Tag Archives: wine pairing

July Premium Club

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Bold wine Style logoOrin-Swift-Bloodlines-Cabernet-bottleOrin Swift
Bloodlines 2024
California Cabernet Sauvignon
St. Helena, California

BOLD WINE STYLE

The deep core pulls one into the glass of the 2024 Bloodlines, complemented by a neon fuchsia rim. Aromatically, the wine exudes notes of pluot, boysenberry, blackcurrant, black pepper and leather. As the wine opens, further complexity is revealed highlighted by a rocky perfume. Taut and balanced with acidity, the palate fills with rich notes of blackberry, lavender and a lengthy close of drying tannins.

Varietal: Cabernet Sauvignon
Alcohol: 14.9% alcohol / volume

WINEMAKING NOTES:
Bloodlines is a story of both history and obsession. Dave Phinney’s connection to the wine industry runs deeper than he initially knew. After uncovering his extended family history, he discovered that winemaking had been on both sides of his family for generations. The winemaking “bloodline” had been there all along, perhaps silently guiding and inspiring the obsession. At Orin Swift, the team pushes themselves harder each day. Sourcing is intentional, blending is precise and labels are perfected. Case in point – the red Orin Swift rings are more than meets the eye – they represent the crossing of the bloodlines “Orin” and “Swift”, to create the brand name, and Dave drew them by hand over 300 times before they were right. The devil is in the details and simply put, they are obsessed.

Orin-Swift-Machete-bottleBold wine Style logoOrin Swift
Machete 2022
California Red Wine
St. Helena, California

BOLD WINE STYLE

The Machete pours a brow-raising opaque violet ink with a vivid, neon purple rim. Immediately, the wine’s aromatics entrench with notes of plum preserves, wild blackberry, slate and crushed gravel—intense and brazen. The palate continues the invasion with loads of texture whilst the minerality keeps things in check—tastes of slow roasted Moroccan lamb, marbled leather, dark chocolate and river rocks with grippy tannins accentuating the close.

Varietals: Petite Sirah, Syrah, Grenache
Alcohol: 15.1% alcohol / volume
Maturation: Aged for 12 months in French Oak, 35% new
Critical Acclaim: 95 pts Decanter 2026; 94 pts Decanter 2025

WINEMAKING NOTES:
To cut one’s way through a thicket, the machete is the tool of choice—and you better hope its sharp. At Orin Swift, focus and determination is their sharpening stone and it allows them to continue crafting consistent wines year after year. Machete showcases one of their favorite varietals , Petite Sirah, in its unapologetic form—the one that stains your teeth, the glass and everything in its path. But in that form, the complexity is unrivaled with its viciousness on full display. Sourced from premier vineyards across California, some include Summerwind in the Yorkville Highlands, Dark Horse in Mendocino and the Stagecoach Vineyard on Atlas Peak in the Napa Valley.

ABOUT THE WINERY:
Established in 1998 by Dave Phinney, the name comes from Dave’s father’s middle name, Orin, and his mother’s maiden name, Swift. Though Dave grew up in California, it was in Italy where his obsession began. In 1995, what was originally billed as a semester studying abroad, turned into an immersion on all aspects of wine. By 1997, Dave was all in and landed his winery job at Robert Mondavi as a temporary harvest worker. He learned a lot, including that he wanted to make his own wine. The next year, with two tons of Zinfandel and not much else, Orin Swift Cellars was born. Learn more here.

Photos and information © Orin Swift – All Rights Reserved.

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July Bubbly Club: Iowa

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Bubbly Wine ClubJeio_Brut_Valdobbiadene_Prosecco_bottleJeio
Brut Valdobbiadene Prosecco Superiore DOCG NV
Veneto, Italy

BUBBLY WINE STYLE

The Jeio Prosecco Superiore NV has bright aromas of fresh green apple, with notes of citrus fruit, peach, apricot, and tropical notes of banana, papaya and mango emerge beautifully. White flowers and vegetal notes of freshly cut grass compliment the subtle hint of ginger that adds an intriguing complexity to the profile. Dry with consistent body, this wine is elegant, fresh, and crispy, but not light.

