Tag Archives: wine pairing

Daughters and Sons Cabernet Sauvignon

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SEPTEMBER WINE CLUB:

Daughters and sons Cabernet wine bottleBold wine Style logoDaughters and Sons
Cabernet Sauvignon
Columbia Valley, Washington State

BOLD WINE STYLE

This Cabernet comes from Columbia Valley, the most highly regarded area of wine growing in Washington, and is a classic wine with a modern twist. With elements of dark fruit and cherry cola, this wine steals the show every time….no matter who else is in the room.

WINE DETAILS:

  • Varietals: 100 % Cabernet Sauvignon
  • Alcohol: 13.5% alcohol / volume
  • pH: 3.70
  • TA: 7.9 g/L
  • Appellation: Columbia Valley AVA, Washington State
  • Fermentation: Stainless steel for three weeks before being pressed to neutral French oak for ML completion
  • Aging: 12 months in French oak, no new barrels
  • Pairing: Best enjoyed with friends at BBQ or at home in a cozy sweater.

ABOUT DAUGHTERS AND SONS:
The Founders of Daughters and Sons have (collectively) been involved in wine making for several decades.  They focus on minimal intervention winemaking to showcase each variety and vintage to its fullest, not manufacturing the same product year in and year out. Crafted with intent and purpose, the winemakers focus on creating fruit driven, delicious wines from some of the best vineyards in the Pacific Northwest. “Daughters and Sons” was created to provide a legacy in the wine business, but with a simple style of wine that is made for family gatherings. Learn more at Daughters and Sons>

Glazed short ribs with polenta dishBalsamic Glazed Short Ribs with Creamy Parmesan Polenta

SHORT RIB INGREDIENTS:

  • 3½ to 4 lbs. bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups Columbia Valley Cabernet Sauvignon wine
  • 2 cups beef stock
  • ¼ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

POLENTA INGREDIENTS:

  • 1 cup coarse cornmeal
  • 4 cups chicken or vegetable stock
  • 1 cup whole milk
  • 3 tablespoons butter
  • ¾ cup freshly grated Parmesan cheese
  • salt and pepper

DIRECTIONS:

  1. Heat oven to 325°F.
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides, working in batches. Remove.
  4. Add onion, carrots and celery. Cook 5–6 minutes.
  5. Add garlic and tomato paste; cook 1 minute.
  6. Pour in Cabernet and balsamic vinegar, scraping up the browned bits.
  7. Stir in beef stock, brown sugar, thyme, rosemary and bay leaves.
  8. Return short ribs to the pot. Liquid should come about halfway up the meat.
  9. Cover and braise for 2½–3 hours, until the meat is fork-tender.
  10. Remove ribs and strain the sauce if desired. Simmer sauce uncovered until slightly thickened.
  11. For polenta, bring stock and milk to a simmer. Slowly whisk in cornmeal. Cook 25–30 minutes, stirring frequently.
  12. Stir in butter and Parmesan. Season to taste.
  13. Spoon polenta onto plates, top with a short rib and drizzle generously with the Cabernet balsamic sauce.

Information & Photos © Daughters and Sons Wines – All Rights Reserved.
© Recipe courtesy of WineStyles – All Rights Reserved.

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Sonder Wines Field Blend Orange

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SEPTEMBER WINE CLUB:

Sonder field white orange wine bottleRich WineStylesSonder Wines
Field Blend Orange
Viognier
Columbia Valley, Washington

RICH WINE STYLE

A light and bright blend of white Rhône varietals, with delicate notes of spring flowers and candied orange peel, with a fresh and lively finish.

WINE DETAILS:

  • Varietals: 90% Viognier, 10% Roussanne/Marsanne
  • Alcohol: 13.3% alcohol / volume
  • pH: 3.87
  • TA: 4.3 g/L
  • Appellation: Columbia AVA, Washington
  • Vineyards: Andrews Family, Horse Heaven Hills and Boushey in Yakima Valley
  • Aging: Neutral French puncheons with weekly bâtonnage
  • Pairings: Soups with earthy spices, aged cheeses like Manchego or Gruyère, savory charcuterie, cured meat like prosciutto or salami, garlic herb roast chicken or rich seafood.

WINEMAKING NOTES:
90% Rhône blend on skins for six weeks, then aged in neutral French puncheons with weekly bâtonnage (stirring settled yeast and grape sediment back into aging wine). 10% direct pressed Viognier is added during fermentation, bringing added brightness and vibrancy. 

