LÓPEZ DE HEREDIA Reserva Tondonia Vineyard

2012 VIEUX TELEGRAPHE Grenache, Syrah, et al, La Crau

VIÑA SASTRE Pago de Santa Cruz

VIÑA SASTRE Regina Vides

CASTELLO DI AMA Gran Selezione, San Lorenzo

ISOLE E OLENA Ceparello

2012 WEINBACH Gewürztraminer Altenbourg

Ketel One vodka, Rothman & Winter Orchard Peach Liqueur, Barnard Farm peach syrup, Nonino amaro, lemon

JUST PEACHY

LEITZ Riesling Spätlese, Rüdesheimer Magdalenenkreuz

Patricia Green Pinot Noir, "Reserve,"

Aperol, Ancho Reyes chili liqueur, lemon, Licor 43, orange peel

PEPPER PLANE

Lalo tequila blanco, Door County cherry, lime, agave syrup, Cointreau

CHERRY-RITA

Knob Creek 9 yr. bourbon, Montenegro amaro, lemon, Ela Orchard apple cider, Angostura bitters

APPLE CREEK

Barbera d'Alba Superiore, Piedmont, Italy 2023

Bruna Grimaldi "Scassa,"

Altos las Hormigas Malbec "Reserve,"

Dog Point Vineyard Sauvignon Blanc,

Bollinger "Special Cuvée,"

Marchelle Chardonnay "Tritone Cuvée,"

Muscadet Sèvre et Maine, Loire Valley, France 2024

Domaine de la Pépière "Briords,"

Vilmart "Cuvée Rubis,"

Domaine Rolet Crémant du Jura

grape gelée, rosemary shortbread, tawny port cream, pear butter

CHÈVRE CHEESECAKE

WISCONSIN ARTISAN CHEESES

croissant doughnuts made to order, tossed in spiced sugar

DOUGHNUT

Stand the bottle upright for at least 24 hours before opening if it has been transported recently. This allows sediment to settle (Reserva Tondonia is aged and may have some sediment).

Inspect & Rest

Aim to serve the wine at 16–18°C (60–65°F). If the bottle is cooler, let it rest at room temperature for 20–30 minutes; if too warm, chill briefly in the refrigerator for 20 minutes. Use a thermometer if you want precision.

Temperature

Carefully uncork the bottle using a waiter’s corkscrew. Hold the bottle against a light source and pour slowly into a decanter, watching for sediment. Stop when you see sediment reaching the neck — leave sediment in the bottle. If you prefer less aeration, pour directly into glasses and skip decanting. Decant for 20–40 minutes to open up tertiary flavors; older Reservas often benefit from gentle aeration but don’t over-decantrate (no more than 1 hour).

Decanting

Pour about 120–150 ml (4–5 oz) per glass. Hold the glass by the stem. Swirl gently to release aromatics, then allow guests to sniff before tasting.

Pouring

Remove hard cheeses (Manchego/Serra) from the refrigerator 30 minutes before serving to come closer to room temperature — this allows flavors to show. Slice the cheese into thin wedges or small chunks. Arrange the cured ham in thin folds on a platter for easy picking.

Cheese & Charcuterie Preparation

Slice the bread just before serving to keep it fresh. Place olives in a small bowl. If desired, lightly toast the bread slices (2–3 minutes under a broiler or in a toaster) to add texture.

Bread & Olives

Cut quince paste (membrillo) into thin slices or small cubes and place near the cheese — quince and Manchego are classic Spanish pairings that complement the wine’s acidity and tertiary notes.

Quince Paste Pairing

If the marcona almonds aren’t toasted, warm a small skillet over medium heat and toast for 2–3 minutes, stirring, until fragrant. Allow to cool slightly before placing on the board.

Nuts

Toss the arugula in a mixing bowl with 2 tbs extra virgin olive oil, 1 tsp sherry (or red wine) vinegar, a pinch of flaky sea salt, and freshly ground black pepper to taste. Toss just before serving to keep leaves crisp. Serve a small portion (about 30 g) per guest as a palate refresher between sips or courses.

Assemble Salad

López de Heredia Reserva Tondonia (bottle)

Wine glasses (Bordeaux-style or large red)

Decanter (optional)

Thermometer (optional)

Aged Manchego or Serra cheese

Cured Iberico ham or Jamón Serrano

Mixed marcona almonds (lightly toasted)

Country-style or sourdough bread, sliced

Quince paste (membrillo)

Green olives (Manzanilla or arbequina)

Arugula (rocket)

Extra virgin olive oil

Sherry vinegar or red wine vinegar

Flaky sea salt

Freshly ground black pepper

Store the bottle upright and bring it to serving temperature before opening. For a 2012 Châteauneuf-du-Pape style wine like Vieux Télégraphe La Crau, aim for 16–18°C (60–64°F). Remove from a cool cellar or refrigerator 30–60 minutes before serving to approach this range.

