APRIL — 2017
ISSUE No.6
#wincjournal
1
PLANET OF THE
GRAPES
In this month’s earth-minded issue we talk about terroir;4
concoct some eco-cocktails;12 meet one of our sustainably
minded winemaking partners Markus Bokisch26 (along
with his latest Graciano32); explain the difference between
sustainable, organic and biodynamic30 and pair some
new wines with some delicious meals.34 Let’s dig in.
Winc Journal
In celebration of Earth Day,
we’re paying tribute to the
planet that makes wine
possible. Great wine is the
result of land (or terroir)
that’s cared for, obsessed
over and respected for the
wise, mystical, magical
entity that it is.
At Winc, we do everything
we can to nurture great
winemaking—we partner
with environmentally
conscious winemakers,
grape-growers and
suppliers. We give back
to like-minded charities.
And we never waste an
ounce of wine.
cover artwork by Paul Blow
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Winc Journal
80-year-old Grenache
vines from a Winc
partner Vineyard in
Alexander, CA.
THE LIFE
OF WINE
by Katie Owen
photograhy by Hannah Gweun, Brooke Matthias
Winc’s Wine Director Katie Owen
muses on the meaning of terroir.
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T
erroir: an overused and often
misused word. When I think
of terroir, I think of an older,
beret-wearing Frenchman saying
the word with a boastful, almost
arrogant french accent. This term can
be intimidating that way. It carries a
lot of weight; exclaiming that a wine
expresses terroir, or rather, lacks
terroir, can be a make-it-or-breakit way to describe a wine. It can be
definitive, like no further description
for that particular wine is necessary.
The fact is, however, that even if
we’re not using this particular noun,
winemakers are thinking about the idea
of terroir— and consider each of their
wines in the context of terroir — on a
day-to-day basis. The desire to express
terroir in a wine can drive practices in
the vineyard that might affect the soil
content and health, or the shading of
the vine via canopy management and
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the water uptake of the vine, to name a
few. It can also drive what happens in
the winery and the style of winemaking
that ensues. Terroir, in the simplest
terms, is the complete natural
environment in which a particular
wine is produced. At some point in
the process, each winemaker may use
it as a system for checks and balances,
thinking to his or herself: does this
wine pay tribute to the place in which it
was born?
Though it may come as a surprise,
terroir is a relatively new term— or at
least, it’s only in the last thirty-odd
years that it has been used as a positive
descriptor for wine. While it may have
Just after sunrise, light shines on a
hillside facing Enz Vineyard, Winc's first
proprietary Vineyard in Lime Kiln AVA.
been attributed first to wines from
France, specifically the famed
regions of Burgundy and Bordeaux,
it applies, and has always applied,
to wine everywhere.
“Terroir is hard coming from a new
world perspective. It's not just the
soil, the climate, the farming— it's
also the history. The philosophy of the
winemaker is also central. With every
year that we make wine from the same
vineyard and the same blocks, you
start to build terroir,” explains Cape
Route (P56) winemaker and frequent
collaborator Ernst Storm.
Each and every wine has an origin
and a story—it began with grapes that
were picked from a vine, that grew
from a rootstock. We can debate about
what is most vital to terroir, whether
it be the soil, water potential, climate
or aspect of the vineyard; but in the end,
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it is undeniably the sum of all these
things (and more) that becomes more
important than any one individual part.
Our Director of Winemaking Ryan
Zotovich thinks of it this way: “For me,
terroir is everything that makes a place
unique. It started millions of years ago
when soils in the area were formed—
and at present day is everything from
the single-celled microorganisms in
the soil that make up the bottom layer
of the food web, all the way up to the
apex predators.”
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Winc Journal
The Life of Wine
For me, terroir is
everything that makes
a place unique. It
started millions of
years ago when soils in
the area were formed…
Winemaker
Ryan Zotovich
holds up a
cluster of rare
Mission grapes
(they used to
dominate the CA
region, but are
now nearly all
gone). Our wine
team is always
on the look
out for a few
scattered vines
at Enz Vineyard,
much like a
scavenger hunt.
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Minimal-intervention winemaking is
a buzzword these days—especially in
California. It’s emerged as a natural
response to the increased use of
technology, and the subsequent
increase in the manipulation of wine.
Winemakers are reflecting on the past
and embracing more rudimentary
winemaking techniques, allowing the
unique qualities of their vineyards
#wincjournal
to shine through in their wines.
“Terroir is interesting because it often
contributes the most subtle elements
of flavor and aroma to a wine, yet it
is the loudest signal in terms of the
personality of the wine,” muses our
Chief Wine Officer Brian Smith.
In a way, this craving for authenticity
mirrors what we’re seeing in the food
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The Life of Wine
Terroir, in
the simplest
terms, is the
complete natural
environment
in which a
particular wine
is produced.
