Chateau Renisch St Nebbiolo

PSILEX Reds

Savary Elektrisch Riesling Kabinett

Estelado Rose

Wills Mixtape

Composed of a blend of 38 wines from 9 different years ranging from 2005-2015. Aged for 7 years in the cellar before its release.

NV Krug Rosé 27ème Edition

57% Pinot Noir, 23% Chardonnay, 20% Meunier

NV Krug Grande Cuvée 278

NV Delamotte Brut Rosé

40% Pinot Meunier, 35% Chardonnay, 25% Pinot Noir

NV Moutard Brut

NV Éphémère 017 Grand Cru

NV Jean Veselle 'Oeil de Pedrix'

NV Francis Orban Extra Brut

NV Guy Lermandier Premier Cru 'Cote des Blanc'

NV Gaston Chiquet Cuvée Tradition Brut 'Premier Cru'

2022 Unico Zelo 'Sea Foam' Pet Nat

WINE TASTINGS

Succulent bird with a pungent, sweet mulberry-and-mustard-oil glaze.

Island Duck with Mulberry Mustard

Large hollow pasta tubes tossed with chunks of lamb, tomato ragù and grated Pecorino.

Pasta with Lamb Ragù

Thick brioche slices in a vanilla-and-malt-spiked custard, caramelized in a hot pan.

Malted Custard French Toast

Delicious pork rillette–filled pies made from pork belly and shoulder simmered with wine and garlic.

Pork Rillette Hand Pies

Silky pasta with briny seafood and a hint of heat.

Pappardelle with Sea Urchin and Cauliflower

Five or so inspired vegetable dishes that might include fantastic roasted broccoli with a vegan version of the Italian tuna-based sauce tonnato.

Vegan Charcuterie

A sliver of scallop sashimi with lightly sweet Meyer lemon confit, crunchy toasted buckwheat kernels.

Scallop Sashimi with Meyer Lemon Confit

Thin slices of the luscious meat as an appetizer with as many pickled ingredients as possible, including house-made half-sour pickles.

Smoked Pork Jowl with Pickles

Store the bottle upright in a cool, dark place until serving. For best temperature, chill the Chateau Renisch St Nebbiolo to 14–16°C (57–61°F). If your cellar is warmer, place the bottle in the refrigerator for 20–30 minutes before service; avoid serving too cold as Nebbiolo benefits from slightly warmer temperature to reveal aromas.

Chill and serve

Inspect the bottle for sediment; older Nebbiolo can have sediment and benefit from decanting. Stand the bottle upright for an hour before opening if possible. Open the bottle and pour slowly into a decanter, watching for sediment; stop pouring once sediment approaches the neck. If the wine is young (under 5 years), decant for 30–60 minutes to aerate and soften tannins. If mature, decant briefly (10–20 minutes) just to let the wine breathe.

Decanting (optional)

Use large-bowled red wine glasses (Burgundy-style) to concentrate the wine's aroma. Pour 120–150 ml per glass (about one standard serving). Aim to fill glasses about one-third full to allow swirling and aeration. If available, use a serving thermometer to confirm 14–16°C service temperature; if too warm, place glasses briefly in a cooler environment for a few minutes.

Glassware and pouring

Encourage guests to swirl the wine gently and inhale to appreciate Nebbiolo’s signature aromas—rose petal, tar, red cherry, dried herbs, and earthy notes. Take a small sip, let it coat the palate, note the high acidity and firm tannins, then enjoy with the pairing items.

Tasting note tips

Remove cheeses from refrigeration 20–30 minutes before serving to allow flavors to open. On a board, place the aged hard cheese, the semi-soft cheese, and the soft ripened cheese spaced apart. If desired, cut some slices or leave wedges with a knife for guests to cut.

Prepare cheeses

Fan thin slices of prosciutto and salami on the board in separate areas. Create small piles or rosettes for visual appeal. Keep spicier salami separate so guests can choose based on preference.

Arrange cured meats

Place small bowls or piles of cornichons, marinated olives, and walnuts or almonds on the board. Spoon whole grain mustard into a small bowl and place near meats. Put the honey in a small dish near the soft cheese for guests to drizzle. Scatter fresh grapes around the board for a fresh, acidic contrast that complements Nebbiolo’s red-fruit character.

Add accompaniments

Arrange toasted baguette slices or crostini on one side of the board. Ensure cheese knives and small serving spoons are provided. Offer napkins and plates. Optionally garnish with a few fresh rosemary sprigs or edible flowers for presentation.

Add bread and finishing touches

As you pour each guest a glass of Chateau Renisch St Nebbiolo, suggest pairing bites: try the wine with a piece of aged hard cheese and a slice of salami, or a piece of soft cheese with honey for contrast. The wine's acidity and tannin structure pair well with fatty, salty charcuterie and savory cheeses—encourage guests to experiment with different combinations.

