Tag Archives: winestyles

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.

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 >

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.

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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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.

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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December Wine Club Pairing Recipe

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filet mignon on a grill with butter meltingFilet Mignon Steak with Blue Cheese, Rosemary Butter & Spicy Potatoes

INGREDIENTS:

  • 8 tbsp. unsalted butter, at room temperature
  • 4 tbsp. blue cheese
  • 1 tbsp. minced fresh rosemary
  • salt and freshly ground pepper, to taste
  • 4 filets mignons, each about 1 ½ inch thick
  • olive oil as needed and 2 tbsp. butter for frying the steaks
  • fresh rosemary for frying the steaks

For the potatoes:

  • 4 large potatoes, peeled
  • 1 tsp smoky paprika chipotle seasoning
  • 1 tsp garlic & onion spice blend
  • salt and freshly ground pepper, to taste
  • 3 tbsp. olive oil

DIRECTIONS:

To make the Blue Cheese & Rosemary Butter:
  • Whip together the butter until light and fluffy. Add the blue cheese and fresh rosemary; mix well. Fill a pastry bag (tip 1M) with the butter, and pipe small star shapes onto a tray (with parchment paper). Place in refrigerator until ready to use.

To make the Spicy Potatoes:

  • In a deep sauté pan over high heat, bring the water to a simmer. Generously season with salt and add the potatoes. Reduce the heat to medium-low, cover, and cook until the potatoes are just tender, 5-7 minutes. Drain well. Add the olive oil to the same pan and cook, tossing the potatoes occasionally, until browned. Season well with salt and pepper, garlic blend, and smoky paprika seasoning.

To prepare the steaks:

  • Remove the filets mignons from the refrigerator about 30 minutes before cooking. Season the steaks generously with salt and pepper, patting the seasonings firmly into the meat.
  • Preheat an oven to 450°F.
  • Heat a large, heavy ovenproof frypan over high heat and pour in just enough oil to coat the bottom. When the oil is almost smoking, add the steaks and sear for about 5 minutes. Add butter and fresh rosemary. Turn the steaks over and cook another 3-4 minutes. Transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F for medium-rare, 3 to 4 minutes, or until done to your liking.
  • Place each steak on a plate, top with the blue cheese and rosemary butter, and serve immediately with spicy potatoes.

© Recipe courtesy of Cooking Melangery.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Assemblage wine bottle with a bowCalyptra Vineyards & Winery
Vivendo Assemblage
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color, the nose reveals notes of black cherries, fresh plums, blueberries and hints of cinnamon and cloves. 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: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Syrah
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Calyptra’s own grapes were grown in a ravine in the Andean foothills of the Cachapoal Valley and 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 was followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days. The blend was defined and then tank-aged for 12 months prior to bottling. The wine was bottle-aged for at least 12 months before being released for sale.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Information & Photo © Calyptra Vineyards & Winery – 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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November Beer Club: Iowa

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BeerClubLogoSamuel Smith’s
Gift Box
Yorkshire, UK

This month, our Beer Club members will enjoy a Samuel Smith Gift Box featuring a Victorian pint (18.7 oz.) of each of three classics from Samuel Smith, plus an authentic Samuel Smith pint glass, a brewery brochure, and two coasters.

Samuel-Smith-Gift-BoxIncluded in Variety Pack:

  • India Ale
  • Winter Welcome Ale
  • Organic Chocolate Stout

sam_smith_india_ale_12z_2014Samuel Smith’s
India Ale
Yorkshire, UK

A restrained maltiness and an emphasis on the aroma and flavor of hops from England’s finest farms: floral, herbal hops show in the aroma and finish, but bitterness is balanced, refined and elegant.

ABV: 5% alcohol / volume
OG: 1.052
IBU: 46
Style: IPA – English
Beer Style: Hoppy & Bitter

History:
In the late 18th and early 19th centuries there was a considerable trade in beer to India. Leaving the India docks in London, ships would sail around the Cape of Good Hope through the Indian Ocean to Bombay and beyond, a three-to four-month trip. Highly hopped pale beers brewed to withstand the trip became known as “IPA,” India Pale Ale.

Serving Suggestion:
Green chili and lime pickle, mulligatawny soup, pork with vinegar and garlic, chicken with a roasted coconut sauce, fish on a bed of potatoes, onions and tomato masala, prawns curry and duck risotto. Serve in nonik pint glasses.

