October Sweet Club Iowa

 

Sweet Wine ClubWilli Haag Juffer RieslingWilli Haag
Juffer Brauneberg Auslese
Grosse Lage Riesling
Mosel, Germany

NECTAR WINE STYLE

Honeysuckle and crushed minerals give a modest introduction to this light-footed Auslese (select harvest) wine. The palate is bursting with ripe flavors of yellow-peach and pineapple. The wine’s sharp, zippy acidity lends balanced to a long finish.

Analysis: 8.5% alcohol / volume
Varietal:
Riesling
Region: Brauneberg, Mosel, Germany
Critical Acclaim: 91 points – Wine Enthusiast

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

ABOUT THE WINERY:
The Willi Haag Estate has been in the family more than 500 years – now run by Marcus Haag, the grandson of Willi Haag. Marcus took over the entire management in 1997 after completing his viniculture studies. Today, Marcus combines his family’s wine-making traditions with modern viniculture approaches to produce award winning wines.
 Learn more about the winery and its vineyards here.


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Alella Vinícola Costa Del Maresme

Skirt Steak

Credit: © Tina Rupp

Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

INGREDIENTS:

  • 1 ¼ pounds skirt steak, cut into 6-inch lengths
  • 3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub
  • ¾ cup plain whole-milk yogurt
  • 2 scallions, thinly sliced
  • 1 garlic clove, smashed
  • 1 tablespoon chopped pickled jalapeños
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • salt and freshly ground pepper
  • 4 large pita breads, for serving
  • Romaine lettuce leaves, for serving

DIRECTIONS:

  1. Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
  2. Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
  3. Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

© Recipe courtesy of Grace Parisi of Food & Wine.

OCTOBER WINE CLUB:

Mellow style logoCosta_del_Maresme_Red-Wine-2020-tech-sheet (1)Alella Vinícola
Costa del Maresme

Alella, Spain

MELLOW WINE STYLE

The Costa del Maresme is 100% Mediterranean in character. The nose and palate both highlight the ripe bunches of the Red Grenache and Syrah grapes.

Varietal: 90% Red Grenache, 10% Syrah
Vineyard: Viña Rials
Analysis: 14.0% alcohol / volume
Aging: Aged over lees around 8 months
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Annual Production: 12,000 bottles
Aging Potential: Drink now or mature for up to 4 years
 

WINEMAKER NOTES:
“Depending on the final ripeness of the different vineyards and varieties, each harvest’s final blend is formed. Varietal base was shared by Red Grenache and complemented with Syrah.” – Alella Vinícola

Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Alella Vinícola is a family winery passed down from generation to generation since 1906. Located just 9 miles north of Barcelona, the winery currently produces, makes and bottles wines and cavas in two designated origins, D.O. Alella and D.O. Cava. Now owned and operated by brothers Samuel and Xavier Garcia, they produce around 90,000 bottles each year, comprised of a dozen different wines. The brothers continue ensure they are producing all of their wines organically, free of herbicides, insecticides and inorganic fertilizers. Learn more about winery here.

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Marfil Blanc Sec

Paella-7

© Photo by Lauren Allen

Spanish Paella

INGREDIENTS:

  • 1/4 cup extra virgin olive Oil (Spanish EVOO if you have it)
  • 1 onion, diced
  • 1 bell pepper, diced (or try ½ red and ½ green)
  • 4 cloves Garlic
  • 3 Roma tomatoes, very finely diced (or 8 oz. tomato sauce)
  • bay leaf
  • 1 teaspoon paprika (sweet or smoked)
  • 1 pinch saffron threads*
  • salt and pepper
  • ¼ cup white wine
  • 4 boneless, skinless chicken thighs, cut into pieces*
  • ¼ cup flat leaf parsley chopped, divided
  • 2 cups Spanish Rice*
  • 5 cups chicken broth*
  • ½ cup frozen Peas
  • ½ lb. jumbo shrimp or prawns , about 12 – peeled, tail on
  • ½ lb. mussels (about 10-12), cleaned properly (beards off)
  • 8 oz calamari rings
  • lemons, for garnish

DIRECTIONS:

  1. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  2. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  3. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  4. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  5. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  6. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  7. Garnish with fresh parsley and lemon slices. Serve.

© Recipe courtesy of Lauren Allen from Tastes Better from Scratch.

