DeLille Cellars

Light Hors d'oeuvres

Browne Family ‘Do Epic Sh*t’

Browne Family Vineyards

Substance Wines

ViNO (by House of Smith)

Domaine Ste. Michelle

Liquid Light (by Chateau Ste. Michelle)

Gravel Bar

Pour 3 cups Cabernet Sauvignon, 1 cup Merlot and 1/2 cup Petit Verdot (or Syrah) into a medium-sized, heavy-bottomed saucepan or pot. This creates a balanced, structured red-wine base reminiscent of a DeLille Cellars style blend.

Combine wines

Add aromatics: stir in 1/2 cup thinly sliced yellow onion and 3 smashed garlic cloves to the wine. Add 1 dried bay leaf, 2 fresh thyme sprigs, 10 black peppercorns, 4 whole cloves, 2 strips of orange peel (white pith removed) and 1 cinnamon stick.

Gently heat the mixture over medium-low heat until it begins to steam and small bubbles appear at the edges (do not boil). The goal is to infuse flavors without driving off alcohol — target an internal temperature around 170–180°F (75–82°C) if you have a thermometer.

Maintain a gentle simmer for 12–15 minutes, stirring occasionally and pressing the garlic and onion lightly against the side of the pot with a spoon to release flavor.

Taste the infusion after 12 minutes. If you want stronger spice notes, simmer up to 20 minutes total, watching carefully to avoid bitterness from over-extraction of cloves and peppercorns.

After infusion, remove the pot from heat. Strain the wine through a fine-mesh sieve or cheesecloth into a clean container to remove solids (onion, garlic, herbs, spices and peel). Press gently on solids to extract liquid but avoid forcing bitter components.

While the wine is still warm (not hot), stir in 1/4 cup granulated sugar until fully dissolved. Add 1 tablespoon honey or maple syrup if using, 1/4 cup brandy (optional) and 1/4 teaspoon salt; stir to combine. Adjust sweetness by adding up to another tablespoon of sugar or honey to taste.

Allow the finished mixture to cool to room temperature. Transfer to a sealed bottle or jar and refrigerate for at least 2 hours to let flavors meld further, or up to 48 hours for deeper integration. If refrigerated, remove and bring to slightly below room temperature before serving (30–45 minutes out of fridge) or gently reheat to serving temperature (warm, not hot).

Serve 6 portions: pour approximately 6–7 ounces (about 3/4 cup to 1 cup) of the prepared wine blend into warmed glasses or mugs. Garnish each serving with an orange wheel or twist and a cinnamon stick. If desired, flame a small amount of the brandy and pour briefly over the surface for dramatic presentation (optional and exercise extreme caution).

Store any leftover mixture refrigerated for up to 5 days. Reheat gently before serving; do not boil.

Cabernet Sauvignon (or full-bodied red wine)

Merlot (or medium-bodied red wine)

Petit Verdot or Syrah (optional for color/structure)

Yellow onion, thinly sliced

Garlic cloves, smashed

Dried bay leaf

Fresh thyme sprigs

Black peppercorns

Whole cloves

Orange peel (large strips, pith removed)

Cinnamon stick

Granulated sugar

Honey or maple syrup (optional, for roundness)

Brandy, Cognac, or orange liqueur (optional, for fortifying)

Salt

Orange wheels or twists

Cinnamon stick (for serving)

Trim the cucumber ends and slice into 1/2-inch rounds. Pat slices dry with a paper towel to remove excess moisture so toppings don't slide off.

Prepare cucumber

In a small bowl, combine the softened cream cheese, 1 tsp chopped dill, lemon zest, and 1/4 tsp freshly ground black pepper. Mix until smooth and spreadable. Taste and adjust salt/pepper if needed.

Make herbed cream cheese

Spread about 1/2 tsp of the herbed cream cheese onto each cucumber round. Top each with a folded piece of smoked salmon (about 3/4 inch piece). Garnish with a few capers and a sprinkle of remaining dill and black pepper. Arrange on a platter and refrigerate until serving.

Assemble bites

Cut the melon in half, scoop out seeds, and slice away rind. Cut flesh into 1-inch bite-sized cubes or small melon balls. Aim for 24 pieces.

