Tag Archives: winestyles

January Premium Wine Club

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Bold wine Style logoCortonesi_Leonus_Toscana_bottleCortonesi
Lèonus Toscana IGT
Tuscany, Italy

BOLD WINE STYLE

A pleasant red with berry, light chocolate and hazelnut character. Medium body, firm tannins and fresh finish. This wine is a perfect accompaniment for caprese salad, pizza, salumi, burgers and aged cheeses.

WINE DETAILS:

  • Analysis: 13.8% alcohol / volume
  • Varietal: 85% Sangiovese, 10% Merlot, 5% Cabernet Sauvignon
  • Appellation: Montalcino, Tuscany (IGT), Italy
  • pH: 3.55
  • Total Acidity: 6.10 g/L
  • RS: .8 g/L
  • Critical Acclaim: “Attractive nose of hazelnuts, praline, cherries, peaches and vanilla. Medium-bodied with creamy tannins and supple, juicy palate. Drink now or hold.” – 91 pts. James Suckling

WINEMAKER NOTES:
Lèonus vineyards are nested in the northeast part of Montalcino—an area where great Brunello di Montalcino crus are born. Like all great Super Tuscan wines, Lèonus captures the essence of Tuscany. This artisan Super Tuscan wine is a rigorous hand selection of the finest grapes of Sangiovese from Montalcino blended with Cabernet Sauvignon and Merlot. This hand-crafted blend gives birth to a Super Tuscan or as Cortonesi describes it as Super Montalcino Lèonus.

The vineyards are 20 to 25 years old—at the fullest of their qualitative potential. The harvest took place slightly earlier than the harvest of the Rosso di Montalcino and Brunello di Montalcino grapes. This slightly earlier harvest is to preserve the finesse and elegance of the wine and not to over extract body and structure. Lèonus is a soft tannin wine with silky smooth characteristics, capable of being versatile in its consumption, but always maintaining the amazing characteristics of Sangiovese di Montalcino.

Bold wine Style logoCortonesi_La_Mannella_Brunello_Di_Montalcino_bottleCortonesi
La Mannella
Brunello di Montalcino
Tuscany, Italy

BOLD WINE STYLE

A luscious Brunello with bountiful aromas of dark fruit with dried cherry, blackcurrant and plum. On a second wave of aromas, you encounter softer spice with toasted almond, tilled earth and grilled herb. This is a classic expression of the crisp but sunny vintage with an open and food-friend personality. There is a playful touch of sweet cherry on the finish.

WINE DETAILS:

  • Analysis: 14.2% alcohol / volume
  • Varietal: 100% Sangiovese
  • Appellation: DOCG Brunello di Montalcino, Tuscany, Italy
  • pH: 3.4
  • Total Acidity: 6.1 g/L
  • RS: 0 g/L
  • Critical Acclaim:
    • “The Cortonesi 2018 Brunello di Montalcino La Mannella is similar to the Poggiarelli in terms of brightness and fruit wealth, yet this wine is perhaps more savory, spicy and accessible…” – 93 pts. Robert Parker, Wine Advocate
    • “…Full-bodied, its ample fruit is evenly balanced through the palate, with ripe tannins and a fresh mineral texture. It offers notes of fresh leather, ripe cherry, cedar, and warming spices throughout…” – 93 pts. Jeb Dunnuck
    • 95 pts. Wine Enthusiast Magazine

VITICULTURE:
The grapes for this wine come from the heart of Montalcino, on 19 acres of family-owned vines situated both on a 984 foot hill on the north side of the city (near the Montosoli Zone) and on the southeast side (in the East Zone). One of the coolest growing areas in the appellation at moderate 382.8 yards (350 meters) above sea level. The soil on the north side is rocky clay, with excellent exposure to the sun and a large number of stones, while the soil on the south side is clay with sandy soil of good drainage.

