Tag Archives: winestyles

Mont’Albano Merlot

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SEPTEMBER WINE CLUB:

Mellow style logoMerlot-bottleMont’Albano
Merlot Friuli DOC
Friuli, Italy

MELLOW WINE STYLE

Red in color, with hints of herbs and aromas of cherry and fresh fruit; its a perfect balance between acidity and mellow fruit. Fruity with optimal vinosity.

WINE DETAILS:

  • Varietal: 100% Merlot
  • Appellation: Mid-hill region in Friuli Venezia Giulia
  • Analysis: 12.5% alcohol / volume
  • Residual sugar: 4.9 g/l
  • Total Acidity: 5.2 g/l
  • Food Pairings: Gnocchi and tagliatelle, grilled or braised meats, cured meats like salami and fresh cheeses, as well as pizza and vegetarian fare. Serve at room temperature, or perhaps even better slightly chilled from the cellar.

VARIETAL NOTES:
Merlot, the grape variety, is one of the most widespread vines in the viticultural world as it adapts to a wide range of terrains and climates. In the mild area of Friuli Venzia Giulia, it develops intense fruit aromas. It lends itself to be a fresh wine to be enjoyed upon release rather than one for aging.

VITICULTURE:
The vintage did not have an auspicious start. In fact, from a meteorological point of view, decidedly harmful events had already been recorded in the spring, suggesting an uncertain season’s trend. In April, in fact, many vineyards in Italy were damaged by terrible frosts, precisely at the crucial moment in which the vine began to produce new shoots. A decidedly negative event that jeopardized the good hopes for the harvest, given that the frost inevitably literally “burned” the young and new shoots. Those that survived, then had to face the infernal summer temperatures as well as the scarcity of rains, thus complicating the vegetative cycle of the vines, certainly the younger ones. The older vines, with more developed root systems in the depths of the soil, partially benefited from the subsoil water reserves. In short, at the end of August, the producers showed a certain concern for the fate of the harvest which would soon begin with the picking of the grapes. Then September arrived and, fortunately, the situation changed and, with it, the forecasts too. The rains in September in fact contributed in a decisive way to the positive trend of the conclusion of the ripening of the grapes, finally able to satisfy their thirst. Obviously, these rains did not remedy the damage caused by the April frosts, but they certainly played a decisive role in the ripening of the bunches born from the surviving shoots. And it was thanks to these rains that, today, we can speak of a high-quality harvest, despite the decline in quantity. If we consider the estimates that were made during the summer, in which good quality and a significant drop in terms of quantity were expected, one can only be happy with the fact that those forecasts were denied, and in a way positive, from the concrete evaluation of what was brought to the cellar.

VINIFICATION:
The grapes are softly pressed and destemmed at controlled temperature.  The fermentation of the must takes place with pumping over and delastage interventions.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

gnocchi-mushrooms-recipeCreamy Spinach and Mushroom Gnocchi

INGREDIENTS:

  • 1 tablespoon olive oil
  • 8 oz mushrooms crimini
  • salt and pepper
  • 16 oz potato gnocchi
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 4 cloves garlic minced
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • ½ teaspoon smoked paprika or more
  • 5 oz fresh spinach
  • ¼ teaspoon salt to taste
  • coarsely ground black pepper to taste
  • red pepper flakes to taste

DIRECTIONS:

  1. Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
  2. To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
  3. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
  4. Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
  5. Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
  6. Top with the remaining half of the cooked mushrooms. 

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Julia’s Album.

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Mont’Albano Pinot Grigio

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SEPTEMBER WINE CLUB:

Crisp Wine Stylepinot-grigio-bottleMont’Albano
Pinot Grigio Friuli DOC
Friuli, Italy

CRISP WINE STYLE

Pale straw in color, its perfume is distinctly tropical, with a pronounced banana and passionfruit quality. It is a well-structured wine with a good acidity and lingering finish.

WINE DETAILS:

  • Varietal: 100% Pinot Grigio
  • Appellation: Mid-hilly Friuli region, Italy
  • Analysis: 12.5% alcohol / volume
  • Residual sugar: 5.1 g/l
  • Total Acidity: 6.2 g/l
  • Food Pairings: Suggested with fish soups and chargrilled seafood or served with risottos and baked vegetables.

