May Cheese Club: Iowa

Le Superbe
Jura Montagne
Switzerland

Although many mountain cheeses have a similar basic nuttiness, they all have amazing subtleties of flavor and texture. Jura Montagne has a profoundly beefy, and savory smell with hints of toasted bread and grass. Jura Montagne is a small wheel in comparison to many mountain cheeses. The wheel has a natural rind that is formed from salting, turning and then brining the outside during affinage which gives the wheel its piquant finish.

WINE & CRAFT BEER PAIRINGS:
Enjoy with Rich style white wines, or pair with a craft beer Ale.

WINESTYLES: Rich
BEERSTYLES: Crisp & Clean

Information and photo © Zuercher & Co. and Le Superbe – All Rights Reserved.

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Fior delle Alpi
(Flower of the Alps
Switzerland

Fior delle Alpi or Flower of the Alps, is a deliciously flavorful raw cow’s milk cheese from the mountains of Switzerland. Made with milk from cows who graze on lush mountain grass and meadow herbs results in a fruity and gently spiced cheese with a subtle crunch. Fior delle Alpi, is matured for up to 12 months and has a rich oniony flavor, very savory, like a brothy stew.

WINE & CRAFT BEER PAIRINGS:
Enjoy with lighter white and red wines or Pilsner craft beer.

WINESTYLES: Crisp & Mellow
BEERSTYLES: Crisp & Clean

Information and Photo © Zuercher & Co. – All Rights Reserved.

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May Sweet Club: Iowa

Carl Sittmann
Riesling
Mosel, Germany

NECTAR WINE STYLE

The Carl Sittmann Riesling features notes of green apples, pears, and apricots on the nose. Its sweet peach and apple flavors are delicately offset by crisp acidity, ensuring the wine remains elegantly refreshing and not overly sweet.

Analysis: 9.5% alcohol / volume
Varietal: 100% Riesling
Region: Mosel, Germany

WineStyles’ Wine and Cheese Pairing: Reach for a tangy goat’s milk cheese to complement the wine’s acidity and fruity notes. Learn more about our wine and cheese pairings here.

Photo and Information © Carl Sittmann – All Rights Reserved

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Terra d’Oro
Moscato
Amador County, California

NECTAR WINE STYLE

Inviting aromas of honey, white peach, honeysuckle, pineapple and lemon zest lead into vibrant flavors of Meyer lemon, pineapple and a hint of anise. The wine has a pleasing viscosity on the palate and finishes with fresh acidity. This makes the Terra d’Oro Moscato extremely versatile and enjoyable with a meal as well as after it. Try it with spicy Asian cuisine, or a fruit tart.

Analysis: 9.5% alcohol / volume
Varietal: 100% Moscato
Acidity: 0.63 g/100mL
pH: 3.27

WineStyles’ Wine and Cheese Pairing: If you’re looking for a dessert pairing, mascarpone cheese topped with some tart fruit jam is a fantastic choice. Its creamy texture and mild flavor with a punch from the jam will pair well with the sweetness of Moscato, making it suitable for desserts or as a simple, luxurious treat. Learn more about our wine and cheese pairings here.

Vineyard Notes:
Moscato, also called Muscat, is grown in nearly every wine-producing region in the world, resulting in an array of styles. It is believed the name derived from the French word “Musque”, meaning “perfumed”— a fitting moniker for this intensely aromatic variety. Grapes were sourced from several select vineyards to create a wine with that perfect balance of sweetness and acidity. 

Winemaker Notes:
When making the Moscato, the goal was to craft a wine that is full of flavor with perceptible sweetness, yet is still light on the palate. The Terra d’Oro Moscato is crafted in a different manner than their other varietals. Grapes are destemmed and crushed in stainless steel tanks and left overnight before pressing. This “cap and drain” method keeps the grapes in contact with their skins for an extended period, delivering greater varietal intensity. After gentle pressing, 70% of the juice is inoculated with yeast. The remaining unfermented juice is kept at a very low temperature and then added back into the blend after fermentation to create a lightly sweet and refreshing wine with a lower alcohol. 