Use a corkscrew to carefully remove the cork. Inspect the cork for signs of age or seepage (slight staining is normal for older bottles). Smell the cork briefly for any musty or fault notes; a clean cork usually indicates a sound bottle.

Open the Bottle

Hold the bottle to the light and slowly pour the wine into a decanter in one smooth motion. Decanting is recommended for a 2012 vintage to allow the wine to breathe and to separate any sediment. Pour steadily until you see sediment approach the neck; stop and leave the last ounce in the bottle. Let the wine sit in the decanter for 30–60 minutes. Taste after 30 minutes and again after an hour to observe the development of fruit, spice, and tertiary notes.

If the wine feels cooler than 16°C, let it warm in the decanter a bit longer. If it is warmer than recommended, briefly place the decanter in a cool spot or transfer to a chilled carafe for a few minutes, checking with a wine thermometer if available.

Temperature Check

Pour 100–150 ml per glass (approximately 5–6 oz) into large red wine glasses. Fill to the widest part of the glass to allow the aromas to concentrate. Serve immediately but encourage guests to swirl and take small initial sips to evaluate aroma and structure.

Use large, tulip-shaped red wine glasses or Bordeaux-style stems to showcase the aromas of Grenache and Syrah. Wipe the rim of each glass with a clean cloth or a small splash of room-temperature water to remove any dust. Place glasses on the table and ensure comfortable spacing for swirling.

Provide a small spittoon or tasting bowl if a formal tasting is planned. Otherwise, provide water and plain crackers or bread so guests can cleanse their palates between sips and pairings.

Season racks or individual lamb chops with salt, pepper, minced garlic, and chopped rosemary. Sear in a hot skillet with olive oil for 2–3 minutes per side until browned. Finish in a preheated 200°C (400°F) oven for 6–10 minutes depending on thickness and desired doneness. Rest 5 minutes, then serve alongside the wine. Lamb's savory richness complements the Grenache fruit and Syrah spice.

Roasted Lamb Chops

Brown well-seasoned short ribs in oil, remove and sauté mirepoix (onion, carrot, celery) until softened. Deglaze with a splash of red wine or stock, return ribs, add beef stock to cover halfway, and braise in a 160°C (325°F) oven for 2.5–3 hours until very tender. The wine's structure and earthy notes pair nicely with braised beef.

Slow-Braised Beef Short Ribs

Toss carrots, parsnips and potatoes with olive oil, salt, pepper, and thyme. Roast at 200°C (400°F) for 30–40 minutes until caramelized and tender. These vegetables provide a sweet-earthy counterpoint to the wine's ripe fruit and garrigue notes.

Herb-Roasted Root Vegetables

Serve aged Comté or Manchego in thin slices with olive tapenade or ratatouille on toasted baguette. The fat and umami in aged cheese play well with the wine's savory and spicy elements.

Cheese & Appetizers

Keep a small pitcher of room-temperature water available for guests to rinse or refresh glasses between different foods or later pours. Have a clean cloth handy to catch any drips when pouring from the decanter.

If leftovers remain after the tasting, re-cork the bottle (use the original cork or a vacuum stopper) and store upright in a cool place. For best quality, consume within 2–4 days after opening; the wine has some aging and may oxidize more quickly once open.

2012 Vieux Télégraphe La Crau (Grenache/Syrah Mourvèdre blend)

Large red wine glasses (Bordeaux-style)

Decanter

Wine thermometer (optional)

Corkscrew

Roasted lamb chops, seasoned with rosemary and garlic

Slow-braised beef short ribs or beef bourguignon

Herb-roasted root vegetables (carrots, parsnips, potato)

Aged hard cheese (Comté or Manchego), sliced

Ratatouille or olive tapenade on toasted baguette

Room-temperature water (for glass rinsing)

Neutral crackers or plain baguette (for palate neutralizing)

Harvest approximately 25 kg of fully ripe Tempranillo grapes (equivalent to about 18–22 liters of juice depending on pressing yield). Immediately sort in the vineyard or winery to remove underripe, raisined, or rotten berries and any leaves or debris.

