2024 domaine de bordeaux

2018 crémant alsace, d'alsace france brut

ny adernats tarragona cava, brut spain

featured rosé orange, still wine

white vacation rum arthur by, way airbens of the alps dark blended dark horse, rich scotch, rides, sultry cynar again pear bay leaf & juniper cordial, lemon

tropical

blue cheese white gin, vermouth linie, aquavit saline, oj lime, bitters, egg white

capitoline

pistachio exactly what espresso sounde martini allspice dram lemon, anejo, mexican cinnamon tequila, & creme chocolate chile de de bitters cacao árbol,. pineapple cirrus vodka, pistachio me black syrup cold

smile on like the happiness rocks

charred cabbage, slow roasted baby carrots, herbed wild rice, hollandaise espuma

dark rye crusted rockfish

creamy polenta

corn grit cake

mustard triple glazed sauce, broccolini, peppercorn marchand, de jimmy crusted vin red

ribeye

pan fried spätzle, grilled, braised bone in fennel, red rib-wine chop, poached pears, watercress, celery root veloute

pork

roasted rutabaga citrus puree, glazed baby, arugula, breast brandied cherries, toasted almonds, date and port wine sauce

duck

mire poix, beluga roasted, delicata squash, olive & almond gremolata, herbed ricotta

lentil ragout

buckwheat cast gnocchetti iron, seared, sautéed mustard greens, black pepper sausage, pecorino, white bean cream sauce

scallops

charred dark cabbage rye, slow crusted, baby carrots, herbed wild rice, hollandaise espuma

rockfish

creamy yellow corn pistachio polenta, crusted fresh herbs, red osso buco braising jus

venison

roasted pecans, tender spiced chevre greens, pomegranate vinaigrette

citrus salad

green coconut, curry ginger, lemongrass, grilled baguette, roasted garlic & lime aioli

shrimp mussels

roasted half with lemon matheson beurre blanc, fresh herbs, raw with anchovy or mignonette

oysters

pineapple, cinnamon & chile de árbol, ginger

three hour tour

dill cream, grilled sunflower beets seeds, rye croutons

fennel

creme leek & fraiche turnip, fresh soup herbs

black pepper creamy bacon potato

the blue i'll have another

Chill the Chenin Blanc bottle to about 8-10°C (46-50°F). Once chilled, open the bottle and pour into a large pitcher or wine carafe, leaving about 1/4 of the bottle to preserve balance when adding other liquids.

Open and chill

Wash and thinly slice the green apple, pear, and peach/nectarine if using. Zest the lemon finely, then squeeze the lemon juice into a small bowl, removing seeds. Add the fruit slices and lemon zest to the pitcher with the wine.

Prepare fruit

Lightly bruise the herbs: clap the mint sprigs between your palms to release aromatics and add them to the pitcher with one thyme sprig. Add the white peppercorns if using for a gentle spice layer.

Add 2 tablespoons of simple syrup and 1 teaspoon of honey to the wine mixture. Stir gently to dissolve the honey and incorporate the sweetener. If using elderflower liqueur, add 0.5 oz now and stir to combine. Taste and adjust—add up to 1 more tablespoon simple syrup if you prefer slightly sweeter.

Add the ice cubes to the pitcher, then top with chilled soda water (about 250 ml). Stir once gently to combine so you keep as much effervescence as possible.

Let the mixture rest in the refrigerator or a cool place for 10–15 minutes to meld flavors. Serve in chilled white wine glasses or tumblers, making sure each pour gets some fruit and a mint sprig. Garnish each glass with a thin lemon wheel and an extra mint sprig if desired.

Dry Chenin Blanc (Bergerie-style) — Domaine de Bordeaux (or similar)

Fresh lemon (zest and juice)

Green apple, thinly sliced

Pear, thinly sliced

Fresh peaches or white nectarines, sliced (optional, seasonal)

Simple syrup (1:1 sugar to water)

Honey (light floral)

Elderflower liqueur (optional)

Fresh mint sprigs

Fresh thyme sprig (optional)

Whole white peppercorns (optional, for a soft spice hint)

Soda water or lightly flavored mineral water (chilled)

Ice cubes

Place the 2018 Crémant d'Alsace Brut in an ice bath: fill a bucket or large container with 2 cups of ice and about 1 liter of cold water. Submerge the bottle and let it chill for 20–30 minutes until the bottle exterior feels very cold (approximately 6–8°C / 43–46°F). If placed in a refrigerator, chill upright for at least 3–4 hours prior to serving.