Serving with the wine

Chateau Renisch St Nebbiolo bottle (750 ml)

Decanter (optional)

Wine glasses (Burgundy or large red)

Serving thermometer (optional)

Cured salami (sliced)

Prosciutto (thinly sliced)

Soppressata or spicy salami

Aged hard cheese (e.g., Parmigiano-Reggiano)

Semi-soft cheese (e.g., Taleggio or Fontina)

Soft ripened cheese (e.g., Camembert or Brie)

Cornichons or small pickles

Marinated olives

Honey (for drizzling)

Whole grain mustard

Fresh grapes (red or mixed)

Toasted baguette slices or crostini

Walnuts or Marcona almonds

Thinly slice the orange and half the lemon into rounds. Lightly bruise the cinnamon sticks by tapping them once so they release more aroma. Measure out the cloves and star anise. Place all spices and citrus in a small bowl ready to add to the pot.

Citrus & Spice Prep

In a medium heavy-bottomed saucepan, pour in the 3 cups of dry red wine and 1 cup of Pinot Noir (or other light red). Add the 1/4 cup demerara sugar and stir to dissolve while the mixture is cool.

Combine Wines and Sugar

Place the saucepan over low to medium-low heat. Slowly warm the wine mixture — do not boil. Heat until steam rises and small bubbles form at the edge (about 8–10 minutes). Stir occasionally to keep the sugar dissolving and flavors marrying.

Heat Gently

Add the prepared orange and lemon slices, bruised cinnamon sticks, whole cloves and star anise to the warmed wine. Continue to warm on low for another 10 minutes so the citrus oils and spices infuse the wine.

Add Aromatics

Remove the saucepan from heat. Stir in 1/2 cup brandy, 2 tablespoons orange liqueur, and 6 dashes of Angostura bitters. Taste and adjust sweetness with a touch more sugar (up to 1 tablespoon) if desired. Allow the mixture to rest off heat for 10 minutes so the alcohol melds and flavors integrate.

Finish with Spirits & Bitters

Using a fine-mesh sieve, strain the mixture into a heatproof pitcher, pressing gently on the citrus to extract flavor but leaving most pulp and seeds behind. If you want to serve warm (like a spiced mulled wine), keep it in the pitcher covered and serve immediately. To serve chilled (a fortified sangria-like red), let the mixture cool to room temperature then refrigerate for 1–2 hours before serving over ice.

Strain and Chill (or Serve Warm)

To serve warm: ladle into heatproof glasses or mugs, garnish each with an orange peel twist and a thyme sprig. To serve chilled: fill glasses with 2–3 ice cubes, pour the chilled PSILEX Reds over ice, and garnish similarly. Optionally float a thin orange slice in each glass. Yield garnishes across 6 servings.

Dry red wine (Cabernet Sauvignon or Merlot)

Pinot Noir or light-bodied red wine

Demerara sugar or light brown sugar

Orange (thinly sliced, about 1 medium)

Lemon (thinly sliced)

Cinnamon sticks

Whole cloves

Star anise

Brandy (good quality)

Orange liqueur (Cointreau or triple sec)

Angostura bitters

Orange peel twists

Fresh thyme sprigs (optional)

Ice (for serving, optional)

Sanitize all fermentation vessels, airlocks, spoons and siphoning equipment with a no-rinse sanitizer following the manufacturer's instructions.

Sanitize

Measure the specific gravity (Brix) and acidity of the fresh-pressed Riesling must. For a Kabinett-style wine aim for an original Brix between 18–20 (approximately 10.5–12.5 °Balling) which yields a lower alcohol Riesling; adjust by adding up to 0.5 kg chaptalization sugar only if Brix is below target. If acidity is low, adjust with tartaric acid to taste (not listed above).

Measure and adjust must

Dissolve 1 tsp potassium metabisulfite in a small amount of water and add to the must to give a protective 30–50 ppm free SO2. Let the must sit covered for 12–24 hours to allow wild microbes to be suppressed.

Sulfite addition

Rehydrate the chosen wine yeast per package instructions (typically in 40–50 ml warm water). Add yeast nutrient (1 tsp) to the must and pitch the rehydrated yeast into the must at room temperature (18–20 °C).

Yeast rehydration & nutrient

Allow the must to ferment in a primary fermenter with an airlock at 15–18 °C for a Kabinett-style Riesling (cool, slow fermentation to preserve aroma). Fermentation should begin within 24–48 hours. Monitor gravity daily. Punch down any cap (if using whole clusters) or gently stir the must once daily if necessary. Ferment until specific gravity reaches roughly 1.000–0.995 (depending on desired residual sugar) or until the target residual sugar for Kabinett sweetness is reached (can stop earlier by chilling and sulfiting).