Harvest & Sort

Destem the grapes into a sanitized fermentation vessel. For a slightly more whole-cluster influence, reserve up to 2 kg of healthy stems and add them back to the must. Lightly crush the fruit to release juice while keeping many whole berries intact for structure.

Destem & Crush

If you prefer enhanced color and aromatic extraction, cold-soak the crushed grapes (must) at 8–12°C for 24–72 hours. Add 1 tsp pectic enzyme at the start to help extraction. Keep vessel sanitized and covered.

Cold Soak (optional)

Bring must temperature up to 22–26°C before inoculation. Rehydrate 5 g of selected wine yeast per manufacturer instructions. Add 3 tsp yeast nutrient and sprinkle yeast evenly over the must. If must sulfur dioxide is desired, add Campden equivalent (1 tsp) at least 24 hours before inoculation and then proceed; otherwise, ferment without sulfite additions. Punch down cap by hand or use pump-over twice daily during fermentation to ensure good extraction and even temperature.

Inoculation & Fermentation Start

Allow fermentation to proceed for 6–10 days with temperatures maintained between 24–28°C to preserve varietal fruit and promote steady sugar conversion. Monitor Brix or specific gravity daily. Perform gentle pump-overs once to twice daily until near dryness to manage cap, then increase remontage or punch-down frequency if extraction needs boosting. If stems were included, monitor tannin extraction and adjust cap contact accordingly.

Primary Fermentation Management

When alcoholic fermentation is complete (residual sugar < 2 g/L), drain free-run wine and press remaining skins gently to collect press wine. Combine free-run and press fractions as desired. Rack to a clean vessel and inoculate with malolactic bacteria (if desired for Tempranillo style) and keep at 18–22°C until malolactic conversion finishes (2–6 weeks).

Malolactic Fermentation

Measure TA and pH after malolactic fermentation. If necessary, adjust acidity with small additions of tartaric acid (start with 1 tsp dissolved in a little water and test) to achieve a balanced profile (target TA ~5–6 g/L, pH ~3.4–3.6 for Rioja-style wines). If lees are heavy, cold-settle or rack off gross lees and clarify using fining agents as preferred.

Adjustments & Clarification

Prior to barrel or tank aging, add potassium metabisulfite as needed to achieve free SO2 appropriate for the wine style and pH (commonly 20–30 ppm free SO2). Use 0.5 tsp as a rough starting point for the batch; measure with appropriate kits and adjust accurately.

Sulfur Management

Transfer wine to a single French oak barrel (approximately 225 L) or smaller oak vessel for aging. For this small batch (approximate final volume ~18–20 L), use oak alternatives (oak staves or chips in a sanitized container) or a small oak barrel scaled to volume. Age for 12–18 months with periodic topping to minimize headspace and gentle racking every 4–6 months to clarify and stabilize. Monitor for desired oak integration and avoid excessive oxidation.

Oak Aging

When aging and sensory evaluation indicate readiness (soft tannins, integrated oak, complete malolactic), prepare for bottling. Rack wine off lees to a clean vessel, make final adjustments for SO2 to target 25–35 ppm free SO2 depending on pH, and filter if desired. Sanitize bottles and corks. Fill approximately 30 x 750 ml bottles, leaving 2–3 cm headspace, insert corks, and wax or capsule as preferred.

Bottle Preparation & Bottling

Age bottles for a minimum of 6–12 months before release to allow bottle integration (total barrel + bottle aging often reaches 18–30 months for Pago-style wines). Store at 12–15°C with moderate humidity. Serve Tempranillo at 16–18°C, decanting if bottle age exceeds 5–10 years to remove sediment.

Bottle Aging & Service

Tempranillo grapes (Pago de Santa Cruz fruit or high-quality Tempranillo)

Healthy whole-cluster stems (optional)

Wine yeast (neutral red wine strain or strain recommended for Tempranillo, e.g., EC-1118 or Lalvin D254)

Yeast nutrient

Pectic enzyme

Campden tablets (potassium metabisulfite) — for sanitation and optional sulfite addition

Clean potable water (for equipment rinsing and small adjustments)

Tartaric acid (optional, for acid adjustment)

Sugar (dextrose or cane sugar, optional, only if Brix is low and chaptalization desired)

French oak barrels or 225 L barrique (or medium-toast French oak alternatives)

Potassium metabisulfite (for final sulfiting)

Bottles and corks (for ~30 bottles of 750 ml)

If the Viña Sastre Regina Vides has been stored warm, place the bottle in the refrigerator for 20–30 minutes to bring it to a cool cellar temperature (around 14–16°C). Remove the bottle 30 minutes before serving if you prefer a slightly warmer pour (16–18°C). If the bottle is older than 5–8 years or you see sediment, decant it: stand the bottle upright for at least 4–6 hours before opening to let sediment settle, then carefully open and pour into a decanter, stopping when you see sediment reach the neck.

