Tag Archives: winestyles

December Cheese Club: Iowa

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cheese_club_logo-1240x1240pitchfork-cheddar-cheeseNeal’s Yard Dairy Pitchfork Cheddar Somerset, England
The Pitchfork Cheddar is a full-bodied, dense and nutty cheddar from Trethowan’s Dairy in Somerset. It has a juicy bite and creamy texture that coats the mouth. The name, Pitchfork, references the old Cheddar-making tools used to toss the curd while mixing in the salt. This practice is something that Neal’s Yard Dairy continues today. Milk Type: Cow Milk Source: Produced on-site Average Age: 12 months Cheesemakers: Maugan & Todd Trethowan Serving Suggestion: Fold grated Pitchfork Cheddar into scrambled eggs towards the end of the cooking process to get deeper, more savory eggs. WINE & CRAFT BEER PAIRINGS: The Pitchfork Cheddar pairs well with a light red wine such as a Pinot Noir, or a Silky White Wine, like a Chardonnay or a Sauvignon Blanc. For beer, reach for a Cider or English Ale. WINESTYLES: Fruity or Silky BEERSTYLES: Crisp & Clean BACKGROUND:
gorwydd_caerphilly_location_map_e4fd8e5d

© Photo by Neal’s Yard Dairy

Historically, most West Country cheesemakers produced Cheddar before embarking on a cheese more commonly associated with their friends across the Welsh border: Caerphilly. Cheddar takes over a year to mature, while Caerphilly can be turned around in a month of less, so in leaner times, particularly between the first and second world wars, Caerphilly sales provided a steady flow of income while the Cheddar took its time to age. The Trethowans, however, have gone about this the other way around. While based in their home country of Wales, they made their name producing their signature Gorwydd Caerphilly, but when they moved across the border to a dairy farm just up the road from the Somerset market town of Cheddar, they felt compelled to begin producing a clothbound Cheddar alongside it. The milk comes from their herd of Holstein and Jersey cows, which graze on the farm’s organic pastures. The Cheddar is handmade in small batches to a traditional farmhouse recipe. – Neal’s Yard Dairy
lincolnshire-poacher-cheeseNeal’s Yard Dairy Lincolnshire Poacher Alford, Lincolnshire, England
West Country Cheddar meets Comté in this cheese. It is smooth and densely creamy in texture with flavors ranging from rich and savory to long, sweet and somewhat pineapple-like. Lincolnshire Poacher is one of the very few cheeses to be produced on the east coast of the country, where the clay soils are usually improper for dairy farming. Milk Type: Cow Milk Source: Own herd Average Age: 18-24 Months Cheesemakers: Simon Jones and Richard Tagg Serving Suggestion: Melt on top of buttered crumpets or toast. WINE & CRAFT BEER PAIRINGS: Similarly, the Lincolnshire Poacher pairs well with light red Pinot Noirs, Gamays or a Sangioveses. If you prefer white wine, reach for a Silky White, like a Chardonnay or a Sauvignon Blanc. Ciders or English Ales will pair best with this cheese. WINESTYLES: Fruity or Silky BEERSTYLES: Crisp & Clean BACKGROUND:
lincolnshire_poacher_location_map_720x

© Photo from Neal’s Yard Dairy

Although the loamy or clay soils of Lincolnshire are usually ill-suited to dairy farming, the lush pastures of Simon Jones’s Ulceby Grange farm sit on chalky land – and it is this, combined with the mild climate, that has made Lincolnshire Poacher one of very few cheeses to be produced on the east coast of the country. Though the farm has been in the family since 1917, the Jones family didn’t start making cheese until the 1990s, when a young Simon returned from agricultural college. Eager to turn his hand toward cheesemaking, he enlisted the help of renowned Welsh cheesemaker Dougal Campbell to develop a recipe, and the result – which incorporates the hallmarks of a hard mountain cheese into a traditional West Country Cheddar – proved so popular that customers at the local cheese shop initially had to be rationed to quarter of a pound each. Simon’s brother Tim has since joined him on the farm, and in 1995 Simon employed a full-time cheesemaker, Richard Tagg. Today, it is Jon Collins whose job it is to transform milk from their 230-strong herd of Holstein Friesians into cheese on an almost daily basis. Once the curds have been moulded, salted and pressed for 36 hours, the resulting cheese truckles are matured on wooden boards and turned regularly to ensure even maturation. The brothers recently invested in a robot for turning the truckles, improving consistency still further. Though some Lincolnshire Poacher will be aged for up to 36 months, we believe the finest tasting truckles are between a year and 24 months old. – Neal’s Yard Dairy ABOUT NEAL’S YARD DAIRY: Founded in 1979 by Randolph Hodgson, Neal’s Yard Dairy started as a small shop tucked away in corner of London’s Covent Garden, selling and making Greek-style yogurt, crème fraîche and a couple other cheeses. It later became a popular shop for local farmhouse cheesemakers to sell their own product. Today, Neals’ Yard Dairy sells the very best British and Irish cheeses. They work with about 40 cheesemakers, all with different cheesemaking styles and techniques. Learn more about their story here.

