Black Velvet

Muscadet de Sevre et Maine sur lie "La Griffe"

Chablis 1er Cru "L'Homme Mort" Dom. d'Henri

Fonseca Vintage Port

Taylor's Chip Dry White Port

Domaine de L'Ancienne Cure, Monbazillac

Bodega Luigi Bosca Malbec

Côtes du Rhône "Est-Ouest" Domaine André Brunel

Château de Fontenille, Entre deux Mers

Joseph Perrier Cuvée Royale Brut Champagne

Gusbourne Brut Reserve

Crémant La Croix Saint-Jacques Blanc de Blancs

Grasshopper

Naughty Mac

Sacred Spiced Cardamom Negroni

Taylor's Chip Dry White Port (Douro)

Carmes de Rieussec, Sauternes (Bordeaux)

Bourgogne Pinot Noir, Bouchard Pere et Fils (Burgundy)

Côtes du Rhône Vieiles Vignes, S.t Damien (Rhône)

Domaine de L'Ancienne Cure, Monbazillac (SW France)

Quinta da Fonte, Symington Family Estates, Alentejo (Portugal)

Pan-seared duck breast with a cherry reduction.

Duck

Vergelegen Reserve Merlot, Stelenbosch (South Africa)

Bodega Luigi Bosca Malbec, Mendoza (Argentina)

Start by chilling two champagne flutes in the refrigerator for about 10-15 minutes. This helps keep the drink cool.

Chill the Glasses

Carefully pour the Guinness stout into one of the chilled champagne flutes, filling it halfway. Do this slowly to prevent excessive foaming.

Pour the Guinness

Next, slowly pour the champagne or sparkling wine over the back of a spoon into the glass with Guinness. This will help keep the layers separate, creating a beautiful visual effect.

Add the Champagne

If desired, garnish the drink with a few fresh blackberries and mint leaves for a pop of color and flavor.

Garnish (Optional)

Serve the Black Velvet immediately while it is still bubbly. Enjoy responsibly!

Serve Immediately

Guinness Stout

Champagne or Sparkling Wine

Fresh Blackberries

Mint Leaves

Place the Muscadet de Sevre et Maine in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Chill the Wine

Scrub the fresh oysters under cold running water to remove any sand or debris. Keep them on ice until ready to serve.

Prepare the Oysters

Cut the lemon into wedges for serving. This will enhance the flavor of the oysters.

Slice the Lemon

Slice the crusty bread into thick pieces. Toast lightly if desired.

Prepare the Bread

On a large serving platter, arrange the fresh oysters on a bed of crushed ice to keep them chilled.

Arrange the Oysters

Sprinkle the oysters lightly with sea salt and freshly cracked black pepper to enhance their natural flavors.

Season the Oysters

If desired, finely chop the shallots and mix with red wine vinegar. Drizzle this mixture over the oysters. Garnish with chopped fresh parsley.

Add Optional Garnishes

Serve the chilled Muscadet de Sevre et Maine alongside the oysters and crusty bread. Enjoy the combination of flavors.

Serve with Wine and Bread

Muscadet de Sevre et Maine

Fresh Oysters

Lemon

Crusty Bread

Sea Salt

Fresh Black Pepper

Shallots

Red Wine Vinegar

Fresh Parsley

Begin by hand-harvesting the Chardonnay grapes at optimal ripeness to ensure the best flavor profile.

Harvesting

Crush the grapes gently to release the juice, taking care not to break the seeds which can impart bitterness.

Crushing

Press the crushed grapes to extract the juice. Use a hydraulic press for optimal extraction.

Pressing

Add sulfur dioxide to the juice to prevent oxidation and inhibit unwanted microbial activity.

Sulfur Addition

Inoculate the juice with yeast and transfer it to fermentation tanks. Allow fermentation to occur at controlled temperatures for about 2-3 weeks.

Fermentation

After fermentation, transfer the wine to oak barrels for aging. Allow the wine to mature for a minimum of 12 months to develop complexity.

