Tag Archives: winestyles

Casal da Coelheira White

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Pan,Of,Garlic,Prawns,,Top,ViewGAMBAS AL AJILLO (Garlic Shrimp)

INGREDIENTS:

  • 10 frozen shrimp 16/20 count, heads on
  • 1 teaspoon table salt for shrimp brine
  • 2 teaspoons corn starch
  • 8 cloves of garlic
  • ¼ cup olive oil
  • ¼ cup dry white wine
  • ½ teaspoon Spanish smoked paprika (pimenton)
  • 4 parsley sprigs + leaves for garnish

DIRECTIONS:

  1. Defrost shrimp by soaking them in cold tap water for 30 minutes.
  2. Twist the heads off of the shrimp.
  3. Using kitchen shears, peel the shrimp by cutting along the backs. Devein them.
  4. Sprinkle the shrimp with the cornstarch and mix thoroughly. Wash the cornstarch off of the shrimp.
  5. Pour 1 cup of water in a small bowl. Add the salt and stir thoroughly. Add the shrimp and let stand for 15 minutes.
  6. Meanwhile, peel and coarsely mince the garlic.
  7. Finely mince the chili pepper.
  8. Chop the parsley – medium coarse.
  9. Heat a 10″ pan over medium high heat.
  10. Once the pan is heated, add olive oil.
  11. Once the olive oil is heated (it should be shimmering), add garlic and chili pepper
  12. Once the garlic is brown, add white wine.
  13. Once the white wine evaporates and the mixture thickens, add smoked paprika.
  14. Add shrimp. Cook about 1 ½ minutes on both sides until shrimp are opaque and firm.
  15. Add parsley and stir.
  16. Serve in a medium bowl. Garnish with parsley leaves.
  17. Enjoy with a beverage of your choice. (hint hint)

© Recipe courtesy of 2 Food Trippers.

OCTOBER WINE CLUB:

Crisp Wine StyleCASAL-DA-COELHEIRA-WHITECasal da Coelheira
White
Tejo, Portugal

CRISP WINE STYLE

The nose is very fresh with notes of kiwi, lemon and lightly smoked. The palate continues to show a fresh profile, with a well balanced acidity and a persistent taste.

Varietal: Verdelho, Fernão Pires and Arinto
Region: Tejo, Portugal
Analysis: 13.1% alcohol / volume
Total Acidity: 6.59 g/L
pH: 3.21
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 48ºF-50ºF
Pairing: Fish or Seafood
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues

WINEMAKER’S NOTES
Destemming, pneumatic pressing, cold settling, fermentation temperature control, cold stabilization and filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira

Photos and information © Casal da Coelheira – All Rights Reserved.

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October Wine Club Pairing Recipe

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Spaghetti,Alla,Puttanesca,-,Italian,Pasta,Dish,With,Tomatoes,,BlackPORTUGUESE STYLE SARDINE SPAGHETTI

INGREDIENTS:

    • 2 tbsp olive oil
    • ½ red pepper finely sliced
    • 1 medium red onion, finely sliced
    • 3 cloves of garlic, minced
    • ½ cup of olives, sliced
    • 1 cup (18 small) cherry tomatoes, sliced in half
    • 2 tbsp tomato paste
    • ½ red chili pepper without excessive seeds, sliced
    • 1 tin of sardines
    • basil leaves, to taste
    • 200 grams of dried spaghetti
    • black pepper
    • lemon zest
    • ½ cup of white wine/lemon juice

DIRECTIONS:

