Tag Archives: winestyles

May Premium Wine Club

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Bold wine Style logoPomar Junction Cabernet Forward bottle imagePomar Junction
2014 Cab Forward
Paso Robles, California

BOLD WINE STYLE

This Bordeaux blend is an opulent wine that delivers notes of licorice, chocolate, black cherry, plum, blackberry, and spice, combined with incredibly silky tannins.

Analysis: 14.6% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 25% Petit Verdot, 25% Merlot
pH: 3.60
Residual Sugar: 0.26%
Total Acidity: 6.8 g/L
Appellation: Paso Robles, California
Vineyard: Paso Robles
Aging: 21 months
Cooperage: 30% New Oak
Winemaker: Jim Shumate
Cases Produced: 158
Accolades: Gold Medal at the San Francisco Chronicle Wine Competition; 94pts The Somm Journal.

WINEMAKER’S NOTES:
“Cab Forward is a Reserve blend of our best barrels of Cabernet Sauvignon, Petit Verdot and Merlot. This wine honors the railroad heritage of the Merrill family. Excellent aging potential.” – Jim Shumate

Merrill Family © Rachel Lomeli Photography
© Photo by Pomar Junction Vineyard & Winery
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction Vineyard & Winery
© Christina W. – Pomar Junction Vineyard

Bold wine Style logoPomar Junction Reserve Cabernet bottle imagePomar Junction
2014 Reserve Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Everything you desire in a Cabernet Sauvignon! Ripe blackberry and black currant flavors with a hint of pencil and cigar box in the mid-palate. It pairs perfectly with a peppercorn New York steak.

Analysis: 15.6% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: El Pomar District AVA
Vineyard: Pomar Junction Vineyard
pH: 3.62
Residual Sugar: 0.33%
Total Acidity: 7.1%
Aging: 21 months
Cooperage: 35% new oak
Winemaker: Jim Shumate
Cases Produced: 164
Accolades: Double Gold San Francisco Chronicle Wine Competition

WINEMAKER’S NOTES:
“This wine is 100% Cabernet Sauvignon made entirely from Estate Grown grapes. It was handpicked from the hillside portion of the vineyard with limestone shale rock soils. Yields were limited to produce an intensely dark-hued wine. As is typical from this vineyard, the wines maintain complexity while remaining a soft mouthfeel. As always, the Reserve Cabernet Sauvignon features our favorite barrels from the cellar. The ripening for previous vintages carried well into the late fall, typical of this vineyard which experiences the afternoon breezes and climate effects of the Templeton Gap Barrel Select Cabernet Sauvignon.” – Jim Shumate, Winemaker

VINEYARDS:
Made entirely from hand-picked, estate-grown grapes, this Cabernet Sauvignon comes from the hillsides of their vineyard with limestone shale rock soils. It takes patience to grown this varietal on their ranch as it often is not picked until late October, nearly a month later than a typical Eastside Paso Robles vineyard. The cooling Templeton Gap breezes moderate the summer temperatures and combine with their Linne Calado soils for idea Cabernet growing conditions.

Jim Shumate_Winemaker

© Jim Shumate

ABOUT THE WINEMAKER:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

ABOUT POMAR JUNCTION VINEYARD & WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here >

© Information and photos from Pomar Junction Vineyard & Winery – All Rights Reserved.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

 
 
 

 

Pomar Junction Grenache Blanc

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Baked ChickenHerb Baked Chicken

INGREDIENTS:

  • 2 lbs. chicken drumsticks, pat dried with paper towel
  • 1 Tbsp. olive oil
  • 2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. dried basil
  • ¼ tsp. cayenne pepper
  • 1 tsp.kosher salt
  • fresh black pepper, to taste

DIRECTIONS:

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
  2. In a small bowl, mix together all of the spices and set aside.
  3. Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
  4. Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
  5. Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.

© Recipe courtesy of Little Broken.

MAY WINE CLUB:

Silky stylePomar Junction Grenache Blanc wine bottlePomar Junction
Grenache Blanc
Paso Robles, California

SILKY WINE STYLE

The growing season was exemplary for this white southern Rhône grape. The vines produced generous amounts of full clusters, which were thinned to heighten the quality and focus the intensity of these grapes. The resulting wine dances with bright acidity, white pepper, and enticing tropical fruit flavors. Aroma of lemon cream and green apple, with stone fruit, honeydew and hints of citrus on the palate.