Chill & Decant

Use large-bowled red wine glasses. Warm each glass by rinsing with hot water, then empty and let them air dry so the wine aromas concentrate. Pour 100–150 ml per glass (about one-third full) to allow swirling and aeration.

Prepare Glasses

Remove the Manchego from the refrigerator 20–30 minutes before serving so it comes to room temperature and releases flavor. Slice the Manchego into thin wedges or small bite-size pieces. Thinly slice the cured chorizo into rounds or half-moons and arrange on a board.

Cheese & Charcuterie Prep

Slice the membrillo into thin pieces about 3–5 mm thick. Slice the toasted country bread or baguette into 1–1.5 cm slices. If desired, brush bread lightly with 15 ml extra-virgin olive oil and toast under a broiler or in a pan until golden and crisp (1–3 minutes each side).

Membrillo & Bread

Lightly toast Marcona almonds in a dry skillet over medium heat for 2–4 minutes, stirring constantly until fragrant and slightly golden. Transfer to a bowl. Roughly chop or chiffonade the parsley for a light green garnish if using.

Nuts & Garnish

On a wooden board or platter, arrange Manchego, chorizo, membrillo, toasted bread and Marcona almonds. Place the extra-virgin olive oil in a small dish for dipping bread if desired. Garnish the cheese with a few parsley leaves. Pour the Viña Sastre Regina Vides into glasses (100–150 ml each). Encourage guests to taste the wine plain first, then with small bites of cheese, membrillo, chorizo and bread to explore pairing contrasts and complements.

Arrange & Serve

Viña Sastre Regina Vides (bottle)

Red wine glasses

Aged Manchego or hard sheep's milk cheese

Cured Spanish chorizo

Membrillo (quince paste)

Toasted country bread or baguette

Marcona almonds, lightly toasted

Extra-virgin olive oil

Fresh flat-leaf parsley (optional, for garnish)

Remove the bottle from the refrigerator if it was stored cold and allow it to rest upright at room temperature for 20–30 minutes. Castello di Ama Gran Selezione (a Chianti Classico Gran Selezione) is best served slightly below room temperature, around 16–18°C (60–65°F).

Chill & ambient temp

Choose large-bowled red wine glasses (Bordeaux style) to concentrate aromas and allow the wine to breathe in the glass. Ensure glasses are clean and free of detergent residue.

Select glassware

If the bottle is relatively young (under 10 years) or you want to open its aromatics, decant for 45–90 minutes before serving. Slowly pour the wine into a decanter in a steady stream. If the bottle is older (10+ years), carefully decant to separate sediment; stop when you see sediment approaching the neck.

Optional decanting

Hold the glass by the stem and pour about 120–150 ml (4–5 oz) per glass for tasting. Fill only to the widest part of the bowl so aromas can develop above the wine.

Tilt the glass against a white background to observe color and clarity: expect a deep ruby to garnet core with possible brick rim depending on age.

Sight

Gently swirl the wine to release aromas. Take several short sniffs: look for aromas of red and black cherry, leather, dried herbs, spice, and subtle oak/vanillin notes typical of Gran Selezione from San Lorenzo.

Swirl & nose

Take a modest sip, let it coat the palate, and note structure (acidity, tannin, body) and flavors—ripe red fruit, savory herbs, earth, and mature tertiary notes if aged. Allow the wine to finish and note the length and balance.

Taste

Offer slices of bread and water between sips to cleanse the palate. Present cheese and salumi alongside to enjoy pairings: the wine’s acidity and tannin will complement aged cheese and cured meats. Refill glasses as appropriate.

Serve with accompaniments

Recork the bottle (use original cork or wine stopper) and store upright in a cool place or refrigerator. Consume within 2–4 days for best quality. If decanted, transfer leftover wine back to a bottle and refrigerate; allow to warm slightly before serving again.

