Tag Archives: winestyles

March Sweet Club: Iowa

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Sweet Wine ClubChocolate_Martini_bottleRancho La Gloria Chocolate Martini Chocolate, Real Cream, Agave Nectar Las Vegas, NV

NECTAR WINE STYLE
Feeling fancy? This chocolate martini is dressed to impress with smooth, creamy milk, notes of dark chocolate and a touch of agave. Black tie optional. Best served chilled.

Varietal: 100% Agave Wine Analysis: 13.9% alcohol / volume Accolades: 2024 Tag Global Spirits Competition – Double Gold

WineStyles’ Wine and Cheese Pairing: Try this chocolate martini with an aged gouda. A caramelized, nutty Gouda brings out the cocoa notes while adding a little crunch from its crystalline texture. Learn more about our wine and cheese pairings here.
About Rancho La Gloria: Rancho La Gloria traces its origins to 1938 at the Rancho La Gloria Hotel in Rosarito, Mexico, where the Margarita cocktail was first crafted, forever changing the world of tequila. Building upon this rich heritage, Rancho La Gloria has evolved into a leading producer of premium agave-based beverages. At the heart of Rancho La Gloria’s offerings are their award-winning Single Estate Tequilas, made from 100% Blue Weber Agave. The agave is sourced from a single-origin field overlooking a historic Aztec temple, with each plant hand-selected and harvested at peak maturity, averaging between 90-110 pounds. Today, the brand continues to honor its legacy by offering a diverse range of high-quality agave-based products for every occasion. Learn more here.
Information & Photos © Rancho La Gloria – All Rights Reserved

Bartenura-Dolce-noir-bottleBartenura Dolce Noir Semi-Sweet Red Wine Italy

NECTAR WINE STYLE
This luscious, semi-sweet red wine is a delightful balance of fruity and earthy notes. The nose reveals aromas of ripe black cherry, raspberry, and plum. The sweetness is well integrated, with a lingering and satisfying finish.

Varietals: Cabernet Sauvignon and Barbera

WineStyles’ Wine and Cheese Pairing: Try this wine with a Gorgonzola Dolce, the creamy, slightly tangy blue cheese contrasts beautifully with the wine’s sweetness. Learn more about our wine and cheese pairings here.
About Bartenura: Bartenura is an international wine brand renowned for its iconic blue bottle Moscato and a diverse portfolio of Italian wines. Since its introduction, Bartenura has become a prominent name in the wine industry, recognized as one of the most successful kosher Italian wine brands globally. Its offerings include a variety of wines such as sparkling Moscato, semi-sweet red wines, and innovative products. Learn more here.
Information & Photos © Bartenura – All Rights Reserved

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

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March Bubbly Club: Iowa

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Bubbly Wine Clubthe-duckhorn-portfolio-decoy-brut-cuvee-sparkling-wine-LCVBTBDecoy Brut Cuvée Sparkling Wine California

BUBBLY WINE STYLE
The debut Decoy Brut Cuvée is an enticing sparkling wine that offers alluring layers of baked apple, white peach and orange zest, as well as aromatic hints of honeysuckle and vanilla. On the palate, a delicate sweetness is perfectly balanced by bright acidity, which adds poise and energy to the lush, pure fruit flavors. The Brut Cuvée is crafted in the méthode champenoise tradition to ensure that your special moments truly sparkle.

Varietal: Pinot Noir, Chardonnay, Pinot Meunier Analysis: 12.5% alcohol / volume Varietal-Composition-DuckhornpH: 3.00-3.20 Acidity: 0.7-0.9 g/100 ml Residual Sugar: 7 g/L Dosage: 0.5-1.0 g/dL Method: Méthode Champenoise (also know as the traditional method. The key element to this process is a secondary fermentation in the bottle) Fermentation & Aging: Dosaged with French oak barrel fermented Napa Valley Chardonnay Varietal Contributions:

  • Pinot Noir: Enhances body, structure & complexity
  • Chardonnay: Brightness, freshness, minerality, elegance
  • Pinot Meunier: Floral aromatics & rich, fruit flavors
About Duckhorn Portfolio: From its inaugural vintage in 1985 by legendary vintners Dan and Margaret Duckhorn as the companion label to Duckhorn Vineyards, Decoy has evolved to the perfect and comprehensive entry-level luxury brand for the entire Duckhorn Portfolio. It is a collaboration of all Duckhorn Portfolio winemakers that produces high-quality wines at remarkable prices. Its fruit is sourced from distinguished grower and estate vineyards, making approachable yet complex wines that are ready upon release. Learn more here. 
Information & Photos © Decoy & Duckhorn Winery – All Rights Reserved

LAM_Luminore_750MLLa Marca Luminore Prosecco Superiore D.O.C.G. Brut Italy

BUBBLY WINE STYLE
La Marca’s finest sparkling wine. Hailing from the sun-drenched hills of Italy’s highest wine destination, Luminore is part of a prestigious segment of Proseccos with the designation D.O.C.G., meaning it’s one of Italy’s finest wines. Luminore sparkles with a pale, golden straw hue and lively bubbles, bursting in the glass. Delicate aromas of white flowers and stone-fruits complement the soft, creamy-texture. Subtle hints of fresh citrus, pear and nectarine round out the exquisite palate. Clean, crisp acidity balances a touch of sweetness and offers a light and refreshing style.

Varietal: Prosecco Pairing Suggestions: Perfect for any occasion. Savor it as an aperitif or pair it with flavorful dishes like grilled herb-seasoned chicken, tender pork, or an Italian-inspired dessert like panna cotta brightened with a twist of lemon zest.

Winery Notes: Luminore Prosecco Superiore begins with hand-selected Glera grapes from the iconic hillside vineyards of Conegliano Valdobbiadene, the crown jewel of Prosecco D.O.C.G. After harvest, the grapes are gently crushed and pressed to capture their bright, fresh character. The juice is carefully cold-settled before its first fermentation in stainless-steel tanks, where temperatures are expertly maintained between 59–64°F. To elevate its elegance, the wine rests on its lees, building layers of complexity before the final fermentation creates its signature refined finish.
About La Marca: Founded in 1968, La Marca has dedicated itself to serving as an ambassador for Prosecco and the Veneto region to the world, representing 5,000 local growers who share a pride and passion for growing Prosecco and sharing their exceptional sparkling wines with the world. Their wine region, just a one-hour drive from Venice, boasts views of the Adriatic Sea on one side and the Dolomite mountains on the other. La Marca brings a welcome taste of La Dolce Vita through lively sparkling wines, warm Italian hospitality, and approachable style. Learn more here. bottle of La Marca on a wine cart with glass of spritz and lemonsAmici Spritz Cocktail Recipe Toast the upcoming celebration of Spring with this Prosecco cocktail. Perfect for sharing with your besties, this spritz blends bubbly with the crisp notes notes of gin, all kissed with zesty lemon and a touch of sweetness from the honey syrup. Whether you’re lounging with friends or enjoying a sunny spring day at the lake, the Amici Spritz is the ideal way to spritz things up.  So grab your favorite glass, mix up this refreshing recipe, and enjoy every sip! Cin cin!
Ingredients:
  • 3 oz. La Marca Prosecco
  • 1 ½ oz. Gin
  • ¾ oz. lemon juice
  • ¾ oz honey syrup
Directions: Muddle the lemon slices and shake all ingredients except La Marca. Strain into a spritz glass while simultaneously pouring in your Prosecco. Garnish your gin cocktail with a lemon slice.
Information & Photos © La Marca – All Rights Reserved
Bubbly Wine ClubLearn more about our Bubbly Club >    

Pomar Junction Vineyard Roussanne

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MARCH WINE CLUB:Rich WineStyles

Pomar-Junction-Roussanne-bottlePomar Junction Vineyard & Winery Roussanne Paso Robles, California

RICH WINE STYLE
This Roussanne presents a pleasant and surprising mouth-feel full of lush tropical fruit and bright pepperiness. It pairs well with buttery sauces filled with slow cooked vegetables or rich shellfish like scallop, crab, and lobster.

