds marks from the ‘flor’ and ‘pleita’. This well-rounded cheese can be savored on its own or sliced and paired with exquisite jamón and crusty fresh bread. WINE & CRAFT BEER PAIRINGS: Another “what grows together, goes together”—try pairing this cheese with a Garnacha. This Spanish red wine, known for its juicy red fruit flavors and moderate tannins, complements the sharpness of the cheese while enhancing the smokiness of the paprika. For beer, try with an Amber Ale; the malt sweetness and caramel notes of this beer work well with the richness of this cheese. WINESTYLES: Fruity red wines BEERSTYLES: Malty & Sweet Information © Zuercher & Co. – All Rights Reserved.

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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 >

June Cheese Club: Iowa

Posted on May 31, 2024 by mcginnessalex

Artequeso Manchego Artesano D.O.P. Semi-Curado La Mancha, Spain

Made in the heart of Spain’s La Mancha region, Artequeso’s Manchego cheese is a taste of tradition. Crafted on the La Prudenciana Estate using milk from their herd of 1,000 Manchego sheep, this cheese has arrived to the US with great accolades, it was even featured on Mario Batali’s “Spain…On the Road Again” show. Aged for 4 months, it boasts a mild yet flavorful taste with a soft, stretchy texture. WINE & CRAFT BEER PAIRINGS: As they say, what grows together, goes together! Enjoy this Spanish cheese with any of our June Wine Club wines from Spain. It will also pair nicely with an unoaked Chardonnay. If you prefer red, pair with a good Tempranillo, Malbec or Chianti. For our beer lovers, we have two different recommendations to pair with this delicious cheese: Ciders or Malty beers… choose your own adventure! WINESTYLES: Rich, Bold or Mellow BEERSTYLES: Sour, Tart & Funky or Malty & Sweet PRODUCTION: This unparalleled raw milk Manchego is exclusively produced using sheep’s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheesemaking process; this includes curd cutting, whey drainage, salting, and finally drying. Once the process is complete, each wheel is carefully tended to during the affinage process, with particular attention to controlled temperature and humidity levels. ABOUT ARTEQUESO: Artequeso is a family-run business dedicated to producing high-quality cheese in La Mancha, Spain. Utilizing traditional methods and the finest Manchega sheep’s milk, they have crafted a reputation for excellence. Their products reflect a commitment to authenticity, heritage, and environmental sustainability, embodying the rich culinary tradition of the region. Artequeso’s cheeses are celebrated for their distinct flavors and textures, achieved through meticulous care in every step of the cheesemaking process. For more details, click here. Information and Photo © Zuercher & Co. and Artequeso- All Rights Reserved.

Hook’s Cheese Company Inc. Five-Year Aged Cheddar Mineral Point, Wisconsin

Made with pasteurized cow’s milk, featuring a vegetarian rennet, Hook’s Five-Year Aged Cheddar Cheese is a customer favorite. It is sharp, acidic, and a perfect accompaniment to any cheese board. It is made in five-pound blocks, which allows the cheese to develop rich, complex flavors over time. In some years, delicate proteins form crunchy pockets of caramelized goodness. FOOD PAIRING: Make a yummy cheese and charcuterie board with dried fruits, bitter chocolate, quince paste, olives, pate, cornichon pickles, grained mustard, peppadew peppers, marinated artichoke hearts, assorted salami, and prosciutto. WINE & CRAFT BEER PAIRING: When pairing this cheese with white wines, reach for a Riesling, Chardonnay or anything with bubbles. For a red wine, grab a Syrah or Pinot Noir. For our beer lovers out there, enjoy with a Saison, Cider or Belgian Ale; and if you want to get really fancy with it, pair this cheese with your favorite Bourbon! WINESTYLES: Rich or Bold BEERSTYLES: Fruity & Spicy or Crisp & Clean

ABOUT HOOK’S CHEESE COMPANY: In 1970 Tony Hook began apprenticing at a small cheese factory in Barneveld and got his cheesemakers license in 1972. In 1976, college sweethearts, Tony and Julie, formed Hook’s Cheese Company. At that time they only produced Cheddar and some Swiss. Since then, they have not only grown into a much larger factory, they have also expanded their lines of cheese. This duo continues to produce award winning cheeses including Colby, Monterey Jack, Maple Jack, Muenster, Cheddar, Pepper Jack, Parmesan, Swiss, Havarti, Gouda, Blue Cheese and many others. Information and photo © Zuercher & Co., Fromagination and Hook’s Cheese Company- All Rights Reserved.

