May Premium Wine Club

City-on-hill-red-blendCity on a Hill Wine Company
Red Blend
Swartland, South Africa

Bold wine Style logoBOLD WINE STYLE

The second of their “canvas wines” and the second vintage of this wine, City on a Hill Wine Co. used three varieties stretched across five vineyards. This wine remains the winery’s main focus in terms of red wine and this blend continues to grow in vineyards and varieties as they stretch their reach further across Swartland. The Red Blend has great structure, showing red and black fruit with their trademark Swartland fynbos and olive notes. Syrah dominates this blend followed by Tinta Barocca, and Cinsault.

Analysis: 13.5% alcohol / volume
Varietals: Syrah, Tinta Barocca, and Cinsault
RS: 1.9 g/L
TA:
5.2 g/L
pH:
3.65
Fermentation: Native Yeasts – 75% whole bunch
Vessels: Old 500 liter oak barrels
Year of Planting: 1968-1990’s
Soil Type: Decomposed granite, schist, & clay
Cultivation: Bush vines & trellised vineyards

ABOUT CITY ON A HILL WINE CO.:
City on a Hill Wine Company was started with one goal in mind: to make wine with freedom to explore and engage the vast terroirs and people that make up this beautiful region. The team was drawn to the rustic traits of the Swartland in the South Western part of South Africa – a location where you will rarely find landscaped vineyards or shiny farm gates, but rather an unforgiving landscape and people of the soil. The climate is hot and dry, and the conditions are becoming very extreme to farm in. Herein lies the beauty of the Swartland: a mix of old dry-land bush vines planted by previous generations, complimented by younger plantings of newer and experimental varieties, planted by this generation for the generations to come. City on a Hill Wine Co. has grown their offering to six wines. A lot of effort goes in to ensure constant improvement in all areas of grape growing and vinification. This is a lifelong task and something that the next generation will benefit from.
 


Last-of-the-First-WineFalse Bay Vineyards
Last of the First
Stellenbosch, South Africa

Bold wine Style logoBOLD WINE STYLE

Professor Perold’s creation, Pinotage, was propagated at Elsenburg College in 1935. In 1941 Myrtle Grove on the Schapenberg was chosen for the first commercial plantings. Today only one block remains on the Schapenberg — The Last of The First.

Completely different in style to inland Pinotage. The Last of The First is elegant, perfumed, graceful. It is luminescent dark cherry in color with earthy smells of lifted mulberry and damson plums. The taste is balanced with finely integrated tannins threading through from start to finish. It highlights morello cherry with a touch of earthiness. Drink now and over the next decade. Serve at 59ºF – pairs beautifully with duck.

Region: Schapenberg (W.O. Stellenbosch)
Varietal: Pinotage

Analysis: 13% alcohol / volume
RS: 1.5 g/L
TA:
4.9 g/L
Total SO2: 85 mg/l
Production: 1549 bottles

REGISTERED SINGLE VINEYARD:
A small and singular parcel of mature 1994 planted Bush Vine Pinotage measuring 1.3 hectares. This block is the last Pinotage grown on the ocean facing slopes of the Schapenberg, where the original commercial plantings of Pinotage took place. This rare little block is on a cooler, elevated south-facing slope, just 2.5 miles from False Bay. Due to the effect of incessant wind and the application of organic farming practices, the berry-size and yield is also tiny at just over 3 tons/ha or 20 hl/ha. The up-side, however, is healthy grapes with excellent balanced concentration. Good things really do come in small packages.

WINEMAKING:
Grapes are handpicked, sorted and fermented whole bunch with wild yeasts in a small open top oak fermenter, using regular, manual-punch downs during the fermentation process. The wine is left on the skins and stems for 31 days, then is pressed off in a basket press before being transferred to three old 600 liter barrels. Here, the wine goes through a maturation period of 16 months before bottling without fining with only the lightest of filtrations.

ABOUT THE WINERY:
Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. It is a sister company to Waterkloof Winery. In 1994, well before Waterkloof was founded, Paul Boutinot came to the Western Cape to seek grapes from balanced, yet under-appreciated vineyards. These vineyards would soon be lost to large co-operative blends that were dominating South Africa’s wine industry at that time. Paul transformed these Cape gems into wines with minimum intervention – something unusual for the time. He chose to organically farm using wild yeast ferments and no acid additions. Today, ingredients remain the same using beautiful coastal fruit, old vines, wild yeasts and additions avoided. 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!

