Pinot Noir Morandé Pionero Reserva

crow bar

TROLLEY SQUARE

Petit Sirah Red Blend Pessimist

Chardonnay Domaine de Cabrials

Rosé Domaine Saint Mitre

Grüner Veltliner Martinshof Zum Martin Sepp

Sauvignon Blanc Allen Scott

Naked & Famous

Negroni

Orange Biokult Naken

Espolón reposado, orange liqueur, fresh-squeezed lime, agave, salt

Margarita

Paper Plane

Athletic Free Wave Hazy IPA

Bourbon, sugar, orange peel, bitters, luxardo cherry

Old Fashioned

Miller High Life

Industrial Arts Metric German Pilsner

Tripping Animals Ever Haze NEIPA

Big Truck Topless Blonde American Ale

Hop Butcher Aspects of Cancer AIPA

Allagash White

Levante Tickle Parts NEIPA

Industrial Arts Wrench NEIPA

Finback Rolling in Clouds NEIPA

Select and harvest ripe Pinot Noir grapes from the vineyard in Casablanca, Chile, ensuring they are free from disease and pests.

Harvesting Grapes

Gently crush the grapes to release the juice, ensuring minimal oxidation. Use a grape crusher for even results.

Crushing the Grapes

Transfer the crushed grapes (must) into a fermentation vessel. Add the wine yeast to the must and stir gently to combine. Allow fermentation to occur at a controlled temperature of 22-24°C (72-75°F) for around 7-14 days until fermentation has completed.

Fermentation

After fermentation, press the must to separate the liquid wine from the solid grape skins and seeds. Use a hydraulic press to extract maximum juice.

Pressing

Add sulfites to the pressed wine to stabilize it and prevent unwanted bacterial growth. Measure 50 mg/L of sulfites and mix well.

Sulfite Addition

Transfer the wine into oak barrels for aging. Allow the wine to age for 6-12 months, monitoring the flavor development during this period.

Aging

Once aging is complete, filter the wine to remove any solids. Bottle the wine into sterilized bottles and seal with corks. Label the bottles as ‘Pinot Noir Morandé Pionero Reserva’.

Bottling

Pinot Noir Grapes

Yeast (Wine Yeast Strain)

Sugar

Sulfites

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

Prepare the Base

Press the mixture into the bottom of a greased 9x13 inch baking dish evenly. Use the back of a measuring cup to pack it down firmly.

Press the Base

Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes or until slightly golden. Remove from the oven and let it cool.

Bake the Base

In a saucepan over medium heat, combine the chocolate chips, sweetened condensed milk, and vanilla extract. Stir continuously until the chocolate chips have melted and the mixture is smooth.

Melt the Filling

Pour the chocolate filling over the cooled graham cracker crust, spreading it out evenly with a spatula.

Spread the Filling

Sprinkle the mini marshmallows evenly over the chocolate filling.

Add the Topping

Place the baking dish under the broiler for about 1-2 minutes, watching closely until the marshmallows are toasted and golden brown.

Broil the Topping

Remove from the oven and drizzle chocolate sauce over the top of the marshmallows for added flavor.

Drizzle Chocolate

Allow the crow bar to cool completely at room temperature before cutting it into squares.

Cool and Cut

Serve the crow bars as a delightful treat. They can be stored in an airtight container for up to a week.

Serve

Graham cracker crumbs

Unsalted butter, melted

Chocolate chips

Sweetened condensed milk

Vanilla extract

Mini marshmallows

Chocolate drizzle

Preheat Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs. Whisk until the mixture is smooth and well blended.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

Grease a 9x13 inch baking dish or line it with parchment paper.

Prepare the Pan

Pour the batter into the prepared baking dish and spread it evenly with a spatula.

Pour Batter

Sprinkle the fresh blueberries evenly over the batter, pressing them in slightly.

Add Blueberries

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the baked dish to cool for about 10 minutes in the pan.

Cool

Cut into squares, dust with powdered sugar, and top with whipped cream before serving.

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Vegetable oil

Eggs

Fresh blueberries

Powdered sugar

Whipped cream

In a large mixing jug, combine the Petit Sirah, Zinfandel, Cabernet Sauvignon, and Merlot. Stir gently to create an even blend.

Blend the Wines

Add the oak chips, vanilla extract, and cinnamon stick to the blended wine. Cover the jug and let it sit in a cool, dark place for at least 48 hours to infuse the flavors.

Infuse with Oak and Spices

After 48 hours, strain the wine mixture through a fine mesh sieve to remove the oak chips and the cinnamon stick.

Strain the Mixture

Refrigerate the blended wine for at least 30 minutes before serving to enhance the flavors.

Chill the Wine

While the wine is chilling, arrange the dark chocolate, cheese platter, and fruit selection on a serving tray.

Prepare the Serving Platter

Pour the chilled wine into glasses and serve alongside the prepared platter. Enjoy the rich flavors with your guests.

Serve and Enjoy

Petit Sirah

Zinfandel

Cabernet Sauvignon

Merlot

Oak chips

Cinnamon stick

Dark chocolate

Cheese platter

Fruit selection (berries, figs, etc.)

Select ripe Chardonnay grapes, ensuring they are in perfect condition, and harvest them from the vineyard.

Harvesting the Grapes

Once harvested, gently crush the grapes to release the juice, taking care not to damage the seeds.

