Spanish Beer

Jean Luc Colombo Rosé 2022

Paradise Hills Bubbly

Los Vascos Sauvignon Blanc 2021

Paradise Hills Chardonnay

Los Vascos Sauvignon Blanc 2022

Montes Classic Chardonnay 2021

Montes Classic Sauvignon Blanc 2021

Felino Malbec 2021

Papale Primitivo 2017

Illahe Pinot Noir 2021

Venge Scouts Honor 2021

Silver Oak Cabernet Sauvignon Alex 2019

Montes Alpha Carménere 2020

Casa Silva Cabernet Sauvignon Los Lingues 2018

Cono Sur Bicicleta Pinot Noir 2021

Montes Alfa Merlot 2020

Montes Alfa Cabernet Sauvignon 2020

Don Melchor Cabernet Sauvignon 2019 Malpo Valley

Marques de Casa Concha Cabernet Sauvignon 2020

Sena Red Blend 2020

Taita Montes 2015

Vinas Wake Up

Rum, jarabe, mint, fresh lime, fresh strawberries

Strawberry Mojito

Place the selected beers in the refrigerator for at least 2 hours before serving to ensure they are chilled to the right temperature.

Chill the Beers

Select appropriate beer glasses or mugs for serving. Traditional Spanish beers are often served in tall glasses or chalices.

Choose Your Glassware

Open each beer bottle and pour into the glass at a slight angle to minimize foam. Aim to create about 1-2 inches of foam at the top.

Pouring the Beer

If desired, garnish with a slice of lemon or lime on the rim of the glass for an extra zest.

Garnishing (Optional)

Serve the beers chilled alongside tapas or snacks for a true Spanish experience.

Serving

Estrella Damm

Mahou

Cruzcampo

Alhambra Reserva 1925

San Miguel

Carefully hand-pick Grenache, Syrah, and Cinsault grapes to ensure only the best quality is selected.

Harvesting Grapes

Crush the harvested grapes and remove the stems. This can be done using a wine press.

Crushing and Destemming

Transfer the crushed grape mixture to the fermentation tank. Add yeast to start the fermentation process. Monitor the temperature and allow fermentation to occur for approximately 2-3 weeks.

Fermentation

After fermentation, use the press to separate the liquid wine from the grape skins. Collect the juice in a clean container.

Pressing

Add the measured amount of sulfites to the wine to stabilize it and prevent unwanted fermentation.

Sulfite Addition

Transfer the wine into storage barrels and allow it to age for at least 3-6 months to develop flavor.

Aging

Once aging is complete, use the bottling line to fill clean bottles with wine. Ensure each bottle is sealed properly.

Bottling

Label each bottle accordingly and store in a cool, dark place until ready for distribution.

Labeling

Grenache grapes

Syrah grapes

Cinsault grapes

Yeast

Sulfites

Water

Fermentation tank

Press

Bottling line

Storage barrels

In a medium bowl, mash the fresh strawberries with a fork until slightly chunky. Add the fresh mint leaves, simple syrup, and lemon juice to the bowl. Mix well until all ingredients are combined, and the mint is fragrant.

Prepare the Strawberry Mint Base

In a large pitcher or mixing bowl, combine the strawberry mint base with the sparkling water and Prosecco or Champagne. Stir gently to mix, being careful not to lose the fizz.

Combine Ingredients

Pour the bubbly mixture into glasses, leaving some space at the top. Garnish each glass with a slice of lemon and a sprig of fresh mint.

Serve

Fresh strawberries

Fresh mint leaves

Simple syrup

Lemon juice

Sparkling water

Prosecco or Champagne

Lemon slices

Additional mint leaves

Harvest the Sauvignon Blanc grapes at optimal ripeness, ideally in the early morning to preserve freshness. Ensure the grapes are free from rot and other imperfections.

Harvesting

Once harvested, crush the grapes to release the juice. Transfer the crushed grapes into a wine press to extract the juice, separating it from the skins and seeds.

