Lapeyre, La Magendia de Lapeyre, Jurancon, France 2020

PETIT MANSANG

BAROLO CHINATO

SWEET VERMOUTH

Patricius, 5 Puttonyos, Bodrogkisfalud, Hungary 2018

TOKAJI

NOPA HOT CHOCOLATE

LEMON PASSION FRUIT AND MANDARIN GUAVA SORBETS

SALT CHOCOLATE CHIP COOKIES

MALTED MILK CHOCOLATE ICE CREAM

butterscotch, hazelnut praline, pear butter and demerara rum ice cream

STICKY TOFFEE PUDDING

Estero Gold streusel, cider caramel and brown butter ice cream

WARM APPLE PIE

winter citrus, malted tuile and raspberry guava pâte de fruit

Josey Baker levain and house cultured butter.

BREAD & BUTTER

hand cut Kennebec potatoes and horseradish aïoli.

FRENCH FRIES

herbed ricotta, spiced chickpeas and chili crisp.

ROASTED BUTTERNUT SQUASH

Full Belly broccoli, lemon, anchovy and breadcrumbs.

GRILLED BROCCOLI

Nopa ham, scallion, gruyère, cara cara and carrot top salsa verde.

FLATBREAD

Iacopi Farm gigantes, oregano pesto, Valbreso feta and toasted breadcrumbs.

WOOD BAKED BEANS

Sierra Nevada chèvre, medjool date, asian pear and olive oil crostini.

WARM GOAT CHEESE

Emigh Ranch lamb, harissa, lime, cilantro and pickled onions.

GRILLED LAMB RIBLETS

house fermented sauerkraut, nicola potatoes, carrots and crème fraîche.

SMOKED BEEF BRISKET

beer battered, malt vinegar aïoli and lemon.

FRIED LOCAL ROCKFISH

grass fed Stemple Creek beef ground daily, house baked brioche bun, pickled onions, Kennebec french fries and horseradish aïoli.

NOPA CHEESEBURGER

Nopa bacon, calabrian chili and spring onion.

RANCHO GORDO BEAN SOUP

pickled mushrooms, wild huckleberry jam and grilled bread.

PORK CHOP

Place the bottle of Petit Mansang in the refrigerator 2–3 hours before serving, or 30 minutes in an ice bucket. Pour into white wine glasses or small stemmed glasses, filling each glass about one-third full to allow aromatics to concentrate.

Chill and pour

If you prefer a lighter, slightly spritzed presentation, prepare a wine spritzer by combining 3 parts chilled Petit Mansang with 1 part chilled sparkling water over ice. Stir gently once and serve immediately.

Keep one bottle unopened as a reserve for guests who want to top up.

Arrange the Manchego pieces and prosciutto on a wooden board, spacing them to allow guests to help themselves. If the Manchego is firmer, leave slices at room temperature for 20–30 minutes before serving so the flavors open up.

Prepare the cheese and charcuterie

Place toasted Marcona almonds in a small bowl and set near the cheese. Scatter cornichons in another small dish.

Slice the baguette diagonally into 1/2-inch slices. If desired, toast slices lightly in a 350°F (175°C) oven for 5–7 minutes until just crisp, then transfer to the board.

Thinly slice the ripe pear and arrange the slices in a fan on the board. Sprinkle the pear with the lemon zest to brighten the flavor and drizzle the 2 tablespoons of honey over the pear slices or place the honey in a small bowl for dipping.

Assemble fruit and honey pairings

Scatter the toasted walnuts and dried apricot quarters on the board near the honey and pears to create contrasting textures and complementary sweetness that highlight Petit Mansang’s fruity and honeyed notes.

Tuck fresh thyme sprigs among cheeses and meats for aroma; guests may rub a leaf between fingers and sniff to accentuate the thyme-scented notes that pair well with the wine.

Recommend tasting method: take a small bite of cheese with a pear slice or a piece of prosciutto, then sip the Petit Mansang. Note the wine’s acidity with the fatty prosciutto, and its honeyed fruit with the pear and dried apricot.

Refresh ice and sparkling water as needed. Replenish sliced baguette and nuts so all components remain plentiful during the tasting.

Lapeyre La Magendia de Lapeyre Jurançon (Petit Mansang) 2020

Sparkling water (chilled)

Ice cubes

Manchego or aged sheep's milk cheese, cut into 1/2-inch pieces

Prosciutto, thinly sliced

Marcona almonds, lightly toasted

Cornichons or small dill pickles

Baguette, sliced on the diagonal

Ripe pear, thinly sliced

Honey

Walnuts, toasted and roughly chopped

Dried apricots, quartered

Fresh thyme sprigs

Lemon zest

Pour 1.5 liters of a good Barolo into a large, clean glass or stainless steel container (3–4 L capacity) with a tight-fitting lid. Make sure the container is sanitized and dry.

