Tag Archives: wine pairing

January Bubbly Club: Iowa

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Bubbly Wine Clubj-cuvee-20J Vineyards & Winery
NV Cuvée 20
Russian River Valley, California

BUBBLY WINE STYLE

Refreshingly crisp and wonderfully layered, J Cuvée 20 Brut expertly balances bright fruit notes, rich brioche toast characteristics and a lively, memorable finish. Hints of fresh-picked pear, white peach and citrus at first taste evolve into richer, deeper notes of baked apple, lemon curd, crème brûlée and spice. A subtle touch of toasted pastry crust at the finish is an indication of the years this sparkling spent aging in our cellars before release.

Effervescent and exceptionally food-friendly, Cuvée 20 can be enjoyed with a wide variety of dishes. It is equally at home alongside fresh seafood, like a Dungeness crab salad, oysters on the half shell or a shrimp cocktail, as it is with heartier meals, like fried chicken, crispy fish tacos with a salsa verde, or Korean bibimbap with hoisin glazed pork belly, pickles, cucumber and kimchi. For a simple and classic pairing, try Cuvée 20 with homemade popcorn with parmesan, black pepper and lemon zest.

Appellation: 100% Russian River Valley, California
Varietal: 51% Chardonnay, 40% Pinot Noir, 9% Pinot Meunier
Analysis: 12.3% alcohol/volume
Dosage: 10 g/L
Titratable Acidity: 7.1 g/L
pH: 3.18
Disgorgement Date: January 2023
Aging Recommendation: 5-7+ years
Accolades: 94 points from James Suckling, September 2025

VITICULTURE NOTES:
First created to celebrate the winery’s 20th anniversary, the J Cuvée 20 Brut is a stylish assemblage from the winery’s best cool-climate vineyard sites throughout the Russian River Valley.

WINEMAKING:
The grapes for this cuvée were hand-harvested into small quarter-ton bins and placed as whole clusters without destemming into our special French Coquard press for a gentle, low-pressure pressing, which minimizes the breakdown of grape skins and seeds. Each vineyard lot was fermented and kept separate until blending.

As is customary for Traditional Method sparkling wine production, the secondary fermentation occurred in the bottle. The wine was aged for an average of 30 months en tirage in the cellars, developing deeper complexity as the years went by. The bottles were carefully disgorged and added a small amount of dosage for balance, then aged for several months under cork before release.

ABOUT THE WINERY:
Since 1986, J Vineyards & Winery has developed a reputation as one of the top sparkling and still wine producers in California. J has come to be known for its celebrated estate vineyards, contemporary winery and world-class hospitality. Winemaker Nicole Hitchcock showcases her expertise and the diversity of California winegrowing regions through a portfolio of high-quality still and sparkling wines of distinction. Learn more here.

Information & Photos © J Vineyards & Winery – All Rights Reserved.

JuvecampsRoseJuvé & Camps
Brut Rosé Pinot Noir NV
Cava Reserva DO
Cava, Spain

BUBBLY WINE STYLE

Juvé & Camps Brut Rosé Pinot Noir is a fresh, fruity rosé made from 100% certified organic Pinot Noir, sourced from the Espiells estate. Aged for 12 months following the Méthode Traditionnelle, this Rosé retains delicate aromas of toasted bread and floral notes while showcasing the seductive red fruit characteristics of Pinot Noir. Categorized as Brut with just 9g/l of dosage, it strikes a perfect balance of freshness and richness. Originally developed for the U.S. market, this wine exemplifies the quality and elegance for which Juvé & Camps is renowned.

Appellation: D.O. Cava Reserva
Varietal: 100% Pinot Noir
Analysis: 12% alcohol/volume
Farming: Organic
Food Pairing: pasta, cured meats, Japanese food and baked goods
Critical Acclaim: 91 points Wine Enthusiast | 90 points Wine Spectator | 90 points James Suckling

ABOUT THE VINEYARD:
Juvé & Camps Brut Rosé is crafted exclusively from certified organic Pinot Noir grapes from the Espiells vineyards, Juvé family’s original estate. Clay-limestone and chalky-clay vineyards span up to 800 feet high.