Primary fermentation

When primary fermentation has slowed (gravity stable for 2–3 days) and solids have settled, siphon the wine off the gross lees into a clean, sanitized glass carboy. Leave behind sediment. Fit an airlock and continue cold, slow fermentation or let it finish naturally at 12–15 °C to preserve delicate Riesling aromas.

Racking to secondary

Allow the wine to settle on light lees for 2–6 weeks for gentle mouthfeel enhancement, doing light rackings every 4–8 weeks as clarity improves. Avoid extended heavy lees contact to keep the wine bright and aromatic.

Lees management

If tartrate crystals are a concern, cold-stabilize the wine at 0–2 °C for 1–3 weeks. If you plan to arrest fermentation to retain Kabinett-level residual sugar, chill the wine to near 0–4 °C to stop yeast activity and then proceed to sulfite and add potassium sorbate (optional) to stabilize. If you intend full dryness, let fermentation finish completely and rack as needed until stable and clear.

Cold stabilization and finishing

Measure free SO2 and add approximately 0.5 tsp potassium metabisulfite (dissolved) to bring free SO2 to a bottling level around 30 ppm (adjust per wine pH). If the wine was sweetened or fermentation halted, add potassium sorbate prior to bottling (follow package dosage) to prevent refermentation.

Final sulfite and stabilization

Sanitize bottles and corks. If adding a small amount of sweetening solution for finishing sweetness, prepare and mix uniformly in the wine and re-check stability. Siphon wine into bottles leaving ~1–2 cm headspace. Insert corks using a corker and label. Allow bottles to rest upright for 24–48 hours, then store on their sides in a cool, dark place at 10–15 °C.

Prepare bottles and bottle

Age Kabinett Riesling 6–12 months to allow aromatics to integrate; many Rieslings improve with longer bottle age. Serve well-chilled (8–10 °C) in white wine glasses to showcase delicate floral and mineral notes.

Aging and serving

Riesling grape must (fresh-pressed)

Chaptalization sugar (if needed to reach target Brix)

Potassium metabisulfite (Campden) solution

White wine yeast (e.g., Lalvin QA23 or Wyeast 4184)

Yeast nutrient

Potassium sorbate (optional, for sweetening stabilization)

Potassium metabisulfite (for sulfiting before bottling)

Cold stabilizer (optional: potassium bitartrate)

Bottles (750 ml)

Corks

Bottling sugar or sweetening solution (optional)

Place a coupe or champagne flute in the freezer for at least 10 minutes or fill with ice and water to chill while you prepare the cocktail.

Chill glass

If using frozen raspberries for garnish, place them in the freezer for a few minutes so they stay cold and look frosty when dropped into the cocktail.

In a mixing glass or small pitcher, stir together the elderflower liqueur (0.5 fl oz), orange liqueur (0.25 fl oz), fresh lemon juice (0.25 fl oz) and simple syrup (0.25 fl oz) until well combined. This creates a lightly sweet, floral bridge that complements the sparkling rosé.

Combine non-sparkling ingredients

Remove the chilled coupe or flute from the freezer (or discard the ice water). Place 3 chilled raspberries into the bottom of the glass. Pour 9 fl oz of dry rosé sparkling wine into the glass gently, tilting the glass to preserve bubbles.

Add sparkling wine

Using a small spoon, pour the prepared liqueur-and-juice mixture slowly down the side of the glass so it blends gradually with the sparkling wine without causing excessive foaming.

Garnish with a single edible flower or a thin lemon twist perched on the rim. If desired, skewer one of the raspberries on a cocktail pick and rest it across the rim for presentation.

Serve immediately while the sparkling wine is lively and cold.

dry rosé sparkling wine

elderflower liqueur (e.g., St-Germain)

orange liqueur (Cointreau or triple sec)

fresh lemon juice

simple syrup (1:1 sugar to water)

fresh raspberries

edible flower or lemon twist (optional)

ice cubes

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

In a mixing glass or cocktail shaker, pour 2 oz bourbon, 0.5 oz aged rum, 0.5 oz dry vermouth, and 0.25 oz amaretto.

Measure and combine spirits

Add 0.5 oz fresh lemon juice, 0.5 tablespoon maple syrup, and 2 dashes of Angostura bitters to the mixing glass.

Add sweetening and citrus

Fill the mixing glass with plenty of ice. Stir gently for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled, slightly diluted, and silk-smooth.

Add ice and stir

Discard the chilling ice/water from your glass if used. Place one large ice cube or sphere into the chilled rocks glass.

Prepare glass

Strain the stirred cocktail over the large ice cube in the chilled glass using a Hawthorne or julep strainer so the drink pours smoothly and without shards of ice.

