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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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October Wine Club Pairing Recipe

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OCTOBER WINE CLUB:

Bold wine Style logoMartellotto Sotto Voce Cabernet Franc wine bottleMartellotto Winery
Sotto Voce
Cabernet Franc
Santa Ynez Valley, California

BOLD WINE STYLE

Beautifully expressive Cabernet Franc, offering a highly refined and structured character.  Aromas of wild herbs, bay leaf, and fresh spearmint layered over ripe cherry fruit and hints of dark chocolate. Structured and refined palate with firm, textured tannins providing excellent grip.  Long, savory finish carried beautifully by a vibrant and driving acidity.

WINE DETAILS:

  • Varietals: 100% Cabernet Franc
  • Alcohol: 14.5% alcohol / volume
  • Soil: Sandy/Clay Loam
  • Farming: Sustainable
  • Appellation: Happy Canyon of Santa Barbara, California
  • Production: 40 barrels
  • Accolades: 94 pts Decanter
  • Aging: 18 months in French oak (25% new)
  • Pairings: Pour a glass alongside hearty fall dishes like herb-roasted beef, lamb, mushrooms or rustic Italian fare. The earthy flavors complement Cabernet Franc’s vibrant fruit, structured tannins and lively acidity.

WINEMAKER NOTES:
Rooted in Italian tradition and crafted with Californian heart, Happy Canyon Cabernet Franc is a masterful blend of elegance and boldness.  Greg Martellotto’s unique winemaking vision shines through, marrying vibrant red fruits with subtle herbal notes and a touch of smoky complexity.  Aged patiently to develop a graceful structure and lingering finish, this wine sings with the rhythm of la buona tavola – a celebration of life, friendship, and great taste.

VINEYARD NOTES:
Happy Canyon of Santa Barbara is a new, small AVA that was established in 2009.  Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.

“The daring, innovative spirit embodied by the region’s young producers and a vast range of first-class sites creates conditions that are ideal for the production of distinctive, pedigreed wines of the highest level. Best of all, with few exceptions, these wines remain under the radar and very fairly priced relative to global peers.” —Antonio Galloni, Vinous Media

ABOUT MARTELLOTTO:
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.

roasted pan beef tenderloin

Sheet Pan Beef Tenderloin with Mushrooms and Brussel Sprouts

INGREDIENTS:

  • 2 cloves garlic
  • 2 tablespoons fresh parsley leaves, plus more for serving
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh sage leaves
  • 3 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 (3-pound) center-cut beef tenderloin
  • 1 pound Brussels sprouts
  • 8 ounces cremini or white button mushrooms
  • 2 large shallots
  • 1 medium lemon
  • 2 tablespoons finely grated Parmesan cheese
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared horseradish

DIRECTIONS:

  1. Place 2 garlic cloves, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh thyme leaves, and 1 teaspoon fresh sage leaves in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 7 times until finely chopped. Add 1 tablespoon of the olive oil, 1 tablespoon Dijon mustard, 1 teaspoon of the kosher salt, and ¼ teaspoon black pepper, and pulse 1 to 2 times until combined into a paste.
  2. If needed, trim a 3-pound beef tenderloin of surface fat and silverskin. Pat the tenderloin dry with paper towels, then rub the herb paste over the entire roast. Place in the center of an ungreased rimmed baking sheet and set aside at room temperature for 30 minutes to 1 hour. Meanwhile, prepare the vegetables and make the sauce.
  3. Prepare and place the following in a large bowl: Trim and halve 1 pound Brussels sprouts, halve or quarter (if large) 8 ounces mushrooms, and halve and thinly slice 2 large shallots. Finely grate the zest of 1 lemon, grate 2 tablespoons Parmesan cheese, and place together in a small bowl. Thinly slice ½ the zested lemon and set aside for serving. Refrigerate everything until ready to use.
  4. Juice the remaining lemon half until you have 1 tablespoon juice and place in a small bowl. Add ¼ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon prepared horseradish, and ½ teaspoon kosher salt, and whisk to combine. Cover and refrigerate until ready to serve.
  5. Arrange a rack in the middle of the oven and heat the oven to 425°F.
  6. Add the remaining 2 tablespoons olive oil and 1/2 teaspoon kosher salt to the Brussels sprouts mixture, and toss to combine. Transfer to the baking sheet and arrange in an even layer around the beef tenderloin.
  7. Roast until an instant-read thermometer inserted into the center of the tenderloin registers 125 to 130°F for medium-rare, 25 to 30 minutes.
  8. Transfer the tenderloin to a clean cutting board, cover loosely with aluminum foil, and set aside to rest for 10 minutes. Continue roasting the vegetables until tender and browned on the bottom, about 5 minutes more. Sprinkle the vegetables with the lemon zest and Parmesan cheese and toss to combine.
  9. Slice the tenderloin and serve with the roasted vegetables and lemon-horseradish sauce. Garnish with the lemon slices and chopped parsley, if desired.
  10. NOTE: The herb paste can be made, rubbed on tenderloin, and refrigerated up to 1 day in advance. Let the tenderloin sit a room temperature for 30 minutes to 1 hour before roasting.

