Tag Archives: winestyles

May Cheese Club: Iowa

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Cheese ClubJura Montage CheeseLe Superbe
Jura Montagne
Switzerland

Although many mountain cheeses have a similar basic nuttiness, they all have amazing subtleties of flavor and texture. Jura Montagne has a profoundly beefy, and savory smell with hints of toasted bread and grass. Jura Montagne is a small wheel in comparison to many mountain cheeses. The wheel has a natural rind that is formed from salting, turning and then brining the outside during affinage which gives the wheel its piquant finish.

WINE & CRAFT BEER PAIRINGS:
Enjoy with Rich style white wines, or pair with a craft beer Ale.

WINESTYLES: Rich
BEERSTYLES: Crisp & Clean

Information and photo © Zuercher & Co. and Le Superbe – All Rights Reserved.

Fior cheese SwitzerlandFior delle Alpi
(Flower of the Alps
Switzerland

Fior delle Alpi or Flower of the Alps, is a deliciously flavorful raw cow’s milk cheese from the mountains of Switzerland. Made with milk from cows who graze on lush mountain grass and meadow herbs results in a fruity and gently spiced cheese with a subtle crunch. Fior delle Alpi, is matured for up to 12 months and has a rich oniony flavor, very savory, like a brothy stew.

WINE & CRAFT BEER PAIRINGS:
Enjoy with lighter white and red wines or Pilsner craft beer.

WINESTYLES: Crisp & Mellow
BEERSTYLES: Crisp & Clean

Information and Photo © Zuercher & Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

May Sweet Club: Iowa

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Sweet Wine ClubCarl-Sittman-Riesling-BottleCarl Sittmann
Riesling
Mosel, Germany

NECTAR WINE STYLE

The Carl Sittmann Riesling features notes of green apples, pears, and apricots on the nose. Its sweet peach and apple flavors are delicately offset by crisp acidity, ensuring the wine remains elegantly refreshing and not overly sweet.

Analysis: 9.5% alcohol / volume
Varietal: 100% Riesling
Region: Mosel, Germany

WineStyles’ Wine and Cheese Pairing: Reach for a tangy goat’s milk cheese to complement the wine’s acidity and fruity notes. Learn more about our wine and cheese pairings here.

Photo and Information © Carl Sittmann – All Rights Reserved

tdo-moscato-bottle-imageTerra d’Oro
Moscato
Amador County, California

NECTAR WINE STYLE

Inviting aromas of honey, white peach, honeysuckle, pineapple and lemon zest lead into vibrant flavors of Meyer lemon, pineapple and a hint of anise. The wine has a pleasing viscosity on the palate and finishes with fresh acidity. This makes the Terra d’Oro Moscato extremely versatile and enjoyable with a meal as well as after it. Try it with spicy Asian cuisine, or a fruit tart.

Analysis: 9.5% alcohol / volume
Varietal: 100% Moscato
Acidity: 0.63 g/100mL
pH: 3.27

WineStyles’ Wine and Cheese Pairing: If you’re looking for a dessert pairing, mascarpone cheese topped with some tart fruit jam is a fantastic choice. Its creamy texture and mild flavor with a punch from the jam will pair well with the sweetness of Moscato, making it suitable for desserts or as a simple, luxurious treat. Learn more about our wine and cheese pairings here.

Vineyard Notes:
Moscato, also called Muscat, is grown in nearly every wine-producing region in the world, resulting in an array of styles. It is believed the name derived from the French word “Musque”, meaning “perfumed”— a fitting moniker for this intensely aromatic variety. Grapes were sourced from several select vineyards to create a wine with that perfect balance of sweetness and acidity. 

Winemaker Notes:
When making the Moscato, the goal was to craft a wine that is full of flavor with perceptible sweetness, yet is still light on the palate. The Terra d’Oro Moscato is crafted in a different manner than their other varietals. Grapes are destemmed and crushed in stainless steel tanks and left overnight before pressing. This “cap and drain” method keeps the grapes in contact with their skins for an extended period, delivering greater varietal intensity. After gentle pressing, 70% of the juice is inoculated with yeast. The remaining unfermented juice is kept at a very low temperature and then added back into the blend after fermentation to create a lightly sweet and refreshing wine with a lower alcohol. 