VINIFICATION:
After careful selection of the hand-picked grapes, fermentation takes place with maceration for 20 days in stainless steel vats at controlled temperatures between 78.8° F – 86° F. The wine then spends 36 months in 3000-liter Slavonian oak casks. The combination of great passion for winemaking of the Cortonesi family, the high altitude, diversity of soils, and traditional winemaking process gives to the La Mannella Brunello di Montalcino great finesse, elegance, and immense aging potential.

FAMILY:
Brunello di Montalcino of Tuscany has been called “The King of Wines” and this “king” is what Cortonesi specializes in. The Cortonesis established La Mannella in the 1970s, covering 138 acres in one of the most storied areas of the entire region of Montalcino, but only 19 of those acres are dedicated to producing a world-class Brunello. They started commercially selling their wine in 1985. Today, the wines are in the more-than-capable hands of Tommaso Cortonesi, a third-generation winemaker. The first vintage of Cortonesi’s Brunello arrived in 1990, which took advantage of the rocky, well-drained soils of the vineyard site, ensuring a long-aging wine. Likewise, modern technological advances go a long way in producing outstanding wine.

Information and Photos © Cortonesi and Quintessential Wines – All Rights Reserved.

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January Collector’s Wine Club: Iowa

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Collectors Wine ClubBuccella-Merlot-bottleBuccella
Merlot 2020
Carneros, California

BOLD WINE STYLE

Elegant, silky and layered; this Merlot has aromas of ripe plum, strawberry, raspberry jam and black cherry jump out of the glass and mingle with hints of cedar, clove, graphite and vanilla bean. An alluring, mid-palate is round and balanced by sweet red fruit, cocoa and a luscious savory finish. Soft, plush, juicy tannins create a textured palate, which will have you yearning for another sip. This is a definite “Cab lovers” Merlot that is approachable now and will lay down for 15 to 20 years.

Analysis: 14.6% alcohol / volume
Varietal: 90% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc
Aging: 18 months in 70% new French Oak
Appellation: Carneros, California
Bottled: Unfiltered and unfined
Produced: 188 cases

WINEMAKING NOTES:
“Our Merlot fruit comes from two blocks atop a knoll in the acclaimed Carneros appellation, where harvests typically yield less than two tons per acre. Influenced by the cooling effect of the Pacific Ocean, Carneros is an ideal spot for growing our distinctive Merlot. It’s a youthful wine that’s invitingly approachable, while still offering the richness and decadence we love.” – Buccella

ABOUT BUCCELLA:
Founded in 2002 by Bill Deem and his wife, Alicia; the couple discovered their mutual love for the wine industry over a bottle of 1990 Gaja, shared on their very first date. They chose the name “Buccella,” meaning “mouthful” in Latin, to highlight the big, bold, concentrated flavors that make their wines so luxurious. Their goal is to create wines that bring people together, initiate new relationships and celebrate life’s most monumental moments. Learn more about their story here.

Photos and information © Buccella – All Rights Reserved.

Bold wine Style logo2021-cabernet-sauvignon-sonoma-countyKokomo Winery
Cabernet Sauvignon 2021
Sonoma County, California

BOLD WINE STYLE

This Cabernet Sauvignon is full of black fruit flavors with hints of cassis, clove, dusty soil, and anise. The tannins are supportive and integrated showing a silky character that finishes with just a touch of acidity, making this Cabernet an elegant food pairing wine.

Analysis: 14.4% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: Sonoma County, California
Harvest: October 2021
Fermentation: Tank fermented
Barrel Aging: 11 months in French Oak, 20% new

VINEYARD DESCRIPTION:
This explosive Cabernet Sauvignon comes primarily from Kokomo’s 100-acre Cabernet Sauvignon Vineyard in Alexander Valley, Ruth’s Vineyard, with 20% coming from their home vineyard in Dry Creek Valley. 