About the Winery:
Amador’s first winery established after Prohibition was founded in 1970 by renowned winemaker Cary Gott, and he released the first wines under the Terra d’Oro label in 1973. Terra d’Oro’s early success with Amador Zinfandel and other wines, in particular Italian varietals, were key in helping re-establish the region’s reputation for fine wine. In 1988, the Trinchero family, which had been purchasing grapes from the Amador region for 20 years, purchased the winery and 240-acre vineyard. Over the years, the family invested in subsequent vineyards, and in early 2000, completed construction of a new, state-of-the-art winery at the site of the original winery, designed to unlock the potential of each acre of Terra d’Oro’s vineyards. Today, Terra d’Oro farms produces award-winning wines from its 800+ acres of sustainably farmed vines in Amador County and the Clarksburg AVA. Learn more about their sustainable practices here.

Photo and Information © Terra d’Oro Winery – All Rights Reserved

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May Beer Club: Iowa

B. Nektar Meadery
Blood Orange Zombie Killer
Hard Cider
Ferndale, Michigan

Hard cider with blood orange juice and honey. Aromas of oranges, apples, and honey. Very fruity and flavorful, medium sweetness, and light tartness.  100% Gluten Free.

ABV: 5.5% alcohol / volume
IBU: N/A
Style: Cider – Sweet
Beer Style: Fruity

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B. Nektar Meadery
Orange Cream Delight
Mead
Ferndale, Michigan

Are you ready for a summertime treat with an adult spin? This orange creamsicle is for you! Enjoy the gentle nostalgia of hot summer days and sticky popsicles with this one. 100% Gluten Free.

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Session / Short
Beer Style: Fruity

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B. Nektar Meadery
Tropical Cream Delight
Mead
Ferndale, Michigan

Aromas of coconut, honey, pineapple, orange, mango and vanilla. Creamy sweet honey flavor with light mango. Enjoy this mead with tropical flavors and vanilla on a hot tropical night. 100% Gluten Free.

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Other
Beer Style: Fruity

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B. Nektar Meadery
Strawberry Cream Delight
Mead
Ferndale, Michigan

A refreshing strawberry and vanilla beverage with added lactose for a creamy texture. It’s the adult version of a popsicle!

ABV: 5.9% alcohol / volume
IBU: N/A
Style: Mead – Other
Beer Style: Fruity

ABOUT THE BREWERY:
Known for the most amazing and creative alcoholic beverages made from honey, B. Nektar makes meads, ciders, and beers that extend beyond the traditional – they let their imaginations guide them. B. Nektar was the first meadery to join the ranks on the Top 100 Best Breweries in the World by Ratebeer.com.

THE B.NEKTAR STORY:
B. Nektar Meadery was founded in 2006 by Brad and Kerri Dahlhofer. Brad has been an avid homebrewer since 1998, making beers, meads, ciders, and wine for his own enjoyment. When Brad and Kerri got married in 2005, he made a mead to toast with at their wedding and received great reviews from the guests. Jokingly, he said that he’d someday open a meadery. They soon began making meads in their basement and those meads quickly began winning awards at homebrewing competitions.
In the summer of 2006, Kerri was laid-off from her job. While sipping a glass of vanilla cinnamon mead made by Brad, she thought, “Why not try to sell this?” It was then that they decided to take their mead making to the next level. In the spring of 2008, Brad too fell victim to layoffs, and the they worked night and day to prepare for their opening. After nearly two years since its inception, B. Nektar finally opened its doors on August 2, 2008 (National Mead Day).

B. Nektar’s session meads and hard ciders are now shaping the craft revolution.  To say it’s been a long road from the home-brewing days would be a tremendous understatement, but B. Nektar continues to increase their production capacity and is currently the largest meadery in the U.S.A.  Learn more here, and follow them on Untappd.

Photos and information © B. Nektar Meadery – All Rights Reserved.

