November Wine Club Pairing Recipe

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Merlot
Yakima Valley, Washington State

MELLOW WINE STYLE

This wine opens with beautiful oak, a little cocoa dust, a healthy dose of raw fig and a dash of briny/salty intrigue. The palate shows notes of lilac, bay leaf, cherry candy, roasted beet, black pepper, and cumin, with a soft, lingering mid-palate.

WINE DETAILS:

Varietal: 94% Merlot, 4% Tempranillo, 2% Cabernet Sauvignon
Alcohol: 13.9%
pH: 3.66
TA: 6.6
Vineyard: Copeland Vineyard, Schmidt Vineyard, Portteus Vineyard
Barrel Aging: 19 months (96% French, 4% American | 20% new, 39% 1-3 use, 41% neutral)
Production: 1,400

ABOUT THE WINERY:
Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

Mushroom and Lentil Ragù

INGREDIENTS:

1 cup dried black lentils
¼ cup extra-virgin olive oil, plus more for drizzling
1 pound mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 ½ cups)
1 medium yellow onion, chopped (about 1 ½ cups)
2 medium carrots, peeled and diced (about 1 cup)
4 teaspoons kosher salt, divided
4 large garlic cloves, minced
¼ teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup (8 ounces) dry red wine
2 cups vegetable broth
1 (14.5-ounce) can crushed tomatoes
2 tablespoons chopped fresh oregano, plus more for garnish
½ cup heavy cream
2 ounces Parmigiano-Reggiano cheese, finely shredded (about ½ cup), plus more for garnish
Cooked polenta, for serving

DIRECTIONS:

Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Food and Wine.

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

Learn about our Memberships >

October Sweet Club: Iowa

Posted on September 30, 2025 by mcginnessalex

Trinchero Family Estates
Trincheri
Rosso Vermouth
St. Helena, California

NECTAR WINE STYLE

Bittersweet and deeply aromatic. A brooding blend of 19 botanicals from a month long cold extraction process. Crafted from Barbera & Chardonnay grapes and fortified with Brandy, the botanical blend features: Roman Artemisia, Cinchona Bark, Ginger Root, Burmannii Cinnamon, Whole Clove and Nutmeg, Orange & Lemon Peel, Vanilla Bean and Star Anise.

ABOUT THE WINERY:
Trinchero Family Estates has been making premium wine in Napa Valley since 1948. The founder, Mario Trinchero, was born in the prestigious Piedmont Italy wine region, immigrated to New York City and became a bartender at the prestigious Waldorf Astoria® and Barbizon-Plaza® hotels, moved to Napa Valley to start a successful winery, and later created a distinguished vermouth for its tasting room. Today, Trincheri Vermouth celebrates the family’s heritage in Italy, New York, Napa Valley as well as craft cocktails everywhere. Learn more here.

Jaume Serra
Bouquet
Semi Seco Cava
Barcelona, Spain

NECTAR WINE STYLE

Bright and clean straw color with golden reflections. Small, continuous bubbles. The nose has intensity and elegance with hints of flowers and nuances of white fruits and citrus. The palate is well structured making it very pleasant and easy to drink. It has a very good length and a fresh and sweet finish at the same time.

Varietal: Macabeo, Xarel•lo, Parellada
Analysis: 11.5% alcohol/volume
Recommended serving temperature: 41º-42.8ºF
Pairing Recommendations: Very good with nuts, salads, grilled vegetables or desserts such as lemon pie.

ABOUT THE WINERY:
The vineyard origins date back to 1647, the year in which a place called El Padruell was built. A walled estate that since the 17th century had served as protection for an old farmhouse-fortress, which according to legend, had a passageway that connected it to the village. In 1986, it was inaugurated in Vilanova i La Geltrú and the construction of the winery and the planting of vineyards began. In 1997, the García Carrión family acquired the Jaume Serra winery. Jaume Serra is located on the top of a hill that slopes gently down to the Mediterranean Sea in Vilanova i La Geltrú (Barcelona), surrounded by 125 hectares of vineyards with Cabernet Sauvignon, Merlot, Tempranillo and Chardonnay varieties. Learn more here.