OCTOBER WINE CLUB:

Crisp Wine StyleAlella Vinicola Marfil whiteAlella Vinícola
Marfil Blanc Sec
Alella, Spain

CRISP WINE STYLE

The Marfil Blanc Sec is bright straw and light golden in color. It has an intense nose with herbal notes of mint, lime and fresh apple. The palate has good length and a bold texture with fine extract, acidity, herbal spiciness, and notes of crispy fruit.

Varietal: 100% Pansa Blanca
Vineyard: Viña Rials
Analysis: 13.5% alcohol / volume
Aging: 6 months on lees
Yield: 25 Hl/Ha
Vine aged: 22 Years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, EST
Soil: Granites (“saulo”)
Climate: Maritime Mediterranean
Aging Potential: Drink now or mature for up 4 years
Annual Production: 11,000 bottles
Winemaker: Xavier Garcia
 
WINEMAKER NOTES:
“Marfil SEC is one of our white wines that has been sold worldwide for one hundred years. In the past, it used to be produced and aged in large capacity wooden casks for more than three years, so Pansa Blanca acquired a very unique bouquet which was highly valued during most of the 20th Century. In the last few decades, the market tendencies have gradually had an influence on the vinification techniques of this wine, and the aging in wood slowly but surely disappeared.  This paved the way for giving prominence to the fruit, Pansa Blanca, which, without losing its fullness on the palate, gained in primary freshness and aromas of fresh white, aniseed-flavored, floral and sweeter fruit.” – Alella Vinícola
 
Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Alella Vinícola is a family winery established in 1906, and Marfil has been the symbolic brand of the cellar since the 1920’s. In the 20th century, it was considered ‘the’ white wine of Barcelona and was exported worldwide. Today, most of the vineyards used are located in the town of Alella, about 9 miles north of Barcelona. The winery works to minimize the environmental harmful effects that many food and beverage companies can generate. For 20 years, all grapes that enter their cellar are free of herbicides, insecticides and inorganic fertilizers. Learn more here.
 

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September Sweet Club Iowa

 

Sweet Wine ClubLuca_Bosio_Dark_Red_Semi_Sweet_bottle_webLuca Bosio Vineyards
Dark Red Semi Sweet
Piedmont, Italy

NECTAR WINE STYLE

Deep red in color, this wine is full of red fruit aromas with notes of wild berries lifted by its crisp acidity. These sweet aromas of ripe red fruits showcase the authenticity of the Brachetto grape. The Dark Red Semi Sweet wine is made with 100% natural fruit and gluten free.

Analysis: 5% alcohol / volume
Varietal:
100% Brachetto
Region: Piedmont, Italy
Pairing: Serve slightly chilled on its own or with antipastos, prosciutto, fish and white meats.

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

WINEMAKER NOTES:
“Basic Brachetto is playfully fizzy with two atmospheres of pressure and is known for having low alcohol at 5.5%, a natural range of sweetness. After fermentation, the residual sugar remains relatively high, making the wines sweeter than dry wines. Because the extra sugar stops fermentation early, non-fortified sweet reds tend to be lower in alcohol than dry wines.” – Luca Bosio Vineyards


Luca_Bosio_Moscato_dAsti_bottle_webLuca Bosio Vineyards
Moscato d’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

Straw yellow in color, the Moscato d’Asti DOCG is sweet and smooth with notes of fruit and flower on the palate.

Analysis: 5.5% alcohol / volume
Varietal: 100% Moscato
RS: 130 g/L
Total SO₂: 170 mg/l
Cultivation Area: Santo Stefano Belbo
Vineyard Altitude: 200/300m above sea level
Training System: Guyot
Soil: Clayey-Calcerous soil
Aging: 2 months on its own yeast

Fermentation: 5 days in steel tanks at a low temperature (59° F)
Vinification: Without skins
Pairing: Enjoy as an aperitif or at the end of a meal with fruits, aged cheeses or hazelnut cake.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Located in the center of the Langhe region of Piedmont, Bosio Family Estates was established in 1967 by farmers Egidio and Angela. After being past down through three generations, and with tremendous success, innovation, and support from the family, the company has now taken the name Luca Bosio Vineyards.
Learn more here.


