November Premium Wine Club

Robert-Mondavi-Cab-FrancBold wine Style logoRobert Mondavi Winery
Oakville Cabernet Franc 2018
Napa Valley, California

BOLD WINE STYLE

The Oakville Cabernet Franc is a complex wine with notes of black currant, black plum, and unsweetened cocoa on the nose. On the palate, there are flavors of juicy blackberries, savory herbs and fresh tobacco. 

Analysis: 14.5% alcohol / volume
Varietal: 80% Cabernet Franc, 20% Cabernet Sauvignon
Appellation: Oakville District, Napa Valley, California
Food Pairing: Pair with robust meats and complex vegetables

HARVEST:
The grapes selected for the Oakville Cabernet Franc are grown on low fertility, well-drained soils with optimal sun exposure; this allows the winery to yield great fruit maturity and aromatics which Cabernet Franc is prized for.

ABOUT ROBERT MONDAVI WINERY:
Robert Mondavi built his winery in Northern California in 1966, planting Cabernet Sauvignon, Cabernet Franc and other key grape varieties to create some of the world’s finest wine. Today, Robert Mondavi Winery produces critically acclaimed, top-rated, world-class wines adored by industry experts, master sommeliers and consumers alike. Additionally, they are a Napa Green Certified winery and partnered with Napa County Resource Conservation District, creating the Napa Sustainable Winegrowing Group (NSWG). Learn more about the winery and their vineyards here.


Bold wine Style logobrowne-family-vineyards-cabernet-sauvignonBrowne Family Vineyards
Cabernet Sauvignon 2017
Columbia Valley, Washington

BOLD WINE STYLE

“Beautiful aromas of toasted oak with foxy grape and black fruit notes lead into flavors of dates, huckleberries and black cherries. Bold tannins stick to the palate leaving a lingering finish of licorice and berry compote. This full-bodied Cabernet Sauvignon pairs perfectly with wild game like elk or venison and earthy wild mushrooms.” – Winemaker, John Freeman

Analysis: 14.91% alcohol / volume
Varietal: 96% Cabernet Sauvignon, 4% Petit Verdot
Appellation: Columbia Valley AVA
TA: 5.5 g/l
pH: 3.89
Aged: 21 months
Harvest Date: October 5th-November 1st, 2017

HARVEST:
The 2017 harvest was far more normal than the warmer and larger than average harvests from 2012-2016. A rainy spring led to a dry, warm summer, making for excellent fruit development in the Browne Family Vineyards. By the time of harvest, their fruit showed phenolic ripeness with balanced sugar, acids and tannins in the fruit skins. 

ABOUT BROWNE FAMILY VINEYARDS:
Browne Family Vineyards is a family-owned and operated winery located in the heart of Walla Walla, Washington and throughout the Columbia Valley AVA. Inspired by William Bitner Browne, the late grandfather of their proprietor, Andrew Browne, the winery continues to be committed to producing world-class wines with cellar-worthy vintages that stand the test of time. Learn more about the family winery and vineyard here.


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November Sweet Club Iowa

 

Sweet Wine Clubmeneres-rubyPorto Menéres
Porto Fine Ruby
Douro, Portugal

NECTAR WINE STYLE

The Porto Fine Ruby wine is rich and full bodied with notes of red fruit, such as plums and raspberry.

Analysis: 19.5% alcohol / volume
Varietal:
Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao
TA: 3.7 g/l
Residual Sugar: 100 g/l
pH: 3.79
VA: 0.4
Vintage: NV
Wine Type:
Ruby Port DOC
Origin:
Portugal
Appellation:
Douro, Portugal
Elaboration:
Handpicked in small bins. Stainless steel fermentation. Aged in large oak casks.
Production:
500 cases
Winemaker:
Alvaro Van Zeller

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

HARVEST AND PRODUCTION:
Grapes are sourced for the company estates of Quinta do Saião (220 acres) and Quinta de Zom (200 acres). The grapes are hand cut, harvested in baskets and delivered to the Quinta to be sorted and crusted with the stems. Prior to fermentation, they are cold macerated for a full day, then fermented with native yeasts in open top stainless steel vats under temperature control until about half of the grapes’ nature sugar is consumed. The fermenting wine is drained off its skins and stems when it reaches about 100-120 g/l of residual sugar; it is then fortified with a fine, 150 proof grape brandy from Spain. After the harvest, the wine stays at the adega (or winery), in the Douro. Here, it is left to settle until the following spring before it is taken to the lodges at the Vila Nova de Gaia (next to the Atlantic coast and Porto) where it is matured, blended and bottled. The Menéres Ruby Port is a blend of selected young ports matured in large oak vats (or “tonels”) keeping a young fruit character.


