Tag Archives: wine pairing

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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May Premium Club

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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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Valdepalacios Crianza Rioja

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MAY WINE CLUB:

Mellow style logoValdepalacios-CRIANZA-bottleBodegas Leza García
Valdepalacios Crianza
Tempranillo
Rioja Alta, Spain

MELLOW WINE STYLE

In the glass, cherry red in color with ruby red tones that are clean and bright. The nose has complex and intense aromas of wood that is complemented by a blend of oak and fruit. The palate is harmonious with the right proportion of acidity, freshness and smoothness with a pleasant, fruity aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14.5% alcohol / volume
  • Harvest: First week of October
  • Pairing Suggestion: Ideal with game dishes, roasts and red meats, as well as cured cheeses and sausages
  • Serving Temperature: 57.2°F – 60.8°F

WINEMAKING AND AGING:
Fermentation time was 14 days with daily pumping over stainless steel vats at a controlled temperature of 82.4ºF. Barrel aging was done in 2205 liter oaks casks, 70% were made of American wood, the rest French wood. This aging process lasted 12 months with regular racking.

ABOUT THE WINERY:
Located in Najerilla Valley, a historical area in the heart of Rioja Alta, Bodegas y Viñedos Leza García is a family winery that produces DOCa Rioja wines from their own 140 hectares of vineyards in an altitude between 500-700 meters. Leza García maintains its success with their integral management, from the vineyard to the bottle. Learn more here.

beef-empanadas-tapas

Beef Empanadas (Empanadas de Carne)

INGREDIENTS:

  • homemade empanada dough (or 15 store bought empanada discs):
  • 3 cups all-purpose flour
  • ¼ to ½ teaspoon of salt
  • 6 ounces 170 grams of unsalted butter (1 ½ sticks)
  • 1 egg
  • ¼ to ½ cup of water adjust as needed

Beef Empanada Filling:

  • 4 tablespoons of butter or oil
  • 1 white onion diced
  • 2-3 garlic cloves crushed
  • 1 tablespoon of dry oregano
  • 2-3 teaspoons of ground cumin
  • 2 teaspoons of annatto or achiote powder
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 egg whisked – to be used as egg wash

To Serve:

DIRECTIONS:

  1. Homemade Empanada Dough Preparation: Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
  2. Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
  3. Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
  4. To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – or use a tortilla press to flatten the dough balls.
  5. Beef Empanada Filling Preparation: Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
  6. Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.
  7. Add the ground beef, stir and cook until the meat is fully cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.
  8. Beef Empanada Assembly: Place a generous amount of the beef filling on the center of each empanada disc.
  9. Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
  10. If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.
  11. Pre-heat the oven to 400°F for medium sized empanadas, or 375°F for smaller empanadas.
  12. Place the empanadas on baking sheet, lightly greased or lined with parchment paper.
  13. Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.
  14. Bake at the empanadas for ~20 minutes, or until golden on top.
  15. Serve warm, alone or with your choice of dipping sauce.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Laylita’s Recipes – All Rights Reserved.

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Valdepalacios Viura and Malvasía White Rioja

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MAY WINE CLUB:

Silky styleBlanco-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Viura & Malvasía White
Rioja Alta, Spain

SILKY WINE STYLE

In the glass, straw yellow in color with greenish tones that are clean and bright. The nose is intense and very fruity with tropical aromas and a touch of citrus fruits denoting its youth, lightness and good balance. The palate is smooth and fresh on entry. Medium-bodied with excellent harmony between acidity and fruit. It has a very pleasant lingering aftertaste.

WINE DETAILS:

  • Varietals: Viura and Malvasía
  • Alcohol: 13% alcohol / volume
  • Residual Sugar: 1 g/l
  • Acidity: 5.5 g/l (tartaric)
  • Harvest: Last week of September
  • Pairing Suggestion: Recommended as an aperitif, with seafood, salads and all types of fish.
  • Serving Temperature: 42.8°F – 46.4°F

VINEYARDS:
The Valdepalacios white wine is crafted with Viura and Malvasía grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Bodegas y Viñedos Leza García is a family business, producing wine from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making the best wines. Learn more here.