Aging

Once aging is complete, filter and bottle the wine. Ensure proper corking to maintain quality.

Bottling

Label the bottles appropriately with the designation 'Chablis 1er Cru "L'Homme Mort" Dom. d'Henri' for identification.

Labeling

Chardonnay grapes

Sulfur dioxide

Yeast

Oak barrels

In a medium saucepan, combine Vintage Port wine, sugar, and water. Stir over low heat until sugar dissolves.

Combine Ingredients

Add the cinnamon stick, whole cloves, orange zest, and vanilla extract to the saucepan. Increase heat to medium and bring the mixture to a gentle simmer.

Add Flavorings

Allow the mixture to simmer for about 10 minutes until it becomes aromatic and the flavors meld together.

Simmer

Remove the saucepan from heat and strain the mixture through a fine mesh sieve to remove the spices and solids.

Strain the Mixture

Prepare a serving platter with dark chocolate, cheese, and walnuts.

Prepare Serving Set

Pour the strained Vintage Port into glasses and serve alongside the prepared platter.

Serve the Port

Encourage guests to enjoy the Port with bites of cheese and dark chocolate for a delightful pairing.

Enjoy

Vintage Port wine

Sugar

Water

Cinnamon stick

Whole cloves

Orange zest

Vanilla extract

Dark chocolate

Cheese (e.g., Stilton or Roquefort)

Walnuts

Wash the fresh white grapes thoroughly under cold water to remove any dirt or pesticides. Remove the stems and place the grapes in a large bowl.

Prepare the Grapes

In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring until the sugar has completely dissolved. Remove from heat and let it cool.

Make the Sugar Solution

Once the sugar solution has cooled, pour it over the prepared grapes. Add 1 tsp of white wine yeast. Cover the bowl with a clean cloth and let it sit in a warm place for 5-7 days, stirring daily until fermentation slows.

Ferment the Grapes

After fermentation, add the lemon zest, the whole vanilla bean (split lengthwise to release flavor), and the cinnamon stick to the grape mixture. Stir gently to combine.

Let the mixture steep for an additional 3 days at room temperature to allow the flavors to meld.

Steep

Using a fine mesh strainer or cheesecloth, strain the grape mixture into a clean glass container to remove solids. Discard the solids.

Add 1 cup of brandy to the strained liquid and stir well to combine.

Add Brandy

Add 2 cups of filtered water to the mixture to dilute it to your desired strength. Bottle the dry white port in clean, sterilized bottles and seal tightly.

Dilute and Bottle

Fresh white grapes

Granulated sugar

White wine yeast

Lemon zest

Vanilla bean

Brandy

Filtered water

Place the bottle of Domaine de L'Ancienne Cure, Monbazillac in the refrigerator for at least 2 hours before serving to ensure it is well-chilled.

While the wine is chilling, take the Roquefort and Brie cheeses out of the refrigerator. Let them sit at room temperature for about 30 minutes before serving to enhance their flavors.

Prepare the Cheese

Chop the walnuts and dried apricots into smaller pieces. Arrange them on a serving platter along with the honey. Slice the baguette into thin slices for serving.

Prepare the Accompaniments

Once the wine is chilled, pour it into glasses. Serve alongside the cheeses, chopped walnuts, dried apricots, honey, and baguette slices on a large platter for a delightful tasting experience.

Serve the Wine and Accompaniments

Roquefort cheese

Brie cheese

Honey

Dried apricots

Baguette

Refrigerate the Bodega Luigi Bosca Malbec for about 30 minutes before serving to enhance its flavor and aroma.

Chilling the Wine

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

Pouring the Wine

Swirl the wine gently in the glass to release aromas, take a moment to appreciate its color, and then take a sip to enjoy the rich flavors.

Tasting

Slice the aged cheddar cheese into bite-sized pieces and arrange them on a serving platter.

Prepare the Aged Cheddar Cheese

Season the steaks with salt and pepper. Grill them on medium-high heat for about 5-7 minutes per side for medium-rare, or until desired doneness is reached.

