Perrier-Jouët Belle Epoque

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Carefully harvest the Grenache Noir, Cinsault, and Syrah grapes, ensuring they are ripe and free of rot. Transport them to the winery.

Crush the grapes lightly to release the juice. Transfer the crushed grapes to a press and extract the juice.

Transfer the juice to a fermentation tank. Add the yeast and allow the juice to ferment at a controlled temperature of around 18°C for 2-3 weeks.

Once fermentation is complete, clarify the wine by allowing it to settle. Add tartaric acid and sulfites to stabilize the wine.

Filter the wine and bottle it in sterilized bottles. Seal the bottles with corks and label them.

Allow the wine to age for at least 3 months before releasing for sale.

herb-tossed pearl couscous, sautéed asparagus, red cabbage purée, citrus beurre blanc

house-made spring pea, roasted garlic & ricotta ravioli

toasted brioche bun, sharp cheddar cheese, lemon aioli, herb fries

toasted split top bun, arugula, caper crème fraiche, herb fries

fresh green peas, asparagus, smoked baby carrots, wild mushrooms, miso broth (GF & VEGAN)

Make Sacha Lichine 'The Pale', Rose Recipe in just 3h . Vin de Pays du Var, France