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May Premium Wine Club

Andes Plateau
400 2019
Cabernet Sauvignon
Maipo Valley, Chile

BOLD WINE STYLE

• Analysis: 13.5% alcohol / volume
• Varietal: 88% Cabernet Sauvignon, 8% Syrah, 3% Cabernet Franc, 3% Merlot
• Appellation: Maipo Valley, Cajón del Maipo
  
• pH: 3.59
  
• Residual Sugar: 1.63
  
• Total Acidity: 5.45
• Vineyard Yield: 1.5 kg/plant
• Planted area: 3 hectares
  

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Andes Plateau
700 2021
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

WINE DETAILS:

• Analysis: 13.5% alcohol / volume
• Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Carignan
• Appellation: Maipo Valley, Cajón del Maipo
  
• pH: 3.6
  
• Residual Sugar: 1.59
• Bottle Aging: 10 months minimum
  
• Year: 2017
• Vineyard Yield: 1.5 kg/plant
• Planted area: 3 hectares

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Both of these elegant wines feature hints of red fruits, graphite, and spices. On the palate, they reveal freshness, intensity, and depth. with red fruits, graphite and spicy notes. Thanks to their acidity, they are versatile wines that can be combined with a wide variety of flavors and foods.

SOILS:
Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.

CLIMATE:
In the growing time, the temperatures are lower, allowing the wines to achieve less degrees of alcohol, lower pH and high acidity.

HARVESTS AND VINIFICATION:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes. They use pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, while the Syrah, Carignan and the Cabernet Franc are fermented in open tanks to facilitate “Pigeage” (grinding with feet). This process is an essential part of their wine mixture. They limit the pump-over process to the minimum and taste their wines daily until the desired results are achieved.

AGING AND STORAGE:
The wines are aged for 15 months in 3rd and 4th use oak barrels. Additionally, they use an untoasted french oak foundre of 3000 liters. Afterward, the wine is stored for 6 months before being released to the public.

ABOUT THE WINERY:
Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations.

WINEMAKER / FOUNDER: FELIPE URIBE
After studying agriculture and working two years in San Pedro Vineyards (Chile), Felipe Uribe studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology.  He returned to Chile and worked at Santa Helena Vineyard. Looking for new challenges, he went to California and worked for La Crema Winery in Sonoma Valley.  After returning to Chile, he worked as Chief Winemaker for Miravalle Vineyard, which is located on the upper part of Cachapoal Valley. While working as head Enologist at William Fevre Vineyard (Maipo Valley) his wine was recognized as “Chile’s Most Innovative Wine of 2012” by El Mercurio, the most important newspaper in Chile. His wine was also awarded the “Revelation Wine of 2012” by Descorchados, the famous wine guide in Chile.  Learn more about the winery here.

© Information and photos from Andes Plateau – All Rights Reserved. 

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May Bubbly Club Iowa

Bodegas Manzanos
Berceo Brut
Cava, Spain

BUBBLY WINE STYLE

This Brut Cava D.O. is pale lemon, clean and bright in color; it has a good release of small bubbles that end up forming a cheerful crown of mousse. On the nose, there is a high intensity aroma dominated by citrus fruit (lemon, grapefruit) and dairy. Autolytic and honey aromas of aging in bottle are distinguished. On the palate, this wine is fresh, fruity and pleasant with balanced acidity and very good aromatic persistence. 

Varietal: Xarel·lo, Macabeo, Parellada
Terroir: Grapes varieties are from vineyards located in the Penedès region. It’s the territory between the sea and mountains, halfway between Barcelona and Tarragona. It has a great diversity of microclimates, a consequence of its proximity to the coast and its altitude. The climate is typically Mediterranean, mild and warm.
Serving Suggestions: Risotto, shellfish, smoked foods or aperitif. 

Winemaking:
Made using the “méthode champenoise” or “traditional method” of the Cava DO. Blend or coupage of the traditional varieties of the appellation. Second fermentation in the bottle, as is traditional, with subsequent aging. Disgorgement and subsequent addition of the expedition liquor or dosage.

