Tag Archives: wine

Pomar Junction Reserve Tempranillo

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Brisket Nachos with green peppersEasy Brisket Nachos

INGREDIENTS:

  • 1 bag tortilla chips
  • 3 cups shredded beef brisket leftovers or freshly smoked
  • ½ cup BBQ sauce
  • ½ cup cheddar cheese shredded
  • 1 green pepper chopped
  • ½ red onion chopped
  • 1 cup black beans
  • 2 green onions chopped
  • ½ cup sour cream
  • Optional Toppings
    • Guacamole
    • Salsa

DIRECTIONS:

  1. Heat up smoker to 350-450°F. Line a cast iron skillet with aluminum foil.
  2. Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible.
  3. Top chips with shredded brisket, cheese, BBQ sauce, green pepper, red onion, and black beans
  4. Transfer to smoker. Close lid and cook for 5-10 minutes.
  5. Remove from smoker and top with chopped green onion and any additional toppings
  6. Serve immediately. To keep warm, cover with aluminum foil.

© Recipe courtesy of The Online Grill.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_Tempranillo_ReservePomar Junction
Reserve Tempranillo
Paso Robles, California

BOLD WINE STYLE

This wine expresses itself with dark and earthy aromas and flavors. Dried black cherries and leather aromas mingle with hints of nutmeg and clay. It has an intense tannic structure and flavors of black currant that lead to notes of freshly brewed Italian espresso. This wine has a lengthy finish with notes of dark berries and rye toast. It will cellar beautifully for years, but is accessible immediately to those who desire big and bold reds. 

Varietal: 100% Tempranillo
Analysis: 14.3% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction – Upper Slope Select, Estate Vineyard
pH: 3.71
TA: .55 g/L
Sugar: 23.8 brix
RS: 0.25
Aging: 21-22 months
Cooperage: 35% New Oak (French & American)
Winemaker: Jim Shumate
Cases Produced: 193

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

© Photo by Pomar Junction
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction

Information © Pomar Junction – All Rights Reserved.

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April Sweet Club: Iowa

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Sweet Wine Clubpeach-wineRoscato
Peach Semi-Sweet
Lombardy, Italy

NECTAR WINE STYLE

Ripe and juicy, this wine stays on the sunny side of life. This wine highlights flavors of ripe stone fruit (think: peak-season peach and apricot).

Pairing: Buffalo wings, brunch favors, and hanging with friends on the patio.

tropical-wineRoscato
Tropical Semi-Sweet
Lombardy, Italy

NECTAR WINE STYLE

Exotic and tangy, this wine gives you “vacay” vibes all year round. It highlights notes of pineapple and mango with a juicy passionfruit finish.

Pairing: Fruit salad, shrimp cocktail and dips in the pool.

WineStyles’ Wine and Cheese Pairing: These 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.

Frozen Tropical drink in wine glass

Roscato Frozen Tropical Blast

Frozen Tropical Blast Cocktail Recipe:

  • 6 oz Roscato Tropical (or Roscato Peach)
  • 3 oz coconut water
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen peaches
  • 2 tbsp toasted flaked coconut

In a blender, combine Roscato, coconut water, pineapple and peaches; blend on high speed until smooth. Divide between two glasses, garnish with coconut.

ABOUT THE WINERY:
Roscato is an irresistible range of high-quality wines from Northern Italy, near the Italian Alps and Lake Garda – the ideal climate for perfect wine-growing conditions. The winery combines traditional grape growing methods with modern winemaking techniques to produce their lively wines. Whether you are a fan of sweet, rich, bold or soft & silky wines, Roscato wines offer a perfect complement to any cuisine. Learn more here. >

Information © Roscato Wine – All Rights Reserved.

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

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Rangel Ranch Zinfandel

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Vanilla Cheesecake with Berries Vanilla Cheesecake with Berry Compote

INGREDIENTS:

  • For the Crust:
    • 2 package Bahlsen Waffeletten cookies
    • 2 cups crushed butter crackers (approx. 30)
    • 4 tablespoons butter, melted
  • For the Cheesecake:
    • ½ cup whole milk
    • 2 vanilla bean pods, cut half lengthwise
    • 2 pounds cream cheese, room temperature
    • 1 cup granulated sugar
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 4 ounces white chocolate, chopped
  • For the Mixed Berry Compote:
    • 1 cup raspberries
    • 1 cup blueberries
    • 1 cup strawberries
    • 1 teaspoon lemon juice
    • ¼ cup granulated sugar

