Tag Archives: wine club

Giustini Wines Illuminato

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JULY WINE CLUB:

Silky styleGiustini-Illuminato-bottleGiustini Wines
Illuminato
Fiano Salento IGP
Puglia, Italy

SILKY WINE STYLE

Bright straw yellow in color. The nose has hints of aromatic herbs with mineral and floral nuances. The palate is elegant and pleasantly savory in taste.

WINE DETAILS:

  • Varietals: Fiano
  • Alcohol: 12% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia, Italy
  • Vine Training: Bilateral Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: First 10 days of September
  • Vinification: Destemming and soft pressing of the grapes, without any maceration. The alcoholic fermentation takes place in stainless steel tanks at temperature of 60.8ºF.
  • Aging: In stainless steel tanks
  • Pairings: Fish first courses, risotto with seafood and cheese
  • Serving temperature: 50-53.6ºF
  • Longevity: 2 years

ABOUT THE WINERY:

Giuseppe Papapodoli protrain

Giuseppe Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

cannellini-bean-salad-recipeWhite Bean and Tuna Salad with Shaved Squash

INGREDIENTS:

  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh lemon juice (about 2 medium lemons)
  • 1 large shallot, minced (about 3 tablespoons)
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 garlic clove, finely grated
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 1 (6.7-ounce) jar tuna in olive oil (preferably tuna ventresca), drained and separated into large flakes 
  • 1 small zucchini, thinly shaved lengthwise (about 1 cup)
  • 1 small yellow squash, thinly shaved lengthwise (about 2/3 cup)
  • dill sprigs, for garnish

DIRECTIONS:

  1. Whisk together olive oil, lemon juice, shallot, thyme, garlic, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl. Fold in beans and tuna; let marinate at room temperature for 20 minutes.

  2. Gently fold zucchini and yellow squash into bean mixture; let marinate at room temperature until squash softens slightly, about 20 minutes. Sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.

  3. Divide mixture evenly among 4 shallow bowls; garnish with dill sprigs and additional thyme leaves.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Justin Chapple on the Food & Wine – All Rights Reserved.

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July Wine Club Pairing Recipe

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JULY WINE CLUB:

Bold wine Style logoGiustini-Vecchio-Sogno-bottleGiustini Wines
Vecchio Sogno
Negroamaro Salento IGP
Puglia, Italy

BOLD WINE STYLE

Ruby red color with purple hues. Hints of red fruits, especially currant and blueberry, with notes of violet and cyclamen. Pleasant spicy notes in the end. 

WINE DETAILS:

  • Varietals: Negroamaro
  • Alcohol: 14% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: Half September
  • Vinification: After manual harvesting, grapes are destemmed and pressed. Maceration and alcoholic fermentation for about 8-10 days at a controlled temperature.
  • Aging: In stainless steel tanks
  • Pairing: Red sauces, cheeses, and grilled red meats
  • Serving temperature: 60.8-64.4ºF
  • Longevity: 5 years

WINEMAKER NOTES:
After years managing vineyards for larger producers, Giuseppe Papadopoli purchased the family’s first estate in the district of Giustini in 1991.  In 2005, the winery released its first label, Vecchio Sogno (“old dream”), crafted from carefully selected Negroamaro grapes and named in honor of the grandfather’s dream of owning a winery.  Continued growth and recognition led to the opening of the winery’s permanent home in San Giorgio Jonico in 2015, a town immersed in the Primitivo di Manduria DOC area between the sea of Taranto and the heights of the Itria Valley.

Giuseppe Papadopoli

ABOUT THE WINERY:

Salvatore Papapodoli protrait

Salvatore Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

grilled-tomatoes-burrata-dishGrilled Tomatoes and Burrata

INGREDIENTS:

  • neutral oil, for oiling the grill grates, optional
  • 4 firm tomatoes (slightly under-ripe) 
  • 6 tablespoons extra-virgin olive oil 
  • fleur de sel or coarse kosher salt 
  • freshly ground black pepper 
  • one 8- to 9-ounce ball burrata 
  • ¼ cup fresh basil leaves
  • 1 teaspoon dried oregano 
  • zest of 1 lemon 
  • 2 tablespoons balsamic glaze 
  • sliced baguette or other crusty bread, for serving 

DIRECTIONS:

  1. Prepare a grill for medium-high heat. It’s best to use a grill basket, but if you don’t have one, oil the grill grates.
  2. Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
  3. Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Brandi Milloy on the Food Network – All Rights Reserved.

