gin, campari, sweet vermouth, orange peel

CLASSIC NEGRONI

chardonnay, oberon 2018

dolectto d'alba, g.b. burlotto 2022

verdicchio, monte schiavo 2021

kerner lahn, castelfeder 2019

pinot noir, banshee 2022

moscato, paolo saracco 2022

cabernet, emillianna natura 2022

montepulciano d ' abruzzo riserva, visconti della rocca 2020

nero d ' avola sicilia, Liotro 2023

Menabrea Blonde Lager

Brooklyn Special Effects

Peroni

Local Romantics Nightcap

Italian Paloma Amore Mio

Negronis

Bank Street Italian Mule

The Q Lambrusco Sangria

Super Tuscan, La Maialina Gertude 2022

Cabernet Franc, Villa Dugo Venezia Giulia 2019

Chianti Classico, Le Masse di Greve 2018

Chianti, Colli Fiorentini, Lanciola 2020

Montepulciano d'Abruzzo Riserva, Visconti Della Rocca 2020

Pinot Noir, Satori di Verna Family 2021

Collect all the required ingredients: gin, Campari, sweet vermouth, and an orange for the peel.

Gather the Ingredients

Choose a short glass or an old-fashioned glass for serving. You may optionally chill the glass in the freezer for a few minutes.

Prepare the Glass

In a mixing glass filled with ice, pour 1 cup of gin, 1 cup of Campari, and 1 cup of sweet vermouth.

Combine the Ingredients

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stir the Mixture

Strain the mixture into the prepared glass filled with ice or without ice, depending on your preference.

Strain into the Glass

Twist a piece of orange peel over the drink to release its oils, then place it in the glass as a garnish.

Garnish

Your classic Negroni is now ready to be enjoyed. Sip slowly and savor the flavors!

Enjoy

Campari

Sweet Vermouth

Orange Peel

Place the bottle of Oberon Chardonnay 2018 in the refrigerator for at least 2 hours before serving to ensure it is chilled to the optimal temperature of 45-50°F (7-10°C).

Chill the Wine

Pour the chilled Oberon Chardonnay into wine glasses, filling each glass about one-third full to allow the aromas to develop.

Serve

In a bowl, combine 2 tablespoons of olive oil, minced garlic (2 cloves), juice from 1 whole lemon, salt, and black pepper. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes.

Marinate the Chicken

Preheat your grill or grill pan over medium-high heat.

Preheat the Grill

Once the grill is hot, place the marinated chicken pieces on the grill. Cook for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 74°C). Remove from the grill and let rest.

Grill the Chicken

While the chicken is grilling, rinse the asparagus under cold water and trim the tough ends.

Prepare the Asparagus

Drizzle the asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill the asparagus for about 5-7 minutes until tender and slightly charred.

Cook the Asparagus

On each plate, serve grilled lemon herb chicken alongside grilled asparagus. Pair with your chilled Oberon Chardonnay 2018 for an exquisite dining experience.

Plate the Meal

Oberon Chardonnay 2018

Grilled Lemon Herb Chicken

Asparagus

Olive Oil

Garlic

Lemon

Salt

Black Pepper

Place the Dolcetto d'Alba bottle in the refrigerator for about 30 minutes before serving to bring it to the ideal drinking temperature of around 60°F (15°C).

Once chilled, remove the bottle from the refrigerator. Carefully open the bottle using a corkscrew.

Open the Bottle

Pour the Dolcetto d'Alba into wine glasses, filling them about one-third full to allow the wine to breathe.

Pour the Wine

Arrange the cheese, olives, and fresh grapes on a large serving platter. Slice the baguette into thin pieces and place them on the board.

Prepare the Charcuterie Board

Once the charcuterie board is ready, serve it alongside the Dolcetto d'Alba for a delightful pairing.

Serve with Wine

Dolcetto d'Alba

Charcuterie Board

Cheese

Olives

Baguette

Fresh Grapes

Select and harvest ripe Verdicchio grapes from the vineyard. Ensure that the grapes are healthy and free from rot.

Harvesting the Grapes

Crush the harvested grapes to release the juice. Use a wine press to separate the juice from the skins and seeds.

Crushing and Pressing

Transfer the grape juice into a fermentation vessel. Add the yeast and sulfites to the juice to begin fermentation. Keep the temperature between 15-20°C.

Fermentation

Once fermentation is complete (usually after 2-4 weeks), rack the wine into a clean vessel to separate it from the sediment.

Racking

Allow the wine to age in stainless steel tanks or oak barrels for several months to develop its flavors.

Aging

After aging, filter the wine and bottle it. Seal bottles with corks and label them accordingly.

Bottling

Verdicchio grapes

Yeast (Saccharomyces cerevisiae)

Sulfites

Water

Harvest the Kerner grapes at their peak ripeness to ensure the best flavor profile.

Harvesting

Crush the harvested grapes gently to release the juice without breaking the seeds.

Crushing

Press the crushed grapes to separate the juice from the skins and seeds.

Pressing

Transfer the pressed juice into a sanitized fermentation vessel.

Setting Up Fermentation

Add the yeast to the juice to initiate fermentation.

Adding Yeast

Use the temperature control system to maintain the ideal fermentation temperature of 18-20°C.

Monitoring Temperature

Allow fermentation to occur over the next 10-14 days, monitoring the specific gravity and flavor development.

Fermentation Process

Once primary fermentation is complete, transfer the wine to a clean vessel for secondary fermentation.

Secondary Fermentation

Age the wine for at least 6 months in stainless steel tanks or oak barrels for added complexity.

Rinse and sanitize all bottles and corks before bottling.

Preparation for Bottling

Carefully fill each bottle with the aged wine, leaving some space at the top.

Bottling the Wine

Cork the bottles securely and label them with the vintage year.

