Aperol Spritz and Espresso Martinis

Barolo – Viberti

Chianti Classico Rodano

Rosé Provence – Ame du Vin

Cabernet – Martin Ray

Albarino Nora

Pinot Noir – Left Coast

Sancerre – Serge Laloue

Sauvignon Blanc Geison

Malbec Casa de Campo

Chardonnay Julia James

Cabernet – Ravel and Stitch

Moscato 99 Vines

Pinot Noir Angeline

Pinot Grigio Casalini

S. Pellegrino Sparkling Blood Orange (Can)

Cucumber Moon

High Noon Vodka Seltzers

Draught (Can)

Extra Shine DIPA

Space Jellyfish Hazy IPA

Electric Feel IPA

Pulp Hazy Pale Ale

Nanticoke Nectar IPA

Fill a wine glass with ice cubes to chill it.

Prepare the Glass

Pour 3 oz of Aperol and 3 oz of Prosecco into the glass.

Combine Ingredients

Top off the mixture with 1 oz of soda water.

Add Soda Water

Garnish with a slice of orange for a refreshing finish.

Garnish

Brew a shot of fresh espresso and allow it to cool slightly.

Brew Espresso

Prepare the Shaker

Add 2 oz of vodka, 1 oz of Kahlúa, 1 oz of freshly brewed espresso, and 0.5 oz of simple syrup to the shaker.

Mix the Ingredients

Shake the mixture vigorously for about 15 seconds to chill and combine the ingredients.

Shake Well

Strain the cocktail into a chilled martini glass and garnish with 3 coffee beans.

Strain and Serve

Aperol

Prosecco

Soda Water

Orange Slice

Ice Cubes

Vodka

Kahlúa

Freshly Brewed Espresso

Simple Syrup

Coffee Beans

Place the Barolo wine in the refrigerator for at least 30 minutes before serving to ensure it is at the perfect temperature.

Chill the Barolo

Have bottled water available to cleanse the palate between tastings of the Barolo wine.

Prepare the Water

Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 30 minutes before cooking.

Prepare the Steak

In a small bowl, mix the salt, black pepper, and minced garlic. Rub this mixture all over the ribeye steaks. Drizzle olive oil on both sides of the steaks.

Season the Steaks

Preheat the grill on high heat. Once ready, place the steaks on the grill. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

Grill the Steaks

During the last minute of grilling, add the rosemary sprigs on top of the steaks for added flavor.

Add Herbs

While the steaks are grilling, prepare herbed mashed potatoes according to your recipe. Serve hot alongside the grilled steaks.

Prepare the Mashed Potatoes

Once the steaks are done, remove them from the grill and let them rest for 5 minutes. Serve with herbed mashed potatoes and a glass of chilled Barolo wine.

Serve

Barolo Wine

Bottled Water

Grilled Ribeye Steak

Garlic

Rosemary

Olive Oil

Salt

Black Pepper

Herbed Mashed Potatoes

In a large pot, heat the olive oil over medium heat. Add the chopped shallots and sauté until they become translucent, about 3-4 minutes.

Sauté Aromatics

Stir in the minced garlic, chopped rosemary, and thyme. Cook for another minute until fragrant.

Add Garlic and Herbs

Increase the heat to medium-high and add the cubed beef. Season with salt and black pepper. Brown the beef on all sides for about 5-7 minutes.

Brown the Beef

Add the diced carrots and celery to the pot. Stir to combine with the beef and aromatics.

Incorporate Vegetables

Mix in the tomato paste and pour in the Chianti Classico wine. Stir well to deglaze the pot, scraping up any browned bits from the bottom.

Add Tomato Paste and Wine

Pour in the beef broth and stir to combine. Bring the mixture to a boil.

Add Beef Broth

Once boiling, reduce the heat to low, cover, and let simmer for about 1.5 hours, or until the beef is tender.

Simmer

Chianti Classico wine

Olive oil

Shallots, finely chopped

Garlic cloves, minced

Fresh rosemary, chopped

Fresh thyme, chopped

Beef, cubed

Carrots, diced

Celery stalks, diced

Tomato paste

Beef broth

Black pepper

Wash the fresh strawberries and raspberries thoroughly under cold water. Remove the stems from the strawberries and slice them into quarters. Set aside.

Prepare the Berries

Wash the peaches, remove the pit, and slice them into thin wedges. Set aside.

Prepare the Peaches

In a large pitcher, pour the entire bottle of rosé wine. Add the prepared strawberries, raspberries, and peach slices. Stir gently to combine.

Combine the Wine and Fruits

Drizzle honey and lemon juice over the fruit and wine mixture. Stir gently until honey is fully dissolved and well mixed.

Add Sweetener

Cover the pitcher with plastic wrap and place it in the refrigerator. Let it chill for at least 2 hours to allow the flavors to meld.

Chill the Mixture

Once chilled, serve the Rosé Provence in wine glasses filled with ice. Garnish each glass with a slice of lemon and a sprig of mint.

Serve the Rosé Provence

Rosé wine

Fresh strawberries

Fresh raspberries

Peach slices

Mint leaves

Honey

Lemon juice

Lemon slices

Mint sprigs

Place the Cabernet Sauvignon bottle in the refrigerator or an ice bucket for about 30 minutes before serving to achieve the ideal serving temperature of around 60-65°F (15-18°C).

Chill the Wine

Slice the aged cheddar cheese into small wedges or cubes and arrange them on a cheese board. Serve alongside the Cabernet Sauvignon to complement the wine's rich flavors.