About the Winery:
Amador’s first winery established after Prohibition was founded in 1970 by renowned winemaker Cary Gott, and he released the first wines under the Terra d’Oro label in 1973. Terra d’Oro’s early success with Amador Zinfandel and other wines, in particular Italian varietals, were key in helping re-establish the region’s reputation for fine wine. In 1988, the Trinchero family, which had been purchasing grapes from the Amador region for 20 years, purchased the winery and 240-acre vineyard. Over the years, the family invested in subsequent vineyards, and in early 2000, completed construction of a new, state-of-the-art winery at the site of the original winery, designed to unlock the potential of each acre of Terra d’Oro’s vineyards. Today, Terra d’Oro farms produces award-winning wines from its 800+ acres of sustainably farmed vines in Amador County and the Clarksburg AVA. Learn more about their sustainable practices here.

Photo and Information © Terra d’Oro Winery – All Rights Reserved

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

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May Beer Club: Iowa

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Zombie-KillerB. Nektar Meadery
Blood Orange Zombie Killer
Hard Cider
Ferndale, Michigan

Hard cider with blood orange juice and honey. Aromas of oranges, apples, and honey. Very fruity and flavorful, medium sweetness, and light tartness.  100% Gluten Free.

ABV: 5.5% alcohol / volume
IBU: N/A
Style: Cider – Sweet
Beer Style: Fruity

orangecreamdelightB. Nektar Meadery
Orange Cream Delight
Mead
Ferndale, Michigan

Are you ready for a summertime treat with an adult spin? This orange creamsicle is for you! Enjoy the gentle nostalgia of hot summer days and sticky popsicles with this one. 100% Gluten Free.

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Session / Short
Beer Style: Fruity

tropical_cream_delightB. Nektar Meadery
Tropical Cream Delight
Mead
Ferndale, Michigan

Aromas of coconut, honey, pineapple, orange, mango and vanilla. Creamy sweet honey flavor with light mango. Enjoy this mead with tropical flavors and vanilla on a hot tropical night. 100% Gluten Free.

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Other
Beer Style: Fruity

strawberry_cream_delightB. Nektar Meadery
Strawberry Cream Delight
Mead
Ferndale, Michigan

A refreshing strawberry and vanilla beverage with added lactose for a creamy texture. It’s the adult version of a popsicle!

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Other
Beer Style: Fruity

ABOUT THE BREWERY:
Known for the most amazing and creative alcoholic beverages made from honey, B. Nektar makes meads, ciders, and beers that extend beyond the traditional – they let their imaginations guide them. B. Nektar was the first meadery to join the ranks on the Top 100 Best Breweries in the World by Ratebeer.com.

THE B.NEKTAR STORY:
B. Nektar Meadery was founded in 2006 by Brad and Kerri Dahlhofer. Brad has been an avid homebrewer since 1998, making beers, meads, ciders, and wine for his own enjoyment. When Brad and Kerri got married in 2005, he made a mead to toast with at their wedding and received great reviews from the guests. Jokingly, he said that he’d someday open a meadery. They soon began making meads in their basement and those meads quickly began winning awards at homebrewing competitions.
In the summer of 2006, Kerri was laid-off from her job. While sipping a glass of vanilla cinnamon mead made by Brad, she thought, “Why not try to sell this?” It was then that they decided to take their mead making to the next level. In the spring of 2008, Brad too fell victim to layoffs, and the they worked night and day to prepare for their opening. After nearly two years since its inception, B. Nektar finally opened its doors on August 2, 2008 (National Mead Day).

B. Nektar’s session meads and hard ciders are now shaping the craft revolution.  To say it’s been a long road from the home-brewing days would be a tremendous understatement, but B. Nektar continues to increase their production capacity and is currently the largest meadery in the U.S.A.  Learn more here, and follow them on Untappd.