shrimp-mushroom-tapasMushroom and Shrimp Tapas (Champiñón con Gamba)

INGREDIENTS:

  • 14 oz. small button/champiñón mushrooms (stems removed)
  • 5-6 tablespoons of Olive oil
  • 5-6 cloves of Garlic crushed
  • baguette cut into 1-inch slices
  • 2 oz small shrimp (around 1-inch or less is ideal)
  • salt for seasoning

DIRECTIONS:

  1. First, crush the garlic and add it to the oil. Mix well, use a mortar and pestle for best results
  2. Heat a little of the garlic oil in a pan on high heat and add the champiñón mushrooms to the pan. Cook for 3-4 minutes on high heat, flipping the mushrooms once or twice. Add more garlic oil as required. Just before serving, fry the shrimp.
  3. Cut a baguette into a 1-inch slice, stack 3 mushrooms on top, drizzle with oil, and add the shrimp to the top of the mushroom. Use a small toothpick to help hold it all together and serve.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Byron of The Spanish Radish – All Rights Reserved.

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May Wine Club Pairing Recipe

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MAY WINE CLUB:

Bold wine Style logoVendimia-Seleccionada-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

BOLD WINE STYLE

In the glass, bright garnet red color with purple reflections that are clean and bright. The nose has complex aromas of ripe fruit that are well integrated with subtle, spicy hints of vanilla and caramel. The palate is round and balanced with an excellent entry in the mouth and good tannins with a long aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14% alcohol / volume
  • Residual Sugar: 1.2 g/l
  • Acidity: 5.6 g/l (tartaric)
  • Harvest: Second week of October
  • Aging: 4 months in mixed American and French oak barrels
  • Pairing Suggestion: Particularly suitable with cold meats and medium-strength cheeses, as well as grilled and barbecued meats
  • Serving Temperature: 57.2ºF – 60.8ºF

VINEYARDS:
The Valdepalacios Selected Harvest is made with Tempranillo grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Leza García Bodegas y Viñedos (winery and vineyards) is a family business making and trading wine produced from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making quality wines. Learn more here.

chorizo-patatas-tapas

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

INGREDIENTS:

Chorizo and Potatoes

  • 6-8 Yukon Gold Potatoes
  • 1 tablespoon olive oil
  • 2 teaspoon Spanish paprika (this will be mild. Use more or less based on spice preference)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 10 oz Spanish chorizo either cooked or uncooked is fine, but not dried

Paprika Aioli

  • 1 cup mayonnaise
  • 4 teaspoon Spanish paprika
  • 1 teaspoon garlic powder

DIRECTIONS:

  • Preheat oven to 400°F. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
  • Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. Cover the pan with aluminum foil for easy clean up, but it’s not necessary.
  • Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
  • Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes.
  • While the potatoes are cooking, prepare the paprika aioli sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
  • Finish Cooking Your Patatas Bravas: Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
  • Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
  • Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
  • Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
  • Finally, add back the chorizo to the potatoes and stir to mix.
  • To serve, dollop or drizzle the sauce over the top of the patatas bravas.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Carry Tyler of Talking Meals – All Rights Reserved.

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April Bubbly Club: Iowa

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Bubbly Wine ClubAlbrecht-Brut-bottleLucien Albrecht
Crémant d’Alsace
Brut Pinot Blanc, Auxerrois
Alsace, France

BUBBLY WINE STYLE

Yellow pale color with nice brilliance and fine, delicate bubbles. An expressive nose of floral and fresh fruits including apple, peaches and apricots. Nice maturity and ripe fruit on the palate. A classic for every occasion, this Crémant Brut balances its freshness with finessed structure.

Varietal: Pinot Blanc and Auxerrois
Alcohol: 12.07% alcohol / volume
Residual Sugar: 10 g/L
Acidity: 3.75 g/L

WINEMAKING:
Harvest begins earlier for Crémant d’Alsace than for the still wines in order to preserve acidity and freshness. The grapes are handpicked and are whole bunch pressed in two parts, the cuvée and the taille. Fermentation begins in temperature controlled stainless tanks. The wines are then bottled with their dosage for the second fermentation and placed on stainless racks. After the second fermentation in the bottle, the wine is aged on its lees a minimum of 12 months but up to 18 months, followed by riddling and disgorging.

