2017 Royal Tokaji, '5 Puttonyos Aszú'

2010 Château d'Yquem

2019 Château d'Yquem

2023 Lioco

2020 Angelo Negro, 'Basarin'

2019 Villa di Geggiano, Chianti Classico

(Sauvignon Blanc), Marlborough, New Zealand

2024 Frenzy

2024 Via Alpina

NV Zardetto, Brut

(Vermentino), Isola dei Nuraghi IGT, Italy

2023 Atzei, 'Saragat'

Laurent Perrier, 'La Cuvée'

Lucien Albrecht, Brut

A crisp and refreshing white wine with zesty acidity and notes of green apple.

Sauvignon Blanc

A popular white wine with a rich, creamy texture and notes of apple and citrus.

Chardonnay

A full-bodied red wine with dark fruit flavors and hints of spice.

Cabernet Sauvignon

A light to medium-bodied red wine with flavors of cherry and earthy undertones.

Pinot Noir

Carefully hand-harvest the Furmint and Hárslevelű grapes from the vineyards in Tokaji, ensuring only the ripest and botrytized grapes are selected.

Harvesting Grapes

Gently press the harvested grapes to extract the juice while avoiding excessive crushing of the skins.

Pressing the Grapes

Add the natural yeast to the grape juice and allow it to ferment at a controlled temperature of around 15-18°C (59-64°F) for approximately 2-4 weeks.

Fermentation Process

Once fermentation is complete, add sugar to the wine to achieve the desired sweetness level characteristic of a 5 Puttonyos Aszú.

Adding Sugar

Transfer the wine to oak barrels for aging. Allow it to mature for at least 2 years, during which it develops complex flavors and aromas.

Maturation

After maturation, filter and bottle the wine. Seal the bottles and label them for distribution.

Bottling

Furmint grapes

Hárslevelű grapes

Botrytis cinerea (noble rot)

Sugar

Yeast

Water

Carefully hand-pick the Sémillon and Sauvignon Blanc grapes, ensuring that only the grapes affected by noble rot are selected, as this is crucial for the development of the wine's unique flavor profile.

Harvesting the Grapes

Gently press the harvested grapes to extract the juice. This should be done with minimal pressure to avoid extracting bitter compounds from the skins.

Transfer the juice to fermentation vessels and allow it to ferment at controlled temperatures. This process can take several weeks, during which the sugars in the juice will convert into alcohol.

Fermentation

Once fermentation is complete, transfer the wine to oak barrels for aging. The wine should mature for several years; for Château d'Yquem, aging can last anywhere from 3 to 10 years, depending on the desired complexity.

Aging

After aging, carefully filter and bottle the wine. Ensure that the bottles are sealed properly to preserve the wine's quality.

Sémillon grapes

Sauvignon Blanc grapes

Noble rot (Botrytis cinerea)

Chill the 2019 Château d'Yquem in the refrigerator for about 30 minutes before serving to enhance its aromatic profile.

Chilling the Wine

Pour the wine into a tulip-shaped glass to allow the complex aromas to develop. Fill the glass to about one-third full.

Pouring the Wine

Swirl the wine gently in the glass to release its aromas. Take a moment to inhale the bouquet before taking a sip to savor the flavors.

Tasting the Wine

Slice the goat cheese into thin rounds and arrange them on a serving platter.

Preparing Goat Cheese

Slice the foie gras into thin pieces and carefully place them on the platter next to the goat cheese.

Preparing Foie Gras

Wash the fresh figs and cut them in half. Arrange them on the platter with the goat cheese and foie gras.

Preparing Fresh Figs

Drizzle honey over the cheese and figs before serving to enhance the flavors with a touch of sweetness.

Serving with Honey

Goat Cheese

Foie Gras

Fresh Figs

Honey

Place the bottle of Pinot Noir in the refrigerator to chill for at least 30 minutes before serving.

Chill the Wine

Select a variety of cheeses (such as Brie, Gouda, and Cheddar) and arrange them artfully on a cheese platter.

Prepare the Cheese Platter

Include a selection of cured meats such as prosciutto, salami, and chorizo on the charcuterie platter.

