October Sweet Club Iowa

Sweet Wine ClubRobert-Mondavi-Private-Selection-Naturally-Sweet-Pinot-NoirRobert Mondavi Private Selection
Naturally Sweet Pinot Noir
California

NECTAR WINE STYLE

The Naturally Sweet Pinot Noir is made sweet naturally by pausing fermentation early in the winemaking process, so 100% of the sweetness comes from the grapes’ naturally occurring sugar. This means the wine is made with no added sugar, and it is also lower in alcohol to offer a more thoughtful indulgence.

The wine shows off rich color, fruit-forward aromatics, and exceptionally soft tannins. There are notes of black cherry, plum, and raspberry, followed by notes of vanilla and spice due to the judicious oak aging.

Varietal: Pinot Noir
Analysis:
9% alcohol / volume
Food Pairing: Grilled steak, barbecue brisket sandwiches, or spicy Thai dishes.

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

ABOUT ROBERT MONDAVI WINERY:
Robert Mondavi built his winery in Northern California in 1966, planting Cabernet Sauvignon, Cabernet Franc and other key grape varieties to create some of the world’s finest wine. Today, Robert Mondavi Winery produces critically acclaimed, top-rated, world-class wines adored by industry experts, master sommeliers and consumers alike. Robert Mondavi Private Selection captures Roberts 26 years of legendary winemaking expertise in a different way to seek depth and substance. By balancing longstanding traditions with a forward-looking approach, the winery is able to explore what wine can be, not just what it “ought” to be to offer the most flavorful of wine experience. Learn more here.

Information © Robert Mondavi – All Rights Reserved.


Sugar-Sweet-Wine-Wine-Bottle-ImageJaM Cellars
Sugar Sweet White
California

NECTAR WINE STYLE

This soft, sweet, delicious Californian Moscato has just the right kiss of sweetness. It is super fruity and refreshing with a lower alcohol content. There are notes of honeyed citrus blossom, lush peach and sweet Meyer lemonade with a bright and refreshing finish.

Varietal: 100% Muscat
Analysis:
8.5% alcohol / volume

Serving:
Chilled straight from the fridge, or kept cool in an ice bucket
Food Pairing: This wine pairs well with a variety of flavors:

  • Have a little salty-sweet moment with your favorite bag of potato chips (nothing fancy).
  • Look for something spicy such as a Spicy Pad Thai, or Kung Pow Chicken.
  • Take a bite of bitter with pickle, or a batch of Parmesan Crusted Brussel Sprouts
  • Double down on dessert and pair with your favorite sweet treat.

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

ABOUT JaM CELLARS:
Second-generation Napa Valley vintners, John and Michele (the “J’ and “M” in JaM) are the master-minds behind JaM Cellars. After a decade of crafting ultra-premium wines in the Napa Valley, the husband & wife team decided to launch a line of super-approachable wines that could be enjoyed anytime. Learn more about their story here.

Information © JaM Cellars – All Rights Reserved.


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Casal Da Coelheira Terraços Do Tejo Red

Azores_Beef_Stew_with_PotatoesMOLHA DE CARNE (Azores Beef Stew with Potatoes)

INGREDIENTS:

  • 3.5 lbs sirloin tip roast cut into large pieces (about double or triple the size of regular stewing meat)
  • 1 cup white wine
  • 1 cup beer
  • 1 small can of tomato paste (5.5 fl oz)
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp ground allspice
  • 3 bay leaves
  • 1 cinnamon stick
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 1 cup water
  • 6 white potatoes chopped into large pieces

DIRECTIONS:

  1. Cut the beef into large chunks.
  2. In a large bowl add the white wine, beer, tomato paste, salt, paprika, allspice and whisk until well combined. Add the bay leaves and cinnamon stick.
  3. Add the meat to the bowl and mix well to cover all the meat pieces. Cover the bowl with a plastic wrap or put place the entire contents into a ziplock. Store in the fridge for at least two hours or even over night.
  4. Place a large pot on the stove and add the meat contents to the pot. Add the onions and garlic and bring to a slow boil for 30 minutes covered.
  5. Remove the lid, add the water and cover again. Simmer for 2 hours.
  6. Uncover, add the potatoes, mix well, cover and continue to simmer for 30 minutes.