VINEYARDS:
The vineyards are located in the mid-hilly Friuli region. Excellent exposure and position, with medium slope.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATION:
The grapes are softly pressed and destemmed. The fermentation takes place in steel tanks at controlled temperature.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

Agro-dolce-onions-recipeCipolline in Agrodolce (Sweet & Sour Baby Onions)

INGREDIENTS:

  • 8 tablespoons butter
  • 2 lbs peeled cipolline onions
  • 1⁄3 cup sugar
  • 1⁄3 cup balsamic vinegar
  • 1⁄2 – 1 cup water (maybe more)
  • Squeeze fresh lemon juice

DIRECTIONS:

  1. Heat the butter in a pan large enough to hold the onions.
  2. Cook the onions in the butter for a few minutes while stirring.
  3. Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
  4. Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
  5. Sprinkle with lemon juice & serve.

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Elmotoo on Food.com.

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September Wine Club Pairing Recipe

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SEPTEMBER WINE CLUB:

Mellow style logoValpolicella-bottleMont’Albano
Valpolicella DOC
Verona, Italy

MELLOW WINE STYLE

Bright red in color with violet hues. Delicate cherry and red fresh-fruit aromas. Medium bodied and well structured. Full flavored and harmonious with a persistent finish.

WINE DETAILS:

  • Varietal: 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, 5% Oseleta
  • Appellation: Hillside vineyards, situated in the Volpolicella DOC zone, northeast of Verona
  • Analysis: 12% alcohol / volume
  • Residual sugar: 5.4 g/l
  • Total Acidity: 5.3 g/l
  • Serving Recommendation: Serve between 60.8ºF-64.4ºF
  • Food Pairings: This wine is best enjoyed with main courses and with savory game sauces. It pairs perfectly with roasted and braised meats; roasted fatty fish; aged cheese and cured meats.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATIOIN:
The vinification takes place in stainless steel tanks at controlled temperature by fuilling, pumping over and delastage. The maceration happens contemporarily with the fermentation and lasts for 10 days. Finally, the wine ages in cement and steel tanks.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

veal-cutlet-recipeStuffed Veal Cutlets with Prosciutto and Provolone

INGREDIENTS:

  • 4 veal cutlets, about ¼ inch think, halved crosswise
  • 4 slice provolone cheese
  • Parmesan cheese, freshly grated
  • 4 thin prosciutto, slices
  • 2 large eggs
  • ¾-1 cup all-purpose flour
  • 1 ½ cup panko bread crumbs
  • ¼ cup olive oil
  • ¼ cup unsalted butter
  • 1 onion, sliced
  • 1 tbsp minced garlic
  • 1/8 tsp salt for panko
  • pepper
  • 2 tbsp wine or water
  • 1 tsp dried rosemary, divided
  • 1 tsp dried sage, divided

DIRECTIONS:

  • Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
  • Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
  • Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.

Prep and Pound Veal

  • Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
  • Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.

Stuff Veal

  • Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
  • Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. Usually slice in half.
  • Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
  • Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
  • Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you’re a sewing machine. Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
  • In a shallow dish, whisk eggs until scrambled. Set aside.
  • Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
  • Next, place flour on a shallow plate and set aside.
  • Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
  • Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
  • Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
  • Place dipped and breaded veal cutlets on top of the wire rack until needed.

Cook

  • In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
  • After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn’t possible, you may have to cook the veal in batches or use a larger frying pan.
  • Once the first side is a beautiful golden brown, use two spatulas to flip over. You may not have much success flipping with pinchers because they tend to squeeze the cheese out. Spatulas work so much better.
  • Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
  • Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
  • Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Kitchen Divas.

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August Sweet Club: Iowa

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Sweet Wine ClubPikes-Hills-Valleys-Riesling-bottlePikes Wines
Hills & Valleys
Riesling
Clare Valley, Australia

NECTAR WINE STYLE

Brilliant pale green with a fresh, vibrant nose displaying aromas of lemon, granny smith apple and some perfume and floral notes. Pikes’ Hills & Valley Riesling is fresh and crisp with a palate full of lemon, lime and apple flavors. The wine has a touch of sweetness balanced with nice acidity providing both length and structure to the soft finish.