Varietal: 100% Grenache Blanc
Analysis: 13.99% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction Vineyard
pH: 3.29
TA: 6 g/L 
RS: 0.42
Aging: 4 Months
Cooperage: Neutral Oak
Winemaker: Jim Shumate
Pairing: Herb crusted pork loin, herb roasted chicken, Waldorf salad, brie and Swiss cheeses. For adventurous pairings, try spaghetti with oysters, butternut squash soup, or rabbit in a mustard sauce.
Cases Produced: 188

Vineyards:
Made entirely from hand-picked, estate-grown grapes from the hillsides of their Pomar Junction Vineyard with limestone shale rock soils. The cooling Templeton Gap breezes moderate summer temperatures and combine with their Linne Calado soils for ideal high-quality wine grape growing conditions.

ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.

Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

Information © Pomar Junction Vineyard & 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!

Learn about our Memberships >

 
 
 

 

Pomar Junction Reserve Tempranillo

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Brisket Nachos with green peppersEasy Brisket Nachos

INGREDIENTS:

  • 1 bag tortilla chips
  • 3 cups shredded beef brisket leftovers or freshly smoked
  • ½ cup BBQ sauce
  • ½ cup cheddar cheese shredded
  • 1 green pepper chopped
  • ½ red onion chopped
  • 1 cup black beans
  • 2 green onions chopped
  • ½ cup sour cream
  • Optional Toppings
    • Guacamole
    • Salsa

DIRECTIONS:

  1. Heat up smoker to 350-450°F. Line a cast iron skillet with aluminum foil.
  2. Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible.
  3. Top chips with shredded brisket, cheese, BBQ sauce, green pepper, red onion, and black beans
  4. Transfer to smoker. Close lid and cook for 5-10 minutes.
  5. Remove from smoker and top with chopped green onion and any additional toppings
  6. Serve immediately. To keep warm, cover with aluminum foil.

© Recipe courtesy of The Online Grill.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_Tempranillo_ReservePomar Junction
Reserve Tempranillo
Paso Robles, California

BOLD WINE STYLE

This wine expresses itself with dark and earthy aromas and flavors. Dried black cherries and leather aromas mingle with hints of nutmeg and clay. It has an intense tannic structure and flavors of black currant that lead to notes of freshly brewed Italian espresso. This wine has a lengthy finish with notes of dark berries and rye toast. It will cellar beautifully for years, but is accessible immediately to those who desire big and bold reds. 

Varietal: 100% Tempranillo
Analysis: 14.3% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction – Upper Slope Select, Estate Vineyard
pH: 3.71
TA: .55 g/L
Sugar: 23.8 brix
RS: 0.25
Aging: 21-22 months
Cooperage: 35% New Oak (French & American)
Winemaker: Jim Shumate
Cases Produced: 193

ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

© Photo by Pomar Junction
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction

Information © Pomar Junction – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

 
 
 

 

May Wine Club Pairing Recipe

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Braised Red CabbageBraised Red Cabbage

INGREDIENTS:

  • 1 onion
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 apples
  • ½ whole cinnamon
  • 1 tbsp apple cider vinegar
  • ½ cup good red cooking wine
  • 2 pounds red cabbage
  • ½ cup water

DIRECTIONS:

  1. COOK THE ONION AND THE APPLES – Dice the onion. Add the olive oil, onion, and sugar to a large pan. Place over medium heat and cook for 5 minutes or until the onions become translucent and the sugar caramelizes. Clean the apples and cut them into wedges. Add to the pan along with cinnamon. Cook for another minute.
  2. COOK THE RED CABBAGE – Add the apple cider vinegar and wine. Cook for 2 – 3 minutes for the alcohol to evaporate. Clean the red cabbage and cut it into thin slices. Add to a pan along with water. Season with salt and pepper. Cover with a lid and cook for 35 – 50 minutes or until the cabbage is soft and cooked.
  3. SERVING IDEA – Serve the braised red cabbage with your favorite main dish. Before serving, add 2 – 3 tablespoons of fat from pork roast, roasted duck, or roasted chicken or 2 – 3 tablespoons of melted butter. Stir to combine. Remove the whole cinnamon before serving.