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through.  The result? Fun, energetic wines with a true sense of place. Learn more about Sonder Wines>

Butternut squash and apple soup with melted cheese croutonsButternut Squash and Apple Soup

SOUP INGREDIENTS:

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 large butternut squash, peeled, seeded and roughly chopped
  • 4 small red apples, peeled, cored and chopped
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 cups vegetable or chicken stock, low-sodium
  • 1 cup heavy whipping cream or whole milk
  • Kosher salt and freshly ground pepper
  • 1 tablespoon lemon juice

CROUTONS INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 12 baguette slices
  • ½ cup grated Gruyère cheese
  • 1 teaspoon minced thyme
  • Kosher salt and freshly ground black pepper

SOUP DIRECTIONS:

  1. Place a large, heavy saucepan on the stove over a medium-heat and add the oil.
  2. When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes.
  4. Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil.
  5. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
  6. Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup.
  7. Add lemon juice and taste and season with salt and pepper.

CROUTON DIRECTIONS:

  1. Preheat a broiler.
  2. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper.
  3. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.

SERVING:

  1. Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.

Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe courtesy of Sur La Table – All Rights Reserved.

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September Wine Club Pairing Recipe

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SEPTEMBER WINE CLUB:

Bold wine Style logoSonder Field Blend wine bottleSonder Wines
Field Blend
Columbia Valley, Washington

BOLD WINE STYLE

Red fruits and bright blue berries, notes of garrigue and spices. Classic characteristics of a Côte du Rhône wine, with a lively and refreshing palate.  

WINE DETAILS:

  • Varietals: Counoise, Grenache, Cinsault, Viognier, Roussanne
  • Alcohol: 12.5% alcohol / volume
  • pH: 3.74
  • TA: 5.5 g/L
  • Appellation: Columbia Valley AVA, Washington
  • Vineyards: Andrews Family, Coyote Canyon, Horse Heaven Hills
  • Fermentation: Whole berry with 5-day cold soak under dry ice followed by native yeasts, minimal sulfites added
  • Aging: 5 months in mix of neutral French puncheons and stainless steel
  • Pairings: Food friendly, shines with roasted or grilled meats and rustic dishes. Enjoy with Comté, Gruyère or Aged Gouda cheese.

WINEMAKER NOTES:
“This blend of red and white grapes is one of the last wines we harvest. Our goal is to find the perfect moment when the red and white grapes are in harmony, balancing the vibrant fruit flavors and acidity. The result is a crisp and fresh wine.” — Riley Miller

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through.  The result? Fun, energetic wines with a true sense of place.  Learn more at Sonder Wines>

Pork grilled peaches with herb couscous dish

Harissa-Honey Grilled Pork Tenderloin with Charred Peaches and Herbed Couscous

PORK INGREDIENTS:

  • 1 ½ lbs pork tenderloin
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon harissa paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

CHARRED PEACHES INGREDIENTS:

  • 3 ripe but firm peaches, halved and pitted
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • pinch of salt

HERBED COUSCOUS INGREDIENTS:

  • 1 cup pearl couscous
  • 1 ½ cups chicken stock
  • 2 tablespoons chopped fresh mint
  • 2 tablespoon chopped parsley
  • 2 tablespoon toasted sliced almonds
  • zest of one lemon
  • juice of ½ lemon
  • 2 tablespoons olive oil

DIRECTIONS:

  1. Whisk together olive oil, honey, harissa, Dijon, paprika, cumin, salt and pepper.
  2. Rub mixture over pork tenderloin. Let stand for 20–30 minutes.
  3. Heat grill to medium-high.
  4. Grill pork about 4–5 minutes per side, turning until browned and the internal temperature reaches 145°F.
  5. Remove and rest for 10 minutes.
  6. Brush peach halves with olive oil and grill cut-side down for 3–4 minutes until nicely charred. Turn briefly.
  7. Meanwhile, cook pearl couscous in chicken stock according to package directions.
  8. Toss warm couscous with mint, parsley, almonds, lemon zest, lemon juice and olive oil.
  9. Slice pork into medallions.
  10. Serve over couscous with grilled peaches alongside. Drizzle the peaches with a tiny bit of honey just before serving.

Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe WineStyles – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases and 15% off encore purchases of Wine Club wines.

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August Bubbly Club: Iowa

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Bubbly Wine ClubGloria-Ferrer-Blanc-de-Blancs-bottleGloria Ferrer Wines
Blanc de Blancs
Chardonnay
Carneros, California

BUBBLY WINE STYLE

This wine opens up with an enticing orange blossom bouquet, lively bubble trails and fine mousse. On the palate, the wine is creamy, clean and refreshing. Flavors of Granny Smith apples, lemongrass, brioche and vanilla crème resolve with lively mineral notes into a well-balanced finish.