DIRECTIONS:

  1. For the Crust:
    1. Preheat oven to 350°F.
    2. Add the Bahlsen Waffeletten Cookies and crackers to your food processor and pulse until finely chopped; then slowly pour in the butter until well combined.
    3. Press the mixture into the bottom of a lightly buttered 8-inch springform pan; then bake for 5 minutes. Remove and allow to cool.
  2. For the Cheesecake:
    1. Add the milk to a small saucepan; then scrape off as much of the vanilla beans into the milk as you can using the back of a knife. Add the vanilla bean pods to the milk; then warm over medium heat. Remove from heat and allow to cool.
    2. Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk.
    3. Mix until creamy; then stir in the white chocolate by hand and pour into the cooled crust.
    4. Place the cheesecake on a baking sheet and add 2 cups of water to the pan so that you create a water bath for the springform pan.
    5. Bake on the middle oven rack for approximately 50-60 minutes or until top is lightly brown and the top springs back when gently touched. Remove from the oven and allow to cool before refrigerating.
    6. Top with the mixed berry compote when ready to serve.
  3. For the Mixed Berry Compote:
    1. Add all ingredients to a small saucepan and bring to a boil. Remove from heat and allow to cool. Keep refrigerated until ready to serve.

© Recipe courtesy of Carrie’s Experimental Kitchen.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Zinfandel-bottleRangel Ranch
Zinfandel
North Coast, California

BOLD WINE STYLE

This Zinfandel is medium-bodied with notes of dark cherry, raspberry and spice wrapped in gentle oak. 

Varietal: Zinfandel
Analysis: 13.5% alcohol / volume
pH: 3.51
TA: 0.57%
RS: 0.51%
Pairing: BBQ, smoked cheeses, salami, spicy cuisine, and cheesecake with berry compote

Winemaking:
Stainless steel fermentation at 90ºF; daily pump over, aged 18 months in American Oak barrels.

ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – 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: April 11, 2023

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Clos LaChance Vineyards logo
Styles wine bottles with winemaker Steve Driscoll

STYLES Wine Tasting with Clos LaChance Vineyards and Guest Speaker, Steve Driscoll
San Martin, California

Tuesday, April 11, 2023
6:00pm CST / 7:00pm EST

California Certified Sustainable logoJoin us for an exclusive tasting featuring our STYLES wines, created in collaboration with Clos LaChance winery – a family-owned and certified sustainable winery in California. Steve Drsicoll, Winemaker at Clos LaChance, will be our guest speaker and tasting us through our six Style Wines on the big screen at the store. Discover your favorite wine STYLE with Steve!
 
STYLE Wines Tasted (for tasting notes, click on each style):
  1. CRISP
  2. SILKY
  3. RICH
  4. FRUITY
  5. MELLOW
  6. BOLD

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.

Jan19_Styles_wines_email-header

About Clos LaChance:

Clos LaChance winery is a multi-generational family-owned and operated winery.  Located within the Central Coast American Viticultural Area (AVA), tucked into the beautiful Hayes Valley in San Martin, California.  Being good stewards of land and resources, the Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Wine Growing Alliance.  Owners Bill and Brenda Murphy are especially vested in the sustainability of the vineyard and winery—creating a legacy for their children, grandchildren and generations to come.

Sustainability is an ever-evolving practice. As a member of the Central Coast Vineyard Team, Clos LaChance has also actively participated in the Wine Institute Sustainability Self-Assessment Program, identifying strengths and opportunities for improvement. They are proud of current achievements to create an environmentally, economically and socially sound business, and will continue working towards more sustainable practices.

In early 2009, Clos LaChance’s 150-acre Estate vineyard was one of seventeen California vineyards to be Sustainably Certified via the California Sustainable Winegrowing Alliance. The production facility was certified shortly thereafter.  Learn more about their winery here.

