Tag Archives: winestyles

Terra Dives Liolà Bianco

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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

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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

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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.

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LEARN MORE ABOUT OUR BEER CLUB >

 

August Cheese Club: Iowa

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Cheese Clubmorbier-cheeseJean Perrin Morbier AOP Franche-Comte, France

Morbier was behind Jean Perrin’s creation of their cheese dairy in January 1965. Produced in strict keeping with tradition, it is the only Morbier available in the United States. It’s made from raw cow’s milk and cellar-refined for between 45 and 130 days to create a creamy, ivory-colored texture, and a range of flavors from soft and creamy to those with more character for bolder cheese lovers. It is known for its distinct appearance, with a layer of ash running through the center. The ash used in Morbier cheese is vegetable ash, and it is primarily a traditional and aesthetic feature. The smell is legit; funky, washed and briny. The paste has a silkiness to it while still being firm. The flavor is multi-layered with a tannic finish.  PAIRING SUGGESTIONS: Pair the Morbier AOP cheese with this month’s Maison Biotteau AOP Anjou Rouge. The delicate tannins and bright acidity of this red wine complement the creamy and slightly tangy flavor of Morbier. For beer, reach for a Belgian Dubbel. The caramel and dark fruit notes in the beer balance well with the creamy texture and earthy flavors of the Morbier. WINESTYLES: Mellow BEERSTYLES: Dark & Roasty Information and photo © Jean Perrin & Zuercher & Co. – All Rights Reserved.

Ossau-Iraty-AOC-CheeseOnetik Ossau-Iraty AOC Pyrenees, France

A genuine AOC treasure, this cheese boasts a rich, fruity, and nutty flavor from the milk of Manech and Basco-Béarnaise sheep. Ideal for picnics, its semi-firm and smooth texture offers delightful notes of hazelnut, butter, and herbs. It pairs wonderfully with a variety of fruits, vegetables, and salty meats like Prosciutto di Parma. PAIRING SUGGESTIONS: Pair the Ossau-Iraty AOC with this month’s Maison Biotteau Anjou Blanc. The Chenin Blanc’s fresh acidity will enhance the nutty, buttery flavors of the cheese. As for beer, try with one of our August Beer Club selections, or another Belgian Saison. The farmhouse ale’s herbal and spicy characteristics complement the rich, nutty, and herbaceous profile of Ossau-Iraty. WINESTYLES: Crisp BEERSTYLES: Fruity & Spicy or Sour 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 >

August Sweet Club: Iowa

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Sweet Wine ClubLolli_Sweet-red-bottleLolli Sweet Drinks
Sweet Red
California

NECTAR WINE STYLE

Lolli’s Sweet Red is a smooth, sweet red blend with a fruity finish. It is the base wine used to make the other two Lolli Sweet Drinks selected for our July Sweet Club. The Sweet Red has juicy layers of blackberry jam, blueberry, plum and vanilla. Perfect for nights in, dinners and cookouts.

Analysis: 8.5% alcohol / volume
Serving Suggestions: Serve over ice, in any glass.

WineStyles’ Wine and Cheese Pairing: Pair this wine with a Gorgonzola. The rich, creamy blue cheese will complement the sweetness of the red wine, balances its bold flavors. Learn more about our wine and cheese pairings here.

Photo and Information courtesy of © Lolli Sweet Drinks – All Rights Reserved

Joia_HeroShotANDCocktail_VarietyPack
Joia Spirit
Sparkling Cocktail Variety Six Pack
Mendota Heights, Minnesota

This month, our Sweet Club members will enjoy a Joia Spirit Sparkling Cocktail Variety Six Pack with three of their top canned cocktails! Included in this Variety Pack will be:

  • (2) Cans of Greyhound
  • (2) Cans of Margarita
  • (2) Cans of Cosmo

Joia-Spirit-Cocktails-GreyhoundJoia Spirit
Greyhound
Mendota Heights, Minnesota

NECTAR WINE STYLE

Chamomile and cardamom add a hint of warmth to tangy grapefruit and clear, crisp vodka. Best served seaside, but your living room is just as good. 