WINEMAKING:
The grapes are hand-harvested, gently the whole-clusters are destemmed, crushed and macerated at low temperature for 4 to 6 hours, depending on the vintage. This cold soak maceration adds depth and subtle color, as well as enhance the Pinot Noir red fruits aromas. The winemaker selects the lots that meet the right balance of color and flavors for the final blend. Only the wine obtained from the free-run juice is bottled, the one that retains the most delicate fruit aromas. Following the traditional method, bottles are laid down in the underground caves for a minimum of 12 months, where they will refine effervescence and develop its refreshing, vibrant character.

Only 9g/L dosage is added after the disgorgement to this dry sparkling wine, to showcase of the Pinot Noir fruit in its purest form.

ABOUT THE WINERY:
Juvé & Camps is an indisputable worldwide leader of Spanish premium sparkling wines. This family-owned, 100% estate-based producer is revered in Spain for its painstaking focus on quality and sustainability, and its important role within the country’s conversation on fine wine in general. Learn more here.

Information & Photos © Juvé & Camps and Vintus – All Rights Reserved.

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January Premium Club

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Bold wine Style logoOur Lady Guadalupe Pinot Noir wine bottleOur Lady of Guadalupe
Pinot Noir 2023
Santa Rita Hills, California

BOLD WINE STYLE

An endearing pour of a brooding crimson core with flashes of vermilion and neon pink as the glass swirls. Aromatics spill in double time with notes of muddled strawberry, “Pinot crunch”, cranberry, pomegranate, orange peel, and the coastal hills of lavender and sagebrush surrounding the vineyard. Without missing a beat, the palate flaunts rich and concentrated flavors of black cherry, ripe strawberry, fennel and a kiss of Maldon salt, kept in check by the layers of acid that dominate wines from the region. A multitude of sensations culminates with mild tannins and an energized finish that seems to perpetually exist.

Varietal: 100% Pinot Noir
Appellation: Sta. Rita Hills, California
Clonal Selection: 828, 777, Pommard 4, 667, 459, 115, 943, Swan, Calera
Élevage: Aged in French Oak for 10 months, 45% New
Alcohol: 14.8% alcohol / volume
pH: 3.76
Titratable Acidity: 6.09 g/L
Accolades:

  • Wine Enthusiast – 95 points and Editors’ Choice
  • Decanter – 96 points
  • Vinous – 95 points
  • Jeb Dunnuck – 95 points

WINEMAKER’S NOTES:
In the summer of 2021, Dave Phinney (proprietor and winemaker), decided to produce his own wine from the Our Lady of Guadalupe Vineyard, giving him complete control in the vineyard and cellar.  Simply put, this is the only project in the US where Dave makes wine from a vineyard he owns.

The 2023 vintage will go down as one of the best in the Sta. Rita Hills AVA. A very long, cool growing season led to ideal ripening, gorgeous fruit and wonderfully complex aromatics and concentrated flavors. With near-perfect weather during harvest, the crew were able to pick each individual block on schedule. Comprised of blocks from all over Our Lady of Guadalupe Vineyard, this is the best representation of the entire vineyard, transporting you to this special place in the AVA.

ABOUT THE WINERY:
After years of sourcing Pinot Noir from top vineyards in Santa Barbara, the team fell in love with the Sta. Rita Hills and in 2015 purchased an abandoned row-crop farm on the western edge of the AVA, later transforming it into Our Lady of Guadalupe Vineyard. Careful soil rehabilitation preceded planting, with the first vines established in 2018 and additional plantings through 2020. The vineyard now spans 127 acres of Pinot Noir across nine clones and six acres of Old Wente Chardonnay, with each clone and rootstock precisely matched to site-specific soils, microclimates, wind exposure, and ripening potential, using rigorously tested, mostly Protocol 2010–certified plant material. Sta. Rita Hills’ cool temperatures, wind, fog, and ocean influence naturally limit yields and disease pressure, while challenges like saline groundwater were addressed through a proprietary filtration method inspired by similar conditions in Baja California. Designed as a true winemaker’s vineyard and planted with fermenter-scale precision, OLG reflects Dave Phinney’s meticulous approach and commitment to terroir, sustainability, and people, producing single-vineyard wines beginning with the 2021 vintage and earning Sustainability-in-Practice certification, all while honoring the vineyard’s namesake and the crew who bring it to life. Learn more here.