Albrecht-Brut-Rose-bottleLucien Albrecht
Crémant d’Alsace Brut Rosé
Brut Rosé Pinot Noir
Alsace, France

BUBBLY WINE STYLE

This Crémant Rosé, made of 100% Pinot Noir, displays delicate strawberry and wild cherry fruit. In the glass, hints of pink reflections and salmon nuances are supported by elegant, fine bubbles. Delicate red fruit character on the palate is rounded with creamy texture, leading to a fresh, dry finish.

Varietal: 100% Pinot Noir
Alcohol: 11.98% alcohol / volume
Residual Sugar: 12 g/L
Acidity: 3.18 g/L

WINEMAKING:
Harvest begins earlier for Crémant d’Alsace than for the still wines in order to preserve acidity and freshness. Lucien Albrecht Brut Rosé is made from 100% Pinot Noir free-run juice. The whole clusters of hand-picked grapes are softly pressed in a pneumatic press. This brings out the light pink, salmon color. Lucien Albrecht Brut Rosé is made by using the same methods as in Champagne, “méthode traditionnelle.” After the second fermentation in the bottle, the wine is aged on its lees a minimum of 12 months but up to 18 months, followed by riddling and disgorging

ABOUT THE WINERY:
Lucien Albrecht (pronounced Lu-Shen All-Bresht) is among the pioneers of viticulture in Alsace with a history that dates to 1698, when Balthazar Albrecht settled in Orschwihr, a small Alsatian village in an ideal location for vineyards. Since then eight generations have carried on a tradition of innovative and sustainable winemaking, inspired by the rich and varied terroir of Orschwihr.  A leader in the production of acclaimed Brut and Rosé Crémants, the winery was instrumental in securing AOC designation in 1976. Fresh, elegant and aromatic, each Lucien Albrecht wine is a tribute to the winery’s deep roots in Alsace.

Information & Photos © Lucien Albrecht – All Rights Reserved.

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Rhino Run Organic Red Blend

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APRIL WINE CLUB:

Bold wine Style logoRhino_Run_Red_Blend_bottle (1)Van Loveren Family Vineyards
Rhino Run
Organic Red Blend
Western Cape, South Africa

BOLD WINE STYLE

Deep crimson in color and full-bodied, this wine shows notes of ripe plum, blueberry and blackberry on the nose. The palate is a deliciously rich fruit compote with every sip ending in a long, smooth and seamless finish.

WINE DETAILS:

  • Varietals:80% Cabernet Sauvignon | 20% Pinotage
  • Alcohol: 15.04% alcohol / volume
  • RS: 1.7
  • pH: 3.74
  • TA: 4.6
  • Pairing Suggestion: Rosemary lamb, turkey, roast beef, served rare, or roast chicken
  • Maturation Potential: 5-7 years
  • Harvest Date: March
  • Tons per Hectare: 8 t/ha
  • Age of Vines: 12 years old
  • Soils: Well drained alluvial sandy soil: Karoo
  • Trellising: 4-wire Perold system
  • Irrigation: Drip irrigation controlled by a computer system through meters and tensiometers
  • Harvesting: Hand-harvested at optimum ripeness
  • Vinification: Fermented on the skins for 7 days, followed by aging in stainless steel tanks. From there, it was blended, stabilized, filtered and bottled.

ABOUT THE WINERY:
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600 000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

malva-pudding-black-marble-tableChocolate Malva Pudding

INGREDIENTS:

Chocolate Malva Pudding:

  • 1 cup of white sugar
  • 1 large egg
  • 1 cup flour
  • 6 tbsp cocoa powder
  • ~3 ½ Tbsp. melted butter (50 grams)
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 cup milk

Chocolate Sauce:

  • 1 cup cream
  • ~7 Tbsp Salted butter (100 grams)
  • 1/3 cup sugar
  • 3.53 oz 70% dark chocolate

DIRECTIONS:

  • Preheat the oven to 350ºF and butter a medium sized ceramic oven dish with butter.
  • Using an electric mixer, beat the egg, and sugar on high for about 5 minutes until pale and fluffy.
  • In a separate bowl sift or whisk the flour, cocoa and baking soda together.
  • Melt the butter in the microwave and then add the vinegar and add that to the batter.
  • While the mixer is still going, alternate between adding the flour/cocoa and the milk in parts until it’s well combined
  • Pour the batter into a greased baking dish approx. 8 in diameter (glass Pyrex or ceramic works well).
  • Spray the one side of a piece of with foil well with baking spray, cover the pudding properly and bake for 45 minutes.
  • The pudding is ready when it has risen and is springy to the touch.
  • While the Malva pudding is baking, make the chocolate sauce. Place all the ingredients into a double boiler or in a bowl over a small pot of boiling water and stir until the sugar has dissolved and the chocolate melted. You should have a smooth warm sauce.
  • As soon as the malva pudding comes out the oven, pour over ¾ of the sauce. It will seem like a lot but it does soak in. Reserve the rest to serve warm with the pudding.
  • Serve chocolate Malva with vanilla ice cream or fresh whipped cream.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of Drizzle & Dip.

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Rhino Run Chenin Blanc

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APRIL WINE CLUB:

Rhino_Run_Chenin_bottleSilky styleVan Loveren Family Vineyards
Rhino Run
Chenin Blanc
Western Cape, South Africa

SILKY WINE STYLE

Partial barrel-fermented wine with a fragrance of freshly picked citrus with a melody of stone fruit and tropical flavors. The palate is finely textured with creamy orchard fruit with a well-rounded and harmonious palate weight. The wine ends focused with preserved lemon and a crisp finish.

WINE DETAILS:

  • Varietals: 100% Chenin Blanc
  • Appellation: Western Cape, South Africa
  • Alcohol: 12.5% alcohol / volume
  • RS: 2.30
  • pH: 3.34
  • TA: 5.7
  • Pairing Suggestion: Herbal mussels, grilled chicken with citrus and herbs, Camembert cheese
  • Cellar Aging Potential: 3-4 years
  • Harvest Date: February

VINEYARDS AND SOIL:
Grapes were sourced from a selection of vineyard blocks from trellis to Busch vine, in a variation in meso-climates, exposed hills, and sheltered valleys, with soils from, Hutton, Oakleaf, Granite, sandstone soils and sandy soils. Grapes are picked from a selection of these different wards in the Western Cape.

WINEMAKING TECHNIQUES:
The grapes were harvested at 22° Balling and picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. No skin contact was given, and only the free run juice was used. Reductive winemaking practices were followed to retain as much flavor and complexity in the wine as possible. 60% of the Chenin Blanc was fermented in stainless steel tanks. Fermentation temperature was kept at around 57.2°F for 2 weeks. After fermentation the wine was racked with fine lees and matured in third fill 500L Sylvain French Oak barrels. 40% of the Chenin Blanc underwent barrel fermentation in second fill 400L Sylvain French Oak barrels. The wine was matured in barrels for four months before being blended and bottled.

ABOUT THE WINERY: VAN LOVEREN
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600 000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

chutney-cheese-raisins-boardSouth African Fruit Chutney

INGREDIENTS:

  • 250 grams (about 1/2 pound) dried apricots
  • 1 ½ cups boiling water
  • 500 grams (about 1 pound) peaches
  • 500 grams (about 1 pound) red onions
  • 125 grams (about 1/2 pound) raisins
  • 500 grams (about 1 pound) sugar
  • 250 milliliters (about 8 ounces) vinegar
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons salt

DIRECTIONS:

  1. Gather the ingredients.
  2. Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
  3. Chop the apricots into chunks, reserving the soaking water.
  4. To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
  5. Chop the peaches into large chunks, discarding the pits.
  6. Chop or dice the onions.
  7. Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
  8. Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
  9. Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars.
  10. Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
  11. Enjoy.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of The Spruce Eats.

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April Wine Club Pairing Recipe

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APRIL WINE CLUB:

Bold wine Style logoRhino_Run_Pinotage_bottleVan Loveren Family Vineyards
Rhino Run
Pinotage
Western Cape, South Africa

BOLD WINE STYLE

A barrel-matured wine with rich black berry, red berry fruit, and strawberry confit on the aromatic nose. Elegant expression with firm ripe tannin structure, super-voluptuous yet finely balanced and rounded. Wisps of cherry tobacco and roasted berries add to the complexity through to the dry, graphite finish.

