dried lemon & orange peel, baked pear, dried apricot seed, roasted spiced

D'OLIVEIRAS SERCIAL MADEIRA 1999

Willamette Valley Vineyards White Pinot Noir

Le Vigne Sauvignon Blanc

Herman j. Wiemer Chardonnay

Gruet Blanc de Noirs cuvée 89

Barboursville Viognier

Schramsberg Blanc De Noirs

SAVORY & JAMES AMONTILLADO SHERRY

Domaine Carneros by Taittinger Blanc de Blanc

Argyle Brut Rosé

Moshin Vineyards Rosé

DOW'S 30 YEAR TAWNY PORT

DOW'S 20 YEAR TAWNY PORT

DOW'S 10 YEAR TAWNY PORT

WARM FIG CAKE

CHOCOLATE POT DE CRÈME

PEAR CIDER CHEESECAKE

CHEER WINE CAKE

FRIED OYSTERS

FRIED CATFISH

BUTTER BASTED CHICKEN

PAN ROASTED SALMON

MISSISSIPPI POT ROAST

HEART OF PALM FRITTERS

Pour 1 cup of D'Oliveiras Sercial Madeira 1999 into a small saucepan. Add 2 tablespoons granulated sugar, 1 teaspoon lemon zest, 1 teaspoon orange zest, 1 whole star anise and 3 lightly crushed cardamom pods. Bring to a gentle simmer over medium heat.

Make Madeira Reduction

Reduce heat to low and simmer gently, uncovered, until the liquid reduces to about 1/4 cup and becomes syrupy (approximately 18–25 minutes). Swirl the pan occasionally to prevent burning. Taste and adjust sweetness if needed by adding up to 1 tablespoon more sugar.

Strain the syrup through a fine-mesh sieve into a small bowl to remove the spices and zests. Reserve the syrup warm. Discard solids or reserve star anise for garnish if desired.

Preheat oven to 375°F (190°C). Peel the pears, leaving the stems if preferred, and core them from the bottom up with a melon baller or small spoon, keeping the pear whole.

Prepare Pears

In a medium ovenproof skillet or baking dish, melt 1 tablespoon unsalted butter over medium heat. Add 2 tablespoons light brown sugar and 1 teaspoon lemon juice; stir until sugar dissolves and mixture becomes slightly syrupy, about 1–2 minutes. Stir in 1/2 teaspoon vanilla extract and a pinch of salt.

Place the pears upright in the skillet/dish. Spoon some of the prepared Madeira reduction (about 2–3 tablespoons per pear) over each pear, letting a little collect in the pan. Bake in the preheated oven until pears are tender when pierced with a knife, about 20–30 minutes depending on size. Baste pears with pan juices once halfway through baking.

When pears are tender, remove from oven and transfer to a cutting board. Spoon remaining pan juices and an additional 1–2 tablespoons of Madeira reduction over the pears. Keep warm.

While pears bake, halve 6 dried apricots if not already halved. Lightly toast 8 dried apricot kernels (or seeds) in a small dry skillet over medium heat for 2–3 minutes until aromatic and lightly golden — watch closely to avoid burning. Remove and cool.

Prepare Dried Apricots and Kernels

Chop 2 tablespoons toasted sliced almonds coarsely if not already sliced whole and mix with the cooled apricot kernels and halved apricots. Stir in 1 teaspoon finely chopped dried lemon peel and 1 teaspoon finely chopped dried orange peel. Toss gently to combine.

If desired, warm the dried fruit mixture for 30 seconds in the microwave or in the skillet with a teaspoon of the Madeira reduction to meld flavors; drain any excess syrup so mixture remains slightly dry and crunchy.

In a small dry skillet over medium heat, toast 1/2 teaspoon whole black peppercorns and 2 whole cloves for about 1–2 minutes until fragrant. Remove from heat and let cool slightly, then grind coarsely in a spice grinder or with a mortar and pestle. Transfer to a small bowl and mix with 1/4 teaspoon ground cinnamon and 1/4 teaspoon flaky sea salt.

