Tag Archives: winestyles
Piave Aged
Veneto, Italy
May Beer Club: Iowa
This month, our Beer Club members will enjoy a six pack of Unibroue’s best ales and a Cherry Chouffe Belgium Ale from Brasserie D’Achouffe.
Unibroue Mix
Variety Six Pack
Chambly, Quebec, Canada
Included in Variety Pack:
- Blanche Chambly
- Maudite
- Don de Dieu
- Trois Pistoles
- La Fin du Monde
- Ce N’est Pas la Fin du Monde
Unibroue
Blanche Chambly
Quebec, Canada
Featuring a straw-colored body and thick head, with a nose that features a subtle bouquet of spices, citrus notes, yeast bread, coriander and cloves. The palate has notes of wheat, orange and spices. It has good sugar/acidity balance with a honey finish.
Brewery’s Notes: This highly awarded beer was named in honor of Fort Chambly, the proud emblem of the city where our beer is brewed.
ABV: 5% alcohol / volume
Style:Belgian-style Wheat Ale
Beer Style:Fruity & Spicy
IBU: 10
Fermentation: Top
SRM: 4
Color: Pale golden
Serving Temperature: 39ºF-43ºF
Food Pairings: White fish, salads, and goat cheese
International Awards: 25 Gold, 15 Silver and 6 Bronze
Unibroue
Maudite
Quebec, Canada
Wrapped in a red cloak, this aromatic and complex beer reveals a scent of malt, orange, and spices with additional aromas or coriander, cloves and hoppy floral notes. The palate is velvety with notes of caramelized sugar and marmalade, slight roasted with a spicy finish.
Brewery’s Notes: It evokes the Quebec legend of La Chasse-galerie – or flying canoe – which tells the tale of men who would risk anything for a night of fun, even making a pact with the devil.
ABV: 8% alcohol / volume
Style: Dubbel
Beer Style: Fruity & Spicy
IBU: 22
Fermentation: Top
SRM: 18
Color: Red amber
Serving Temperature: 54ºF-57ºF
Food Pairings: Spicy dishes, Crême brûlée, and strong-tasting soft washed-rind cheeses
International Awards: 23 Gold, 14 Silver and 4 Bronze
Unibroue
Don de Dieu
Quebec, Canada
This sweet and full-bodied white beer packs a serious punch with aromas of vanilla and fruitcake, beeswax, flowers and honey. The palate has a sweet alcohol flavor with notes of banana, hops and spices.
Brewery’s Notes: Every sip is a memorable moment, like the historic day when French explorers met with the First Nations people who came out to greet the Don de Dieu, the ship carrying Samuel de Champlain.
ABV: 9% alcohol / volume
Style: Belgian-Style Imperial Wheat Ale
Beer Style: Fruity & Spicy
IBU: 10.5
Fermentation: Top
SRM: 5
Color: Blonde
Serving Temperature: 46ºF-54ºF
Food Pairings: White meats, mild sausages, and goat cheese
International Awards: 23 Gold and 6 Silver
Unibroue
Trois Pistoles
Quebec, Canada
Crafted with four types of malt and just as many exotic spices, this deep brown ale has a strong malt flavor on the nose that is slightly roasted with aromas of chocolate, brown rum, spices and herbs. It has a full-bodied palate with notes of lightly smoked rum, grains, herbs and spices.
Brewery’s Notes: Who can tame this powerful beast, the proud descendant of Trois-Pistoles’ legendary Black Horse?
ABV: 9% alcohol / volume
Style: Belgian-Style Dark Strong Ale
Beer Style: Fruity & Spicy
IBU: 15.5
Fermentation: Haute
SRM: 32.2
Color: Brown with burgundy hues
Serving Temperature: 54ºF-57ºF
Food Pairings: Braised beef, game, and triple-cream cheeses
International Awards: 1 Platinum, 22 Gold, 15 Silver and 2 Bronze
Unibroue
La Fin du Monde
Quebec, Canada
This rich and sophisticated golden tripel has earned several international titles thanks to its refined taste marked by notes of grains, fruit and spice, supported by a slight bitterness. It has a floral bouquet and fresh baguette with aromas of honey, spices, coriander, malt and alcohol. It features a mildly hoppy palate with notes of grains, fruit and spice followed by a smooth, dry finish. The perfect balance of sugar, acidity, bitterness, spices and alcohol.
