In honor of our long time innkeeper, Robert Jones. Makers Mark, ammaratto disarranno, golden lamb Maple syrup, peychaud bitters, luxardo cherry

The Quiet Professional

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

This characterful juicy red is produced using a combination of international grape varieties (Cabernet Sauvignon, Alicante and Merlot) with some Okuzgozu blended in to give more fresh red fruit character. Well balanced and rounded, this wine has flavours of plum, cherry and spice.

If you prefer the wine slightly chilled for a fresh fruit-forward profile, place the bottle in the refrigerator for 1–2 hours to reach about 14°C (57°F). If serving at cellar temperature, remove from refrigerator 30 minutes before serving.

Chill or cellar

Open the bottle: use a corkscrew or wine opener to uncork the Angora Red Wine carefully. Wipe the lip of the bottle with a clean cloth to remove any sediment or cork pieces.

Decant (optional): Pour the wine slowly into a decanter or serving jug if the bottle has been aged or shows any sediment, or if you want to let the wine breathe for 20–30 minutes to open up the plum, cherry and spice aromas.

If you want to accentuate the wine's fresh red fruit and spice character, warm the orange slices and cherries with spice briefly. In a small saucepan, combine the orange slice halves, pitted cherries and the cinnamon stick and star anise with 1 tablespoon (15 ml) water and 1 teaspoon honey or sugar. Warm gently over low heat for 2–3 minutes until fragrant—do not boil. Remove from heat and let cool slightly.

Lightly spiced fruit garnish (optional)

If serving chilled and fresh (no warming), simply slice half an orange into thin rounds and halve 6 cherries (or leave whole if small) to add to the glass for aroma and visual appeal.

For a sweeter dessert-style pour, add the warmed spiced fruit (and a teaspoon of the warmed syrup if present) to the bottom of the glass before pouring wine. For a dry presentation, omit sweetener and warmed syrup.

If serving over ice (recommended for very warm weather), add 2 ice cubes per glass just before pouring. Note: ice will dilute and mellow the wine as it melts.

Serve: Pour 120–150 ml of Angora Red Wine per glass (this yields about 4–5 servings per bottle). Aim for 120 ml for dessert pairings and up to 150 ml for casual sipping.

Garnish each glass with 1 warmed or fresh orange slice on the rim and 1–2 cherries in the glass. Add a cinnamon stick for aroma if used.

Tasting notes to mention when serving: draw attention to the wine's plum and cherry fruit, subtle spicy notes from the optional garnish, and its rounded, balanced finish. Suggest pairing ideas: dark chocolate desserts, berry tarts, cheesecake or mild blue cheeses.

Angora Red Wine (blend: Cabernet Sauvignon / Alicante / Merlot / Öküzgözü)

Orange slices

Fresh cherries (pitted) or frozen

Whole cinnamon sticks

Star anise

Honey or caster sugar (optional, for sweeter serving)

Ice cubes (for chilled serving)

Large wine glasses or dessert wine glasses

Small serving jug or decanter (optional)

Angora Red Wine

Traditional Christmas Pudding

of sweet potato, chestnuts, onions, mushrooms, kale, spinach & pine nuts served with vegetarian gravy

Vegetarian Wellington

with a Jerusalem artichoke puree, roasted garlic & red wine sauce

Seabass

with caramelised apples & a green peppercorn & duck sauce

Confit Duck Leg

with a bone marrow gravy, mushrooms & red wine shallots, yorkshire pudding & homemade horseradish sauce

Roasted Sirloin of Beef

with mini shepherds pie, homemade mint sauce, lamb & mint jus

Rolled Shoulder of Lamb

Make Angora Red Wine Recipe in just 25m. This characterful juicy red is produced using a combination of international grape varieties (Cabernet Sauvignon, Alicante and Merlot) with some Okuzgozu blended in to give more fresh red fruit character. Well balanced and rounded, this wine has flavours of plum, cherry and spice.

Angora Red Wine Recipe

Descriptors

Tasting Notes

Food Pairings

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