Love the Sweet Life?
“Wine” not try our Sweet Club!

Click here to learn more >

October Bubbly Club: Iowa

Posted on September 30, 2025 by mcginnessalex

Chemistry Wine
Blanc de Blancs
Willamette Valley, Oregon

BUBBLY WINE STYLE

Crafted to elevate the everyday, this non-vintage Blanc de Blancs opens with notes of warm brioche, green apple, and a hint of wet stone. Its soft, lively mousse brings out layers of candied pineapple, juicy mandarin, and a touch of vanilla. Bright, balanced, and easy to love, it’s the kind of sparkling that plays well with any crowd, from first-timers to longtime fans, and turns any moment into a reason to raise a glass.

Varietal: 87% Chardonnay, 10% Pinot Noir, 2% Pinot Munier, 0.5% Aligote, and 0.5% Pinot Blanc
Analysis: 12.5% alcohol/volume
RS: 8 g/L
pH: 3.03

Vineyard Composition:
Sourced from select vineyards across the Willamette Valley, Chemistry Wine looked beyond location and clone—focusing instead on sites that consistently yield standout fruit for this Blanc de Blancs.

Élevage:
Fermented entirely in stainless steel tanks, this wine aged on lees for 10 months, then spent another 10 months resting before release.

The Codex:
Element: Air
Season: Spring
Zodiac: Gemini
Composition: Platinum

ABOUT THE WINERY:
Sourced and shaped by the elements of Oregon, Chemistry Wine is rooted in a place where nature writes its own language. These are wines drawn from contrast: where fact meets fiction, beauty meets chaos, art meets science. Their Codex is based on Elements, Seasons, Composition and Zodiac signs. The four Elements (water, fire, earth, air) represent the mystical building blocks of the universe. Seasons (summer, winter, fall, spring) provide a lens through which to view disposition, energy, and mood. Zodiac signs (Gemini, Virgo, Taurus, Libra) embodies mythological personality archetypes that are expressed through their wines. Composition (platinum, stone, gold, clay) describes each wine’s imagined substances that define its sensory experience. Learn more here.

1849 Wine Company
Sparkling Brut Rosé
France

BUBBLY WINE STYLE

1849 Wine Company Brut Rosé delivers a refined, crisp character that immediately engages the senses. Bursting with lively red berry and bright citrus notes, this sparkling wine exudes a refreshing vibrancy. Its clean, invigorating finish makes it remarkably versatile—equally suited to complementing seafood, enhancing light appetizers, or standing beautifully on its own. Elegant and expressive, this Brut Rosé offers an enjoyable experience that appeals to a wide range of palates.

ABOUT THE WINERY:
Established in the heart of one of France’s most celebrated wine regions, the 1849 Wine Company is devoted to crafting outstanding sparkling wines that honor the artistry and tradition of master winemakers. The winery invites you to experience the sun-soaked vineyards of France, where a passion for winemaking is rooted in a rich legacy of excellence.

Bubbly Wine Club Learn more about our Bubbly Club >

Domaine Des Orgnes Merlot

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine Des Orgnes
Régal des Cigales
Merlot
Côtes du Rhône, France

MELLOW WINE STYLE

Deep and intense red in color with an aroma of black fruits and hints of spices. The palate is well-balanced, round and very fruity.

WINE DETAILS:

Varietal: 100% Merlot
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Alluvial plain
Harvest: Mechanical
Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 7 to 10 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
Serving Temperature: 59-63ºF
Food Pairings: Pumpkin pie, cold cuts platter and beef tournedos.

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story. For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir. Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme), their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

Pumpkin Pie

INGREDIENTS:

1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
15 ounce can canned pumpkin or fresh pumpkin puree
12 ounce can evaporated milk

DIRECTIONS:

Preheat oven to 425ºF
In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
Bake at 425ºF for for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tastes Better from Scratch.

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

Learn about our Memberships >

Domaine Des Orgnes Chardonnay Régal des Cigales

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine Des Orgnes
Régal des Cigales
Chardonnay
Côtes du Rhônes, France

SILKY WINE STYLE

Pale in color with emerald highlights. This wine has nose that highlights white fruits such as William pear and vine peach, then citrus fruits like pomelo. The palate is fresh, round and generous.

