Chateau Gillet Bordeaux Rouge

Hahn Founders Merlot

d'Arenberg 'Footbolt' Shiraz

The Prisoner 'Saldo' Zinfandel

Catana Zapata Malbec (Paraje Altamira)

Nizza 'San Luigi' Barbera

Kermit Lynch Cotes-du-Rhone

L'agnostique Chardonnay (Unoaked)

Deforville Dolcetto D’alba

Rombauer Chardonnay

Far Niente 'Post & Beam' Chardonnay

'agnostique Chardonnay (Unoaked)'

Bodega Garzon Albarino

Honig Sauvignon Blanc

'Les Legendes' Bordeaux Blanc by Lafite Rothschild

Soprasole Vermentino

Loberger Pinot Blanc

Paul Hobbs Crossbarn Pinot Noir

BD Pinot Noir

Sturmwolken Riesling (Off-dry)

Bisol Prosecco

Moet & Chandon Brut Imperial

Veuve A Devaux Grande Reserve

Bieler Pere & Fils

If recreating a Bordeaux-style blend from available varietal bottles, measure and pour the wines into a clean, large glass or stainless steel carafe according to the listed proportions (Merlot 45%, Cabernet Sauvignon 35%, Cabernet Franc 15%, Petit Verdot 5%). For a single 750 ml bottle equivalent: Merlot 337.5 ml, Cabernet Sauvignon 262.5 ml, Cabernet Franc 112.5 ml, Petit Verdot 37.5 ml.

Combine components

Stir gently to homogenize. Taste the blend and, if desired, make small adjustments: increase Merlot for softer fruit and roundness, increase Cabernet Sauvignon for structure and tannin, increase Cabernet Franc for aromatic lift, or increase Petit Verdot in small amounts for color and spice. Make adjustments in increments of ~5–10 ml and re-taste.

Taste and adjust

After blending, allow the wine to rest in the sealed carafe or bottle for 30–60 minutes at cellar temperature (~15–18°C) so components integrate and any volatile notes stabilize.

Optional short aging/settling

Transfer the blended wine into a decanter if desired. For younger blends or wines with noticeable tannin or sediment, decant for about 60 minutes before serving to soften tannins and open up aromatics.

Decanting

Serve in a Bordeaux-style red wine glass at approximately 16–18°C. Pour about 120–150 ml per serving. Sniff and taste to appreciate the blend's balance of fruit, structure, and aromatic complexity.

Serving

Merlot

Cabernet Sauvignon

Cabernet Franc

Petit Verdot

Decanting time

Wine glass, red (Bordeaux-style)

Serving temperature

Hahn Founders Merlot is best served slightly below room temperature, about 60–65°F (15–18°C). If the bottle is warm, chill in the refrigerator for 20–30 minutes. If too cold from storage, remove from fridge 20–30 minutes before serving to allow it to gently warm.

Chill or bring to temperature

Check the bottle for any cork fragments or sediment when opening. Use a clean, lint-free red wine glass (Bordeaux-style works well) for proper aroma concentration.

Inspect bottle and glassware

Carefully cut the foil below the lip, wipe the top of the bottle with a clean cloth, and use a waiter’s corkscrew to remove the cork smoothly. Inspect the cork for any signs of spoilage (musty or wet cork).

Open the bottle

If the wine is young (under ~5 years) or you want more pronounced aromatics, pour the wine slowly into a decanter for 20–45 minutes to allow it to breathe. If the bottle contains significant sediment, decant gently and stop before sediment pours out. Decanting is optional for most Hahn Founders Merlot bottles; taste after a few minutes of exposure to air to decide.

Decant if desired

Hold the bottle at the base and pour about 5–6 oz (150–180 ml) into each glass, filling to the widest part of the bowl (roughly one-third full). Wipe the lip between pours to avoid drips.

Pour

Gently swirl the wine in the glass to release aromas. Bring the glass to your nose and take a few short sniffs, then a deeper inhale to appreciate the wine’s fruit, oak, and spice notes.

Swirl and smell

Take a small sip, let the wine coat your mouth, and note acidity, tannin, body, and finish. Consider letting the wine open another 10–20 minutes if flavors are initially closed.