Samuel_Smiths_Winter_Welcome_18.7oz_no_bg_2023Samuel Smith’s
Winter Welcome Ale
Yorkshire, UK

Honey-amber colored, creamy head of small bubbles, floral aroma and delicious caramel malt flavor with great finesse. Fine hop aroma finish and a fruity note from fermentation in open-topped stone “Yorkshire Squares”.

ABV: 6% alcohol / volume
OG: 1.056
IBU: 32
Style: Winter Ale
Beer Style: Malty and Sweet

History:
Throughout history, beer of somewhat higher alcohol and richness has been enjoyed for the winter holidays, when old friends get together to enjoy the season. Wassail is a festival to celebrate winter and the beer that goes with it. Winter Welcome is vintage-dated with a special label each year, and was first shipped to the US in 1990 – it was the first imported winter seasonal beer.

Serving Suggestion:
Roast goose, smoked turkey with oyster dressing, rack of lamb, candied yams, Smithfield hams, fresh pears and apples, or Christmas cake. Serve in crystal tumblers, or traditional Yorkshire tulip or nonik pint glasses.

organic-chocolate-stout-2Samuel Smith’s
Organic Chocolate Stout
Yorkshire, UK

Full bodied; roasted barley flavor and fruity notes from the Samuel Smith yeast strain support lush chocolate aroma, taste & finish.

ABV: 5% alcohol / volume
OG: 1.059
IBU: 28
Style: Stout – English
Beer Style: Dark and Roasty

History:
Innovators in Certified Organic beers, Samuel Smith began to ship the first organic beers to the US in the mid-1990s. Organic cider and organic fruit beers followed starting in 2007, and after many months of test brews & intensive tasting Organic Chocolate Stout was released in September, 2012. UK Soil Association and USDA Certified Organic.

A note about the label: the term “Theobroma cacao” that appears on the label is the scientific name for the cacao tree, and the illustration is of the pod from this tree, source of chocolate.

Serving Suggestion:
Great with a bowl of mixed nuts, with sharp cheeses, or with a classic molé sauce entrée. For dessert, try with complementary white, milk or dark chocolate, hazelnut biscotti, or chocolate mousse. Contrast with citrus crème, caramel or vanilla ice cream. A glass of Organic Chocolate Stout is a treat with an addition of 10% Lindeman’s Framboise lambic. Serve at 50°F.

ABOUT SAMUEL SMITH’S BREWERY:
Yorkshire’s oldest brewery, established in 1758, Samuel Smith’s brews a wide range of high quality beer, solely from authentic natural ingredients. The brewery still uses ‘stone Yorkshire squares’ made of solid blocks of slate, to ferment all its ales and stouts and the same yeast strain since the 1800s. They also use oak casks for all their naturally conditioned ales. Innovators in Certified Organic beers, Samuel Smith’s began to ship the first organic beers to the United States in the mid-1990s. Check them out on Untappd, or learn more about their company here.

Photos, Video and information © Samuel Smith’s – All Rights Reserved.

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

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November Cheese Club: Iowa

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Cheese ClubHoley-Cow-cheeseCentral Coast Creamery Holey Cow Paso Robles, California

Holey Cow is semi-soft baby Swiss-style cheese made from pasteurized whole cows’ milk. Aged for two months, it has a smooth, pliable texture and an ample amount of (you guessed it!) recognizable holes. You’ll appreciate its buttery flavor and tangy finish. WINE & CRAFT BEER PAIRINGS: Pair the Holey Cow cheese with a rich Chardonnay. For beer, pair with a Witbier (Belgian-Style Wheat Beer) from our crisp & clean section. WINESTYLES: Rich BEERSTYLES: Crisp & Clean

faultline-cheese-central-coast-creameryCentral Coast Creamery Faultline Paso Robles, California

