Black or Herbal

Rioja, Spain 2019 (Tempranillo, Garnacha Tinta, Graciano y Mazuelo)

Rogue Valley, Oregon 2022 (Syrah, Grenache, Cinsault, Mourvedre, Carignan)

Eco Terreno Red Blend, ‘Cuvee Tierra’, Alexander Valley, CA ‘19

Groundwork Wine Co. Cabernet Sauvignon, Paso Robles, CA 2021

(Syrah, Grenache, Cinsault, Mourvedre, Carignan)

Rogue Valley, Oregon 2022

Eco Terreno Red Blend

lp gin, fiero aperitif, sweet vermouth orange bitters, orange and olive

StirredNegroni Light

Mint infused La Pivon Blanco, Guerin dry red vermouth, lemon, ginger beer, cucumber

SpritzCopa

Estrella N/A Beer

Floreale Aperitif

Raventos i Blanc Brut, ‘De la Finca’, Conca del Riu Anoia, Spain ‘17

Mercat Rose Cava, Barcelona, Spain NV

White Terlano, Pinot Grigio

Mint infused La Pivon Blanco, Guerin dry red vermouth, lemon, ginger beer, cucumber.

Copa

Hot Tea

NA Gin, Indian Tonic Water, NA bitters, Botanicals

0% ABV Gin & Tonic

Raventos i Blanc Brut, ‘De la Finca’

Mercat Rose Cava

Cuvee Francoise Cremant de Limoux

Rose Vinos del Atlantico, Mencia Rose

Cune, Tinto Reserva

Spiritus Terrae Malvasia Orange

'N1' Bordeaux, France 2023

Brew 8 oz (about 240 ml) of strong coffee using your preferred method. Use a dark roast for a bold flavor. Allow to cool to room temperature, or chill in the refrigerator for 5–10 minutes.

Option A: Black Coffee Base

Brew 8 oz (about 240 ml) of strong herbal tea (such as hibiscus, peppermint, or chamomile). Steep 5–7 minutes, remove the tea bag or leaves, and allow to cool to room temperature or chill for 5–10 minutes.

Option B: Herbal Tea Base

Chill the base in the refrigerator for 5–10 minutes to reach a refreshing cold temperature.

Fill two tall glasses with 1 cup (approximately 240 ml) of ice each.

Divide the cooled base evenly between the two glasses, about 4 oz (120 ml) per glass.

Top each glass with 120 ml (about 1/2 cup) chilled sparkling water, totaling 240 ml for both glasses. Adjust to taste if you prefer more or less fizz.

Add 1 tsp lemon juice and 1 tbsp simple syrup to each glass. Stir gently to combine and adjust sweetness to taste.

Taste and adjust acidity or sweetness if desired. Serve immediately and enjoy your Black or Herbal soda-style beverage.

Strong brewed coffee or herbal tea

Chilled sparkling water

Simple syrup

Fresh lemon juice

Open the Rioja 2019 bottle and let it rest at room temperature for 10-15 minutes to express aromas.

Open and Rest

Rinse and dry four tasting glasses; place them on a clean surface in a visible layout.

Glassware preparation

If a decanter is available, pour the wine into the decanter to oxygenate for 15-20 minutes to enhance bouquet.

Decanting (optional)

Pour approximately 45 ml (1.5 oz) of wine into each glass from the bottle (or decanter) for tasting.

Pour samples

Swirl each glass gently to coat the sides, observe color and legs, then bring the glass to your nose to note initial aromas.

Appearance and aroma first look

Smell deeply to identify primary aromas (red fruit, berries), secondary notes (vanilla, oak, spice), and any tertiary hints (earth, leather).

Aroma tasting

Prepare a small amount of still water for palate cleansing between sips to reset the palate.

Palate cleansing

Arrange the bread, cheese, and meats within easy reach of the tasting glasses to enable immediate pairing exploration.

Pairing setup

Slice Manchego and arrange on the board in a single layer, leaving space between pieces for easy access.

Cheese placement

Fan Jamón Ibérico (or Chorizo) slices beside the cheese, offering a contrast in texture and fat content.

Meat arrangement

Place olives in a small dish or a corner of the board to provide a briny palate cleanse.

Olives placement

Set almonds in a small bowl; lightly toast if desired to heighten aroma and crunch.

Nuts provision

Lay out baguette slices; optionally toast them lightly to add texture and carry flavors well.