Cut melon

Take a small skewer: thread one melon piece, a folded strip of prosciutto (about 1 strip per two skewers or cut to fit), and finish with a mint leaf. Repeat to make 24 skewers. If prosciutto slices are large, tear into smaller strips to wrap neatly.

Assemble skewers

Arrange skewers on a tray and, if desired, lightly squeeze a few drops of lime over each skewer just before serving to brighten flavors.

Finish

Preheat oven to 375°F (190°C). Slice the baguette on a diagonal into 1/2-inch thick slices. Arrange slices on a baking sheet and brush each lightly with olive oil (about 1/2 tsp per slice).

Prepare baguette

Bake slices for 8–10 minutes until edges are golden and crisp. Remove and allow to cool slightly.

Toast bread

Spread about 1 tablespoon of goat cheese on each toasted slice. Drizzle a small amount of honey (about 1/2 tsp) over the cheese, sprinkle with chopped thyme, a crack of black pepper, and a pinch of flaky sea salt. Arrange on a platter.

Assemble crostini

In a small bowl, combine the olives, cubed cheese, sliced garlic, red pepper flakes, 3 tbsp olive oil, and the rosemary sprig. Toss gently to coat. Let marinate at room temperature for at least 15 minutes or up to 2 hours to allow flavors to meld.

Marinate olives and cheese

Thread one olive and one cheese cube onto each toothpick. For variety, alternate olive then cheese or cheese then olive. Drizzle any remaining oil from the marinade over the assembled picks just before serving.

Assemble picks

English cucumber

Smoked salmon, thinly sliced

Cream cheese, softened

Fresh dill, finely chopped

Lemon zest

Capers, drained

Freshly ground black pepper

Cantaloupe or ripe melon

Prosciutto, thinly sliced

Fresh mint leaves

Lime (for optional squeeze)

Small wooden skewers

Baguette

Extra-virgin olive oil

Goat cheese (chèvre)

Honey

Fresh thyme leaves, chopped

Flaky sea salt

Mixed olives (green and Kalamata), pitted

Cubed semi-firm cheese (e.g., Manchego, cheddar), 3/4-inch cubes

Garlic, thinly sliced

Fresh rosemary sprig

Red pepper flakes

Small toothpicks or cocktail picks

Combine honey, agave nectar and hot water in a small bowl or jar. Whisk or stir until fully combined and smooth. Allow to cool to room temperature before using. Store leftover syrup refrigerated up to 2 weeks.

On a small plate combine coarse sea salt and smoked chili powder (if using). Run a cut grapefruit wedge or a lime around the outer rim of your coupe or rocks glass to moisten, then dip the rim lightly into the salt mixture to coat. Set glass aside.

Cut a thin grapefruit twist or a small wheel for garnish and set aside.

Add 2 oz añejo or reposado tequila, 0.5 oz mezcal, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, 0.5 oz honey‑agave syrup, and 0.5 oz orange liqueur into a cocktail shaker.

Build and shake

Fill the shaker with ice (about 2 handfuls or until three‑quarters full). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

If you prefer a smoother, clearer cocktail, double‑strain through a fine mesh into a chilled coupe or a rocks glass over a large ice cube. Otherwise strain directly into the prepared rimmed glass over fresh ice.

Express the grapefruit twist over the drink (pinch the peel to release oils) and drop it into the glass or perch the wheel on the rim. Optionally garnish with a light dusting of smoked chili flakes for aroma.

Serve immediately. This cocktail balances smoky, sweet, citrus, and herbal orange notes — bold enough for a memorable toast. Adjust the honey‑agave syrup to taste if you prefer brighter (less) or sweeter (more).

To scale: multiply spirit and mixer quantities by number of servings. Keep the honey‑agave syrup refrigerated; stir before using if it separates.

Añejo or reposado tequila

Mezcal (for smokiness)

Fresh lime juice

Fresh grapefruit juice

Honey‑agave syrup (see prep)

Orange liqueur (Cointreau or triple sec)

Grapefruit twist or wheel

Coarse sea salt or smoked salt (for rim)

Smoked chili powder or chili flakes (optional, for rim)

Ice (cocktail / large cube)

Agave nectar

Hot water

Place a rocks glass or coupe in the freezer or fill with ice water to chill while you build the cocktail.

