Cinsault, Grenache, Syrah. Rhone Valley, France:

ANDRE BRUNEL COTES DU RHONE Cuvee Est-OUEST

BLACK STALLION ESTATE PINOT NOIR

KEN WRIGHT WILLAMETTE VALLEY PINOT NOIR

ROCCHE COSTAMANGNA LANGHE NEBBIOLO ROCCARDO

CIGAR BOX MALBEC

Zinfandel, Syrah, Grenache, Merlot, Cabernet Franc. Sonoma, CA, Little Compton, RI, US:

SAKONNET BELCOURT OLD VINE RED BLEND

Grenache, Cinsault, Rolle, Vermentino, Syrah, Tibouren. Provence, France:

WHISPERING ANGEL

Cabernet Franc, Blaufrankisch, Pinot Noir, Vidal Blanc, Muller, Thurgau. Little Compton, Rhode Island, US:

SAKONNET "EYE OF THE STORM"

CANTINA ZACCAGNINI COLLINE PESCARESI IGT

SANTA CRISTINA PINOT GRIGIO

SONOMA CUTRER

Unoaked Chardonnay. Macon-Villages, Burgundy, France:

CAVE DE LUGNY LA COTE BLANCHE

Rhienhessen, Germany. Little Compton, RI:

SAKONNET RIESLING

MARCHESI DI BAROLO GAVI

FORAL DO VALE VINHO VERDE

ALPHONSE MELLOT LA MOUSSIERE SANCERRE BLANC

THE NED SAUVIGNON BLANC

Pinot Noir, Chardonnay, Pinot Meunier. Champagne, France.

MOET & CHANDON BRUT IMPERIALE

Hill Country, Rhienhessen. Little Compton, Rhode Island:

SAKONNET SAUVIGNON BLANC

SAKONNET VIDAL BLANC

Chancellor. Little Compton, Rhode Island, US.

SAKONNET CHANBRUSCO

Xarel-lo, Parellada, Macabeo. Catalonia, Spain

SEGURA VIUDAS CAVA BRUT

Grasparosa, Salamino, Maestri. Emilia Romagna, Italy.

FRICO LAMBRUSCO

CA' FURLAN CUVEE MARIANA PROSECCO ROSE

Ensure all fermented grape musts (Cinsault, Grenache, Syrah) and the oak-aged reserve component are at cellar temperature (12–16°C). Measure volumes accurately: pour 350 ml Cinsault, 250 ml Grenache, 150 ml Syrah and 100 ml oak-aged reserve into a sanitized, inert mixing vessel (stainless steel or glass).

Assemble base components

Gently mix the components by stirring slowly for 1–2 minutes to homogenize. Taste the blend to evaluate balance of fruit, tannin, acidity, and oak. Note whether acidity, sweetness, or tannin needs adjustment.

Blend and taste

If the final volume is under 750 ml, add up to 50 ml of stabilized water (prefer chilled and sterile) to reach 750 ml, but use water sparingly to avoid dilution. Final target is 750 ml in the bottle.

Volume adjustment

Add 5% potassium metabisulfite solution at a rate of 5 ml (0.005 L) to achieve ~25–30 ppm free SO2 in the bottle. Stir gently for 30 seconds to distribute. Allow 1–2 hours for SO2 to equilibrate.

Sulfur addition

If the blend tastes flat or low in acidity, dissolve 0.5 g tartaric acid into a small amount of wine and add incrementally, tasting after each small addition until desired brightness is reached. If too tart, consider tiny additions of potassium carbonate (0.2 g max) to moderate acidity—add very cautiously and mix thoroughly.

Acidity adjustment (if needed)

If the wine is hazy, prepare a bentonite slurry (hydrate 0.5 g bentonite in 10–20 ml warm water), let swell 30 minutes, then add to the blended wine and stir. For protein haze or heavy tannin smoothing, optionally use egg white or gelatin: if using egg white, whisk 1 egg white with a little wine and add slowly; allow 1–2 weeks for clarification. Rack off lees after clarification.

Fining and clarification

Sanitize the 750 ml bottle and cork. If the blended wine was racked and clear, siphon or pour the wine into the bottle leaving minimal headspace (1–2 cm). Top up with a small amount of wine or stabilized water if needed to reduce oxygen exposure.

