Borgogno Dolcetto d'Alba (Dolcetto) Alba, Piedmont 2021

Fontanafredda Barbera d'Alba (Barbera) Piedmont 2021

La Spinetta Ca' Di Pian Barbera d'Asti (Barbera) Piedmont 2022

Red Wine by the Bottle

Tormaresca Torcicoda (Primitivo) Salento 2019

Bellini (NA)

Ritual Zero Proof Whiskey, Peach Juice, Lime Juice, Noco Distillery & Old Town Spice Shop Aromatic Bitters

Peach Smash (NA)

Odell India Pale Ale (16oz Draft)

Ginger Beer, Lime Juice, Tart Cherry Simple

Mock Mule

Luxardo Cherry Brine, Cranberry, Lemonade

Il Rinfresco

Athletic Upside-Dawn Golden NA (12oz Can)

Stella Artois Lager (11.2 oz Bottle)

Horse & Dragon Electric Mayhem Hefeweizen (12oz Can)

Athletic Run Wild IPA NA (12oz Can)

New Belgium Old Aggie Lager (16oz Draft)

Horse & Dragon Citrus Fiesta Raspberry Lemon Kettle Sour (12oz Can)

Seattle Cider Co. Dry Cider GF (12oz Can)

New Belgium 1554 Enlightened Dark Ale (12oz Bottle)

Horse & Dragon Sad Panda Coffee Stout (12oz Can)

Odell 90 Shilling (12oz Can)

New Belgium Fat Tire (12oz Can)

Michelob Ultra (12oz Bottle)

RARE Aged Olive Gin, Carpano Antica Vermouth, Contratto Bitter

Barrel-Aged Negroni

Rittenhouse Rye, Luxardo Maraschino Liqueur, Orange Bitters, Noco Distillery & Old Town Spice Shop Aromatic Bitters

Fancy-Free Old Fashioned

Select ripe Dolcetto grapes from the vineyard, ensuring they are healthy and free from rot. The grapes should be harvested by hand to maintain quality.

Harvesting the Grapes

Once harvested, crush the grapes and remove the stems using a grape crusher. This will allow the juice to be extracted easily.

Crushing and Destemming

Transfer the crushed grapes into fermentation tanks. Add sulfur dioxide to prevent oxidation, followed by yeast to initiate fermentation. Allow the mixture to ferment at controlled temperatures for 7-10 days.

Fermentation

After fermentation, press the mixture to separate the liquid wine from the solids (pomace). This process extracts the juice that will become the wine.

Pressing

Transfer the wine into barrels or tanks for aging. Allow the wine to mature for about 6-12 months, depending on the desired characteristics.

Aging

Once aged, filter the wine and transfer it into bottles. Seal with corks and label appropriately.

Bottling

Arrange the cheese, charcuterie, and olives on a large serving platter. Accompany with slices of bread.

Prepare the Tasting Plate

Open a bottle of the Borgogno Dolcetto d'Alba and pour into wine glasses. Serve at a slightly chilled temperature for optimal tasting experience.

Pour the Wine

Encourage guests to take small bites of cheese and charcuterie, paired with the Dolcetto wine. The rich flavors of the wine complement the savory elements of the platter.

Savor the Pairings

Enjoy the tasting experience, discussing the flavors and aromas of the wine and how they interact with the food.

Enjoy

Dolcetto grapes

Sulfur dioxide

Yeast

Water

Cheese (e.g., Pecorino or Gorgonzola)

Charcuterie (e.g., Salami or Prosciutto)

Bread (e.g., Focaccia or Baguette)

Olives

Place the Fontanafredda Barbera d'Alba in the refrigerator for at least 30 minutes before serving to enhance its refreshing qualities.

Chill the Wine

Just before serving, open the bottle and let it breathe for about 10 minutes to allow the flavors to develop.

Open the Wine

In a bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a marinade. Coat the lamb chops in the mixture and let them marinate for at least 30 minutes.

Marinate the Lamb

Preheat your grill to medium-high heat, about 400°F (200°C).

Preheat the Grill

Place the marinated lamb chops on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Grill the Lamb Chops

Chop the carrots, zucchini, and bell peppers into bite-sized pieces.