Brewery’s Notes: It is a tribute to Quebec, the land encountered by 16th-century French explorers who thought they’d reached the end of the world.
ABV: 9% alcohol / volume
Style: Tripel
Beer Style: Fruity & Spicy
IBU: 19
Fermentation: Top
SRM: 5.5
Color: Blonde
Serving Temperature: 46ºF-54ºF
Food Pairings: Seafood, sausages, and blue cheese
International Awards: 13 Platinum, 35 Gold, 8 Silver and 5 Bronze
Unibroue
Ce N’est Pas La Fin Du Monde
Quebec, Canada
This golden ale has notes of barley candy, cloves, yeast, peaches and tropical fruit, resinous and spicy hops on the nose. The palate highlights flavors of cereal, tropical and stone fruit, cloves, sweet pepper, and boreal. It’s herbaceous and bitter with a warmth from the alcohol.
Brewery’s Notes: This deliciously hoppy golden ale combines the complexity of a Belgian tripel with the power of New World IPAs. It’s cultural fusion at its best. Just like the French voyageurs who explored the interior of the continent in search of new horizons, now it’s your turn to embark on an adventure.
ABV: 9.5% alcohol / volume
Style: Triple du Nouveau Monde
Beer Style: Fruity & Spicy
IBU: 50
Fermentation: Top
SRM: 5.5
Hops: Galaxy, Willamette, Cascade and Simcoe
Color: Golden
Serving Temperature: 46ºF-50ºF
Food Pairings: Spicy fish tacos, pineapple upside-down cake, and old cheddar cheeses
International Awards: 1 Silver
ABOUT UNIBROUE BREWERY:
Founded in 1992, Unibroue is a team of pioneers of craft beer in Quebec, Canada. From their first brew of Blanche de Chambly, Unibroue is now a team of a hundred artisans with a shared passion for distinctive premium beers. Their ultra-modern site in Chambly, Quebec produces beers with unique flavor profiles through ancestral inspiration by Belgium traditions. To date, the brewery has accumulated more than 400 international awards and honors, making Unibroue the most-awarded brewery in Canada. Learn more here.
Photos and information © Unibroue – All Rights Reserved.
Brasserie D’Achouffe
Cherry Chouffe
Achouffe, Wallonie, Belgium
The aroma of Cherry Chouffe reveals notes of cherry, strawberry, almond, spices and sweet Port. It is round-bodied, soft and delicate with a satisfying finish and a very slight bitterness.
ABV: 8% alcohol / volume
Style: Belgium Style Ale
Beer Style: Fruity & Spicy
Serving Recommendation: Serve at 39.2ºF-50ºF in a room temperature glass. When pouring your beer, tilt your glass to a 45º angle and pour in 2/3 of the beer. With the glass upright, pour in the rest to get a wonderfully thick and creamy head. Enjoy!
Food Pairings: Tomatoes, red peppers, red cabbage, cauliflower, fennel, oysters, duck breast, stewed game dishes, almonds, raspberries, cherries and strawberries
International Awards: 2019 World Beer Awards – Belgium Bronze; 2020 World Beer Awards – Gold
ABOUT BRASSERIE D’ACHOUFEE BREWERY:
Initially considered a hobby, the Achouffe Brewery developed when brother-in-laws decided to purchase the farm in which they had been brewing for 4 years. Then, one after the other, they embarked on their venture full time in 1986. As the brewery grew, so did its family of gnomes, each representing one of the beers in the range, and each having their own story and characteristics. Learn more about Marcel (La Chouffe) here & learn more about the brewery here.
Try pairing your Cherry CHOUFFE with a Chouffe-Style Cauliflower!
© Brasserie D’Achouffe
CHOUFFE-STYLE CAULIFLOWER:
Preparation Time: 30 minutes
Serves 4
Ingredients:
- ½ cup water
- ½ cup flour
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pinch chili powder
- 2 tablespoons butter (or margarine)
- 1 drop of chili sauce
- 1 cauliflower
- salt
- 4 tablespoons ketchup
- 2 tablespoons chili sauce
- 1 tablespoon honey
- black sesame seeds
- 2 tablespoons sour cream
- 2 oz. of gorgonzola
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped tarragon
Directions:
- Preheat the oven to 425ºF degrees.
