February Cheese Club: Iowa

Cheese ClubSmoking-GoatGrupo Ganaderos de Fuerteventura
The Smokin’ Goat
Smoked Goat Cheese
Canary Islands, Spain

This smoked, pasteurized goat’s milk cheese is made by a family-run dairy on the Canary Islands that aims to protect the strong cheesemaking traditions of that region. The Smokin’ Goat is made with local Majorero goat’s milk, creating a smooth paste that is naturally high in fat and protein. The cheese is lightly smoked over beechwood, adding toasted notes to this otherwise sweet and tangy goat cheese. The rind pattern is a nod to the palm leaves that were historically used as cheese molds in this region.

WINE & CRAFT BEER PAIRINGS:
What grows together, goes together. Pair this cheese with any of our 2023 February Wine Club wines from Spain. For beer, grab something crisp and clean, like a Pilsner. 

WINESTYLES: Bold or Crisp
BEERSTYLES: Crisp and Clean


Drunken-Goat-cheeseThe Drunken Goat
Semi-Soft Goat Cheese
Queso de Murcia al Vino DOP
Jumilla, Spain

The Drunken Goat is a semi-soft goat cheese bathed in red wine. It is made with pasteurized goat’s milk from the Murcia region of Spain and it’s smooth and mild with a beautiful violet hue – from soaking in Doble Pasta (DOH-blay PAHSS-tah) from the Monastrell grape. Aged for 6-8 weeks with 45-50% fat content, this cheese has a slightly fruity and herbal finish. The Drunken Goat is a great introduction to goat cheese as it doesn’t have the tangy or “goaty” cheese flavors that many people don’t like.

WINE & CRAFT BEER PAIRINGS:
Same thing here – what grows together, goes together. Pair this cheese with any of our 2023 February Wine Club wines from Spain. For beer, grab something fruity and spicy, like a Belgian-Style Wheat Ale.

WINESTYLES: Bold or Crisp
BEERSTYLES: Fruity and Spicy

Information © Zuercher & Co. – All Rights Reserved.


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 >

Heredad de Peñalosa Tinto Joven

Spicy_Pasta_Feb2023Spicy Pesto Pasta Alla Vodka

INGREDIENTS:

  • ¼ cup extra virgin olive oil
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 12 teaspoons crushed red pepper flakes
  • ½ cup tomato paste
  • ¼ cup vodka
  • ¾ cup basil pesto, homemade or store-bought
  • kosher salt and black pepper
  • 1 cup heavy cream or canned coconut milk
  • 1 pound short cut pasta
  • 3 tablespoons salted butter
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • ¼ cup fresh basil roughly chopped

DIRECTIONS:

  1. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 ½ cups of the pasta cooking water. Drain.
  3. To the vodka sauce, add the pasta, ½ cup pasta cooking water, and the butter, tossing until the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
  4. Divide the pasta among plates and top with basil and cheese. Enjoy!

© Recipe courtesy of Tieghan Gerard of Half Baked Harvest.

FEBRUARY WINE CLUB:

Bold wine Style logoFicha_Heredad-Penalosa_tinto-joven-bottleBodegas Pascual
Heredad de Peñalosa
Tinto Joven
Ribera del Duero, Spain

BOLD WINE STYLE

This unoaked, Ribera del Duero, young red wine is clean, deep, intense cherry red in color. On the nose, there are very intense aromas of red fruit along with very well-integrated light lactic tones. Mulberries, raspberries and strawberries provide the nose with a complex fan of very clear scents. On the palate, the wine has a silky and clean entrance, full of sweetness with fresh hints that wash the palate. It is very powerful, long, fine and complex. 

Varietal: 100% Tempranillo
Denominación de Origen (DO): Ribera Del Duero, Spain
Serving Recommendation: The ideal serving temperature is from 62.6ºF-68ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the fourteenth century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – All Rights Reserved.


Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Heredad de Peñaloso Blanco Rueda

Coconut-Rice_Feb2023Coconut and Turmeric Fried Rice

INGREDIENTS:

  • 6 tbsp. extra-virgin olive oil, divided
  • 4 Medjool dates, pitted, coarsely chopped
  • 3 scallions, thinly sliced
  • 2 garlic cloves, coarsely chopped
  • 2 fresh bay leaves
  • 1 tbsp. finely grated unpeeled ginger
  • 1 tsp. freshly grated turmeric or 1 Tbsp. ground turmeric
  • kosher salt
  • 4 cups cooled cooked long-grain white rice
  • ½ cup unsweetened coconut flakes
  • 2 tbsp. soy sauce
  • 1 cup cilantro leaves with tender stems
  • handful of mint leaves, torn if large
  • 2 limes

DIRECTIONS:

  1. Heat 3 tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Add 4 Medjool dates, pitted, coarsely chopped, 3 scallions, thinly sliced, 2 garlic cloves, coarsely chopped, 2 fresh bay leaves, 1 tbsp. finely grated unpeeled ginger, 1 tsp. freshly grated turmeric or 1 tbsp. ground turmeric; season with kosher salt. Cook, stirring occasionally, until fragrant and garlic is starting to soften, about 2 minutes. Transfer mixture to a small bowl and set aside; discard bay leaves.
  2. Heat remaining 3 tbsp. extra-virgin olive oil in same skillet (no need to wipe out) over medium-high. Add 4 cups cooled cooked long-grain white rice and press into a flat even layer. Cook, undisturbed, until crisp underneath, about 5 minutes. Shake pan to loosen rice, then break up rice into large pieces with a spatula and turn over. Scatter ½ cup unsweetened coconut flakes over and cook, undisturbed, until coconut is warmed through, about 2 minutes.
  3. Mix in reserved date mixture and 2 tbsp. soy sauce; toss to break up rice clumps. Taste and add more salt if needed. Remove from heat and let cool slightly.
  4. Just before serving, stir in 1 cup cilantro leaves with tender stems and a handful of mint leaves, torn if large. Cut 2 limes into quarters; squeeze juice from a few quarters over. Serve remaining lime quarters alongside.

© Recipe courtesy of Devonn Francis on Bon Appétit.

FEBRUARY WINE CLUB:

Crisp Wine StyleFicha_Heredad-Penalosa_verdejo-viura-bottleBodegas Pascual
Heredad de Peñalosa
Blanco Rueda
Verdejo, Viura
Rueda, Spain

CRISP WINE STYLE

This Blanco (or White Wine) Rueda is very bright and straw-greenish yellow in color. It is clean and lingering on the nose, with aromas of tropical fruit (pineapple and mango), white flowers and some slight hints of hay. It is tasty, full-bodied and well-rounded with a good lingering on the mouth.

Varietal: 60% Verdejo, 40% Viura
Denominación de Origen (DO): Rueda, Spain
Production: This wine is made from flower must. Fermentation takes place at 64.4ºF through cold stabilization and micro-filtering.
Climate: Dry, cold, extreme continental climate, rainfall is 405 l/m2 and average height of vineyards is 680 m.
Soil: Sediment accumulation with deposits from the Miocene Age. Average temperature is 51.8ºF (maximum 95ºF, minimum -0.4 °F)
Serving Recommendation: The ideal serving temperature is from 50ºF to 53.6ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the fourteenth century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – All Rights Reserved.


Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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February Wine Club Pairing Recipe

Herb-Crusted_Lamb_Feb2023Date Night Herb Crusted Lamb Chops

INGREDIENTS:

  • 2 lbs lamb rib chops
  • ¼ cup olive oil
  • 5 cloves garlic minced
  • 1 tbsp fresh parsley minced
  • 1 tsp course sea salt
  • 1 tbsp thyme
  • 1 tsp onion powder
  • salt/pepper to taste
  • 1 tbsp reduced fat margarine

DIRECTIONS:

  1. In a small bowl, combine olive oil, garlic, parsley, sea salt, thyme, and onion powder. Mix well and rub evenly over each lamb chop. Place lamb chops in a medium baking dish, cover, and refrigerate for about 30 minutes.
  2. Heat a large skillet to medium heat and add 1 tbsp reduced fat margarine. Add lamb chops to the pan and sear on each side for about 3-4 minutes, depending on thickness and desired doneness. Remember that the temperature will continue to rise as meat rests. Season with salt/pepper to taste.

  3. When done, pair with your favorite side item and enjoy!

    *Note, the USDA recommends a safe cooking temperature of 145 degrees for lamb.

© Recipe courtesy of Beautiful Eats & Things.

