Tag Archives: winestyles

Black Elephant Vintners Rebels of the Vine Chenin Blanc

Posted on by

OCTOBER WINE CLUB:

Crisp Wine StyleRebels-of-the-Vine-Chenin-BlancBlack Elephant Vintners
Rebels of the Vine
Chenin Blanc
Swartland, South Africa

CRISP WINE STYLE

This is a refined offering with aromas of tropical fruit and green apple. Its good minerality leads to a fleshy and fresh finish.

Varietal: 100% Chenin Blanc
Analysis: 13% alcohol / volume
pH: 3.44
TA: 5.6 g/L
RS: 2.5 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2025
Harvest yield: 6.5 tons per ha.
Food Pairing: Makes a fine partner for light fare such as fish, shellfish, white meat and salads, but is equally delightful by the glass.

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: The grapes are sourced from dry-land farmed bush-vine Swartland Chenin Blanc. Dry-land conditions naturally limit crop yields and produce riper berries with balanced acidity when picked at optimum ripeness.

In the cellar: No oak or commercial yeast was used during the fermentation in stainless steel tanks. The wine was left on the lees for as long as possible to enhance richness on the palate.

The vintage: This vintage followed a normal to good winter. Harvest started late due to cool spring and early summer conditions but commenced briskly after some nasty heatwaves.

About the winery:
Rooted in Franschhoek, Black Elephant Vintners & Co. is a winery dedicated to breaking traditional winemaking rules. Their diverse portfolio of wines captures the spirit of creativity, blending serious winemaking with an element of fun. Known for pushing the boundaries, they embrace innovation while paying homage to the region’s rich history, inviting those who love exploration to join them on their journey. Click here to learn more.

Try this wine with the following recipe…

apple-chicken-saladApple Salad

INGREDIENTS:

Salad

  • 8 cups fresh mixed greens lettuce
  • 1 large apple such as Pink Lady or Honeycrisp
  • 1 large pear
  • 2 ½ cups shredded seasoned rotisserie chicken
  • ½ cup dried tart cherries or dried cranberries
  • ½ cup candied pecans coarsely chopped
  • ½ cup crumbled goat cheese or feta or gorgonzola cheese

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • ¼ cup apple cider vinegar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon-style mustard

DIRECTIONS:

  1. Place salad greens in a large bowl. Core and thinly slice apples and pears (peel if desired). Chop the chicken and add to greens. Add dried cherries.
  2. Combine all dressing ingredients in a mason jar and shake to combine. Taste and adjust to personal preferences.
  3. Toss salad with 80% of dressing, then add chopped candied pecans. Top with crumbled cheese, drizzle remaining dressing, sprinkle sea salt if desired, and serve immediately.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Chelsea’s Messy Apron.

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 >

 
 
 

 

 

October Wine Club Pairing Recipe

Posted on by

OCTOBER WINE CLUB:

Bold wine Style logoRebels-of-the-Vine-Syrah-bottleBlack Elephant Vintners
Rebels of the Vine
Syrah
Swartland, South Africa

BOLD WINE STYLE

This classic Syrah for everyday enjoyment shows opulent, bright fruit on the nose and a beautifully elegant palate of round tannins layered with clove spice, ripe cherries and violets.

Varietal: 100% Syrah
Analysis: 13.5% alcohol / volume
pH: 3.71
TA: 5.2 g/L
RS: 2.6 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2026
Harvest yield: 9.5 per ha.
Food Pairing: Complements food fit for a feast, such as roast duck, grilled meat and hearty pasta dishes

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: This Syrah is sourced from dry-land farmed vineyards in the prestigious Swartland area. Syrah loves the “Mediterranean” climate of the Cape and grapes ripen with thick skins packed with velvety tannins and color.

In the cellar: Minimal oak was used during the aging of this Syrah, resulting in a very fruit-forward and spicy wine. The grapes were picked at 22 to 24 degrees balling and fermented in stainless steel tanks. Post fermentation they leave the wine on the skins to maximize complexity and mouthfeel. Matured in a selection of older oak for 12 months.

The vintage: It was a healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripe optimally.