WINEMAKER NOTES:
“The goal in making this Cabernet Sauvignon was to make it powerful yet graceful, food-friendly yet delicious on its own, and most importantly, balanced. After harvesting the grapes, we sorted them and gently de-stemmed them without crushing or bruising the fruit. We cold soak the grapes for 3-5 days and let fermentation begin naturally using the native yeast that comes in on the grapes from the vineyard. When we are satisfied with the fermentation and the quality of the juice, we gently press the wine so it can rest in 100% oak barrels for one year. We tend to use more neutral oak on this wine to showcase the fruit.” – Kokomo Winery Team

ABOUT THE WINERY:
Owner and Winemaker Erik Miller started the winery in 2004 naming it after his hometown of Kokomo, Indiana, and decided on a Coastal Cypress Tree as a logo to signify his move out west. Kokomo currently produces over a dozen different varietals and several single vineyard designates which are farmed by his partner in the winery, grower, Randy Peters. Kokomo Winery has been making its mark in Sonoma County, unfailingly earning 90+ ratings, Best of Class, and Gold Medals across all of their varietals since the beginning. The team takes pride in being a family winery; they have created a place for visitors to enjoy a comfortable and laid back wine tasting experience immersed in their cellar and surrounded by wine barrels. Learn more here.

Photos, video and information © Kokomo Winery – All Rights Reserved.

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Viña Torcida Tempranillo

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baked-fish-dishMediterranean Baked Fish with Tomatoes and Capers

INGREDIENTS:

  • 1/3 cup Private Reserve Greek extra virgin olive oil 
  • 1 small red onion, finely chopped
  • 2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
  • 10 garlic cloves, chopped
  • 1 ½ tsp organic ground coriander
  • 1 tsp all-natural sweet Spanish paprika
  • 1 tsp organic ground cumin
  • ½ tsp cayenne pepper (optional)
  • 1 ½ tbsp capers
  • salt and pepper
  • 1/3 cup golden raisins
  • 1 ½ lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
  • juice of ½ lemon or more to your liking
  • zest of 1 lemon
  • fresh parsley or mint for garnish

DIRECTIONS:

  1. Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
  2. Heat oven to 400°F.
  3. Pat fish dry and season with salt and pepper on both sides.
  4. Pour ½ of the cooked tomato sauce into the bottom of a 9 1/2″ x 13″ baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
  5. Bake in 400°F heated-oven  for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
  6. Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. 

© Recipe and Photo courtesy of The Mediterranean Dish. All rights reserved.

JANUARY WINE CLUB:

Conde-Valdemar-Vina-Torcida-Tempranillo_bottleBodegas Valdemar
Viña Torcida Tempranillo
Rioja, Spain

FRUITY WINE STYLE

Attractive red cherry color with violet hues. Clean and bright. Intense fruity aromas dominating blackberry, raspberry and blueberry. Subtle floral aromas of violets. Smooth, round, tasty, fresh with a pleasant mouthfeel and a long finish with hints of black fruit. 

Analysis: 14% alcohol / volume
Varietal: 100% Tempranillo
Appellation: Valdemar vineyards in Rioja Alavesa, Spain
Winemaking: Hand harvested and fermented in stainless steel tanks with temperature control for 12 days
Serving Temperature: 56.3ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
This fruity wine is suited for a variety of dishes: cured or soft cheese platters, charcuterie, stewed legumes, grilled meats, oven-baked fish and pasta. At a slightly lower temperature than usual, it is a particularly pleasant wine to enjoy in summer with rice dishes, paellas and meat or fish brochettes.

Information & Photos © Bodegas Valdemar – All Rights Reserved.

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Conde Valdemar Blanco

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coconut-curry-vegetables-dishCoconut Curry

INGREDIENTS:

  • 1 onion
  • 2 carrots, chopped
  • 2 peppers, sliced
  • 1 cup vegetables of choice, such as green beans, snow peas, chopped broccoli, or diced sweet potato
  • 1 can coconut milk (13.5oz)
  • 1 tbsp sweetener of choice
  • 1 tsp minced ginger, or ¼ tsp powdered
  • ½ tsp salt
  • ¼ tsp ground turmeric
  • (Optional) protein of choice, such as cubed tofu or black beans
  • (Optional) 1-2 tbsp green or red curry paste
  • (Optional) handful Thai basil
  • (Optional) ½ cup chopped pineapple
  • (Optional) 2-4 tbsp peanut butter or handful of cashews

DIRECTIONS:

  1. Stovetop Recipe: Combine all ingredients in a pot or skillet. If desired, you can brown the onion in a little oil first. Cook over medium heat, stirring occasionally, until the coconut sauce has thickened and the carrots are tender. Add water or milk of choice to thin down sauce as needed.
  2. Crock Pot Coconut Curry Recipe: Combine all ingredients in a slow cooker or crockpot and cook on low for 6 hours or until vegetables are soft.