Taste

Serve small portions of aged cheddar or Gruyère, charcuterie slices, crusty bread or crackers, and a small square of dark chocolate alongside the wine. These pairings complement the Merlot’s plum and dark fruit profile and moderate tannins.

Simple pairings

Reseal the bottle with its cork or a vacuum wine stopper and refrigerate. Consume opened bottle within 3–5 days for best quality. Allow refrigerated bottle to warm slightly before serving again.

Storing leftovers

Hahn Founders Merlot (bottle)

Serving temperature (no ice)

Red wine glass (Bordeaux or standard)

Wine decanter (optional)

Wine thermometer (optional)

Aged cheddar or Gruyère

Charcuterie (e.g., prosciutto or salami)

Crusty bread or crackers

Dark chocolate (70% cacao)

Keep the bottle stored upright in a cool, dark place (12–18°C / 54–64°F) until ready to serve. Avoid heat and direct sunlight which can damage the wine.

Storage before serving

Shortly before serving, bring the wine to an ideal drinking temperature of about 16–18°C (60–65°F). If the bottle is warmer than this, place it in the refrigerator for 20–30 minutes. If it is too cold, let it sit at room temperature for 15–20 minutes.

Chilling / serving temperature

Place the bottle upright on a stable surface. Use a waiter’s corkscrew or wine opener: cut the foil just below the lip, remove the foil, center the screw in the cork and twist in until one turn remains, then lever the cork out steadily to avoid breaking. Wipe the bottle lip with a clean cloth or napkin.

Opening

For optimal expression of the Footbolt Shiraz's aromas and to soften tannins, decant the wine into a decanter for 20–60 minutes, depending on age and intensity. Younger vintages or particularly robust bottles benefit from 40–60 minutes; older vintage bottles (10+ years) should be tasted first and decanted briefly (10–20 minutes) to avoid stripping delicate aromas.

Decanting / breathing

Pour into large bowl-style red wine glasses. Fill each glass to about one-third (approximately 120–150 ml) to allow space for swirling and aroma concentration.

Pouring

Swirl gently to release aromas. Expect dark fruit (blackberry, plum), spice (white pepper, clove), and savoury / earthy notes with a full-bodied palate and moderately firm tannins. Allow the glass to open over the course of the bottle; revisit the same glass every 15–20 minutes to observe evolving aromatics. Serve with charcuterie, grilled red meats, roasted vegetables, or mature hard cheeses.

Tasting notes & serving guidance

Prepare charcuterie or cheese board: slice hard cheeses and arrange cured meats, nuts, olives, and bread or crackers on a board. Serve at room temperature so flavours match the wine.

Provide each guest a glass of filtered water to cleanse the palate between sips and bites.

If leftovers remain, recork the bottle (use original cork or a stopper) and store upright in a cool place or refrigerator. Consume within 3–5 days for best quality; consider a vacuum wine preserver to extend freshness.

d'Arenberg 'Footbolt' Shiraz (bottle)

Decanter (or large wine glass for breathing)

Wine glasses (Bordeaux or large bowl-style)

Filtered water (glass for palate cleansing)

Charcuterie / hard cheeses (recommended pairing)

Store the bottle in a cellar or wine refrigerator at 55–65°F (13–18°C) before serving. If the wine is too warm, chill it in the refrigerator for 20–30 minutes; avoid over-chilling, which will mute flavors.

Chill (if needed)

Select large-bowled red wine glasses so aromas can concentrate. Ensure glasses are clean and free of detergent residue. Warm them briefly with your hands if the room is cool.

Prepare glassware

Use a waiter’s corkscrew or wing corkscrew. Remove any foil capsule, wipe the top of the bottle, then insert the corkscrew and pull the cork out smoothly. Inspect the cork for any off-odors or crumbling; that can indicate a fault.

The Prisoner 'Saldo' Zinfandel is a bold, rich California red that can benefit from brief aeration. Pour a small taste to check for any reductive notes or sediment. If the wine is young or tightly wound, decant for 30–60 minutes in a decanter to open primary and secondary aromas. If very old (unlikely with this label) or if you prefer minimal aeration, serve directly from the bottle.

Assess and decide on decanting

Pour about 4–6 ounces (120–180 ml) per glass, filling to the widest part of the bowl to allow swirling. Hold the bottle at the base and pour slowly to avoid splashing. After pouring, allow guests to swirl and sniff to appreciate aromas.