Analysis: 6% alcohol / volume
Key Ingredients: Vodka, Grapefruit, Chamomile, and Cardamom
Accolades: Gold Medal, 93 Pts – Beverage Testing Institute, 2022

WineStyles’ Wine and Cheese Pairing: Reach for a Manchego. This Spanish cheese has a nutty, tangy flavor that pairs well with the tartness of the grapefruit in this cocktail. Learn more about our cheese pairings here.

Joia-Spirit-Cocktails-MargaritaJoia Spirit
Margarita
Mendota Heights, Minnesota

NECTAR WINE STYLE

This canned Margarita is as bright as a day at the beach. Smooth tequila combined with tart lime and sweet orange bring this classic to a new level. 

Analysis: 6% alcohol / volume
Key Ingredients: Tequila, Lime, and Orange
Accolades: Gold Medal – Canned Challenge, 2022

WineStyles’ Wine and Cheese Pairing: Opt for a dish with Queso Fresco; a mild, crumbly Mexican cheese that echoes the flavors of the Margarita and provides a fresh contrast to its tangy, lime notes. Learn more about our cheese pairings here.

Joia-Spirit-Cocktails-CosmoJoia Spirit
Cosmo
Mendota Heights, Minnesota

NECTAR WINE STYLE

Everything a Cosmo should be and more: pink, fruity, and fun rounded out with a pop of pear in the convenience of a can. 

Analysis: 7% alcohol / volume
Key Ingredients: Vodka, Cranberry, Pear, and Lime
Accolades:  Gold Medal, 93 Pts – Beverage Testing Institute, 2022; Double Gold – The Fifty Best, 2021

WineStyles’ Wine and Cheese Pairing: Try this Cosmo with a Brie. The creamy, buttery texture of Brie will pair nicely with the sophisticated cranberry and citrus notes in this Cosmo, playing into the overall tasting experience. Learn more about our cheese pairings here.

About Joia Spirit:
Driven by the art of mixology and inspired by cozy dinner chats with friends, Joia made its mark on the beverage world with a flair for innovation. It all started with with Joia Sparkling, their award-winning all-natural fruit, herb, and spice craft sodas, created by renowned mixologist Dan Oskey from Tattersall Distilling in Minneapolis. Joia Sparkling quickly became a favorite mixer for home cocktails, leading to the development of Joia Spirit craft cocktails — offering genuine spirits and true refreshment. Learn more here.

Photo and Information courtesy of © Joia Spirit – All Rights Reserved

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

Click here to learn more >

 

 

Huteau Boulanger Gamay

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Cedar Plank SalmonCedar Planked Salmon

INGREDIENTS:

  • 3 (12 inch) untreated cedar planks
  • ⅓ cup soy sauce
  • ⅓ cup vegetable oil
  • 1 ½ tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • ¼ cup chopped green onions
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 2 (2 pound) salmon fillets, skin removed

DIRECTIONS:

  1. Gather all ingredients.
  2. Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  3. Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.
  4. Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
  5. Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
  6. Remove salmon from marinade and place on planks; discard marinade.
  7. Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.

© Recipe courtesy of Wendy Freeman-More and All Recipes.

AUGUST WINE CLUB:

Gamay_Huteau_Boulanger_BottleHuteau Boulanger
Gamay
Loire Valley, France

FRUITY WINE STYLE

Huteau-Boulanger is crafted in Vallet, a quaint town west of Nantes in the Loire region. This wine is made entirely from Gamay grapes, offering a soft and light profile with delightful red fruit, a mineral note, and just a hint of tannin.

This red wine is unique, hailing from the Muscadet region, which is predominantly known for its white wines. Despite being made with Gamay, this wine is bold and robust, unlike any other Gamay from the northern areas. It boasts dense flavors of morello cherries and Victoria plums, a satisfying full mid-palate, and lacks the harsh acidity typical of less expensive Gamays. This wine has real attitude!

Varietal: Gamay
Appellation: IGP Loire Valley, France
Serving Suggestions: This wine matches well with lighter dishes and would go well with meatier fish. It can be served chilled on a hot day, making it an excellent summer wine.

