Domaine Chevillon

Sylvain Pataille, Marsannay

Jolie Laide, Gamay / Cabernet Franc Blend, El Dorado, Ca

Berthaut – Gerbet, Fixin

Bruno Clair

Les Charmois ler Cru, Saint – Aubin 2022

Paul Pillot

Domaine Roulot

Jacques – Frédéric Mugnier

CHAMBOLLE – MUSIGNY

Jean Collet, Valmur Grand Cru 2022

Sylvian Cathiard, Romanée – St – Vivant Grand Cru 2020

Sylvian Cathiard, Aux Malconsorts ler Cru 2020

Jean Collet, Les Clos Grand Cru 2022

Domaine Dujac, Aux Malconsorts ler Cru 2016

Charly Nicolle, Bougros Grand Cru 2021

Georges Noëllat, Les Petits Montsler Cru 2021

Daniel – Etienne Defaix, Vaillon ler Cru 2012

Georges Noëllat, Les Chaumes ler Cru 2021

Eleni & Edouard Vocoret, Le Bas de Chapelot ' 2022

La Raimbauderie

CHABLIS 407 Arnoux Lachaux, Les Chaumes ler Cru 2020

Château Cos D'Estournel

Sauvignon Blanc, Les Champs de Cri Pouilly – Fumé

Nicolas Gaudry

Hatzidakis

Select high-quality Pinot Noir fruit, roughly 2.5 kg for a small experimental batch. Destem the majority but reserve ~10% whole clusters if you want additional spice and tannic structure. Remove any rotten fruit or leaves.

Harvest and Prepare Fruit

Crush the destemmed grapes lightly into the sanitized fermentation vessel. Add the reserved whole clusters on top. Dissolve 0.5 tsp potassium metabisulfite in a small amount of water and sprinkle evenly over the must. Let sit for 12–24 hours to protect against oxidation and unwanted microbes.

Treat Must

Before inoculation, add 0.25 tsp pectic enzyme to the must to help clarify the juice and 0.5 tsp yeast nutrient to support fermentation.

Prepare Additives

Rehydrate the chosen Pinot Noir yeast per manufacturer's instructions and pitch into the must. Gently mix to incorporate, ensuring yeast and nutrients are evenly distributed.

Inoculate

Allow fermentation to begin at a cool Burgundian temperature (18–22°C). Punch down the cap 2–3 times daily during active fermentation to keep skins submerged and extract color and tannin. Track specific gravity daily with a hydrometer; primary should take ~7–12 days until gravity drops near 1.010–1.016, depending on desired dryness.

Primary Fermentation

When fermentation is nearing your target gravity and extraction is sufficient, press the wine off the skins using a small press or by draining. Transfer free-run and press fractions into a sanitized glass carboy for settling/secondary fermentation. Fit an airlock and allow fermentation to finish in the carboy.

Pressing

For a classic Burgundian style, consider inoculating with a malolactic culture after primary fermentation is complete and temperature is stable (~18–20°C). Allow malolactic to finish over 2–6 weeks, monitoring acidity. Alternatively, let it occur spontaneously if desired.

Malolactic Fermentation (optional)

Rack the wine off gross lees after 2–4 weeks in secondary, then again every 2–3 months as sediment accumulates. Age in a small neutral oak barrel or with 50 g (approx. 0.05 kg) of light toasted oak chips in the carboy for 6–12 months to develop subtle oak character. Maintain cellar temperature at 12–15°C and keep headspace minimized to reduce oxidation.

Aging

Cold-stabilize the wine for 1–2 weeks at just above freezing to encourage tartrate precipitation. Rack off any sediment. If hazy or needing polishing, treat with a small amount of bentonite or perform an egg-white fining (follow standard dosage and safety).

Fining and Stabilization

Test free SO2 and adjust to a target of ~25–35 ppm for red wines. Add 0.25 tsp potassium metabisulfite (dissolved in water) for this small batch, adjusting as needed based on lab or test kit readings.

Sulfite and Preparation for Bottling

Sanitize bottles and corks. Rack the wine gently into bottles using sanitized siphon tubing to avoid aeration. Cork bottles and store upright for 24–48 hours to allow seals to set, then store on their side in a cool dark place at 12–15°C for at least 6 months before drinking. For best expression, age 1–3 years.

Bottling

Pinot Noir grapes (ripe, destemmed)

Whole-cluster Pinot Noir (optional, for structure)

Sulfite solution (potassium metabisulfite, 10% w/v)

Wine yeast (Pinot Noir or Burgundian strain, active dry)

Yeast nutrient

Pectic enzyme

Sanitized fermentation vessel (food-grade bucket or stainless steel)

Hydrometer

Airlock & bung

Siphon tubing

Glass carboy (for secondary)

Siphon racking cane with filter

Oak barrel or toasted oak chips (light, for aging)

Cold-stabilization space (or fridge)

Fining agent (bentonite or egg white)

Potassium metabisulfite (for bottling)

Wine bottles, corks, and corker

Place the Sylvain Pataille Marsannay Rosé in the refrigerator for 1.5–2 hours before serving to reach an ideal temperature of about 10–12°C (50–54°F). If short on time, submerge the bottle in an ice bucket filled with ice and chilled water for 20–30 minutes.

