Allium Caper, Snow Peas, Spring Onion, Stinging Nettle Cream

Calabrese Sausage

Verdelho Madeira Rare Wine

Quinta dos

Lewis Wines Rainwater Texas Country

Moscato Bianco, Capanna 2020

Sherry Fernando de Castilla

Syrah Te Mata Bay

Franc de MAR

Casa de

Spitburgunder

Blend Maturana Wines

Mencia Enviate Lousas Sacra

Sangiovese Isale Chand

Piedmont

Bosch

Domenico Clerico

Almondo, Langhe, Piedmont

della Sorba Solo per Langhe

Vicara Casale

Sauvignon Heltz Cellars CA 2019

Cabernet Sauvignon, Ink Grade CA 2019

Pax North Coast CA 2023

Moure North Coast CA 2022

Franc Ashes & Diamonds, Valley CA 2019

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter foams, add the Calabrese sausage meat, breaking it up with a spoon. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove with a slotted spoon to a bowl and set aside, leaving fat in the pan.

Cook sausage

Deglaze and make sauce: Reduce heat to medium, add the minced garlic and diced shallot to the pan with the sausage fat. Sauté until translucent and fragrant, about 1–2 minutes. Add 60 ml white wine to deglaze, scrape any browned bits, and simmer until reduced by half (about 1–2 minutes). Pour in 120 ml chicken stock and simmer until slightly reduced, about 3 minutes. Return the cooked sausage to the pan and stir to combine; keep warm on low heat while you prepare nettle cream and vegetables.

Prepare capers and spring onions: While sausage cooks, rinse and drain capers, thinly slice spring onions on the bias. Zest the lemon and reserve zest; squeeze 1 tbsp juice for later.

Quick-cook snow peas: Bring a small pot of salted water to a boil. Blanch snow peas 20–30 seconds until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Finish vegetables with sausage: With the sausage in the pan on low heat, add the blanched snow peas, sliced spring onions, and 2 tsp rinsed capers. Stir gently to warm through for 1–2 minutes. Add reserved lemon zest and 1 tbsp lemon juice, season with 1/2 tsp flaky sea salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Blanch and cool nettles (if not already blanched): Wearing gloves, bring a small pot of water to a boil. Submerge nettle leaves for 30–45 seconds until wilted and bright green. Transfer to an ice bath. Squeeze out excess water and roughly chop.

Blend cream: In a blender or food processor combine the blanched nettles, 120 ml heavy cream, 2 tbs crème fraîche, 1 tsp lemon juice, 1/2 tsp salt, and 1/8 tsp white pepper. Purée until very smooth, about 30–45 seconds. Taste and adjust seasoning—add a little more lemon or salt if needed. If mixture is too loose, chill 10–15 minutes to thicken slightly; alternatively gently heat in a saucepan over low heat, stirring, but do not boil as cream may separate.

Strain (optional): For an ultra-silky cream, push the purée through a fine-mesh sieve into a bowl, pressing to extract as much as possible. Keep warm or serve chilled depending on preference (warm provides a saucier finish; chilled gives a cool contrast).

Plate assembly: Spoon a generous smear or pool of stinging nettle cream on each plate (about 2–3 tbs per serving). Place the warm Calabrese sausage and vegetable mixture atop or beside the cream (about 1/2 cup sausage mixture per serving).

Garnish and finish: Drizzle 1 tsp extra-virgin olive oil over the dish, scatter crumbled ricotta salata or grated pecorino, add microgreens or baby basil, and finish with a small pinch of lemon zest. Serve immediately.

fresh Calabrese sausage (spicy pork sausage), casings removed

extra-virgin olive oil

unsalted butter

garlic (minced)

shallot (finely diced)

dry white wine

light chicken stock

capers (rinsed and drained)

spring onions (white and light green parts), sliced on bias

snow peas, strings removed

lemon (zest and 1 tbsp juice)

flaky sea salt

freshly ground black pepper

fresh young stinging nettle leaves (blanched and cooled)

double cream or heavy cream

crème fraîche or sour cream

fresh lemon juice

salt

white pepper

microgreens or baby basil (optional)

extra-virgin olive oil for finishing

crumbled ricotta salata or grated pecorino

Ensure all equipment (press, fermenters, pumps, measuring instruments) is thoroughly cleaned and sanitized. Sanitation is essential to prevent spoilage organisms from affecting the wine.

Sanitation and preparation

Measure the fresh-pressed Verdelho must for sugar (Brix), total acidity, and pH. If acidity is low, add the acid blend to reach typical Madeira must acidity (approx. TA 6.5–8 g/L as tartaric). Add crushed Campden tablets (2 tsp dissolved into a small amount of must) to achieve ~50–75 ppm free SO2; mix and allow to sit for 12–24 hours to suppress wild yeasts and bacteria.