FEBRUARY WINE CLUB:

Bold wine Style logoFicha_Heredad-Penalosa_tinto-roble-bottleBodegas Pascual
Heredad de Peñalosa

Tinto Roble
Ribera Del Duero,
Spain

BOLD WINE STYLE

This oaked (4 months in oak) young red wine is clean, bright ruby red in color. On the nose, there are fruity aromas and well-balanced new noble wood complexities, and ripe red fruits – like cherries and mulberries. Hints of toast and tobacco make the aroma a round harmony. There are few mature tannins on the palate that guess great potential. It has a good ample and pleasant attack that leaves a smooth and fleshy aftertaste with a lingering finish.

Varietal: 100% Tempranillo
Denominación de Origen (DO):
Ribera Del Duero, Spain
Serving Recommendation: The ideal serving temperature is from 62.6ºF-68ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the 14th century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – All Rights Reserved.

Bodegas Pascual Winery


Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

January Cheese Club: Iowa

Cheese ClubZamorano-cheeseCecilia
Zamorano D.O.P.
Sheep Semibold Cheese
Castile-León, Spain

Aged for 3-9 months, this DOP cheese is made from raw milk of its namesake region’s Churra and Castellano sheep. The rind has a familiar zigzag pattern – typical of many Spanish cheeses – but its flavor is all its own. This cheese is deliciously sweet and nutty with a touch of salt.

WINE & CRAFT BEER PAIRINGS:
Pair with a fruity wine such as a Tempranillo or a mellow wine such as our January Wine Club wines: Chateau Govain Merlot and the Domaine de Lilotte Bordeaux. For beer, grab something fruity and spicy, like a Belgian-Style Wheat Ale.

WINESTYLES: Fruity or Mellow
BEERSTYLES: Fruity and Spicy


Tomme-Pur-Chevre-cheeseOnetik
Tomme Pur Chèvre
Goat Cheese
Pyrenees, France

This natural rinded Tomme cheese is made from pasteurized goat’s milk. Similar in texture to Onetik’s Ossau-Iraty Cheese, however, the flavors here are clearer and brighter, with cool herbal tones to replace the nuttiness that you would get from a sheep’s milk Tomme. This is a great addition to any cheese board.

WINE & CRAFT BEER PAIRINGS:
Pair with a crisp wine such as a Sancerre or a Sauvignon Blanc – try with our January White Wine Club wine – Chateau Le Prieur Cuvée Passion. For beer, pair with a crisp Basque Cider from the Basque region of Europe (think: “what grows together, goes together”).

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean

Information © Zuercher & Co. – All Rights Reserved.


Cheese_springDon’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 >

October Cheese Club: Iowa

Cheese Clubtomme-saint-georges-cheeseTomme Saint Georges
Midi-Pyrenees, France

Named after the town where it is made, in the Midi-Pyrenees region of France, this washed rind, pasteurized, sheep’s milk cheese is a cross between a traditional tomme and a sheep’s milk alpine cheese. The paste is moist and creamy, and the flavor starts with notes of toasted bread and finishes richly with notes of sweet cream, chives and leeks. The flavors are complex and exciting. 

WINE & CRAFT BEER PAIRINGS:
Pair with any of the wines from our October Wine Club Selections. For beer, look for a light or pale ale or lager. 

WINESTYLES: Bold
BEERSTYLES: Crisp & Clean


buenalba-romero-cheeseRomero Fino-Buenalba
Toledo, Spain

Made from raw sheep’s milk and aged for a minimum of 4 months, this cheese sets itself apart from other cheeses, as it has rosemary in the paste of the cheese (while most others only have the rosemary on the rind). The flavor is more subtle and less astringent, the rosemary perfumes the cheese beautifully. It is creamy in texture with a slight sweetness and a smooth lingering finish. Try some shaved on a ham sandwich, then warm in a sandwich press.

WINE & CRAFT BEER PAIRINGS:
Pair with any of the wines from our October Wine Club Selections. For beer, pair with a dark ale or porter.

WINESTYLES: Silky or Bold
BEERSTYLES: Malty or Fuity & Spicy

Information © zuerchercheese.com – All Rights Reserved.


Cheese_springDon’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

Cheese Clubmahon-cheeseBonvallis 
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.


idiazabal-cheeseQuorum
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.


Cheese_springDon’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 >

December Sweet Club Iowa

 

Sweet Wine Clubpiquitos moscato sweet wine clubPiquitos
Moscato
D.O. Valencia, Spain

NECTAR WINE STYLE

A fizzy moscato dedicated to wine lovers without complexes looking for fun and to get a party started.

