December Wine Club Pairing Recipe

© Natasha's Kitchen

© Natasha’s Kitchen

The spice in Grenache begs to be paired with herb-heavy dishes such as roasted meats, vegetables and stews. This simple one-pot lamb stew is loaded with hearty, healthy ingredients perfect for the winter months. The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.

Lamb Stew Recipe

  •  4 oz. bacon (4 strips, chopped into 1/4 inch strips)
  • 2 lbs. boneless leg of lamb or lamb shoulder trimmed of excess fat, cut into 1 1/2 inch pieces
  • 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
  • 1 tsp black pepper for lamb plus 1/2 tsp for stew
  • 1/4 cup all-purpose flour or gluten free flour
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 1 1/2 cups good red wine
  • 1 lb. button mushrooms thickly sliced
  • 4 cups low sodium beef broth or stock
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 1/2 lbs small yellow potatoes halved or quartered into 1 inch pieces
  • 4 medium carrots 10 oz, peeled and cut into 1/2 inch thick pieces
  • 1/4 cup parsley finely chopped for garnish

DIRECTIONS:

  1. In a 5 quart dutch oven, sauté chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
  2. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
  3. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
  4. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then cover and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.

© Recipe courtesy of Natasha of Natasha’s Kitchen.

DECEMBER WINE CLUB:

Bold wine Style logoSkylark GrenacheSkylark Wine Company
Grenache
Mendocino County, California

BOLD WINE STYLE

Ruby red in color. Juicy red fruit aromatics are interwoven with forest floor notes, though the red cherry fruit takes center stage. The palate delivers ripe cherry fruit flecked with a savory white pepper spice complexity. The spice notes then turn ripe and creamy on the finish leaving an impression of dark cocoa with a deft touch of barrel sweetness. Ethereal and exuberant.

Skylark Grenache is sourced from Charlie Sawyer’s beautiful vineyard high above Ukiah in Mendocino County, California. With clonal material sourced from Chateau de Beaucastel in Chateauneuf-du-Pape, this is one of the premier sites for Grenache in Northern California. Expertly farmed by Peter Chevalier, this classic vineyard has been our home for Grenache since the 2007 vintage. After green harvesting, the fruit is hand-picked, mainly de-stemmed and then fermented in an open top tank with daily punchdowns. A splash of 8% Syrah from the Rodgers Creek Vineyard lends a touch of color and spice. After secondary fermentation in seasoned French cooperage, it is then bottle unfined and unfiltered with minimal intervention.

Varietal: 92% Grenache, 8% Syrah
Analysis:
14.5% alcohol / volume
pH:
3.66
TA: 6.0
Aging: Native yeast vinification in neutral French oak
Harvested: 
Hand picked
Vineyard: Sawyer Vineyard – Rodgers Creek Vineyard

Produced: Six Barrels – 150 cases

ABOUT SKYLARK:
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 and the Skylark Wine Company was born.

John Lancaster

Photo by Skylark Wine: John Lancaster

ABOUT JOHN LANCASTER:
Co-proprietor of Skylark Wine Company, John Lancaster is a graduate of Washington State University in Pullman, Washington. His passion for wine grew while working in the restaurant industry and brought him to the culinary destination of San Francisco. As the Wine Director of the wildly eclectic Cypress Club, he was recognized by Wine Spectator for his wine list. For the past eleven years, John has been the Wine Director at the James Beard award winning Boulevard Restaurant. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant. He resides in San Rafael with his wife and two daughters.

Robert Perkins

Photo by Skylark Wine: Robert Perkins

ABOUT ROBERT PERKINS:
Co-proprietor of Skylark Wine Company, is a graduate of Fine Art Painting from the San Francisco Art Institute. His paintings have been shown throughout the Bay Area: San Francisco Museum of Modern Art-Artist Gallery, Canessa Gallery and Mesh Gallery. His designs are featured on every Skylark Wine label. When Robert is not in his studio in San Francisco, he is pursuing his other creative outlet, wine. Robert has worked in the restaurant industry for 20 years and has worked at Greens in San Francisco, Willowside Café in Sonoma and at Boulevard Restaurant as a sommelier for the past nine years. With his expertise in the wine industry, Robert has been a wine consultant for several Bay Area restaurants. He has also worked hands-on in production at several small wineries including Nalle, Scherrer and Sean Thackrey. He resides in San Francisco with his wife Kristine.

“We strive to produce wines that crystallize our passion within each bottle. Because of our relationships with meticulous and respected grape growers, we have been able to produce wines of distinction and character that represent the best of what Northern California vineyards have to offer. We are proud of Skylark and hope to continue share these wines with family and friends, old and new.”

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November Sweet Club

Sweet Wine ClubIl MoscatoMionetto
Il Moscato
Veneto, Italy

BUBBLY WINE STYLE

Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has an established reputation for quality, tradition and innovation. In the heart of the Prosecco region, Mionetto produces exceptional wines with consistent national and international acclaim.

Mionetto’s Il Moscato has a bright, golden, straw yellow color; persistent nose reminiscent of aromatic grapes; elegant, sweet, delicate palate. Overflowing with stone fruit aromas such as peach and apricot, with slight floral overtones On the palate, it tastes of bright juicy fruit with a refreshing zing from the delicate bubbles. The persistent, fine bubbles enhance the taste experience.

Food Pairing Recommendations: Ideal with fruit, pastries and tarts.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Bubbly’ section pair well with soft or pungent cheeses, such as a Brie and Camembert. Learn more about our wine and cheese pairings here.

