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September Premium Wine Club

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Bold wine Style logoBEW_2018-CV-Reserve-Cab-SauvBroken Earth Winery
CV Reserve 2018
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Beginning with the nose, there are notes of blackcurrants, pine needles, along with underlying oak spices that paint the picture of international appeal. This cohesion of integrated flavors easily translates to a mouth feel full of blueberry sensations and silky tannins. The linear finish leaves a rejuvenated palate that is not overwhelmed by over structured tannin, showing that a bigger wine is not always better.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: Cabernet Sauvignon
  • pH: 3.67
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 6.2 g/L
  • Harvest Date: October 2018
  • Bottling Date: January 2021
  • Winemaker: Chris Cameron
  • Awards: 92 pts. – Wine Enthusiast, 2018

WINEMAKERS NOTES:
“The term CV refers to the original vineyard holdings on our estate, Continental Vineyards, and this very limited wine is only produced in exceptional vintage years. In 2018, we achieved perfect fruit ripeness, resulting in a wine of outstanding depth. There are many special dishes and occasions that can pair with this wine, but in our humble opinion, only one reigns supreme: seared lamb. Take three inch lamb cutlets, brush with olive oil, black pepper, and garlic, then sear from the bottom and quickly flip to finish. Only new oak is used and the average aging is 23 months.” – Winemaker, Chris Cameron

Bold wine Style logoBEW_2018 CV Reserve Cab Franc_DBroken Earth Winery
CV Reserve 2018
Cabernet Franc
Paso Robles, California

BOLD WINE STYLE

This crop was a much anticipated one. It is a very robust style that retains elegance and finesse. It is quite firm on the palate but the masses of spicy fruit and balancing oak compliment the grip nicely. The color is deep and intense reflecting the wine’s brooding nature. Bright natural acidity will ensure this wine ages for many years.

WINE DETAILS:

  • Analysis: 15.2% alcohol / volume
  • Varietal: Cabernet Franc
  • pH: 3.58
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 5.52 g/L
  • Harvest Date: October 2018
  • Bottling Date: March 2022
  • Winemaker: Chris Cameron
  • Awards: 90 pts. – Wine Enthusiast, 2018

WINEMAKERS NOTES:
“Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and Sanitt-Émilion although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited to release this 100% varietal. Only new oak is used and the average aging is 23 months.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH WINERY:
50th-Year-Logo_Green-800x802

Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyard was a grower for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  They continue this tradition today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Information and Photos © Broken Earth Winery – All Rights Reserved.

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Learn more about our Premium Club >

 
 
 

 

August Sweet Club: Iowa

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Sweet Wine ClubBroken-Earth_LaBelle_bottleBroken Earth Winery
La Belle
Muscat
Paso Robles, California

NECTAR WINE STYLE

A new adventure with an old friend. La Belle emphasizes all things lovely about the Muscatel (or more commonly known as Muscat) varietal that the Broken Earth team has adored, yet unfortunately forgotten about over the years. This Muscatel offers insight into a whole new world of what can be achieved when this grape is produced in a new style. It’s a wine that can fly solo, but with its acidity and off dry approachability can stand up to many cuisines. The best attribute being, this wine can stand up to spice and sour dishes, such as Korean barbecue or various curries. Pairs well with any farmer’s market fresh summer dish.

Varietal: Muscatel
Analysis: 11.12% alcohol / volume
pH: 3.36
TA: 6.0 g/L
RS: N/A

Winemaking Notes:
California Certified Sustainable logo“When popped and poured, the Lily of the Valley florals and deeply aromatic esters erupt out of the glass with the most delicate of force. The effervescence eager to be set free, it delivers with a cloudburst of ripe peach and other stone fruit, enchanting the utmost reaches of the palate. Instead of the wine continuing on with enveloping levels of overwhelming sweetness, it makes an acute turn in the direction of spritely acidity. A graceful summer porch sipper, acting as a foil to those beastly reds so commonly found in Paso Robles and throughout California.” – Winemaker, Chris Cameron

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.

Broken_Earth_MissStella_bottleBroken Earth Winery
Miss Stella
Muscat
Paso Robles, California

NECTAR WINE STYLE

This style is technically called a “Mistella” but is classified by the TTB as an “Angelica”. It has a pale apricot color and would suit anything from fresh fruit and berries to dishes with a syrup or sugar glaze. This is a chance to be daring! 