Clos LaChance Winery

© Clos LaChance Wines

About Steve Driscoll, Winemaker:

Steve Driscoll

© Steve Driscoll

Steve graduated with a degree in Wine and Viticulture from the University of Cal Poly, San Luis Obispo and spent 2 years roaming the cellar of Edna Valley Vineyards, in which he helped produce fine Pinot Noir and Chardonnays. Afterwards he became Cellar Master for Ruby Hill Winery, one of the oldest wineries in the Livermore Valley, producing great California Zinfandels and Petite Sirahs. In 2009 Steve set off for New Zealand to expand his knowledge of winemaking and new world wines. He worked for a large custom crush facility producing well known staples of the industry, like Kim Crawford and Little Penguin. After traveling the world, Steve came back to the Central Coast California to join the Clos LaChance team. His knowledge of the cellar and his passion for producing fine wines is unrivaled, and possibly only matched, by his passion for Metallica and Def Leppard. Learn more about Steve and the Clos LaChance team here.

Styles-power-twitter-post

Photos and Information © Clos LaChance – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together! 
Contact your local participating WineStyles to RSVP for this tasting event.
STYLES Wine Tasting with Clos LaChance Vineyards
Tuesday, April 11, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com
 

March Sweet Club: Iowa

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Sweet Wine ClubSchlink_Haus_Kabinett_bottleSchlink Haus
Riesling Kabinett
Nahe, Germany

NECTAR WINE STYLE

The Kabinett is the lightest style of Riesling, ranging from dry to off-dry. This wine is delicately sweet and refreshingly brisk.

Varietal: Riesling
Analysis: 11.5% alcohol / volume
Sugar: 26.5 g/L
Acidity: 8.2 g/L
Quality Category: Quality wine with predicate
Style: Semi-sweet
Serving Temperature: 50ºF-53.6ºF
Critical Acclaim: Wine Enthusiast – Top 100 Best Buys of 2019

Schlink_Haus_Spatlese_bottleSchlink Haus
Riesling Spätlese
Nahe, Germany

NECTAR WINE STYLE

Spätlese means “late harvest”. This easy-drinking wine is medium sweet in style while balanced by acidity. It carries hints of earthy minerality on the finish.

Varietal: 100% Riesling
Analysis: 9.5-11.5% alcohol / volume
Sugar: 45-50 g/L
Acidity: 5-5.5 g/L
Age of Vines: 3-30 years
Soil: Loamy, sandy and slate
Fermentation Time: 8 weeks
Temperature Range: Cold Fermentation
Fermentation Container: Stainless steel
Critical Acclaim: Wine Enthusiast – Top 100 Best Buys of 2021

WineStyles’ Wine and Cheese Pairing: These 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 THE WINERY:
Founded in 1886 by Josef Barthelmeh, the Schlink family is now on its fifth generation of winemaking. The family has produced the blue bottle Riesling for over 200 years (well before any commercial opportunity was created) in Nahe, Germany – located between Mosel and Rhein, it is one of the smaller wine regions in all of Germany. Blessed with an extraordinary range of soil types in this region, including the entire rock cycle of igneous (volcanic), sedimentary (sandstone, clay, limestone), and metamorphic (slate) rocks. This landscape of vineyards, orchards and meadows is intercepted with cliffs and striking geological formations. Learn more here. >

Information © Schlink Haus – All Rights Reserved.

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

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March Premium Wine Club

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Bold wine Style logoAndes-Plateau-bottleAndes Plateau
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

This wine has concentration with spicy and herbal notes. It has a firm structure with fine, but persistent tannins. The palate feels fresh with ripe berries and sweet spices. A wine that will age very well in the next 5 years.

Analysis: 13.5% alcohol / volume
Varietal: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot
pH: 3.49
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Valle del Maipo, Cajón Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Bottle Aging: One year of bottle aging before releasing
Winemaker: Felipe Uribe

SOILS:
Mix of Alluvial Soils from Maipo River with colluvial soils from the Andes Mountains, making it very rocky. This is extremely important for roots to grow deep and secure to ensure a long life for the vines.

CLIMATE:
Towards the end of the season, the grapes ripe slowly and balanced. The altitude allows for fresher climate (average of 39.2ºF) than the lower parts of the valley. Also, the diurnal range is more ample, allowing the plants to have some resting every day.

HARVEST & VINIFICATION:
Harvest was the third and fourth week of March. The grapes are hand selected at the winery and fermentation happens in Concrete vats. Fermentation occurs naturally with native yeast only. The pump overs are very gentle and determined by daily tastings.

AGING AND STORAGE:
Aged in large Austrian wooden vats (foudre) that hold 3,000 liters of wine. The aging time is determined by tasting – in this case, it was 10 months.