Chill the bottle

Remove the bottle from the fridge or ice bucket, wipe off any condensation, and check the label and cork. This wine is typically bottled with a cork; ensure the capsule is intact before opening.

Inspect the bottle

Use a waiter-style corkscrew to remove the capsule and cork. Wipe the bottle neck with a clean cloth after removing the cork to remove any fragments or sediment.

Open the bottle

Pour about 120–150 ml (4–5 fl oz) per glass, filling roughly one-third of a standard stemmed wine glass to allow the aromas to open. If serving multiple guests, pour a small taste for each to assess temperature and aroma, then top up as desired.

Pouring

Sylvain Pataille Marsannay Rosé is usually a dry, pale-rosé with fresh red-fruit and floral notes and a mineral backbone. Serve slightly chilled (10–12°C). Encourage guests to swirl gently and inhale to appreciate aromas. This rosé pairs well with light seafood, salads, goat cheese, charcuterie, and fresh berries.

Tasting notes & serving advice

Prepare glasses: Ensure stemmed wine glasses are clean and free of detergent residue. Chill glasses briefly in the fridge if desired.

Arrange hors d'oeuvres: Prepare or arrange 12 pieces of light bites (for example, goat cheese crostini, smoked salmon on blinis, or halved fresh strawberries). Serve on a platter within reach of guests so they can pair bites with the rosé.

Maintain temperature: If serving outdoors or over an extended period, keep the bottle in an ice bucket topped with a small amount of chilled water and replenish ice as needed to maintain 10–12°C service temperature.

Storage of leftover wine: Reseal the bottle with the original cork or a wine stopper and store upright in the refrigerator. Consume within 2–3 days for best quality; slight loss of freshness is expected after opening.

Sylvain Pataille Marsannay Rosé (bottle)

Ice bucket or wine cooler

Ice (cubed)

Stemmed wine glasses

Light hors d'oeuvres (goat cheese crostini, smoked salmon, or fresh strawberries)

Chill the bottle of Jolie Laide Gamay / Cabernet Franc rosé to 45–55°F (7–13°C). Place it in the refrigerator at least 2 hours before serving, or 30–60 minutes in an ice bucket filled with equal parts water and ice.

Select a wine glass or a stemmed rosé glass. If you prefer a colder drink, add 2–4 ice cubes to the glass (optional).

Pour 5–6 ounces (150–180 ml) of chilled rosé into each glass, filling to about one-third to one-half full to leave room for aromas.

Garnish each glass with a thin lemon wheel or a small twist on the rim. If desired, lightly slap a mint sprig between your hands and float it on top for an aromatic lift.

Serve immediately. Encourage sipping to appreciate the wine’s fresh fruit, floral notes, and bright acidity.

Chill the rosé and soda water. Choose a large wine glass and optionally add 2–3 ice cubes.

Pour 4–5 ounces (120–150 ml) of chilled rosé into the glass.

Add 60 ml (about 2 oz) chilled soda water to create a light spritz. Stir gently once with a bar spoon to combine without flattening the bubbles.

For a touch of bitterness and complexity, add 15 ml (1/2 oz) Aperol or orange liqueur and stir gently (optional).

Garnish with a lemon wheel and a mint sprig if desired. Serve immediately.

Gamay / Cabernet Franc rosé (chilled)

Ice (optional)

Thin lemon wheel or twist

Fresh mint sprig (optional)

Soda water or club soda

Aperol or orange liqueur (optional)

Place a coupe or stemmed wine glass in the freezer for 5–10 minutes, or fill with ice and water while you prepare the cocktail to chill it.

Prepare and chill glass

In a cocktail shaker, add 1 oz gin, 0.5 oz Cointreau, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup. Add 2 dashes of Angostura bitters to the shaker.

Combine spirits and citrus

Add 2 fresh raspberries to the shaker and gently muddle with a muddler or the back of a spoon just until they release color and juice (avoid pulverizing seeds).

Muddle raspberries

If you want a slightly frothier texture, add a quick dry shake (no ice) for 5–8 seconds to integrate flavors and aerate the raspberry.

Dry shake (optional)

Add a generous handful of ice (about 3/4 cup) to the shaker and shake vigorously for 10–12 seconds until well chilled (the shaker should become frosty).

Shake with ice

Double-strain the mixture into the chilled coupe or wine glass using a fine mesh strainer to remove seeds and pulp. Slowly top with 6 oz dry rosé wine (Berthaut – Gerbet, Fixin style) to preserve effervescence and balance.

