DOM PÉRIGNON BRUT 2013

MATANZAS CREEK CHENIN BLANC

Perrier-Jouët "GRAND BRUT" CHAMPAGNE NV

STONELEIGH SAUVIGNON BLANC

LAUTUS RED WINE

MASI MASIANCO PINOT GRIGIO

LAUTUS WHITE WINE

PASSION PUNCH

EMBER + ORCHARD

CHILLIN IN PEARADISE

YUZU PALOMA

NO REST FOR THE WICKED

COORS LIGHT LAGER

JUST IN THE NIKKA TIME

HUSS BREWING COPPER STATE IPA

COORS BANQUET GOLDEN LAGER

CONNECTICUT VALLEY STRAWBERRY LEMONADE SMOOTHIE

TEPACHE SAZON

BELL'S TWO HEARTED ALE

CAPPUCCINO, LATTE

GULF SHRIMP, ROASTED FENNEL, BASIL, MINT, SHAVED JALAPENOS, WHITE WINE SAUCE

TAGLIATELLE

FRESH COCONUT

MOLE ESPRESSO BBQ SAUCE, SHOESTRING LIME FRIES

WOOD FIRED BEEF RIBS

BRAISED PORK SHANK, SALSA VERDE, PRESERVED LEMON, MADEIRA PORK JUS

PAPPARDELLE

Before serving, chill your champagne glasses by filling them with chilled water and adding ice cubes. Let them sit for about 5 minutes.

Chill the Glasses

Remove the bottle of Dom Pérignon Brut 2013 from the refrigerator or wine cellar. Ensure it has been chilled to approximately 45-50°F (7-10°C).

Prepare the Bottle

Carefully remove the foil and wire cage from the bottle. Hold the bottle at a 45-degree angle away from yourself and others. Gently twist the bottle while holding the cork until it pops out, allowing the gas to escape slowly.

Open the Bottle

Discard the chilled water and ice from the glasses. Pour the Dom Pérignon Brut 2013 gently into each glass, filling it about two-thirds full to preserve the bubbles.

Serve the Champagne

Raise your glass and enjoy the exquisite flavors and aromas of the Dom Pérignon Brut 2013. Pair with light appetizers or enjoy on its own.

Enjoy

Dom Pérignon Brut 2013

Chilled Water

Ice Cubes

Select ripe Chenin Blanc grapes from the vineyard. Ensure they are free from rot and other imperfections.

Harvesting Grapes

Gently crush the grapes to release their juice. This can be done manually or with a grape crusher.

Crushing Grapes

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

Pressing

If the juice is too concentrated, dilute it with filtered water. The amount can vary based on the grape concentration, but about 750 ml is a good start.

Adding Water

Sprinkle the yeast evenly over the surface of the juice. Let it sit for about 15 minutes before stirring gently to incorporate.

Inoculating Yeast

Cover the fermentation vessel with a sanitized airlock and allow it to ferment in a cool, dark place for 2-4 weeks. Monitor the temperature between 18-22°C (64-72°F).

Fermentation

After fermentation is complete, you may add sulfites to stabilize the wine. Use about 50 mg per liter, if desired.

Adding Sulfites

Once the wine is clarified and stabilized, siphon it into clean, sanitized bottles. Leave a small amount of space at the top and seal with corks.

Bottling

Store the bottles in a cool, dark place for at least 3 months to allow the flavors to develop and mature.

Aging

Chenin Blanc grapes

Filtered water

Yeast (white wine strain)

Sulfites (optional for preservation)

Sugar (for adjustment, if needed)

Place the bottle of Perrier-Jouët Grand Brut Champagne in a bucket of ice and water for approximately 20-30 minutes prior to serving. This ensures that the champagne is at the ideal temperature of about 45°F (7°C).

Chill the Champagne

Remove the foil and carefully untwist the wire cage while holding the cork. Ensure that you point the bottle away from yourself and others. Gently twist the bottle while holding the cork to release it slowly, minimizing spillage.

Tilt the champagne flute at a 45-degree angle and pour the champagne gently down the side of the glass to preserve the bubbles. Fill each glass about two-thirds full to allow for the champagne to breathe.

Pour the Champagne

For an elegant touch, you may add a twist of lemon peel or a fresh berry to each glass as a garnish, but this is optional.