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 >

December Beer Club: Iowa

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BeerClubLogofair-state-main-boss-imperial-stoutFair State Brewing Cooperative
Main Boss
Imperial Stout
Minneapolis, Minnesota

Made in collaboration with Pulpit Rock (IA), this stout is inspired by their love of rum cocktails. Infused with tons of coconut and the brewery’s take on Orgeat syrup (a classic cocktail ingredient with almonds and citrus), there is a subtle tropical twist in this gigantic winter stout. There are flavors of coconut, rum drinks, pithy orange, and nutty dark malts that are sweet, thick and intense.

BeerStyles: Dark & Roasty
Style: Imperial Stout
ABV: 12% alcohol / volume

fair-state-spirit-foulFair State Brewing Cooperative
Spirit Foul
Double Dry-Hopped Hazy IPA
Minneapolis, Minnesota

Brewed in collaboration with San Diego’s Modern Times Beer, Spirit Foul is Fair State’s first ever hazy IPA. Super juicy, tropical, dank, and low bitterness, the breweries use the freshest Strata, Citra and Mosaic hops for its passion fruit aroma. The beer’s soft and signature haze is created using pilsner malt, pale wheat, flaked oats and flaked barley. 

BeerStyles: Hoppy & Bitter
Style: Double Dry-Hopped Hazy IPA
ABV: 6.3% alcohol / volume

ABOUT FAIR STATE BREWING COOPERATIVE:
Fair State Brewing Cooperative started on the rugby pitch, where founders Evan Sallee, Niko Tonks, and Matt Hauck first met while playing for rival teams. Later, they formed a friendship and took their love of home-brewing to a greater goal of founding a brewery. The friends believed there was too large of a gap between home-brewer and owning a brewery, and thus decided to build a co-op model to allow consumers to be more involved in operations. On September of 2014, First State Co-Op became the first cooperatively-owned brewery in Minnesota and the third in the country. Learn more about the brewery here, and follow them on Untappd.

WeldWerks Juicy Bits IPAWeldWerks Brewing Co.
Juicy Bits
IPA
Greeley, Colorado

WeldWerks flagship IPA with huge citrus and tropical fruit character from Mosaic, Citra and El Dorado hops.  Their New England-style IPA has a softer, fluffier mouthfeel with a hop haze.

BeerStyles: Hoppy and Bitter
Style: IPA
ABV: 6.7% alcohol / volume

extra extra juicy bits double IPAWeldWerks Brewing Co.
Extra Extra Juicy Bits
Imperial Double IPA
Greeley, Colorado

This hazy Double IPA is brewed with Citra, Mosaic and El Dorado hops. It is then Double dry hopped with Extra Extra Nelson Sauvin.

BeerStyles: Hoppy & Bitter
Style: Imperial Double IPA
ABV: 8.6% alcohol / volume

ABOUT WELDWERKS BREWING CO.:
Like many other great businesses do, WeldWerks started as a hobby in a garage. In 2009, Co-founder and head brewer, Neil Fisher, began home-brewing with his friends. Once a month, everyone would get together to brew, learn and enjoy each other’s company. By 2014, Neil had entered into the Big Beers, Belgians and Barleywines festival; prior to this competition, friend, and no-CEO and co-founder, Colin Jones, made an agreement with Neil, promising to consider opening a brewery if Neil were to bring back a medal. 11 months and two medals later, the first beers were poured at WeldWerks Brewing. Today, all of WeldWerks beers are produced in their downtown Greeley location on their 15 bbl 3-vessel steam brewhouse. They have produced 300+ unique beers in just four years across a nearly infinite range of styles. Learn more about the brewery here, and follow them on Untappd.

