Tag Archives: winestyles

Stolpman Vineyards Winery Spotlight Tasting Event

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Stolpman_Tasting_headerMay Winery Spotlight
STOLPMAN VINEYARDS Tasting Event
>> RSVP at your local WineStyles <<

CircleLogo_Stolpman_HighResJoin us for a Winery Spotlight tasting event, featuring Stolpman Vineyards of Los Olivos,  California.

The largest vineyard in the AVA, Stolpman Vineyards is considered the founding vineyard of Ballard Canyon. Over a dozen other vintners followed Tom Stolpman into Ballard Canyon and based on the results of their experimentation, all have decided to focus on Syrah. Planted in 1992 and 1994, their first blocks of Syrah are the oldest vines, producing concentrated Syrah with a firm structure built for aging. Please join us as we Taste, Learn and Enjoy® these delicious wines from the Stolpman Vineyards. Cheers!

redcottageIf you ever get a chance to visit historic Los Olivos, be sure to stop by their adorable “little red cottage” tasting room.  Or click here for a virtual tour. Los Olivos is one of my favorite places to visit, very cute and quaint little neighborhood of tasting rooms, just outside of Solvang, CA in the Santa Ynez Valley.  Our WineStyles team had the pleasure of visiting wineries in Los Olivos last year.

ABOUT STOLPMAN VINEYARDS and FAMILY

Over 20 years ago, Founding Partner, Thomas Stolpman, discovered what he believed to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare Limestone outcropping & unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. Stolpman Vineyards are committed to preserving this natural environment for vines through natural farming, dry farming, & sustainable employment. In the winery, they prefer native fermentation & minimal manipulation.   Dedicated to sensible farming & winemaking, Stolpman Vineyards believe that theycan create natural, vibrant, site-specific wines, with a focus unique to Ballard Canyon AVA, California.

StolpmanTom_WSTom Stolpman, Founding Partner

Behind every great man there is a strong woman. Marilyn Stolpman seeded the idea of creating a vineyard in Tom’s mind back on their honeymoon in 1974. Marilyn believed she and Tom should only invest in something the family could enjoy, and encouraged Tom to pursue his viticultural dream.

Marilyn was first exposed to wine while a UCLA undergraduate studying abroad at the University of Bordeaux, where she studied French literature. Today, Marilyn heads up the estate extra virgin olive oil program and promotes Stolpman wines with Tom.

Tom Stolpman still practices law as a trial attorney with the Long Beach, California firm of Stolpman, Krissman, Elber & Silver LLP. When not preparing or trying cases, he is the founding partner and charismatic historian of Stolpman Vineyards and Ballard Canyon.

Tom and Marilyn finished construction of their dream house on the vineyard, Villa Angeli, in 2013. Perched atop one of the vineyard hills, Tom and Marilyn can enjoy the family dynasty they have created.

Learn more about the folks at Stolpman and their “Grape Whisperer”.

Stolpman_winemaker

stolpman-wineSTOLPMAN VINEYARDS
Winery Spotlight Tasting
Santa Ynez Valley, California

  • Stolpman Viognier
  • Stolpman Roussanne
  • Stolpman LaCuadrilla
  • Stolpman Estate Syrah
  • Stolpman Petite Sirah
  • Stolpman Sangio Degli Angeli

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Fess Parker Winery Spotlight Tasting Event

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fess-parker-headerApril Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

 Fess-parker-logoJoin us for a Winery Spotlight tasting event, featuring Fess Park Winery and Vineyards of Santa Ynez Valley, California.

Our WineStyles team had the privilege of touring and tasting at Fess Parker’s Winery and Vineyards last year.  Not only is the winery a beautiful property in Santa Ynez Valley, it also offers equally beautiful wines.  We hope you will enjoy the Fess Parker winery experience as much as we did….and bring home a few extra bottles to continue enjoying at home, as we did 🙂

ABOUT FESS PARKER WINERY and FAMILY

When Fess Parker was cast in the role of Davy Crockett in the mid-1950’s, it caused an international sensation and changed his life forever. So too did the purchase of 714 acres in the Santa Ynez Valley change the course of the Parker family’s history.

