Benvolio Prosecco

Segura Viudas Brut

Gambino

Barone Fini Pinot Grigio

Outlier Pinot Noir

Mason Sauvignon Blanc

Finca Tempranillo Blanco

Daou Rose

House Red

CANS

House White

Intuition

Beck's

RIVER POST

SEASONAL COCKTAIL

ASSERTIVE LADY

MANIFESTATION

IRISH BREAKFAST COLLINS

BOURBON & COQUITO

MOCKINGBIRD FLECK

BM C

SUMMIT DRAMSHANBO

Mer Chardonnay

House Roasted Turkey, White Bread, Gruyere, Bacon, Lettuce, Tomato

THE FIELD

Wash the fresh strawberries under cold water. Remove the green tops and slice them into halves or quarters, depending on your preference.

Prepare the Strawberries

In a large pitcher, combine the sliced strawberries, fresh mint leaves, and simple syrup. Stir gently to combine the flavors.

Mix Ingredients

Slowly pour the Prosecco into the pitcher with the strawberry mixture. Stir gently to mix without losing the bubbles.

Add Prosecco

Pour the mixture into glasses, garnishing each with a slice of lemon and additional mint leaves if desired. Serve immediately and enjoy!

Garnish and Serve

Prosecco

Fresh strawberries

Fresh mint leaves

Lemon slices

Simple syrup

Harvest the Macabeo, Xarel-lo, and Parellada grapes carefully to avoid crushing them. Ensure that they are ripe and free from defects.

Grape Harvesting

Gently press the harvested grapes to extract the juice. Use a pneumatic press to minimize skin contact and prevent bitterness.

Pressing

Transfer the grape juice to fermentation tanks. Add yeast to initiate fermentation, along with sugar if desired to enhance sweetness. Allow the mixture to ferment at a controlled temperature of around 16°C for 15-20 days.

Fermentation

If desired, add sulfites to the wine to prevent oxidation and microbial growth, following safety guidelines.

Sulfite Addition

After primary fermentation, rack the wine into clean bottles to separate it from the sediment. Leave a small amount of wine in the original container to facilitate this process.

Racking

Prepare the liqueur d'expédition by mixing sugar and wine. Add this mixture to the wine bottles before corking them.

Adding Liqueur d'expédition

Cork the bottles tightly and place them horizontally in a cool, dark place for secondary fermentation. This process typically takes about 9 months.

Corking and Secondary Fermentation

Macabeo grapes

Xarel-lo grapes

Parellada grapes

Sugar

Yeast

Sulfites (optional)

Liqueur d'expédition (sugar and wine mix)

In a large skillet or pot, heat over medium-high heat. Add the ground beef and Italian sausage, breaking them apart with a spoon. Cook until browned, about 5-7 minutes.

Prepare the Meat

Add the chopped onion, minced garlic, and bell pepper to the skillet with the meat. Sauté for about 5 minutes or until the vegetables are tender.

Sauté the Vegetables

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Mix well to combine all ingredients.

Add the Tomatoes and Seasonings

Reduce the heat to low, cover the skillet, and let the sauce simmer for 20-25 minutes. Stir occasionally to prevent sticking.

Simmer the Sauce

Once the sauce has thickened, remove from heat and stir in the grated Parmesan cheese and chopped parsley. Serve over pasta or as desired.

Finish and Serve

Ground beef

Italian sausage

Onion, chopped

Garlic, minced

Bell pepper, chopped

Crushed tomatoes

Tomato paste

Dried oregano

Dried basil

Salt

Black pepper

Red pepper flakes

Parmesan cheese, grated

Fresh parsley, chopped

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

Chill the Wine

Take four large wine glasses and fill each with approximately half a cup of ice cubes.

Prepare the Glasses

Add a few lemon slices and fresh mint leaves to each glass, adjusting to your taste preference.

Add Lemon and Mint

Open the chilled bottle of Barone Fini Pinot Grigio and pour it evenly into each glass over the ice, lemon, and mint.

Pour the Wine

Top each glass with a splash of sparkling water to add a refreshing fizz, adjusting the amount to your taste.

Top with Sparkling Water

Gently stir the contents of each glass to combine and serve immediately, enjoying the refreshing flavors.

Serve

Barone Fini Pinot Grigio wine

ice cubes

fresh lemon slices

fresh mint leaves

sparkling water

Select ripe Pinot Noir grapes from Santa Barbara, ensuring they are free from rot or disease. Remove stems and leaves.

Harvesting the Grapes

In a clean fermentation vessel, crush the grapes to release the juice. This can be done by hand or using a grape crusher.

Crushing the Grapes

Add the Campden tablet to the crushed grapes to sanitize. Dissolve the sugar in the water and add it to the mixture. Stir well.

Adding Ingredients

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

Pitching the Yeast

Cover the fermentation vessel with a cloth and let it sit at room temperature. Fermentation should start within 24-48 hours and will last about 1-2 weeks.

Once fermentation is complete, press the mixture to separate the liquid wine from the solids using a wine press or a fine mesh bag.

Pressing the Wine

Transfer the wine to a clean carboy or barrel for aging. If desired, add oak chips to impart additional flavor. Seal the container and let it age for at least 6 months.

Aging the Wine

After aging, siphon the wine into sterilized bottles, ensuring to leave some space at the top. Cork the bottles and store them horizontally.