Varietal: 100% Roussanne Analysis: 14.7% alcohol / volume pH: 3.51 TA: 6.9 g/L Residual Sugar: 0.5 Appellation: El Pomar District AVA, California Vineyards: 100% Creston Ridge Vineyard in Paso Robles, California Aging: 4 months Cooperage: Neutral Oak Cases: 184 Accolades:

  • Best of Class/Double Gold: California Mid State Fair Wine Competition
  • Silver: Orange County Fair Wine Competition
About Pomar Junction Vineyard and Winery: Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Try this wine with the following recipe…

Lobster-Pasta-white-wine-garlic-breadLobster Pasta

INGREDIENTS:
  • 8 ounces dry pappardelle pasta
  • 4 lobster tails, with the meat removed and shells discarded **
  • 1 cup (2 sticks) unsalted butter
  • 3 garlic cloves, minced
  • ½ teaspoon paprika
  • ¼ cup grated parmesan
  • ½ cup heavy whipping cream
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1-2 teaspoons lemon juice
  • 2 tablespoons chopped fresh parsley
DIRECTIONS:
  1. In a large stockpot, boil 4 to 5 quarts of water and cook the pasta according to package directions.
  2. Meanwhile, in a large skillet or saucepan, melt the butter over medium heat. Once the butter has melted, add the lobster meat and cook until the meat has changed color, about 4-5 minutes.
  3. Add the garlic and paprika, and sauté with the lobster meat for about 1 minute, just to soften the garlic.
  4. Pour in the heavy cream and grated parmesan and stir until the parmesan has melted into the sauce.
  5. Add the cooked pasta to the saucepan or skillet, along with ¼ cup of the starchy pasta water. Stir all together. Season with salt and pepper. Add more pasta water as needed to get the sauce to your desired consistency. Add 1 teaspoon of lemon juice, stir, and taste; add more lemon juice if needed.
  6. Garnish with parsley just before serving.
Information & Photos © Pomar Junction – All Rights Reserved. © Recipe courtesy of Urban Bliss Life.
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March Wine Club Pairing Recipe

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MARCH WINE CLUB:Mellow style logo

Pomar-Junction-Reserve-Pinot-Noir-bottlePomar Junction Vineyard & Winery Reserve Pinot Noir Santa Maria Valley, California

MELLOW WINE STYLE
Aromatic with bright raspberries, eucalyptus, and unique minerality. Flavors of tart berries, wild apples, and intense allspice lead to a lingering finish of dark chocolate and spicy Saigon cinnamon.

Varietal: 100% Pinot Noir Analysis: 14.75% alcohol / volume pH: 3.53 Residual Sugar: 0.35 Appellation: Santa Maria Valley AVA, California Vineyards: Garey Ranch Vineyard in Los Alamos, CA Aging: 20 months Cooperage: 30% new French oak Accolades: 2022 San Francisco Chronicle Wine Competition – Bronze

The Merrill Family portrait

The Merrill Family

About Pomar Junction Vineyard and Winery: Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Try this wine with the following recipe…

roasted-garlic-chicken-blogEasy Roasted Garlic Butter Chicken

INGREDIENTS:
  • 2 3/4 oz. unsalted butter, room temperature
  • 1 ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper, plus extra to serve
  • 1 tbsp freshly minced garlic
  • 1 tbsp honey
  • 2 tsp thyme leaves, plus extra to garnish (see note 1 for substitutions)
  • 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (5 chicken thighs)
  • ½ cup (125 ml) chicken stock
  • freezer-friendly mashed potatoes
  • steamed asparagus or greens of choice
DIRECTIONS:
  1. Preheat the oven to 400°F.
  2. Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
  3. Arrange the chicken thighs on a baking tray with sides, skin-side up.
  4. Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin. Pour the chicken stock around the seasoned chicken (this will protect the marinade from burning and leave a delicious sauce in the base of the tray).
  5. Roast for 55–60 minutes until golden and cooked through, basting once halfway.
  6. Serve with mashed potatoes and steamed asparagus and drizzle with the tray juices. Garnish with extra thyme sprigs and add a little extra black pepper to finish.
Information & Photos © Pomar Junction – All Rights Reserved. © Recipe courtesy of Simple Home Edit.
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 >
 