 

About Berceo:
In the XIII Century, a monk and poet named Gonzalo de Berceo lived in La Rioja, in the Monastery of Suso. At that time, the languages spoken in the area were Arabic and Basque. Back then, Latin was the only written idiom. Gonzalo de Berceo dared to write in Spanish, in a religious poem that also made mention to wine. Since then, Berceo was a very important link between history and wine culture.

 

About Bodegas Manzanos:
The history of Manzanos Wines is the story of a family, their effort, their perseverance and their know-how. The Fernández de Manzanos have been cultivating vineyards and producing wines for more than a century. It was exactly in 1890 when the first generation of the Fernández de Manzanos family established a small winery in Azagra with a capacity of 50,000 liters of wine. Nowadays, the public faces of Bodegas Manzanos are those of the brothers Víctor, and David Fernández de Manzanos, as well as Laura Mateo, wife of the former. In 2010, these young entrepreneurs took the reins of the winery to turn Bodegas Manzanos into a prosperous business, modern and endowed with the latest technologies in the field. A business that has managed to preserve the old flavor of tradition and its legacy. Learn more here.

Photo and Information © Bodegas Manzanos – All Rights Reserved

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Emmolo
Sparkling No. 6
California

BUBBLY WINE STYLE

The nose features notes of Meyer lemon blossom, baked brioche, pear and a hint of green apple with vibrant minerality. The palate is fresh but complex. Satsuma citrus with echoes of pear. Opens round and creamy, then turns zesty with bright natural acidity carrying through to the finish.

Varietal: 60% Chardonnay and 40% Pinot Noir – Being non-vintage allows the winery to build a desired character that is serious, yet light and fresh.
Style differentiator: A prolonged en tirage for 41 months gives this wine creaminess and depth. Extremely fine bubbles provide elegance.
Dosage: 2021 Chardonnay from Monterey gives this wine some of its fresh character.
Vineyards: Monterey, Sonoma and Santa Barbara counties. The extended growing season in these cooler coastal regions leads to wine of heightened complexity.
Serving Suggestions from Winemaker, Jenny Wagner: Cheese puff with biscuit dough, smoked salmon tartine, popcorn or just enjoy on its own.

Winemaker Notes:
“My goal is to create an elegant wine with a richly developed character. Even tough this is a California sparkling, I take inspiration from my favorite Champagnes.” – Jenny Wagner, Owner and Winemaker

About the Winery:
“Emmolo is the name of my mom’s side of the family, which has a long farming history in Napa Valley.  My mom, Cheryl Emmolo, has no brothers and wanted to keep the name alive. She dreamed of making wine using family vineyards, and I feel very fortunate that she passed the reins on to me. When I showed my first wine to my grandparents, it was very emotional for all of us.” – Jenny Wagner

Emmolo Winery, established by Cheryl Emmolo in 1994, is deeply rooted in the rich wine history of Napa Valley. Cheryl’s vision was to honor her family’s long-standing tradition in the region, dating back to her grandfather, who operated a vine nursery in the 1920s. Today, her daughter Jenny Wagner has taken the helm as the winemaker, emphasizing minimalist winemaking techniques that showcase the unique characteristics of their varietals. Through a delicate balance of tradition and innovation, Emmolo continues to produce exceptional wines that are a tribute to their heritage and a delight to wine enthusiasts. Learn more here.

Photo and Information © Emmolo – All Rights Reserved

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Manos Andinas Gran Reserva Red Blend

BBQ Pulled Pork Sandwiches

INGREDIENTS:

• 20 ounces pulled pork see options (5 ounces per sandwich)
• ⅔ cup BBQ sauce (plus more for serving)
• 4 buns (brioche, potato or hamburger buns)
• butter or oil for toasting buns
• coleslaw

Optional toppings:

• pickles bread and butter, or sweet pickle relish
• pickled red onions
• onion rings
• grilled pineapple

DIRECTIONS:

1. Heat the pulled pork in a skillet or in a slow cooker and combine with the desired amount of BBQ sauce, starting with ⅓ cup.
2. Toast the buns with a little butter or oil on the cut side.
3. Assemble the sandwiches by spooning on about 5 ounces of pulled pork on each, drizzling on some BBQ sauce and adding your favorite toppings. Enjoy!