Made exclusively from hand-harvested Chardonnay, this wine is the superb result of meticulous grape growing, artisanal cellar practices, and the winemaker’s considerable blending skills. Blanc de Blancs is prized among sparkling wine connoisseurs for the rich textural qualities, complex aromas and flavors, elegance, and solid aging potential.

Varietals: 100% Chardonnay
Appellation: Carneros, California
Alcohol: 12.5% alcohol / volume
Total Acidity: 0.8 g/L
pH: 3.28
Dosage: 12.2 g/L

FOOD PAIRINGS:
The crisp freshness, beautiful acidity, and linear focus of the wine, pair well with dishes that have rich and unctuous textures, but delicate flavors. The acidity in the wine will cut through richness, but the subtle flavors of the wine will be overpowered by food matches that are bold — to create balance, opt for subtle and nuanced flavor profiles in your dish. Think avocado, smoked salmon, lobster and crab, East Coast oysters, caviar, and soft cheeses. Accent with fresh herbs or fruit garnishes to bring the California spirit to your plate. This sparkling wine pairs well with seared scallops, baked halibut, and fresh oysters. For cheese, pair alongside a rich Brie or soft goat cheese.

WINEMAKING:
Grapes were handpicked and transported to the winery in small bins where they are gently whole-cluster pressed to retain the delicate vibrancy and freshness. Fermented in stainless steel tanks at 55-60°F, the wine is then bottled and aged on the lees for 2 years to develop complexity and effervescence.

ABOUT THE WINERY
Gloria Ferrer is the first sparkling winery in Carneros AVA, located in the southern Sonoma and Napa counties of Northern California. Gloria and José Ferrer’s story began with a shared dream rooted in family tradition and carried forward by partnership and belief. Inspired by his Spanish winemaking heritage, José set out to bring traditional method sparkling wine to the New World, a vision strengthened by Gloria, whose passion, curiosity, and support matched his own. Together, they established themselves in Carneros, drawn by its familiar landscape, where their combined dedication transformed a personal dream into a lasting legacy—one that continues to be reflected in every bottle of Gloria Ferrer sparkling wine. Today, an integrated approach fuels everything they do with the intent to create sparkling wines as close to brilliant as humanly possible. They constantly ask themselves, “what should we be doing for the health of our employees, the land, the air, the vines, the grapes, and the wines.” Learn more here.

Photo – Video – Information © Gloria Ferrer – All Rights Reserved

KungFuGirl-Riesling-bottleCharles Smith Wines
Bubbled KungFu Girl
Riesling
Columbia Valley, Washington

BUBBLY WINE STYLE

This 100% Sparkling Riesling explodes with notes of white peach, lime zest and, jasmine, underscored by crisp minerality and a dry, mouthwatering finish. Zippy, focused acidity drives the wine forward like a roundhouse kick of freshness, balanced by a delicate touch of orchard blossom and wet stone. Unapologetically expressive and endlessly food-friendly, Bubbled Kung Fu Girl is not just a Riesling it’s a movement. Pair it with spicy noodles, salty snacks, or a good dose of rebellion.

Varietal: 100% Riesling
Appellation: Columbia Valley, Washington
Alcohol: 12% alcohol / volume
TA: 7.7 g/L
pH: 3.15
RS: 0.14%

WINERY NOTES:
Born from the windswept cliffs of the Evergreen Vineyard in Washington’s Ancient Lakes AVA, Kung Fu Girl is a Riesling with a rebel’s soul and poet’s precision. This high-elevation site, known for its dramatic diurnal swings and fractured basalt soils, yields fruit bursting with tension, purity, and electricity.

 

sparkling_Band_Roses_bottleCharles Smith Wines
Bubbled Band of Roses
Rosé
Yakima Valley, Washington

BUBBLY WINE STYLE

From the Ancient Lakes AVA, Cabernet Sauvignon and Syrah bring vibrant acidity and luminous color that shimmers in the glass. The Cabernet lays the foundation with crisp, electric freshness, while Syrah turns up the volume with rich, expressive character. From Yakima Valley’s cooler sites, Sangiovese enters like a show-stopping drum solo; complex, spicy, and perfectly timed to keep the rhythm alive. The result is a Rosé that is as layered as it is lively, bright and refreshing with a dry finish and an attitude that is unmistakably Charles Smith.