Transfer the crushed grapes into a fermentation vessel and add the wine yeast. Stir gently to incorporate.

Adding Yeast

Allow the mixture to ferment for approximately 15-30 days, monitoring the temperature and sugar levels regularly.

Monitoring Fermentation

After fermentation is complete, add sulfur dioxide to stabilize the wine and prevent oxidation.

Adding Sulfur Dioxide

Transfer the fermented wine into oak barrels for aging. This process can take anywhere from 6 months to 2 years.

Transferring to Oak Barrels

Once the aging process is complete, carefully filter and bottle the Chardonnay wine, ensuring cleanliness to maintain quality.

Bottling the Wine

Chardonnay grapes

Yeast (wine yeast)

Sulfur dioxide (as a preservative)

Water

Oak barrels (for aging)

Begin by harvesting the Grenache, Syrah, and Cinsault grapes at their peak ripeness. This typically occurs in late summer to early fall in southern France.

Once harvested, crush the grapes and remove the stems. This can be done by hand or using a crushing machine to ensure the juice is extracted without breaking the seeds.

Crushing and Destemming

Gently press the crushed grapes to extract the juice. The goal is to separate the juice from the skins while minimizing tannin extraction to maintain a light color and flavor.

Pressing the Grapes

Transfer the juice to a fermentation vessel, add the wine yeast, and allow it to ferment at controlled temperatures (around 15-20°C or 59-68°F) for about 2-3 weeks.

After fermentation is complete, allow the wine to settle for a few days. This helps clarify the wine by allowing sediment to sink to the bottom.

Clarification

Add sulfites to the wine for preservation. This helps prevent oxidation and spoilage.

Once clarified and treated, carefully bottle the wine in sterilized bottles, ensuring minimal oxygen exposure. Seal with corks or caps.

Store the bottles in a cool, dark place to age for at least 3-6 months before tasting. This allows the flavors to develop and mature.

Once aged, chill the Rosé Domaine Saint Mitre and serve it in a glass. Enjoy the crisp flavors and aromatic profile characteristic of southern French rosé.

Enjoying

Grenache grapes

Syrah grapes

Cinsault grapes

Sulfites (for preservation)

Sugar (optional for sweetness)

Carefully hand-pick the Grüner Veltliner grapes at optimal ripeness to ensure the best flavor and aroma.

Harvesting

Sort through the harvested grapes to remove any damaged or underripe fruit.

Sorting

Crush the grapes using the wine press to release the juice. Make sure to keep the skins intact for flavor extraction.

Crushing

Transfer the crushed grapes and juice into a fermentation tank.

Transfer to Fermentation Tank

Sprinkle the yeast over the grape juice and stir gently to combine.

Add Yeast

Add sulfur dioxide to the fermentation tank to prevent unwanted microbial growth.

Add Sulfur Dioxide

Seal the fermentation tank with an airlock and allow the mixture to ferment at a controlled temperature (approximately 18-20°C) for 2-3 weeks.

Fermentation Process

After fermentation, press the mixture again to separate the wine from the skins and solids.

Filter the wine to remove any remaining sediment.

Filtering

Fill the cleaned bottles with the filtered wine, leaving a small headspace, and seal with corks.

Store the bottled wine in a cool, dark place to age for at least 6 months before serving.

Grüner Veltliner grapes

Yeast

Sulfur Dioxide

Wine press

Fermentation tank

Bottles

Airlock

Harvest the Sauvignon Blanc grapes ensuring they are ripe and clean. Crush the grapes gently to release the juice.

Prepare the Grapes

Press the crushed grapes to extract the juice. Collect the juice in a fermentation vessel.

Juicing

Add water, sugar, and sulfites to the grape juice. Stir well to combine.

Add Ingredients

Sprinkle the yeast over the mixture and let it sit for about 10-15 minutes.

Yeast Addition

Cover the fermentation vessel and allow it to ferment for 2-3 weeks at a controlled temperature of around 18-22°C (64-72°F). Check the fermentation daily.

Once fermentation is complete, add lemon zest, green apple slices, and blackcurrants into the mixture. Stir gently to distribute the flavors.

Add Flavor Enhancements

Allow the wine to mature in a cool, dark place for another 2-4 weeks for the flavors to meld.

Maturation

Once matured, carefully siphon the wine into clean bottles, ensuring no sediment is transferred. Seal the bottles with corks.

Sauvignon Blanc grapes

Lemon zest

Green apple slices

Blackcurrants

Gather all the ingredients: mezcal, Aperol, genepy, fresh lime juice, and a lime wheel for garnish.

Pinot Noir Morandé Pionero Reserva

Crow Bar

Trolley Square

Petit Sirah Red Blend Pessimist

Chardonnay Domaine De Cabrials

Rosé Domaine Saint Mitre

Grüner Veltliner Martinshof Zum Martin Sepp

Sauvignon Blanc Allen Scott

Naked & Famous

Negroni

Orange Biokult Naken

Margarita

Paper Plane

Athletic Free Wave Hazy Ipa

Old Fashioned

Miller High Life

Industrial Arts Metric German Pilsner

Tripping Animals Ever Haze Neipa

Big Truck Topless Blonde American Ale

Hop Butcher Aspects Of Cancer Aipa

Allagash White

Levante Tickle Parts Neipa

Industrial Arts Wrench Neipa

Finback Rolling In Clouds Neipa