Crushing and Pressing

In a clean fermentation vessel, combine the grape juice with water and add the yeast. Allow the mixture to ferment at a controlled temperature of around 12-15°C (54-59°F) for 2-3 weeks until fermentation is complete.

After fermentation, add sulfites to stabilize the wine and prevent oxidation. Ensure the sulfite level is within recommended limits (50 mg/l).

Once fermentation is complete, rack the wine by transferring it to a new vessel, leaving behind any sediment that has settled at the bottom.

Racking

Allow the wine to age in stainless steel tanks or neutral barrels for 6-12 months to develop its flavors. Monitor the aging process regularly.

Once the desired aging is reached, filter the wine and bottle it in sterilized bottles. Seal with corks and label the bottles appropriately.

Sauvignon Blanc grapes

Select ripe Chardonnay grapes from your vineyard or a reliable source. Ensure the grapes are free from any rot or disease.

Harvesting the Grapes

Crush the grapes using a fruit crusher or by hand to release the juice. This process helps to extract the sugars and flavors.

Crushing the Grapes

Transfer the crushed grapes to a wine press to separate the juice from the skins and seeds. Collect the juice in a sanitized fermentation vessel.

Pressing the Grapes

Add 500 ml of water to the grape juice in the fermentation vessel. Stir gently to combine.

Mixing the Must

Sprinkle 5 g of white wine yeast over the surface of the juice. Add 1 tsp of sulfites and 1 tsp of acid blend. Stir gently to incorporate all ingredients.

Adding Yeast and Additives

Cover the fermentation vessel with a clean cloth or airlock and place it in a cool, dark area with a temperature between 18-22°C (65-72°F). Allow the mixture to ferment for about 1-2 weeks.

Initiating Fermentation

Check the fermentation process regularly. You should see bubbles forming, indicating that fermentation is active. Stir the mixture gently every few days.

Monitoring Fermentation

After fermentation is complete, siphon the wine into a clean secondary vessel, leaving sediment behind. Add 50 g of oak chips to the wine for aging.

Adding Oak Chips

Seal the secondary vessel and let the wine age for at least 1-3 months, depending on your desired flavor profile.

Aging the Wine

After aging, siphon the wine into clean, sanitized bottles. Secure the bottles with corks or caps.

Bottling the Wine

Label the bottles with the date and type of wine. Store them in a cool, dark place.

Chardonnay grapes

Yeast (white wine yeast)

Sulfites (as potassium metabisulfite)

Acid blend

Oak chips

Select and harvest fully ripe Sauvignon Blanc grapes from the vineyards in Chile.

Crush the harvested grapes gently to extract the juice. Press the crushed grapes to separate the juice from the skins and seeds.

Transfer the grape juice into fermentation tanks. Add the yeast to the juice and allow it to ferment at a controlled temperature (12-16°C) for approximately 2 weeks.

Once fermentation is complete, add sulfites to the wine to stabilize it and prevent oxidation.

Adding Sulfites

Test the acidity of the wine and add tartaric acid as needed to achieve the desired balance.

Adjusting Acidity

Filter the wine to remove any remaining solids and clarify the final product.

Filtration

Bottle the wine in clean, sterilized bottles. Seal with caps or corks and label appropriately.

Allow the bottled wine to age for a few months in a cool, dark place before selling or serving.

Yeast (Saccharomyces cerevisiae)

Tartaric acid

Select the Chardonnay grapes from the vineyard in Chile, ensuring that they are ripe and high-quality.

Crush the harvested grapes gently and press them to extract the juice. Ensure to preserve the delicate flavors of the Chardonnay.

Add 50g of sulfur dioxide to the grape juice to prevent oxidation and unwanted fermentation.

Must Treatment

Inoculate the juice with 0.5g of Saccharomyces cerevisiae yeast and allow the fermentation to occur in a controlled environment at around 18-20°C (64-68°F) for approximately 2-3 weeks.