Sweet Wine Clubmeneres-tawnyPorto Menéres
Porto Fine Tawny
Douro, Portugal

NECTAR WINE STYLE

Small oak barrel aging has lent the Porto Fine Tawny to have a softened mellow texture with an intense complex nose. This softness complements the raisiny fruity flavors.

Analysis: 19.5% alcohol / volume
Varietal:
Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao
TA: 3.5 g/l
Residual Sugar: 106 g/l
pH: 3.68
VA: 0.2
Vintage: NV
Wine Type:
Fine Tawny Port DOC
Origin:
Portugal
Appellation:
Douro, Portugal
Elaboration:
Handpicked in small bins. Stainless steel fermentation. Aged in large oak casks.
Production:
500 cases
Winemaker:
Alvaro Van Zeller
Critical Acclaims: 95 pts, Wine & Spirits

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

HARVEST AND PRODUCTION:
The Tawny Port follows the exact same harvest and production steps as the Menéres Ruby Port. The one key difference is that the Tawny Port is made of a selection of aged ports from small oak barrels, blended to obtain the house style before it is bottled.

ABOUT THE WINERY:
Fernando Van Zeller owns and operates both the largest and fastest growing independent Port companies in Portugal today. The family operated company comes from 14 uninterrupted generations in the Port trade, making them the longest continual run family in the region. The company in its current form was created when the family sold Quinta Do Noval in the 1990s, a transaction made to gain additional funds to expand the estate vineyard holdings and to maintain/expand the library stocks the Van Zeller family has long been associated with. During this sale, the Van Zeller family was able to hold onto thousands of barrels of aged wine, making them the deepest and most sought-after stocks of aged tawny in Portugal. Today, Menéres is one of the four Port brands this independent firm produces, named after their family ancestor, Arnaldo Menéres. The Menéres house specializes in 20 Year Tawny, 40 Year Tawny, and heirloom Colheitas. It is the highest quality line of Port that the Van Zeller family produces. The wines are classic in style, complex and true to character. 


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Estate Cellars Chardonnay

Haricots Verts Amandine (French-Style Green Beans with Almonds) Recipe

French Green Beans with Almonds
INGREDIENTS:

  • Kosher salt
  • 1 pound (450g) green beans, trimmed
  • 3 tablespoons (about 35g) unsalted butter
  • 3 ounces (85g) slivered almonds
  • 2 medium cloves garlic, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 ½ tablespoons (25ml) juice from 1 lemon
  • Freshly ground black pepper

DIRECTIONS:

  1. Blanch the beans. Bring a large pot of salted water to a boil and prepare an ice bath. Add green beans to boiling water and cook until tender-crisp, about 3 minutes. Transfer to ice bath using a wire mesh spider or tongs. Allow to chill completely, then drain and dry thoroughly with kitchen towels or paper towels.
  2. In a medium skillet, heat butter and almonds over medium-low heat and cook, stirring frequently, until almonds are deeply browned and nutty, about 5 minutes. Add garlic and shallot and cook, stirring, until lightly browned, about 2 minutes longer. Add lemon juice, along with a tablespoon or two of water. Increase heat to high and stir and shake pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it’s still watery, continue to simmer and shake. If it looks greasy, add another tablespoon of water to re-emulsify. When sauce is ready, remove from heat and season to taste with salt and pepper.
  3. Add beans to pan with sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Serve immediately.

© Recipe courtesy of J. Kenji López-Alt from Serious Eats.