Analysis: 16.7% alcohol / volume
pH: 3.86
TA: 5.1
RS: 173 g/L

Winemaking Notes:
California Certified Sustainable logo“Miss Stella— This is a Mistella style (fortified grape juice) made from Black Muscat grapes. It is quite pungent on the nose and very floral with hints of lychee. The juice itself has not been fermented so it is very sweet. It is 16.5% alcohol (due to addition of fortifying spirit) which balances the sweetness nicely.” – Winemaker, Chris Cameron

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

About Broken Earth Winery:
Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Information and photos © Broken Earth Winery – All Rights Reserved.

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

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Broken Earth Cabernet Sauvignon

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French-Dip-Sandwich-House-of-Nash-EatsSlow Cooker French Dip Sandwiches

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 ½ to 3 pounds beef chuck roast
  • kosher salt
  • freshly ground pepper
  • 2 (1-ounce) packages dry onion soup mix
  • 2 cups water
  • 2 (14.5-ounce) cans beef broth
  • 6-8 slices Swiss or Provolone cheese
  • 6-8 crusty rolls like ciabatta

DIRECTIONS:

  • Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
  • When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.
  • Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
  • When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.

© Recipe courtesy of House of Nash Eats.

AUGUST WINE CLUB:

Bold wine Style logoSignature_19_CabSauv_TastingNotesBroken Earth Winery
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

This Cabernet Sauvignon has aromas of Maraschino cherries and a tannic mouthfeel with notes of chocolate, cherries, leather, and tobacco. This wine pairs well with rich red meats, like ribeye, prime rib, and roast beef.

WINE DETAILS:

  • Varietal: Cabernet Sauvignon
  • Analysis: 14.5% alcohol / volume
  • pH: 3.45
  • Total Acid: 7.42 g/l
  • Residual Sugar: 2.0 g/l
  • Harvest Date: Oct. 2019
  • Bottling Date: March 2022
  • Awards: 91 pts. – Wine Enthusiast

WINEMAKING NOTES:
California Certified Sustainable logo“For our Estate range of wines, we take the best parcels of each variety and individually handle them to allow the true personalities of each block to be preserved. This wine has the benefit of having our most prestigious Cabernet Sauvignon blocks as part of its blend. Blocks 4C and 4D form 33% of this wine. These blocks are normally designated for our Reserve Cabernets but were chosen for our Estate wine this vintage.

The fruit was harvested over a period of 16 days commencing in October 2019, with dates depending on clonal and site differences to ensure all components are at their peak. Following fermentation, the wine was transferred to new French oak barriques with tight grain for 17 months on average before blending and preparation for bottling.” – Winemaker, Chris Cameron

Information and Photos © Broken Earth Winery – All Rights Reserved.

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July Sweet Club: Iowa

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Sweet Wine Clubcaposaldo_moscato_blue_bottleCaposaldo
Moscato
Italy

NECTAR WINE STYLE

Made using handpicked grapes from 20-year-old guyot-trained vines, this Moscato is bright golden yellow in color, with an assertive mix of exotic fruit with spicy aromas that create a fresh, vivacious and highly polished palate. 

Varietal: 100% Moscato Bianco
Analysis: 7% alcohol / volume
Grapes: 100% handpicked
Region: Lombardy, Italy
Appellation: Provincia di Pavia IGT
RS: 110 g/L
TA: 6.2 g/L
pH: 3.18
Pairing: Fresh fruits, fruit pies, and tarts
Critical Acclaim: 98 points – Sunset International Wine Competition | 94 points – Winemaker Challenge International

Winery Notes:
Caposaldo Moscato comes from the cool, maritime climate of Provincia di Pavia in northern Italy’s Lombardy region. Here the 20-year-old guyot-trained vines benefit from the blend of white marl and chalk soils in the low-yielding hillside vineyards. Grapes are handpicked and then undergo a temperature-controlled fermentation that results in a fine, persistent effervescence.

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as brie. Learn more about our wine and cheese pairings here.

Summer Sun Collins_CocktailCaposaldo Cocktail Crew – “Summer Sun Collins”:

  • 1 ½ oz Caposaldo Moscato
  • ¾ oz Acqua de Cedro liqueur
  • ½ oz passion fruit syrup
  • ½ oz lemon juice
  • splash of soda water
  • garnish with mint bouquet
  • ENJOY!

© Recipe and photo courtesy of Caposaldo.

MoscatoHeader_Caposaldo

caposaldo_sparkling_peach_bottleCaposaldo
Sparkling Peach Moscato
Italy

NECTAR WINE STYLE

Soft and elegant with lively bubbles, this sweet sparkling wine has intense aromas and flavors of freshly picked peaches, honeysuckle and citrus. 

