Tag Archives: wine pairing

Capital Call Cashflow Red Blend

Posted on by

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

Posted on by

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

Posted on by

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!

Learn about our Memberships >

July Premium Club

Posted on by

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.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases! 

Learn more about our Premium Club >

July Bubbly Club: Iowa

Posted on by

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.

Bubbly Wine ClubLearn more about our Bubbly Club >

Giustini Wines Patù

Posted on by

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.

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 >

Giustini Wines Illuminato

Posted on by

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.

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 >

July Wine Club Pairing Recipe

Posted on by

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.

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 >

June Bubbly Club: Iowa

Posted on by

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.

Bubbly Wine ClubLearn more about our Bubbly Club >

Skylark Wine Company Alondra Syrah

Posted on by

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.

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 >