    • Place a big frying pan over a medium heat, add the olive oil and a drizzle of the sardine oil. When hot, add the bell pepper and cook until slightly soft.
    • Add the red onion and garlic and sauté for a further 2-3 minutes.
    • Add the olives and let everything slowly fry until it reaches a softer texture.
    • Move the ingredients to one side of the frying pan and if necessary add another splash of olive oil and lightly fry your cherry tomatoes and basil leaves.
    • Once the skin of the tomatoes start wrinkling, combine it with the rest of the pan, and add our chili pepper and the sardines, breaking it into smaller pieces.
    • Add zests of one lemon and a splash of white wine or lemon juice to deglaze the pan and bring all those flavors together. Let it sizzle for another couple of minutes.
    • While you wait, bring a large pot of salted water to a boil. 
    • Once the pasta water is boiling, begin cooking your spaghetti. Following the recommended instructions. For “al dente” pasta, remove from the water a minute early to taste. 
    • Add the tomato paste and half of a cup of the pasta water into your sauce. Reduce the heat and let it simmer for 3-5 minutes. The starch from the pasta water will help the sauce to bond with the spaghetti. Try the sauce and check if you need to adjust the salt or add another splash of pasta water. As some of the ingredients already contain salt, extra salt may not be needed.
    • Drain the pasta and add it immediately into the saucepan and gently combine everything.
    • Serve the finished sardine pasta into two pasta bowls and add some freshly grated black pepper and Parmesan cheese on top (we know that this goes against the rules but as cheese lovers we think that cheese goes well with everything. Who invented this silly rule anyway?).

© Recipe courtesy of We Travel Portugal.

OCTOBER WINE CLUB:

CASAL-DA-COELHEIRA-REDBold wine Style logoCasal da Coelheira
Red
Tejo,Portugal

BOLD WINE STYLE

Intense color, resulting from a skin maceration prior to fermentation. The aromas are intense with berry notes and red fruits – strawberry and raspberry – combined with a slight floral note as violet. In the mouth it is with great elegance revealing a very gastronomic wine with good body, fruit and a well balanced acidity.

Varietals: Touriga Nacional, Alicante Bouchet, Touriga Franca
Region: Tejo, Portugal
Analysis: 13.0% alcohol / volume
Total Acidity: 7.8 g/L
pH: 3.20
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 46ºF-50ºF
Pairing: Drink as a starter, or pair with salads, pasta, fish or seafood
Longevity: Drink now or keep it until the end of 2024
Winemaker: Nuno Falcão Rodrigues

WINEMAKING NOTES:
Destemming, crushing, maceration and fermentation with temperature control, malolactic fermentation, partly matured in American oak, filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

Video and information © Casal da Coelheira – 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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September Beer Club: Iowa

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BeerClubLogoSamuel Smith‘s
Variety Six Pack with Glass
Yorkshire, UK

This month, our Beer Club members will enjoy six of Samuel Smith’s flagship, style-defining 12 oz. beers, plus a Samuel Smith’s branded glass.

Smith_VarietyPack_with-glassIncluded in Variety Pack:

  • Organic Pale Ale
  • Nut Brown Ale
  • The Famous Taddy Porter
  • Oatmeal Stout
  • Imperial Stout
  • Organic Chocolate Stout
  • Samuel Smith’s Glass

pale_ale-2020Samuel Smith’s
Organic Pale Ale
Yorkshire, UK

Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground), the best barley malt, yeast and aromatic hops; fermented in ‘stone Yorkshire squares’ to create a full, rounded flavor and after-taste.

ABV: 5% alcohol / volume
Serving Temperature: Around 51ºF
Style: Pale Ale

smiths_bottle_nut brown aleSamuel Smith’s
Nut Brown Ale
Yorkshire, UK

Brewed with well water (from the original well at the Old Brewery) and the best barley malt, yeast and aromatic hops. Fermented in ‘stone Yorkshire squares’ to create a relatively dry ale with rich nutty color and palate of beech nuts, almonds and walnuts.

ABV: 5% alcohol / volume
Serving Temperature: Around 55ºF
Style: Ale

smiths_bottle_taddy porterSamuel Smith’s
The Famous Taddy Porter
Yorkshire, UK

Brewed with well water (the original well at the Old Brewery, sunk in 1758), the best barley malt, yeast and aromatic hops. It too is fermented in ‘stone Yorkshire squares’.

ABV: 5% alcohol / volume
Serving Temperature: Around 55ºF
Style: Stout

 

oatmeal stoutSamuel Smith’s
Oatmeal Stout
Yorkshire, UK

Brewed with well water (the original well at the Old Brewery); fermented in ‘stone Yorkshire squares’ to create an almost opaque, wonderfully silky and smooth textured ale with a complex medium dry palate and bittersweet finish.

