charred greens, tahini, peanut

chardonnay

chenin blanc

riesling blend

rioja blanco

pinot grigio

vinho verde

sauvignon blanc

vincono bianco

tragolargo blanco

pink pet nat

red lambrusco

cava

château musar

cabernet sauvignon

SMOKESTAK RED x wasted wine club

tempranillo

barolo ‘albe’

bordeaux rouge

malbec

gamay

primitivo

château ollieux-romanis

smashed cucumber, roasted peanut, chilli vinegar

Wash the kale and collard greens thoroughly. Remove and discard thick stems, then tear leaves into large, bite-sized pieces. Dry thoroughly using a salad spinner or clean kitchen towel so they char rather than steam.

Prep greens

Place a large heavy-bottomed skillet or cast-iron pan over high heat until very hot, about 3–5 minutes. You should see faint wisps of smoke.

Heat pan

Toss the greens with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl. Add the greens to the hot pan in batches if necessary, pressing them down so leaves contact the pan. Let each side sit undisturbed for 45–60 seconds until nicely charred, then flip or stir to char other areas. Total cooking time 4–6 minutes until wilted but still bright and slightly crisp at the edges.

Char greens

Remove the greens to a serving bowl. While still hot, grate the lemon zest over the greens and squeeze half the lemon over them. Toss to combine and set aside while you prepare the dressing and peanut garnish.

Finish

In a medium bowl, whisk 4 tablespoons well-stirred tahini with 3 tablespoons warm water to loosen. Add 1 teaspoon soy sauce or tamari, 1 teaspoon rice vinegar, 1 teaspoon maple syrup (or honey), the grated garlic clove, 1 teaspoon smoked paprika, and a pinch of salt. Whisk until smooth and pourable; if too thick, add additional warm water 1 teaspoon at a time until you reach a drizzling consistency. Taste and adjust: add more acid (vinegar) for brightness, or more sweetener for balance.

Heat 1 teaspoon neutral oil in a small skillet over medium heat. Add 3 tablespoons coarsely chopped peanuts and toast, stirring frequently, 2–3 minutes until aromatic and beginning to color. Remove to a plate to cool slightly.

Toast peanuts

In the same small skillet (no additional oil needed), toast 1 teaspoon sesame seeds over medium heat 30–45 seconds until fragrant. Combine with toasted peanuts.

Toast sesame

Mix in 1 teaspoon chili flakes (adjust to heat preference) with the peanuts and sesame; set aside. If using herbs, roughly chop 2 tablespoons cilantro or parsley and reserve for finishing.

Place the warm charred greens in a shallow serving bowl. Drizzle the tahini dressing evenly over the greens (use all or as much as you like). Scatter the toasted peanut-sesame-chili crunch over the top. Finish with the remaining lemon half squeezed over everything if desired, and sprinkle the chopped herbs for color and freshness.

Serve warm or at room temperature as a side dish or light main. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat briefly in a hot skillet to refresh char before serving.

kale (stems removed, leaves torn into large pieces)

collard greens (stems removed, leaves torn)

olive oil

kosher salt

black pepper (freshly ground)

lemon (zested and halved)

tahini (well stirred)

warm water

soy sauce or tamari

rice vinegar

maple syrup or honey

garlic (finely grated)

smoked paprika

salt

raw or dry-roasted peanuts (coarsely chopped)

neutral oil (vegetable or peanut) for toasting peanuts

sesame seeds (toasted)

chili flakes

fresh cilantro or parsley (roughly chopped, optional)

Clean and sanitize all equipment. Lightly dust crushed grapes with 1 tsp potassium metabisulfite to inhibit unwanted wild yeast and bacteria. Let stand 12–24 hours to allow sulfite to disperse and native microbes to calm.

Sanitize and prepare grapes

Crush or press the Chardonnay grapes to produce must. Transfer must to a sanitized fermenter. Add 1 tsp pectic enzyme to help break down pectin and clarify the juice; stir gently to incorporate.