© Information and photos Martellotto Winery – All Rights Reserved.
Recipe courtesy of © The Kitchn– All Rights Reserved.

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September Sweet Club: Iowa

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Sweet Wine ClubMerryvale Antigua wine bottleMerryvale Vineyards
Antigua
Muscat Dessert Wine
St. Helena, California

NECTAR WINE STYLE

Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.

Variety: 100%  Muscat de Frontignan from vintages 1970 to 1983
Alcohol: 19.5% alcohol / volume
RS: 14%
Aging: French oak barrels
Food Pairing: Pairs well with tiramisu, crème brulée, almond biscotti, hazelnut torte, pecan pie, blue cheeses, and fruit
Serve: Slightly chilled. Try over ice with a squeeze of Meyer lemon.
Accolades: 91 pts Wine Enthusiast

WINEMAKING:
The template for Antigua Dessert Wine was initially crafted at Beaulieu Vineyards by iconic Napa Valley winemaker André Tchelistcheff in the 1960s. Antigua is produced using the solera process, a system of fractional blending over a number of vintages—in this case, over decades.

In the late 1980s, Merryvale purchased the last barrels of wine Tchelistcheff initially crafted which was made from vintages 1970 to 1983. Using these barrels as the base, Merryvale began crafting the later vintages that comprise the Antigua solera. The must was partially fermented, and fermentation was arrested by the addition of fine pot-still brandy. Merryvale made this wine from vintages 1992 through 1997. Today, Antigua solera is an average of 35 years old.

ABOUT THE WINERY:
Napa Valley was a different place when the winery currently known as Merryvale Vineyards was established. It was 1933, and Sunnyhill Winery, as it was then called, was the first to be built in Napa after the repeal of Prohibition. This is where Robert and Peter Mondavi got their start, making wine with their father, Cesare Mondavi. It was a time when rail cars running in front of the property carried their wines to San Francisco and beyond. In the 1940s and 50s, when the site was the “co-op” known as Sunny St. Helena, this same winery was where a small group of Napa Valley grape growers brought their harvested fruit to be crushed, vinified and sold. Later, in the 1970s, the building served as a wine storage facility for The Christian Brothers.

Merryvale’s modern history began in 1983, when a small group of likeminded partners bottled its first wine under the Merryvale label. In 1986, the group purchased Sunny St. Helena, and after extensive renovations, changed its name to Merryvale Vineyards, giving it the historic St. Helena home it occupies to this day. Learn more about Merryvale’s story here>

old Sunny St. Helena Winery

Modern Day Merryvale Winery

Modern day Merryvale Winery

Photo and Information courtesy of © Merryvale Vineyards – All Rights Reserved.

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September Bubbly Club: Iowa

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Bubbly Wine ClubBelaire Luxe rose sparkling wine bottleLuc Belaire
Luxe Rosé
Provence, France

BUBBLY WINE STYLE

Belaire Luxe Rosé is a gorgeous wine with style, made at their award-winning winery in Provence, France. Deep pink color with aromas of fresh strawberry and raspberry. Creamy and rich on the palate with more berry flavors and a slight touch of wood, and surprising lightness in the mouth. Long, velvety finish.

Varietals: 80% Syrah, 15% Grenache, 5% Cinsault
Appellation: Provence, France
Alcohol: 12.5% alcohol / volume
Total Acidity: 5.9 g/L
Serving Temperature: 42°F / 6°C

PAIRING SUGGESTIONS:
Belaire Luxe Rosé is excellent as a chilled aperitif, with or without ice and fresh fruit, and pairs well with cheeses and desserts.

WINEMAKING:
Belair Luxe Rosé is a blend of Syrah, Grenache and Cinsault with an exquisite dosage of oak-aged Syrah.   It epitomizes the qualities that have made their wines so popular: classic taste, superb drinkability, striking and stylish packaging.  Luxe Rosé is bottled with a crystal-clear bottle that showcases the beautiful deep pink color of the wine, which comes from a slightly different grape blend than their classic Belaire Rosé.  Embossed foil labels and the eye-catching metallic pink lettering creates a stunning bottle. It’s an extraordinary wine from grape to glass, tailor-made to please crowds, anytime of the year.