Varietal: 100% Riesling
Appellation: Clare Valley, Australia
Analysis: 10.5% alcohol / volume
Residual Sugar: 11.9 g/L
TA: 7.9 g/L
pH: 3.1
Vineyard Name: Pike’s
Estate owned by: Andrew Pike and Neil Pike
Winemaker: Neil Pike
Total acreage under vine: 200
Estate Founded: 1984
Food Pairing: Great with Indian food or anything with a hint of spice.

WINERY’S NOTES:
Pikes’ Hills & Valleys Riesling is made from premium Riesling fruit sourced from growers and estate vineyards. This wine is made with immediate enjoyment in mind – although 4-6 years in the cellar won’t do it any harm at all.

ABOUT THE WINERY:
The Pike family has been crafting beverages in South Australia since 1886, starting with beer, followed by soft drinks in the 1940s, and wine in 1985. Located in the Clare Valley, their Polish Hill River Estate spans 100 hectares of rolling vineyards. Founded by Andrew and Cathy Pike with Andrew’s brother Neil, Pikes Wines grew into a true family business. After a long career in wine, Andrew joined full-time in 1998, with Cathy contributing across events, promotions, and cellar door. Their three sons have since joined the team in brewing, sales, and marketing. Pikes is dedicated to sustainable vineyard practices and producing wines that reflect their variety, site, vintage, and passion. Learn more about the winery here.

Information & Photos © Pikes Wines and Winebow Inc. – All Rights Reserved.

Il_Tramonoto_Spritz_bottleIl Tramonto
Limoncello Spritz
Wine Cocktail
Italy

NECTAR WINE STYLE

Il Tramonto Limoncello Spritz bursts with vibrant aromas of fresh lemon peel, bringing to mind sun-drenched citrus groves. On the palate, the signature Il Tramonto Limoncello offers a smooth, natural sweetness that’s perfectly balanced by the bright effervescence of premium Italian sparkling wine. The finish is clean and refreshing, with lingering citrus notes and a crisp, lively sparkle. It’s crisp and refreshing, simply pour over ice and enjoy!

Varietal: 100% Riesling
Analysis: 13.5% alcohol / volume

WINERY’S NOTES:
Crafted with the all-natural essence of lemon peel from the signature Il Tramonto Limoncello recipe and blended with premium Italian sparkling wine, this Limoncello Spritz brings the refreshing taste of an authentic, homemade spritz to your glass.

ABOUT THE WINERY:
Il Tramonto translates to “sunset” in Italian, and each bottle is produced to take your tastebuds on a trip to the charming, and warm villages of Italy. With deep roots in the tastes and traditions of Italy, each expression is based on centuries-old family recipes made with only the finest quality ingredients possible. Learn more about the winery here.

Information & Photos © Il Tramonto and Prestige Beverage Group – All Rights Reserved.

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August Bubbly Club: Iowa

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Bubbly Wine Clubj-vineyards-brut-rose-bottleJ Vineyards & Winery
Brut Rosé
Russian River Valley, California

BUBBLY WINE STYLE

This Brut Rosé opens with layered characteristics of ripe raspberries, rose petals and a savory note of slivered almonds. The palate is elegant and flavorful, with notes of fresh mandarin orange, roasted strawberries and crème fraîche. Lively acidity and steely minerality frame a crisp, lingering finish. Pair this elegant sparkling rosé with traditional Spanish seafood paella, salmon tartare or camembert with candied kumquats and lavender almonds.

ABOUT THE WINERY:
J Vineyards & Winery, located in the heart of Sonoma County’s Russian River Valley, is renowned for its exceptional sparkling and varietal wines. Founded in 1986 by Judy Jordan, the winery is celebrated for its commitment to quality and innovation. It combines traditional winemaking techniques with sustainable practices across its estate vineyards, which are meticulously cultivated to highlight the unique terroir of the region. Learn more here.

Information & Photos © J Vineyards & Winery – All Rights Reserved.

