Tag Archives: winestyles
Carr Valley
Cranberry Chipotle Cheddar
La Valle, Wisconsin
July Sweet Club: Iowa
Caposaldo
Moscato
Italy
NECTAR WINE STYLE
Made using handpicked grapes from 20-year-old guyot-trained vines, this Moscato is bright golden yellow in color, with an assertive mix of exotic fruit with spicy aromas that create a fresh, vivacious and highly polished palate.
Varietal: 100% Moscato Bianco
Analysis: 7% alcohol / volume
Grapes: 100% handpicked
Region: Lombardy, Italy
Appellation: Provincia di Pavia IGT
RS: 110 g/L
TA: 6.2 g/L
pH: 3.18
Pairing: Fresh fruits, fruit pies, and tarts
Critical Acclaim: 98 points – Sunset International Wine Competition | 94 points – Winemaker Challenge International
Winery Notes:
Caposaldo Moscato comes from the cool, maritime climate of Provincia di Pavia in northern Italy’s Lombardy region. Here the 20-year-old guyot-trained vines benefit from the blend of white marl and chalk soils in the low-yielding hillside vineyards. Grapes are handpicked and then undergo a temperature-controlled fermentation that results in a fine, persistent effervescence.
WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as brie. Learn more about our wine and cheese pairings here.
Caposaldo Cocktail Crew – “Summer Sun Collins”:
- 1 ½ oz Caposaldo Moscato
- ¾ oz Acqua de Cedro liqueur
- ½ oz passion fruit syrup
- ½ oz lemon juice
- splash of soda water
- garnish with mint bouquet
- ENJOY!
© Recipe and photo courtesy of Caposaldo.
Caposaldo
Sparkling Peach Moscato
Italy
NECTAR WINE STYLE
Soft and elegant with lively bubbles, this sweet sparkling wine has intense aromas and flavors of freshly picked peaches, honeysuckle and citrus.
Analysis: 6.4% alcohol / volume
Grapes: 100% handpicked grapes
Region: Italy
RS: 95 g/L
TA: 4.4 g/L
pH: 3.15
Pairing: Light desserts, such as pastries, sorbet or fresh fruit
Fermentation: A preferred natural second fermentation results in a superior effervescence
Winery Notes:
The grapes grow on the cool hilltops of northern Italy’s Lombardy region, where the northern-lying Alps shield the low-yielding hillside vineyards from harsh weather and the 20-year-old Guyot-trained vines benefit from a superb blend of white marl and chalky soils. During harvest, the fruit is carefully handpicked and pressed. Finally natural peach aromas are added for a truly special wine.
WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a fresh goat cheese. Learn more about our wine and cheese pairings here.
Caposaldo Cocktail Crew – “Sparkling Peach on the Beach”:
- 2 cups of Caposaldo Sparkling Peach
- 2 oz peach schnapps muddled with peach slices
- garnish with grapefruit slice
- ENJOY!
© Recipe and photo courtesy of Caposaldo.
About Caposaldo Winery:
Caposaldo blends a handcrafted, artisanal approach to winemaking with cutting-edge quality standards and techniques, so that it stands as a benchmark of iconic Italian wines. The fruit for each Caposaldo wine is hand harvested from low-yielding vineyards in prime growing areas in the classic wine regions of Tuscany, Veneto and Lombardy. Modern scientific techniques are used in the cellar, including cold temperature stainless steel fermentations and judicious use of oak, resulting in a pure expression of each wine type. Learn more here.
Information and photos © Caposaldo and Kobrand Fire Wine & Spirits – All Rights Reserved.
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July Premium Wine Club
Thelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa
BOLD WINE STYLE
Complex and stylish, with aromas of blackcurrant leaf and coffee bean which progresses into a palate that’s structured and racy with hints of leather, dark chocolate and sweet blackberry. The firm tannins yield and gripping mouthfeel from the first sip through to the long lingering finish.