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September Premium Wine Club

Mellow style logoLong Meadow Ranch 2016 Anderson Valley Pinot Noir Tech Sheet[54]Long Meadow Ranch
2016 Anderson Valley Pinot Noir
California

MELLOW WINE STYLE

“Deep ruby red color. A bewitching nose, complex with dried earth, musky roses, and spice aromas. This shows a refined and silken texture, and remains fresh and lively across the palate with great intensity of fruit and length. Intriguing, balanced and complex, it is a great picture of the finesse and intensity of Pinot Noir in Anderson Valley.” – Winemaker, Stéphane Vivier

Analysis: 13.5% alcohol / volume
Varietal: 100% Pinot Noir
Estate:
Anderson Valley
Maturation: 12 months in 25% new French oak, 75% neutral French oak
Food Pairing: Pair with duck breast and a cherry mostarda, or grilled salmon with chanterelle mushrooms. Try the winery’s pairing recipe for Chicken and Adouille Sausage Jambalaya here.

GROWING SEASON:
The 2016 Anderson Valley Pinot Noir had an early bud break, wet spring soils, and a long growing season. There was rapid growth in the spring, which slowed as it was met with average summer temperatures; producing reduced yields. The result was a moderate crop of well-concentrated, fully ripened fruit, creating a high quality vintage.


Bold wine Style logoLong Meadow Ranch 2016 Napa Cabernet Sauvignon Tech Sheet[44]Long Meadow Ranch
2016 Napa Valley Cabernet Sauvignon
California

BOLD WINE STYLE

“Classic in style and always respectful of varietal character, the 2016 Napa Valley represents everything you expect from a Long Meadow Ranch Cabernet. This balanced blend of fruit from our mountain and valley estates has an inviting nose of fresh black cherry, marionberry, and plum. More subtle notes of vanilla, cedar and green tea leaves bring nuance to a palate bright with the mountain fruit acidity and rich in the valley fruit’s velvety tannins. This wine is lovely to drink now and for years to come.” – Winemaker, Justin Carr

Analysis: 13.5% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Vineyard: Estate Grown at Mayacamas & Rutherford Estates
Food Pairing: Long Meadow Ranch Grass-fed beef, braised lamb shanks or roasted game. Try the winery’s pairing recipe for Balsamic Braised Grass-fed Lamb Shanks here.

GROWING SEASON:
Growing season for the Cabernet Sauvignon was very similar to that of the Pinot Noir. The wet spring started a fast and rapid growing season, which was then met with average summer temperatures that slowed the development and reduced yields. This produced a moderate crop of excellent quality, and well-concentrated fruit that were fully ripened.

ABOUT LONG MEADOW RANCH:
Owned by Ted, Laddie, and Christopher Hall, Long Meadow Ranch (LMR) uses all integrated, organic and sustainable growing methods. LMR is home to wine making, olive orchards, cattle and horse breeding, egg-laying poultry, and organic vegetable gardens – each contributing to the overall health of the ranch. All crops are certified organic by California Certified Organic Farmers (CCOF) and are grown without using any herbicides, pesticides or chemical fertilizers. Learn more here.

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

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Craftwork Old Vine Zinfandel

Simply-Recipes-Santa-Maria-Tri-Tip-LEAD-4-5b7dca68a93f45f1b26f0ca5d8bf3a4a

© Photo by Ciara Kehoe

Santa Maria Style Tri-Tip

INGREDIENTS:

  • 1 (2 1/2 pounds to 4 pounds) tri-tip steak
  • Santa Maria rub (enough for a 4 pound roast)
    • 1 tablespoon kosher salt
    • 1 tablespoon finely ground black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 teaspoon dried rosemary (or fresh, finely minced)
    • ½ teaspoon dried sage

DIRECTIONS:

  1. Mix the rub ingredients together in a bowl. Place the roast in a roasting pan or a baking pan with edges (this will help contain the rub spices). Sprinkle the rub on the meat on all sides, and massage the rub into the meat.
  2. Cover the roast with foil or plastic wrap and let it sit at room temperature for an hour to take the chill off and allow the rub to work its magic on the roast.
  3. Prepare your grill for hot direct heat on one side, and indirect heat on the other. 
  4. Sear the roast for 3-4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
  5. Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.
    – Note: If you are using a gas grill with a top rack, it is recommend to place the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.
    – If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.
    – Try to maintain a grill temperature of 250°F to 300°F.

  6. Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
    – At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.
    – Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.

  7. Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10-15 minutes. Slice across the grain to serve.