Make Spiced Dust

Assemble the dish: place one baked pear on each serving plate. Spoon 2–3 tablespoons of the Madeira reduction around the pear. Scatter the dried apricot + kernel + almond mixture around and at the base of the pear. Lightly sprinkle the roasted spiced dust over the pear and fruit, concentrating a little on the top of the pear to add aromatic warmth.

Finish by drizzling a final teaspoon of reserved Madeira reduction over each pear and garnish with a small pinch of fresh parsley or microgreens if using. Serve warm or at room temperature.

D'Oliveiras Sercial Madeira 1999 (dry Madeira wine)

granulated sugar

fresh lemon zest

fresh orange zest

whole star anise

green cardamom pods, lightly crushed

Bosc pears (ripe but firm)

unsalted butter

light brown sugar

fresh lemon juice

vanilla extract

pinch of fine salt

dried apricots, halved

dried apricot kernels / seeds (lightly toasted)

dried lemon peel (candied or dehydrated), finely chopped

dried orange peel (candied or dehydrated), finely chopped

toasted sliced almonds

black peppercorns

whole cloves

ground cinnamon

flaky sea salt

fresh parsley or microgreens for garnish (optional)

Place the bottle of Willamette Valley Vineyards White Pinot Noir in the refrigerator for at least 2 hours before serving. If you need to chill quickly, place the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes until it reaches about 45–50°F (7–10°C).

Chill the bottle

Select white wine or universal wine glasses. Ensure glasses are clean and dry. If you prefer the wine slightly colder during service, place glasses in the refrigerator for 10–15 minutes before pouring.

Prepare glassware

Use a waiter’s corkscrew or wine key. Cut the foil below the lip of the bottle, remove the foil, center the screw in the cork and twist until the screw is fully embedded, and gently lever the cork out. Wipe the bottle’s rim with a clean cloth or napkin.

Open the bottle

Pour about 4–5 ounces (120–150 ml) per glass, filling each glass to about one-third full to allow the wine to breathe and release aromas. Pour for the host or guest of honor first, then proceed clockwise.

Pouring

Serve the wine at approximately 45–50°F (7–10°C). If the bottle warms during service, return it to the ice bucket to maintain temperature.

Serve temperature

Using a sharp paring knife or citrus peeler, cut thin strips of lemon or orange peel about 3 inches long. Twist the peel over the glass to release oils, then rest the twist on the rim or float it in the wine for a subtle citrus aroma. Use one twist per glass.

Preparing peel twists

Arrange light pairings—goat cheese crostini, smoked salmon on rye, or chilled shellfish—on a platter. Serve small bites that complement the wine’s acidity and delicate red-fruit and floral notes. Offer 2–3 pieces per guest as a standard pairing portion.

Serving hors d'oeuvres

Encourage guests to observe the wine’s pale color, swirl gently to release aromas of strawberry, citrus blossom, and minerality, then sip and note the crisp acidity and subtle red-fruit character. Recommend trying small bites between sips to experience pairing contrasts.

Tasting notes guidance

Willamette Valley Vineyards White Pinot Noir (chilled)

Wine glasses (white wine or universal)

Ice bucket (optional) with ice

Lemon or orange peel twists

Light hors d'oeuvres (goat cheese crostini, smoked salmon, or shellfish)

Refrigerate the bottle of Le Vigne Sauvignon Blanc for at least 2–3 hours before serving, or place in an ice bucket with a 1:1 mix of ice and cold water for 20–30 minutes to bring it to 45–50°F (7–10°C).

When ready to serve, remove the bottle from the fridge or ice bucket and wipe any condensation from the bottle neck with a clean towel.

Select a stemmed white wine glass. If the ambient temperature is very warm and you prefer a slightly colder pour, add 0.5 cups of ice to a separate small glass or an ice bucket (do not put ice directly in the wine glass unless desired).

Prepare glass

Hold the glass by the stem. Open the bottle and pour a 4–5 oz (120–150 ml) serving into the glass, filling it to about one-third to allow the aromas to concentrate.

Pour

Twist a lemon wheel or create a lemon twist and either rest it on the rim or drop it into the glass. Add a small sprig of fresh mint or basil to the rim or float it gently on the surface for an aromatic accent.