WINE DETAILS:
- Analysis: 13.5% alcohol / volume
- Varietal: Cabernet Sauvignon
- pH: 3.66
- Residual Sugar: 1.6 g/L
- Total Acidity: 5.6 g/L
- Food Pairing: A butterflied leg of lamb or lamb steak with rosemary and potato dauphinoise on the side
VITICULTURAL PRACTICES:
- Varietal: Cabernet Sauvignon – clone 46C, 169A and 338C
- Root stock: 101-14, R110 & R99
- Soil type: Hutton – decomposed granite
- Age of vines: Planted 2002, 2003 & 2008
- Plant density: 2000-2300 vines per hectare
- Trellising: Vertical hedge
- Pruning: 2-bud spurs every 15cm
- Yield: 10.4 tons per hectare
- Irrigation: Supplementary drip
- Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
- Picking date: 19 February – 28 February, 2029
- Grape sugar: 24.7-25.2ºB
- Acidity: 5.74 – 6.84 g/l
- pH at harvest: 3.53-3.7
WINEMAKING PRACTICES:
- Yeasts: Alchemy 3 / X-Pure
- Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and a combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines are aged gracefully in place for 18 months, with 25% new French oak barrels and received only one racking during this period. After tasting through all the individual lots, the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
- Mood Maturation: 18 months in barrel, 30% new French oak, balance in older barrels
Thelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa
BOLD WINE STYLE
The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave them their name.
WINE DETAILS:
- Analysis: 13.5% alcohol / volume
- Varietal: 70% Shiraz, 15% Grenache and 15% Petit Verdot
- pH: 3.62
- Residual Sugar: 2.0 g/L
- Total Acidity: 5.2 g/L
- Food Pairing: Rich hearty stews, roasts and grilled meats
VITICULTURAL PRACTICES:
- Varietal: Shiraz – Clone Sh1A / Grenache – Clone GN 70N / Petit Verdot – Clone PR 400D
- Root stock: 101-14 & R99
- Soil type: Hutton – decomposed granite
- Age of vines: Planted 2003 to 2006
- Plant density: 3000, 1996 and 2022 vines per hectare respectively
- Trellising: Vertical hedge
- Pruning: 2-bud spurs every 12cm
- Yield: 8.5 tons per hectare (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)
- Irrigation: Supplementary drip
- Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
- Picking date: 15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)
- Grape sugar: 25.2ºB (Shiraz), 25.0ºB (Grenache), 24.8ºB (PV)
- Acidity: 5.12 g/L (Shiraz), 6.19 (Grenache), 5.73 g/L (PV)
- pH at harvest: 3.6 (Shiraz), 3.33 (Grenache), 3.57 (PV)
WINEMAKING PRACTICES:
- Yeasts: Alchemy4
- Fermentation temp: 80.6ºF
- Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once a day for 5 days. After fermentation, the wine is left on the skins for 2 days before pressing, once pressed, wine is racked to barrel for malolactic fermentation.
- Mood Maturation: 18 months in 2nd & 3rd fill 225 L French oak barrels
ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.
Information, Photos & Video © Thelema Mountain Vineyards – All Rights Reserved.
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Thelema Mountain Red
Grilled BBQ Chicken Pizza
INGREDIENTS:
- 1 pound pizza dough raw
- all-purpose flour for dusting dough
- olive oil for brushing on grill and pizza
- ½ cup barbecue sauce
- 1 ¼ cups mozzarella shredded
- ½ cup smoked gouda shredded
- ⅓ cup roma tomato, ¼-inch thick slice
- ⅓ cup green bell peppers, ¼-inch thick slice
- ⅓ cup red onions, ¼-inch thick slice
- ½ cup corn fresh, canned or defrosted frozen
- 2 slices bacon cooked, diced
- 1 cup cooked chicken breast ¼-inch thick slice
- ¼ cup green onions thinly sliced
DIRECTIONS:
-
On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
-
Make sure the bottom of the dough is floured and not sticking to the paper.
-
Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
-
Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
-
Brush the top of the dough with olive oil.
-
Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
-
Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly.
-
Cook for an additional 1 to 2 minutes uncovered if needed.
-
Turn all of the burners heat down to medium-low.
-
Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
-
Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
-
Check the bottom of the crust halfway through to make sure it doesn’t burn too much.
-
Top pizza with sliced green onions and more barbecue sauce if desired.
-
Transfer pizza to a cutting board and cut into 8 slices, serve immediately.
© Recipe courtesy of Jessica Gavin.