Analysis:
7% alcohol / volume
Varietal: Moscato
Residual Sugar: 70 g/l
Acidity: 6 g/l
Winemaker: Francesco Mionetto

ABOUT THE WINERY:
In 1887, master winemaker Francesco Mionetto opened the winery in Valdobbiadene, in the heart of the Prosecco area, just north of Venice. His love and passion for the region and its wines are still to this day a fundamental value for this unique winery. Mionetto has become a flagship for the area and a shining example of Prosecco production on the international scene.

From the very beginning, Mionetto has always been a modern and innovative winery able to anticipate trends, while maintaining a strong bond to the traditions of its homeland, a feature which still today sets it apart from other sparkling wine producers.

PRODUCTION:
In 1982, the Mionetto family introduced autoclave fermentation by switching to the Charmat method, which allows for better preservation of the flavors and aromas of Prosecco and other sweet wines. After an initial soft pressing and the temperature-controlled first fermentation that takes place at the facilities of their selected producers, using the Charmat method, the second fermentation takes place in autoclaves instead of individual bottles. This additional temperature-controlled fermentation is recommended in order to help maintain the freshness and aroma of the grape in the bottling phase.

The winemaker’s job is not only to produce a high quality sparkling wine, but to maintain the relationships with local farmers who provide the grapes. Mionetto is fortunate to have relationships with vineyard owners that date back for generations. The strength and longevity of these relationships are what greatly affect the quality and quantity of grapes provided to a winery. 

THE TERRITORY:
Mionetto has become a flagship for the area and a shining example of Prosecco and Moscato production on the international scene. The beauty of the hills takes in many physical forms. While some slopes roll gently towards the valley, others are much steeper. For protection from the prevailing cold alpine winds and icy rains from the North, vines are on Southern slopes. Southeast slopes are best; they face the morning sun, benefiting from the early sunlight and a morning jolt of CO2, needed for sugar production. The climate is generally temperate: the area is protected by the Alps to the North and warmed by the winds of the Adriatic Sea to the East, mitigating the temperature in summer and producing rainfall that favors the proper growth of vines. In late summer, the area is characterized by great temperature variations between day and night, enabling the growth of aromatic substances in the grapes as they mature. Learn more here.

Croft Fine Tawny PortCroft
Fine Tawny Port

Douro Valley, Portugal

NECTAR WINE STYLE

Vivid tawny-red color. Nose of ripe mellow fruit with aromas of figs and prunes set off by an attractive woody and spicy character. Smooth and round on the palate, full of rich jammy flavors.

Food Pairing Recommendations:
Ports are very versatile and can be used for cooking sauces to roasted beef or lamb; or added in desserts for dimension and silkiness.  When simply drinking this port, keep it for desserts, or pair with more savory dishes such as Pâtés, Blue Cheeses, or Walnuts. Check out Croft’s recommended recipes and pairings here.

WineStyles’ Wine and Cheese Pairing:
Sweet wines from our ‘Nectar’ section pair well with strong cheeses, such as a Stilton and other Blue cheeses. Learn more about our wine and cheese pairings here.


Analysis: 20% alcohol / volume
Varietal: Blend
Residual Sugar: 100.6 g/l
Acidity: 3.37 g/l

Production:
The Fine Tawny is drawn from a reserve of fine wood ports which have been aged for up to three years in seasoned oak casks, each holding about 650 liters of wine. The individual wines are then blended to guarantee consistency of quality and house style. Croft Fine Tawny is bottled for immediate drinking.


ABOUT THE WINERY:
Croft is one of the most distinguished of all Port houses. Founded in 1588, it is the oldest firm still active today as a Port wine producer. The company is renowned above all for its Vintage Ports as well as for its range of wood aged reserves and tawnies, time-honored styles refined by skill and experience passed down the generations.

As important as its history, traditions and vineyards, is the fact that Croft remains a family company, dedicated to the production of the finest Ports of all styles, from full bodied reserve Ports to the iconic Croft Vintage Ports prized by the connoisseur and collector.

Love the Sweet life?
“Wine” not try our Sweet Club! 

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Sweet Club

Finca Buenaventura Aureo Chardonnay

Caramelized Onion, Apple and Brie Tartlets

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INGREDIENTS:

  • 2 Tbsp Olive Oil
  • 3 Medium Onions, thinly sliced (about 7 cups)
  • 1 1/2 Tbsp Minced Fresh Thyme
  • 1 Sheet Frozen Puff Pastry
  • 1-6 oz. Granny Smith Apples (peeled, quartered, cored, thinly sliced, crosswise)
  • 2-6 oz. Wedges of Chilled Brie Cheese (rind removed, cheese cut into 1/4-inch-thick slices, each slice cut crosswise into thirds)

DIRECTIONS:

  • STEP 1: Heat oil in heavy large skillet over medium heat. Add onions and sauté until deep golden brown, about 30 minutes. Mix in thyme. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate).
  • STEP 2: Roll out pasty on lightly floured work surface to 12-inch square. Cut pastry lengthwise into six 2-inch-wide strips. Cut strips crosswise into 2-inch squares, for a total of 36 squares. Place pastry squares, spacing apart, on 2 large baking sheets. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • STEP 3: Preheat oven to 350°F. Spoon 1 1/2 teaspoons onion mixture atop each pastry square. Top with 2 apple slices. Bake until pastry is golden brown, about 20 minutes. Top each square with 1 piece cheese and bake just until cheese melts, about 3 minutes. Transfer to serving platter.
  • © Recipe from Bon Appétit (December 2000 Catalog)

NOVEMBER WINE CLUB:

Silky styleAureo ChardonnayFinca Buenaventura
Aureo Chardonnay
Uco Valley, Mendoza, Argentina

SILKY WINE STYLE

Finca Buenaventura was established in the Uco Valley of Mendoza, Argentina, sitting 1174 meters above sea level at the foot of the Andes Mountain Range. With great passion and commitment the Finca Buenaventura team began an innovative project by buying the land and getting to know each sector and soil of their 100-hectare area. Their farm is a fusion of the best terroir in Argentina and people committed to a project of excellence, respect for nature, teamwork, and honesty.

