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

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.

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.

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

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October Bubbly Club: Iowa

Posted on September 29, 2021 by mcginnessalex

Alella 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

Alella 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

ABOUT 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.

Learn more about our Bubbly Club >

Alella Vinícola Costa Del Maresme

Posted on September 27, 2021 by mcginnessalex

Credit: © Tina Rupp

Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

INGREDIENTS:

1 ¼ pounds skirt steak, cut into 6-inch lengths
3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub
¾ cup plain whole-milk yogurt
2 scallions, thinly sliced
1 garlic clove, smashed
1 tablespoon chopped pickled jalapeños
1 tablespoon extra-virgin olive oil, plus more for brushing
salt and freshly ground pepper
4 large pita breads, for serving
Romaine lettuce leaves, for serving

DIRECTIONS:

Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

OCTOBER WINE CLUB:

Alella Vinícola
Costa del Maresme
Alella, Spain

MELLOW WINE STYLE

The Costa del Maresme is 100% Mediterranean in character. The nose and palate both highlight the ripe bunches of the Red Grenache and Syrah grapes.

Varietal: 90% Red Grenache, 10% Syrah

Vineyard: Viña Rials

Analysis: 14.0% alcohol / volume
Aging: Aged over lees around 8 months
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Annual Production: 12,000 bottles
Aging Potential: Drink now or mature for up to 4 years

WINEMAKER NOTES:
“Depending on the final ripeness of the different vineyards and varieties, each harvest’s final blend is formed. Varietal base was shared by Red Grenache and complemented with Syrah.” – Alella Vinícola

ABOUT ALELLA VINÍCOLA:
Alella Vinícola is a family winery passed down from generation to generation since 1906. Located just 9 miles north of Barcelona, the winery currently produces, makes and bottles wines and cavas in two designated origins, D.O. Alella and D.O. Cava. Now owned and operated by brothers Samuel and Xavier Garcia, they produce around 90,000 bottles each year, comprised of a dozen different wines. The brothers continue ensure they are producing all of their wines organically, free of herbicides, insecticides and inorganic fertilizers. Learn more about winery here.

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

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Paco García Junior Tempranillo

Posted on July 30, 2020 by WineStyles Tasting Station

Prawn and Bacon Brochettes

The Spanish love bacon, this combination of prawns and bacon can be found at most Tapas bars. It’s a delicious treat for guests or backyard BBQ. Makes 12 units.

INGREDIENTS:

5 oz jamón or thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
freshly ground black pepper
1 tablespoon olive oil
2 lemons, quartered
cherry tomatoes / bamboo tooth picks (optional serving)

DIRECTIONS:

Cut the bacon (or jamón, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
On a high heat griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively, roast in a hot oven at 425°F on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately. Optional serving on bamboo toothpicks on top of cherry tomatoes. © Recipe courtesy of Spain Recipes

AUGUST WINE CLUB:

Bodegas Paco Garcia
Junior Tempranillo
Rioja, Spain

BOLD WINE STYLE

Consider native to Rioja, Tempranillo is the wine region’s most typical grape occupying 75% of the vineyards. The name comes from the Spanish word “temprano” (early) because of its short ripening cycle. Rioja is the origin of the Tempranillo’s identity and one of the great grape varieties in the world. Dating back to Roman times, numerous archaeological remains of wine presses and wineries were found in Rioja lands two thousand years ago. The centuries-old economic importance of viticulture for the region started when it became a marketable good during the Middle Ages to the French Revolution.

The grapes for this wine were hand-harvested at the “Ventas Blancas” vineyards, 510 meters above sea level. “It’s a relaxing wine, perfect as a first step into the world of wine. Easy to notice the floral notes and fruity young wine. It’s a palatable wine for your mouth and nose. A wine that will leave an imprint, a wine to remember.” – Juan Bautista García, winemaker

Intense purple color with cherry red rim. On the nose, wild berries, predominately blackberry and raspberry. Balanced palate with a strong underlying taste. Leaves a long and pleasant aftertaste. Pairs well with potatoes, cheese, salad, pasta, pizza and white meat.

Appellation: Rioja Alta, Spain
Varietal: 100% Tempranillo
Analysis: 13.58% alcohol / volume
pH: 3.65
TA: 5.29 g/l
Residual Sugar: 1.9 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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

Seafood Capellini with Saffron

Posted on July 13, 2016 by WineStyles Tasting Station

Clean, citrus notes of lemon and lime zest compliment the fish. The lightness of the pasta and herbs are matched by the lightness of the wine, making for an all-in-all refreshing meal.

