Lodali Barbera D'Alba

Domaine du Clos Naudin Foreau

Grosjean

Groppello Riviera del Garda Classico, Lombardy 2021

Averoldi 'Notorius'

Bisson Prosecco Frizzante

Roederer Estate

'Le Hâut-Lieu Sec' Chenin Blanc Vouvray 2021

Domaine Hüet

Bisol Prosecco Superiore

Contadi Castaldi

Begin by harvesting ripe Barbera grapes from the vineyard. Ensure that the grapes are healthy and free from rot.

Harvesting

After harvesting, gently crush the grapes to release the juice. This can be done using a grape crusher or by hand.

Crushing

Transfer the crushed grapes into fermentation tanks. Add yeast to initiate fermentation, ensuring that the temperature is maintained between 20-30°C.

Fermentation

Add sulfur dioxide to the must to prevent unwanted microbial growth and oxidation. Monitor the levels to maintain a concentration of 50 mg/l.

Sulfur Dioxide Addition

Test the acidity of the juice and add tartaric acid if necessary to achieve a balanced acidity level of around 1 g/l.

Tartaric Acid Adjustment

Monitor the fermentation process daily, checking the specific gravity and temperature. Fermentation should last approximately 7-10 days.

Fermentation Monitoring

Once fermentation is complete, press the fermented grapes to separate the wine from the skins. Collect the free-run wine for aging.

Pressing

Transfer the wine into oak barrels for aging. Allow the wine to mature for at least 12 months, developing complex flavors.

Aging

After aging, filter the wine and prepare it for bottling. Ensure that bottles are clean and sterilized before filling.

Bottling

Seal the bottles with corks and label them appropriately. Store in a cool, dark place to allow the wine to continue to develop.

Sealing

Barbera grapes

Yeast

Sulfur dioxide

Tartaric acid

Water

Select fully ripe Chenin Blanc grapes, ensuring they are free from rot or disease. Harvest approximately 750 ml worth of grapes.

Harvesting Grapes

Crush the harvested grapes to release the juice. Press the crushed grapes to extract the juice, aiming for a yield of around 750 ml.

Crushing and Pressing

In a clean fermentation vessel, combine the pressed grape juice with 50 ml of water. This helps to dilute the juice slightly for fermentation.

Preparing the Must

Sprinkle 1 tsp of yeast over the juice mixture. Add 0.5 tbs of sugar to the mixture to aid in fermentation and enhance sweetness.

Adding Yeast and Sugar

Add 0.5 tsp of acid (either tartaric or citric) to balance the acidity of the must, ensuring a pleasant mouthfeel in the final wine.

Adjusting Acidity

Add 30 mg of sulfites to the must to inhibit unwanted bacteria and spoilage organisms, ensuring a clean fermentation.

Sulfite Addition

Cover the fermentation vessel with a cloth or airlock and let the mixture ferment at room temperature for about 2-4 weeks, or until fermentation is complete.

Once fermentation is complete, siphon the wine off the sediment into a clean vessel, leaving the sediment behind. This step helps clarify the wine.

Racking

Allow the wine to age in a cool, dark place for at least 6 months to develop its flavors and aromas.

After aging, carefully bottle the wine in clean, sterilized bottles. Seal with corks and label the bottles with the date and variety.

Chill the wine slightly before serving. Enjoy it chilled to enhance its crispness and fruity flavors.

Enjoying

Chenin Blanc grapes

Yeast (white wine)

Sugar

Acid (tartaric or citric)

Sulfites

Prior to serving, chill the Petite Arvine in the refrigerator for at least 2 hours to enhance its crispness and acidity.

Chill the Wine

Use a white wine glass to serve the Petite Arvine, allowing for proper aeration and enjoyment of its floral and fruity notes.

Wine Glass Selection

Pour the wine into the glass, filling it to about one-third full to allow the aromas to concentrate.

Pouring the Wine

Before tasting, take a moment to appreciate the wine's color and aroma. Swirl gently and inhale to experience the complex notes of citrus and mineral.

Tasting Notes

Pair the Petite Arvine with light dishes such as seafood, grilled vegetables, or a fresh salad to complement its crisp profile.

Pairing Recommendations

Petite Arvine

In a medium saucepan, combine the water and sugar. Heat over medium heat until the sugar completely dissolves, stirring occasionally.

Prepare Sugar Syrup

Once the sugar has dissolved, add the fresh cherries to the saucepan. Simmer for about 10 minutes until the cherries soften and release their juices.

Cook Cherries

Remove the saucepan from heat and let the cherry mixture cool for a few minutes. Then, add the lemon juice and stir well.

Mix Lemon Juice

Strain the cherry mixture through a fine mesh sieve into a bowl, pressing the cherries gently to extract as much juice as possible. Discard the solids.

Strain Cherry Mixture

In a large pitcher, combine the strained cherry juice with the Groppello wine. Stir well to incorporate.

Combine Wine and Juice

Fill wine glasses with ice and pour the Averoldi 'Notorius' mixture over the ice until filled.

Serve Over Ice

Garnish each glass with a few fresh mint leaves and a slice of lemon.

Garnish

Serve immediately and enjoy your refreshing Averoldi 'Notorius' cocktail!

Enjoy

Groppello wine

Fresh cherries

Lemon juice

Fresh mint leaves

Lemon slices

Wash the fresh strawberries thoroughly under cold water. Remove the stems and slice them into thin rounds.

Prepare the Strawberries

In a large pitcher, combine the sliced strawberries, lemon juice, and simple syrup. Muddle gently with a wooden spoon to release the strawberry juices.