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movement. We want to experience
a connection to the place where our
food and drink were produced, and
we want to know that the juice, the
coffee or the glass of wine we’re
enjoying hasn’t been pummeled by
artificial ingredients in its journey
from farm to table. Terroir can be
found not only in wine, but in your
coffee, tea and many of the foods you
encounter (like produce at a farmer’s
market, for example). The concept is
more easily digestible in items like
Prosciutto di Parma, or French cheeses
like Camembert or Roquefort that
come from specific, noted areas of
designated origin. But terroir is in fact
all around us, if we go looking for it.
The sunrise at a high elevation vineyard
in California's Central Coast.
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Winc Journal
Drink Like a Locavore
DRINK LIKE
A LOCAVORE
by Kat Odell
A
s the cocktail community proceeds to grow, and
forward-thinking bartenders continue to build beguiling
beverages with fresh flavors, many are likewise embracing
a more locavore approach to sourcing ingredients. This
translates to beverage programs influenced by time of year
and the produce nature has brought into season.
While seasonally-inclined bars benefit the imbiber by
proffering potables mixed and muddled with fruit and
vegetable at their height of ripeness, such establishments are
likewise better for the planet, as the tenders of these bars
frequently look to local lands for product. For those situated
in destinations without access to beautiful year-round
strawberries, spring is an exciting time when the weather
thaws, the first greens sprout from the earth and rosé season
is almost within reach. It’s also the perfect season to start
day drinking, which is where lower-alcohol beer and wine
cocktails fit the picture.
For businesses located in California, whether in the north or
south, seasonal fruit is a cinch thanks to the state’s excellent
collection of farmers markets that grow up and down the
Golden State. One of Los Angeles’ newest institutions — which
leverages local product mixed with wine into a lightly boozy
number — is Silver Lake’s hip Italian newcomer, Kettle Black.
The clean, design-forward café serves Jordan Young’s
sustainably minded intoxicants that use all parts of produce.
Here, the cocktail curriculum splits the difference between
classics and contemporary constructs, the latter of which
holds true for Young’s new Running With Scissors. Built of bitter
Campari matched with exotic passion fruit, Young adds
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a hit of freshness via a mint syrup made from leftover mint
stems —a
n ingredient that most bars would toss. The drink’s heat
comes from vodka and a splash of grapey grappa. Atop, a
float of Cabernet Sauvignon to bring it all together, adding
a savory contrast to the drink’s fruity notes.
“I started this cocktail by wanting to offer our guests something
with grappa, which is made from leftover wine ingredients,”
explains Young, “Everything else in the cocktail is just very
fresh and bitter.”
Should you find yourself in Northern California’s Wine
Country, a visit to SHED in Healdsburg is worthy of a detour.
The impeccably curated, sun-drenched market and café is
organized with endless rows of local jams, ferments and grains,
in addition to beautifully designed homeware for the garden
to the kitchen. Putting good use to its farm-fresh foods is
the attached café, which includes another seasonally slanted
concept: a fermentation bar. Here, one will find fantastic
fermented drinks, both with and without booze. There’s housebrewed kombucha, probiotic kefir and tangy shrubs — all
flavored with whatever happens to be ripe at the moment.
The house-made quince shrub, sold in its café and also bottled
to-go, serves as a great way to build a quick, sophisticated
wine spritzer. The Quince Shim (shim being a word that refers
to a low-alcohol drink) calls for its shrub (although you can
always make your own at home) in addition to Jardesca, a
locally made aperitif wine, plus a splash of dry sparkling white
wine. Drop a fennel frond in there and you’ve got a no-stress
beauty of a low-abv cocktail.
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Winc Journal
Winc Drinks
SUMMER WATER
SHIM
PREP
5 MINS
Also big into the presentation of seasonal wine-based
tipples is Brooklyn addition Olmsted, one of New York’s top
newcomers last year. Chef Greg Baxtrom partnered with
farmer Ian Rothman to launch an airy, California-inspired
eatery with an on-site backyard garden. They’re sourcing as
many ingredients as they can from back there — a
nd it doesn’t
get much more local than that. Olmsted’s bar, headed by Mike
Bohn, plays with lots of fun flavors, like yogurt and yuzu, and
last summer one of the venue’s biggest hits was its Rosé Shandy
— made with rosé wine three ways. The beautiful beverage
blended fino sherry plus white vermouth and sparkling rosé
wine, and that mixture was poured over ice cubes made from
flat rosé. To finish the drink: canned rosé wine, plus a bounty
of botanicals as a garnish.
MAKE
5 MINS
SERVES
1
1/2 oz fresh tangerine juice
1 1/2 oz Jardesca*
3 oz Summer Water
P52
Bay leaf
*If you can’t find Jardesca, try
subbing in Lillet Blanc.
MAKE
Chill the glass. Fill cocktail shaker
with ice and pour fresh tangerine
juice and Jardesca. Shake until the
shaker feels frosty to the touch.
Strain beverage into glass and top
with Summer Water. Garnish with a
bay leaf before serving.