Information & Photos © Our Lady of Guadalupe Vineyard – All Rights Reserved

Bold wine Style logoRombauer Zinfandel Napa ValleyRombauer Vineyards
Zinfandel 2023
California

BOLD WINE STYLE

Aromas of cherry jam and blackberry, underscored by notes of nutmeg. The dark berry notes continue to the palate, leading to a rich body with soft tannins and a lovely acidity, ending with a lingering finish.

Varietal: 91% Zinfandel, 9% Petite Sirah
Appellation: California
Alcohol: 15.9% alcohol / volume
Release Date: October 2025
Harvested: Sept. 25th-Oct. 30th, 2023
Average Brix at Harvest: 27.2
Cooperage: 14 months in American (10% new) and French oak

VINEYARDS:
This wine comes from select vineyards in four top growing regions: Amador County (56%), El Dorado County (25%), Lake County (18%), and Napa County (1%).

WINEGROWING:
Rombauer’s winemakers believe that 2023 was one of the best vintages in recent memory. The year was cool and consistent, ending with warm spells in September. These perfect conditions allow for longer hang time, which results in more fruit intensity and concentration of flavors. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. Harvest was long, with ideal conditions allowing us to pick each block at its optimal ripeness and at night to preserve its natural acidity.

WINEMAKING:
The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor before primary fermentation began in tank. The wine was gently basket-pressed and then racked to oak barrels for malolactic fermentation and aging.

ABOUT THE WINERY
Rombauer Vineyards was established in 1980, when the Rombauer family harvested their first grapes — Cabernet Sauvignon from Napa Valley’s Stags Leap District. Nearly 35 years later, the winery remains family owned and operated with members of the first and second generations involved in all aspects of the business.  When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they had no intention of starting a winery. They chose the area because it reminded them of the small-town, agricultural environment in which they had grown up, and it appeared to be a clean, safe place to raise their children. They purchased 40 acres of beautiful hilltop land on the Silverado Trail near the town of St. Helena in California. Learn more here.

Information & Photos © Rombauer Vineyards – All Rights Reserved

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Bronzino Dolcetto di Ovada DOC

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JANUARY WINE CLUB:

Mellow style logoBronzino Dolcetto Di Ovada wine bottleBronzino
Dolcetto di Ovada DOC
Piedmont, Italy

MELLOW WINE STYLE

Red ruby in color with very fruity nose and taste with hints of plums and raspberry.

WINE DETAILS:

  • Varietal: 100% Dolcetto
  • Alcohol: 12.5-13%
  • Vineyards: located in Monferrato area with a yield of 8 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months.
  • Pairing: Ideal with delicate dishes such as pasta and soup.

WINEMAKER’S NOTES:
Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

eggplant dish with chickpeas and tomatoesEasy Greek-Style Eggplant

INGREDIENTS:

  • 1.5 lb eggplant cut into cubes
  • kosher salt
  • extra virgin olive oil
  • 1 large yellow onion chopped
  • 1 green bell pepper stem and innards removed, diced
  • 1 carrot chopped
  • 6 large garlic cloves minced
  • 2 dry bay leaves
  • 1 to 1 ½ tsp sweet paprika OR smoked paprika
  • 1 tsp organic ground coriander
  • 1 tsp dry oregano
  • ¾ tsp ground cinnamon
  • ½ tsp organic ground turmeric
  • ½ tsp black pepper
  • 1 28- oz can chopped tomato
  • 2 15- oz cans chickpeas reserve the canning liquid
  • fresh herbs such as parsley and mint for garnish

DIRECTIONS:

  1. Heat oven to 400ºF.
  2. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to “sweat out” any bitterness. Rinse with water and pat dry.
  3. In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  6. Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
  7. When eggplant is ready, remove from oven and add a generous drizzle of extra virgin olive oil, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of The Mediterranean Dish.