Analysis: 6.4% alcohol / volume
Grapes: 100% handpicked grapes
Region: Italy
RS: 95 g/L
TA: 4.4 g/L
pH: 3.15
Pairing: Light desserts, such as pastries, sorbet or fresh fruit
Fermentation: A preferred natural second fermentation results in a superior effervescence

Winery Notes:
The grapes grow on the cool hilltops of northern Italy’s Lombardy region, where the northern-lying Alps shield the low-yielding hillside vineyards from harsh weather and the 20-year-old Guyot-trained vines benefit from a superb blend of white marl and chalky soils. During harvest, the fruit is carefully handpicked and pressed. Finally natural peach aromas are added for a truly special wine. 

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a fresh goat cheese. Learn more about our wine and cheese pairings here.
Sparkling Peach on the Beach_Caposaldo
Caposaldo Cocktail Crew – “Sparkling Peach on the Beach”:

  • 2 cups of Caposaldo Sparkling Peach
  • 2 oz peach schnapps muddled with peach slices
  • garnish with grapefruit slice
  • ENJOY!

© Recipe and photo courtesy of Caposaldo.

SparklingPeachHeader_Caposaldo

About Caposaldo Winery:
Caposaldo blends a handcrafted, artisanal approach to winemaking with cutting-edge quality standards and techniques, so that it stands as a benchmark of iconic Italian wines. The fruit for each Caposaldo wine is hand harvested from low-yielding vineyards in prime growing areas in the classic wine regions of Tuscany, Veneto and Lombardy. Modern scientific techniques are used in the cellar, including cold temperature stainless steel fermentations and judicious use of oak, resulting in a pure expression of each wine type. Learn more here.

Information and photos © Caposaldo and Kobrand Fire Wine & Spirits – All Rights Reserved.

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July Premium Wine Club

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Bold wine Style logoThelema-Cabernet-Sauvignon-bottleThelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa

BOLD WINE STYLE

Complex and stylish, with aromas of blackcurrant leaf and coffee bean which progresses into a palate that’s structured and racy with hints of leather, dark chocolate and sweet blackberry. The firm tannins yield and gripping mouthfeel from the first sip through to the long lingering finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: Cabernet Sauvignon
  • pH: 3.66
  • Residual Sugar: 1.6 g/L
  • Total Acidity: 5.6 g/L
  • Food Pairing: A butterflied leg of lamb or lamb steak with rosemary and potato dauphinoise on the side

VITICULTURAL PRACTICES:

  • Varietal: Cabernet Sauvignon – clone 46C, 169A and 338C
  • Root stock: 101-14, R110 & R99
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2002, 2003 & 2008
  • Plant density: 2000-2300 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15cm
  • Yield: 10.4 tons per hectare
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Picking date: 19 February – 28 February, 2029
  • Grape sugar: 24.7-25.2ºB
  • Acidity: 5.74 – 6.84 g/l
  • pH at harvest: 3.53-3.7

WINEMAKING PRACTICES: 

  • Yeasts: Alchemy 3 / X-Pure
  • Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and a combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines are aged gracefully in place for 18 months, with 25% new French oak barrels and received only one racking during this period. After tasting through all the individual lots, the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
  • Mood Maturation: 18 months in barrel, 30% new French oak, balance in older barrels

Bold wine Style logoThelema-The-Abbey-bottleThelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa

BOLD WINE STYLE

The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave them their name.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: 70% Shiraz, 15% Grenache and 15% Petit Verdot
  • pH: 3.62
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 5.2 g/L
  • Food Pairing: Rich hearty stews, roasts and grilled meats

VITICULTURAL PRACTICES:

  • Varietal: Shiraz – Clone Sh1A / Grenache – Clone GN 70N / Petit Verdot – Clone PR 400D
  • Root stock: 101-14 & R99
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2003 to 2006
  • Plant density: 3000, 1996 and 2022 vines per hectare respectively
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 12cm
  • Yield: 8.5 tons per hectare (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Picking date: 15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)
  • Grape sugar: 25.2ºB (Shiraz), 25.0ºB (Grenache), 24.8ºB (PV)
  • Acidity: 5.12 g/L (Shiraz), 6.19 (Grenache), 5.73 g/L (PV) 
  • pH at harvest: 3.6 (Shiraz), 3.33 (Grenache), 3.57 (PV)

WINEMAKING PRACTICES: 

