Savigny – les – Beaune Rouge

Chateau Laronde

Chateau Laroque

Manzanos Gran Reserva

E. Guigal Côtes du Rhône Rouge

A.Bichot Beaujolais Chateau Jarnioux

Chatron La Fleur

Vietti Barolo

Camigliano Brunello

Vietti Barbera Di'Asti

Farnetella Chianti

Cecchi Chianti

Cleto Chiarli, Lambrusco

Banfi Chianti

The Seeker

The Show

Eleanor

Machette

Dueling Pistols

Prisoner

Petite Petit

4500 Fracture

Conundrum

The Federalist

Harvest Pinot Noir grapes by hand when they reach optimal ripeness. This usually occurs in late September to early October.

Harvesting the Grapes

Crush and destem the harvested grapes to extract juice. Ensure that the grapes are not overly crushed to avoid harsh tannins.

Crushing and Destemming

Transfer the crushed grapes into a fermentation vessel. Add yeast and sugar to the mixture. Allow fermentation to occur at a controlled temperature of 18-20°C (64-68°F) for about 7-14 days.

Fermentation

Once fermentation is complete, press the mixture to separate the liquid wine from the grape skins. The pressing should be gentle to maintain the wine's quality.

Pressing

Add malolactic bacteria to the pressed wine. Allow this secondary fermentation to take place for 2-3 weeks to soften the acidity.

Malolactic Fermentation

Add sulfites to the wine to preserve it and prevent spoilage. Stir well to ensure even distribution.

Sulfite Addition

Transfer the wine to oak barrels for aging. Let it age for 6-12 months, depending on the desired flavor profile.

Aging

Once the aging process is complete, filter the wine and bottle it. Store the bottles in a cool, dark place.

Bottling

Pinot Noir grapes

Yeast

Sugar

Water

Malolactic bacteria

Sulfites

Place the bottle of Bordeaux Superior Red Wine in the refrigerator to chill for about 30 minutes before serving.

Chilling the Wine

In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Coat the lamb chops in the marinade and let them sit for at least 30 minutes.

Marinating the Lamb Chops

Preheat the grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Grilling the Lamb Chops

Preheat the oven to 400°F (200°C). Wash and cut the potatoes into bite-sized pieces. Toss them in olive oil, salt, and pepper.

Preparing the Potatoes

Spread the potatoes on a baking sheet and roast in the oven for about 25-30 minutes or until golden brown and crispy, turning halfway through.

Roasting the Potatoes

In a pot of boiling salted water, blanch the seasonal vegetables for about 3-5 minutes. Drain and set aside.

Cooking Seasonal Vegetables

Place the grilled lamb chops on a plate alongside the roasted potatoes and seasonal vegetables. Serve with the chilled Bordeaux Superior Red Wine for a delightful pairing.

Plating the Dish

Bordeaux Superior Red Wine

Grilled Lamb Chops

Fresh Rosemary

Garlic Cloves

Olive Oil

Salt

Black Pepper

Roasted Potatoes

Seasonal Vegetables (e.g., asparagus, carrots)

In a bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate the Lamb

While the lamb is marinating, prepare the asparagus. Rinse under cold water and trim the ends. Set aside.

Prepare the Asparagus

Preheat your grill to medium-high heat, about 400°F (200°C).

Preheat the Grill

Remove the lamb from the refrigerator and let it sit at room temperature for about 20 minutes. Place the rack of lamb on the grill, bone side down. Grill for about 15-20 minutes for medium-rare, turning occasionally for even cooking. Use a meat thermometer to check the internal temperature, aiming for 130-135°F (54-57°C).

Grill the Lamb

During the last 5-10 minutes of cooking the lamb, place the asparagus on the grill. Drizzle with balsamic vinegar and grill until tender and slightly charred, about 4-5 minutes, turning occasionally.

Grill the Asparagus

Once the lamb is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes before slicing. Serve the grilled rack of lamb with the balsamic-glazed asparagus on the side.

Rest and Serve

Grilled Rack of Lamb

Garlic, minced

Fresh Rosemary, chopped

Asparagus, trimmed

Balsamic Vinegar

Peel and finely chop the garlic cloves. Set aside.

Prepare the Garlic

Rinse the fresh parsley, then chop it finely and set aside.

Chop the Parsley

In a large mixing bowl, combine the Manzanilla Sherry, olive oil, and fresh lemon juice. Whisk together until well blended.

Combine Base Ingredients

Add the chopped garlic, smoked paprika, sea salt, and black pepper to the mixing bowl. Stir well to incorporate all ingredients.

Add Garlic and Seasoning

Just before serving, add the lemon zest and fresh parsley leaves to the mixture. Stir gently to combine.

Add Garnish

Manzanilla Sherry

Fresh Lemon Juice

Garlic

Fresh Parsley

Smoked Paprika

Sea Salt

Lemon Zest

Fresh Parsley Leaves

Carefully hand-pick Grenache, Syrah, and Mourvèdre grapes at their optimum ripeness. Ensure minimal damage to the grapes to preserve their quality.

Harvesting Grapes

Once harvested, place the grapes into a crushing machine to remove stems and crush the grapes gently, releasing the juice.

Transfer the crushed grapes to fermentation tanks. Add the yeast to the grape must to initiate fermentation. Maintain a temperature of around 25-30°C and allow fermentation to continue for 10-15 days, stirring regularly.

After fermentation, press the grape skins to extract all the juice. Separate the liquid from the solids.

Transfer the wine to oak barrels for aging. Allow the wine to mature for 12 months, during which time it will develop its flavors and complexity.

Before bottling, add sulfites to stabilize the wine. Filter the wine if necessary and bottle it in clean, sterilized bottles. Seal the bottles with corks.