This wine is a greenish yellow Chardonnay with golden reflections. The nose expresses typical fruit aromas of the variety: pear and green apple combines with very attractive mineral notes. The mouth shows all of its fruity profile with freshness and liveliness, while having volume and roundness. Its acidity adds freshness, which is expressed in a long, deep and tasty finish.

Winemaker: Sergio Gimenez

Winemaker: Sergio Gimenez

Analysis: 13.5% alcohol / volume
Acidity: 6.37 g/L
Residual Sugar: 1.80 g/L
Aging:
100% in French oak
Harvested: B
y hand, first week of March
Altitude: 1,200 meters above sea level
Winemaker: Sergio Gimenez

We feel that as we got off the train of family’s tradition passed down from our parents, we went our own path and followed our own dreams and passions. That is why we will be “Descarriados“ for the rest of our lives; and this is what we leave our children: follow your dreams and work hard to achieve your goals.” – Winemaker, Sergio Gimenez


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November Wine Club Pairing Recipe

Easy Leftover Turkey Pasta Bake

© Little Spice Jar

Malbecs beg to be paired with full-bodied foods such as leaner red meats, dark meat turkey, pepper, sage, creamy mushroom sauces and melted cheese. Reach for Finca Buenaventura’s Aureo Punto Malbec and this Leftover Turkey Pasta Bake for the perfect post-Thanksgiving meal.

Easy Leftover Turkey Pasta Bake

  •  12 ounces cooked egg noodles or Pappardelle
  •  2 tablespoons butter
  •  1 pound baby Bella mushrooms, thinly sliced
  •  1 ½ jar (22 ounces total) prepared Alfredo sauce
  •  1 ½ cups turkey or chicken stock
  •  ½ cup ricotta cheese
  •  2 teaspoons garlic powder
  •  2 teaspoons dried basil
  •  ⅛ – ½ teaspoon red pepper flakes
  •  1 cup defrosted peas
  •  2 cups shredded or diced turkey or chicken
  •  1 ½ cup shredded (or diced) white cheddar cheese

DIRECTIONS:

  • PREP: Position a rack in the center of the oven and preheat the oven to 375°F. Spray a nonstick 13 x 9 baking dish with cooking spray; set aside.
  • SAUTE: Heat the butter in a large saucepan and saute the mushrooms over medium-high heat until they brown; about 7-9 minutes. Then, stir in the Alfredo sauce, chicken stock, and ricotta cheese. Season with garlic powder, basil, and red pepper flakes. When the sauce is smooth and heated through, stir in the peas and turkey (or chicken.) Then, fold in the prepared egg noodles and stir to combine.
  • BAKE: Add the prepared turkey pasta mixture to the baking dish and sprinkle with cheese. Bake the turkey pasta for 15-18 minutes or until the cheese is bubbly and golden brown on top. You could also give it a minute under the broiler at the end to help it along. Sprinkle with freshly chopped parsley on top, if desired, and serve!
  • © Recipe courtesy of Marzia, Little Spice Jar.

NOVEMBER WINE CLUB:

Bold wine Style logoAureo Punto MalbecFinca Buenaventura
Aureo Punto Malbec
Mendoza, Argentina

BOLD WINE STYLE

Finca Buenaventura means “Great Adventure” in Spanish. Finca is an award-winning winery located in the premier subzone of Uco Valley in Mendoza, Argentina. Recognized with numerous awards from Decanter Magazine and the British press, these wines are now exclusively available at WineStyles for the first time in the US.

Located an hour’s drive south from the city of Mendoza, the region is home to the production of Argentina’s icon grape variety: Malbec. It shines in the Uco Valley, with a distinctive floral aroma. It is considered part of the Mendoza region, but the Uco Valley can be recognized in its own right on several counts. Among Uco’s merits is its higher-altitude location at the foot of the Andes Mountains. The valley benefits from high daytime temperatures which drop to cool temperatures at night; this allows the grapes to produce balanced sugars and acidity while achieving phenolic ripeness. The dry continental climate brings little rain. Soils in the Uco Valley are alluvial and fairly uniform: a clay and rock base with a stony, sandy surface. These free-draining soils are excellent for quality viticulture as they stress the vines, leading to decreased vigor, lower yields, and consequently wines with a higher concentration of flavor.

Ruby in color with sparkling purple blue notes, the Aureo Punto Malbec has an intense nose of red fruit aromas, raspberries, cherries, pepper and vanilla. The mouth showcases a velvet like sensation with an open start, and a long end.