Bread setup

Take a sip of Rioja, then pair with a bite of cheese or meat to observe how fat, salt, and acidity interact with the wine's fruit, tannins, and oak.

First pairing tasting

Try different combinations (wine with bread alone, cheese alone, or cheese plus meat) and record which pairings best highlight the wine’s balance.

Experiment and note

Rioja 2019 Tempranillo-Garnacha-Mazuelo-Graciano bottle

Decanter

Tasting glasses

Still water

Baguette slices

Manchego cheese slices

Jamón Ibérico or Chorizo slices

Green olives

Almonds

Grapes

In a wide skillet over medium heat, heat 2 tbs olive oil. Add the diced yellow onion and minced garlic; cook until the onion is translucent and fragrant, about 4-5 minutes.

1. Prep aromatics

Add 1.5 cups Arborio rice to the skillet and stir to coat each grain with oil. Cook 2-3 minutes until the edges become translucent.

2. Toast the rice

Pour in 1 cup Rogue Valley 2022 red wine, stirring constantly until the wine is mostly absorbed by the rice.

3. Deglaze with wine

Begin adding the stock 1 cup at a time, allowing each addition to be almost fully absorbed before adding the next. Stir continuously to release starch and create a creamy texture. After about 18-20 minutes, the rice should be al dente.

4. Gradually add stock

Remove from heat and stir in 2 tbs butter and 0.5 cup grated Parmesan cheese. Season with salt and black pepper to taste.

5. Finish the risotto

In a small skillet, melt 1 tbs butter over medium-high heat. Add 2 cups sliced cremini mushrooms and sauté until deeply golden, about 5-7 minutes. Add 1 minced garlic clove and cook 30 seconds more.

Sauté mushrooms

Stir in 2 tbs chopped parsley and remove from heat.

Finish mushrooms

Spoon the finished risotto onto warm plates. Top with the sautéed mushrooms (and any pan juices). Grate additional Parmesan on top if desired and serve immediately.

Arborio rice

yellow onion

garlic

olive oil

butter

Rogue Valley 2022 red wine

low-sodium stock

Parmesan cheese, grated

cremini mushrooms, sliced

parsley, chopped

Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels. Season generously with kosher salt and freshly ground black pepper. In a heavy Dutch oven, heat the olive oil over medium-high heat. Sear the ribs on all sides until deep brown, about 8–10 minutes total. Transfer ribs to a plate and set aside.

Season and brown the ribs

In the same pot, add the onion, carrot, and celery. Sauté over medium heat until the vegetables are softened and lightly caramelized, about 6–8 minutes.

Sauté aromatics

Add minced garlic and tomato paste. Stir for 1–2 minutes until fragrant and well combined with the vegetables.

Add garlic and tomato paste

Pour in the Eco Terreno Red Blend wine, scraping up browned bits from the bottom of the pot. Bring to a simmer and reduce slightly, about 3–4 minutes.

Deglaze with wine

Sprinkle flour over the vegetables and cook for 1 minute to remove the raw flour taste. Return the short ribs to the pot. Add beef stock, bay leaves, and thyme. Bring to a simmer.

Thicken and braise

Cover the pot and transfer to the preheated oven. Braise in the oven for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Oven braise

Carefully remove ribs from the pot. Skim excess fat from the surface. Place pot on the stove over medium-high heat and simmer the sauce to reduce slightly and thicken to a glossy glaze, about 5–10 minutes. Return ribs to the sauce to rewarm.

Finish sauce

Serve the short ribs with the rich wine-and-vegetable sauce spooned over. Optional accompaniment: creamy mashed potatoes, polenta, or roasted vegetables.

Serve

Eco Terreno Red Blend wine (2019 Cuvee Tierra)

Beef short ribs, bone-in

Kosher salt

Freshly ground black pepper

Olive oil

Yellow onion, diced

Carrots, diced

Celery stalks, diced

Garlic cloves, minced

Tomato paste

All-purpose flour

Beef stock

Bay leaves

Fresh thyme, sprigs

Pat the ribeye steaks dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.

Season steaks

Heat a heavy skillet over medium-high heat and add olive oil. Sear the steaks 3-4 minutes per side for medium-rare, or adjust to desired doneness. Remove from skillet and let rest on a plate.

Sear the steaks

In the same skillet, add the shallot and minced garlic. Sauté until translucent and fragrant, about 1-2 minutes.

Pour Groundwork Cabernet Sauvignon into the skillet, scraping up any browned bits. Simmer 2-3 minutes to reduce slightly and concentrate the flavors.