JULY WINE CLUB:
Thelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa
MELLOW WINE STYLE
This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.
WINE DETAILS:
- Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
- Analysis: 14% alcohol / volume
- Residual Sugar: 2.2 g/l
- pH: 3.51
- Total Acid: 5.4 g/l
- Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)
VITICULTURAL PRACTICES:
- Rootstock: 101-14, R99
- Soil Type: Tukulu / Glenrosa
- Age of Vines: Planted 2004-2006
- Trellising: Vertical Hedge
- Pruning: 2-bud spurs
- Yield: 11.8 tons per hectar
- Irrigation: Supplementary drip
- Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
- Grape Sugar: 23.8-25.1ºBalling
- Acidity: 5.48 g/l – 7.18 g/l
- pH at Harvest: 3.45-3.48
WINEMAKING PRACTICES:
- Yeasts: NT50 / Alchemy 3 / ICV Gre
- Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
- Wood Maturation: 18 months in older French Oak barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.
Information and Photos © Thelema Mountain Vineyards – All Rights Reserved.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
Thelema Mountain White
Grilled Oysters with White Wine Butter Sauce
INGREDIENTS:
- 12 shucked Atlantic or Pacific oysters
White Wine Compound Butter:
- 1 stick unsalted butter, room temperature
- 1 clove garlic, finely grated (try a microplane grater to finely grate the garlic so there are no chunks)
- 1 tablespoon dry white wine
- 1 tablespoon diced chives
- 1 teaspoon kosher salt
- ½ tablespoon finely diced parsley
DIRECTIONS:
-
Preheat the grill and prepare for direct grilling with lump charcoal. Target the temperature in the grill at 500ºF.
- For the Compound Butter: Combine all ingredients in small bowl with a fork. Use 1 heaping teaspoon of compound butter per oyster. Reserve some to add more after they come off the grill.
-
Layer slightly crumbled aluminum foil onto a sheet pan. Place shucked oysters onto sheet pan and gently press down so the oysters sit well on the pan.
-
Place one heaping teaspoon of the butter into each oyster.
-
Place gently over direct heat and grill for 4 – 6 minutes. The butter will bubble and remove when you start to see the edges of the oyster flesh slightly brown. Remove with high heat gloves or tongs. However, tongs can be difficult with the edges of oysters causing the liquid to fall out.
-
Serve warm in the half shell over a plate that has been layered with coarse salt.
© Recipe courtesy of Vindulge.
JULY WINE CLUB:
Thelema Mountain Vineyards
Mountain White
Stellenbosch, South Africa
CRISP WINE STYLE
This vibrant aromatic wine exhibits beautiful passionfruit and gooseberry aromas which merge with hints of apricot and melon on the nose. The palate is medium bodied with a crisp clean finish. The Sauvignon Blanc provides fresh, natural acidity, while the Viognier adds palate weight, layers of complexity and depth to the wine.
WINE DETAILS:
- Varietals: 90% Sauvignon Blanc, 10% Viognier
- Analysis: 13.5% alcohol / volume
- Residual Sugar: 1.4 g/l
- pH: 3.22
- Total Acid: 6.7 g/l
- Food Pairing: Cheeses, oysters or delicate fish like sole
VITICULTURAL PRACTICES:
- Root stock: 101-14
- Soil type: Tukulu / Glenrosa
- Age of vines: Planted 2005, 2006
- Plant density: 2500 vines/ha
- Trellising: 7 wire Perold with moveable foliage wires
- Pruning: Spur
- Irrigation: Supplementary drip
- Grape sugar: 22.5ºB
- Acidity: 7.6 g/l
- pH at harvest: 3.24
WINEMAKING PRACTICES:
- Yeasts: Vin7 / QA23
- Fermentation temp: 57.2ºF
- Method: The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 41°F) to cool the fruit down, received a dose of pectolytic enzymes, as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation, and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. They inoculate with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 5 months after which the winery team will rack them and add a light fining to clean them up a bit for evaluation. After tasting, their winemaking team decides on the final blend, the blend is made and the wine is prepared for bottling.
