VINCENT GIRARDIN Pulingy-Montrachet, 'Vielles Vignes' | Burgundy, France

TALLEY VINEYARDS Oliver's Vineyard | Edna Valley

TALBOTT VINEYARDS Sleepy Hollow Vineyards | Santa Lucia Highlands

SEA SMOKE | Santa Rita Hills, Santa Barbara

QUPE BLOCK | Santa Barbara

SMITH & DEVEREUX | Cameros, Napa

ROSSI-WALLACE | Napa

MATTHIASSON Linda Vista Vineyard | Napa

LIQUID FARM LA MERMANA | Santa Maria Valley

KRUPP BROTHERS | Napa

JARVIS FINCH HOLLOW | Napa

EVENING LAND Seven Springs Vineyard - 'Summum'

FAILLA | Sonoma Coast

CHARDONNAY | WHITE BURGUNDY DOMAINE BRUNO COLIN

LOUIS JADOT Chassagne Montrachet Morgeot Clos de la Chapelle | Burgundy, France

Place the bottle of VINCENT GIRARDIN Puligny-Montrachet in the refrigerator or an ice bucket for approximately 30 minutes before serving to achieve the ideal serving temperature of 50-55°F (10-13°C).

Chilling the Wine

Select appropriate white wine glasses to enhance the tasting experience. Ensure that the glasses are clean and free of any residues.

Preparing Glassware

Once the wine has reached the desired temperature, carefully remove the bottle from the refrigerator or ice bucket. Tilt the bottle at a slight angle and pour approximately 5 ounces (150 ml) of wine into each glass, filling them about one-third full to allow the wine to breathe.

Pouring the Wine

Swirl the wine gently in the glass to release its aromas. Bring the glass to your nose and take a moment to appreciate the bouquet of the wine's scents. Take a small sip, allowing the wine to coat your palate, and savor the flavors before swallowing.

Tasting the Wine

VINCENT GIRARDIN Puligny-Montrachet, 'Vielles Vignes'

Harvest the Chardonnay grapes from Oliver's Vineyard when they reach ideal ripeness, usually in early fall. Ensure that the grapes are free from rot and pests.

Harvesting the Grapes

After harvesting, crush the grapes to release their juices. Place the crushed grapes into a press and extract the juice. Collect the juice in a sanitized container.

Crushing and Pressing

Add the yeast to the collected grape juice to initiate fermentation. Maintain the temperature between 18-22°C for optimal yeast activity. Fermentation typically lasts between 1-3 weeks.

Fermentation

Introduce malolactic bacteria to the fermented juice. This process will soften the acidity and add complexity to the wine. Allow this fermentation to occur over 2-4 weeks.

Malolactic Fermentation

Transfer the wine into oak barrels for aging. This process allows the wine to develop its flavors and aromas. Age for at least 6 months, checking periodically.

Aging in Oak Barrels

Once aging is complete, transfer the wine into bottles. Add a small amount of sulfur dioxide to preserve freshness. Seal the bottles securely.

Bottling

Label the bottles appropriately with the wine name, vintage, and vineyard. Store the bottles in a cool, dark place to allow further aging and development.

Labeling and Storage

Chardonnay Grapes

Malolactic Bacteria

Yeast

Sulfur Dioxide

Oak Barrels

Water

Chill the Talbott Vineyards Sleepy Hollow Chardonnay in the refrigerator for at least 2 hours before serving. Pour into a chilled glass and enjoy with seafood dishes or creamy pasta.

Chardonnay Serving

Allow the Talbott Vineyards Sleepy Hollow Pinot Noir to breathe for about 30 minutes after opening. Pour into a wine glass and serve at room temperature. Pairs well with roasted chicken or mushroom risotto.

Pinot Noir Serving

Decant the Talbott Vineyards Sleepy Hollow Syrah for about 1 hour before serving. Serve in a large glass at room temperature, ideal with grilled meats or hearty stews.

Syrah Serving

Talbott Vineyards Sleepy Hollow Chardonnay

Talbott Vineyards Sleepy Hollow Pinot Noir

Talbott Vineyards Sleepy Hollow Syrah

Carefully hand-pick ripe Pinot Noir grapes from the vineyard in Santa Rita Hills.

Harvesting

Once harvested, crush the grapes and remove the stems to prepare for fermentation.

Crushing and Destemming

Add yeast to the crushed grapes in a fermentation tank to begin the fermentation process. Allow to ferment for 7-14 days at a controlled temperature.

After fermentation, press the mixture to separate the wine from the grape skins.

Pressing

Transfer the wine into oak barrels for aging. Allow it to mature for 10-12 months, during which it will develop complex flavors.

Aging

Once the aging process is complete, bottle the wine and add a small amount of sulfur dioxide to preserve freshness.