NOVEMBER WINE CLUB:

Rich WineStylesEstate-Cellars-Chardonnay (1)Estate Cellars
2019 Chardonnay
Central Coast, California

RICH WINE STYLE

The Estate Cellars Chardonnay is sourced from premium vineyards spread throughout the iconic growing region.  Known primarily for its Chardonnay and Pinot Noir production, Monterey County is the ideal growing region for ultra-premium wine grapes. The appellation is vast and spreads from the edges of the Pacific Ocean to the warmth of the Salinas and Santa Clara Valleys.  The grapes sourced for this wine come from a mix of coastal climates to warm valley floors, giving it the complexity that shows through in the final product. Cool coastal grapes provide bright acidity and mineral notes, coupled with the extravagant citrus and melon notes from the warm valley fruit. The Clos LaChance Chardonnay is a true representation of one of the premier Chardonnay growing regions in the world.

TASTING NOTES:
The Estate Cellars Chardonnay is medium straw/golden in color. It has soft tannins with moderate acidity and a long finish. On the nose, there are notes of lemon merengue, green apple, and melon; while the palate highlights flavors of guava, vanilla bean, caramel, and light oak. 

Varietal: 100% Chardonnay
Appellation: Central Coast, California
Analysis: 13.5% alcohol / volume

Aged: 14 Months on 20% new French oak, 80% neutral French oak
Harvest Date: Sept. 29 – Oct. 3
Average Brix at Harvest: 23.5
pH: 3.61
TA: 0.65
Sugar: 0.06 g/L
Food Pairings: Lobster, Pork Chops, Salad with Sliced Almonds
Cheese Pairings: The November Cheese Club selections.
Critical Acclaim: 91 pts. from justwinepoints.com
 
WINEMAKER NOTES:
The Estate Cellars Chardonnay is whole cluster pressed to tank where it undergoes a 48-hour cold settle at 45°F. Post settling it is racked to stainless steel tank where it is inoculated, and fermentation begins. 20% of the wine is then transferred to new French oak and the remainder is fermented in neutral French oak. Post aging the wine is blended together where the bright fruit and citrus aromas come together with subtle hints of vanilla and sweet oak to give balance and life to this elegant Chardonnay.
 
HARVEST NOTES:
The 2019 Estate Cellars’ Red Blend, similar to the previous two years, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.
 
ABOUT ESTATE CELLARS:
Estate Cellars is a secondary brand to Clos LaChance, a family owned and operated winery in the Northern Central Coast region of California. After perfecting their portfolio, they wanted to reach additional markets by creating unique labels while still maintaining their same attention to high quality wine. Clos LaChance Winery started in 1987 when co-owners, Bill and Brenda Murphy, decided to plant a few rows of Chardonnay in their Saratoga backyard. By 1992, they grew into a commercial winery releasing their very first vintage. Today, Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. Learn more here.

 

 


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Estate Cellars Cabernet Sauvignon

Sourdough Stuffing with Sausage and Gruyère Recipe

Thanksgiving stuffing with sausage

INGREDIENTS:

  • 4 Tbsp. (½ stick) (2 oz./60 g) unsalted butter, melted
  • 1 loaf sourdough bread, about 1 lb. (500 g), crust removed and cut into 1-inch (2.5-cm) cubes
  • 5 slices bacon, chopped
  • 1 lb. (500 g) pork breakfast sausage, casings removed
  • 1 large yellow onion, diced
  • 4 celery stalks, diced
  • 4 garlic cloves, chopped
  • 3 eggs
  • 3 cups (24 fl. oz./750 ml) turkey or chicken stock
  • 1 cup (4 oz./125 g) grated Gruyère cheese
  • ¼ cup (1/4 oz./7 g) chopped fresh sage
  • 2 Tbs. fresh thyme leaves
  • Kosher salt and freshly ground pepper

DIRECTIONS:

  1. Preheat an oven to 350°F (180°C). Using the melted butter, grease the bottom and sides of 9″x13″ (23cm x 33cm) baking dish.
  2. Spread the bread cubes on a baking sheet and toast in the oven until dried but not browned, about 10 minutes. Remove from the oven and set aside. Leave the oven on.
  3. In a large sauté pan over medium-high heat, cook the bacon until most of the fat is rendered but the bacon is not yet crisp, about 5 minutes. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until the meat is browned, about 10 minutes. Add the onion, celery and garlic and continue cooking until the vegetables are softened and translucent, about 10 minutes. Remove from the heat and set aside.
  4. In a large bowl, lightly whisk the eggs. Add the stock and whisk until combined.
  5. Using a slotted spoon, transfer the sausage mixture to a very large bowl; discard any fat and liquid remaining in the pan. Add the bread cubes and cheese to the bowl and toss to combine. Add the stock mixture to the bowl and toss until the bread cubes are evenly moistened. Set aside for 10 minutes to allow the bread to absorb the liquid. Stir in the sage and thyme and season to taste with salt and pepper.
  6. Transfer the stuffing mixture to the prepared dish and bake until the stuffing is set and the top is golden brown and lightly crisped, about 40 minutes. Let rest 10 minutes before serving. Serves 10 to 12.

© Recipe courtesy of Williams Sonoma and Chris Lanier, co-founder and chef of Ravenwood, Kerhonkson, NY.

NOVEMBER WINE CLUB:

Bold wine Style logoEstate-Cellars-Cabernet (1)Estate Cellars
2019 Estate Cellars Cabernet Sauvignon

Central Coast, California

BOLD WINE STYLE

Cabernet Sauvignon is the king of red wines and at Clos LaChance there is no exception. Cabernet is the largest volume of acreage for a single varietal on their estate and made up of over six different clones on four different root stocks. The Estate Cabernet Sauvignon has always been a top performer for quality and the flag ship of the Clos LaChance portfolio.  They stay true to the style and the terroir on their Estate that presents an approachable and elegant style of Cabernet that is crafted for your everyday indulgence. The wine is ready to drink now and can be laid down for several years as well.

TASTING NOTES:
Dark Plum in color, the 2019 Estate Cellars Cabernet Sauvignon is full bodied with medium acid and high tannins. On the nose, there are flavors of cassis, tea leaf, and blackberry jam. On the palate, there are notes of cedar, huckleberry and molasses.

Varietal: 80% Cabernet Sauvignon, 10% Merlot, 10% Malbec
Appellation: Central Coast, California
Analysis: 14% alcohol / volume

Aged: 16 months on 25% new French oak, 10% new American oak, 65% neutral French and American oak
Harvest Date: Oct. 2 – Oct. 31
Average Brix at Harvest: 25.0
pH: 3.61
TA: 0.62
Sugar: 0.13 g/L
Food Pairings: Braised Short Ribs, Vegetarian Lasagna
Cheese Pairings: Gruyére, or with the November Cheese Club selections.
Critical Acclaim: 95 pts. justwinepoints.com

 

 

California Certified Sustainable logoWINEMAKER NOTES:
The Cabernet Sauvignon is sourced from some of the finest vineyards throughout the Central Coast of California, ranging from San Francisco and Livermore in the north to Paso Robles in the south. The grapes are handpicked and hand sorted prior to a 72-hour cold soak at 40°F. During fermentation, the wine is pumped over four times per day during peak fermentation to maximize extraction. Post fermentation, the wine is held on skins for 24 hours to extend maceration and provide even more color and tannin extraction. The wine is then aged on 25% new French oak and 10% new American oak, and the remainder is aged on a mix of neutral American and French oak.

HARVEST NOTES:
The 2019 Estate Cellars’ Cabernet Sauvignon, similar to the previous two vintages, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.

Clos LaChance logoABOUT ESTATE CELLARS:
From the family owned and operated winery Clos LaChance, based in the Northern Central Coast region of California, Estate Cellars was established as their secondary, high-quality line made to reach additional markets with a unique label. Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. The winery stays true to the style of their terroir by creating approachable and elegant wines. Learn more here.