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
ABOUT THELEMA MOUNTAIN VINEYARDS:
The name Thelema comes from the monk, François Rabelais, a doctor and writer in sixteenth-century France who imagined a utopian abbey on the banks of the Loire. Contrasting to the religious orders of his day, this community admitted both men and women, and encouraged them to live together in great luxury. Only one law governed its members: “Fay ce que couldras” – “Do what thou wilt!”. This was the Abbey of Thélème. Here, Rabelais spent a lot of his time thinking and writing about wine. Some of his most memorable quotes being, “Wine is the most civilized thing on earth”, and “Never did a great man hate good wine”. Thus, the name of the vineyard on the slopes of the Simonsberg Mountain. Learn more about the winery history here.
Information © Thelema Mountain Vineyards – All Rights Reserved.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
July Wine Club Pairing Recipe
Smoked Gouda Smash Burgers
INGREDIENTS:
- 1 pound ground beef
- 1 teaspoon salt
- ½ tablespoon canola or vegetable oil
- 1 tablespoon unsalted butter
- 4 to 6 ounces smoked gouda cheese thinly sliced
- buns for serving
- lettuce tomato, red onion (whatever else you like)
(For the House Sauce):
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon your favorite BBQ sauce
DIRECTIONS:
-
Separate the ground beef into equal portions – most most likely 4 or 6 equal parts. Form into balls so they smash into a more circular burger, but it’s not necessary.
-
Heat a large cast iron skillet over medium-high heat. You want it to be hot, so heat it for a few minutes.
-
Once it’s hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly. Place one of the balls of beef on the skillet and smash it down with a spatula once or twice. You want it to be about ½ inch in thickness (or a little less if you wish) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook them for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt.
-
Remove the burgers with a spatula and serve immediately with the house sauce, on buns, with lettuce, tomato and onion if you wish.
-
(For the House Sauce): Whisk all ingredients together until creamy and smooth and combined. Serve for dipping or as a sauce on burgers and sandwiches.
© Recipe courtesy of How Sweet Eats.
JULY WINE CLUB:
Thelema Mountain Vineyards
Shiraz
Stellenbosch, South Africa
BOLD WINE STYLE
Aromatic and inviting, this flavorful Shiraz shows a spicy white pepper undertone with cassis and dark red fruit aromas of mulberries. It is characterized by versatility, demonstrating a smooth, soft palate with a savory finish.
WINE DETAILS:
- Varietal: Shiraz
- Analysis: 13.5% alcohol / volume
- pH: 3.48
- Residual Sugar: 2.1 g/L
- Total Acid: 5.5 g/L
- Food Pairing: Grilled meats, meaty casseroles and mature cheeses
VITICULTURAL PRACTICES:
- Varietal: Shiraz, clone SH99/SH9C/SH1A
- Root stock: 101-14, R110
- Soil type: Hutton – decomposed granite
- Age of vines: Planted 2000 & 2001
- Plant density: 2300-3200 vines per hectare
- Trellising: VSP & Guyot
- Pruning: 2-bud spurs every 12cm & cane pruning
- Yield: Approximately 11.2 t/ha
- Irrigation: Supplementary drip
- Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity
- Grape sugar: 23.2-24.2 *B
- Acidity: 5.0 g/l
- pH at harvest: 3.4-3.5
WINEMAKING PRACTICES:
- Yeasts: Enoferm Syrah
- Fermentation temp: 78.8-80.6ºF
- Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels.
- Mood Maturation: 18 months in barrel, 30% new French and the balance in older barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker, Gyles Webb, and the help of his wife’s family, the McLean’s, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 90’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the Southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.
Information, Photos & Video © Thelema Mountain Vineyards – All Rights Reserved.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
June Cheese Club: Iowa
Point Reyes Farmstead Cheese Co.
TomaProvence
Point Reyes Station, California
The rich texture and buttery flavor that make Toma a true American original provides a perfect base for a line of cheeses that are as unique as they are delicious. This pasteurized, cow’s milk cheese has a full, savory, Mediterranean flavor. Herbs de Provence – a blend that includes rosemary, basil, marjoram, savory and wild thyme – have been added to complement the creamy butter notes of Toma (thus the name, Toma Provence). Great as a snacking cheese, or pair with olives, a fresh baguette and an abundant charcuterie board and a buttery Chardonnay. Learn more about the history of the Giacomini family dairy farm and the new generation of sister cheesemakers at Point Reyes Farmstead Cheese. Be sure to check out Jane Pauly’s feature segment below, that aired on NBC’s Today show in July 2013.