Prepare base

Measure 250 ml of high-proof neutral spirit. This will raise alcohol to stabilize and carry the aromatics; add later after initial infusion to control extraction.

Place the cinchona bark, gentian root, dried orange peel, coriander seeds, rhubarb root, cardamom, cinnamon, cloves, star anise, and split vanilla bean in a clean muslin bag or tea infuser. If you do not have a bag, tie botanicals in cheesecloth so they can be removed cleanly.

Assemble botanicals

Suspend or place the botanical bag into the container of Barolo. Seal the container and store in a cool, dark place. Let the wine macerate for 7–10 days, tasting every 48 hours after day 4. The goal is a balanced extraction of bitterness and aromatics — remove the botanicals when bitterness reaches a pleasant quinine-like edge without overwhelming the wine (target slightly bitter finish similar to commercial Chinato).

Cold maceration (preferred)

If you want a faster extraction, gently warm the wine and botanical bag in a double boiler to 35–40°C (95–104°F) for 3–6 hours, stirring occasionally. Do not exceed 40°C or you will extract harsh tannins and volatile aromatics. Cool and then proceed to the sweetening step.

Alternative warm maceration (faster)

Combine 200 g granulated sugar and 200 ml water in a small saucepan. Add the tablespoon of fresh orange zest. Heat gently, stirring until sugar dissolves completely. Bring to a very gentle simmer for 2 minutes to marry flavors, then remove from heat and let cool to room temperature. Strain out the zest if you prefer a clearer finish.

Make sugar syrup

Remove the botanical bag from the wine and taste the infused Barolo. Add the cooled sugar syrup in small increments (start with half, ~100 ml), stir gently, then taste. Continue adding syrup to reach your preferred sweetness — a traditional Chinato is semi-sweet to sweet (final residual sugar typically 60–120 g/L). After sweetening, add the 250 ml neutral spirit to fortify and stabilize the Chinato. Stir gently to incorporate.

Adjust sweetness & fortify

If desired, add up to 50 ml of aged Barolo or madeira for extra complexity and oxidative notes. Stir and taste again; adjust with another splash of syrup or a small pinch of salt if the bitterness feels closed.

Optional depth adjustment

Transfer the finished Chinato to clean bottles, leaving a small headspace. Seal and rest the bottles upright in a cool, dark place for at least 2 weeks to let flavors harmonize. For best results, age for 2–6 months and taste periodically. If the Chinato appears cloudy from botanicals or sugar solids, decant and filter through a fine muslin or coffee filter before bottling.

Resting & clarification

Serve chilled or slightly chilled (10–14°C / 50–57°F) in small cordial or wine glasses. Use as an aperitif or digestif, neat or with a large ice cube and a twist of orange. Keeps for many months unopened; once opened refrigerate and consume within several months for best flavor.

Serving

Barolo (dry red wine)

High-proof neutral spirit (vodka or grape brandy), 40–50% ABV

Cinchona bark, finely broken or chipped (Quina)

Gentian root, dried, crushed

Dried bitter orange peel

Coriander seeds, lightly crushed

Dried rhubarb root

Cardamom pods, lightly cracked

Cinnamon stick

Cloves

Star anise

Vanilla bean, split

Granulated sugar

Water

Orange zest (fresh, no pith)

Aged Barolo or small amount of madeira (optional, for depth)

Lightly crush juniper berries, coriander seeds and crack cardamom pods with the back of a spoon or mortar and pestle. Split the vanilla bean lengthwise if using. Combine all dried botanicals (wormwood, gentian, bitter orange peel, lemon peel, chamomile, crushed juniper, coriander, cardamom, cinnamon stick, cloves and vanilla) in a heatproof jar or small saucepan.

Prepare botanicals

Add 1 cup of the combined wine (from the total wine quantity) or 1 cup water to the jar so the botanicals are just covered. Heat gently to warm (do not boil) — around 60–70°C (140–160°F) — for 10–15 minutes to bloom the aromatics, stirring once or twice. If using a saucepan, remove from heat after warming and allow to cool slightly.

Cover the jar and let botanicals macerate at room temperature for 12–24 hours for a medium-strength infusion. For a stronger, more bitter vermouth, macerate up to 48 hours, tasting occasionally.

In a small saucepan, combine granulated sugar and 1/2 cup water. Warm over medium heat, stirring until sugar dissolves completely to make a simple syrup. Remove from heat and let cool. Stir in caramel syrup if using for color and depth.

After maceration, strain the botanical infusion through a fine mesh strainer lined with cheesecloth into a clean bowl or jar to catch all solids. Press gently on solids to extract as much liquid as possible without forcing through sediment.