Strain and top with rosé

Gently stir once with a bar spoon to integrate the rosé without flattening it. Express a lemon twist over the drink to release oils, run it around the rim, and drop it into the glass. Garnish with one fresh raspberry on a cocktail pick or floated atop the drink.

Finish and garnish

Serve immediately while the cocktail is chilled and the rosé still lively. Provide a small napkin or coaster.

Serve

rosé wine (dry)

Gin (preferably London dry or light floral)

Cointreau or orange liqueur

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Angostura bitters

Fresh raspberries

Lemon twist (for garnish)

Visually inspect the bottle for a clean label and intact cork. Wipe the neck and foil with a clean cloth to remove dust or sediment on the bottle surface.

Inspect & prepare

If the bottle was transported or recently moved, stand it upright for 24 hours if possible to allow sediment to settle to the bottom. If this isn't possible, proceed carefully when opening.

Stand and settle (optional)

Aim to serve the Bonnes Mares at 59–62°F (15–17°C). If the wine is too warm, chill gently in the refrigerator for 20–30 minutes; if too cold, remove from the fridge 30–45 minutes before serving. Use a wine thermometer if available.

Temperature

This mature, high-quality 2016 Grand Cru will benefit from gentle aeration. Open the bottle and decant into a clean decanter. Pour in a steady stream and stop when you see the first signs of sediment approaching the neck (if present). For a 2016 Grand Cru, decant for 30–90 minutes depending on how closed the wine seems; start tasting after 30 minutes.

Decanting

If you have no decanter, open the bottle and pour gently into large glasses, leaving a small amount behind to avoid sediment. Tilt the bottle slowly and stop when sediment reaches the neck.

Opening without decanter

Use large Burgundy-style glasses. Pour approximately 3–4 ounces (90–120 ml) per pour for the first tasting to allow swirling and aeration in the glass. Refill as tasting progresses, keeping servings moderate to appreciate the wine's development.

Before serving to others, smell and taste the wine to note primary aromas (red and dark cherry, blackberry, autumn leaf, spice), mid-palate texture (silky tannins, minerality) and finish (long, complex). Encourage guests to swirl, smell, and taste. Keep the bottle on the table; re-taste periodically to observe how aeration changes the wine.

Tasting notes & serving

If wine remains after service, re-cork with the original cork or a stopper and store upright in a cool place (ideally 12–15°C). Consume within 2–4 days for best expression; use a vacuum stopper if you have one to slow oxidation.

Storage of opened bottle

Select large tulip or Burgundy-style red wine glasses and ensure they are clean and at room temperature. Handle glasses by the stem to avoid warming the bowl.

Place a clean cloth or napkin on the service surface to catch drips when pouring and to present the bottle neatly.

Bring cheeses to room temperature at least 30 minutes before serving to reveal full aromatics and texture.

Arrange charcuterie and cheeses on a board with sliced baguette. Offer light accompaniments — roasted beets, walnuts, or a simple green salad — that complement the wine without overwhelming its nuances.

Serve small portions so that diners can sample the wine between bites and notice how flavors interact (e.g., earthy beets with the wine's minerality or creamy cheese with silky tannins).

Bonnes Mares Grand Cru 2016 (bottle)

Wine decanter (optional)

Wine thermometer (optional)

Large red wine glasses (Burgundy style)

Clean serving cloth or napkin

Soft-ripened cheese (Brie or Époisses), room temperature

Cured charcuterie (sliced)

Rustic baguette or country bread, sliced

Lightly roasted beet and walnut salad (prepared)

Chill the bottle to serving temperature: target 10–12°C (50–54°F). If stored at cellar temperature (~13–14°C) briefly place in refrigerator for 30–45 minutes, or in an ice bucket with a 2:1 ice to water ratio for 15–20 minutes.

Chill

Select large white/Burgundy-style glasses. Ensure glasses are clean and free of detergent residue. Place one glass per guest and a small carafe of filtered water for palate cleansing.

Prepare glassware

Carefully remove the foil and use a corkscrew to extract the cork. Wipe the bottle lip with a clean cloth or napkin. Inspect the cork for any signs of taint or unusual dampness; 2022 Saint-Aubin should present a clean cork.

Pour a small tasting portion (30–60 ml) and visually check clarity and color—expect pale gold to light straw with greenish highlights. Swirl, smell, and taste a small sample to confirm the wine's character and that it is free of faults. If it smells and tastes clean, pour 120–150 ml per glass. Leave some space in the glass for aromatics to develop.

Evaluate and pour

Most 2022 white Burgundies do not need prolonged decanting; if the wine seems closed on the first sniff, let it rest in the glass for 10–20 minutes to open. Avoid aggressive aeration which can dilute delicate aromas.

