Krug Brut 2002, 1.5L

Salon le Mesnil 2002

Salon le Mesnil 2004

Salon le Mesnil 2006

Dom Perignon Rose 2005

Roederer Cristal Brut 2015

Dom Perignon 2008

Taittinger Comtes de Champagne Blanc de Blancs 2007

Prosecco, Bisol "Jeio" Rose

Burrata

Roederer Estate Brut, Anderson Valley CA

Gorgonzola & Endive Salad

Farro Risotto

Flowering Cauliflower

Potato Purée

Forepaugh's Beef Wellington

potato purée, Brussels sprouts, brown butter

Crispy Skate

miso glaze, farro risotto, flowering cauliflower

Roasted Sea Bass

beef tenderloin, garlic prawns, lobster reduction

Petite Filet Surf & Turf

lemon brined, charred broccolini, olive oil potatoes

Brick Roasted Half Chicken

Sweet Pea Agnolotti

spicy fish & shellfish soup, tomato, fried sourdough, fennel rouille

Cioppino

golden & ruby beets, Fontina cheese, pistachio

Beet Fonduta

fried shrimp, calamari & clams, watercress

Fritto Misto

Before serving Krug Brut 2002, chill the bottle in an ice bucket filled with equal parts ice and water for about 20-30 minutes. This ensures the champagne is served at the optimal temperature of 45-50°F (7-10°C).

Chilling the Champagne

Remove the foil and carefully untwist the wire cage while holding the cork down to avoid any sudden popping. Once the cage is removed, gently twist the bottle (not the cork) to release the cork slowly, allowing it to pop softly.

Opening the Bottle

Pour the Krug Brut 2002 into a flute or tulip glass, filling it about two-thirds full to allow the aromas to develop. Tilt the glass slightly while pouring to minimize bubbles.

Pouring the Champagne

Take a moment to observe the bubbles and color of the champagne. Swirl gently to release aromas, and take small sips to appreciate the complex flavors. Enjoy the crispness and the balanced richness of the Krug Brut 2002.

Tasting Notes

Krug Brut 2002

Place your champagne flutes in the freezer or refrigerate them for at least 30 minutes before serving. This will help keep the champagne cold.

Chill the Glasses

Fill a large wine bucket or bowl with chilled water and ice to keep the bottle cold. Ensure it is ready before opening the champagne.

Prepare the Serving Area

Carefully remove the foil and loosen the wire cage from the bottle. Hold the cork firmly and twist the bottle gently to release the cork without a loud pop.

Open the Champagne

Tilt the champagne flute at a 45-degree angle and slowly pour the champagne into the glass, filling it about two-thirds full to avoid excessive foam.

Pour the Champagne

If desired, float a few fresh raspberries and mint leaves on top of the champagne for an added touch of elegance.

Garnish (Optional)

Serve immediately and enjoy the exquisite flavors of Salon le Mesnil 2002.

Enjoy

Champagne (Salon le Mesnil 2002)

Chilled Water

Fresh Raspberries

Mint Leaves

Chill a champagne flute in the refrigerator or fill it with ice water for a few minutes to ensure it’s cold.

Prepare the Glass

Place the sugar cube at the bottom of the chilled champagne flute.

Add the Sugar

Add two dashes of Angostura bitters over the sugar cube, allowing it to soak in.

Add Bitters

Slowly pour the Salon le Mesnil 2004 Champagne into the flute, allowing the bubbles to rise gently and dissolve the sugar.

Twist a lemon slice over the drink to release its oils, then drop it into the flute as a garnish.

Garnish

Champagne (Salon le Mesnil 2004)

Sugar cube

Angostura bitters

Lemon twist

Before serving, chill the Salon le Mesnil 2006 in an ice bucket for about 30 minutes to ensure it is served at the optimal temperature of around 50°F (10°C).

Chilling the Wine

Open the bottle carefully. Pour the wine into a flute glass, filling it about two-thirds full to allow the aromas to develop.