- Combine the water, flour, paprika, cumin, cilantro and chili into a smooth paste.
- Melt the butter with the drop of chili sauce and a little salt. Add to the paste.
- Cut the cauliflower into florets. Dip them into paste and place them on a sheet of baking paper on a baking tray.
- Roast the cauliflower in the oven for 10 minutes.
- Meanwhile, mix the ketchup, the honey, and the hot sauce. Brush the florets with the spicy sauce and return them to the oven for 3 more minutes.
- Mix the mayonnaise with the sour cream, the tarragon, and the gorgonzola.
- Before serving, top the cauliflower with the cheese sauce.
- Finish by sprinkling the whole thing with sesame seeds.
Photos and information © Brasserie D’Achouffe – All Rights Reserved.
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May Sweet Club: Iowa
CONFETTI!
Sweet Pink Grapefruit
Trentino, Italy
NECTAR WINE STYLE
This citrusy, semi-sparkling aromatized wine is delicate and shiny coral pink in color. The nose is well-balanced and intense with long hints of ripe grapefruit. The palate is lively with an endearing, creamy foam and evident fragrance of grapefruit. Perfect for brunch and impromptu drinks with the crew! Serve chilled.
Analysis: 5.0% alcohol / volume
RS: 90
Country: Italy
Region: Various
Closure: Screw cap
Pairing: Pretzels, ricotta flatbread and your famous charcuterie board
WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as brie or ricotta. Learn more about our wine and cheese pairings here.
CONFETTI!
Sweet Summer Peach
Trentino, Italy
NECTAR WINE STYLE
This semi-sparkling aromatized wine presents a nice and shiny, straw-yellow color with hues of green. It has definite and intense notes of white peach on the nose that are complex, elegant, and refined. The palate is pleasant with a creamy foam and a perfect balance between nice sweetness and acidity. There are notes of sweet, luscious peach and apricot with hints of honey with a little fizz.
Analysis: 5.0% alcohol / volume
Country: Italy
Region: Various
Closure: Screw cap
Pairing: Fresh fruit and fruit tarts
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.
Information © CONFETTI! & Palm Bay International – All Rights Reserved.
Love the Sweet life?
“Wine” not try our Sweet Club!
May Premium Wine Club
Pomar 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
Pomar 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
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.
Join 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
Herb 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:
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
- In a small bowl, mix together all of the spices and set aside.
- 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.
- Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
- 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:
Pomar 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.
Merrill Family © Rachel Lomeli Photography
Information © Pomar Junction Vineyard & Winery – 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!
Pomar Junction Reserve Tempranillo
Easy 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:
-
Heat up smoker to 350-450°F. Line a cast iron skillet with aluminum foil.
-
Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible.
-
Top chips with shredded brisket, cheese, BBQ sauce, green pepper, red onion, and black beans
-
Transfer to smoker. Close lid and cook for 5-10 minutes.
-
Remove from smoker and top with chopped green onion and any additional toppings
-
Serve immediately. To keep warm, cover with aluminum foil.
© Recipe courtesy of The Online Grill.
MAY WINE CLUB:
Pomar 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.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
May Wine Club Pairing Recipe
Braised 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:
-
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.
-
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.
-
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:
Pomar 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.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
Winery Spotlight: Tasmania, Australia and New Zealand on May 9, 2023
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:-
Devil’s Corner Chardonnay, Tasmania, 92pts Wine Enthusiast
-
Devil’s Corner Resolution Chardonnay, Tasmania, 93pts Wine Enthusiast
-
Devil’s Corner Pinot Noir, Tasmania, 92pts Wine Enthusiast
-
Devil’s Corner Resolution Pinot Noir, Tasmania, 93pts Wine Enthusiast
-
Tamar Ridge Pinot Noir, Tasmania, 95pts Halliday
-
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!
About 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.
© 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 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.
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.
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.
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
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:-
Clos LaChance Estate Sauvignon Blanc
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Clos LaChance Colibri Central Coast Rosé
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Clos LaChance Monterey Chardonnay, 91pts
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Clos LaChance Estate Pinot Noir
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Clos LaChance Estate Merlot
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Clos LaChance Estate Meritage, 93pts
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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!
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:
© 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.
WineStyles Tasting Station 