Playful low-abv intoxicants can be found aplenty at
Ladybird in New York’s West Village neighborhood, a newish
vegan tapas joint from bar king Ravi DeRossi. Beside animalfree light bites, Ariel Arce’s entirely beer and wine-based
cocktail list includes the usual suspects like sangria and mulled
wine, as well as distinct drams like her Dodo, a summertime
sipper flavored with assorted green ingredients: shiso,
avocado, cucumber, lime and dry sparkling wine as the
booze component.
Any of the recipes mentioned here can be recreated at home.
You can make your own vinegar-sugar shrub (and even sub
in different types of seasonal fruit); you can also sub in Lillet
Blanc for Jardesca.
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Winc Journal
Winc Drinks
AVOCADO - DO
SLUSHY
PREP
5 MINS
MAKE
5 MINS
SERVES
1
1/4 avocado
NEGRONI
SPRITZ with FINKE'S WIDOW
PREP
5 MINS
1 oz shiso syrup
MAKE
5 MINS
SERVES
1
1 oz fresh lime juice
1/4 oz fresh cucumber juice
3 oz Finke's Widow
4 oz Finke's Widow
2 oz Campari
P47
2 shiso leaves
Splash of soda
1 slice of orange
MAKE
Blend avocado, shiso syrup,
lime juice, coconut juice, wine
and 1 shiso leaf until combined.
Pour into cup and garnish with
a shiso leaf.
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P47
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Ice
MAKE
Place ice and slice of orange in a glass,
pour in sparkling wine, Campari and top it
off with a dash of soda. Mix gently, enjoy!
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Winc Journal
Winc by the Numbers
WINC
BY
Capsules were originally created
to prevent rats and damp
conditions from damaging corks
during long-distance trips on ships.
But today, they are completely
unnecessary. So we’ve eliminated
this hard-to-recycle aluminumpolyethylene element from our
packaging. And by doing so, we’re
reducing roughly 500 Empire
State Buildings’ worth of waste,
every year.
THE
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From getting rid
of useless wine
packaging to adding
whole warehouses,
as a company
we’re committed to
continually reducing
our impact on the
environment.
NUMBERS
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Winc Journal
Winc by the Numbers
Our shipping boxes
are as compact as
they come while
still protecting the
wine. And all the
pulp we use
is compostable.
Made with up to
70% recyclable
materials.
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Since adding a second warehouse in
Pennsylvania—our first remains in California —
we’ve significantly cut down on transportation
and fuel emissions.
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Member Love
Our eco-conscious
members aren’t shy
about sharing feedback
on our sustainability
practices. Ahead, a few
kind words from our
community (hi Chris!).
“Every wine I get is delicious. I love
that I get to learn more about wine
with every box and that you have
sustainable practices.”
Alicia in Connecticut
Winc member since June 2015
“I feel that the company cares
about the environment and how
it produces its wines.”
Chris in North Dakota
Winc member since January 2015
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Winc Journal
Member Love
Drink Up, Give Back
A happy planet produces great
wine. That's why we teamed
up with 1% for the Planet—a
n
international organization that
supports a network of ecoconscious businesses committed
to donating 1% of their sales
toward environmental causes.
As a member, 1% of all our
Pacificana® sales go toward
benefiting and preserving
the environment.
— MEMBER —
“Really look forward to each shipment
and new wines added. Discovering
new grapes, love the sustainability
and cutting out the middle men. Keep
up the great work. Haven't skipped
a month yet!”
Vincent in New Jersey
Winc member since May 2014
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Wine is Thriving
by Meredith Chamberlain
illustration by Paul Blow
California-born Markus Bokisch
spent his childhood summers
in Spain, every year getting
a little less water added to
his wine glass. He developed a
taste for Spanish wine young and
it stuck with him. His vineyard,
Bokisch Vineyard in Lodi, CA,
is known for its unique Spanish
varietals and commitment to
sustainability. We caught up
with him to talk about wine,
the land it’s grown on and how
to preserve both.
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Winc Journal
What does sustainability mean to you as a winemaker
and grape-grower?
Sustainability boils down to the three “E’s”: Economic, Equitable
and Environmental Sustainability. Each has to be tended to for
sustainability to be achieved. I, as a winemaker and a wine-grower,
must make enough on the sale of my product to sustain myself and my
family through time. I, as a business owner, must create an equitable
environment that allows my employees opportunities to grow and thrive.
And lastly, I must manage my environmental resources in a fashion that
allows those who come after me the same opportunity I was afforded.
The first step
in sustainability
is simply to open your eyes
and be aware
of your surroundings.
How do you approach sustainability at Bokisch Vineyards?
The first step in sustainability is simply to open your eyes and be aware
of your surroundings. Apply your senses to understand what’s needed.
