Tag Archives: wine club

November Sweet Club: Iowa

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Sweet Wine ClubRisata pink moscato bottleRisata
Pink Moscato
Provincia di Pavia, Italy

NECTAR WINE STYLE

Risata Pink Moscato is bursting with juicy flavors of strawberry, cherry, raspberry, finishing sweet and well-balanced.

Variety: 95% Moscato, 5% Malvasia Rosso
Alcohol: 5.5% alcohol / volume
Serve: Well chilled.
Pairings: Pairs well with ripe strawberries and light desserts. Great with Sunday brunch, salty snacks, or spicy Thai takeout. Entertain guests this holiday season with a cocktail recipe for Risata Cherry Pink Punch:

RISATA CHERRY PINK PUNCH COCKTAIL RECIPE:

  • 1 bottle Pink Moscato
  • 1 bottle whipped cream vodka
  • 2-liter cherry lemon-lime soda (7up)
  • 2 tablespoons grenadine
  • cranberries, to garnish
  • rosemary sprigs, to garnish

Directions: Combine Risata Pink Moscato, vodka, 7UP, and grenadine in a pitcher or punch bowl. Serve over ice in your favorite festive glasses and top with cranberries and rosemary.

Risata Red Moscato wine bottleRisata
Red Moscato
Sweet Red
Piedmont, Italy

NECTAR WINE STYLE

Risata Moscato is a sweet red wine with juicy ripe raspberry, strawberry and nectarine flavors. This wine finishes sweet, yet with balanced acidity and slightly creamy mouth-feel. Enjoy slightly chilled.

Variety: 85% Moscato, 10% Brachetto, 5% Malvasia Rosso
Alcohol: 5.5% alcohol / volume
Appellation: Moscato d’Asti, Italy
Serve: Slightly chilled.
Food Pairing: Pairs best with fresh strawberries, chocolate dipped fruit, creamy desserts, mild cheese, and spicy Asian or Mexican dishes. Also pairs with pizza, barbeque or brisket. Enjoy with this recipe for Apple Cider Moscato Sangria:

APPLE CIDER MOSCATO SANGRIA RECIPE:

  • 1 bottle Risata Red Moscato
  • 1 cup apple cider
  • 1/2 cup pitted black cherries
  • 1/2 cup cranberries
  • 1 cup orange slices
  • Spices

Add the Risata Red Moscato into a pitcher. Next combine the apple cider, black cherries, cranberries and apples. Lightly stir the fruit and apple cider into the wine. Let the sangria sit for at least an hour so the wine can absorb the fruit flavors. Serve with ice and your choice of holiday spices.

ABOUT RISATA WINES:
The word “risata” means “laughter” in Italian – fitting for a line of delightfully sweet and bubbly wines. Risata wines are sourced from the finest vineyards in Italy for a premium quality that can elevate any moment. Risata’s Moscato d’Asti was introduced to the U.S. in 2006 and has grown to be the most sought after Moscato d’Asti in the country. Whether you start your introduction to Risata with Moscato or reach for Sparkling Rosé, Scarlet, Raven, Pink Moscato, or Red Moscato, Risata’s lineup pairs well with moments big and small.  Delicious on their own or mixed into a tantalizing cocktail, Risata wines are perfect for pairing with just about any occasion. 

Photo and Information courtesy of © Risata and Prestige Beverage Group – All Rights Reserved.

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November Bubbly Club: Iowa

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Bubbly Wine ClubVeuve Ambal bottleVeuve Ambal
Crémant de Bourgogne
Grande Cuvée Rosé
Burgundy, France

BUBBLY WINE STYLE

Brilliant salmon color with bright pink highlights. Aromas of strawberry and grenadine with flavors of red currant, raspberry with an elegant finish.

Varietals: Pinot Noir, Gamay, and Chardonnay
Appellation: Crémant de Bourgogne AOC
Vine Age: Average 25 years
Alcohol: 12.0% alcohol / volume
Fermentation: First in stainless steel tank, followed by malolactic fermentation, then second fermentation in bottle (Méthode Traditionnelle)
Aging: 16-18 months on lees
Dosage: 10 g/lF
Farming Practices: Certified sustainable (HVE)
Serving Temperature: 46-50°F / 8-10°C
Accolades: 91 pts Wine Enthusiast Best Buy; 90 pts James Suckling; 90 pts Decanter

PAIRING SUGGESTIONS:
Cuvée Rosé goes perfectly with light, fresh dishes such as salmon or tuna carpaccios, summer salads with red fruits or a platter of fine charcuterie or French toast. It also goes well with fruity desserts, such as red fruit pavlova or raspberry macaroons.

WINEMAKER NOTES:
Crémant de Bourgogne Grande Cuvée Brut Rosé is a well-balanced, fruity and accessible cuvée, designed to embody the gourmandise of rosé without excess. It offers a fresh, crisp profile, ideal for those looking for a rosé with character, both lively and convivial. A Crémant de Bourgogne Rosé to be shared on any occasion, around a relaxed aperitif or a simple, tasty meal.

WINEMAKING:
After harvest, a slow pressing process is used with pneumatic presses to respect the integrity of the berries. The first presses, richer and more complex, are selected to produce the best basic wines in stainless steel tanks. After filtration and clarification, a team of oenologists meticulously composes the blend, paying particular attention to the wines to bring out their full color. Liqueur de tirage (a mixture of sugar and wine) and yeast are added to the wines before bottling. Under the action of the yeast, carbon dioxide generates effervescence. The bottles remain on laths for a minimum of 12 months at constant temperature in the cellar. This prolonged ageing allows the wine to develop its specific aromas and to offer bubbles of great finesse. The bottles are then stirred and disgorged to remove any yeast deposits. A dosage-determining liqueur is added before corking and labeling.