ABV: 5% alcohol / volume
Serving Temperature: Around 55ºF
Style: Stout

 

Imperial StoutSamuel Smith’s
Imperial Stout
Yorkshire, UK

Originally brewed to withstand the abuses of shipping in bad weather to Imperial Russia, this beer was a favorite of Russian nobility whose taste for the finest food and drink was world famous. This Imperial Stout is a rich, flavorful brew. Deep chocolate in color with a roasted barley nose and flavor that has a complexity of malt hops, alcohol and yeast. It is fermented in ‘stone Yorkshire squares’.

ABV: 7% alcohol / volume
Serving Temperature: Around 55ºF
Style: Stout

Organic Chocolate StoutSamuel Smith’s
Organic Chocolate Stout
Yorkshire, UK

Brewed with well water (from the original well sunk in 1758), then gently roasted organic chocolate malt and organic cocoa are added to impart a delicious, smooth and creamy character. This beer has inviting deep flavors and a delightful finish – making the perfect marriage of a satisfying stout and luxurious chocolate.

ABV: 5% alcohol / volume
Serving Temperature: Around 51ºF
Style: Stout

Samuel Smith - Variety Pack

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

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

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September Cheese Club: Iowa

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Cheese ClubShopshire BlueShopshire Blue Blue Cheese Leicestershire, UK

Made of pasteurized cow’s milk, this semi-firm blue cheese is described as a cross between Stilton and Cheshire. Within 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. It has a sharp, strong flavor and a bit of a tangy aroma, with a fat content of 48%. This cheese is vegetarian friendly and has won many medals including silver at the 2014 World Cheese Awards. WINE & CRAFT BEER PAIRINGS: For wine, pair with a Port Noir or a Riesling. For beer, pair with any of our stouts or ales featured in our September Beer Club. WINESTYLES: Silky or Mellow BEERSTYLES: Malty & Sweet or Fruity & Spicy

Red Dragon cheeseRed Dragon Cheese Cheddar Wales, UK

Made from pasteurized cow’s milk, this smooth, firm, tasty cheddar is made with Welsh brown ale and mustard seeds making it a buttery and spicy cheese with plenty of bite, but without being too hot. The mustard seeds give the cheddar marvelous flavor and texture, while the brown ale makes the cheese moist and tangy. This vegetarian cheese is aged for three months. Serve as a table cheese or melted on toast. WINE & CRAFT BEER PAIRINGS: Pair with a Shiraz or a Sauvignon Blanc blend, such as our September Wine Club Selection. For beer, pair with a dark ale, such as those featured in our September Beer Club. WINESTYLES: Silky or Bold BEERSTYLES: Malty or Fruity & Spicy Information © cheese.com and igourmet.com – 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 >

September Premium Wine Club

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Bold wine Style logoBendewijn-Syrah-2020 (1)The Ahrens Family Winery
Bendewijn
Syrah
Paarl, South Africa

BOLD WINE STYLE

This medium to full bodied Syrah is grown on old bush-vines in a shale dominant soil on the northern side of the Paarl district. Bright red spicy fruit is complemented with a silky soft tannin.

Analysis: 14.5% alcohol / volume
Varietal: Syrah
Total Acidity:  5.4 g/L
pH: 3.56
Residual Sugar:  2.7 g/L
VA: 0.52 g/L
Total Production: 721 bottles

Bold wine Style logoBendewijn-Cabernet-Cinsault-2020 (1)The Ahrens Family Winery
Bendewijn
Cabernet Sauvignon, Cinsault
Wellington, South Africa

BOLD WINE STYLE

This medium bodied small batch red wine was grown on a complex coffee-stone gravel/quartz combination soil, giving the wine both weight and mineral elegance. The bold Cabernet tannins are rounded into a silky smooth texture with the addition of Cinsault, also enhancing the fruit.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Cinsault
Total Acidity:  5.0 g/L
pH: 3.73
Residual Sugar:  2.0 g/L
VA: 0.59 g/L
Total Production: 994 bottles

ABOUT ALBERT AHRENS’ BENDEWIJN LABEL:

Albert Ahrens

© The Ahrens Family

Bendewijn is passion project for Winemaker, Albert Ahren of The Ahrens Family Winery. Bendewijn was intended to be a group united by wine. Albert writes:

“A ‘bende’ directly translated is a gang, and “wijn” translated is wine… Hence Bendewijn is a wine-gang, more specifically, a wine-following. Bendewijn is not a wine club! So… Let me explain… Firstly, I’m a grape-scout & winemaker, annually producing our address specific Ahrens Family Wines. As the years go by, I constantly find myself inspired to explore other regions and wine styles. Occasionally I stumble across an intriguing vineyard, in most cases an older vineyard, usually located on the slopes of one of our many mountains located in the Western Cape. I’m obviously keen to have a go at it and produce a barrel or two. After every harvest, the end result is a couple of interesting new wines. These wines could be once-off or made again… no rules. Bendewijn is my space of freedom of expression. The aim is for a group of winelovers to join my “wine-gang” and follow me on my exploration. Bendewijn is sent out in a mixed case of six bottles, once every few months and if there is enough wine – no rules!”. – Albert Ahren

© Information from Albert Ahren’s Bendewijn and The Ahrens Family 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!

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September Wine Club Pairing Recipe

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Pulled_Pork_SandwichPulled Pork Sandwich

INGREDIENTS:

    • 1 ea boneless pork butt (5 to 7 lbs)
    • 1 cup brown sugar
    • ½ cup salt
    • 2 tbsp garlic powder
    • 2 tbsp onion powder
    • 2 tbsp fennel seeds, toasted and ground
    • 1 tbsp black pepper, toasted and ground

DIRECTIONS:

    • Preheat oven to 350°F.
    • Combine all of the dry ingredients in a bowl and mix evenly. Rub the mixture into the meat.
    • Place the entire pork butt onto a foil lined baking pan with 2 cups of water and cover for 2 hours. After the two hours, reduce heat to 300 degrees and continue to cook for 4 to 5 more hours basting the meat every hour with the cooking liquid. Be prepared that there will be steam when you peel back the foil.
    • Carefully remove the meat from the oven. To test whether the meat is done, stick a fork into the meatiest side (versus the top) of the pork butt and the fork should easily twist. If there is a lot of resistance, continue to cook covered for an additional hour. Once the meat is fully cooked, allow to rest for about 30 to 45 minutes in it’s cooking liquid. Then shred the meat.
    • A portion of the meat can be mixed with a small amount of cooking liquid- cooking liquid may be salty therefore add sparingly!
    • Serve the shredded pulled pork on your favorite roll or baguette with a fresh cabbage slaw or favorite condiments such as mustard, BBQ sauce, pickles and/or butter.

© Recipe courtesy of Canvasback.

SEPTEMBER WINE CLUB:

Reguta_AltropassoMellow style logoReguta
Altropasso
Friuli, Italy

MELLOW WINE STYLE

This wine is ruby red in color with purple nuances tending to garnet with aging. The nose and the palate are very elegant. It contains fruity flavors like blueberry and blackberry with vanilla and toasted high quality notes. It is soft, full-bodied and persistent on the palate.

Varietals: 60% Cabernet Sauvignon, 40% Merlot
Analysis: 14% alcohol / volume
Denomination: IGP Trevenezie
Serving Temperature: 64.4ºF
Food Pairing: This wine is perfect for roast meat, especially pork, lamb, goat or game.

WINERY NOTES:
A champion, characterized by vibrant violet hues, with a clear and persistent smell which is added by the balsamic fragrance from the oak. Captivating and creamy notes of Blackberry dominate the palate. A blend of Cabernet Sauvignon and Merlot expresses itself wonderfully with its strong texture. It charms with spectacular flavors from various types of jam. – Reguta winery

ABOUT REGUTA:
Located in the province of Udine, near the Friulian Riviera, the Reguta Winery has been owned and operated by the same family since 1928. Founded by Ettore Anselmi, the winery has since been passed down to his sons, Giuseppe and Luigi – who are teaching the same principles to their own sons today. Giuseppe and Luigi are constantly looking to improve their wines. With their years of experience and great traditions coupled with their outlook for the future, they are able to adopt the most advanced production technologies to ensure their wines are the best quality, while enhancing the uniqueness of their land. Learn more about Reguta’s history here.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

© Information provided by Reguta.