Winemaking:
Harvested at peak ripeness. The grapes undergo a light maceration for 3 to 4 days without added sulfur, maintaining temperatures between 77 and 82°F. Alcoholic fermentation begins with indigenous yeasts, with daily pump-overs for 15 minutes to extract color and tannins. Traditional pressing follows, separating free-run juice from press juice. Malolactic fermentation occurs in vats, followed by racking.

Information & Photos © Huteau Boulanger – 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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Maison Biotteau Anjou Blanc

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Tandoori ChickenTandoori Chicken

INGREDIENTS:

  • 2 ½ pounds bone-in, skinless chicken thighs and drumsticks
  • 2 juicy lemons
  • 2 teaspoons kosher salt, divided
  • ¾ cup plain yogurt
  • ½ medium onion, peeled and quartered
  • 5 garlic cloves
  • 1 (¾-inch) piece fresh ginger, peeled and quartered
  • ½ fresh hot green chile, roughly sliced
  • 2 teaspoons garam masala
  • ½ cup unsalted butter (1 stick), melted
  • lemon wedges

DIRECTIONS:

  1. Make two diagonal incisions, each about 1 inch long, on center of each side of chicken pieces. (Slits, which should not start at an edge, should be deep enough to reach bone.)

  2. Place chicken pieces on a rimmed baking sheet. Squeeze 1 lemon over chicken, and sprinkle with salt. Gently rub 1 teaspoon salt and lemon juice into slits. Turn chicken over and repeat with remaining lemon and salt. Set aside for 20 minutes.

  3. Blend yogurt, onion, garlic, ginger, green chile, and garam masala in a food processor or blender into a smooth paste, about 3 minutes. Transfer spice paste to a large bowl. Add chicken to bowl and turn until coated evenly in spice paste, being sure to get paste into slits. Cover chicken and refrigerate at least 5 hours, up to 24 hours.

  4. Heat charcoal grill to high. Grill chicken over moderately high heat, basting with butter, until browned, 10 minutes. Turn and cook, basting with remaining butter, until lightly charred and cooked through, about 12 minutes. Squeeze lemon wedges over chicken and serve with naan bread.

© Recipe courtesy of Madhur Jaffrey of Food & Wine.

AUGUST WINE CLUB:

Crisp Wine StyleBiotteau_Anjou-Blanc_bottleMaison Biotteau
Anjou Blanc
Chenin Blanc
Loire Valley, France

CRISP WINE STYLE

This wine is pale yellow straw in color and shows characteristics that are typical of the variety. With honeyed notes of apricot giving way to a tangy mineral finish, this off-dry white has a fresh acidity. On the palate, the wine is bright, full-bodied and focused.

Varietal: 100% Chenin Blanc
Appellation: AOP Anjou
Production Region: Loire Valley, France
Vinification: The grapes are harvested from the schist and limestone vineyards when beautifully ripe and then sorted in the cellars to ensure they retain as much of their complexity as possible. Vinified traditionally with slow maceration at low temperature, gentle clarification and bottling in late spring.
Pairings: Fish (cooked or sushi), Indian or Asian-inspried dishes, herb-roasted pork or chicken

Maison Biotteau

Maison Biotteau at Château d’Avrillé

Vineyard Notes:
This wine is produced by the Biotteau Family at the Château d’Avrillé. The castle is located in the heart of Loire Valley, more precisely in the Anjou area. Geographically, the region is divided into two dominant profiles based on soil types. The first of these, “Anjou Blanc,” lies toward the west of the appellation, where chalky limestone soils impart a lighter, more energetic expression of Chenin. Then, there’s “Anjou Noir”, referring to the dark volcanic schist soils of the easternmost edge of the Massif Armorican, where Chenin assumes a richer, more full-bodied character. Sourced from vineyards that fall exactly along the border of these two sub-regions, this gorgeously subtle white from fourth-generation winemaker Pascal Biotteau comes from the village of Saint-Jean-deMauvrets, situated on the old Roman road from Angers to Poitiers.