Varietal: 52% Cabernet Sauvignon, 28% Syrah, 20% Sangiovese
Appellation: Yakima Valley, Washington
Alcohol: 12.5% alcohol / volume
TA: 5.9 g/L
pH: 3.51
RS: 0.10%

WINERY NOTES:
This unapologetically bold Sparkling Rosé hits all the right notes. Crafted from a trio of powerhouse grapes, it’s a wine with style, soul and just enough edge to turn heads. Whether you’re celebrating, stage diving, or just vibing, this one is made to sparkle. Born to Sparkle. Made to Rock.

ABOUT THE WINERY:
Charles Smith is the visionary winemaker behind iconic brands like K Vintners and CasaSmith. Charles has received over 300 scores of 95 points-and-above and over 1,400 scores of 90 points-and-above from leading wine publications. And it all started a little over 20 years ago, with 330 cases of 1999 K Syrah sold out of the back of Charles’ 1987 Astro van. Today, and many accomplishments later, Charles Smith creates wine for the people. Wine that is significant. Wine that proclaims, “I am from Washington”. Learn more here.

Information, Photos, Videos © Charles Smith Wines – All Rights Reserved.

Bubbly Wine ClubLearn more about our Bubbly Club >

Capital Call Cashflow Red Blend

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AUGUST WINE CLUB:

Mellow style logoCapital Call Vintners Cashflow Red Blend bottleCapital Call Vintners
Cashflow
Red Blend
Red Mountain, Washington

MELLOW WINE STYLE

Aromas of cherry and blackberry, then highlights of white pepper. Bold cherry/currant jam flavors followed by a hint of allspice, with a through note of minerality. This medium-bodied blend amplifies the prominent cherry/currant jam notes, while easy tannins offer a successful pairing with lighter fare, including a BLT sandwich or a Cobb salad. Perfect with lunch on a Saturday.

WINE DETAILS:

  • Varietals: 45% Merlot, 20% Cabernet Franc, 20% Cabernet Sauvignon, 10% Malbec, 5% Petit Verdot
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.97
  • TA: 4.8 g/L
  • Appellation: Red Mountain AVA, Washington
  • Harvest Date: October 8th-November 8th
  • Cold Soak: 3 days
  • Yeast Strain: NT-116, RP15 & BM4X4
  • Total Skin Contact: 21 days
  • Malolactic Fermentation: Native Malolactic, Barrel Fermented
  • Aging Program: 21 months, 27% New French Oak and 73% Neutral Oak
  • Accolades:
    • Gold Award Winner – 2026 San Francisco Chronicle Wine Competition 
    • Best of the NW – 2025 Gold Medal Sip Magazine
Capital Call Vintners Founders

Capital Call Vintners: Steve Bruere (left), Nikki Bruere (middle), Alan Busacca (right)

ABOUT THE WINERY:

Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.

Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of our diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.

BTL-sandwich-table-blogBLT with Bacon Tomato Jam

INGREDIENTS:

  • 8 slices white bread, toasted
  • ½ cup mayonnaise, divided
  • ½ cup tomato bacon jam, divided
  • 8 slices bacon, cooked crispy, divided
  • 2 cups romaine lettuce, divided
  • 2 large tomatoes, sliced, divided

DIRECTIONS:

  1. On one side of each slice of toast, spread a tablespoon of mayonnaise.
  2. To four of the slices of toast, add 2 tablespoons of tomato bacon jam on top of the mayonnaise.
  3. Top the tomato bacon jam with 2 slices of bacon, a few leaves of Romaine lettuce, and 2-3 tomato slices.
  4. Cover with a slice of the remaining four slices of toast, mayonnaise side down. Repeat to make the other three sandwiches.

Information & Photos © Capital Call Vintners – All Rights Reserved.
© Recipe courtesy of Amanda Rettke of I Am Homesteader – All Rights Reserved.

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

Learn about our Memberships >

Capital Call Cashflow Sauvignon Blanc

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Capital Call Vintners Cashflow sauvignon blanc bottleAUGUST WINE CLUB:

Silky styleCapital Call Vintners
Cashflow
Sauvignon Blanc
Columbia Valley, Washington

SILKY WINE STYLE

The Cashflow Sauvignon Blanc showcases the versatility of the grape when grown in a warmer climate. Enjoy aromas of citrus, pears, and apricots, balanced with the tart and acidic mouthfeel you love in a Sauvignon Blanc. It’s fresh, lively and clean – the perfect beverage for Summer.  The subtle grapefruit essence invites a pairing with brunch; perfection with a gruyere/shallot omelette or Eggs Benedict.