About the winery:
Black Elephant Vintners & Co. is a Franschhoek-based winery that blends tradition and innovation, breaking the norms of the wine industry with creativity and fun. Their wines are a tribute to the region’s unique terroir, pushing boundaries while celebrating the artistry of winemaking. With a mission to make wine more accessible and enjoyable, they invite non-conformists and dreamers to join their movement of rewriting the script on wine culture. Click here to learn more.

Try this wine with the following recipe…

beef-ragu-pastaPappardelle with a Slow-Cooked Beef Ragu

INGREDIENTS:

Ragu:

  • 12.5 lb. chuck beef, or other slow cooking beef cut, cut into equal 4 pieces
  • 1 tbsp salt
  • black pepper
  • 3 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced 
  • 1 cup celery, diced 
  • 28 oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes, crumbled 
  • 1 cup red wine, full bodied, or sub with beef broth/stock
  • 1 ½ cups water
  • ¾ tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves

To Serve (not all sauce is used):

  • 1 lb. dried pappardelle, or other pasta of choice
  • freshly grated parmesan cheese or Parmigiano Reggiano
  • fresh parsley, finely chopped (optional)

DIRECTIONS:

  1. Pat beef dry and sprinkle with salt and pepper
  2. Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
  3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.
  4. Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  5. Add remaining ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
  6. Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (For slow cooker and pressure cooker).
  7. Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
  8. Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. Also, add ½ tsp sugar if sauce is a bit sour for your taste . Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months).

To Serve:

  1. Bring a very large pot of water with 1 tbsp of salt to the boil.
  2. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
  3. Meanwhile, place 5 cups of the ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
  4. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
  5. Add ¾ cup of pasta water into the fry pan.
  6. Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
  7. Yell for your family to sit down at the dinner table because you need to serve it immediately.
  8. Serve with plenty of freshly grated parmesan, or even better, with Parmigiano Reggiano.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Recipe Tin Eats.

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 >

 
 
 

 

 

September Cheese Club: Iowa

Posted on by

Cheese ClubArtikaas-Youngsters-Smoked-Gouda.SM_-485x485Artikaas Youngsters Smoked Gouda Netherlands

Every Youngsters Gouda is aged 4 to 6 weeks for a perfectly creamy texture. In addition, this exceptional cow’s milk Gouda is smoked to infuse a velvety, toasty smokiness that is also creamy and buttery. It is great for melting over burgers, or snacking with salami.  WINE & CRAFT BEER PAIRINGS: For wine, try this cheese with a Spanish red, such as a Tempranillo. The bold, fruity notes of Tempranillo can handle the richness of the smoked gouda, while the wine’s acidity can cut through the creaminess.  For beer, look for an Amber Ale; the malty sweetness of an ale complements the smoky flavor of the cheese, creating a balanced and satisfying combination. WINESTYLES: Fruity or Bold red wines BEERSTYLES: Malty beers Information © Artikaas and Zuercher & Co. – All Rights Reserved.

Coopers-Hill-Header-Product-485x485Cooper’s Hill Double Gloucester Great Britain

We’re bringing back a fan favorite! This pasteurized cow’s milk cheese combines the creamy texture and rounded taste of a quintessential British Double Gloucester with the tang of added chives and onions.   Cooper’s Hill celebrates a famous cheese rolling tradition enshrined in English folklore.  Every year, a wheel of Double Gloucester cheese is sent down the hill and the first person chasing it to cross the finish line receives the wheel of the cheese and all the accolades. The next event is scheduled for May 26, 2025. Learn more about this fun tradition > WINE & CRAFT BEER PAIRINGS: For wine, pair with a Syrah; the bold, peppery notes of the red wine can handle the richness of the cheese. Or, if you’re looking for a white wine, try with this month’s Terra Dives Liolà Bianco; the balance of fresh fruit and acidity will pair well with the cheese’s creamy texture. For craft beer, a natural partner would be British or American Brown Ales. WINESTYLES: Bold or Mellow red wines or  Silky white wines. BEERSTYLES: Fruity & Spicy Information © 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 >

September Beer Club: Iowa

Posted on by

freigeist_tired-hands_alien-kircheTired Hands Brewing Company
Freigeist Bierkultur
Alien Kirche
West Coast IPA
Ardmore, PA and Stolberg, Germany

Made in collaboration with Freigeist Bierkultur and Tired Hands Brewing, this beer is a West Coast IPA with a heavy amount of Columbus, Cascade, Citra, Mosaic, and Chinook hops. 