After fermentation, add 100g of French oak chips to the wine to enhance complexity and flavor. Aged for 6 months in stainless steel tanks.

Once aging is complete, filter the wine to remove any solids and transfer it to clean bottles. Seal the bottles with corks for aging.

Filtration and Bottling

Store the bottled Chardonnay in a cool, dark place for at least 3-6 months before release to allow flavors to develop further.

Storage

Chardonnay Grape

Sulfur Dioxide

Oak Chips (French Oak)

Begin by carefully harvesting the Sauvignon Blanc grapes from the vineyards in Chile. Ensure that the grapes are ripe and free of any disease or rot.

Once harvested, crush the grapes to release the juice. Transfer the crushed grapes into a wine press and extract the juice. This juice will be the base for the wine.

Add the yeast to the grape juice and allow it to ferment at a controlled temperature of around 15-18°C (59-65°F). Monitor the fermentation process for about 2-3 weeks until bubbling ceases.

Once fermentation is complete, add sulfur dioxide to the wine to prevent oxidation and bacterial growth. This should be done in a sterile environment.

Add Sulfur Dioxide

Allow the wine to settle and clarify. This process may take several weeks as the solids settle at the bottom.

Clarification and Stabilization

Once clarified, filter the wine to remove any remaining particles and then bottle it. Ensure that all equipment is sanitized to prevent contamination.

Age the wine in a cool, dark place for at least 6 months to develop its flavor profile before releasing it to the market.

Sulfur dioxide

Sugar

Place the bottle of Felino Malbec 2021 in the refrigerator for about 30 minutes to chill before serving.

Chill the Wine

Remove the cork from the bottle using a corkscrew. Allow the wine to breathe for about 15 minutes before pouring.

Open the Bottle

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

Pour the Wine

Season the steak with salt and pepper. Preheat your grill to high heat. Grill the steak for 6-8 minutes on each side for medium-rare, or to your preferred doneness. Let it rest for 5 minutes before slicing.

Prepare the Grilled Steak

Preheat the oven to 200°C (400°F). Chop your choice of vegetables (like bell peppers, zucchini, and onions) and toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.

Roast the Vegetables

Slice the fresh baguette and serve it alongside the grilled steak and roasted vegetables for a complete meal.

Serve with Baguette

Grilled Steak

Roasted Vegetables

Fresh Baguette

In a large pan, heat the olive oil over medium heat. Add the minced garlic cloves and sauté for about 2 minutes until fragrant.

Sauté Garlic

Pour in the crushed tomatoes and the Primitivo red wine. Stir well to combine all ingredients.

Add Tomatoes and Wine

Add salt and black pepper to the sauce. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.

Season the Sauce

Tear the fresh basil leaves and stir them into the sauce. Allow to simmer for another 5 minutes.

Add Basil

In a large pot, bring salted water to a boil for the pasta.

Boil Water

Add the pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.

Cook Pasta

Add the drained pasta to the sauce in the pan. Toss to coat the pasta evenly with the sauce.

Mix Pasta and Sauce

Plate the pasta and sauce mixture. Top with grated Parmesan cheese and sprinkle red chili flakes if desired.

Primitivo Red Wine

Olive Oil

Garlic Cloves

Crushed Tomatoes

Fresh Basil Leaves

Salt

Black Pepper

Pasta (Spaghetti or Penne)

Parmesan Cheese

Red Chili Flakes

Carefully handpick ripe Pinot Noir grapes from the vineyards in Oregon. Ensure only the best quality grapes are selected for optimal flavor.

Select and Harvest Grapes

Once harvested, gently crush the grapes to release the juice. This can be done using a wine press or by hand.

Crush the Grapes

Sprinkle the yeast evenly over the crushed grapes and mix gently to incorporate.

Add Yeast

Allow the mixture to ferment at a controlled temperature (around 70°F/21°C) for 7-10 days, monitoring the sugar levels and flavor development.