My father always taught me to leave any place in a better condition
than I found it. My first memory of this was in an airport restaurant — I must have been six or seven. We were on a layover, sitting at a table
laden with crumbs from the previous diners. When it was our turn to
leave, I remember my father grabbing extra napkins to clean up the
mess. He left it immaculate for the next person. I never forgot that lesson
in sustainability.
It’s about being aware of your environment — how it changes from
season to season. It’s about knowing your insect and vertebrate
populations in the vineyard. It’s about understanding how your owls
and hawks are helping you control your gophers and squirrels. It’s
about timing your leaf-pulling operations to maximize the thickness
of your berry skins, adding color and texture to the final wines. It’s
about knowing when to add fertilizer, compost or lime to correct soil
imbalances for future vintages. Farming sustainably is dynamic and
exciting. Ultimately, it’s about cleaning up the crumbs and leaving a
clean table for the next generation.
Lodians are economically pragmatic, delivering what the consumer is
seeking in wine: great value coupled with approachability. Lodians are
keenly aware of all the people that make our industry successful, from
the field worker picking the grapes to the tasting staff serving the public.
Finally, Lodians have been the leader in environmental sustainability —
from their push for Integrated Pest Management in the 90s to their
establishment of the nation’s first, and most prominent, third-party
reviewed certification system known as the Lodi Rules.
What can we do for the earth to ensure good wine for generations
to come?
One truth about our planet earth and about grapevines is that both
are incredibly resilient! So, our task is quite easy. It begins with simply
being aware of how we interact sustainably with both. It involves taking
the time to notice our environment, and engage in it. It involves leaving
things in a better state of balance than we found it.
What is Lodi’s role in all of this?
If you weren’t making wine in Lodi, where would you be making it
and why?
Lodi lives, eats and breathes sustainability on so many levels. it’s
part of its genetic makeup. Lodians are by definition composed of
multigenerational families that concern themselves with what they intend
to leave for future generations. Lodians live by the rule of the three “E’s.”
As an immigrant to the United States, and as the first person to have
farmed in my family in two generations, I had the privilege of choosing
Lodi as my home. It will always be my farming and winemaking base. It
has become deeply stamped into my family identity. That said, my heart
is drawn to the idea of making wine in Terra Alta, Catalunya, Spain.
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Winc Lessons
Earth-Friendly
Winemaking
Terms,
Explained
Sustainable
Winemakers who strive to have a
sustainable practice look at both the
environment and the economics. It’s
typical to maintain some organic
processes but forgo others. Like
biodynamic winemaking, these vineyards
strive to be self-sustaining operations.
There are a number of associations
with which winemakers can align
themselves if they wish to be recognized
as sustainable, like the California
Sustainable Winegrowing Alliance.
illustrationa by Lennard Kok
All these well-meaning labels
can get very confusing very
quickly. Ahead, a quick primer
on the three most common
earth-friendly winemaking
techniques.
Biodynamic
Organic
Biodynamic agriculture views
the vineyard as a holistic, selfsustaining ecosystem, affected by
nature and moon cycles. This kind of
winemaking can involve some pretty
out-there rituals, like stuffing cow
horns with manure for fertilizer. Not
all biodynamic wine is necessarily
organic, but to certify a winery or
vineyard as biodynamic, the winery
or vineyard has to follow a number
of strict guidelines. It’s an expensive
and arduous process, and isn’t
entered into lightly.
To label a wine “Made with Organic
Grapes,” the grapes that were used to
make it have to be farmed organically.
This means they were grown on an
organic farm and received the same
organic farming certification as an
organic avocado or apple farm. Any
“certified organic” or “100% organic”
labelled wine will have an official
USDA organic seal on the bottle. This
is proof that the wine was made from
100% organically grown ingredients and
contains no added sulfites.
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Wine Review
2015 Graciano Forma de Vida
from Lodi, California
by Kat Odell
GRACIANO,
Spanish wine specialist Markus Bokisch
of Lodi’s iconic Bokisch Vineyards teamed
up with Winc for this 2015 Forma de Viva
Graciano, a California-made bottle that
will transport you to the land of paella
and jamon. Most commonly found in its
home region of Rioja, small amounts of
Graciano are a popular character in blended
Rioja wines. But because the vine can be
notoriously challenging to grow, and its
fruit output is generally low-yield, up
until recently Graciano had mostly fallen
out of fashion.
However winemakers in Spain and
beyond are beginning to recognize the
value in this black-skinned grape’s ability
to produce deeply colored, intensely
aromatic, age-worthy wines; a fact that
Markus and his wife Liz realized over
a decade ago when they planted Graciano
as their very first vine.
POR FAVOR
Having earned countless accolades for
their Spanish varietal wines since Bokisch
Vineyards’s inception in 2001, the couple
oversees 2,500 sustainably farmed acres,
80 of which are also certified organic.
#wincjournal
But if you were to ask Markus to pick a
favorite out of his nine wines, he’d steer
you to a bottle of Graciano — a grape that
thrives in warm, dry climates, making Lodi
an especially comfortable home — which
has become somewhat of a calling card for
Bokisch Vineyards.