WINE DETAILS:

  • Varietals: 100% Sauvignon Blanc
  • Alcohol: 13.5% alcohol / volume
  • Residual Sugar: 0 g/L
  • Appellation: Columbia Valley AVA, Washington
  • Bottling Date: March 24th

ABOUT THE WINERY:

Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.

Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of our diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.

gougeres-cheese-puffs-summer-blogGougères (French Cheese Puffs)

INGREDIENTS:

  • 1 cup (250ml) water
  • 80g / 5.5 tbsp butter , unsalted, cut into 1.5 cm / 0.5″ cubes
  • 1 cup (150g) flour, plain / all purpose
  • ¾ tsp salt, kosher/cooking salt
  • pinch nutmeg (powder or freshly grated)
  • pinch black pepper
  • 4 eggs (~60 – 65g / 2oz each)
  • 200g / 2 cups Gruyère cheese, freshly shredded

Topping:

  • 50g / 1/2 cup Gruyere cheese, extra , freshly shredded
  • 1 egg yolk, for brushing

DIRECTIONS:

  1. Preheat the oven to 425°F. Lightly grease 2 trays then line with parchment / baking paper.
  2. Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
  3. Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
  4. Return to stove on LOW heat and mix for 1 minute (this dries the mixture out).
  5. Remove from stove, leave for 2 minutes.
  6. Add 1 egg, mix vigorously until incorporated – batter splits at first, but it always comes together.
  7. Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
  8. Stir in 2 cups cheese.
  9. Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger – good for dunking)
  10. Brush with yolk, then top with a pinch of reserved Cheese for topping.
  11. Bake 25 minutes.
  12. Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
  13. Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews.

Information & Photos © Capital Call Vintners – All Rights Reserved.
© Recipe courtesy of Recipetineats – All Rights Reserved.

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

Learn about our Memberships >

August Wine Club Pairing Recipe

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AUGUST WINE CLUB:

Bold wine Style logoCapital Call Vintners Cashflow Cabernet bottleCapital Call Vintners
Cashflow
Cabernet Sauvignon
Red Mountain, Washington

BOLD WINE STYLE

This wine has bold aromas of chocolate-covered cherries and fig, with a hint of cedar, followed by clove. Its fruit-forward flavors lead with currant jam and boysenberry cobbler. It maintains the wine’s signature earthiness from Red Mountain, leading with wet granite and dried fall leaves. It has balanced tannins that give a tingly finish. 

WINE DETAILS:

  • Varietals: 92% Cabernet Sauvignon, 5% Petit Verdot, 2% Malbec
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.9
  • TA: 5.2 g/L
  • Appellation: Red Mountain AVA, Washington
  • Harvest Date: October 27-November 8th
  • Cold Soak: 3 days
  • Yeast Strain: NT-116, RP15 & BM4X4
  • Total Skin Contact: 21 days
  • Malolactic Fermentation: Native Malolactic, Barrel Fermented
  • Aging Program: 21 months, 33% New French Oak and 67% Neutral Oak
Capital Call Vintners Founders

Capital Call Founders: Steve Bruere (left), Nikki Bruere (middle), Alan Busacca (right)

ABOUT THE WINERY:

Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.

Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of their diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.

roasted-portobello-summer-blogRoasted Portobello Carpaccio

INGREDIENTS:

  • 3 large portobellos, sliced thin
  • ½ cup Filippo Berio organic extra virgin olive oil
  • 2 tbsp sun-dried tomatoes
  • 2 tbsp crushed roasted walnuts
  • 1 cup arugula
  • 1 tsp red wine vinegar
  • fresh lemon juice
  • salt
  • black pepper
  • paprika
  • parmesan cheese, for grating

DIRECTIONS:

  1. Toss sliced portobellos with ¼ cup Filippo Berio olive oil — season with a few dashes salt, black pepper, and paprika.
  2. Lay portobellos flat on a large baking sheet and brush with additional olive oil. You want each piece of portobello to have some olive oil on it. Roast at 375°F for about 25 minutes, or until mushrooms are tender and slightly golden at the edges.
  3. When mushrooms are almost at time, toss arugula with 1 tsp of olive oil and red wine vinegar, along with salt and pepper to taste.
  4. Let mushrooms cool slightly then layer on a plate in a circle.
  5. Top with sun-dried tomatoes, crushed walnuts, and a squeeze of fresh lemon juice.
  6. Pile the arugula salad in the center and generously grate parmesan over the whole dish. serve immediately on its own or with bread.

Information & Photos © Capital Call Vintners – All Rights Reserved.
© Recipe courtesy of Cristy Wang – All Rights Reserved.

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

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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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