ABV: 6% alcohol / volume
IBU: N/A
Style: West Coast IPA
Beer Style: Crisp & Clean

ABOUT TIRED HANDS BREWING COMPANY:
Tired Hands Brewing Company is a craft brewery based in Ardmore, Pennsylvania, known for its innovative and artfully crafted beers. Since its founding in 2011, Tired Hands has gained a devoted following for its commitment to quality and creativity, producing a diverse range of brews that push the boundaries of traditional styles. With a focus on using fresh, locally sourced ingredients, Tired Hands has become a staple in the craft beer community, celebrated for its distinct flavors, experimental brewing techniques, and inviting atmosphere. Learn more here, and follow them on Untappd.

ABOUT FREIGEIST BIERKULTUR:
Freigeist Bierkultur is a pioneering German craft brewery dedicated to reviving and reinventing traditional beer styles with a modern twist. Brewers, Peter Esser and Sebastian Sauer, embrace creativity and innovation, challenging conventions while staying true to the rich heritage of German brewing. Learn more here, and follow them on Untappd.

Information © Iowa Beer Baron – All Rights Reserved.

Marzen-Fonta-Flora-FreigeistFonta Flora Brewery
Freigeist Bierkultur
Märzen
Nebo, NC and Stolberg, Germany

This beautiful malt forward Märzen is brewed in collaboration with Freigeist Bierkultur.

ABV: 5.5% alcohol / volume
IBU: N/A
Style: Märzen
Beer Style: Malty & Sweet

ABOUT FONTA FLORA:
Fonta Flora Brewery fuses the essence of agriculture with the craft of brewing to create a diverse array of rustic and flavorful beers. Emphasizing the use of seasonal flora, Fonta Flora brings English tradition and Belgian inspiration to the Appalachian mountains of North Carolina. Learn more here, and follow them on Untappd.

Information © Iowa Beer Baron – All Rights Reserved.

Hoof-Hearted-Everybody-Wants-Some-Galaxy-16OZ-CANHoof Hearted Brewing
Everybody Wants Some!!
Double IPA Galaxy
Marengo, OH

Double IPA with galaxy hops.

ABV: 8% alcohol / volume
IBU: N/A
Style: Double IPA
Beer Style: Hoppy & Bitter

ABOUT THE BREWERY:
Hoof Hearted Brewing has been turning tanks like cassette tapes since late 2011. Known throughout the industry for their expert hop-wrangling and flair for air guitar, they do everything possible to provide fresh, high-quality (and sometimes hi-test) brews to get the party started. Learn more here, and follow them on Untappd.

Photos and information © Hoof Hearted Brewing – All Rights Reserved.

kittens-summer-aleFat Orange Cat Brew Co.
Kittens Summer
American Pale Wheat Ale
North Haven, CT

American Pale Wheat Ale w/ Citrus and Spices.

ABV: 5% alcohol / volume
IBU: N/A
Style: American Pale Wheat
Beer Style: Fruity & Spicy

ABOUT THE BREWERY:
Fat Orange Cat Brew Co. is a small, seasonal homestead brewery, that opened for tastings and growler sales/fills out of their barn in August of 2016. They now have the ability to produce small and large batch beers under their name, with the help of Twelve Percent Beer Project. Fat Orange Cat Brew Co. specialize in extremely high quality small batch recipes, and are making every effort to support and promote local agriculture. Follow them on Untappd.

Photos and information © Fat Orange Cat Brew Co. – All Rights Reserved.

Untappd

Follow WineStyles on Untappd

Don’t forget to follow your local WineStyles on the Untappd app and tag us when enjoying your Brew!

 

 

 

 

 

LEARN MORE ABOUT OUR BEER CLUB >

 

September Sweet Club: Iowa

Posted on by

Sweet Wine ClubBlue-Riesling-Auslese-bottleSchmitt Söhne
Riesling Auslese
Mosel, Germany

NECTAR WINE STYLE

This Auslese (selected harvest) Riesling is produced from grapes that remain on the vine until extremely late in the year.  Individually selected overripe grapes result in a full-bodied, luscious wine with hints of apricot, nectarine and honey. It has intense flavors and a lingering finish.