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Reguta Refosco Peduncolo Rosso

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Beef GoulashPolenta con Goulash (Polenta with Braised Beef Ragù)

INGREDIENTS:

  • For the Polenta:
    • 375 grams (1 packet) polenta
    • 6 tablespoons unsalted butter
    • ¼ cup Parmigiano Reggiano, freshly grated
    • 4 tablespoons coarse salt
  • For the Goulash:
    • 2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
    • 1 ½ teaspoons sweet or hot paprika
    • 2 tablespoons flour
    • 2 tablespoons butter
    • 2 large onions, thinly sliced
    • 3 cloves garlic, minced
    • ¼ cup red wine vinegar
    • 1 (14-ounce) can whole tomatoes, crushed by hand
    • 1 cup tomato purée
    • 2 bay leaves
    • 4 cups beef broth
    • 4 tablespoons parsley, freshly chopped
    • Salt & freshly ground black pepper, to taste
    • Extra virgin olive oil, as needed

DIRECTIONS:

  • To prepare the Polenta:

    1. In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.

    2. Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.

  • To prepare the Goulash:

    1. Preheat the oven to 350°F.

    2. In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.

    3. Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.

    4. To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.

© Recipe courtesy of Eataly.

SEPTEMBER WINE CLUB:

Mellow style logoReguta_RefoscoReguta
Refosco Dal Peduncolo Rosso
Friuli, Italy

MELLOW WINE STYLE

The Reguta Refosco is garnet red in color, tending to purple. The nose is intense with strong fruity notes of cherry and blackberry, along with a floral sensation of wood and violet. The palate has a full mouth feel, with a pleasantly bitter finish.

Varietal: Refosco Dal Peduncolo Rosso
Serving Temperature: 60.8ºF-64.4ºF
Food Pairings: Suitable for tasteful main courses and legumes. Best with beef, goat, lamb and liver.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits. Learn more here.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

 

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 >

 
 
 

 

September Sweet Club Iowa

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Sweet Wine ClubRiesling-estate-bottled-from-old-vine-_-Saar-Riesling-20XX-englNik Weis – St. Urbans-Hof
Riesling
Estate Bottled from Old Vines
Saar Valley, Germany

NECTAR WINE STYLE

The nose is fruity and floral, while on the palate the elegant mouthfeel is dominated by fresh and fine flavors of ripe stone fruits, such as peaches and yellow plums. The minerality of the slate soils delivers a salty and spicy character that goes perfectly along with the lively acidity and delicate medium sweetness.

Varietal: 100% Riesling
Analysis: 11.5% alcohol / volume (approx.)
Trellising: VSP and single post trellising
Age of Vines: 40-60 years
Production: Fermented with indigenous yeasts in stainless steel tanks
Serving Temperature: 46.4ºF
Food Pairing: Dishes like Thai curries poultry in piquant sauces, sweet and sour pork or game are delicious accompaniments to this classic Riesling.
Highlights / Ratings:
– Up to 80 years old vineyards in the Mosel and the Saar Valley
– Traditional Mosel style Riesling with a subtle residual sweetness and a radiant minerality
– Wine Spectator: Top 100 the most exciting wines of 2018 (#44)
– Wine Spectator 100 Top Value Wines for 2020 (#90) (JG 2018)
– Robert Parker: 90 pts. (JG 2017)
– Yves Beck: 90 pts. (JG 2019)

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

THE VINEYARD:

Harvesting Single Posts Credits Jon Wyand

© Photo by: Jon Wyand

Nik Weis is one of the few winemakers in his region to make wine from the Mosel and the Saar Valley. Half of his 111 acre property is located in the Saar Valley, a sub-appellation, where the microclimate is even cooler than in the Mosel area. This means that the difference between warm days and cool nights is more extreme and causes even better conditions for the development of many flavors in the skins of the berries. In comparison to the Mosel Valley, with its rather soft and blue slate soils, the slate in the Saar Valley is either red or grey, causing a distinctive smoky and almost salty minerality.

Old Riesling vine III- Credits Jony Wyand

Old Vine © Photo by Jony Wyand

Another particularity of Nik Weis is the wide spectrum of the age of his vines that goes up to 130 years. Having many old vineyard parcels is another key for making authentic and long-lasting wines since old vines root much deeper into the ground and gather more nutrients and minerals than young vines do; they also have a better water uptake which prevents them from drought and water shortage in warm summers. In addition to that, the grape clusters also change within the years, and for that, old vines produce smaller berries with thicker skins. This results naturally into lower crop yields with a higher aromatic concentration and complexity.