This Moscato is bright lemon-gold in color with a light pearliness in its appearance. The nose is clean and youthful with heavy floral and fruity notes of mandarin peel, honeysuckle and sweet orange blossom. The palate has a sweetness that coats the mouth, then refreshes itself with the airy bubbles. It is luscious and harmoniously balanced.

Analysis: 11% alcohol / volume
Varietal: 100% Moscatel
TA: 5.47 g/L
pH: 3.23
RS: 51.2 g/L
V. Acidity: 0.15 g/L
Region: D.O. Valencia, Spain
Vineyard:
Valley Valentino & Alto Turia in the heart of Valencia
Age of Vines: 15-20 year-old vines
Yield: 50 hl/ha
Altitude: 200-650 m.
Climate: Warm Mediterranean
Harvest: First fortnight of September
Vinification: Cold Maceration
Fermentation: 53.6-60.8ºF
Aging: Stainless Steel

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

ABOUT THE WINERY: 
Piquitos is intended to mean “little kisses” in Spanish, as their wines are designed to share their love. Sourced from sunny Mediterranean Coast in Valencia, Spain, Piquitos is made by the team from Hammeken Cellars – an innovative producer and exporter of Spanish wines. Their philosophy is to gather the best local grapes and traditions in Spain and pair those with the “New World” winemaking techniques and styles to produce high quality, fruit forward and fresh wines. Learn more about their company here.


Tintero moscato wineCantine Elvio Tintero
Moscato d’Asti ‘Sori Gramella’
Piedmont, Italy

NECTAR WINE STYLE

Delightfully fizzy and slightly sweet, an irresistible combination.

The third generation Tintero family continues the traditions of winemaking in Gramella. “Sori” in Piedmontese indicates the south-facing slope of a hill, that pampers the grapes with 20% more sunshine. Cantine Elvio Tintero are the only producers to sustainable farm and commercially bottle from this striking single-vineyard, limestone amphitheater. Vines were planted in the late 1980’s. Grapes are harvested and pressed, then kept at low temperatures in stainless steel tanks to provide the freshest wine possible.

Analysis: 7% alcohol / volume
Varietal: Moscato

Appellation: Moscato d’Asti, Langhe
RS: 110 g/L
Vine Age: Average 30 years
Soil Type: Clay, limestone with rocks
Vineyard Area: 25 hectares
Producer: Marco Tintero
Founded: 1900
Annual Production: 41,000 cases
Farming: Sustainable

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

ABOUT THE WINERY:
The winery’s legacy began in 1900 when a Frenchman named Pierre Tintero set out to Piedmont in search of work. Here, he found a job helping a widow, Rosina Cortese with her small estate, and just a few years later the couple fell in love, married and continued to grow their estate. Passed down from generation to generation, the family eventually took over the adjacent vineyard plots and began growing a small production of Moscato. It wasn’t until 1980, when grandson, Elvio, began experimenting with frizzante wine production, allowing the family to take advantage of the grape’s special affinity to the local terroir. Today, Elvio help’s his son and daughter-in-law run the estate producing fresh, easy and fun wines to drink with friends. Learn more about their story
here.


Sweet ClubLove the Sweet life?
“Wine” not try our Sweet Club! 

Click here to learn more >

 

 

October Cheese Club: Iowa

© Photo by World HarvestReny PicotCheese Club
Cantar de Covadonga
Spain

Cantar de Covadonga is a white, crumbly, yet creamy blue veined soft-cheese named after the region in which it originates in Northern Spain. Covadonga is located just Northwest of the Picos de Europa, a mountain range in the Heart of Asturias, Spain. Originally coming from the Latin name, “Cova Domenica”, meaning the “Cave of the Lady”, the term became abbreviated to simply, Covadonga. This region in Spain is known for its wide range of cheeses, especially their blue ones. The Cantar de Covadonga is made from a blend of carefully selected cow’s and sheep’s milk and is aged for 3 to 4 months until it obtains its outstanding flavor. 

FOOD PAIRING: The Cantar de Covadonga makes for a great addition to any cheese board; or it can be enjoyed with burgers, mushrooms, chicken or on a salad.

WINE & CRAFT BEER PAIRING: For wine, pair with a Cabernet Sauvignon, Syrah, Zinfandel or Pinot Noir. For beer, reach for a Stout, Porter, or IPA.