Chill the bottle

Rinse 6 sparkling wine flutes with cold water and dry with a clean towel or allow them to air-dry. Chilled glasses help preserve foam and temperature—if desired, place flutes in a cooler for 5–10 minutes before service.

Prepare glassware

While keeping one hand on the cork, remove the foil and loosen the wire cage (untwist 6 half-turns). Hold the cork firmly and twist the bottle (not the cork) slowly and gently to ease the cork out with a quiet 'hiss' rather than a loud pop. Use a clean towel to control the cork and any small splashes. Aim to retain carbonation and avoid spilling.

Open the bottle safely

Tilt each flute at a 45° angle and pour the wine gently down the side to preserve the mousse and aromas. Fill each glass to about two-thirds full (approximately 100–120 ml per flute), allowing a fine bead of bubbles to form without overflow.

Pour properly

If using cucumber slices or lemon twists, lightly twist a lemon strip over each flute to release essential oils, then drop it into the glass or hang the cucumber slice on the rim. These are optional and intended to complement the wine's brightness without overpowering it.

Garnish (optional)

Serve the Crémant alongside light hors d'oeuvres such as fresh oysters (a half shell with a squeeze of lemon), smoked salmon canapés, gougères, or a mild goat cheese on sliced baguette. These pairings enhance the wine’s crisp acidity and delicate fruit and brioche notes.

Serve with appropriate food

Encourage guests to take small sips to appreciate the wine’s mousse, acidity, minerality, and any subtle autolytic (yeasty/brioche) character from bottle ageing. Keep the bottle in the ice bath between pours to maintain serving temperature.

Taste & enjoy

After service, wipe the bottle mouth with a clean towel before resealing with a stopper if any remains. Wash flutes in warm water with a mild detergent and dry with a lint-free cloth to avoid streaks. Store the remaining wine upright in a cool, dark place and consume within 1–3 days if resealed; note that sparkling wines will progressively lose effervescence.

2018 Crémant d'Alsace Brut (chilled)

Water (for ice bath)

Champagne or sparkling wine flutes

Thinly sliced cucumber (for garnish)

Lemon twist (zest strips)

Light hors d'oeuvres (fresh oysters, smoked salmon canapés, gougères, or mild goat cheese)

Clean wine opener (waiter's corkscrew or sommelier knife)

Clean towel

Place the bottle of Ny Adernats Tarragona Cava Brut upright in the refrigerator for at least 3 hours, ideally 4–6 hours, to bring it to the optimal serving temperature of 6–8°C (43–46°F).

Refrigerator chill (preferred)

Fill a bucket or large container with about 1 liter of cold water and 2 cups of ice. Submerge the bottle (label up) for 20–30 minutes, turning once midway, until the bottle feels cold to the touch (around 6–8°C).

Quick ice-bath chill (if short on time)

Select clean, dry fluted champagne glasses. Chilled glasses can be used—place glasses in the refrigerator for 15–30 minutes before serving if desired.

If using garnish, cut thin lemon twists or orange peels (no pith). Set one on the rim or float in each glass right before pouring.

With the bottle cold, remove the foil and loosen the wire cage while keeping your thumb over the cork. Tilt the bottle at a 45° angle away from people and open gently. Hold the cork and ease it out with a controlled twisting motion; you should hear a soft sigh rather than a loud pop.

Pour about 1/3 of a flute (approximately 75–90 ml) to allow the bubbles and aromas to open, then top up to about 2/3 full (approximately 120–150 ml) as desired. Pour gently down the side of the glass to preserve effervescence.

Serve immediately. If serving multiple guests, pour the first glass about half full for each, then finish topping to maintain consistent bubbles and head.

If you have remaining cava, reseal with a sparkling wine stopper and refrigerate upright. Consume within 1–3 days for best effervescence and flavor; expect gradual loss of carbonation over time.

Ny Adernats Tarragona Cava, Brut (chilled)

Ice (for quick chill, optional)

Cold water (for ice bath)

Fluted champagne glasses

Lemon twist or orange peel (optional garnish)

Wash the oranges and lemon well. Using a sharp knife, thinly slice one navel orange and one blood or extra navel orange into rounds. Halve the lemon and slice thin half-rounds if using. Lightly bruise the mint or basil if using (set aside for garnish). Split the vanilla bean lengthwise to expose the seeds; if using extract, keep it ready.