Sterling-sparkling-brut-bottleSterling Vineyards
Vintner’s Collection
California Brut
Napa Valley, California

BUBBLY WINE STYLE

The California Brut Sparkling is a classic Brut style with crisp acidity and a rounded profile. Pure and delicate citrus quality is the very first impression on the nose. Distinct Eureka lemon flavors on the palate entry are followed by a floral, fruiter Meyer lemon finish. Quite crisp and delicious.

Analysis: 11% alcohol / volume
RS: 10 g/L

ABOUT THE WINERY:
Founded in 1964 by longtime friends Michael Stone and Peter Newton, Sterling Vineyards was one of only 27 bonded wineries in Napa Valley at the time, helping shape the region into a world-class winemaking destination with its Bordeaux-inspired wines. The winery, modeled after the white stucco architecture of Mykonos, was the first in Napa to center its design around the guest experience, a tradition that continues today alongside a strong commitment to sustainability, now operating on 100% renewable electricity. Building on nearly six decades of winemaking excellence, Sterling Vineyards crafts approachable, high-quality wines from carefully selected grapes grown in diverse terroirs, capturing true varietal character and elevating everyday moments. Learn more here.

Information & Photos © Sterling Vineyards – All Rights Reserved.

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Geyser Peak Walking Tree Merlot

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AUGUST WINE CLUB:

Bold wine Style logoGeyser_Peak_Walking_Tree_Merlot_bottleGeyser Peak Winery
Walking Tree
Merlot
Alexander Valley, California

BOLD WINE STYLE

This Alexander Valley Merlot shines with attractive garnet hues and a bouquet of dark fruit, mature plums and hints of nutty Italian Panforte. The rich palate follows suit with warm spices and crushed raspberries. Ample tannins bring a wonderful presence to the palate, offering good body and grip, balanced nicely with a silky finish.

WINE DETAILS:

  • Varietal: 94% Merlot, 5% Cabernet Sauvignon, 1% Malbec
  • Appellation: Alexander Valley, California
  • Analysis: 14.4% alcohol / volume
  • pH: 3.67
  • Residual sugar: 1.03 g/l
  • Total Acidity: 5.57 g/l
  • Critical Acclaim: 91 pts James Suckling 2019

VITICULTURE:
The vintage benefited from moderate weather and only saw a few heat spikes throughout the growing season. The majority of the season’s rainfall arrived shortly before budbreak, providing ideal conditions for the vines at a key time in their growth cycle.

VINIFICATION:
The grapes were hand-picked, followed by a cold soak and gentle pump-overs during fermentation. This produced a wine of substantial structure. The wine is then aged for 24 months in French Oak barrels.

INTERESTING FACT:
The Geyser Peak Walking Tree label honors the rich history of Alexander Valley Cabernet Sauvignon.  However, while exploring Bordeaux varieties for their flagship Walking Tree Cabernet Sauvignon, the winemaker was inspired to make a varietal Merlot given the exceptional quality of fruit.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a familyowned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

chocolate-mousse-dish-blogEasy Chocolate Mousse

INGREDIENTS:

  • 1 ½ cups cold heavy cream, divided
  • 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
  • Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle

DIRECTIONS:

  1. Heat ½ cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.

  2. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.

  3. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer ½ cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.

  4. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.

  5. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.

Information & Photos © Geyser Peak Walking Tree © Quintessential – All Rights Reserved.
© Recipe courtesy of The Kitchn.

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Geyser Peak Walking Tree Chardonnay

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AUGUST WINE CLUB:

geyser-peak-walking-tree-chardonnay-bottleSilky styleGeyser Peak Winery
Walking Tree
Chardonnay
Alexander Valley, California

SILKY WINE STYLE

The nose offers notes of tropical pineapple, jasmine and guava with secondary aromas of white peach and pear.  The bouquet extends to the palate with its balanced acidity, moderate body and enticing richness.