Learn more about our Premium Club >

 
 
 

 

May Sweet Club

 

Sweet Wine ClubBroadbent_Madeira_Rainwater_NVBroadbent Selections
Rainwater Madeira NV
Madeira, Portugal

NECTAR WINE STYLE

The Rainwater Madeira has a light, toffee-scented bouquet with hints of crème brûlée. The wine highlights subtle notes of marzipan, raisin and fresh fig that become more well-defined and bold as it aerates. On the palate, it is sweet and spicy on the entry. At first, it is quite understated with smoked walnut, nougat, cumin and Chinese 5-spice. As it continues to build, the wine becomes beautifully balanced and harmonious with traces of red chillies, dried honey and walnuts at the finish.

Analysis: 19% alcohol / volume
Varietal: 98% Tinta Negra, 2% other regional red varieties
RS: 74 g/L
pH:
3.1
Total Acidity:
6.4 g/L (tartaric)
Total Sulphur:
<15 mg/L
Annual Production:
20,000 cases x 12/750 ml

Winemaker: Juan Teixeira
Critical Acclaim: 90 points – Neil Martin, eRobertParker.com #202, August 2012

Pairing:
Serve slightly chilled on its own or with antipastos, cheeses, or sweet desserts.

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.

HARVEST AND PRODUCTION: 
“Combining different wines together, we try to have a final wine with high quality. Blending helps to balance the wine, to add layers of flavors and better integrate the sugars and acids.  Blending allows us to select the best characteristics of different wines and then mix them all together to create a much better flavor profile, maintaining the consistence of quality and, off course, reduce the negative impacts, if any, that some harvest years may present.” – Broadbent Selections


Broadbent_Madeira_Fine_Rich_SweetBroadbent Selections
Fine Rich Sweet
Madeira, Portugal

NECTAR WINE STYLE

Broadbent’s Fine Rich Sweet Madeira has notes of caramel, light fruits, toasted nuts and sesame. It has a well-balanced acidity and clear, fresh aftertaste. This is a well made, uncomplicated Madeira.

Analysis: 19% alcohol / volume
Varietal: 98% Tinta Negra, 2% other regional red varieties
Residual Sugar: 106 g/L
pH: 3.42

Total Acidity: 5.18 g/L (tartaric)
Total Sulphur: 36 mg/L
Winemaker: Juan Teixeira

Pairing:
Serve slightly chilled on its own or with antipastos, strong cheeses, chocolate or dessert.

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.

HARVEST AND PRODUCTION:
“The harvest period started mid September, concluding the 2nd week of October. The grapes were de-stemmed, crushed and pressed. The must obtained was then allowed to ferment at a controlled temperature in stainless steel tanks. Fermentation stopped after 6 or 7 days by addition of neutral grape spirit (96% minimum) in order to maintain the desired sweetness degree. Vinification was made in strict accordance with traditional methods. Aged in old oak cask in the traditional “Canteiro ”system. After maturing, the wine underwent racking, fining and filtering before the blend was assembled and bottled.” – Broadbent Selections

Bartholomew Broadbent

Bartholomew Broadbent

ABOUT BROADBENT SELECTIONS:
Broadbent Selections, Inc. was founded in 1996 by Bartholomew Broadbent, who established Premium Port Wines in 1986 and is considered responsible for the reintroduction of Madeira to the United States in 1989. The company acts as the U.S. national importer, distributor and representative for wineries from around the world. Bartholomew was named one of the “fifty most influential people in the wine world.” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year in 2005 by Wine Enthusiast Magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet. Today, he has expanded from his pivotal role in the breathtaking growth of Port and Madeira to “exert a profound influence on the US wine market” says Decanter. Learn more here.


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

Click here to learn more >

Sweet Club

 

Peacock Wild Fernet Chenin Blanc

pad-thai-3

© Photo by Cooking Classy

Pad Thai (with Chicken or Shrimp)

INGREDIENTS:

  • 10 oz Thai Rice Noodles
  • 1 lb. boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • ¼ cup packed dark-brown sugar
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 ½ cups matchstick carrots
  • 2 cloves garlic
  • 5 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • ½ cup unsalted peanuts, chopped
  • 1/3 cup cilantro, chopped
  • red pepper flakes and sesame seeds (optional)

DIRECTIONS:

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or a 12-inch deep sauté pan set over medium-high heat. Add chicken and sauté until cooked through, about 6 minutes. If using shrimp cook about 1 ½ minutes per side or until opaque.
  3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots sauté 1 – 2 minutes then add garlic, green onions and bean sprouts sauté 1 minute longer. 
  4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 – 2 minutes.
  5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

© Recipe courtesy of Cooking Classy.