Chill glass

Gather a mixing glass, bar spoon, jigger, strainer, and a peeler or sharp knife for the orange twist.

In the mixing glass, pour 2 oz bourbon, 1 oz sweet vermouth, 0.5 oz Browne Family Vineyards port (or a fortified/dessert wine), 0.25 oz simple syrup, and add 2 dashes orange bitters and 1 dash Angostura bitters.

Measure ingredients

Add enough large ice cubes to the mixing glass (about 3–4). Stir gently but thoroughly for 25–30 seconds until the mixture is well chilled and slightly diluted. The exterior of the mixing glass should become cold and slightly frosty.

Add ice and stir

Discard any ice water from the chilled serving glass. If desired, add a single large ice cube to the rocks glass; skip ice for a straight-up serve in a coupe.

Prepare glass

Using a julep or hawthorne strainer, strain the stirred cocktail into the prepared glass.

Strain cocktail

Hold the orange peel over the glass and give it a firm twist to express the citrus oils over the surface of the drink. Rub the peel around the rim if desired, then drop it into the drink.

Express orange oils

Skewer or drop a Luxardo or brandied cherry into the cocktail for color and added sweetness.

Add cherry

Present the cocktail immediately while cold. Sip slowly to enjoy the layered flavors: base whiskey, fortified wine richness from Browne Family Vineyards, herbal sweet vermouth, and the citrus and bitters balancing the finish.

Optional: For a slightly more aromatic version, rinse the glass with an extra 0.25 oz Browne Family Vineyards port before adding the cocktail (pour, swirl, discard excess) to intensify the wine character.

Bourbon (or rye whiskey)

Sweet vermouth

Browne Family Vineyards port or dessert wine

Orange bitters

Simple syrup (1:1 sugar to water)

Angostura bitters

Orange peel

Luxardo cherry (or brandied cherry)

Large ice cubes (for mixing and serving)

In a clean mixing vessel or large jar, pour 1.5 cups dry white wine and 1.5 cups full-bodied red wine. Stir gently to marry.

Combine base wines

Add the split vanilla bean (or 1/2 tsp extract), orange peel strip, star anise, whole black peppercorns, and two thyme sprigs to the mixed wines. Ensure the ingredients are submerged.

Add aromatics

Seal the jar or cover the vessel tightly. Let the wine sit at cool room temperature (18–20°C / 64–68°F) for 8–12 hours to allow aromatics to infuse. For a brighter, fresher profile, aim for 8 hours; for deeper spice, up to 12 hours.

Seal and rest

After infusion, strain the wine through a fine-mesh sieve or cheesecloth into a clean vessel to remove solids (peel, thyme, star anise, peppercorns, vanilla pod). Press gently on solids to extract remaining liquid but avoid bitter components from over-pressing.

Strain aromatics

Stir in 1/4 cup brandy to fortify and add 2 tablespoons honey (or cane syrup) to lightly sweeten. Taste and adjust: add up to an additional 1 tablespoon sweetener if you prefer a slightly richer finish.

Add brandy and sweetener

If you choose to soften tannins and clarify, whisk one egg white lightly until frothy. Gently stir the egg white into the wine; let rest for 30–45 minutes in a cool place. The egg white will trap particulate and some harsh tannins. After resting, carefully decant or strain the clear wine off the settled solids. (If avoiding raw egg, skip this step.)

Polish with egg white (optional)

Taste the wine and, if necessary, add up to 2 tablespoons filtered water to open the wine slightly or an extra 1 teaspoon honey for balance. The final profile should feel rounded, moderately fortified, with layered aromatics of citrus, vanilla, herb, and warm spice.

Adjust and balance

Chill the finished Substance Wines in the refrigerator for 30–60 minutes if you prefer cool; otherwise serve slightly below room temperature. Prepare glasses: either a chilled wine glass or an old-fashioned glass with a large ice cube.

Pour 4–6 ounces (about 120–180 ml) per serving into each glass. Garnish with a thin orange wheel or twist and a fresh thyme sprig; express the orange peel over the glass to release oils before dropping it in.

Consume within 48–72 hours for best aromatic freshness. Store in a sealed bottle or jar in the refrigerator; stir gently before serving. If you used egg white, keep refrigerated and consume within 24–48 hours.

Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)

Full-bodied red wine (e.g., Merlot or Cabernet Franc)

Brandy or neutral grape spirit

Honey (mild, runny) or light cane syrup

Whole black peppercorns

Orange peel (zest strips, pith removed)

Star anise

Vanilla bean, split lengthwise (or 1/2 tsp vanilla extract)

Egg white (optional, for polishing/softening tannins)

Filtered water (for rinsing and adjusting)

Thin orange wheel or twist

Fresh thyme sprig (for glass)

Large ice cube(s) or chilled wine glass

In a large nonreactive pitcher or bowl, pour 3 cups of the red wine, 1 cup freshly squeezed orange juice, 1/2 cup brandy, and 1/4 cup simple syrup. Stir gently to combine.

Combine liquids

Taste the mixture and add up to 2 tablespoons more simple syrup if you prefer a sweeter sangria; stir to dissolve.

Taste and adjust sweetness

Thinly slice the orange (keep peel), lemon, and apple. Lightly bruise the apple slices by pressing them on the cutting board to release juice. Add the orange, lemon, apple, and 1/4 cup fresh cranberries to the wine mixture.

Prepare fruit

Tuck in 2 cinnamon sticks, 6 whole cloves, and 1 star anise into the pitcher so their aromatics can infuse the wine. Stir once to distribute fruit and spices evenly.

Add warming spices

Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. For best flavor meld and warmer spice notes, allow 6 hours. If refrigerating longer than 4 hours, remove cinnamon sticks after 6–8 hours so they don't overpower the drink.

Infuse

When ready to serve, stir the infused wine mixture and add 1 cup chilled club soda or sparkling water to brighten the drink and add effervescence. If you prefer no fizz, omit the club soda.

Chill and carbonate

Fill four wine glasses or tumblers with large ice cubes (about 1 cup of ice per glass).

Prepare glasses

Ladle or pour the ViNO over the ice, ensuring each glass gets a good portion of fruit. Garnish each glass with an orange peel twist and a fresh mint sprig. Optionally, drop a couple of cranberries into each glass for color.

Serve

Any leftover ViNO (without ice) can be refrigerated for up to 48 hours. Add club soda just before serving to retain fizz. Remove spent fruit after 24 hours to prevent bitterness.

Storage

full-bodied red wine (e.g., Malbec or Cabernet Sauvignon)

orange juice (freshly squeezed)

brandy

simple syrup (1:1 sugar to water)

orange (thinly sliced, with peel)

lemon (thinly sliced)

apple (cored and thinly sliced; Gala or Honeycrisp)

fresh cranberries

cinnamon sticks

whole cloves

star anise

club soda or sparkling water (chilled)

fresh mint sprigs

orange peel twists

ice (large cubes)

Place the Domaine Ste. Michelle bottle in the refrigerator for at least 2 hours before serving, or in an ice bucket with equal parts ice and cold water for 20–30 minutes until it reaches 45–55°F (7–13°C) for white/rosé or 55–65°F (13–18°C) for lighter reds.

Chill the bottle

If serving snacks, arrange cheeses, crackers, and fruit on a small board. Set out wine glasses and any optional spritz add-ins (sliced citrus, mint, sparkling water).

Prepare glassware and snacks

Open the bottle carefully: wipe the neck, cut the foil, and remove the cork with a corkscrew. For screwcap bottles, twist open and wipe the rim.

If serving straight (no spritz): Pour about 5–6 oz (150–180 ml) of Domaine Ste. Michelle into each glass, filling to about one-third to one-half full to allow aromas to concentrate.

If making a light spritz: Fill each glass halfway with wine (about 4–5 oz / 120–150 ml), add 1–2 oz (30–60 ml) club soda or sparkling water per glass, and gently stir once. Add a slice of lemon or orange and 1–2 mint leaves to each glass. Serve over ice if desired.

Delille Cellars

Light Hors D'oeuvres

Browne Family ‘do Epic Sh*t’

Browne Family Vineyards

Substance Wines

Vino (by House Of Smith)

Domaine Ste. Michelle

Liquid Light (by Chateau Ste. Michelle)

Gravel Bar