WINE DETAILS:

  • Varietals: 100% Pinotage
  • Appellation: Western Cape, South Africa
  • Alcohol: 14.5% alcohol / volume
  • RS: 3.7
  • pH: 3.56
  • TA: 5.7
  • Pairing Suggestion: Sweet barbecue ribs, Boerewors & steak, Gouda cheese
  • Cellar Aging Potential: 3-4 years
  • Harvest Date: March

VINEYARDS:
Grapes were sourced from a selection of vineyard blocks from trellis to Busch vine, in a variation of meso-climates, exposed hills, and sheltered valleys with soils from Hutton, Oakleaf, Granite, sandstone, and sandy soils. Grapes were picked from a selection of these different wards in the Western Cape.

WINEMAKING TECHNIQUES:
Harvesting occurred at optimal ripeness when the grapes were between 77-78.8°F Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for color extraction. Fermentation lasted between 4 and 6 days at 71.6-77°F. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which was second and third fill barrels. The barrels comprised 95% French oak and 5% American oak to add a fruit and vanilla component. Barrel maturation lasted for 15 months whereby the wine was racked twice.

ABOUT THE WINERY: VAN LOVEREN
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks (South African National Parks) as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600,000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

bobotie-recipe-blogBaked South African Bobotie

INGREDIENTS:

For the curried ground meat:

  • 3 slices bread, crusts removed
  • 12.3 fl oz milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons butter
  • 2 sliced medium onions
  • 4 garlic cloves – or 2 teaspoons garlic paste/chopped garlic
  • 2 tablespoons mild curry powder – add ½ tablespoon more if you like it spicy
  • 4 tablespoons fruit chutney, heaped
  • 4 tablespoons apricot jam
  • 1 tablespoon Worcester Sauce
  • 1 teaspoon turmeric
  • 1 teaspoon fresh ginger, finely chopped/minced
  • ½ teaspoon ground cinnamon
  • 2 tablespoons red wine vinegar
  • 2.2 lb. ground beef
  • 6-7 tbsp golden raisin
  • 1 ½ teaspoons salt – test for salt and add more if you’d like
  • black pepper to taste
  • 1 beef stock cube, crumbled
  • 1 egg, lightly beaten

For the savory custard topping:

  • 2 eggs
  • 1 good pinch salt
  • 1 good pinch turmeric
  • 6 bay leaves

DIRECTIONS:

Prepare the bread

  1. Roughly tear the crustless bread into pieces, place it in a bowl and cover with the milk. Leave this to soak while you get on with the rest of the Bobotie.

Prepare the Meat:

  1. Preheat the oven to 356ºF (320ºF fan).
  2. Heat the oil and butter in a large saucepan or frying pan and add the chopped onions and garlic. Gently fry over medium heat until the onions are soft and translucent. About 4-5 minutes.
  3. Next, add the curry powder, fruit chutney, apricot jam, Worcester sauce, turmeric, chopped ginger, cinnamon and red wine vinegar to the onion mixture.
  4. Gently fry over low heat, stirring frequently for 1-2 minutes until everything is heated through and smelling fragrant.
  5. Revisit the bread that’s now been soaking in the milk for a few minutes. Drain the bread from the milk and roughly mash it with a fork.
  6. Keep the remaining milk, we will use it for the savory egg custard topping later.
  7. Add the ground meat, soaked bread, sultanas, salt and black pepper to the spicy onion mixture in the pan. Then, crumble the beef stock cube into the mixture.
  8. Give it a good mix and gently fry, whilst stirring, until the ground beef has lost its pinkness. (Tip: A wooden spoon works great for breaking up the ground beer).
  9. Spoon the meat mixture into a greased oven dish (roughly 12″ x 8″) and smooth the top.

