Cabernet Sauvignon

Chardonnay

Pinot Noir

Ruffino Chianti, Tuscany Italy.

Merlot

Stella Rosa, Black Sparkling

Makers Mark bourbon, sweet vermouth, maraschino liqueur, orange bitters, cherry

Maraschino Manhattan on the rock

Negroni

Silver Gate Chardonnay, Central Coast

Pesto Chicken Sandwich

Josh Cellars Res. Buttery Chardonnay, Ca.

White Wine by the Glass

Bombay sapphire gin or Titos vodka, muddled cucumber, fresh lime

Cucumber Gimlet

Rib Eye Prime Steak Sandwich

Veal Scaloppini

Filet Mignon 6oz*

Chicken Breast

Brisket & Chuck Burger*

Cannelloni

Grilled Chicken

Grilled Salmon

Beef Tender Loin Salad GF

Seared Ahi Tuna Salad*

Blue cheese, romaine, tomatoes, red cabbage, red onions, bacon, roasted corn, toasted almonds, with basil dressing

Chopped Chicken Salad GF

Start by washing the Cabernet Sauvignon grapes thoroughly to remove any dirt or pesticides. Remove any stems and leaves, and then crush the grapes to release the juice. You can do this by hand or using a grape crusher.

Prepare the Grapes

Transfer the crushed grapes into a fermentation vessel. Add 2 liters of water to the grape juice and then dissolve 100 grams of sugar in it. Stir the mixture well to ensure the sugar is fully dissolved.

Add Water and Sugar

Sprinkle 5 grams of wine yeast evenly over the surface of the grape juice mixture. Allow it to sit for about 10 minutes without stirring to allow the yeast to hydrate.

Add Yeast

If you're using Campden tablets to prevent oxidation and kill off wild yeast, crush one tablet and dissolve it in a small amount of water. Add this solution to the grape juice and stir well. Wait for 24 hours before proceeding with fermentation.

Optional: Add Campden Tablets

Cover the fermentation vessel with a clean cloth or lid to allow gases to escape while keeping contaminants out. Let the mixture ferment at room temperature for about 7 to 14 days. Stir daily and check for bubbling, which indicates active fermentation.

Fermentation Process

Once fermentation slows down (bubbling stops), it's time to press the grapes to extract the remaining juice. Use a wine press or a clean cloth to separate the liquid from the solids. Transfer the liquid to a clean fermentation container, leaving sediment behind.

Press and Transfer

Seal the fermentation container with an airlock and allow the wine to undergo secondary fermentation for about 4 to 6 weeks. Check periodically for clarity and any signs of fermentation.

Secondary Fermentation

Once the wine is clear and fermentation is complete, it's time to bottle. Use sanitized wine bottles and funnels to pour the wine into bottles, leaving some space at the top. Seal with corks or caps.

Bottling the Wine

Store the bottled wine in a cool, dark place for at least 6 months to allow flavors to mature and develop. The longer you age the wine, the better the flavor.

Aging the Wine

Cabernet Sauvignon Grapes

Water

Sugar

Yeast (Wine Yeast)

Campden Tablets (optional)

Begin by harvesting ripe Chardonnay grapes, ideally in the early morning when temperatures are cooler.

Harvesting the Grapes

Crush the harvested grapes to release the juice. This can be done manually or using a grape crusher.

Crushing the Grapes

Transfer the crushed grapes to a wine press and extract the juice. Collect the juice in a clean fermentation vessel.

Pressing the Juice

Add 250 ml of water to the grape juice. Sprinkle the yeast evenly over the surface of the juice to begin fermentation.

Adding Water and Yeast

Cover the fermentation vessel with a clean cloth and allow the mixture to ferment at a controlled temperature (around 18-20°C) for about 2 weeks.

After fermentation is complete, add 0.5 grams of sulfites to the wine to stabilize and preserve it.

Adding Sulfites

Carefully siphon the wine off the sediment into a clean secondary fermentation vessel, ensuring no sediment is transferred.

Racking the Wine

Allow the wine to age in the secondary vessel for several months to develop its flavor profile.

Once aging is complete, carefully bottle the wine, ensuring each bottle is sealed properly.