Add beef stock and fresh thyme. Simmer until reduced by half and the sauce thickens enough to coat a spoon, about 6-8 minutes.

Add stock and herbs

If using mushrooms, add them now and cook until browned and tender, about 4-6 minutes.

Mushrooms (optional)

Turn off heat and whisk in butter to enrich the sauce. Taste and adjust with a small pinch of salt if needed.

Finish the sauce

Return the steaks to the pan briefly to rewarm in the sauce for about 1 minute. Spoon the Cabernet reduction over the steaks and serve with the mushroom-touched sauce.

Combine and plate

Ribeye steaks, 1 inch thick

Groundwork Cabernet Sauvignon 2021, Paso Robles, CA

Unsalted butter

Shallot, finely chopped

Fresh thyme

Mushrooms, sliced (optional)

Open the Rogue Valley 2022 red wine and slowly decant into a decanter to aerate for 15–20 minutes.

Open and decant

Rinse the wine glasses with a splash of water and place on a tasting tray.

Set up tasting station

Pour about 1.5 oz (45 ml) of wine into each glass.

Pour and present

Swirl gently to coat the glass and watch the legs form on the sides.

Observe and swirl

Smell deeply to identify notes of dark fruit, pepper, spice, oak, and violet hints.

Explore aroma

Take a small sip and let it coat the palate, noting acidity, tannins, fruit, and length.

First sip

Between sips, cleanse the palate with crackers, almonds, or a small piece of dark chocolate as desired.

Cleanse palate

Swirl again and re-evaluate aromas after a few minutes as the wine evolves in the glass.

Revisit aromas

Rogue Valley 2022 red wine (Syrah, Grenache, Cinsault, Mourvedre, Carignan blend)

Water

Wine glasses

Unsalted crackers

Raw almonds

Dark chocolate squares

Open the Eco Terreno Red Blend. If you have a decanter, pour the bottle into the decanter and let the wine breathe for 15–20 minutes to release aromatics and soften tannins.

Open and aerate

Rinse and dry four wine glasses. Place them on a tasting board and pour a small tasting pour of the wine into each glass (about 30 ml) to start the tasting.

Prepare glassware and pour

Swirl each glass gently to wake the aromas, then bring the glass to your nose and inhale deeply to identify fruit, spice, and oak notes.

Nose and observe

Take a small sip to assess initial flavors. Between tastings, cleanse the palate with a small sip of water (about 20–30 ml) and optionally spit or swallow as preferred.

First sip and palate cleanse

Offer plain crackers or unsalted bread to cleanse the palate between taste iterations. Take a light bite and follow with a sip of water to reset flavors.

Crackers for palate reset

Arrange cheese cubes and grapes on a board. Pair bites of cheese and fruit with the wine to explore how texture and sweetness interact with tannins and acidity.

Cheese and grapes pairing

Place a small piece of dark chocolate on the board and pair with the wine to observe how bitterness and cacao notes interact with the wine's finish.

Dark chocolate pairing

Record impressions of aroma, flavor, and balance. Serve at a comfortable red-wine temperature (roughly 60–65°F / 15–18°C). Re-cork and store any remaining wine in a cool, dark place if not finishing the bottle.

Black Or Herbal

Rioja, Spain 2019 (tempranillo, Garnacha Tinta, Graciano Y Mazuelo)

Rogue Valley, Oregon 2022 (syrah, Grenache, Cinsault, Mourvedre, Carignan)

Eco Terreno Red Blend, ‘cuvee Tierra’, Alexander Valley, Ca ‘19

Groundwork Wine Co. Cabernet Sauvignon, Paso Robles, Ca 2021

Rogue Valley, Oregon 2022

Eco Terreno Red Blend

Stirrednegroni Light

Spritzcopa

Estrella N/a Beer

Floreale Aperitif

Raventos I Blanc Brut, ‘de La Finca’, Conca Del Riu Anoia, Spain ‘17

Mercat Rose Cava, Barcelona, Spain Nv

White Terlano, Pinot Grigio

Copa

Hot Tea

0% Abv Gin & Tonic

Raventos I Blanc Brut, ‘de La Finca’

Mercat Rose Cava

Cuvee Francoise Cremant De Limoux

Rose Vinos Del Atlantico, Mencia Rose

Cune, Tinto Reserva

Spiritus Terrae Malvasia Orange

'n1' Bordeaux, France 2023