February Cheese Club: Iowa

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Cheese Clubheart-Hoch-Ybrig-CheeseHoch Ybrig Alpine Cheese Cow’s Milk Switzerland

Hoch Ybrig is like Gruyère’s little brother—crafted with a similar recipe but in a smaller, more manageable wheel. Named after the towering Swiss ski slopes, this Alpine cheese packs bold, savory onion notes alongside a surprisingly fruity finish, thanks to regular washes in a cider-infused brine during its 8–10 months of aging. Firm yet creamy, with scattered eyes—or holes—and a delicate crystalline crunch, it’s a true reflection of its mountain origins. The Hoch Ybrig recipe was crafted by Swiss affineur Rolf Beeler and in collaboration with cheesemaker Josef Werder. Melt it into fondue, or pair it with Northwoods Apiaries Buckwheat Honey to highlight its subtle sweetness.  Aged: 8 – 10 months Milk: Cow’s milk, unpasteurized Rind: Not edible Region: Switzerland WINE & CRAFT BEER PAIRINGS: For wine, reach for a Riesling with bright acidity and a touch of sweetness to balance the cheese’s savory depth. Or, try with a Chardonnay to compliment its nutty complexity. For beer, try with a Belgian Dubbel for a richness with a subtle spice. WINESTYLES: Crisp or Rich wines BEERSTYLES: Fruity & Spicy beers Information © Murray’s Cheese. – All Rights Reserved.

hearts-molinari-and-sons-salamiMolinari & Sons Italian Dry Salami San Francisco, California

This dry-cured Italian dry salame from San Francisco-based Molinari is made in the Milanese style. It is a finely minced mixture of 80% pork and 20% beef spiced with pepper and garlic. It’s a classic salami with subtle hints of roasted nuts, medium body, a mix of salt, sweet and butter; overall very well balanced.  WINE & CRAFT BEER PAIRINGS: For wine, pair this salami with a Sauvignon Blanc or a Pinot Noir. For beer, try with a Wheat Beer or a Pilsner. *BONUS PAIRING* For cheese, try this with a Cheddar, a Comte, or our cheese selection of the month – Hoch Ybrig Alpine cheese. Also great in sandwiches, salads, pastas, and antipasti dishes.  WINESTYLES: Crisp or Mellow BEERSTYLES: Crisp & Clean About Molinari & Sons: Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. As a family-owned company with over a century of tradition, Molinari is renowned for its dedication to quality, using time-honored recipes and the finest ingredients to produce rich, flavorful salumi. From classic dry-cured salami to specialty artisan varieties, each product reflects a commitment to craftsmanship and authenticity. Whether enjoyed on its own, paired with cheese and wine, or incorporated into recipes, Molinari salami delivers a true taste of Italian heritage. Learn more here. Information © Zuercher & Co. & Molinari & Sons Salame – 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 >

February Sweet Club: Iowa

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Heart-Castello-del-Poggio-Sweet-Red-bottleCastello del PoggioSweet Wine Club
The Secret Garden Collection
Sweet Red
Piedmont, Italy

NECTAR WINE STYLE

Tasteful and complex, with notes of rose petals, cheery and red berries. Perfectly ripe grapes highlight the soft fruit expression of this delightful Sweet Red blend, beloved for its notes of rose petals, cherry and red berries that lead to a smooth finish.

Analysis: 7% alcohol / volume
Varietal: Piedmontese Bonarda
Appellation/Region: Northern Italy
Winemaking: Stainless steel tanks
Serving Suggestion: Enjoy with spicy fare, grilled meats, cheeses and chocolate desserts

WineStyles’ Wine and Cheese Pairing: Try this wine with an Aged Gouda, its nutty and caramel-like flavors will pair well with the wine’s sweet profile. Learn more about our wine and cheese pairings here.

 

 

 

 

 

 

 

Cacao Raspberry Collins Cocktail Recipe

INGREDIENTS:

  • 2 oz. Castello del Poggio Sweet Red
  • ½ oz Tempus Frugit Cacao
  • ½ oz raspberry liqueur
  • ¾ oz lemon juice
  • fill to top club soda
  • garnish with raspberries

DIRECTIONS:

Add all the ingredients except the club soda into a shaker, add ice and shake. Strain into a highball, top with a club soda, gentle stir and garnish.  Or try their cocktail recipe for Sweet Coupe DeVille, with a few dashes of chocolate bitters.