Bold wine Style logoVitrea-bottleAndes Plateau
Vitrea Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

Elegant wine with red fruits, graphite and spices. The palate shows freshness, intensity and deepness. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Analysis: 13.5% alcohol / volume
Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Merlot
pH: 3.59
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Maipo Valley, Cajón del Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Winemaker: Felipe Uribe

SOILS:
Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.

CLIMATE:
While growing, the temperatures are lower, allowing the wines to achieve lower alcohol levels, lower pH and higher acidity.

HARVEST AND VINIFICATION:
The grapes are tasted and selected carefully. An early hand-harvest allowed the wines to achieve freshness and acidity. The winery uses pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, white the Syrah, the Merlot and the Cabernet Franc are fermented in open tanks to facilitate “pigéage” (punch-down or tamping with feet). This process is an essential part of their wine production. They limit the minimum of their pump-over process and taste their wines daily until they get their desired results.

AGING AND STORAGE:
The wines are aged for 15 months in neutral oak barrels. Additionally, they are aged in an un-toasted French oak foudre (large wooden vat holding 3000 liters of wine). Afterwards, the wine is stored for 6 months before being released to the market.

Valle del Maipo_Chile

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

© Information and photos from Andes Plateau – 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!

Learn more about our Premium Club >

 
 
 

 

Intacto Gran Reserva Carménère

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Streak and Brie SandwichSteak and Brie Sandwich with Chimichurri

INGREDIENTS:

  • 1 pound flank steak
  • 2 tablespoons packed light-brown sugar
  • kosher salt and freshly ground pepper
  • 1 ½ cups packed baby arugula, plus more for serving
  • ¾ cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons red-wine vinegar
  • 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
  • 1 baguette (20-24 inches), halved lengthwise
  • 6 ounces brie, thinly sliced

DIRECTIONS:

  1. Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, ¼ teaspoon salt, and brine.
  2. Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice ¼ inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

© Recipe courtesy of Martha Stewart.

MARCH WINE CLUB:

Bold wine Style logoIntacto-Gran-Reserve-CarmenereIntacto
Gran Reserva Carménère
Rapel Valley, Chile

BOLD WINE STYLE

This full-bodied Carménère has intense aromas of cassis, red berries and a touch of green pepper. The palate shows good integration of soft tannins and flavors, with a supple, long finish. 

Varietal: Carménère
Analysis: 14% alcohol / volume
Denominación de Origen (DO): Rapel Valley, Chile
Aging: Aged in French oak barrels for 10 to 12 months
Winemaker: Felipe Uribe
Serving Recommendation: Brie cheese, slow cooked meat dishes and stuffed pasta

Climate Conditions:
A Mediterranean climate with cold winters and average rainfalls. Summer with medium high temperatures of 86ºF in the day and 48.2ºF during the night, which enables a slow ripeness of the grapes.

Soil:
Vineyards are located about 1476 feet above sea level, at the foothills of the Andes Mountains. The vines are planted in loam soils, containing similar portions of sand, clay and lime at the first 11 inches, followed by stones with an outstanding drainage.

Vinification:
Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 80.6ºF-84.2ºF for a deeper color and better structure. Smooth pump overs happen once a day at the winemaker’s discretion. Post-fermentative maceration for 2 weeks. Then the wine is separated from its lees and malolactic fermentation ensues.

Finning and Filtration:
Cold stabilization occurs naturally in the winery thanks to the cold temperature during the winter season.

ABOUT THE WINEMAKER:
Winemaker Felipe UribeFelipe Uribe: After studying Agriculture and working for two years in San Pedro Vineyards (Chile) he studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology. He returned back to Chile and worked as winemaker assistant at Santa Helena Vineyard.

Looking for new challenges, Felipe went to California and worked for La Crema Winery in Sonoma Valley. He once again returned to Chile, as winemaker assistant for De Martino Vineyard and then Chief Winemaker for Miravalle Vineyard, which is located on the upper part of the Cachapoal Valley.

Felipe also worked as head Enologist at William Fevre Vineyard (Maipo Valley) where he received the award for the “Most Innovative Wine in Chile 2012” by El Mercurio (most important newspaper in Chile) and “Revelation Wine of 2012” by Descorchados (famous wine guide in Chile).

ABOUT THE WINERY:

Founded in 2013 by Felipe Uribe, Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – 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!