Photos and information © B. Nektar Meadery – All Rights Reserved.

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May Premium Wine Club

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Bold wine Style logoAndes-400-Bottle-ImageAndes Plateau
400 2019
Cabernet Sauvignon
Maipo Valley, Chile

BOLD WINE STYLE

  • Analysis: 13.5% alcohol / volume
  • Varietal: 88% Cabernet Sauvignon, 8% Syrah, 3% Cabernet Franc, 3% Merlot
  • Appellation: Maipo Valley, Cajón del Maipo
  • pH: 3.59
  • Residual Sugar: 1.63
  • Total Acidity: 5.45
  • Vineyard Yield: 1.5 kg/plant
  • Planted area: 3 hectares

Bold wine Style logoAndes-Plateau-Bottle-ImageAndes Plateau
700 2021
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Carignan
  • Appellation: Maipo Valley, Cajón del Maipo
  • pH: 3.6
  • Residual Sugar: 1.59
  • Bottle Aging: 10 months minimum
  • Year: 2017
  • Vineyard Yield: 1.5 kg/plant
  • Planted area: 3 hectares

Both of these elegant wines feature hints of red fruits, graphite, and spices. On the palate, they reveal freshness, intensity, and depth. with red fruits, graphite and spicy notes. Thanks to their acidity, they are versatile wines that can be combined with a wide variety of flavors and foods.

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

CLIMATE:
In the growing time, the temperatures are lower, allowing the wines to achieve less degrees of alcohol, lower pH and high acidity.

HARVESTS AND VINIFICATION:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes. They use pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, while the Syrah, Carignan and the Cabernet Franc are fermented in open tanks to facilitate “Pigeage” (grinding with feet). This process is an essential part of their wine mixture. They limit the pump-over process to the minimum and taste their wines daily until the desired results are achieved.

AGING AND STORAGE:
The wines are aged for 15 months in 3rd and 4th use oak barrels. Additionally, they use an untoasted french oak foundre of 3000 liters. Afterward, the wine is stored for 6 months before being released to the public.

ABOUT THE WINERY:
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.

WINEMAKER / FOUNDER: FELIPE URIBE
After studying agriculture and working two years in San Pedro Vineyards (Chile), Felipe Uribe studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology.  He returned to Chile and worked at Santa Helena Vineyard. Looking for new challenges, he went to California and worked for La Crema Winery in Sonoma Valley.  After returning to Chile, he worked as Chief Winemaker for Miravalle Vineyard, which is located on the upper part of Cachapoal Valley. While working as head Enologist at William Fevre Vineyard (Maipo Valley) his wine was recognized as “Chile’s Most Innovative Wine of 2012” by El Mercurio, the most important newspaper in Chile. His wine was also awarded the “Revelation Wine of 2012” by Descorchados, the famous wine guide in Chile.  Learn more about the winery here.

© Information and photos from Andes Plateau – All Rights Reserved. 

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Manos Andinas Gran Reserva Red Blend

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pulled-pork-blogBBQ Pulled Pork Sandwiches

INGREDIENTS:

  • 20 ounces pulled pork see options (5 ounces per sandwich)
  • ⅔ cup BBQ sauce (plus more for serving)
  • 4 buns (brioche, potato or hamburger buns)
  • butter or oil for toasting buns
  • coleslaw

Optional toppings:

  • pickles bread and butter, or sweet pickle relish
  • pickled red onions
  • onion rings
  • grilled pineapple

DIRECTIONS:

  1. Heat the pulled pork in a skillet or in a slow cooker and combine with the desired amount of BBQ sauce, starting with ⅓ cup.
  2. Toast the buns with a little butter or oil on the cut side.
  3. Assemble the sandwiches by spooning on about 5 ounces of pulled pork on each, drizzling on some BBQ sauce and adding your favorite toppings. Enjoy!

© Recipe and Photo courtesy of Salt Pepper Skillet. All rights reserved.