Must adjustment and sulfite addition

Rehydrate the dry wine yeast according to manufacturer instructions (warm, sanitized water and nutrient if recommended). Re-suspend and gradually add to the must while stirring to ensure even distribution. Also add the measured yeast nutrient to support fermentation.

Yeast rehydration and inoculation

Allow fermentation to begin in a temperature-controlled stainless steel or food-grade container. For a Verdelho Madeira style, allow fermentation to proceed until approximately 5–6% alcohol by volume (target residual sugar around 70–100 g/L depending on desired style), typically when the must has dropped from ~24–26 Brix to a level corresponding to that alcohol (monitor with hydrometer). Stop fermentation early by adding the rectified grape spirit to fortify the wine. For this batch size, add 20 L of 96% ABV spirit to 100 L of fermenting must to raise the alcohol to roughly 17–18% ABV; add in one addition while stirring. The high alcohol will arrest yeast activity and preserve residual sugar and varietal aromatics.

Primary fermentation (partial)

Allow the fortified wine to settle for 24–48 hours in a closed, sanitized vessel to allow gross lees and solids to fall out. Rack (siphon) the clear wine off gross lees into a clean vessel. If necessary, use a fining agent at the manufacturer’s recommended rate to aid clarification.

Settling after fortification

Transfer the racked fortified Verdelho into seasoned American oak barrels (traditional Madeira uses used oak, often large toneles; for a ‘Rare’ expression use old barrels for oxidative character). Fill barrels to limit headspace to reduce excessive oxidation, but Madeira traditionally undergoes controlled oxidation and heating. Use two 225 L barrels for the 120 L of wine (some headspace expected) or an appropriate-size tonel.

Choice of aging vessel and initial maturation

To create concentrated caramelized and dried-fruit notes typical of Madeira, perform a gentle warming regimen. Heat the barrels gradually to 35–45°C for a period of weeks to months (traditional estufa is ~45–55°C for shorter time; a gentler regime yields more finesse). Monitor the wine closely to avoid cooked or burnt flavors; the goal is controlled oxidative concentration and development of toffee, nutty, and honeyed aromas. Alternatively, long, cool oxidative aging (several years) can produce a refined Rare style.

Estufagem-inspired warm aging (optional for style)

Monitor barrels monthly: check for excessive evaporation, perform top-ups with a blend of the same wine if needed to maintain headspace, and rack every 6–12 months to remove lees. Taste periodically for development of flinty, nutty, citrus-preserved notes and integrated oak. If oak impression is weak, you may add toasted staves (measured small additions) to impart additional vanillin and spice—dose carefully (e.g., 50–250 g per 100 L) and taste regularly.

Top-ups, racking and maturation monitoring

When the wine reaches the desired maturity (often many years for a 'Rare' Madeira-style Verdelho — minimum suggested aging 5 years; exceptional bottles may be aged far longer), adjust sweetness if desired by blending with other lots or reducing via evaporation; if sweetening after stabilization, add potassium sorbate (5 g) and consider a small addition of concentrated must. If necessary, perform a light fining (bentonite or isinglass) and cold stabilization to remove haze or proteins. Ensure total SO2 is measured and adjusted to an appropriate level for bottling.

Stabilization and final adjustments

Sanitize bottles, corks, and bottling equipment. If clarity is desired, filter the wine through an appropriate membrane filter (e.g., 0.45–1.0 micron) or inert cartridge to remove remaining yeast and particulates. Do not over-filter if you want to retain some textural complexity.

Preparation and filtration

Fill 750 ml bottles using siphon or bottling machine, leaving a 1–2 cm headspace. Insert natural or technical corks and allow sealed bottles to rest upright for 24–48 hours, then store on their sides in a cool, stable environment (12–16°C) away from light for further bottle aging. Label each bottle with vintage, blend details, and 'Rare' designation.

Bottling and closure

Although already mature, Verdelho Madeira often benefits from additional bottle aging for integration. Store bottles for at least 6–12 months before release; many producers hold stock for years to develop additional complexity.

Aging in bottle

Verdelho grape must (fresh-pressed)

Potable grape spirit (96% ABV neutral rectified spirit)

Campden tablets (potassium metabisulfite), crushed

Wine yeast (neutral dry wine strain suitable for fortified wines, e.g., Lalvin D47 or EC-1118)

Yeast nutrient

Acid blend (if needed to reach target acidity)

American oak barrels (old, 225 L) or larger seasoned casks

Small oak staves or chips (for blending/topping if needed)

Clear spring water (for dilution if required)

Fining agent (optional, e.g., bentonite or isinglass)

Potassium sorbate (optional, for stabilization when sweetening)

Bottles (750 ml)

Natural corks or technical corks

Bottling tubing and siphon or bottling machine

Labels

In a large bowl combine 2 tbs olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, smoked paprika, ground cumin, honey, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until emulsified. Add the lamb chops and turn to coat thoroughly. Cover and refrigerate to marinate at least 1 hour and up to 6 hours (if longer, remove from fridge 30 minutes before cooking to come toward room temperature).