© Recipe and Photo courtesy of Chocolate Covered Katie. All rights reserved.

JANUARY WINE CLUB:

Silky styleConde-Valdemar-Blanco-bottleBodegas Valdemar
Conde Valdemar Blanco
Rioja, Spain

SILKY WINE STYLE

Pale yellow in color with greenish highlights. This clean and bright wine has intense and fresh aromas with white fruits such as pear and citrus notes. There are fine nuances of aromatic herbs, boxwood and white flowers. It’s tasty, with a vibrant entry and a persistent, long finish.

Analysis: 12.5% alcohol / volume
Varietal: 80% Viura, 15% Malvasía, 5% Tempranillo Blanco
Appellation: Selected vineyards from Rioja Alavesa and Rioja Alta, Spain
Winemaking: Fermentation in stainless steel tanks with temperature control at 60.8ºF for 15 days, followed by fine lees aging.
Serving Temperature: 42.8ºF-46.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Ideal match for grilled fish, salads and vegetables, as well as pasta dishes and shellfish. A good choice for smoked food and creams.

Information & Photos © Bodegas Valdemar – All Rights Reserved.

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January Wine Club Pairing Recipe

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beef-vegetable-soupInstant Pot Vegetable Beef Soup

INGREDIENTS:

  • 1 pound diced beef (package will often say stew meat)
  • ½ teaspoon garlic powder (to season the beef – omit if using leftover pot roast)
  • ½ medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 cup diced carrots
  • cooking spray or olive oil
  • 4 ½ cups beef broth/ stock (OR water, plus 1 tablespoon Better Than Bullion beef base)
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups frozen corn kernels
  • 1 cup frozen green beans
  • 2 cups diced potatoes
  • 1 can diced tomatoes, undrained (14.5 ounces)
  • 1 bay leaf (remove after cooking is complete)

DIRECTIONS:

  • Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
  • Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.
  • Add the onions, celery and carrots, and cook another 3 to 4 minutes.
  • Turn off the pot, and add all other ingredients.
  • Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).
  • After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.
  • Remove bay leaf, and serve. 

© Recipe courtesy of A Pinch of Healthy.

JANUARY WINE CLUB:

Bold wine Style logoConde-Valdemar-Vina-Torcida-Reserva_bottleBodegas Valdemar
Viña Torcida Reserva
Rioja, Spain

BOLD WINE STYLE

This wine has an intense red cherry color that is clean and bright. It is very complex in nuances due to the oak and bottle aging. It has balsamic aromas and rich ripe fruit and spices on the nose with well-integrated spicy tones, black pepper, clove and vanilla. This wine is rounded, tasty, well-structured with a long and persistent aftertaste.

Analysis: 13.5% alcohol / volume
Varietal: 87% Tempranillo, 8% Mazuelo, and 5% Garnacha
Region: DOCa Rioja, Spain
Vineyards: Valdemar vineyards in Rioja Alavesa, Rioja Alta and Rioja Baja
Aging: 27 months in American oak barrels
Serving Temperature: 60.8ºF-64.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, roast, and grilled meat. It also goes well with red meats, game, and Iberian-pork cold meats.