Garnish

Serve immediately. Encourage guests to swirl gently and sniff before tasting to appreciate the characteristic Sauvignon Blanc aromas (grassy, citrus, and tropical notes).

Le Vigne Sauvignon Blanc (chilled)

Ice (optional, for very warm service)

Lemon wheel or twist

Fresh herb (mint or basil)

If you prefer your Chardonnay colder than cellar temperature, place the wine glass in the freezer for 10–15 minutes or fill it with ice and let sit 1–2 minutes, then discard the ice and quickly rinse with the 2 tbs of water to remove any ice shards. Dry gently with a lint-free towel.

Chill glass (optional)

Hold the bottle by the base or neck and pour 5 oz of Herman J. Wiemer Chardonnay into the prepared glass. Pour gently to avoid agitation — a smooth, steady pour preserves the wine’s aromatics and minimizes excessive oxygen exposure.

If desired, express the oils from a lemon twist over the wine and rest it on the rim, or float a thin pear slice in the glass. These are optional — Herman J. Wiemer Chardonnays are typically best enjoyed without heavy flavoring.

Serve immediately at a recommended temperature of about 50–54°F (10–12°C) for cool-climate New York Chardonnay. Offer with small portions of soft goat cheese or creamy brie, toasted baguette slices, and fresh pear or green apple slices for a complementary tasting experience.

If you don’t finish the bottle, reseal with the original cork or an airtight wine stopper and refrigerate. Consume within 2–4 days for best freshness. Allow to warm slightly toward serving temperature before pouring remaining pours.

Herman J. Wiemer Chardonnay (bottle)

Ice (optional, for quick chilling)

Water (for rinsing glass, optional)

Lemon twist or thin pear slice (garnish, optional)

Soft goat cheese or creamy brie

Lightly toasted baguette slices

Fresh pear or green apple slices

Fill a wine/champagne bucket or large bowl halfway with ice, then add cold water to come about three-quarters up the bottle when placed in the bucket. This ensures rapid, even chilling.

Prepare chilling bucket

Place the Gruet Blanc de Noirs bottle in the ice-water mixture and chill for 20–30 minutes until the bottle reaches about 45–50°F (7–10°C). If you need a quicker chill, submerge bottle in an ice-salt bath for 8–10 minutes.

While the bottle chills, place 4 flute or tulip glasses in the refrigerator or freezer for 5–10 minutes to slightly cool them without freezing.

Remove the chilled bottle from the ice bucket and dry the neck with a clean towel to avoid water dripping onto guests' clothing or table linens.

Remove and dry

Hold the bottle at a 45° angle pointed away from people and break the foil. Keep a thumb over the cork and twist the bottle (not the cork) slowly to ease the cork out with a soft hiss rather than a loud pop. If very effervescent, hold the cork firmly and ease it out over 10–15 seconds to avoid spillage.

Open safely

Pour the first 1–1.5 ounces (30–45 ml) into one glass and taste to confirm proper temperature and balance. Then fill each flute about one-third full to preserve effervescence, allowing bubbles to develop. Top up glasses to about two-thirds full just before serving so the wine remains lively.

If desired, float a frozen raspberry or add a thin lemon twist to the rim of each glass as a visual and aromatic accent. Avoid heavy garnishes that mask the wine's profile.

If you expect leftovers, reseal the bottle with a champagne stopper and store upright in the refrigerator; consume within 2–3 days for best bubble retention.

Serve with light, complementary bites: fresh oysters, smoked salmon canapés, light seafood, or a soft triple-cream cheese. Lightly salted nuts also pair well to accentuate the wine's acidity and fruit notes.

Tasting approach: observe the color and clarity (pale gold to salmon depending on cuvée), inhale gently to note red-fruit, brioche or toasty notes, then take a small sip and let it coat the palate to appreciate acidity, bubbles, and finish. Discuss vintage characteristics such as fruit-forward red-berry notes with balanced acidity and subtle autolytic (brioche) character.