ABOUT VEUVE AMBAL:
Female-founded and family-owned,  Veuve Ambal estate has over a century of history as a pioneer of Crémant in Burgundy.  Founed by Marie Ambal in 1898 in Rully, Burgundy, Veuve Ambal is led today by Eric and Aurélien Piffaut.  Veuve Ambal embodies the very essence of Crémants de Bourgogne, strong in its terroir and rich in history and know-how. Since its foundation, the company has created, preserved and passed on the tradition of sparkling wine in Burgundy.  Each bottle is the fruit of a passionate commitment to quality, where the authenticity of origin blends with the excellence of production methods. Learn more about Veuve Ambal heritage>

Photo and Information © Veuve Ambal – All Rights Reserved

Bisol Crede bottleBisol
Crede
Prosecco Superiore DOCG Brut
Veneto, Italy

BUBBLY WINE STYLE

Straw yellow with greenish hues, this wine offers an intensely fruity nose of white peach and lychee, lifted by a delicate hint of anise. The palate is fresh and linear, with well-balanced acidity and a clean, mineral finish.

Varietals: 85% Glera, 15% Chardonnay
Appellation: Valdobbiadene Prosecco Superiore DOCG, Veneto, Italy
Alcohol: 11.5% alcohol / volume
Residual Sugar: 8 g/L
Total Acidity: 6.3 g/L
pH: 3.2
Dosage: Brut
Soil: Clay
Farming: Sustainable Viticulture practices

SERVING SUGGESTIONS:
Serve in a flute or tulip glass, which provides a more generous chamber to savor the aromas. Prosecco Superiore is best enjoyed chilled.  Place the bottle in a bucket filled half way with water and ice. As the wine gently warms in the glass, it opens up to reveal it’s aromatic qualities. 

VINEYARDS:
“Crede” is the local term for clay, a type of soil that has the unique ability to retain water, which in turn helps protect the vines from drought conditions. This region, situated 250 meters above sea level, benefits greatly from this natural characteristic, ensuring that the vines receive adequate hydration even during dry periods.

WINEMAKING NOTES:
This vintage saw a rainy spring that supported balanced vine growth, followed by a warm summer that advanced ripening. Cooler nights in September preserved aromatic definition and freshness, resulting in healthy grapes with vibrant acidity and balanced structure.  Harvested in small lots, the grapes undergo gentle pressing while chilled. Fermentation in stainless steel tanks and aging on lees come before the second fermentation, which follows the Martinotti method for at least 30 days.

Photo of next generation of Bisol wine family

“My grandfather Desiderio and my father Antonio were always on the lookout for the best plots to purchase. Those were the steepest ones, and as such the hardest to cultivate, but their gradient and soil composition made them perfect for growing Glera grapes. It shows how long-sighted they were, and how important the quality of the final product was for them”. – Gianluca Bisol

ABOUT BISOL WINERY:
With roots dating back to 1542, Bisol represents 21 generations of family winemaking in the heart of Valdobbiadene, the historic home of Prosecco. The family’s winery reflects this deep heritage, with original details carefully preserved and cellars carved into the region’s rocky landscape. Naturally maintaining temperatures between 10°C and 15°C, these cellars provide ideal conditions for preserving the family’s most treasured bottles. More than a place where sparkling wines are made, Bisol is a living connection to the traditions, craftsmanship, and history that have shaped Prosecco Superiore for centuries. Learn more about Bisol wine cave and the story of Bisol>

Photo and Information © Bisol and Wilson Daniels – All Rights Reserved

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November Premium Club

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Bold wine Style logoDenner Vineyards New Colossus wine bottleDenner Vineyards
The New Colossus 2024
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

The New Colossus is built for structure and freshness. It’s lighter on new oak. making it ready to drink now. Expect licorice, dried herbs, and earth, with a long, savory finish.

Varietal: 76 % Cabernet Sauvignon, 12% Petit Verdot, 6% Petite Sirah, 3% Merlot, 1% Cabernet Franc, 1% Tannat, 1% Malbec
Alcohol: 14.2% alcohol / volume
Acid: 5.8 g/L
pH: 3.69
Appellation: Paso Robles, California
Vineyards: 59% Sunnybrook Ranch, 16% Willow Creek, 4% Adelaida Estate, 21% from growers in Paso Robles
Fermentation: 2-3 day cold soak with pump-overs 3 times a day, 12-16 day total maceration, 100% destemmed
Aging: 15 months in oak barrel, 12% new oak
Accolades: 93 pts James Suckling

WINEMAKING NOTES:
The New Colossus is the younger sibling of Denner’s Mother of Exiles wine. Both blends are led by Cabernet Sauvignon with Petit Verdot for backbone, and built for structure and freshness. Even the names are linked: “The New Colossus” is Emma Lazarus’s poem at the base of the Statue of Liberty, and “Mother of Exiles” is what the poem calls Lady Liberty. The 2024 vintage was marked by a 10-day heatwave of 104°F or higher, leading to an early harvest. Growers faced issues like grape raisining and sunburn, impacting yields. The remaining grapes kept good acidity, wines are lighter and best enjoyed now than aged.

WINEMAKER:
Over the years, winemaker Anthony Yount made Denner into one of the great wineries of California through a combination of careful vineyard management (including dry-farming and organic practices) and non-interventionist winemaking. Today, Anthony continues his work at Denner as the consulting winemaker for head winemaker, Mark Williams.  In the cellar, Denner takes cues from the old world, working with a percentage of whole-cluster in Rhone blends, relying on native yeasts for fermentation, and bottling their wines unfined and unfiltered. Of course, all of this is to translate, as faithfully as possible, the terroir of a great site, with Denner’s patchwork of calcareous clay vineyards soaring to more than 1,000 feet above sea level.

