Tempranillo, Vega-Sicilia Valbuena 5º

White Blend, Massican Annia

Tempranillo, Marques de Murrieta Castillo Ygay Gran Reserva

Sauvignon Blanc, Raimbault et Fils

Riesling, JJ Prum, Bernkasteler Badstube, Spatlese

Chenin Blanc, Domaine Guiberteau

LOBSTER BISQUE

Aligote, Smith-Chapel

Viognier, Penner Ash

Tempranillo, Dominio de Pingus Flor de Pingus

Monastrell/Cabernet, Bodegas El Nido Clio

Tempranillo, Muga, Prado Enea Gran Reserva

White Blend, Cowhorn Spiral

Grenache, Alto Moncayo

Grenache Blend, Alvaro Palacios Les Terrases

Tinto de Toro, Numanthia Termes

half doz or baker's doz cocktail mignonette

OYSTERS

Pinot Grigio, Girlan

Sauvignon Blanc, Auntsfield

Rosé, Triennes

Albariño, Pazo das Bruxas

Riesling, Selbach Incline

watercress shallot white balsamic vinaigrette

TOMATO & BURRATA

wedge or chopped / bacon / tomato PtR bleu or russian dressing

ICEBERG

Begin by gathering all the ingredients for the wine pairing. Arrange the cheese, olives, cured meats, and figs on a cheese board or platter for an appealing presentation.

Prepare the Plate

Take the baguette and slice it into 1-inch thick pieces. This will be used to accompany the cheese, meats, and olives.

Slice the Baguette

Place a small bowl of honey on the platter. This can be drizzled over the cheese or enjoyed with the figs.

Drizzle Honey

Before serving, ensure that the Tempranillo, Vega-Sicilia Valbuena 5º is properly chilled. This will enhance its flavor and aroma.

Chill the Wine

Pour the wine into glasses and serve alongside the prepared platter. Encourage guests to enjoy combinations of cheese, meats, olives, and figs while sipping the wine.

Serve and Enjoy

Cheese (Manchego or similar)

Olives (Green and Black mix)

Cured Meats (e.g., Jamón Ibérico)

Baguette

Fresh Figs or Dried Figs

Honey

Carefully harvest Chardonnay, Sauvignon Blanc, and Viognier grapes. Ensure they are ripe and free from any blemishes.

Harvesting Grapes

Crush the harvested grapes gently to extract the juice. Use a grape press to separate the juice from the skins and seeds.

Crushing and Pressing

Combine the extracted juice in a fermentation vessel. Add water to the mixture to balance the sugar content.

Preparation of Must

Sprinkle the yeast uniformly over the surface of the must and mix gently to incorporate.

Inoculation with Yeast

Cover the fermentation vessel with a clean cloth and let it ferment at a controlled temperature of 18-20°C for about 10-14 days.

Fermentation Process

Check the specific gravity daily to ensure fermentation is progressing. Stir the must gently every few days.

Monitoring Fermentation

After fermentation, taste the wine and add sugar if needed to achieve the desired sweetness.

Addition of Sugar

Add oak chips to the wine and allow it to age for an additional 2-3 months, stirring occasionally.

Aging with Oak Chips

After aging, filter the wine to remove any sediment, ensuring a clear and crisp final product.

Final Filtration

Bottle the filtered wine using sterilized bottles and corks. Seal tightly and label appropriately.

Bottling

Chardonnay grapes

Sauvignon Blanc grapes

Viognier grapes

Yeast

Sugar

Oak chips

Water

Place the bottle of Tempranillo wine in the refrigerator for about 30 minutes before serving to reach the ideal temperature of 55°F (13°C).

Open the Marques de Murrieta Castillo Ygay Gran Reserva bottle and allow it to breathe for about 15 minutes before serving.

Open the Wine

Slice the aged Manchego cheese into bite-sized pieces and arrange them on a serving platter.

Prepare the Cheese

Cut the chorizo sausage into thin rounds and place them next to the cheese on the platter.

Slice the Chorizo

Place a small bowl of marinated olives on the platter to add a contrasting flavor to the cheese and meat.

Add Marinated Olives

Slice the artisan bread into small pieces or serve it whole for guests to tear. Arrange it around the cheese and charcuterie.