Varietal: 100% Malbec
Analysis:
14.5% alcohol / volume
pH:
3.7
Acidity: 5.4 g/L
Residual Sugar: 2.8 g/L
Aging: French & American Oak
Harvested: 
Middle of April
Altitude: 3680 feet

Sergio Giménez

Winemaker: Sergio Giménez

ABOUT THE WINERY:
Fernando del Castillo and Ana Maria Delmar started this project in 2003 when they were looking for the perfect spot to establish an innovative idea: produce the best expression of the soil and sky. They found the land situated at the foothill, and on the aquifer, at an altitude of 3852 feet, protected by 180 degrees of mountains. They studied the land for more than one year, and began working. By 2005, the Finca Buenaventura vineyard was complete.

Fernando and Ana Maria belong to a completely different backgrounds. Fernando was a successful lawyer, participating in the Constitutional Reform as a consultant and constituent; while Ana Maria was a language and literature professor at a university.  Both returned to school to be prepared for this challenge; they studied agri-business and marketing and continue to grow their knowledge at the vineyard and winery.

They are proud of having a fantastic, hard working team. Even their son and daughters, who have their own professions – an Oenologist, a Designer and an Agronomical Engineer- are all deeply involved in their family’s project. They understand the family’s idea that wine is an expression of art and are responsible of the vineyard with their 20 to 150 workers in harvest time.

ABOUT SERGIO GIMÉNEZ:
Sergio received his Bachelor of Oenology and Fruit and Vegetable Industry in 1996. He received the titles of Senior Winemaker and Senior Technician in Fruit and Vegetable Industries, awarded by the “Don Bosco” Wine School.  After graduation, Sergio went on to be a secretary, advisor and winemaker for many different wineries throughout Argentina.

In July 2009, Sergio became the first winemaker of Mi Terruño Winery, located in the region of Maipú, Argentina. He helped make premium and super premium varietals, bottling them with the brands such as Uvas, Mi Terruño Reserva and Mayacaba, scored with more than 90 points by specialized journalists.

In March 2012, Sergio became the winemaker at Finca Buenaventura, where he still works today. He has produced premium and super-premium wines with the brands such as Aureo de Colección, Punto Aureo and Aureo a la Obra. His 2012 vintage of Aureo a la Obra obtained the gold medal in the 2013 Vinandino contest.

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November Premium Wine Club

BurburyFinca Buenaventura
Bunbury Blend
Uco Valley, Mendoza, Argentina

Bold wine Style logoBOLD WINE STYLE

“Our wines are the expression of this soil and sky: they have structure, intensity, aromas and different levels of flavors. Raspberry and blackberry flavors, roasted notes, spices, and a touch of vanilla. Final length, enveloping and fruity.” 

On the eyes, this wine has an intense deep red color with shades of purple and black. On the nose, it presents complex, red fruits and spices; black fruit, spice and black pepper; and secondary aromas of vanilla and chocolate from the oak. On the mouth it is elegant and creamy with a touch of dried fruit and a long finish. An excellent quality of tannins appear as part of the complexity and body of the wine.

Appellation: Uco Valley, Mendoza, Argentina
Varietal: Malbec 60%, Cabernet Sauvignon 40%
Analysis:
13.9% alcohol / volume
TA:
5.70 g/l
Residual Sugar:
2.9 g/l
Maturation: Natural cold stabilization unfiltered
Aging:
25% in French & American Oak


DescarriadosFinca Buenaventura
Descarriados Gran Malbec
Uco Valley, Mendoza, Argentina

Bold wine Style logoBOLD WINE STYLE

This Malbec has an intense ruby and blue-violet color. The nose has deep scents of red fruits, and the mouth has a velvety sensation from the beginning, with a long end and balanced acidity.

Appellation: Uco Valley, Mendoza, Argentina
Varietal: Malbec
Analysis:
13.9% alcohol / volume
pH: 3.7 g/l
TA: 5.70 g/l
Residual Sugar:
2.80 g/l
Maturation:
Natural cold stabilization unfiltered
Aging: 12 months French & American Oak

Sergio Gimenez

Winemaker: Sergio Gimenez

ABOUT THE WINERY:
Fernando del Castillo and Ana Maria Delmar started this project in 2003 when they were looking for the perfect spot to establish an innovative idea: produce the best expression of the soil and sky. They found the land situated at the foothill, and on the aquifer, at an altitude of 3852 feet, protected by 180 degrees of mountains. They studied the land for more than one year, and began working. By 2005, the Finca Buenaventura vineyard was complete.

Fernando and Ana Maria come from completely different backgrounds. Fernando was a successful lawyer, participating in the Constitutional Reform as a consultant and constituent; while Ana Maria was a language and literature professor at a university.  Both returned to school to be prepared for this challenge; they studied agri-business and marketing and continue to grow their knowledge at the vineyard and winery.

They are proud of having a fantastic, hard working team. Even their son and daughters, who have their own professions – an Oenologist, a Designer and an Agronomical Engineer- are all deeply involved in their family’s project. They understand the family’s idea that wine is an expression of art and are responsible of the vineyard with their 20 to 150 workers in harvest time.

ABOUT SERGIO GIMÉNEZ:
Sergio received his Bachelor of Oenology and Fruit and Vegetable Industry in 1996. He received the titles of Senior Winemaker and Senior Technician in Fruit and Vegetable Industries, awarded by the “Don Bosco” Wine School.  After graduation, Sergio went on to be a secretary, advisor and winemaker for many different wineries throughout Argentina.