Driving north along the pastoral Foxen Canyon Wine Trail feels like traveling back to California’s early days. Rolling hills frame vast meadows, deer and wildlife roam free, and pristine landscapes stretch as far as the eye can see. Realizing the potential of Santa Barbara County as a premium grape-growing region, Fess and his son, Eli, originally set out in 1989 to plant a small vineyard and sell fruit to local producers. But, as Fess’ daughter, Ashley explains, “ Fess is from Texas, so he can’t do anything small. “The Fess Parker Winery and Vineyard now farms almost 700 acres on four vineyards throughout Santa Barbara County.

Fess-familyEli Parker and his sister Ashley continue to stay involved as stewards of the family’s vision for the winery while Ashley’s husband Tim Snider serves as President and oversees day-to-day operations. The family’s vineyard is the 120-acre Rodney’s Vineyard, named after Fess Parker’s late son-in-law, at the 400-acre Foxen Canyon Road estate where the winery is located. They also source grapes from Camp Four vineyard in the heart of the Santa Ynez Valley, which Parker planted in 1998 as well as vineyards in the cooler Sta. Rita Hills and Santa Maria Valley appellations. Blair Fox assumed the role of head winemaker in 2005. In recent years, the winery has sharpened its focus to produce more small-lot, vineyard-designated wines made from high-quality Rhone and Burgundian varietals, which have won awards in national wine competitions.

Fess-wineryCompleted in 1994, the new winery and tasting room are loosely designed after an Australian sheep station, with a grand stone fireplace, stone floors, and a wraparound veranda with picnic tables. The spacious complex is set amid an acre of meticulously landscaped grounds that border the vineyard. The amphitheater-style lawn, rimmed by mature oaks, provides a serene setting for picnics, summer evening performances by Shakespeare Santa Barbara, and other events. Indoors, visitors taste the latest vintages at a worn knotty pine bar, surrounded by photos of Fess Parker as Davy Crockett and Daniel Boone and other memorabilia related to the actor’s television roles.

Working as a family has always been a great source of pride and pleasure for the Parker family. Eli Parker began in the family business as assistant winemaker in 1989. After several years of learning the craft at the side of renowned and accomplished winemakers, Eli took the reigns as winemaker himself with the 1995 vintage. A leader of the winery since its inception, it was in 1996 that Eli formally assumed the title and responsibilities of President. In the early 1990’s, Ashley ran the first tastings out of the barrel room and represented the winery at trade shows. In 1998, Ashley became Eli’s partner, working on the public relations and sales and marketing teams. The presence of Fess and his wife Marcy as the founding visionaries of the winery is a vital and enduring one.

FESS PARKER
Winery Spotlight Tasting
Santa Ynez Valley, California

Fess-Parker-wine-tasting

  • Fess Parker Santa Barbara Chardonnay
  • Fess Parker Ashley’s Chardonnay
  • Fess Parker Marcellas
  • Fess Parker Santa Barbara Riesling
  • Fess Parker Sta. Rita Hills Pinor
  • Fess Parker The Big Easy
  • Fess Parker Rodney’s Syrah

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Beer and Chocolate Pairing Guide

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In our last post (click here to read), we celebrated National Chocolate Fondue Day with tasty chocolate fondue recipes, fun chocolate quotes, and our wine and chocolate pairing guide! We hope you enjoyed it, and will practice your wine and chocolate pairing skills all year long.

But, why should wine get all the attention? Let’s talk about BEER!

beer-chocolate-pairingSo, to all our craft beer lovers out there, we have good news — beer and chocolate go great together, too! In this post, we will discuss the basics of beer and chocolate pairing, and offer some tips for creating a match made in heaven.

