Tag Archives: wine

Calyptra Vivendo Cabernet Sauvignon

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Short-Rib-Crostini-7

© Photo by Platings + Pairings

Short Rib Crostini with Cambozola Cheese and Cherry Jam

INGREDIENTS:

SHORT RIBS:

  • 1 lb. bone-in beef short ribs trimmed of excess fat
  • ½ tsp. sweet paprika
  • 1 tbsp. extra-virgin olive oil
  • 6 cloves garlic peeled and crushed
  • 1 medium carrot cut into large chunks
  • 1 stalk celery cut into large chunks
  • 2 sprigs fresh thyme
  • ½ cup dry red wine
  • 1 tbsp. honey
  • 1 tbsp. balsamic vinegar
  • salt and pepper

CROSTINI:

DIRECTIONS:

SHORT RIBS:

  • Sprinkle short ribs with paprika and season with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add short ribs and brown on all sides. Remove from pot and set aside.
  • Add garlic, carrot, celery and thyme to the pot and allow to brown for approximately 2 minutes. Return the meat to the pan, add wine, and increase heat to boil. Allow wine to reduce for 2-3 minutes.
  • Add the honey, vinegar, and enough water to submerge the ribs halfway. Bring to a boil and then reduce heat to a low simmer. Cover and cook for approximately 2 hours, until the meat is tender. Remove meat to a plate and shred with two forks.
  • Remove the vegetables and thyme from the pot and discard. Increase heat to high and reduce the liquids to a thin glaze, approximately 5 minutes. Return the shredded meat to the pan and toss to coat. Keep warm.

CROSTINI:

  • Preheat oven to 400º F. Arrange the baguette slices on a cookie sheet in a single layer, drizzle with olive oil and sprinkle with salt and pepper. Toast until lightly browned, 4-5 minutes.
  • Alternatively, place the crostini on a grill preheated to medium-high, and toast until lightly browned.

ASSEMBLY:

  • Top each crostini with jam, cheese, short rib mixture and chopped chives.
© Recipe and Photo courtesy of Platings and Pairings. All rights reserved.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Cabernet Sauvignon wine bottle with bowCalyptra Vineyards & Winery
Vivendo Cabernet Sauvignon
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color. The nose reveals notes of black cherries, fresh plums, blueberries, along with a floral hint. The palate is dominated by cassis, black plums and fresh cherries. Smooth tannins and juicy acidity lend the wine a fine texture and a long, fresh finish. 

Analysis: 14% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg. boxes. Following cluster selection, the grapes were destemmed and fell directly into the stainless steel tanks without the use of pumps. A cold pre-fermentation maceration for 3 days then followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days.  Next, the wine was tank-aged for 12 months and then bottle-aged for a least 12 months before being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

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November Sweet Club: Iowa

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Sweet Wine ClubTropical_Blueberry_bottleTropical Moscato
Blueberry Moscato
Piedmont, Italy

NECTAR WINE STYLE

Ruby-red in color, with both fruity and floral aromas. On the palate, it is sweet and smooth. There are distinct notes of the real blueberries used to make this naturally flavored Moscato.

  • Varietal: 95% Moscato, 5% All Natural Italian Blueberries
  • Residual Sugar: 110 g/L
  • Total Acidity: 5.5 g/L
  • Producer: Luca Bosio
  • Viticulture: The Moscato grapes for this wine come from vineyards located in Santo Stefano Belbo villages, at 200 to 300 feet above sea level
  • Vinification: Vinification without skins. Five days of fermentation in steel tanks at a low temperature of 59ºF. All natural real blueberries from the Italian Alps are then added for a contact period of 24 hours.
  • Serving Hints: Tropical Blueberry Moscato is delicious when enjoyed on its own. It also makes an excellent addition to craft cocktail recipes. Try one of their cocktail recipes here >

WineStyles’ Wine and Cheese Pairing: The Blueberry Moscato from our ‘Nectar’ section will pair well with a dessert cheese such as a Blueberry Stilton. Learn more about our wine and cheese pairings here.

Tropical_Strawberry_bottleTropical Moscato
Strawberry Moscato
Piedmont, Italy

NECTAR WINE STYLE

This Moscato comes from a grape variety that has probably the highest level of complex aromas of any Piedmont grape. The Strawberry Moscato wine has the distinctive Moscato aroma and flavor, with added complexity from the real strawberries sourced from the Italian Alps. In every bottle of Tropical Strawberry Moscato, there are approximately 10 real strawberries inside.