  • Yeasts: Alchemy4
  • Fermentation temp: 80.6ºF
  • Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once a day for 5 days. After fermentation, the wine is left on the skins for 2 days before pressing, once pressed, wine is racked to barrel for malolactic fermentation.
  • Mood Maturation: 18 months in 2nd & 3rd fill 225 L French oak barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Information, Photos & Video © Thelema Mountain Vineyards – 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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Thelema Mountain Red

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Grilled BBQ Chicken PizzaGrilled BBQ Chicken Pizza

INGREDIENTS:

  • 1 pound pizza dough raw
  • all-purpose flour for dusting dough
  • olive oil for brushing on grill and pizza
  • ½ cup barbecue sauce
  • 1 ¼ cups mozzarella shredded
  • ½ cup smoked gouda shredded
  • ⅓ cup roma tomato, ¼-inch thick slice
  • ⅓ cup green bell peppers, ¼-inch thick slice
  • ⅓ cup red onions, ¼-inch thick slice
  • ½ cup corn fresh, canned or defrosted frozen
  • 2 slices bacon cooked, diced
  • 1 cup cooked chicken breast ¼-inch thick slice
  • ¼ cup green onions thinly sliced

DIRECTIONS:

  1. On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
  2. Make sure the bottom of the dough is floured and not sticking to the paper.
  3. Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
  4. Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
  5. Brush the top of the dough with olive oil.
  6. Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
  7. Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly. 
  8. Cook for an additional 1 to 2 minutes uncovered if needed.
  9. Turn all of the burners heat down to medium-low.
  10. Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
  11. Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
  12. Check the bottom of the crust halfway through to make sure it doesn’t burn too much. 
  13. Top pizza with sliced green onions and more barbecue sauce if desired.
  14. Transfer pizza to a cutting board and cut into 8 slices, serve immediately.

© Recipe courtesy of Jessica Gavin.

JULY WINE CLUB:

Mellow style logoThelema mountain red wine bottleThelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa

MELLOW WINE STYLE

This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.

WINE DETAILS:

  • Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
  • Analysis: 14% alcohol / volume
  • Residual Sugar: 2.2 g/l
  • pH: 3.51
  • Total Acid: 5.4 g/l
  • Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)

VITICULTURAL PRACTICES:

  • Rootstock: 101-14, R99
  • Soil Type: Tukulu / Glenrosa
  • Age of Vines: Planted 2004-2006
  • Trellising: Vertical Hedge
  • Pruning: 2-bud spurs
  • Yield: 11.8 tons per hectar
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Grape Sugar: 23.8-25.1ºBalling
  • Acidity: 5.48 g/l – 7.18 g/l
  • pH at Harvest: 3.45-3.48

WINEMAKING PRACTICES:

  • Yeasts: NT50 / Alchemy 3 / ICV Gre
  • Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
  • Wood Maturation: 18 months in older French Oak barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards lightThelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

Information and Photos © Thelema Mountain Vineyards – 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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June Sweet Club: Iowa

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Sweet Wine ClubSchmitt-Late-Harvest-Riesling-bottleSchmitt Söhne
Riesling Spätlese (Late Harvest)
Mosel, Germany

NECTAR WINE STYLE

Germany’s harvest is typically a month later than other wine regions, allowing for a long ripening season.  Their Late Harvest Riesling is made from grapes that remain on the vine, where they continue to ripen and intensify in flavor and picked several weeks after the main harvest. The result is a delicious concentration of fruit, with flavors of apricots and peaches coupled with enough acidity to give it a firm and juicy mouth feel.

Analysis: 8-8.5% alcohol / volume
RS: 46-50 g/L
TA: 8-9 g/L
Pairing Recommendation: Enjoy by itself, with soft or blue cheese, richer foods, Asian dishes, Thai, Cajun or any spicy cuisine. Or enjoy with one of their suggested recipes >
Serve: Chilled

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with blue cheese, or a soft cheese, such as brie. Learn more about our wine and cheese pairings here.

About Schmitt Söhne Wines:
Family-owned and operated, over 200 years ago the Schmitt ancestors settled in the small village of Longuich, along the Mosel River, and began managing vineyards and producing wine. The Mosel is regarded as the oldest wine-growing region in Germany, believed to be established by the Romans around 50 AD.  It is one of the most northernly wine regions in the world and famous for their steep south-facing slopes and blue slate soil, reflected in the touch of minerality in their Spätlese. Now in the fifth generation, Schmitt Söhne is one of Germany’s largest and most successful wine exporters around the world. While they have continued to develop their winemaking techniques and technologies, the family has never lost sight of their traditions. Learn more here.