Like wine, craft beer is a very complex product of ingredients, time, and art. There is a wide, and ever-growing, variety of craft beers being introduced into the market every day. Craft beer brewers are taking matters into their own hands, mixing and matching ingredients like we’ve never seen before. This new age of craft brewing has truly become an art form all its own.

Sweetshop Truffles WineStyles

Sweet Shop USA truffle assortment from WineStyles Tasting Station

Likewise, one bite into high quality chocolate and you’ll immediately realize the difference. Each variety of chocolate contains its own unique set of flavor profiles just like wine and craft beer. Similar to grapes, cacao beans and their subsequent flavors can be the result of a multitude of variables including topography, weather, soil conditions and harvesting processes.

Who ever thought that chocolate would pair well with beer? Let’s break it down: to put it very simply – chocolate and beer pair well together, because there is a desirable interaction between the richness of the chocolate, and the carbonation of the beer.

Think back to when we advised you to try champagne or sparkling wines with any type of chocolate in the chocolate and wine pairing guide. The carbonation in the bubbly, or beer, provides a round and full mouth-feel when paired with the fatty feeling of the cacao butter on your tongue.

As we move on, remember the best part of any pairing is the experience, the joy of experimenting and trying different flavors together. We’re here to give you a basic road map to help you along that journey.

Beer and Chocolate Pairing GuideStout Glass Craft Beer WineStyles

You may have guessed it – richer, bigger, and overall maltier beers typically pair the best with gourmet chocolate. These styles are known as porters, barley wines, sours, stouts, and barrel-aged beers. The rich flavors of these brews easily bring out the nuances in fine chocolates.

Beer with a higher alcohol content is better able to cut through rich cacao butter (this is especially important to heed if pairing with white chocolate, as it is higher in cacao butter).

It’s a good rule of thumb to first seek to match the intensity of the chocolate. If you’re opting for a dark-as-night gourmet chocolate bar, it would best be paired with an equally intense beer, such as a Russian Imperial Stout. Sours pair well with most milk chocolates, because they balance out the sweetness.

Sweetshop Milk Pecan Brag WineStyles

Beers with nut and caramel flavors pair well with a Sweet Shop USA gourmet Milk Chocolate Pecan Brag

If you’re unsure how intense your beer might be, or want to try another route, try matching up similar flavors. For example, IPAs are notoriously difficult to pair with chocolate, due to the bitterness of the hops used in making them. They do, however, tend to embody notes of summertime citrus. Match those citrus notes with a chocolate that has added lemon or orange zest for a pleasant pairing experience. Are there caramel or nutty notes in your chosen beer? Try pairing it with matching flavors — a delicious caramel truffle, or a nutty gourmet chocolate.

We know what you’re thinking — is there a universal pairing? One beer that can be paired with nearly any chocolate of choice? Yes, indeed, one beer rules them all when it comes to versatility! That king of beers is the fruit-infused Lambic. Kriek (Cherry) or Framboise (Raspberry) are great selections for a spot-on chocolate pairing 99% of the time.

Like we said in the beginning, it is the journey that is the most fun. If you’re a beginner, try casually picking up a gourmet chocolate truffle the next time you head to your local WineStyles to pick up craft beer. If you’re already ahead of the game, invite friends over for a fun beer and chocolate pairing night. Have fun picking out which chocolates to pair with your favorite craft beers. You may just love what you find!

Love Craft Beer? 

BeerClubLogoJoin our exclusive Craft Beer Club* and you’ll be among fellow beer lovers across the country. Each month you’ll discover remarkable craft brews, each with different beer styles such as Ales, IPA’s, Pilsners, Porters or Stouts. Monthly beer selections are chosen locally, focusing on beers from small independent brewers to regional microbrewers to international brewers using time-honored brewing methods. Plus you’ll enjoy all the perks that come with our Craft Beer Club memberships! It’s the perfect opportunity to Taste, Learn and Enjoy® amazing hand-crafted beers all year long! Gift memberships can be purchased by visiting your nearest WineStyles Tasting Station location.

*Craft Beer Club is not available at all WineStyles locations. Please see your local WineStyles for details and information. (Click here for store locator).