WINE DETAILS:

Varietal: 100% Chardonnay
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Rolles pebbles on limestone clay
Exposure: South east facing
Harvest: Mechanical in early morning
Vinification: Temperature between 57.2ºF-68ºF. The grapes are pressed on arrival. Settling then alcoholic fermentation in inox tanks with thermoregulation to ensure the preservation of the wine’s aromas.
Maturation: Aging on the fine lees in inox tanks during 6 months
Serving Recommendation: Serve at 42ºF
Food Pairings: Appetizers, fish, and goat cheese.

Ravioles du Dauphiné (French-Style Ravioli)

INGREDIENTS:

For the Dough:

3 ¼ cups 00 flour
1 pinch salt
4 large eggs

For the Filling:

1 cup crème fraîche
8 ounces Comté, grated
¼ cup finely chopped parsley
¼ cup finely sliced chives
2 tablespoons thyme leaves
¼ teaspoon salt
¼ teaspoon black pepper

For the Beurre Monté:

1 tablespoon water
8 tablespoons unsalted butter

For the Garnish:

Minced parsley
Grated Parmesan
Black pepper

DIRECTIONS:

Arrange the flour and salt on a work surface in a round nest shape with a depression in the center.
Place the eggs into the center and beat them with a fork, mixing the flour with the eggs a little at a time until the dough firms up.
Use your hands to keep mixing and then press and knead the dough a little until you can form a rough ball.
Knead the dough on a lightly floured surface for 10-15 minutes until it’s smooth and elastic and springs back when pressed. Wet your hands with water if the dough won’t hold together or add a tablespoon of flour if it’s wet and sticking.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Meanwhile, place the crème fraîche, Comté, parsley, chives, thyme, salt, and pepper in a mixing bowl and stir well to combine. Transfer the filling to a piping bag and set aside.
Divide the dough into 4 equal pieces and shape 1 piece into a rectangle. Rewrap all dough not currently being worked, including any scraps.
Run the piece of dough through the thickest setting on a pasta machine. Fold over the short ends to square the edges and run the piece through again on the same setting.
Continue to roll the dough through the machine, selecting the next thinnest setting each time. Stop rolling when the dough is just under 1 millimeter thick (often the last setting).
Place part of the rolled sheet of dough over 12 depressions in a ravioli mold and lightly press the dough down to line the depressions.
Pipe filling into each depression to fill them completely but not higher than the upper border of the mold.
Fold the dough over to cover the filling and simultaneously press the air out of each ravioli. Use a rolling pin to roll the top firmly enough to seal but not hard enough to cut the ravioli into individual pieces.
Remove the ravioli sheet from the mold and trim the 4 outer edges with a ravioli cutter. Repeat the process with the remaining dough and set the sheets aside on a towel to dry slightly.
Bring a large pot of salted water to a boil.
Meanwhile, start making the beurre monté by heating the water in a small saucepan until it comes to a boil.
Lower the heat to a low simmer and add the butter 1 tablespoon at a time, whisking each time until emulsified. Do not raise the heat above a bare simmer.
When the pasta water boils, place 2 ravioli sheets in the water, lower the heat to a gentle boil, and let them cook until they float, about 2 minutes.
Spoon a little butter onto 2 individual dishes and then carefully remove the ravioli sheets with a strainer and place them on the butter, spooning a little more butter on top. Cook and plate the remaining ravioli sheets in the same way.
Garnish the ravioli sheets with parsley, Parmesan, and black pepper.
Serve immediately.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tasting Table.

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

Learn about our Memberships >

October Wine Club Pairing Recipe

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine des Orgnes
Régal des Cigales
Syrah / Grenache
Côtes du Rhône, France

MELLOW WINE STYLE

Dark, deep purple in color this wine has generous black fruity aromas with hint of licorice. The palate highlights real black fruit compote with blackberry, blueberry and red cherry mix. It’s very round and smooth.