© Recipe courtesy of Elise Bauer of Simply Recipes.

SEPTEMBER WINE CLUB:

Craftwork_Silhouette_NV_Zinfandel_transpMellow style logoCraftwork
Old Vine Zinfandel

Monterey County, California

MELLOW WINE STYLE

This Old Vine Zinfandel has aromas of plum and black currant, juicy black cherry and ripe strawberry jam. This wine has well-balanced tannins that open out to a rich, layered finished.

Varietal: Zinfandel
Analysis:
13.5% alcohol / volume
Aging: 10-day fermentation in Stainless tanks, then aged in Hungarian and American Oak
Food Pairings: This Zinfandel pairs beautifully with tri-tip steak, sausage, pizza and pasta dishes.

 

WINEMAKER NOTES:
“Upon arrival to the winery, the grapes are destemmed, crushed, and fermented in small lots in open top fermenters. The firm cap of skins are gently punched down several times a day. Punching down is a traditional method that gives the skins as much contact with the fermenting wine as possible, ensuring that maximum color and phenols from the skins is transferred to the wine. After a 10-day fermentation in stainless tanks, the wine is age with a combination of Hungarian and American oak to round out and soften the rich, black fruit flavors.” – Craftwork

CraftworkABOUT CRAFTWORK VINEYARD & WINERY:
Craftwork’s wines are handcrafted from estate grown grapes in their vineyards in Monterey County, California. Their Zinfandel grapes are sourced from estate vineyards in San Lucas and Hames Valley. The majority of this blend comes from San Lucas, which is known for its beautifully rolling topography, sun-filled days and cool nights. The other portion of this blend comes from Hames Valley, about 20 miles south of San Lucas, located on the southern edge of Monterey County. Hames has temperatures that vary greatly from day to night. Growing in these two vineyards allows the grapes to reach their full flavor potential. Learn more about the vineyards and winery here.

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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Craftwork Sauvignon Blanc

Easy-Shrimp-Ceviche-Recipe-2

© Photo by The Suburban Soapbox

Easy Shrimp Ceviche Recipe

INGREDIENTS:

  • 1 lb. cooked shrimp, peeled and deveined
  • ¼ cup fresh lemon juice, about two lemons
  • ¼ cup fresh lime juice, about 3 limes
  • ½ cup fresh squeezed, orange juice
  • 4 whole plum tomatoes, seeds removed and diced
  • 2 whole jalapeño peppers, seeds and vein removed, minced
  • 1 cup diced jicama or diced peeled apple
  • ½ cup chopped fresh cilantro
  • ¼ cup finely chopped red onion
  • 1 avocado pitted and diced
  • kosher salt and fresh ground pepper

DIRECTIONS:

  1. Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
  2. In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
  3. Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
  4. Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.
  5. Shrimp Ceviche is best enjoyed the same day it’s made.

© Recipe courtesy of Kellie from The Suburban Soapbox.

SEPTEMBER WINE CLUB:

Crisp Wine StyleCraftwork_Silhouette_NV_SauvignonBlanc_transpCraftwork
Sauvignon Blanc
Monterey County, California

CRISP WINE STYLE

The Craftwork Sauvignon Blanc has prominent aromas of grapefruit and guava. There are hints of fresh herbs that lead to flavors of ripe apple and melon. It is crisp and bright with balanced flavors of tropical fruit lingering on the finish.

Varietal: Sauvignon Blanc
Region: Monterey County
Analysis:
13.5% alcohol / volume
Aging: Stainless Steel
Food Pairing: This wine can be enjoyed as an apéritif, or broad range of foods, including citrusy ceviche, grilled shrimp or scallops, gazpacho, and Asian stir fry.
 
WINEMAKER NOTES:
“The grapes are whole cluster pressed, chilled and racked clean to a refrigerated stainless steel tank to accentuate the crisp, zesty qualities and retain its distinctive freshness. A select yeast is used to start a long, slow, and cool fermentation to enhance fruit esters. The finished wine continues to age in stainless steel and is stored cold to retain bright aromatics, crisp acidity and fresh character.” – Craftwork Winery
 
ABOUT THE VINEYARD:
The warm days followed by the cool late afternoon winds of Monterey County, make excellent climatic conditions for this classic wine variety. Craftwork utilizes trellis systems in their vineyard to shelter grapes and filter sunshine through the canopy, allowing their grapes to gently and evenly ripen. These conditions bring out tropical fruit flavors with notes of mineral edginess.