  • Varietal: 95% Moscato, 5% All Natural Italian Strawberries
  • Residual Sugar: 120 g/L
  • Total Acidity: 5.5 g/L
  • Producer: Luca Bosio
  • Viticulture: The Moscato grapes for this wine come from vineyards located in Santo Stefano Belbo villages, at 200 to 300 feet above sea level.
  • Vinification: Vinification without skins. Five days of fermentation in steel tanks at a low temperature of 59ºF. All natural real blueberries from the Italian Alps are then added for a contact period of 24 hours.
  • Serving Hints: Tropical Strawberry Moscato is delicious when enjoyed on its own. It also makes an excellent addition to craft cocktail recipes. Try one of their cocktail recipes here >

WineStyles’ Wine and Cheese Pairing: The Strawberry Moscato from our ‘Nectar’ section will pair well with a soft or pungent cheese such as a creamy brie or Camembert cheese. Learn more about our wine and cheese pairings here.

Tropical Strawberry Moscato Lemonade in a large pitcher

Tropical Strawberry Moscato Lemonade

ABOUT THE WINE:
Where Italy meets the Tropics—flows Tropical Moscato, a sparkling wine made from premium Moscato from Piedmont, Italy. The wines are infused with 100% real fruit in every bottle; real passion fruit and mango from Brazil, Italian white peaches, cranberries, strawberries and blueberries from the Italian Alps, grapefruit and limes from Sicily and ginger from Vietnam. Tropical’s second line, Tropical Lux Mango and Passion Fruit Moscato, is only 90 calories with 5.5% alcohol. There are never any artificial ingredients or added sugar. Tropical Moscato is the brainchild of Italian winemaker Luca Bosio. Charismatic and dynamic, Luca is the third generation of his family to tend to the approximately 60 acres of gently sloping hillsides of Italy’s Northeastern Piedmont region. Luca’s Masters of Oenology education enabled him to utilize technological innovations such as the development and use of native yeasts and decreasing the use of chemical additives like sulphur dioxide. He also created new techniques to preserve the aroma and structure of Moscato.  Try on of their seaonal cocktail recipes here >

Information and photos © Quintessential Wines and Tropical Moscato – All Rights Reserved.

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

Click here to learn more >

 

 

November Premium Wine Club

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Bold wine Style logoOptima-Cabernet-Knights-Valley-bottleOptima Winery
Knights Valley
Cabernet Sauvignon
Sonoma County, California

BOLD WINE STYLE

This Knights Valley Cabernet Sauvignon has beautiful scents of rose petal, cocoa, dark cherry, and mocha which float from the dark, inky, ruby-red body. The tannins are all-encompassing, and along with medium acidity, delivers great balance and finesse. The intense palate shows flavors of black cherries, raspberries, leather, tobacco, vanilla, and anise. The long finish is marked by a touch of dark chocolate and caramel which provide a perfect balance. This is a Cabernet built for a long haul, enjoyable now, but worthy of additional cellaring.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: 100% Cabernet Sauvignon
  • Appellation: Knights Valley, Sonoma County, California
  • pH: 3.70
  • RS: None
  • Barrel Aging: 24 Months

VINEYARD:
The Knights Valley Cabernet Sauvignon is sourced from a single vineyard in Knights Valley AVA (one of Sonoma County’s original five AVAs), an appellation characterized by its warmer climate, gorgeous higher elevation vines, and gently sloping hills. This rustic, unspoiled vineyard and its unique soil composition dominated by volcanic loam and clay soil create beautiful, full, rich wines. 

WINEMAKING:
The Cabernet Sauvignon was hand-picked September 18, 2017, at 25.5 degrees brix. The grapes were fermented 10 days to dryness and then macerated an additional twenty-one days to soften and develop the tannins. Following pressing, the wine was moved to 60 gallon French Oak barrels, where it received three gentle barrel to barrel rackings. This vintage was barrel aged for twenty-two months prior to bottling on August 21, 2018.