© Recipe courtesy of Nelson Cardoso of Photos & Food.

OCTOBER WINE CLUB:

Bold wine Style logoCasal da Coelheira_Terraços do TejoCasal da Coelheira
Terraços do Tejo Red
Tejo, Portugal

BOLD WINE STYLE

Deep red in color, this wine has a lively aroma with ripe fruit. On the palate, despite its youthfulness, the tannins are presented but well rounded and accompanied by a good structure. It makes for a very tasty wine, easy for daily consumption but with lots of personality.

Varietal: Aragonês, Syrah, Castelão
Region: Tejo, Portugal
Analysis:
13.6% alcohol / volume
Total Acidity: 6.10 g/L
pH: 3.64
Total Sugar: 0.9 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 60ºF-64ºF
Pairing:
Pasta and white or red meat
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues

WINEMAKING NOTES:
Destemming, maceration and fermentation with temperature control, malolactic fermentation and filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

Photos and information © Casal da Coelheira – All Rights Reserved.


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September Premium Wine Club

Bold wine Style logoBendewijn-Syrah-2020 (1)The Ahrens Family Winery
Bendewijn
Syrah

Paarl, South Africa

BOLD WINE STYLE

This medium to full bodied Syrah is grown on old bush-vines in a shale dominant soil on the northern side of the Paarl district. Bright red spicy fruit is complemented with a silky soft tannin.

Analysis: 14.5% alcohol / volume
Varietal: Syrah
Total Acidity:  5.4 g/L
pH: 3.56
Residual Sugar:  2.7 g/L
VA: 0.52 g/L
Total Production: 721 bottles


Bold wine Style logoBendewijn-Cabernet-Cinsault-2020 (1)The Ahrens Family Winery
Bendewijn
Cabernet Sauvignon, Cinsault

Wellington, South Africa

BOLD WINE STYLE

This medium bodied small batch red wine was grown on a complex coffee-stone gravel/quartz combination soil, giving the wine both weight and mineral elegance. The bold Cabernet tannins are rounded into a silky smooth texture with the addition of Cinsault, also enhancing the fruit.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Cinsault
Total Acidity:  5.0 g/L
pH: 3.73
Residual Sugar:  2.0 g/L
VA: 0.59 g/L
Total Production: 994 bottles

ABOUT ALBERT AHRENS’ BENDEWIJN LABEL:

Albert Ahrens

© The Ahrens Family

Bendewijn is passion project for Winemaker, Albert Ahren of The Ahrens Family Winery. Bendewijn was intended to be a group united by wine. Albert writes:

“A ‘bende’ directly translated is a gang, and “wijn” translated is wine… Hence Bendewijn is a wine-gang, more specifically, a wine-following. Bendewijn is not a wine club! So… Let me explain… Firstly, I’m a grape-scout & winemaker, annually producing our address specific Ahrens Family Wines. As the years go by, I constantly find myself inspired to explore other regions and wine styles. Occasionally I stumble across an intriguing vineyard, in most cases an older vineyard, usually located on the slopes of one of our many mountains located in the Western Cape. I’m obviously keen to have a go at it and produce a barrel or two. After every harvest, the end result is a couple of interesting new wines. These wines could be once-off or made again… no rules. Bendewijn is my space of freedom of expression. The aim is for a group of winelovers to join my “wine-gang” and follow me on my exploration. Bendewijn is sent out in a mixed case of six bottles, once every few months and if there is enough wine – no rules!”. – Albert Ahren

© Information from Albert Ahren’s Bendewijn and The Ahrens Family Winery – All Rights Reserved. 


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Reguta Prediale, Friuli, Italy

Italian,Pasta,With,Ricotta,Cheese,And,Pistachios,On,White,Table.Zucchini Pasta with Pistachios and Parmesan

INGREDIENTS:

  • 1 pound paccheri or rigatoni (or your favorite noodle)
  • 2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces
  • ¼ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1 large yellow onion, diced
  • 7 medium garlic cloves, peeled and quartered
  • ½ teaspoon crushed red pepper flakes
  • 5 to 7 fresh basil leaves, plus more for garnish
  • 1 cup dry white wine or chicken stock
  • 1 lemon, juice and zest
  • ½ cup Parmesan cheese, for garnish
  • ½ cup shelled, roasted and salted pistachios, chopped, for garnish

DIRECTIONS:

  1. Preheat the oven to 425ºF and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve 2 ½ cups of pasta water for later.

