Abbazia di Novacella Kerner

Remi Jobard Chardonnay

Melanie Pfister Gewurztraminer

Paul Jaboulet Aine Parallele 45 Cote du Rhone Blanc

Dona Flor Vinho Verde

Emile Beyer Les Traditions Pinot Blanc

Massican Sauvignon Blanc

Von Winning Riesling

Champalou Vouvray Sec Loire Valley

Lubanzi Rosé Bubbles

La Spinetta Rosé

Scarpetta Prosecco

Azimut Extra Brut Cava

Fritz Müller Semi-Sparkling

Seasonal Sorbet

Horlicks malt ice cream, chai caramel, Parle-G crumble, banana

Warm Chocolate Cake

Pomegranate, molasses, pistachios, labneh

Basque Cheesecake

Spicy vindaloo crab curry, sautéed mushroom + radicchio

Grilled Filet Mignon

Potato bun, 1/2 lb 100% ground angus brisket, american cheese, caramelized onion, garlic aioli, house biryani pickles, OC curry ketchup

Smash Burger + Peri Peri Fries

Corvina bass, tomatillo + coconut chutney, risotto, crispy corn + zucchini

Tandoori Fish

House umami rub, caramelized onions, asparagus

Grilled Ribeye

Cherrywood smoked, grits, pickled fennel salad

Black Cardamom Burnt Ends

Tamarind + tomato sauce, shrimp, clams, tandoori sausage, cilantro, capers, paneer

Spicy Rasam Linguine

Gnocchi + Scallops

Begin by harvesting ripe Kerner grapes. Ensure they are free from any rot or damaged fruit.

Harvesting

Gently crush the grapes to release the juice. You can use a grape crusher or do this manually.

Crushing

Transfer the crushed grapes, including skins and seeds, into a fermentation vessel. Add 500ml of water to the mixture.

Fermentation Preparation

Sprinkle the wine yeast evenly over the surface of the grape mixture. Allow it to hydrate for about 15 minutes before stirring it in.

Adding Yeast

Cover the fermentation vessel with a clean cloth and let it sit at a controlled temperature (around 18-20°C) for 10-14 days. Stir the mixture daily to ensure even fermentation.

Fermentation

After fermentation, press the mixture to separate the liquid from the solids. Use a wine press or a fine mesh strainer.

Pressing

Add 0.5g of sulfites to the wine to help preserve it. Stir gently to mix.

Sulfite Addition

Once the wine has cleared, transfer it into clean wine bottles, ensuring minimal exposure to air. Seal with corks.

Bottling

Store the bottles in a cool, dark place for at least 6 months to allow the flavors to mature.

Aging

Kerner grapes

Yeast (wine yeast recommended)

Sulfites (for preservation)

Water

Select ripe Chardonnay grapes from the vineyard. Ensure they are free from rot or disease.

Crush the harvested grapes using a grape crusher to release the juice.

Transfer the crushed grapes into the fermentation vessel. Add the yeast to initiate fermentation.

Setting Up Fermentation

Use a hydrometer to monitor the sugar levels during fermentation. Keep the temperature controlled between 18-22°C (64-72°F).

Monitoring Fermentation

Add sulfites after fermentation starts to prevent spoilage and oxidation.

Adding Sulfites

If desired, add egg whites to clarify the wine. Let the wine sit for an additional week for fining.

Fining

Transfer the wine to an aging barrel or container and let it age for at least 6-12 months for optimal flavor.

After aging, press the wine to separate it from the solids.

Carefully transfer the wine into bottles, ensuring no air is trapped, and seal tightly.

Chardonnay grapes

Yeast

Sulfites

Egg whites (for fining, optional)

Fermentation vessel

Hydrometer

Wine press

Bottles

Select and harvest 100 kg of ripe Gewurztraminer grapes during the peak ripeness. Ensure that the grapes are free from any rot or damage.

Harvesting the Grapes

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

Crushing and Pressing

Add 50 liters of clean water to the grape juice, then sprinkle 10 grams of yeast over the mixture to initiate fermentation.

Adding Water and Yeast

Allow the mixture to ferment at a controlled temperature (around 18-20°C) for 2-3 weeks, monitoring the fermentation activity.

Fermentation Process

Once fermentation is complete, add 5 grams of sulfur dioxide to stabilize the wine and prevent spoilage.

Adding Sulfur Dioxide

Transfer the wine into 5 oak barrels for aging. Allow the wine to age for at least 6 months to develop its flavors.

Aging the Wine

To create the tasting notes, use the following ingredients: 2 tbs of honey, 1 tbs of finely chopped lychee, 5 g of dried rose petals, and 1 tsp of spices (cinnamon and ginger).

Creating the Flavor Profile

Blend the honey, lychee, rose petals, and spices together to create a flavor infusion that will enhance the aroma and taste of the Gewurztraminer.

Blending the Notes

Taste the infusion and adjust the spices or honey to achieve the desired sweetness and aromatic balance.

Final Adjustments

Gewurztraminer grapes

Sulfur dioxide (SO2)

Oak barrels for aging

Honey

Lychee

Rose petals

Spices (cinnamon, ginger)

Preheat the oven to 200°C (400°F). Season the roasted chicken with salt, black pepper, and a drizzle of olive oil. Place in a roasting pan.

Prepare the Chicken

Roast the chicken in the preheated oven for about 25-30 minutes or until the internal temperature reaches 75°C (165°F). Let it rest for 10 minutes before slicing.