Bold wine Style logoOptima-Zinfandel-bottleOptima Winery
Dry Creek Valley
Zinfandel
Sonoma County, California

BOLD WINE STYLE

A delectable delight to savor, indulge in a luxurious drinking experience with this wine. Its incredible aromatic bouquet exudes an exuberant fruitiness that explodes with wild berry, blackberry, cocoa, and spiced coffee flavors that settle deeply into your palate. The wine boasts a bright taste with lively acidity, creating a solid structure that complements the intense, decadent flavors of chocolate, white pepper, mocha, and plum. The sweet, creamy oak adds a polished finish to the rich, velvety tannins and spicy, powerful finish. The balance of this quintessential Zinfandel wine offers great versatility when paired with different foods.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: 98% Zinfandel, 2% Petite Sirah
  • Appellation: Dry Creek Valley, Sonoma County, California
  • pH: 3.69
  • RS: None
  • Barrel Aging: 16 Months

VINEYARD:
The fruit used to produce this vintage was grown on the western bench of Dry Creek Valley, 200 feet above the valley floor. The vineyard experiences cool, foggy mornings and warm days, creating a substantial difference between daytime and nighttime temperatures. This extended growing season allowed the grapes to mature slowly, resulting in a rich and intense flavor profile.

WINEMAKING:
Hand-harvested on September 3, 2021, at 25.9 degrees brix, the fruit was gently crushed, destemmed, and fermented 10 days to dryness. Following pressing, the wine was clarified naturally by settling and then moved to small oak cooperage where it aged for 16 months. We used a blend of sixty-gallon French oak barrels to both enhance and complement the wonderful berry aromas.

ABOUT OPTIMA WINERY:
Founded by Mike Duffy, Optima Winery is a family owned and operated winery that specializes in making limited-production wines. Located in the heart of Healdsburg, California, they are blessed to be at the center of some of the best appellations in the world. Mike Duffy, owner and winemaker, studied under the legendary Andre Tchelistcheff and produces wines that rival the best of Alexander Valley. They only source the absolute best of each vintage; allowing them to meticulously follow their passion to preserve the unique characteristics of each vineyard. Learn more about their family story here.

Information and Photos © Optima Winery – All Rights Reserved.

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

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Skylark Red Belly

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Balsamic Brussels SproutsRoasted Balsamic Brussels Sprouts

INGREDIENTS:

  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 ounces pancetta, sliced ¼ inch thick, optional
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt, or more or less to taste
  • ½ teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic

DIRECTIONS:

  • Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
  • Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  • Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  • Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  • Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (or use entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

© Recipe and Photo courtesy of Alexandra Cooks. All rights reserved.

NOVEMBER WINE CLUB:

Skylark-red-belly-wine-bottleMellow style logoSkylark
Red Belly
Mendocino County
North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade. – Jeb Dunnuck, 90 pts.

WINEMAKING DETAILS:
Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loved the challenges and complexities that came with that tradition. The 2018 Red belly is comprised of 40% Niemi Vineyard Carignan, 40% Ashurst Vineyard Syrah and 20% Sawyer Vineyard Grenache. Each varietal is handpicked fermented separately by native yeasts, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. They definitely achieved that here.

“To reflect our palates, the portfolio at Skylark includes crisp, flavorful, aromatic white wines and full-bodied, rich, spicy red wines. As we have long admired the beautiful white wines produced in Alsace and Austria, our Pinot Blanc is a California rendition of a classic European varietal.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – All Rights Reserved.

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

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Winery Spotlight Series: November 8, 2023

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Tooth-and-Nail-logoTooth & Nail Wine Company
with Guest Speaker, Jeremy Leffert
Paso Robles, California

Wednesday, November 8, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Tooth & Nail Wines with guest speaker Jeremy Leffert, Director of Winemaking at Tooth & Nail. He will be joining us LIVE on the big screen nationwide, sharing the six wines below.

Wines Tasted:

  1. Sauvignon Blanc
  2. Cabernet
  3. Red Blend
  4. Amor Fati Syrah
  5. The Possessor Cabernet
  6. The Stand Petite Sirah

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

Tooth and Nail_Wines_Bottle Shots

About Tooth & Nail Wine Co.:
Founded by grower Rob Murray, Tooth & Nail Wine Company followed a path of true grit and determination to find success in Paso Robles, a tough place to grow grapes and make wine. Rather than battle nature, he bottled it–fighting tooth and nail to create wines that embrace the elements in the pursuit of excellence and for people who simply love wine. The Tooth & Nail winery and vineyard resides in the Willow Creek District AVA of Paso Robles on California’s Central Coast. Willow Creek is a small district in the path of the cool marine air that flows through the Templeton Gap, a notch in the coastal mountains. It is home to some of the largest calcareous soil formations in North America. Tooth & Nail also sources grapes from other Paso Robles vineyards that are under their viticultural control—enabling Tooth & Nail to grow the fruit to their exact specifications and to build natural complexity into their wines. Learn more about the Tooth & Nail story here.