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June Bubbly Club: Iowa

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Bubbly Wine ClubLaGioiosa_Prosecco_Rose_BottleLa Gioiosa
Prosecco DOC
Rosé Brut Millesimato
Veneto, Italy

BUBBLY WINE STYLE

This Prosecco Rosé presents itself revealing a pomegranate nuance edged with soft pink reflections. The nose is subtle and fresh, offering hints of small red fruits. Notes of rose and pomegranate complete this elegant and intense aromatic profile. On the palate, it is silky and full, presenting a very pleasant balance between the fruity and floral notes.

Region: Prosecco DOC, Veneto, Italy
Varietals: Glera and Pinot Noir
Alcohol: 11% alcohol / volume
Sugar Content: 12 g/L
Acidity: 5.8 g/L
Harvest Period: End of August for Pinot Noir, middle of September for Glera.
Serving Temperature: Best served chilled, 43ºF-48ºF
Pairing: Excellent as an aperitif, ideal with finger foods and Mediterranean first courses. Also pairs with pizza, ham, and salad.

Critical Acclaim:

  • 90 Points – James Suckling 2020
  • Gold – Japan Women’s Wine Awards
  • 91 Points – Falstaff
  • 2023 – Glass of Bubbly Trophy

PRODUCTION AREA:
One of the first ever Prosecco Rosé DOC produced.  Areas dedicated to vine-growing in the north-eastern regions of Italy (Veneto and Friuli Venezia Giulia regions) with marly soils of alluvial origin rich in subsoil. the base wine cuvée is made from a blend between Glera and Pinot Nero grapes.

VINIFICATION:
Whole white grapes are soft-pressed. After an initial racking, the resulting must is transferred to temperature-controlled tanks where it remains until used for production.  After pressing, the red grapes are transferred into tanks where they undergo gentle maceration for color and tannin extraction. Fermentation is carried out at low temperatures to preserve the wine’s aroma. 

Prosecco-Doc-Treviso-Spumante-bottleLa Gioiosa
Prosecco DOC
Treviso, Italy

BUBBLY WINE STYLE

Very pale straw yellow and a fine, persistent perlage. The aroma is fruity and flowery with hints of ripe golden apple and small mountain flowers. The dry, fresh and flavorsome sensation on the palate is followed by a fruity and harmonious aftertaste.

Variety: Glera
Alcohol: 11% alcohol / volume
Sugar Content: 12 g/L
Acidity: 5.8 g/L
Region: Treviso, Prosecco DOC, Italy
Training: Single espalier, double canopy and radiating systems with 2300 vines per hectare
Yield per Hectare: Max. 180 quintals of grapes on average
Harvest Period: Second 10 days of September
Serving Temperature: 43ºF
Pairing: An excellent aperitif to accompany savory dishes, ideal with steamed shellfish
Critical Acclaim:

  • 93 Points – Bevtest 2021
  • Decanter Magazine

PRODUCTION AREA:
The production area extends in the province of Treviso in the DOC area of Prosecco including the hills of morainic origin over the plain with medium-textured soils of alluvial origin.

VINIFICATION:
Whole grapes are put into the pneumatic press for soft pressing.  The resulting must, after a first racking, is placed into pressurized temperature-controlled tanks where it remains until it is used for the production of the sparkling wine.

ABOUT LA GIOIOSA WINERY:
With the name La Gioiosa et Amorosa meaning “joyous and seductive”, the winery strives to create wines that express celebration, beauty, friendship and family, all good times spent in great company. The winery was created in the 1920’s when the grandfather of the current president, Giancarlo Moretti Polegato, purchased some vineyards in the Treviso hills (the heart of the ear producing the best wines). Today, they have added to their vineyards and estates and are one of Italy’s main wineries and business with a significant global reach.

Information & Photos © La Gioiosa – All Rights Reserved.