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Bronzino Cortese dell’Alto Monferrato DOC

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JANUARY WINE CLUB:Crisp Wine Style

Bronzino Cortese Dell Alto MonferratoBronzino
Cortese dell’Alto Monferrato DOC
Piedmont, Italy

CRISP WINE STYLE

Light straw-yellow wine with green reflexes and a personal aroma of flowers and fruits, with hints of apple and pear. The taste is fresh, dry and savory.

WINE DETAILS:

  • Vineyards: Monferrato area. Manual harvest.
  • Varietal: 100% Cortese
  • Alcohol: 11.5-12% alcohol / volume
  • Winemaking: The hand-picked grapes are soft-pressed and temperature-controlled alcoholic fermentation. Aged on the lees for 3 months in steel tanks.
  • Pairings: Ideal with seafood, fish and as an aperitif

WINERY’S NOTES:
Cortese is one of the most cultivated vine variety in Piedmont, Italy. It has a delicate bouquet hinting at green apple and exotic fruits. The taste is fresh with notes of pear and peach. It pairs well with fish-based dishes.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

pan fried fish

Perfect Pan Fried Fish in Basil Lemon Butter Sauce

INGREDIENTS:

  • 1 ½ pounds cod, tilapia, rockfish, or any other white fish you like
  • ¾ teaspoon garlic salt (or ½ teaspoon salt + ¼ teaspoon garlic powder)
  • ⅓ cup flour
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • pinch of red pepper flakes
  • ¾ cup low sodium chicken stock
  • 4 tablespoons cold butter, cut into 16 cubes
  • 3 tablespoons each: fresh lemon juice and fresh chopped basil, for finishing the sauce

DIRECTIONS:

  1. SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
  2. FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.
  3. SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Little Spice Jar.

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January Wine Club Pairing Recipe

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JANUARY WINE CLUB:

Mellow style logoBronzino Barbera d'Asti wine bottleBronzino
La Moretta
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

Red-violet in color, the nose has aromas of red fruit. The taste is fresh and elegant with notes of red cherry and raspberry.

WINE DETAILS:

  • Varietal: 100% Barbera
  • Alcohol: 13-13.5%
  • Vineyards: located in Monferrato-Asti area. Grape-yield of 9 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation. Then aging in steel tanks at least 6 months before bottling.
  • Pairing: Barbera d’Asti is one of the best wines to pair with any type of food, but is ideal with pasta, risotto and grilled meat.

WINEMAKER’S NOTES:
“La Moretta” embodies Bronzino’s modern style to produce Barbera, vinified in steel tanks. Fruity, elegant and easy-to-drink, it’s a perfect red wine to enjoy at any time. It pairs well with a variety of food.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

braised short rib risotto dishBraised Short Rib Risotto with Mushrooms

INGREDIENTS:

  • For the Short Ribs:
    • 1 teaspoon avocado oil
    • 2-3 pounds bone in short ribs
    • 2 cups onions diced (about 1 large onion)
    • 3 cloves garlic minced
    • ¾ cups dry red wine like cabernet sauvignon
    • 4 cups beef stock
  • For the Mushrooms:
    • 1 tablespoon extra virgin olive oil
    • 1 pound mushrooms quartered or sliced (ideally, baby portobello)
    • 1 clove garlic minced
    • salt and pepper to taste
  • For the Risotto:
    • 1 tablespoon extra virgin olive oil
    • 1 cup onion diced (about ½ large onion)
    • 2 cloves garlic minced
    • ½ cup cooking sherry
    • 1 cup arborio rice
    • 3-3.5 cups beef broth could also use mushroom stock
    • 2 ounces parmesan cheese freshly and finely grated w/ a microplane (about 2 cups)
    • 1 tablespoon unsalted butter
    • fresh herbs