Assemble the Charcuterie

Place an assortment of crackers on the cheese platter, ensuring to include different textures and flavors.

Add Crackers

Rinse and pat dry a selection of olives. Arrange them in a small bowl or on the cheese platter.

Prepare the Olives

Wash and dry grapes or berries and place them in a small bowl or scatter them on the platter.

Prepare the Fruit

Serve a bowl of almonds or walnuts alongside the other accompaniments.

Add Nuts

Cheese Platter

Charcuterie

Crackers

Olives

Fruit (Grapes or Berries)

Nuts (Almonds or Walnuts)

Place the bottle of 2020 Angelo Negro, 'Basarin' in the refrigerator for about 30 minutes before serving. This will help to achieve an ideal serving temperature of around 60°F (15°C).

Remove the foil capsule from the top of the bottle. Use a corkscrew to gently extract the cork from the bottle. Be careful not to break the cork.

Opening the Wine

Tilt the bottle slightly and pour the wine into a glass, filling it about one-third full to allow for aeration.

Swirl the wine gently in the glass to release its aromas. Take a moment to inhale the bouquet, then take a sip to savor the complex flavors.

Place the bottle of 2019 Villa di Geggiano, Chianti Classico in the refrigerator for about 30 minutes prior to serving to ensure it is at the ideal drinking temperature.

Slice the aged Parmigiano-Reggiano into small wedges and arrange them on a serving platter. Cut the Prosciutto di Parma into thin slices and layer them alongside the cheese.

Prepare the Cheese and Meats

Slice the fresh baguette into thin rounds. Drizzle a little olive oil on each slice for added flavor.

Prepare the Baguette

Place the marinated olives in a small bowl and set them on the serving platter next to the cheese and meats.

Add Marinated Olives

Arrange all the elements on a large serving board or platter, ensuring a visually appealing presentation.

Final Arrangement

Aged Parmigiano-Reggiano

Prosciutto di Parma

Olive Oil

Fresh Baguette

Marinated Olives

Select ripe Sauvignon Blanc grapes and harvest them from the vineyard. Ensure they are free from rot and disease.

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

Crushing and Pressing

Add 1 litre of water and 5g of wine yeast to the grape juice. Stir gently to combine. Cover the fermentation vessel with a clean cloth and allow it to ferment for 2-3 weeks at a controlled temperature of around 18-22°C.

After fermentation, rack the wine to remove sediment. Transfer the wine to a clean barrel or tank and add 0.5g of sulfur dioxide as a preservative. Age the wine for at least 6 months.

Racking and Aging

Once aged, filter the wine and bottle it in clean, sterilized bottles. Seal the bottles and store them in a cool, dark place.

Prior to serving, chill the bottled Sauvignon Blanc in the refrigerator for at least 2 hours or until it reaches a temperature of around 8-10°C.

Select a white wine glass and place a couple of fresh lemon slices and mint leaves at the bottom.

Preparing the Glass

Pour approximately 150ml of the chilled Sauvignon Blanc into each glass over the lemon slices and mint leaves.

Serve immediately and enjoy the fresh, crisp flavors of the 2024 Frenzy Sauvignon Blanc!

Serving

Yeast (wine yeast)

Sulfur dioxide (as a preservative)

Chilled Sauvignon Blanc

Fresh lemon slices

Mint leaves

Place the bottle of Pinot Grigio in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Choose appropriate wine glasses for serving. Make sure they are clean and dry.

Prepare the Glasses

Open the bottle of chilled Pinot Grigio. Pour approximately 150-180 ml of wine into each glass, filling it to about one-third full to allow the wine to breathe.

Pour the Wine

Sip the wine at a leisurely pace and enjoy its crisp and refreshing flavors. Pair it with light appetizers or seafood for an enhanced experience.

Taste and Enjoy

Pinot Grigio

Place the bottle of NV Zardetto Brut Prosecco in the refrigerator for at least 2 hours before serving to ensure it's well chilled.

Chill the Ingredients

Select champagne flutes or wine glasses and place them in the freezer for 15-20 minutes to chill.