Dedicated to superior juice procured
through sustainable cultivation, this
collaborative Graciano effort channels dark
mixed berries on the nose, followed by dry
notes of cherries and raspberries that build
a medium body with enough tannins to
give the wine shape. A subtle earthiness,
followed by flowery notes of violets,
provides a balanced structure, ultimately
yielding juice with vast versatility. Kick off
your night with Forma de Viva alongside
richly cured meats like jamon and chorizo
or crostini with goat cheese and figs. As a
main attraction, enhance roast chicken or
lamb with a glass … or three.
P42
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Winc Journal
Light-Bodied Reds
RED
WINE
2015
OBJET D’ART
Pinot Noir
Santa Barbara County, California, USA
Kick-On Ranch
$28.00
winc.com/wines/11841
Pinot Noir goes elegant, focused and high end
in Objet d’Art, featuring a custom label by visual
artist Thomas Hammer.
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
PAIR WITH
Caramelized Onion and
Mushroom Tart
From light to full-bodied, fruit-forward
to dry, a few of our favorite red varietals
to try out this month.
Recipes courtesy of LIGHT-BODIED
REDS
[34]
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MEDIUM-BODIED
REDS
[37]
.
FULL-BODIED
REDS
[40]
Get the Food52 recipe at
http://f52.co/2mVuPWt
#wincjournal
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Winc Journal
2015
PORTER & PLOT®
Dolcetto
Santa Barbara County, California, USA
Honea Vineyard
$21.00
Medium-Bodied Reds
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
$13.00
PAIR WITH
THE BLUFFER
Valdiguié
Paso Robles, California, USA
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
Get the Food52 recipe at
http://f52.co/2m43QZE
2015
TO BE HONEST
Red Wine Blend
Paso Robles, California, USA
BODY
FRUIT
WOOD
EARTH
SWEET
MEDIUM
winc.com/wines/11995
Playful hints of fruit and spice in a red
blend suited to Matt Bellassai–style
drinking and guilt-free ranting.
PAIR WITH
Pair with
winc.com
winc.com/wines/12020
Herb and Mustard-Crusted
Rack of Lamb
$13.00
Valdiguié is a rarity in California—this
light-bodied style delivers brambly
fruits and bright acidity.
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MEDIUM
PAIR WITH
Get the Food52 recipe at
http://f52.co/2mOyxlo
winc.com/wines/12062
Mushrooms with Caramelized
Shallots and Fresh Thyme
BODY
FRUIT
WOOD
EARTH
SWEET
A rustic, earthy, medium-bodied
red from the Montferrat region of
Piedmont, Italy.
A juicy, brambly, soft red with a hint
of spice, culled from an uncommon
California grape.
2016
TEMPO VERO
Barbera
Monferrato DOC, Italy
winc.com/wines/11983
Leek, Prosciutto
and Egg Tart
2015
Get the Food52 recipe at
http://f52.co/2m18tUn
Linguine with Breadcrumbs
and Kale
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Get the Food52 recipe at
http://f52.co/2mVfhSI
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Winc Journal
2016
ALMA LIBRE
Red Wine Blend
Colchagua Valley, California, USA
$13.00
Medium-Bodied Reds
BODY
FRUIT
WOOD
EARTH
SWEET
MEDIUM
2015
AU-DELÀ®
Aglianico
Paso Robles, California, USA
winc.com/wines/11909
$20.00
An earthy red blend from Chile's
Colchagua Valley with notes of
blackberry and tomato leaf.
An intense, complex Aglianico from Pomar
Junction Vineyard—one of the only places
outside Southern Italy to grow this grape.
BODY
FRUIT
WOOD
EARTH
SWEET
PAIR WITH
Moroccan-Spiced Chicken
with Dates and Shallots
winc.com/wines/11903
Get the Food52 recipe at
http://f52.co/2mR561y
FULL
PAIR WITH
2016
ONE FROM THE QUIVER®
Malbec
Mendoza, Argentina
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
Simple Sicilian-Style
Grilled Steak
MEDIUM
winc.com/wines/12019
One taste of this refined, fruitforward Malbec, and you’ll understand
why Argentina’s Mendoza is so famous
for this grape.
PAIR WITH
Sugar Steak with Bourbon
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winc.com
Get the Food52 recipe at
http://f52.co/1lhGEgM
Get the Food52 recipe at
http://f52.co/1lhGEgM
#wincjournal
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Winc Journal
Full-Bodied Reds
2015
2015
RESTLESS EARTH
Syrah
ROGUE ADMIRALS
Red Wine Blend
Santa Barbara County, California, USA
Limestone Coast, Australia
$13.00
winc.com/wines/12044
A full-bodied, cool-climate red blend from
South Australia's Limestone Coast.
BODY
FRUIT
WOOD
EARTH
SWEET
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
MEDIUM
winc.com/wines/11956
Rich notes of blueberry, blackberry
and smoke fill this 2015 Syrah from
the restless lands of the Santa Barbara
Highlands Vineyard.