ABOUT THE DENNER VINEYARDS:
After searching across California for the ideal place to grow exceptional grapes, Ron Denner discovered the perfect site in Paso Robles’ Willow Creek District in 1997. He planted his first vines in 1999, later expanding to the Adelaida District. Completed in 2005, Denner Vineyards’ hillside estate features a tasting room and gravity-flow winery thoughtfully designed to blend with the surrounding landscape. Today, Denner’s vision continues to thrive in one of California’s premier winegrowing regions. Learn more about Denner’s story>

Photos and information © Denner Vineyards – All Rights Reserved.

Bold wine Style logoPride Merlot wine bottlePride Mountain Vineyards
Merlot 2024
Napa County, California

BOLD WINE STYLE

The Pride Merlot bursts with aromas of sweet cherry, raspberry, and currants, accented by savory rosemary and delicate floral notes. The palate is fresh and vibrant, with tart Queen Anne cherry, hints of rich earth, and a lingering, elegant finish.

Varietals: 95% Merlot, 2% Cabernet Franc, 2% Petit Verdot, 1% Cabernet Sauvignon
Appellation: Napa County, California
Alcohol: 14.6% alcohol / volume
Fermentation: Stainless steel tanks
Aging: French oak
Pairing Suggestions: Enjoy with grilled steak or lamb seasoned with rosemary, or savory mushroom dishes to complement the bright cherry and raspberry flavors, herbal notes, and earthy finish. Or enjoy as a relaxing end-of-day pour.

WINEMAKING NOTES:
The balance of fruit and herbs, with just a touch of floral, is the ideal profile for Merlot raised in the mountains. The tension and freshness of this wine become abundantly clear on the first sip as the fruit tilts to the firm, refreshingly tart, nature of Queen Anne cherries. The savory herbs ebb a bit as hints of rich earth come forward. These elements all marry perfectly with a pleasant and lingering finish. The result is a comforting wine that is as enjoyable now as it will be for the next 15 years. 

THE VINEYARDS:
Pride Mountain Vineyards crafts expressive wines that reflect its unique high-elevation vineyards at 2,100 feet, where abundant sunshine, warm mornings, and cool afternoons create bold, deeply flavored reds with distinctive varietal character and refreshing acidity. Using traditional winemaking techniques that continue to evolve, Pride allows the character of its mountain-grown grapes to shine through, creating wines that are unmistakably their own. Learn more about Pride Mountains wine making philosophy>

ABOUT PRIDE MOUNTAIN FOUNDERS:
Pride Mountain Vineyards began as a retirement dream for founders Jim and Carolyn Pride, who purchased Historic Summit Ranch in the Mayacamas Mountains in 1989, initially planning to grow grapes for local wineries. Their ambitious weekend project soon became a full-time passion, as they planted vineyards, built a winery, and learned the art of winemaking. Jim’s entrepreneurial spirit and Carolyn’s dedication helped transform the rugged mountain property into a celebrated winery, welcoming its first guests in 1998. After Jim’s passing in 2004, their children, dedicated staff, and the next generations carried their vision forward, preserving the family spirit and commitment to distinctive mountain-grown wines. Learn more about Jim and Carolyn journey>

Photos and information © Pride Wines – All Rights Reserved.

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Schwarz A Lita Schwoaz Rot

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NOVEMBER WINE CLUB:

Schwarz A Lita Schwoaz RotMellow style logoSchwarz Vineyards
A Lita
Schwoaz Rot
Burgenland, Austria

MELLOW WINE STYLE

Deep ruby-garnet with violet reflections. Inviting aromas of red forest berry preserves, ripe heart cherry, and hints of mandarin zest lead into a fresh, juicy palate. Bright cherry and wild berry fruit are accented by lively acidity, a subtle citrus lift, soft tannins, and a clean, fruit-driven finish.

WINE DETAILS:

  • Varietals: 100% Zweigelt
  • Alcohol: 13.0% alcohol / volume
  • Residual Sugar: 1.3 g/L
  • Appellation: Andau, Burgenland, Austria
  • Accolades: 91pts Falstaff
  • Aging: Stainless steel tanks
  • Food Pairings: Pairs well with grilled sausages, roast chicken, pork tenderloin, schnitzel, burgers, pasta, mushrooms, roasted vegetables, and semi-aged cheeses.

WINEMAKER NOTES:
Schwoaz Rot is Weingut Schwarz’s vibrant, everyday expression of Zweigelt, crafted from estate vineyards in Andau, Burgenland. Produced exclusively in stainless steel, it showcases the variety’s bright fruit, freshness, and lively character without the influence of oak. It is an approachable, versatile red that delivers purity, balance, and effortless drinkability.

VINEYARD NOTES:
Andau is the warmest place in Austria and blessed with the most hours of sunshine. Sun, warmth, and barren gravelly soils offer ideal conditions for ripe, full-bodied, harmonious red wines as well as round, robust white wines. Where the Alps end and the Pannonian Plain begins lies the Leitha Mountains. The strengths of both geographical regions are reflected in the soil and climate: primary rock soils meet clay and Leitha limestone. The gentle hills protect against cool westerly winds and create an almost Burgundian climate. The cooler Leitha Mountains are characterized by pure minerality thanks to their slate and gneiss soils, combined with clay and the unique “Leitha limestone”. The wooded hills of the Leitha Mountains create a microclimate that preserves the vibrant fruit aromas. In the vineyard, during the harvest, the team uses refrigerated trucks from the butcher shop to cool the grapes on site as quickly as possible and prepare them for the subsequent multi-day cold maceration.