Sterile filling

Insert and tamp the natural cork using a corker. Optionally dip the bottle neck into melted sealing wax or apply paraffin to seal the cork for additional protection.

Cork and seal

Store the bottled wine on its side in a cool, dark place (12–15°C) with 60–75% humidity. Allow at least 3 months of bottle aging for the components to marry; for best expression, age 6–12 months. Decant before serving if sediment forms.

Short-term aging

Cinsault grape must (fermented base)

Grenache grape must (fermented base)

Syrah grape must (fermented base)

Oak-aged reserve wine (blend component)

Stabilized water (if needed for adjustment)

Potassium metabisulfite (SO2) solution, 5% w/v

Tartaric acid (for acid adjustment)

Potassium carbonate (for deacidification, optional)

Bentonite (fining agent)

Egg white (albumin) or gelatin (fining, optional)

Sterile 750 ml wine bottle

Natural cork

Corking wax or paraffin (optional)

Store the bottle upright in a cool, dark place for at least 24 hours prior to serving to let any sediment settle. Ideal serving temperature for Pinot Noir is 55–60°F (13–15°C); if the bottle has been refrigerated, allow it to rest at room temperature for 20–30 minutes before serving.

Storage before opening

Examine the foil and cork condition. Use a waiter’s corkscrew or appropriate opener. Remove the foil cleanly and extract the cork steadily to avoid agitation. Wipe the neck of the bottle with a clean cloth or napkin after opening.

Inspect and open

If the bottle is older (several years) or you prefer extra aeration, decant the Pinot Noir into a clean decanter and let it breathe for 20–40 minutes. For a younger wine, decanting 10–20 minutes can help open up aromatics but is optional.

Decanting (optional)

Hold the bottle at the base and pour gently into Burgundy-style glasses to allow room for swirling. Fill each glass about one-third full (approximately 4–5 oz / 120–150 ml) so the wine can aerate in the bowl.

Pouring

Verify the wine temperature in the glass: it should feel slightly cool but not cold. If it’s too warm, place the bottle in an ice bucket with a small amount of water for 5–10 minutes; if too cold, let glasses rest at room temperature for a few minutes.

Serving temperature check

Bring cheeses to room temperature 20–30 minutes before serving to maximize flavor. Arrange soft and hard cheeses, charcuterie slices, crackers or baguette on a board. Offer small knives for spreading and separate sections for each cheese to avoid flavor mixing.

Prepare cheese and charcuterie

Serve small squares of 70% dark chocolate alongside the wine for a classic Pinot Noir pairing. Limit to one or two small pieces per serving to avoid overwhelming the palate.

Chocolate pairing

Provide small glasses or a carafe of filtered water. Encourage guests to sip water between tastings to reset the palate.

Palate cleansing

If not consuming the full bottle, re-cork and store upright in the refrigerator. Pinot Noir will generally keep 2–4 days with acceptable quality; return to serving temperature before pouring remaining servings.

Storage after opening

Black Stallion Estate Pinot Noir (bottle)

Wine glasses (Burgundy-style recommended)

Decanter (optional)

Room-temperature storage (for bottle before serving)

Soft mild cheese (e.g., Brie or Camembert), sliced

Aged hard cheese (e.g., Manchego or Gruyère), sliced

Charcuterie (prosciutto, salami), assorted

Crackers or sliced baguette

Dark chocolate (70% cacao), small squares

Filtered water (for palate cleansing)

Remove the bottle from the wine refrigerator or storage. Ken Wright Willamette Valley Pinot Noir is best served slightly cool: target temperature 55–60°F (13–16°C). If the bottle is warmer than that, place it in the refrigerator for 20–30 minutes. If it is colder, let it sit at room temperature for 10–15 minutes.

Inspect and chill

Use Burgundy-style or large-bowl Pinot Noir glasses to concentrate aromas. Ensure glasses are clean, odor-free, and at room temperature or slightly chilled if the bottle was refrigerated.

Select glassware

Use a foil cutter or knife to remove the capsule just below the lip of the bottle. Wipe the top of the cork and bottle neck with a clean cloth to remove any dust or sediment.

Cut capsule and wipe

Use a waiter’s corkscrew to gently extract the cork. For older bottles, use a two-prong cork puller if the cork is fragile. Inspect the cork for signs of age or seepage.