Analysis: 8.5-9% alcohol / volume
Variety: Riesling
Appellation: Mosel, Germany
RS: 52-56 g/L
TA: 8-9 g/L
Pairing Recommendation: Enjoy with cheeses, fruits, richly seasoned foods and desserts. Or enjoy as a wine cocktail or sipping after a memorable dinner.
Serve: Chilled

WineStyles’ Wine and Cheese Pairing: A perfect cheese pairing for this wine would be Gorgonzola Dolce. Gorgonzola Dolce is a creamy, slightly sweet blue cheese that balances the wine’s sweetness with its mild tang, while the creaminess complements the wine’s rich texture. The fruitiness of the Riesling will also contrast beautifully with the savory elements of the cheese. Learn more about our wine and cheese pairings here.

Winemaking: Auslese is picked at ultimate ripeness, sometimes two months after harvest season has started. This allows the fruit flavors to develop and ripen.  During picking, the grapes are handled very carefully to avoid bruising, letting the natural sweetness shine through. Harvested in the cool early morning, the grapes are brought quickly to the winery, destemmed and placed in stainless steel tanks that help retain the Riesling’s crisp acidity. The wine is kept cool, between 50-65 ºF, during fermentation.

Vineyards:
Schmitt Söhne Auslese Riesling hails from select vineyards along the Mosel River in Germany. Mosel is regarded as the oldest wine-growing region in Germany, believed to have been established by the Romans around 50 AD. It is one of the most northernly wine regions in world. Mosel vineyards are famous for their steep south-facing slopes and blue slate soil, reflected in the balanced minerality of Schmitt Söhne’s Auslese Riesling.

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. 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.

Photo and Information courtesy of © Schmitt Söhne– All Rights Reserved.

Pacific-Rim-Sweet-Riesling-bottlePacific Rim
Sweet Riesling
Columbia Valley, Washington

NECTAR WINE STYLE

This wine is wonderfully aromatic with notes of honey, pear and orange blossom. On the palate, it is sweet, with bright acidity, pineapple and white peach.

Analysis: 8% alcohol / volume
Variety: 100% Riesling
Appellation: Columbia Valley, Washington
RS: 73.3 g/L
TA: 7.2 g/L
Pairing Recommendation: Ideal with fiery fare – especially Thai, Szechwan, Mexican, Middle Eastern, and Caribbean cuisine. Or enjoy with one of their suggested recipes >

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

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

 

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

Photo and Information courtesy of © Pacific Rim – All Rights Reserved

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

Click here to learn more >

 

 

September Premium Wine Club

Posted on by

Bold wine Style logoSeghesio-Old-Vine-Zinfandel-2022-bottleSeghesio Family Vineyards
Old Vine Zinfandel
Sonoma County, California

BOLD WINE STYLE

This wine invites you in with layered aromatics of black plum, dried fig, clay earth, garrigue and cardamom spice. Our Old Vine Zinfandel opens with a luscious mouth filling entry reminiscent of chocolate cherry cordial and leads into a juicy, supple mid-palate and finishes with rich, velvety tannins. Beautifully balanced.

Analysis: 15% alcohol / volume
AVA: Sonoma County, California
Varietal: 88% Zinfandel, 11% Petite Sirah, 1% Alicante Bouschet
pH: 3.83
Total Acidity: 5.53 g/L
Cases: 6,900
Pairing: Pairs well with Beef Braciole, mushroom sugo, and cherry balsamic pork tenderloin.
Accolades: 93 pts. – Wine Spectator; “Like a briar patch in the glass, this Zin offers spirited raspberry and cherry flavors that take on underbrush, dried sage and white pepper flavors before finishing with zesty tannins. Drink now through 2032.” – Tim Fish, April 2024

Winemaker’s Notes:
Bold and spicy with rich, briary fruit, our Old Vine Zinfandel showcases the complexity and intensity that only truly old vines can yield. For us, “Old Vine” means that the vines are at least 50 years old, and we source grapes for this wine from exceptional vineyards that are closer to 75 years old on average.