Sophia-Brut-Rose-bottleFrancis Ford Coppola Winery
Sofia Brut Rosé
Pinot Noir
Monterey County, California

BUBBLY WINE STYLE

Styled after the sparkling Rosés in France, Sofia Brut Rosé offers delicate effervescence, crisp natural acidity and a light, creamy texture. It has scents of shortbread, citrus and bergamot, with flavors of raspberry, strawberry, and mandarin. The finish is buoyant, effervescent, crisp and lively.

Varietal: Pinot Noir
Alcohol: 12% alcohol / volume
Appellation: Monterey County, California
Aging Regimen: Stainless steel
Styles: Brut

ABOUT THE WINERY:
The Francis Ford Coppola Winery, located in Sonoma County, blends winemaking with a family-friendly experience, inspired by Coppola’s vision of a “pleasure garden” reminiscent of Tivoli Gardens in Copenhagen. The winery is celebrated for its commitment to sustainability and high-quality wines, including their Diamond Collection Prosecco Rosé and Diamond Prosecco, both from the prestigious Prosecco DOC in Italy. These sparkling wines reflect the craftsmanship and innovation of the Coppola team, offering a fresh, elegant take on traditional Prosecco. Learn more here.

Information & Photos © Francis Ford Coppola Winery – All Rights Reserved.

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June Sweet Club: Iowa

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Sweet Wine ClubSeaGlass-Riesling-bottleSeaglass Wine Company
Riesling
Central Coast, California

NECTAR WINE STYLE

The aromatic nose of this Riesling showcases ripe apricot, sweet peach and tropical fruit, framed by floral undertones. White flowers on the palate are supported by flavors of juicy apricot, peach and melon, with hints of honeysuckle. A balanced acidity leads to a lingering finish in an off-dry style. Seaglass Riesling pairs well with spicy Asian dishes, smoked salmon, lobster salad and blue cheese.

Variety: Riesling
Appellation: Central Coast, California
Alcohol: 13% alcohol / volume
TA: 0.63 g/100ml
pH: 3.20
RS: 2.58 g/100ml

WINE AND CHEESE PAIRING RECOMMENDATION: Pair this wine with a blue cheese. Learn more about our wine and cheese pairings here.

IN THE VINEYARD:
Riesling grapes thrive in the cool-climate of the Central Coast of California. Crisp, coastal air and low rainfall provide a longer growing season, giving Riesling plenty of time on the vine to develop its signature aromatics.

AT THE WINERY:
The Seaglass team retained the naturally fresh fruit flavor of their Riesling grapes by carefully avoiding any oxygen exposure during winemaking. A cold fermentation in stainless steel tanks allowed the delicate varietal flavors to reach their ultimate expression.

ABOUT THE WINERY:
Seaglass Wine Company gets its name from the shards of glass that are polished— over decades—into beautiful, gems by the natural ebb and flow of wind, sea and fog. Seaglass wines encapsulate the ocean air, the sandy coastline and the fresh acidity of cool-climate fruit along the Central Coast. Crafted from wind-swept vines that produce nuanced flavors in the cellar and complex notes in the glass, Seaglass wines are an unmistakable expression of California’s coastal vineyards. Learn more here.

Information & Photos © Seaglass Wine Company – All Rights Reserved.

Bartenura-Brachetto-sweet-red-bottleBartenura
Sweet Red
Brachetto
Italy

NECTAR WINE STYLE

Dark cherry, plum and cassis flavors, with rich cinnamon, herb and coffee notes lend their characteristics to this refreshing effervescent wine.

Varietal: Brachetto
Alcohol: 6% alcohol / volume

WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with an Aged Gouda. The caramelized and slightly sweet undertones of the cheese will make a rich, cozy pairing for this wine. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Bartenura wines are made from the finest grapes grown through Italy’s famed wine regions. From the iconic “Blue Bottle Moscato” to their classic Sangiovese, they are made with Italy’s century-old traditions of making wine with passion and dedication to ensure the best in every bottle for wines that pair perfectly with every occasion.

Information & Photos © Bartenura – All Rights Reserved.

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Skylark Wine Company Alondra Syrah

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JUNE WINE CLUB:

Mellow style logoskylark-alondra-syrah-bottleSkylark Wine Company
Alondra
Syrah
Mendocino County, California

MELLOW WINE STYLE

Alondra is the Spanish word for Skylark. Ruby red in the glass, Alondra Syrah is a medium-bodied interpretation of this classic Northern Rhône varietal. The aromatics feature red raspberry, grilled meat and leather with a touch of Provencal spice box. The fruit emerges generously on the palate with red to black fruits complimented by a caramel inflected barrel spice and cracked black pepper. This nuanced and medium-bodied palate impression leads into a finish of integrated tannins with the fruit and spice components in total concert.