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December Sweet Club Iowa

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Sweet Wine Clubpiquitos moscato sweet wine clubPiquitos
Moscato
D.O. Valencia, Spain

NECTAR WINE STYLE

A fizzy moscato dedicated to wine lovers without complexes looking for fun and to get a party started.

This Moscato is bright lemon-gold in color with a light pearliness in its appearance. The nose is clean and youthful with heavy floral and fruity notes of mandarin peel, honeysuckle and sweet orange blossom. The palate has a sweetness that coats the mouth, then refreshes itself with the airy bubbles. It is luscious and harmoniously balanced.

Analysis: 11% alcohol / volume
Varietal: 100% Moscatel
TA: 5.47 g/L
pH: 3.23
RS: 51.2 g/L
V. Acidity: 0.15 g/L
Region: D.O. Valencia, Spain
Vineyard: Valley Valentino & Alto Turia in the heart of Valencia
Age of Vines: 15-20 year-old vines
Yield: 50 hl/ha
Altitude: 200-650 m.
Climate: Warm Mediterranean
Harvest: First fortnight of September
Vinification: Cold Maceration
Fermentation: 53.6-60.8ºF
Aging: Stainless Steel

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.

ABOUT THE WINERY: 
Piquitos is intended to mean “little kisses” in Spanish, as their wines are designed to share their love. Sourced from sunny Mediterranean Coast in Valencia, Spain, Piquitos is made by the team from Hammeken Cellars – an innovative producer and exporter of Spanish wines. Their philosophy is to gather the best local grapes and traditions in Spain and pair those with the “New World” winemaking techniques and styles to produce high quality, fruit forward and fresh wines. Learn more about their company here.

Tintero moscato wineCantine Elvio Tintero
Moscato d’Asti ‘Sori Gramella’
Piedmont, Italy

NECTAR WINE STYLE

Delightfully fizzy and slightly sweet, an irresistible combination.

The third generation Tintero family continues the traditions of winemaking in Gramella. “Sori” in Piedmontese indicates the south-facing slope of a hill, that pampers the grapes with 20% more sunshine. Cantine Elvio Tintero are the only producers to sustainable farm and commercially bottle from this striking single-vineyard, limestone amphitheater. Vines were planted in the late 1980’s. Grapes are harvested and pressed, then kept at low temperatures in stainless steel tanks to provide the freshest wine possible.

Analysis: 7% alcohol / volume
Varietal: Moscato
Appellation: Moscato d’Asti, Langhe
RS: 110 g/L
Vine Age: Average 30 years
Soil Type: Clay, limestone with rocks
Vineyard Area: 25 hectares
Producer: Marco Tintero
Founded: 1900
Annual Production: 41,000 cases
Farming: Sustainable

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

ABOUT THE WINERY:
The winery’s legacy began in 1900 when a Frenchman named Pierre Tintero set out to Piedmont in search of work. Here, he found a job helping a widow, Rosina Cortese with her small estate, and just a few years later the couple fell in love, married and continued to grow their estate. Passed down from generation to generation, the family eventually took over the adjacent vineyard plots and began growing a small production of Moscato. It wasn’t until 1980, when grandson, Elvio, began experimenting with frizzante wine production, allowing the family to take advantage of the grape’s special affinity to the local terroir. Today, Elvio help’s his son and daughter-in-law run the estate producing fresh, easy and fun wines to drink with friends. Learn more about their story here.

Sweet ClubLove the Sweet life?
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Maison Louis Latour Pinot Noir Les Pierres Dorées

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Rack of LambGarlic-Crusted Roast Rack of Lamb

INGREDIENTS:

  • 1 head of garlic (cloves peeled)
  • ¼ cup rosemary leaves
  • ¼ cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • salt and freshly ground pepper

DIRECTIONS:

  1. In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
  2. Preheat the oven to 450°F. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
  3. Carve the racks in between the rib bones and transfer to plates. Serve right away.

© Recipe courtesy of Kenny Rochford from Food & Wine.

DECEMBER WINE CLUB:

pinot noir les pierres dorees
Louis Latour
Pinot Noir Les Pierres Dorées
Burgundy, France

MELLOW WINE STYLE

The Les Pierres Dorées Pinot Noir has an intense, bright red color with red-garnet hues. On the nose, there are notes of flowers, red berries and soft spices. On the palate, it is round and full-bodied. It has a great deal of freshness with long under notes of black fruits.