WINE & CRAFT BEER PAIRINGS:
Pair this cheese with a crisp Rosé, Sauvignon Blanc, or a buttery Chardonnay. For beer, look for a hoppy IPA.
WINESTYLES: Crisp or Fruity
BEERSTYLES: Hoppy & Bitter
Information © Points Reyes Farmstead Cheese Co. – All Rights Reserved.
© Video by NBC Today’s Show
PRFC Today Show from Great Matter on Vimeo.
Isigny Ste-Mère
Abbaye Ste-Mère St- Paulin
Normandy, France
This pasteurized cow’s milk cheese is a member of the Port-du-Salut family. Originally made by the Trappist monks of Saint-Paulin, it can be recognized by its fine, moist rind, its yielding texture and its slightly salty taste. With its semi-soft texture, this French cheese has a smooth, fruity taste with a slightly stronger finish. Its natural mildness gives way to both taste and character.
WINE & CRAFT BEER PAIRINGS:
Enjoy this cheese with a Chenin Blanc or a Beaujolais. For beer, this cheese will pair beautifully with a Hefeweizen, Amber Ale, Belgium Ale (any Trappist Ale), or a Normandy Cider.
WINESTYLES: Crisp or Fruity
BEERSTYLES: Crisp & Clean or Fruity & Spicy
Information © Zuercher & Co. – All Rights Reserved.
Join our Cheese Club and bring home a 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 >
June Beer Club: Iowa
Freigeist Bierkultur
Ottekolong
Unfiltered Kölsch
Cologne, Germany
Ottekelong which in local parlance means, “water from Cologne,” is the basic beer from Freigeist. Based on the local Cologne specialty, Kölsch, Ottekolong is an unfiltered Kölsch-style beer, but with more IBUs than is typical for German Kölsch. Also, because it is unfiltered it isn’t technically legal to call in Kölsch in Germany.
ABV: 4.8% alcohol / volume
IBU: 20
Style: Unfiltered Kölsch
Beer Style at WineStyles: Crisp & Clean
Freigeist Bierkultur
Dortmunder
Lager
Cologne, Germany
This style of beer generally offers a malt forward flavor and aroma balanced by hop bitterness. Maltier than a pilsner and hoppier than Helles, modern-day Dortmund Exports expand on traditions with more complex malt variety and extra bitterness. Beers brewed to this style traditionally use Noble hops for bittering, which tend to give earthy, floral, spicy notes.
ABV: 5.5% alcohol / volume
Style: Lager – Dortmunder/Export
Beer Style at WineStyles: Malty
Freigeist Bierkultur
Geisterzug
Rhubarb Gose
Cologne, Germany
Based on Freigeist’s ancient spruced Gose recipe, Geisterzug Quince & Geisterzug Rhubarb feature all the complexity, funkiness, and body of the of the original but go one step further by adding tart and flavorful real fruit and vegetables during fermentation. The resulting brews are incredibly lively, characterful, and thirst-quenching.
ABV: 5% alcohol / volume
IBU: 12
Style: Rhubarb Gose
Beer Style at WineStyles: Sour, Tart & Funky
Freigeist Bierkultur
Das Fette
Shandy / Radler
Cologne, Germany
50% Das Fette Wiess, 50% Zitronenlimonade. Made for Die Fette Kuh, Köln.
ABV: 2.5% alcohol / volume
Style: Shandy / Radler
Beer Style at WineStyles: Fruity & Spicy
ABOUT FREIGEIST BIERKULTUR BREWERY:
Freigeist was founded in 2009 with a mission to revive Germany’s lost regional, artisanal ales. They now offer bold, American-influence, American-brewed twists on their homelands’s most popular beer styles. The special label of Braustelle, Freigeist Bierkultur is a tiny decade-old brewery in Cologne, Germany run by Peter Esser and Sebastian Sauer. The dual use this label to riff on traditional beer styles, creating interesting, unique, and unusual beers. The beers were brewed and canned in collaboration by Urban Chestnut Brewing in St. Louis for Ffreigeist Bierkultur. Learn more about the brewery here, and follow them on Untappd.