Vintage:
The 2022 growing season began with significantly below average winter rainfall totals which led directly into a prolonged frost season lasting late into April. Seghesio vineyards escaped mostly unscathed and launched into a slight cooling trend for May and June. This put the growing schedule closer to average, helping to push back our veraison timing and projected harvest dates. July and August warmed up significantly and some vineyards sustained some sunburn due to exposure. This was just a preamble! Harvest commenced in late August and Labor Day week witnessed record shattering high temperatures in excess of 118° F in northern Alexander Valley while still reaching 115°F in Santa Rosa High Plains. These scorching temperatures pushed ripening and increased stress on vineyards leading to one of the fastest harvests on record for Seghesio Family Vineyards. The grapes were harvested between August 25th and October 20th, 2022.

Viticulture & Winemaking:
The grapes were harvested and sorted by hand to ensure uniformly ripened fruit is delivered to the winery. After being lightly crushed they were fermented in small open-top stainless steel tanks and mixed using pneumatic punch down devices – to facilitate extraction and pumped over to allow for gentle aeration. Free-run wine is drained to barrel after 8 to 12 days on skins and allowed to complete alcoholic fermentation and undergo malolactic conversion. The wines are allowed to evolve for 10 months prior to blending and returned to barrel to integrate for 5 more months prior to bottling. Aged 15 months in 15% New French Oak; 85% Neutral French and American Oak.

About Seghesio Family Vineyards:
Seghesio Family Vineyards is dedicated to the production of extraordinary Zinfandels and the cultivation and preservation of old-vine vineyards. Estate vineyards encompass approximately 320 acres in the Alexander; Dry Creek and Russian River Valleys. In addition to the winery’s critically acclaimed Zinfandels, Seghesio Family Vineyards also produces a handful of wines from traditional Italian varieties in homage to the heritage of the winery’s founders. Learn more here.

Information & Photos © Seghesio Family Vineyards – All Rights Reserved.

Bold wine Style logoDAOU-Reserve-Cabernet-Sauvignon-2022-bottleDAOU Vineyards
Reserve Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

A heady nose delivers fruit-forward aromas of blackberry, raspberry and plum with traces of licorice, thyme, vanilla and cherry. The palate is beautifully balanced, showing layers of black fruit and chocolate-covered blueberry with underlying herbal, cedar and mineral complexity. Exquisitely rounded tannins imbue the finish with stature and length.

Analysis: 15.2% alcohol / volume
AVA: Paso Robles, California
pH: 3.71
Aging: 18 months in 50% new French oak
Soil Profile: Calcareous, loamy and fine
Accolades: 92-94 points – Robert Parker’s Wine Advocate 

Winemaker’s Notes:
The DAOU Reserve Cabernet Sauvignon is a special selection from top vineyard blocks, showcasing Paso Robles as a world-class region for Bordeaux varieties. The 2022 Reserve Cabernet Sauvignon belongs to their Reserve Collection, which features allocated wines from DAOU Mountain as well as top vineyards across the Paso Robles AVA. The best fruit from each site is reserved for special winemaking treatment, resulting in wines that display remarkable character and expression.

Vintage:
The 2022 growing season was initially marked by winter drought conditions that were alleviated by rains in late March and April – a miracle happenstance that replenished the soils and set the pace for healthy vine canopies to come. A later-than-usual bud break was followed by normal spring and summer weather patterns through August. A sustained 10-day heat wave began in early September, prompting an early harvest that put Daniel’s winegrowing ingenuity, artistry and experience to the test. In the end, 2022 was a winemaker’s vintage, yielding elegantly powerful and balanced wines that prove the importance of mastering grape growing and winemaking.

The Vineyards:
The Paso Robles AVA spans many diverse terroirs with the common benefit of a moderating coastal influence. Warm days are followed by cool marine breezes, creating diurnal temperature swings of up to 50 degrees during the summer growing season. Sustainable farming practices, deficit irrigation and high-density vine plantings combine to foster grapes with natural quality and structure. The fruit is hand harvested at peak physiological ripeness to ensure that it reaches the winery in perfect condition.