Varietal: Pinot Noir
Analysis: 13-13.2% alcohol / volume
Region: Beaujolais, France
Village: Les Pierres Dorées
Appellation: Burgundy
Average Vine Age: 7 years
Soil: Clay and limestone with Iron-oxide
Harvest: Mechanical
Fermentation: Traditional in open vats
Aging: 10 to 12 months aging in stainless steel vats and oak barrels
Barrels: Louis Latour cooperage, French oak, medium toasted
Cellaring Potential: 5-7 years
Serving Temperature: 57.2-60.8ºF
Food Pairing: Rack of lamb, quail with grapes, red tuna tartare, sea bass, goat cheese, red fruit soup
Critical Acclaim: James Suckling 2018, 89 pts

WINERY NOTES:
Maison Louis Latour once again exports its Burgundian know-how outside of the Côte d’Or. After the great successes of Ardèche and Var, they decided to repeat the experience in the heart of Beaujolais with the planting of 20 hectares of Pinot Noir. The calcareous soil rich in iron oxide gives a very particular ochre color, and the high altitude contribute to produce a surprising wine which associates richness and freshness with a beautiful aromatic complexity. This region offers beautiful argilo-calcareous soils, the plots selected by Maison Louis Latour form two islands and are situated on the villages of Morancé and Theizé. With a continental moderate climate, vineyards benefit from an ideal period of sunshine but the temperatures are relatively fresh due to an elevation between 280 and 400 meters.

ABOUT MAISON LOUIS LATOUR:
Founded in 1797, Maison Louis Latour has been apart of Burgundian history for more than two centuries. Authentic and independent, the winery is now run by the 11th generation of the founding family. The family is determined to preserve the winery’s unique heritage. Today, the Latour’s family Domaine spreads over 50 hectares of exceptional vineyards. Learn more about their history here.

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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December Wine Club Pairing Recipe

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Skillet Cranberry Roasted Chicken and Potatoes

INGREDIENTS:

  • 4 skin-on chicken breasts or thighs
  • 1/4 cup olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced or grated
  • zest + juice of 1/2 lemon
  • kosher salt and pepper
  • 1 pound baby potatoes, halved
  • 3 carrots, chopped
  • 1 cup white wine or chicken broth
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic

DIRECTIONS:

  • Preheat the oven to 425°F.
  • Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
  • Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
  • In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!

© Recipe courtesy of Tieghan Gerard from Half Baked Harvest.

DECEMBER WINE CLUB:

fleurie chateau des dorees wine bottleHenry Fessy
Fleurie Château des Labourons
Burgundy, France

MELLOW WINE STYLE

Ruby red in color with light hints of purple, the nose has intense flavors of blackberry and blackcurrant. On the palate, the Fleurie “Château des Labourons” is concentrated, with supple and silky tannins. It has a beautiful finish with slightly peppery and violet notes.
 
Château des Labourons dominates the beautiful hillsides of the Fleurie appellation. It is located three kilometers further up the hill from the hamlet of Les Labourons. The combination of the altitude, slope, exposure and quality of the soil have created a promising terroir in the heart of the Fleurie Cru. Château des Labourons’ current architecture dates from the 19th century. It was rebuilt from ashes after a devastating fire, but still retains some of its original architectural character. This Château has a long history, over five generations of the “de Lescure” family, and it was already producing wine by the 18th century.
 
Varietal: 100% Gamay
Analysis: 13.5% alcohol / volume
Appellation: Beaujolais, France
Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields”
Harvest: Manual
Average Vine Age: 40 Years
Pruning: Gobelet
Density of Vines: 10,000 vines/ha
Critical Acclaim: 
  • James Suckling – February 2017 – 92 pts
  • Wine Spectator – July 2017 – 88 pts
  • Wine Enthusiast – May 2017 – 88 pts
  • Jancis Robinson – UK – January 2017 – 16.5 pts
  • Guide Bettane & Desseauve – Septembre 2016 – 14 pts
  • Concours Général Agricole – Février 2016 – Médaille d’Or
Suggested Food Pairings: Roasted chicken, grilled meats and cheese
Serving Temperature: 57.2-59°F
Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
 
ABOUT HENRY FESSY:
The Fessy Family has been based in the heart of the Brouilly appellation since 1888. They have purchased parcels of vineyards in most of the Crus and Beaujolais-Villages over the years, creating an enviable domaine of nearly 70 hectares of vineyards. Their philosophy is to work with sensitivity and intelligence to produce highly characterful wines with little to no intervention. Learn more about the winery here.
 
