Charcuterie and Cheese

2021 Pinot Gris

2021 Riesling

2020 Estate Pinot Noir

2021 Whole Cluster Pinot Noir

2021 White Pinot Noir

BEER CHEESE CHORIZO POTATOES

Avocado, Tomato, Radish, Pickled Red Onion, Arugula, Feta, Balsamic Reduction

AVOCADO TOAST

Belgian Waffle, Fried Chicken, Fried Spinach, Bell Peppers

CHICKEN WAFFLE

2 Fried Eggs, Chorizo, Corn Tortillas, Black Beans, Queso Fresco, Avocado Homemade Salsa

HUEVOS RANCHEROS

BANANA BREAD FRENCH TOAST

2 Poached Eggs, Salmon, Dill, Onion, Hollandaise English Muffin

SALMON BENEDICT

2 Poached Eggs, Canadian Bacon, Hollandaise, English Muffin

TRADITIONAL BENEDICT

Scrambled Eggs, Sausage or Bacon, Pepper Jack

UPSIDE DOWN BAGEL SANDWICH

Scrambled Eggs, Cheddar Cheese, Chorizo, Onions, Tomato, Black Beans

CHORIZO BURRITO

OG BURRITO

3 Eggs, 8 oz Sirloin, Ghost Pepper Jack, Jalapenos, Tomato, Onions, Cilantro, Sambal Sauce

BAJA

SWISS & MUSHROOM

3 Eggs, Pepper Jack, Bacon, Avocado, Tomato, Black Olives

CALIFORNIA

STEAK & EGGS

2 Eggs Any Style, Bacon, Sausage or Chorizo

GRANITE BREAKFAST

We have a variety of other choices, including farm fresh eggs

farm fresh eggs

We've got you covered with our bison burger

bison burger

We've got you covered with our wood-grilled veggie burger

veggie burger

If meats are sold on a large piece, refrigerate until slightly firm for easier slicing. For pre-sliced meats, arrange varieties separately on the board for visual contrast.

Fold prosciutto slices into loose ribbons or small roses by folding each slice in half lengthwise and then folding again; place in a small cluster. For salami and soppressata, create overlapping fan-shaped rows by slightly overlapping each slice. Stack chorizo slices and arrange in a small pile.

Fold and Fan

Remove soft cheese (brie or camembert) from refrigerator 20–30 minutes before serving so it comes to room temperature and becomes spreadable.

Cut the semi-hard cheese into thin wedges or bite-size cubes. Slice the goat cheese log into medallions or crumble into a small dish for easy spreading. Place whole wheel of soft cheese on board with a small knife for guests to cut.

Slice and Portion

Arrange crackers and baguette slices in groups around the board to create accessible stations. Toast baguette slices lightly under a broiler or in a skillet if you prefer a warm crunch (2–3 minutes each side). Allow to cool briefly.

Place small bowls or piles of cornichons, olives, roasted nuts, dried fruit, and fresh grapes or berries around cheeses and meats. Keep contrasting textures and colors next to each other (e.g., figs beside blue cheese or nuts beside semi-hard cheese).

Spoon honey into a small bowl or shallow jar and place near soft cheese; add a small spoon. Put grainy mustard in a small dish with a small spreader. Provide toothpicks or small skewers for olives and gherkins.

Condiments

Choose a large wooden board, slate, or platter. Start by placing the cheeses first, spaced evenly (one near each corner or third). Position bowls for olives, honey, and mustard next.

Add the cured meat arrangements next to cheeses so guests can pair easily. Fill remaining spaces with crackers, baguette slices, dried fruit, nuts, and fresh fruit to create an abundant look.

Garnish with fresh rosemary or thyme sprigs for color and aroma. Tuck toothpicks or small skewers into a corner for easy access.