Grilling the Steak

Cut the dark chocolate into small squares and place them in a small bowl for easy access.

Serving the Dark Chocolate

Place the olives in a small dish or bowl to serve alongside the wine and cheese.

Arranging the Olives

Aged Cheddar Cheese

Grilled Steak

Dark Chocolate

Olives

Place the bottle of Côtes du Rhône 'Est-Ouest' Domaine André Brunel in the refrigerator for at least 30 minutes before serving to ensure it reaches the ideal serving temperature of around 60-65°F (15-18°C).

In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb chops to the bowl, ensuring they are well coated with the marinade. Cover and let marinate for at least 1 hour in the refrigerator.

Marinating the Lamb

Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and discard any leftover marinade. Grill the lamb chops for about 4-5 minutes on each side for medium-rare, or longer if preferred. Let them rest for 5 minutes before serving.

Grilling the Lamb

Chop seasonal vegetables such as zucchini, bell peppers, and carrots. Toss them in olive oil, salt, and pepper. Spread out on a baking sheet.

Preparing the Vegetables

Preheat the oven to 400°F (200°C). Roast the vegetables for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through.

Roasting the Vegetables

Serve the grilled lamb chops alongside the roasted vegetables. Pour a glass of the chilled Côtes du Rhône 'Est-Ouest' Domaine André Brunel to enjoy with the meal.

Plating the Dish

Côtes du Rhône 'Est-Ouest' Domaine André Brunel

Grilled Lamb Chops

Rosemary

Garlic

Olive Oil

Salt

Black Pepper

Roasted Vegetables

Carefully harvest the Chardonnay, Sauvignon Blanc, and Semillon grapes from the vineyard, ensuring that only ripe and healthy grapes are selected.

Harvesting Grapes

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

Crushing and Pressing

Add the yeast and sulfites to the grape juice to initiate fermentation. Maintain a temperature of around 18-20°C for optimal fermentation.

After fermentation is complete (approximately 2 weeks), rack the wine into a clean vessel to separate it from the sediment.

Racking

Allow the wine to age for at least 3 months in stainless steel tanks or oak barrels to develop its flavors.

Once aged, filter the wine and bottle it. Seal the bottles with corks and label them appropriately.

Arrange a variety of cheeses on a platter, including soft, hard, and blue cheeses to complement the wine.

Prepare the Cheese Platter

Slice the baguette into thin pieces for serving alongside the cheese and wine.

Slice the Baguette

Rinse and drain the olives, and wash the fresh fruits. Arrange them on the platter with the cheeses.

Prepare the Olives and Fruits

Chill the bottled wine in a refrigerator for a few hours before serving. Pour into wine glasses.

Serve the Wine

Serve the cheese platter with the freshly poured wine, and enjoy the delightful flavors of Château de Fontenille, Entre deux Mers.

Black Velvet

Muscadet De Sevre Et Maine Sur Lie "la Griffe"

Chablis 1er Cru "l'homme Mort" Dom. D'henri

Fonseca Vintage Port

Taylor's Chip Dry White Port

Domaine De L'ancienne Cure, Monbazillac

Bodega Luigi Bosca Malbec

Côtes Du Rhône "est-ouest" Domaine André Brunel

Château De Fontenille, Entre Deux Mers

Joseph Perrier Cuvée Royale Brut Champagne

Gusbourne Brut Reserve

Crémant La Croix Saint-jacques Blanc De Blancs

Grasshopper

Naughty Mac

Sacred Spiced Cardamom Negroni

Taylor's Chip Dry White Port (douro)

Carmes De Rieussec, Sauternes (bordeaux)

Bourgogne Pinot Noir, Bouchard Pere Et Fils (burgundy)

Côtes Du Rhône Vieiles Vignes, S.t Damien (rhône)

Domaine De L'ancienne Cure, Monbazillac (sw France)

Quinta Da Fonte, Symington Family Estates, Alentejo (portugal)

Duck

Vergelegen Reserve Merlot, Stelenbosch (south Africa)

Bodega Luigi Bosca Malbec, Mendoza (argentina)