MAY WINE CLUB:

Silky stylePeacock_cheninNVFalse Bay Vineyards
Peacock Wild Ferment Chenin Blanc
Stellenbosch, South Africa

SILKY WINE STYLE

Aromas of peach, lime and green apple on the nose. These elegant flavors carry through onto the palate with a lovely freshness and a long, elegant finish. Enjoy this wine with a variety of dishes, including seafood, chicken risottos and Thai cuisine.

Varietal: 100% Chenin Blanc
Analysis:
13% alcohol / volume

TA: 4.8 g/l
pH:
3.5
RS:
2.5 g/l

“Chenin Blanc is regarded as the workhorse of the South African wine industry. It produces the bulk of our generic white wines. There are, however, some gems lurking amidst the flurry of Chenin blanc vineyards. Our goal is to identify these gems and allow them to be expressed in our Peacock Wild Ferment Chenin Blanc. Our Peacock Wild Ferment Chenin Blanc grapes stem from the Helderberg ward on the coastal outskirts of Stellenbosch (the home of Waterkloof). Over time, these old bush-vine vineyards (20—50 years old), planted in Chenin friendly soils, have found their natural balance and it definitely shows in the wine.” – False Bay Vineyards

HARVEST AND PRODUCTION:
False Bay Vineyards follows a minimal intervention winemaking philosophy. Their grapes are tasted at regular intervals to ensure optimal taste and ripeness level. The grapes are hand-harvested and whole bunch pressed in a modern basket press. Wine undergoes natural clarification over a 24 hour period, without any added enzymes or settling agents. From here, the juice is fermented in stainless steel, concrete eggs and 600L old barrels with “wild yeasts” driven from the grapes; this process allows the flavors of the vineyard to be expressed in the wine. Due to the natural balance of the grapes, no additional tartaric acids are needed. The wine is fermented for about three months and then it is left on the secondary lees for another month before bottling.

ABOUT FALSE BAY VINEYARDS:
Waterkloof Winery’s sister company, False Bay Vineyards, produces two collections: the earlier drinking, yet refined Peacock Wild Ferment range, named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and the False Bay wine range of easy-drinking yet quality driven wines. Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. Learn more about False Bay Vineyards 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!

Learn More >

 
 
 

 

Peacock Wild Ferment Cabernet Sauvignon

Grilled Steak

© Photo by Steve Giralt

Perfectly Grilled Steak

INGREDIENTS:

  • 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
  • 2 tablespoons canola or extra-virgin olive oil
  • Kosher salt and freshly ground pepper

DIRECTIONS:

  1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
  3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

© Recipe courtesy of Bobby Flay for Food Network Magazine.

MAY WINE CLUB:

Bold wine Style logoPeacock_CABSAVNV (1)False Bay Vineyards
Peacock Wild Ferment Cabernet Sauvignon

Stellenbosch, South Africa

BOLD WINE STYLE

A wine that portrays typical varietal character along with a lot of elegance and accessibility. On the nose you can enjoy subtle red berries, a hint of chocolate and green spices. The palate has a lifted freshness and soft tannins which are well integrated- the fruit also carries through well to the aftertaste. It’s great enjoyed on its own, but also pairs well with a variety of dishes ranging from a simple tomato-based pasta dish to a juicy sirloin steak.

Varietal: 100% Cabernet Sauvignon
Analysis:
13.4% alcohol / volume
TA: 6.3 g/l
pH:
3.46
RS:
2.6 g/l

“Cabernet Sauvignon has always been seen as a big, bold and very tannic wine…the king of the reds. It is traditionally marketed as a wine to keep for at least three years before even thinking of opening a bottle. But at Waterkloof we believe it does not necessarily have to be big and gutsy to make an impression. We look for vineyard sites that are able to produce wines with notable elegance and freshness, allied with a fine texture.” – False Bay Vineyards