MAY WINE CLUB:

Mellow style logo_MA_GN-RES-BottleTrasiego Wines
Manos Andinas 
Gran Reserva Red Blend
Maipo Valley, Chile

MELLOW WINE STYLE

Manos Andinas Gran Reserva has a deep ruby color, presents aromas of black currants and ripe blackberries with soft and elegant herbal notes. The palate is rich and generous, but fresh and vibrant at the same time.

Analysis: 14% alcohol / volume
Varietals: 70% Cabernet Sauvignon, 15% Carmenère, 8% Petit Verdot, 7% Carignan
pH: 3.65
Acidity: 5.40 g/l
Residual Sugar: 3.17 g/l
Appellation: Maipo Valley, Chile

Production and Winemaking:
The grapes were hand-picked by committed small growers and their families. The vineyards are located in the best alluvial terraces of Maipo Valley, at the foot of the Andes, showcasing the powerful and distinctive richness of its terroir. The wine is fermented in stainless steel tanks and then aged in selected barrels of French oak for 9 to 12 months. Low and soft filtration is used trying to maintain tannins, aroma and structure. The last stage is a 6-month bottle-aging period for the wine to settle.

About Trasiego Wines:
Founded in 2015 with the idea of producing honest wines that truly speak of their unique origin and the people behind them, Trasiego Wines are sustainably produced in partnership with small artisans and passionate farmers located in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – 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 >

 
 
 

 

Manos Andinas Gran Reserva Semillón

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panzanella-salad-blogPanzanella Salad

INGREDIENTS:

For the Tomato Panzanella Salad:

  • 6 oz crusty bread, (½ loaf) cut into 1-inch cubes (6 cups)
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
  • 8 oz fresh mozzarella, halved mozzarella pearls
  • ½ medium red onion, thinly sliced
  • ½ cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 garlic cloves, grated
  • ½ tsp salt, or to taste
  • 1/8 tsp black pepper

DIRECTIONS:

  1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
  2. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
  3. Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.

© Recipe and Photo courtesy of Natasha’s Kitchen. All rights reserved.

MAY WINE CLUB:

Silky styleMA_GN-RES-SE-Bottle-ImageTrasiego Wines
Manos Andinas
Semillón Gran Reserva
Maule Valley, Chile

SILKY WINE STYLE

Semillón typically shows refreshingly, but moderate acidity and a full-bodied texture that can be delightfully silky. The flavors range from fresh apple and citrus when young, evolving into richer flavors of honey, figs, and toasted nuts with age.

Analysis: 13.5% alcohol / volume
Varietal: Semillón
pH: 3.4
Total Acidity: 4.71 g/l
Residual Sugar: 2.04 g/l
Appellation: Maule Valley, Chile

History and Winemaking
Semillón is a variety that has existed in Chile since the arrival of the Bordeaux varieties in the mid-1800s. It remains in the traditional wine-growing area of the Maule Valley. Known for old vines with great potential and expression of the Chilean terroir, there is a special cultural bond with the small grape growers and their communities. The grapes are hand-picked by committed vintners and their families. The wine is fermented in stainless steel tanks at a low and controlled temperature. Then, for 3 months, careful work is done with the fine lees, adding more intense aromas to the wine as well as greater texture in the mouth. Depending on the year, a small component of wine that has passed through second and third use French barrels is added to the wine.

About Trasiego Wines:
Founded in 2015, with the idea of producing honest wines that truly speak of their unique origin, Trasiego Wines are sustainably produced in partnership with artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – 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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May Wine Club Pairing Recipe

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ribeye-chimcurri-sauce-blogGrilled Ribeye Steak with Chimichurri Sauce

INGREDIENTS:

STEAK:

  • 2 12-14 oz ribeye steaks choice or prime
  • kosher salt
  • freshly ground black pepper
  • granulated garlic
  • 2-3 tablespoons Worcestershire sauce
  • 1 ear yellow corn shucked (optional)
  • flaky sea salt

CHIMICHURRI SAUCE:

  • 1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
  • 1 bunch cilantro leaves and small, soft stems only, finely chopped
  • 2 cloves garlic finely minced
  • 1 Thai chili stem removed and finely minced (or ½ – 1 teaspoon of crushed red pepper flakes)
  • 2 teaspoons honey
  • 1 small shallot peeled and very finely diced
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ teaspoon lemon zest optional
  • high-quality extra virgin olive oil
  • kosher salt
  • freshly ground pepper to taste

DIRECTIONS:

  1. In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover (I find that I need about a cup or so). Gently stir to combine all the ingredients and season to taste with salt and pepper. It should be a sauce and drizzle-able consistency, so add olive oil as needed. Set aside.
  2. An hour before you’re ready to cook, remove your steaks from the fridge. Liberally season all over with kosher salt, freshly ground pepper, and a bit of granulated garlic. Rub the seasoning into the steak and then drizzle them with the Worcestershire sauce. Allow them to sit at room temperature until you’re ready to cook.
  3. Preheat a grill or cast iron skillet until hot. Season your corn with a bit of olive oil, salt and pepper. Cook 3-4 minutes per side (looking for an internal temperature of 130°F – 135°F), try not to move it too much so it gets a nice crust/grill marks. Cook your corn while you cook the steak for a couple of minutes per side, until the kernels have a bit of color. Transfer to a plate and lightly tent with foil. Rest for 10 minutes before slicing.
  4. Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.

© Recipe courtesy of So Much Food.

MAY WINE CLUB:

Bold wine Style logoTrasiego Wines
Mystic Andes Gran Reserva
Cabernet Sauvignon
Alto Maipo Valley, Chile

BOLD WINE STYLE

“We work with a few very small grape growers in the Andes mountain terraces that maintain a strong and almost spiritual connection with their ancestor’s land, which together with their small scale, dedication and hand craftsmanship secures a harvest of the highest quality mountain sourced Cabernet Sauvignon you are about to experience.” – Trasiego Wines

Analysis: 13.7% alcohol / volume
Varietal: Cabernet Sauvignon
pH: 3.72
Total Acidy: 5.02 gr/l
SO2: 27 mg/l
Volatile Acidity: 0.62 gr/l
Residual Sugar: 3.13 gr/l
Appellation: D.O. Alto Maipo Valley, Chile
Critical Acclaim: 90 points – Wine & Spirits

Alto Maipo Valley:
The Alto Maipo (upper Maipo) Valley shows the powerful influence of the Andes Mountains in the distinctively richness of its terroir: rainwater during winter combined with warm and dry summers provide essential conditions for the production of premium and unique wines. Also, warm days and cooler nights with cool breezes from the Andes makes this place unique and particularly suitable for Cabernet Sauvignon, expressing special elegance, soft tannins, and fresh, aromatic grapes with a perfect balance between acidity and sweetness.

Philosophy and Winemaking:
The philosophy behind Trasiego’s winemaking is to keep the crafted profile of the wine, in order to save the character of each component, representing their origin and Cabernet Sauvignon expression as clean as possible. The grapes are hand-picked by local farmers and their families rather early in the season; the winemaking process is simple and with low intervention, finally the blending process of components is carefully made to find their desired wine. The wine is fermented in stainless steel tanks and then aged with selected neutral French oak for almost 6 months. Low filtration is used trying to maintain its tannins and structure. The last stage is a 4-month bottle-aging period. This process allows the winemakers to create a crafted Cabernet Sauvignon, with great character, representative of the variety and its origin but with an elegant, velvety and friendly taste. You can enjoy this wine for the next 3-5 years.