  2. Toss half of the chopped zucchini with 2 tablespoons of olive oil. Season with salt and place in a single layer on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.

  3. In a separate large skillet over medium-high heat combine remaining 1⁄4 cup olive oil, zucchini, onion and garlic. Season with salt and pepper and stir to combine. Cover and cook, stirring occasionally, until the zucchini starts to soften and lightly caramelize, about 12 to 15 minutes. Remove the lid and deglaze with white wine, cook, stirring occasionally, until the wine has evaporated, about 5 minutes.

  4. Transfer the mixture into a blender, along with crushed red pepper flakes, basil leaves, the zest of 1 lemon and 1⁄2 cup reserved pasta water and blend until smooth. Pour back into the large skillet, add the pasta, and toss to coat. Add pasta water, 1⁄2 cup at a time, until desired consistency is reached. Finish with lemon juice.

  5. Add more pasta water as needed to thicken the sauce. Season to taste. Divide into serving bowls, top with roasted zucchini, Parmesan, chopped pistachios, basil leaves and drizzle with olive oil. Enjoy!

© Recipe courtesy of Elena Besser on the Today Show.

SEPTEMBER WINE CLUB:

Silky styleReguta_PredialeReguta
Prediale
Friuli, Italy

SILKY WINE STYLE

Straw yellow in color with hues of green. The nose is elegant and has an aromatic fragrance of floral and exotic fruity notes. The palate is soft, enveloping with a long and pleasant persistence and an excellent balance. 

Varietals: 50% Sauvignon Blanc, 40% Chardonnay, 10% Ribolla Gialla 
Analysis:
13% alcohol / volume
Denomination: IGP Trevenezie

Serving Temperature: 46.4ºF-50ºF
Food Pairings:
This wine is perfect for a tasting menu as well as an aperitif. It is the perfect match for fish dishes, stewed or barbecued white meat, and savory main dishes like pasta, risotto or soups.

WINERY NOTES:
This white wine is characterized by an evocative and perfect symbiosis between the flavor of Sauvignon, the embracing softness of the International Chardonnay, and the pleasant freshness and vivacity of the Ribolla Gialla – an original wine variety from the region.

ABOUT REGUTA:
Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes. Learn more here.

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Reguta Refosco Peduncolo Rosso

Beef GoulashPolenta con Goulash (Polenta with Braised Beef Ragù)

INGREDIENTS:

  • For the Polenta:
    • 375 grams (1 packet) polenta
    • 6 tablespoons unsalted butter
    • ¼ cup Parmigiano Reggiano, freshly grated
    • 4 tablespoons coarse salt
  • For the Goulash:
    • 2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
    • 1 ½ teaspoons sweet or hot paprika
    • 2 tablespoons flour
    • 2 tablespoons butter
    • 2 large onions, thinly sliced
    • 3 cloves garlic, minced
    • ¼ cup red wine vinegar
    • 1 (14-ounce) can whole tomatoes, crushed by hand
    • 1 cup tomato purée
    • 2 bay leaves
    • 4 cups beef broth
    • 4 tablespoons parsley, freshly chopped
    • Salt & freshly ground black pepper, to taste
    • Extra virgin olive oil, as needed

DIRECTIONS:

  • To prepare the Polenta:
    1. In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.

    2. Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.

  • To prepare the Goulash:
    1. Preheat the oven to 350°F.

    2. In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.

    3. Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.

    4. To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.

© Recipe courtesy of Eataly.

SEPTEMBER WINE CLUB:

Mellow style logoReguta_RefoscoReguta
Refosco Dal Peduncolo Rosso
Friuli, Italy

MELLOW WINE STYLE

The Reguta Refosco is garnet red in color, tending to purple. The nose is intense with strong fruity notes of cherry and blackberry, along with a floral sensation of wood and violet. The palate has a full mouth feel, with a pleasantly bitter finish.