Bottling

Chardonnay grapes

Yeast

Sulfites

Harvest the Pinot Noir grapes when they have reached optimal ripeness. This is usually achieved when the sugar levels are high and the acidity is balanced.

Once harvested, crush the grapes to extract the juice. Remove the stems to avoid bitterness in the final product.

Crushing and Destemming

Add sulfur dioxide to the crushed grapes to prevent oxidation and spoilage. Ensure it is evenly mixed with the grape must.

Adding Sulfur Dioxide

Add wine yeast to the grape must and allow fermentation to begin. Maintain a temperature of around 20-24°C (68-75°F) for optimal yeast activity. This process can take about 1-2 weeks.

Fermentation

After fermentation is complete, press the wine to separate the liquid from the solids. Use a wine press for this step.

Pressing the Wine

If necessary, add a small amount of water to adjust the wine's body and alcohol content. Be cautious with the amount added.

Adding Water

Add fining agents like bentonite to clarify the wine. Stir gently and allow the wine to sit for a few days for sediment to settle.

Fining the Wine

Once the wine is clarified, transfer it into clean bottles. Seal with corks and label accordingly.

Store the bottles in a cool, dark place for aging. Pinot Noir typically benefits from at least 6 months of aging before consumption.

Aging

Pinot Noir Grapes

Sulfur Dioxide

Finings (e.g., Bentonite)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes.

Cook the Pasta

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes until they start to soften and release their juices.

Add Tomatoes

Add salt and black pepper to the sauce, stirring to combine. Cook for an additional 2 minutes.

Season the Sauce

Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss well to coat the pasta with the sauce.

Combine Pasta and Sauce

Chop the fresh basil and add it to the pasta along with grated Parmesan cheese. Toss to combine and adjust seasoning if necessary.

Finish with Basil and Cheese

Serve the pasta hot with a glass of Ruffino Chianti on the side. Enjoy the pairing!

Serve

Ruffino Chianti

Pasta

Olive Oil

Garlic

Cherry Tomatoes

Fresh Basil

Salt

Black Pepper

Parmesan Cheese

Begin by washing the Merlot grapes thoroughly to remove any dirt or impurities. After washing, remove the stems and any damaged grapes. Crush the grapes gently to release their juice.

Preparing the Grapes

In a large fermentation vessel, combine the crushed grapes and the water. Add the sugar to the mixture and stir well until dissolved. Crush the Campden tablets and add them to the mixture to prevent unwanted bacteria. Let the mixture sit for 24 hours.

Primary Fermentation

After 24 hours, sprinkle the yeast over the surface of the mixture without stirring. This will allow the yeast to activate and begin fermentation. Cover the fermentation vessel with a cloth and secure it to prevent contamination.

Adding Yeast

Allow the mixture to ferment for 7 to 10 days. Stir the mixture once daily to ensure even fermentation. You will notice bubbling as the yeast converts the sugars into alcohol.

Once fermentation slows down (bubbles are less frequent), siphon the wine off the sediment into a clean fermentation vessel, leaving the sediment behind. This process is called 'racking'.

Seal the new fermentation vessel with an airlock and let the wine age for 4 to 6 weeks. This will develop the flavor and clarify the wine.

Once the aging process is complete, siphon the wine into clean bottles, leaving some space at the top. Seal the bottles with corks or caps.

Let the wine age in the bottles for at least 6 months before tasting. Serve at room temperature and enjoy your homemade Merlot!

Enjoying Your Merlot

Merlot grapes

Campden tablets

Start by preparing the glasses you will serve the drink in. Rim each glass with sugar if desired for an additional sweet touch.

Prepare the Glasses

In a shaker or mixing glass, add the fresh blackberries and fresh mint leaves. Muddle these ingredients gently together to release their juices and flavors.

Muddle the Ingredients

Pour in the freshly squeezed lemon juice into the muddled mixture. This will add a zesty contrast to the sweetness of the wine.

Add Lemon Juice

Add the Stella Rosa Black Wine to the muddled mixture. Stir gently to combine all the flavors without losing the wine's effervescence.

Combine with Wine

In each prepared glass, add ice cubes. Pour the wine mixture over the ice, filling the glass about three-quarters full.

Pour Over Ice

Top each glass with sparkling water to add a refreshing fizz. Adjust the amount based on your taste preference.