Prepare the Vegetables

Toss the chopped vegetables with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 20-25 minutes until tender and slightly caramelized.

Roast the Vegetables

Once the lamb chops are grilled and the vegetables are roasted, plate the lamb chops alongside a generous serving of roasted vegetables.

Plate the Dish

Pour the chilled Fontanafredda Barbera d'Alba into wine glasses and serve with the lamb chops and roasted vegetables for a delightful pairing.

Serve with Wine

Fontanafredda Barbera d'Alba

Grilled Lamb Chops

Garlic

Rosemary

Olive Oil

Salt

Black Pepper

Roasted Vegetables (Carrots, Zucchini, Bell Peppers)

Before serving, chill the La Spinetta Ca' Di Pian Barbera d'Asti in the refrigerator for about 30 minutes to enhance its flavor.

Chilling the Wine

Pour the wine into a glass, allowing it to breathe for a few minutes before tasting. This will enhance the wine's rich flavors.

Serving the Wine

In a large pot, bring salted water to a boil. Add 12 ounces of your choice of pasta (like tagliatelle or fettuccine) and cook according to package instructions until al dente. Drain and set aside.

Cooking the Pasta

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add 1 finely chopped onion and 2 minced garlic cloves, sauté until soft. Then add 1 pound of ground beef and cook until browned.

Making the Meat Sauce

Stir in 1 can (14 ounces) of crushed tomatoes, 1 tablespoon of tomato paste, and season with salt, pepper, and Italian herbs to taste. Let the sauce simmer for 20 minutes to develop the flavors.

Adding Tomatoes

Add the cooked pasta to the sauce and toss to combine thoroughly. Let it cook together for an additional 2-3 minutes.

Combining Pasta and Sauce

Serve the pasta with a generous sprinkle of grated Parmesan cheese and fresh basil on top. Pair it with the chilled Barbera wine to elevate the dining experience.

Serving the Dish

La Spinetta Ca' Di Pian Barbera d'Asti

Pasta with Meat Sauce

Grated Parmesan Cheese

Fresh Basil

Choose a bottle of red wine that you enjoy. Look for a variety such as Cabernet Sauvignon, Merlot, or Pinot Noir, depending on your preference.

Select Your Red Wine

If desired, chill the red wine in the refrigerator for about 30 minutes before serving to enhance its refreshing qualities.

Chill (Optional)

Use a corkscrew to remove the cork from the bottle of wine. Ensure you do this carefully to avoid breaking the cork.

Open the Bottle

Pour the red wine into a wine glass, filling it to about one-third full to allow for aeration.

If desired, add fresh berries, a pinch of orange zest, or a cinnamon stick to the glass for added flavor and presentation.

Add Optional Garnishes

Sit back, relax, and savor the flavors of your red wine. Pair with your favorite cheese or snack, if desired.

Red Wine

Fresh Berries (e.g., raspberries or blackberries)

Orange Zest

Cinnamon Stick

Place the bottle of Tormaresca Torcicoda Primitivo in the refrigerator for about 30 minutes before serving to ensure it is at the optimal temperature of around 16-18°C (60-65°F).

Slice the aged Parmigiano-Reggiano cheese into thin wedges or small cubes and arrange them on a serving platter.

Prepare the Cheese

In a small bowl, combine the olive oil and balsamic vinegar. This will be used as a dipping sauce for the cheese and bread.

Prepare the Olive Oil and Balsamic Vinegar

Wash and pat dry the fresh basil leaves. Set aside for garnishing.

Prepare the Basil

Slice the crusty bread into thick pieces and arrange them on the same platter or a separate plate.

Prepare the Bread

Once the wine is chilled, pour it into red wine glasses, filling each glass about one-third full.

Serve the Wine

On a large serving board or platter, display the sliced cheese, bread, and the bowl of olive oil and balsamic vinegar mixture. Garnish with fresh basil leaves.

Arrange the Platter

Invite your guests to enjoy the wine with the cheese and bread, dipping the cheese in the olive oil and balsamic vinegar as they please.