ABOUT BODEGAS VALDEMAR:
Bodegas Valdemar, with a history spanning over 130 years, originated in a small stone cellar in Oyón, Spain.  Jesús Martinez Bujanda (fourth generation), founded the winery with his father in the 1980s. Today, Valdemar stands as a highly esteemed global brand, proudly representing the Rioja region on all five continents. Valdemar wines showcase exquisite grapes from various family estates, embodying a rich tradition. Their commitment to sustainability allows nature to interact with the vineyards, thus enriching them and turning vineyards into wine agroecosystems. They have recently been awarded the international “Wineries for Climate Protection” certification. Bodegas Valdemar is a family of pioneers that never ceases to learn and innovate in order to take the art of winemaking to the next level. Learn more here.

Information & Photo © Bodegas Valdemar – All Rights Reserved.

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December Sweet Club: Iowa

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Sweet Wine ClubQuinta-do-noval-late-bottle-vintage-bowQuinta do Noval
Late Bottled Vintage Unfiltered
Douro Valley, Portugal

NECTAR WINE STYLE

“This unfiltered LBV presents a deep ruby color and has an intense and elegant aroma. Great aromatic richness and a mouthful of ripe black fruits and spices. It has fine but solid tannins that gives it a structure of great amplitude and a long and flavorful finish. It is made to be enjoyed as soon as it is bottled.” – Carlos Agrellos, Technical Director

This wine is a remarkable example of the Noval style. Treated exactly like a Vintage Port with only noble grape varieties that are sourced exclusively from estate vineyards, trodden by foot and unfiltered. This expression differs in its extended aging, seeing five years in casks instead of the typical two years for Vintage Ports. Definitely an LBV with a difference, this wine has fine structured tannins, great freshness and purity of fruit. It is delicious to drink today, but will age beautifully in its bottle.

WINE DETAILS:

  • Analysis: 19.5% alcohol / volume
  • Varietal: Blend of six traditional Portuguese grape varieties: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinta Cão.
  • Appellation: Douro Valley, Portugal
  • Aging: Matures for 5 years in French Oak
  • Fermentation: Grapes were trodden by foot to obtain the must, then during fermentation macerate to obtain the best possible extraction in the “lagares”, the traditional stone vats from the Quinta
  • Farming: The vineyard is farmed sustainably
  • Critical Acclaim:
    • 90 points – Wine Advocate
    • 90 points – Wine Enthusiast

Vineyard:
All grapes come from the Quinta do Noval vineyard, in Pinhão – the heart of the Douro Valley. A blend of these higher quality varieties are planted throughout the vineyard due to the major replanting project of the early 1990s. At this age, the fruit at the estate is entering the prime of quality.

Vintage Note:
2014 is characterized by heavy rainfall that was well distributed throughout the year. With reasonable temperatures in winter and a fresh month of August, the vines were able to maintain a healthy appearance, with lots of leaves throughout the cycle; this protected the grapes from the peaks of heat during the summer, safeguarding the health of the bunches. At the end of August, the harvest was looking wonderful, with beautiful, healthy grapes and an excellent sugar and acidity balance, ideal for making great Port.

WineStyles’ Wine and Cheese Pairing: This LBV Port from our ‘Nectar’ section will pair well with a strong cheese, such as a blue cheese. Learn more about our wine and cheese pairings here.

About Quinta do Noval:
Open since 1715, Quinta do Noval is one of the oldest Port houses known around the world. Today, Quinta do Noval is part of the international viticultural group of AXA Millésimes. It is unique among Port houses in that most of the Ports are made from estate-grown fruit and all of the vintage Noval wines are from the single Quinta Do Noval vineyard on magnificent old terraces. Their team is devoted to looking after their great vineyard terroir, and strive to make wines worthy of the Quinta do Noval name every year. Learn more about their history here.

Information and photos © Vintus and Quinta do Noval – All Rights Reserved.