About Trasiego Wines:
In 2015, Trasiego was founded with the idea of producing honest wines that truly speak of their unique origin and the people behind them. Trasiego wines are sustainably produced in partnership with small artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

 

Information & Photos © Trasiego Wines – 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 about our Memberships >

 
 
 

 

 

April Cheese Club: Iowa

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Cheese ClubPecorino-Toscano-Cheese-ClubMitica®
Pecorino Toscano D.O.P.
Semi-hard Sheep Milk
Tuscany, Italy

Pecorino Toscano is an origin-protected cheese that is made from the milk of sheep that graze a diverse terrain, allowing them to produce a thick, rich milk. Though not as salty and sharp as Pecorino Romano, it is aged to the point at which its creamy flavor and smooth consistency give way to a sharper, more complex mix of flavor and a denser texture (aged minimum of 6 months). Delicious with a variety of Tuscan recipes, especially when grated on most pasta dishes and risottos.  Also delicious to grate a few shavings on soups and fresh salads.  Most importantly, it pairs beautifully with Mitica’s Honeycomb selection (see below).

WINE & CRAFT BEER PAIRINGS:
What grows together, goes together! For wine, pair with any of our 2024 April Wine Club Selections. For beer, grab a Pale Ale to cleanse your palate or a Saison – with fruity & spicy notes – to complement the subtle sheep’s milk flavors without overwhelming them.

WINESTYLES: Bold, Silky & Mellow
BEERSTYLES: Crisp & Clean or Fruity & Spicy

Information and photo © Zuercher & Co. – All Rights Reserved.

HoneycombMitica®
Pure Natural Honeycomb
Italy

Brothers Fabrizio and Pierpaola have been tending bees and collecting honey for over 20 years. They designed innovative, rectangular forms to fit within the hive, into which the bees build the honeycomb directly. It is a wonderful way to experience this light and floral honey in its pure form, without any processing.

 

HOW TO EAT HONEYCOMB:
Enjoying honeycomb is an adventure in texture and taste, offering a pure, unprocessed glimpse into the wonders of nature’s sweetness. Both the honey and the wax of the honeycomb are entirely edible, in fact, the wax is packed with a ton of beneficial nutrients. To begin, cut a small piece from the comb—about the size of a teaspoon is perfect for starters. You can eat it directly, chew it like gum to savor the sweet honey, and then swallow the wax or discreetly discard it if you prefer. Honeycomb pairs excellently with a variety of foods; try spreading it over warm toast, allowing the honey to melt for a rich, indulgent treat, or pair it with cheese, such this month’s Pecorino Toscano Cheese Club selection (above). 

Honeycomb on a cheese plate with walnuts

Information and Photo © Zuercher & Co., Forever Cheese, Gees Bees & Asheville Bee Charmer – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

April Beer Club: Iowa

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Rio Reserva-Bottle ImageDe Struise Brouwers
Rio Reserva
St. Emilion Wine + Kentucky Bourbon B.A.
Quadrupel Belgian Ale
Oostvleteren, Belgium

First maturation took place in tanks. Second in St-Emilion Wine barrels, third took place in Bourbon barrels from Kentucky, of four years of barrel patience. The barrels were chosen due to their very special soft roast quality and noble vanilla flavors. First release in 2017. Cask Strength, limited to 3000 bottles.

ABV: 10.5% alcohol / volume
IBU: 43
Style: Belgian Quadrupel
Beer Style: Malty
Glassware: Serve in Trappist glass

ABOUT THE BREWERY:
De Struise Brouwers is an independent and active microbrewery based in Oostvleteren, Belgium. De Struise Brouwers also incorporated barrel-aging since 2005 in their brewing process. De Struise Brouwers have an extended chart of collaboration ales made with global renowned breweries. The brewery gained positive reviews from the global beer community and has been considered one of the top brewers in the world. Learn more here, and follow them on Untappd.

35K-Bottle-ShotAgainst the Grain
35K
Stout
Louisville, Kentucky

Not your typical “Jelly of the Month Club” beer. Dark roasted malt and bittersweet cocoa, coffee flavor and aroma burst from this pitch black milk stout. The full body and sweetness are derived from the addition of lactose (aka milk sugar) which is not fermentable by beer yeast. A healthy dose of English Kent Goldings hops provide a counterpoint to this ale’s rich and complex maltiness.