Garnish (Optional)

Serve immediately and enjoy the refreshing taste of Perrier-Jouët Grand Brut Champagne. It pairs wonderfully with seafood, light appetizers, or can be enjoyed on its own.

Perrier-Jouët Grand Brut Champagne

Carefully hand-pick 100 kg of ripe Sauvignon Blanc grapes from the vineyards in Marlborough, New Zealand, ensuring the grapes are in perfect condition.

Crush the harvested grapes and press them to extract the juice. Collect the juice in a clean fermentation vessel.

Crushing and Pressing

Add 5 g of organic yeast to the grape juice to initiate fermentation. Maintain the temperature between 12-15°C (54-59°F) for optimal fermentation.

After fermentation starts, add 50 mg/L of sulfur dioxide to protect the wine from oxidation and spoilage.

Sulfur Dioxide Addition

Prepare a solution with 100 g of fining agents (like bentonite) mixed in 10 L of water. Slowly add this to the wine to clarify and stabilize it.

Fining

Adjust the acidity of the wine by adding 2 g/L of tartaric acid if necessary, to achieve the desired crispness.

Acid Adjustment

Allow the wine to age in stainless steel tanks for a few months to develop its flavors and aromas.

Once the wine has matured, filter and bottle the Stoneleigh Sauvignon Blanc, ensuring each bottle is sealed properly.

Sauvignon Blanc grapes

Organic yeast

Sulfur dioxide (SO2)

Water (for fining)

Tartaric acid

Fining agents (e.g., bentonite)

Wash the red grapes thoroughly to remove any dirt or pesticides. Remove the stems and crush the grapes in a large bowl to release the juice.

Prepare the Grapes

In a fermentation vessel, combine the crushed grapes (including skins), 4 cups of water, and 1 cup of sugar. Stir until the sugar is fully dissolved.

Create the Must

Sprinkle 1 tsp of wine yeast over the surface of the must. Stir gently to incorporate the yeast into the mixture.

Add Yeast

Cover the fermentation vessel with a clean cloth or fermentation lock. Allow the must to ferment at room temperature for about 7-10 days, stirring daily. You will notice bubbling as fermentation occurs.

After fermentation, press the mixture to separate the liquid from the solids. You can use a cheesecloth or a wine press for this step.

Transfer the pressed liquid (now called wine) to a clean glass carboy or barrel. If using oak chips, add them at this stage. Seal the container and store it in a cool, dark place for at least 1-3 months to allow the flavors to develop.

After aging, siphon the wine into clean bottles, leaving some space at the top. Seal with corks and store the bottles upright in a cool, dark area.

Red grapes

Yeast (wine yeast preferred)

Sugar

Water

Oak chips (optional, for aging)

Select fully ripe Pinot Grigio grapes from the vineyard in Della Venezie, ensuring they are free from rot and disease.

Destem and crush the harvested grapes to release the juice. This can be done using a grape crusher or manually by pressing the grapes.

Press the crushed grapes gently to extract the juice while separating the skins and seeds. Collect the juice in a clean fermentation vessel.

Add 50 grams of sulfur dioxide to the juice to prevent oxidation and inhibit unwanted microbial growth.

Adding Sulfur Dioxide

Add 10 grams of yeast to the juice for fermentation. Stir gently to disperse the yeast evenly throughout the liquid.

Inoculation

Allow the mixture to ferment in a temperature-controlled environment for about 10-14 days at around 12-18°C (53-64°F). Monitor the fermentation process.

Once fermentation is complete, rack (transfer) the wine to another clean vessel, leaving behind the sediment at the bottom.

Racking

Let the wine clarify naturally or use fining agents if necessary. This process may take several weeks.

Clarification

Once clarified, the wine can be bottled. Ensure all bottles and caps are sanitized to prevent contamination.

Allow the bottled wine to age for at least 3 months before consumption for optimal flavor development.

Pinot Grigio Grapes

Sulfur Dioxide (SO2)

Yeast

Start by selecting ripe white wine grapes. Wash them thoroughly to remove any dirt or pesticides.

Preparing the Grapes

In a fermentation vessel, crush the grapes using your hands or a grape crusher. Ensure that the skins are broken to release the juice.

Crushing the Grapes

Add 200 ml of water to the crushed grapes and stir in 100 g of sugar. This will help with the fermentation process.

Adding Water and Sugar

Sprinkle 5 g of yeast over the mixture and gently stir to combine. This yeast will convert the sugars into alcohol.