Pouring the Wine

If using fresh oysters, rinse them under cold water. Using an oyster knife, carefully shuck the oysters, discarding the top shell and placing the oyster on a serving platter with ice.

Preparing the Oysters

Cut the lemon into wedges and place them on the platter alongside the oysters for squeezing over them before eating.

Serving with Lemon

Slice the crusty French bread into thick slices. In a small bowl, soften the butter and mix in finely chopped fresh herbs (chives and parsley). Spread the herb butter on the slices of bread.

Preparing the Bread and Butter

Arrange the shucked oysters, lemon wedges, and herb-buttered bread on a serving platter. Serve immediately alongside the chilled Salon le Mesnil 2006.

Final Presentation

Oysters

Lemon

Crusty French Bread

Butter

Fresh Herbs (Chives, Parsley)

Place the bottle of Dom Perignon Rose 2005 in a bucket filled with ice and water for about 30 minutes to chill it to the perfect serving temperature of around 45°F (7°C).

Chill the Champagne

Select elegant champagne flutes to enhance the tasting experience. Ensure that they are clean and free from any residues.

Prepare the Glassware

Remove the bottle from the ice bucket. Hold the bottle at a 45-degree angle and gently twist the cork to release it with a soft pop, minimizing foam. Pour the champagne into the flutes, filling each glass about two-thirds full.

Raise the flutes and toast to a special occasion. Sip the Dom Perignon Rose 2005 slowly to savor its complex flavors and aromas.

Champagne Flutes

Select high-quality Chardonnay and Pinot Noir grapes. Ensure the grapes are ripe and free from blemishes.

Grape Selection

Crush the grapes and press them to extract the juice. Separate the juice from the skins and seeds.

Crushing and Pressing

Transfer the grape juice to a fermentation tank. Add yeast to initiate fermentation. Maintain a temperature of 18-20°C (64-68°F) for about 3 weeks.

Primary Fermentation

After primary fermentation, add a mixture of sugar and sulfites. Bottle the wine and seal with a cork to allow secondary fermentation to occur in the bottle.

Secondary Fermentation

Place the bottles on a riddling rack and gradually turn them to collect sediment at the neck. This process can take several weeks.

Riddling

Remove the sediment from the bottles by freezing the neck and expelling the frozen plug.

Disgorgement

Fill the bottles with a mixture of wine and sugar (dosage), then cork them again for aging.

Final Corking

Chill the bottles in an ice bucket or refrigerator for at least 30 minutes before serving.

Chilling

Pour the wine into champagne flutes and serve immediately, enjoying its delicate bubbles and complex flavors.

Serving

Chardonnay Grapes

Pinot Noir Grapes

Yeast

Sugar

Sulfites

Fermentation Tank

Bottles

Cork

Riddling Rack

Place the bottle of Dom Perignon 2008 in an ice bucket filled with equal parts of ice and water. Allow it to chill for at least 30 minutes before serving.

Rinse the oysters under cold water. Place them on a platter, and if desired, shuck them open just before serving. Serve with lemon wedges on the side.

Prepare the Oysters

Preheat a grill or skillet over medium-high heat. Season the scallops lightly with salt and pepper. Grill each scallop for 2-3 minutes on each side until they are golden brown and opaque. Remove from heat and set aside.

Cook the Scallops

Spoon a small amount of caviar onto a small serving dish. This can be served alongside the oysters and scallops for a luxurious touch.

Serve with Caviar

Arrange the oysters, grilled scallops, and caviar elegantly on a serving platter. Garnish with lemon wedges and serve immediately with the chilled Dom Perignon 2008.

Presentation

Dom Perignon 2008 Champagne

Fresh Oysters

Grilled Scallops

Caviar

Lemon Wedges

Place the bottle of Taittinger Comtes de Champagne Blanc de Blancs 2007 in a wine cooler or an ice bucket filled with ice and water. Chill for approximately 30 minutes or until the wine reaches a temperature of about 6-8°C (43-46°F).

Remove the foil capsule from the top of the bottle. Hold the bottle at a 45-degree angle away from yourself and others. Carefully twist the wire cage counterclockwise while holding the cork firmly. Once the cage is removed, gently twist the cork while pulling upwards to release it without a loud pop.