Crush and treat must

Measure the sugar (Brix) and acidity (TA/pH). If TA is low, add tartaric acid in small increments (use the optional 2 g as a starting point per 20 kg must) and recheck. Add 5 g yeast nutrient and sprinkle the selected 5 g wine yeast over the must (rehydrate yeast per manufacturer instructions if preferred). Keep must temperature around 16–20°C for a cool fermentation typical of Chardonnay styles from Western Australia.

Adjust nutrients and pitch yeast

Allow fermentation to proceed at 16–20°C. Punch down or gently pump over the cap daily if doing skin contact (minimal for Chardonnay); otherwise, monitor specific gravity daily. Fermentation should slow after 7–14 days. When SG approaches 1.000–0.995, rack off gross lees into a sanitized secondary fermenter.

Primary alcoholic fermentation

If initial Brix was low and final potential alcohol is under desired level, consider chaptalization before fermentation completion (add measured sugar dissolved in juice) — note: legal and stylistic considerations apply. If acidity needs adjustment, add small amounts of tartaric acid or calcium carbonate per lab results, stirring and re-testing until balanced.

Optional acid/sugar adjustments

If you desire a creamier, buttery Chardonnay typical of some Western Australian styles, inoculate with malolactic bacteria after primary fermentation is complete and temperature is stable (18–20°C). Allow MLF to complete over 2–6 weeks, monitoring malic acid levels. If you prefer a crisp, unoaked style, skip MLF by keeping wine cool and sulfiting after fermentation.

Malolactic fermentation (optional)

If using oak influence, add 100 g toasted French oak chips in a sanitized mesh bag to the secondary fermenter or transfer wine to a small neutral oak barrel. Toast level light-to-medium is suitable to impart subtle vanilla and toast without overwhelming varietal fruit. Age for 3–9 months, tasting periodically. Stir lees or perform bâtonnage (weekly or biweekly) if you want enhanced mouthfeel and texture.

Aging with oak

Once aging is complete and the wine is clear, rack the wine off fine lees into a clean tank. If sweetness will be adjusted later, add potassium sorbate and a small dose of sulfite (follow product instructions) to stabilize. Otherwise, add a final sulfite dose (measure to achieve ~30 ppm free SO2) using the listed potassium metabisulfite (1 tsp as a guide for batch size — use a test kit to fine-tune).

Clarification and stabilization

Sanitize bottles, corks, and bottling equipment thoroughly. Rack wine to a bottling bucket and, if desired, filter gently to remove any remaining particulates.

Prepare for bottling

Fill bottles to appropriate fill level (leaving ~3 cm/1 inch headspace). Add final sulfite if needed and cork bottles using sanitized corks and a corker. Label and store bottles on their side in a cool, dark cellar (10–15°C).

Fill and cork

Allow the bottled Chardonnay to rest for at least 3 months before drinking to allow integration of flavors; many styles benefit from 6–12 months bottle age. Serve chilled (10–13°C).

Aging in bottle

Chardonnay grapes (ripe, de-stemmed and crushed)

Potassium metabisulfite (Campden powder) - for sanitation

Pectic enzyme

Yeast nutrient

Wine yeast (Champagne yeast or Montrachet-style strain)

Tartaric acid (optional, to adjust total acidity)

Calcium carbonate (optional, to reduce acidity if needed)

Sugar (dextrose/glucose, only if brix is low)

French oak chips or small neutral oak barrel (for partial oak influence)

Malolactic bacteria culture (optional, for partial or full malo-lactic fermentation)

Potassium sorbate (to stabilize before sweetening if needed)

Potassium metabisulfite (for sulfiting at bottling)

Bottle-grade wine bottles (750 ml)

Corks

Bottling cane & tubing

Place the bottle of Chenin Blanc in the refrigerator for at least 2 hours before serving (aim for 7–10°C / 45–50°F). If short on time, fill an ice bucket with ice and cold water and submerge the bottle for 20–30 minutes to quickly chill.

Chill the bottle

If using an ice bucket, fill it halfway with ice and add a little cold water to create a slush. Place the chilled bottle into the ice bucket. Ensure white wine glasses are clean and dry; chill them briefly in the freezer (5–10 minutes) if you prefer your glassware cooler.