Add Artisan Bread

Tempranillo Wine

Marques de Murrieta Castillo Ygay Gran Reserva

Aged Manchego Cheese

Chorizo Sausage

Marinated Olives

Artisan Bread

Harvest the Sauvignon Blanc grapes at optimal ripeness, usually in late summer to early fall. Ensure that the grapes are in good condition and free of rot.

Harvesting the Grapes

Crush the harvested grapes to release the juice. Use a wine press to extract the juice from the crushed grapes, separating the skins and seeds from the liquid.

Transfer the extracted juice into a fermentation vessel. Add the wine yeast to the juice and mix well. Allow the juice to ferment at controlled temperatures (about 15-20°C) for 2-4 weeks, monitoring the fermentation process closely.

Fermentation

After fermentation is complete, add potassium metabisulfite to the wine to prevent unwanted microbial growth and oxidation. Stir well to ensure even distribution.

Adding Sulfites

Introduce malolactic bacteria to the wine to convert harsh malic acid into softer lactic acid. Allow this process to take place for about 2-3 weeks at a warmer temperature.

Malolactic Fermentation

Once malolactic fermentation is complete, stabilize the wine. Filter the wine to remove any remaining solids and bacteria. This process may take a few days to ensure clarity.

Stabilization and Filtration

Bottle the stabilized Sauvignon Blanc wine in clean, sterilized bottles. Seal with corks and label appropriately. Store the bottles upright in a cool, dark place.

Yeast (wine yeast)

Sulfites (potassium metabisulfite)

Malolactic bacteria

Place the Riesling in the refrigerator for at least 2 hours before serving to ensure it is properly chilled.

Once the wine is chilled, carefully open the bottle of Riesling and let it breathe for about 10 minutes before serving.

Open the Bottle

Arrange the Brie, Gouda, and Goat cheese on a large serving board. Slice the Brie and Gouda into wedges for easy serving.

Prepare the Cheese Platter

Wash and slice the fresh fruits like apples and pears. Arrange them artistically around the cheese on the platter. Scatter grapes for added color and texture.

Add Fresh Fruits

Place the almonds or walnuts in a small bowl and position them on the cheese platter for a crunchy contrast.

Include Nuts

Cheese platter (including Brie, Gouda, and Goat cheese)

Fresh fruits (such as apples, pears, and grapes)

Nuts (such as almonds or walnuts)

Place the bottle of Domaine Guiberteau Chenin Blanc in the refrigerator for at least 2 hours prior to serving to ensure it is perfectly chilled.

Rinse the seafood under cold water and pat dry with paper towels. Season with salt and black pepper to taste.

Prepare the Seafood

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seafood and cook for 3-5 minutes, turning occasionally, until cooked through and golden brown. Remove from heat and set aside.

Cook the Seafood

In a large bowl, combine the light salad greens. In a separate bowl, whisk together the lemon juice, 2 tablespoons of olive oil, salt, and black pepper to create a dressing.

Make the Salad

Drizzle the dressing over the salad greens and toss gently to combine.

Dress the Salad

Serve the cooked seafood alongside the dressed salad greens on a plate. Pour yourself a glass of the chilled Domaine Guiberteau Chenin Blanc and enjoy!

Plate the Dish

Chenin Blanc

Domaine Guiberteau

Seafood (e.g., scallops, shrimp)

Light salad greens (e.g., arugula, baby spinach)

Lemon juice

Olive oil

Salt

Black pepper

Bring a large pot of salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until they turn bright red. Remove lobsters and let them cool.

Prepare the Lobsters

Once cool, remove the lobster meat from the claws and tails. Chop the meat into bite-sized pieces and set aside. Reserve the shells for the stock.

Extract Lobster Meat

In a large pot, melt the butter over medium heat. Add the minced shallots and garlic, sauté until they are soft and translucent, about 3-4 minutes.

Make the Base

Stir in the tomato paste and cook for another 2-3 minutes, allowing the flavors to meld.

Add Tomato Paste

Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes.

Deglaze with Wine

Add the fish stock and reserved lobster shells to the pot. Bring the mixture to a boil, then reduce to a simmer for 20-30 minutes.

Add Fish Stock

Remove the lobster shells and strain the stock through a fine-mesh sieve into a clean pot, discarding the shells.