Pinot Noir grapes

Oak barrels

Sulfur dioxide

Ensure all wine bottles are properly chilled before serving.

Preparation

Open each bottle and pour approximately 5 oz (150 ml) into a wine glass for each guest.

Pouring

Encourage guests to savor the flavors. Allow the wine to breathe for a few minutes before tasting.

Tasting

Suggest food pairings such as grilled meats for Syrah, seafood for Chardonnay, and light pastas for Grenache.

Pairing Suggestions

Qupe Block Syrah

Qupe Block Chardonnay

Qupe Block Grenache

Choose one bottle of wine from the selection provided, such as Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, or Sauvignon Blanc.

Selecting the Wine

Ensure the wine is chilled if serving white wine (like Chardonnay or Sauvignon Blanc) and at room temperature for red wine (like Cabernet Sauvignon, Merlot, or Pinot Noir).

Preparing to Serve

Open the bottle using a corkscrew. Pour the wine into a glass, filling it to about one-third full to allow the wine to breathe.

Savor the aromas and flavors of the wine. Pair with appropriate food selections to enhance the tasting experience.

Enjoying the Wine

Cabernet Sauvignon

Chardonnay

Merlot

Pinot Noir

Sauvignon Blanc

Select appropriate wine glasses for each type of wine. Use a Bordeaux glass for Cabernet Sauvignon, a Burgundy glass for Pinot Noir, a white wine glass for Chardonnay, and a tulip glass for Sauvignon Blanc.

Prepare Your Glassware

Refrigerate the Chardonnay and Sauvignon Blanc for at least 30 minutes before serving to achieve optimal serving temperature (around 45-50°F).

Chill the Whites

For the Cabernet Sauvignon and Pinot Noir, pour the wine into a decanter and allow it to breathe for 20-30 minutes before serving to enhance its flavors.

Decant the Reds

Serve the Cabernet Sauvignon and Pinot Noir at room temperature (around 60-65°F) and the chilled white wines at the recommended temperature.

Serving Temperature

Pour the wine into the prepared glasses, filling each glass about one-third full. Encourage guests to swirl the wine in their glass to release its aromas before taking a sip.

Pour and Enjoy

Place the bottle of Matthiasson Linda Vista Vineyard Chardonnay in the refrigerator for at least 1-2 hours prior to serving.

Chill the Wine

Select appropriate wine glasses, ideally white wine glasses, and ensure they are clean and dry.

Prepare Glassware

Using a corkscrew, carefully remove the cork from the bottle of Chardonnay. Be cautious not to break the cork.

Open the Bottle

Pour approximately 5 ounces (150 ml) of wine into each glass, tilting the glass slightly to avoid splashing.

Pour the Wine

Savor the flavors of the Matthiasson Linda Vista Vineyard Chardonnay, taking time to appreciate its aromas and taste.

Enjoy the Wine

Matthiasson Linda Vista Vineyard Chardonnay

Place the bottle of Liquid Farm La Mermana in the refrigerator for about 30 minutes before serving to ensure it is chilled to the ideal temperature.

Select appropriate wine glasses. For white wines like La Mermana, use a narrower glass to preserve the wine's crispness and aroma.

Once the wine is chilled, carefully remove the bottle from the refrigerator. Open the bottle and pour approximately 5 ounces (150 ml) of wine into each glass.

Savor the flavors of Liquid Farm La Mermana. Take a moment to appreciate its aroma before sipping, and enjoy it with a light meal or on its own.

Liquid Farm La Mermana

Choose from one of our premium Napa wines: Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, or Zinfandel.

Select Your Wine

If you choose a white wine (Chardonnay or Sauvignon Blanc), chill the bottle in the refrigerator for at least 2 hours before serving.

Chill Your Whites

For the red wines (Cabernet Sauvignon, Merlot, and Zinfandel), consider decanting them for at least 30 minutes to allow them to breathe and enhance their flavors.

Decant Your Reds

Select appropriate wine glasses: larger bowls for reds and narrower glasses for whites. Ensure they are clean and free of any residue.

Pour the wine into the glasses, filling them to about one-third full for reds and half full for whites. Enjoy the wine at a comfortable temperature and savor the flavors.

Serve and Enjoy

Napa Valley Cabernet Sauvignon

Napa Valley Chardonnay

Napa Valley Merlot

Napa Valley Sauvignon Blanc

Napa Valley Zinfandel

Place the bottle of JARVIS FINCH HOLLOW Cabernet Sauvignon in the refrigerator for about 30 minutes to chill it slightly before serving.

Use a corkscrew to carefully remove the cork from the bottle. Ensure you do this gently to avoid breaking the cork.

Opening the Bottle

Tilt the bottle at a 45-degree angle 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 smell the wine before tasting it to fully appreciate its bouquet.

Savoring the Wine

Enjoy the JARVIS FINCH HOLLOW Cabernet Sauvignon with red meats, hearty pasta dishes, or aged cheeses to enhance your dining experience.