Information & Photos © Maison Biotteau – 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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August Wine Club Pairing Recipe

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Beef CarpaccioBeef Carpaccio

INGREDIENTS:

  • 8 to 10 ounces beef tenderloin*, from the tip end of the roast
  • 4 handfuls arugula or mixed greens
  • your favorite vinaigrette
  • kosher salt
  • freshly ground black pepper
  • shaved Parmesan cheese

DIRECTIONS:

  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
  3. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan cheese.

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. See full disclaimers on video from Alton Brown and the Food Network.

© Recipe courtesy of Alton Brown and the Food Network.

AUGUST WINE CLUB:

Mellow style logoMaison-Biotteau_Anjou_rouge_bottleMaison Biotteau
AOP Anjou Rouge
Loire Valley, France

MELLOW WINE STYLE

This wine is red cherry in color with a nose of red fruits and slightly spicy pepper and cinnamon notes. The palate is round and fruity with delicate tannins.  Enjoy this wine now, it is meant to be fully appreciated in its youth. Serve at room temperature, 1 hour after opening.

Varietal: 80% Cabernet Franc, 20% Cabernet Sauvignon
Winemaking: 5-7 days of maceration after destemming
Aging: 4 to 6 months in stainless tank
Appellation: AOP Anjou
Production Region: Loire Valley, France
Pairings: Grilled red/white meat, tartares or carpaccios, Firm-fleshed fish, soft cheeses (Reblochon, Brie, Camembert Fermier)

 

Maison Biotteau

Maison Biotteau at Château d’Avrillé

Vineyard Notes:
This wine is produced by the Biotteau Family at the Château d’Avrillé. The castle is located in the heart of Loire Valley, more precisely in the Anjou area. From a geological standpoint, the region has two dominant profiles from the influence of the Paris Basin –  the bottom soil is composed of chalk and the top soil is a mixture of clay-limestone as well as silica. The banks and the bed of the Loire are made up of sand and gravel. The main red varietals produced in this area are Cabernet Franc, Cabernet Sauvignon, Pinot Noir and white wine varietals Chenin and Chardonnay.

Information & Photos © Maison Biotteau – 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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July Cheese Club: Iowa

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Cheese ClubPoint-Reyes-Toma-cheese-wheelPoint Reyes Farmstead Cheese Co. Toma Point Reyes Station, California

In Italian, Toma means “wheel of cheese made by the farmer herself.” What better way to describe this, Point Reyes’s most versatile, any time, any table cheese. It’s an all natural, pasteurized, semi-hard cheese that is creamy in texture with a waxed rind. It is creamy and buttery in flavor and has a grassy, tang finish.  USE & PAIRING SUGGESTIONS: The perfect any time snacking cheese, Toma is excellent for melting into pasta or risotto or in grilled cheese sandwiches. Grate on top of grilled vegetables, burgers or soups. Pair with sweet (peaches, fruit compotes), savory (toasted nuts, sautéed greens) and serve with hop-heavy beers, Pinot Noir or barrel-aged scotch. Toma loves an Old Fashioned cocktail or a Mai Tai! WINESTYLES: Bold or Mellow BEERSTYLES: Hoppy FACTS:
  • Made from pasteurized, rBST-free cows’ milk
  • Made with microbial (vegetarian) rennet
  • Aged for 90 days
  • Gluten Free
AWARDS:
  • 2024 CA State Fair, Best of California
  • 2023 CA State Fair, Gold Medal
  • 2023 US Championship Cheese, 3rd Place
  • 2022 World Cheese Awards – Silver
  • 2022 CA State Fair, Best of California
  • 2020 Good Food Awards – Best Cheese
  • See all other awards here

Point-Reyes-Truffle-cheese-wheelPoint Reyes Farmstead Cheese Co. TomaTruffle Point Reyes Station, California