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy

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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Winery Spotlight: Quinta do Noval December 15th

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Port Wine Tasting Event

Quinta do Noval_Logo

Quinta do Noval
Douro Valley, Portugal

Wednesday, December 15, 2021
6:00pm CST / 7:00pm EST

Join us for a Port Wine Tasting event, featuring Quinta Do Noval winery from Portugal with guest speaker Anthony Cohen, the US Brand Director of Quinta do Noval.

Wines Tasted:

  • Noval Black Port; 91 PTS
  • Noval Late Bottled Vintage Port 2014; 90 PTS
  • Noval 10 Year Tawny Port, 92 PTS
  • Noval Colheita Tawny Port 2005; 97 PTS
  • Noval Vintage Port 2018; 97 PTS
To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom! Dec 15_Quinta do Noval Wines
About Quinta do Noval:

Open since 1715, Quinta do Noval is one of the oldest Port houses known around the world. Today, Quinta do Noval is part of the international viticultural group of AXA Millésimes. It is unique among Port houses in that most of the Ports are made from estate-grown fruit and all of the vintage Noval wines are from the single Quinta Do Noval vineyard on magnificent old terraces. Their team is devoted to looking after their great vineyard terroir, and strive to make wines worthy of the Quinta do Noval name every year. Learn more about their history here.

About Anthony Cohen:
Anthony Cohen

Anthony Cohen

Brand Director for Quinta do Noval in the USA, Anthony was born and raised in the South of France on the border of the Mediterranean Sea. After graduating in International Business from Manchester University and in Marketing from Montpellier Business School, he decided to pursue his American dream and moved to New York in 2007. He spent the last 14 years representing some of the most beautiful wine estates in the world including Quinta do Noval. Anthony has been to the Douro Valley five times and is always amazed at how majestic these vineyards are. He is looking forward to tell the story about Noval, to share his passion for Ports and to guide us through the tasting.

© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval

Let’s Taste, Learn and Enjoy® together!

Contact your local WineStyles to RSVP for this tasting event.

Quinta do Noval

Douro Valley, Portugal

Wednesday, December 15, 2021

6:00pm CST/ 7:00pm EST

Cheers!

WineStyles.com

November Cheese Club: Iowa

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Toma_cheesePoint Reyes Farmstead Cheese Co.Cheese Club Toma Point Reyes Station, California

In Italian, ‘Toma’ means “wheel of cheese made by the farmer herself”; the perfect way to describe Point Reyes Farmstead Cheese Co.’s most versatile, any time, any table cheese. Creamy and buttery in flavor with a grassy, tang finish, the Toma cheese is an all natural, semi-hard table cheese made from pasteurized, rBST-free cows’ milk coated in a waxed rind. It is made with microbial (vegetarian) rennet, aged for 90 days and is gluten free. FOOD PAIRING: Toma makes for the perfect anytime snacking cheese. It is great for melting into or onto pastas, risottos, grilled cheese sandwiches, grilled vegetables, burgers or soups. Pair with savory or sweet foods such as peaches, fruit compotes, toasted nuts, or sautéed greens. WINE & CRAFT BEER PAIRING: Serve with hop-heavy beers such as an IPA, and for wine, pair with our November Wine Club Wines: Estate Cellars Proprietary Red Blend or the Estate Cellars Cabernet Sauvignon. WINESTYLES: Mellow or Bold BEERSTYLES: Hoppy & Bitter AWARDS:
  • 2017 World Cheese Awards in London – Bronze Medal
  • 2017 American Cheese Society, Farmstead – 1st Place
  • 2017 California State Fair – Gold Medal
  • 2014 Good Food Awards – Best Cheese
  • 2012 American Cheese Society, American Originals, Cows’ Milk Category – 2nd Place
  • 2011 California State Fair – Gold Medal
  • 2011 American Cheese Society, American Originals, Cows’ Milk Category – 1st Place
  • 2010 World Cheese Awards in London – Silver Medal
ABOUT POINT REYES FARMSTEAD CHEESE COMPANY: Stretching along the California coast, just about 40 miles north of the Golden Gate Bridge, Point Reyes Farmstead Cheese Co. is a family owned and operated business passed down from generation to generation for over 100 years. Today, the creamery is operated by the four Giacomini family daughters, whom all left their various business careers and returned to the creamery to transition the business into an artisan farmstead cheesemaking facility. Together they work to produce the freshest, highest quality milk. Learn more about their story here.