Belaire gold sparkling wine bottleLuc Belaire
Gold Brut
Burgundy, France

BUBBLY WINE STYLE

Balanced and elegant, Luc Belaire’s Gold Brut begins with aromas of stone fruits and fresh pear alongside brioche and limestone.  Tropical notes of mango complement fresh Chardonnay fruit on the palate. Finely structured and delicate, the wine has a light, dry finish.

Varietal: 95% Chardonnay, 5% Pinot Noir
Appellation: Burgundy, France
Alcohol: 12.5% alcohol / volume
TA: 4.36 g/L
RS: 10 g/L
Serving Temperature: 42°F / 6°C

PAIRING SUGGESTIONS:
Belaire Brut Gold is a versatile wine, ideal for pairing with nearly any cuisine, and achieves a perfect balance of fresh Chardonnay fruit, a hint of peach, pear, and brioche, and a refreshing, dry finish. Enjoy as a well-chilled aperitif or pair with seafood, grilled vegetables, or poultry.

WINERY NOTES:
Belaire Brut Gold, crafted in the heart of Burgundy from a blend of handpicked Chardonnay and Pinot Noir grapes, is stunning inside and out. For the dosage, organic sugarcane is used, bringing structure and length to the wine, and recreating a style popularized in the Années folles – France’s 1920s artistic and cultural renaissance. A crystal clear glass bottle showcases the golden cuvée within, while minutely-detailed, embossed foil labels complete a gorgeous package that invites the touch as well as the taste.

ABOUT THE WINERY:
Luc Belaire wines are crafted by their 5th and 6th generation father and son winemakers at their 120-year old maison, where ancestral winemaking traditions are alive in each bottle.  Wineries are located in Burgundy and Provence, two of the world’s most respected and historic winemaking regions.

Photo and Information © Luc Belaire – All Rights Reserved

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September Premium Club

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Bold wine Style logoBelle Glos 25th Anniversary wine bottleBelle Glos
25th Anniversary
Pinot Noir
California

BOLD WINE STYLE

Deep ruby in color, the wine opens with aromas of black cherry, blackberry, and wild strawberry layered with cocoa, dried rose petal, and baking spice. The palate is rich and polished, offering concentrated dark and red berry fruit framed by vibrant acidity and refined tannins.  The finish is long and balanced, delivering the bold yet elegant style that defines Belle Glos.

Varietal: Pinot Noir
Alcohol: 14.8% alcohol / volume
Vineyards: 38% Las Alutras, 32% Clark and Telephone, 30% Diaryman
Aging: 12 months in French oak barrels (60% new)

WINEMAKING NOTES:
Fruit for this anniversary blend was harvested in the early morning so grapes arrived at the winery cool, preserving freshness and aromatics. The clusters were destemmed without crushing and cold-soaked to gently extract color and flavor. Fermentation took place in a combination of open-top and closed stainless-steel tanks, with punch-downs and pump-overs used to build structure and texture. The wine completed malolactic fermentation before aging up to 12 months in French oak barrels (60% new), adding depth and polish while allowing the coastal vineyard character of Las Alturas, Clark & Telephone, and Dairyman to shine.

WINEMAKER NOTES:
“For 25 vintages, Belle Glos has pursued a singular vision: crafting bold, expressive Pinot Noir from California’s most compelling coastal vineyards. Named in honor of my grandmother Lorna Belle Glos Wagner, the brand is built on family, place, and an unwavering commitment to style. This 25th Anniversary Pinot Noir commemorates that journey, uniting fruit from Las Alturas, Clark & Telephone, and Dairyman into a single, celebratory blend. Each vineyard contributes its own coastal character—power, structure, and vibrant fruit—creating a wine that is layered, polished, and unmistakably Belle Glos. This limited anniversary release is both a tribute to the past and a statement of the house style that has defined Belle Glos for a quarter century.” – Joseph Wagner, fifth generation Winemaker

ABOUT THE WINERY:
Owner/winemaker, Joe Wagner chose the name Belle Glos (pronounced “BELL GLOSS”) to honor his grandmother, Lorna Belle Glos Wagner. Lorna co-founded Caymus Vineyards in 1972 alongside Charlie Sr., and Chuck, Joe’s grandfather and father, respectively. She was an inspirational figure to Joe and an avid lover of Pinot Noir.

Belle Glos showcases distinctive Pinot Noirs produced from some of California’s top wine-growing regions. The vineyard locations can all be described as coastal, but the climate differences are significant, depending on the amount of fog, wind, sunlight, and soil type at each site. Each wine is crafted to distill the purest essence of the vineyard into elegant expressions of California Pinot Noir. Learn more at Belle Glos>

Photos and information © Belle Glos – All Rights Reserved.