Prepare fruit and aromatics

In a dry skillet over low heat, toast the grains of paradise or pink peppercorns for 30–45 seconds until aromatic. This step enhances spice perfume but is optional — do not burn.

Lightly toast spices (optional)

Pour the bottle of rosé into a clean 1.5–2 liter glass carafe or pitcher. Add the sliced oranges and lemon, the toasted grains of paradise or pink peppercorns, and the split vanilla bean (or 1/2 tsp vanilla extract).

Combine in a carafe

If you prefer a touch of sweetness, stir in 1 tablespoon honey or agave (or 1 tablespoon simple syrup) until dissolved. Taste after 5–10 minutes and add the alternative sweetener if needed. Remember the goal is subtle orange-lift, not a dessert wine.

Sweeten gently (optional)

Allow the wine to rest at cool room temperature for 20–40 minutes. For a more pronounced orange character, let it infuse up to 2 hours in the refrigerator. Avoid overly long infusion (several hours) which can make the wine bitter from citrus pith.

Rest to marry flavors

Before serving, taste the wine. Remove and discard the fruit and vanilla bean. If the infusion is too bright or tannic, add a splash (1–2 tablespoons) of additional rosé or a teaspoon more simple syrup to balance. If using vanilla extract, stir it in now if you didn't use the bean earlier.

Strain and adjust

Pour the wine into chilled white wine glasses or stemmed glasses. Garnish each glass with a fine strip of orange zest and an optional sprig of mint or basil. Serve immediately. Leftover infused rosé can be refrigerated up to 24–36 hours; discard if it develops off aromas.

Garnish and present

dry rosé wine (good-quality bottle)

navel orange, thinly sliced

blood orange or extra navel orange, thinly sliced

lemon, thinly sliced (optional, for brightness)

grains of paradise or pink peppercorns

vanilla bean (split) or 1/2 tsp pure vanilla extract

light honey or agave syrup

simple syrup (1:1 sugar to water) — alternative to honey

orange zest (fine strips)

fresh mint or basil sprig (optional)

Combine chopped pears, sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 8–10 minutes until pears soften.

Cook pear base

Add bay leaves and crushed juniper berries to the pan. Continue to simmer 4–5 minutes to let the aromatics infuse into the pear mixture.

Infuse aromatics

Remove from heat. Let cool 10 minutes, then strain through a fine-mesh sieve or cheesecloth, pressing solids to extract liquid. Stir in 0.5 oz lemon juice. Chill cordial in the refrigerator. Keeps 1–2 weeks.

Strain and finish

Chill: Place a cocktail glass in the freezer or fill with ice to chill while you prepare the drink.

Build: In a cocktail shaker filled with ice, add 1.5 oz white rum, 0.5 oz dark blended rum, 0.25 oz rich scotch, 0.75 oz pear & bay leaf & juniper cordial, 0.25 oz Cynar, 0.75 oz fresh lemon juice, 0.25 oz simple syrup and 2 dashes Angostura bitters.

Shake: Vigorously shake for 12–15 seconds until well chilled and slightly diluted.

Strain: Discard ice from the chilled glass and strain the cocktail over fresh cracked ice or a large ice cube.

Garnish & finish: Place a thin pear slice on the rim and float a fresh bay leaf on top. Optionally express a lemon peel over the drink for a bright citrus oil, discarding the peel afterwards.

Serve: Offer with a small stirrer. The drink balances tropical rum brightness with dark rum weight, smoky scotch depth, herbaceous Cynar bitterness and the pear-bay-juniper cordial's fragrant fruitiness.

white rum (vacation-style, e.g., light/overproof if preferred)

dark blended rum (Dark Horse style)

rich/scotch (smoky, for depth)

pear & bay leaf & juniper cordial

Cynar (artichoke liqueur)

fresh lemon juice

simple syrup (1:1)

Angostura bitters

pear slice (thin)

fresh bay leaf

cracked ice or large ice cube

ripe pears, chopped (about 2 medium)

granulated sugar

water

fresh bay leaves

juniper berries (crushed lightly)

lemon juice

In a small bowl, combine the crumbled blue cheese and warm water. Mash and mix with a fork until a fairly homogeneous suspension forms. Let sit 5–10 minutes, then strain through a fine mesh or coffee filter into a small jar, pressing to extract as much liquid as possible. Discard solids. Stir in a pinch of fine sea salt. You should end up with approximately 1 ounce of cloudy, salty blue-cheese–infused liquid. Chill until needed.