Corking

Kerner grapes

Yeast

Sulfur Dioxide

Fermentation vessel

Temperature control system

Place the Banshee Pinot Noir in the refrigerator for about 30-45 minutes before serving to achieve the optimal temperature of 55-60°F (13-15°C).

Choose appropriate wine glasses; a medium-sized red wine glass is ideal to enhance the aromas and flavors.

Select Wine Glasses

Open the bottle of Banshee Pinot Noir and pour approximately 5-6 ounces into each glass, allowing space for swirling.

Gently swirl the wine in the glass to release its aromas. Bring the glass to your nose and take a moment to enjoy the bouquet.

Swirl and Smell

Take a sip to appreciate the flavors. Note the fruitiness, acidity, and tannins of the wine.

Taste

Consider serving the wine with light dishes like grilled salmon, roasted chicken, or mushroom risotto to enhance the tasting experience.

Pair with Food

Banshee Pinot Noir

Place the bottle of Paolo Saracco Moscato in the refrigerator for at least 2 hours before serving to ensure it is well-chilled.

Once chilled, carefully remove the cork or twist off the cap of the Moscato bottle.

Open the Wine

Pour the Moscato into wine glasses, filling each glass about two-thirds full to allow for the aromatic bouquet.

Wash the fresh strawberries under cold water, remove the stems, and slice them in half if desired.

Prepare the Strawberries

Cut the Brie cheese into wedges or slices for easy serving.

Slice the Brie Cheese

Pour the honey into a small serving dish or drizzle it directly over the cheese and strawberries.

Serve the Honey

If using raw almonds, toast them lightly in a dry pan over medium heat for about 5 minutes, stirring frequently until golden and fragrant.

Toast the Almonds

Paolo Saracco Moscato

Fresh Strawberries

Brie Cheese

Honey

Almonds (toasted)

Place the bottle of Cabernet Sauvignon in the refrigerator for at least 30 minutes before serving. This will ensure that the wine is at the ideal serving temperature, enhancing its flavor.

Chilling the Wine

In a bowl, mix olive oil, fresh rosemary, salt, and black pepper. Rub this mixture all over the ribeye steaks and let them marinate for at least 15 minutes at room temperature.

Marinating the Steak

Heat a grill or cast-iron skillet over high heat. Add the marinated ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.

Cooking the Steak

While the steaks are cooking, crush the garlic cloves and add them to the skillet during the last minute of cooking, allowing them to infuse their flavor into the meat.

Preparing Garlic

In a separate pan, add a bit of olive oil and sauté the asparagus over medium-high heat for about 5-7 minutes until tender but still crisp. Season with salt and pepper to taste.

Cooking the Asparagus

Once the asparagus is cooked, sprinkle grated Parmesan cheese over it and allow it to melt slightly before serving.

Adding Parmesan

Serve the grilled ribeye steak alongside the sautéed asparagus. Pour a glass of the chilled Cabernet Sauvignon to accompany the meal.

Plating

Cabernet Sauvignon

Grilled Ribeye Steak

Fresh Rosemary

Garlic Cloves

Parmesan Cheese

Place the bottle of Montepulciano d'Abruzzo Riserva in the fridge for about 30 minutes before serving to achieve the optimal drinking temperature.

Pour the wine into a large wine glass, allowing it to breathe. You can swirl the wine gently to release its aromas.

Slice the aged Pecorino cheese into thin wedges and arrange them on a serving platter. This cheese complements the wine's robust flavors.

Prepare the Cheese

In a bowl, combine olive oil, fresh rosemary, salt, and black pepper. Add the lamb chops, ensuring they are well coated. Cover and let marinate for at least 30 minutes.

Marinate the Lamb

Preheat the grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes on each side for medium-rare doneness. Remove from grill and let rest for 5 minutes.

Grill the Lamb

Chop your choice of vegetables (such as bell peppers, zucchini, and carrots) into bite-sized pieces.

Prepare the Vegetables

Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until tender and slightly caramelized.

Roast the Vegetables

Montepulciano d'Abruzzo Riserva

Aged Pecorino Cheese

Grilled Lamb Chops

Roasted Vegetables

Place the bottle of Nero d'Avola in the refrigerator for at least 30 minutes before serving. This will enhance its flavor and aroma.

In a bowl, mix olive oil, finely chopped garlic, rosemary, salt, and black pepper. Coat the lamb chops in the marinade and let them sit for at least 30 minutes at room temperature.

Marinate the Lamb Chops

Preheat a grill or grill pan over medium-high heat. Grill the marinated lamb chops for about 4-5 minutes on each side, or until they reach the desired doneness.

Grill the Lamb Chops

While the lamb is marinating, chop the Mediterranean vegetables into bite-sized pieces.

Toss the chopped vegetables in olive oil, salt, and black pepper. Grill them alongside the lamb for 8-10 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

Once the vegetables are grilled, remove them from the grill and drizzle with balsamic vinegar just before serving.

Drizzle with Balsamic Vinegar

On a serving platter, arrange the grilled lamb chops alongside the grilled Mediterranean vegetables. Serve with a glass of chilled Nero d'Avola.

Plate the Dish

Savor the rich flavors of the Nero d'Avola wine paired with the succulent lamb and vibrant vegetables.

Classic Negroni

Chardonnay, Oberon 2018

Dolectto D'alba, G.b. Burlotto 2022

Verdicchio, Monte Schiavo 2021

Kerner Lahn, Castelfeder 2019

Pinot Noir, Banshee 2022

Moscato, Paolo Saracco 2022

Cabernet, Emillianna Natura 2022

Montepulciano D ' Abruzzo Riserva, Visconti Della Rocca 2020

Nero D ' Avola Sicilia, Liotro 2023