WINE DETAILS:

Varietal: 70% Syrah, 30% Grenache
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Alluvial plain
Harvest: Mechanical
Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 10 to 15 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
Serving Recommendation: Serve between 59ºF-63ºF
Food Pairings: Spiced pork tenderloin, honey roasted duck breast and Thai beef salad

Thai Grilled Steak Salad

INGREDIENTS:

For the Marinated Steak

8 oz Picanha steak, tri-tip, or another grilling steak , about 1-inch thick
¼ teaspoon ground black pepper
1 teaspoon soy sauce
1 ½ teaspoons oyster sauce
¾ teaspoon sugar
½ tablespoon water
2 teaspoons neutral oil

For the Salad

2 tablespoons uncooked jasmine or Thai glutinous rice
1 Makrut lime leaf, optional
2 teaspoons fish sauce
2 tablespoons water or unsalted chicken or beef stock
1 tablespoon fresh lime juice
½ teaspoon sugar
½ teaspoon roasted chili flakes, or to taste
1 small stalk lemongrass, bottom half only, thinly sliced
3 tablespoons thinly sliced shallots
½ cup mint leaves, loosely packed
½ cup chopped cilantro
2-3 leaves sawtooth coriander, chopped, optional
Thai sticky rice, for serving

DIRECTIONS:

Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.
While the steak rests, make the toasted rice powder by adding the rice and the Makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown color, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavor feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Hot Thai Kitchen.

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

Learn about our Memberships >

September Sweet Club: Iowa

Posted on August 26, 2025 by mcginnessalex

Fetzer Vineyards
Gewürztraminer
California

NECTAR WINE STYLE

Crafted in an off-dry style, this Gewürztraminer balances subtle sweetness with crisp acidity and vibrant varietal character. An exotic swirl of rose petal, honeysuckle, peach and mango entices the nose, leading to a richly nuanced palate of honeyed apricot, peach cobbler, cashew nuts and pastry. No surprise: the aromatic white hits the mark with spicy foods and sipping on its own alike.

Analysis: 12% alcohol / volume
Residual Sugar: 2.8 g/100mL
TA: 0.62 g/100mL
pH: 3.16
Appellation: California
Accolades:

90 points, James Suckling, December 2020
Best Value, Wine Spectator, August 2020

WINEMAKING NOTES:
“Vineyards along California’s coast dial up the layered aromas in our intriguing Gewürztraminer. This vintage brought cooler temperatures, lengthening the growing season and giving the fruit plenty of time on the vine to develop bright acidity and complex flavors. Fragrant grapes from cooler regions, including Monterey County, were pressed as whole berries, then slowly fermented at cool temperatures in stainless steel tanks. The notable absence of oak makes this wine exceedingly fresh, while partial lees contact during aging lends an unmistakable richness to the mouthfeel.” – Margaret Leonardi, Winemaker

ABOUT THE WINERY:
Fetzer Vineyards is built on the belief that wine can—and should—do more than delight the palate. Grounded in the motto, “A good today. A better tomorrow.”, the company focuses deeply on both people and planet, working tirelessly to uplift communities, reduce environmental footprints, and craft each bottle as a force for good. They are a Certified B Corporation pioneering Zero-Waste & Renewable Energy winery using organic & regenerative wine growing practices. Learn more about the winery here.

Two Chicks
Sparkling Vodka Cocktails
Variety Pack
Las Vegas, NV

NECTAR WINE STYLE

This month, our Sweet Club members will enjoy a variety pack of eight sparkling cocktails from Two Chicks.

Included in Variety Pack:

Sparkling Vodka CuTea (2)
Sparkling Lemon Strawberry Kiss (2)
Sparkling Vodka Fizz (2)
Sparkling Cranberry Tartini (2)

Two Chicks
Sparkling Peach CuTea

Savory peach paired with refreshing cucumber tea and a subtle finish of thyme. The perfect polished vodka peach cocktail.