Faultline is Central Coast Creamery’s newest addition. This cow’s milk cheese was the winner of “Best of California” at the 2023 California State Cheese Competition. The addition of Alpine cultures results in a cheese that has the sharp and mineral taste of a cheddar, but sweetness and nuttiness of an alpine style cheese. The paste has an initial sweet note up front, and a fermented fruit note near the rind. It has a creamy texture with distinct bits of crystallization. WINE & CRAFT BEER RECOMMENDATIONS: For wine, pair with a Pinot Noir. For beer, reach for an Amber Ale. WINESTYLES: Mellow BEERSTYLES: Malty ABOUT CENTRAL COAST CREAMERY: Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family decided to make the move to California’s Central Coast, well-known for its support of artisan foods and wineries. Looking back into the region’s history, one will find that the area was once home to a number of dairies. However, during the 1970’s, most of the region’s independent dairy farms lost their steam, and were extinct by the end of the decade. The Jones family, looking to rejuvenate these roots, started Central Coast Creamery. In true California spirit, all of their cheeses are made in primarily handmade, small batches using locally-sourced milk free from artificial growth hormones, and aged on pine racks. Information © Zuercher & Co. – All Rights Reserved.

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

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

November Sweet Club: Iowa

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Sweet Wine ClubTropical_Blueberry_bottleTropical Moscato
Blueberry Moscato
Piedmont, Italy

NECTAR WINE STYLE

Ruby-red in color, with both fruity and floral aromas. On the palate, it is sweet and smooth. There are distinct notes of the real blueberries used to make this naturally flavored Moscato.

  • Varietal: 95% Moscato, 5% All Natural Italian Blueberries
  • Residual Sugar: 110 g/L
  • Total Acidity: 5.5 g/L
  • Producer: Luca Bosio
  • Viticulture: The Moscato grapes for this wine come from vineyards located in Santo Stefano Belbo villages, at 200 to 300 feet above sea level
  • Vinification: Vinification without skins. Five days of fermentation in steel tanks at a low temperature of 59ºF. All natural real blueberries from the Italian Alps are then added for a contact period of 24 hours.
  • Serving Hints: Tropical Blueberry Moscato is delicious when enjoyed on its own. It also makes an excellent addition to craft cocktail recipes. Try one of their cocktail recipes here >

WineStyles’ Wine and Cheese Pairing: The Blueberry Moscato from our ‘Nectar’ section will pair well with a dessert cheese such as a Blueberry Stilton. Learn more about our wine and cheese pairings here.

Tropical_Strawberry_bottleTropical Moscato
Strawberry Moscato
Piedmont, Italy

NECTAR WINE STYLE

This Moscato comes from a grape variety that has probably the highest level of complex aromas of any Piedmont grape. The Strawberry Moscato wine has the distinctive Moscato aroma and flavor, with added complexity from the real strawberries sourced from the Italian Alps. In every bottle of Tropical Strawberry Moscato, there are approximately 10 real strawberries inside.

  • Varietal: 95% Moscato, 5% All Natural Italian Strawberries
  • Residual Sugar: 120 g/L
  • Total Acidity: 5.5 g/L
  • Producer: Luca Bosio
  • Viticulture: The Moscato grapes for this wine come from vineyards located in Santo Stefano Belbo villages, at 200 to 300 feet above sea level.
  • Vinification: Vinification without skins. Five days of fermentation in steel tanks at a low temperature of 59ºF. All natural real blueberries from the Italian Alps are then added for a contact period of 24 hours.
  • Serving Hints: Tropical Strawberry Moscato is delicious when enjoyed on its own. It also makes an excellent addition to craft cocktail recipes. Try one of their cocktail recipes here >

WineStyles’ Wine and Cheese Pairing: The Strawberry Moscato from our ‘Nectar’ section will pair well with a soft or pungent cheese such as a creamy brie or Camembert cheese. Learn more about our wine and cheese pairings here.

Tropical Strawberry Moscato Lemonade in a large pitcher

Tropical Strawberry Moscato Lemonade

ABOUT THE WINE:
Where Italy meets the Tropics—flows Tropical Moscato, a sparkling wine made from premium Moscato from Piedmont, Italy. The wines are infused with 100% real fruit in every bottle; real passion fruit and mango from Brazil, Italian white peaches, cranberries, strawberries and blueberries from the Italian Alps, grapefruit and limes from Sicily and ginger from Vietnam. Tropical’s second line, Tropical Lux Mango and Passion Fruit Moscato, is only 90 calories with 5.5% alcohol. There are never any artificial ingredients or added sugar. Tropical Moscato is the brainchild of Italian winemaker Luca Bosio. Charismatic and dynamic, Luca is the third generation of his family to tend to the approximately 60 acres of gently sloping hillsides of Italy’s Northeastern Piedmont region. Luca’s Masters of Oenology education enabled him to utilize technological innovations such as the development and use of native yeasts and decreasing the use of chemical additives like sulphur dioxide. He also created new techniques to preserve the aroma and structure of Moscato.  Try on of their seaonal cocktail recipes here >

Information and photos © Quintessential Wines and Tropical Moscato – All Rights Reserved.