HARVEST AND PRODUCTION:
The grapes for our Peacock Wild Ferment Cabernet Sauvignon are sourced from the cooler slopes of the Helderberg ward on the coastal outreaches of Stellenbosch. Deep red soils provide moisture and nutrients, which give this Cabernet its supple, dark berry character. This cooler area also allows a longer ripening period, which imparts balanced flavors and elegant tannins to this red varietal. False Bay Vineyards use very minimal intervention during their winemaking process. The grapes are tasted regularly to determine the optimal ripeness and taste. Wines are hand-harvested after the grapes are de-stemmed. The juice is naturally fermented using “wild yeasts”, allowing for the flavors of the vineyard to be further expressed in the bottle. The skins are juice are mixed using two punch-downs or two pump-overs per day. The wine is aged in older 225L barrels for 9 months, after which it underwent a light filtration and a small dosage of sulphur is added before finally bottled. No other additions such as tartaric acid or enzymes were added.

ABOUT FALSE BAY VINEYARDS:
Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. The sister company of Waterkloof Winery, False Bay Vineyards, produces two collections: the earlier drinking, yet refined Peacock Wild Ferment range, named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and the False Bay wine range of easy-drinking yet quality driven wines. Learn more about False Bay Vineyards 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!

Learn More >

Château Roc de Candale

tagliatelles-aux-morilles-et-champignons-de-paris-entete

© Photo by Les Vins de Saint-Emilion

Tagliatelle with Morels and Paris Mushrooms

This mushroom pasta pairs beautifully with the notes from the Merlot and Cabernet Franc blend of Château Roc de Candale. We have found a French recipe from the Saint-Émilion region in France, however, for ingredients more easily accessible in the United States, this Creamy Pasta with Mushrooms from Bon Appétit is a good alternative to try.

INGREDIENTS:

  • 1.1 lbs (500 g) fresh Tagliatelle pasta
  • 1/3 cup (25 g) dried morels (or substitute dried porcini or shiitake mushrooms)
  • 1 cup (250 g) fresh Paris mushrooms (substitute white or Crimini mushrooms)
  • 1 leek (white part)
  • 1 yellow onion
  • 16.9 fl. oz. or about 2 cups (50 cl) light cream (about 18% fat content)
  • sunflower oil
  • nut oil
  • salt and pepper

DIRECTIONS:

  1. The day before, rehydrate the mushrooms in water for half an hour. Rinse to remove sand and then soak them again in 2 cups (50 cl) of fresh cream. Place the preparation in the refrigerator overnight.
  2. The next day, drain the mushrooms and keep the liquid cream. Peel and cut the Paris mushrooms into thin strips. Slice the leek and onion.
  3. Sauté the onion, leek and mushrooms in an oiled pan. Add salt and pepper. Wet it if necessary.
  4. After ten minutes, add the fresh cream, filtered through a fine sieve. Stir regularly and adjust seasoning. Cook for 10 minutes.
  5. When cooked, boil a large pot of salted water. Cook the Tagliatelle.
  6. Once the pasta is cooked and drained, serve immediately, if you like, with a drizzle of walnut oil from Périgord.

© Recipe courtesy of Les Vins de Saint-Emilion.

APRIL WINE CLUB:

Mellow style logoChateau-Roc-de-Candale-bottle-webMagali & Thibaut Decoster Vineyards
Château Roc de Candale

Saint-Émilion Grand Cru, France

MELLOW WINE STYLE

Château Roc de Candale has a bright purple color. The flattering bouquet is charming thanks to fine notes of spices. The wine is immediately pleasing with notes of fresh, ripe and juicy fruits. Château Roc de Candale offers sophisticated and spontaneous enjoyment.

Varietal: 90% Merlot, 10% Cabernet Franc
Analysis:
13.5% alcohol / volume
Harvest: By hand, in small crates
Average Yield: 25 hl/ha
Vinification: Soaking, pigeages (punching down the cap), and malolactic fermentation in barrels
Fermentation: 30 days
Vats: Wooden
Aging: 12 months in barrels
Production: 23,000 Bottles
Oenologist Consultant: Stéphane Derenoncourt

ABOUT THE VINEYARD
Château Roc de Candale was previously called Vieux Château Haut Béard. Its vineyard is close to that of Château de Candale and is planted at the foot of Saint-Emilion’s south-facing slope. The former owner brought together the two estates when he acquired Vieux Château Haut Béard after having purchased Château de Candale. Today, each growth has its own vineyard and cellar. In this way, the identity and style of each of them are preserved. 
Château Roc de Candale is planted on a more clay-silt terroir which gives the wine greater suppleness in its early years. Being less complex than its neighbor, it is a wine for more immediate enjoyment. Learn more here. 