Michael Schwarz winemaker standing on wine barrels

Michael Schwarz

ABOUT SCHWARZ VINEYARDS:
Hans Schwarz’s career actually began as a butcher, hence his nickname, “The Butcher”. Hans is a true “Burgenlander”, meaning he is a hunter and a farmer who knows how to get things done with his hands as the generations before had taught him. With the exception of a small production of the house wine “Giovanni”, the Schwarz family primarily grew and sold their grapes to the local winegrower’s cooperative and wine master Alois Kracher. Enthusiastic about the excellent quality of the grapes, the Alois encouraged him to try his hand as a winemaker. With the help of Kracher and Manfred Krankl (Sine Qua Non winery), the first wine under its own name came onto the market in 1999. Following the success story of Hans Schwarz, his son Michael took over the winery in 2017, who had previously gained professional experience on the Saar, Mallorca, southern France and Australia. Learn more at Schwarz Wines>

pan roasted chickenOne-Pan Roast Chicken with Vegetables

INGREDIENTS:

  • 6 skin-on, bone-in chicken thighs
  • kosher salt and black pepper
  • ¼ cup olive oil
  • 1 pound baby Yukon Gold potatoes, scrubbed and cut in to 1-inch chunks
  • 10 cloves of garlic
  • 10 pearl onions
  • 7 sprigs of fresh thyme, leaves stripped, plus 6 sprigs
  • 2 parsnips, peeled and sliced 1-inch thick
  • 1 lemon, thinly sliced

DIRECTIONS:

  1. Preheat the oven to 425°F.
  2. Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Heat olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
  4. Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir.  Cook until the vegetables are warmed and coasted in oil, 2 minutes.
  5. Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
  6. Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.

© Information and photos Schwarz Winery – All Rights Reserved.
Recipe courtesy of ©  Tia Mowry and Food Network – All Rights Reserved.

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Schwarz A Lita Schwoaz Weiss

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NOVEMBER WINE CLUB:

Schwarz Vineyards A lita Schwoaz Weiss wine bottleSilky styleSchwarz Vineyards
A Lita
Schwoaz Weiss
Burgenland, Austria

SILKY WINE STYLE

Medium yellow-green in color. Intense aromas of tropical fruit, grapefruit, citrus, and delicate white blossoms lead into a lively palate layered with ripe banana, mango, and juicy yellow orchard fruit. Bright acidity, refreshing minerality and a lingering finish.

WINE DETAILS:

  • Varietals: Sauvignon Blanc, Scheurebe, Chardonnay
  • Alcohol: 12.5% alcohol / volume
  • Appellation: Andau, Burgenland, Austria
  • Aging: Stainless steel tanks
  • Food Pairings: Pairs beautifully with grilled seafood, fresh oysters, sushi, ceviche, roast chicken, salads, asparagus, goat cheese, vegetable risotto, light pasta dishes, and Asian-inspired cuisine.

WINEMAKING NOTES:
Schwoaz Weiss is Weingut Schwarz’s fresh and vibrant white blend, combining Sauvignon Blanc, Scheurebe, and Chardonnay into an expressive, fruit-forward cuvée. Fermented and aged exclusively in stainless steel, it emphasizes bright aromatics, crisp acidity, and pure varietal character. It is an approachable, versatile white designed for everyday enjoyment.

Michael Schwarz protrait

Michael Schwarz

ABOUT SCHWARZ VINEYARDS:
Hans Schwarz’s career actually began as a butcher, hence his nickname, “The Butcher”. Hans is a true “Burgenlander”, meaning he is a hunter and a farmer who knows how to get things done with his hands as the generations before had taught him. With the exception of a small production of the house wine “Giovanni”, the Schwarz family primarily grew and sold their grapes to the local winegrower’s cooperative and wine master Alois Kracher. Enthusiastic about the excellent quality of the grapes, the Alois encouraged him to try his hand as a winemaker. With the help of Kracher and Manfred Krankl (Sine Qua Non winery), the first wine under its own name came onto the market in 1999. Following the success story of Hans Schwarz, his son Michael took over the winery in 2017, who had previously gained professional experience on the Saar, Mallorca, southern France and Australia. Learn more at Schwarz Wines>

lemon orzo shrimpLemon Shrimp Orzo

INGREDIENTS:

  • 1 pound shrimp (uncooked, peeled and deveined)
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons butter

1 shallot (minced)
  • 3 cloves garlic (minced)
  • 1 cup orzo pasta (uncooked)
  • ¼ cup white wine
  • 2 cups chicken broth (low sodium)
  • pinch saffron (optional)
  • 2 cups baby spinach leaves
  • 2 tablespoons fresh lemon juice (plus 1 teaspoon lemon zest)
  • 2/3 cup feta (cubed)
  • 2 tablespoons fresh parsley (minced)
  • salt and pepper (to taste)
DIRECTIONS:
  1. Place 1 pound shrimp in a large bowl. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning and a pinch of salt and pepper; toss well to coat.
  2. Heat the remaining 1 tablespoon olive oil in a large high-sided skillet over medium-high. Add seasoned shrimp and cook 3-5 minutes, turning to sear both sides, until cooked through. Transfer to a plate and cover to keep warm.
  3. To the now empty skillet, add the 2 tablespoons butter. Once melted, add the 1 shallot, and a pinch of salt and pepper. Cook 2-3 minutes, until softened. Add the 3 cloves garlic and cook until fragrant, about 30 seconds.
  4. Add the 1 cup orzo pasta and cook for another 2 minutes.
  5. Add the ¼ cup white wine and cook (scraping any browned bits from the bottom of the skillet) until absorbed, 1-2 minutes.
  6. Add the 2 cups chicken broth and pinch saffron (if using) bring to a simmer. Cook, stirring occasionally, until orzo is just shy of al dente, about 8 minutes. Add the 2 cups baby spinach leaves and stir gently until wilted.
  7. Return the shrimp to the skillet along with the 2/3 cup feta, 2 tablespoons fresh lemon juice and zest, and 2 Tablespoons fresh parsley. Toss gently to combine. Season with salt and pepper, to taste. Enjoy!

