Veuve Roederer Cliquot Estate Label

Jean – Luc Joillot Magnum

Coupe Non Pinotage

Grone

Most Louis and Sauvi Chardonnay

Champagne Pinot Riesling

Moscato

Champagne

Cava Prosecco

Bandol AOC, Côtes de Provence, France, 2021

MOULIN DE LA ROQUE "Les Adrets"

CHÂTEAU D'ESCLANS "Whispering Angel"

GUY MEA "Rosa Délice" Blanc de Noirs

PURSUED BY BEAR "Blushing Bear" Rosé

LADY OF THE SUNSHINE Rosé

Wellington, W.O. Swartland, South Africa, NV

LUBANZI "Rainboat" Pét-Nat

RICHARD G. PETERSON Brut Rosé

ROEDERER ESTATE Brut Rosé

LAMBRUSCO "Nessun Dorma"

PERE MATA "Cupada No. 25" Reserva

OBSIDIAN ESTATE Pear Blanc

CARBONISTE "Octopus" Sparkling Albariño

Russian River Valley, Sonoma County, Ca., NV

J VINEYARDS "Cuvée 20" Brut

SCAR OF THE SEA "Solera Rancho Tepusquet" Sparkling Chardonnay

JEAN-CHARLES BOISSET "No. 21" Brut

Wash and hull the fresh strawberries. Slice them in half or quarters, depending on your preference. Set aside.

Prepare the Strawberries

Rinse the fresh mint leaves under cold water. Gently pat them dry with a clean cloth. Set aside.

Prepare the Mint

In a large glass or pitcher, add the sliced strawberries, fresh mint leaves, and simple syrup. Use a muddler or the back of a spoon to gently crush the strawberries and mint together, releasing their flavors.

Mix Ingredients

Add the ice cubes to the glass or pitcher with the muddled strawberry and mint mixture.

Add Ice

Slowly pour the Veuve Clicquot Champagne over the muddled mixture, allowing it to mix gently without losing the bubbles.

Pour the Champagne

Garnish with additional mint leaves if desired. Serve immediately in chilled champagne flutes or glasses.

Garnish and Serve

Veuve Clicquot Champagne

Fresh Strawberries

Fresh Mint Leaves

Simple Syrup

Ice Cubes

Place the Jean – Luc Joillot Magnum in the refrigerator or an ice bucket for at least 30 minutes before serving to ensure it is served at the optimal temperature of 8-12°C.

Chilling the Wine

On a large wooden or slate board, arrange the cheese selection in various sections, ensuring to include a mix of textures and flavors.

Prepare the Board

Place slices of cured meats around the cheeses in an aesthetically pleasing manner.

Add Charcuterie

Fill small bowls with olives and nuts and place them strategically on the board.

Incorporate Olives and Nuts

Cut the artisan bread into slices and arrange them on the board or in a separate basket for guests.

Slice the Artisan Bread

Scatter fresh fruits like grapes and figs around the board for a touch of sweetness.

Add Fresh Fruits

Charcuterie Board

Cheese Selection (e.g., Brie, Aged Cheddar, Goat Cheese)

Olives

Artisan Bread

Nuts (e.g., almonds, walnuts)

Fresh Fruits (e.g., grapes, figs)

Before starting, chill the Pinotage red wine in the refrigerator for at least 2 hours to enhance the freshness of the Coupe Non Pinotage.

Chill the Ingredients

Select a coupe glass and place it in the refrigerator to chill while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 750 ml of chilled Pinotage red wine, 200 ml of soda water, 30 ml of fresh lemon juice, and 15 ml of simple syrup.

Combine Ingredients

Add ice cubes to the shaker, cover it, and shake gently for about 15 seconds to combine the ingredients well.

Shake the Mixture

Remove the coupe glass from the refrigerator and strain the mixture into the glass, ensuring that the ice does not pour into the glass.

Strain into Glass

Garnish the drink with a fresh lemon wheel on the rim of the glass and add a few mint leaves for aroma and decoration.

Add Garnish

Pinotage Red Wine

Soda Water

Fresh Lemon Juice

Lemon Wheel

Preheat your oven to 350°F (175°C) and prepare a baking pan by greasing it or lining it with parchment paper.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Whisk together until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.

Mix Dry and Wet Ingredients

If using, fold in the chopped nuts for added texture and flavor.

Add Nuts

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter into Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Vegetable oil

Eggs

Vanilla extract

Cinnamon

Nutmeg

Chopped nuts (optional)

Place the bottles of Louis Jadot Chardonnay and Sauvignon Blanc in the refrigerator for at least 2 hours to chill.

Chill the Wine

Once chilled, remove the bottles from the refrigerator and open them using a corkscrew. Pour the wines into separate glasses.

Open the Wine

Slice the Brie cheese into wedges and arrange it on a cheese board or platter.

Prepare the Cheese

Cut the baguette into thin slices and arrange them on the side of the cheese board.

Slice the Baguette

Wash the fresh grapes under cold water and place them in a small bowl. Drain the olives and serve them in another bowl.

