Tag Archives: winestyles

December Sweet Club: Iowa

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Sweet Wine ClubChocolate bar wine bottleSan Antonio Winery
Chocolate Bar Chocolate Port
California

NECTAR WINE STYLE

This full-flavored chocolate port was hand crafted for those who love two of the best delights in the world: chocolate and port. Designed for the aficionados of dessert wine and rich chocolate, this port-style wine is a very sophisticated infusion. Enjoy this wine after dinner with dried fruits, nuts, and all types of chocolate.

Analysis: 18% alcohol / volume
Residual Sugar: 70 g/L

Food Pairing Recommendations: Try it with dried apricots and cherries, chocolate-covered strawberries, pecan pie or anything chocolate. 

ABOUT SAN ANTONIO WINERY:
With over 100 years of winemaking, San Antonio Winery is the oldest and largest producing winery in Los Angeles – making it an essential component of the city’s cultural and historical landscape. The winery still sits on its original location on Lamar Street, and it is the last vestige of the rich winemaking tradition in greater Los Angeles. Learn more about the winery here.

Photos, Videos and Information © San Antonio Winery – All Rights Reserved.

Stella Rosa Cranberry wine bottleStella Rosa®️ Wines
Cranberry
Piedmont, Italy

NECTAR WINE STYLE

A little tart and a little tangy, it can’t get better than that! This refreshing wine reveals a vibrant blush color and is combined with the natural cranberry flavor. It is lively with the perfect blend of sweet and tangy. Give yourself a little boost in your day with this semi-sparkling wine. Serve with fresh fruit, cheese, spicy cuisine, and desserts.

Region: Piedmont, Italy
Analysis: 5% alcohol / volume

Food Pairing Recommendations: This flavor pairs wonderfully with roasted herb butter potatoes, honey glazed BBQ chicken, Arugula salad with apples and walnuts, brie and green apple grilled cheese or cranberry pie.

ABOUT STELLA ROSA:
It all started in 1917, when the Riboli family founded Los Angeles’ historic San Antonio Winery. Back then, Los Angeles was the prime location for wine growing in all of California. For some time, the wine industry reigned as one of Southern California’s most economically significant and popular industries of that time. After surviving Prohibition and about a century later, the Riboli family has continued its artisan winemaking tradition through four generations. From within the tasting rooms of San Antonio Winery, customers repeatedly requested a sweeter, light, refreshing wine. The Riboli family took this unique opportunity to create a new semi-sweet, semi-sparkling wine style, which today, they are a leader of. And so, Stella Rosa was born. Learn more here.

our-story-mapMADE AND IMPORTED FROM ITALY:
To create the Stella Rosa wines, their family chose the region of Asti, a province in Piedmont, Italy, as the source for its aromatic grapes. The area of Asti has particular significance to the Riboli family, as it is the birthplace of their family matriarch, Maddalena Riboli. Their first Stella Rosa wine was Moscato D’Asti, which has become a flagship of their line. Soon after, Stella Rosa Rosso was created – the brand’s first semi-sweet, semi-sparkling red wine blend, and first wine of its kind to be brought to America from Asti. The rapid phenomenal successes of these two wines began the lineage of Stella Rosa, which now boasts over 20 distinctive flavors.

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.

Photos, Videos and Information © Stella Rosa Wines – All Rights Reserved.

Sweet ClubLove the Sweet life?
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November Wine Club Pairing Recipe

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Stuffed,Mushrooms,With,Italian,Sausage,,Breadcrumbs,,Fresh,Sage,,Thyme,,AndStuffing-Stuffed Mushrooms

INGREDIENTS:

    • 3 tablespoons olive oil, plus more for greasing pan
    • 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • kosher salt and black pepper
    • 3 tablespoons unsalted butter
    • 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
    • 2 sarge shallots, minced
    • 3 garlic cloves, minced
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon poultry seasoning
    • 1 teaspoon celery seeds
    • 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
    • 1 to 1½ cups grated Gruyère or Emmental cheese
    • 4 tablespoons minced fresh parsley
    • 2 large eggs

DIRECTIONS:

    1. Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
    2. Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
    3. Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
    4. While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
    5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
    6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
    7. Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

© Recipe courtesy of Alexa Weibel of NY Times Cooking.