VARIATIONS:

  • Autumn Twist – Add roasted butternut squash or sautéed mushrooms and thyme. Use sparingly so they don’t overwhelm the wine’s delicate fruit and acidity.
  • Wine substitution – If you’d rather skip the wine, replace it with extra broth and a splash of lemon juice. This way, you don’t miss out on its bright, tangy flavor.
  • Vegetable add-ins – Sauté chopped asparagus or zucchini with the aromatics or stir in green peas or chopped artichoke hearts when you add the spinach.
  • Shrimp substitute – If shrimp isn’t your thing, lemon orzo also tastes great with seared chicken, scallops, or salmon. Or, try chickpeas or white beans for a vegetarian version.
  • If you like a little heat – Add a pinch of red pepper flakes, cayenne pepper, or harissa paste while cooking the aromatics.
Information & Photos © Schwarz Wines – All Rights Reserved.
© Recipe courtesy of Platings and Pairings –  All Rights Reserved.

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Learn about our Memberships >

November Wine Club Pairing Recipe

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NOVEMBER WINE CLUB:

Bold wine Style logoSchwarz Neusiedlersee wine bottleSchwarz Vineyards
Neusiedlersee
Zweigelt DAC
Burgenland, Austria

BOLD WINE STYLE

Deep ruby garnet with violet reflections. Aromas of blackberry, black cherry and wild forest berries are layered with delicate smoky spice and toasted oak. The palate is juicy and elegant, revealing fine tobacco nuances, ripe cherry fruit, supple tannins and a lingering, spice-driven finish.

WINE DETAILS:

  • Varietals: 100% Zweigelt
  • Alcohol: 13.0% alcohol / volume
  • Residual Sugar: 1.3 g/L
  • Appellation: Neusiedlersee DAC, Burgenland, Austria
  • Accolades: 90pts Falstaff
  • Aging: 12 months in used French barrriques
  • Food Pairings: Pairs well with grilled steaks, roast duck, braised short ribs, pork tenderloin, mushroom risotto, charcuterie, pasta dishes, and aged Alpine cheeses.

WINEMAKER NOTES:
Many of Schwarz wines derive their special charm from the combination of different vineyard sites. Most vines are more than 25 years old, some even older than 50 years.  The vines need a balance, which is achieved through the use of compost and mechanical weed control. To produce the best wines today, Schwarz draws on both proven techniques of the past and innovative technology of the future. Red wines are fermented spontaneously, while yeast is used for some of the white wines. Most fermentations are temperature-controlled, and their philosophy regarding SO2 (sulfur dioxide) is “as much as needed.” As with cooking or other matters of the heart, much of winemaking is also done instinctively.

VINEYARD NOTES:
Andau is the warmest place in Austria and blessed with the most hours of sunshine. Sun, warmth, and barren gravelly soils offer ideal conditions for ripe, full-bodied, harmonious red wines as well as round, robust white wines. Where the Alps end and the Pannonian Plain begins lies the Leitha Mountains. The strengths of both geographical regions are reflected in the soil and climate: primary rock soils meet clay and Leitha limestone. The gentle hills protect against cool westerly winds and create an almost Burgundian climate. The cooler Leitha Mountains are characterized by pure minerality thanks to their slate and gneiss soils, combined with clay and the unique “Leitha limestone”. The wooded hills of the Leitha Mountains create a microclimate that preserves the vibrant fruit aromas. In the vineyard, during the harvest, the team uses refrigerated trucks from the butcher shop to cool the grapes on site as quickly as possible and prepare them for the subsequent multi-day cold maceration.

Hans and Michael Schwarz

Hans and Michael Schwarz

ABOUT SCHWARZ VINEYARDS:
Hans Schwarz’s career actually began as a butcher, hence his nickname, “The Butcher”. Hans is a true “Burgenlander”, meaning he is a hunter and a farmer who knows how to get things done with his hands as the generations before had taught him. With the exception of a small production of the house wine “Giovanni”, the Schwarz family primarily grew and sold their grapes to the local winegrower’s cooperative and wine master Alois Kracher. Enthusiastic about the excellent quality of the grapes, the Alois encouraged him to try his hand as a winemaker. With the help of Kracher and Manfred Krankl (Sine Qua Non winery), the first wine under its own name came onto the market in 1999. Following the success story of Hans Schwarz, his son Michael took over the winery in 2017, who had previously gained professional experience on the Saar, Mallorca, southern France and Australia. Learn more at Schwarz Wines>

braised pork plated with green beansApple Cider Braised Pork Shoulder with Roasted Garlic Whipped Butter

INGREDIENTS:

• 3–4 pounds boneless half pork butt roast, cut into 3–4 large pieces
• 8–10 cloves garlic, sliced in half lengthwise
• 2 tablespoons grapeseed oil 
• 1 1/2 cups apple cider
• 1/2 cup chicken broth
• 1/4 cup organic apple cider vinegar
• 2 tablespoons dijon mustard
• 1 large red onion, thinly sliced
• 3 medium Granny Smith apples, peeled, cored, & cut into 1/2-inch thick slices
• kosher salt & ground black pepper, to season
ROASTED GARLIC WHIPPED BUTTERNUT SQUASH:
• 1 small butternut squash (roughly 2 pounds), quartered lengthwise & deseeded
• 1 head garlic
• 1 teaspoon grapeseed oil 
•
2–3 tablespoons unsalted butter, cut into tablespoons
• kosher salt & ground black pepper, to season