Pour and serve

If there is leftover wine, reseal with the original cork or a wine stopper and refrigerate upright. Consume within 3–5 days for best quality. For longer preservation, use a vacuum pump or inert gas wine preserver.

Storing leftover wine

Provide a water carafe and plain bread or crackers for palate resets. The Prisoner 'Saldo' Zinfandel pairs well with rich grilled meats, barbecued dishes, hearty stews, aged cheeses, and dark chocolate desserts. Serve food slightly below the wine temperature (room temperature to lightly warm) to balance acidity and tannin.

Palate cleansing and pairing suggestions

The Prisoner 'Saldo' Zinfandel (California)

Wine stopper or cork

Decanter (optional)

Wine glasses (large red wine glasses recommended)

Water carafe (for palate cleansing)

Remove the bottle from refrigeration 15–30 minutes before serving if it's been chilled. Catena Zapata Paraje Altamira Malbec is best served slightly below room temperature — about 60–65°F (15–18°C). If the bottle is too warm, place it in the refrigerator for 20–30 minutes; if too cold, leave it at room temperature for 15–30 minutes.

Chill to serving temperature

Check the bottle for sediment and the cork for integrity. Wipe the bottle neck with a clean cloth to remove dust or debris before opening.

Inspect and prepare

Use a waiter’s corkscrew: cut and remove the foil, center the screw on the cork and twist in until one turn remains, then gently pull the cork out with a steady motion. If the cork breaks or crumbles, decant through a fine mesh to remove solids.

Pour the wine slowly into a decanter or large glass pitcher. Watch for sediment near the end of the bottle and stop pouring when you see it. Let the wine breathe in the decanter for 20–60 minutes to open aromatic complexity — Paraje Altamira benefits from some aeration to soften tannins and reveal dark fruit and floral notes.

Decanting (recommended)

If using a wine thermometer, confirm the decanted wine is between 15–18°C (59–65°F). If slightly warmer, chill briefly; if colder, let it sit at room temperature a bit.

Optional thermometer check

Select clean, large-bowl red wine glasses (Bordeaux style). Warm glasses in your hands briefly to avoid too-cold glass, which can mute aromas.

Glassware

Pour 3–5 ounces (90–150 ml) per glass, filling to the widest part of the bowl to allow aromas to concentrate. For a tasting, pour smaller 2-ounce (60 ml) samples.

Serve small plain crackers or slices of neutral bread and filtered water alongside the wine. Sip water and have a small bite between samples if tasting multiple wines to reset the palate.

Palate cleansing

If not finishing the bottle, reseal with the original cork (inserted cork-side down) or a vacuum stopper and refrigerate. Consume within 2–4 days for best quality. Allow chilled bottle to return to serving temperature for 15–30 minutes before re-serving.

Storage of opened bottle

Catena Zapata Malbec (Paraje Altamira)

Wine decanter or large glass pitcher

Wine glasses (Bordeaux or large-bowl red)

Filtered water (for rinsing and palate cleansing)

Neutral crackers or plain bread (for palate cleansing)

Optional serving thermometer (wine thermometer)

Place a large wine glass or rocks glass in the freezer for 5–10 minutes, or fill with ice water to chill while you prepare the cocktail.

Chill glass

In a mixing glass or large bar glass, add ice (about 1 cup), the Barbera (5 oz), aperitif liqueur (0.5 oz), amaro (0.25 oz), sweet vermouth (0.25 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz) and 2 dashes of orange bitters. Stir vigorously for 20–30 seconds until well chilled and slightly diluted.

Build and stir

Remove the chilled glass from the freezer or discard ice water. If using a rocks glass, add one large ice cube or a few fresh ice cubes. For a wine-style presentation, you can serve without additional ice and pour directly into a chilled large wine glass.

Prepare glass

Double-strain the stirred mixture into the prepared glass (over ice if using a rocks glass).

Strain and serve

Express the oils of the orange twist over the surface of the cocktail by holding it skin-side down and giving it a quick squeeze. Run the twist around the rim of the glass, then drop it into the drink.

If using rosemary, lightly slap the sprig between your palms to release aromatics and rest it on the drink as a fragrant accent.