Marinade and prep lamb

Preheat oven to 425°F (220°C). Toss halved new potatoes with melted butter, 1 tbs olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, turning once halfway, until golden and tender. In the last 3 minutes add chopped parsley and toss on the pan to combine. Remove and keep warm.

Prepare potatoes

While potatoes roast, stir together 1/2 cup plain Greek yogurt, 1 tbs chopped mint, 1 tsp chopped dill, 1 tsp red wine vinegar, 1 tbs olive oil and a pinch (about 1/4 tsp) of salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Chill until serving.

Make herb yogurt sauce

Heat a grill pan or outdoor grill to medium-high (about 425°F / 220°C). Pat lamb chops dry and season lightly with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Brush with remaining 2 tbs olive oil. Place chops on hot grill and sear for 2–3 minutes without moving to develop a good crust.

Grill the lamb - sear

Flip chops and grill 2–3 minutes more for medium-rare (internal temp 125–130°F / 51–54°C). For medium allow 3–4 minutes per side (135°F / 57°C). Use an instant-read thermometer for accuracy. Transfer chops to a cutting board and tent loosely with foil; rest 5 minutes so juices redistribute.

Grill the lamb - finish

Arrange roasted potatoes on a serving platter, scatter a few spoonfuls of chopped parsley over them. Place lamb chops over or beside the potatoes. Spoon herb yogurt alongside or dollop onto each chop. Sprinkle microgreens or serve with lemon wedges if using. Taste and add sea salt flakes to potatoes or chops as desired.

Finish and plate

Serve warm, 2 chops per person as a main course. Leftover lamb keeps 2 days refrigerated; reheat gently in a 300°F oven wrapped in foil to avoid drying.

Serve

lamb rib chops

plain Greek yogurt

lemon zest

garlic cloves (minced)

fresh rosemary (finely chopped)

fresh thyme (leaves)

smoked paprika

ground cumin

ground black pepper

kosher salt

honey

small new potatoes (halved)

unsalted butter (melted)

fresh parsley (chopped)

plain yogurt (for herb sauce)

fresh mint (finely chopped)

fresh dill (finely chopped)

red wine vinegar

olive oil (for potatoes)

sea salt flakes

microgreens or lemon wedges (optional for serving)

If you like a rim, rub the lemon wheel around the edge of a large wine glass or rocks glass and dip the rim into coarse salt or sugar. Set the glass aside.

Prepare glass (optional)

In a cocktail shaker, lightly bruise the fresh mint leaves with the back of a spoon or a muddler—just enough to release aroma, do not pulverize.

Add the lemon juice, honey syrup and blanco tequila to the shaker with the bruised mint. Add the Aperol and two dashes of Angostura bitters.

Fill the shaker with ice (about 1 cup) and shake vigorously for 8–10 seconds to properly chill and dilute the mix.

Strain the shaken mixture into the prepared glass over fresh ice (fill glass about halfway). This removes mint fragments while keeping aroma.

Top gently with the Lewis Wines Rainwater (or chosen Texas white wine) — about 1 cup will fill a wine glass; pour slowly to maintain a layered look if desired. Stir once gently with a long bar spoon 2–3 rotations to integrate.

Taste and adjust: if you want brighter acidity, add 1/2 tbs lemon juice; for more sweetness add 1/2 tbs honey syrup.

Garnish with the lemon wheel on the rim and a sprig of fresh mint. Clap the mint between your palms once to release additional aroma before placing it on the drink.

Serve immediately with a cocktail stirrer and a short straw. Enjoy as a refreshing Texas-inspired wine cocktail for 1–2 people.

Lewis Wines Rainwater (white blend) or a dry Texas white wine

Fresh lemon juice

Light honey syrup (1:1 honey:hot water, cooled)

Blanco tequila

Aperol (or another light bitter orange aperitif)

Fresh mint leaves

Angostura bitters

Ice (cubed)

Lemon wheel or twist

Mint sprig

Optional coarse salt for rimming (or sugar)

If the Moscato is not already well chilled, place the bottle in the refrigerator for at least 2 hours before serving. For a quicker chill, submerge the bottle in an ice and water bath for 20–30 minutes.

Chill the bottle

Place white wine glasses in the refrigerator for 15–30 minutes before serving to keep the wine cool. Alternatively, fill glasses with ice water while you prepare the accompaniments, then empty before pouring.

Prepare glassware

Carefully remove the cork (or screwcap) and wipe the lip of the bottle. Pour gently into chilled white wine glasses, filling each glass about one-third full (roughly 4–5 oz / 120–150 ml) to allow the wine's aromas to concentrate.