PRODUCTION:
The Riesling Estate Bottled from Old Vines unites all particularities of Nik Weis. It is grown on different kinds of slate, comes from the old vineyards in the Saar valley, and was fermented with indigenous yeasts in stainless steel tanks in order to keep the fine and elegant body.

Nik Weis in front of the Goldtröpfchen vineyards Credit Peter Kunz

Nik Weis © Credit Peter Kunz

2021-Nik-Weis-Urban-RieslingNik Weis – St. Urbans-Hof
Urban Riesling
Mosel, Germany

NECTAR WINE STYLE

This Riesling is honest, authentic and made with true origin. It has a complex, smoky and floral nose, and a juicy, fruity, and elegant mouthfeel with minerality that leaves a desire for the next sip. It reflects the traditional taste profile of top quality Mosel Riesling wines, in that it has brilliant fruit and lively acidity.

Varietal: Riesling
Analysis: 10.5% alcohol / volume
Trellising: VSP and partly traditional single post system
Serving Temperature: 46.4ºF
Food Pairing: Delicious on its own, or a perfect accompaniment to light or spicy dishes.
Highlights / Ratings:
– Wine & Spirits: Top 100 Values of the Year | 2020 – Urban Riesling 90 pts.
– Wine Enthusiast: Top 100 Best Buys | 2017 & 2018
– Wine Spectator: Wine of the Week | January 2022
– James Suckling: Vintage 2021 | 90 pts

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

Background:

Nik Weis Credits to David Weimann

Nik Weis © Photo Credits to David Weimann

Inspired by the ‘urban lifestyle’ of many cities like New York, London, or Paris, winemaker and globetrotter, Nik Weis wanted to create a wine whose individual character would stand out against the average mass of wines – even in famous cities with genuine character and flair. But how could one combine an urban lifestyle with a rather rural region like the Mosel valley? Luckily, Mosel Riesling is one of the world’s most famous wines and has been consumed in the world’s best restaurants and hotels for more than a century. Nik soon knew that his wine would bring the Mosel ‘zest for life’ to the world’s biggest cities back again.

Today, Urban Riesling has become a well-known and regularly-awarded wine that never forgot about its roots: The soil on which the vines grow consists of blue, highly decomposed slate rocks that give the wines their great minerality- a somewhat salty finish. The temperatures vary from warm during the day to cold at night; this lets the grapes keep their elegant and fruity acidity and makes them produce a wide range of beautiful flavors. The vinification takes place in a minimalistic way in order to make the wines as authentic as possible.

ABOUT NIK WEIS – ST. URBANS-HOF:
Nikolaus (Nik) Weis is the third generation of his family to tend the vines since his Grandfather, Nicolaus Weis founded St. Urbans-Hof Estate in 1947. Nicolaus was awarded the prestigious title “Oekonomierat” (Chancellor of Agriculture) in 1969 for his dedication to the wine culture of the country; his name and title have since become a suffix to the estate’s name. Today, Nik oversees the estate’s 111 acres in the Mosel and Saar Valleys. Since 2000, the Riesling winery has been a member of Germany’s renowned VDP (Association of German Quality Wine Estates). Learn more about their story here.

Drohne-Mosel-between-Leiwen-and-Trittenheim-Credits-David-Weimann_796x395px

Mosel between Leiwen and Trittenheim – © Photo by David Weimann

© Information from Nik Weis – St. Urbans-Hof.