AWARDS:

93 points, PR%F Awards
87 points, Beverage Testing Institute
Silver, PR%F Awards Design Distinction
Silver, 2021 Beverage Testing Institute
Gold, 2021 Beverage Testing Institute
2nd Place, 2021 Canned Adult Beverage Competition
Silver, 2022 Bartender Spirits Awards

Two Chicks
Sparkling Lemon Strawberry Kiss

Pucker up for the fresh taste of lemon, finishing with strawberry bliss. You will enjoy the essence of strawberry fields mixed with lemon, as the hint of basil finishes this vodka cocktail, as the perfect kiss.

AWARDS:

2nd Place, 2021 Canned Adult Beverage Competition
Silver, 2021 PR%F Awards
Silver, 2022 Bartender Spirits Awards

Two Chicks
Sparkling Vodka Fizz

Fragrant with flavors of lush juicy pear, this refreshing elegant cocktail is paired with a silky smooth vodka. The final hint of velvety elderflower blossoms leaves an aromatic kiss on your palate. This cocktail defines relaxation.

AWARDS:

91 points, 2020 Ultimate Spirits Challenge, “Excellent. Highly recommended.”
Great Value, 2020 Ultimate Spirits Challenge
89 points + Silver, Beverage Testing Institute
Silver, 2021 Beverage Testing Institute
Gold, 2021 Beverage Testing Institute
98 points, PR%F Awards
2nd place, 2021 Canned Adult Beverage Competition
Silver, 2022 Bartender Spirits Awards
Silver, PR%F Awards Design Distinction

Two Chicks
Sparkling Cranberry Tartini

Refreshing, sophisticated vodka cranberry martini with a Two Chicks twist, satisfying your palate with the tartness of cranberry and the zest of lime. They couldn’t resist calling this the perfect Tartini.

AWARDS:

2nd Place, 2021 Canned Adult Beverage Competition
Silver, 2021 PR%F Awards
Silver, 2022 Bartender Spirits Awards

ABOUT TWO CHICKS:
“Two chicks was born out of my passion for encouraging people to embrace on another and connect. I just felt like there wasn’t anything in the market that really embraced the qualities of empowerment, inclusivity, and connection. And I decided to focus on Deliciously Designed™, ready to go drink cocktails, because people tend to connect over cocktails.” — Megan, Founder

Two Chicks offers more than convenient, premium canned cocktails—they champion empowerment, inclusivity, and storytelling through a brand crafted by women who believe in beautiful design, good taste, and meaningful connection. Learn more about the company and the women behind the brand here.

Love the Sweet Life?
“Wine” not try our Sweet Club!

Click here to learn more >

September Bubbly Club: Iowa

Posted on August 26, 2025 by mcginnessalex

JCB by Jean-Charles Boisset
Nº21
Crémant de Bourgogne
Burgundy, France

BUBBLY WINE STYLE

While effortless to enjoy, the Nº21 Brut is nonetheless a bit mysterious, crisp and bracing; it also has the tiniest bit of luminous creaminess. The nose is fresh and fruity with almond and white flower aromas. The palate has a full and generous mouth with a lovely harmony between freshness and fruit.

WINEMAKING: Traditional Method following specification of the Crémant de Bourgogne AOC. Aged for a minimum of 12 months on slats.
AWARDS: Silver | Glass of Bubbly Awards 2017

WHAT THE NUMBER 21 SIGNIFIES:
Jean-Charles’ philosophy of wine has been profoundly shaped by the wine region where he was born and raised: Burgundy’s famous Côte d’Or, which translates to the Gold Coast. N°21 honors this connection and heritage, for 21 is the French government’s “department” number for the Côte d’Or wine region.

ABOUT THE WINERY:
Jean-Charles Boisset was born into the world of wine in the village of Vougeot, Burgundy, France. His lifelong passion for wine began as a child, as he grew up above the cellars and within view of the centuries-old vineyards of Château du Clos de Vougeot, the epicenter and birthplace of Pinot Noir and Chardonnay.

His parents, Jean-Claude and Claudine, founded the family winery in 1961 with an innovative and entrepreneurial spirit in one of the most traditional wine growing regions in the world. Today, the family collection includes wineries that share more than 20 centuries of combined winemaking heritage and tradition in some of the world’s most prestigious terroirs, from Burgundy to the South of France, to California’s Napa Valley and Russian River Valley. Learn more here.