Prepare the ice bucket and glasses

About 10 minutes before serving, remove the bottle from the refrigerator or ice bucket. Use a wine key to remove the foil and cork. Pour a small tasting pour (30–60 ml) to smell and check the wine. If all is well, pour 120–150 ml per glass, filling each glass approximately one-third full to allow aromatics to develop.

Open and serve

Provide a small pitcher of still water for guests to cleanse their palates between sips or when sampling different wines.

Palate cleansing

Place the goat cheese on a small serving board. Slice the baguette thinly and either serve fresh or lightly toast slices for 3–4 minutes at 180°C / 350°F until just golden. Arrange crackers alongside the cheese.

Assemble cheese and bread

Arrange thin apple slices and halved grape tomatoes on the board. Scatter the lightly salted almonds in a small bowl. Place a lemon wedge on the board for guests who want a touch of brightness (a tiny squeeze can accentuate the wine's acidity).

Prepare accompaniments

Encourage guests to taste the Chenin Blanc first, then try small bites of the cheese, bread, apple, or almonds to notice complementary and contrasting flavors. Chenin Blanc from South Africa (Kloof Street style) typically shows bright acidity, stone fruit and citrus notes — pairings above will highlight those characteristics.

Serve with the wine

bottle of Chenin Blanc (dry or off-dry), chilled

white wine glasses

small ice bucket

ice (optional, for bucket)

water pitcher (for palate cleansing)

soft goat cheese or chèvre

crusty baguette or crackers

fresh green apple, thinly sliced

grape tomatoes, halved

lightly salted almonds

lemon wedge (optional)

If using whole grapes, crush and press to collect approximately 20 L of Riesling must. If blending, combine 20 L Riesling juice with up to 5 L neutral white grape juice (Pinot Blanc or similar) to create an Alsace-style binner blend. Measure specific gravity — typical starting Brix for Riesling is 18–22° Brix (approx OG 1.076–1.094). Adjust must to desired sugar level only if necessary; do not over-sweeten to preserve Riesling's natural acidity and typicity.

Juice preparation

Measure TA (total acidity) and pH. For an Alsace-style Riesling aim for TA ~6–8 g/L tartaric and pH around 3.0–3.3. If TA is low, add tartaric acid in small increments — start with 5 g dissolved in a little juice, mix and re-test. Add Campden (potassium metabisulfite) at a rate of 30 ppm (approximately 1/4 to 1/2 teaspoon per 20 L, here listed as 1 tsp earlier; follow manufacturer dosing) to protect must from wild microbes. Let stand 12–24 hours before inoculation to allow sulfite to dissipate to safe levels for yeast (or follow lab testing).

Acid adjustment and sulfite addition

Rehydrate the yeast in 50 ml of sterile, warm (35°C) water for 15 minutes following the manufacturer's instructions. Meanwhile, add yeast nutrient to the must (2 tsp per 20–25 L) and gently aerate the must by pumping over or stirring to provide oxygen for yeast health. Pitch the rehydrated yeast into the must evenly.

Yeast rehydration and nutrient addition

Maintain fermentation temperature between 12–18°C for an aromatic Riesling-style profile (lower end preserves aromatics). Monitor specific gravity daily. Fermentation should begin within 24–48 hours and proceed steadily for 7–21 days depending on temperature and yeast. If a slightly higher alcohol is desired, calculate sugar additions and add as a sterile syrup prior to active fermentation; do not add sugar late in fermentation unless stabilizing and re-sweetening is planned. If fermentation becomes sluggish, add a small nutrient dose (follow product instructions) and gently warm to the upper end of the temperature range for 24–48 hours.

Primary fermentation

Decide whether to ferment to dryness or stop with residual sugar (Alsace styles range from dry to off-dry). To produce a dry 'binner' style typical of Alsace, ferment to dryness (final gravity ~0.994–0.998). To arrest fermentation for off-dry, chill the wine to 0–2°C once desired sweetness is reached, then add potassium sorbate and potassium metabisulfite to stabilize; note that sorbate prevents refermentation but can alter mouthfeel.