Prepare the Aged Cheddar

Season the lamb chops with salt, pepper, and your choice of herbs (such as rosemary and thyme). Sear them in a hot skillet for 3-4 minutes on each side until desired doneness is reached. Let rest for 5 minutes before serving.

Cook the Herb-Crusted Lamb Chops

Boil peeled potatoes until tender, then drain. Mash with roasted garlic, butter, cream, salt, and pepper to taste. Serve warm alongside the lamb chops.

Prepare Roasted Garlic Mashed Potatoes

Toss the asparagus with olive oil, salt, and pepper. Grill over medium-high heat for 5-7 minutes until tender, turning occasionally. Serve warm with the lamb and potatoes.

Grill the Asparagus

Cut the dark chocolate into small pieces and arrange them on a plate. Serve as a delightful dessert option to cleanse the palate after the main course and pair beautifully with the Cabernet Sauvignon.

Serve Dark Chocolate

Cabernet Sauvignon

Aged Cheddar Cheese

Herb-Crusted Lamb Chops

Roasted Garlic Mashed Potatoes

Grilled Asparagus

Dark Chocolate

In a large mixing glass or cocktail shaker, combine the Albarino wine, fresh lemon juice, and simple syrup. Stir gently to mix the ingredients well.

Combine the Base Ingredients

While the base ingredients are mixing, prepare your garnishes. Slice the fresh strawberries and set them aside. Take the fresh mint leaves and gently bruise them to release their aroma. Cut the lemons into wedges.

Prepare the Garnish

In a glass, add the crushed ice until the glass is about three-quarters full. Pour the mixed Albarino wine mixture over the ice.

Assemble the Drink

Top the drink with the sliced strawberries, mint leaves, and lemon wedges for a refreshing garnish.

Add the Garnish

Serve immediately with a straw or a stirring stick, and enjoy your Albarino Nora!

Albarino Wine

Fresh Lemon Juice

Fresh Strawberries, sliced

Fresh Mint Leaves

Lemon Wedges

Crushed Ice

Place the bottle of Left Coast Estate Pinot Noir in the refrigerator for at least 30 minutes before serving to allow it to chill to the ideal temperature.

Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil, and season with salt and black pepper on both sides.

Prepare the Salmon

Place the salmon fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, rinse the asparagus under cold water and trim the tough ends. Toss the asparagus with olive oil, lemon juice, salt, and black pepper.

Prepare the Asparagus

Add the seasoned asparagus to the grill alongside the salmon, cooking for about 5-7 minutes until tender and slightly charred.

Once the salmon and asparagus are cooked, remove them from the grill. Plate the grilled salmon and asparagus, and serve with the chilled Left Coast Estate Pinot Noir.

Serve the Meal

Pinot Noir

Left Coast Estate Pinot Noir

Grilled Salmon

Asparagus

Lemon Juice

Harvest the Sauvignon Blanc grapes, ensuring they are ripe and healthy. This typically occurs in late summer to early fall.

Harvesting the Grapes

Crush the harvested grapes using a grape crusher. After crushing, press the grapes to separate the juice from the skins and seeds.

Crushing and Pressing

Transfer the grape juice to a fermentation vessel. Add the yeast to initiate fermentation. Maintain a temperature of around 15-18°C (59-64°F) for optimal fermentation.

Fermentation

Once fermentation begins, add sulfites to the mixture to prevent unwanted microbial growth and oxidation.

Adding Sulfites

After fermentation is complete, siphon the wine off the sediment into clean containers. This process helps clarify the wine.

Racking

Transfer the wine into French oak barrels for aging. Allow the wine to age for 6-12 months, depending on the desired flavor profile.

Aging

Once aging is complete, bottle the wine into clean bottles. Ensure proper sealing to maintain quality.

Bottling

Sauvignon Blanc grapes

Yeast

Sulfites

Water

French oak barrels

Bottles

In a small saucepan, combine equal parts sugar and water. Heat over medium until the sugar dissolves completely. Allow to cool before using.

Prepare Simple Syrup

Wash the strawberries thoroughly and remove the stems. Slice the lemons into thin rounds and set aside. Gently rinse the mint leaves and pat dry.

Prepare Fruits

In a large pitcher, pour in the Sauvignon Blanc wine, fresh lemon juice, and simple syrup. Stir gently to combine all the ingredients.

Slowly add the sparkling water to the pitcher and stir gently to preserve the bubbles.

Add Sparkling Water

Fill each glass with ice cubes and add a few mint leaves, a strawberry, and a slice of lemon for garnish.

Prepare Glasses

Pour the prepared Sauvignon Blanc mixture into each glass over the ice and garnish with additional mint leaves if desired. Serve immediately.

Aperol Spritz And Espresso Martinis

Barolo – Viberti

Chianti Classico Rodano

Rosé Provence – Ame Du Vin

Cabernet – Martin Ray

Albarino Nora

Pinot Noir – Left Coast

Sancerre – Serge Laloue

Sauvignon Blanc Geison

Malbec Casa De Campo

Chardonnay Julia James

Cabernet – Ravel And Stitch

Moscato 99 Vines

Pinot Noir Angeline

Pinot Grigio Casalini

S. Pellegrino Sparkling Blood Orange (can)

Cucumber Moon

High Noon Vodka Seltzers

Draught (can)

Extra Shine Dipa

Space Jellyfish Hazy Ipa

Electric Feel Ipa

Pulp Hazy Pale Ale

Nanticoke Nectar Ipa