ABOUT DECOSTER VINEYARDS:

Their story began in 2004 when Thibaut and Magali became wine-growers at Clos des Jacobins, though they had little ties to the world of wine-growing. Both came from Limoges, and they studied business and marketing in France and England. Eventually, Thibaut moved to the Bordeaux area and was taken on as a vineyard worker at a wine estate in Léognan. There, for a period of 3 years in the field, he practiced all the vine-growing tasks required to produce high-end reds and whites. In 2003, an opportunity came along for Thibaut and Magali to set up in Saint-Émilion. Clos des Jacobins and Château La Commanderie were up for sale, and one year later Thibaut and Magali were the new owners of the estates. Learn more about their story 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!

Learn More >

Pierre Jean Sauvignon Blanc

maryland-crab-cakes

© Photo by Sally’s Baking Addiction

Maryland Crab Cakes 

INGREDIENTS:

  • 1 Large egg
  • ¼ cup (60g) mayonnaise
  • 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 2 teaspoons dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (up to 1 and ½ teaspoons for a spicier kick)
  • 1 teaspoon fresh lemon juice, plus more for serving
  • 1/8 teaspoon salt
  • 1 pound fresh lump crab meat*
  • 2/3 cup Saltine cracker crumbs (about 14 crackers)
  • Optional: 2 Tablespoons (30g) melted salted or unsalted butter

DIRECTIONS:

  1. Whisk the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat.
  2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
  3. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
  4. Using a ½ cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet (don’t flatten). Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
  5. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
  6. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

© Recipe courtesy of Sally’s Baking Addiction

APRIL WINE CLUB:

Silky styleJean-Pierre-Sauvignon-Blanc-bottle-webPierre Jean
Sauvignon Blanc
Côtes de Gasgone, France

SILKY WINE STYLE

Classically French with lively aromas of wildflower, lemongrass, apple and pear with a nuance of flint.  Delicious flavors of mandarin orange, peach, apple and pear lead to a crisp, long finish with racy acidity and more of that flinty terroir.  This wine is an ideal aperitif or will complement almost any light summer cuisine.

Varietal: 100% Sauvignon Blanc
Analysis:
11% alcohol / volume

Appellation: Côtes de Gascogne
Closure: Screw cap
Pairing: Serve between 50˚F-53.6˚F with aperitif, fresh fish, haddock, seafood, or salads

Côtes de Gascogne is located just south of Bordeaux, in the Gascony district and specializes in white wines. Most are local grape varieties but better-known varietals such as Sauvignon Blanc are borrowed from Bordeaux (to the north). About 60% of its wines are exported and young sommeliers have recently rediscovered this wine region. In 1979, an association of  Vin de Pays (country wine) was established and today includes 1400 wine farmers. The Pierre Jean brand is named after one of Yvon Mau’s grandsons, who developed the design for the bottle. The Pierre Jean series consists of very accessible wines that are a party every day. The beautifully styled bottle of course also contributes to this. 

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

Learn More >

 
 
 

 

April Sweet Club

 

Luca_Bosio_Sweet_Rosso_bottle-webSweet Wine ClubLuca Bosio Vineyards
Rosso
Piedmont, Italy

NECTAR WINE STYLE

Gorgeously fresh with tones of ripe berry, this wine is medium-bodied and well balanced.  It has a delicate frizzante.  With lower alcohol and lower calories, it’s an everyday drinkable wine to enjoy no matter the occasion. 

Analysis: 5.0% 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 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 5.0%, 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_Sweet_Black_bottle-webLuca Bosio Vineyards
Black
Piedmont, Italy

NECTAR WINE STYLE

A luscious, fruit forward red blend with voluptuous mouth-feel and layers of strawberries, juicy raspberry and hints of chocolate. The frizzante finish makes it superb.

Analysis: 5.0% alcohol / volume
Varietal: 95% Brachetto, 5% Raspberry, Strawberry fruit infused
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 pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

WINEMAKER NOTES:
Basic Brachetto is playfully fizzy with 2 atmospheres of pressure & is known for having low alcohol at 5.0%, 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.