© Recipe courtesy of Jernej Kitchen.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_SidetrackPomar Junction
Sidetrack Red
Paso Robles, California

BOLD WINE STYLE

Sidetrack is a delicious proprietary blend created to highlight the El Pomar District of Paso Robles. It’s brilliant, deep, and rich in color. Wonderful aromas of plums, blueberries, dark red roses and caramel. Flavors of luscious berries, dark chocolate, spices and the perfect amount of oak make this fantastic, food-friendly wine.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot and 1% Grenache Noir
Analysis: 14.08% alcohol / volume
Appellation: Paso Robles, El Pomar District, California
Vineyard: Various
pH: 3.54
Total Acidity: 0.66 g/L
Residual Sugars: 0.40%
Aging: 9 Months
Winemaker: Jim Shumate
Pairing: Roast beef, cabernet braised cabbage, gouda, & cheddar cheeses
Cases Produced: 1235
Critical Acclaim: Silver Medal at the San Francisco Chronicle Wine Competition

Vineyards:
Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines.  The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as  “orchard” in Spanish.   As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts.  Today, many of the aged orchards are being replaced by vineyards. Learn more >

About the Winemaker:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

ABOUT POMAR JUNCTION VINEYARDS & WINERY:
Dating back at least eight generations, the Merrill family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.

Information © Pomar Junction Vineyard & 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!

Learn about our Memberships >

 
 
 

 

Winery Spotlight: Tasmania, Australia and New Zealand on May 9, 2023

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Devil's Corner Logo
Winery Spotlight Tasting
with Winemaker, Joel Tilbrook
Tasmania, Australia & New Zealand

Tuesday, May 9, 2023
6:00pm CST / 7:00pm EST

Joel Tilbrook, Winemaker of Devil’s Corner, Tamar Ridge, and Innocent Bystander wines will be joining us on the big screen (LIVE from Australia) tasting six of his wines. RSVP to taste and learn about these unique and highly-rated wines with Joel. Check out the wines here>

Wines Tasted:
  1. Devil’s Corner Chardonnay, Tasmania, 92pts Wine Enthusiast
  2. Devil’s Corner Resolution Chardonnay, Tasmania, 93pts Wine Enthusiast
  3. Devil’s Corner Pinot Noir, Tasmania, 92pts Wine Enthusiast
  4. Devil’s Corner Resolution Pinot Noir, Tasmania, 93pts Wine Enthusiast
  5. Tamar Ridge Pinot Noir, Tasmania, 95pts Halliday
  6. Innocent Bystander Pinot Noir, New Zealand, not rated yet

To reserve a table and attend the wine tasting in person, please contact your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go from your local participating store and watch/taste along with us on Zoom!

Devil's Corner six wine bottles

About Joel Tilbrook:
Joel-Tilbrook-Profile

© Winemaker, Joel Tilbrook


Winemaker Joel Tilbrook maintains that with these wines it’s more about what they DON’T do. Devil’s Corner vineyards produce expressive fruit with bright cool-climate acidity – Joel’s winemaking is all about showcasing these natural qualities.  His wines are fruit-driven wines, occasionally adding complexity through whole bunches in the ferment, aging on the lees with occasional stirring, using open fermenters, natural yeasts, cold soaks, basket pressing and minimal fining and filtration before bottling. When oak is used it is 100% French from 10 different coopers and a range of toast levels. 
Joel has also held roles of Winemaker, Senior Winemaker, Winery Manager, Chief Winemaker and most recently General Manager of Winemaking and Supply Chain at Brown Family Wine Group (family-owned), the parent company of Brown Brothers, Innocent Bystander, Devil’s Corner, Tamar Ridge and Pirie.  Joel is passionate about growing the best quality grapes and crafting wines that over deliver in terms of value and quality.  Learn more about Joel and Devil’s Corner here.
 
© Devil’s Corner
© Innocent Bystander
© Devil’s Corner
© Devil’s Corner
© Tamar Ridge
About Devil’s Corner:
Devil’s Corner on Tasmania’s east coast is one of the wildest and relentless environments on earth. The name derives from sailors who discovered a treacherous bend of the Tasmania Tamar River and named it Devil’s Corner.  Today, it is home to some of the most stunning vineyards in Tasmania and the highest quality, approachable, and cool climate wines. Devil’s Corner farms all of their own vineyards, using holistic and sustainable viticultural practices, including 5,000 sheep for weed suppression and building soil health. In 2023, Devil’s Corner vineyards and winery were certified sustainable by Sustainable Winegrowers Australia (SWA). Learn more about their winery here.Devil's Corner_Map