WINE DETAILS:

  • Varietal: 100% Chardonnay
  • Appellation: Alexander Valley, California
  • Analysis: 14.8% alcohol / volume
  • Residual sugar: 1.5 g/l
  • pH: 3.52
  • Total Acidity: 4.9 g/l

VITICULTURE:
The Chardonnay grapes were picked from a vineyard along the Sausal Creek in Alexander Valley, California. The block came in approximately 2 weeks later than expected due to the cool summer and extended growing season.

VINIFICATION:
The grapes were split into two distinct lots. Although both were fermented in 100% French oak Burgundy barrels, each saw different yeasts – one from Burgundian origins and the other from Italy. This allowed for a nuanced blend. The primary fermentation lasted three weeks, followed by spontaneous malolactic fermentation, all at cool temperatures in 25% new French oak. Bâtonnage was done every two weeks for four months, then allowed to settle naturally until its first racking in late May of 2024.

INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley. Walking Tree takes its name from one of these majestic trees that remarkably “walked” down a steep grade vineyard during heavy rains, all while remaining upright and very much alive.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a family-owned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

crab-cakes-dish-blogCrab Cake Recipe

INGREDIENTS:

  • 1 pound lump crab meat
  • ¼ cup mayonnaise
  • 1 large egg beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ½ cup Panko bread crumbs unflavored
  • 1 ½ tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon Kosher salt or to taste
  • ½ teaspoon black pepper or to taste
  • ¼ cup canola oil
  • lemon wedges for serving

DIRECTIONS:

  1. Check the crab meat for any hard and sharp cartilage, remove, and discard.
  2. In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
  3. Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
  4. Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
  5. Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
  6. Serve immediately with tartar sauce and lemon wedges.

Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe and video courtesy of Spend with Pennies.

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August Wine Club Pairing Recipe

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AUGUST WINE CLUB:

Bold wine Style logoGeyser_Peak_Walking_Tree_Cabernet_Sauvignon_bottleGeyser Peak Winery
Walking Tree
Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

A deep garnet with amethyst refections in the glass. Aromas of dark berries, ripe raspberry and flint follow through to the balanced palate. Bright acidity is supported by the addition of Petit Verdot, adding great roundness. Silky tannins extend on the persistent finish.

WINE DETAILS:

  • Varietal: 97% Cabernet Sauvignon, 3% Petit Verdot
  • Appellation: Alexander Valley, California
  • Analysis: 14.2% alcohol / volume
  • pH: 3.75
  • Residual sugar: 0.4 g/l
  • Total Acidity: 6.4 g/l
  • Critical Acclaim: 92 pts James Suckling 2021

VITICULTURE:
This vintage marks the 16th release of the Walking Tree Cabernet Sauvignon. The fruit for this wine is sourced from two excellent Alexander Valley vineyards. The different soils, exposures, and microclimates of these two vineyards adds enticing complexity of aromas and flavors to the finished wine.

VINIFICATION:
Following traditional fermentation methods, the wine was aged for 20 months in French oak barrels. The Cabernet Sauvignon and Petit Verdot were fermented separately and expertly blended.

INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley, California. Walking Tree takes its name from one of these majestic trees that remarkably “walked” down a steep grade vineyard during heavy rains, all while remaining upright and very much alive.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a family-owned-and-operated business, sourcing fruit from famed wine growing regions of California. The essence of California terroir can be tasted throughout the range of their Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

bbq-ribs-blogBarbecue Ribs

INGREDIENTS:

  • 4 pounds pork spareribs
  • 1 cup brown sugar
  • ½ cup chile sauce
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup rum
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper
  • cooking spray

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut spareribs into serving size portions; wrap in double thickness of foil.

  3. Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings (drippings can be frozen to use later in soups). Place ribs in a large roasting pan.

  4. Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.

  5. Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.

  6. Cook ribs on the preheated grill for 30 minutes, basting with marinade.

Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe courtesy of SEEsign and Allrecipes Test Kitchen.

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July Sweet Club: Iowa

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Sweet Wine ClubThanisch_BB_Kab_Bottle-scaled-1Dr. H. Thanisch
Bernkasteler Badstube
Kabinett Riesling
Mosel, Germany

NECTAR WINE STYLE

The wine shows a pronounced bouquet of very ripe red and yellow fruits with exotic and slightly spicy notes with well-integrated acidity. The slatey minerality so typical of the Mosel adds further complexity.