WINE DETAILS:

  • Appellation: North Coast AVA, Mendocino County, California
  • Varietals: Syrah
  • Alcohol: 14.6% alcohol / volume
  • pH: 3.62 g/l
  • Total Acidity: 6.3 g/l

WINEMAKER’S NOTES:
Acclaimed viticulturist and grape grower Kurt Ashurst’s Syrah vineyard surrounds his home just outside Hopland in Mendocino County, framed by the eastern banks of the Russian River and McNab Ridge. This two-acre plot is a labor of love for the Ashurst family, farmed sustainably. While this Syrah is often a component of Skylark’s Red Belly blend, this Syrah was bottled separately as an homage to this heritage site. Ashurst Syrah passed down the sorting table before being crushed into the fermenter. Grapes were destemmed and macerated on the skins for 18 days, gaining its dark inky color and expression. Then racked into seasoned French cooperage. After extended barrel élevage, racked once into bottling tank and then bottled without fining or filtration.

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

lamb-kofta-dishGrilled Lamb Kofta (Ground Lamb Kebabs)

INGREDIENTS:

  • 2 lbs ground American lamb
  • 2 tsp Diamond Kosher salt (or 1 1/2 tsp Morton Kosher salt)
  • ¾ cup pine nuts
  • ¾ tsp ground black pepper
  • 1/8 tsp red pepper flakes (or to taste)
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp smoked paprika
  • ½ cup onion (grated or finely chopped)
  • 2 to 3 garlic cloves
  • 1/3 cup fresh mint, minced
  • 1/3 cup fresh flat leaf parsley, minced
  • 1 tsp fresh thyme, chopped
  • olive oil

DIRECTIONS:

  1. In a food processor, add the salt, pine nuts, cumin, black pepper, red pepper flakes, coriander, cinnamon, and paprika. Process the ingredients until smooth, scraping down the sides with a spatula as needed.
  2. Transfer the mixture to a large bowl with the ground lamb, grated onion, garlic, mint, parsley, and thyme. Dampen your hands with water and gently knead using your hands until incorporated and the mixture starts to turn slightly tacky to the touch and to the side of the bowl, about 2 minutes.
  3. Divide into 10 to 12 ball-shaped portions (about 3 oz each). Then shape them into long cylinders using a rolling motion between your dampened hands.
  4. Slide the cylinders onto 12″ skewers, then place on a parchment-lined sheet pan. Drizzle each with a little olive oil. Cover and refrigerate to chill completely for at least 1 hour, or overnight.
  5. Grill the koftas over medium-high heat, placing them on the grill at a 45-degree angle to grill grates directly over the heat. Turn every 4 to 6 minutes, for about 8 to 12 minutes total depending on the size of your kofta, or until the internal temperature reaches 160°F.

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of Salt Pepper Skillet – All Rights Reserved.

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Skylark Wine Company Pinot Blanc

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JUNE WINE CLUB:

Silky styleskylark-pinot-blanc-bottleSkylark Wine Company
Orsi Vineyard
Pinot Blanc
Mendocino County, California

SILKY WINE STYLE

Pale yellow in the glass. High-toned citrus notes with roasted lemon, tangerine and green apple emerging with aeration. Very aromatic and perfumed, with a stoned fruit accent adding a layer of fragrant complexity. The palate is sleek and supple, with the lemon and apple fruits leaning into a tangy and dry finish. This refreshingly dry finish belies the fruit density of the mid-palate, where the interplay of textured fruit and natural acidity are in beautiful harmony.