About the Winery:
Castello del Poggio, located in the heart of Piedmont, Italy, has a winemaking heritage dating back to 1699. With a focus on crafting approachable and elegant wines, the estate blends tradition with modern expertise to highlight the unique terroir of its vineyards. Renowned for its signature Sweet Collection, including the popular Sweet Red, Castello del Poggio embraces a philosophy of creating wines that bring people together and celebrate life’s simple pleasures. From vine to glass, the estate is dedicated to sustainability, quality, and the joy of sharing exceptional wines with the world. Learn more about the winery here.

Photo and Information courtesy of © Castello del Poggio – All Rights Reserved

Heart-yalumba-antique-tawny-bottleYalumba
Museum Antique Tawny
South Australia, Australia

NECTAR WINE STYLE

Amber tawny in color with an olive green hue, exhibiting aromas of rich toffee and caramels, sweet figs, chocolate, caramel and licorice spices with elegant brandy spirit and hints of nutty wood aged complexity. The palate is richly flavored featuring caramel crème brûlée with fine spirit characters and lingering flavors of dried fruits and nuts. The texture is sweet and smooth with roundness from the wood maturation and brandy spirit filling out the middle palate, providing the firm, drying finish. This is an outstanding dessert wine.

Analysis: 19% alcohol / volume
pH: 3.5
Residual sugar: 198 g/L
Acidity: 6.4 g/L
Appellation/Region: South Australia, Australia
Fermentation: Stainless steel tanks
Malolactic fermentation: N/A
Type of Aging Container: Barriques and Hogsheads
Length of aging before bottling: 12 years
Pre-fermentation technique: Cold soak
Estate Owned by: Robert Hill-Smith
Winemaker: Louisa Rose
Total Acreage Under Vine: 650
Food Pairing: Serve with stilton or hard cheddar; baked figs and pistachio ice cream; or ginger flavored pudding

WineStyles’ Wine and Cheese Pairing: Pair with wine with a stilton or hard cheddar. Learn more about our wine and cheese pairings here.

Winery’s Notes:
This velvety wine is blended from antique barrels of Yulmba’s very best tawny, and laid down in their historic cellars over many years. The aging process evaporates a tiny angel’s share every year leaving a rich, concentrated wine with a nutty character. Made over five decades ago, the original wines were blended from old-vine varieties such as Shiraz, Grenache, Mourvèdre and Muscadelle.

Since 1985, the use of Portuguese fortified varieties Touriga, Tinta Cao and Tinta Molle have added complexity to the blend, bringing finesse and elegance to this wine. The grapes are crushed and fermented on skins for several days to extract the fruit flavors and to build palate texture. After draining and pressing off skins, the fermentation is arrested by fortification with brandy spirit. The vintage wines are then put aside into small oak barrels to mature over time, developing the classic tawny characters of chocolate, caramel and wood aged nuttiness. After many years of maturation, a selection of older and younger wines are judiciously blended to produce wines of complexity, balance of fruit and aged characteristics.

About the Winery:
Founded in 1849, Yalumba is Australia’s most historic family-owned winery, crafting exceptional wines in the Barossa Valley for six generations. The journey began at the Angaston winery, where the production of fortified wines became a key part of its history. Today, Yalumba upholds its reputation for premium fortified wines by releasing small parcels of show reserve stocks. With a deep commitment to sustainability, innovation, and tradition, Yalumba continues to produce a diverse range of wines that celebrate the region’s unique terroir and winemaking artistry. Learn more about the winery here.

Photo and Information courtesy of © Yalumba – All Rights Reserved

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“Wine” not try our Sweet Club! 