About Jeremy Leffert, Director of Winemaking:

Jeremy Leffert

Director of Winemaking, Jeremy Leffert © Tooth & Nail Wine Co.

All Tooth & Nail, Amor Fati, Destinata and Stasis wines are made under the guidance of Jeremy. Born in California and raised in Minnesota, Jeremy always had a deep interest in the natural world.  After completing his bachelor’s degree in Environmental Studies with a focus in Natural History at the University of Vermont in Burlington, Jeremy relocated back to California. Soon after moving to Santa Barbara, he discovered the world of Central Coast wine and felt particularly drawn to the vineyards that surrounded him. 

After meeting Dr. Keith Patterson, the famed wine and viticulture professor at California Polytechnic State University in San Luis Obispo, Jeremy was inspired to enroll in the university’s masters program in Crop Science with a focus in Viticulture. Throughout his time at Cal Poly, Jeremy’s passion exceeded his desire to learn as he strove to perfect his viticultural knowledge and abilities. Jeremy began his winemaking journey working at Four Vines Winery. He has been rooted in the Paso Robles winemaking community ever since, ultimately leading to his position as Director of Winemaking at Tooth and Nail Wine Company starting in 2015. Reserve your spot and join us November 8th to learn more about Jeremy and Tooth and Nail Wine Co.’s winery and wines.

© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.
© Tooth and Nail Wine Co.

Photos and Information © Tooth & Nail Wine Company – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together! 
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Jeremy Leffert
Tooth & Nail Wines
Wednesday, November 8, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

Winery Spotlight Series: October 2023

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OBC-LOGO
Old Bridge Cellars
Featuring Maison l’Envoyé Wines
France

October 2023

Please join us for the Old Bridge Cellars tasting experience, featuring wines from Maison l’Envoyé France. Be sure to RSVP at your local participating WineStyles store or reserve tickets on Eventbrite.com.

MLE France_Header

About Old Bridge Cellars:
In a time where ‘big company’ buyouts, increasing consolidation and mass production are growing more popular, Old Bridge Cellars continues to bring us a group of fiercely independent winemakers who retain their belief in artisan winemaking. Coming to know their land through generations before them, they have an intuitive understanding, quiet confidence and immense desire to produce only the best they can from each vintage. Representing these highly sought after wines since 1990, Old Bridge Cellars has become the US importer of choice – especially for iconic Australian wines. Learn more about their story here.

About Maison l’Envoyé, France:
MLE_LogoMeaning, ‘The House of the Messenger’, Maison L’Envoyé traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Beaujolais, and the Willamette Valley, they champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. In Burgundy, Maison L’Envoyé’s winemaking team is based in the town of Beaune, drawing from several sites including the Premier Cru, Savigny Les Beaune ‘Les Marconnets’ and their own monopole, Chateau Vivier, in Beaujolais’ Fleurie cru. This project has been a standout since its debut in 2011 including Wine & Spirits naming Maison L’Envoyé a ‘Winery To Watch’ in 2015.  Join us for this incredible tasting to learn more about Maison l’Envoye wines!

Old Bridge Cellars team, Rob Buono and Gavin Speight
Mark Tarlov, Founder and Winemaker of Maison L’Envoye
© Old Bridge Cellars – Autumn vineyards in Beaujolais France
© Old Bridge Cellars – Beaujolais Vineyard
© Old Bridge Cellars – Cote-du-py
Multi generational wine growing
Final Blending at Maison L’Envoye

Photos, Video and Information © Old Bridge Cellars – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together! 
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting
Old Bridge Cellars & Maison l’Envoye
October 2023
At Participating WineStyles Locations
Cheers!
WineStyles.com
 

October Sweet Club: Iowa

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Sweet Wine ClubPitule-Moscato-Bottle ImagePitulé
Moscato d’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

Pitulé Moscato d’Asti is a classic semi-sweet sparkling wine. It is yellow straw in color with gold reflections. It is deliciously sweet with bright, fruity grape flavors, a refreshing, yet delicate honey and peach finish, and a slight spritz.