In July 2009, Sergio became the first winemaker of Mi Terruño Winery, located in Maipú, Argentina. He helped make premium and super premium varietals, bottling them with the brands such as Uvas, Mi Terruño Reserva and Mayacaba, scored with more than 90 points by specialized journalists.

In March 2012, Sergio became the winemaker at Finca Buenaventura, where he still works today. He has produced premium and super-premium wines with the brands such as Aureo de Colección, Punto Aureo and Aureo a la Obra. His 2012 vintage of Aureo a la Obra obtained a gold medal in the 2013 Vinandino contest.

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 >

October Collector’s Wine Club: Iowa

Collectors Wine ClubBandeau Cave

Extrait BlancDomaine Chante Cigale
Extrait Blanc
Châteauneuf du Pape, France

Rich WineStylesRICH WINE STYLE

Vinified, aged in an ovoid concrete vat and selected from an outstanding terroir: this wine is truly “Haute Couture”. This Blanc Extrait has a very pure nose, mineral and saline coated by a fruit white white flesh; powerful, elegant and creamy mouth feel. Pairs well with Provencal and Mediterranean cuisine, foie gras, lobster, scallops, and king prawn.

“Freshly cut pear, fairly full in body. with a pear juice texture and flavor. Acidity is low but balanced, with a little positive bitter twist accentuating the freshness. Fairly long finish, not hugely deep, but very well put together Organically grown on clay soils in lieu-dit Palestor to the north of the village. Fermented then matured for 10 months, half in demi-muid, half in concrete tank.” – 93 pts, Matt Walls – 2018 En primeur tastings, Rhône Valley

“The 2018 Châteauneuf du Pape Blanc Extrait is 80% Roussanne and 20% Grenache Blanc, with roughly half made in demi-muids and the other part in concrete. A bit reticent right now, with just hints of pineapple and tangerine, it’s full-bodied but tightly wound and tense, seemingly in need of time to unwind. It’s by no means unapproachable now, but it should be better in a year or two and will drink well for close to a decade.” – 91+ pts, Joe Czerwinski – The Wine Advocate 2019

Terroir: Clay – Limestone 70% (lieu dit: Palestor), Rolled Pebbles 30% (lieu dit: Cabrières)
Age of Vineyard: 40 years old
Varietal: 70% Roussanne, 30% Grenache Blanc
Aging: 9 months on fine sediments
Aging Potential: 10 years
Serving Temperature: 50-53.6° F
Production: 1,700 Bottles

About Domaine Chante Cigale

Domaine Chante Cigale has been in operation in Southern Rhone Valley for more than 150 years. Founded in 1874, Hyppolite Jourdan named roughly 28 hectares of family property Clos Chante Cigale. In 1936, the same year the Chateauneuf de Pape AOC was created, the estate was renamed to Domaine Chante Cigale.

Today, Domaine Chante Cigale is one of the most important family estates of Châteauneuf du Pape.  Alexandre Favier is now carefully running the winery by keeping up with the winemaker’s tradition of the family.

The Estate now stretches over 40 hectares on the Châteauneuf du Pape appellation, divided into 45 parcels, scattered all over this exceptional terroir.  The diversity of its soils and of the grape varieties allows the elaboration of a unique and exceptional wines.  Alexandre Favier and his team are taking good care of every step of the wine production themselves, respecting the spirit of the Domaine. 

Domaine Chante Cigale VineyardsDomaine Chante Cigale Harvest

 

Bold wine Style logoExtrait RougeDomaine Chante Cigale
Extrait Rouge
Châteauneuf du Pape, France

BOLD WINE STYLE

A genuine and rustic wine that will go through decades. Showcasing a deep, red color, with a complex nose of black fruit and licorice. The Extrait Rouge has a very powerful mouth, that is fleshy and concentrated, with very fine and dense tannins. Pairs well with roasted meat, pigeon, lamb, pecking duck and sheep’s cheese.

A broad, muscular style, with chestnut and tobacco leaf notes and roasted cedar accents framing a large core of lightly dried plum, red currant and blackberry fruit. Cuts a broad swath on the finish, offering a long echo of humus. Will likely age toward a more rustic profile. For fans of the style.” – 92 pts, JM 2017

The smallest production cuvée is the 2015 Châteauneuf du Pape Extrait. An uncommon blend of 70% Mourvèdre and 20% Grenache, aged in demi-muids and older barrels, its deep ruby color is followed by rich, concentrated and ripe aromas and flavors of blackcurrants, toasted spice, licorice and roasted herbs. This big, mouth-filling and structured 2015 will need to be forgotten for 3-4 years and will have two decades of overall longevity.” – 92-94 pts, Jeb Dunnuck – The Wine Advocate 2016

Terroir: Rolled Pebbles (lieu-dit: Le Calada)
Age of Vineyard: 100 years old
Varietal: 80% Mourvèdre, 20% Grenache
Aging: 30 months in demi muid
Aging Potential: 15-20 years
Serving Temperature: 60.8-64.4° F
Production: 800 Bottles

Bandeau DomaineAbout Chateauneuf-du-Pape

In the 14th Century, under the reign of Pope John XXII, the Avignon village became the summer residence of the papacy. As for the precious nectar produced in this area, he granted it the rank of “Vin du Pape”, opening the doors of the great European courts.  More than likely, during Gallo-Roman times the vines covered the territory of Châteauneuf-du-Pape. However, the first written evidence of its existence dates from 1157. In keeping with local tradition and planting himself, Geoffroy, bishop of Avignon, had a vineyard within the territory of Châteauneuf-du-Pape. However, it’s the popes from the fourteenth century that were the real promoters of the wine growing business of the appellation.