Final check: provide separate knives or spreaders for each cheese to avoid flavor mixing. Keep napkins or small plates nearby. Serve immediately once cheeses have softened slightly.

prosciutto (thin slices)

soppressata or salami (sliced)

chorizo or spicy cured sausage (sliced)

soft cheese (brie or camembert)

semi-hard cheese (aged cheddar or manchego)

crumbly cheese (goat cheese log)

assorted crackers

baguette (thinly sliced)

cornichons or gherkins

mixed olives (pitted)

roasted nuts (almonds or walnuts)

dried fruit (apricots or figs)

fresh grapes or berries

honey

grainy mustard

fresh rosemary or thyme sprigs

toothpicks or small skewers

Harvest approximately 23 kg of ripe Pinot Gris grapes. Inspect and discard any rotten or diseased fruit. Keep fruit cool and process within 12 hours of harvest for best aromatic retention.

Harvest and Inspect

Crush and destem the grapes into a clean, food-grade fermenter. Work gently to avoid extracting excessive phenolics; white wine is typically handled delicately.

Crush and Destem

Dissolve 1 tsp of Campden (potassium metabisulfite) in a small amount of water and add to the must to achieve roughly 50–75 ppm free SO2. Cover and let stand for 12–24 hours to inhibit wild yeast and bacteria.

Sulfite Addition

After the sulfite wait time, add 1 tsp pectic enzyme and 1 tbsp yeast nutrient to the must. Mix gently to incorporate. These improve juice clarification and support a healthy fermentation.

Enzyme and Nutrient

Measure Brix (sugar) and TA (titratable acidity). If Brix is low and chaptalization is desired, dissolve the required sugar in a small amount of warm water and add to the must—target a starting Brix of about 21–23 for a balanced Pinot Gris. If acidity is low, add small increments of tartaric acid, re-measuring until desired TA (around 6–7 g/L) is reached.

Adjust Brix and Acidity (Optional)

Rehydrate a packet of Saccharomyces bayanus (or suitable white wine yeast) per manufacturer instructions. Pitch the yeast into the must after temperature stabilizes around 18–20°C (65–68°F). Cover the fermenter with a sanitized lid and airlock.

Inoculate with Yeast

For a classic Pinot Gris, limit skin contact to 6–12 hours to retain delicate aromatics while extracting a touch of texture. Hold must at 12–16°C during skin contact to avoid rapid fermentation. If you prefer a purely classic white style, press immediately after crushing and proceed to ferment the juice only.

Ferment on Skins (Optional Short Contact)

Press the must with a basket press or bladder press to separate juice from solids. Collect free-run and press fractions separately if desired. Combine juices if you want a single-vessel fermentation, or ferment separately to blend later.

Pressing

If the juice is cloudy, add 10 g bentonite per 23 kg must (or follow product directions) and cold-settle the juice for 12–24 hours at 10–12°C to encourage clarification. Rack clear juice into a sanitized carboy, leaving gross lees behind.

Clarify Must

Ferment the juice at 12–18°C until specific gravity drops to around 0.995–1.000 (dry or nearly dry), typically 10–21 days depending on yeast and temperature. Monitor temperature and gravity daily for the first week, then every 2–3 days.

Primary Fermentation Completion

Once primary fermentation is complete and lees have settled, rack the wine off gross lees into a clean carboy. Decide whether to allow malolactic fermentation (MLF). Pinot Gris often retains some malic acidity; if you want a creamier texture, inoculate with an appropriate malolactic culture and allow MLF at 18–20°C. If you wish to preserve bright acidity, keep conditions cool and add 0.5 tsp potassium metabisulfite to inhibit MLF.

Racking and Malo-Lactic Decision

If a lightly oak-influenced style is desired, add 50 g neutral/lightly toasted oak chips in a sanitized mesh bag to the carboy for 4–8 weeks. Taste regularly; remove chips when the desired level of oak is reached.

Oak / Flavoring (Optional)

If the wine shows haze or instability, perform fining (e.g., protein fining) or cold-stabilize the wine at around -4°C for 1–2 weeks to precipitate tartrates. After cold stabilization, rack and adjust free SO2 to about 25–30 ppm using potassium metabisulfite.

Fining and Cold Stabilization

Taste and make final adjustments. If back-sweetening is desired, stabilize with potassium sorbate (follow dosing instructions) and add a small Campden addition after sweetening. Ensure free SO2 is appropriate for bottling.

Final Adjustments

Age the wine on light lees for 2–6 months for texture development, racking every 2–3 months to clarify. Maintain temperature around 12–15°C and avoid oxygen exposure.