Thanks for reading, 

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Wine and Beer Boot Camp 2016

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Bootcamp Classes WineStyles Tasting Station

Enlist in our Wine & Beer Boot Camp educational series in 2016. Each month, we’ll march our way through a wine and beer training educational class, a salute to all things tasty! This training will make you more confident in choosing wines and beers AND pairing food with your drinks. Best of all, the more training you complete, the more you can earn in delicious tastings!

WineStyles Boot Camp Wine and BeerYou will receive a tasting Boot Camp booklet at your first class. Upon completing each class, we will stamp your booklet, acknowledging your attendance. Keep your Boot Camp booklet and earn a stamp for each class.

The more you learn, the more rewards* you earn!Stamper

LEARN MORE, EARN MORE:

3 stamps in booklet = Free Wine Tasting for 2 people
6 stamps in booklet = Free Wine Tasting for 4 people
8 stamps in booklet = Free Wine Tasting for up to 20 people
11 stamps in booklet = Free “I Survived” Wine & Beer Boot Camp T-Shirt!

2016 WINE & BEER BOOT CAMP CLASSES:WineStyles Wine and Beer Boot Camp Series 2016

January  – Wine 101: Taste Like a Pro
February – Desserts with Wine Pairings
March  – Craft Beer 101
April  – Starting a Wine Collection
May – Cheese and Wine 101
June – all about Rose
July – Wines for Summer Grilling
August – How to Read a Wine Label
September – Exploring German Beer
October – Charcuterie and Wine 101
November – In Depth Guide to Fortified Wine

Please RSVP at your local WineStyles location. Seating space is limited, so make your reservation as soon as possible!

*Please note: Rewards may vary at different WineStyles locations. Offer void where prohibited by state or local alcohol laws. See your local WineStyles Tasting Station for details.

Wine and Chocolate Pairing Guide – 4 Steps to FUN!

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Did you know that National Chocolate Fondue Day is right around the corner? February 5th marks this special day in chocolate lovers’ hearts. To celebrate, we’re going to explore the world of Chocolate and Wine Pairing! But before we get to that, take a look at these tasty chocolate fondue recipes to celebrate all month-long! chocolate-fondue

What to dip? Here are a few ideas: marshmallows, pound cake, banana slices, pretzels, strawberries, pineapple, waffle bites, various cookies, graham crackers, chips, cinnamon roll bites, doughnut holes, pretty much anything you’d like to chocolate-ify!

Ok, now that you’ve read (and bookmarked!) some delicious chocolate fondue recipes to try all month-long, let’s have a good laugh with some of the funniest chocolate quotes we have found out there on the web. Just because. 🙂

“Why can’t I be comforted by carrots? Why does it have to be chocolate or wine?” – someecards.com

“Nobody knows the truffles I’ve seen…..” – George Lang

“The 12 step chocoholics program: Never be more than 12 steps away from chocolate.” – Terry Moore

“Chocolate comes from cocoa, which comes from trees – that makes it a plant. Therefore, chocolate counts as salad.” – Daniel Rafferty

“The parenting skill I’m most proud of is being able to shove a whole chocolate bar in my mouth then talk normal when my kid walks in.” – SnarkECards

Now let’s get down to business – it’s time to learn about chocolate and wine pairing! We know wine is delicious on its own, but sometimes it’s fun to treat your taste buds to new and interesting combinations! Wine and chocolate go together like a horse and carriage – they’re a match made in heaven, but that’s not to say you can pair any chocolate with any wine and expect to hear choirs of angels. Let’s go through four basic rules for chocolate and wine pairing.

The 4 Cardinal Rules of Chocolate and Wine Pairing:

Rule #1 – Choose gourmet chocolate. Yes, you may have a great experience pairing leftover Christmas candies with wine, but it likely won’t be one for the record books. Whatever chocolate you enjoy, be it dark, milk, or white chocolate, it’s best to pick gourmet.