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F, and adjust the rack to the lower ⅓. Pat the short ribs dry with paper towels and lightly salt. Heat up a large dutch oven over medium-high heat. Brush oil onto short ribs.
    • SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside. Drain all but 1 tablespoon of oil in the pot.
    • SAUTÉ: Reduce heat to medium and add in onions. Cook for about 5 minutes until caramelizing, occasionally stirring. Add in garlic and cook until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon. Allow the wine to simmer for a few minutes while stirring until alcohol has burned off. Return short ribs to the pot along with any juices. Add in enough beef broth to cover the short ribs about ⅔ the way up, about 3-4 cups.
    • BRAISE: Cover pot and cook in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
    • FINISH: Remove pot from the oven. Remove any grease that has pooled on the surface with a spoon. Remove and discard bones. They should slide out easily. Remove short ribs to a cutting board. Onions and juices in the pot should have reduced to form a thicker gravy. If braising liquid is still too thin, simmer stovetop uncovered until it is thicker. Salt and pepper to taste once desired consistency. When short rib meat is cool enough to handle, remove and discard any fatty pieces from the beef. Chop into bite sized pieces, or shred to your preference. Add back to the gravy that has formed.
  • FOR THE MUSHROOMS:
    • BROWN: In the last 45 minutes of the short ribs cooking time, heat a skillet over medium-high heat. Add olive oil and mushrooms, and cook until brown, about 10 minutes. Salt towards the end of cooking once mushrooms are already browned. Add pepper to taste. Set mushrooms aside.
  • FOR THE RISOTTO:
    • SIMMER: Heat up broth to a low simmer in a small pot.
    • SAUTÉ: In a saucepan heated over medium heat, add olive oil and sauté onions for about 5 minutes, until caramelizing. Add in garlic and cook while stirring until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with sherry, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
    • TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
    • POUR AND STIR: Adjust heat to medium-low. Add in hot broth to saucepan in batches ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, 25-35 minutes total. Adjust your heat if it is going too quickly or slowly. Thicker risotto will need about 3 cups of broth, but if you want it more runny, use 3.5 cups.
    • FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Add salt and freshly ground black pepper to taste.
  • PUT IT ALL TOGETHER:
    • SERVE: Add browned mushrooms to the beef and gravy. Serve beef and gravy on top of the risotto. Top with fresh herbs.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Lauren from Scratch.

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December Bubbly Club: Iowa

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Bubbly Wine ClubThe diver bubble club bottle with bowDays of Youth
The Diver
Sparkling Brut
California

BUBBLY WINE STYLE

The Diver Brut is part of Days of Youth’s California sparkling wine series. It is a blend of Chardonnay, Sauvignon Blanc, and Gewürztraminer. The Chardonnay presents lemon custard, grapefruit, apple, and citrus flavors with a soft, creamy foundation. The Sauvignon Blanc adds a bright acidity that gives a lively note with a hint of peach/apricot. The Gewürztraminer adds a beautiful floral character of jasmine, especially in the nose, and a hint of chalky mineral on the palate. Made in the Charmat method, the wine has about two bars of pressure creating a soft, Prosecco-like texture, which makes it easier and more enjoyable to drink. Enjoy with salty and spicy flavors, shellfish, salads, Thai cuisine, or even by itself.

Varietal: Chardonnay, Sauvignon Blanc, and Gewürztraminer
Analysis: 11.8% alcohol/volume
Residual Sugar: 1 g/L
Winemaker: Gregory Ahn
Illustrator: Abigail Ahn
Critical Acclaim: 86 pts Wine Enthusiast 2019

The Diver bubbly club wine bottle with bowDays of Youth
The Diver
Sparkling Brut Rosé
California

BUBBLY WINE STYLE

The Diver Brut Rosé is part Days of Youth’s California sparkling wine series. It is a dry Rosé wine made from a blend of Pinot Noir and Chardonnay grapes. The Chardonnay from Monterey County adds a balanced acidity with notes of honeysuckle and kiwi. The Pinot Noir adds a beautiful color. Made in the Charmat method, the wine has about two bars of pressure creating a soft, prosecco-like texture, which makes it easier and more enjoyable to drink. A wine that pairs with just about anything except the boldest of flavors. This wine is best enjoyed chilled.

