Merlot

Cabernet Sauvignon

Chardonnay

Pinot Noir

Sauvignon Blanc

Pinot Grigio

Chattanooga Brewing Co. Beer

Riesling

8 oz chargrilled burger, bacon, cheddar, lettuce, tomato, red onion, butter-toasted brioche bun; choice of classic side

Malone’s Classic Cheddar Burger*

Tuna, salmon, avocado, sushi rice, soy paper, sushi sauce, spicy mayo

Midori Roll*

Roasted garlic and red pepper hummus, whipped feta and honey, tzatziki dip; crispy flatbread

Mediterranean Trio

Crab stick and cream cheese blend, sushi rice, seaweed, tempura-fried, sushi sauce, sweet chili sauce

Crab Rangoon Roll

Shrimp Cocktail

Wines - Bottled & By the Glass

Country Boy Beer

Malone's Classic Martini

Tres Generaciones Blanco Tequila, Coffee Liqueur, Espresso, Simple Syrup

MARIACHI PICK ME UPS

Wheatley Vodka, Triple Sec, Island Punch, Grape, Sour, Citrus Soda

PIXY STIX

Bourbon Virgin

Sweet Wheat

Agave Time

Main Street

Private Experience

Mariachi Pick Me Up

Select ripe Merlot grapes from the vineyard. Ensure that the grapes are free from rot and impurities. Harvest them in the early morning to maintain freshness.

Harvesting Grapes

Place the harvested grapes in a crusher. Crush the grapes gently to release the juice while keeping the skins intact to enhance color and flavor. This process is known as maceration.

Crushing the Grapes

Transfer the crushed grapes (must) into a fermentation vessel. Add the yeast to initiate fermentation. Maintain a temperature of 20-25°C (68-77°F) for optimal yeast activity. Allow fermentation to occur for 7-14 days, stirring daily.

Fermentation

Once fermentation is complete, press the must to separate the liquid (wine) from the solids (skins and seeds). Use a wine press for this process to extract maximum juice.

Pressing

Add sulfur dioxide to the pressed wine to prevent oxidation and spoilage. Use the specified amount for the batch size, ensuring a balance to enhance preservation without affecting taste.

Sulfur Dioxide Addition

Transfer the wine to oak barrels or stainless steel tanks for aging. This process can last from a few months to several years, depending on the desired flavor profile. Monitor the wine regularly for development.

Aging

Once aging is complete, filter the wine to remove any sediment. Bottle the Merlot in clean, sterilized bottles, and seal them with corks. Label the bottles with the vintage date and varietal.

Bottling

Merlot Grapes

Yeast

Sulfur Dioxide

Water

Carefully pick ripe Cabernet Sauvignon grapes from the vineyard. Ensure that the grapes are free from rot and disease, as quality is paramount.

Harvesting the Grapes

Place the harvested grapes into a crusher-destemmer. Crush the grapes to release the juice while separating the stems. Collect the juice and skins in a fermentation vessel.

Crushing and Destemming

Sprinkle the yeast evenly over the surface of the grape must (the mixture of juice, skins, and seeds). This initiates the fermentation process.

Adding Yeast

Allow the grape must to ferment at a controlled temperature (around 20-30°C). Stir the must daily to ensure even fermentation. This process typically takes 7-14 days.

After fermentation, press the grape must to separate the liquid wine from the solid grape skins and seeds. Use a wine press for this process. Collect the free-run wine and press juice in separate containers.

Pressing the Wine

Add sulfur dioxide to the wine to prevent oxidation and spoilage. Use a measured amount of 50 mg/L based on the total volume of the wine.

Transfer the wine to oak barrels or stainless steel tanks for aging. If using oak chips, add them to the wine at this stage. Allow the wine to age for at least 6 months to develop its flavors.

Once the wine has aged adequately, filter and bottle the wine. Seal the bottles with corks and store them in a cool, dark place.

Cabernet Sauvignon grapes

Sulfur dioxide (SO2)

Oak chips (optional)

Harvest ripe Chardonnay grapes, ensuring they are free from any rot or blemishes. This should be done in the early morning for optimal freshness.

Crush the harvested grapes in a clean container to release the juice. You can use a wine press or do this manually. Aim to extract as much juice as possible.

Crushing Grapes

Add the potassium metabisulfite to the grape juice to inhibit unwanted bacteria and wild yeast. Stir well to ensure even distribution.

Sulfite Addition

Transfer the juice into a fermentation vessel. Add the yeast and sugar to the juice. Stir gently to combine everything.

