RJ V Odfjell 'Armador' Carmenere Natural Wine

Bruni 'Poggio d'Elsa' Sang/Cab Blend

E. Guigal Côtes du Rhône

La Espera 'Carpe Diem' Bordeaux Blend

Acrobat Pinot Noir

Fableist Cabernet Sauvignon

Quilt Cabernet Sauvignon

Bonny Doon 'Le Cigare' Orange

'Evolucio' Furmint

Fina 'Zolfia' Chardonnay

Chateau Freynelle White Bordeaux

Terra d' Orro Chenin Blanc

Sauska 'Villányi' Rosé

Alexakis Assyrtiko

Lucien Albrecht 'Cuvée Romanus' Pinot Gris

Terenzuola 'Vigne Basse' Vermentino

Iconic Wines 'Sidekick' Chardonnay

Chaumaeu-Balland Sancerre

Marqués De Murrieta Reserva, Finca Ygay 2020

Garage Wine Company 'Quinto Cuarto' Tinto

Sodale Merlot; Lazio, Italy

Highway 12 Merlot; Sonoma, California

Walt Chardonnay; Sonoma, California

Laurentia Riesling

Remove the bottle from storage. For RJ V Odfjell 'Armador' Carménère (a natural wine), aim to serve slightly below room temperature: about 55–62°F (13–17°C). If the bottle is warmer than desired, place it in an ice bucket with a 1:1 ratio of ice and chilled water for 8–15 minutes. If it's too cold, stand it upright at room temperature for 10–20 minutes before serving.

Inspect and chill

Examine the capsule and cork area for any signs of leakage or fault (important with natural wines). Wipe the bottle top with a cloth or the provided napkin. If cork is present, gently remove with a waiter’s corkscrew—avoid excessive agitation. If screwcap, open cleanly. Pour a small amount (~30–60 ml) into a tasting glass to check aroma and clarity: note natural wine characteristics such as slight cloudiness, bright aromatics, and earth or herbal notes.

Check cork and appearance

If the wine has sediment or you want to open up aromatics, decant: slowly pour the wine into a decanter in one steady stream, stopping when you see sediment reach the neck (if present). For this Carménère, a 30–60 minute decant can lift fruit and soften tannins; more time (60–90 min) can be used if the wine is tightly wound or cooler.

Decanting (optional)

Serve in a large-bowled red wine glass to concentrate aromas. Ensure glassware is clean and free of residual detergent smell—rinse with filtered water if needed and dry with a lint-free cloth.

Choose proper glassware

Pour 120–150 ml per serving (about 4–5 fl oz) into each guest’s glass. Hold the bottle at the base and pour in a steady motion. For flights or tastings, pour 60 ml (2 fl oz) samples. Set the bottle on the table or return to an ice bucket if maintaining temperature.

Pouring

Advise guests to first observe color (medium-deep ruby), then swirl gently to release aromas (notes often include red and black fruit, smoked herbs, pepper, and a mineral/earthy natural-wine character). Sip and let the wine coat the palate to appreciate its mid-weight body, fresh acidity, and savory finish. Offer plain bread or water between tastes to cleanse the palate.

Tasting notes & presentation

Reseal with the original cork or a wine stopper and refrigerate upright. Natural wines can change more rapidly; consume within 2–4 days for best expression. If overly exposed to air, the wine may become more oxidized and develop deeper savory or nutty notes.

Storage after opening

RJ V Odfjell 'Armador' Carménère (natural wine)

Filtered water (for rinsing glassware)

Wine decanter (optional)

Ice bucket (optional, for chilling short)

Large red wine glass (Bordeaux-style)

Small tasting glass (optional, for flights)

Paper or linen napkin

Pour 3 cups of Sangiovese (or a Sangiovese-dominant red) into a clean mixing pitcher or decanter. Add 1 cup of Cabernet Sauvignon. This 3:1 ratio highlights Sangiovese's acidity, cherry/earth character while adding Cabernet's structure and dark fruit.

Measure and combine

Swirl gently and take small tasting pours. Evaluate balance of fruit, acidity, tannin and body. Note if the blend feels too heavy, too thin, too tannic, or lacking sweetness or complexity.

Taste and evaluate

If the blend is too intense or high in alcohol-perceived body, add up to 1/4 cup filtered water incrementally (add a tablespoon at a time), swirling and tasting after each addition until the desired intensity is reached.