By the 19th Century, the wines were very well known, enjoyed by famous people, poets, literary and cultural associates in Paris.  By the 20th Century, winemakers were anxious to defend the growing reputation of the Châteauneuf-du-Pape wines, the beginnings of the current system of AOC.  The 1919 wine appellation law on “designations of origin” was too general and didn’t prevent fraud. The constituent meeting of the “Châteauneuf-du-Pape winegrowers union” took place in October 1923. After several years of legal proceedings, the decree of the appellation is published and Châteauneuf-du-Pape becomes the first wine-making AOC of France on May 15, 1936.  Still in force today, it continues to protect and guarantee the quality of Châteauneuf-du-Pape wines. The vineyards now cover 7900 acres in the towns of Châteauef-du-Pape, Bédarrides, Courthézon, Orange and Sorgue.


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Two Mountain Winery Riesling

Ginger Carrot Soup

Carrot Ginger Soup

© Alexandra Hedin

Two Mountain Riesling is not sweet, but rather very fruity with nice acidity. The brightness of the wine, floral aromatics, and the crisp mouthfeel compliment the spice of the ginger and onion, while balancing the depth of the carrots and the freshness of the cilantro. The two together make for a perfect combination of end of summer and beginning of fall flavors.

INGREDIENTS:

  • 3 lb carrots, chopped
  • 2 Tbs olive oil
  • 1 yellow onion, sliced
  • 1 Inch ginger, peeled
  • 6 cups vegetable broth
  • salt and pepper
  • 1 bunch cilantro
  • 1⁄4 cup pepitas

DIRECTIONS:

  • Cook carrots and onion in olive oil until tender.
  • Add ginger & broth and bring to a boil.
  • Once carrots are fork tender, purée with an immersion blender, or in a blender in batches. Top with cilantro and pepitas.
  • Serve with slightly chilled glass of Two Mountain Riesling!
  • © Photo and recipe courtesy of Alexandra Hedin of Weeknight Society

OCTOBER WINE CLUB:

Two Mountain RieslingCrisp Wine StyleTwo Mountain Winery
Riesling
Rattlesnake Hills, Washington

CRISP WINE STYLE

Nestled in the Rattlesnake Hills within the Yakima Valley wine region of Washington state. Two Mountain Winery and vineyard is a family-owned operation that produces approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. Brothers Matthew and Patrick Rawn own and operate the winery and estate vineyard, overseeing every aspect of the winemaking process from the grapes to the glass.

This wine is an off-dry style Riesling with hints of hay, green pear, wild flowers and dust on the nose. These characteristics combine with incredible flavors of ripe citrus, green apple, and a hint of minerality. This wine lasts forever on your tongue and makes you remember why summer is so great!

Analysis: 13.0% alcohol / volume
pH:
3.18
Aging:
100% Stainless Steel
Cases: 897
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine


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October Wine Club Pairing Recipe

Braised Pork Shoulder FennelBraised Pork Shoulder w/ Fennel & Sage

  • 1 (3 1⁄2 -lb) pork shoulder or butt
  • 1 tbsp olive oil
  • 5 tbsp cold butter (divided)
  • salt & pepper to taste
  • 3 shallots, thinly sliced
  • 2 bulbs fennel, cored & sliced lengthwise into 1⁄2 inch thick pieces
  • 7 sage leaves, plus extra
  • 1 cup Merlot
  • 3 bay leaves
  • 4 cups beef or chicken stock

DIRECTIONS:

  • Set aside pork until room temperature (1 to 1 1/2 hours), season generously with salt & pepper.
  • Pre-heat oven 325°F.
  • Melt oil and 1Tbsp butter in a large Dutch oven over medium-high heat.
  • Add pork, fat-side down and sear on one side for 3-4 minutes. Repeat on all sides until sizzling, but not scorched. Transfer heat to a platter, then remove fat from the pan drippings and discard the fat.
  • Heat 2 Tbsp butter in the Dutch oven over medium heat. Add shallot & fennel and sauté for 10 minutes, or until tender and caramelized. Add sage and cook for 1 minute.
  • Stirring constantly, pour in Merlot (wine) and cook for 7-10 minutes…until reduced to a quarter of the original amount.
  • Add pork, fat side up, bay leaves, salt & pepper to the Dutch oven containing the wine, shallot, fennel, and sage.
  • Pour in stock and bring to a simmer, then partially cover and cook in the oven for 1 1⁄2 -2 hours, until pork is fork tender.
  • Uncover and cook for 15 minutes (Basting/spooning occasionally).
  • With a slotted spoon, transfer pork, fennel, & shallot to a platter.
  • Strain remaining sauce and bring to simmer, skimming any fat. Set aside. Whisk in 2 Tbsp cold butter and simmer for 30 seconds.
  • Ladle sauce over the pork, then garnish with a few sage leaves, fennel slaw and finishing salt. Serve with Two Mountain Merlot and enjoy!
  • © Recipe courtesy of Josh Henderson, Huxley Wallace Collective.

OCTOBER WINE CLUB:

Two Mountain 2018 MerlotBold wine Style logoTwo Mountain Winery
Merlot
Yakima Valley, Washington

BOLD WINE STYLE

Nestled in the Yakima Valley wine region of Washington State, Two Mountain Winery produces approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. Established in 2002, Two Mountain is a family-owned operation that draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. Brothers Matthew and Patrick Rawn own and operate the winery and estate vineyard, overseeing every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown.