Fermentation Setup

Seal the fermentation vessel with an airlock and let it ferment in a cool, dark place for about 1-2 weeks. Check periodically for bubbling in the airlock.

Primary Fermentation

After primary fermentation is complete, siphon the wine off the sediment (lees) into a clean container. This process is called racking.

Racking

If desired, add oak chips to the wine for aging. Seal the container and let it age for an additional 1-3 months, tasting periodically to achieve your desired flavor.

Aging (Optional)

Once aging is complete, siphon the wine into clean bottles, leaving some space at the top. Seal each bottle with a cork.

Chill the bottles in the refrigerator for a few hours before serving. Enjoy your homemade Chardonnay!

Enjoy

Chardonnay grapes

Yeast (wine yeast recommended)

Sulfites (potassium metabisulfite)

Sugar (for fermentation)

Oak chips (optional for aging)

Select ripe Pinot Noir grapes. Ensure they are free from rot and mold. Harvest them by hand into clean containers.

In a clean area, crush the harvested grapes to release the juice. This can be done using a grape crusher or by hand in small batches.

Combine the crushed grapes and released juice with 2 liters of water in a fermentation vessel. Stir well to mix.

Adding Water

Sprinkle 10 grams of red wine yeast evenly over the surface of the grape mixture. Allow it to sit for 10-15 minutes before stirring gently to incorporate.

Dissolve 50 grams of sugar in a small amount of warm water and add it to the fermentation vessel. Stir to ensure even distribution.

Adding Sugar

Cover the fermentation vessel with a clean cloth or lid with an airlock. Let the mixture ferment at a stable temperature (18-25°C) for about 7-14 days. Monitor daily for bubbling, indicating fermentation.

Once fermentation is complete, press the mixture to separate the liquid from the solids. Use a wine press or a clean cloth to extract as much juice as possible.

If desired, add 1 gram of sulfur dioxide to stabilize the wine and prevent unwanted bacteria growth.

Stabilization (optional)

Transfer the wine to oak barrels or glass carboys for aging. Allow it to age for a minimum of 6 months to develop flavor.

Once aged, siphon the wine into clean bottles, leaving some space at the top. Seal with corks or caps. Store in a cool, dark place.

Pinot Noir Grapes

Yeast (Red Wine Yeast)

Sugar

Sulfur Dioxide (optional, for stabilization)

Carefully harvest 5 kg of ripe Sauvignon Blanc grapes from the vineyard, ensuring minimal damage to the fruit.

Place the harvested grapes into a crusher and crush them gently to release the juice. After crushing, press the grape skins to extract the juice into a fermentation vessel.

Crushing and Pressing

Add 1 litre of water and 200 g of sugar to the extracted grape juice. Stir well until the sugar is fully dissolved.

Adding Water and Sugar

Sprinkle 10 g of wine yeast over the juice mixture. Allow it to sit for about 15 minutes before stirring gently to incorporate the yeast.

Inoculating the Must

Dissolve 5 g of tannin and 2 g of potassium metabisulfite in a small amount of water and add it to the fermentation vessel. This will help stabilize the wine and enhance flavor.

Adding Tannin and Sulfites

Cover the fermentation vessel with a clean cloth and allow the mixture to ferment at room temperature for 2-3 weeks, stirring daily. Monitor the fermentation process until bubbling slows down.

Once fermentation is complete, siphon the wine off the sediment into a clean carboy, leaving the sediments behind. This process is called racking.

Seal the carboy with an airlock and allow the wine to age for at least 3 months in a cool, dark place.

After aging, siphon the wine into clean bottles, leaving some space at the top. Cork the bottles securely and label them with the date.

Allow the bottled Sauvignon Blanc to rest for another month before tasting. Serve chilled and enjoy!

Sauvignon Blanc grapes

Yeast (wine yeast)

Tannin

Potassium metabisulfite

Carefully harvest the Pinot Grigio grapes from the vineyard when they reach optimal ripeness, usually in late summer to early fall.

Place the harvested grapes into a crusher to gently crush them, releasing the juice while leaving the skins intact.

Transfer the crushed grapes into a press, and apply gentle pressure to separate the juice from the skins and solids.

Pressing the Must

Add yeast to the extracted juice and allow it to ferment in a controlled temperature environment (around 15-20°C) for about 2-4 weeks.

After fermentation is complete, add sulfites to the wine to stabilize it and prevent unwanted bacterial growth.

Adding Sulfites

Transfer the wine into a clean fermentation vessel, leaving sediment behind to clarify the wine.