Information © Schmitt Söhne Wines – All Rights Reserved.

Pierre-Sparr-bottlePierre Sparr
Alsace Riesling AOC
Alsace, France

NECTAR WINE STYLE

This dry and elegant wine has a fine nose with mineral notes of citrus fruits and yellow lemon. It has beautiful length with salinity and a very nice freshness that is well-balanced with a huge and exceptional terroir expression. 

Analysis: 12.7% alcohol / volume
RS: 5.80 g/L
TA: 4.20 g/L TH2
Storage: 7-8 years
Serve: 42.8ºF-46.4ºF

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

About Pierre Sparr Winery:
The origin of winemaking in the Sparr family dates back to 1680. Generations later, Charles Sparr developed the business that his son, Pierre, later took the succession at the age of 20. Pierre had a distinct sense for business, making him a pioneer of “estate bottled” wines in Alsace. Pierre also had the courage and obstinacy to rebuild their entire estate after Sigolsheim and its vineyards were completely destroyed during WWII. In doing so, Pierre rebuilt one of Alsace’s most beautiful and prestigious Domaines. Today, with the help of the 9th generation, the aim is still to perpetuate tradition, passion and emotion. Learn more here.

Information © Pierre Sparr – All Rights Reserved.

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Two Mountain Tempranillo

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BBQ pork with cheesy grits

BBQ Pork with Cheesy Grits

INGREDIENTS:

  • 3 cups of water
  • 1 cup stone ground yellow grits
  • 1 tsp of salt
  • ¼ tsp cayenne pepper
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar cheese
  • fresh cracked black pepper
  • 2 cups rib meat from leftover pork ribs
  • ¾ cup BBQ sauce

DIRECTIONS:

  1. In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
  2. Gradually add the grits to the boiling water using a whisk to prevent any lumps.
  3. Lower the heat to simmer and cook for 20 minutes.
  4. While grits are simmering, pick meat from pork ribs and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
  5. Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
  6. Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).

© Recipe courtesy of Kevin is Cooking.

JUNE WINE CLUB:

Mellow style logo2-Mountain-Tempranillo-bottleTwo Mountain Winery
Tempranillo
Yakima Valley, Washington

MELLOW WINE STYLE

The Two Mountain Tempranillo opens with hints of overripe fig, forest-fresh Hemlock, and a smidge of toasted pine nuts. It is then followed by dried tobacco, sun-dried tomatoes, and coriander dust. Once you have been tantalized by the aromatics, the palate is treated to soft tannins mixed with nice acid, a touch of subtle oak and flavors of rich earth, dark huckleberry, sage and a freshly rolled cigar. This is definitely an old world-esque Tempranillo from the new world Washington State. Be prepared, be very prepared.

Varietal: 100% Tempranillo
Analysis: 13.9% alcohol / volume
Appellation: Yakima Valley, Washington
Vineyard: Various Estate Vineyard Plots
Production: 200 cases

About Two Mountain Winery:

“Our name, Two Mountain Winery, is inspired by the majestic views of Mt. Adams and Mt. Rainier which serve as the backdrop of Copeland Vineyard. It’s a simple moniker that reflects our minimalistic approach to growing and making wine with a proud nod to the incredible valley in which we farm.

There’s something uniquely fulfilling in working the same ground as our uncle, grandfather, and great- grandfather. It would be easy to take this humble life for granted, but we consider our role as growers to be more than just wine grape production. We have an obligation to operate in a way that ensures the next generation inherits a world worthy of their potential. Becoming Washington State’s first certified sustainable vineyard not only validates our efforts as growers, but reminds us of how fortunate we are to be surrounded and supported by an incredible team that is committed to making the right decisions for our land, our planet, and our customers.

We like to joke that four generations of Yakima Valley farming pulsing through our veins predisposed us to dirty fingernails and an inherent love of the land, but it really is the truth. We love this life, and we’re lucky to have it. We hope that shines through in our wines and that you enjoy them as we prefer—with friends and family.” – The Brothers, Matthew & Patrick Rawn

Information © Two Mountain Winery – All Rights Reserved.

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May Sweet Club: Iowa

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Sweet Wine ClubConfetti_2021_Sweet_Pink_Grapefruit_Bottle ImageCONFETTI!
Sweet Pink Grapefruit
Trentino, Italy

NECTAR WINE STYLE

This citrusy, semi-sparkling aromatized wine is delicate and shiny coral pink in color. The nose is well-balanced and intense with long hints of ripe grapefruit. The palate is lively with an endearing, creamy foam and evident fragrance of grapefruit. Perfect for brunch and impromptu drinks with the crew! Serve chilled.