Photos and information © Freigeist Bierkultur, Beer Advocate and The Wine & Cheese Place – All Rights Reserved.
Urban Chestnut Brewing Company
Zwickel
Bavarian-Style Lager
Saint Louis, MO
Pronounced ‘zv-ick-el’, the flagship lager of their Reverence Series (classically crafted, timeless, European-style biers) is an unfiltered, unpasteurized, German classic that finishes as a smooth-drinking, naturally cloudy beer. It is bready, lightly-hopped and smooth.
ABV: 5.1% alcohol / volume
IBU: 19
Hops: Hallertau Perle, Hallertau Mittelfrueh
Malt: Pilsner, Caramel
Yeast: UCBC Lager
Style: Bavarian Lager
Beer Style at WineStyles: Crisp & Clean
Awards:
- Gold Medal: 2019 Great International Beer & Cider Competition
- Gold Medal: 2017 LA International Beer Competition
Urban Chestnut Brewing Company
Dorfbier
Bavarian-Style Dunkle Lager
Saint Louis, MO
Some refer to the Dunkel style as the original beer of Munich and its surrounding villages (Dörfer). This everyday beer ranges in color and sweetness depending on the amount of Munich and roasted malts used. The sweetness of the malt is then balanced by the use of another Bavarian friend… the Hallertau hop… in this specific case, Hersbrucker, grown near Wolnzach, Hallertau. This beer is from Urban Chestnut Brewing Company’s Reverence series; it is deep amber in color and rich, smooth and tasty.
ABV: 5.2% alcohol / volume
IBU: 20
Hops: Herbrucker, Perle
Malt: Munich, Caramel, Chocolate
Yeast: UCBC Lager
Style: Munich Dunkle
Beer Style at WineStyles: Malty
Awards:
- Gold Medal: 2017 World Beer Championships
- Gold Medal – European Style Dunkel: 2016 Los Angeles International Beer Competition
ABOUT URBAN CHESTNUT BREWING COMPANY:
Urban Chestnut Brewing Co, with three locations in St. Louis, is an unconventional-minded, yet traditional-oriented brewer of craft beer. They take a ‘new world meets old world’ brewing approach wherein UCBC contributes to their ‘revolution’ of craft beer with artisanal creations of modern American beers; and ‘reverence’ to the heritage of beer with classically-crafted offerings of timeless European beer styles. Learn more about the brewery here, and follow them on Untappd.
Photos and information © Urban Chestnut Brewing Co. – All Rights Reserved.
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June Sweet Club: Iowa
Schmitt Söhne
Riesling Spätlese (Late Harvest)
Mosel, Germany
NECTAR WINE STYLE
Germany’s harvest is typically a month later than other wine regions, allowing for a long ripening season. Their Late Harvest Riesling is made from grapes that remain on the vine, where they continue to ripen and intensify in flavor and picked several weeks after the main harvest. The result is a delicious concentration of fruit, with flavors of apricots and peaches coupled with enough acidity to give it a firm and juicy mouth feel.
Analysis: 8-8.5% alcohol / volume
RS: 46-50 g/L
TA: 8-9 g/L
Pairing Recommendation: Enjoy by itself, with soft or blue cheese, richer foods, Asian dishes, Thai, Cajun or any spicy cuisine. Or enjoy with one of their suggested recipes >
Serve: Chilled
WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with blue cheese, or a soft cheese, such as brie. Learn more about our wine and cheese pairings here.
About Schmitt Söhne Wines:
Family-owned and operated, over 200 years ago the Schmitt ancestors settled in the small village of Longuich, along the Mosel River, and began managing vineyards and producing wine. The Mosel is regarded as the oldest wine-growing region in Germany, believed to be established by the Romans around 50 AD. It is one of the most northernly wine regions in the world and famous for their steep south-facing slopes and blue slate soil, reflected in the touch of minerality in their Spätlese. Now in the fifth generation, Schmitt Söhne is one of Germany’s largest and most successful wine exporters around the world. While they have continued to develop their winemaking techniques and technologies, the family has never lost sight of their traditions. Learn more here.