Age the wine in stainless steel or neutral oak barrels for 4-6 months to develop its flavors.

Once aging is complete, filter the wine and bottle it under sterile conditions to ensure quality and longevity.

Pinot Grigio grapes

Sulfites

Begin by heating the water in a large brew kettle to about 165°F (74°C). This temperature is ideal for steeping the malted barley.

Prepare the Brew

Add the malted barley to the hot water. Stir gently and maintain the temperature. Allow it to steep for 60 minutes, ensuring you monitor the temperature.

Steep the Malt

After steeping, remove the malted barley, then bring the liquid (wort) to a boil. Once boiling, add 1 lb of hops and boil for 60 minutes. Add the remaining hops in the last 15 minutes of the boil for aroma.

Add Hops

Once the boiling is done, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Let it ferment in a cool, dark place for about 1-2 weeks.

After fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles and cap them securely. Allow them to carbonate for another 1-2 weeks.

Chill the bottles and enjoy your homemade Chattanooga Brewing Co. Beer!

Malted Barley

Hops

Priming Sugar

Select ripe Riesling grapes from the vineyard, ensuring they are free from rot and disease. Harvest them carefully to maintain their integrity.

Crush the harvested grapes using a grape crusher. Transfer the crushed grapes to a wine press and extract the juice. Collect the juice in a clean fermentation vessel.

Measure the sugar level of the juice using a hydrometer. If necessary, add sugar to reach the desired sweetness level. Add sulfur dioxide to prevent oxidation and spoilage.

Adjusting the Juice

Add the wine yeast to the juice. Seal the fermentation vessel with an airlock to allow gases to escape while preventing contamination. Allow the juice to ferment at a controlled temperature (15-20°C / 59-68°F) for 2-4 weeks.

After fermentation, siphon the wine off the sediment into a clean fermentation vessel. Allow the wine to clarify for a few days to a week.

Racking and Clarification

Once clarified, transfer the Riesling wine into sanitized bottles. Seal them with corks or caps and label them with the date and vintage.

Store the bottled Riesling wine in a cool, dark place. Allow it to age for at least 6 months to develop its flavors before tasting.

Riesling grapes

In a large bowl, gently mix the ground beef with salt and black pepper. Divide the mixture into two equal portions and shape them into patties, about 4 oz each.

Prepare the Burger Patties

In a skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Remove and place them on paper towels to drain excess grease.

Cook the Bacon

Preheat your grill to medium-high heat. Place the burger patties on the grill and cook for about 4-5 minutes on one side. Flip the patties, add a slice of cheddar cheese on top of each, and grill for an additional 4-5 minutes or until they reach your desired doneness.

Grill the Burger Patties

In a separate skillet, melt the butter over medium heat. Place the brioche buns cut-side down in the skillet and toast until golden brown, about 2-3 minutes.

Toast the Brioche Buns

On the bottom half of each toasted brioche bun, layer the lettuce leaves, followed by the grilled burger patty with melted cheddar, crispy bacon, tomato slices, and red onion rings. Top with the other half of the bun.

Assemble the Burger

Ground beef (80/20)

Bacon strips

Cheddar cheese

Lettuce leaves

Tomato

Red onion

Brioche buns

Butter

Salt

Black pepper

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the machine’s instructions. Once done, let the rice sit for 10 minutes to steam.

Cook the Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice. Allow the rice to cool to room temperature.

Season the Rice

While the rice is cooling, prepare your fillings. Dice the fresh tuna and salmon into small cubes and slice the avocado into thin strips.

Prepare the Fillings

Lay a sheet of soy paper on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and take a handful of sushi rice (about 1/2 cup) and spread it evenly over the soy paper, leaving a small border at the top.

Assemble the Roll

Place a line of diced tuna, salmon, and avocado along the bottom edge of the rice-covered soy paper.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to create a tight roll. Moisten the top edge of the soy paper with a little water to seal the roll.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Wet the knife between cuts to ensure clean slices.

Slice the Roll

Arrange the sushi pieces on a plate and drizzle with soy sauce and spicy mayo. Enjoy your Midori Roll!

Serve with Sauce

Sushi rice

Rice vinegar

Fresh tuna, diced

Fresh salmon, diced

Avocado, sliced

Soy paper

Soy sauce

Spicy mayo

Preheat the oven to 400°F (200°C). Wrap garlic cloves in aluminum foil and drizzle with olive oil. Roast in the oven for 30-35 minutes until soft.