FULL
PAIR WITH
Pistachio Lamb Burger
with Tzatziki
Get the Food52 recipe at
http://f52.co/1mEw0l2
PAIR WITH
Strata with Sausage
and Greens
2015
CHOP SHOP®
Cabernet Sauvignon
California
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
FULL
winc.com/wines/12018
A crowd-pleasing Cab with
complex flavors of black cherry,
leather and tobacco.
Get the Food52 recipe at
http://f52.co/2lEYkvi
40
winc.com
PAIR WITH
Curly Fries
#wincjournal
Get the Food52 recipe at
http://f52.co/2mBEeGI
41
Winc Journal
2015
FORMA DE VIDA
Graciano
Lodi, California, USA
$13.00
Full-Bodied Reds
BODY
FRUIT
WOOD
EARTH
SWEET
FULL
2015
WALL OF SOUND
Red Wine Blend
California, USA
winc.com/wines/12049
$13.00
The best Graciano you can get
outside of the grape’s native Spain.
Pair it with meat dishes like braised
short ribs.
A California red blend that’s louder than the
sum of its parts, with notes of dried cranberry,
cherry and dark plum.
BODY
FRUIT
WOOD
EARTH
SWEET
PAIR WITH
Catalan Style Braised Short Ribs
with Wild Mushrooms
winc.com/wines/12067
Download a printable pdf
at winc.com/recipes-12049
FULL
PAIR WITH
2015
ROSA OBSCURA
Red Wine Blend
California, USA
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
Bacon-Stuffed Burgers with Pimento
Cheese and Avocado
FULL
winc.com/wines/12031
Lush with juicy berry flavors, this
crowd-pleasing red blend has a
pleasurably rich, full body and
smooth texture.
Get the Food52 recipe at
http://f52.co/2mQNaDY
PAIR WITH
Garlic and Herb-Marinated
Chicken Thighs
42
winc.com
Get the Food52 recipe at
http://f52.co/2lE4OtW
#wincjournal
43
Winc Journal
Full-Bodied Reds
2015
2015
BAJA EAST X WINC
Red Wine
DIME 100
Red Wine Blend
Lodi, California, USA
Sonoma County, California, USA
$28.00
winc.com/wines/11893
The Jay-Z of the wine world. Dime 100 packs
a punch and makes a serious statement.
BODY
FRUIT
WOOD
EARTH
SWEET
$20.00
BODY
FRUIT
WOOD
EARTH
SWEET
FULL
winc.com/wines/11907
A dark, smoky blend of Cabernet
Sauvignon and Petit Verdot: it’s our
innovative collaboration with fashion
stars Baja East!
FULL
PAIR WITH
Ribs with Black Currant
Barbecue Sauce
Get the Food52 recipe at
http://f52.co/2mBGSw3
PAIR WITH
Pomegranate Braised
Lamb Shanks
2015
BLIND SPOT
Petit Verdot
Lodi, California, USA
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
FULL
winc.com/wines/12060
Rarely seen on its own, this Petit
Verdot reveals a full body with dark
berry and floral notes.
Get the Food52 recipe at
http://f52.co/1s2Bdf8
44
winc.com
PAIR WITH
Sweet and
Savory Brisket
#wincjournal
Get the Food52 recipe at
http://f52.co/2mQNpim
45
Winc Journal
SPARK
LING
WINE
Sparkling
2016
FINKE'S WIDOW
White Wine Blend
California, USA
$13.00
This fresh, bright Field Blend is
proof that California Sparkling is
ready to be taken seriously.
PAIR WITH
Blueberry Plum
Crumble
NV
Sparkling
[46]
46
winc.com
LIGHT
winc.com/wines/12016
COMPARTÉS X WINC
Sparkling White Wine
Sparkling wine and champagne
don’t need to be reserved for
special occasions. Ahead, a fresh
selection to accommodate the
everyday celebration.
BODY
FRUIT
WOOD
EARTH
SWEET
California, USA
$28.00
Get the Food52 recipe at
http://f52.co/1ntZHXu
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
winc.com/wines/11994
A sparkling white that’s
drinkable solo, or with the cocoalicious concoctions of our partner
Jonathan Grahm.
PAIR WITH
Devil's Food Cake
#wincjournal
Get the Food52 recipe at
http://f52.co/2m3YKwv
47
Winc Journal
NV
EPLEVIN
Cider (Apple)
Sonoma County, California, USA
$13.00
winc.com/wines/12023
With hand-picked Sonoma County apples and
notes of peach and white tea, Eplevin is your
new summer staple.
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
ROSÉ
PAIR WITH
Fiendishly Tasty Bacon
Turkey Burgers
Summer is coming. Have you stocked
up on rosé? A selection of everyone’s
favorite light pink drink, ahead.