CraftworkABOUT CRAFTWORK:
Located in Monterey County, California’s golden Central Coast; this growing region has a multitude of soils, microclimates and elevations that allow Craftwork to grow a wide array of varieties. Craftwork strives to showcase the natural flavors of the vineyard, variety and vintage in every bottle. Learn more here.

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August Sweet Club Iowa

 

Sweet Wine ClubBarton & GuestierBarton & Guestier
Vouvray Passeport
Loire Valley, France

NECTAR WINE STYLE

Bright clear yellow in appearance, the Vouvray Passeport has a fruit driven nose with subtle aromas of white flowers mixed with peach, pear, pineapple and carambola. On the palate, it is well balanced between fruit and flint, with a nice, refreshing finish.

Varietal: 100% Chenin Blanc
Region: Loire Valley, France – near the town of Tours
Classification: Appellation Vouvray Contrôlée
Soil: Clay and limestone base with sandy patches, where Chenin grows its best
Climate: Oceanic, mild and humid
Vinification: Pressing of the grapes with overnight settling – controlled alcoholic fermentation to preserve residual sugar
Viticulture: Low yields, hand tending, careful selection and minimal interference in the natural ripening of the grapes
Pairing: This wine is very versatile. It can be paired well with anything from cheese to appetizers, salads, fish, barbecue, or even spicy food or curry dishes. Best served between 46ºF and 50ºF.
Critical Acclaim:

  • Double Gold Medal – Wine Tasting Competition (WSWA) 2016 – USA – 2015 vintage
  • Double Gold Medal – York World Wine & Spirits Comp 2016 (2015 vintage)
  • Vivino Wine Style Awards 2017
  • “Best Buy” – Wine Enthusiast (2014 vintage)
  • 91 points Ultimate Wine Challenge ‘Finalist’ (2013 vintage)

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY: 
In 1725, Irishman, Thomas Barton settled in Bordeaux, France to start is company – now, the city’s oldest active wine house. His grandson Hugh teamed up with Frenchman, Daniel Guestier, and in 1802 their partnership became official. Since then, the company has reached over 130 countries. Learn more about their story here.


BEXBEX Winery
Riesling
Nahe, Germany

NECTAR WINE STYLE

The BEX Riesling is brilliant straw color. On the nose, there are aromas of orange blossom, lime and white grapefruit, while on the palate there are mouthwatering flavors of lime and mandarin orange. The wine finishes with notes of minerals and citrus zest.

Analysis: 10.0% alcohol / volume
Varietal: 100% Riesling
Appellation: Nahe, Germany
RS:
2.4%
pH: 3.23
TA: .82 g/100ml
Aging: Fermented at cool temperatures (52)F-55)F), then aged in stainless steel tanks to enhance the wines fresh fruit characteristics

Closure: Twist off to preserve the zesty citrus and bright stone fruit nuances. This allows a slight effervescence to be sealed in, lifting the soft aromas out of the glass.
Pairing: Enjoy as an aperitif, pair with a light or spicy cuisine, or serve as a finale with a dessert
Critical Acclaim:
Exceptional – “Best Buy” – 90 points: Beverage Testing Institute, Oct 2015

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

WINEMAKER NOTES – 2014 VINTAGE:
“The 2014 growing season was early and fast! Riesling shoots appeared on April 12, three weeks before the norm. Flowering was ahead of schedule and the vines ripened nicely through August when a period of strong rains occurred. Luckily Mother Nature delivered a nice dry September helping the grapes to reach full maturity. The hallmark of 2014 Riesling are sassy wines – crisp and lively with well-integrated acidity.” – BEX Winery

ABOUT THE WINERY:
Located 25 miles south of Mosel, in the Nahe (pronounced Nah-heh) region of southwest Germany; BEX Winery works to produce wines highlighting the distinct flavors of its land. Nahe is the most geologically diverse growing region in Germany. It’s known for its red slate/diverse soils, mild climate, and moderate rainfall – making distinct Rieslings with fresh fruit and floral aromas. Learn more about BEX Winery
here.