NOVEMBER WINE CLUB:

Bold wine Style logoDaughters-sons-CabernetDaughters & Sons
Cabernet Sauvignon
Columbia Valley, Washington

BOLD WINE STYLE

An exceptional growing season, with a mild winter and a warm spring led to the growing season starting two weeks earlier than normal. This resulted in a long and slow growing season that allowed for great flavor development while retaining acidity and structure. It is recommend to drink this wine now.

Varietals: Cabernet Sauvignon
Analysis: 14.1% alcohol / volume
Total Acidity: 7.9 g/L
pH: 3.70
Region: Columbia Valley, Horse Heaven Hills
Aging: Aged for 16 months in French oak, no new barrels were used to ensure bright fruit characteristics

Information © Daughters & Sons – All Rights Reserved.

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Sonder Field Blend

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Creamy Leftover Turkey SoupCreamy Leftover Turkey Soup

INGREDIENTS:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup chopped celery
  • 4 ounces sliced cremini mushrooms
  • 1 clove garlic crushed
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 6 cups turkey broth OR chicken, OR vegetable
  • 3 medium carrots peeled and sliced
  • ½ pound baby potatoes halved or quartered
  • ½ cup wild rice blend
  • 1 cup half & half
  • 4 cups cooked Turkey meat shredded
  • ½ cup corn
  • salt & pepper, to taste

DIRECTIONS:

  1. Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
  2. Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
  3. Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
  4. Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
  5. Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
  6. Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
  7. Serve: Season with salt and pepper to taste, then serve immediately.

© Recipe courtesy of Nora from Savory Nothings.

NOVEMBER WINE CLUB:

Mellow style logoSonder-Field-Blend-bottleSonder
Field Blend
Columbia Valley, Washington

MELLOW WINE STYLE

From the Andrews Family Vineyard and Coyote Canyon Vineyard, whole berries were used with 25% stems. Five-day cold soak under dry ice followed by fermentation by native yeasts. Aged for 5 months in a mix of neutral French puncheons and stainless steel.

Varietal: Counoise, Grenache, Cinsault, Viognier, Roussanne
Analysis: 13.1% alcohol / volume
Total Acidity: 5.5 g/L
pH: 3.74
AVA: Columbia Valley
Vineyard: Andrews Family Vineyard/Coyote Canyon Vineyard, Horse Heaven Hills.

ABOUT THE WINERY:
Sonder wines are driven by simplicity and authenticity, creating wines that are minimally intervened to showcase each vineyard and the nuances that mother nature may bring to each vintage. They strive to create wines they love to drink: bright, playful, juicy and delicious. Learn more about the winery here.

Photos and information © Sonder Wines – All Rights Reserved.

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

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Sonder Grenache Blanc

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Butternut Squash GratinButternut Squash Gratin

INGREDIENTS:

  • 3 tablespoons unsalted butter plus more for the baking dish
  • 1 large onion thinly sliced
  • 1 garlic clove thinly sliced
  • 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
  • ¼ teaspoon grated nutmeg
  • Fine sea salt and freshly ground black pepper
  • ½ cup heavy cream
  • ¾ cup fresh bread crumbs
  • ¾ cup grated Comté cheese
  • few chives finely chopped (optional)

DIRECTIONS:

  1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
  2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
  3. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
  4. Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
  5. Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

© Recipe courtesy of Leite’s Culinaria.

NOVEMBER WINE CLUB:

Sonder-Grenache-Blanc-bottleSilky styleSonder
Grenache Blanc
Columbia Valley, Washington

SILKY WINE STYLE

From the Boushey and Carthage vineyards, the Grenache Blanc grapes were fermented and aged in stainless steel tanks and a single used Hungarian oak barrel. No malolactic fermentation and aged sur lees for 5 months.