Aging

Sanitize bottles, corks, siphon, and bottling equipment. Prepare an appropriate Campden solution if you plan a final sulfite addition at bottling (aiming for total free SO2 around 25–35 ppm).

Sanitize and Prepare

Rack the wine gently to the bottling container and fill 750 ml bottles using a bottling wand, leaving about 1–1.5 cm headspace. Insert corks and seal. If using screwcaps, crimp per manufacturer instructions.

Fill and Cork

Label bottles '2021 Pinot Gris' and store horizontally in a cool, dark place at 12–14°C. Allow at least 2–3 months bottle age before release; aging up to 12 months will further integrate flavors.

Label and Age

Fresh Pinot Gris grapes (de-stemmed)

Campden tablets (potassium metabisulfite)

Pectic enzyme

Yeast nutrient

Saccharomyces bayanus or wine yeast for white wines

Chaptalization sugar (if necessary to reach target Brix)

Acid adjustment (tartaric acid, if needed)

Cold water (for dilution/adjustment)

Must clarification agent (bentonite, optional)

Potassium sorbate (for sweetening/stabilization if needed)

Potassium metabisulfite (for sulfite additions)

Neutral oak chips (optional, light toast)

Cold-stable fining agent (optional)

Sterilized wine bottles (750 ml)

Wine corks

Bottling sulfur (Campden) solution

Bottling wand and siphon tubing

Place the 2021 Riesling in the refrigerator for at least 2 hours before serving. If you need it chilled quickly, submerge the sealed bottle in an ice bucket filled with a 1:1 mix of ice cubes and cold water for 20–30 minutes.

Chill the bottle

Select white wine glasses (one per guest). Rinse each glass with very cold water and drain to slightly cool the glasses, which helps keep the wine at serving temperature.

Prepare glassware

If serving outdoors in warm weather and you prefer the wine extra-cold, add roughly 2–3 ice cubes to each glass. Note: Adding ice dilutes the wine as it melts; use only if desired.

Add ice (optional)

Use a corkscrew or waiter’s friend to remove the cork cleanly. Wipe the bottle’s lip with a clean cloth or napkin to remove any sediment or cork bits.

Open the bottle

Pour the Riesling into each glass to about one-third full (roughly 4–5 oz / 120–150 ml), leaving room to appreciate the aroma and to swirl gently.

Pour

If desired, float a lemon or lime wheel on the surface of the wine or rest it on the rim. Add a small mint sprig to the glass or serve mint on the side as a fresh aromatic accent.

Garnish (optional)

Serve immediately while chilled. Recommend tasting first and adjusting future serving temperature to personal preference (Riesling often shows best at 45–50°F / 7–10°C). If using an ice bucket, keep the bottle chilled between pours.

Presentation

2021 Riesling (bottle)

Ice cubes

Lemon or lime wheel

Fresh mint sprig

White wine glasses

Ice bucket or wine cooler (optional)

Hold the bottle in the refrigerator for 30–45 minutes before serving if it was stored at cellar temperature (~55°F / 13°C) to reach an ideal serving range for Pinot Noir (55–60°F / 13–15°C). If the wine was very cold, remove it from the refrigerator 15–20 minutes before serving to warm slightly.

Chill or bring to serving temperature

Check the bottle for any sediment at the bottom. If present and you prefer, stand the bottle upright for a few hours before opening so sediment settles. Using a waiter's corkscrew (or appropriate opener), cut the foil 1/4 inch below the lip, wipe the top of the bottle with a clean cloth, then remove the cork smoothly to avoid agitating the wine.

Inspect and open

If the wine has pronounced youthful tannins or you want to allow aromatic lift, decant the Pinot Noir into a clean decanter and let it breathe for 20–40 minutes. For an older vintage showing delicate aromas, pour directly into glasses to preserve nuance.

Optional decanting

Pour about 4–5 ounces (120–150 ml) per glass — roughly one-quarter of a standard 750 ml bottle per glass — using a steady hand. Hold the bottle near the base and tilt the glass slightly; stop pouring when the wine reaches the widest part of the bowl to allow aroma development.

Pouring

Prepare glasses: Ensure red wine glasses are clean, free of detergent residue, and at room temperature. If glasses are chilled, let them sit 5–10 minutes to come up to serving temperature. Arrange one glass per guest.