Bottling

Allow the bottles to rest for a few weeks before tasting. Serve chilled and enjoy your homemade Outlier Pinot Noir.

Enjoying Your Wine

Pinot Noir grapes

Yeast (wine yeast)

Campden tablets (Potassium Metabisulfite)

Water

Oak chips (optional for aging)

Select ripe Sauvignon Blanc grapes from the vineyard. Make sure they are free from rot or mold.

Harvesting Grapes

Place the harvested grapes into a crusher or use a clean foot to crush them gently to release their juices. Make sure to separate the stems from the crushed grapes.

Crushing Grapes

Transfer the crushed grapes into a wine press. Apply moderate pressure to extract the juice, which will be the base for your wine.

In a clean fermentation vessel, combine the extracted grape juice with 500 ml of water and 200 g of sugar. Stir until the sugar is completely dissolved.

Mixing Ingredients

Sprinkle the wine yeast evenly over the mixture in the fermentation vessel. Allow it to sit for about 15 minutes to activate.

Adding Yeast

Cover the fermentation vessel with a clean cloth or airlock. Allow the mixture to ferment in a cool, dark place for about 2 to 4 weeks, stirring daily.

Fermentation Process

If desired, add oak chips to the wine after fermentation for added flavor. Let it age for an additional 1 to 3 months.

Aging (optional)

Once fermentation and aging are complete, carefully siphon the wine into clean, sterilized bottles. If using sulfites, add them before bottling for preservation.

Seal the bottles and store them in a cool, dark place. Your homemade Mason Sauvignon Blanc is now ready to be enjoyed!

Sauvignon Blanc grapes

Yeast (wine yeast recommended)

Sulfites (optional, for preservation)

Oak chips (optional, for aging)

Carefully harvest 10 kg of ripe Tempranillo Blanco grapes, ensuring that they are free from rot and disease.

Harvest the Grapes

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

Crush and Press the Grapes

Add 50 g of sulfur dioxide to the grape juice to prevent oxidation and inhibit unwanted microbial growth.

Add Sulfur Dioxide

Sprinkle 10 g of yeast over the juice and mix gently to ensure it is evenly distributed. This will initiate the fermentation process.

Inoculate with Yeast

Allow the mixture to ferment in a controlled environment at a temperature of around 18-22°C (64-72°F) for approximately 2-3 weeks, stirring occasionally.

After fermentation is complete, dilute the wine with 100 ml of water and add 200 g of sugar to enhance sweetness, stirring until fully dissolved.

Add Water and Sugar

Filter the wine through a fine mesh or cheesecloth to remove any solids that may remain.

Filtration

Transfer the filtered wine into sterilized bottles, sealing them tightly to prevent oxidation and spoilage.

Allow the bottled wine to age in a dark, cool place for a minimum of 6 months before consumption to develop its flavors.

Aging

Tempranillo Blanco Grapes

Sulfur Dioxide

Carefully harvest Grenache, Syrah, and Cinsault grapes from the vineyard, ensuring they are ripe and free from blemishes.

Crush the harvested grapes in a clean fermentation tank to release the juice. Ensure that the skin and seeds remain intact for the desired flavor profile.

Press the crushed grapes gently to extract the juice, separating it from the skins. Collect the juice in a fermentation vessel.

Pressing the Juice

Add the yeast and malolactic bacteria to the fermentation vessel with the grape juice. Stir gently to incorporate.

Adding Yeast and Malolactic Bacteria

Allow the mixture to ferment at a controlled temperature of 60-70°F (15-21°C) for about 2-3 weeks, monitoring the fermentation progress closely.

Add sulfites to the wine to prevent unwanted bacteria and oxidation. Stir gently to mix thoroughly.

Adding Sulfites

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

Once aging is complete, transfer the wine to a bottling line. Bottle the wine under sterile conditions to ensure quality.

Label the bottles appropriately and store them in a cool, dark place until ready for sale or personal enjoyment.

Labeling and Storage

Grenache grapes

Syrah grapes

Cinsault grapes

Malolactic bacteria

Yeast (Saccharomyces cerevisiae)

Sulfites

Oak barrels

In a medium bowl, combine the fresh blackberries and sugar. Gently muddle the blackberries with the sugar until they start to break down and release their juices.

Prepare the Fruit

In a large pot, pour in the red wine. Add the lemon juice, cinnamon stick, star anise, cloves, and orange zest. Stir gently to combine.

Mix the Wine and Spices

Add the muddled blackberry and sugar mixture to the pot with the wine and spices. Stir well to combine all the ingredients.

Combine Ingredients

Place the pot over medium heat and bring the mixture to a gentle simmer. Do not let it boil, as this will cook off the alcohol.

Heat the Mixture

Allow the mixture to simmer for about 15-20 minutes, stirring occasionally. This will help the flavors meld together.

Simmer

After simmering, remove the pot from heat. Using a fine mesh strainer, strain the mixture into a large pitcher or individual glasses to remove the solids.

Benvolio Prosecco

Segura Viudas Brut

Gambino

Barone Fini Pinot Grigio

Outlier Pinot Noir

Mason Sauvignon Blanc

Finca Tempranillo Blanco

Daou Rose

House Red

Cans

House White

Intuition

Beck's

River Post

Seasonal Cocktail

Assertive Lady

Manifestation

Irish Breakfast Collins

Bourbon & Coquito

Mockingbird Fleck

Bm C

Summit Dramshanbo

Mer Chardonnay

The Field