Prepare the Grapes and Olives

Arrange the sliced Brie, baguette, grapes, and olives neatly on a serving platter. Serve alongside the chilled wines.

Final Presentation

Louis Jadot Chardonnay

Sauvignon Blanc

Brie Cheese

Baguette

Fresh Grapes

In a large pitcher, combine the Pinot Noir and Riesling. Stir gently to mix.

Prepare the Wine Mixture

Add fresh raspberries, simple syrup, and lemon juice to the wine mixture. Stir gently to incorporate the flavors.

Add Flavor Enhancers

Cover the pitcher and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Mixture

Just before serving, slowly pour in the chilled bottle of Champagne into the pitcher with the wine mixture. Stir gently to combine.

Combine with Champagne

Pour the drink into glasses, adding a slice of lemon and a sprig of fresh mint to each glass for garnish.

Pinot Noir

Riesling

Fresh raspberries

Fresh mint leaves

Simple syrup

Lemon juice

Lemon slices

Fresh mint sprigs

Wash and slice the fresh peaches into thin wedges. Remove the stems from the strawberries and slice them in half.

Prepare the Fruit

Take fresh mint leaves and gently bruise them by tapping with the back of a spoon to release their essential oils.

Mint Preparation

In a large pitcher, combine the sliced peaches, halved strawberries, and bruised mint leaves.

Pour the entire bottle of Moscato wine over the fruit mixture in the pitcher.

Add Wine

If you prefer a sweeter drink, add honey or sugar to taste and stir gently until dissolved.

Sweeten (if desired)

Fill glasses with ice cubes, pour the wine mixture over the ice, and top with soda water if desired. Garnish with additional mint leaves if desired.

Chill and Serve

Moscato wine

Fresh peaches

Fresh strawberries

Honey

Sugar

Ice cubes

Soda water (optional)

Place the bottle of Champagne in an ice bucket filled with ice and water. Let it chill for about 20-30 minutes before serving.

Chill the Champagne

In a Champagne flute, drop the sugar cubes into the bottom of the glass.

Add 2 dashes of Angostura Bitters over the sugar cubes in the flute.

Add Bitters

Slowly pour the chilled Champagne over the sugar cubes and bitters in the flute, allowing the bubbles to rise.

Twist a lemon peel over the drink to release its oils, then place the twist in the glass as a garnish.

Garnish

Sugar Cubes

Angostura Bitters

Lemon Twist

Wash the fresh strawberries thoroughly under cool running water. Remove the stems and slice them into halves or quarters, depending on your preference.

In a large pitcher, combine the sliced strawberries, fresh mint leaves, fresh lemon juice, and simple syrup. Use a muddler or the back of a spoon to gently mash the ingredients together to release the flavors. Allow this mixture to sit for about 5 minutes.

Mix the Base

Fill the pitcher with ice cubes to chill the mixture.

Slowly pour the bottle of Cava and the bottle of Prosecco into the pitcher with the muddled fruit mixture. Stir gently to combine the ingredients without losing too much carbonation.

Pour in the Bubbles

Pour the Cava Prosecco mixture into glasses. Garnish each glass with a lemon slice and a strawberry half. Serve immediately and enjoy responsibly!

Cava

Prosecco

Fresh lemon juice

Strawberry halves

Place the bottle of Moulin de la Roque 'Les Adrets' in the refrigerator for at least 30 minutes before serving to ensure it is perfectly chilled.

Preheat the Grill

Pat the salmon fillets dry with a paper towel. Drizzle them with olive oil, then season both sides with salt and black pepper.

Prepare the Salmon

Place the salmon fillets skin-side down on the grill. Cook for about 6-8 minutes on each side, or until the salmon flakes easily with a fork.

Grill the Salmon

During the last minute of grilling, squeeze fresh lemon juice over the salmon and sprinkle with chopped dill.

Add Lemon and Dill

In a large bowl, combine mixed greens and halved cherry tomatoes.

Combine Salad Ingredients

Drizzle balsamic vinegar over the salad mixture and toss gently to combine.

Dress the Salad

Serve the grilled salmon on plates alongside the mixed greens salad. Pour a glass of Moulin de la Roque 'Les Adrets' to enjoy with your meal.

Veuve Roederer Cliquot Estate Label

Jean – Luc Joillot Magnum

Coupe Non Pinotage

Grone

Most Louis And Sauvi Chardonnay

Champagne Pinot Riesling

Moscato

Champagne

Cava Prosecco

Moulin De La Roque "les Adrets"

Château D'esclans "whispering Angel"

Guy Mea "rosa Délice" Blanc De Noirs

Pursued By Bear "blushing Bear" Rosé

Lady Of The Sunshine Rosé

Lubanzi "rainboat" Pét-nat

Richard G. Peterson Brut Rosé

Roederer Estate Brut Rosé

Lambrusco "nessun Dorma"

Pere Mata "cupada No. 25" Reserva

Obsidian Estate Pear Blanc

Carboniste "octopus" Sparkling Albariño

J Vineyards "cuvée 20" Brut

Scar Of The Sea "solera Rancho Tepusquet" Sparkling Chardonnay

Jean-charles Boisset "no. 21" Brut