Adjust body and intensity

If you prefer a slightly sweeter profile, stir in up to 1/2 tablespoon of 1:1 simple syrup. Add in small increments and taste after each addition so the wine does not become cloying.

Adjust sweetness

For an added layer of aromatic complexity, add 1-2 dashes of Angostura bitters, stir once, and taste. Bitters are optional and used sparingly.

Add complexity

Prepare glasses by rinsing briefly with room-temperature water or warming gently with warm (not hot) water, then discarding; dry if desired. This helps present the wine at an ideal temperature.

Decanting: if the wines are young or you want to open up aromatics, decant the blend into a larger decanter for 20–40 minutes before serving. Older wines may only need brief decanting; taste periodically.

Pour about 5–6 ounces (roughly 3/4 cup) per serving into large red-wine glasses. Serve at 60–66°F (15–19°C) to highlight Sangiovese acidity and Cabernet structure.

Offer any optional accompaniments such as cured meats, aged cheeses, or tomato-based dishes that pair well with Sangiovese and Cabernet blends.

Sangiovese (or Sangiovese-dominant red wine)

Cabernet Sauvignon (or Cabernet-dominant red wine)

Filtered water (to adjust intensity if needed)

Simple syrup (1:1 sugar to water) — optional, for sweetness adjustment

Angostura bitters — optional, for complexity

Large red-wine glasses

Room-temperature water (for rinsing and glass warming)

E. Guigal Côtes du Rhône is a red wine best served lightly below room temperature (about 16–18°C / 60–65°F). If the bottle is warm, place it upright in a bucket filled with 4 cups of ice and 2 cups of cold water for 10–12 minutes to bring it down to serving temperature. If already cool, remove from refrigerator 10–15 minutes before serving to open up aromas.

Chill or bring to serving temperature

Use a waiter’s corkscrew to remove the foil and carefully extract the cork. Inspect the cork and wine briefly for any off aromas that could indicate a fault (musty, vinegar).

Open the bottle

For younger or robust bottles, decant for 30–60 minutes to allow the wine to breathe and to soften tannins. Gently pour in a steady stream into a clean decanter until near the bottom of the bottle, watching for any sediment (unlikely in most Côtes du Rhône but possible with older bottles). If not decanting, pour directly into glasses.

Pour about 4–6 oz (120–180 ml) per guest into large-bowled red wine glasses, filling to the widest part to allow aroma development. Provide a wine stopper for the remaining bottle if you won’t finish it in one sitting and store upright in a cool, dark place or re-seal and refrigerate for up to 3–5 days.

Pour and serve

Pat the lamb chops dry with paper towels. In a small bowl combine the extra-virgin olive oil, chopped rosemary, thyme, minced garlic, lemon zest from half the lemon, kosher salt and freshly ground black pepper. Rub this herb mixture evenly over both sides of the lamb chops and let rest at room temperature for 20–30 minutes to take the chill off and allow flavors to penetrate.

Prep the lamb and herb oil

Preheat the oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron recommended) over medium-high heat until hot. Add a thin film of oil or place the lamb chops directly in the dry skillet to sear. Sear chops 1.5–2 minutes per side, until well-browned. Transfer the skillet to the preheated oven and roast for an additional 6–8 minutes for medium-rare (internal temperature ~135°F / 57°C) or longer to desired doneness.

Preheat and roast

Remove the lamb chops from the oven and transfer to a cutting board. Tent loosely with foil and rest for 5 minutes. Squeeze the remaining half of the lemon over the chops before serving to brighten the flavors.

Rest and finish

Arrange lamb chops on warmed plates. Serve immediately alongside glasses of E. Guigal Côtes du Rhône poured as directed above. The wine’s red fruit, spice and balanced tannins pair nicely with the herbaceous, slightly gamey lamb.