WINERY HISTORY:
Now in its 3rd generation, Bosio Family Estates was established in 1967 by farmers Egidio and Angela. After the success of his innovative and progressive ideas, and with the support of the family, the company has taken the name of Luca Bosio Vineyards. The winery is located in the center of the Langhe region of Piedmont, Italy.


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

Click here to learn more >

Sweet Club

March Sweet Club

Sweet Wine ClubMarco-Negri-Moscato-D-AstiMarco Negri
Moscato D’Asti
Piemonte, Italy

NECTAR WINE STYLE

Pale yellow color with a fine perlage. A typical bouquet with skin citrus fruits and jasmine. It presents a good structure and sapid.

Analysis: 5.5% alcohol / volume
Varietal: 100% Moscato
pH: 3.28
Residual Sugar: 125 g/l
TA: 5.0 g/l
Sulfit: 120 mg/l
Harvest Date: Beginning of September
Vineyard Location: 11 hectare in Costigliole d’Asti – Piemonte
Oenologist: Mr. Donato Lanati
Fermentation: Stainless steel tanks
Bottling: Preserved at 28.4ºF
Vinification: After the must has been softly pressed, it is left to ferment with selected yeasts into 50 hl. autoclaves for 8-10 days, at controlled temperature. The fermentation is stopped by cooling when the desired alcohol level is reached. When bottling, the wine is filtered through micropore sterile filters to totally eliminate any yeast.

Pairing:
Traditionally enjoyed with dessert, but with its low degree of alcohol, amazing sparkling fragrance, and very light sweetness; it can also be pleasant as an aperitif.

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.

ABOUT THE REGION:
Marco Negri estate, located in the heart of Piedmont, Italy, near the town of Asti, produced its first sparkling wine in 1993. Marco Negri has received their DOCG, Italy’s highest category of production, with their Moscato grapes. 


PAcRim_sweet_riesling-1-365x1024Pacific Rim
Sweet Riesling
Columbia Valley, Washington

NECTAR WINE STYLE

Refreshingly sweet with a lively mouthfeel. Bright Acidity. Fresh and fruity with flavors of pineapple and white peach. This Riesling is wonderfully aromatic with notes of honey, pear and orange blossom.

Analysis: 8% alcohol / volume
Varietal: 100% Riesling 
Residual Sugar: 7%
TA: 0.83%
Food Pairing: Ideal with fiery fare – especially Thai, Szechwan, Mexican, Middle Eastern and Caribbean cuisine.

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.

PRODUCTION:
Pacific Rim’s Sweet Riesling is 100% Columbia Valley, WA grown. The soil is wind-blown loess on basalt bedrock. They use the purest winemaking possible – sustainably produced, all native yeasts, no oak, no malolactic. A perfect exploration of sweetness – covering the classic residual sugar spectrum of Riesling. 


The winery picks their Riesling grapes early (20-21 Brix). Using only native yeasts and fermenting at low temperatures in stainless steel tanks – there is no use of oak barrels or malolactic fermentation. They stop the fermentation at about 7% residual sugar, and clean the wine rapidly to retain as much freshness and fruitiness as possible. They leave a fair amount of natural carbon dioxide in the wine to create a lively mouth feel. 

ABOUT THE WINERY:
First released by Randall Grahm of Bonny Doon Vineyard in 1992, Pacific Rim Dry Riesling quickly gained a loyal following among Riesling lovers. Known for its fresh and bright characteristics, the wine was a welcome alternative to over-oaked, one-dimensional white wines. As the American palate evolved in recent years toward wines with greater complexity and crisper acidity, the popularity of Pacific Rim Dry Riesling grew. Demand and enthusiasm for Pacific Rim Dry Riesling continued to gain momentum — and the excitement around the wine inspired a radical idea… the creation a winery exclusively dedicated to Riesling. In August of 2006, a small band of Bonny Doon expats moved to the Northwest from California with a common desire to craft the best Riesling in America… thus, Pacific Rim became its own winery.
Learn more about the winery here.