Varietal: 100% Grenache Blanc
Analysis: 11.8% alcohol / volume
Total Acidity: 5.9 g/L
pH: 3.19
AVA: Columbia Valley
Vineyards: Boushey and Carthage

ABOUT THE WINERY:
Sonder wines are driven by simplicity and authenticity, creating wines that are minimally intervened to showcase each vineyard and the nuances that mother nature may bring to each vintage. They strive to create wines they love to drink: bright, playful, juicy and delicious. Learn more about the winery here.

Photos and information © Sonder Wines – All Rights Reserved.

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

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November Sweet Club Iowa

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Sweet Wine ClubCoastal Charm_Pumpkin SpiceCoastal Charm
Pumpkin Spice

NECTAR WINE STYLE

Fall in love with the great taste of spiked Pumpkin Spice Latte. Sweet pumpkin and cinnamon flavors are complemented by warm spices and the great taste of a creamy latte.

Analysis: 12.5% alcohol / volume
Pairing: Perfect on the rocks, neat or mixed to make the perfect cocktail.

Coastal Charm_Peppermint BarkCoastal Charm
Peppermint Bark

NECTAR WINE STYLE

Delightfully fresh peppermint flavor pairs with the indulgent tastes of chocolate and creamy latte.

Analysis: 12.5% alcohol / volume
Pairing: Enjoy on the rocks, neat, mixed in your favorite cocktail, or even poured over ice cream.

Information © Coastal Charm – All Rights Reserved.

Sweet ClubLove the Sweet life?
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November Premium Wine Club

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Greywacke_PinotNoir-bottleMellow style logoGreywacke
Pinot Noir 2019
Marlborough, New Zealand

MELLOW WINE STYLE

Imagine a black forest cake, chock-full of juicy cherries and Black Doris plums, served up with a generous dollop of blueberry compote, laced with nutmeg and cloves. This is a deeply colored Pinot Noir, exuding lush, ripe fruit – highly fragrant with a cedar-like spiciness and hints of hot-smoked nuts. The palate is dense and generous with rich fruit, fine tannins and a delicious spicy finish.

Analysis: 13.5% alcohol / volume
Varietal: Pinot Noir
Total Acidity:  5.2 g/L
pH: 3.70
Aging: Individual clones were barrel aged separately for 11 months, prior to blending in late February.
Bottling: November 2020

VITICULTURE:
All fruit was grown in Marlborough’s southern valleys and principally sourced from the Yarrum Vineyard, situated on the Brancott/Ben Morven ridge. Typical of this sub-region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of Pinot Noir clones, predominately the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are primarily hillside plantings trained to two-cane VSP (vertical shoot positioning) with a high vine density of 3800 plants per hectare.

WINEMAKING:
The grapes were hand-harvested and chilled overnight prior to hand sorting. Most of the fruit was then destemmed into open-top fermenters, the majority of which also had a percentage of whole-bunch inclusion. The fruity was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation, the wine was pressed, racked and filled into French oak barriques (30% new).

ABOUT THE WINERY:
Established in 2009, Greywacke (pronounced Grey-wacky) is the Marlborough label of the Judd family and the name of New Zealand’s most abundant bedrock – an understated grey river stone that is found throughout Marlborough’s rivers and alluvial vineyard soils. While the company now exports their wines all over the world, the winery is still very much a family affair; the ethos remains ‘keep it simple and hands-on’ with a small, dedicated team running the company at their headquarters, located in the heart of Marlborough’s Omaka Valley. All vineyards are sustainably managed and their fruit is sourced from mature vineyards in prime viticultural sites across Marlborough’s sunny South Pacific climate. Learn more about the winery and its team here.