Drop of Sunshine
Sparkling Rosé
California

BUBBLY WINE STYLE

Bright and delightful with crisp red fruit led by cherry, strawberry, and raspberry. Delicate and subtle citrus blossom complements the bright, fresh fruit aromatics with mouthwatering acid and a creamy finish.

Varietal Composition: 40% French Colombard, 20% Syrah, 18% Riesling, 11% Barbera, 11% Zinfandel
Analysis: 13.5% alcohol / volume
RS: 6.0 g/L
TA: 6.3 g/L
pH: 3.3
Winemaking: Charmat method
Pairings: Flavorful and fresh enough to drink on its own, but with plenty of structure to complement any creamy dish, cheese, cured meat, white meats or fish.

ABOUT THE WINERY:
At Drop of Sunshine, the focus is on what women truly desire: authenticity, representation, and genuine experiences. To bring this vision to life, the brand has partnered with the visionary storytellers at Hello Sunshine to create a wine that embodies these essential values. Drop of Sunshine is more than a product—it is a tribute to the women, connections, and narratives that bring people together. The brand invites everyone to make this wine part of every toast, story, and shared moment. Learn more here.

Bubbly Wine Club Learn more about our Bubbly Club >

September Premium Club

Posted on August 26, 2025 by mcginnessalex

Baldacci Family Vineyards
Fraternity
Red Blend 2022
Napa Valley, California

BOLD WINE STYLE

The 2022 Fraternity has notes of ripe blackberry, black cherry, and blueberry, accented by vanilla, cocoa, and sweet baking spices. The palate showcases layers of juice dark berry, cherry compote, and plum, balanced by hints of mocha and tea leaves. The wine’s velvety tannins and plush mouthfeel deliver a rich, rounded texture, while the long, polished finish highlights toasted oak and a touch of spice.

Varietal: 64% Cabernet Sauvignon, 16% Petit Verdot, 12% Syrah, 8% Merlot
Appellation: Napa Valley
Alcohol: 14.5% alcohol / volume
pH: 3.7
Total Acidity: 6.1 g/L
Residual Sugar: 0.0 g/L
Harvest Date: September 9th-October 24, 2022
Cooperage: Aged 16 months in medium toast French oak barrels
Bottling: March 19, 2024 – Bottled unfined and unfiltered to preserve its character. Natural sediment may occur.
Critical Acclaim:

96 points, Sunset International Wine Competition
92 points, Decanter

GROWING SEASON 2022:
The 2022 growing season began with early bud-break and was marked by warm, sunny conditions throughout the summer. While September brought some unpredictability, the season yielded red wines of impressive depth and balance. The vintage showcases vibrant fruit character alongside well-integrated structure, offering exceptional quality.

WINEMAKER’S NOTES:
“I enjoy the challenge and the creative expression of crafting red blends. The 2022 Fraternity continues to emphasize Cabernet Sauvignon as its backbone, sourced from 6 appellations and 7 vineyards to achieve a balance of power and finesse. Petit Verdot contributes depth and complexity, Syrah lends structure and intensity, and Merlot adds a plush texture and a subtle layer of red fruit that enhances the wine’s approachability. This vintage offers a bold, approachable expression of Napa Valley, crafted to delight Cabernet fans with just enough intrigue to keep you coming back for more.” – Michael Baldacci, Winemaker

ABOUT BALDACCI FAMILY VINEYARDS:
Baldacci Family Vineyards focuses on their organic and sustainable practices in everything they do. Their estate vineyards in both Stags Leap Districut and Calistoga are farmed in accordance with CCOF (California Certified Organic Farmers) standards. Some of their practices include manual pruning, suckering, fruit removal and harvesting with minimum tractor use to reduce gas-powered machinery. Their regenerative practices work in harmony with nature, using grazing sheep to cultivate under the vines and enrich soil health, while bird and owl boxes provide habitat for natural pest control. The family winery believes in caring for their land, their people and their community while producing the best wines possible. Learn more here.