Varietal: Refosco Dal Peduncolo Rosso
Serving Temperature: 60.8ºF-64.4ºF
Food Pairings:
Suitable for tasteful main courses and legumes. Best with beef, goat, lamb and liver.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits. Learn more here.

 

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September Sweet Club Iowa

Sweet Wine ClubRiesling-estate-bottled-from-old-vine-_-Saar-Riesling-20XX-englNik Weis – St. Urbans-Hof
Riesling
Estate Bottled from Old Vines
Saar Valley, Germany

NECTAR WINE STYLE

The nose is fruity and floral, while on the palate the elegant mouthfeel is dominated by fresh and fine flavors of ripe stone fruits, such as peaches and yellow plums. The minerality of the slate soils delivers a salty and spicy character that goes perfectly along with the lively acidity and delicate medium sweetness.

Varietal: 100% Riesling
Analysis:
11.5% alcohol / volume (approx.)

Trellising: VSP and single post trellising
Age of Vines:
40-60 years
Production:
Fermented with indigenous yeasts in stainless steel tanks
Serving Temperature:
46.4ºF
Food Pairing: Dishes like Thai curries poultry in piquant sauces, sweet and sour pork or game are delicious accompaniments to this classic Riesling.
Highlights / Ratings:
– Up to 80 years old vineyards in the Mosel and the Saar Valley
– Traditional Mosel style Riesling with a subtle residual sweetness and a radiant minerality
– Wine Spectator: Top 100 the most exciting wines of 2018 (#44)
– Wine Spectator 100 Top Value Wines for 2020 (#90) (JG 2018)
– Robert Parker: 90 pts. (JG 2017)
– Yves Beck: 90 pts. (JG 2019)

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

THE VINEYARD:

Harvesting Single Posts Credits Jon Wyand

© Photo by: Jon Wyand

Nik Weis is one of the few winemakers in his region to make wine from the Mosel and the Saar Valley. Half of his 111 acre property is located in the Saar Valley, a sub-appellation, where the microclimate is even cooler than in the Mosel area. This means that the difference between warm days and cool nights is more extreme and causes even better conditions for the development of many flavors in the skins of the berries. In comparison to the Mosel Valley, with its rather soft and blue slate soils, the slate in the Saar Valley is either red or grey, causing a distinctive smoky and almost salty minerality.

Old Riesling vine III- Credits Jony Wyand

Old Vine © Photo by Jony Wyand

Another particularity of Nik Weis is the wide spectrum of the age of his vines that goes up to 130 years. Having many old vineyard parcels is another key for making authentic and long-lasting wines since old vines root much deeper into the ground and gather more nutrients and minerals than young vines do; they also have a better water uptake which prevents them from drought and water shortage in warm summers. In addition to that, the grape clusters also change within the years, and for that, old vines produce smaller berries with thicker skins. This results naturally into lower crop yields with a higher aromatic concentration and complexity.

PRODUCTION:
The Riesling Estate Bottled from Old Vines unites all particularities of Nik Weis. It is grown on different kinds of slate, comes from the old vineyards in the Saar valley, and was fermented with indigenous yeasts in stainless steel tanks in order to keep the fine and elegant body.

Nik Weis in front of the Goldtröpfchen vineyards Credit Peter Kunz

Nik Weis © Credit Peter Kunz


2021-Nik-Weis-Urban-RieslingNik Weis – St. Urbans-Hof
Urban Riesling
Mosel, Germany

NECTAR WINE STYLE

This Riesling is honest, authentic and made with true origin. It has a complex, smoky and floral nose, and a juicy, fruity, and elegant mouthfeel with minerality that leaves a desire for the next sip. It reflects the traditional taste profile of top quality Mosel Riesling wines, in that it has brilliant fruit and lively acidity.

Varietal: Riesling
Analysis:
10.5% alcohol / volume

Trellising: VSP and partly traditional single post system
Serving Temperature:
46.4ºF
Food Pairing: Delicious on its own, or a perfect accompaniment to light or spicy dishes.
Highlights / Ratings:
– Wine & Spirits: Top 100 Values of the Year | 2020 – Urban Riesling 90 pts.
– Wine Enthusiast: Top 100 Best Buys | 2017 & 2018
– Wine Spectator: Wine of the Week | January 2022
– James Suckling: Vintage 2021 | 90 pts

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.