Rule #2 – Pick wine based on the sweetness of your chocolate. The distance of sweetness between the wine and the chocolate should be short. It’s safest to pick wine that is at least as sweet as the chocolate you’ve picked, even a touch sweeter. The further apart wine and chocolate are on the sweetness scale, the more bitterness creeps in.

Rule #3 – Match the richness. Light chocolate pairs better with lighter-bodied wines. The stronger the chocolate’s flavor, the more full-bodied wine you’ll want to pair it with, i.e. dark chocolate can stand up to a bold Cabernet Sauvignon better than white, or milk chocolate can. Also keep in mind that, in general, red wines tend to pair better with chocolate than white wines do.

A quick note before we go on to cardinal rule number four. Did you know that magic happens when you eat dark chocolate and drink red wine? It’s true. Research shows that chemical substances called polyphenols have a dilating effect on blood vessels, improving blood supply to the brain in terms of increased oxygen and sugar delivery. The result of this process allows us to solve complex problems with ease. Amazing!

Wine and Chocolate Pairing WineStylesRule #4 – Always taste the wine first! If you taste the chocolate before tasting the wine, your taste buds will be covered with cocoa butter, which will prevent you from getting a good reading of how the wine tastes on its own. Only take a bite of chocolate once you’ve assessed the wine. If you’re pairing multiple wines with multiple types of chocolates, be sure to cleanse your palate in between pairings. It’s also best, as with any tasting, to go from light to dark. Start with the lightest-bodied pairing, and work your way to the fullest-bodied.

Remember, everyone’s palate is different. What pairs well for one person may taste awful to another, and that’s what makes it fun! Remember, the goal is always to Taste, Learn, and Enjoy 🙂 To get you started, take a look at this simple wine and chocolate pairing guide.

Suggested Wine and Chocolate Pairings:Wine and Chocolate Pairing WineStyles

White Chocolate – A great match for Moscato d’Asti, a sweet Riesling, or a fruity Chardonnay. If you’re feeling dare-devil-ish, try pairing it with a red wine that has heavy tannins. Since this type of chocolate is made primarily from cacao butter, the strong tannins may cut through the chocolate’s fattiness and create a pleasant pairing.

Milk Chocolate – Pair your favorite gourmet milk chocolates with a smooth Merlot, Pinot Noir, Riesling, or dessert wine. Take care not to pair milk chocolate with dry red wines. The sugar in the chocolate can cancel out the fruit flavors in the wine leaving a bitter taste.

Dark Chocolate – For chocolate in the range of 50 to 70% cacao, pair with a bold Cabernet Sauvignon, Zinfandel, or Chianti. Once you hit the 70 to 100% cacao range, you’ll want to go all out in terms of full-bodied wines. Pair this range with Bordeaux, Malbec, Zinfandel, or Shiraz.

All – Pair champagne, sparkling or fortified wines with any type of chocolate to find a combo that tickles your taste buds!

Stay tuned for an upcoming post for you craft beer lovers out there – Chocolate and Beer pairing!

W&B_BootCamp_logoFebruary Wine and Beer Boot Camp, Dessert-Making Demo and Wine Pairings:

Want to skip the mess and treat your sweetheart to a night out this Valentine’s Day? Still looking for that perfect date idea? We can help! Check out WineStyles’ February Wine and Beer Boot Camp class, Dessert and Wine Pairings! Let your local WineStyles* team do the talking while you sit back and have fun tasting and learning side by side! Call your local WineStyles to reserve your seat! (Click here for WineStyles store locator).

*RSVP at your local participating store. Wine and Beer Boot Camp offers may vary at different WineStyles locations, dependent on local and state alcohol laws. Offer void where prohibited.