Plate and serve with wine

E. Guigal Côtes du Rhône (bottle)

Wine bucket or ice bucket

Clean tap water (to top bucket)

Wine stopper or cork

Wine glasses (Bordeaux/large red)

Lamb rib chops, frenched

Extra-virgin olive oil

Fresh rosemary, finely chopped

Fresh thyme leaves, chopped

Garlic, minced

Kosher salt

Freshly ground black pepper

Lemon (for zest and a squeeze)

Sort the Cabernet Sauvignon, Merlot and Petit Verdot grapes, removing stems, underripe or rotten fruit and leaves. Rinse briefly if very dirty. Crush or destem-crush the grapes into a sanitized fermentation container to yield approximately 10–12 L of must (juice + skins). Target an initial must volume commensurate with 9 kg of grapes (about 10–14 L depending on variety and ripeness).

Sorting and Crushing

Take a hydrometer reading of the must temperature and specific gravity (Brix). If SG is below desired level for a full-bodied Bordeaux-style wine (target ~22–24° Brix), dissolve measured sugar (if needed) to reach target — add sugar gradually and retest. If acidity is low, add tartaric acid in small increments (start with 1 tsp dissolved in a little must), stir and retest. Record initial measurements. Bring must temperature to 20–25°C (68–77°F) before inoculation.

Measure and Adjust

Dissolve the 0.5 tsp crushed Campden tablets into a small amount of must or water and add to the crushed grape must to achieve ~50–75 ppm free SO2. Stir gently to distribute. Cover the must and let it rest for 12–24 hours to allow sulfite to sanitize native microflora.

Sulfite Addition and Rest

After the sulfite rest, add the pectic enzyme (1 tsp) to help break down pectins and improve juice extraction. Add yeast nutrient (1 tsp) as well. Stir gently to incorporate.

Enzyme and Nutrient

If using dry wine yeast, rehydrate per the manufacturer's instructions (usually sprinkle into 10x its weight of sterile, warm water at ~35°C/95°F with a pinch of yeast nutrient, wait 10–15 minutes). Allow rehydrated yeast to equilibrate by gradually adding a small amount of must over 5–10 minutes, then pitch the yeast into the must. Aim for a pitching rate appropriate for the batch size (one standard packet is sufficient for ~23 L must).

Yeast Rehydration and Inoculation

Ferment on skins at 22–28°C (72–82°F). Punch down the cap (submerged skins) 2–3 times daily for the first 3–5 days, then 1–2 times daily until fermentation slows. Monitor specific gravity with a hydrometer daily. Fermentation should show active bubbling and temperature rise within 24–48 hours.

Primary Fermentation Management

When the specific gravity falls to ~1.020–1.010 (typically 5–10 days depending on temperature and yeast), press the must to separate wine from skins. Use a wine press or a sanitized bag press. Collect free-run and press fractions separately if desired; combine or blend later based on taste.

Cap Handling and Pressing

After primary fermentation and pressing, rack the wine into a sanitized carboy and inoculate with a malolactic (ML) starter (Oenococcus oeni) if you want a softer, rounder profile typical of Bordeaux blends. Maintain temperature 18–22°C (64–72°F) and monitor malic acid levels or MLF completion with paper chromatography or an analyzer. If you choose not to perform MLF, ensure appropriate SO2 management to prevent spoilage.

Malolactic Fermentation (optional but traditional)

Once fermentation(s) are complete and the wine has been racked off gross lees (typically after 1–2 months), transfer the wine to a French oak barrel or add 5 L equivalent of toasted French oak chips in a sanitized mesh bag. Age for 6–14 months depending on desired oak influence. Taste periodically and top up to minimize oxygen exposure.

Aging in Oak

Rack the wine every 2–3 months to leave sediment behind and clarify the wine. If desired, perform cold stabilization (store at 0–4°C for 1–2 weeks) to precipitate tartrates. Check free and total SO2 and adjust to stable levels (commonly 30–50 ppm free SO2 for reds after aging).

Racking, Clarification and Stabilization

When the wine is clear, stable and has finished aging (commonly 9–18 months from harvest for a Bordeaux-style blend), prepare bottles, corks and a sanitized bottling line. If necessary, add a final small SO2 addition to reach target free SO2. Fill bottles, cork and label. Allow bottles to rest horizontally for at least 2–3 months before drinking to allow integration; longer cellaring (2–10 years) will develop complexity.

Bottling

Before final bottling, make small bench blends of Cabernet Sauvignon, Merlot and Petit Verdot components (if fermented separately) to arrive at the desired balance. Typical modern Bordeaux-style proportions: 50–70% Cabernet Sauvignon for structure and tannin, 20–40% Merlot for mid-palate and plushness, 5–10% Petit Verdot for color, tannin and spice. Adjust based on tasting trials.