Tormaresca Torcicoda Primitivo

Aged Parmigiano-Reggiano cheese

Olive oil

Balsamic vinegar

Fresh basil leaves

Crusty bread

In a large wine glass, pour the peach juice first, filling it about a quarter of the way.

Mixing the Ingredients

Slowly add the GRÜVI Dry Secco over the peach juice, filling the glass to the top.

Adding the Secco

Gently stir the mixture with a bar spoon to combine the peach juice and secco without losing the bubbles.

Stirring

If desired, garnish with a slice of fresh peach or a sprig of mint for an added touch.

Garnishing (Optional)

GRÜVI Dry Secco

Peach Juice

Collect all the ingredients needed for the Peach Smash, ensuring you have Ritual Zero Proof Whiskey, peach juice, lime juice, aromatic bitters, fresh peach slices, and mint leaves.

Gather Ingredients

Choose a rocks glass or an old-fashioned glass. Fill it with ice to chill while you prepare the drink.

Prepare the Glass

In a cocktail shaker, add 2 oz of Ritual Zero Proof Whiskey, 2 oz of peach juice, and 1 oz of lime juice.

Combine Ingredients

Add 2 dashes of aromatic bitters to the shaker.

Add Bitters

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Remove the ice from the pre-chilled glass and strain the mixture from the shaker into the glass over fresh ice.

Strain into Glass

Garnish the drink with 2 fresh peach slices and a few mint leaves for aroma and presentation.

Add Garnish

Optionally, give the mint leaves a gentle slap between your palms before adding them to release their oils.

Final Touch

Ritual Zero Proof Whiskey

Lime Juice

Aromatic Bitters

Fresh Peach Slices

Mint Leaves

Clean and sanitize all brewing equipment including fermenters, airlocks, and any utensils you'll be using.

Prepare the Equipment

In a large brew kettle, heat 5 gallons of filtered water to 165°F (74°C).

Heat the Water

Once the water reaches the desired temperature, add 8 cups of Pale Malt and 1 cup of Crystal Malt to the kettle.

Add the Malt

Stir the grains thoroughly and maintain the temperature at 150°F (65°C) for 60 minutes.

Mash the Grains

After mashing, sparge the grains with hot water to collect approximately 6 gallons of wort.

Sparging

Bring the wort to a boil, stirring occasionally to prevent scorching.

Bring to a Boil

Once boiling, add 1 oz of Citra Hops and 1 oz of Cascade Hops. Boil for 60 minutes.

Add Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the packet of American Ale Yeast. Seal and fit with an airlock.

Ferment

After fermentation (around 2 weeks), clean and sanitize bottles. Siphon the beer into the bottles, leaving about an inch of headspace, and cap them.

Bottle the Beer

Allow the bottles to carbonate at room temperature for another week before refrigerating.

Carbonate

Pale Malt

Crystal Malt

Citra Hops

Cascade Hops

American Ale Yeast

Filtered Water

Take a tall glass or a copper mug and fill it with ice cubes to chill the drink. Make sure to leave some space at the top for the liquid ingredients.

Pour 1 oz of tart cherry simple syrup over the ice in the glass.

Add Tart Cherry Simple Syrup

Add 2 tablespoons of lime juice to the glass, mixing it gently with the simple syrup.

Pour in Lime Juice

Slowly pour 12 oz of ginger beer into the glass, allowing it to mix with the syrup and lime juice.

Borgogno Dolcetto D'alba (dolcetto) Alba, Piedmont 2021

Fontanafredda Barbera D'alba (barbera) Piedmont 2021

La Spinetta Ca' Di Pian Barbera D'asti (barbera) Piedmont 2022

Red Wine By The Bottle

Tormaresca Torcicoda (primitivo) Salento 2019

Bellini (na)

Peach Smash (na)

Odell India Pale Ale (16oz Draft)

Mock Mule

Il Rinfresco

Athletic Upside-dawn Golden Na (12oz Can)

Stella Artois Lager (11.2 Oz Bottle)

Horse & Dragon Electric Mayhem Hefeweizen (12oz Can)

Athletic Run Wild Ipa Na (12oz Can)