DIRECTIONS:

  1. Preheat the oven to 325°F, ensuring a rack is positioned in the center of the oven. Gather ingredients, prepping & measuring according to the ingredients list, above.
  2. Stud the pork with garlic: Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket. Generously season the pork with 1 tablespoon kosher salt & ground black pepper as desired.
  3. Sear the pork: Add the grape seed oil to a large, heavy-bottomed, oven-safe pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Once the oil is hot & shimmering, carefully add in the prepared pork. Work in batches, as needed, to avoid overcrowding the pot (which prevents browning). Cook 3-4 minutes per side, until deeply browned.
  4. Braise the cider pork: Add the apple cider, chicken broth, apple cider vinegar, & Dijon mustard to a large liquid measuring cup or bowl, whisking to combine. Carefully pour the apple cider brining liquid into the pot with the pork. Bring the mixture to a boil, then cover the pot & transfer to the oven. Cook for 2 1/2 – 3 hours, until the cider braised pork is fall-apart tender. About 30 minutes before you’re ready to shred the pork, remove the pot from the oven & stir in the sliced onion & apples. Cover & return to the oven for 20-25 minutes, just until the onions & apples are softened.
  5. Optional: Roasted butternut squash & garlic: If preparing the whipped roasted garlic butternut squash, place the squash on a small sheet pan. Chop just the top off of the head of garlic, revealing its cloves. Lightly rub the garlic to loosen and remove any excess paper. Wrap the garlic in foil, lightly drizzling with oil & seasoning with a pinch kosher salt & ground black pepper before you seal the foil, completely encasing the garlic in foil. Set the foil-wrapped garlic on the sheet pan with the butternut squash. Transfer to the oven to bake alongside the apple cider braised pork for 2 1/2 – 3 hours, or until the squash is very tender. (Note: The garlic will roast in about 45 minutes, so set a timer to remove from the oven at that point)
  6. Optional: Whipped roasted garlic butternut squash: Once the squash is very tender, remove the sheet pan from the oven. Carefully scoop the squash into a food processor. Add in the roasted garlic cloves (the cloves should squeeze out of the head very easily) & butter. Run the food processor until the mixture is smooth & creamy. If needed, pour in a splash of chicken broth to loosen up the mixture as needed to reach desired consistency. Stir kosher salt & ground black pepper, to taste – start with 1/2 teaspoon & go from there.
  7. Finish the cider braised pork: Once the pork is tender, remove the pot from the oven. Carefully transfer the pork to a plate or cutting board. Use tongs or two forks to shred the pork into bite-sized pieces.
  8. Serve: Spoon the whipped roasted garlic butternut squash over a plate. Top with cider braised pork, softened apples & onions, & braising jus as desired. Enjoy!
  9. Alternate Slow Cooker method:
    Prep the recipe according to Steps 2-5, above, assembling the cider braised pork in your slow cooker or crockpot. Slow cook on high for 4-5 hours or on low for 7-8 hours until the pork is fall-apart tender. Complete the recipe according to Step 8, above, & serve. If your slow cooker has a searing/browning feature, you can use it to cook this entire cider braised pork recipe (Steps 2-5, 8) in the slow cooker.

© Information and photos Schwarz Winery – All Rights Reserved.
Recipe courtesy of © Plays Well with Butter – All Rights Reserved.

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October Sweet Club: Iowa

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Sweet Wine ClubSchmitt Soehne Riesling KabinettSchmitt Söhne
Sweet Riesling Kabinett
Mosel, Germany

NECTAR WINE STYLE

This delicate, moderately light-bodied Riesling has a tasteful Granny Smith apple characteristic that is crisp and lively on the palate. Vibrant acidity and classic Mosel minerality.

Variety: 100% Riesling
Alcohol: 8.5% alcohol / volume
RS: 38 g/L
Total Acidity: 8.0 g/L
Fermentation: Stainless Steel cold fermented
Food Pairing: Ideal as an aperitif or paired with spicy Asian dishes, seafood, shellfish, poultry, salads, creamy pastas, pork dishes, and mild cheeses.
Serve: Well chilled.

WINEMAKING:
While technology has changed and improved especially over the past decades, the substance remains the same: different growing regions, ripeness and quality of grapes determine the product in general while the knowledge and decisions of the winemaker add to the winery’s individual footprint.

Riper grapes provide more aroma and flavor, hence make a more expressive and flavorful wine. Sweetness in a wine, an attribute independent of its quality level, does not depend on the ripeness of grapes but on the winemaker’s decision regarding the fermentation process.

ABOUT THE WINERY:
During its evolution from a small local winery to one of the leaders in German wine exports, Schmitt Söhne has never lost sight of its focus: to produce wines of first-class quality that meet modern customers as well as market requirements and developing innovative projects in line with the spirit of the times.

Now in the 5th generation, Schmitt Söhne is one of Germany’s largest and most successful wine exporters to wine drinkers all over the world. While continuously developing their winemaking and looking for ways to incorporate new technologies and techniques, they never lose sight of the traditional way of producing exceptional German wines. Their policy has remained the same for over 200 years: to create the best wines possible using only top-quality grapes.  Learn more about Schmitt Söhne family wines here>

Photo and Information courtesy of © Schmitt Söhne – All Rights Reserved.