Mix the Base

Slowly pour in the Prosecco and sparkling water to the pitcher, stirring gently to combine without losing the fizz.

Add Prosecco and Sparkling Water

Add the fresh mint leaves to the pitcher for garnish and additional flavor. Stir lightly.

Garnish with Mint

Pour the Bisson Prosecco Frizzante into glasses, ensuring each glass has some of the muddled strawberries. Serve immediately and enjoy.

Serve

Prosecco

Sparkling Water

Fresh Strawberries

Fresh Mint Leaves

Lemon Juice

Simple Syrup

Begin by harvesting the Chardonnay and Pinot Noir grapes from the vineyard. Ensure they are ripe and free from any rot or pests.

Crush the harvested grapes using a grape crusher or by hand to release the juice. Collect the juice in a large fermentation container.

Crushing the Grapes

To the crushed grapes, add 1 cup of sugar to the juice to enhance fermentation and add sweetness.

Adding Sugar

In a separate bowl, mix 2 tsp of yeast with 200 ml of warm water. Allow it to activate for about 10 minutes.

Mixing Yeast and Water

Add the activated yeast mixture to the grape juice and stir gently to combine. Cover the fermentation container with a clean cloth.

Combining Ingredients

Allow the mixture to ferment for 7-10 days at a controlled temperature, stirring daily. Monitor the fermentation process closely.

After the primary fermentation is complete, add 1 tsp of malolactic bacteria to the wine to soften the acidity and improve flavor.

Malolactic Fermentation

Transfer the wine to oak barrels for aging. Allow it to age for at least 6 months to develop complex flavors.

Aging in Oak Barrels

Once aged, carefully siphon the wine into clean bottles, leaving some space at the top. Seal the bottles with corks.

Chill the bottles before serving. Enjoy your homemade Roederer Estate sparkling wine with friends and family!

Chardonnay grapes

Pinot Noir grapes

Malolactic bacteria

Oak barrels

Carefully hand-pick the Chenin Blanc grapes when they reach optimal ripeness, usually in late summer to early fall. Inspect the grapes for quality, discarding any that are overripe or damaged.

Harvesting the Grapes

Crush the harvested grapes to release their juice. Use a grape press to extract the juice from the crushed grapes, ensuring that the skins and seeds are separated from the liquid.

Transfer the grape juice into a fermentation vessel. Add the wine yeast to the juice to initiate fermentation. Maintain a temperature of 18-20°C to promote the development of flavors. Allow fermentation to proceed for about 2-4 weeks.

Once fermentation is complete, let the wine settle for a few days to allow sediments to drop to the bottom. Siphon the clear wine off the sediments into a clean fermentation vessel.

Clarification

Add the calculated amount of sulfur dioxide to the wine to prevent oxidation and spoilage. Mix gently to ensure even distribution.

Adding Sulfur Dioxide

Transfer the wine to oak barrels or stainless steel tanks for aging. Allow the wine to mature for at least 6 months to develop its flavors and aromas.

Once aging is complete, filter the wine to ensure clarity. Bottle the wine in clean, sterilized bottles, and cork them securely. Label the bottles with the vintage year and type.

Chill the wine to the ideal serving temperature of 8-10°C. Pour into wine glasses and enjoy the complex flavors of the Domaine Hüet 'Le Hâut-Lieu Sec' Chenin Blanc Vouvray.

Serving

Yeast (wine yeast recommended)

Sulfur dioxide (as a preservative)

Water (for dilution if necessary)

Handpick Glera grapes from the vineyards in Vento, Italy. Ensure that the grapes are ripe and free from any diseases.

Crush the harvested grapes and press them gently to extract the juice. Avoid excessive pressure to maintain the quality of the juice.

Transfer the grape juice into fermentation tanks and add yeast. Allow the mixture to ferment at controlled temperatures. This process typically takes about 10-14 days.

Once fermentation is complete, add sugar and sulfites to the wine for stabilization and flavor enhancement.

Addition of Sugar and Sulfites

Transfer the wine to pressurized tanks for a second fermentation. This process will create the sparkling bubbles in the wine. This step usually takes about 30 days.

Second Fermentation (Charmat Method)

Filter the wine to remove any sediments. Then, bottle the wine under pressure to maintain the carbonation.

Filtering and Bottling

Let the bottled Prosecco age for a minimum of 3 months before releasing it to ensure optimal flavor.

Glera Grapes

Place the bottle of Contadi Castaldi Franciacorta Brut in a refrigerator or ice bucket for at least 30 minutes to chill before serving.

Carefully remove the foil and wire cage from the bottle's cork. Hold the cork and twist the bottle gently to open it without losing any bubbles.

Open the Wine

Pour the wine into flutes or tulip-shaped glasses, filling each glass about two-thirds full to allow for the aromas to develop.

Pour and Serve

Shuck the oysters carefully, ensuring to keep them on the half shell. Serve them chilled on a platter with lemon wedges.

Prepare Fresh Oysters

Toast slices of bread until golden brown. Top with diced tomatoes, basil, olive oil, salt, and pepper. Serve immediately.

Make Bruschetta

Cut the aged cheese into thin slices or small wedges. Arrange on a cheese board for serving.

Slice Parmigiano-Reggiano

Dredge the squid rings in flour and fry in hot oil until golden and crispy. Drain on paper towels and serve with a side of marinara sauce.

Lodali Barbera D'alba

Domaine Du Clos Naudin Foreau