Extract cork

Ken Wright Willamette Valley Pinot Noir is often approachable on release, but decanting for 20–45 minutes can open up aromas and soften tannins. Pour slowly into a decanter, leaving any heavy sediment behind. If you prefer minimal handling, simply pour directly into glasses.

Decant if desired

Fill each glass to roughly one-third full (about 4–5 oz / 120–150 ml) to allow room for swirling and aroma concentration. A 750 ml bottle yields about 5 standard pours.

Pour

Gently swirl the wine in the glass to release aromas. Take a few short sniffs to identify notes typical of Willamette Valley Pinot Noir — red cherry, cranberry, earthy forest floor, rose petal, subtle spice.

Swirl and smell

Take a small sip, coat the mouth, and breathe slightly to carry aromas to the palate. Note acidity, tannin, fruit intensity, and finish. Serve water alongside to cleanse the palate between sips.

Taste and discuss

Offer light snacks such as soft-ripened cheeses (Brie, Camembert), mushroom or herb-forward dishes, grilled salmon, duck breast, or charcuterie. Place snacks on the table so guests can pair as desired.

Pairing

If wine remains, reseal with the cork or a wine stopper and refrigerate. Remaining Pinot Noir will keep 2–4 days refrigerated; let it warm slightly before serving again.

Reseal and store

Rinse glasses with warm water and wash with mild detergent when convenient. If decanter was used, rinse immediately and let air dry to avoid staining or residues.

Clean-up

Ken Wright Willamette Valley Pinot Noir (750 ml bottle)

Wine glasses (Burgundy-style)

Filtered water

Light snacks (optional) — e.g., aged cheese, charcuterie, nuts

Serving thermometer (optional)

Store the bottle upright in a cool (12–16°C / 54–61°F), dark place away from vibration. If the bottle has sediment or is older (8+ years), keep upright for 24 hours before opening to allow sediment to settle.

Storage prior to serving

Chill the bottle to serving temperature of about 16–18°C (60–64°F). Remove from refrigerator 20–30 minutes before service if too cold. If the bottle is below 14°C, let it warm in the glass for 10–15 minutes after pouring.

Temperature

Open and pour a small taste first to inspect aroma and condition. For young Rocche Costamagna Langhe Nebbiolo (1–4 years), decant for 30–60 minutes to open the aromas. For older vintages (8+ years), decant gently just to separate from any sediment and aerate for 15–30 minutes. Use a decanter or large glass and pour steadily.

Decanting / Aeration

Pour 120–150 ml per glass for tasting. Hold the bottle at the base and twist slightly at the end of the pour to minimize drips. Fill only to the widest part of the glass to allow swirling.

Inspect: Hold glass against light and observe color—usually pale ruby to garnet. Swirl: Gently swirl to coat the glass and release volatile aromatics. Smell: Take 2–3 short sniffs, then one deeper inhale; expect red cherry, dried rose, tar, sweet spice and floral notes. Taste: Take a small sip, let it coat the tongue, note acidity, tannin level, mid-palate fruit, and finish. Consider tasting again after 15–30 minutes to note development.

Tasting procedure

Serve in burgundy or large Nebbiolo-style glasses to concentrate aromatics. Keep remaining wine at serving temperature; re-cork with the original cork or inert wine preserver and store upright if consuming within 1–3 days. For longer storage after opening, refrigerate and use a wine stopper; flavors will decline more quickly.

Serving etiquette

Prepare glassware: Ensure glasses are clean and free of detergent residue. Warm red wine glasses slightly by holding them in your hand to raise temperature if the room is cool.

Palate cleansers: Provide filtered water and plain crackers or bread to cleanse the palate between sips or different wines.

Cheese and charcuterie: Serve sliced aged cheeses and cured meats at room temperature. The wine's acidity and tannins complement fatty meats and salty, aged cheeses.

Hearty dishes: Pair with mushroom risotto, braised beef, lamb stew, or pork with savory herbs. If cooking a ragù or braise, reserve a cup (about 120 ml) of the wine to add to the sauce during reduction for flavor continuity.

Dessert: Avoid sweet desserts; instead finish with dark chocolate (70% cacao) if a richer end note is desired.