About Tamar Ridge:
Tamar Ridge, named after its location, sits high on the western slopes of the Tasmania’s Tamar Valley overlooking the Tamar River. For over 20 years, the winemakers have balanced the art and science of winemaking to craft elegant and multi-dimensional Pinot Noir wines that are regarded as among Tasmania’s – and the world’s – best. Learn more about the winery here.Tamar Ridge_Map

About Innocent Bystander:
Innocent Bystander is a privately owned, estate-based wine grower and winemaker in the Yarra Valley, one hour east of Melbourne. First released in 2003, Innocent Bystander is forever expanding its horizons to craft wines reflecting the purest interpretation of each varietal. This means, where necessary, they explore different regions to find the highest quality fruit available for each wine they produce. Learn more about their winery here.Innocent Bystander_Map

Photos and Information © Old Bridge Cellars, Devil’s Corner, Tamar Ridge, & Innocent Bystander – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together!
Contact your local WineStyles to RSVP for this tasting event.
Tasmania & New Zealand Wine Tasting
Tuesday, May 9, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

Winery Spotlight: Clos LaChance April 26th

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Clos LaChance Vineyards logo

Clos LaChance Vineyards
with Guest Speaker, Jason Robideaux
San Martin, California

Wednesday, April 26, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Clos LaChance Vineyards wines with guest speaker Jason Robideaux, Vice President of Winery and Vineyard Operations of Clos LaChance. He will be joining us LIVE on the big screen nationwide, sharing Clos LaChance certified sustainable and estate wines.  Learn more about the wines here>

Wines Tasted:
  1. Clos LaChance Estate Sauvignon Blanc
  2. Clos LaChance Colibri Central Coast Rosé
  3. Clos LaChance Monterey Chardonnay, 91pts
  4. Clos LaChance Estate Pinot Noir
  5. Clos LaChance Estate Merlot
  6. Clos LaChance Estate Meritage, 93pts
  7. Clos LaChance Estate Cabernet Sauvignon

To reserve a table and attend the wine tasting in person, please contact your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go from your local participating store and watch/taste along with us on Zoom!

April26_Clos_LaChance__bottles_email

About Clos LaChance:

Clos LaChance winery is a multi-generational family-owned and operated winery.  Located within the Central Coast American Viticultural Area (AVA), tucked into the beautiful Hayes Valley in San Martin, California.  Being good stewards of land and resources, the Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Wine Growing Alliance. Learn more about their winery here.

© Clos LaChance Vineyards
© Clos LaChance Vineyards

About Jason Robideaux, VP of Winery and Vineyard Operations:

winemaker-Jason-Robideaux

© Jason Robideaux

Jason Robideaux is Clos LaChance’s VP of Winery and Vineyard Operations, overseeing all activities that take place on the production floor, the crush pit, tank cellar and/or the barrel cellar. He joined the Clos LaChance team just prior to the 2007 crush, after recently returning from the Hunter Valley in Australia’s beautiful wine country, where he worked the 2007 Harvest Season as a Vintage Winemaker for Rosemount Estate. Jason attended Cal Poly, San Luis Obispo where he received his degree in Wine and Viticulture emphasizing in Enology. When Jason is not running in between barrels and climbing in and out of tanks, he enjoys playing and watching sports like Football, Baseball and Golf. Learn more about Jason and the Clos LaChance team here.

Let’s Taste, Learn and Enjoy® together!
Contact your local WineStyles to RSVP for this tasting event.
Clos LaChance Vineyards
Wednesday, April 26, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

April Cheese Club: Iowa

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Cheese ClubMorning Harvest_Cheese ClubMilton Creamery Morning Harvest Milton, Iowa

Morning Harvest is an American original cheese. Made with pasteurized cow’s milk, it is slightly sweet with a nice hint of caramel and almond to finish. This softer body cheese melts like a dream! WINE & CRAFT BEER PAIRINGS: Pair this cheese with a Bold Red Blend or a Bold Cabernet Sauvignon, such as our April Club Selection – the Rangel Ranch Cabernet Sauvignon. For beer, look for something Fruity & Spicy; all three of our April Beer Club Selections would pair beautifully with this cheese. WINESTYLES: Bold BEERSTYLES: Fruity & Spicy ABOUT THE CREAMERY: The Musser Family has solely owned and operated Milton Creamery since 2006.  Originally from Pennsylvania, Rufus and Jane Musser made the move to Southern Iowa for the opportunity to sell produce to dairy farming, which eventually led to their desire to make speciality cheeses. Today, Rufus III, his wife Jane, and their son Rufus IV “Junior” currently work with local Amish and Mennonite dairy farmers to create their award winning cheeses, while managing a team of nearly 30 people.  Learn more about their family creamery and history here. > Information © Milton Creamery – All Rights Reserved.