WINE DETAILS:

  • Appellation: North Coast AVA, Mendocino County, California
  • Varietals: Pinot Blanc
  • Alcohol: 13.2% alcohol / volume
  • pH: 3.17 g/l
  • Total Acidity: 6.9 g/l

WINEMAKER’S NOTES:
Skylark Pinot Blanc is sourced from Bernie Orsi’s old vine plot in Mendocino County. Planted and farmed sustainably in Russian River alluvial soils, this vineyard dates back to its original inception in the 1970s, created by Mendocino legend John Fetzer. This pristine fruit was fermented in Mueller stainless steel barrels to capture the essence of this unique site. Omitting any wood profile, keeping the Pinot Blanc expression pure and clean . While the July 4th holiday weekend provided scorching temperatures across the entire North Coast, the summer that followed was warm and moderate. After a cooling trend in mid-August gave the crop a welcomed respite from the heat, ripening was nearly perfect for the remainder of the harvest. Pinot Blanc was picked in the early morning hours on September 3rd under ideal conditions.

Robert Perkins

© Photo by Skylark Wine Company: Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

halibut-mango-dishMango Halibut Ceviche

INGREDIENTS:

  • 1 pound halibut, diced into 1-inch pieces (highest classification for eating raw for ceviche, ask your fishmonger)
  • ½ cup fresh lime juice, from about 5-6 limes
  • 3 tablespoons lemon juice, from 1 lemon
  • 1 large mango, peeled, seeded, and diced
  • 1 large avocado, peeled, seeded, and diced
  • 1 jalapeño, seeded, and diced
  • ½ small red onion, thinly sliced
  • ½ bunch cilantro, chopped
  • 1 teaspoon salt

DIRECTIONS:

  1. In a glass (non-reactive) bowl, stir together the halibut, lime juice, and lemon juice. Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You’ll notice the halibut go opaque as the lime juice “cooks” the fish. The longer you marinate the fish, the more it will cook (a process called denaturation). Note, this process does not remove potential bacteria and parasites. See recipe link below for details and how to select the proper halibut.
  2. Remove the halibut from the fridge (no need to drain it) and add the mango, avocado, jalapeño, red onion, cilantro, and salt. Gently stir it to combine.
  3. Serve it up in individual glasses, on a plate, or with tortilla chips.

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of Downshiftology – All Rights Reserved.

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June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoskylark-alondra-cabernet-bottleSkylark Wine Company
Alondra
Cabernet Sauvignon
Mendocino County, California

BOLD WINE STYLE

Alondra is the Spanish word for Skylark. Perfumed nose of black cherry, blueberry and cassis with those classic cabernet characteristics of tobacco leaf and mint. The fruit-inspired palate features cassis and cherry fruit front and center, while that defining cabernet structure deftly folded into the fruit. Ripeness and elegance are the hallmarks of Alondra Mendocino Cabernet Sauvignon, which can be enjoyed now or cellared for the next decade.

WINE DETAILS:

  • Region: North Coast AVA, Mendocino County, California
  • Varietals: Cabernet Sauvignon
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.52 g/l
  • Total Acidity: 6.6 g/l

WINEMAKER’S NOTES:
Alondra Mendocino Cabernet Sauvignon is sourced from one block in the heart of Mendocino County. Farmed organically, it is located in the rugged terrain of Northern California, near the banks of the Upper Russian River and the foothills of the Mayacamas. This vineyard is planted with three clonal selections specifically selected for this site. In early July 2024, the region experienced a record-breaking heat spike that transitioned to a long and moderately cool growing season. The Cabernet was picked in mid-October under ideal conditions. Gently crushed into a fermenter and left to ferment at its own pace with native yeasts. After primary fermentation we racked into 30% new Taransaud barrels (a French cooperage in Cognac) for eight months. The winemakers executed one rack and returned, then bottled all free run juice unfined and unfiltered.

John Lancaster and Robert Perkins

Photo by Skylark Wine Company: John Lancaster and Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

tri tip steak with salsa on a cutting board

Grilled Tri-tip with Santa Maria Salsa

INGREDIENTS:

  • 2 lb tri-tip steak, fat trimmed off
  • 2 tablespoon coarse Kosher salt or sea salt
  • 2 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 tablespoon brown sugar, dark
  • 2 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 1 28 oz can diced tomatoes drained
  • 2 stalks celery finely chopped
  • 3 scallions chopped, green and white parts
  • 2 Anaheim peppers seeded and finely chopped
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon hot sauce, ie. Tabasco, Louisiana Hot Sauce
  • 1½ teaspoon garlic salt

DIRECTIONS:

  1. Sprinkle the coarse Kosher (or sea) salt all over the tri-tip. Place in the refrigerator for 1 hour.
  2. In a small bowl, mix together the black pepper, garlic powder, chili powder, paprika, brown sugar, and dry mustard.
  3. Fire your grill up for 2-zone cooking. One side with direct heat and the other side with no heat.
  4. Remove the tri-tip from the refrigerator. Dust off the excess salt, but leave enough of it to season the steak. Sprinkle the rub all over the meat. Use your fingers to press it into the steak.
  5. Place the tri-tip on the indirect heat side of your grill and lower the lid. Cook until an internal temperature reaches 110°F, about 30 to 45 minutes. Flip the meat about halfway while cooking.
  6. Move the tri-tip to the direct heat side of the grill and cook until an internal temperature of 130°F is reached. Remove from the grill and let the meat rest for 5 to 10 minutes (the temperature will rise to 135°F).
  7. Slice against the grain and then top with the salsa, with extra served at the table.
  8. In a large bowl, mix all of the ingredients together. Chill in the refrigerator until ready to use. (You can make this up to several hours of grilling, or you can make it while the tri-tip is chilling with salt in the fridge).

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of How to Feed a Loon – All Rights Reserved.

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May Sweet Club: Iowa

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Sweet Wine ClubPertinance-Moscato-Asti-DOCG-bottleCantina Pertinace
Moscato D’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This sweet wine is made with moscato grapes. It is straw-yellow with golden shades and very aromatic. The palate is sweet and effervescent.

Variety: Moscato
Denomination: Moscato d’Asti DOCG
Town: Treiso and Trezzo Tinella, Italy
Exposure: South, South-East
Acreage: 2 hectares
Yield to hectare: 70 hecto-liters in wine
Vine training system: Guyot
Vinification: 8 days in steel autoclave
Aging: 40-60 days in steel autoclave
Pairs well with: desserts, tea biscuits and custards

WINE AND CHEESE PAIRING RECOMMENDATION: Try this wine with a triple cream brie, acting almost like a custard. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Pertinace is a co-op, where business partners and winemakers work together to produce high quality wines with a soul, since 1973. Located in Località Pertinace, in Treiso, in the heart of the Langhe hills. This area is also known as the birthplace of Publio Elvio Pertinace, roman emperor, historically recognized as leader of great moral and value and as a honest man. The values of the emperor inspired Mario Barbero and his friends/partners, in 1973, to establish the co-op winery and give it such an important name recognized today internationally. The focus of the production is mainly Nebbiolo based, ideal for the production of the famous Barbaresco. Learn more here.

Information & Photos © Pertinace – All Rights Reserved.

The-Seeker-Riesling-bottleThe Seeker
Riesling
Mosel, Germany

NECTAR WINE STYLE

This is a distinctive, classic Riesling made from grapes grown in choice Mosel sites from vines on fine, mineral-rich slate soil. It is off-dry with a fine balance between light sweetness and crisp acidity. It is ideal with difficult-to-pair foods, including sweet and spicy fare. It is well-balanced, with fine fruity and mineral tones and elegant acidity.

Varietal: 100% Riesling
Appellation: Mosel, QbA
Analysis: 10% alcohol / volume
pH: 3
Acidity: 5.9 g/L
Aging: Stainless steel and oak casks

WINE AND CHEESE PAIRING RECOMMENDATION: Take a risk with this pairing, try a cheese with fruit or spices like a stilton with apricots. Learn more about our wine and cheese pairings here.

HARVEST NOTE:
The harvest in Mosel, Germany, was characterized by ideal weather conditions, resulting in exceptional grape quality. A mild spring followed by a warm and dry summer provided optimal conditions for vine growth and ripening. The harvest commenced slightly earlier than usual, starting in late September, with winemakers reporting grapes with excellent sugar levels and balanced acidity. Overall, the vintage promises to yield wines with intense fruit flavors, vibrant acidity, and remarkable complexity, showcasing the unique terroir of the Mosel region.

WINEMAKING NOTES:
Vineyard sites in Trittenheim and Piesport are steep with fine, mineral-rich slate soil and optimal exposure to sun and wind, giving the wine its distinctive, classic and world-renowned flavors. The vineyards are 100% hand-harvested to ensure top-quality grape selection. Traditional wine making methods are observed, with individual wine-pressing techniques passed down through generations. Vinification takes place in stainless steel and oak casks over 4-6 weeks, followed by aging in tank and oak casks for 3-8 months.