Rocche Costamagna Langhe Nebbiolo Roccardo (bottle)

Decanter (or large red wine glass)

Filtered water (for palate cleanses)

Crusty bread or plain crackers (for tasting)

Aged hard cheese (Pecorino, Parmigiano-Reggiano)

Cured meats (salami, prosciutto)

Mushroom ragù or braised beef (for cooking alongside tasting)

If the bottle has been stored at cellar temperature (55–65°F / 13–18°C), allow it to sit at room temperature for about 15–30 minutes before serving. If it has been refrigerated, remove it 20–30 minutes prior to serving so the wine reaches an ideal service temperature of 60–65°F (15–18°C).

Chill and Inspect

Cut the foil and use a waiter’s corkscrew to remove the cork smoothly. Wipe the lip of the bottle with a clean cloth or napkin to remove any cork residue.

Open the Bottle

For a young or tightly wound Malbec, decanting for 30–60 minutes can help open aromas and soften tannins. Pour the wine gently into a decanter in a steady stream, keeping an eye for sediment (if present) and stop once you see any sediment reach the neck of the bottle. For an older bottle (10+ years), decant carefully and taste as you go—shorter decanting times (10–20 minutes) are usually better to avoid losing delicate tertiary aromas.

Decant (optional)

Pour about 4–6 ounces (120–180 ml) into large red wine glasses so there is room to swirl. Hold the glass by the stem and swirl gently to release aromas before smelling and tasting.

Arrange the sliced aged cheese and charcuterie on a serving board. Bring cheese to room temperature (15–30 minutes) before serving to show its full flavor.

Prepare Cheese & Charcuterie

If serving grilled short rib or flank steak, warm briefly on a hot pan or grill to bring to serving temperature, then slice thinly across the grain. Arrange on the board next to bread.

Warm & Slice Steak (if using)

Slice the crusty bread and place on the board. Offer dark chocolate squares as a small palate-pleasing contrast to the wine’s fruit and tannin structure.

Serve Bread & Chocolate

When tasting, note aromas of dark fruit (blackberry, plum), a hint of cigar box or cedar, subtle spice, and soft vanillin from oak. Taste for ripe fruit, medium-plus body, smooth tannins, and a lingering finish. Pair richer bites (cheese, charcuterie, grilled beef) with the wine’s structure for balanced mouthfeel.

Tasting Notes Guidance

Cigar Box Malbec (Mendoza, Argentina)

Red wine decanter (optional)

Wine glasses (large, for red wine)

Aged hard cheese (Manchego or aged cheddar), sliced

Charcuterie (cured salami or chorizo), sliced

Grilled short rib or flank steak, thinly sliced

Crusty bread or baguette, sliced

Dark chocolate (70% cocoa) or chocolate squares

Ensure each varietal wine (Zinfandel, Syrah, Grenache, Merlot, Cabernet Franc) is chilled to cellar temperature (55–60°F / 13–15°C) and free of sediment. Using a clean measuring cup, pour the wines into a clean 1.5–2 L carafe in the following proportions by volume: 3 cups Zinfandel, 2 cups Syrah, 1 cup Grenache, 1 cup Merlot, 1/2 cup Cabernet Franc. Gently swirl to integrate without vigorous aeration.

Combine base wines

Taste the combined blend. Note structure (acidity, tannin, alcohol perception), fruit character, and finish. If a more fruit-forward profile is needed, increase Zinfandel or Grenache in 1/4-cup increments, tasting after each addition. If more savory/peppery notes or structure are desired, add Cabernet Franc or Syrah in 1/8–1/4-cup increments.

Initial tasting and adjustment

If the blend will sit for more than a few hours before bottling or serving, stabilize lightly by adding a small sulfite dose. Dissolve 0.01 tsp potassium metabisulfite (or 0.2 tsp sulfur dioxide solution per 1.5–2 L) into a tablespoon of water, then stir gently into the blend. Wait 10–15 minutes and re-taste; sulfite will reduce perceived volatile or mousy characters.

Micro-sulfiting (optional)

If making a controlled micro-fermentation or stabilizing for clarity, add 0.25 tsp sterile wine yeast per directions for a re-fermentation trial in a small container, or 0.5 tsp cold stabilizing agent following the product instructions. These steps are optional and used only by home winemakers conducting further processing.