Thanks for reading,

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February Wine Club pairing recipe

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moroccan chicken tagineJacqueline’s Moroccan Chicken

Inspired by North African tagines.
INGREDIENTS:

• 1 tablespoon olive oil
• 2 lbs skinless, boneless chicken thighs
• 1 large thinly sliced yellow onion
• 3 medium carrots, sliced, 3 inch spears
• 1  tablespoon  fresh ginger, peeled and minced
• 1  teaspoon  cumin
• ¼  teaspoon  salt
• ¼  teaspoon  coriander
• ¼  teaspoon  cinnamon
• ¼ teaspoon  fresh ground black pepper
• 4  garlic cloves, minced
• 1 ¼ cups  chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 7 ounces dried apricots, halved

DIRECTIONS:Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add half of chicken to pan, browning on all sides (about 5 minutes). Remove chicken from pan. Repeat with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger, cumin, salt, coriander, cinnamon, pepper and garlic; sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to deglaze. Return chicken to pan and simmer covered 1 hour or until tender.

Remove chicken using a slotted spoon; cool slightly then cut into bite-sized pieces and return to pan. Add chickpeas and apricots, then cover and simmer 10 minutes before serving. Garnish with preserved lemon slices and serve over couscous or rice. Serves 6.

PRESERVED LEMONS:
• 2 wide-mouth pint jam jars
• 10  lemons
• Coarse sea salt

Sterilize jam jars in your dishwasher set on hot. Wash and dry lemons and sterilized jars.  Cut 6 lemons lengthwise into quarters without cutting through the bottom.  Remove seeds. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated. Place 2-3 lemons in each jar, or as many will fit. Squeeze juice from remaining lemons to jars, covering fruit. Close lids tightly and refrigerate for at least 3 weeks, shaking occasionally. Rinse lemons before using. Recipe courtesy of Cline Cellars.

Cline_SingleVineyard_LosCarneros_Estate_SyrahBold_stickerCline Family Cellars
Estate Grown
Syrah Single Vineyard
Los Carneros, CA

A family-owned vineyard and winery in the beautiful Carneros regions of Sonoma County, California, Cline Cellars is situated on a historic 350-acre estate with sustainable farming.  Los Carneros is their finest Syrah offering. Grapes come from their 18-acre hillside estate vineyard in Sonoma’s Carneros district. Fog and afternoon winds from the nearby Pacific Ocean and San Pablo Bay cool the growing region, allowing the grapes to develop intense flavors. Grapes were handpicked and destemmed without being crushed. Enjoy this wine with big, spicy foods with plenty of zip, such as Blackened Ahi. 

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“This is our flavor-intense Syrah and is one of the most concentrated wines that we make at Cline Cellars.  The combination of tannin, acid, fruit and great mouth feel come together to created a big, well balanced wine” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Los Carneros, California
Varietal Blend: 100% Syrah
Analysis: 14% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Zinfandel Wine Cupcakes

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zinfandel-wine-cupcakesINGREDIENTS:
• 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
• ¾ cup water
• ¼ cup Zinfandel wine
• 1/3 cup vegetable oil
• 3 eggs
• 1 cup miniature semisweet chocolate chips
FROSTING:
•  6 cups powdered sugar
•  1/3 cup butter, softened
•  1/3 cup unsweetened baking cocoa
•  1/8 teaspoon salt
•  ¼ cup Zinfandel wine
GARNISH:
• Chocolate curls and/or Valentine candies

DIRECTIONS:Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water,  ¼ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in ¼ cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls and /or Valentine candies.
24 servings. Recipe courtesy of Betty Crocker.

Cline_Sonoma_ZinfandelBold_stickerCline Family Cellars
Zinfandel
Sonoma County, CA

Occupying 50 acres in the heart of Sonoma Valley, the Indian Springs Vineyard produces the grapes for Cline Cellars Sonoma Zinfandel. The vineyard sits on the west side of the Valley of the Moon, near Kenwood, California, and the vines are currently being converted from trellis to head-training and are lightly irrigated. This region of central Sonoma County is known for its rich, loamy soil, and the resulting fruit has big berry flavors and firm tannins. Individual lots of fruit for this Zinfandel were harvested separately according to ripeness and balance of acidity. This wine pairs well with pork shoulder, roasted root vegetables, or red curry chicken.