Monitoring dryness and optional arrested fermentation

When primary fermentation is complete and lees have settled (usually 1–2 weeks after fermentation slows), rack the wine off gross lees into a clean carboy. If protein haze is a concern, prepare bentonite: hydrate 10 g bentonite in ~100 ml warm water, let sit 4 hours, then stir into the wine and allow 1–2 weeks for settling. Repeat racking as needed until wine is clear.

Racking and clarification

Cold-stabilize the wine at 0–2°C for 1–2 weeks to precipitate potassium bitartrate crystals. After stabilization and final adjustments (taste for balance), add Campden to 30–50 ppm free SO2 (follow manufacturer dosing) as the final sulfite addition. If sweetness was stabilized with sorbate earlier, ensure the sorbate dose is correct to prevent refermentation.

Cold stabilization and final sulfite

Sterilize bottles and closures. Rack the wine into a bottling bucket and fill bottles to appropriate headspace. Cork or screwcap immediately. Allow bottles to rest upright for 24 hours to ensure corks set, then store horizontally in a cool (10–14°C), dark cellar. Label as 'Riesling Blend — Alsace style'.

Bottling

Bottle-age for at least 3 months before drinking; Riesling benefits from 6–12 months of bottle age to develop aromatics. Serve chilled (8–10°C) in a white wine glass. This binner Alsace-style Riesling blend will show floral, citrus, and green apple notes with refreshing acidity.

Aging and serving

Fresh Riesling grape juice (or quality Riesling grape must)

Neutral white grape juice (Pinot Blanc/auxiliary) — optional

Tartaric acid (to adjust acidity) — optional

Campden tablets (potassium metabisulfite) — for sulfite addition

Wine yeast (Riesling-friendly strain, e.g., EC-1118 or QA23)

Water (for rehydrating yeast)

Fermentation temperature control (no ingredient — note)

Sugar (sucrose) — only if target ABV requires boost

Cold stabilization (ice bath / cellar at ~0–2°C) — no ingredient

Bentonite (fining) — optional if protein haze expected

Potassium sorbate — optional (if stopping fermentation and sweetening)

Campden tablets (potassium metabisulfite) — final sulfite addition

Sterile wine bottles

Corks or screwcaps

Place the Viña Ilusión Rioja Blanco in the refrigerator for at least 2 hours before serving. Ideal serving temperature is 8–10°C (46–50°F). If short on time, place the bottle in an ice bucket with equal parts ice and water for 20–30 minutes.

Chill bottle

Remove foil and use a corkscrew or wine opener to gently extract the cork. Wipe the bottle lip with a clean cloth or paper towel to remove any cork dust or debris.

Open bottle

Hold the glass by the stem and pour the chilled Rioja Blanco into a white-wine glass until it reaches about one-third to halfway full (approximately 120–150 ml per serving). This allows the aromas to concentrate.

Classic pour

If using a lemon peel, use a vegetable peeler or small knife to cut a thin strip of lemon peel. Gently twist the peel over the glass to release its oils, then run it around the rim and drop it into the wine or balance it on the glass edge.

With a twist (garnish)

For a refreshing spritzer: fill a wine glass with 3–4 ice cubes, pour 90–120 ml (3–4 oz) of chilled Rioja Blanco, then top with about 60 ml (2 oz) of chilled club soda or sparkling water. Stir gently once with a bar spoon to combine. Garnish with a lemon wheel if desired.

Spritzer option

Serve immediately. Re-cork the bottle and store upright in the refrigerator if there is leftover wine; consume within 2–3 days for best freshness. For optimal aroma, swirl lightly in the glass before sipping.

Serving notes

Viña Ilusión Rioja Blanco (chilled)

Lemon peel or thin lemon wheel

Ice (optional for a white wine spritzer)

Club soda or sparkling water (optional for spritzer)

If the bottle is not already chilled, place it in the refrigerator for at least 2 hours before serving. For faster chilling, submerge the bottle in an ice-and-water bath for 20–30 minutes, turning occasionally until the bottle reaches 45–50°F (7–10°C).

Set the chilled bottle on a stable surface. Use a waiter’s corkscrew or wine key: cut the foil just below the lip of the bottle, remove the foil, center the screw on the cork and twist in until one spiral remains, then pull straight up to remove the cork cleanly. Wipe the bottle mouth with a clean cloth or napkin.