© Recipe and Photo courtesy of Salt Pepper Skillet. All rights reserved.

MAY WINE CLUB:

Trasiego Wines
Manos Andinas 
Gran Reserva Red Blend
Maipo Valley, Chile

MELLOW WINE STYLE

Manos Andinas Gran Reserva has a deep ruby color, presents aromas of black currants and ripe blackberries with soft and elegant herbal notes. The palate is rich and generous, but fresh and vibrant at the same time.

Analysis: 14% alcohol / volume
Varietals: 70% Cabernet Sauvignon, 15% Carmenère, 8% Petit Verdot, 7% Carignan
pH: 3.65
Acidity: 5.40 g/l
Residual Sugar: 3.17 g/l
Appellation: Maipo Valley, Chile

Production and Winemaking:
The grapes were hand-picked by committed small growers and their families. The vineyards are located in the best alluvial terraces of Maipo Valley, at the foot of the Andes, showcasing the powerful and distinctive richness of its terroir. The wine is fermented in stainless steel tanks and then aged in selected barrels of French oak for 9 to 12 months. Low and soft filtration is used trying to maintain tannins, aroma and structure. The last stage is a 6-month bottle-aging period for the wine to settle.

About Trasiego Wines:
Founded in 2015 with the idea of producing honest wines that truly speak of their unique origin and the people behind them, Trasiego Wines are sustainably produced in partnership with small artisans and passionate farmers located in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – All Rights Reserved.

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Manos Andinas Gran Reserva Semillón

Panzanella Salad

INGREDIENTS:

For the Tomato Panzanella Salad:

• 6 oz crusty bread, (½ loaf) cut into 1-inch cubes (6 cups)
• 2 tbsp extra virgin olive oil
• 1/8 tsp sea salt
• 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
• 8 oz fresh mozzarella, halved mozzarella pearls
• ½ medium red onion, thinly sliced
• ½ cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 2 garlic cloves, grated
• ½ tsp salt, or to taste
• 1/8 tsp black pepper

DIRECTIONS:

1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
2. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
3. Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.

© Recipe and Photo courtesy of Natasha’s Kitchen. All rights reserved.

MAY WINE CLUB:

Trasiego Wines
Manos Andinas
Semillón Gran Reserva
Maule Valley, Chile

SILKY WINE STYLE

Semillón typically shows refreshingly, but moderate acidity and a full-bodied texture that can be delightfully silky. The flavors range from fresh apple and citrus when young, evolving into richer flavors of honey, figs, and toasted nuts with age.

Analysis: 13.5% alcohol / volume
Varietal: Semillón
pH: 3.4
Total Acidity: 4.71 g/l
Residual Sugar: 2.04 g/l
Appellation: Maule Valley, Chile

History and Winemaking
Semillón is a variety that has existed in Chile since the arrival of the Bordeaux varieties in the mid-1800s. It remains in the traditional wine-growing area of the Maule Valley. Known for old vines with great potential and expression of the Chilean terroir, there is a special cultural bond with the small grape growers and their communities. The grapes are hand-picked by committed vintners and their families. The wine is fermented in stainless steel tanks at a low and controlled temperature. Then, for 3 months, careful work is done with the fine lees, adding more intense aromas to the wine as well as greater texture in the mouth. Depending on the year, a small component of wine that has passed through second and third use French barrels is added to the wine.

About Trasiego Wines:
Founded in 2015, with the idea of producing honest wines that truly speak of their unique origin, Trasiego Wines are sustainably produced in partnership with artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – All Rights Reserved.