Palate cleanser and snacks: Place a small bowl of filtered water and a few neutral crackers or thin slices of baguette for each guest. If using butter or a mild cheese, offer small portions on a communal plate; instruct guests to use sparingly so as not to mask the wine's flavors.

Tasting order and guidance: Pour a small amount first for a taste. Smell the wine with a gentle swirl to assess aromas (red cherry, raspberry, earth, spice). Sip and let the wine move across the palate to notice acidity, fruit, tannin, and finish. For multiple guests, suggest pacing (one glass per 20–30 minutes) to enjoy the bottle across the evening.

Storage of leftover wine: If not finishing the bottle, re-cork with the original cork or a wine stopper and refrigerate upright to slow oxidation. Consume within 2–4 days for best flavor; lighter Pinot Noir typically keeps 2 days, sometimes 3–4 depending on condition and exposure to air.

Service temperature reminders: If the wine warms too much during service, briefly place the bottle in an ice bucket with a little water for 5–10 minutes. If it is too cold, hold in hand and encourage glasses to sit for a few minutes to reach the 55–60°F / 13–15°C window.

Red wine glasses

Filtered water (for palate cleansing)

Soft neutral crackers or sliced baguette

Room-temperature butter or mild cheese (optional)

Sanitize all equipment (fermenter, carboy, airlock, siphon, bottles) with a no-rinse sanitizer or a potassium metabisulfite solution. Rinse with sterile water if required by sanitizer instructions. Work in a clean environment to avoid contamination.

Sanitation

Weigh 2.0 kg of whole-cluster Pinot Noir grapes. Do not destem or crush — keep clusters intact. Take a small sample of free-run juice (press a few berries by hand) and measure Brix with a refractometer or hydrometer and check titratable acidity (TA) if you can. If Brix is low and you plan to reach a specific alcohol, add sugar only after consulting calculations; this recipe assumes no chaptalization (sugar quantity = 0 g). Dissolve 12.5 mg equivalent of potassium metabisulfite in a small amount of sterile water and spray lightly over the clusters to suppress wild flora; wait 12–24 hours before inoculation to allow SO2 to dissipate slightly.

Grape intake & adjustment

Add 0.5 tsp pectic enzyme to the clusters and gently mix by hand (wear sanitized gloves). This helps extraction of color and flavor during the short whole-cluster fermentation.

Enzyme addition

Rehydrate 1 tsp of Pinot Noir wine yeast per manufacturer instructions (usually 10–15 min in 30–40°C sterile water). Add 0.25 tsp yeast nutrient at inoculation. Gently add the rehydrated yeast onto the whole clusters, distributing it across the cap and clusters. Do not pump over; the intention is a gentle, whole-cluster carbonic or semi-carbonic fermentation character.

Inoculation

Place clusters in the sanitized fermentation vessel leaving headspace for CO2 and some cap formation. Fit an airlock (or loosely cover to allow CO2 escape) and allow fermentation to begin at 20–24°C (68–75°F). Fermentation should begin within 24–72 hours. Check daily: CO2 production, temperature, and a gentle punch-down once per day if a noticeable cap forms. For a classic whole-cluster style, limit mechanical extraction: punch down gently with sanitized hands or a sanitized spoon 1× daily for the first 4–7 days.

Primary fermentation - whole cluster

When fermentation is 3–5 Brix or roughly 3–7 days in (taste for balance and monitor sugar), press gently to separate wine from stems and skins. Use a small hand press or very gentle manual squeezing — avoid over-extraction of bitter phenolics from stems. Transfer free-run and press fractions into a sanitized glass carboy or small barrel for settling and anaerobic fermentation continuation.

Allow malolactic fermentation to proceed naturally or inoculate with malolactic bacteria per your preference for a softer mid-palate; maintain temperature around 18–22°C (64–72°F). Monitor until MLF completes (measure malic acid if possible). After MLF completes, rack the wine off gross lees into a clean carboy. Add sulfite to a combined free SO2 target of ~20–30 ppm for early post-MLF protection (the initial Campden dose was small; adjust based on pH and TA). A rough equivalent for this scale is an additional 12.5 mg potassium metabisulfite dissolved and added — measure if you can.