Casas del Toqui Barrel Series Chardonnay

Pan-Seared-Salmon-and-Gnocchi-with-Sage-Butter-Sauce

© Photo by Inquiring Chef

Pan Seared Salmon and Gnocchi with Sage Butter Sauce

INGREDIENTS:

  • 16 oz gnocchi (look for gluten-free if needed)
  • 4 (4-6 oz) salmon filets
  • 1 tbsp cooking oil (I use grape seed or avocado)
  • 3 tbsp butter
  • 4 leaves fresh sage, chopped
  • 2 cloves shallots, diced
  • 2 tsp lemon juice, plus lemon wedges for serving

DIRECTIONS:

  1. Boil gnocchi according to package directions.
  2. Meanwhile, pat salmon filets dry with paper towels. Season it on both sides with some salt and pepper.
  3. Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature non-stick pan with a thin layer of cooking oil. (This is the key to crisp salmon – the salmon must be placed in a cool pan and then slowly brought up to heat.)
  4. Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan. (After it has cooked for ~5 minutes, gently nudge it with a spatula, until it easily slides around in the pan.)
  5. Turn salmon with a spatula and increase heat to medium-high. Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more. (It should flake easily with a fork.)
  6. Transfer salmon to a serving platter and return pan to medium-high heat.
  7. Add butter until melted. Add gnocchi, sage, and shallots. Cook, stirring constantly, until shallots are golden brown and sage is crisp.
  8. Pour gnocchi and butter sauce over salmon. Squeeze lemon juice over top.
  9. Serve salmon and gnocchi with extra lemon wedges on the side.

© Recipe courtesy of Jess Smith of Inquiring Chef

MARCH WINE CLUB:

Silky styleBarrel Series Chardonnay 2020Casas del Toqui
Chardonnay
Cachapoal Valley, Chile

SILKY WINE STYLE

This chardonnay has a complex nose, although it still maintains fresh and fruity aromas. There are dominant notes of pineapple and citrus, while the contribution of French Oak offers hints of caramel and vanilla. On the palate it has a great deal of volume, with a pleasant acidity and long finish.

Varietal: 100% Chardonnay
Analysis:
13.5% alcohol / volume

Viticulture: Vertical espalier
Vinification:
Fermentation at 80˚F-84˚F, post fermentation maceration and aged in oak barrels for 6 months.
Closure:
Screw cap
Pairing: Serve between 50˚F-53˚F with salmon or white meats

Vincent Johnson

Photo of Vincent Johnson

As a wine region, Chile is truly blessed. It has a Mediterranean climate that is similar to the climate in California and France. The climate and the geographical traits have helped Chile remain one of the only locations in the world that is resistant to phylloxera, the louse that destroyed many of the world’s best vineyards in the 1800’s. Chile is going through a wine revolution and the independents have broken away from Chile’s industrial wine culture to lovingly squeeze out small lots of wines, usually using organic, even spiritually tinged theories of winemaking. This new generation is much more conscious about the environment and committed to healthy, sustainable agriculture and also for the production of wines that have a stronger connection to local traditions.

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

Learn More >

March Wine Club Pairing Recipe

Pork Chop Recipe

© Photo by Little Ferraro Kitchen

Pan Seared Pork Chops with Garlic and Thyme

  • 1 bone in double cut pork chop, about 2 inches thick
  • salt and pepper
  • 2 tbsp grape seed oil for drizzling
  • 2 tbsp unsalted butter
  • 3-4 garlic cloves gently crushed and skins removed
  • 1-2 sprigs of rosemary and thyme

DIRECTIONS:

  1. Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.
  2. Season the pork chops with salt and pepper on all sides and get your cast iron pan hot on the stove top.
  3. Pre-heat the oven to 400°F and drizzle the skillet with a neutral oil, such as grape seed oil.
  4. Once skillet is hot, sear pork chops on all sides, about 2 minutes per side until nicely charred, then place in oven and roast for about 6-8 minutes until internal temp reaches 135°F (mostly cooked through).
  5. Place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.
  6. Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes before slicing into it.

© Recipe courtesy of Samantha Ferraro of Little Ferraro Kitchen.

MARCH WINE CLUB:

Bold wine Style logoTerroir Selection Carmenere 2019Casas del Toqui
Terrior Selection Carménère
Cachapoal Valley, Chile

BOLD WINE STYLE

Cherry red color with violet hues. Aromas of black fruits, chocolate and spices, with hints of currants, nuts and tobacco. On the palate there are silky tannins. This wine is juicy and well balanced, with a lingering finish.

Varietal: 100% Carménère
Analysis:
14.5% alcohol / volume
Aging: Native yeast vinification in neutral French oak
Viticulture:
Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months
Closure: Natural cork
Pairing: Serve between 60˚F-64˚F with pork chops and sausages

ABOUT CASAS DEL TOQUI:
In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark.

The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each component before crafting the different blends.

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

Learn More >