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Renacer Punto Final Cabernet Sauvignon

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FEBRUARY WINE CLUB:

Bold wine Style logoHeart-Puton-final-organic-cabernet-bottleBodega Renacer
Punto Final
Cabernet Sauvignon Organic
Mendoza, Argentina

BOLD WINE STYLE

Intense ruby red color with violet and black highlights. Aromas of ripe cherries, currants and ripe plums complemented by roasted bell pepper and sweet spices (paprika, pepper). Noticeable fresh plum and cherry flavors. Sweet entry with ripe tannins, balanced with good acidity; elegant, persistent on the palate and long finish.

Varietal: 90% Cabernet Sauvignon, 10% Cabernet Franc
Analysis: 13.6% alcohol / volume
pH: 3.73
Total Acidity: 5.32 g/L
Appellation: Luján de Cuyo, Mendoza, Argentina
Grapes: From two blocks of the “Renacer” estate in Perdriel – Luján de Cuyo (950 m.a.s.l. – silt loam soils).
Vineyards:With yields of less than 8 tons per hectare.
Harvest: Hand-picked in 17 kg. at the beginning of April
Selection: Double manual selection of clusters and berries
Maceration: Cold for 3 days at 46.4ºF
Alcoholic Fermentation: Carried out with selected indigenous yeasts for 10 days in stainless steel tanks at controlled temperatures between 77ºF and 80.6ºF
Malolactic Fermentation: In stainless steel tanks
Aging: Young profile without contact with oak
Food Pairing: Lean red meats, grilled vegetables, lamb, cheeses such as brie, camembert, cheddar and parmesan

About the Winery:
Nestled in Luján de Cuyo—one of Mendoza’s premier regions for producing premium wines—Bodega Renacer was purposefully designed to craft high-end wines. Founded by Patricio Reich, a wine industry veteran since the late 1980s, his journey began as a partner and managing director at Viña San Pedro in Chile. Over time, his passion for winemaking deepened, inspiring him and his family to launch a new venture focused on creating exceptional wines. Established in 2003 at the base of the Andes Mountains, the winery features Tuscan-inspired architecture, pergolas, and Italian-style gardens—a tribute to its family heritage and a warm invitation to visitors. Bodega Renacer is driven by their key principles: a relentless pursuit of quality, a commitment to innovation, a strong family spirit, sustainability, and a dedication to specializing in Malbecs and Cabernets. Learn more here.

Try this wine with the following recipe…

lava-cake-rotated-blogChocolate Lava Cake

INGREDIENTS: 

  • ½ cup unsalted butter (113g)
  • 6 ounces bittersweet chocolate chopped (168g)
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar (50g)
  • ⅛ teaspoon salt
  • 2 tablespoons all-purpose flour

DIRECTIONS:

  1. Preheat the oven to 450°F. Butter and lightly flour 6 (4- to 5-ounce) ramekin dishes and place them on a baking sheet.
  2. Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth.
  4. Bake for 6 to 8 minutes or until the sides of the cakes are firm set but the center is jiggly. Let the cakes cool in the ramekin dishes for 1 minute.
  5. Place a small dessert plate over the top of each ramekin and carefully turn it over, inverting the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Sift powdered sugar on top and garnish with berries, if desired. Serve immediately.

Information & Photos © Bodega Renacer – All Rights Reserved.
© Recipe courtesy of Preppy Kitchen.

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Learn about our Memberships >

 
 
 

 

 

Renacer Punto Final Reserva Naranjo Orange Chardonnay

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FEBRUARY WINE CLUB:

Rich WineStylesHeart-Punto-Final-Orange-chardonnay-bottleBodega Renacer
Punto Final Reserva
Naranjo Orange Chardonnay
Mendoza, Argentina

RICH WINE STYLE

Golden orange color. The nose presents notes of ripe peach, apricot, ginger, flowers such as camomile. On the palate it has citrus flavors of tangerine peel and pink grapefruit. In addition, aromas of vanilla and bourbon can be found, the result of its brief contact with used barrels. It is vibrant, with fresh acidity and a sweet finish.