Analysis: 5.0% alcohol / volume
RS: 90
Country: Italy
Region: Various
Closure: Screw cap
Pairing: Pretzels, ricotta flatbread and your famous charcuterie board

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as brie or ricotta. Learn more about our wine and cheese pairings here.

Confetti_2021_Sweet_Peach_Rendering_v3CONFETTI!
Sweet Summer Peach
Trentino, Italy

NECTAR WINE STYLE

This semi-sparkling aromatized wine presents a nice and shiny, straw-yellow color with hues of green. It has definite and intense notes of white peach on the nose that are complex, elegant, and refined. The palate is pleasant with a creamy foam and a perfect balance between nice sweetness and acidity. There are notes of sweet, luscious peach and apricot with hints of honey with a little fizz.

Analysis: 5.0% alcohol / volume
Country: Italy
Region: Various
Closure: Screw cap
Pairing: Fresh fruit and fruit tarts

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

Information © CONFETTI! & Palm Bay International – All Rights Reserved.

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May Premium Wine Club

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Bold wine Style logoPomar Junction Cabernet Forward bottle imagePomar Junction
2014 Cab Forward
Paso Robles, California

BOLD WINE STYLE

This Bordeaux blend is an opulent wine that delivers notes of licorice, chocolate, black cherry, plum, blackberry, and spice, combined with incredibly silky tannins.

Analysis: 14.6% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 25% Petit Verdot, 25% Merlot
pH: 3.60
Residual Sugar: 0.26%
Total Acidity: 6.8 g/L
Appellation: Paso Robles, California
Vineyard: Paso Robles
Aging: 21 months
Cooperage: 30% New Oak
Winemaker: Jim Shumate
Cases Produced: 158
Accolades: Gold Medal at the San Francisco Chronicle Wine Competition; 94pts The Somm Journal.

WINEMAKER’S NOTES:
“Cab Forward is a Reserve blend of our best barrels of Cabernet Sauvignon, Petit Verdot and Merlot. This wine honors the railroad heritage of the Merrill family. Excellent aging potential.” – Jim Shumate

Merrill Family © Rachel Lomeli Photography
© Photo by Pomar Junction Vineyard & Winery
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction Vineyard & Winery
© Christina W. – Pomar Junction Vineyard

Bold wine Style logoPomar Junction Reserve Cabernet bottle imagePomar Junction
2014 Reserve Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Everything you desire in a Cabernet Sauvignon! Ripe blackberry and black currant flavors with a hint of pencil and cigar box in the mid-palate. It pairs perfectly with a peppercorn New York steak.

Analysis: 15.6% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: El Pomar District AVA
Vineyard: Pomar Junction Vineyard
pH: 3.62
Residual Sugar: 0.33%
Total Acidity: 7.1%
Aging: 21 months
Cooperage: 35% new oak
Winemaker: Jim Shumate
Cases Produced: 164
Accolades: Double Gold San Francisco Chronicle Wine Competition

WINEMAKER’S NOTES:
“This wine is 100% Cabernet Sauvignon made entirely from Estate Grown grapes. It was handpicked from the hillside portion of the vineyard with limestone shale rock soils. Yields were limited to produce an intensely dark-hued wine. As is typical from this vineyard, the wines maintain complexity while remaining a soft mouthfeel. As always, the Reserve Cabernet Sauvignon features our favorite barrels from the cellar. The ripening for previous vintages carried well into the late fall, typical of this vineyard which experiences the afternoon breezes and climate effects of the Templeton Gap Barrel Select Cabernet Sauvignon.” – Jim Shumate, Winemaker

VINEYARDS:
Made entirely from hand-picked, estate-grown grapes, this Cabernet Sauvignon comes from the hillsides of their vineyard with limestone shale rock soils. It takes patience to grown this varietal on their ranch as it often is not picked until late October, nearly a month later than a typical Eastside Paso Robles vineyard. The cooling Templeton Gap breezes moderate the summer temperatures and combine with their Linne Calado soils for idea Cabernet growing conditions.

Jim Shumate_Winemaker

© Jim Shumate

ABOUT THE WINEMAKER:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

ABOUT POMAR JUNCTION VINEYARD & WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here >

© Information and photos from Pomar Junction Vineyard & Winery – All Rights Reserved.

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