Bold wine Style logoStags Leap The Investor wine bottleStag’s Leap
The Investor
Red Wine Blend
Napa Valley, California

BOLD WINE STYLE

Investor shows inviting aromas of dark plum, bramble berry fruit and delicate floral violet on the nose with subtle hints of pencil shavings and sandalwood. The palate is plush and mouth filling with macerated dark berry fruits. Layers of ripe boysenberry, black cherry, blackcurrant, and black plum lead upfront while more rustic notes of wild anise, tea leaf and lavender provide freshness and appeal. The well-integrated oak provides notes of warmth with toffee, hazelnut, and mocha notes, adding nuance and richness, supported by the fine-grained tannins that create structure and softness, making this an incredibly appealing and drinkable red blend. A backbone of acidity provides a bright, vibrant note, that leads to a long mouth pleasing finish that is spiced and comforting. 

Varietals: 39% Merlot, 29% Petite Sirah, 21% Cabernet Sauvignon, 8% Malbec, 2% Tannat, 1% Petit Verdot
Appellation: Napa Valley, California
Alcohol: 14.5% alcohol / volume
Maturation: Aged for 20 months: Petite Sirah in American oak barrels (25% new), Bordeaux varieties in French oak (35% new).
Pairing Suggestions: Perfect to pair with braised ribs, rich ragouts and hearty culinary treats.

WINEMAKING NOTES:
The Stags Leap District is located five miles north of the town of Napa, and east of the Napa River, along the Silverado Trail. This combination of Napa Valley’s extended growing season with the accentuated warmth and cooling of the Stags Leap District results in an ideal balance of acid and sugar in the fruit. The wine grapes are given time to mature and develop their characteristic soft texture and intense flavors. Maceration and fermentation followed suit for each of the varieties, which allowed our winemakers to monitor and evaluate each lot individually, coaxing each varietal to its maximum potential. The wine aged in oak for 20 months – the Petite Sirah in American oak barrels (24% new) while the Bordeaux varieties go to French oak (35% new). The final assemblage was blended just prior to bottling.

VINEYARD NOTES:
The Investor is a red wine that beautifully blends together the unique flavors and expressions of Merlot, Petite Sirah, Cabernet Sauvignon and Malbec, resulting in a powerful, yet approachable assemblage with significant fruit presence. The Merlot contributes fresh red berry aromatics and a soft, velvety texture to balance the power of Petite Sirah, which adds concentration, tannins, spice, and blueberry flavors. The Cabernet Sauvignon further increases the final blend’s complexity and depth, and the Malbec’s incredibly vibrant floral aromatics heighten the blend’s freshness. Most of the Petite Sirah fruit comes from estate vineyards in Oakville and Oak Knoll, and additional fruit is sourced from a diverse selection of northern and southern Napa Valley vineyards to broaden the wine’s floral and spicy characteristics. The Merlot is sourced from Stags’ Leap estate vineyards as well as grower vineyards in the heart of Napa Valley, and a selection of southern valley floor Cabernet Sauvignon fruit makes up the balance of the blend.

ABOUT STAGS LEAP WINERY:
On one of California’s earliest wine estates, a unique terroir and ideal microclimate support a classical standard of viticulture, land use, and winemaking that is as relevant today as it was over a century ago. An intimate valley within the greater Napa Valley, Stags’ Leap is a 240-acre estate, of which 85-acres are planted with grape vines. Learn more about Stag’s Leap and their history>

Photos and information © Stags Leap – All Rights Reserved.

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Daughters and Sons Cabernet Sauvignon

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SEPTEMBER WINE CLUB:

Daughters and sons Cabernet wine bottleBold wine Style logoDaughters and Sons
Cabernet Sauvignon
Columbia Valley, Washington State

BOLD WINE STYLE

This Cabernet comes from Columbia Valley, the most highly regarded area of wine growing in Washington, and is a classic wine with a modern twist. With elements of dark fruit and cherry cola, this wine steals the show every time….no matter who else is in the room.

WINE DETAILS:

  • Varietals: 100 % Cabernet Sauvignon
  • Alcohol: 13.5% alcohol / volume
  • pH: 3.70
  • TA: 7.9 g/L
  • Appellation: Columbia Valley AVA, Washington State
  • Fermentation: Stainless steel for three weeks before being pressed to neutral French oak for ML completion
  • Aging: 12 months in French oak, no new barrels
  • Pairing: Best enjoyed with friends at BBQ or at home in a cozy sweater.