Top with Sparkling Water

Garnish each drink with extra blackberries and a sprig of mint. Serve immediately and enjoy your sparkling Stella Rosa Black!

Garnish and Serve

Stella Rosa Black Wine

Fresh Blackberries

Fresh Mint Leaves

Lemon Juice

Sparkling Water

Ice Cubes

Sugar (optional)

Start by chilling your cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the cocktail.

Chill the Glass

In a mixing glass, add 2 ounces of Makers Mark Bourbon, 1 ounce of sweet vermouth, 0.5 ounces of maraschino liqueur, and 2 dashes of orange bitters.

Mix the Ingredients

Fill the mixing glass with ice cubes, about 1 cup, to ensure the cocktail is chilled properly while mixing.

Add Ice

Using a bar spoon, stir the mixture gently for about 30 seconds. This helps to chill and dilute the cocktail to the right balance.

Stir the Mixture

Empty the ice water from your cocktail glass. Using a strainer, pour the mixed cocktail into the chilled glass.

Strain into Glass

Finally, garnish your Manhattan with a maraschino cherry placed in the center of the drink.

Garnish

Makers Mark Bourbon

Sweet Vermouth

Maraschino Liqueur

Orange Bitters

Maraschino Cherry

Begin by chilling your serving glass. You can do this by filling it with ice water and setting it aside while you prepare the cocktail.

Chill Your Glass

In a mixing glass, add 1 oz of Hendricks Gin, 1 oz of Campari, and 1 oz of Sweet Vermouth.

Combine Ingredients

Fill the mixing glass with ice cubes (about 1 cup) until the ingredients are fully submerged.

Using a bar spoon, stir the mixture gently for about 30 seconds. This will chill the drink and slightly dilute it, allowing the flavors to meld.

Discard the ice water from your serving glass and strain the cocktail mixture into the chilled glass.

Prepare the Glass

Garnish your Negroni with an orange slice or twist. This adds a citrus aroma that complements the drink.

Enjoy your Negroni immediately while it's cold!

Hendricks Gin

Campari

Orange Slice or Twist (for garnish)

In a large saucepan, bring 5 cups of chicken or vegetable stock to a simmer. In another pan, melt 2 tablespoons of butter over medium heat. Add 1 cup of Arborio rice and toast for about 2 minutes. Gradually add stock, one ladle at a time, stirring frequently, until absorbed. Continue until rice is creamy and al dente, about 20 minutes. Stir in ½ cup of grated Parmesan cheese and season with salt and pepper to taste.

Prepare the Risotto

Marinate 4 pieces of chicken breast in olive oil, lemon juice, minced garlic, and fresh herbs (like thyme and rosemary) for at least 30 minutes. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked and juices run clear.

Grill the Chicken

Trim the ends of the asparagus and steam for about 5-7 minutes until tender yet crisp. Season with a sprinkle of salt and a squeeze of fresh lemon juice.

Steam the Asparagus

Slice the fresh baguette into individual serving pieces. Optionally, you can toast them lightly on the grill or in the oven before serving to add a crispy texture.

Prepare the Baguette

Pour a chilled glass of Silver Gate Chardonnay into wine glasses. Serve the creamy risotto, grilled lemon herb chicken, steamed asparagus, and slices of baguette on a platter. Enjoy the harmonious pairing of flavors.

Serve the Pairing

Silver Gate Chardonnay

Creamy Risotto

Grilled Lemon Herb Chicken

Steamed Asparagus

Fresh Baguette

Preheat your grill or skillet over medium-high heat. Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

Add 1 tablespoon of olive oil to the grill or skillet. Place the chicken breasts in the pan and cook for about 6-7 minutes on each side or until they reach an internal temperature of 165°F (75°C).

Cook the Chicken

Once cooked, remove the chicken from the heat and let it rest for 5 minutes. Then, slice the chicken breasts into thin pieces.

Slice the Chicken

Cut the ciabatta loaves in half. Spread a generous amount of pesto sauce on the bottom half of each loaf.

Assemble the Sandwich

Layer the sliced chicken on top of the pesto, followed by slices of fresh mozzarella cheese, sliced tomatoes, and a handful of fresh basil leaves.