Roast the Chicken

While the chicken is roasting, heat a grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and black pepper. Grill for about 5-7 minutes until tender and slightly charred.

Grill the Asparagus

On a serving plate, arrange the grilled asparagus and sliced roasted chicken. Crumble the fresh goat cheese over the top, and add a sprinkle of lemon zest for freshness.

Plate the Dish

Serve the dish alongside a glass of Paul Jaboulet Aine Parallele 45 Cote du Rhone Blanc to enhance the flavors.

Serve with Wine

Fresh Goat Cheese

Grilled Asparagus

Roasted Chicken

Lemon Zest

Olive Oil

Salt

Black Pepper

Place the bottle of Vinho Verde in the refrigerator for at least 2 hours prior to preparation to ensure it is well chilled.

Chill the Vinho Verde

In a small saucepan, combine equal parts of sugar and water. Heat over medium until the sugar is completely dissolved. Allow to cool before using.

Prepare the Simple Syrup

In a large pitcher, combine the chilled Vinho Verde, fresh lime juice, and simple syrup. Stir well to mix all the flavors together.

Combine Ingredients

Taste the mixture and adjust sweetness by adding more simple syrup if desired.

Taste and Adjust

Pour the Dona Flor Vinho Verde into wine glasses. Garnish each glass with fresh mint leaves and a slice of lime.

Pour and Garnish

Serve immediately and enjoy this refreshing wine cocktail.

Enjoy

Vinho Verde

Fresh Lime Juice

Simple Syrup

Fresh Mint Leaves

Lime Slices

Place the bottle of Emile Beyer Les Traditions Pinot Blanc in the refrigerator for at least 2 hours before serving. The ideal serving temperature for Pinot Blanc is between 45°F to 50°F (7°C to 10°C).

Chill the Wine

On a large wooden or slate board, arrange an assortment of cured meats, cheeses, and other pairings. Place slices of cheese and meats around the edges, leaving space in the center for other items.

Prepare the Charcuterie Board

In the center of the board, add olives, grapes, and a small bowl of honey for drizzling. Scatter nuts around the board for added crunch and flavor.

Add Fresh Ingredients

Once the wine is chilled, open the bottle and pour it into wine glasses. Serve alongside the prepared charcuterie board for an elegant pairing experience.

Serve the Wine

Encourage guests to mix and match the various meats, cheeses, and accompaniments with the wine for a delightful tasting experience.

Enjoy!

Charcuterie Board (assorted meats and cheeses)

Fresh Baguette

Olives (green and black)

Grapes

Nuts (almonds or walnuts)

Carefully hand-pick the Sauvignon Blanc grapes at optimal ripeness, ensuring they are free from rot and pests.

Harvest the Grapes

Crush the harvested grapes and remove the stems to extract the juice, using a grape crusher or your hands.

Crush and Destem

Inoculate the grape juice with yeast and add sulfur dioxide at a rate of 0.05 g/L to prevent unwanted microbial activity.

Add Yeast and SO2

Add 1 teaspoon of pectic enzyme to the juice to enhance juice extraction and clarity.

Add Pectic Enzyme

Allow the mixture to ferment in a controlled environment at 18-22°C (64-72°F) for about 2-3 weeks, stirring daily.

Primary Fermentation

After primary fermentation, add 0.5 g/L of tannin powder to enhance structure and complexity.

Add Tannin Powder

Transfer the wine to a clean vessel and let it undergo secondary fermentation for an additional 4-6 weeks.

Secondary Fermentation

Add 50 g of oak chips to the wine during the last week of aging to impart additional flavor and aroma.

Add Oak Chips

Once aging is complete, bottle the wine into 12 clean bottles, sealing each with a cork stopper.

Bottling the Wine

Sauvignon Blanc Grapes

Sulfur Dioxide (SO2)

Pectic Enzyme

Tannin Powder

Oak Chips

Cork Stoppers

Carefully harvest 100 kg of ripe Riesling grapes, ensuring they are free from rot and disease.

Harvest Grapes

Crush the harvested grapes in a clean fermentation vessel to extract the juice.

Crush Grapes

Add 5 g of yeast to the grape juice to initiate fermentation.

Add Yeast

Allow the mixture to ferment for 2-3 weeks at a controlled temperature of 18-22°C.

After fermentation is complete, add 0.25 g of sulfites to stabilize the wine.

Add Sulfites

Press the fermented mixture to separate the wine from the solids.

Press the Wine

Transfer the wine to one French oak barrel for aging.

Transfer to Barrels

Allow the wine to age in the barrel for at least 6 months, tasting periodically to monitor development.

Aging Process

If desired, add 10 g of finings to clarify the wine before bottling.

Optional Finings

Bottle the wine in sterilized bottles and seal them properly.

Label the bottles with 'Von Winning Riesling Vintage 2244' for identification.

Labeling

Riesling Grapes

French Oak Barrels

Finings (optional)

Begin by hand-harvesting the Chenin Blanc grapes at their peak ripeness, ensuring to select only the healthiest and best-quality bunches.

After harvesting, crush the grapes gently to release their juice. This juice should then be pressed to separate the liquid from the skins and seeds.

Transfer the juice into fermentation tanks. Add the yeast to initiate fermentation and ensure the temperature is maintained at around 18°C (64°F).

After fermentation begins, add the sulfur dioxide to prevent unwanted microbial growth and oxidation, using approximately 50g for the amount of juice produced.

Once fermentation is complete, allow the wine to clarify naturally or use fining agents if necessary to achieve clarity.

Abbazia Di Novacella Kerner