About Daou Family Estates:
Georges and Daniel Daou are inseparable as brothers, best friends, and visionaries. Started as a family owned and operated winery, DAOU is committed to producing collectible, world-class wines to rival the most respected appellations in the world. DAOU Mountain stands alone at an elevation of 2,200 feet, rising from the heart of the Adelaida district in the rugged coastal range west of Paso Robles. As stewards of this beautiful terroir, DAOU’s goal is to make unique fine wines that honestly reflect the estate and craft wines that combine Old World tradition with New World techniques. Learn more >

Information & Photos © DAOU 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!

Learn more about our Premium Club >

 
 
 

 

Terra Dives Cecé Rosso

Posted on by

Caponata-recipeSicilian Caponata

What grows together, goes together. Sicilian Caponata, with its blend of eggplant, tomatoes, olives, and capers, pairs perfectly with Terra Dives Cecé Rosso wine from Sicily. The wine’s vibrant acidity and earthy notes enhance the caponata’s complex flavors, making for a harmonious and satisfying pairing. Serve with some toasty bread and enjoy with your glass of wine.

INGREDIENTS:

  • 1 large eggplant (1 ¼ lb or so), cut into 1-inch cubes
  • kosher salt
  • extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, cored and chopped
  • 2 small celery stalks, thinly sliced
  • black pepper
  • 1 cup crushed tomatoes
  • 2 tbsp capers
  • ¼ cup pitted green olives, roughly chopped
  • ¼ cup raisins
  • 2 teaspoons honey, more to your liking
  • 1 bay leaf
  • ¼ tsp to ½ tsp crushed red pepper flakes
  • ¼ cup red wine vinegar
  • ¼ cup dry white wine
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint

DIRECTIONS:

  1. Heat the oven to 400ºF.
  2. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
  3. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
  4. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
  5. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
  6. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

© Recipe courtesy of Suzy Karadsheh at The Mediterranean Dish.

SEPTEMBER WINE CLUB:

Mellow style logoTerraDives_Cece_Rosso_bottleTerra Dives
Cecé Rosso
Terre Sicilane IGT
Sicily, Italy

MELLOW WINE STYLE

Ruby red with violet reflections, fruity bouquet with hints of red fruit. In the mouth, it is round with good structure and personality. Overall it’s well balanced and persistent.

Varietal: Blend of red IGT Terre Siciliane
Analysis: 12.5% alcohol / volume
Production Area: Mazara del Vallo/Marsala, Sicily, Italy
Soil Type: Calcareous/clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 8 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 7/10 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with red meat dishes and medium-mature cheeses
Serving Temperature: 60.8ºF to 64.4ºF

About the Winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.

Information & Photos © Terra Dives – 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 >

 
 
 

 

 

Terra Dives Liolà Bianco

Posted on by

Trapanese-recipeBusiate al Pesto Trapanese

Busiate al Pesto Trapanese, a traditional dish from Trapani, features spiral pasta with a pesto of basil, garlic, cherry tomatoes, pecorino, and almonds. Terra Dives Liolá Bianco, from the same region, pairs beautifully with this dish. The wine’s crisp acidity complements the rich, garlicky, and nutty flavors, enhancing the bright, fresh character of the pesto.

INGREDIENTS:

  • 2 garlic cloves
  • 2.5 oz (about ½ cup) blanched almonds
  • ¾ oz (about ½ cup) fresh basil leaves
  • 10.5 oz (about 2 cups) cherry tomatoes
  • 2.5 oz (about ¾ cup) pecorino romano, finely grated
  • 3.5 tbsp extra virgin olive oil
  • salt and pepper to taste

To serve:

  • 14 oz dried pasta OR 21 oz fresh busiate pasta (To make fresh pasta: 3 ¼ cups semolina flour and ¾ cup water)
  • grated cheese
  • fresh basil, for garnish

DIRECTIONS:

  1. Add the almonds, garlic, basil leaves, and cherry tomatoes to the container of a blender. Pulse a few times until the ingredients come together into a sauce that’s still slightly coarse with some chunky bits. Trapanese pesto is known for its rustic texture and doesn’t need to be completely smooth. Then, transfer the sauce to a mixing bowl and stir in the grated cheese and olive oil. Season with salt and pepper to taste. (To make with a mortar and pestle, view recipe notes here).
  2. Bring a large pot of water to a rolling boil. Meanwhile, transfer the pesto to a saucepan or skillet and heat it over low-medium heat. You want to warm the pesto slowly and gently without bringing it to a boil. Stir the sauce occasionally as it warms to ensure even heating.
  3. Once the water is boiling, add a generous amount of salt and cook the pasta according to package instructions, or for about 2 minutes if you are using fresh, homemade pasta. Keep in mind that fresh pasta cooks very quickly. Keep an eye on it and check for doneness frequently to prevent overcooking. When the pasta is done, drain it with a skimmer or slotted spoon and transfer it directly to the skillet with the pesto. Add a splash of pasta water. This loosens up the pesto and turns it into a creamy, silky sauce. Toss and stir until the pasta is evenly coated with pesto. Garnish the pasta with fresh basil and serve it with grated Pecorino Romano or Parmesan cheese.

© Recipe courtesy of Not Just Food Blog.

SEPTEMBER WINE CLUB:

Silky styleTerraDives_Liola_Bianco_bottleTerra Dives
Liolà Bianco
Terre Siciliane IGT
Sicily, Italy

SILKY WINE STYLE

Straw yellow with greenish reflections. In the mouth, it is fresh, with fruity and floral notes. It is persistent and pleasant.

Varietal: Blend of whites IGT Terre Siciliane
Analysis: 12% alcohol / volume
Production Area: Petrosino, Sicily, Italy
Soil Type: Calcareous/sandy
Altitude: 50/100 meters above sea level
Training System: Double cordon
Plants density: 3,500 per hectare
Yield per hectare: 10 tons
Harvest: Manual, end of August, first days of September
Vinification: Destemming, soft pressing, static decanting at a temperature of 50ºF and fermentation at 59ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with fish dishes, white meat, and young cheeses
Serving Temperature: 46.4ºF to 50ºF

About the Winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.

Information & Photos © Terra Dives – 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 >

 
 
 

 

 

September Wine Club Pairing Recipe

Posted on by

beef-rolls-recipeInvoltini di Manzo
(Sicilian Stuffed Beef Rolls)

The robust flavors of the Nero d’Avola complement the savory and slightly sweet elements of the beef rolls, with the wine’s acidity cutting through the richness of the meat and cheese.

INGREDIENTS:

For the filling:

  • 5 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • ¼ cup golden raisins
  • ¼ cup pine nuts
  • ½ cup fine breadcrumbs
  • ½ cup grated pecorino
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon kosher salt
  • freshly ground black pepper

For the involtini: 

  • 3 ounces provolone cheese
  • 12 fresh bay leaves (if unable to find, use dry)
  • 12 red onion wedges
  • extra-virgin olive oil
  • 14 slices (about 1 pound) beef top round, sliced very thin (see cook’s note)
  • kosher salt
  • freshly ground black pepper

DIRECTIONS:

  1. Make the filling: Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Add the onion and gently cook until soft and translucent, about 6 minutes. Add in the garlic and cook for another 30 seconds. Remove the pan from the heat and allow mixture to cool.

  2. Place the raisins and pine nuts in a large bowl. Add in the breadcrumbs and pecorino cheese. Add in the cooled onion/garlic mixture, parsley, salt, and a few grinds of pepper. Stir to combine. Drizzle in the remaining 3 tablespoons olive oil and stir until incorporated. 

  3. Make the rolls: Preheat the oven to 375°F .

  4. Have all the components in front of you so you are ready to roll. Cut the provolone crosswise into 14 long sticks about ½ inch thick. (Don’t worry if they break as you can piece together when you roll.) Gather your bay leaves and your onion slices.

  5. Find a baking dish that will hold the rolls somewhat tightly together, approximately 8 inches by 10 inches will work nicely. Drizzle the bottom generously with olive oil.  

  6. Lay a slice of meat on your work surface and spread about 1 very heaping tablespoon of filling on the meat. Begin to roll the slice and at about the halfway point, add in a stick of provolone cheese. Roll tightly, tucking in the sides and ends to seal the filling inside.

  7. Place the roll in the baking dish, tuck a slice of onion and a bay leaf alongside. Repeat the process until you have rolled all the meat. 