Rosé
[49]
Get the Food52 recipe at
http://f52.co/2lEP7SX
48
winc.com
#wincjournal
49
Winc Journal
Light-Bodied Rosés
2016
2016
RUZA®
Rosé | 3 pk of cans
SAUVETAGE
Rosé Wine
Lodi, California, USA
Coteaux d'Aix-en-Provence
$14.00
winc.com/wines/12036
Thoughtfully farmed, direct-press rosé with
a spritzy palate and a taste for adventure.
Chill, pop, repeat.
BODY
FRUIT
WOOD
EARTH
SWEET
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
winc.com/wines/12046
Your summer savior! Sauvetage—
French for “rescue”—is Provençal rosé
at its best: light, pure, and delicate.
LIGHT
PAIR WITH
Crunchy Spring Rolls
(Zha Chun Juan)
Get the Food52 recipe at
http://f52.co/2m3TCs3
PAIR WITH
Cornflake Semi-Fried
Chicken Tenders
2016
FUNK ZONE
Rosé Wine
Santa Barbara County, California, USA
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
winc.com/wines/12056
A light, fresh rosé blend of
Grenache and Syrah from Santa
Barbara County.
Get the Food52 recipe at
http://f52.co/2mBrkbE
50
winc.com
PAIR WITH
Clams (or Mussels) ith
Lime-Butter Sauce
#wincjournal
Get the Food52 recipe at
http://f52.co/1Bdv43T
51
Winc Journal
2016
SUMMER WATER®
Rosé Wine
Central Coast, California, USA
$15.00
winc.com/wines/12042
Summer Water is more than the rosé of the
season, it’s a state of mind—every drop full of
pink-tinted possibility.
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
WHITE
WINE
PAIR WITH
Fresh Raw Pea, Asparagus & Fava Bean
Salad with Herbs & Pecorino
Welcome spring with these bright new
blends and unique varietals from the
likes of New Zealand and California.
Get the Food52 recipe at
http://f52.co/2mOJ6F0
52
winc.com
Light-Bodied
Whites
[53]
#wincjournal
Medium-Bodied
Whites
[58]
Full-Bodied
Whites
[60]
53
Winc Journal
2016
BRETHREN OF THE ROAD®
Riesling
Arroyo Seco, California, USA
$14.00
Light-Bodied Whites
BODY
FRUIT
WOOD
EARTH
SWEET
LIGHT
2016
OUTER SOUNDS
Sauvignon Blanc
Marlborough, New Zealand
winc.com/wines/12054
$13.00
A dry, old-vine Riesling with peach,
pear and citrus on the palate.
Bright and lean with a grassy finish, one glass
of Outer Sounds will transport you straight to
New Zealand.
BODY
FRUIT
WOOD
EARTH
SWEET
PAIR WITH
Forbidden Rice Salad with Thai
Coconut-Lime Dressing
winc.com/wines/12014
Get the Food52 recipe at
http://f52.co/2m4wKdC
LIGHT
PAIR WITH
2015
PORTER & PLOT®
Grenache Blanc
Santa Ynez Valley, California, USA
$18.00
BODY
FRUIT
WOOD
EARTH
SWEET
Garganelli with Lobster and
Caramelized Fennel Purée
LIGHT
winc.com/wines/11744
We made our version of this geek-chic
Rhône variety in two of Santa Ynez
Valley’s finest vineyards: Camp 4 and
Jack McGinley.
Get the Food52 recipe at
http://f52.co/2m4Tk5U
PAIR WITH
Simple Pasta with Leeks
and Scallops
54
winc.com
Get the Food52 recipe at
http://f52.co/2lEnGZI
#wincjournal
55
Winc Journal
Medium-Bodied Whites
2016
2016
Western Cape, South Africa
Central Coast, California, USA
ZWICKER
White Wine Blend
CAPE ROUTE
Chenin Blanc
$13.00
winc.com/wines/11986
Winemaker Ernst Storm’s favorite varietal
for 2016: a lean, tropical Chenin Blanc from his
native South Africa
BODY
FRUIT
WOOD
EARTH
SWEET
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
MEDIUM
winc.com/wines/12043
This noble blend is dry and
aromatic, with notes of
elderflower and jasmine.
LIGHT
PAIR WITH
Strawberry Beijinhos
{Brazilian Coconut Truffle}
Get the Food52 recipe at
http://f52.co/2mVSoyp
PAIR WITH
Dad's Favorite
Seafood Stew
2016
ONE FROM THE QUIVER®
Torrontes
La Rioja, Argentina
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
MEDIUM
winc.com/wines/12030
This quintessential Argentine white
wine is dry and aromatic, with
honeysuckle, peach and grapefruit.