Background:

Nik Weis Credits to David Weimann

Nik Weis © Photo Credits to David Weimann

Inspired by the ‘urban lifestyle’ of many cities like New York, London, or Paris, winemaker and globetrotter, Nik Weis wanted to create a wine whose individual character would stand out against the average mass of wines – even in famous cities with genuine character and flair. But how could one combine an urban lifestyle with a rather rural region like the Mosel valley? Luckily, Mosel Riesling is one of the world’s most famous wines and has been consumed in the world’s best restaurants and hotels for more than a century. Nik soon knew that his wine would bring the Mosel ‘zest for life’ to the world’s biggest cities back again.

Today, Urban Riesling has become a well-known and regularly-awarded wine that never forgot about its roots: The soil on which the vines grow consists of blue, highly decomposed slate rocks that give the wines their great minerality- a somewhat salty finish. The temperatures vary from warm during the day to cold at night; this lets the grapes keep their elegant and fruity acidity and makes them produce a wide range of beautiful flavors. The vinification takes place in a minimalistic way in order to make the wines as authentic as possible.

ABOUT NIK WEIS – ST. URBANS-HOF:
Nikolaus (Nik) Weis is the third generation of his family to tend the vines since his Grandfather, Nicolaus Weis founded St. Urbans-Hof Estate in 1947. Nicolaus was awarded the prestigious title “Oekonomierat” (Chancellor of Agriculture) in 1969 for his dedication to the wine culture of the country; his name and title have since become a suffix to the estate’s name. Today, Nik oversees the estate’s 111 acres in the Mosel and Saar Valleys. Since 2000, the Riesling winery has been a member of Germany’s renowned VDP (Association of German Quality Wine Estates). Learn more about their story here.

Drohne-Mosel-between-Leiwen-and-Trittenheim-Credits-David-Weimann_796x395px

Mosel between Leiwen and Trittenheim – © Photo by David Weimann

© Information from Nik Weis – St. Urbans-Hof.


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Winery Spotlight Series: September 21, 2022

TheDuckhornPortfolio_PrimaryLogo

The Duckhorn Portfolio
with Guest Speaker, Kyle Lee
California and Washington State Wines

Wednesday, September 21, 2022
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Duckhorn Portfolio wines and guest speaker, Kyle Lee, joining us live on the big screen. Kyle Lee, District Manager for The Duckhorn Portfolio and Certified Specialist of Wine (CSW), will be sharing the six wines below from The Duckhorn Portfolio.

Wines Tasted:

  1. Decoy Sparkling, Brut Cuveé NV, California
  2. Decoy Limited, Chardonnay, Sonoma Coast, California
  3. Calera, Pinot Noir, Central Coast, California
  4. Migration, Pinot Noir, Sonoma Coast, California
  5. Postmark, Cabernet Sauvignon, Paso Robles, California
  6. Canvasback, Cabernet Sauvignon, Red Mountain, Washington State

To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom!

Sept21_Duckhorn_bottles

About The Duckhorn Portfolio:

One of North America’s premier luxury wine companies, with ten renowned wineries, eight state-of-the-art winemaking facilities, seven beautiful tasting rooms and more than 1100 coveted acres of vineyards spanning 24 sustainably farmed Estate properties. Established in 1976, when legendary vintners Dan and Margaret Duckhorn founded Napa Valley’s iconic Duckhorn Vineyards.  Today, their wines are sold throughout the USA and 50 countries around the world. Learn more here.

About Kyle Lee, CSW:

Kyle Lee Headshot

Kyle Lee, CSW

Kyle Lee is the District Manager for Wisconsin and Minnesota for The Duckhorn Portfolio. Responsibilities include managing sales, distribution, trade education, hosting events, and sharing the Duckhorn Portfolio family of brands. After graduating college, where Kyle was a 4-year letter winner on the university’s baseball team, he began a career in the wine industry as a Sales Representative for a distributor in Wisconsin. Kyle’s many accomplishments include numerous performance recognitions and completion of requirements to become Certified Specialist of Wine. When not working, Kyle enjoys spending time on the lake or in the mountains, golfing, skiing, and hanging out with family, including his wife and his adorable 3 year old daughter, Raegan. He and his wife are also expecting their 2nd child any day!