ABOUT THE WINERY:
The Seeker is a global wine brand brought to wine lovers by a family company with 75 years of importing experience and the core belief that real people with real passion are essential to crafting great wines. Through their relationships with family wineries that span the globe, they bring us on an international wine journey that doesn’t allow borders, trends or preconceptions to stand in the way of enjoying great wines. Learn more here.

Information & Photos © The Seeker Wines – All Rights Reserved.

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May Bubbly Club: Iowa

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Bubbly Wine ClubValdo-numero-1-bottleValdo
Numero 1
Sparkling Wine
Veneto, Italy

BUBBLY WINE STYLE

In the glass, light straw with greenish reflections. The bouquet is extremely fine and fruity, ranging from floral to green apple scents. The palate has a persistent taste. This bright wine reveals a harmonious and balanced sweetness.

Alcohol: 11% alcohol / volume
Altitude: Mainly in the plains
Vinification: Soft pressing and fermentation at a controlled temperature
Sparkling and Refining Processes: 3-month processing with Charmat method, followed by aging in bottle
Storage and Serving Recommendations: Chill the wine gradually without causing sudden changes in temperature to enjoy the product at its best. Do not store the bottle for long periods in the refrigerator. Ideal when served at 43-46°F.
Food Pairings: This sparkling wine can be consumed throughout any meal, but is excellent when pairing with sophisticated dishes and finger food.

WINEMAKING NOTES:
N1 is a special sparkling wine, obtained from a careful selection of grapes from the most prestigious wine-growing areas of the Veneto region, which makes it suitable for every occasion. The longstanding tradition of Valdobbiadene in making spumante, which is known and appreciated throughout Italy, is expressed at its best in Valdo’s Numero 1.

Valdo-marca-oro-prosecco-brut-bottleValdo
Marca Oro Brut
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

In the glass, light straw with greenish reflections. The nose is slightly fruity and the palate is harmonious and reminiscent of ripe, wild apple.

Varietal: Glera
Alcohol: 11% alcohol / volume
Altitude: 80 meters above sea level
Vinification: Soft pressing and fermentation at a 64°F controlled temperature
Sparkling and Refining Processes: 3-month processing followed aging in the bottle
Storage and Serving Recommendations: Chill the wine gradually without causing sudden changes in temperature to enjoy the product at its best. Do not store the bottle for long periods in the refrigerator. Ideal when served at 43-46°F in a flute glass.
Food Pairings: Thanks to its versatility, this wine is perfect for many different occasions, but with appetizers and first courses is a great way to pop this bubbly.
Critical Acclaim:

  • 89 points – 2021 James Suckling
  • 91 Points – 2024 Tasting Panel

WINEMAKING NOTES:
Marca Oro is Valdo’s gold standard.  An elegant Prosecco that was first introduced in the 1950’s, winning the hearts of multiple generations since then. Born to be enjoyed as an aperitif or to enhance every moment.

Valdo-marca-oro-prosecco-rose-bottleValdo
Marca Oro Rosé
Vintage Brut
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

In the glass, this Rosé Brut is soft, bright pink and reminiscent of wild rose petals. The nose is floral and delicately fruity, with hints of apple, pear and small red fruits. It is dry, pleasantly fruity and harmonious with persistent and bubbles.

Varietal: 90% Glera, 10% Pinot Noir
Alcohol: 11% alcohol / volume
Altitude: 80-100 meters above sea level
Vinification: Pinot Noir: One day of maceration and subsequent soft pressing. Glera: Soft pressing and fermentation at a controlled temperature.
Sparkling and Refining Processes: 3-month processing with Charmat method, followed by aging in bottle
Storage and Serving Recommendations: To better enhance the aromas and flavor of this sparkling wine, serve it in a large glass at a temperature of 43-46°F, gradually cooling the bottle beforehand. It’s important not to keep the wine in the fridge for too long.
Food Pairings: As an alternative pre-dinner drink, it also pairs well with Mediterranean cuisine. Try it with pasta and fish dishes such as tuna and sea bass tartare.
Critical Acclaim:

  • 90 points – 2021 James Suckling
  • Silver – 2021 China Wine Competition
  • Silver – 2021 The Drinks Business – The Prosecco Masters
  • Bronze – 2021 Decanter World Wine Awards

WINEMAKING NOTES:
Marca Oro Rosé represents the extension of the values and range of Marca Oro. It is young, bright, smart and trendy sparkling wine, and the result of a careful selection of high-quality grapes. With its clean-cut personality and enticing color, it is an ideal aperitif wine.

