Jelu Malbec

Angeline Pinot Noir

Folk Tree Chardonnay

Casal Garcia Vinho Verde

Terranoble Sauvignon Blanc

Angelini Pinot Grigio

Monsignore Moscato d'Asti

Crios Rosé of Malbec

Freixenet Cordon Negro Cava Brut (187ml)

Cisco Brewing 'Whale's Tale,' Pale Ale

Dos Equis Amber

Corona

Negra Modelo

Mexican Coke

Agua de Piedra

Jarritos

Passionfruit Iced Tea

Limeade or Lemonade

El Palmer

Prickly Pear Punch

The Raleigh

ghia non-alcoholic aperitif, pineapple, lime, soda

Un Respiro

Bruxo X Mezcal, Montelobos Joven Mezcal, Del Maguey 'Vida' Mezcal

Nuevo

Partida Blanco, Lunazul Reposado, Maestro Dobel Añejo

El Valle

Rinse the fresh blackberries thoroughly under cold water. Pat them dry with a paper towel and set aside.

Prepare the Fruit

In a medium saucepan, add the Malbec wine, fresh blackberries, brown sugar, cinnamon stick, cloves, star anise, and vanilla extract.

Combine Ingredients

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally until the sugar has dissolved and the blackberries have softened, about 10 minutes.

Simmer the Mixture

Lower the heat and let the mixture simmer for an additional 15 minutes to allow the spices to infuse their flavors into the wine.

Infuse Flavors

Remove the saucepan from heat. Strain the mixture through a fine mesh sieve into a serving pitcher, discarding the solids (spices and fruit skins).

Strain and Serve

Serve the Jelu Malbec warm or cold. Garnish each glass with a slice of lemon and additional mint leaves if desired.

Garnish

Malbec wine

Fresh blackberries

Brown sugar

Cinnamon stick

Cloves

Star anise

Vanilla extract

Fresh mint leaves

Lemon slices

Additional mint leaves

Begin by harvesting ripe Pinot Noir grapes. Rinse them gently to remove any dirt. Crush the grapes in a clean container to release the juice and create a must.

Harvesting and Crushing Grapes

Add the sugar to the must and stir until fully dissolved. Sprinkle the wine yeast evenly over the surface of the must and gently stir. Cover the container with a cloth and let it ferment at room temperature for about 7-14 days, stirring daily.

Fermentation

Once fermentation is complete, press the must to separate the liquid from the solids. Use a wine press or a clean cloth to squeeze out as much juice as possible.

Pressing

Transfer the pressed juice to a clean fermentation vessel. If using, add oak chips for additional flavor. Seal the vessel with an airlock and allow it to ferment for another 2-4 weeks, monitoring the specific gravity.

Secondary Fermentation

Once fermentation is complete, carefully rack the wine into a clean container, leaving sediment behind. This may be done using a siphon or by pouring gently.

Racking

After aging the wine for at least a few months, it’s time to bottle. Clean and sanitize your bottles and corks. Fill each bottle with wine, leaving some space at the top, and cork them securely.

Bottling

Store the bottled wine in a cool, dark place for at least 6 months to allow the flavors to develop. The longer it ages, the more complex the flavors will become.

Aging

Pinot Noir grapes

Sugar

Yeast (wine yeast recommended)

Water

Oak chips (optional for aging)

Harvest the Chardonnay grapes. Remove any stems or leaves and wash the grapes thoroughly to remove dirt.

Harvest and Prepare Grapes

In a large fermentation container, crush the grapes gently using your hands or a grape crusher to release the juice.

Crush the Grapes

Pour the 500 ml of water into the crushed grapes. Add the sugar and stir well until dissolved.

Add Water and Sugar

Sprinkle the wine yeast over the mixture and stir gently to combine. Cover the container with a clean cloth to allow air circulation.

Pitch the Yeast

Leave the mixture in a cool, dark place for about 7 to 14 days, stirring daily. Fermentation is complete when the bubbles slow down significantly.

After fermentation, strain the liquid through a fine mesh sieve to separate the solids from the liquid. Transfer the liquid to a clean aging container.

Prepare for Aging

Add the French oak chips and split vanilla bean into the aging container with the Chardonnay. Stir to combine.

Add Oak Chips and Vanilla

Seal the container and store it in a cool, dark place for 3 to 6 months, depending on desired flavor profile. Taste periodically to determine when it reaches your preferred flavor.

Age the Wine

Once aged, filter the wine through a fine sieve or cheesecloth into clean bottles. Seal the bottles with corks and label them.

Chardonnay grapes

French oak chips

Vanilla bean

Place the bottle of Vinho Verde in the refrigerator at least 2 hours before serving to ensure it is well chilled.

Chill the Vinho Verde

Slice the lemon and lime into thin wedges. Set aside for garnish.

Prepare Fruits

Rinse the fresh mint leaves under cold water and pat them dry with a paper towel.

Prepare Mint

In a large pitcher, pour the chilled Vinho Verde and add the sparkling water. If you desire a sweeter drink, add the simple syrup at this stage.

Gently stir in the sliced lemon, lime, and fresh mint leaves into the mixture.

Add Garnishes

Pour the mixture into wine glasses or tumblers filled with ice. Garnish each glass with a wedge of lemon and lime, and a sprig of mint.

Serve in Glasses

Serve immediately and enjoy your refreshing Casal Garcia Vinho Verde cocktail!

Enjoy

Vinho Verde

Sparkling Water

Lemon

Lime

Fresh Mint Leaves

Simple Syrup

Place the bottle of Terranoble Sauvignon Blanc in the refrigerator for at least 2 hours before serving to ensure it is chilled to the perfect temperature.