Yeast or stabilizer additions (optional)

After adjustments, let the blend rest in the sealed carafe for 1–2 hours at cellar temperature to allow integration. If sediment was present, decant through a fine mesh strainer and funnel into clean bottles or tasting glasses. Serve in large-bowled red wine glasses at 60–65°F (15–18°C) to highlight the Zinfandel fruit and Syrah/Grenache savory notes. Store any leftover blend sealed with a stopper and refrigerated for up to 3–5 days.

Old vine Zinfandel (Sonoma, CA)

Syrah (Sonoma, CA)

Grenache (Sonoma, CA)

Merlot (Sonoma, CA)

Cabernet Franc (Little Compton, RI)

Sulfur dioxide solution (for micro-sulfiting, optional)

Potassium metabisulfite (as crushed crystals, optional)

Sterile wine yeast (for micro-fermentation control, optional)

Cold stabilizing agent (optional for clarity)

Clean glass carafe or demijohn (1.5–2 L capacity)

Funnel and fine mesh strainer

Wine bottles (750 ml) or tasting glasses

If using whole grapes: sort and remove stems, then crush gently to release juice. For this home-scale recipe we're working with prepared juices or freshly pressed must. Keep all juices chilled (around 10°C / 50°F) to preserve aromatics.

Prepare grapes / juice

Combine the Grenache and Cinsault juice in your chilled vessel. Add crushed ice or chilled water as needed to keep temperature low and limit pigment extraction. For a delicate Provence-style rosé, limit skin contact to a short cold soak (if you are macerating with skins) — typically 2–4 hours. If starting with juice only, skip skin contact and proceed to blending.

Cold maceration and color control

After cold maceration or if using juices, measure and combine: 3.5 cups Grenache, 2 cups Cinsault, 1 cup Rolle/Vermentino, 0.5 cup Syrah and 0.25 cup Tibouren into the fermentation vessel. Taste and adjust proportions slightly if you want more fruit or more minerality — this ratio aims for a dry, pale salmon rosé with floral notes.

Assemble the blend

Dissolve 0.5 tsp Campden (potassium metabisulfite) in a small amount of water and add to the must to inhibit wild yeast and bacteria. Wait 24 hours before adding commercial yeast to allow SO2 to dissipate to a safe level for inoculation.

Sanitize and protect must

After the 24-hour wait, check acidity and pH. If necessary, add up to 0.25 tsp tartaric acid dissolved in a little must to raise perceived acidity. Add yeast nutrient (1 tsp) as directed so fermentation proceeds cleanly.

Adjust must chemistry

Rehydrate 1 tsp of wine yeast (e.g., Lalvin EC-1118) according to the packet instructions and add to the must. Gently stir to incorporate. Fit the airlock and place the vessel in a cool fermenting area (12–16°C / 54–61°F) to encourage an aromatic, slow fermentation typical of Provence rosés.

Inoculate with yeast

Ferment until the specific gravity reaches around 0.995–1.000 (dry). This typically takes 7–14 days at the temperatures above. Monitor daily: check temperature, specific gravity (if you have a hydrometer), and tastes. Rack off gross lees (transfer wine off heavy solids) after active fermentation slows to keep the wine bright and clean.

Andre Brunel Cotes Du Rhone Cuvee Est-ouest

Black Stallion Estate Pinot Noir

Ken Wright Willamette Valley Pinot Noir

Rocche Costamangna Langhe Nebbiolo Roccardo

Cigar Box Malbec

Sakonnet Belcourt Old Vine Red Blend

Whispering Angel

Sakonnet "eye Of The Storm"

Cantina Zaccagnini Colline Pescaresi Igt

Santa Cristina Pinot Grigio

Sonoma Cutrer

Cave De Lugny La Cote Blanche

Sakonnet Riesling

Marchesi Di Barolo Gavi

Foral Do Vale Vinho Verde

Alphonse Mellot La Moussiere Sancerre Blanc

The Ned Sauvignon Blanc

Moet & Chandon Brut Imperiale

Sakonnet Sauvignon Blanc

Sakonnet Vidal Blanc

Sakonnet Chanbrusco

Segura Viudas Cava Brut

Frico Lambrusco

Ca' Furlan Cuvee Mariana Prosecco Rose