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November Premium Wine Club

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Bold wine Style logoOptima-Cabernet-Knights-Valley-bottleOptima Winery
Knights Valley
Cabernet Sauvignon
Sonoma County, California

BOLD WINE STYLE

This Knights Valley Cabernet Sauvignon has beautiful scents of rose petal, cocoa, dark cherry, and mocha which float from the dark, inky, ruby-red body. The tannins are all-encompassing, and along with medium acidity, delivers great balance and finesse. The intense palate shows flavors of black cherries, raspberries, leather, tobacco, vanilla, and anise. The long finish is marked by a touch of dark chocolate and caramel which provide a perfect balance. This is a Cabernet built for a long haul, enjoyable now, but worthy of additional cellaring.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: 100% Cabernet Sauvignon
  • Appellation: Knights Valley, Sonoma County, California
  • pH: 3.70
  • RS: None
  • Barrel Aging: 24 Months

VINEYARD:
The Knights Valley Cabernet Sauvignon is sourced from a single vineyard in Knights Valley AVA (one of Sonoma County’s original five AVAs), an appellation characterized by its warmer climate, gorgeous higher elevation vines, and gently sloping hills. This rustic, unspoiled vineyard and its unique soil composition dominated by volcanic loam and clay soil create beautiful, full, rich wines. 

WINEMAKING:
The Cabernet Sauvignon was hand-picked September 18, 2017, at 25.5 degrees brix. The grapes were fermented 10 days to dryness and then macerated an additional twenty-one days to soften and develop the tannins. Following pressing, the wine was moved to 60 gallon French Oak barrels, where it received three gentle barrel to barrel rackings. This vintage was barrel aged for twenty-two months prior to bottling on August 21, 2018.

Bold wine Style logoOptima-Zinfandel-bottleOptima Winery
Dry Creek Valley
Zinfandel
Sonoma County, California

BOLD WINE STYLE

A delectable delight to savor, indulge in a luxurious drinking experience with this wine. Its incredible aromatic bouquet exudes an exuberant fruitiness that explodes with wild berry, blackberry, cocoa, and spiced coffee flavors that settle deeply into your palate. The wine boasts a bright taste with lively acidity, creating a solid structure that complements the intense, decadent flavors of chocolate, white pepper, mocha, and plum. The sweet, creamy oak adds a polished finish to the rich, velvety tannins and spicy, powerful finish. The balance of this quintessential Zinfandel wine offers great versatility when paired with different foods.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: 98% Zinfandel, 2% Petite Sirah
  • Appellation: Dry Creek Valley, Sonoma County, California
  • pH: 3.69
  • RS: None
  • Barrel Aging: 16 Months

VINEYARD:
The fruit used to produce this vintage was grown on the western bench of Dry Creek Valley, 200 feet above the valley floor. The vineyard experiences cool, foggy mornings and warm days, creating a substantial difference between daytime and nighttime temperatures. This extended growing season allowed the grapes to mature slowly, resulting in a rich and intense flavor profile.

WINEMAKING:
Hand-harvested on September 3, 2021, at 25.9 degrees brix, the fruit was gently crushed, destemmed, and fermented 10 days to dryness. Following pressing, the wine was clarified naturally by settling and then moved to small oak cooperage where it aged for 16 months. We used a blend of sixty-gallon French oak barrels to both enhance and complement the wonderful berry aromas.

ABOUT OPTIMA WINERY:
Founded by Mike Duffy, Optima Winery is a family owned and operated winery that specializes in making limited-production wines. Located in the heart of Healdsburg, California, they are blessed to be at the center of some of the best appellations in the world. Mike Duffy, owner and winemaker, studied under the legendary Andre Tchelistcheff and produces wines that rival the best of Alexander Valley. They only source the absolute best of each vintage; allowing them to meticulously follow their passion to preserve the unique characteristics of each vineyard. Learn more about their family story here.

Information and Photos © Optima Winery – All Rights Reserved.

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