Let’s Taste, Learn and Enjoy® together
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Kyle Lee
The Duckhorn Portfolio
Wednesday, September 21, 2022
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

August Sweet Club Iowa

Sweet Wine ClubQuinta de la RosaQuinta de La Rosa
Extra Dry White Port
Douro, Portugal

NECTAR WINE STYLE

This Extra Dry White Port is a first class aperitif wine with a beautiful amber/honey color. It showcases excellent fruit, as well as hints of pear drop, on the palate, all while maintaining the quintessential La Rosa long, dry finish.

Varietal: Mainly Viosinho, Gouveia, Rabigato and Malvasia Fina
Analysis:
19.5% alcohol / volume

Total Acidity: 3.00 g/dm3
Residual Sugars: 20-30 g/dm
pH: 3.8
Aging: 2-3 years in large ‘tonels’ (large 550L pipes)
Production: Regularly

WineStyles Wine and Cheese Pairing: Enjoy on its own as a chilled aperitif.  Or serve with roasted almonds and olives, terrines and pâtés. Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

TERROIR:
Still largely unexplored, the terroir in the Douro offers incredible opportunities. La Rosa’s vines rise dramatically out of the river with the imposing Vale do Inferno vineyard, and climb majestically up to an altitude of 500m. The estate’s grapes are category A – the very best the Douro has to offer. The remarkable freshness and minerality that Quinta’s unique terroir provides, along with a steadfast desire to ensure their brandy is will integrated, means that all of Quinta de la Rosa’s Ports are made in drier ‘house style’ without any overpowering sweetness.

PRODUCTION:
The first pressings of the grapes are fun off and used in their white wines. When then pH starts to rise, the last approximately 10% of the juice is drawn off into stainless steel vats, to be made into white port, stopping the fermentation by adding brandy. The Extra Dry White Port is blended from stocks held at La Rosa and is aged in large “tunnels” for an average of 2-3 years.

Qunita De La Rosa White Port

ABOUT QUINTA DE LA ROSA:
Located along the river, a short distance from Pinhão, in the Cima Corgo subregion of the Douro, Quinta de la Rosa is a Single Quinta winery famed for its premium wines and ports. Having been family owned and run since 1906, La Rosa is committed to respectful innovation in its pursuit of excellence. All of the estate’s grapes are category A – the very best the Douro has to offer. La Rosa’s wines and ports continue to receive 95+ points and they have been invited to join the top 273 wineries in the world at Wine Spectator’s New York Wine Experience. Quinta de la Rosa has a commitment to sustainable farming and winemaking, as well as sustainable tourism, that shows in their efforts at their hotel and restaurant. Learn more about their story here.

© Information provided by Quinta de la Rosa


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July Premium Wine Club

Bold wine Style logoPascual Toso Alta CabernetPascual Toso
Alta Cabernet Sauvignon

Mendoza, Argentina

BOLD WINE STYLE

Cabernet Sauvignon grapes sourced from 60 year old vines, Pascual Toso Alta has a nose and palate redolent of boysenberry and raspberry, with hints of vanilla, baking spices and chocolate. Complex and well-balanced, it is elegant in structure with gentle tannins and a lingering finish.

Analysis: 14.0% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Total Acidity: 6.07 g/L
Residual Sugar: 2.63 g/L
pH: 3.66
Appellation: Maipú, Mendoza
, Argentina
Serving: Serve between 59°F and 62°F with red meats, pasta dishes or mature cheeses
Critical Acclaim: 93 pts JamesSuckling.com; 92 pts Decanter; 2022 Decanter World Wine Award Silver

WINEMAKER NOTES:
The grapes are 100% estate grown and hand-picked using small baskets. The vineyard is carefully managed to ensure the grapes reach optimum ripeness. Cold maceration takes place over 48 hours, prior to fermentation.  The winemaker process is carried out in stainless steel tanks and macerated from 15 to 20 days.  To obtain its maximum expression, the wine is softly filtered before being bottled.  Aged in new French oak barrels for 14 months, it then receives an extra six months aging in bottle prior to release.