Chill glasses if desired: place wine glasses in the refrigerator for 15–30 minutes before serving, or briefly run them under cold water and dry. Do not over-chill — too-cold glasses mask aroma.

Pouring: Hold the bottle at the base, tilt the glass slightly and pour about 4–5 oz (120–150 ml) per glass, filling to roughly one-third to one-half of a standard wine glass to allow aromas to develop.

Garnish & optional ice: If serving casually or outdoors, add a lemon or lime slice to each glass. Avoid adding ice cubes directly to the wine unless requested; ice will dilute flavor as it melts.

Tasting & temperature notes: Encourage guests to take a moment to observe clarity and color, then swirl gently to release aromas. Ideal serving temperature 45–50°F (7–10°C). If wine warms, return to an ice bath briefly (5–10 minutes).

Reseal: If the bottle is not finished, reseal with the original cork (inserted upside down if necessary) or a dedicated wine stopper. Store upright in the refrigerator.

Consume: For best quality, consume an opened bottle of Pinot Grigio within 3–5 days. Note that flavor and aroma will gradually diminish.

Pinot Grigio (dry white wine) - Argentina / El Abasto style

Wine glasses (chilled)

Ice (optional, for rapid chilling)

Lemon or lime slices (optional garnish)

Place the Vinho Verde in the refrigerator for at least 1 hour before serving, or chill in an ice bucket with water and ice for 20–30 minutes until well chilled.

Choose white wine glasses or small stemmed glasses. Fill each glass with 2–3 ice cubes (adjust to preference). Vinho Verde is often served chilled over a little ice to enhance its freshness.

Prepare glasses

If you prefer a lighter, spritz-style drink, pour about 120 ml of chilled Vinho Verde into each glass (adjust quantity by glass size and servings). Top with 30–60 ml sparkling water or club soda for a slight fizz. If not using soda, pour wine to about 3/4 of the glass.

Optional lighten (spritz)

Squeeze a wedge of lemon or lime into each glass if desired, drop the wedge into the glass, and add a sprig of mint or a couple of cucumber slices for a fresh touch. Stir gently once with a bar spoon and serve immediately.

Garnish and finish

For an extra-refreshing presentation, layer 1–2 cucumber slices against the inside of the glass before pouring the wine. Gently clap the mint between your palms to release aromas and tuck a sprig into each glass.

Vinho Verde (young Portuguese white or rosé)

Ice cubes

Lemon or lime wedges (for garnish and optional squeeze)

Optional: sparkling water or club soda

Fresh mint sprigs

Thinly sliced cucumber

If the bottle is not already chilled, place it in the refrigerator for 2–3 hours. If you need it quickly, fill an ice bucket with 1 cup of ice and 500 ml of cold water, then submerge the bottle for 10–15 minutes until the glass feels cold to the touch (around 8–12°C / 46–54°F).

Chill the Bottle

Remove the foil capsule (cut just below the lip) and wipe the top of the bottle with a clean cloth. Use a waiter’s corkscrew to insert the screw into the center of the cork, twist until nearly all the screw is in the cork, and pull smoothly to remove the cork. Wipe any small bits of cork from the bottle rim.

Open the Bottle

Hold the glass by the stem and tilt it slightly (about 20–30°). Pour approximately 120–150 ml per glass (about one-third full) to allow room for aroma development. For a 750 ml bottle, expect 4–6 pours depending on serving size; use ~150 ml to serve 5 glasses or ~120 ml to serve 6 glasses. Pour steadily and finish each pour with a slight twist to prevent drips.

Charred Greens, Tahini, Peanut

Chardonnay

Chenin Blanc

Riesling Blend

Rioja Blanco

Pinot Grigio

Vinho Verde

Sauvignon Blanc

Vincono Bianco

Tragolargo Blanco

Pink Pet Nat

Red Lambrusco

Cava

Château Musar

Cabernet Sauvignon

Smokestak Red X Wasted Wine Club

Tempranillo

Barolo ‘albe’

Bordeaux Rouge

Malbec

Gamay

Primitivo

Château Ollieux-romanis

Smashed Cucumber, Roasted Peanut, Chilli Vinegar