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May Wine Club Pairing Recipe

Grilled Ribeye Steak with Chimichurri Sauce

INGREDIENTS:

STEAK:

• 2 12-14 oz ribeye steaks choice or prime
• kosher salt
• freshly ground black pepper
• granulated garlic
• 2-3 tablespoons Worcestershire sauce
• 1 ear yellow corn shucked (optional)
• flaky sea salt

CHIMICHURRI SAUCE:

• 1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
• 1 bunch cilantro leaves and small, soft stems only, finely chopped
• 2 cloves garlic finely minced
• 1 Thai chili stem removed and finely minced (or ½ – 1 teaspoon of crushed red pepper flakes)
• 2 teaspoons honey
• 1 small shallot peeled and very finely diced
• 1 teaspoon dijon mustard
• 2 tablespoons red wine vinegar
• ½ teaspoon lemon zest optional
• high-quality extra virgin olive oil
• kosher salt
• freshly ground pepper to taste

DIRECTIONS:

1. In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover (I find that I need about a cup or so). Gently stir to combine all the ingredients and season to taste with salt and pepper. It should be a sauce and drizzle-able consistency, so add olive oil as needed. Set aside.
2. An hour before you’re ready to cook, remove your steaks from the fridge. Liberally season all over with kosher salt, freshly ground pepper, and a bit of granulated garlic. Rub the seasoning into the steak and then drizzle them with the Worcestershire sauce. Allow them to sit at room temperature until you’re ready to cook.
3. Preheat a grill or cast iron skillet until hot. Season your corn with a bit of olive oil, salt and pepper. Cook 3-4 minutes per side (looking for an internal temperature of 130°F – 135°F), try not to move it too much so it gets a nice crust/grill marks. Cook your corn while you cook the steak for a couple of minutes per side, until the kernels have a bit of color. Transfer to a plate and lightly tent with foil. Rest for 10 minutes before slicing.
4. Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.

© Recipe courtesy of So Much Food.

MAY WINE CLUB:

Trasiego Wines
Mystic Andes Gran Reserva
Cabernet Sauvignon
Alto Maipo Valley, Chile

BOLD WINE STYLE

“We work with a few very small grape growers in the Andes mountain terraces that maintain a strong and almost spiritual connection with their ancestor’s land, which together with their small scale, dedication and hand craftsmanship secures a harvest of the highest quality mountain sourced Cabernet Sauvignon you are about to experience.” – Trasiego Wines

Analysis: 13.7% alcohol / volume
Varietal: Cabernet Sauvignon
pH: 3.72
Total Acidy: 5.02 gr/l
SO2: 27 mg/l
Volatile Acidity: 0.62 gr/l
Residual Sugar: 3.13 gr/l
Appellation: D.O. Alto Maipo Valley, Chile
Critical Acclaim: 90 points – Wine & Spirits

Alto Maipo Valley:
The Alto Maipo (upper Maipo) Valley shows the powerful influence of the Andes Mountains in the distinctively richness of its terroir: rainwater during winter combined with warm and dry summers provide essential conditions for the production of premium and unique wines. Also, warm days and cooler nights with cool breezes from the Andes makes this place unique and particularly suitable for Cabernet Sauvignon, expressing special elegance, soft tannins, and fresh, aromatic grapes with a perfect balance between acidity and sweetness.

Philosophy and Winemaking:
The philosophy behind Trasiego’s winemaking is to keep the crafted profile of the wine, in order to save the character of each component, representing their origin and Cabernet Sauvignon expression as clean as possible. The grapes are hand-picked by local farmers and their families rather early in the season; the winemaking process is simple and with low intervention, finally the blending process of components is carefully made to find their desired wine. The wine is fermented in stainless steel tanks and then aged with selected neutral French oak for almost 6 months. Low filtration is used trying to maintain its tannins and structure. The last stage is a 4-month bottle-aging period. This process allows the winemakers to create a crafted Cabernet Sauvignon, with great character, representative of the variety and its origin but with an elegant, velvety and friendly taste. You can enjoy this wine for the next 3-5 years.

About Trasiego Wines:
In 2015, Trasiego was founded with the idea of producing honest wines that truly speak of their unique origin and the people behind them. Trasiego wines are sustainably produced in partnership with small artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

 

Information & Photos © Trasiego Wines – All Rights Reserved.