Gruet Blanc de Noirs Cuvée 89 (or similar vintage rosé/champagne)

Cold water (for chilling bucket)

Flute or tulip glasses

Lemon twist or frozen raspberry (optional garnish)

Champagne stopper (optional)

Assorted lightly salted nuts (almonds, cashews)

Fresh oysters or smoked salmon canapés

Soft triple-cream cheese or mild brie

Sort 22 kg of Viognier grapes, removing stems and any underripe or rotten fruit. Crush gently to break skins but avoid excessive maceration—Viognier is aromatic and can become heavy with long skin contact.

Sort and Crush

Dissolve 1 tsp of Campden (potassium metabisulfite) in a small amount of water and add to the crushed must to achieve ~30 ppm free SO2. Stir gently, then cover and rest for 12–24 hours to allow oxidation protection and microbial control.

Sulphite Addition

After the SO2 rest, add 1 tbsp pectic enzyme and 5 g yeast nutrient to the must. Mix thoroughly. Let stand at 15–18°C for 6–12 hours to help clarify juice and release aromatics.

Pectic Enzyme and Nutrient

Rehydrate one packet of Lalvin QA23 (or selected aromatic white wine yeast) per manufacturer instructions in 30–40 ml of sterile, 35°C water for 15 minutes. Then gently acclimate to must temperature by adding small amounts of must to the yeast slurry over 10–15 minutes.

Rehydrate Yeast

Pitch the rehydrated yeast into the must at a temperature between 14–18°C. If the must specific gravity is low due to drought/ripe fruit, adjust with up to 2 liters of sterile water to reach a target must volume and balance between 1.070–1.090 if sweet style is desired; for a dry Viognier aim for ~1.080 or as preferred.

Inoculation

Maintain fermentation temperature between 14–18°C to preserve delicate Viognier aromatics. Monitor density daily. Add DAP fermentation nutrient (3 g) in staggered additions if fermentation shows signs of sluggishness (days 2 and 5). Keep cap mixing minimal—gentle punchdowns or pumpovers once per day if solid fraction present; otherwise gentle stirring is fine.

Fermentation Management

When ferment reaches near dryness (SG ~0.998–1.000) or desired residual sugar, allow lees to settle 24–48 hours then rack off gross lees into a clean carboy. Maintain temperatures 12–14°C for maturation. If a slightly richer mouthfeel is desired, allow 5–7 days sur lie contact then rack.

Racking from Lees

If tartaric stability is a concern, chill the wine to 0–2°C for 1–2 weeks to precipitate tartrates. Monitor and remove crystals by racking or filtration.

Cold Stabilize

If protein haze is likely, prepare a bentonite slurry (3 g in 50–100 ml warm water), allow to swell, and add to the wine at 0.5–1 g per liter equivalent to clarify. Allow 3–7 days and then rack off settled fines.

Fining with Bentonite

Measure free SO2 and total acidity. Add small Campden adjustment (approx. 1/2 tsp dissolved, adjusted by measurement) to reach target free SO2 of 25–35 ppm for white wine. If backsweetening, add potassium sorbate (2 g) before sweetening to prevent refermentation.

Adjust SO2 and Stabilize

Fine or filter wine to desired clarity (mechanical filtration or polishing filters). Ensure minimal oxygen pickup by purging headspace with CO2 or nitrogen during transfers.

Final Clarification

Bottle into 24 bottles, leaving ~1–2 cm headspace. Close with chosen closures. Age for 3–6 months for aromatic integration; Viognier is often consumed young for its perfumed fruit, though a few months in bottle improves texture. Store bottles horizontally in a cool, dark place (12–15°C).

Bottling and Aging

Viognier grapes (ripe)

Campden tablets (potassium metabisulfite) solution

Pectic enzyme

Yeast nutrient

Wine yeast (e.g., Lalvin QA23 or D254)

Go‑fermentation water (sterile, if needed to adjust must)

Fermentation nutrient (DAP, optional additional)

Bentonite (fining powder)

Cold storage space (to 0–2°C)

Potassium metabisulfite (Campden) for SO2 adjustments

Potassium sorbate (if backsweetening)

Bottles

Closures (corks or screwcaps)

Harvest fully ripe, healthy Pinot Noir/Meunier grapes. Whole-bunch press gently to extract a pale juice; aim for minimum skin contact to keep color light. Collect approximately 10–12 L of juice per 12 kg fruit.

