Justin

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

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

Fit Turkey Wrap

Round cassis and draw rich you in tannins to this spice vanilla robust and a backbone hint of and mocha supple linger mid – on palate the.

Split the vanilla bean lengthwise and scrape seeds into a small bowl. Combine seeds and scraped pod with the cassis reduction, grated dark chocolate, and star anise. Lightly crush the peppercorns with the flat of a knife and add them to the bowl. If using oak chips, warm them very briefly in a dry skillet (30–45 seconds) to awaken aroma, then add to the bowl.

Prepare aromatics

Pour 1/4 cup (60 ml) of the Cabernet Sauvignon into a small saucepan. Add the prepared aromatics to the saucepan. Gently warm over very low heat for 5–7 minutes until just fragrant — do not boil. Remove from heat and let steep for 10 minutes more to develop spice, cassis and vanilla notes. Strain through a fine mesh into a clean container, discarding solids.

Infuse a small portion of wine

Return the strained infused wine to the remaining wine in the bottle or a decanter and gently swirl to combine. This adds concentrated cassis, vanilla and mocha-like chocolate nuances and a touch of spice and oak without altering the wine structurally.

Marry infused portion with bottle

If you want a slightly brighter extraction of aromatics, rinse the warmed pan with 1 teaspoon of neutral spirit (vodka), swirl to collect any volatile aromatics, then add that to the infused wine before combining. This is optional and should be used sparingly.

Optional neutral spirit rinse

Warm half a cup (120 ml) of water until just tepid. Swirl the warm water in each red-wine glass to gently warm and open the glassware, then discard and dry briefly. This helps the wine show its mid-palate and linger.

Glass preparation

Transfer the combined wine to a decanter or pour directly into the warmed glasses. Let the wine breathe for 15–30 minutes to allow tannins to soften and the infused cassis, vanilla, spice and mocha notes to integrate and linger on the mid-palate.

Decant and aerate

Taste the wine after aeration. If you wish to emphasize cocoa/mocha, stir in an additional 1/4 teaspoon grated dark chocolate directly into a small portion and taste again (do not overdo — chocolate can make the wine feel heavy). If spice is too strong, allow more aeration time; if too faint, briefly swirl the glass before serving.

Final tasting and adjust

Pour 5–6 ounces (150–180 ml) per glass. Serve slightly below room temperature (60–65°F / 15–18°C). Enjoy the round cassis core, vanilla and mocha nuances, and the supple tannin backbone that lingers on the mid-palate.

Serve

Cabernet Sauvignon (bottle)

Cassis (blackcurrant) reduction

Vanilla bean (split)

Whole black peppercorns

Star anise

Dark chocolate (70% cacao), finely grated

Oak chips (light toast) — optional

Neutral spirit (vodka) for rinsing — optional

Large red-wine glass (for aeration)

Decanter (optional)

Warm water (for glass rinse)

Kendall Jackson Cabernet Sauvignon

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Kendall Jackson Cabernet Sauvignon Recipe in just 1h . Round cassis and draw rich you in tannins to this spice vanilla robust and a backbone hint of and mocha supple linger mid – on palate the.

Kendall Jackson Cabernet Sauvignon Recipe

Descriptors

Tasting Notes

Food Pairings

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