  • Varietal: 100% Moscato
  • Appellation: Moscato d’Asti DOCG, Piedmont, Italy
  • Vinification: Grapes are gently pressed and the juice is kept cold to prevent total fermentation. This retains a small amount of residual sugar in the wine.
  • Food Pairing: Classic wine for desserts and fruit. Served chilled.
  • Critical Acclaim: 90 pts. James Suckling – 2020

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with any rich, soft cheeses such as a goat’s milk cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Pitulé is produced by the Sperone family who have been making affordable premium wines for four generations. In 1911, Antonio Sperone opened a small wine shop in Torino where he sold bulk wine directly to consumers. Unsatisfied with the quality and price of the local wine, Antonio started his own winery in Puglia and built a bottling facility in Torino. He was soon able to offer his customers quality wines at prices everyone could afford. Sadly, it was destroyed when the city was bombed in WWII. The winery in Puglia survived the war and enabled Antonio’s grandson Giacomo to open a new facility in 1965 near Milan where he produced vermouth, sparkling wines, spirits and fine wines. In 1983, the family purchased 75 acres of prime vineyards in Piedmont and built the current winery in the small town of Mombaruzzo just outside Monferrato.

Information and photos © Pitulé – All Rights Reserved.

Bitch-Bubbly-Rose-Bottle-ImageBitch Wines
Bubbly Sparkling Rosé
Penedes, Spain

NECTAR WINE STYLE

With hues of Honeycrisp apple and scarlet, this wine has a strawberry mousse and a petillant style of bubbles that are slightly softer than traditional sparklers. There are notes of sweet red berries and a red cherry conserve on the nose. The palate highlights flavors of strawberry jam with the added depth of red cherries and currants. The fruit sweetness is balanced with the crisp refreshing tang of the bubbles.

  • Blend: Macabeo, Parellada, Xarel-lo, Carignan
  • Elaboration: Skin Contact Method. According to Methode Ancestrale – a traditional method of making sparkling wine that is, in fact, the world’s most ancient. The wine is bottled before the primary fermentation is finished, delivering a lower pressure, lightly sparkling wine in the petillant style. The wine is finished without the addition of secondary yeasts or sugars.

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

ABOUT THE WINERY:
“After a fateful trip to Australia in the late 90’s, Dan Phillips was hooked on Grenache. There to publish a story about Shiraz for Food & Wine, shortly after, Dan invested his life savings in a container of Shiraz and was off and running. Grenache soon took over his life. Dan purchased all the Australian Grenache he could from Northern Barossa. This was around the early 2000’s when Grenache was looked down upon, mainly because people associated Grenache with White Grenache, a grape used to make cheap, sweeter wines. Stuck with 1000’s of cases of Grenache-labeled wine that he could not sell, Dan had a problem. Not one to shrink from a challenge, he enlisted the help of world-famous font designer, Jeff Keedy to help produce a new brand for his beloved Grenache. After hours of brainstorming (and numerous bottles of wine) Jeff seized on an idea of Dan’s to call his new brand, Bitch. According to Dan, “Bitch is an ugly sounding, and looking, harsh word. His (Jeff’s) challenge was to make it beautiful. He decided to create a custom font for Bitch.” The Bitch font was created (left) as well as the dagger in the heart logo, which Dan believes is just as responsible for the success of the brand as the word. The word was left to exist on its own to allow consumers to bring their own experience to it. To sum it all up, Dan says, “Bitch is a verb, to bitch about life, which is our logo, the dagger in the heart, and the essence of wine drinking as it is the essence of blues music and life itself. It is WHY we drink wine. As I say, ‘life’s a bitch and then we drink.’” – Grape Expectations

Information and photos © Grape Expectations and the Grateful Palate – All Rights Reserved.