Open and pour

Serve Moscato Bianco chilled at approximately 6–8°C (43–46°F). If the bottle warms, return it to the refrigerator between pours.

Serve temperature

Preheat oven to 375°F (190°C). Arrange 12 thin baguette slices on a baking sheet. Lightly brush each slice with a drizzle of olive oil (optional) and toast in the oven for 6–8 minutes until edges are crisp and lightly golden. Remove and let cool slightly.

Toast baguette slices

In a small bowl, stir the ricotta until smooth. Fold in 2 teaspoons of honey and 1 teaspoon of lemon zest to brighten the flavor. Taste and add up to 1 additional teaspoon honey if you prefer a sweeter spread.

Prepare ricotta

Spread about 1 tablespoon of the honeyed ricotta on each toasted baguette slice. Top each with 2–3 thin slices of fresh ripe peach, arranging them to cover the ricotta layer.

Assemble crostini

Drizzle each crostini lightly with the remaining honey (approx. 1 tablespoon distributed across 12 pieces), sprinkle a few toasted almond slivers on top, and add a small mint leaf if using. Serve immediately alongside poured Moscato.

Finish and garnish

Arrange crostini on a small platter and place the chilled bottle or open bottle in an ice bucket nearby. Offer a small spoon for the ricotta bowl so guests can refresh crostini as desired.

Moscato Bianco's floral aromatics and off-dry sweetness pair especially well with mild creamy cheeses, fresh stone fruit, honeyed preparations, and lightly toasted nuts. Keep the accompaniments simple and slightly sweet to complement (not overpower) the wine.

If serving multiple bottles, rotate open bottles back to the fridge between pours to maintain the ideal serving temperature. Cleanse palates between sips with water or plain crackers if needed.

Moscato Bianco, Capanna 2020 bottle

Fresh ripe peaches, sliced

Soft fresh ricotta

Honey (mild floral)

Toasted almonds, slivered

Lemon zest

Crackers or thin toasted baguette slices

Fresh mint leaves (optional)

White wine glasses

Ice (for quick chill, optional)

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail. This keeps the drink crisp when served.

Chill glass

Add the tequila, dry curaçao, lemon juice, demerara (or rich) syrup, and Angostura bitters into a mixing glass or cocktail shaker.

Add the fino (or manzanilla) and amontillado sherries to the mixing glass. These two sherries layer complexity: the fino brings saline, briny brightness while the amontillado contributes nutty, slightly oxidized depth.

Fill the mixing glass with large ice cubes (about 3 pieces). Stir gently but thoroughly for 20–30 seconds until the mixture is well chilled and properly diluted (a glossy, slightly viscous texture). Stirring rather than shaking preserves the silky texture of the sherry.

Discard ice or water from the chilled serving glass. Double-strain the cocktail into the chilled coupe or Nick & Nora using a Hawthorne strainer and a fine-mesh strainer to catch any tiny shards of ice or pulp.

Express the oils of the orange peel over the surface of the cocktail by holding the peel skin-side down 2–3 inches above the drink and giving it a firm twist. Run the peel around the rim, then drop it into the glass (or hang on the rim) as garnish.

Serve immediately. The Sherry Fernando de Castilla is best enjoyed chilled and sipped slowly to appreciate the interplay between bright sherry notes, warm tequila, citrus, and bitters.

Fino or Manzanilla sherry

Amontillado sherry

Añejo or reposado tequila

Dry curaçao (or Cointreau)

Demerara or rich simple syrup (2:1 sugar to water)

Fresh orange peel (for garnish)

Large ice cubes

Bring the 2020 Te Mata Bay Syrah to its ideal serving temperature. For Syrah, target 15–17°C (59–63°F). If the wine is warmer, place in the refrigerator for 20–30 minutes; if too cold, leave at room temperature 10–20 minutes. Avoid serving too warm, which accentuates alcohol, or too cold, which mutes flavors.

Check & Chill

Examine the bottle for sediment, fill level and cork condition. 2020 Syrah may have some early bottle development; look for clarity and any visible sediment near the neck.

Calabrese Sausage

Verdelho Madeira Rare Wine

Quinta Dos

Lewis Wines Rainwater Texas Country

Moscato Bianco, Capanna 2020

Sherry Fernando De Castilla

Syrah Te Mata Bay

Franc De Mar

Casa De

Spitburgunder

Blend Maturana Wines

Mencia Enviate Lousas Sacra

Sangiovese Isale Chand

Piedmont

Bosch

Domenico Clerico

Almondo, Langhe, Piedmont

Della Sorba Solo Per Langhe

Vicara Casale

Sauvignon Heltz Cellars Ca 2019

Cabernet Sauvignon, Ink Grade Ca 2019

Pax North Coast Ca 2023

Moure North Coast Ca 2022

Franc Ashes & Diamonds, Valley Ca 2019