  8. Drizzle the top of the meat with olive oil. Give it a sprinkle of salt and pepper. Bake until the rolls are cooked through and brown on top, about 20 minutes.  Serve hot from the oven (but also very tasty at room temperature). 

© Recipe courtesy of Our Italian Table.

SEPTEMBER WINE CLUB:

Bold wine Style logoTerraDives_Riah_bottleTerra Dives
Riah
Nero d’Avola Siclia DOC
Sicily, Italy

BOLD WINE STYLE

Ruby red with violet hues. Fruity bouquet with clear hints of cherries. In the mouth, it is round, of good structure and with a pleasant acid note.

Varietal: 100% Nero d’Avola Sicilia DOC
Analysis: 13.5% alcohol / volume
Production Area: Mazara del Vallo, Sicily, Italy
Soil Type: Clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 7 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 10/12 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks, 6 months in tonneaux
Pairing: Pairs well with red meat dishes and mature cheeses
Critical Acclaims: 92 Luca Maroni 2020; 94 Luca Maroni 2019; 94 Luca Maroni 2018.
Serving Temperature: 60.8ºF to 64.4ºF

About the winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.Terra Dives Winery images

Information & Photos © Terra Dives – 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 >

 
 
 

 

 

August Beer Club: Iowa

Posted on by

crane-brewing-hibiscus-saisonCrane Brewing
Hibiscus Lemon Saison
Raytown, MO

Belgian-style ale with hibiscus and lemon. Aroma of floral notes, lemon and caramel. Light bodied, flavors of tart lemon, spices and caramel. 

ABV: 5% alcohol / volume
IBU: N/A
Style: Farmhouse Ale – Saison
Beer Style: Fruity & Spicy

crane-brewing-tidal-streamsCrane Brewing
Tidal Streams
Raytown, MO

Sour Saison with blueberries, toasted coconut, and pineapples. This tart, tropical farmhouse beer will take you away!

ABV: 6.2% alcohol / volume
IBU: N/A
Style: Sour – Other
Beer Style: Sour

crane-brewing-flock-flamingosCrane Brewing
Flock of Flamingos
Raytown, MO

Berliner Weiss with rich mangoes and floral hibiscus makes this a tropical treat.

ABV: 4.5% alcohol / volume
IBU: N/A
Style: Sour – Fruited Berliner Weisse
Beer Style: Sour

crane-brewing-tiki-weissCrane Brewing
Tiki Weiss
Raytown, MO

Cinnamon, grapefruit and lime zest. Nothing beats a tropical drink to cool off in the summer heat. Refreshingly tart Berliner with citrusy zest.

ABV: 4.5% alcohol / volume
IBU: N/A
Style: Sour – Fruited Berliner Weisse
Beer Style: Sour

crane-brewing-pineappleCrane Brewing
Pineapple Weiss
Raytown, MO

Pineapple Weiss! Their base, Berliner Weiss, has amazing pineapple notes from blends of lactobacillus they use. So, they decided to then load it up with pineapples to bring you this fruity, tropical beer.

ABV: 4.5% alcohol / volume
IBU: N/A
Style: Sour – Fruited Berliner Weisse
Beer Style: Sour

crane-brewing-orange-goseCrane Brewing
Dry Hopped Orange Gose
Raytown, MO

The team at Crane Brewing added an extra dose of orange zest and a generous dry hop of Citra, Mosaic and Lotus hops to their already juicy Orange Gose to create an especially OJ-like experience!

ABV: 4.2% alcohol / volume
IBU: 4
Style: Sour – Fruited Gose
Beer Style: Sour

ABOUT CRANE BREWING:
An American micro-brewery inspired equally by both the bold craft beers of home and the rustic ales of Europe. They strive to build on this grand tradition that never stays the same for too long. Crane Brewing Company specializes in Sour Ales and Farmhouse Style Ales and love having fun and sharing their passion for making great beer. Learn more here, and follow them on Untappd.

Photos and information © Crane Brewing – All Rights Reserved.

Untappd

Follow WineStyles on Untappd

Don’t forget to follow your local WineStyles on the Untappd app and tag us when enjoying your Brew!

 

 

 

 

 

LEARN MORE ABOUT OUR BEER CLUB >