Wine Club Memberships Available!

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Winelandia is growing, and we’re expanding our wine club! We are already assembling our Spring selections, scheduled to go out in early May. We just picked up two great Spanish wines for the club – a juicy red wine and a fizzy txakolina. Click here to join today!

Winelandia’s wine club is all about fun and exploration, and part of what we offer is an adventure in wine. Our club shipments feature interesting, rare, responsibly produced, affordable, and delicious wines; each one is accompanied by a story to help you learn about it as you enjoy it. This is the beautiful thing about wine – there are new discoveries to be found every day. Whether you’re just getting started in your love affair with wine, or if you’re a seasoned wine drinker who just wants to try something new, Winelandia is there to deliver.

Our wine club offers four 6-bottle shipments per year. Wine club shipments won’t exceed $150 (that’s an average of $25/btl), excluding tax and shipping. For SF recipients, the cost of delivery is included. Within 20 miles of SF, delivery is just $5. Outside of the immediate area, wine is shipped via UPS and billed at actual cost (usually $15-$20).

Club members also enjoy a 10% discount in our online shop and first dibs on ultra-rare, small production wines before we offer them to the general public.

Click here to join the wine club today! Just fill out the form and you’ll be on your way.

Our previous wine club offers:
Fall 2013
Holiday 2013
Winter 2014
Spring 2014

 

Wine of the Week: Matthiasson 2014 Rosé

We just got the new 2014 vintage of Matthiasson Rosé back in stock! Click here to purchase.

It’s that time of year – 2014’s rosé wines are hitting the local wine shops and we were lucky enough to get our hands on some of the best pink juice around. Steve Matthiasson makes a great rosé (amongst other things), and he’s also the SF Chronicle’s Winemaker of the Year.

This rosé is one of the most graceful examples we’ve seen come out of California. A blend of Syrah, Grenache, Mourvèdre, and Counoise – all Rhône grape varieties – it’s super aromatic, bright, juicy, and begs for food or a sunny spring day. It’s the best rosé we’ve had all year, so you might want to get your hands on some while it’s still around.

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Winemaker:  Steve Matthiasson
Bio: The SF Chronicle’s 2013 Winemaker of the Year and nominated for a James Beard award in 2014, Steve Matthiasson is one of Napa Valley’s top viticultural consultants. With over 20 years of experience, he is certainly no newcomer. He is known for championing Italian grape varieties in California, producing wines from grapes like tocai-friulano, refosco, and ribolla gialla. A Whittier college graduate and former San Francisco bike messenger, Steve now lives on his 5 acre Napa Valley farm with his wife and children.
Region: US>California
Vineyard: Windmill Vineyard (Yolo County) & Kahn Vineyard (Napa Valley)
Blend: 36% Grenache, 28% Syrah, 26% Mouvèdre, and 10% Counoise
Aging: Stainless steel, sur lie
Production Notes: Whole cluster direct-to-press (vin gris). Settled in tank for 24 hours, then fermented and aged sur lie in stainless steel barrels. No racking, fining, or cold stabilization. Wine was sterile filtered prior to bottling to prevent malolactic fermentation. 11.6% alcohol. 1000 cases produced.
Tasting Notes: Barely pink in color, gauzy aromas of grapefruit and white peach waft from the glass. On the palate, it is light-bodied and graceful with delicate acidity. This is one of the more elegant and refined rosés we’ve had from California – it’s perfect for a bright and sunny spring day.
Food Pairings: Light salads, fava beans, poached salmon, charcuterie, rabbit

Wine 101: Pairing Wine with Spicy Food

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Food and wine pairing is a mysterious topic, subject to many opinions and theories. However, one thing that is pretty well-understood is how to pair wines with spicy foods. Certain wines work really well, while others are downright terrible. In this post, we will go over the various elements in spicy food & wine, and how to find a winning pair.

An important thing to consider when pairing spicy foods with wine is that tannins in wine amplify the spice and can make a spicy food uncomfortably hot. While spicy foods can pair well with red wine, you definitely want to avoid red wines with a lot of tannins. Tannins are the textural element in some red wines that create the feeling of “dryness” on your tongue. If you are enjoying a spicy meal, having a tannic red wine can make that experience unpleasant. Common wines that tend to be tannic include young Cabernet Sauvignon, Petite Sirah, and Nebbiolo.

Red wines that are high in alcohol can also clash with spicy food. The spice can make a high alcohol wine seem even higher in alcohol, and not in a pleasant way. You also want to avoid red wines with a lot of oak, since the spice can make an oaky wine seem even oakier. A lot of American red wines on the market are tannic, high in alcohol, and oaky – so perhaps it’s best to avoid those altogether unless you’re familiar with the wine.

If you want to pair red wine with your spicy food, look for examples that have a lot of flavor without the tannins. Cool-climate Carignan is a great choice, since it’s rustic, spicy, juicy, and low in tannins. Look for Carignan from Mendocino County – there’s tons of it coming out of there. You could also try a Beaujolais (gamay) since they are low in tannin, fruity, and straightforward. Spicy foods will overpower more delicate, complex, or aged wines such as Pinot Noir, so those are best to avoid.

The best wine pairing for spicy foods are off-dry and fruity white wines. The sweetness in the wine tames the heat of the spice, making an ethereal pairing. Try a spicy asian noodle dish with an off-dry or sweet riesling – it’s a match made in heaven. If you’re having spicy, bitter greens such as arugula or dandelion, consider a dry white wine such as Pinot Gris or Sauvignon Blanc to complement the herbal aspect and to contrast the spice.

Rosé is also a great pair with spicy foods such as chili, barbecue, and Mexican food. It’s usually super fresh, fruity, and low in alcohol, which tempers the spice. It’s also tasty and thirst-quenching, which totally helps put the fire out after you’ve had a few bites too many of Aunt Mary’s award-winning Texas chili. Another option is sparkling wine, which is a nice contrast to the spice with it’s effervescence and brightness. Beer is also a great option with spicy food for the same reasons that sparkling wine works.

Here’s a quick overview of some great spicy food & wine pairings:

Spicy barbecue: Rosé
Spicy asian noodles: Off-dry or sweet riesling
Indian curry: Off-dry gewurtztraminer
Chili: Rosé
Mexican food: Rosé or Carignan

Do you have a favorite spicy food wine pairing that’s tried and true? Let us know in the comments.