Remove the chilled glasses from the freezer. Add a few ice cubes to each glass along with a slice of fresh lemon.

Add Ice and Lemon

Open the bottle of NV Zardetto Brut Prosecco and pour it gently into each glass, filling them about three-quarters full.

Pour the Prosecco

Top off each glass with a splash of chilled sparkling water for added refreshment.

Add Sparkling Water

Garnish each glass with a few fresh mint leaves for a pop of color and flavor.

Garnish with Mint

Serve the Prosecco cocktails immediately while they are still bubbly and chilled.

Serve Immediately

NV Zardetto Brut Prosecco

Chilled sparkling water

Fresh mint leaves

Ice cubes

Place the bottle of 2023 Atzei, 'Saragat' Vermentino in the refrigerator or an ice bucket for at least 30 minutes before serving to achieve the ideal serving temperature of 45-50°F (7-10°C).

In a large bowl, combine the shrimp, minced garlic, olive oil, juice of half the lemon, sea salt, and black pepper. Toss to coat the shrimp evenly and let them marinate for 15-20 minutes.

Marinate the Shrimp

Preheat your grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

Thread the marinated shrimp onto skewers, making sure to leave a little space between each shrimp for even cooking.

Skewer the Shrimp

Place the skewers on the preheated grill and cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Squeeze the remaining lemon juice over the shrimp while grilling for added flavor.

Grill the Shrimp

Once cooked, remove the shrimp from the grill and sprinkle with chopped fresh parsley. Serve immediately alongside the chilled Vermentino.

Garnish and Serve

Vermentino

Grilled Shrimp

Garlic

Lemon

Fresh Parsley

Sea Salt

Black Pepper

Select ripe Chardonnay, Pinot Noir, and Pinot Meunier grapes from the Tours-sur-Marne region, ensuring optimal flavor and acidity.

Carefully sort the harvested grapes to remove any damaged or unripe fruit.

Sorting Grapes

Crush the sorted grapes to release the juice, then add yeast to initiate primary fermentation. Allow the mixture to ferment in temperature-controlled stainless steel tanks for about 2-3 weeks.

Primary Fermentation

After primary fermentation, blend the different grape varieties. Add sugar and malolactic culture to promote secondary fermentation in the bottle, which will create the bubbles characteristic of Champagne.

Secondary Fermentation

Age the champagne on its lees for a minimum of 3 years to develop complexity and flavor.

Gradually tilt and rotate the bottles to collect sediment in the neck.

Riddling

Remove the sediment by freezing the neck of the bottle and ejecting the frozen plug.

Disgorgement

Add a mixture of sugar and wine (liqueur d'expédition) to adjust sweetness before corking the bottle.

Dosage

Chardonnay grapes

Pinot Noir grapes

Pinot Meunier grapes

Malolactic Culture

Sulfites

Place the bottle of Lucien Albrecht Brut Cremant d'Alsace Rosé in a wine cooler or an ice bucket filled with ice and water for about 20-30 minutes to chill before serving.

Once chilled, remove the bottle from the cooler. Hold the base of the bottle and tilt it at a 45-degree angle over the glass. Pour gently to avoid excessive bubbles.

Wash the fresh strawberries under cold water. Pat them dry with a paper towel. Remove the green tops and slice them in half if they are large.

Preparing Fresh Strawberries

Chop the dark chocolate into small pieces or use chocolate chips. Melt half of the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Preparing Dark Chocolate

Arrange the Brie, Camembert, or goat cheese on a serving board. Cut the cheeses into bite-sized pieces or wedges for easy serving.

Preparing the Cheese Platter

Lucien Albrecht Brut Cremant d'Alsace Rosé

Fresh strawberries

Dark chocolate (70% cocoa or higher)

Cheese platter (e.g., Brie, Camembert, or goat cheese)

Select ripe Sauvignon Blanc grapes and harvest them by hand or machine. Ensure that the grapes are free from rot and disease.

2017 Royal Tokaji, '5 Puttonyos Aszú'

2010 Château D'yquem

2019 Château D'yquem

2023 Lioco

2020 Angelo Negro, 'basarin'

2019 Villa Di Geggiano, Chianti Classico