Petite-BreakfastMarin French Cheese Co. Petite Breakfast Brie Petaluma, California

Since 1865, Marin has been making their iconic Petite Breakfast Brie. Skipping the aging room, this cheese is fresh and young, and has a tangy flavor with a spongy texture – reminiscent of creamy cheese curds.  FOOD PAIRING: Versatile for hot and cold usages, such as pastries or salads. WINE & CRAFT BEER PAIRING: For wine, pair with a Sauvignon Blanc or this month’s Primary White Wine Club Wine: the Estate Cellars Chardonnay. For beer, grab something hazy or citrus wheat beer. WINESTYLES: Rich BEERSTYLES: Crisp and Clean ABOUT MARIN FRENCH CHEESE CO.: Since 1865, Marin French Cheese Co. has been producing artisan cheese that respects nature and their local environments. The cheeses are handcrafted and made with the highest quality milks sourced from local dairies. Being the oldest continually operating cheese company in California, Marin French Cheese Co. cheeses have distinctive, authentic taste that is true to their roots in Marin County.

Screen Shot 2021-06-28 at 7.24.47 PMDon’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 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 cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

November Premium Wine Club

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Robert-Mondavi-Cab-FrancBold wine Style logoRobert Mondavi Winery
Oakville Cabernet Franc 2018
Napa Valley, California

BOLD WINE STYLE

The Oakville Cabernet Franc is a complex wine with notes of black currant, black plum, and unsweetened cocoa on the nose. On the palate, there are flavors of juicy blackberries, savory herbs and fresh tobacco. 

Analysis: 14.5% alcohol / volume
Varietal: 80% Cabernet Franc, 20% Cabernet Sauvignon
Appellation: Oakville District, Napa Valley, California
Food Pairing: Pair with robust meats and complex vegetables

HARVEST:
The grapes selected for the Oakville Cabernet Franc are grown on low fertility, well-drained soils with optimal sun exposure; this allows the winery to yield great fruit maturity and aromatics which Cabernet Franc is prized for.

ABOUT ROBERT MONDAVI WINERY:
Robert Mondavi built his winery in Northern California in 1966, planting Cabernet Sauvignon, Cabernet Franc and other key grape varieties to create some of the world’s finest wine. Today, Robert Mondavi Winery produces critically acclaimed, top-rated, world-class wines adored by industry experts, master sommeliers and consumers alike. Additionally, they are a Napa Green Certified winery and partnered with Napa County Resource Conservation District, creating the Napa Sustainable Winegrowing Group (NSWG). Learn more about the winery and their vineyards here.

Bold wine Style logobrowne-family-vineyards-cabernet-sauvignonBrowne Family Vineyards
Cabernet Sauvignon 2017
Columbia Valley, Washington

BOLD WINE STYLE

“Beautiful aromas of toasted oak with foxy grape and black fruit notes lead into flavors of dates, huckleberries and black cherries. Bold tannins stick to the palate leaving a lingering finish of licorice and berry compote. This full-bodied Cabernet Sauvignon pairs perfectly with wild game like elk or venison and earthy wild mushrooms.” – Winemaker, John Freeman

Analysis: 14.91% alcohol / volume
Varietal: 96% Cabernet Sauvignon, 4% Petit Verdot
Appellation: Columbia Valley AVA
TA: 5.5 g/l
pH: 3.89
Aged: 21 months
Harvest Date: October 5th-November 1st, 2017

HARVEST:
The 2017 harvest was far more normal than the warmer and larger than average harvests from 2012-2016. A rainy spring led to a dry, warm summer, making for excellent fruit development in the Browne Family Vineyards. By the time of harvest, their fruit showed phenolic ripeness with balanced sugar, acids and tannins in the fruit skins. 

ABOUT BROWNE FAMILY VINEYARDS:
Browne Family Vineyards is a family-owned and operated winery located in the heart of Walla Walla, Washington and throughout the Columbia Valley AVA. Inspired by William Bitner Browne, the late grandfather of their proprietor, Andrew Browne, the winery continues to be committed to producing world-class wines with cellar-worthy vintages that stand the test of time. Learn more about the family winery and vineyard here.