Region: Veneto, Italy
Appellation: Valdobbiadene Prosecco Superiore DOCG
Varietals: 85% Glera, 15% International varieties
Soil: Marl/Clay soils
Alcohol: 11.5% alcohol / volume
Residual Sugar: 11.3 g/L
Total Acidity: 5.34 g/L
pH: 3.29
Age: 10 to 50 years old
Eco-Practices: Sustainable
Aging: Brief aging on the lees before the second fermentation via Martinotti method for at least 60 days.
Critical Acclaim: 92 pts Wine Enthusiast 2022; 90 pts James Suckling 2022

WINEMAKING:
The Jeio brand is inspired by the influential Desiderio Bisol, whose wife lovingly referred to him as Jeio. The father of the current generation of Bisol, Desiderio was dedicated to product quality, acquiring only the steepest plots. While considerably more difficult to work, these plots are ideal for vine cultivation. As a result of his vision, the Glera cultivated in these vineyards is especially rich in malic acid, making the final wine more dynamic and evolved. Only the best Glera grapes are selected from Bisol’s 35 plots in Valdobbiadene to make the highly aromatic Jeio Brut. Soft pressing, fermentation in stainless steel tank and aging on lees precede the second fermentation through the Martinotti method for at least 30 days.

VINEYARD PROFILE:
The vineyards of Jeio, part of the renowned Bisol family, are nestled in the heart of the Prosecco Superiore DOCG region, known for producing the highest-quality Prosecco in Italy. The Bisol family, pioneers in the region, are recognized as the founding family of Prosecco Superiore, and their vineyards reflect a deep commitment to craftsmanship and tradition. The vines, ranging in age from 10 to 50 years, thrive in the rich marl and clay soils of the area, which offer a perfect balance of drainage and moisture retention, essential for producing exceptional grapes. These soils, combined with the unique microclimates of the steep hills, allow the Glera grapes to reach their full potential, imparting the wines with complex aromas, refreshing acidity, and a distinctive minerality.

ABOUT THE WINERY
Jeio is the fruit of two interwoven love stories. The first of generations of the Bisol family who have faithfully cared for their vineyards and within this same family, there is the love of a wife who affectionately gave her husband Desiderio Bisol, the nickame “Jeio.” Learn more here.

Photo and Information © Wilson Daniels – All Rights Reserved

santa-margherita-Prosecco-bottleSanta Margherita
Prosecco Superiore di Valdobbiadene DOCG
Veneto, Italy

BUBBLY WINE STYLE

This sparkling wine has fine, lively bubbles that dance within its bright straw-yellow color and greenish reflections. Its lovely aromas include ripe pineapples, peaches, and Rennet apples as well as delicate florals. Its finish is bright and dry, yet sweet on the palate.

Region: Veneto, Italy
Appellation: Valdobbiadene Prosecco Superiore DOCG
Varietal: Glera
Altitude: 985 – 1,640 ft. above sea level
Soil: Of morainic origin, with little depth
Alcohol: 11.5% alcohol / volume
Sugar Content: 11 g/750ML
Serving Temperature: 43-45ºF
Recommended glass: Medium-sized, tulip-shaped, narrowing towards the rim
Training systems: Sylvoz, Double-Arched Cane
Plant density: 1,215 – 1620 per acre
Harvest period: Second half of September
Aging Potential: 1-2 years, meant to be enjoyed fresh

PAIRING NOTES:
Perfect as an apéritif, this celebrated bubbly pairs well with seafood or cheese appetizers. It also adds flavorful sparkle to brunch classics or your favorite rich dessert. Even rich, creamy dishes such as pasta carbonara, fried favorites like calamari, or even grilled filet of beef will not overwhelm its vivaciousness.

WINEMAKING NOTES:
Luscious and aromatic, the Glera grapes are meticulously hand-harvested. This area has some of the steepest hills in Italy, which benefit the grapes with better drainage and sun exposure. Being so high above sea level also creates cool nights and warm days, which these grapes love. After hand-harvesting, they turn them into a cuvée (base wine) that is fermented with selected yeasts at precisely controlled temperatures to preserve full, complex flavor. Once fermentation is complete, the wine is matured for three more months, allowing the full aromatic potential and vibrant taste of their Prosecco to converge.