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“This Sonoma Zinfandel shows concentrated spicy strawberry, firm tannin structure and a balanced acidity. It has a mouth coating richness and depth and a subtle vanilla quality that compliments the dark fruit flavors.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma County, CA
Varietal Blend:  100% Zinfandel
Analysis: 16.0% alcohol / volume, 3.85 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Greywacke Winery Spotlight Tasting Event

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February Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Greywacke-Logo

GWK_PinotGris_NVJoin us for a Winery Spotlight tasting event, featuring Greywacke wines of Marlborough, New Zealand.

Winemaker Kevin Judd

Kevin Judd, winemaker

One of Marlborough’s pioneering winemakers, Kevin Judd’s career is intrinsically linked with Marlborough Sauvignon Blanc. Established in 2009, Judd’s label Greywacke (pronounced “grey-wacky”) is the fulfillment of a long-held dream. Named after New Zealand’s prolific bedrock, Greywacke was originally adopted by Kevin and his wife Kimberley as the name for their first Marlborough vineyard in Rapaura, whose soils have an abundance of these river stones. Greywacke sources fruit from mature vineyards within Marlborough’s central Wairau Plains and the Southern Valleys. Also an established professional photographer, Judd’s home in the Omaka Valley overlooking Marlborough’s picturesque vineyards provides inspiration for both his passions.

The Greywacke portfolio is based on the Marlborough region’s signature varieties, Sauvignon Blanc and Pinot Noir. The Sauvignon Blanc is crafted in two distinctive styles: classically pure Marlborough Sauvignon, and an alternative wild yeast-fermented, oak-aged Sauvignon. In addition, Kevin indulges his creative drive with small parcels of Chardonnay, along with aromatic varieties Pinot Gris and Riesling. When the season graces this idyllic region with ideal conditions, limited releases of late harvest wines from the aromatic varieties are produced.

Hand harvesting Riesling, at Ashmore Vineyard for Greywacke - the new Marlborough label of Kevin Judd, Marlborough, New Zealand

Hand harvesting Riesling, at Ashmore Vineyard for Greywacke – the new Marlborough label of Kevin Judd, Marlborough, New Zealand

The wines of Marlborough are known worldwide for their precision, intensity, and distinctiveness, bequeathed by an extraordinary climate and a diverse collection of soils. The expression of unique sites within this distinguished environment lifts the wines of Greywacke to another level. Kevin takes a low-intervention approach to winemaking in order to coax the finest nuance of individuality from each hand-selected vineyard parcel, while maintaining the aromatic intensity for which Marlborough is renowned. Purity of varietal expression is a foregone conclusion in the fruit Kevin works with; indigenous yeast are then left to run their course in new and older French oak barriques, ensuring ample texture and complexity in these compelling wines. Already garnering worldwide acclaim, they show a common thread of layered concentration, fine structure and invigorating freshness.

Greywacke Winery Spotlight Tasting
Marlborough, New Zealand

Greywacke-wines

  • Greywacke Pinot Gris
  • Greywacke Sauvignon Blanc
  • Greywacke Wild Sauvignon
  • Greywacke Chardonnay
  • Greywacke Pinot Noir

 

Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Greywacke-winery

Roasted Winter Vegetables with Maple-Ginger Glaze pairing recipe

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roasted-vegetablesINGREDIENTS:

•  ¼ lb. parsnips, peeled and cut into 2” x ¼” sticks
•  ¼ lb. carrots (3 or 4), peeled and cut into 2” x ¼” sticks
• ¼ lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• ¼ lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
• 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
•  3 Tbs. unsalted butter, melted
•  Kosher salt and freshly ground black pepper
•  1 tsp. grated fresh ginger
•  1 ¼ Tbs. pure maple syrup

DIRECTIONS:
Heat the oven to 425ºF.  Spread the vegetables and ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them out, so that they’re just one layer deep. Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm. Serves 4.  Recipe courtesy of FineCooking.com , Eva Katz, Issue 55