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November Wine Club Pairing Recipe

Rich and Simple French Onion Soup Recipe

French,Onion,Gratin,Soup

INGREDIENTS:

  • ½ cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 2 tablespoons dry sherry
  • 1 teaspoon dried thyme
  • 1 pinch salt and pepper to taste
  • 4 slices French bread
  • 4 slices Provolone cheese
  • 2 slices Swiss cheese, diced
  • ¼ cup grated Parmesan cheese

DIRECTIONS:

  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of Provolone, ½ slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

© Recipe courtesy of Lori Levin from All Recipes

NOVEMBER WINE CLUB:

Mellow style logoEstate-Cellars-Red-BlendEstate Cellars
Proprietary Red Blend

Central Coast, California

MELLOW WINE STYLE

The Estate Cellars’ Proprietary Red Blend is a Bordeaux Style and a true representation of a California Meritage.  It is crafted out of the finest lots of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot from Central Coast vineyards. Blends are a true representation of the winemaker’s craft and the best possible wine they can make. Utilizing each of the varietals for different components rounds out the blends mouth feel and creates balance in the final product.

TASTING NOTES:
It’s a medium to heavy bodied wine that is dark purple in color with aromas of dried herbs, blueberry and tea leaf. On the palate, there are flavors of cocoa powder, currants and white pepper.

Varietal: 45% Cabernet Sauvignon, 25% Merlot, 15% Malbec, 15% Petit Verdot
Appellation: Central Coast, California
Analysis: 14.5% alcohol / volume

Aged: 16 months on 30% New French Oak, 70% Neutral French and American Oak
Harvest Date: Sept. 30 – Nov. 2
Average Brix at Harvest: 25.0
pH: 3.62
TA: 0.63
Sugar: 0.20 g/L
Food Pairing: Pot Roast, French Onion Soup, Italian Sausage Pasta
Cheese Pairing: The November Cheese Club selections.

California Certified Sustainable logoWINEMAKER NOTES:
The Estate Cellars Red Blend grapes were handpicked, and hand sorted prior to a 48-hour cold soak at 40°F. During fermentation, the wine is pumped over four times per day during peak fermentation to maximize extraction. Post fermentation the wine is held on skins for 24 hours to extend maceration and provide even more color and tannin extraction. The Red Blend is the best representation of a winemaker using all the tools they have to make the best wine possible. This wine is crafted over several tasting sessions with the winemaking team, fine tuning all aspects from flavor and aromas, to structure and mouthfeel.

HARVEST NOTES:
The 2019 Estate Cellars’ Red Blend, similar to the previous two years, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.

Clos LaChance logoABOUT THE WINERY:
Estate Cellars is a secondary brand to
Clos LaChance, a family owned and operated winery in the Northern Central Coast region of California. After perfecting their portfolio, they wanted to reach additional markets by creating unique labels while still maintaining their same attention to high quality wine. Clos LaChance Winery started in 1987 when co-owners, Bill and Brenda Murphy, decided to plant a few rows of Chardonnay in their Saratoga backyard. By 1992, they grew into a commercial winery releasing their very first vintage. Today, Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. Learn more here.


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October Collector’s Wine Club: Iowa

Bold wine Style logoPina-firehouse-bottlePiña
Firehouse
2016 Cabernet Sauvignon
Rutherford AVA
Napa Valley, California

BOLD WINE STYLE

The Firehouse Cabernet Sauvignon is an ethereal wine that showcases fragrant aromatics of blackberry, blueberry and black currant liqueur intermixed with layers of crushed volcanic rock, wild flowers and licorice. The mouth-coating and sweet, ripe, slightly rustic tannins perfectly represent this unique hillside in a great vintage. The intense structure coupled with the purity and texture of this Cabernet make a seamless and alluring wine.

Analysis: 14.8% alcohol / volume
Varietal: Cabernet Sauvignon
Aged: 100% French Oak (70% new oak) for 20 months
Winemaker: Anna Monticelli


Bold wine Style logoPina-valley-Howell-bottlePiña
Grant 1882
2018 Cabernet Sauvignon
Howell Mountain AVA
Napa Valley, California

BOLD WINE STYLE

WineStyles is excited to be the first retailer to bring Piña’s new 1882 Grant Cabernet from Howell Mountain AVA.  Perched above the Silverado Trail, Piña is truly one of Napa’s secret wineries and one of only a handful of eight generation farming families in the valley.