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Winery Spotlight Series: May 2024

Winery Spotlight Wine Tasting
Thelema Mountain Vineyards
Stellenbosch, South Africa

May 2024

Join us for a wine tasting event featuring Thelema Mountain Vineyards Wines from South Africa! We will be sharing the seven wines below; to reserve a spot and attend the wine tasting, please contact your local participating WineStyles store, or reserve your tickets on Eventbrite.

Wines Tasted:

1. Thelema Mountain White
2. Thelema Chardonnay
3. Thelema Mountain Red
4. Thelema Shiraz
5. Thelema Cabernet Sauvignon
6. Thelema Rabelais
7. Thelema ‘Vin de Hel’ Muscat Late Harvest

© Thelema Mountain Vineyards

© Thelema Mountain Vineyards

© Thelema Mountain Vineyards

© Thelema Mountain Vineyards

About Thelema Mountain Vineyards:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”.  Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard.

Thelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema since it is present on both sides of the families. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

© Thelema Mountain Vineyards

© Thelema Mountain Vineyards

© Thelema Mountain Vineyards

© Thelema Mountain Vineyards

© Thelema Mountain Vineyards

Photos and Information © Thelema Mountain Vineyards – All Rights Reserved.

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Let’s Taste, Learn and Enjoy® together! 

Contact your local participating WineStyles to RSVP for this tasting event.

Winery Spotlight Wine Tasting
Thelema Mountain Vineyards
May 2024

Cheers!

WineStyles.com

April Cheese Club: Iowa

Mitica®
Pecorino Toscano D.O.P.
Semi-hard Sheep Milk
Tuscany, Italy

Pecorino Toscano is an origin-protected cheese that is made from the milk of sheep that graze a diverse terrain, allowing them to produce a thick, rich milk. Though not as salty and sharp as Pecorino Romano, it is aged to the point at which its creamy flavor and smooth consistency give way to a sharper, more complex mix of flavor and a denser texture (aged minimum of 6 months). Delicious with a variety of Tuscan recipes, especially when grated on most pasta dishes and risottos.  Also delicious to grate a few shavings on soups and fresh salads.  Most importantly, it pairs beautifully with Mitica’s Honeycomb selection (see below).

WINE & CRAFT BEER PAIRINGS:
What grows together, goes together! For wine, pair with any of our 2024 April Wine Club Selections. For beer, grab a Pale Ale to cleanse your palate or a Saison – with fruity & spicy notes – to complement the subtle sheep’s milk flavors without overwhelming them.

WINESTYLES: Bold, Silky & Mellow
BEERSTYLES: Crisp & Clean or Fruity & Spicy

Information and photo © Zuercher & Co. – All Rights Reserved.

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Mitica®
Pure Natural Honeycomb
Italy

Brothers Fabrizio and Pierpaola have been tending bees and collecting honey for over 20 years. They designed innovative, rectangular forms to fit within the hive, into which the bees build the honeycomb directly. It is a wonderful way to experience this light and floral honey in its pure form, without any processing.

 

HOW TO EAT HONEYCOMB:
Enjoying honeycomb is an adventure in texture and taste, offering a pure, unprocessed glimpse into the wonders of nature’s sweetness. Both the honey and the wax of the honeycomb are entirely edible, in fact, the wax is packed with a ton of beneficial nutrients. To begin, cut a small piece from the comb—about the size of a teaspoon is perfect for starters. You can eat it directly, chew it like gum to savor the sweet honey, and then swallow the wax or discreetly discard it if you prefer. Honeycomb pairs excellently with a variety of foods; try spreading it over warm toast, allowing the honey to melt for a rich, indulgent treat, or pair it with cheese, such this month’s Pecorino Toscano Cheese Club selection (above). 

Information and Photo © Zuercher & Co., Forever Cheese, Gees Bees & Asheville Bee Charmer – All Rights Reserved.

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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 >