Varietal: 100% Riesling
Analysis: 9% alcohol / volume
Residual Sugar: 36 g/L
TA: 7.6 g/L
Quality level: Kabinett
Food Pairing: Matches delicate foods excellently, or try with veal, shellfish, roasted poultry or fish

TERROIR:
The Dr. H. Thanisch estate (the heirs Müller-Burggraef) includes over 12 hectares (over 30 acres) of the best sites in the middle Mosel valley. Black & blue slate is the predominant structure of this steep Bernkastel hillside, sloping down to the Mosel river. The terroir is reflected in the wine with its flinty minerality, a lively and refreshing Riesling with racy and stable acidity and an extraordinary potential for maturing over many years. Ripe & healthy grapes are selected from the Badstube vineyards for this wine, fermented naturally with no chaptalization.

ABOUT THE WINERY:
The wine-growing tradition of the Dr. Hugo Thanisch family can be traced back more than 350 years. In 1636, the name was mentioned for the first time in the registers of Bernkastel-Kues. The quality of the family’s wines soon extended their excellent reputation far beyond the Mosel valley. At the end of the 18th Century, the Thanisch’s acquired the Berncasteler Doctor vineyard, a very steep site with deep devon slate structure, situated behind and overlooking the rooftops of the quaint old town of Bernkastel. The Doctor name originates in a legend about Prince Boemond II of Trier who fell sick and then was cured by a wine from this vineyard. Medicinal powers of fine wines are today being re-discovered. Without a doubt, the Doctor Vineyard is the most valuable and most famous German site. Learn more about the winery here.

Information & Photos © Dr. H. Thanisch Winery – All Rights Reserved.

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July Bubbly Club: Iowa

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Bubbly Wine ClubBoisset_LaVictoire_Champagne_AI9A0935a_hiBuena Vista Winery
La Victoire Brut Champagne
Champagne, France

BUBBLY WINE STYLE

This champagne opens with elegant and complex aromas of grapefruit followed by rich honey and brioche notes. A crisp and intense palate offers flavors of white stone fruits, peaches and pears. The wine’s impressive mouthfeel is full and rich but well balanced, leaving delightful freshness on the palate.

Varietal: 70% Pinot Noir, 30% Chardonnay
Analysis: 12% alcohol / volume
Aging: 3+ years
Dosage: 8.7 g/L
Awards: Silver – March 2018 Texom International Wine Awards

WINEMAKING NOTES:
“In partnership with the largest family-owned proprietors of vineyards in Champagne, Buena Vista is proud to present our La Victoire Brut Champagne. This classic Champagne is made in the traditional style and is a blend of Pinot Noir and Chardonnay. Elegantly crafted, it offers the heritage of an incomparable style created to delight and make all great occasions special. Made up of 70% Pinot Noir, from Premier Cru vineyards from the Montagne de Reims, and 30% Chardonnay, mostly from Grand Cru Mesnil sur Oger and Chouilly, the wine received a dosage of 8.7 g/L. By law in Champagne, aging is 15 months minimum for non-vintage wines. Our La Victoire was aged more than 3 years.” – Buena Vista Winery

ABOUT BUENA VISTA WINERY:
Nestled in Sonoma on its original historic grounds, Buena Vista Winery was founded in 1857 by Agoston Haraszthy, the charismatic self‑proclaimed “Count of Buena Vista”. It was California’s first premium winery, renowned for its bold spirit and vibrant innovation. After decades of legacy and preservation, the property was lovingly revived in 2011 when it became part of Boisset Family Estates, under the stewardship of Jean‑Charles Boisset, who honored its colorful past while reinvigorating the estate. A pivotal milestone came in 2012, when the winery celebrated a grand reopening, welcoming guests back to its storied site after extensive restorations. Today, Buena Vista stands as a bridge between its rich 19th‑century heritage and contemporary winemaking, inviting visitors to immerse themselves in both history and the evolving legacy of California wine. Learn more here.

Information & Photos © Buena Vista Winery and © Boisset Collection – All Rights Reserved.

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