WINEMAKER:
Anna Monticelli began her winemaking career at the University of California Davis earning her degree in Viticulture and Enology. During her fourth year of school, she studied at the Sorbonne in Paris France. After graduation, Anna worked in France and Napa Valley before becoming the lead winemaker at Piña Napa Valley. At Piña, Anna focuses on making big and bold, yet elegant and approachable Napa Valley Cabernets. Learn more about her story here.

ABOUT THE WINERY:
Coming from a family of wine making, the history of growing grapes and making wines stretches back to the 1850’s when the Piña brothers’ great-great-great-grandfather settled in Napa Valley. Passed down from generation to generation, John Piña Jr. and Arline (Glos) Piña (parents of the four sons – the current owners), started Piña Vineyard Management in 1960, while their sons started the winery in 1979. Piña Winery focuses heavily on the production of incredible Cabernet Sauvignons. Learn more about the winery here.

Pina Valley

Pina Napa Valley

Piña brothers today.

Pina Napa Valley

Piña’s family history of growing grapes in Napa Valley goes back to 1850’s.


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October Sweet Club Iowa

 

Sweet Wine ClubWilli Haag Juffer RieslingWilli Haag
Juffer Brauneberg Auslese
Grosse Lage Riesling
Mosel, Germany

NECTAR WINE STYLE

Honeysuckle and crushed minerals give a modest introduction to this light-footed Auslese (select harvest) wine. The palate is bursting with ripe flavors of yellow-peach and pineapple. The wine’s sharp, zippy acidity lends balanced to a long finish.

Analysis: 8.5% alcohol / volume
Varietal:
Riesling
Region: Brauneberg, Mosel, Germany
Critical Acclaim: 91 points – Wine Enthusiast

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

ABOUT THE WINERY:
The Willi Haag Estate has been in the family more than 500 years – now run by Marcus Haag, the grandson of Willi Haag. Marcus took over the entire management in 1997 after completing his viniculture studies. Today, Marcus combines his family’s wine-making traditions with modern viniculture approaches to produce award winning wines.
 Learn more about the winery and its vineyards here.


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Alella Vinícola Costa Del Maresme

Skirt Steak

Credit: © Tina Rupp

Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

INGREDIENTS:

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

DIRECTIONS:

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

© Recipe courtesy of Grace Parisi of Food & Wine.

OCTOBER WINE CLUB:

Mellow style logoCosta_del_Maresme_Red-Wine-2020-tech-sheet (1)Alella Vinícola
Costa del Maresme

Alella, Spain

MELLOW WINE STYLE

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

Varietal: 90% Red Grenache, 10% Syrah
Vineyard: Viña Rials
Analysis: 14.0% alcohol / volume
Aging: Aged over lees around 8 months
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Annual Production: 12,000 bottles
Aging Potential: Drink now or mature for up to 4 years
 

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

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

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October Wine Club Pairing Recipe

Easy Goulash Recipe

INGREDIENTS:

  • 1 tbsp olive oil
  • 1 cup oniondiced
  • 1 green bell pepperdiced
  • 2 lbs. ground beeflean
  • 3 tsp garlicminced
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans petite diced tomatoes
  • 3 cups beef broth
  • 3 tbsp Worcestershire Sauce
  • 2 tsp seasoned salt
  • 2 tbsp Italian Seasoning
  • 3 bay leaves
  • 2 cups macaroni noodlesuncooked
  • 1 cup cheddar cheeseshredded
  •  

DIRECTIONS:

  1. Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
  2. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
  3. Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!

© Recipe courtesy of Shawn Syphus from I Wash, You Dry.

OCTOBER WINE CLUB:

Bold wine Style logoIvori_Aged-Red-Wine-2019Alella Vinícola
Ivori Aged Red Wine

Alella, Spain

BOLD WINE STYLE

Cherry red in color, on the nose there are floral notes with aromas of berries, spices, licorice and smoked nuances. The palate is balanced with a polished tannin and medium structure. There are notes of red fruit with smoked and toasted nuanced in the aftertaste.

Varietal: 70% Red Grenache, 30% Syrah
Vineyard: Viña Rials
Analysis: 14.5% alcohol / volume
Aging: French oak barrels 12 months (500 l)
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Awards:
Guía Peñín 2018: 91 pts. | Robert Parker: 89 pts.
 