ABOUT SANTA MARGHERITA:
Santa Margherita grows luscious, aromatic, Glera grapes in the gentle hills of Valdobbiadene. Just north of Venice, this town is synonymous with the finest Prosecco Superiore and DOCG status – the highest and most distinctive classification possible. Their early development and investment in Conegliano-Valdobbiadene began in 1952, when Gaetano Marzotto fell in love with sparkling Prosecco and the enchanting area where it is made. He immediately recognized the wine’s potential. It is a love story that is more passionate today than ever before, and it has led Santa Margherita to become one of the top producers of this exceptional wine, and for Prosecco to become one of the most famous and highly regarded sparkling wines in the world. Learn more here.

Information & Photos © Santa Margherita – All Rights Reserved.

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Giustini Wines Patù

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JULY WINE CLUB:

Bold wine Style logoGiustini-Patu-bottleGiustini Wines
Patù
Primitivo Salento IGP
Puglia, Italy

BOLD WINE STYLE

Deep ruby red color. On the nose, there are hints of blackberries, plums and berries with balsamic notes. In the mouth, it is soft and persistent.

WINE DETAILS:

  • Varietals: Primitivo
  • Alcohol: 14.5% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia, Italy
  • Vine Training: Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: Last 10 days of 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: Savory first courses, red meat and cheese
  • Serving temperature: 60.8-64.4ºF
  • Longevity: 5 years

ABOUT THE WINERY:

Federico Papapodoli

Federico 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.

focaccia-rustica-close-up-recipe

Pizza Rustica (Focaccia Filled with Tomato, Onions & Olives)

INGREDIENTS:

For the bread dough:

  • 1 cup tepid water
  • 1 ¾ teaspoon active dry yeast, or 20 grams fresh yeast
  • 3 ½ cup all-purpose flour
  • 1 pinch of salt

For the filling:

  • 3 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3 medium yellow onions, peeled, cut in half, and thinly sliced
  • 1 pinch salt
  • 14 ounces canned peeled tomatoes
  • About 12 anchovy fillets in oil, drained
  • ½ cup good quality black olives, pitted 

DIRECTIONS:

  1. For the dough: If using dry yeast, just mix all of the ingredients together in a large mixing bowl. If using fresh yeast, crumble it into ¼ cup of the water and let sit for 5 minutes or until it soften; mix gently with a spoon, then add the rest of the ingredients. Bring together to form a dough.
  2. You can knead by machine or by hand; for the latter, it will be about 10 minutes of pushing, folding, pulling, etc. until it is no longer sticky and the ball of dough is beautifully smooth and elastic (bounces back if you poke it).
  3. Place the kneaded dough in an oiled bowl, drizzle a bit of oil over the top, cover with a tea towel or plastic wrap, and let sit in a warm spot until doubled in size, about 1 hour.
  4. For the filling: Gently heat the olive oil in a wide skillet and add the onions with a pinch of salt. Let sweat gently until they begin to soften but not color, then add the tomatoes, breaking them up with your spoon when they’re in the pan. Add a splash of water and cook over low-medium heat for about 10 to 15 minutes, or until the tomato sauce thickens. Remove from the heat.
  5. When the dough is ready, preheat the oven to 400° F. Divide into two equal parts. Take one half and roll it out or stretch it with your hands until it’s about ¼-inch thick. Place on a baking tray lined with baking paper and continue stretching gently, forming the dough into a rough rectangle shape until it’s as thin as you can get it. Spread the onion and tomato mixture evenly over the top, leaving a 1/2-inch border around the edge. Lay the anchovy fillets and pitted olives over top, distributing evenly.
  6. Roll out or stretch the rest of the dough to roughly the same size and shape (don’t worry too much about holes—they don’t call this “rustic” pizza for nothing) and lay it over the top, pulling the edges to meet up. Seal the edges by gently pressing down. Poke holes all over the top of the dough with a fork and bake in the oven for 45 minutes, or until crisp and golden brown.
  7. Remove and let cool slightly before cutting into squares. This is also very good served cold the next day, even if the bread is not as crisp.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Emiko at Food52 – All Rights Reserved.

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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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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 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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