ABV: 7.0% alcohol / volume
IBU: 26
Style: Stout – Milk / Sweet
Beer Style: Malty & Sweet

The Brown Note-Bottle ImageAgainst the Grain
The Brown Note
American Brown Ale
Louisville, Kentucky

The brown ale to end all brown ales. Enjoy it, because there is no longer any reason to drink another. You’ve reached the pinnacle. A healthy blend of traditional British malts give this popular style a semi-sweet, biscuity, slightly roasted flavor. Oats thicken the mouthfeel, and a handful of specialty malts add complex chocolate, toffee, and caramel notes. The hops are mostly traditional, earthy British hops, but they cocked it up a bit with some Cascade late in the boil, “just to show those snooty Brits that we don’t approve of that Constitutional Monarchy crap.” – Against the Grain team.

ABV: 5.0% alcohol / volume
IBU: 20
Style: Brown Ale – English
Beer Style: Malty & Sweet

retitled-pils-bottle-imageAgainst the Grain
Retitled Pils
Pilsner
Louisville, Kentucky

This babyface is a winner whatever it’s named. It’s everything you want, whether you’re a savage or a hulking maniac, this classic pilsner puts the power in power-bomb! Made with Lager Yeast and Munich, Pilsner malts.

ABV: 5.1% alcohol / volume
IBU: N/A
Style: Pilsner – German
Beer Style: Crisp & Clean

ABOUT THE BREWERY:
Against the Grain Brewery is Louisville’s first brewer-owned brewery and, like most worthwhile undertakings, the product of dissatisfaction with the status quo. They maintain a diverse array of beers covering all of the major categories of beer flavor while generating an endless stream of innovative new brews. Essentially, they are tired of the regular old ‘stuff.’ At Against The Grain, the team has thrown the traditional mode of thought (producing the same thing over and over, some may call it consistency) out the window and shifted their energy to producing amazing beer consistently, which can be any given style or twist on it. Learn more here, and follow them on Untappd.

Photos and information © Against the Grain Brewery – All Rights Reserved.

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April Collector’s Wine Club: Iowa

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Collectors Wine ClubPine-Ridge-Stags-Leap-District-bottlePine Ridge Vineyards
Stags Leap District
2021 Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

This wine is a pure and exquisite expression of the world-famous Stags Leap District AVA. On first inspection, delightful notes of blonde roast coffee and cracked black pepper blend harmoniously with cherry cola and spiced blueberry jam. The wine’s texture is round, with classic Stags Leap District tannins surrounded by mouth-filling pomegranate juice and raspberry mocha flavors. These savory and sweet notes complement a generous serving of Gorgonzola Dolce on a crusty Pain au Levain boule. The wine’s fine grain tannins, balanced by refreshing acidity, create a lush and velvety back palate that brings forth black raspberry and toasted oak hints before gently fading away on the long finish.

Analysis: 15.5% alcohol / volume
Varietal: 94% Cabernet Sauvignon, 3% Petite Sirah, 2% Petit Verdot & 1% Malbec
pH: 3.77
TA: 5.7 g/L
Region: Stags Leap District
Pairing: Homemade Shepherd’s Pie

VINTAGE NOTES:
The 2021 growing season was a prime example of why Napa Valley is such a great place to grow grapes. The winter heading into the 2021 growing season was colder than average with a drier than average spring. There were four total heat events over the growing season with the May and September heat events being outside the typical range for that time of year. The rainfall for the year was below average for the fourth straight year, presenting a challenge for the grower due to irrigation ponds and wells being at levels that have not been seen since 2017. The summer growing conditions were exceptionally good, making for ideal berry development. Both bloom and veraison, which typically last two to three weeks each, were each over in about a week! The start of harvest was early due to September being very warm. This was good, because in October California experienced a series of atmospheric rivers that dumped 9.5” of rain that month. The yields for the year were below average, but from a quality standpoint, it was a vintage year!

VINEYARD:
Their steep, densely planted Stags Leap District Estate has been the heart of the winery since Pine Ridge Vineyards was founded in the farmhouse in 1978.

VITICULTURE & WINEMAKING:
The 2021 vintage was harvested from September 15th to October 19th. The grapes were hand-harvested at night when temperatures often dip to 50°F to capture vibrant acidity and fruit expression in the wine.