Mitica Wild Lavender HoneyMitica Wild Lavender Honey Spain

This raw, wild lavender infused honey from Spain is smooth in texture with a beautiful amber color. It is light, floral, sweet and aromatic.  Pairing: Serve on a cheese board paired with this month’s cheese club selection, drizzle over desserts and pastries, or even add to your favorite tea. WINE & CRAFT BEER PAIRINGS: This honey will marry beautifully with a Riesling, Pinot Gris, or a Sauvignon Blanc, such as this month’s Primary White Wine Selection – the Rangel Ranch Sauvignon Blanc. For beer, pair with any of our April Beer Club Selections. WINESTYLES: Silky BEERSTYLES: 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 >

April Beer Club: Iowa

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Reuss LabelBrouwerij Kerkom
(Bink de) Reuss
Belgium

Reuss was the name of the first beer brewed at Kerkom in 1878. It is produced for the Bink festival. It’s a Belgium style Blonde Ale blended with Lambic. Marc Limet blends the lambic with a less bitter version of Bink Blonde (which has 38 IBUs versus 52 IBUs). 

ABV: 6.5% alcohol / volume
Style: Lambic – Gueuze
Beer Style at WineStyles: Fruity & Spicy 

ABOUT BROUWERIJ KERKOM BREWERY:
Founded by Evarist Clerinx in 1878, the brewery has been passed down to trusting hands since it’s birth (with some time away when they were forced to close the brewery in 1968, like so many others). In 1988, the Jean Clerinx opened the brewery again, and it didn’t take long for the town and its surrounding areas to fall in love with their beers all over again. The farmhouse has become the road house of dreams from walkers, cyclists, beers lovers and more. Kerkom Brewery is 100% traditional and proud of it! From the hops to the Bink Beer, every step of the process is still done manually, one by one, made with love. Learn more about the brewery here, and follow them on Untappd.

Photos and information © Brouwerij Kerkom – All Rights Reserved.

Exaltée_NL_33_2018Brasserie Trois Dames
Exaltée
Switzerland

In this bière de coupage, the brewery used a blend composed of 75% fresh saison and 25% foudre aged mature sour beer. This allows the acidity, funkiness, and tropical flavors found in the aged portion to cut through the dry, bitter, young saison. The result is a bitter, dry, sour, and funky beer that is an instant classic.

ABV: 5.2% alcohol / volume
Style: Farmhouse Ale – Brett Saison
Beer Style at WineStyles: Fruity & Spicy 

Fiancee ChasselasBrasserie Trois Dames
Fiancée Chasselas
Switzerland

This beer is a marriage between dry saison and the Chasselas grapes found in the heart of Romandy (French-speaking area in Switzerland). For this hybrid beer, we used grapes from their friends, the 4th generation winemakers of Domaine de Boulaz in Bonvillars on the southwestern shore of Lake Neuchâtel. This beer is an invitation to gather with friends and family to share a good bottle. Naturally bottle conditioned, unfiltered, and unpasteurized. 

ABV: 5.9% alcohol / volume
Style: Dry Saison with Chasselas Grapes
Beer Style at WineStyles: Fruity & Spicy 

ABOUT BRASSERIE TROIS DAMES:
Founded in 2003, by Raphël Mettler, the brewery is named after three ladies at home, his wife and two daughters, thus the name “Trois Dames”. Raphaël and his team crafted beers made to surprise their consumers – both in terms of their audacity in taste and their appearance. This is a limited item beer club, as Brasserie Trois Dames decided to close their doors in September 2020. The brand is still linked to the family and will not be sold, so it can continue to be at the disposal of the three ladies for future collaborations or other projects that may come to life. Learn more about the brewery here, and follow them on Untappd.

Photos and information © Brasserie Trois Dames – All Rights Reserved.