Varietal: Pinot Noir and Chardonnay
Analysis: 12.8% alcohol/volume
Residual Sugar: 1.1 g/L
Winemaker: Gregory Ahn
Illustrator: Abigail Ahn
Critical Acclaim: 83pts Wine Enthusiast 2019

ABOUT DAYS OF YOUTH:
Days of Youth is inspired by the magical spirit of imagination and the endless possibilities the world offers when you are a kid. The team behind this wine believes that wine brings these same possibilities as well as a youthful sense of joy and freedom to life. They bring that same freedom to winemaking by sourcing grapes based on quality and character, not appellation. They believe anything should be possible in the world of wine. They only categories they want to be in are delicious and fun. Learn more here.

Information & Photos © Days of Youth – All Rights Reserved.

Da Lua Prosecco wine bottleDa Luca
Sparkling Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Da Luca Prosecco is a bright, easy-drinking sparkling wine that reflects the character of Italy’s Veneto region. Made from Glera grapes grown in selected areas of the Prosecco DOC, it shows a pale straw hue and opens with notes of green apple, pear and soft floral tones, along with a light touch of citrus. The palate is clean and refreshing, offering crisp fruit, gentle acidity and a fine, steady sparkle. It works well as an aperitif or for casual celebrations, and it complements everything from seafood to simple starters, making it a flexible choice for many settings.

Varietal: Glera
Analysis: 11% alcohol/volume
Critical Acclaim: 86 pts Wine Enthusiast 2019; 90pts Wine Enthusiast 2023

ABOUT DA LUCA:
The home of Da Luca is in Sicily, Italy. Nothing captures the Sicilian spirit and vibrancy better than Scopa.  Played by families after dinner and growers amongst the vines, this lively, local card game was the perfect inspiration for their label.  Da Luca works with grape growers in Northern Italy to create their finest Prosecco.

Information & Photos © Da Luca Wines and Wine on Sale – All Rights Reserved.

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Alchemy Grenache

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DECEMBER WINE CLUB:

Mellow style logoAlchemy_Grenache-bottleAlchemy Premium Wines
Grenache
Colchagua Valley, Chile

MELLOW WINE STYLE

This wine is exceptionally vibrant red in color with aromas of cranberries, sage, and spice. It has firm yet mature tannins, a result of ripe fruit from this thick-skinned Grenache and the gentle care given during the winemaking process.

WINE DETAILS:

  • Appellation: Colchagua Valley, Chile
  • Varietal: 100% Grenache
  • Alcohol: 14.1%
  • pH: 3.47
  • TA: 6.3 g/L
  • Residual Sugar: 0.2 g/L
  • Barrel Aging: 12 months in French Oak, 15% new
  • Production: 500 cases
  • Aging Potential: 6-8 years
  • Pairings: Pasta with cream sauces, rich cheese and mushroom risotto

WINEMAKING:
Alchemy Grenache is made from grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher, a de-stemmer or pumps and is bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 12 months aging.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

mushroom lasagna at holiday table

Mushroom Lasagna with Parmesan Béchamel

INGREDIENTS:

  • Mushroom Ragù
  • For the Parmesan Béchamel
    • 6 tablespoons (3 ounces/ 84 rams) salted butter, cut into 6 pieces
    • ¼ cup (30 grams) all-purpose flour
    • 4 cups (1 quart) half and half
    • ½ teaspoon ground nutmeg
    • 1 teaspoon crushed red pepper flakes
    • salt and pepper
    • 5 ounces (1 ½ cups) finely grated parmesan cheese
    • ½ cup, packed chopped fresh Italian (flat leaf) parsley
  • For the Lasagna:
    • 12 oven ready no-boil lasagna noodles or 1 pound fresh pasta dough, rolled into sheets
    • 5 ounces (about 1 ½ cups) grated parmesan
    • ¼ cup chopped parsley, for sprinkling over the top of the lasagna

DIRECTIONS:

  1. Make the mushroom ragu. Mushroom ragu will take about an hour to prepare but can be made up to 5 days in advance.

Make the Parmesan Béchamel:

  1. Add the butter to a 3 quart or larger saucepan and set it over medium heat. When the butter is melted, add the flour, stirring constantly with a wire whisk. Cook, whisking constantly, for 2 minutes.
  2. Add the half and half gradually, whisking constantly as you slowly pour it into the saucepan. Add the nutmeg and red pepper flakes and bring the sauce to a simmer.
  3. Cook over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 12 minutes. (The sauce should be thick enough to coat a spoon)
  4. Remove the saucepan from the heat and whisk in 4.5 oz grated Parmesan, stirring until the cheese is melted.
  5. Stir the fresh parsley and the mushroom ragù into the béchamel. Add salt and pepper to taste, then cover and set aside. (Click here for notes for make-ahead instructions.)

