Demisec Imperial Kir

A Winemaking Legacy

Sauvignon Blanc

Old Fashioned

Pinot Noir

Rich chocolate cake with a molten center.

Chocolate Lava Cake

We offer a variety of catering options for your events.

We Cater

Breaded chicken breast topped with marinara and mozzarella.

Chicken Parmesan

Signature Nosh

A selection of cured meats, cheeses, olives, and nuts.

Charcuterie Board

An assortment of local and imported cheeses served with crackers and fruits.

Cheese Platter

Explore our catering options for your next event, featuring a variety of dishes and wine pairings.

Catering Services

Grilled Salmon

A light and refreshing wine with hints of strawberry and watermelon.

Rosé

Creamy hummus served with pita and fresh vegetables.

Hummus Platter

Refreshing mix of rum, mint, lime, and soda water.

Mojito

Grilled bread topped with diced tomatoes, garlic, and basil.

Bruschetta

Classic cocktail with tequila, lime juice, and triple sec.

Margarita

A light-bodied red wine with notes of cherry and earthy undertones.

Lescombes Pinot Noir

A smooth red wine with flavors of black cherry and plum.

Lescombes Merlot

A crisp and refreshing white wine with notes of apple and citrus.

Lescombes Chardonnay

A smooth red wine with notes of plum and black cherry.

Merlot

A rich red wine with flavors of dark fruits, chocolate, and a hint of spice.

Cabernet Sauvignon

A full-bodied white wine with a creamy texture and notes of vanilla and oak.

Chardonnay

Chill the serving glasses in the refrigerator for about 10 minutes before serving to keep the drink cool longer.

Prepare the Glasses

In a cocktail shaker, add the fresh raspberries. Use a muddler or the back of a spoon to gently mash them, releasing their juices.

Muddle Raspberries

Add the Demisec Imperial Wine and raspberry liqueur to the muddled raspberries in the shaker. Fill the shaker with ice and shake gently for about 15 seconds until well mixed.

Combine Ingredients

Strain the mixture into the chilled glasses, filling them about halfway.

Strain the Mixture

Top off each glass with sparkling water, giving it a gentle stir to combine.

Add Sparkling Water

Garnish each glass with fresh mint leaves and a slice of lemon on the rim for a refreshing touch.

Add Garnish

Demisec Imperial Wine

Raspberry Liqueur

Fresh Raspberries

Sparkling Water

Fresh Mint Leaves

Lemon Slices

Wash the fresh grapes thoroughly under cold water. Remove the stems and any rotten or damaged grapes. Crush the grapes in a large bowl or container to release the juice.

Prepare the Grapes

Sanitize all equipment including the fermentation bucket, hydrometer, siphon, and bottles using a solution of one Campden tablet dissolved in a gallon of water. Allow to air dry.

Sanitize Equipment

In the sanitized fermentation bucket, combine the crushed grapes, water, and sugar. Stir until the sugar dissolves completely.

Mix Ingredients

Sprinkle the wine yeast over the grape mixture and stir gently to incorporate. Cover the bucket with a cloth to allow for air circulation.

Add Yeast

Allow the mixture to ferment at room temperature for 5-7 days, stirring daily. After 5 days, check the specific gravity with a hydrometer. If the gravity is below 1.010, proceed to the next step.

Ferment

Using a siphon, transfer the wine from the fermentation bucket to a clean carboy, leaving behind the sediment. Add the malolactic bacteria and oak chips to the carboy.

Siphon Wine

Seal the carboy with an airlock and store in a cool, dark place for 4-6 weeks. Check periodically for bubbles in the airlock, indicating fermentation is still occurring.

Seal and Store

Sanitize the bottles and corks using the Campden tablet solution. Allow to air dry.

Prepare Bottles

Once fermentation is complete, siphon the wine into the sanitized bottles, leaving a small amount of space at the top. Insert corks securely.

Bottle the Wine

Label the bottles with the date and type of wine. Store them upright in a cool, dark place for aging.

Label and Store

Fresh Grapes (preferably Cabernet Sauvignon)

Wine Yeast

Sugar

Water

Campden Tablets

Malolactic Bacteria

Oak Chips

Fermentation Bucket

Hydrometer

Siphon

Bottles

Corks

Airlock

Harvest 100 kg of ripe Sauvignon Blanc grapes, ensuring they are free from rot and disease.

Harvesting Grapes

Crush the grapes and press them to extract the juice. Collect the juice in a clean fermentation tank.

Crushing and Pressing

Dilute the grape juice with 100 liters of clean water. Add 5 kg of sugar to the mixture to enhance sweetness.

Adding Water and Sugar

Dissolve 5 g of sodium metabisulfite in a small amount of water and add it to the juice to prevent oxidation and spoilage.

Sulfite Addition

Sprinkle 15 g of wine yeast over the juice surface and gently stir to ensure even distribution.