INGREDIENTS:
• 6 tablespoons extra-virgin olive oil
• 1 pound shelled and deveined jumbo shrimp (8 shrimp)
• 1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces
• Kosher salt and freshly ground pepper
• One 14-ounce can diced tomatoes, drained
• 4 garlic cloves, minced
• 2 tablespoons minced flat-leaf parsley
• 1 serrano chile with seeds, minced
• 1 teaspoon hot paprika
• 2 cups chicken stock or low-sodium broth
• one 8-ounce bottle clam juice (1 cup)
• pinch of saffron threads
• 6 ounces capellini pasta, broken into 3-inch lengths
• lemon wedges, for serving

DIRECTIONS:
• In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Season the shrimp and monkfish with salt and pepper and add to the skillet. Cook for 6 minutes, turning once, until barely opaque throughout. Transfer to a plate.
• In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the tomatoes and cook for 3 minutes. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika.
• Add the chicken stock, clam juice and saffron, season with salt and bring to a boil. Add the capellini and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce, about 5 minutes.
• Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. Serve with lemon wedges. Makes 4 servings. Recipe courtesy of Food and Wine magazine.

Monasterio de las Viñas
Macabeo
Cariñena, Spain

Between the 12th and 18th centuries, the Corona de Aragón (Crown of Aragon) spanned territories from the east of Spain to the south of Greece, quintessential areas steeped in wine-producing prestige and culture, among which Cariñena played a prominent role. All this tradition and know-how is present today in a brand of premium quality wines, in zones at more than 1600 feet altitude and with vineyards over 40 years old, combining indigenous varieties with international ones, in homage to one of the greatest kingdoms in history. Grapes for this wine were harvested from vines with an average age of 20-years old grown at an elevation of 1900 feet. Traditional winemaking and aging in stainless steel gives this wine a crisp style.

“This wine is a brilliant, pale yellow in color. A nose of lemon and melon is reflected on the palate, with the addition of zesty lime. Light bodied and easy drinking, this wine can be enjoyed on its own or with food. Pairs well with seafood capellini and saffron.” – winemaker, Marcelo Morales

Winemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend: 100% Macabeo
Analysis: 13% alcohol/volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

July Wine Club pairing recipe

Posted on July 5, 2016 by WineStyles Tasting Station

Rich, juicy notes of strawberries are complimented by more savory notes of violets and licorice, which meld with the flavors from the pork and anise in the recipe. The smooth, medium/full body of Monasterio de las Viñas Rerserva Red from Cariñena Spain matches the mouthfeel of the meat.

Pork Chops with Shallots

INGREDIENTS:
• Four 8-ounce bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 large shallots, sliced (1 ¼ cups)
• ½ teaspoon anise seeds
• ¼ cup dry red wine
• 1 cup chicken stock
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste

DIRECTIONS:
Preheat the oven to 400°F. Season the pork chops with salt and pepper and dust with flour.

In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°F, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ½ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce. Recipe courtesy of Food & Wine Magazine.

Monasterio de las Viñas
Reserva Red
Cariñena, Spain

In the 11th century, Cistercian monks built a monastery in the Sierra de Aguarón. Today, this region is known for its superior quality wines. Monasterio de las Viñas celebrates the history of the land by using traditional varietals sourced entirely from Aguarón. Cariñena is one of the oldest protected growing regions in Europe, receiving D.O. status in 1932. Vines grow in reddish-brown limestone over loose rock. A continental climate and a cold, northerly wind known as cierzo contribute to the characteristic intensity of the grapes. Harvested from vines an average age of 30-years-old grown at an elevation of 1900-2600 feet, the grapes were aged for 12-16 months in French and American oak barrels and aged in bottle for 2 years. Pairs well with pork chops and shallots.

Winemaker Marcelo Morales

“This wine is bright ruby-red with a garnet color change at the rim. Aroma of strawberries, violets and licorice become ripe on the palate. Additional notes of vanilla and wood create more complexity” – Marcelo Morales, winemaker

Winemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend: 50% Grenache, 25% Tempranillo, 25% Cariñena
Analysis: 13.5% alcohol / volume
Critical Acclaim: International Wine & Spirits Competition 2015, Bronze. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

WineStyles Tasting Station

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Tag Archives: Spanish wines

April Bubbly Club: Iowa

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

Langlois-Château
Crémant de Loire Blanc Brut
France