Inoculating with Yeast

Cover the fermentation vessel with a clean cloth and let it sit in a cool, dark place for about 7-10 days. Stir the mixture daily to ensure even fermentation.

Fermentation Process

Once fermentation is complete, press the mixture to separate the liquid from the solids. Use a wine press or a fine mesh strainer to extract the juice.

Pressing the Wine

Add 1 g of sulphites and 50 ml of lemon juice to the pressed wine. These will help preserve the wine and enhance its flavor.

Adding Sulphites and Lemon Juice

Using a funnel, transfer the wine into sterilized bottles. Seal the bottles with corks or caps to prevent contamination.

Bottling the Wine

Store the bottled wine in a cool, dark place for at least 3 months to allow it to age and develop its flavors.

Aging the Wine

White Wine Grapes

Yeast (wine yeast recommended)

Sulphites (for preservation)

Lemon Juice

In a mixing bowl, combine the passion fruit juice and pineapple juice. Stir gently to mix.

Prepare the Juices

Add the coconut milk, lime juice, and simple syrup to the juice mixture. Stir well until all ingredients are fully incorporated.

Mix the Base

Slowly pour in the club soda to the mixture, stirring gently to maintain the fizz.

Add the Club Soda

In a serving glass, add the ice cubes and a few mint leaves. This will infuse the drink with a refreshing minty flavor.

Prepare the Glasses

Pour the passion punch mixture over the ice in each glass. Garnish with fruit slices and additional mint leaves as desired.

Serve the Punch

Serve immediately and enjoy your refreshing Passion Punch!

Enjoy!

Passion fruit juice

Pineapple juice

Coconut milk

Lime juice

Simple syrup

Club soda

Fresh mint leaves

Ice cubes

Fruit slices (for garnish)

Preheat your oven to 400°F (200°C). Rub the pork tenderloin with olive oil, minced garlic, chopped rosemary, salt, and black pepper.

Prepare the Pork

In a large oven-safe skillet, heat a little olive oil over medium-high heat. Add the seasoned pork tenderloin and sear on all sides until browned, about 4-5 minutes.

Sear the Pork

Add the sliced apple and onion to the skillet around the pork. Stir gently to combine.

Add Vegetables

In a small bowl, mix together balsamic vinegar, honey, and vegetable broth. Pour this mixture over the pork and vegetables.

Make the Glaze

Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Roast in Oven

Remove the skillet from the oven and let the pork rest for 5 minutes before slicing. Serve with the roasted apples and onions drizzled with the balsamic glaze.

Rest and Serve

Pork tenderloin

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Salt

Black pepper

Apple, sliced

Onion, sliced

Balsamic vinegar

Honey

Vegetable broth

Wash and peel the fresh pears. Remove the cores and chop them into small pieces. Measure 4 cups of chopped pears and set aside.

Prepare the Pears

In a large mixing bowl, combine the chopped pears with 2 tablespoons of lemon juice and 1 tablespoon of honey. Toss gently to coat the pears evenly with the lemon juice and honey.

Mix Ingredients

Transfer the pear mixture into a blender. Add 1 cup of coconut milk and blend on high speed until smooth and creamy. If the mixture is too thick, you can add a little more coconut milk to reach your desired consistency.

Blend the Mixture

Chop the mint leaves finely and add them to the blender. Pulse the blender a few times to mix the mint into the pear and coconut mixture.

Add Mint

Fill serving glasses with ice cubes (about 1 cup each). Pour the chilled pear mixture over the ice. Garnish with a sprig of mint if desired.

Dom Pérignon Brut 2013

Matanzas Creek Chenin Blanc

Perrier-jouët "grand Brut" Champagne Nv

Stoneleigh Sauvignon Blanc

Lautus Red Wine

Masi Masianco Pinot Grigio

Lautus White Wine

Passion Punch

Ember + Orchard

Chillin In Pearadise

Yuzu Paloma

No Rest For The Wicked

Coors Light Lager

Just In The Nikka Time

Huss Brewing Copper State Ipa

Coors Banquet Golden Lager

Connecticut Valley Strawberry Lemonade Smoothie

Tepache Sazon

Bell's Two Hearted Ale

Cappuccino, Latte

Tagliatelle

Fresh Coconut

Wood Fired Beef Ribs

Pappardelle