WINESTYLES: Crisp, Mellow or Bold
BEERSTYLES: Dark & Roasty or Hoppy & Bitter

ABOUT RENY PICOT:
Reny Picot was founded in 1960 in Asturias, Spain. Today, it is a Spanish Dairy Group with major global presence in the US, Mexico, France, Portugal, China and Poland. Their mission is to bring their flagship brand to as many parts of the world as possible, while still providing consumers with the very highest quality of dairy products. Learn more about their story here.


© Photo by Cheesey MarieLa Alberca
Queso Oveja al Romero
Spain

This rosemary coated Manchego-style cheese is made with Manchega sheep’s milk from the La Mancha region of Spain. The center is reminiscent of a dense fudge that softens on the palate while the exterior has spicy, herbal notes. The rosemary infuses into the cheese and is balanced by the sweet walnut tones of the cheese’s center. This Queso Oveja al Romero exceeds the expectations of any cheese lover.

WINE & CRAFT BEER PAIRING: The Queso Oveja al Romero will pair beautifully with a Cava, or with this month’s Red Wine Club Selections – Alella Vinícola Ivori Aged Red Wine and Alella Vinícola Costa del Maresme. For beer, look for a lighter style such as a Lager or an Ale.

WINESTYLES: Mellow or Bold
BEERSTYLES: Crisp and Clean

HISTORY OF QUESO OVEJA AL ROMERO:
Produced in the same region as Manchego, this style of cheese has been around just as long as Manchego itself. Creameries and families follow traditions of rubbing the cheese with Iberic lard and rosemary while the cheese matures. As the flavors continue to be absorbed, the cheese is brushed off, and more herbs are rubbed on until the process is complete.


Screen Shot 2021-06-28 at 7.24.47 PMDon’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 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 cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

October Bubbly Club: Iowa

Bubbly Wine ClubMAYLA-ROSE_PETILLANTAlella Vinícola
Mayla
Rosé Petillant
Alella, Spain

BUBBLY WINE STYLE

This attractively colored rosé has a sweet nose of red fruits. On the palate, the mouthfeel is light and fresh with flavors of red fruits.

Analysis: 11.5% alcohol / volume
Varietal: 100% Red Grenache
Vineyard: Viña Rials
Aging: 6 months on lees
Yield: 35 Hl/Ha
Vine aged: 22 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100m, EST
Soil: Granites (“sualó”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Annual Production: 5,000 bottles
Aging Potential: Drink now or mature for up to 3 years
Food Pairing: Ideal as an aperitif or with fresh pasta, rice dishes, or grilled snails
Recent Awards:
  • Guía Peñín 2018: 87 points
  • Guia de Vins de Catalunya 2018: 9.14 points

WINEMAKING:
“The wine was aged in stainless steel tanks on its own fine lees from November to February in order to give the wine more volume, and to prepare it to improve its evolution throughout time . The second fermentation has taken place in bottle for two months more to attain the sparkling point that we wish.” – Alella Vinícola


ona-blanc-brut-natureAlella Vinícola
Ona
Blanc de Noir Brut Nature
D.O. Alella, Spain

BUBBLY WINE STYLE

Although the Ona Blanc de Noir is a black grape variety, the color is golden with soft reflections. On the nose, there are intense, yet delicate aromas of cherries, strawberries, raspberries, peaches and clean cut grass. On the palate, the bubbles are crisp and well integrated into the wine. The wine is refreshing and highlights all of the flavors of white and red fruit with a honeyed, long finish.

Analysis: 12% alcohol / volume
Varietal: 100% Red Grenache
Vineyard: Viña Rials
Aging: Minimum of 12 months in bottle
Yield: 25 Hl/Ha
Vine aged: 15 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100m, EST
Soil: Granites (“sualó”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Annual Production: 2,500 bottles
Aging Potential: Drink now or mature for up to 8 years
Recent Awards:
  • Guía Peñín 2018: 89 points
  • Robert Parker: 88 points
  • Guia de Vins de Catalunya 2018: 9.15 points
  • Great Premi Vinari 2015 Reserva Sparkling Wines

Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Family owned and operated, Alella Vinícola has been operating in the heart of the D.O. Alella, Spain since 1906 – just over 9 miles north of Barcelona. Brothers Samuel and Xavier Garcia perform all of the tasks of managing the winery from planting the vineyards to the commercialization of their wines. The winery’s wines are characterized by the Mediterranean climate and are always produced free of herbicides, insecticides and inorganic fertilizers. Learn more about the winery here.

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