Dom Petit Bondieu Chevaliere Le, Petit Cabernet Mont

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Aromas and flavors of cranberry, cinnamon-raisin swirl toast, black cherry, and olives with a slightly chewy, dry-yet-fruity light-to-medium body and a smooth, medium-length finish with accents of cola and carob with no oak flavor

Select ripe Pinot Noir grapes from the vineyard. Ensure the grapes are clean and free from any rot.

Harvesting the Grapes

Gently crush the grapes to release their juice without breaking the seeds, which can add bitterness.

Crushing the Grapes

Add cranberries, cinnamon, and raisins to the crushed grapes. Allow the mixture to ferment in a cool, dark place for 7-10 days.

Fermentation

After fermentation, press the mixture to separate the liquid from the solids.

Pressing

Stir in the black cherry juice to enhance the fruity flavors.

Add Black Cherry Juice

Add olive oil and carob powder to the wine. Mix well and let it rest for an additional 1-2 days.

Finishing Touches

Bottle the wine and let it age for a few weeks before serving.

Bottling

Pinot Noir grapes

Cranberries

Cinnamon

Raisin

Black cherry juice

Olive oil

Carob powder

Cola (optional for pairing)

Chevalier du Grand Robert Pinot Noir (Bordeaux, France)

Lebanese Wine

Baklava

Grilled beef or chicken kabobs served with sides.

Kebabs

Marinated chicken served with rice and vegetables.

Shawarma Plate

Fresh parsley salad with tomatoes and bulgur wheat.

Tabbouleh

Authentic Lebanese hummus served with pita bread.

Hummus

Make Chevalier Du Grand Robert Pinot Noir (Bordeaux, France) Recipe in just 2h . Aromas and flavors of cranberry, cinnamon-raisin swirl toast, black cherry, and olives with a slightly chewy, dry-yet-fruity light-to-medium body and a smooth, medium-length finish with accents of cola and carob with no oak flavor

Chevalier Du Grand Robert Pinot Noir (bordeaux, France) Recipe

Descriptors

Tasting Notes

Food Pairings

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