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Giustini Avoglia Primitivo Puglia

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Stuffed-EggplantStuffed Aubergine Italian Style

INGREDIENTS:

  • 4 small aubergines (eggplants)
  • ½ cup stale bread, crumbled
  • pinch of oregano
  • salt and pepper to taste
  • 1 medium clove garlic, minced
  • 12 grape tomatoes, washed and diced
  • 1 tbsp capers, halved
  • a handful of fresh basil, hand-torn
  • extra virgin olive oil
  • breadcrumbs for topping

DIRECTIONS:

  • Wash and slice the eggplants in half lengthwise, leaving the stem intact.
  • Using a small knife, cut lengthwise and widthwise in a grid pattern then use a teaspoon to scoop out the aubergine flesh in a medium bowl.
  • Drizzle the 8 halves with e.v.o. oil, season with salt and place in a baking dish.
  • Preheat the oven to 350° F
  • Dip the stale bread in water, add 1 Tbsp e.v.o. oil and a pinch of oregano, then crumble it using your hands.
  • Add it to the cubed aubergines, together with the minced garlic, the halved capers, the diced tomatoes, salt and pepper to taste, 2-3 tbsp of extra virgin olive oil and the hand-torn basil and mix.
  • With a table spoon fill the aubergine halves.
  • Sprinkle with bread crumbs, drizzle with extra virgin olive oil, add a basil leaf.
  • Bake in the preheated oven for about 40 minutes or until fork tender and golden top.

© Recipe and Photo courtesy of Sugar Love Spices. All rights reserved.

OCTOBER WINE CLUB:

Bold wine Style logoAvoglia Primitivo-bottle-imageTenuta Giustini Winery
Avoglia
Primitivo
Puglia, Italy

BOLD WINE STYLE

Ruby red color with violet hues. On the nose, the wine highlights red berry fruits, blackberry and plum. It is soft and harmonious in taste.

WINE DETAILS:

  • Varietal: Primitivo
  • Appellation: Puglia IGP
  • Analysis: 13.5% alcohol / volume
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Bilateral Guyot
  • Average Age of Vines: 10-15 years old
  • Soil: Medium textured with a good fertility
  • Harvest: First 10 days of September
  • Vinification: Thermo-controlled maceration and alcoholic fermentation with selected yeasts for about 10 days.
  • Aging: In stainless steel tanks
  • Serving Recommendation: Savory first courses, red meats and medium-aged cheese
  • Serving Temperature: 57.2ºF-60.8ºF
  • Longevity: 3 years

ABOUT TENUTA GIUSTINI WINERY:
Tenuta Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico.  Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologis with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations.  Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

Information & Photos © Tenuta Giustini Winery – All Rights Reserved.

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Heron Hill Winery Eclipse Red

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Pot roast dish setting on tableTangy Tomato Pot Roast

INGREDIENTS:

  • 6 medium yellow-fleshed potatoes, peeled and halved
  • 6-8 carrots, peeled and halved if thick or left whole if thinner
  • 1 medium onion, peeled and thinly sliced
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • 3 lb. boneless beef roast, inside or outside round, blade or cross-rib works well
  • 2 cups tomato sauce, or passata
  • ¼ cup light brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2-3 fresh thyme sprigs, or 1 tsp dried thyme leaves
  • 1 teaspoon salt, plus more, to taste
  • freshly ground pepper

To thicken:

  • 1 tbsp cornstarch
  • 1 tbsp water

To serve:

  • Fresh parsley, chopped

DIRECTIONS:

  • For Oven Method: Sear meat in an oven safe pot with lid or Dutch oven. Lift out briefly and place vegetables underneath the roast. Add sauce, cover and place into a 325°F oven for 3-4 hours or until the beef is fall-apart tender.
  • For Slow Cooker: Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
  • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
  • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
  • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
  • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

© Recipe courtesy of Seasons and Suppers. All rights reserved.

SEPTEMBER WINE CLUB:

Mellow style logoHeron Hill Eclipse wine bottleHeron Hill Winery
Eclipse Red
Finger Lakes, New York

MELLOW WINE STYLE

This medium ruby colored wine shows the beauty of what the Bordeaux varieties can do around New York State in warm vintages. Medium to full intensity on the nose shows a great combination of black and red fruit with blackberry, cassis and raspberry all made more complex with some herbal mint tones and slight cedar notes. The palate is medium-bodied with refreshing acidity and refined, silky tannins with great length.

WINE DETAILS:

  • Varietal: 44% Merlot, 31% Cabernet Franc, 25% Cabernet Sauvignon
  • Appellation: New York – grapes sourced from growers in Finger Lakes and Long Island
  • Analysis: 13% alcohol / volume
  • pH: 3.69
  • Total Acid: 5.85 g/L – 0.585%
  • Residual Sugar: 0 – Dry
  • Aging: 15 months in French and Hungarian oak barrels
  • Malo-Lactic Fermentation: 100%
  • Free SO2 at Bottling: 32ppm 
  • Production: 1312 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine would make a wonderful accompaniment to pot roast with roasted seasonal root vegetables in a tomato base. Also great with those steaks and chickens coming off the grill in summer!