Aromas of rich toasted barrel, bright vibrant Bing cherry, blackberry, coffee, & a touch of caramel on the nose are followed by inviting flavors of ripe red fruits, baked fig, hints of toffee and vanilla, a touch of clove and soft integrated tannins.

Vineyard: 57% Copeland, 43% Schmidt Vineyard
Varietal:
92% Merlot, 7% Cabernet Franc, 1% Malbec
Analysis: 14.7% alcohol / volume
pH:
3.55
Aging:
20 months in French and American, 40% new
Harvested:
September 23, and October 8, 2018
Cases:
1090
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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October Sweet Club

Sweet Wine ClubLa Cantina Pizzolato - Moscato DolceLa Cantina Pizzolato
Moscato Dolce
Treviso, Italy

NECTAR WINE STYLE

The Organic and Vegan Dolce, or sweet, Moscato Sparkling Wine of the “So Easy” line is one of the trendiest wines in La Cantina Pizzolato’s range. Bright gold color. Aromas of honeysuckle, ripe apricot, and angel food cake with a round, vibrant, sweet medium-to-full body and a smooth, refreshing, medium-length peach nectar, sweet apple, orange marmalade, and honey finish with no oak flavor. A balanced and floral Moscato that is sure to please fans of the varietal.

Food Pairing Recommendations:
This wine can be served with all types of desserts and especially with creamy desserts. Suggested also as an aperitif with some fresh fruit or herbal and spicy cheeses.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.

Analysis:
6.5% alcohol / volume
Appellation: Moscato I.G.T.
Varietal: 100% Moscato (Muscat)
Residual Sugar: 89 gr/l
Acidity: 5.4 gr/l
Critical Acclaim:

  • Silvier Medal at AWC Vienna 2017
  • Silver Medal at IWSC International Wine&Spirits 2017
  • Diploma di Merito at Mostra Vini Triveneto of Camalò 2018
  • Silver Medal at 42° Mostra del Vino of Candelù 2017
  • DAMA D’ORO and PREMIO “TULLIO DE ROSA” as Best Sparkling wine at Enoconegliano 2017
  • Admission to the book 5StarWines of Vinitaly 2018 with 90/100
  • Bronze medal at Decanter World Wine Awards 2018

 

Production:
Using soft pressing, the must remains in steel pressurized tanks, with Charmat method for 2 months, reaching up to a pressure of 2.5 atm. The bottle has been covered with a sleeve that recalls the bubbles with a floral design and communicates its personality from the first impact. Packaging is completely recyclable as the sleeve can be removed.

ABOUT THE WINERY:
Founded in 1981, the company initially focused on the cattle industry and the cultivation of kiwi, peaches, strawberries, apples and pears. Grapes and wine eventually became their top selling products. In 1987, the winery started to bottle their own way – mainly producing Verduzzos, Merlots and Cabernets. Motivated by the belief that everyone should have the opportunity to drink healthy wines, the winery obtained their organic certification in 1991, the year in which the certification system was born in Italy. By 2012, the Pizzolato winery had achieved their Vegan certification. Since then, many sustainable choices have been consolidated, towards a organic innovation of the entire winery, as well as of the product.

Owner, Settimo

Owner, Settimo Pizzolatool

The present owner, Settimo Pizzolato, has many years of experience enriched by five generations that preceded him. His organic farming allows him to have good health and the ability to enrich the organic treasure that his company has. He balances the ecosystem of his land with the organization of his winery to create a wine that is a result of healthy natural grapes from his vineyards. These grapes create a wine that will remind you the tradition and well being when you taste it. Learn more about Pizzolato Winery here.

It’s been more than thirty-five harvests and I feel like I have lived so many lives; each year, each vintage is an adventure in itself, difficult, unique and unforgettable. We want to produce a wine that is suitable for everyone, can be paired with every meal, vegan or not; the most important thing is that it must be a good wine. – Settimo


Botani MuscatJorge Ordóñez & Co.
Botani Muscat Frizzante

Sierras de Málaga, Spain

NECTAR WINE STYLE

A delicate, lightly sparkling wine with a flowery, exotic nose characterized by aromas of lychee and stone fruit. This wine is 100% Muscat of Alexandria – one of the oldest clones of the Muscat family and one of the only remaining genetically unmodified vitis vinifera cultivars remaining in the world today. The seafaring Phoenicians transplanted this grape from Alexandria, Egypt to Málaga 3,000 years ago.

Food Pairing Recommendations:
Enjoy this versatile liquid gold nectar of the gods on its own or with strong cheeses, figs, pâtés, pastries and desserts. This wine should always be enjoyed well chilled.

WineStyles’ Wine and Cheese Pairing:
Sweet wines from our ‘Nectar’ section pair well with strong cheeses, such as a blue cheese. Learn more about our wine and cheese pairings here.


Analysis:
9.5% alcohol / volume
Denominacion de Origen: D.O. Málaga & D.O. Sierras de Málaga
Varietal: 100% Muscat of Alexandra
Critical Acclaim:

  • 89 pts. Jeb Dunnuck
  • 89 pts. Wine Enthusiast Magazine
  • 87 pts. Robert Parker Wine Advocate

Production:
Planted on multiple old mountainside vineyards. The vineyards in Málaga are the most extreme in all of Europe. The mountainside vineyards are planted at inclinations of up to 70°. There is no terracing, ladders, or mechanization to assist with the harvest. The winery uses traditional dry farmed viticulture and organic Gobelet trained vines. Everything is cultivated completely by hand, with minimal human intervention; the majority of the vines receive no treatments whatsoever. Primary fermentation takes place in stainless steel tanks using wild yeast. Secondary fermentation takes place in stainless steel tanks following the Charmat method of sparkling wine production.