Strain the Stock

Stir in the heavy cream, salt, black pepper, and cayenne pepper into the strained stock. Heat through but do not boil.

Add Cream and Season

Add the chopped lobster meat back into the bisque, allowing it to heat for an additional 5 minutes.

Incorporate Lobster Meat

Ladle the bisque into bowls and garnish with fresh chives. Serve hot.

Serve

Live lobsters

Butter

Shallots, minced

Garlic, minced

Tomato paste

Dry white wine

Fish stock

Heavy cream

Cayenne pepper

Fresh chives, chopped

In a large pitcher, combine the Aligote wine, fresh lemon juice, and honey. Stir well until the honey is completely dissolved.

Prepare the Base

Gently muddle the fresh mint leaves at the bottom of the pitcher to release their aroma and flavor. Be careful not to over-muddle, as this can make the mint taste bitter.

Add Fresh Mint

Add ice cubes to the pitcher along with sparkling water. Stir gently to combine all the ingredients, and then pour the mixture into glasses.

Chill and Serve

Add a slice of lemon to each glass for garnish and an additional mint leaf if desired. Serve immediately to enjoy the refreshing beverage.

Garnish

Aligote wine

Fresh lemon juice

Fresh mint leaves

Sparkling water

Ice cubes

Lemon slices

In a large mixing bowl, crush the Viognier grapes gently with your hands or a potato masher to release their juices. This mixture is known as the must.

Prepare the Must

In a saucepan, combine the sugar and water. Heat over medium heat until the sugar is fully dissolved. Allow to cool before adding to the must.

Create the Sugar Solution

Once the sugar solution has cooled, pour it into the bowl with the grape must. Add the lemon juice and stir gently to combine.

Combine Ingredients

Sprinkle the yeast over the surface of the mixture. Do not stir; let it sit for about 10 minutes to activate.

Add Yeast

Transfer the mixture to a fermentation vessel, ensuring it is not more than two-thirds full. Add oak chips for added flavor. Seal the vessel with an airlock and place it in a dark, cool area.

Allow the wine to ferment for 1-2 weeks, monitoring the bubbles in the airlock. Once bubbling has slowed significantly, it's time to rack the wine.

Monitor Fermentation

Carefully siphon the wine off the sediment into a clean carboy or glass jug, leaving the sediment behind. Seal and let it age for 2-6 months.

Rack the Wine

Once the wine has aged, it’s time to bottle. Sanitize your bottles and corks. Siphon the wine into bottles, leaving a little space at the top, and cork them.

Store the bottles upright for a few days, then on their sides. Chill before serving and enjoy your homemade Viognier!

Enjoy your Viognier!

Lemon Juice

Yeast (Wine Yeast or Champagne Yeast)

Oak Chips

Place the bottle of Tempranillo wine in the refrigerator for at least 30 minutes prior to serving to ensure it is at the ideal temperature of 55-60°F (13-16°C).

Slice the fresh mozzarella and cherry tomatoes into bite-sized pieces. Tear the basil leaves into smaller pieces to release their flavor.

Prepare the Ingredients

In a large bowl, combine the sliced mozzarella, cherry tomatoes, and basil leaves. Drizzle with olive oil and balsamic glaze, then season with salt and black pepper.

Toss the salad gently to ensure all ingredients are evenly coated with the dressing.

Tempranillo, Vega-sicilia Valbuena 5º

White Blend, Massican Annia

Tempranillo, Marques De Murrieta Castillo Ygay Gran Reserva

Sauvignon Blanc, Raimbault Et Fils

Riesling, Jj Prum, Bernkasteler Badstube, Spatlese

Chenin Blanc, Domaine Guiberteau

Lobster Bisque

Aligote, Smith-chapel

Viognier, Penner Ash

Tempranillo, Dominio De Pingus Flor De Pingus

Monastrell/cabernet, Bodegas El Nido Clio

Tempranillo, Muga, Prado Enea Gran Reserva

White Blend, Cowhorn Spiral

Grenache, Alto Moncayo

Grenache Blend, Alvaro Palacios Les Terrases

Tinto De Toro, Numanthia Termes

Oysters

Pinot Grigio, Girlan

Sauvignon Blanc, Auntsfield

Rosé, Triennes

Albariño, Pazo Das Bruxas

Riesling, Selbach Incline

Tomato & Burrata

Iceberg