Combine remaining wine (the other 1 cup of dry white plus the 1/2 cup sweet red if using), the strained botanical infusion, the cooled sugar syrup, and the brandy (fortifying spirit) in a large mixing vessel. Stir to integrate. Taste and adjust: add more sugar syrup if you prefer sweeter vermouth; add a splash more brandy to raise ABV or add 1–2 tsp caramel syrup for color.

If you desire a slightly more bitter profile, you can add a small additional tincture of wormwood (a steep of 1/8 tbs wormwood in 1 tbs high-proof spirit for 30 minutes) and add dropwise, tasting carefully — wormwood is very bitter.

Let the blended vermouth rest in a sealed container for 24–48 hours in the refrigerator to allow the flavors to marry. Taste after 24 hours and adjust sweetness or bitterness as needed.

When satisfied with the balance, filter the vermouth through a double layer of cheesecloth or a coffee filter to remove fine particulates until the liquid is clear. Transfer into a sterile glass bottle and seal tightly.

Label and refrigerate. Consume within 2–3 months for best freshness; shake gently before use if any sediment settles.

dry white wine (neutral, low-oak)

sweet red wine (optional for color and body)

brandy or neutral grape spirit (40–45% ABV)

granulated sugar

water

caramel syrup (optional, for deeper color)

dried wormwood (Artemisia absinthium)

dried gentian root

dried bitter orange peel (or Seville orange)

dried lemon peel

dried chamomile flowers

juniper berries (lightly crushed)

coriander seeds (lightly crushed)

cardamom pods (cracked)

cinnamon stick

cloves

vanilla bean (split) or 1 tsp pure vanilla extract

cheesecloth or fine mesh strainer

Sterile glass bottle for storage

Place the bottle of Patricius Tokaji 5 Puttonyos in the refrigerator for at least 2–3 hours before serving. For a quicker chill, submerge the bottle in an ice-water bath for 20–30 minutes.

Chill the bottle

If you prefer the wine slightly cooler than cellar temperature, put 4 ice cubes into a small bowl, place the bottle on top for 5–8 minutes to cool rapidly, then remove ice before serving. (Do not put ice directly in the glass unless you prefer dilution.)

Warm or rinse the serving glass with a small amount (about 30 ml) of cool water to ensure a clean surface, then pour out the water and towel-dry so the wine is not diluted.

Pour 90–120 ml (about 3–4 fl oz) of Tokaji into a small dessert or tulip-shaped wine glass. This wine is aromatic and sweet; a smaller pour allows guests to enjoy its concentrated flavors without being overwhelmed.

Serve immediately. Tokaji Aszú is best enjoyed slightly chilled (8–12°C / 46–54°F).

If using citrus, cut a thin twist of lemon or orange peel and express the oils over the surface of the poured wine by holding the peel skin-side down and giving it a quick bend. Drop the twist into the glass or rest it on the rim.

Alternatively, lightly slap a mint sprig between your palms to release aroma and place it alongside the glass—do not steep in the wine, just serve as an aromatic accent.

Serve small portions of pairing items alongside the Tokaji. Place 30 g each of foie gras (or pâté) and blue cheese on a small board. Accompany with 2 fresh figs halved or a spoonful of fig jam and 2 almond biscotti or butter cookies.

Taste the wine between small bites to appreciate how the sweetness, honeyed apricot and dried fruit notes of the 5 Puttonyos interact with the saltiness and creaminess of the cheeses and the richness of foie gras. The contrast is traditional and highlights Tokaji's balancing acidity.

Patricius Tokaji Aszú 5 Puttonyos (2018)

Ice (optional, for rapid chilling)

Water (for rinsing glass)

Thin lemon twist or orange peel

Mint sprig

Aged foie gras or pâté

Blue cheese (e.g., Roquefort or Stilton)

Fresh figs or fig jam

Almond biscotti or butter cookies

In a medium heavy-bottomed saucepan, combine 4 cups whole milk and 1/2 cup heavy cream. Warm over medium-low heat until the mixture is steaming and small bubbles appear around the edges (do not let it boil), about 5–7 minutes, stirring occasionally to prevent a skin from forming.

Warm the dairy

Whisk 2 tablespoons unsweetened cocoa powder and 3 teaspoons granulated sugar with 2–3 tablespoons of the warmed milk in a small bowl to form a smooth paste. This prevents lumps and brings out the cocoa flavor.

Bloom cocoa and sugar

Reduce heat to low. Add the cocoa paste back into the saucepan and whisk to incorporate. Add 8 ounces finely chopped bittersweet chocolate and a pinch of fine sea salt. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy, about 2–4 minutes. Keep temperature low — the goal is an emulsion, not a boil.