Stabilization and Bottling

Label each bottle with the appropriate vintage and details. Store the bottles in a cool, dark place to enhance aging.

Labeling and Storage

Grenache grapes

Syrah grapes

Mourvèdre grapes

Place the bottle of A.Bichot Beaujolais Chateau Jarnioux in the refrigerator for at least 30 minutes before serving to ensure it is at an optimal temperature of 12-14°C (54-57°F).

Chill the Wine

Using a corkscrew, gently remove the cork from the bottle. Be careful not to break the cork.

Open the Bottle

Pour the wine into a glass, filling it up to one-third of the glass to allow for aeration.

Pour the Wine

On a large wooden or stone platter, arrange the sliced baguette in one corner.

Prepare the Platter

Slice the brie cheese into wedges and place it on the platter next to the bread.

Add Cheese

Drape the prosciutto elegantly over the cheese, allowing it to cascade slightly for visual appeal.

Layer the Meats

Place a small bowl of olives on the platter to serve as a tangy complement to the wine.

Include Olives

Scatter the grapes around the platter for a fresh and sweet contrast to the savory items.

Finish with Grapes

Charcuterie Board

Sliced Baguette

Brie Cheese

Prosciutto

Olives

Grapes

Chill a large wine glass or a coupe glass in the freezer for about 10 minutes before serving to keep the drink cold.

Prepare the Glassware

In a cocktail shaker, combine the dry white wine, fresh lemon juice, simple syrup, and elderflower liqueur. Fill the shaker with ice and shake well for 15-20 seconds until well chilled.

Mix the Base Ingredients

Remove the chilled glass from the freezer. Strain the mixture from the shaker into the chilled glass, filling it about two-thirds full.

Strain and Serve

Top off the drink with sparkling water, gently stirring to combine without losing the bubbles.

Add Sparkling Water

Garnish with fresh mint leaves, a lemon slice, and if desired, an edible flower for an elegant touch.

Garnish

Dry White Wine

Simple Syrup

Elderflower Liqueur

Sparkling Water

Fresh Mint Leaves

Lemon Slices

Edible Flowers (optional)

Place the bottle of Vietti Barolo in the refrigerator for about 30-45 minutes before serving to ensure it's at the optimal temperature of 60-65°F (15-18°C).

Select a suitable wine glass, preferably a large, tulip-shaped glass to allow the wine to breathe and enhance the aromas. Rinse the glasses with cold water and let them dry.

Carefully open the bottle of Vietti Barolo. Pour the wine into each glass, filling them about one-third full to allow room for the aromas to develop.

Allow the wine to sit for about 10-15 minutes after pouring to let it aerate and reach its full potential in flavors.

Let the Wine Breathe

Take a moment to appreciate the wine's deep color and complex aromas. Sip and savor the flavors as you enjoy the Vietti Barolo with your favorite meal or on its own.

Enjoy

Select ripe Sangiovese grapes from the vineyard. Ensure that the grapes are healthy and free from any rot or disease. Harvest the grapes by hand to maintain their quality.

Once harvested, crush and destem the grapes to release the juice. This can be done using a grape crusher or by hand. Collect the juice in a fermentation vessel.

Add the yeast to the grape juice and stir gently. Allow the mixture to ferment in a controlled environment for about 7-14 days, monitoring the temperature and sugar levels.

After fermentation, press the mixture to separate the liquid wine from the solids (grape skins and seeds). Use a wine press for this process.

Transfer the pressed wine into oak barrels for aging. Allow the wine to age for a minimum of 2 years, checking periodically for flavor development.

Once the aging process is complete, carefully transfer the wine into bottles. Add sulfites as a preservative during the bottling process to enhance longevity.

Label the bottles and store them in a cool, dark place. Allow the wine to rest for an additional period before serving.

Sangiovese Grapes

Oak Barrels

Begin by harvesting 100 kg of ripe Barbera grapes from the vineyard. Ensure that the grapes are healthy and free from rot.

Once harvested, remove the stems from the grapes and crush them gently to release the juice. This can be done using a grape crusher.

Transfer the crushed grapes into fermentation tanks. Add 0.5 kg of yeast and 20 g of sulfites to the grape juice to start the fermentation process. Allow it to ferment for 7-10 days at a controlled temperature of 25-30°C.

After fermentation is complete, press the mixture to separate the liquid wine from the solids (skins and seeds). This can be done using a wine press.

Transfer the pressed wine into oak barrels for aging. Add 10 g of tannins to enhance the flavor. Allow the wine to age for at least 12 months.

After aging, carefully filter the wine and transfer it into bottles. Ensure that the bottles are cleaned and sanitized beforehand.

Label each bottle appropriately as 'Vietti Barbera Di'Asti 2021' and store them in a cool, dark place to allow for further development of flavors.

Barbera grapes

Yeast (Saccharomyces cerevisiae)

Tannins

Place the Chianti wine in the refrigerator for 30 minutes to chill before serving.

In a small saucepan, combine olive oil and minced garlic cloves. Heat over low-medium heat until garlic is fragrant, about 2-3 minutes. Do not let it brown.

Prepare the Garlic Oil

Add fresh rosemary, sea salt, and cracked black pepper to the garlic oil. Stir well and remove from heat. Let it infuse for about 10 minutes.

Season the Oil

Slice the baguette into 1-inch thick slices. Arrange on a baking sheet.

Prepare the Baguette

Preheat your oven to 375°F (190°C). Brush the baguette slices with the garlic oil mixture and toast in the oven for 10-12 minutes, or until golden brown.

Toast the Baguette

Once the baguette is toasted, sprinkle grated Parmesan cheese on top and serve with the chilled Chianti wine.

Savigny – Les – Beaune Rouge