> Click here to watch Greywacke’s Story <

Bold wine Style logoPenley-Helios_Cabernet_bottlePenley Estate
Helios Cabernet Sauvignon 2018
Coonawarra, Australia

BOLD WINE STYLE

This Cabernet Sauvignon is powerful, yet restrained with incredible depth, complexity and finesse. The dark fruits, combined with the savory notes and focused tannins result in a pure expression of Cabernet Sauvignon. The nose is complex, supporting French oak and full of cassis, mulberry, violet and licorice. The palate is quite bold and generous, driven by notes of succulent fruit and savory, textural tannins with great length.

Analysis: 14.5% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Total Acidity:  6.6 g/L
pH: 3.5
Critical Acclaim: 95 pts. Wine Enthusiast; 94 pts. Wine Spectator

ABOUT THE WINERY:
Located in the center of Australia’s most famous Cabernet region, Coonawarra, the Penley Estate continues a family tradition that spans five generations. Owners and sisters, Ang and Bec Tolley have 240 acres planted atop the Terra Rossa soils, where they constantly strive to make wines with carefree souls, that celebrate the fruit and honor the vine. In words of their mother, they want every bottle of their Coonawarra wine to… “Grow up and be fascinating”.  Learn more about the family history and winemakers here.

> Click here to watch Penley’s Story <

© Information from Greywacke and Penley Estate – 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!

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November Beer Club: Iowa

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Untitled Art Red Velvet Stout with red velvet cake slice

Untitled-Art-Red-Velvet-Stout-beer-canUntitled Art
Red Velvet Cake Stout
Waunakee, Wisconsin

Pastry stout made with cocoa nibs, coconut, beet juice for color, natural and artificial flavors.

ABV: 11.7% alcohol / volume
Style: Imperial Stout / Double Pastry
Beer Style at WineStyles: Dark and Roasty

Untitled-art-Mochi-mango-sour-cream-craft-beer-canUntitled Art
Collaboration with Great Notion
Mochi Mango Cream Sour
Waunakee, Wisconsin

Gluten free sour with passionfruit, mango and vanilla soft serve.

ABV: 6% alcohol / volume
Style: Gluten Free Sour
Beer Style at WineStyles: Sour, Tart & Funky

ABOUT UNTITLED ART:
Untitled Art collaborates with different artists, friends, and breweries all around the world to produce drink concepts and styles that showcase their diverse work. From Sparkling Water to Craft Beer, every can or bottle is wrapped in artwork specifically made for that drink to create something you will love. Check them out on Untappd, or learn more about their company here.

RAR-reaper-beer-canRAR Brewing
Reaper Imperial Double IPA
Cambridge, Maryland

Imperial Double Indian Pale Ale with Amarillo and Azacca hops.

ABV: 8.3% alcohol / volume
Style: Double IPA
Beer Style at WineStyles: Hoppy and Bitter

ABOUT THE RAR BREWING:
Located on the shores of the Chesapeake Bay, RAR Brewing was founded in 2013 by a couple of local boys brewing local beers. The team built their brewery in an 80-year-old former pool hall and bowling alley producing 10 barrels of brews at a time all while maintaining the history of the building. Check them out on Untappd, or learn more about their company here.

lil-beavery-brewery-punkin-canLil Beaver Brewing
Punkin π Imperial Ale
Bloomington, Illinois

Who doesn’t love Pumpkin Pie? Well, most people that do, do enjoy it with whipped cream, which is the flavor experience Lil Beaver Brewing attempted to create with this brew. Only available once a year, don’t miss it!

ABV: 8.9% alcohol / volume
Style: Imperial Ale
Beer Style at WineStyles: Malty and Sweet

ABOUT THE LIL BEAVER BREWING:
Years ago there was a young, eager Lil Beaver who enjoyed beer, but grew tired of the commercial offerings in his neck of the woods. After awhile, Chad Bevers (aka the Lil Beaver), decided it was time to hone in on his own beer making skills and start his own craft brewery – which opened in 2017. Check them out on Untappd, or learn more about their company here.