MR_12ChardSilky_StickerScheid Family Wines
Metz Road
Estate Grown Chardonnay
Monterey, CA

The namesake Metz Road runs alongside Scheid Family Wines’ Riverview Vineyard, the site of their Estate grown Chardonnay. Located in the northernmost vineyard in Monterey County, Riverview is located two miles southeast of Soledad and adjacent to the Pinnacles, nestled on a bench overlooking the Salinas River.  The bench location aids in creating excellent air flow and maximizes available sunlight and allows the fruit to ripen slowly and evenly.  Riverview is an ideal site for ultra-premium Chardonnay with a Burgundian flavor profile.  The cool climate produces a steely style, with distinct notes of minerality.

Dave“Juicy red apples, citrus and bright tropical fruit greet the nose, followed by lilting aromas of vanilla and toasty oak.  The palate delivers concentrated apple and pear flavors with a distinct mineral component.  Beautifully balanced, the well-integrated oak doesn’t overpower and a soft, full mouthfeel is complemented by balanced acidity.”,  Dave Nagengast winemaker.

Winemaker: Dave Nagengast
Appellation: Monterey, California
Varietal:  100% Chardonnay
Analysis: 13.3% alcohol / volume, 3.35 pH, 3.3 g/L RS
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

LIVE webcast with Doug Frost – January 12

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Wine101SPECIAL EVENT:
TASTE LIKE A PRO with Doug Frost, MS, MW
Tuesday, January 12, 2016
6:00pm CST / 7:00pm EST

W&B_BootCamp_logoJoin us for a LIVE webcast wine educational class with Doug Frost, Master Sommelier and Master of Wine.  Attend our very first Wine & Beer Boot Camp educational series of 2016 and learn how to Taste Like a Pro!  Doug Frost will share his tips of the trade, making you look like a pro!  Seating is limited – call your local WineStyles Tasting Station store to RSVP.

DougFrostDoug Frost, Master Sommelier & Master of Wine

In 1991, Doug Frost passed the rigorous Master Sommelier examination and two years later became America’s eighth Master of Wine.  He was the second person in history to complete both exams and almost two decades later he is still one of only four people in the world to have achieved both these remarkable distinctions. According to USA Today, “Frost likely knows as much as anyone in the world about how to make, market, serve and identify wines.” The Wine Spectator has also bestowed the accolade of Master of Spirits on Mr. Frost, and he is one of the founders of BAR (Beverage Alcohol Resource), considered by most industry professionals to be the preeminent education and examining body for the spirits and cocktail industry. He continues to teach and examine for BAR and within the Master Sommelier and Master of Wine programs; currently he serves as President of the Institute of Masters of Wine North America.

Doug Frost also reviews, tastes and approves the monthly selection of Wine Club wines for WineStyles Tasting Station.

His first book, Uncorking Wine, is a staple for many restaurant and retail companies and their staff and management. Frost’s second book, On Wine, published by Rizzoli International, was released in 2001 and his most recent book, Far From Ordinary: The Spanish Wine Guide, the third edition released in 2011. Frost is a contributor to the Oxford Companion of Wine, Opus Vino, The World Atlas of Wine by Hugh Johnson and The Wine Report, an annual report edited by Tom Stevenson. He writes about wine and spirits for many publications including the San Francisco Chronicle, the Underground Wine Journal, Drinks International, Practical Winery & Vineyard, Wines & Vines, Wines & Spirits, Cheers Magazine, Sante Magazine, and Epicurious.com and is the beverage columnist for the James Beard award-winning food section of the Kansas City Star, as well as Hemispheres Magazine, Missouri Life and Fine Cooking. Frost is the host of Check Please!, an Emmy Award nominated weekly public TV show filmed in Kansas City. He also appears as a featured judge on Public Television’s The Winemakers, PBS’s first nationally broadcast reality show.

To learn more about Doug Frost, please visit his blog at DougFrost.com

LIMITED SEATING
Contact your participating local WineStyles to RSVP!