Heron Hill winery and winemaker Jordan Harris

WINEMAKER – JORDAN HARRIS

Jordan Harris is best described by three words: passionate, determined and focused. Jordan has always had an incredible passion for all things food and wine. From his education in culinary arts to studying Enology and Viticulture at The Niagara College of Canada, Jordan’s passion has lead him to many successes. He has achieved numerous awards and accolades for his wines. He placed first at the Inter-Rhone Sommelier Challenge, third at the International Challenge in Avignon, France, and was featured in Wine Enthusiast’s Top 40 Under 40 Tastemakers. Jordan joined the team at Heron Hill in 2020 to be closer to his family and embrace the opportunity to work with cool climate fruit in the Finger Lakes.

Information and Photos © Heron Hill Winery – All Rights Reserved.

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September Sweet Club: Iowa

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Sweet Wine ClubLate Harvest VidalHeron Hill Winery
Late Harvest Vidal Blanc Reserve
Finger Lakes, New York

NECTAR WINE STYLE

A very refined and balanced dessert wine. The aromatics are concentrated but not overwhelming with floral notes, pineapple, peach, cantaloupe and honey. The palate is medium bodied with fresh acidity, balancing the sweetness and making this wine a lovely sipper.

  • Varietal: 100% Vidal Blanc
  • Vineyard: Keuka Estate
  • Appellation: Finger Lakes, New York
  • Analysis: 10% alcohol / volume
  • pH: 3.14
  • Total Acid: 9.0 g/L – 0.9%
  • Residual Sugar: 74 g/L – 7.2%
  • Fermentation: Stainless Steel – after whole cluster pressing of the fruit, the juice was cool fermented and aged in stainless steel tanks
  • Malo-Lactic Fermentation: 0%
  • Production: 152 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
A wonderful wine on its own or with medium sweetness desserts like fresh fruit and custard, créme brûlée with persimmon, or a cheese course. If you are feeling indulgent, pair with foie gras.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with any rich or blue cheeses. Learn more about our wine and cheese pairings here.

VINEYARD INFORMATION:
Keuka Estate – the winery’s on site vineyard comprising of 10 acres of Riesling, 1 acre of Vidal Blanc and 2.5 acres of Cabernet Franc. Most of the vineyard is a relatively gentle east facing slope towards Keuka Lake; at one of the coolest points along the lake due to the gap in the hills behind the winery, which allows cool air to flow through their site, draining down to the lake. The soils comprise of shale and loam, allowing for a very well drained and mineral driven site; these, combined with the cooler temperatures, lead to fruit with wonderful purity, mineral expression and fresh acidity.

VINTAGE CONDITIONS:
Many growers may have been a little worried about drought like conditions through the peak of the summer in July and August, but it did remain cool enough to keep the vines healthy and thriving through the summer.

The season began like it often does with sub-freezing temperatures coming later in May. Luckily most varieties and pretty much all vinifera was delayed from a cool and wet spring, so there was little impact on them. The main variety that was impacted was Concord which is not made at Heron Hill (they do however grow some for juice). Once the season warmed up, it never really stopped. That wet spring gave the vines the water they needed to catch up in the season that was nearly ideal and created almost no disease/pest management issues. It also allowed for slow, steady vine growth that was balanced throughout the entire season. 

Harvest remained dry and warm with cool nights. The result was the ability to allow flavors to develop slowly but progressively while maintaining acidity and structure. The fruit that was harvested had significantly higher than normal brix levels and, in some cases, record breaking, while still having high acidity and fabulous concentration and flavors. A great year. 

WINEMAKING:
The Late Harvest Vidal was harvested as slightly concentrated fresh fruit from slight dehydration on the vine prior to harvesting at a ripe 27.6 brix with still bright acidity. After whole cluster pressing the fruit, the juice was cool fermented in stainless steel and then continued to age in stainless steel after racking once. The wine was never fined (not necessary) and was simply cold stabilized before being sterile filtered and bottled.

Information and photos © Heron Hill Winery – All Rights Reserved.

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