Varietal: 100% Chardonnay
Analysis: 12.5% alcohol / volume
pH: 3.3
Total Acidity: 6.5 g/L
Appellation: Uco Valley and Luján de Cuyo, Mendoza, Argentina
Vineyard Productivity: Yields of less than 8 tons per hectare
Harvest: Manual in 17 kg crates
Vinification: With skins, similar to a red wine fermentation, with selected yeasts in 1000 liter stainless steel tanks, at a maximum temperature of 64.4ºF
Aging: French and American oak barrels of second use
Farming: Vegan and sustainable
Winery: Family owned
Food Pairings: Lamb, pork, chicken, grilled fish, octopus, hummus, baba ghanoush, roasted vegetables and Indian curry

About the Winery:
The name Punto Final refers to the moment when the winemaking team considers that it has achieved its ultimate goal: exceptional, easy-to-drink wines that express the typicity of each varietal in an authentic way. Founded by Patricio Reich, with the collaboration of world-renowned winemaker Alberto Antonini, Bodega Renacer prides itself in bringing consumers the very best wines from South America’s unique terroirs. The winery structure itself is quite impressive, featuring a medieval tower built of rocks with state-of-the-art winemaking equipment. Renacer’s vineyards are located in a unique zone in Mendoza, Argentina, where the soil, altitude, climate and water come together to create the perfect growing environment for Malbec and other varietals. Learn more here.

Try this wine with the following recipe…

apricot-glazed-chicken-dishApricot Glazed Baked Chicken

INGREDIENTS:

  • ¾ cup apricot preserves
  • 1 tablespoon whole grain mustard
  • 2 tablespoons soy sauce or coconut aminos
  • 2 tablespoons melted, unsalted butter
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 pounds boneless skinless chicken breasts (about 4 pieces)

DIRECTIONS:

  1. In a large bowl or baking dish add the apricot preserves, mustard, soy sauce, butter, thyme, salt and pepper and whisk until well combined. Add the chicken and toss until well coated.

Information & Photos © Renacer and Weinbauer – All Rights Reserved.
© Recipe courtesy of Life is But a Dish.

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 >

 
 
 

 

 

February Wine Club Pairing Recipe

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FEBRUARY WINE CLUB:

Bold wine Style logoHeart-Punto-Final-Cabernet-Franc-Reserve-bottleBodega Renacer
Punto Final Reserva
Cabernet Franc
Mendoza, Argentina

BOLD WINE STYLE

Intense ruby red color with violet reflections. Its aromas are of sweet spices, black pepper, cloves interwoven with soft notes of eucalyptus with a hint of pepper. As the wine opens, aromas of vanilla and chocolate appear from its aging in oak. The palate has great concentration, intensity and sweet impact, with ripe black fruit flavors and a distinctive caramel macchiato note. Soft, round tannins with good acidity and a long, lingering finish.

Varietal: Cabernet Franc
Analysis: 14.1% alcohol / volume
pH: 3.7
Total Acidity: 5.5 g/L
Appellation: Luján de Cuyo, Mendoza, Argentina
Grapes: From Vista Flores (1300 m.a.s.l. – calcareous and stony soils) and Perdriel – Luján de Cuyo (950 m.a.s.l. – loam soils).
Vineyards: More than 15 years old with yields of less than 8 tons per hectare
Selection: Double manual selection of clusters and berries
Maceration: For 2 days at 46.4°F
Alcoholic Fermentation: With indigenous yeasts for 12 days in stainless steel tanks at temperatures between 71.6 and 75.2°F
Malolactic Fermentation: In stainless steel tanks
Aging: In French oak barrels for 12 months
Critical Acclaims: 90 pts James Suckling 2019; 91 pts James Suckling 2017; Silver Medal 90 pts Decanter 2017; 91 pts Decanter 2014: 91 pts Robert Parker 2011

About the Winery:
Nestled in Luján de Cuyo—one of Mendoza’s premier regions for producing premium wines—Bodega Renacer was purposefully designed to craft high-end wines. Founded by Patricio Reich, a wine industry veteran since the late 1980s, his journey began as a partner and managing director at Viña San Pedro in Chile. Over time, his passion for winemaking deepened, inspiring him and his family to launch a new venture focused on creating exceptional wines. Established in 2003 at the base of the Andes Mountains, the winery features Tuscan-inspired architecture, pergolas, and Italian-style gardens—a tribute to its family heritage and a warm invitation to visitors. Bodega Renacer is driven by their key principles: a relentless pursuit of quality, a commitment to innovation, a strong family spirit, sustainability, and a dedication to specializing in Malbecs and Cabernets. Learn more here.