TomaTruffle is the perfect combination of classic Toma paired with the aromatic flavors of Italian Black Truffles from Umbria. Reminiscent of undergrowth, fresh strawberries, dried fruit and a hint of cocoa, the earthy flavor marries beautifully with the buttery richness of Toma. This semi-hard cheese is creamy in texture with a waxed rind. The distinct, aromatic flavor or truffles combines with Toma’s signature flavor for an earthy, buttery delight. TomaTruffle is the perfect decadent cheese for any celebration! USE & PAIRING SUGGESTIONS: Great as a snacking cheese or perfect for melting on eggs, sprinkled on warm potato chips or just enjoyed on its own with a glass of dry sparkling wine.! WINESTYLES: Rich or Bold BEERSTYLES: Fruity & Spicy or Crisp & Clean FACTS:
  • Made from pasteurized, rBST-free cows’ milk
  • Made with microbial (vegetarian) rennet
  • Aged for 90 days
  • Gluten Free
AWARDS:
  • 2024 Good Food Awards
  • 2024 CA State Fair, Gold
  • 2023 International Cheese and Dairy Awards, Silver
  • 2022 CA State Fair, Best of California
  • 2022 World Cheese Awards – Silver
  • 2022 World Champion Cheese Contest, Best of Class/Top 20 Cheeses
© Point Reyes Cheese – All Rights Reserved
© Point Reyes Cheese – All Rights Reserved
© Point Reyes Cheese – All Rights Reserved
© Point Reyes Cheese – All Rights Reserved
ABOUT POINT REYES CHEESE: Point Reyes Farmstead Cheese Company is a culmination of a family’s agricultural legacy. Founded by their great-grandfather, their California dairy farm has transformed over the years. In the 1990s, seeking a more sustainable path, the Giacomini sisters returned to the farm and transitioned it into an artisanal cheesemaking operation. Their handcrafted cheese, like the signature Original Blue and Toma, continues the family tradition of producing high-quality products while honoring their love for the land. Learn more here. Information and photo © Point Reyes Cheese – All Rights Reserved.

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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 >

July Beer Club: Iowa

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Abomination-Lil-Foggy-12oz-canAbomination Brewing Company
Lil’ Foggy, 12 oz.
North Haven, Connecticut

A ridiculously crushable double dry hopped India Pale Ale with Mosaic, Citra, Pacific Jade, Summit and Nelson Hops. Pours hazy color of orange, nice white thick head. Aromas of orange, caramel, toffee and some pine.

ABV: 4.5% alcohol / volume
IBU: 2
Style: IPA – New England / Hazy
Beer Style: Hoppy & Bitter

wandering-into-the-fog-citra-canAbomination Brewing Company
Wandering Into The Fog (Citra), 16 oz.
North Haven, Connecticut

This juicy DIPA was brewed with golden promise, a heavy wheat and oat malt bill, then hopped and double dry hopped aggressively with 7+lbs per bbl of Mosaic, Pacific Jade, Summit and an irresponsible amount of Citra! Golden, silky and hazy, tasting notes of tropical citrus fruits and ripe peach!

ABV: 8.6% alcohol / volume
IBU: N/A
Style: IPA – Imperial/Double New England/Hazy
Beer Style: Hoppy & Bitter
Brewed at Twelve Percent Beer Project

Abomination-Wandering-Into-The-Fog-galazy-canAbomination Brewing Company
Wandering Into The Fog (Galaxy), 16 oz.
North Haven, Connecticut

Brewed with a heavy wheat and oat malt bill, hopped and double dry hopped aggressively with 7+lbs per bbl of Mosaic, Pacific Jade, Citra, Summit and a ton of Galaxy! Fluffy, pillowy, juicy, hazy, dank, DDH goodness.

ABV: 8.6% alcohol / volume
IBU: 12
Style: IPA – Imperial/Double New England/Hazy
Beer Style: Hoppy & Bitter
Brewed at Twelve Percent Beer Project

wandering-into-the-fog-riwaka-canAbomination Brewing Company
Wandering Into the Fog (Riwaka), 16 oz.
North Haven, Connecticut

Double New England IPA Imperial is Double Dry Hopped with Riwaka hops. Full of creamy, pours hazy. Aromas of citrus, tropical, pulpy peach and perfume.

ABV: 8.6% alcohol / volume
IBU: N/A
Style: IPA – Imperial/Double New England/Hazy
Beer Style: Hoppy & Bitter

Photos and information © Abomination Brewing Company – All Rights Reserved.

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