Information © Schmitt Söhne Wines – All Rights Reserved.
Pierre Sparr
Alsace Riesling AOC
Alsace, France
NECTAR WINE STYLE
This dry and elegant wine has a fine nose with mineral notes of citrus fruits and yellow lemon. It has beautiful length with salinity and a very nice freshness that is well-balanced with a huge and exceptional terroir expression.
Analysis: 12.7% alcohol / volume
RS: 5.80 g/L
TA: 4.20 g/L TH2
Storage: 7-8 years
Serve: 42.8ºF-46.4ºF
WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with an herbal or spicy cheese. Learn more about our wine and cheese pairings here.
About Pierre Sparr Winery:
The origin of winemaking in the Sparr family dates back to 1680. Generations later, Charles Sparr developed the business that his son, Pierre, later took the succession at the age of 20. Pierre had a distinct sense for business, making him a pioneer of “estate bottled” wines in Alsace. Pierre also had the courage and obstinacy to rebuild their entire estate after Sigolsheim and its vineyards were completely destroyed during WWII. In doing so, Pierre rebuilt one of Alsace’s most beautiful and prestigious Domaines. Today, with the help of the 9th generation, the aim is still to perpetuate tradition, passion and emotion. Learn more here.
Information © Pierre Sparr – All Rights Reserved.
Love the Sweet life?
“Wine” not try our Sweet Club!
Two Mountain Tempranillo
BBQ Pork with Cheesy Grits
INGREDIENTS:
- 3 cups of water
- 1 cup stone ground yellow grits
- 1 tsp of salt
- ¼ tsp cayenne pepper
- 2 tbsp butter
- 1 cup shredded sharp cheddar cheese
- fresh cracked black pepper
- 2 cups rib meat from leftover pork ribs
- ¾ cup BBQ sauce
DIRECTIONS:
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In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
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Gradually add the grits to the boiling water using a whisk to prevent any lumps.
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Lower the heat to simmer and cook for 20 minutes.
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While grits are simmering, pick meat from pork ribs and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
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Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
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Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).
© Recipe courtesy of Kevin is Cooking.
JUNE WINE CLUB:
Two Mountain Winery
Tempranillo
Yakima Valley, Washington
MELLOW WINE STYLE
The Two Mountain Tempranillo opens with hints of overripe fig, forest-fresh Hemlock, and a smidge of toasted pine nuts. It is then followed by dried tobacco, sun-dried tomatoes, and coriander dust. Once you have been tantalized by the aromatics, the palate is treated to soft tannins mixed with nice acid, a touch of subtle oak and flavors of rich earth, dark huckleberry, sage and a freshly rolled cigar. This is definitely an old world-esque Tempranillo from the new world Washington State. Be prepared, be very prepared.
Varietal: 100% Tempranillo
Analysis: 13.9% alcohol / volume
Appellation: Yakima Valley, Washington
Vineyard: Various Estate Vineyard Plots
Production: 200 cases
About Two Mountain Winery:
“Our name, Two Mountain Winery, is inspired by the majestic views of Mt. Adams and Mt. Rainier which serve as the backdrop of Copeland Vineyard. It’s a simple moniker that reflects our minimalistic approach to growing and making wine with a proud nod to the incredible valley in which we farm.
There’s something uniquely fulfilling in working the same ground as our uncle, grandfather, and great- grandfather. It would be easy to take this humble life for granted, but we consider our role as growers to be more than just wine grape production. We have an obligation to operate in a way that ensures the next generation inherits a world worthy of their potential. Becoming Washington State’s first certified sustainable vineyard not only validates our efforts as growers, but reminds us of how fortunate we are to be surrounded and supported by an incredible team that is committed to making the right decisions for our land, our planet, and our customers.
We like to joke that four generations of Yakima Valley farming pulsing through our veins predisposed us to dirty fingernails and an inherent love of the land, but it really is the truth. We love this life, and we’re lucky to have it. We hope that shines through in our wines and that you enjoy them as we prefer—with friends and family.” – The Brothers, Matthew & Patrick Rawn
Information © Two Mountain Winery – All Rights Reserved.
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