La Marc Demi Sec ProseccoLa Marca
Prosecco Demi Sec DOC
Veneto, Italy

NECTAR WINE STYLE

La Marca Prosecco Demi Sec D.O.C. is beautifully balanced and sweet, bursting with vivacious notes of citrus, sweet apple, and rich honey.

Variety: Glera
Alcohol: 11.5% alcohol / volume
Style: Demi-sec (semi-sweet)
Appellation: Prosecco D.O.C., Veneto, Italy
Closure Type: Natural cork
Food Pairing: Pairs well with creamy soft cheeses, like Brie and goat cheese, alongside rich, salty cured meats, like salami and prosciutto. Also delicious with subtly sweet, fruit-forward desserts, like lemon tart, peach cobbler or strawberry shortcake.
Serve: Slightly chilled, enjoy on its own or with cocktail recipes

WINEMAKING:
La Marca’s signature vivacious bubbles are crafted using the Metodo Italiano—the traditional Italian sparkling winemaking process that preserves the bright, fruit-forward character of the Glera grape. The result is the crisp, refreshing style with a delicate floral palate that you love from La Marca.

A fruit-forward, inviting alternative to Champagne, their Proseccos dazzle the senses with vivacious bubbles and vibrant flavors. With a zest for life and roots in effortless Italian style, La Marca’s inviting, sparkling wines have captured the hearts and flutes of all those who seek to spark joy—and believe a chilled glass of bubbles is the perfect way to mark life’s most joyful moments, big and small.

La Marca brings a welcome taste of La Dolce Vita through lively sparkling wines, warm Italian hospitality, and approachable style—all of which come together to make La Marca America’s most-loved sparkling wine brand.

ABOUT THE WINERY:
Since 1968, La Marca has been a devoted ambassador for Prosecco and the Veneto region of Italy.  La Marca refers to the historic Marca Trevigiana, the region of northeastern Italy centered on Treviso that has been associated with Prosecco production for centuries. Crafted in Treviso—the heart of Italy’s Prosecco region—their sparkling wines represent 5,000 local growers who share a deep pride and passion for the land, the Glera grape, and the exceptional wines they bring to the world.  Veneto wine region, just a one-hour drive from Venice, boasts views of the Adriatic Sea on one side and the Dolomite mountains on the other. Treviso, Italy’s Prosecco capital, is home to the light and expressive Glera grape—a variety known for its bright, fruit-forward character that brings notes of green apple, peach, and citrus to every glass. Learn more about La Marca here>

Photo and Information courtesy of © La Marca – All Rights Reserved.

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October Bubbly Club: Iowa

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Bubbly Wine ClubCoeur des bar blanc de noirs wine bottleDevaux
Cœur Des Bar
Blanc de Noirs
Champagne, France

BUBBLY WINE STYLE

Bright and intense gold color. A fresh, rich and powerful nose reveals aromas of ripe fruits. Key aromas of pear and brioche. Perfect harmony between the expressive notes of fruits, with a refined and fresh finish.  A sensation of intense, round, complexity, and fruity with fullness and depth, reminisce of the Côtes des Bar terroir.

Varietals: Pinot Noir
Appellation: Champagne, France
Alcohol: 12.5% alcohol / volume
Total Acidity: 5.9 g/L
Residual Sugar: 8 g/L
Fermentation: Stainless Steel tank
Malolactic: Targeted
Vines: 15 years old minimum
Certified: Sustainable Viticulture in Champagne
Vines: 15 years old minimum
Dosage: Brut
Serving Temperature: 46-50°F / 8-10°C
Accolades: 93 pts Guide Melendo 2024/2025; 93 pts Wine Enthusiast 2025; 92pts James Suckling 2024

PAIRING SUGGESTIONS:
Serve well chilled.  Enjoy as an aperitif with roasted poultry and truffles. As a first course with scallop carpaccio. For the main course, serve with veal blanquette, chicken with preserved lemon, saffron risotto, freshwater fish, and cheeses.  For dessert, serve with exotic fruits.

ABOUT DEVAUX HOUSE:
DEVAUX House is at the heart of a family saga which begins with the brothers Jules and Auguste Devaux shortly before the middle of the 19th century. The Devaux House was then managed by three inspiring women who led the family winery with remarkable energy and talent in equal measure.

The first woman, Claude-Joseph Devaux (born Ducray), widowed at 39 years old in 1843, founded in 1846 and managed the house “Maison Vve A. Devaux″ in Epernay with her son François-Auguste. His wife, Augusta-Maria Herbin, was to become the second “Devaux widow″ following his death in 1879. She was in charge of the winery until 1895. The DEVAUX brand quickly became successful. By the turn of the century, DEVAUX was exporting 75% of its production.

Then in 1907, following the death of Charles-Auguste Devaux, Marguerite Marie-Louise, the third “Devaux widow” born Hussenot, took over the reins and managed the winery until her death in 1951 at the age of 80, thus concluding an extraordinary saga of “Champagne widows″. She was succeeded by her two sons.

Today, DEVAUX now represent many families. Indeed, this Maison was handed down more than 30 years ago – with a long-term vision – to our families of winemakers. They have all engaged in a human endeavor based on cooperation, and high quality standards. In fact, the last in the Devaux line, Jean-Pol Auguste Devaux, was without an heir.  As such, in 1987 he entrusted the future of Devaux – a brand with a prestigious past and an exciting future – to the “Union Auboise”, now the “Groupe Vinicole Champagne DEVAUX” (then supplier for the DEVAUX “Blanc de Noirs” champagne).