Amulet Estate
2021 Amulet Estate ‘AE’
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

This is classic Yountville Cabernet Sauvignon in a strong vintage. It’s a graceful wine with an enticing array of earth, herb and fresh fruit. Aromas of tobacco leaf and black cherry gently fill the glass. The wine expands on the palate with ripe mission fig, tart plum skin and fresh marjoram. It has a fine, silky texture and dark chocolate completes a lengthy finish.

Varietal: 85% Cabernet Sauvignon, 5% cabernet Franc, 5% Merlot, 5% Malbec
Analysis: 14.8% alcohol / volume
AVA: Yountville, Napa Valley, California
Soil: Gravelly loam and Cortina soils originating from the Franciscan Assemblage
Elevation: 100 feet

ABOUT AMULET ESTATE:
The word “amulet” comes from the Latin word “amulētum”, meaning an object that provides good fortune or a good luck charm. However, the true mark of the Amulet portfolio comes from their deep respect for the land and the pioneering spirit expressed in early Napa Valley viticulture. Each single vineyard is carefully selected to create a varietal that expresses the elegance of the Napa Valley terroir. Learn more here.

Join our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

Mont’Albano Merlot

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Merlot Friuli DOC
Friuli, Italy

MELLOW WINE STYLE

Red in color, with hints of herbs and aromas of cherry and fresh fruit; its a perfect balance between acidity and mellow fruit. Fruity with optimal vinosity.

WINE DETAILS:

Varietal: 100% Merlot
Appellation: Mid-hill region in Friuli Venezia Giulia
Analysis: 12.5% alcohol / volume
Residual sugar: 4.9 g/l
Total Acidity: 5.2 g/l
Food Pairings: Gnocchi and tagliatelle, grilled or braised meats, cured meats like salami and fresh cheeses, as well as pizza and vegetarian fare. Serve at room temperature, or perhaps even better slightly chilled from the cellar.

VARIETAL NOTES:
Merlot, the grape variety, is one of the most widespread vines in the viticultural world as it adapts to a wide range of terrains and climates. In the mild area of Friuli Venzia Giulia, it develops intense fruit aromas. It lends itself to be a fresh wine to be enjoyed upon release rather than one for aging.

VITICULTURE:
The vintage did not have an auspicious start. In fact, from a meteorological point of view, decidedly harmful events had already been recorded in the spring, suggesting an uncertain season’s trend. In April, in fact, many vineyards in Italy were damaged by terrible frosts, precisely at the crucial moment in which the vine began to produce new shoots. A decidedly negative event that jeopardized the good hopes for the harvest, given that the frost inevitably literally “burned” the young and new shoots. Those that survived, then had to face the infernal summer temperatures as well as the scarcity of rains, thus complicating the vegetative cycle of the vines, certainly the younger ones. The older vines, with more developed root systems in the depths of the soil, partially benefited from the subsoil water reserves. In short, at the end of August, the producers showed a certain concern for the fate of the harvest which would soon begin with the picking of the grapes. Then September arrived and, fortunately, the situation changed and, with it, the forecasts too. The rains in September in fact contributed in a decisive way to the positive trend of the conclusion of the ripening of the grapes, finally able to satisfy their thirst. Obviously, these rains did not remedy the damage caused by the April frosts, but they certainly played a decisive role in the ripening of the bunches born from the surviving shoots. And it was thanks to these rains that, today, we can speak of a high-quality harvest, despite the decline in quantity. If we consider the estimates that were made during the summer, in which good quality and a significant drop in terms of quantity were expected, one can only be happy with the fact that those forecasts were denied, and in a way positive, from the concrete evaluation of what was brought to the cellar.

VINIFICATION:
The grapes are softly pressed and destemmed at controlled temperature. The fermentation of the must takes place with pumping over and delastage interventions.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

Creamy Spinach and Mushroom Gnocchi

INGREDIENTS:

1 tablespoon olive oil
8 oz mushrooms crimini
salt and pepper
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon smoked paprika or more
5 oz fresh spinach
¼ teaspoon salt to taste
coarsely ground black pepper to taste
red pepper flakes to taste

DIRECTIONS:

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
Top with the remaining half of the cooked mushrooms.

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

Learn about our Memberships >