Learn More >

 
 
 

 

Winery Spotlight Series: March 21, 2023

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Hayes-Valley-Logo
5 Hayes Valley wine bottlesHayes Valley Wines
with Guest Speaker, Jason Robideaux
San Martin, California

Tuesday, March 21, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Hayes Valley Wines with guest speaker Jason Robideaux, Vice President of Winery and Vineyard Operations of Clos LaChance. He will be joining us LIVE on the big screen nationwide, sharing the five wines below.

Wines Tasted:

  1.  Hayes Valley Sauvignon Blanc
  2. Hayes Valley Chardonnay
  3. Hayes Valley Merlot
  4. Hayes Valley Meritage Red Blend
  5. Hayes Valley Cabernet Sauvignon

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!

March21_Hayes_Valley_bottles_only_

 

About Hayes Valley Wines:
farmed-logoProduced by Clos LaChance, Hayes Valley Wines comes from a place deeply rooted in California’s history. A history as rich as the soil is for planting. An area once used primarily for raising cattle, the Hayes Valley is one of the oldest wine grape-growing regions in the state. Through the centuries, the Hayes Valley has remained one of the many premier wine grape-growing regions in California. The topographic map on Hayes’ label, is a nod to where this brand originated, and has since expanded to take advantage of all the best grape-growing regions throughout California.  100% sustainably farmed grapes are hand-selected and sorted to ensure the best grapes go into every glass. The Hayes Valley portfolio has received multiple 90+ scores, including the Meritage Red Blend. “This twist-top wine performs extremely well against much more expensive Bordeaux blends.” – 92 pts and Editor’s Choice, Wine Enthusiast. Learn more about their story here.

© Hayes Valley Wines
© Hayes Valley Wines
© Hayes Valley Wines
© Hayes Valley Wines
© Hayes Valley Wines

About Jason Robideaux, VP of Winery and Vineyard Operations:

winemaker-Jason-Robideaux

© Jason Robideaux

Jason Robideaux is Clos LaChance’s VP of Winery and Vineyard Operations, overseeing all activities that take place on the production floor. These include all wine movements, treatments and adjustments that may take place in the crush pit, tank cellar and/or the barrel cellar as well. Jason also helps manage bottling schedules and supply inventory for CLC products. He joined the Clos LaChance team just prior to the 2007 crush, after recently returning from the Hunter Valley in Australia’s beautiful Wine Country, where he worked the 2007 Harvest Season as a Vintage Winemaker for Rosemount Estate. Jason attended Cal Poly, San Luis Obispo where he received his degree in Wine and Viticulture emphasizing in Enology. When Jason is not running in between barrels and climbing in and out of tanks, he enjoys playing and watching sports like Football, Baseball and Golf. Learn more about Jason and the Clos LaChance team here.

Photos, Video and Information © Clos LaChance & Hayes Valley Wines – 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 Jason Robideaux
Hayes Valley Wines
Tuesday, March 21, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com
 

February Sweet Club: Iowa

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Sweet Wine Clubshelf-talker-mosketto-Rosso-bottleMosketto
Rosso
Brachetto
Piedmont, Italy

NECTAR WINE STYLE

Mosketto Rosso is produced in the modified Martinotti method from Brachetto grapes. This delicate sweet red wine is medium-ruby color; its palate is persistent with a delicate mousse that invites the senses to discover a nose and palate bursting with ripe fruit and flowers. Its low alcohol content, natural sugar and naturally occurring bubbles make this wine both unsullied and delectable

Varietal: 100% Natural Brachetto Grapes
Analysis: 5.5% alcohol / volume
Acidity: 6 g/L
pH: 3.43
Residual Sugar: 113 g/L (natural sweetness from the fruit, no sugar added).
Appellation: Vino D’Italia
Carbonation: Natural carbonation
Winemaker: Daniele Astegiano
Food Pairings: Enjoyable anytime, but an especially classic accompaniment is with dry pastries, mixed berries and crème brûlée. It also lends itself to contrasting very spicy dishes.
Critical Acclaim:

  • San Diego Wine Competition 2018 – Gold 91

WineStyles’ Wine and Cheese Pairing: Don’t be afraid to branch out. This sweet wine from our ‘Nectar’ section will pair well with a blue cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Mosketto is the combination of two famous grapes, Moscato and Brachetto, both locally grown in Piedmont and the base for the brand’s delicious, mildly sweet, naturally bubbly, low-alcohol wines. Mosketto produces three different wines – white, rosé and red – the white wine is made from the Moscato grapes, red is made from Brachetto, and rosé is the blend of the two. The wines are made in the same was as the more classic Moscato D’Asti and Brachetto D’Acqui, but are stopped from fermenting at low alcohol, retaining the natural sugars from the grapes. Mosketto wines are imported by Mack & Schühle, The Wine and Spirits Family.  Learn more here. >

Information © Mack & Schühle – All Rights Reserved.