Photos and information © Untitled Art, RAR Brewing, and Lil Beaver Brewing – All Rights Reserved.

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LEARN MORE ABOUT OUR BEER CLUB >

 

November Cheese Club: Iowa

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Cheese ClubParmigiano_ReggianoG. Cravero Parmigiano Reggiano Bra, Italy

This cheese is unlike your typical parmesan. It’s smooth, creamy, lush, sweet, buttery, aromatic, fruity and mouthwatering. Because it is so unique, this cheese is recommended to served alone, or as the star of your cheese board – not to be grated atop your dishes.   WINE & CRAFT BEER PAIRINGS: This cheese pairs beautifully with a glass of Prosecco. It will also pair well with any of the wines from our November Wine Club Selections. For beer, look for a light Pilsner or Lager.  WINESTYLES: Bold, Mellow or Silky BEERSTYLES: Crisp & Clean ABOUT G. CRAVERO: Founded in 1855 by Giorgio Cravero, the Cravero family have been carefully selecting and maturing the very best Parmigiano Reggiano in their own cheese caves in Bra, Piedmont, Italy. For the past five generations, the traditions have been passed down from father to son, each perfecting the craft of cheese aging. Today, their cheese is packed up and shipped out to more than 20 different countries across the globe. The Cravero family works with a select group of small-scale producers in the Tuscan Emilian Apennine region to buy their cheese; it’s this local pasture and forage that lends the milk to be so creamy, soft and subtly sweet.  After the selected cheeses have been aged for about 12 months, they are brought to the Cravero maturing rooms in Bra, where the magic really starts to happen. From here, the team pays close attention to the changing seasons for the next 24 months to guarantee the unique nature of their product.
Giorgio Cravero Cheese Caves
Parmigiano Reggiano Aging
Giorgio Cravero Cheese Tasting
Giorgio Cravero Cheese Caves – Parmigiano Reggiano
Giorgio Cravero and his previous generations.
In June of 2022, we (owners, Bryan and Andrea McGinness, a few of our WineStyles guests, and myself) had the opportunity to tour Cravero’s facility during our trip to Northern Italy with Cheese Journeys. We met with the current owner, Giorgio Cravero (the third Giorgio since 1855), who showed us around, what he considered to be, his small family business. Their twenty-foot high aging rooms (or caves), house around 5,000 wheels of cheese – a capacity that seemed daunting to us, however, Cravero explained to be “tiny” in comparison to other affineurs (someone who practices the art of caring for, ripening and aging the cheese). Learn more about their family history here. Information © G. Cravero – All Rights Reserved.

Cheese_springDon’t let your Wine Club go home alone! 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 >

Anne de Joyeuse Original Cabernet Sauvignon

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Stuffed Mushrooms, BreadcrumbsStuffing-Stuffed Mushrooms

INGREDIENTS:

    • 3 tablespoons olive oil, plus more for greasing pan
    • 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • kosher salt and black pepper
    • 3 tablespoons unsalted butter
    • 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
    • 2 sarge shallots, minced
    • 3 garlic cloves, minced
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon poultry seasoning
    • 1 teaspoon celery seeds
    • 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
    • 1 to 1½ cups grated Gruyère or Emmental cheese
    • 4 tablespoons minced fresh parsley
    • 2 large eggs

DIRECTIONS:

    1. Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
    2. Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
    3. Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
    4. While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
    5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
    6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
    7. Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

© Recipe courtesy of Alexa Weibel of NY Times Cooking.

NOVEMBER WISCONSIN WINE CLUB:

Bold wine Style logoAnne de Joyeuse Original Cabernet SauvignonAnne de Joyeuse
Original Pays D’OC
Cabernet Sauvignon
Languedoc, France

BOLD WINE STYLE

Intense red in color with shades of violet and purple. The nose is elegant with notes of red fruit. Full bodied on the palate with fine, precise first impressions, evolving towards a wide palate of savors of wild blackberry fruit. This Cabernet Sauvignon will accompany traditional local dishes such as cassoulet from Castelnaudary or the Limoux fricassée. Spicy dishes will also go well with this intense red wine.