Blending Notes

Throughout the process, keep all equipment sanitized. Record temperatures, specific gravity readings, additions and tasting notes at each stage so you can refine the recipe in subsequent vintages.

Sanitation and Record-Keeping

Cabernet Sauvignon grapes

Merlot grapes

Petit Verdot grapes

Campden tablets (potassium metabisulfite)

Wine yeast (Saccharomyces cerevisiae, Bordeaux/blend strain)

Yeast nutrient

Pectic enzyme

Tartaric acid (optional, for acid adjustment)

Sugar (sucrose, optional for Brix adjustment)

Clean fermentation container (food-grade bucket or carboy) - 20 L capacity

Airlock and bung

Siphon tubing

Hydrometer

Sanitizer (e.g., Star San) solution

Oak aging option: new or used French oak barrel or 5 L toasted oak chips

Combine equal parts honey and very hot water (for 0.25 oz syrup, dissolve approximately 0.25 oz honey in 0.25 oz hot water). Stir until fully combined and cool to room temperature.

Make honey syrup (if not ready)

Chill a large wine glass or coupe in the freezer for a few minutes or fill with ice water while preparing the cocktail.

In a mixing glass or small shaker filled with ice, add 0.5 oz gin, 0.25 oz dry vermouth, 0.25 oz amaro, 0.25 oz fresh lemon juice and 0.25 oz honey syrup. Stir or shake briskly for 10–15 seconds to chill and lightly dilute.

Combine base ingredients

Remove the ice or water from the chilled wine glass. Strain the stirred/shaken mixture into the chilled glass over a large cube or a few fresh ice cubes (if you prefer the drink slightly chilled). Pour 6 oz chilled Pinot Noir gently over the back of a spoon so it layers smoothly onto the spirit mix, then give the glass one gentle stir (2–3 rotations) to marry the components without flattening the wine.

Add Pinot Noir

Express the oil of an orange twist over the surface of the drink by holding the twist skin-side down and giving it a quick pinch, then rub the twist around the rim and drop it in, perched on the glass edge.

Slap the thyme sprig between your palms to release aromatics and either float it on the surface or tuck it alongside the orange twist.

Serve immediately while chilled. Suggest sipping slowly to appreciate the interplay of light-bodied Pinot Noir with the botanical gin and subtle bitter-sweet notes from amaro and honey.

Pinot Noir (chilled)

Gin (preferably London dry)

Dry vermouth

Amaro (light-bodied, e.g., Averna or Montenegro)

Fresh lemon juice

Honey syrup (1:1 honey and hot water)

Orange twist

Fresh thyme sprig

Ice (large cube or several small)

Lightly chill the Cabernet Sauvignon to about 55–60°F (13–16°C). Open the bottle and decant for 20–30 minutes to soften tannins and allow aromatics to open.

Chill and decant

Make a quick spiced simple syrup: combine 0.5 cups water and 0.5 cups granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the liquid is clear, about 3–4 minutes. Add 1 cinnamon stick, 1 star anise, and the 6 whole black peppercorns to the saucepan while it heats to infuse.

Simmer gently for 3 minutes once it reaches a light simmer to extract spice flavor, then remove from heat and let steep for 10 minutes. Remove and discard the whole spices and cinnamon stick. If using honey, whisk 1 tablespoon of honey into the warm syrup until dissolved. Let syrup cool to room temperature (about 15–20 minutes). This yields roughly 3/4 cup spiced syrup; reserve.

Prepare the orange: zest a thin strip of peel (avoid white pith) and set aside for garnish. Cut 1 thin orange slice and remove seeds. In a small bowl, combine 2 tablespoons black cherry compote or preserves with 1 teaspoon fresh lemon juice. Mash gently until smooth; if the compote is very thick, thin with 1–2 teaspoons of warm water or a splash of the cooled spiced syrup so it will integrate into the wine.

In a large pitcher (able to hold at least 1 liter), add the decanted Cabernet Sauvignon (entire bottle). Stir in 2–3 tablespoons of the cooled spiced simple syrup (taste and add more up to 3 tbs if you prefer sweeter), the 2 tablespoons of black cherry mixture, and 3 dashes of Angostura bitters. Stir gently but thoroughly to combine.

