Assyrtiko, Gaia 'Wild Ferment', Santorini

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Harvest the Chardonnay grapes at optimal ripeness in the Macon Villages region.

Harvesting

Crush the grapes gently and press to extract the juice.

Crushing and Pressing

Add yeast to the juice and allow it to ferment in temperature-controlled tanks for 2-3 weeks.

Fermentation

After fermentation, age the wine in oak barrels for 6-12 months to develop complex flavors.

Aging

Once aged, filter and bottle the wine, ensuring proper sealing to maintain quality.

Bottling

Chardonnay Grapes

Yeast

Sulfur Dioxide

Water

Macon Villages Chateau-Fuisse

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Macon Villages Chateau-fuisse Recipe

Ingredients

Wine Ingredients

Method

Winemaking Process

Harvesting

Crushing and Pressing

Fermentation

Aging

Bottling

More from Bow Valley Ranche Restaurant