Try this wine with the following recipe…

pasta_valentine-blogAuthentic Cacio e Pepe (classic Roman dish)

INGREDIENTS:

  • 1 lb. of dried spaghetti
  • 8 ounces of finely shredded Pecorino Romano cheese
  • 1 teaspoon of black pepper roughly ground
  • salt to taste

DIRECTIONS:

  1. Set timer, bring a large pot of salted water to boil and add the Spaghetti.
  2. Add pepper to a large sauté pan and slowly heat until you can smell the pepper.
  3. To prevent burning, add a ladle (or two) of the pasta water and let it lightly boil. Make sure the pan doesn’t go dry and burn the pepper.
  4. Add the cheese and a couple of ladles of boiling water to a bowl and mix it until it is creamy like a paste.
  5. When the Spaghetti is cooked, add it to the sauté pan with the water and pepper. Quickly stir the pasta and try to develop a sauce from the pepper and starchy pasta water.
  6. After two minutes of stirring, take off the heat and continue to stir while letting the pasta and pan cool a little, for about a minute.
  7. Add the cheese mixture while the pasta is off the heat. Stir vigorously and mix the cheese throughout the pasta.
  8. Put the pasta and cheese mixture back on a low flame and continue to stir it. If the sauce gets too dry, and one more ladle of pasta water to loosen up the mixture.
  9. Once everything is well mixed and creamy, serve immediately. When it is in the serving bowl, top with a little bit of fresh ground pepper and some more cheese.

Information & Photos © Bodega Renacer – All Rights Reserved.
© Recipe courtesy of Saturdays in Rome.

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January Cheese Club: Iowa

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Cheese ClubPetit-agour-cheese-wheelAgour Petit Agour Pur Brebis Semi-hard Sheep’s Milk Cheese France

Made from pasteurized sheep’s milk from the Basque Pyreness region, it boasts a sweet, subtle flavor and a creamy yet sturdy texture. Its bright orange rind, dusted with the region’s speciality, Espellettes pimento, giving it a distinctive rusty red appearance, can be brushed clean before slicing. The method used making this cheese is claimed to be the oldest surviving tradition in the world, dating back 4000 year. Petit Agour offers a distinctly sheep-y character, with floral, nutty, and lanolin notes typical of rustic sheep’s milk cheeses—without veering into overly sharp or barnyard flavors. Pair it with cherry spread for a classic combination, or try shaving it over roasted vegetables or a salad of bitter greens. It’s equally delightful on its own, sliced wafer-thin. Aged: 3 months Region: Basque, France WINE & CRAFT BEER PAIRINGS: For wine, pair with a Merlot or Pinot Grigio. For beer, reach for an amber or brown ale, the malty sweetness and caramel notes of an ale harmonize beautifully with the cheese’s subtle, nutty flavors. WINESTYLES: Mellow or Crisp wines BEERSTYLES: Dark beers Information © Zuercher & Co. – All Rights Reserved.

La-Petite-Cave-Roquefort-cheeseGabriel Coulet Roquefort La Petite Cave Sheep’s Milk Cheese France

Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. In 1872, Guilhaume Coulet built a wine cellar that later became a cheese aging cave. Roquefort is the undisputed king of French blue cheeses, and they don’t come much better than Gabriel Coulet. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish. Aged: 4+ months Region: Auvergne, Midi Pyrenees Protection: AOC Fat: 52% WINE & CRAFT BEER PAIRINGS: For wine, try this cheese with a Port. A ruby or tawny Port offers a bold, sweet profile with notes of dried fruit and nuts that counterbalances the salty, tangy richness of Roquefort. For beer, try with an Imperial Stout; the roasted malt flavors, dark chocolate, and coffee notes of an Imperial Stout will also pair beautifully with Roquefort’s salty and tangy intensity. WINESTYLES: Nectar wines BEERSTYLES: Malty & Sweet Information © Zuercher & Co. – All Rights Reserved.

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