ABOUT THE WINERY:
Sierras de MálagaBodegas Jorge Ordóñez Málaga, located in Ordóñez’s hometown, was founded in 2004- a partnership between Ordóñez and the Kracher family of Austria. The winery was founded with the goal of resuscitating the centuries long tradition of winemaking in Málaga, which was destroyed by the phylloxera plague in the 19th century. It was Jorge’s dream to champion his home region and restore it to its former glory.


Jorge Ordóñez Málaga produces its dry and sweet wines from Muscat of Alexandria; one of the world’s only remaining ancient (genetically uncrossed) grape varieties and the most important for commercial wine production. The Muscat of Alexandria vineyards used by Jorge Ordóñez Málaga were planted between 1902 and 1974 on un-terraced mountainside vineyards. The vast majority of steep vineyards in Europe have terraces or are mechanized in some way to protect workers and assist with harvest; the vineyards in Málaga, however, have remained untouched. All pruning and harvesting is done by hand, and mules carry six 33 pound boxes up the slopes at a time. An absolutely heroic form of viticulture.

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September Premium Wine Club

Brew Cru Black Label Pinot NoirBREW CRU
Black Label Pinot Noir, Single Vineyard
Hemel-en-Aarde Ridge, South Africa

Bold wine Style logoBOLD WINE STYLE

Hemel-en-Aarde, a region known for producing world class cool climate wines, is synonymous with outstanding South African Chardonnay and Pinot Noir.   Influenced by a maritime climate it enjoys cool daytime temperatures that are even lower overnight, particularly during the growing season resulting in this medium bodied wine with classic elegance that exhibits both grace and power. 

This elegant wine shows prominent aromas of black cherries and raspberries with undertones of violets. It has a finely textured palate with silky tannins, strawberry and plum making way for slight savory notes by a fresh and vibrant finish.

Winemaker Bertus Fourie“In my 21 years of making wine, this is without a doubt the wine that best expresses typical Pinot Noir and the precision I’m after when it comes to fruity purity, fine tannins, overall balance and grace.  A non-forgiving and challenging grape to work with, but when the stars align it all comes together in the form of our maiden ‘Black Label’ release.” –  Bertus Fourie, Winemaker

Winemaking: Grapes were handpicked and only individually selected bunches were harvest at maximum flavor intensity. After both bunch and berry sorting on arrival at the winery, the grapes underwent a four-day pre-fermentation cold soak allowing for maximum fruit and color extraction. Four micro fermentations using a combination of whole bunch and whole berries fermentations were done to give depth and a full palate of aromas.  Alcoholic fermentation lasted approximately eight days after which it was pressed, settled, and transferred to barrel for malolactic fermentation. The wine was not racked from barrel only once over the 12-month maturation period, as preserving the freshness and fruit was key for the styles the team was looking to produce.

Appellation: Hemel-en-Aarde Ridge, South Africa
Varietal: 100% Pinot Noir
Analysis: 14.3% alcohol / volume
pH: 3.49
TA: 5.51 g/l
Residual Sugar: 2.7 g/l
Aging: k
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

 

Benguela Cove Vinography Cabernet Franc bottleBenguela Cove Lagoon Wine Estate
Vinography Cabernet Franc
Estate Grown
Walker Bay, South Africa

Bold wine Style logoBOLD WINE STYLE

Vineyards: Walker Bay is making great inroad with Bordeaux varieties.  Nudged by the Bot River lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night.  A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin structure and a bright acidity.  Cabernet Franc enjoys the nuances of the climate, resulting in small, concentrated berries

Character: At the outset, this Cabernet Franc appears to be reserved. Decanting is advised to enjoy the full flavor spectrum. Varietal characteristics like black cherry, salted licorice, cinnamon, dark chocolate and hints of potpourri is framed with cooler notes of Greek Oregano, graphite and cedar.  An earthiness prevails as bold fruit envelopes your whole mouth.  Mad with focus, clarity and the intention to age.

Johann Fourie Winemaker

Winemaker Johann Fourie

Personality: This wine is the quintessential balancing act of fruit, tannin and acidity with absolute persistence. Commanding yet sophisticated, this Cabernet Franc fulfills the aim of producing a cool-climate wine that was picked at the proper ripeness level and still portrays that old world benchmarks finesse and elegance.

In the Cellar: Grapes were handpicked at optimal ripeness, followed by bunch and berry sorting. A four day cold soak allowed for maximum flavor and extraction and another seven days post fermentation maceration added even more depth of color.  The juice was inoculated, followed by gentle punch downs twice a day. After alcoholic fermentation, it was pressed, settled and transferred to barrel for malolactic fermentation where it was kept until prior to bottling.

Pairing: Braised lamb shoulder, beef bourguignon, or Puttanesca pasta.

Appellation: Walker Bay, South Africa
Varietal: Cabernet Franc
Analysis: 14.34% alcohol / volume
pH: 3.49
TA: 5.83 g/l
Residual Sugar: 2.77 g/l
Maturation: 22 months in 40% new French oak barrels
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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