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Jan Harmsgat Pinot Noir

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Flat,Breads,With,Lamb,Meatballs,,Yogurt,,Cucumber,And,TomatoesGRILLED LAMB MEATBALLS WITH MINT YOGURT

INGREDIENTS:

  • 1 lb. ground lamb
  • 1 cup finely diced yellow onion
  • 2 garlic cloves, minced
  • 1 ¾ tsp ground cumin
  • 1 ½ tsp kosher salt
  • few cracks fresh black pepper
  • ¼ cup + 1 tbs tbsp chopped parsley
  • 1 tsp ground coriander
  • 1 large egg, beaten
  • 3 ounces crumbled feta cheese
  • 8 lemon wedges, for serving
  • grilled pita, for serving
  • Mint-Yogurt Sauce:
    • 1 cup Greek yogurt
    • 2 cloves garlic, minced
    • 1 ½ tbsp lemon juice
    • 1 tbsp olive oil
    • 1/3 cup chopped mint
    • salt to taste

DIRECTIONS:

  1. Begin by making the yogurt-mint sauce. Add all of the ingredients to a medium bowl and mix until combined. Season with salt to taste. Cover and set aside until ready to use.
  2. For the meatballs, add all of the ingredients for the lamb meatballs to a large bowl. Gently mix everything together with your hands, taking care not to over mix (this will ensure the meat stays tender).
  3. Roll the meat into 16, two-tablespoon-sized meatballs.
  4. Heat an outdoor grill to high heat. Lightly oil the grate, then place the meatballs on the grill and cook for 12 minutes, 6 minutes on each side. Alternatively, you can cook these meatballs on a lightly oiled grill pan set over medium-high heat, and cook for the same amount of time.
  5. Serve the meatballs with a large dollop of the mint-yogurt and with a wedge of lemon.

© Recipe courtesy of Kristan Raines from La Crema.

AUGUST WINE CLUB:

Mellow style logoJan-Harmsgat_Pinot-NoirJan Harmsgat
Pinot Noir
South Africa

MELLOW WINE STYLE

This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.

Varietal: Pinot Noir
Analysis: 13% alcohol / volume
pH: 3.75
VA: 0.64
VS02: 26 mg/L
TS02: 62 mg/L
RS: 2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.

WINEMAKER’S NOTES
The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Winery South Africa

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Jan Harmsgat Shiraz

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Grilled T-Bone Steak and herb butter on wooden cutting board

GRILLED T-BONE STEAK

INGREDIENTS:

  • For the Steak:
    • 1 (36 oz.) T-bone or porterhouse steak
    • 2 tablespoons olive oil
    • 1 tablespoon salt
    • ½ tablespoon pepper
  • For the Herb Compound Butter:
    • ½ cup butter (room temperature)
    • 3 tablespoons fresh cilantro (chopped)
    • 3 tablespoons fresh parsley (chopped)
    • 1 tablespoon fresh oregano (chopped)
    • 2 cloves garlic (diced)

DIRECTIONS:

  • For the Steak:
    • Take the steak out of the fridge and out of it’s packaging. Pat both sides with paper towel. Season with oil, salt and pepper on both sides. Let it come to room temperature.
    • Preheat your BBQ over high heat.
    • When the steak is too temperature, place it on the grill, let it sear for 2-3 minutes with the lid closed. Come back, and turn it 90°, and let it sear for another 2-3 minutes with the lid closed.
    • Flip the steak over (at this point, you should be able to see the diamond patter on this side). Sear for 2-3 minutes, then turn 90°. Allow it to finish cooking in this position (it should take another 8-12 minutes, depending on the size of your steak.
    • Allow the steak to rest on a cooling rack for 7-8 minutes. Serve with compound butter discs on top.
  • For the Compound Herb Butter:
    • In a small bowl, mix the butter, herbs and garlic.
    • Place a section of plastic wrap on your work surface. Scrap the butter on to the surface, and carefully roll the wrap around the butter. Twisting the ends, roll the butter back and forth until it forms a smooth cylinder. Refrigerate for one hour, then slice and serve with steak.

© Recipe courtesy of Cara at The Gourmet Bon Vivant.

AUGUST WINE CLUB:

Bold wine Style logoJan-Harmsgat_ShirazJan Harmsgat
Shiraz
South Africa

BOLD WINE STYLE

This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.

Varietal: Shiraz
Analysis: 15.0% alcohol / volume
pH: 3.77
RS: 2.1 g/L
Production: 5,000 Bottles
Wood Maturation: Spicy, white peppers, dark fruit

WINEMAKER’S NOTES
For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Photo by Jan Harmsgat
© Photo by Jan Harmsgat
© Photo by Jan Harmsgat

© Information provided by Jan Harmsgat

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 >