Throughout the years, the cooperative associates of Champagne DEVAUX lovingly lead the vine to deliver its best fruits. They deploy their efforts and their know-how to raise the grapes to the level of excellence required by the taste and character of a Grand Champagne.  Learn more about their vineyards>

Photo and Information © Devaux – All Rights Reserved

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Martellotto Velvet Riff Pinot Noir

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OCTOBER WINE CLUB:

Martellotto Velvet Riff Pinot NoirMellow style logoMartellotto Winery
Velvet Riff
Pinot Noir
Napa Valley, California

MELLOW WINE STYLE

Smooth as a midnight sax solo. This Napa Valley Pinot Noir is all silk and structure—aged 18 months in French oak to draw out layers of wild cherry, forest floor, and subtle spice. Pour it slow, pass it often, and toast to la buona tavola—good wine, good company, good rhythm. 

WINE DETAILS:

  • Varietals: 100 % Pinot Noir
  • Alcohol: 13.9% alcohol / volume
  • Soil: Sandy/loam
  • Appellation: Napa Valley, California
  • Farming: Sustainable
  • Aging: 18 months in French oak, 25% new oak
  • Accolades: 92 pts Decanter
  • Pairing: Mushroom and ricotta tart, roast duck, pork tenderloin, wild mushroom dishes, herb-roasted vegetables, earthy pasta dishes and soft cheeses.

WINEMAKER NOTES:
Velvet Riff opens with aromas of raspberry compote, wild strawberry and rose petal, layered with clove, star anise and a hint of forest floor. The silky palate features cherry, raspberry and pomegranate with layers of dried rose, truffle and white pepper. Bright, refreshing acidity and velvet-smooth tannins frame the flavors, leading to a long, lingering finish of cherry bramble, French oak spice and smoky depth.

ABOUT MARTELLOTTO WINERY:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.

A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.

Mushroom ricotta pastry

Mushroom, Ricotta and Arugula Tart

INGREDIENTS:

  • 1 sheet puff pastry
  • 2 tbsp olive oil
  • 1lb and 2 ½ ounces mushrooms (525 grams)
  • 1 garlic cloves (1 finely sliced, 1 crushed)
  • 9 oz tub ricotta (250 grams)
  • generous grating of nutmeg
  • ¼ small bunch of parsley (leaves only, roughly chopped)
  • 2 ounces of arugula (50 grams)

DIRECTIONS:

  1. Heat oven to 425°F and place a baking sheet inside.
  2. Unroll the pastry onto a piece of parchment paper and score a border around the pastry about 5/8 inches from the edge. Place the pastry (still on the parchment paper) on the baking sheet and cook for 10-15 minutes.
  3. While the pastry bakes, heat the oil in a large lidded pan and cook the mushrooms for 2-3 minutes, with the lid on, stirring occasionally.  Remove the lid and add the sliced garlic, then cook for 1 minute more to get rid of excess liquid.
  4. Mix the crush garlic with the ricotta and nutmeg, then season well. Remove the pastry from the oven and carefully push down the risen center.  Spread over the ricotta mixture, then spoon on the mushrooms and garlic. Bake for 5 minutes, then scatter over parsley and arugula.

Information & Photos © Martellotto Winery – All Rights Reserved.
Recipe courtesy of © Good Food – All Rights Reserved.

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Martellotto Sospiro Chardonnay

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OCTOBER WINE CLUB:

Rich WineStylesMartellotto Winery Sospiro ChardonnayMartellotto Winery
Sospiro
Chardonnay
Sta. Rita Hills, California

RICH WINE STYLE

Brilliant straw-gold with a glistening, mirror-bright clarity, classic and polished appearance. Inviting aromas of buttered toast, baked pecans, toasty oak, and sweet vanilla.  Creamy and buttery on the palate with a vibrant tension and nerve that makes the lips pucker. Long, expressive finish defined by a glistening purity of flavor and classic Chardonnay character.

WINE DETAILS:

  • Varietals: 100% Chardonnay
  • Alcohol: 13.3% alcohol / volume
  • Appellation: Sta. Rita Hills of Santa Barbara, California
  • Soil: Sandy/Clay loam
  • Farming: Sustainable
  • Aging: 12 months in French oak (20% new)
  • Pairings: Creamy mushroom dishes, herb-roasted chicken, salmon, garlic butter seafood, fall vegetables and soft cheeses.

WINEMAKING NOTES:
There is a moment when a great wine stops you mid-sentence. In Sta. Rita Hills, cold Pacific winds push through the mountains every afternoon, forcing the fruit to develop extra ordinary depth and natural acidity that warmer regions simply cannot replicate.  Sospiro is grown here. Aged twelve months in French oak. Rich without being heavy.  Fresh without being thin.

ABOUT MARTELLOTTO WINERY:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.

A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.

Creamy chicken ParmesanCreamy Parmesan Garlic Mushroom Chicken

INGREDIENTS:

  • 4 boneless, skinless chicken breasts (about 2 pounds total), pounded ½ inch thick
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 10 ounces cremini mushrooms, thinly sliced
  • ½ medium yellow onion, diced
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more seasoning
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk
  • ½ cup low-sodium chicken broth
  • ½ cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
  • 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
  1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
  2. Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if necessary, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes. Flip with tongs and sear the other side until browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside.
  3. Reduce the heat to medium and melt the butter in the skillet. Add the mushrooms, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally until tender, about 7 minutes. Add the flour, stir to evenly coat the vegetables, and cook for 1 minute.
  4. Stir in the half-and-half or milk and broth until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer and stir in the Parmesan. Return the chicken to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes. Sprinkle with additional Parmesan and the parsley before serving.
Information & Photos © Martellotto Winery – All Rights Reserved.
© Recipe courtesy of The Kitchn.com –  All Rights Reserved.

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