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About Wine-Pedia

Welcome to Wine of the Month Club’s, Wine-Pedia: A Free Wine Encyclopedia! Here you will find a variety of articles and videos on topics ranging from wine and food pairings to informational wine videos, and much more! There are a few different ways to navigate this Wine-Pedia. To choose a topic you would like to… read more »

Adventures in Eating: Chicken with Zinfandel & Black Cherry Sauce

We have had some really fun wines the past few months, wines that lend themselves well to food. Many sales personnel use the term “this is a food wine” when trying to cover up some unusual charac­teristic. Most of them probably don’t understand what a “food wine” really is. It is much more than a… read more »

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Albora Rioja, 1992. Campo Viejo

The history and legacy of the Rioja district in Spain is rich in tales and stories. I would suggest, if your are interested, a book by Jan Read “Wines of the Rioja”. I was captivated by the accounts of not only Rioja, but of the capital of Rioja, Logrofio. The Rioja district of Spain is… read more »

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Domestic Selection: Zinfandel, 1990. Story Vineyards

As in the rest of the wine mak­ing world, it seems each region in California takes on its own person­ality. Certain grapes tend to fair better in certain regions. The May­acamas mountains for its big Ca­bernets, the central coast for its rich Pinot noir, the Carneros dis­trict for its luscious Chardonnay and Amador County for… read more »

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Adventures in Eating: Lamb (or Beef) Stew with Dill

I am excited about this month’s recipe, you see I never get to write them, I just test them before I show them to you. This month, however, I gave our two food edi­tors the month off and set out to complement our imported red wine of the month with an appropriate meal. The wine… read more »

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Import Selection: Aglianico Del Vulture, 1985. D’Angelo

As the French have their noble grapes of the respective regions, so do the Italians. In Bordeaux France, for instance, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec and Merlot are the noble grapes. In Italy, the three noble vines are Nebbiolo (respon­sible for Barolo and Barberesco etc.), Sangiovese (responsible for Chianti and Brunello di Montelcino… read more »

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Domestic Selection: Sauvignon Blanc, 1991. Winterbrook

How do you successfully intro­duce a new line of wines in a super competitive environment in the middle of a recession? That was the challenge facing the new Win­terbrook partnership in early 1992. Though the winery was esta­blished in 1983, early 1992 marked a new era for the fledging facility. John Sullivan, Gregory Popovich and… read more »

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Adventures in Eating: Leslie’s Roast Chicken

Louis L’Amour, the late writer of westerns, was a family friend. He had a library of books that would knock your socks off. One day as I was admiring his enor­mous “room of books”, he pointed to a section of about 20 paperbacks and said, “If you read every one of those books, you would… read more »

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Import Selection: Chardonnay, 1992. McWilliams Hanwood

McWilliam’s has been a maker of fine wines since 1877, when Samuel McWilliam first planted his vines at Corowa in New South Wales, Australia. It was his son, John James, who subsequently founded McWilliam’s Hanwood vineyard and winery at Griffith (from which this month’s selection comes), paving the way for the dy­nasty that was to… read more »

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Domestic Selection: Cabernet Sauvignon, 1989. Sunridge

When is a second label not a second label? This selection pro­vides the answer. The exalted Mt. Veeder appella­tion, where this wine comes from, is home to a constellation of star-quality Napa wineries: The Hess Collection, Mayacamas, Mt. Veed­er and Chateau Potelle. Sunridge Cabernet Sauvignon is actually the product of the Chateau Potelle estate winery,… read more »

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Adventures in Eating: BBQ Leg-of-Lamb, Bone-Herb Stock, Wine-Herb Sauce

Here’s a recipe that is a perfect mate to this month’s red wine se­lection: grilled leg-of-lamb served with a robust, though not piquant, sauce. But please read it all, before starting. Prepare the sauce ahead, reheating before serving. Allow 4 hours for preparation. The sauce is adapted for lamb using leftover bones and a technique… read more »

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