JARVIS FINCH HOLLOW Cabernet Sauvignon

Before serving, chill the 'Summum' wine in the refrigerator for at least 30 minutes to enhance its flavor profile.

Choose a suitable wine glass, preferably a Burgundy glass, which will allow the aromas to concentrate and enhance the tasting experience.

Select the Right Glass

Pour approximately 5-6 ounces (150-180 ml) of 'Summum' into each glass, filling it to about one-third of the glass to allow for aeration.

Gently swirl the wine in your glass to release its aromas. Bring the glass to your nose and take a moment to inhale the bouquet of scents before tasting.

Swirl and Smell

Take a small sip of the wine, allowing it to coat your palate. Note the flavors and the finish, and enjoy the complexity of 'Summum'.

Taste the Wine

Consider pairing 'Summum' with rich dishes such as roasted duck, grilled lamb, or earthy mushroom risotto to complement its depth and character.

Pair with Food

Evening Land Seven Springs Vineyard - 'Summum'

Begin by harvesting ripe Pinot Noir grapes. Remove any leaves or stems and place the grapes in a clean container.

Harvesting Grapes

Crush the grapes to release their juice. You can use a grape crusher or crush by hand in a sanitized container.

Crushing Grapes

Transfer the crushed grapes (must) into a fermentation vessel. Add water to the must to achieve the desired volume of liquid.

Preparing Must

Dissolve the sugar in a small amount of warm water, then add to the must to enhance fermentation and flavor.

Adding Sugar

Sprinkle the wine yeast over the must. Allow it to hydrate for about 15 minutes before stirring it into the mixture.

Adding Yeast

Cover the fermentation vessel with a cloth to allow gas to escape while preventing contamination. Allow the mixture to ferment for 7-14 days, stirring daily.

Once fermentation slows, siphon the wine off the sediment into a clean vessel, leaving the sediment behind.

Racking

Add oak chips to the wine for flavor. These can remain in the wine for several weeks or until desired oak intensity is reached.

Adding Oak Chips

Add potassium metabisulfite to the wine to prevent oxidation and spoilage. Stir gently to mix.

Sulfite Addition

Once the wine has cleared and is ready, siphon it into clean, sanitized bottles. Seal with corks and label.

Yeast (wine yeast)

Sugar

Oak chips

Sulfites (potassium metabisulfite)

Place the bottles of Chardonnay and White Burgundy Domaine Bruno Colin in the refrigerator for at least 2 hours before serving to ensure they are at the optimal temperature of 45-50°F (7-10°C).

Carefully remove the foil capsule from the top of the wine bottle using a foil cutter or knife. Use a corkscrew to gently extract the cork from the bottle, avoiding any breakage.

Opening the Wine

Hold the bottle by the base and tilt it slightly to pour the Chardonnay or White Burgundy into a wine glass. Fill each glass to about one-third full to allow for aromas to develop.

Swirl the wine gently in the glass to release its aromas. Take a moment to inhale the scent before taking a sip. Savor the flavors and enjoy the complexity of the wine.

White Burgundy Domaine Bruno Colin

Begin by harvesting ripe Chardonnay grapes from the Morgeot vineyard during the peak of their ripeness, typically in late September to early October.

Gently crush the harvested grapes and press them to extract the juice. This juice will form the basis of the wine.

Transfer the grape juice into a French oak barrel. Add yeast to initiate fermentation, allowing the natural sugars in the juice to convert into alcohol over a period of two to three weeks.

After fermentation, the wine should be aged in the same French oak barrels for approximately 12 months. This process enhances the wine's complexity and imparts subtle oak flavors.

Prior to bottling, add sulfur dioxide to stabilize the wine and prevent oxidation. Filter the wine if necessary and prepare for bottling.

Finishing Touches

Carefully bottle the wine, ensuring that each bottle is sealed properly to maintain quality until it is ready to be served.

Vincent Girardin Pulingy-montrachet, 'vielles Vignes' | Burgundy, France

Talley Vineyards Oliver's Vineyard | Edna Valley

Talbott Vineyards Sleepy Hollow Vineyards | Santa Lucia Highlands

Sea Smoke | Santa Rita Hills, Santa Barbara

Qupe Block | Santa Barbara

Smith & Devereux | Cameros, Napa

Rossi-wallace | Napa

Matthiasson Linda Vista Vineyard | Napa

Liquid Farm La Mermana | Santa Maria Valley

Krupp Brothers | Napa

Jarvis Finch Hollow | Napa

Evening Land Seven Springs Vineyard - 'summum'

Failla | Sonoma Coast

Chardonnay | White Burgundy Domaine Bruno Colin

Louis Jadot Chassagne Montrachet Morgeot Clos De La Chapelle | Burgundy, France