Serve immediately and enjoy. The cocktail should showcase the bright, tart red-fruit character of Barbera balanced by gentle bitterness and herbal complexity.

Barbera d'Asti (young, fruity)

Aperitif liqueur (e.g., Aperol or Contratto Bitter)

Amaro (light, herbal)

Sweet vermouth (rosso)

Fresh lemon juice

Simple syrup (1:1)

Orange bitters

Ice (for stirring and serving)

Orange twist

Fresh rosemary sprig (optional)

Check the bottle for proper fill, clean label, and condition of the cork. Chill the bottle to serving temperature: aim for 15–17°C (59–63°F). If the wine is stored at room temperature, place it in the refrigerator for 30–45 minutes, or in an ice bucket with equal parts ice and water for 10–15 minutes.

Inspect and chill

If the bottle is young and you want to open up aromas, decant 30–60 minutes prior to serving. Slowly pour the wine into a decanter, leaving any sediment in the bottle. For older vintages, decant carefully and watch for sediment; decant only if necessary to separate sediment from wine.

Decant (optional)

Pour 4–6 ounces (about 120–180 ml) per glass. Hold the bottle at the base, tilt the glass and pour gently to preserve aromas and minimize splashing. Fill each glass to the widest part so the wine can breathe in the glass.

Present the bottle and decanter (if used). Encourage small sips and allow the wine to open in the glass for several minutes between pours. Offer water for palate cleansing between tastes.

Serve and enjoy

As a classic Côtes-du-Rhône, this wine pairs well with a variety of rustic and savory foods. Arrange cured meats and cheeses on a board: slice meats and cheeses into bite-sized pieces, place bread slices or torn chunks alongside, and offer small plates and forks. For a warm pairing, serve a vegetable tart or ratatouille family-style; the wine's red fruit, pepper, and savory notes complement roasted vegetables, tomatoes, and herbs.

If serving with a main course, consider grilled lamb chops, coq au vin, or a hearty mushroom stew. Keep portions moderate to allow the wine’s balance of fruit and spice to come through.

Kermit Lynch Côtes-du-Rhône (bottle)

Wine glasses

Water (for palate and rinse)

Charcuterie: cured meats (saucisson, prosciutto)

Cheeses: medium-hard (Comté, Manchego) or aged goat

Baguette or crusty bread

Roasted vegetable tart or ratatouille

Measure the sugar (°Brix), titratable acidity (TA) and pH of the Chardonnay juice. Target an original gravity equivalent to ~20–22 °Brix for a finished alcohol around 12–13% by volume. If sugar is low, dissolve small amounts of sugar in warm sterile water and add incrementally to reach target °Brix. If acidity is low, dissolve tartaric acid or acid blend in a small portion of juice and add until TA reaches ~6–7 g/L and pH is around 3.2–3.4. Note added sugar and acid quantities—do not exceed recommended levels for balanced wine.

Assess and Adjust Must

Add potassium metabisulfite to the must at ~25–30 ppm SO2 (approx 0.5 g for 20 L as a starting point) to protect against oxidation and wild microbes. Mix gently and allow to sit for 12–24 hours before inoculating with cultured yeast to let free SO2 equilibrate.

If the must contains visible solids, rack or settle to clarify slightly; for an unoaked, crisp Languedoc-style Chardonnay, a clean, bright must helps preserve varietal fruit character.

Rehydrate the chosen wine yeast in 25–30 ml of sterile water at 35–40°C (95–104°F) following the manufacturer's instructions; add yeast rehydration nutrient if available. Let stand the recommended time (typically 15–20 minutes). Temper the rehydrated yeast by gradually adding small portions of the must to the yeast slurry, then pitch the yeast into the 20 L must.

Rehydrate and Pitch Yeast

Maintain fermentation temperature between 14–18°C (57–64°F) to encourage clean, fruity esters and avoid heavy phenolic extraction. Stir gently once or twice daily for the first 48 hours to keep yeast in suspension, then allow free fermentation. Measure specific gravity (or Brix) daily; expect fermentation to complete in 7–14 days depending on temperature and yeast activity. Add the yeast nutrient (approx 5 g DAP total) either as an initial dose at inoculation or split doses (half at inoculation, half at mid-fermentation) to ensure a healthy ferment.