Prepare the savory custard topping:

  1. Break the two remaining eggs into the leftover milk together with a pinch of salt and a pinch of turmeric. Whisk thoroughly until the egg yolks are fully incorporated and evenly blended.
  2. Gently pour the egg mixture evenly over the top of the meat.
  3. Place the bay leaves on top. Try to space them out equally in a pattern of your choice.
  4. Bake on the middle shelf of the oven for 50 minutes to 1 hour.
    1. The cooking time is a good guide, but ensure you have a bit of a crispy edge on the sides, that’s the best bit of a well-baked Bobotie! Add on a few extra minutes if necessary.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of The Cinnamon Jar.

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March Bubbly Club: Iowa

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Bubbly Wine ClubKylie Rose prosecco wine bottleKylie Minogue Wines
Prosecco Rosé DOC
Gambellara, Italy

BUBBLY WINE STYLE

An elegant sparkling Prosecco Rosé with notes of fresh strawberries, raspberries, and blossom. Brightly textured and crisp palate with a refreshing citrus finish.

Varietal: 85% Glera, Pinot Nero 15%
Region: Gambellara, Italy
Vines: Average 10 years old
Harvest: Late August to mid-September
Pairing: Perfectly paired with fresh canapés, such as smoked salmon crostini or prosciutto-wrapped melon and fruit-based desserts. Serve chilled.

Winemaking:

  • The soil is made up of limestone, giving the wine mineral complexity
  • Strong sea breezes, constant sun, mistral winds, and cool nights create an ideal climate for fresh and acidic grapes
  • The grapes undergo a soft pressing and are either fermented or stored as unfermented must
  • Charmat method fermentation occurs at 62ºF for 60 days

ABOUT KYLIE MINOGUE WINES:
From the heart of Italy, Kylie Minogue has partnered with one of the most renowned premium Prosecco producers in the world to bring you her vision for Prosecco Rosé. Founded in 2020, Kylie Minogue Wines has achieved remarkable success with a diverse portfolio of nine exquisite wines. Among them, the globally best-selling Signature and Prosecco Rosé have captured the hearts of wine enthusiasts worldwide. Learn more here.

Kylie Minogue

Information & Photos © Kylie Minogue – All Rights Reserved.

Arego Ruggeri Prosecco bubbly wine bottleRuggeri
Argeo Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Very pale straw yellow with greenish glints, perfect clarity with abundant, persistent, fine perlage. The fresh, elegant bouquet offers flowery sensations merging into a typically fruity harmonious complexity with intense aromas reminiscent of golden apple. Fresh, delicate, balanced on the palate and light in alcohol with a long fruity finish.

Varietal: Glera (min. 85%) and other local white grape varieties (max. 15%)
Analysis: 11% alcohol/volume
Residual Sugar: 12 g
Area of Production: Veneto, Italy, on the hillsides of the first slopes of the Dolomite mountains, in the extreme north of the Province of Treviso.
Winemaking: White vinification, that is to say without the skins, at a controlled temperature of 68ºF, for approximately 8 days. Pressure behind the cork: approximately 5 atm. The wine is then put through a slow re-fermentation in large sealed tanks at 54-57ºF.
Recommended Pairings: Perfect as an apéritif, it goes well with hors d’oeuvres and light first courses.
Critical Accolades:

  • 90 pts – James Suckling 2023
  • 90 pts – James Suckling 2021
  • 92 pts – BTI 2019

ABOUT RUGGERI WINERY:
Five generations of the Bisol family have shaped the development of a business that has a deep understanding of the future. Ruggeri is one of the five founding producers of Prosecco, established by Giustino Bisol in 1950 in Santo Stefano, when commercialization of Prosecco began. In 1990 they relocated to the town of Valdobbiadene. They have long standing relationships with about 110 growers as most vineyards are on small plots of land, similar to Burgundy where no one owns very large acreage. Ruggeri sends their viticulturist to work with their growers, insuring consistency and quality. After hand harvesting the grapes, they are brought to the winery which has two independent receiving lines and five soft presses, ensuring that the grapes are processed immediately upon arrival. In 2019, Ruggeri was the first Prosecco producer to receive the prestigious Gambero Rosso “Star” classification, which is only given to wineries who have earned 10 or more Tre Bicchieri awards. They are extremely passionate, dedicated and consistent with 40% of their wines is sold in Italy, the rest is exported to 59 countries. Learn more here.

Information & Photos © Ruggeri and WinesU – All Rights Reserved.

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