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December Cheese Club: Iowa

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Cheese ClubAlpha-Tolman-Cheese-ImageJasper Hill Farm Alpha Tolman Greensboro, Vermont

Alpha Tolman has a buttery, fruit and nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned and ideal for melting. Curds are cooked and pressed before being aged for 8-11 months to achieve a tight, elastic texture and robust, complex flavors. The texture, aesthetic, and flavor make Alpha an ideal choice for fondue or onion jam. For a satisfying and novel meal, follow the lead of Swiss/French raclette: melt it onto a plate of fingerling potatoes, cured meat, and natural sour pickles. HISTORY: Alpha Tolman is a Jasper Hill original, inspired by classic Alpine cheeses of Europe. Its name pays homage to Mr. Alpha Tolman, a philanthropic dairy farmer responsible for – among other notable works – building the town library in 1900. Alpha’s grandfather, Enoch Tolman, was an original settler of Greensboro, Vermont. WINE & CRAFT BEER PAIRINGS: Try pairing with a robust Ale or other bock beers, or plummy red wines, such as a Barbera or Cabernet Franc. WINESTYLES: Mellow or Bold BEERSTYLES: Malty Info and photos © Jasper Hill Farm – All Rights Reserved.

Cambozola Balance-Cheese-BowKasseri Champignon Cambozola Classic Triple Creme Blue Bavaria, Germany

It’s not a brie, it’s not a blue. This creamy, soft ripened cheese has a rind that is bloomy and white, while the paste is soft and creamy with flecks of blue. It’s a nice way to introduce someone to a blue style cheese as the flavor is mild and not overwhelming. Use this cheese when making our December Secondary Red wine pairing recipe. WINE & CRAFT BEER RECOMMENDATIONS: Enjoy with a rich Porter or Stout beer, or reach for a light-bodied Pinot Noir or sparkling wine made using the traditional method, such as a French Champagne or Spanish Cava. WINESTYLES: Mellow BEERSTYLES: Malty Information © Zuercher & Co. – All Rights Reserved. Photo © Gourmet Foods International – All Rights Reserved.

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December Beer Club: Iowa

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BeerClubLogovery-bad-elf-bow-bottle-imageRidgeway Brewing
Very Bad Elf
Amber Ale
South Stoke, Oxfordshire, England

This Very Bad Elf is one fine ale – rich, hardy, and flavorful. It is made based on an original 1795 Thames Valley recipe, with the very special pale amber malt – that is rarely used nowadays – creating nutty and sweet-roasted flavors. It is also balanced by a modest addition of English Fuggle aroma hops. Now sold out for 2023, we are lucky to share this with our Beer Club Members!

ABV: 7.5% alcohol / volume
IBU: 40
Style: Strong Amber Ale
Beer Style: Malty & Sweet
Size: 500ml

ABOUT RIDGEWAY BREWING:
Located in South Oxfordshire, Ridgeway Brewing was founded in 2002 by Peter Scholey, former head brewer at Brakspear and his wife, Vanda. The brewery takes its name from the ancient, long-distance footpath and trade route that passes just a few hundred yards from their front door in South Stoke. With their beers, they hope to create lasting experiences with “cutting edge tradition” – a match between heritage and modern tastes and technologies. Check them out on Untappd, or learn more about their company here.

Photos and information © Ridgeway Brewing – All Rights Reserved.

Snow-on-the-Maple-Tree-19OZ-bow-Can-Clown Shoes Beer
Snow on the Maple Tree
Imperial Stout
Boston, Massachusetts, USA

The Clown Shoes team takes their Undead Party Crasher American Imperial Stout and ages it in bourbon barrels (that are aged in premium maple syrup) to create Snow on the Maple Tree. This beer has a strong and sweet taste of maple that flows throughout, with dark malts providing a rich and full-bodied flavor.

ABV: 11% alcohol / volume
IBU: 45
Style: Stout – Imperial / Double
Beer Style: Dark & Roasty
Size: 19 oz.

ABOUT CLOWN SHOES BEER:
Founded in 2009, Clown Shoes was a result of a joke, some spite and a deep passion for craft beer. While they find clowns a bit questionable, everyone can agree their shoes are quite hilarious – a reminder of humility and to find humor in life. The team’s mission is to produce beer without pretension, while being free and a little crazy. Check them out on Untappd, or learn more about their company here.

Photos and information © Clown Shoes Beer – All Rights Reserved.