Malolactic fermentation (MLF) and SO2 management

Age the wine on light lees for 3–6 months in a small oak barrel (if available) or glass carboy with occasional gentle stirring or batonnage once every 2–3 weeks for the first 2 months to build texture, then quiet ageing. Keep wine under an airlock or with minimal headspace to avoid oxidation. Taste monthly and adjust sulfite to maintain free SO2 in the protective range appropriate for your wine's pH (generally 20–35 ppm).

When the wine is clear and stable (no more active MLF, sediments settled), rack off lees into a sanitized container. Stabilize as needed (sulfite, cold stabilization if required). Using sanitized siphon, fill a 750 ml bottle leaving 1–2 cm headspace. Add final SO2 to target free SO2 appropriate for finished wine (typically 25–30 ppm for Pinot Noir with moderate pH). Cork or cap the bottle. Allow bottle aging for at least 3 months before tasting, longer for improved integration.

Final racking and bottling

This whole-cluster Pinot Noir emphasizes aromatics, gentle tannin from stems, and bright acid. Serve slightly below room temperature (14–16°C / 57–61°F). For larger batches scale all grape and additive quantities linearly and adjust sulfur additions to ppm using proper calculators.

Notes & serving

Sanitize all packaging (bottle, cork or screwcap) prior to bottling as described in the Sanitation step above.

Label and store the bottled wine in a cool, dark place lying on its side if corked. Track bottling and sulfite dates for future reference.

Whole cluster Pinot Noir grapes (hand-sorted, stems intact)

Campden tablet solution (potassium metabisulfite)

Saccharomyces cerevisiae (Pinot Noir wine yeast)

Yeast nutrient (diammonium phosphate or equivalent)

Tartaric acid (to adjust total acidity)

Sugar (if needed to correct Brix)

Sterile bottled water (for equipment sanitation and small adjustments)

Fermentation vessel (1–3 L food-grade bucket or carboy)

Glass carboy or small oak barrel for maturation

Airlock and stopper

Hydrometer or refractometer

Sanitizer (e.g., potassium metabisulfite solution or no-rinse sanitizer)

Siphon tubing and racking cane

Sterile 750 ml bottle and cork or screwcap

Harvest approximately 100 kg of ripe Pinot Noir grapes at desired ripeness (target ~22–24 Brix for a fresh white-style Pinot). Whole-cluster press promptly after harvest to minimize skin contact. Collect clear juice (free-run + light press fractions) into a sanitized tank. Aim for about 70–80 L juice depending on press yield.

Harvest and Press

Add 50 mg potassium metabisulfite per 100 kg grapes (equivalent to ~25–30 ppm SO2 in juice) immediately after pressing to inhibit unwanted microbes. Measure TA and pH. If necessary, adjust acidity with small additions of tartaric acid (start with ~5 g per 100 kg and re-check) to reach target TA ~6–7 g/L (0.6–0.7%) or desired pH ~3.2–3.4 for balance and stability.

Sulfur Addition & Acid Adjustment

Add 1 teaspoon pectic enzyme to the juice and hold the juice cold (10–15 °C) for 12–24 hours to improve settling and juice clarity prior to inoculation.

Pectic Enzyme

Prepare the chosen yeast per manufacturer's instructions (rehydrate if required). Warm the juice to fermentation temperature (14–18 °C for a fresh white-style fermentation). Add the yeast pack to the juice and gently mix to distribute.

Add 5 g yeast nutrient to the juice at inoculation and plan a small energizer addition (2 g) after 48–72 hours if fermentation shows signs of sluggishness (stuck/sluggish fermentation). Monitor Brix/SG daily.

Charcuterie And Cheese

2021 Pinot Gris

2021 Riesling

2020 Estate Pinot Noir

2021 Whole Cluster Pinot Noir

2021 White Pinot Noir

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Avocado Toast

Chicken Waffle

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Banana Bread French Toast

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Chorizo Burrito

Og Burrito

Baja

Swiss & Mushroom

California

Steak & Eggs

Granite Breakfast

Farm Fresh Eggs

Bison Burger

Veggie Burger