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 Sweet Club Iowa

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Sweet Wine Clubmeneres-rubyPorto Menéres
Porto Fine Ruby
Douro, Portugal

NECTAR WINE STYLE

The Porto Fine Ruby wine is rich and full bodied with notes of red fruit, such as plums and raspberry.

Analysis: 19.5% alcohol / volume
Varietal: Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao
TA: 3.7 g/l
Residual Sugar: 100 g/l
pH: 3.79
VA: 0.4
Vintage: NV
Wine Type: Ruby Port DOC
Origin: Portugal
Appellation: Douro, Portugal
Elaboration: Handpicked in small bins. Stainless steel fermentation. Aged in large oak casks.
Production: 500 cases
Winemaker: Alvaro Van Zeller

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.

HARVEST AND PRODUCTION:
Grapes are sourced for the company estates of Quinta do Saião (220 acres) and Quinta de Zom (200 acres). The grapes are hand cut, harvested in baskets and delivered to the Quinta to be sorted and crusted with the stems. Prior to fermentation, they are cold macerated for a full day, then fermented with native yeasts in open top stainless steel vats under temperature control until about half of the grapes’ nature sugar is consumed. The fermenting wine is drained off its skins and stems when it reaches about 100-120 g/l of residual sugar; it is then fortified with a fine, 150 proof grape brandy from Spain. After the harvest, the wine stays at the adega (or winery), in the Douro. Here, it is left to settle until the following spring before it is taken to the lodges at the Vila Nova de Gaia (next to the Atlantic coast and Porto) where it is matured, blended and bottled. The Menéres Ruby Port is a blend of selected young ports matured in large oak vats (or “tonels”) keeping a young fruit character.

Sweet Wine Clubmeneres-tawnyPorto Menéres
Porto Fine Tawny
Douro, Portugal

NECTAR WINE STYLE

Small oak barrel aging has lent the Porto Fine Tawny to have a softened mellow texture with an intense complex nose. This softness complements the raisiny fruity flavors.

Analysis: 19.5% alcohol / volume
Varietal: Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao
TA: 3.5 g/l
Residual Sugar: 106 g/l
pH: 3.68
VA: 0.2
Vintage: NV
Wine Type: Fine Tawny Port DOC
Origin: Portugal
Appellation: Douro, Portugal
Elaboration: Handpicked in small bins. Stainless steel fermentation. Aged in large oak casks.
Production: 500 cases
Winemaker: Alvaro Van Zeller
Critical Acclaims: 95 pts, Wine & Spirits

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

HARVEST AND PRODUCTION:
The Tawny Port follows the exact same harvest and production steps as the Menéres Ruby Port. The one key difference is that the Tawny Port is made of a selection of aged ports from small oak barrels, blended to obtain the house style before it is bottled.

ABOUT THE WINERY:
Fernando Van Zeller owns and operates both the largest and fastest growing independent Port companies in Portugal today. The family operated company comes from 14 uninterrupted generations in the Port trade, making them the longest continual run family in the region. The company in its current form was created when the family sold Quinta Do Noval in the 1990s, a transaction made to gain additional funds to expand the estate vineyard holdings and to maintain/expand the library stocks the Van Zeller family has long been associated with. During this sale, the Van Zeller family was able to hold onto thousands of barrels of aged wine, making them the deepest and most sought-after stocks of aged tawny in Portugal. Today, Menéres is one of the four Port brands this independent firm produces, named after their family ancestor, Arnaldo Menéres. The Menéres house specializes in 20 Year Tawny, 40 Year Tawny, and heirloom Colheitas. It is the highest quality line of Port that the Van Zeller family produces. The wines are classic in style, complex and true to character. 

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Estate Cellars Cabernet Sauvignon

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Sourdough Stuffing with Sausage and Gruyère Recipe

Thanksgiving stuffing with sausage

INGREDIENTS:

  • 4 Tbsp. (½ stick) (2 oz./60 g) unsalted butter, melted
  • 1 loaf sourdough bread, about 1 lb. (500 g), crust removed and cut into 1-inch (2.5-cm) cubes
  • 5 slices bacon, chopped
  • 1 lb. (500 g) pork breakfast sausage, casings removed
  • 1 large yellow onion, diced
  • 4 celery stalks, diced
  • 4 garlic cloves, chopped
  • 3 eggs
  • 3 cups (24 fl. oz./750 ml) turkey or chicken stock
  • 1 cup (4 oz./125 g) grated Gruyère cheese
  • ¼ cup (1/4 oz./7 g) chopped fresh sage
  • 2 Tbs. fresh thyme leaves
  • Kosher salt and freshly ground pepper