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Pomar Junction Brooster

Asian Steak Skewers

© Photo by the Recipe Critic

Grilled Asian Garlic Steak Skewers

INGREDIENTS:

  • 1 1/2 pounds top sirloin steak
  • 1 red onion
  • 2/3 cup soy sauce
  • 6 garlic cloves minced
  • 1/4 cup sesame oil
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 Tablespoon grated ginger
  • 2 tbsp sesame seeds
  • sliced green onions for garnish
  • skewers

DIRECTIONS:

  1. Cut steak into one inch cubes. Cut the red onion into large chunks and set aside.
  2. In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
  3. Preheat the grill to medium-high heat. Thread the meat and the red onion onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.

© Recipe courtesy of Alyssa Rivers of The Recipe Critic.

AUGUST WINE CLUB:

Bold wine Style logoPomarJunction_2018BroosterPomar Junction
Brooster Fighting Red

Paso Robles, California

BOLD WINE STYLE

The “Brooster Fighting Red” Blend is an approachable red wine that is medium-bodied with spicy accents. It highlights flavors of red cherry, plum, berries, caramel and black pepper with hints of spice and oak. This wine is excellent on its own or paired with a casual meal.

Varietal: 30% Zinfandel, 25% Syrah, 20% Cabernet Sauvignon, 17% Grenache Noir, 6% Mourvèdre, 2% Petit Verdot
Analysis:
14.7% alcohol / volume
PH: 3.48
TA: 6.1 g/L
Production: 1715 cases
Aging: 18 Months, Neutral Oak
Winemaker: Jim Shumate

 

 

WINEMAKER NOTES:
“In homage to historic and traditional Paso Robles table wines, it is approachable with domesticated red cherry and plum flavors with just a hint of oak. This style of wine is reminiscent of Zinfandel blends commonly produced before the days of “over the top” ripeness and high alcohol levels. Caramel, black pepper, and a hint of minerality add complexity to this affordable red wine. It is accessible via the convenient Stelvin screw-cap and its bright, colorful package is a big hit in restaurants. It goes with many lighter foods that heavier red wines might overwhelm. It is sure to give you something to crow about!” – Jim Shumate, winemaker

ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill Family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

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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Pomar Junction Sidetrack White

Peach Chicken Ricotta Pizza

© Photo by Liz Andrew / Styling by Erin McDowell

Grilled Peach, Chicken and Ricotta Pizza

INGREDIENTS:

  • two 6-ounce boneless, skinless chicken breasts
  • 2 peaches, halved
  • 1 red onion, peeled
  • extra-virgin olive oil, as needed
  • kosher salt and freshly ground black pepper, to taste
  • one 8-ounce ball of store-bought pizza dough
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese
  • fresh basil leaves, for serving

DIRECTIONS:

  1. Brush the chicken breasts, peaches and onion with olive oil; season with salt and pepper. 
  2. Grill the peaches and onion until they are charred and tender, 7 to 9 minutes. Grill the chicken until it is cooked through, 9 to 11 minutes.
  3. Preheat the oven to 475°F. Thinly slice the peaches, onion and chicken; set aside.
  4. Using a rolling pin, roll out the pizza dough until it is ½-inch thick. Place the dough on a baking sheet and top with the ricotta, peaches, onion, chicken and Parmesan.
  5. Bake until the crust is golden and crisp, 15 to 17 minutes. Cool 10 minutes, then garnish with fresh basil leaves. 

© Recipe courtesy of Erin McDowell from Pure Wow.

AUGUST WINE CLUB:

Silky styleSide Track White wine bottlePomar Junction
Sidetrack White
Paso Robles, California

SILKY WINE STYLE

The Sidetrack White is a blend of Rhône grapes grown in the El Pomar District of Paso Robles, California. On the nose, there are scents of white peach, spiced pear, and orange blossoms. The palate is well balanced and tropical.  This wine can be enjoyed on its own or enhance various meals.

Varietal: 50% Viognier, 35% Roussanne, 15% Grenache Blanc
Region: El Pomar District AVA
Analysis:
14.2% alcohol / volume
Brix: 24.2
PH: 3.52
TA: 7.0 g/L
Residual Sugar:
0.61%
Production: 888 cases
Aging: 5 months in 10% new acacia wood, 90% neutral oak
 
ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.
 
PASO UNCORKED: Click play below to hear Pomar Junction’s winemaker, Jim Shumate, speak about the El Pomar District with The Krush 92.5 FM.
 
 
 
 
Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

 

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