Fermentation Management

If you want a stainless-steel unoaked Chardonnay with bright acidity and primary fruit, avoid malolactic fermentation (MLF). To inhibit MLF, keep SO2 management and maintain cooler temperatures after fermentation; consider inoculating with a lysozyme treatment or adding a small dose of free SO2 when fermentation is complete to suppress lactic bacteria. If a subtle rounded mouthfeel is desired, allow a partial MLF under controlled conditions.

If you prefer some lees contact to build midpalate without oak flavor, leave the wine on fine lees for 2–8 weeks, stirring (bâtonnage) gently once weekly to increase mouthfeel. Do not exceed this if you want a bright unoaked style reminiscent of L'agnostique Chardonnay.

When fermentation reaches stable final gravity/zero Brix reading for several days, rack the wine off gross lees into a sanitized vessel. Check free and total SO2 and add potassium metabisulfite to bring free SO2 to a protective level (target ~30–40 ppm for white wine depending on TA).

Completion and Racking

If protein haze is a concern, perform a bench test with bentonite. If stabilization is desired, prepare bentonite in hot water (per manufacturer instructions) and add to the wine, then cold stabilize if needed by chilling to near 0–2°C for several days to precipitate tartrates. Rack again to remove precipitates.

If backsweetening is planned, add potassium sorbate and adjust free SO2 accordingly before sweetening to prevent refermentation. Preferably keep the wine dry for a classic unoaked Chardonnay profile.

Perform final sulfite and sensory checks. Bottle the wine in sanitized bottles, leaving appropriate headspace and adding a final free SO2 dose to target 25–35 ppm in bottle. Cork or seal bottles with screwcaps as desired for freshness. Label and date.

Final Adjustments and Bottling

Age bottled wine for a short period (2–6 months) before release to allow integration and recovery from bottling. Unoaked Chardonnays from warm regions like Languedoc often show best drinkability within the first 1–3 years but can be held longer if balanced.

Sanitize all equipment used, record all additions, temperatures, gravity readings and SO2 levels for traceability and to inform future vintages. Dispose of lees and solids responsibly.

Chardonnay grape juice (fresh-pressed or high-quality concentrate)

Sugar (sucrose) for must adjustment

Acid blend (tartaric/citric) or tartaric acid

Yeast nutrient (DAP)

Potassium metabisulfite (for SO2 addition)

Wine yeast (neutral, aromatic-friendly strain like Lalvin QA23 or EC-1118 for clean, unoaked profile)

Yeast rehydration nutrient (if required)

Lees contact optional (sur lie) - no oak

Bentonite (protein stabilization)

Potassium sorbate (if sweetening post-fermentation)

Sterile water (for solution preparation)

Campden tablets (alternative to metabisulfite)

Bottles and corks / sterile kegs

Check the bottle for sediment and ensure the bottle is at the ideal serving temperature for Dolcetto d'Alba: slightly cool, about 55–60°F (13–16°C). If the bottle is too warm, chill it in the refrigerator for 20–30 minutes or place in an ice bucket for 10–15 minutes. If it is too cold, remove it and let it warm for 10–20 minutes.

Use a waiter’s corkscrew or wine key to cut the capsule just below the lip, remove the capsule, then insert the screw into the cork and gently extract it. Wipe the bottle neck with a clean cloth to remove any cork particles.

For a younger Dolcetto d'Alba, decant for 20–40 minutes to open aromas and soften tannins. Hold the bottle against a light source and pour slowly into a decanter. Stop if you see significant sediment reaching the neck.

Decanting (optional)

Use large-bowled red wine glasses to allow aromas to concentrate. Ensure glasses are clean, free of detergent residue, and at room temperature. Pour a small splash from the bottle to rinse each glass if desired, then discard.

Chateau Gillet Bordeaux Rouge

Hahn Founders Merlot

D'arenberg 'footbolt' Shiraz

The Prisoner 'saldo' Zinfandel

Catana Zapata Malbec (paraje Altamira)

Nizza 'san Luigi' Barbera

Kermit Lynch Cotes-du-rhone

L'agnostique Chardonnay (unoaked)

Deforville Dolcetto D’alba

Rombauer Chardonnay

Far Niente 'post & Beam' Chardonnay

'agnostique Chardonnay (unoaked)'