Make the Lasagna:

  1. Heat the oven to 350° F (176 °C). If using oven ready no-boil lasagna noodles, see the notes about pre-soaking them before layering them into the lasagna. If using fresh pasta, roll the pasta dough into thin sheets and then cut the sheets to fit the pan.
  2. Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 1/3 of the noodles in an even layer over the sauce. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
  3. Layer #2: Add another layer of noodles. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
  4. Layer #3: Lay the remaining noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
  5. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese across the top of the lasagna is melted and the sauce is bubbling around the edges of the pan.
  6. Remove the lasagna from the oven and let stand for 5-10 minutes before slicing and serving. Sprinkle with more fresh parsley before serving.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of A Little and A Lot.

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Alchemy White Angel Sauvignon Blanc

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DECEMBER WINE CLUB:

Silky styleAlchemy Angel white sauvignon blanc wine bottle with bowAlchemy Premium Wines
White Angel
Casablanca Valley, Chile

SILKY WINE STYLE

This wine is pale green in color with aromas of white peach and minerals with fresh tropical fruit flavors, lively acidity and a long finish.

WINE DETAILS:

  • Appellation: Casablanca Valley, Chile
  • Varietal: Sauvignon Blanc
  • Alcohol: 13.1%
  • pH: 3.39
  • TA: 5.9 g/L
  • Residual Sugar: 0.2 g/L
  • Aging: 6-8 months in concrete eggs
  • Production: 500 cases
  • Aging Potential: 6-8 years
  • Pairings: Oysters, lobster, seafood risotto and creamy cheeses.

WINEMAKING:
Alchemy White Angel is made from Sauvignon Blanc grapes 100% harvested by hand and then whole cluster pressed. The grapes never touch a crusher, de-stemmer or pumps and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in concrete eggs, aged 6-8 months sur lees, settled and then racked using gravity.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

Oysters recipe

Oysters Rockefeller

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, Panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • ¼ cup Pernod
  • salt and pepper, to taste
  • dash red pepper sauce
  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan
  • 1 tablespoon chopped chervil or parsley
  • 2 dozen oysters, on the half shell
  • rock salt
  • lemon wedges, for garnish
  • Mignonette Sauce:
    • ¾ cup Champagne vinegar
    • 2 shallots, minced
    • 2 tablespoons cracked black peppercorns
    • 1 tablespoon chopped chervil
    • ½ lemon, juiced

DIRECTIONS:

  1. For the oysters: Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon one heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450°F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  2. For the Mignonette sauce: In a small bowl whisk together all ingredients. Cover and chill one hour before serving with oysters.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Tyler Florence on the Food Network.

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December Wine Club Pairing Recipe

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DECEMBER WINE CLUB:

Bold wine Style logoAlchemy Premium Wines
Grand Cuvée
Cachapoal Valley, Chile

BOLD WINE STYLE

This wine is exceptionally deep red in color with aromas of cassis, dark red fruits, tobacco and peppercorns. Its rich mouth feel and tannins provide weight to blend without drying tannins as a result of the gentle care given during the winemaking process.

WINE DETAILS:

  • Appellation: Cachapoal Valley, Chile
  • Varietal: 70% Carménère, 20% Syrah, 10% Malbec
  • Alcohol: 14.5%
  • pH: 3.61
  • TA: 5.3 g/L
  • Residual Sugar: 0.2 g/L
  • Storage: 18 months in French oak, 20% New
  • Production: 500 cases
  • Winemaking: Bottled unfined and unfiltered
  • Aging Potential: 8-10 years
  • Pairings: Grilled meats, pasta with red sauces, charcuterie and strong cheeses
  • Critical Acclaims: 93pts James Suckling; 92 pts Tim Atkin; Gold Medal Catador Awards, 94pts VinAU

WINEMAKING:
Alchemy Grand Cuvée is made from Carménère, Syrah and Malbec grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher or de-stemmer, and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro-presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 18 months aging.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

Roasted brussels sprouts holiday wine pairing

Roasted Balsamic Brussels Sprouts

INGREDIENTS:

  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 ounces pancetta, sliced 1/4 inch thick, optional
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt, or more or less to taste
  • ½ teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic,

DIRECTIONS:

  1. Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
  2. Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  3. Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  4. Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  5. Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Alexandra Cooks.