Add the gin, dry vermouth, Linie aquavit, 0.25 oz blue cheese saline, fresh orange juice, fresh lime juice, Angostura bitters and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create a rich foam.

Dry shake (no ice)

Open the shaker, add the ice cubes, reseal and shake hard for 12–18 seconds until the exterior of the shaker is very cold and the foam is well integrated.

Wet shake (with ice)

Double-strain the cocktail (through a Hawthorne strainer and a fine mesh) into a chilled coupe or Nick & Nora glass to remove ice shards and any cheese solids. The drink should have a silky, white foam head with a pale straw color beneath.

Double strain and serve

Optional: lightly wet the rim of the glass and dip one edge into the finely crumbled blue cheese for an aromatic hit, or simply float a dehydrated orange wheel or express a thin strip of orange peel over the foam and lay it on top. Add one small drop of Angostura on the foam and gently swirl with a toothpick for visual interest.

Garnish

Serve immediately. Encourage the drinker to take a sip that breaks the foam so the blue-cheese saline and citrus interplay with the gin and aquavit.

Serve

London dry gin (or a white gin)

Vermouth (dry or a slightly savory vermouth; Linie aquavit pairs well with dry vermouth)

Linie Aquavit

Blue cheese saline (see prep)

Fresh orange juice

Fresh lime juice

Egg white (large)

Ice (for shaking)

Dehydrated orange wheel or thin orange peel

Finely crumbled blue cheese (optional, for rim or float)

Good quality blue cheese (e.g., Roquefort, Stilton), crumbled

Warm distilled water

Fine sea salt

Pour crushed pistachios onto a small plate. Rub the glass rim with a lemon wedge, then dip the rim into the crushed pistachios to coat. Set the glass aside to dry slightly.

Place two large ice cubes into an old-fashioned glass (or a rocks glass). Keep chilled.

Fill a cocktail shaker halfway with ice (about 1 cup).

Add 1.5 oz añejo tequila and 0.5 oz cinnamon-infused tequila to the shaker.

Pour in 0.5 oz pineapple vodka and 0.75 oz cold espresso (cold-brewed or chilled espresso).

Add 0.5 oz pistachio orgeat (or pistachio syrup) for nutty sweetness and texture.

Add 0.25 oz creme de cacao and 0.25 oz allspice dram to provide chocolate and warm spice notes.

Add 0.5 oz fresh lemon juice and 0.25 oz cold-brewed coffee syrup to balance sweetness and brighten flavors.

Add 2 dashes chocolate-chile bitters and 1 dash cacao bitters for depth and gentle heat.

Secure the shaker lid and dry-shake (no ice) vigorously for 10 seconds to emulsify the pistachio orgeat with the espresso, then add ice and shake hard for 12–15 seconds until well chilled and slightly frothy.

Double-strain the mixture through a fine-mesh strainer into the prepared rocks glass over the two large ice cubes to keep the cocktail clear of small ice shards and grounds.

Express a lemon twist over the drink to release oils, then drop the twist into the glass.

Garnish with a toasted Mexican cinnamon stick placed across the glass. Optionally sprinkle a pinch of finely chopped pistachio on top of the foam or on the rim for extra texture.

Serve immediately and advise sipping slowly to appreciate the layered flavors: pistachio, espresso, warm cinnamon and allspice, chocolate-chile bitters, and sweet pineapple undertones.

2024 Domaine De Bordeaux

2018 Crémant Alsace, D'alsace France Brut

Ny Adernats Tarragona Cava, Brut Spain

Featured Rosé Orange, Still Wine

Tropical

Capitoline

Smile On Like The Happiness Rocks

Dark Rye Crusted Rockfish

Creamy Polenta

Corn Grit Cake

Ribeye

Pork

Duck

Lentil Ragout

Scallops

Rockfish

Venison

Citrus Salad

Shrimp Mussels

Oysters

Three Hour Tour

Fennel

Black Pepper Creamy Bacon Potato

The Blue I'll Have Another