Get the Food52 recipe at
http://f52.co/1p1oiqw
PAIR WITH
Carne Asada con Rajas
56
winc.com
#wincjournal
Get the Food52 recipe at
http://f52.co/2mnhk5s
57
Winc Journal
Medium-Bodied Whites
2015
FIELD THEORY
Albariño
Lodi, California, USA
Andrus Island Vineyard
$18.00
BODY
FRUIT
WOOD
EARTH
SWEET
2016
MEDIUM
LOVES ME NOT
Malvasia Bianca
Paso Robles, California, USA
$13.00
winc.com/wines/11823
Our light, crisp version of the
Spanish grape Albariño comes from
Lodi—Wine Enthusiast’s 2015 “Wine
Region of the Year.”
The newest release of our popular Loves Me Not
showcases a drier side of the typically sweeter
Malvasia Bianca.
BODY
FRUIT
WOOD
EARTH
SWEET
PAIR WITH
Scallop Crudo with Coconut
Milk and Lime
winc.com/wines/12015
Get the Food52 recipe at
http://f52.co/2mBQRS5
MEDIUM
PAIR WITH
2016
AKOYA
Viognier
Central Coast, California, USA
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
Ultimate Chicken
Tikka Masala
MEDIUM
winc.com/wines/11843
An elegant, clean Viognier with
delicate aromatics of stone fruit
and florals.
Get the Food52 recipe at
http://f52.co/1iDwWIC
PAIR WITH
Beet Ravioli with Goat Cheese,
Ricotta and Mint Filling
58
winc.com
Get the Food52 recipe at
http://f52.co/2lnykbR
#wincjournal
59
Winc Journal
Full-Bodied Whites
2015
2015
OBJET D'ART
Chardonnay
#TBT
White Wine Blend
Carneros-Sonoma, California, USA
California
$25.00
winc.com/wines/11986
Chardonnay gets a lean, elegant, high-end
makeover in this Objet d’Art, featuring a
custom label by painter William LaChance.
BODY
FRUIT
WOOD
EARTH
SWEET
$13.00
BODY
FRUIT
WOOD
EARTH
SWEET
FULL
winc.com/wines/11971
This tropical, four-grape white blend
is as playful as the friends you share
shenanigans with.
MEDIUM
PAIR WITH
Khao Soi (Northern Thai
Coconut-Curry Chicken Soup)
Get the Food52 recipe at
http://f52.co/2m4UT3U
PAIR WITH
Mussels Dijonnaise
(Steamed Mussels with Mustard Sauce)
2015
SALIENT®
Chardonnay
Dry Creek Valley, California, USA
$27.00
BODY
FRUIT
WOOD
EARTH
SWEET
FULL
winc.com/wines/11895
A refined, exquisitely balanced
Chardonnay from the Russian
River-adjacent Dry Creek Valley.
Get the Food52 recipe at
http://f52.co/1stNNTC
PAIR WITH
Penne alla Vodka
60
winc.com
#wincjournal
Get the Food52 recipe at
http://f52.co/1lpysio
61
Winc Journal
The
Social
Club
The Social Club
We’re always excited to search through the #wincjournal hashtag to
see how you’ve been enjoying your Winc orders at home. From the
wines you select to the recipes you pair to the friends you share with
(especially the furry friends)—it’s all a major source of inspiration
for us. So keep on posting! And for now, enjoy a few of your fellow
Wincsters in their natural habitats.
“Because wine coming
to your doorstep
is always a 10/10”
“I like the ever changing
selections. Might I add, fun
artwork on labels...
yes, it can make a bottle
more enjoyable.”
Courtney in California
Winc member since November 2016
@brittneyyramos
Justin in Missouri
Winc member since February 2017
“Wines are delicious.
Super convenient. Love
the packaging. Super into
the wine journal.”
@stacybat
Laura in New York
Winc member since April 2015
@xolp
“When two of the most important
packeges arrive on the same day
#happymama”
@casandra_lee_
“It's not drinking alone
if the dog is home
”
@yes_its_alexsis
@alexisofig
62
winc.com
@ladnnikravan
#wincjournal
@taylornstone
63
MANY THANKS TO
Lauren Ayers
Lennard Kok
Paul Blow
Kaidi Mao
Zipporah Burman
Nishant Mani
Elena Castagnino
Brooke Matthias
Francesco Catalano
Sarah McDonald
Meredith Chamberlain
Geoff McFarlane
Kate Coats
Stephanie Meredith
Aimee Diego
John Moeller
Margaret Fuller
Kat Odell
Eric Furnée
Katie Owen
Deenagh Gijsbers
Xander Oxman
Erin Green
Natalia Romanowski
Stephanie Guastella
Brian Smith
Hannah Gweun
Rachel Stelter
Ali Halford
Brittanie Stinson
Lauren Hassen
Matt Thelen
endless rose
coming your way.
Our limited edition rosé subscription
is only available until May 15th!
Amber Heffernan
Ally Thornton
Yoshié Hozumi
Elizabeth Wood
Subscribe now at
Lindsey Knowles
Ryan Zotovich
summerwater.winc.com
Wine is
earth’s answer
to the sun.
Margaret Fuller
@