Harvest and Press

Measure Brix, acidity and pH. Add tartaric acid if acidity is low (about 1 tsp dissolved) and add Campden (potassium metabisulfite) at light dose (about 1 tsp dissolved in must) to sanitize and rest the must for 24 hours before inoculation.

Must Adjustment

After 24 hours, rehydrate and add winemaking yeast (about 5 g for this batch) and yeast nutrient (2 tsp). Ferment at cool temperature (14–18°C / 57–64°F) until dry (residual sugar < 2 g/L). Monitor specific gravity and temperature daily.

Primary Fermentation

Once primary fermentation is complete and wine is stable, rack the wine off gross lees into a clean stainless tank. Cold stabilize (2–4°C / 36–39°F) for several days to precipitate tartrates, then filter or fine as needed to achieve clear base wine for bottling.

Stabilize and Clarify

Make tirage by dissolving 90 g sugar into a small amount of hot water to make a concentrated syrup (this will be enough for multiple bottles). Cool. For each 750 ml bottle, prepare a portion of tirage mixture: about 6–8 g sugar (final ~24 g/L in bottle) plus a pinch (0.2 tsp) of active sparkling yeast. Add a small dose of yeast nutrient to help fermentation. Combine thoroughly.

Prepare Tirage Liqueur

Sterilize sparkling bottles and crown caps. Transfer the clarified base wine into a bottling line or use a siphon, adding the appropriate tirage portion to each 750 ml bottle (sugar + yeast). Fill bottles, leaving typical headspace for sparkling wine, and crown-cap them tightly. Place bottles in a cool, dark cellar (approx. 12–16°C / 54–61°F) for secondary fermentation.

Bottling

Secondary fermentation will take 1–3 weeks; CO2 will be trapped in bottle, creating bubbles. After fermentation completes, age bottles on lees for a minimum of 12 months to develop complexity (Schramsberg-style aging often goes 18–36 months). Periodically store bottles horizontally.

Secondary Fermentation and Aging on Lees

After desired lees aging, gradually rack bottles upright and begin riddling process to concentrate lees in the neck. If manual, rotate and tilt bottles daily over 2–6 weeks; if using a gyropalette, follow manufacturer program to achieve full sediment in the neck.

Riddling (Gyropalette or Manual)

Once riddled, freeze the necks of bottles (in brine or freezer) to form a frozen plug containing the lees. Immediately uncork or uncap: the internal pressure will eject the frozen plug and sediment. Recover the wine and top up with dosage.

Freezing Neck and Disgorging

Prepare dosage (liqueur d'expédition) by making a small sugar solution or using reserve wine with 10 ml sugar solution per bottle to achieve desired sweetness (often brut: ~6–8 g/L). Add a small sulfite adjustment if needed (a pinch of Campden equivalent) to protect wine. Cork with traditional cork and muselet or use sparkling corks and secure.

Dosage and Final Adjustment

Allow bottles to rest upright for a few weeks to let the dosage integrate and for closures to settle. Chill and serve chilled (6–10°C / 43–50°F).

D'oliveiras Sercial Madeira 1999

Willamette Valley Vineyards White Pinot Noir

Le Vigne Sauvignon Blanc

Herman J. Wiemer Chardonnay

Gruet Blanc De Noirs Cuvée 89

Barboursville Viognier

Schramsberg Blanc De Noirs

Savory & James Amontillado Sherry

Domaine Carneros By Taittinger Blanc De Blanc

Argyle Brut Rosé

Moshin Vineyards Rosé

Dow's 30 Year Tawny Port

Dow's 20 Year Tawny Port

Dow's 10 Year Tawny Port

Warm Fig Cake

Chocolate Pot De Crème

Pear Cider Cheesecake

Cheer Wine Cake

Fried Oysters

Fried Catfish

Butter Basted Chicken

Pan Roasted Salmon

Mississippi Pot Roast

Heart Of Palm Fritters