ABOUT PASCUAL TOSO:
When in the mid 1880s Pascual Toso set out towards Argentina from its home town, Canale D’Alba, in Piamonte, Italy, he could not have imagined that he would become the founder of a winery, which is today one of the oldest and most prestigious wineries in Argentina.

When he arrived in Argentina, he settled in Mendoza. As he had been closely involved in the development of his family wine business in Piedmont, he promptly saw the promising future for winemaking in the region and decided to use his expertise. Thus, in 1890, Pascual Toso established his first winery.

At the beginning of the 20th century, he decided to expand his business and acquired vineyards in Maipú. At his estate “Las Barrancas”, he built another winery, “Las Barrancas” (small Canyon) which is dedicated to producing and growing the finest grapes. Since 1890, Bodegas y Viñedos Pascual Toso has become one of the most exciting and promising Argentine wineries and remains faithful to its principles: Tradition, Authenticity, Innovation. Learn more >


Bold wine Style logoParticular_Cabernet_Franc_2019-wine-bottleBodegas Bianchi
Particular Cabernet Franc

Mendoza, Argentina

BOLD WINE STYLE

This Cabernet Franc is deep red in color with intense and lively purple hues. On the nose, there are aromas of black currant and cassis, combined with sweet spices, such as red peppers and black pepper, as well as vanilla and smokey aromas from the oak aging. It has a great structure and volume on the palate, with sweet tannins. It is elegant, with a balanced acidity and a persistent finish.

Analysis: 14.6% alcohol / volume
Varietal: 95% Cabernet Franc, 5% Malbec
Total Acidity: 5.7 g/L
Residual Sugar: 3.5 g/L
pH: 3.55
Region: Uco Valley, San Rafael, Mendoza, Argentina
Serving: Room temperature as the perfect accompaniment to pork and beef, as well as salmon or other flavorful fish.

WINEMAKER NOTES:
The grapes come from the Uco Valley, or more precisely, from Los Chacayes, Tunuyan. This terroir is renowned for its great properties for producing high-end wines. There is a daily thermal range that brings this varietal to perfect ripeness, and a soil composition that contributes mineral notes. Together, they make this Cabernet Franc a structured and truly complex wine. The wine was aged for 12 months in French barrels; the wine was then transferred to stainless steel tanks for 10-15 days in order to allow the lees to precipitate. After stabilization, the unfiltered, final wine was bottle-aged an additional 8 months.

ABOUT BODEGAS BIANCHI:
Bodegas Bianchi is a family winery that values tradition, quality, prestige and innovation. The history and tradition of Bodegas Bianchi were made possible by owner, Valentín Bianchi. Born in Italy in 1887, Valentín was encouraged to travel to San Rafael at the young age of 23 where he began his new life on this side of the world. In 1928, Valentín achieved his life goal to have his own vineyard and open a winery, of which he named El Chiche, “the small winery of the great wines”. Determined to make the best wines, he imported European vines and adapted them to the climate and characteristics prevalent in the region of San Rafael. As a result, he gradually built a familiar winery whose name would be an authentic patrimony of Argentina: Bodegas Bianchi. Today, Bodegas Bianchi is a global brand present in more than 40 countries, continued by Valentín’s son, Don Enzo Bianchi. Learn more about their winery here.

Valentin Bianchi Winery

Bianchi Family Photo

Don Valentin Bianchi


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Sweet Pink Rosé
Trentino, Italy

NECTAR WINE STYLE

Bright rose color with aromas of fresh strawberries. Deliciously sweet with a lively frizzante and flavors of red berries and watermelon. Light bubble is perfect as an aperitif or pairing with summer picnics and sweet celebrations!

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.

 

 


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Sweet Red
Trentino, Italy

NECTAR WINE STYLE

Ruby red color with aromas of blackberries and plums.  Flavors of sweet, ripe blackberries and plums with a delicate frizzante. Nicely balanced with sweetness and the dryness of the tannins.  Trentino, located in Northern Italy, has a long tradition of cultivating and producing quality wines.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with a fresh, young, soft cheese – such as a Brie. Learn more about our wine and cheese pairings here.

 

 

 

 

 

 


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