Castello di Ama Gran Selezione, San Lorenzo (bottle)

Wine glasses (Bordeaux/large bowl)

Room-temperature still water (for palate cleansing)

Simple palate-cleansing bread (sliced country loaf)

Aged Pecorino or Parmigiano-Reggiano, sliced or broken

Cured salumi (e.g., finocchiona, prosciutto)

Roasted mushroom crostini (optional)

Harvest Sangiovese grapes at optimal ripeness: target about 24–26° Brix, total acidity around 5–6 g/L (as tartaric) and pH 3.3–3.6. Pick grapes in the cool morning to preserve freshness.

Harvest timing

Transport harvested grapes to the winery quickly and keep them cool to avoid premature fermentation or oxidation.

Sort grapes on a table or vibrating sorter to remove leaves, rotten or unripe berries. Run grapes through a destemmer-crusher into the fermenter so you have crushed berries with skins and juice (must) in the tank.

Sorting and destemming

Sanitize all equipment. Add potassium metabisulfite solution (about 2 tsp of a 10% solution across the must) to give a light protective sulfite level (~20–30 ppm free SO2) if desired for hygiene, especially if native yeast fermentation is not wanted.

Sanitation and initial SO2

Add pectic enzyme (5 g) to the must to aid color and phenolic extraction and improve clarification later. Add yeast nutrient (10 g) to ensure a healthy fermentation, particularly if nitrogen is marginal. Mix gently into the must.

Enzyme & nutrient additions

Measure Brix (sugar) and pH. If TA is low, add tartaric acid incrementally (up to ~5 g) to reach desired balance. Record measurements. If Brix is above target for desired style, consider chaptalization or water addition; if below, consider leaving as is — Ceparello is typically made from well-ripened Sangiovese so aim to keep grapes as harvested.

Measurement and adjustments

Rehydrate selected dry red wine yeast per manufacturer's instructions and add to the must. Alternatively, sprinkle dry yeast directly if recommended by the strain. Ensure temperature of must is 20–26°C for controlled fermentation. Cover the fermenter and allow wild yeast/selected yeast to begin fermentation.

Inoculation and fermentation start

During active fermentation (first 4–10 days) punch down the cap 2–3 times daily or pump over once daily to keep skins wet and promote extraction of color, tannin, and aromas. Monitor temperature and keep within 24–28°C to extract desirable phenolics without over-extraction.

Cap management

Monitor sugar depletion with a hydrometer or refractometer. Primary fermentation will typically finish in 7–12 days. When residual sugar drops to around 2–4° Brix, consider pressing schedule based on tannin profile and taste.

Fermentation monitoring

Press the must off the skins using a wine press once fermentation is nearing dry or at desired extraction level. Collect free-run and press fractions separately if you want to blend later (free-run is usually more elegant, press is more tannic).

Pressing

Allow malolactic fermentation to occur naturally or inoculate with Oenococcus oeni after alcoholic fermentation. Keep temperature around 18–22°C. Completion of MLF (conversion of malic to lactic acid) will soften acidity and round the wine.

Malolactic fermentation (MLF)

Rack the wine off gross lees into a clean vessel after fermentation and pressing. Add sulfite to protect wine (target free SO2 ~25–35 ppm depending on pH) after racking. Monitor and adjust SO2 as needed.

Racking and sulfur addition

Age the wine in French oak barrels (many Ceparello style wines use a portion of new oak) or stainless steel depending on style. Typical aging is 12–18 months. Monitor micro-oxygenation in barrel and perform periodic racking (every 3–6 months) to clarify and stabilize the wine.

Aging

After aging and MLF completion, taste and blend free-run and press fractions to achieve desired balance of fruit, structure and tannin. Make final small adjustments to SO2 and acidity if needed.

López De Heredia Reserva Tondonia Vineyard

2012 Vieux Telegraphe Grenache, Syrah, Et Al, La Crau

Viña Sastre Pago De Santa Cruz

Viña Sastre Regina Vides

Castello Di Ama Gran Selezione, San Lorenzo

Isole E Olena Ceparello

2012 Weinbach Gewürztraminer Altenbourg

Just Peachy

Leitz Riesling Spätlese, Rüdesheimer Magdalenenkreuz

Patricia Green Pinot Noir, "reserve,"

Pepper Plane

Cherry-rita

Apple Creek

Bruna Grimaldi "scassa,"

Altos Las Hormigas Malbec "reserve,"

Dog Point Vineyard Sauvignon Blanc,

Bollinger "special Cuvée,"

Marchelle Chardonnay "tritone Cuvée,"

Domaine De La Pépière "briords,"

Vilmart "cuvée Rubis,"

Domaine Rolet Crémant Du Jura

Chèvre Cheesecake

Wisconsin Artisan Cheeses

Doughnut