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LEARN MORE ABOUT OUR BEER CLUB >

 

April Sweet Club: Iowa

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Sweet Wine Clubpeach-wineRoscato
Peach Semi-Sweet
Lombardy, Italy

NECTAR WINE STYLE

Ripe and juicy, this wine stays on the sunny side of life. This wine highlights flavors of ripe stone fruit (think: peak-season peach and apricot).

Pairing: Buffalo wings, brunch favors, and hanging with friends on the patio.

tropical-wineRoscato
Tropical Semi-Sweet
Lombardy, Italy

NECTAR WINE STYLE

Exotic and tangy, this wine gives you “vacay” vibes all year round. It highlights notes of pineapple and mango with a juicy passionfruit finish.

Pairing: Fruit salad, shrimp cocktail and dips in the pool.

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. Learn more about our wine and cheese pairings here.

Frozen Tropical drink in wine glass

Roscato Frozen Tropical Blast

Frozen Tropical Blast Cocktail Recipe:

  • 6 oz Roscato Tropical (or Roscato Peach)
  • 3 oz coconut water
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen peaches
  • 2 tbsp toasted flaked coconut

In a blender, combine Roscato, coconut water, pineapple and peaches; blend on high speed until smooth. Divide between two glasses, garnish with coconut.

ABOUT THE WINERY:
Roscato is an irresistible range of high-quality wines from Northern Italy, near the Italian Alps and Lake Garda – the ideal climate for perfect wine-growing conditions. The winery combines traditional grape growing methods with modern winemaking techniques to produce their lively wines. Whether you are a fan of sweet, rich, bold or soft & silky wines, Roscato wines offer a perfect complement to any cuisine. Learn more here. >

Information © Roscato Wine – All Rights Reserved.

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

Click here to learn more >

 

 

Rangel Ranch Zinfandel

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Vanilla Cheesecake with Berries Vanilla Cheesecake with Berry Compote

INGREDIENTS:

  • For the Crust:
    • 2 package Bahlsen Waffeletten cookies
    • 2 cups crushed butter crackers (approx. 30)
    • 4 tablespoons butter, melted
  • For the Cheesecake:
    • ½ cup whole milk
    • 2 vanilla bean pods, cut half lengthwise
    • 2 pounds cream cheese, room temperature
    • 1 cup granulated sugar
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 4 ounces white chocolate, chopped
  • For the Mixed Berry Compote:
    • 1 cup raspberries
    • 1 cup blueberries
    • 1 cup strawberries
    • 1 teaspoon lemon juice
    • ¼ cup granulated sugar

DIRECTIONS:

  1. For the Crust:
    1. Preheat oven to 350°F.
    2. Add the Bahlsen Waffeletten Cookies and crackers to your food processor and pulse until finely chopped; then slowly pour in the butter until well combined.
    3. Press the mixture into the bottom of a lightly buttered 8-inch springform pan; then bake for 5 minutes. Remove and allow to cool.
  2. For the Cheesecake:
    1. Add the milk to a small saucepan; then scrape off as much of the vanilla beans into the milk as you can using the back of a knife. Add the vanilla bean pods to the milk; then warm over medium heat. Remove from heat and allow to cool.
    2. Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk.
    3. Mix until creamy; then stir in the white chocolate by hand and pour into the cooled crust.
    4. Place the cheesecake on a baking sheet and add 2 cups of water to the pan so that you create a water bath for the springform pan.
    5. Bake on the middle oven rack for approximately 50-60 minutes or until top is lightly brown and the top springs back when gently touched. Remove from the oven and allow to cool before refrigerating.
    6. Top with the mixed berry compote when ready to serve.
  3. For the Mixed Berry Compote:
    1. Add all ingredients to a small saucepan and bring to a boil. Remove from heat and allow to cool. Keep refrigerated until ready to serve.

© Recipe courtesy of Carrie’s Experimental Kitchen.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Zinfandel-bottleRangel Ranch
Zinfandel
North Coast, California

BOLD WINE STYLE

This Zinfandel is medium-bodied with notes of dark cherry, raspberry and spice wrapped in gentle oak. 

Varietal: Zinfandel
Analysis: 13.5% alcohol / volume
pH: 3.51
TA: 0.57%
RS: 0.51%
Pairing: BBQ, smoked cheeses, salami, spicy cuisine, and cheesecake with berry compote

Winemaking:
Stainless steel fermentation at 90ºF; daily pump over, aged 18 months in American Oak barrels.

ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – All Rights Reserved.

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