Optional decanting

Serve at 10–12°C, holding the glass by the stem. Encourage guests to inhale gently, then take small sips, paying attention to minerality, citrus, orchard fruit, light oak influence (if any), and acidity. Offer water between sips to refresh the palate.

Serving notes

Warm the baguette in a low oven (150°C / 300°F) for 5–8 minutes until crisp outside and soft inside. Slice thinly. Arrange the Comté/Gruyère and soft-ripened cheese on a board at room temperature so flavors and aromas are expressive.

Prepare bread and cheese

Place lightly salted almonds in a small bowl. Finely grate a little lemon zest onto a small plate for guests who want a bright counterpoint to the wine's minerality and citrus notes.

Plate nuts and zest

Recommend enjoying the Paul Pillot Les Charmois Premier Cru with: shellfish in butter or light cream, seared scallops, roasted chicken with herbs, mushroom risotto, or mild washed-rind cheeses. For lighter snacks, offer bread, nuts, and mild alpine cheeses.

Pairing suggestions

If there is leftover wine, reseal with a cork or vacuum stopper and refrigerate upright. Consume within 3–5 days for best freshness; note that delicate aromatics will fade after the first 48 hours.

Storing leftover wine

Les Charmois 1er Cru, Saint-Aubin (Paul Pillot) 2022 bottle

Wine glasses (Burgundy/white wine glass)

Filtered water (for palate cleansing)

Warm baguette slices

Comté or aged Gruyère, thinly sliced

Lightly salted almonds

Lemon zest (small)

Soft-ripened cheese (optional)

Place the Domaine Roulot Clos de Bouchères 1er Cru 2019 in an ice bucket filled with a 1:1 mixture of ice and cold water for 20–30 minutes prior to serving. If refrigerated, remove 10–15 minutes before serving to avoid over-chilling.

Select clean, odor-free white wine or Burgundy-style glasses. One glass per person; place on the table at room temperature (not in direct sunlight).

This 2019 premier cru can be gently decanted if you prefer a slightly more open nose immediately. Stand the bottle upright for 10–15 minutes, then decant slowly into a clean decanter, leaving any sediment in the bottle. If you prefer to watch the wine evolve, you may also pour directly from bottle.

Pour 90–120 ml (about 3–4 oz) per glass for tasting or 150 ml (5 oz) for a standard pour. Aim for a serving temperature of 10–12°C (50–54°F). If over-chilled, hold the glass in your hand briefly to let the wine warm slightly.

Pouring and optimal temperature

1) Look: Hold the glass at an angle and observe the wine’s color and clarity — expect pale to medium golden tones. 2) Smell: Swirl gently to release aromas, then take short sniffs to identify citrus, floral, white-fleshed fruit, toasted almond, and a mineral/steely note. 3) Taste: Take a small sip, let it coat the mouth, note acidity, texture, flavor progression and finish. Allow wine to open in the glass for 10–30 minutes to see additional development.

Tasting steps

Serve fresh oysters on crushed ice with lemon wedges and a mignonette. The wine’s saline minerality will complement the briny oysters. Eat oysters raw and follow with a sip of wine.

Oysters

Pat scallops dry, season with salt and pepper, sear in hot butter or oil 1–2 minutes per side until golden. Serve immediately; the wine’s acidity and texture will lift the scallops’ sweetness.

Seared scallops

Warm brioche slices brushed lightly with butter and serve alongside soft-ripened cheese. The wine’s richness balances the creaminess of the cheese and buttered bread.

Brioche & cheese

Toss peppery salad greens with a light lemon vinaigrette and serve as a palate-cleansing side. The wine’s acidity pairs well with the citrus dressing.

Domaine Chevillon

Sylvain Pataille, Marsannay

Jolie Laide, Gamay / Cabernet Franc Blend, El Dorado, Ca

Berthaut – Gerbet, Fixin

Bruno Clair

Paul Pillot

Domaine Roulot

Jacques – Frédéric Mugnier

Chambolle – Musigny

Jean Collet, Valmur Grand Cru 2022

Sylvian Cathiard, Romanée – St – Vivant Grand Cru 2020

Sylvian Cathiard, Aux Malconsorts Ler Cru 2020

Jean Collet, Les Clos Grand Cru 2022

Domaine Dujac, Aux Malconsorts Ler Cru 2016

Charly Nicolle, Bougros Grand Cru 2021

Georges Noëllat, Les Petits Montsler Cru 2021

Daniel – Etienne Defaix, Vaillon Ler Cru 2012

Georges Noëllat, Les Chaumes Ler Cru 2021

Eleni & Edouard Vocoret, Le Bas De Chapelot ' 2022

La Raimbauderie

Chablis 407 Arnoux Lachaux, Les Chaumes Ler Cru 2020

Château Cos D'estournel

Nicolas Gaudry

Hatzidakis