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Calyptra Vivendo Cabernet Sauvignon

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Short-Rib-Crostini-7

© Photo by Platings + Pairings

Short Rib Crostini with Cambozola Cheese and Cherry Jam

INGREDIENTS:

SHORT RIBS:

  • 1 lb. bone-in beef short ribs trimmed of excess fat
  • ½ tsp. sweet paprika
  • 1 tbsp. extra-virgin olive oil
  • 6 cloves garlic peeled and crushed
  • 1 medium carrot cut into large chunks
  • 1 stalk celery cut into large chunks
  • 2 sprigs fresh thyme
  • ½ cup dry red wine
  • 1 tbsp. honey
  • 1 tbsp. balsamic vinegar
  • salt and pepper

CROSTINI:

DIRECTIONS:

SHORT RIBS:

  • Sprinkle short ribs with paprika and season with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add short ribs and brown on all sides. Remove from pot and set aside.
  • Add garlic, carrot, celery and thyme to the pot and allow to brown for approximately 2 minutes. Return the meat to the pan, add wine, and increase heat to boil. Allow wine to reduce for 2-3 minutes.
  • Add the honey, vinegar, and enough water to submerge the ribs halfway. Bring to a boil and then reduce heat to a low simmer. Cover and cook for approximately 2 hours, until the meat is tender. Remove meat to a plate and shred with two forks.
  • Remove the vegetables and thyme from the pot and discard. Increase heat to high and reduce the liquids to a thin glaze, approximately 5 minutes. Return the shredded meat to the pan and toss to coat. Keep warm.

CROSTINI:

  • Preheat oven to 400º F. Arrange the baguette slices on a cookie sheet in a single layer, drizzle with olive oil and sprinkle with salt and pepper. Toast until lightly browned, 4-5 minutes.
  • Alternatively, place the crostini on a grill preheated to medium-high, and toast until lightly browned.

ASSEMBLY:

  • Top each crostini with jam, cheese, short rib mixture and chopped chives.
© Recipe and Photo courtesy of Platings and Pairings. All rights reserved.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Cabernet Sauvignon wine bottle with bowCalyptra Vineyards & Winery
Vivendo Cabernet Sauvignon
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color. The nose reveals notes of black cherries, fresh plums, blueberries, along with a floral hint. The palate is dominated by cassis, black plums and fresh cherries. Smooth tannins and juicy acidity lend the wine a fine texture and a long, fresh finish. 

Analysis: 14% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg. boxes. Following cluster selection, the grapes were destemmed and fell directly into the stainless steel tanks without the use of pumps. A cold pre-fermentation maceration for 3 days then followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days.  Next, the wine was tank-aged for 12 months and then bottle-aged for a least 12 months before being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

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Calyptra Vivendo Chardonnay

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potato leek soup dishPotato Leek Soup

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup heavy cream
  • chives, finely chopped, for serving

DIRECTIONS:

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

© Recipe and Photo courtesy of Once Upon a Chef. All rights reserved.

DECEMBER WINE CLUB:

Silky styleCalyptra Vivendo Chardonnay wine bottle with bowCalyptra Vineyards & Winery
Vivendo Chardonnay
Alto Cachapoal, Chile

SILKY WINE STYLE

Straw-colored with green hues, the nose displays aromas of fresh tropical fruit like mango and pineapple, together with hints of white blossom and honey. In the mouth, this is a fresh and fruity wine with good volume and delicious acidity that adds a sensation of juiciness. The finish is long and well-balanced with a floral aftertaste. A fresh, powerful and vibrant Chardonnay.

Analysis: 13.4% alcohol / volume
Varietal: 100% Chardonnay
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean Foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg boxes. Following the cluster selection, they were destemmed and gently pressed to release the must. The must was fermented in stainless steel tanks at low temperatures for around 20 days, avoiding malolactic fermentation. The wine was aged over its lees in stainless steel tanks for 6 months. It was then filtered and bottle-aged for at least 6 months prior to being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

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