ABOUT DAUGHTERS AND SONS:
The Founders of Daughters and Sons have (collectively) been involved in wine making for several decades.  They focus on minimal intervention winemaking to showcase each variety and vintage to its fullest, not manufacturing the same product year in and year out. Crafted with intent and purpose, the winemakers focus on creating fruit driven, delicious wines from some of the best vineyards in the Pacific Northwest. “Daughters and Sons” was created to provide a legacy in the wine business, but with a simple style of wine that is made for family gatherings. Learn more at Daughters and Sons>

Glazed short ribs with polenta dishBalsamic Glazed Short Ribs with Creamy Parmesan Polenta

SHORT RIB INGREDIENTS:

  • 3½ to 4 lbs. bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups Columbia Valley Cabernet Sauvignon wine
  • 2 cups beef stock
  • ¼ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

POLENTA INGREDIENTS:

  • 1 cup coarse cornmeal
  • 4 cups chicken or vegetable stock
  • 1 cup whole milk
  • 3 tablespoons butter
  • ¾ cup freshly grated Parmesan cheese
  • salt and pepper

DIRECTIONS:

  1. Heat oven to 325°F.
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides, working in batches. Remove.
  4. Add onion, carrots and celery. Cook 5–6 minutes.
  5. Add garlic and tomato paste; cook 1 minute.
  6. Pour in Cabernet and balsamic vinegar, scraping up the browned bits.
  7. Stir in beef stock, brown sugar, thyme, rosemary and bay leaves.
  8. Return short ribs to the pot. Liquid should come about halfway up the meat.
  9. Cover and braise for 2½–3 hours, until the meat is fork-tender.
  10. Remove ribs and strain the sauce if desired. Simmer sauce uncovered until slightly thickened.
  11. For polenta, bring stock and milk to a simmer. Slowly whisk in cornmeal. Cook 25–30 minutes, stirring frequently.
  12. Stir in butter and Parmesan. Season to taste.
  13. Spoon polenta onto plates, top with a short rib and drizzle generously with the Cabernet balsamic sauce.

Information & Photos © Daughters and Sons Wines – All Rights Reserved.
© Recipe courtesy of WineStyles – All Rights Reserved.

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Sonder Wines Field Blend Orange

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SEPTEMBER WINE CLUB:

Sonder field white orange wine bottleRich WineStylesSonder Wines
Field Blend Orange
Viognier
Columbia Valley, Washington

RICH WINE STYLE

A light and bright blend of white Rhône varietals, with delicate notes of spring flowers and candied orange peel, with a fresh and lively finish.

WINE DETAILS:

  • Varietals: 90% Viognier, 10% Roussanne/Marsanne
  • Alcohol: 13.3% alcohol / volume
  • pH: 3.87
  • TA: 4.3 g/L
  • Appellation: Columbia AVA, Washington
  • Vineyards: Andrews Family, Horse Heaven Hills and Boushey in Yakima Valley
  • Aging: Neutral French puncheons with weekly bâtonnage
  • Pairings: Soups with earthy spices, aged cheeses like Manchego or Gruyère, savory charcuterie, cured meat like prosciutto or salami, garlic herb roast chicken or rich seafood.

WINEMAKING NOTES:
90% Rhône blend on skins for six weeks, then aged in neutral French puncheons with weekly bâtonnage (stirring settled yeast and grape sediment back into aging wine). 10% direct pressed Viognier is added during fermentation, bringing added brightness and vibrancy. 

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through.  The result? Fun, energetic wines with a true sense of place. Learn more about Sonder Wines>

Butternut squash and apple soup with melted cheese croutonsButternut Squash and Apple Soup

SOUP INGREDIENTS:

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 large butternut squash, peeled, seeded and roughly chopped
  • 4 small red apples, peeled, cored and chopped
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 cups vegetable or chicken stock, low-sodium
  • 1 cup heavy whipping cream or whole milk
  • Kosher salt and freshly ground pepper
  • 1 tablespoon lemon juice

CROUTONS INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 12 baguette slices
  • ½ cup grated Gruyère cheese
  • 1 teaspoon minced thyme
  • Kosher salt and freshly ground black pepper

SOUP DIRECTIONS:

  1. Place a large, heavy saucepan on the stove over a medium-heat and add the oil.
  2. When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes.
  4. Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil.
  5. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
  6. Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup.
  7. Add lemon juice and taste and season with salt and pepper.

CROUTON DIRECTIONS:

  1. Preheat a broiler.
  2. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper.
  3. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.

SERVING:

  1. Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.

Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe courtesy of Sur La Table – All Rights Reserved.

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