Pour the wine into a flute glass, filling it about two-thirds full to allow for the bubbles to rise. Serve immediately to enjoy the fresh and vibrant flavors.

Serving the Wine

If serving oysters, ensure they are fresh and properly shucked. Serve them on a bed of ice with lemon wedges and mignonette sauce for dipping.

Oyster Preparation

For grilled lobster, split the lobster in half, brush with melted butter, and season with salt and pepper. Grill on medium heat for about 5-7 minutes per side until fully cooked.

Grilled Lobster Preparation

Slice the Brie cheese into wedges and arrange on a cheese board. Pair with crackers or fresh bread.

Soft Cheese Serving

Chill the caviar until ready to serve. Use a mother-of-pearl spoon to serve the caviar on blinis or toast points.

Caviar Serving

Grilled Lobster

Soft Cheese (like Brie)

Wash the raspberries and strawberries under cold water, then gently pat them dry with a paper towel. Remove the stems from the strawberries and slice them into halves or quarters depending on their size. Slice the peaches into thin wedges.

Prepare the Fruit

Place the bottle of Prosecco in a cooler or ice bucket filled with ice and water for about 15 minutes, or until well chilled.

Chill the Prosecco

In a large serving pitcher or bowl, gently combine the raspberries, sliced strawberries, and peach slices. Stir carefully to avoid crushing the fruit.

Combine the Fruits

Once the Prosecco is chilled, slowly pour it over the mixed fruit in the pitcher or bowl. Allow the mixture to sit for about 5 minutes to let the flavors meld.

Pour the Prosecco

Ladle the fruit and Prosecco mixture into glasses. Garnish each glass with a few fresh mint leaves for an aromatic touch. Serve immediately and enjoy your refreshing Prosecco cocktail.

Garnish and Serve

Prosecco

Raspberries

Strawberries

Peach slices

Fresh mint leaves

In a food processor, combine the fresh mint leaves, pine nuts, grated Parmesan cheese, minced garlic, and lemon juice. Pulse until the mixture is finely chopped.

Make the Mint Pesto

With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed.

Add Olive Oil

Season the pesto with salt and black pepper to taste. Set aside.

Season the Pesto

Bring a pot of salted water to a boil. Add the asparagus and cook for about 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon and immediately transfer to ice water to stop cooking.

Blanch the Asparagus and Peas

In the same pot of boiling water, add the shelled peas and cook for about 1-2 minutes until tender. Drain and also transfer to the ice water with the asparagus.

Cook the Peas

Once the vegetables are cooled, drain well and pat dry with a paper towel.

Drain and Dry

On a serving platter, place the ball of burrata cheese in the center.

Plate the Burrata

Arrange the blanched asparagus and peas around the burrata.

Add Vegetables

Spoon the mint pesto generously over the burrata and vegetables.

Drizzle with Pesto

Serve

Pine nuts

Parmesan cheese, grated

Garlic cloves, minced

Olive oil

Lemon juice

Salt

Black pepper

Fresh peas, shelled

Asparagus, trimmed and cut into 2-inch pieces

Burrata cheese

Clean and shuck the oysters. Serve on a bed of crushed ice with lemon wedges and cocktail sauce.

Select a variety of cheeses such as Brie, Gouda, and aged Cheddar. Arrange on a platter and add some crackers and nuts for variety.

Assemble the Cheese Platter

Wash the berries gently under cold water and pat dry. Arrange them in a small bowl for a fresh and colorful addition.

Prepare the Fresh Berries

Arrange the chocolate truffles on a decorative plate, ready to serve as a sweet treat.

Prepare the Chocolate Truffles

Before serving, chill the bottle of Roederer Estate Brut in the refrigerator for at least 2 hours or in an ice bucket for 20-30 minutes.

Krug Brut 2002, 1.5l

Salon Le Mesnil 2002

Salon Le Mesnil 2004

Salon Le Mesnil 2006