WINEMAKER NOTES:
“Depending on the final ripeness of the different vineyards and varieties, each harvest’s final blend is formed. Varietal base was shared by Red Grenache and complemented with Syrah. All these varieties were produced separately until they were aged in casks in which the final blend was made. Aging lasted 12 months in 500 liter French oak casks.” – Alella Vinícola
 
Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Family owned and operated, brothers Samuel and Xavier Garcia perform all of the tasks of managing the winery from planting the vineyards to the commercialization of their wines. Alella Vinícola has been operating in the heart of the D.O. Alella, Spain since 1906. A little over 9 miles north of Barcelona, the winery’s wines are characterized by the Mediterranean climate. Both the winery and the vineyard are committed to minimizing environmental harmful effects. Their vineyards are free of herbicides, insecticides and inorganic fertilizers. Learn more here.
 
 
 

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Marfil Blanc Sec

Paella-7

© Photo by Lauren Allen

Spanish Paella

INGREDIENTS:

  • 1/4 cup extra virgin olive Oil (Spanish EVOO if you have it)
  • 1 onion, diced
  • 1 bell pepper, diced (or try ½ red and ½ green)
  • 4 cloves Garlic
  • 3 Roma tomatoes, very finely diced (or 8 oz. tomato sauce)
  • bay leaf
  • 1 teaspoon paprika (sweet or smoked)
  • 1 pinch saffron threads*
  • salt and pepper
  • ¼ cup white wine
  • 4 boneless, skinless chicken thighs, cut into pieces*
  • ¼ cup flat leaf parsley chopped, divided
  • 2 cups Spanish Rice*
  • 5 cups chicken broth*
  • ½ cup frozen Peas
  • ½ lb. jumbo shrimp or prawns , about 12 – peeled, tail on
  • ½ lb. mussels (about 10-12), cleaned properly (beards off)
  • 8 oz calamari rings
  • lemons, for garnish

DIRECTIONS:

  1. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  2. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  3. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  4. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  5. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  6. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  7. Garnish with fresh parsley and lemon slices. Serve.

© Recipe courtesy of Lauren Allen from Tastes Better from Scratch.

OCTOBER WINE CLUB:

Crisp Wine StyleAlella Vinicola Marfil whiteAlella Vinícola
Marfil Blanc Sec
Alella, Spain

CRISP WINE STYLE

The Marfil Blanc Sec is bright straw and light golden in color. It has an intense nose with herbal notes of mint, lime and fresh apple. The palate has good length and a bold texture with fine extract, acidity, herbal spiciness, and notes of crispy fruit.

Varietal: 100% Pansa Blanca
Vineyard: Viña Rials
Analysis: 13.5% alcohol / volume
Aging: 6 months on lees
Yield: 25 Hl/Ha
Vine aged: 22 Years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, EST
Soil: Granites (“saulo”)
Climate: Maritime Mediterranean
Aging Potential: Drink now or mature for up 4 years
Annual Production: 11,000 bottles
Winemaker: Xavier Garcia
 
WINEMAKER NOTES:
“Marfil SEC is one of our white wines that has been sold worldwide for one hundred years. In the past, it used to be produced and aged in large capacity wooden casks for more than three years, so Pansa Blanca acquired a very unique bouquet which was highly valued during most of the 20th Century. In the last few decades, the market tendencies have gradually had an influence on the vinification techniques of this wine, and the aging in wood slowly but surely disappeared.  This paved the way for giving prominence to the fruit, Pansa Blanca, which, without losing its fullness on the palate, gained in primary freshness and aromas of fresh white, aniseed-flavored, floral and sweeter fruit.” – Alella Vinícola
 
Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Alella Vinícola is a family winery established in 1906, and Marfil has been the symbolic brand of the cellar since the 1920’s. In the 20th century, it was considered ‘the’ white wine of Barcelona and was exported worldwide. Today, most of the vineyards used are located in the town of Alella, about 9 miles north of Barcelona. The winery works to minimize the environmental harmful effects that many food and beverage companies can generate. For 20 years, all grapes that enter their cellar are free of herbicides, insecticides and inorganic fertilizers. Learn more here.
 

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

Learn More >