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Bodega Ramon Ramos Montetoro Malvasía

Posted on May 30, 2024 by mcginnessalex

Simple Seasoned Grilled Fish

INGREDIENTS:

16 ounces fish fillets (four 4-ounce fillets)
4 teaspoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Old Bay seasoning
½ teaspoon paprika
½ lemon
chopped parsley for garnish, optional

DIRECTIONS:

Start by preheating your pan or grill. Place the grill pan, skillet, or sauté pan on the stovetop over medium-high heat and let it warm while you prep the fish fillets. If you’re using an indoor electric grill, go ahead and heat it according to the manufacturer’s instructions.
Brush one side of the fish fillets lightly with olive oil.
Sprinkle with salt and pepper, Old Bay, and paprika.
Place the fillets on the pan or grill with the seasoned side down.
Brush the second side with olive oil and sprinkle with additional seasonings.
Cook the fillets for about 2 minutes. Use a wide spatula to turn the fillets over and cook an additional 2 minutes. (Note: If using an indoor grill, place the fillets on the preheated grill and cook according to the manufacturer’s instructions. For the George Foreman grill, it takes approximately 4 minutes.)
Transfer the cooked fillets to a plate. Sprinkle with chopped parsley (optional) and drizzle with lemon juice.

JUNE WINE CLUB:

Bodega Ramón Ramos
Montetoro 14
Malavasía
Toro, Spain

CRISP WINE STYLE

Pale gold yellow, intense, crisp and shiny. Very persistent fruity aroma and mineral afterthought. Medium to highly intense aroma, ripe apple, banana, pear. Warm sensations with a lightly bitter finish.

Varietal: 100% Malvasía
Average production per hectare: 3000 kg
Vineyard’s age: Pre-phylloxeric
Harvest: September, manual
Aging in bottle: 3 months
Appellation: Toro, Spain
Elaboration: Pressed, light chilled maceration process, followed by its removal from the tanks, so that the obtained must can ferment cleanly
Pairing: Perfect for grilled fishes, appetizers, soft cheeses.

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery. Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines. Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Three generations of Ramon Ramos winemakers

Ramon Ramos family of three generation winemakers.

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Bodega Ramon Ramos Montetoro Añada Organico

Posted on May 30, 2024 by mcginnessalex

Flourless Chocolate Cake

INGREDIENTS:

For the cake:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup unsalted butter
- 3/4 cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs slightly beaten
- ½ cup Dutch process cocoa powder
For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup heavy cream

DIRECTIONS:

Preheat oven to 375ºF. Grease an 8 inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
To make the cake, place the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do so for 10 seconds at a time and stir.
Add the sugar, salt, and vanilla extract and stir to combine.
Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
Pour the batter into the prepared pan and bake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
While the cake is cooling, make the chocolate ganache. Combine the chocolate chips and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

JUNE WINE CLUB:

Bodega Ramón Ramos
Montetoro 3 Añada Organico
Tinta de Toro
Toro, Spain

MELLOW WINE STYLE

Bright, clean, intense in color and medium-high layer, compact rim and very intense deep-red color. The fruit is the protagonist. Very aromatic, wild black fruits and ripe red fruits. Palate is fresh, intense and full of flavor. Well balanced, good acidity and easy palate that invites you to continue tasting.

Varietal: 100% Tinta de Toro
Age of vines: 20/30 years old
Average production per hectare: 4500 kg
Harvest: End of September, manual
Appellation: Toro, Spain
Elaboration: After choosing the best vines, the grapes were transported into the winery where they were stripped, lightly pressed and deposited in the tanks to be fermented at a controlled temperature. After racking, the wine was slightly filtered before bottling which helps to maintain all its aromas.
Time in bottle: 3 months
Maturation in bottle: 6 months
Pairing: Baked chorizo, venison, Iberic ham, white beans with sausage, semi-mature cheeses and even desserts with chocolate.

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June Wine Club Pairing Recipe

Posted on May 30, 2024 by mcginnessalex

Grilled Duck Breast

(If you don’t have access to/don’t like duck, try this recipe with chicken breast instead.)

INGREDIENTS:

¼ cup Worcestershire sauce
2 tablespoons olive oil
2 tablespoons minced garlic
½ teaspoon hot sauce
¼ teaspoon black pepper
4 skinned, boned duck breast halves (or chicken breast)

DIRECTIONS:

Gather all ingredients.
Stir together Worcestershire sauce, olive oil, garlic, hot sauce, and pepper in a large bowl. Add duck breasts; toss well to coat. Cover and marinate in the refrigerator, 30 minutes to overnight.
Preheat the grill for medium-high heat.
Remove duck from marinade and cook on the preheated grill to desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165º F. Discard marinade. Cook time will depend on the size of the duck breast and the temperature of the grill.

JUNE WINE CLUB:

Bodega Ramón Ramos
Montetoro Roble 5
Toro, Spain

BOLD WINE STYLE

Intense violet hues denoting youth, appearance like ink. The nose is fruity and complex. The oak, although is in the background, is very integrated into the fruit. The palate is full-bodied, elegant, long and harmonious.

Varietal: 100% Tinta de Toro
Average production per hectare: 4000 kg
Age of vines: 30/50 years old
Harvest: Mid-September, handpicked
Barrel type: French oak, medium toasted
Time in barrel: 6 months
Maturation in bottle: 12 months
Appellation: Toro, Spain
Pairing: Galician lamprey, rabbit stew, duck breast

Bodega Ramon Ramos three generations of winemakers

Three generations of Ramon Ramos family of winemakers.

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