Taste and adjust: if the blend needs more acidity or lift, add up to an additional 1/2 teaspoon fresh lemon juice. If it needs more body or sweetness, add up to 1 tbs more syrup or the optional honey (already incorporated if used in syrup step).

Optional lengthen: for a lighter, slightly effervescent serving, add up to 60 ml (about 2 oz) chilled club soda to the pitcher just before serving and stir once gently.

Serve: pour into chilled red wine glasses over a large ice cube (optional) or neat. Garnish each glass with the reserved orange zest twist or a thin orange slice. If desired, crack a few extra peppercorns above the glass first to release aroma, or float the cinnamon stick as a stirrer for presentation.

Storage: any leftover mixture (without club soda) can be refrigerated in a sealed container for up to 48 hours. Add fresh soda and stir before serving.

Cabernet Sauvignon (bottle)

Granulated sugar (for simple syrup)

Water (for simple syrup)

Honey (optional, for a rounded finish)

Whole black peppercorns

Cinnamon stick

Star anise

Orange (zest + 1 thin slice)

Black cherry compote or preserves

Angostura bitters

Club soda (optional, to lengthen)

Orange peel (twist) or thin orange slice

Select a young, fruit-forward full-bodied Cabernet Sauvignon with ripe blackberry and dark cherry notes. If the wine is too warm, chill it briefly (20–30 minutes) or keep at cellar temperature to preserve aroma.

Choose and prepare wine

Measure 3 cups of Cabernet and set aside in a pitcher for mixing.

Place the 1/2 cup blackberries and 1/4 cup raspberries in a mixing bowl or sturdy glass. Add 2 tablespoons of simple syrup (or honey syrup). Gently muddle with a muddler or the back of a spoon until berries are broken down and have released juices but still retain some texture (about 20–30 seconds).

Muddle berries

Strain the muddled berry mixture through a fine mesh strainer into the pitcher with the measured Cabernet to remove large seeds and pulp, pressing on solids to extract flavor. Discard solids.

Stir 2 teaspoons fresh lemon juice into the pitcher with wine and berry infusion to balance sweetness and lift aromatics.

Add brighteners

Tear or gently bruise the thyme sprigs (if using) and add them to the pitcher to infuse a subtle herbal note. Add the two orange twists or thin slices for additional citrus-rind aromatics.

Let the mixture rest in the refrigerator for 20–30 minutes to allow flavors to marry. If short on time, rest 5–10 minutes at room temperature.

Taste the infused wine. If it needs additional sweetness, stir in an extra 1/2–1 tablespoon simple syrup. For a lighter, spritz-style finish, add 1/2 cup chilled club soda or sparkling water to the pitcher and gently stir once.

Adjust sweetness and body

If serving chilled cocktails on ice: fill 4 wine glasses or tumblers with ice (about 1/4 cup per glass). Pour the Quilt Cabernet Sauvignon mixture evenly over the glasses. If serving without ice, pour directly into chilled wine glasses.

Serve

Garnish each glass with 1–2 fresh berries threaded on a cocktail pick and an orange twist; optionally tuck a small thyme sprig into the glass for aroma. Serve immediately.

Rj V Odfjell 'armador' Carmenere Natural Wine

Bruni 'poggio D'elsa' Sang/cab Blend

E. Guigal Côtes Du Rhône

La Espera 'carpe Diem' Bordeaux Blend

Acrobat Pinot Noir

Fableist Cabernet Sauvignon

Quilt Cabernet Sauvignon

Bonny Doon 'le Cigare' Orange

'evolucio' Furmint

Fina 'zolfia' Chardonnay

Chateau Freynelle White Bordeaux

Terra D' Orro Chenin Blanc

Sauska 'villányi' Rosé

Alexakis Assyrtiko

Lucien Albrecht 'cuvée Romanus' Pinot Gris

Terenzuola 'vigne Basse' Vermentino

Iconic Wines 'sidekick' Chardonnay

Chaumaeu-balland Sancerre

Marqués De Murrieta Reserva, Finca Ygay 2020

Garage Wine Company 'quinto Cuarto' Tinto

Sodale Merlot; Lazio, Italy

Highway 12 Merlot; Sonoma, California

Walt Chardonnay; Sonoma, California

Laurentia Riesling