First, the must (crushed grapes) was cold-soaked for gentle extraction and then fermented in stainless steel, concrete and oak barrel fermenters at 88°F. Rigorous pump-overs, increasing during the peak of the fermentation, developed deep color, rich varietal character, and fine tannins in the wine. The wine was aged in 50% new French oak barrels to meld the bright fruit expression with oak spice nuances. After three months of aging, we blended the vineyard components allowing them to marry for a total of 20 months of barrel élevage. This wine was bottled unfined and unfiltered to present the attributes of the vineyard in the purest form possible, from the dirt to the glass.

ABOUT PINE RIDGE VINEYARDS:
Pine Ridge Vineyards, nestled in the heart of Napa Valley, embodies a legacy of excellence in winemaking since its establishment in 1978. With a commitment to sustainability and innovation, Pine Ridge crafts wines that reflect the unique terroir of their estate vineyards. From the iconic Cabernet Sauvignon to the elegant Chardonnay and beyond, each bottle showcases the artistry and dedication of their skilled winemaking team. With a blend of tradition and contemporary techniques, Pine Ridge Vineyards continues to produce wines of exceptional quality that captivate wine enthusiasts around the world. Learn more about their story and team here.

Photos and information © Pine Ridge Vineyards – All Rights Reserved.

Bold wine Style logoBelle-Glos-taylor-laneBelle Glos
Taylor Lane
2014 Pinot Noir 1.5L
West Sonoma Coast, California

BOLD WINE STYLE

Once on the palate, the acidity sparks a fire of smoked caramel and cinnamon spiked cranberry sauce. The silky-smooth texture gives way to a long and balanced finish that leaves your senses wanting more.

“Oak spice aromas, powerful black-fruit flavors and a firm structure of acid and moderate tannins give this wine a nice heft to help it pair with rich foods. Having aged extra long at the winery, it still should develop more complexity starting from 2025” – 93 pts. Wine Enthusiast

Analysis: 14.4% alcohol / volume
Varietal: 100% Pinot Noir
Bottle size:  1.5 L
Region: West Sonoma Coast AVA, California
Critical Acclaim: 93 pts. Wine Enthusiast
Pair: Pairs well with duck, goose and game birds

VINEYARD DESCRIPTION:
The Taylor Lane Vineyard is located on the furthest western ridge of the coastal range, sitting just over the Pacific, looking out over the Faralon Islands. However beautiful as Taylor Lane may be, it was unlike any vineyard site the Belle Glos team had ever farmed along the California coast. The ruthless and challenging Pacific weather required years of farming innovation to get it right. The key was the similarity to Burgundy in the heat accumulation patterns. They consulted with a Burgundian winemaker to apply some of their traditional, old world techniques to make Taylor Lane a traditionally steeped, yet California Coastal Pinot Noir coming out of the true Sonoma Coast.

WINEMAKER NOTES:
Belle Glos’ first wine under the newly minted West Sonoma Coast AVA and a cellared release, this majestic vineyard brings plum with a slight burnt edge in the glass and boasts aromas of freshly tilled land, a rich oak forest in Autumn, and Crème de Cassis.  “At age 15, Taylor Lane was my first vineyard project. I invite you to celebrate with our Taylor Lane Vineyard Pinot Noir. A wine that’s close to the coast, my family, and my heart.” – Joseph Wagner, Owner & Winemaker

ABOUT BELLE GLOS:
Belle Glos showcases award winning Pinot Noirs from California’s most noteworthy coastal wine-growing regions, produced by fifth-generation winemaker Joseph Wagner. Joseph chose the name Belle Glos (pronounced “BELL GLOSS”) to honor his grandmother, Lorna Belle Glos Wagner. Lorna was a co-founder of Caymus Vineyards, an inspirational figure to Joseph and an avid lover of Pinot Noir. Although each vineyard location lies near the Pacific Ocean, the climate differences are significant for each. Learn more here.

Photos and information © Belle Glos – All Rights Reserved.

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