Strain and finish

Take one orange peel and hold it skin-side down over the drink. Give it a firm twist to express the oils over the surface, then wipe the rim with the peel and drop it into the glass. Finish by dropping one Luxardo (or maraschino) cherry into the drink.

Express and garnish

Serve the Wills Mixtape immediately. Sip slowly to appreciate the layered flavors: warm bourbon, a hint of rum, nutty amaretto, bright citrus, and maple sweetness balanced by vermouth and bitters.

If you prefer a slightly sweeter drink, increase maple syrup to 1 tablespoon; for more brightness, increase lemon juice to 0.75 oz. Adjust bitters by one dash to taste.

To batch for a party (6 servings), multiply ingredients by 6, combine in a large pitcher, refrigerate, and stir with ice just before serving; strain into glasses over fresh ice.

bourbon

aged rum

dry vermouth

amaretto

maple syrup (100% pure)

orange peel

luxardo cherry (or maraschino)

ice (large cube or sphere)

Place the Krug Rosé bottle in an ice bucket filled with 2 cups of crushed ice and a little cold water. Chill for 20–30 minutes until the temperature reaches about 7–9°C (45–48°F). If you don’t have an ice bucket, chill in the refrigerator for at least 3 hours.

Chill bottle

While the bottle chills, set out clean, dry champagne flutes (or tulip glasses). Wipe rims with a clean towel if needed to remove any dust or residue.

Prepare glassware

When ready to serve, remove the foil and wire cage while keeping a thumb on the cork. Hold the bottle at a 45° angle away from people and gently twist the bottle (not the cork) to ease the cork out with a quiet pop. Keep the pouring steady to preserve the mousse (fine bubbles).

Open the bottle

Pour slowly into each flute, filling about two-thirds to allow the wine to breathe and release its bouquet. Aim for 90–120 ml (3–4 oz) per glass for a standard tasting pour. For a full pour, fill to about 150 ml (5 oz).

Pour

Serve at 7–9°C (45–48°F). Note the Krug Rosé 27ème Edition’s complex aromatics — expect layered red and white fruit, grilled notes, spice and brioche, and a long finish. Encourage guests to smell first, then take small sips to appreciate the mousse and texture.

Serving temperature & tasting notes

Serve hulled halved strawberries chilled on a small plate. The fresh fruit’s bright acidity and red fruit character complement the wine’s berry notes.

Strawberries

Assemble smoked salmon on small blinis or toast rounds with a dab of crème fraîche. The fat and smoke of the salmon balance the wine’s acidity and depth.

Smoked salmon blinis

Place slices of triple-cream cheese on a board with almond biscotti or butter cookies. The creamy textures and subtle sweetness make an elegant contrast to the wine’s savory brioche and spice.

Cheese & cookies

NV Krug Rosé 27ème Edition bottle

Champagne flutes

Ice bucket

Crushed ice for bucket

Clean towel or napkin

Fresh strawberries, hulled and halved

Smoked salmon on blinis

Soft triple-cream cheese (e.g., Brillat-Savarin)

Light almond biscotti or butter cookies

Place the ice bucket on a stable surface near where you'll serve. Add 2 cups of crushed ice or ice cubes and enough cold water (about 500 ml) to come halfway up the interior of the bucket. Swirl briefly to create an even cold bath. Drain a little water if you prefer the bottle not to sit in too much liquid; the goal is a rapid, gentle chill to serving temperature.

Prepare the ice bucket

Place the NV Krug Grande Cuvée 278 in the prepared ice bucket, neck first, and let it rest for 20–30 minutes if the bottle is at cellar temperature (12–14°C / 54–57°F). If the bottle is at room temperature, allow 30–40 minutes. Ideal serving temperature for Krug is approximately 8–10°C (46–50°F). Avoid over-chilling below ~6°C, which mutes aromatics.

Chateau Renisch St Nebbiolo

Psilex Reds

Savary Elektrisch Riesling Kabinett

Estelado Rose

Wills Mixtape

Nv Krug Rosé 27ème Edition

Nv Krug Grande Cuvée 278

Nv Delamotte Brut Rosé

Nv Moutard Brut

Nv Éphémère 017 Grand Cru

Nv Jean Veselle 'oeil De Pedrix'

Nv Francis Orban Extra Brut

Nv Guy Lermandier Premier Cru 'cote Des Blanc'

Nv Gaston Chiquet Cuvée Tradition Brut 'premier Cru'

2022 Unico Zelo 'sea Foam' Pet Nat

Wine Tastings

Island Duck With Mulberry Mustard

Pasta With Lamb Ragù

Malted Custard French Toast

Pork Rillette Hand Pies

Pappardelle With Sea Urchin And Cauliflower

Vegan Charcuterie

Scallop Sashimi With Meyer Lemon Confit

Smoked Pork Jowl With Pickles