ABOUT THE WINERY:
Considered one of the oldest in the area, Valdo Winery is a name after the land it belongs to, Valdobbiadene. A name that is tightly linked to the Bolla family, who spread the culture of Prosecco in Italy and throughout the world for three generations. The Valdo wineries were established in the heart of Conegliano Valdobbiadene, a prestigious and UNESCO-recognized region in Veneto, Italy, located north of Venice. To learn more about Valdo’s legacy and winery click here. To learn more about this history and interesting facts about Prosecco click here.

 

Information & Photos © Valdo– All Rights Reserved.

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Far-Niente-Post-Beam-Sonoma-Coast_2024-bottleMellow style logoFar Niente Winery
Post & Beam
Pinot Noir 2024
Sonoma Coast, California

MELLOW WINE STYLE

Brilliant translucent ruby in the glass, the inaugural release of the 2024 Post & Beam Pinot wine reveals alluring garnet and deep cherry highlights. On the nose, vibrant aromas of pomegranate and fresh raspberry leap forward, layered with subtle hints of baking spice. The palate is silky and inviting, showcasing juicy notes of strawberry and red plum that unfold with finesse. A touch of spice lingers in the background, adding warmth and complexity. Bright, balanced acidity lifts the fruit and carries through a smooth, elegant finish.

Varietal: 100% Pinot Noir
Appellation: Sonoma Coast, California
Harvest Date(s): September 9th – 19th, 2024
Aging: 10 months in French Oak, 30% new

HARVEST NOTES:
2024 began with consistent rain and saturated soils which laid the foundation for a strong growing season. Bud-break began mid March and led to healthy canopy development and a well-balanced crop load. Summer and early fall were marked by extended periods of heat which compressed the harvest and developed bold wines with ripe flavors. Cool nights throughout the year maintained natural acidity lending balance and complexity.

Bold wine Style logoFar-Niente-Post-Beam-Cabernet-bottleFar Niente Winery
Post & Beam
Cabernet Sauvignon 2023
Napa Valley, California

BOLD WINE STYLE

The 2023 Post & Beam Cabernet Sauvignon opens with expressive aromas of red fruit, cassis, and blackberry jam, accented by hints of cedar and graphite. On the palate, the wine is youthful and vibrant, showing polished tannins and a core of dark fruit that brings both weight and freshness. Notes of brambly berry, mocha, and subtle spice carry through a long, mouth-coating finish, highlighting the vintage’s balance and structure.

Varietal: 91% Cabernet Sauvignon, 6% Merlot, 1% Malbec, 1% Petit Verdot
Appellation: Napa Valley, California
Harvest Date(s): October 7th – November 10th, 2023
Aging: 10 months in French Oak, 30% new

HARVEST NOTES:
The 2023 growing season was defined by cool weather, steady rainfall, and a notably late bud-break—all of which contributed to a slower, more measured pace in the vineyard. This extended ripening period encouraged the fruit to develop layered aromatics and deeper color while maintaining bright acidity. The team began picking Cabernet Sauvignon from the northernmost sites in early October before moving gradually south through Napa Valley as flavors reached their peak. Longer hang time delivered purity and concentration, while Merlot and Petit Verdot from their Carneros and Oakville blocks helped round out the blend with lift, structure, and depth.

ABOUT FAR NIENTE and POST & BEAM:
Named for the simple yet elegant barns that dot the landscape as an enduring reminder of America’s history, Post & Beam represents craftsmanship, tradition, legacy, and purity. There’s nothing unnecessary or overly complicated about a post and beam barn. It just works beautifully. The same can be said for their wines. They are simple, elegant, pure expressions of each grape in its finest form. Learn more here.

Information & Photos © Post & Beam / Far Niente – All Rights Reserved

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