DIRECTIONS:

  1. Preheat an oven to 350°F (180°C). Using the melted butter, grease the bottom and sides of 9″x13″ (23cm x 33cm) baking dish.
  2. Spread the bread cubes on a baking sheet and toast in the oven until dried but not browned, about 10 minutes. Remove from the oven and set aside. Leave the oven on.
  3. In a large sauté pan over medium-high heat, cook the bacon until most of the fat is rendered but the bacon is not yet crisp, about 5 minutes. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until the meat is browned, about 10 minutes. Add the onion, celery and garlic and continue cooking until the vegetables are softened and translucent, about 10 minutes. Remove from the heat and set aside.
  4. In a large bowl, lightly whisk the eggs. Add the stock and whisk until combined.
  5. Using a slotted spoon, transfer the sausage mixture to a very large bowl; discard any fat and liquid remaining in the pan. Add the bread cubes and cheese to the bowl and toss to combine. Add the stock mixture to the bowl and toss until the bread cubes are evenly moistened. Set aside for 10 minutes to allow the bread to absorb the liquid. Stir in the sage and thyme and season to taste with salt and pepper.
  6. Transfer the stuffing mixture to the prepared dish and bake until the stuffing is set and the top is golden brown and lightly crisped, about 40 minutes. Let rest 10 minutes before serving. Serves 10 to 12.

© Recipe courtesy of Williams Sonoma and Chris Lanier, co-founder and chef of Ravenwood, Kerhonkson, NY.

NOVEMBER WINE CLUB:

Bold wine Style logoEstate-Cellars-Cabernet (1)Estate Cellars
2019 Estate Cellars Cabernet Sauvignon
Central Coast, California

BOLD WINE STYLE

Cabernet Sauvignon is the king of red wines and at Clos LaChance there is no exception. Cabernet is the largest volume of acreage for a single varietal on their estate and made up of over six different clones on four different root stocks. The Estate Cabernet Sauvignon has always been a top performer for quality and the flag ship of the Clos LaChance portfolio.  They stay true to the style and the terroir on their Estate that presents an approachable and elegant style of Cabernet that is crafted for your everyday indulgence. The wine is ready to drink now and can be laid down for several years as well.

TASTING NOTES:
Dark Plum in color, the 2019 Estate Cellars Cabernet Sauvignon is full bodied with medium acid and high tannins. On the nose, there are flavors of cassis, tea leaf, and blackberry jam. On the palate, there are notes of cedar, huckleberry and molasses.

Varietal: 80% Cabernet Sauvignon, 10% Merlot, 10% Malbec
Appellation: Central Coast, California
Analysis: 14% alcohol / volume
Aged: 16 months on 25% new French oak, 10% new American oak, 65% neutral French and American oak
Harvest Date: Oct. 2 – Oct. 31
Average Brix at Harvest: 25.0
pH: 3.61
TA: 0.62
Sugar: 0.13 g/L
Food Pairings: Braised Short Ribs, Vegetarian Lasagna
Cheese Pairings: Gruyére, or with the November Cheese Club selections.
Critical Acclaim: 95 pts. justwinepoints.com

 

 

California Certified Sustainable logoWINEMAKER NOTES:
The Cabernet Sauvignon is sourced from some of the finest vineyards throughout the Central Coast of California, ranging from San Francisco and Livermore in the north to Paso Robles in the south. The grapes are handpicked and hand sorted prior to a 72-hour cold soak at 40°F. During fermentation, the wine is pumped over four times per day during peak fermentation to maximize extraction. Post fermentation, the wine is held on skins for 24 hours to extend maceration and provide even more color and tannin extraction. The wine is then aged on 25% new French oak and 10% new American oak, and the remainder is aged on a mix of neutral American and French oak.

HARVEST NOTES:
The 2019 Estate Cellars’ Cabernet Sauvignon, similar to the previous two vintages, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.

Clos LaChance logoABOUT ESTATE CELLARS:
From the family owned and operated winery Clos LaChance, based in the Northern Central Coast region of California, Estate Cellars was established as their secondary, high-quality line made to reach additional markets with a unique label. Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. The winery stays true to the style of their terroir by creating approachable and elegant wines. Learn more here.

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