Chill the Wine

Once chilled, carefully remove the bottle from the refrigerator, open it, and pour the wine into glasses, filling each glass about one-third full.

Open and Serve

In a large bowl, combine the fresh green salad leaves and cherry tomatoes. Wash the salad leaves and tomatoes thoroughly before adding them.

Prepare the Salad Base

Season the grilled chicken breasts with salt and black pepper. Grill them over medium heat for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Once done, let them rest for a few minutes before slicing.

Grill the Chicken

Add the sliced grilled chicken to the bowl of salad. Crumble feta cheese over the top and toss in the olive oil and balsamic vinegar. Season with salt and black pepper to taste.

Assemble the Salad

Serve the fresh salad alongside the chilled Terranoble Sauvignon Blanc for a delightful pairing experience.

Serve with Wine

Fresh green salad

Grilled chicken breast

Feta cheese

Cherry tomatoes

Olive oil

Balsamic vinegar

Salt

Black pepper

Select ripe Pinot Grigio grapes from the vineyard. Ensure that the grapes are free of rot and have reached optimal sugar levels, generally around 22-24 degrees Brix.

Harvesting the Grapes

Crush the harvested grapes using a wine press to extract the juice. Be gentle to minimize the extraction of bitter tannins from the skins.

Crushing and Pressing

Transfer the grape juice into a fermentation vessel. Add the yeast to the juice to start the fermentation process. Allow the mixture to ferment for about 2-3 weeks at a controlled temperature of 15-20°C.

Once fermentation is complete, siphon the wine off the sediment into a clean vessel. This process is called racking and helps clarify the wine.

Allow the wine to age in stainless steel tanks for an additional 2-4 months. This will enhance the flavors and aromas.

Once the aging process is complete, add sulfites to stabilize the wine. Bottle the wine in clean, sterilized bottles and seal with corks.

Pinot Grigio Grapes

Yeast

Sulfites

Select ripe Moscato grapes and remove any damaged or unripe grapes.

Crush the grapes gently to extract the juice, placing it into a fermentation vessel.

Crushing the Grapes

Sprinkle the yeast over the grape juice. Stir gently to combine.

Adding Yeast

Cover the fermentation vessel with a clean cloth and let it sit at room temperature for about 10 days, stirring daily.

Fermentation Process

Dissolve the sugar in water and add it to the fermentation vessel after 5 days.

Adding Sugar

After 10 days, taste the wine. If it's sweet enough, you can proceed. If not, let it ferment a few more days.

Finishing Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top.

Bottling the Wine

Seal the bottles with corks and store them in a cool, dark place.

Corking

Chill the wine bottles in the refrigerator for at least 2 hours before serving.

Preparing the Glass

In wine glasses, add fresh mint leaves and a lemon slice for garnish.

Garnishing

Pour the chilled Moscato d'Asti into the prepared glasses, ensuring that the mint leaves and lemon slice are included.

Pouring the Wine

Serve immediately and enjoy the sweet and fruity flavors of your homemade Moscato d'Asti.

Serving

Moscato grapes

Select ripe Malbec grapes and remove stems. Wash the grapes thoroughly to remove any dirt or impurities.

Harvesting Grapes

In a large container, crush the grapes to release their juice. You can use your hands or a grape crusher.

Crushing Grapes

Add water, sugar, and citric acid to the crushed grapes. Stir the mixture gently to combine all ingredients.

Mixing Ingredients

Sprinkle the wine yeast over the mixture and gently stir it in. This will kickstart the fermentation process.

Cover the container loosely with a clean cloth and let it sit in a cool, dark place for about 5-7 days. Stir the mixture daily.

After the fermentation period, strain the mixture using a fine mesh sieve or cheesecloth to separate the liquid from the solids.

Straining

Transfer the strained liquid into clean bottles, leaving a little space at the top. Seal the bottles with corks.

If desired, add raspberry puree, peach slices, and lemon zest to the wine before bottling for additional flavor.

Flavoring

Store the bottled wine in a cool, dark place for at least 3 months to allow the flavors to meld.

Final Aging

Malbec grapes

Citric acid

Wine yeast

Raspberry puree

Peach slices

Lemon zest

Before serving, chill the Freixenet Cordon Negro Cava Brut in the refrigerator for at least 2 hours or in an ice bucket filled with ice and water for 30 minutes.

Chill the Cava

Carefully remove the foil, ensuring to keep the cork facing away from you and others. Untwist the wire cage, keeping a firm grip on the cork to prevent it from popping unexpectedly.

Open the Bottle

Gently tilt the glass and pour the Cava slowly to preserve the bubbles. Fill each glass about two-thirds full to allow the bubbles to rise without overflowing.

Pour the Cava

Serve immediately to enjoy the fresh, fruity flavors and refreshing bubbles of the Cava. This sparkling wine pairs beautifully with light appetizers, seafood, or can be enjoyed on its own.

Serve and Enjoy

Freixenet Cordon Negro Cava Brut

Heat 6 liters of water in a large pot until it reaches 160°F (71°C). Add 5 cups of Pale Malt and 1 cup of Caramel Malt to the pot, stirring well. Maintain the temperature at 150°F (65°C) for 60 minutes.

Step 1: Prepare the Mash

After the mash has rested, rinse the grains with additional hot water (around 170°F or 77°C) to extract sugars. Collect the wort in a separate pot, aiming for about 5 gallons.

Step 2: Sparging

Bring the collected wort to a boil. Once boiling, add 1 oz of Cascade Hops and boil for 60 minutes.

Step 3: Boil the Wort

After 45 minutes of boiling, add 0.5 oz of Centennial Hops and continue to boil for another 15 minutes.

Step 4: Add Centennial Hops

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