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November Bubbly Club: Iowa

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Bubbly Wine ClubPiattelli sparkling brutPiattelli Vineyards
Brut Nature
Méthode Champenoise
Chardonnay / Pinot Noir
Mendoza, Argentina

BUBBLY WINE STYLE

Carefully crafted with the best Pinot Noir and Chardonnay grapes grown in the Uco Valley and Luján de Cuyo, Mendoza. Elaborated under the traditional method, Piattelli Vineyards Brut Nature is characterized by it’s elegance and a subtle balance between the delicate floral and fresh aromas, in harmony with notes of yeast and toasted bread. The palate is presented with fine and elegant bubbles, complex and balanced acidity. Please drink between 46 ̊– 50 ̊F.

Varietal: 50% Chardonnay, 50% Pinot Noir
Appellation: Uco Valley and Luján de Cuyo, Mendoza, Argentina
Analysis: 12.8% alcohol/volume
Residual Sugar: 4.40 g/L
pH: 3.25
Total Acidity: 6.80 g/L
Method: Méthode Champenoise
Aging: 12 months aged on the lees
Awards: 93 pts Tim Atkin 2019; 90 pts James Suckling 2019

ABOUT THE WINERY:
In the 1940s, the Giovanni Piattelli Family immigrated to Mendoza, bringing a winemaking legacy from their native Maremma in Tuscany. Their tradition and passion continue to be the strong legacy behind this prestigious wine. In the late 1990s an American businessman, Jon Malinski, met the Piattelli Family in his travels to Argentina on the hunt for lumber to import into the US. Instead of lumber, Jon found vineyards, incredible wine, amazing people, beautiful landscapes, and a country that he could not stomach the thought of leaving. Soon these two families came together and Piattelli Vineyards was born. The winery is still 100% family-owned and managed. Jon’s spirit for adventure and relentless pursuit of perfection has led to the completion of the second winery in Argentina, a massive expansion of the property, and wines of impeccable quality being enjoyed worldwide. Learn more here.

Information & Photos © Piattelli Vineyards – All Rights Reserved.

andre-reign-cremantDomaine André Regin
Crémant D’Alsace Brut
Pinot Blanc
Wolxheim, France

BUBBLY WINE STYLE

This wine’s pale yellow color is magnified by its trains of bubbles. The nose is fresh and this Crémant subsequently develops subtle floral aromas as well as those of white-fleshed fruits such as pear. The palate is beautifully harmonious with a wonderful effervescence as well as an ideal balance between acidity and sugar. The finesse of the bubbles brings suppleness and lightness to the wine. Enjoy as an aperitif, with dessert or for a festive occasion.

Terroir: Plots are intended for the production of Crémant Brut and are located on deep, loess soils, optimal for the maturation of their grapes
Appellation: Village of Wolxheim, Alsace, France
Varietal: Pinot Blanc
Guard Time: 5 years
Serving temperature: 41-42.8ºF

ABOUT THE WINERY:
The Regin family has been rooted in Wolxheim for over a century, with its winemaking heritage beginning in the early 1900s. Joseph Regin, born in 1891, ran a mixed farm with a small vineyard. Later joined by his son Justin, who shifted the focus to viticulture and began bottling and marketing the family’s wine. Justin’s youngest son, André, initially trained in electrotechnics, returned to the estate in 1980 and, after his parents’ passing, took full charge of expanding and modernizing the vineyard with his wife, Catherine. Their dedication revitalized the estate, and today their eldest son, Thomas, continues the legacy, studying biology and specializing in oenology at the School of Dijon. Learn more here.

The Regin Family

Information & Photos © Domaine André Regin – All Rights Reserved.

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