Varietal: Cabernet Sauvignon
Analysis: 14.5% alcohol / volume

WINEMAKER’S NOTES
Cabernet Original is vinified in a traditional way, fermented at controlled temperatures, the must is pumped over the crust each day. 50% of the wine was matured in stainless steel tank vats and 50% in oak barrels (1/3 new barrels, 1/3 barrels of one wine, 1/3 barrels of two wines).

ABOUT ANNE DE JOYEUSE:
The Anne de Joyeuse cooperative is named after a well-known 16th-century figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III. The producers of the Anne de Joyeuse have constantly worked on the evolution of their vineyards since 1929. The ‘originality’ of their soils and climates drove them to plant Cabernet Sauvignon vines in the 1970s.  The vines are cultivated with great care, following the guidelines of the Project Planet program on the slopes facing the nearby Pyrenean mountains.  The vineyards are planted on clay and limestone soils, which benefit from the fresh climate of the Pyrenean foothills. Learn more >

© Information provided by Anne de Joyeuse

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

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Château Haut Barrail Red Bordeaux

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Creamy Leftover Turkey SoupCreamy Leftover Turkey Soup

INGREDIENTS:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup chopped celery
  • 4 ounces sliced cremini mushrooms
  • 1 clove garlic crushed
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 6 cups turkey broth OR chicken, OR vegetable
  • 3 medium carrots, peeled and sliced
  • ½ pound baby potatoes, halved or quartered
  • ½ cup wild rice blend
  • 1 cup half & half
  • 4 cups cooked Turkey meat, shredded
  • ½ cup corn
  • salt & pepper, to taste

DIRECTIONS:

  1. Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
  2. Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
  3. Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
  4. Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
  5. Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
  6. Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
  7. Serve: Season with salt and pepper to taste, then serve immediately.

© Recipe courtesy of Nora from Savory Nothings.

NOVEMBER WISCONSIN WINE CLUB:

Chateau Haut Barrail wine bottleBold wine Style logoChâteau Haut Barrail
Cru Bourgeois
Red Bordeaux
Médoc, France

BOLD WINE STYLE

Château Haut Barrail is situationed in the Bordeaux region called Médoc. The wine grows on gentle hillsides facing Gironde, with good natural drainage.  This wine has intense garnet color with black tendencies. Aromas of ripe fruit and toasted almonds, with a soft and fruity lingering finish. Médoc wines go extremely well with numerous foods and show their full power when accompanied with white and red meats, game, fish in red sauce and firm-bodied cheese.

Varietal: 70% Merlot, 30% Cabernet Sauvignon
Analysis: 14%.5 alcohol / volume
Aging: 12 months in 60% new barrels and 40% old barrels
Critical Acclaim: 92 pts James Suckling 2018; 91 pts Decanter 2018; 90 Vinous 2016

WINEMAKER’S NOTES
Produced with sustainable agriculture practices and pruning in double Guyot. Leaf-stripping and traditional winemaker. Cold maceration during 24 hours minimum, with natural yeasts. Fermentation in stainless steel thermo-regulated vats.

ABOUT CHÂTEAU HAUT BARRAIL:
Château Haut Barrail and its windmill, has been around since 1362. The oldest parts of the current house were built at the beginning of the 17th-century.  Nowadays, it represents the typical architecture of the 18th-century, with engraved vines and wheat on the stonework. The Cyrill Gillet Domains are situated in the center of the Médoc area on the Begadon district, spread across 37 acres. Owners since 1987, the Gillet family has done a lot to restore the estate. The first vintage of Château Haut Barrail was 1995.

© Information and Photos provided by Château Haut Barrail and Decanter.

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