Combine chocolate and cocoa

If using, stir in 1 ounce brewed espresso for extra depth and a pinch of cayenne for subtle heat. Remove from heat and stir in 1 teaspoon pure vanilla extract. Taste and adjust sweetness — add up to 1–2 additional teaspoons sugar if desired.

Finish base

Ladle the hot chocolate into four warmed mugs (about 1 cup each). Top each serving with a dollop of whipped cream (use about 2 tablespoons per mug, roughly 0.5 cup total for four).

Garnish with chocolate shavings or a light dusting of cocoa powder (about 1 teaspoon). If desired, add mini marshmallows on top and briefly torch the marshmallows for a toasted finish (optional).

whole milk

heavy cream

bittersweet chocolate (60-70% cacao), finely chopped

unsweetened cocoa powder

fine sea salt

pure vanilla extract

espresso (optional, for depth)

cayenne pepper (optional, for heat)

whipped cream

chocolate shavings or cocoa powder (for garnish)

mini marshmallows

Combine 1 cup water and 0.75 cup granulated sugar in a small saucepan. Add the lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 1 minute, then remove from heat and let steep with the zest for 10 minutes.

Make simple syrup

Strain the syrup into a bowl to remove zest. Stir in 1 cup fresh lemon juice and 1 tsp fine sea salt. Taste and adjust: if too tart, add up to 1–2 tablespoons simple syrup (cooled) or a pinch more sugar. Chill the mixture thoroughly in the refrigerator until cold (at least 1 hour or overnight).

Pour the chilled lemon base into an ice cream maker and churn according to manufacturer instructions until it reaches a soft-sorbet consistency (typically 20–30 minutes). Transfer to a shallow airtight container and freeze at least 2 hours to firm up before serving.

Churn and freeze

If using whole passion fruits, scoop pulp into a fine-mesh sieve set over a bowl and press to extract 1 cup of pulp juice; reserve seeds separately if you plan to include them as garnish.

Prepare pulp

In a small saucepan, combine 0.5 cup water and 0.5 cup granulated sugar. Heat, stirring, until sugar dissolves. Remove from heat. Stir in 1 cup passion fruit pulp, 1 tablespoon fresh lime juice, and 1/4 tsp fine sea salt. Taste and adjust balance — add up to 1–2 teaspoons sugar if excessively tart.

Make syrup and combine

Chill the passion fruit mixture until thoroughly cold (at least 1 hour). Churn in an ice cream maker until a soft-sorbet texture develops (about 20–30 minutes). Transfer to a shallow container and freeze 2–3 hours to firm. If you reserved seeds and want texture, fold them in just before transferring to the freezer.

Chill and churn

Juice mandarins until you have 1 cup of juice. If making guava purée from fresh guavas, peel and core ripe guavas, blend until smooth and strain to remove large seeds and fibers to yield 1/2 cup purée.

Prepare juices and purée

In a small saucepan, combine 0.5 cup water and 0.5 cup granulated sugar. Heat until sugar dissolves, then remove from heat. Stir the syrup into the mandarin juice and guava purée. Add 1 tablespoon fresh lime juice and 1/4 tsp fine sea salt. Taste and adjust sweet/tart balance; add a teaspoon of sugar or a splash more lime if needed.

Make syrup and blend

Chill the mandarin-guava mixture until cold (1 hour or longer). Churn in an ice cream maker until soft-sorbet stage (20–30 minutes). Transfer to shallow container and freeze 2–3 hours to firm up.

Chill, churn and freeze

Scoop or pipe sorbets into chilled serving dishes. If serving multiple flavors, present in separate scoops or in a layered/striped arrangement using a narrow spatula. Garnish with mint leaves, thin citrus slices, and a spoonful (about 2 tbs) of passion fruit seeds on the passion fruit scoop for visual contrast and texture.

If sorbets are too hard from the freezer, rest at room temperature 5–10 minutes for easier scooping. Store airtight in the freezer for up to 2 weeks for best texture; longer storage may cause iciness.

Petit Mansang

Barolo Chinato

Sweet Vermouth

Tokaji

Nopa Hot Chocolate

Lemon Passion Fruit And Mandarin Guava Sorbets

Salt Chocolate Chip Cookies

Malted Milk Chocolate Ice Cream

Sticky Toffee Pudding

Warm Apple Pie

Winter Citrus, Malted Tuile And Raspberry Guava Pâte De Fruit

Bread & Butter

French Fries

Roasted Butternut Squash

Grilled Broccoli

Flatbread

Wood Baked Beans

Warm Goat Cheese

Grilled Lamb Riblets

Smoked Beef Brisket

Fried Local Rockfish

Nopa Cheeseburger

Rancho Gordo Bean Soup

Pork Chop