Inoculation with Yeast

Cover the fermentation tank with a lid or cloth. Allow the mixture to ferment for about 2-3 weeks at a controlled temperature of 18-22°C.

Fermentation Process

After primary fermentation, add 5 g of malolactic bacteria to the wine to soften acidity. Allow this fermentation to occur for another 1-2 weeks.

Malolactic Fermentation

After malolactic fermentation, add 200 g of oak chips to the wine for aging. This will impart additional flavor.

Adding Oak Chips

Allow the wine to age for 6-12 months in a cool, dark place, allowing flavors to integrate.

Aging

Once aged, filter the wine to remove any sediment, then bottle it in clean wine bottles, sealing them with corks.

Bottling

Sauvignon Blanc grapes

Yeast (wine yeast)

Sodium metabisulfite

Oak chips

Malolactic bacteria

Start by chilling your cocktail glass. You can either place it in the freezer for a few minutes or fill it with ice water while you prepare the drink.

Prepare the Cocktail Glass

In a mixing glass, add 2 oz of bourbon or rye whiskey, 1 tsp of simple syrup, and 2 dashes of Angostura bitters.

Mix the Ingredients

Fill the mixing glass with ice cubes (3 pieces) and stir the mixture gently for about 20-30 seconds until well chilled.

Stir with Ice

Remove the ice water from your chilled cocktail glass (if you used it) and strain the mixed drink into the glass.

Strain into Glass

Express the oils from a slice of orange peel over the drink, then drop the peel into the glass. Add a maraschino cherry for garnish.

Garnish

Your Old Fashioned is now ready to be served. Enjoy your classic cocktail!

Serve

Bourbon or Rye Whiskey

Simple Syrup

Angostura Bitters

Orange Peel

Maraschino Cherry

Ice Cubes

Harvest the ripe Pinot Noir grapes and remove any stems and leaves. Rinse gently to clean.

In a large fermentation vessel, crush the grapes by hand or use a wine press to extract the juice.

Crush the Grapes

Add 1 liter of water and crush 4 Campden tablets into the must (the mixture of juice and skins). This sanitizes the must. Let it sit for 24 hours.

Add Water and Campden Tablets

After 24 hours, add 200g of sugar and 1g of wine yeast to the must. Stir gently to combine.

Add Yeast and Sugar

Cover the fermentation vessel with a clean cloth and allow it to ferment at room temperature for about 7 to 14 days, stirring daily.

Once fermentation is complete (when bubbling stops), press the mixture to separate the wine from the solids using a wine press.

Press the Wine

Transfer the pressed wine into a clean fermentation container, leaving sediment behind.

Transfer to Aging Vessel

Add 50g of French oak chips to the wine for aging. Seal the vessel and store it in a cool, dark place.

Add Oak Chips

Allow the wine to age for at least 6 months, tasting periodically to check for flavor development.

Aging Process

Clean and sanitize wine bottles and corks.

Using a siphon or funnel, fill the bottles with the aged Pinot Noir, leaving some space at the top for corking.

Cork the bottles securely and store them on their sides in a cool, dark place.

Cork and Store

Pinot Noir Grapes

Yeast (wine yeast recommended)

French Oak Chips

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.

Preheat the Oven

In a medium saucepan, melt the unsalted butter and semisweet chocolate chips over low heat, stirring frequently until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a large bowl, whisk together the granulated sugar, eggs, egg yolks, and vanilla extract until well combined. Slowly add the melted chocolate mixture to the egg mixture while whisking continuously.

Mix the Batter

Sift in the all-purpose flour and salt, gently folding the mixture until just combined. Be careful not to overmix.

Add Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be firm, but the center should still be soft.

Bake the Cakes

Remove the ramekins from the oven and let them cool for 1 minute. Carefully invert each ramekin onto a plate to release the cake. Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream, if desired.

Cool and Serve

unsalted butter

semisweet chocolate chips

granulated sugar

large eggs

large egg yolks

vanilla extract

all-purpose flour

salt

powdered sugar

vanilla ice cream

Slice the loaf of bread into 1/2 inch thick slices and arrange them on a baking sheet.

Prepare the Bruschetta

Dice the tomatoes and mince the garlic. In a bowl, combine the tomatoes, minced garlic, chopped basil, balsamic vinegar, olive oil, salt, and pepper.

Make the Topping

Top each slice of bread with the tomato mixture and grill or toast until the bread is golden and the topping is heated through.

Assemble the Appetizer

Preheat the oven to 375°F (190°C). Drizzle olive oil over the chicken breasts and season with garlic powder, paprika, salt, and black pepper.

Prepare the Chicken

Place the seasoned chicken breasts in a baking dish. Squeeze lemon juice over the top and bake for 25-30 minutes or until the chicken is cooked through.