Acquesi-Asti-bottleAcquesi
Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This Asti has a delicate, pale-yellow color with an elegant and inviting perlage. The bouquet consists of honey, peach and a touch of citrus.

Varietal: 100% Moscato Bianco di Canelli
Analysis: 7% alcohol / volume
Acidity: 6 g/L
pH: 3.25
Residual Sugar: 95 g/L
Appellation: Monferrato
Soil: Sandy, clay and limestone
Winemaker: Daniele Astegiano
Food Pairings: Enjoy on its own, with spicy Asian cuisine, or with more traditional pairings such as desserts and dry pastries. Serve at 39.2ºF-42.8ºF
Critical Acclaim:

  • 2020 “World Champion” – The Champagne & Sparkling Wine World Championships
  • 2020 “Regional Champion” – The Champagne & Sparkling Wine World Championships
  • 2020 Gold Medal – The Champagne & Sparkling Wine World Championships
  • 2020 “Best in Class” – The Champagne & Sparkling Wine World Championships
  • 2019 “World Champion” – The Champagne & Sparkling Wine World Championships
  • Silver – Berlin Wine Trophy
  • Gold – World Wine Championships

WineStyles’ Wine and Cheese Pairing: This sweet wine from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. The bubbles help to cleanse the palate and refresh it for another bite. Learn more about our wine and cheese pairings here.

WINEMAKING:
This wine is produced using the Martinotti Method, allowing the winemakers to preserve the pure varietal aromas of the grape. The wines are placed in a large pressurized vat, where the natural sugars and the yeast create a secondary fermentation, creating delicate, frothy bubbles.

ABOUT THE WINERY:
Known for its Traditional Method wines, the Acquesi brand is a territory line paying tribute to its host city, Acqui Terme. In the early 20th century, the city was known for its Art Nouveau style, which is reflected in the art on the bottles of their wines. Its particular terroir, cultivates native grapes like Cortese and Moscato, resulting in fruity, aromatic and lively wines with a persistent perlage. Acquesi wines are imported by Mack & Schühle, The Wine and Spirits Family. Learn more about the winery here. >

Information © Acquesi and Mack & Schühle – All Rights Reserved.

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Heredad de Peñalosa Tinto Joven

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Spicy_Pasta_Feb2023Spicy Pesto Pasta Alla Vodka

INGREDIENTS:

  • ¼ cup extra virgin olive oil
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1–2 teaspoons crushed red pepper flakes
  • ½ cup tomato paste
  • ¼ cup vodka
  • ¾ cup basil pesto, homemade or store-bought
  • kosher salt and black pepper
  • 1 cup heavy cream or canned coconut milk
  • 1 pound short cut pasta
  • 3 tablespoons salted butter
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • ¼ cup fresh basil roughly chopped

DIRECTIONS:

  1. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 ½ cups of the pasta cooking water. Drain.
  3. To the vodka sauce, add the pasta, ½ cup pasta cooking water, and the butter, tossing until the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
  4. Divide the pasta among plates and top with basil and cheese. Enjoy!

© Recipe courtesy of Tieghan Gerard of Half Baked Harvest.

FEBRUARY WINE CLUB:

Bold wine Style logoFicha_Heredad-Penalosa_tinto-joven-bottleBodegas Pascual
Heredad de Peñalosa
Tinto Joven
Ribera del Duero, Spain

BOLD WINE STYLE

This unoaked, Ribera del Duero, young red wine is clean, deep, intense cherry red in color. On the nose, there are very intense aromas of red fruit along with very well-integrated light lactic tones. Mulberries, raspberries and strawberries provide the nose with a complex fan of very clear scents. On the palate, the wine has a silky and clean entrance, full of sweetness with fresh hints that wash the palate. It is very powerful, long, fine and complex. 

Varietal: 100% Tempranillo
Denominación de Origen (DO): Ribera Del Duero, Spain
Serving Recommendation: The ideal serving temperature is from 62.6ºF-68ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the fourteenth century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – All Rights Reserved.

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