FERREIRA DONA ANTONIA 20 YEAR TAWNY

GAJA GRAPPA DI CABERNET SAUVIGNON

NONINO GRAPPA DI CHARDONNAY

TAYLOR FLADGATE 10 YEAR TAWNY

GRAHAMS 10 YEAR TAWNY

TERRA D'ORO ZINFANDEL RUBY

DOLCE DELLA SETTIMANA

SURGELATI

NIEPOORT TAWNY

vanilla bean gelato, espresso, whipped cream

AFFOGATO

lady fingers, espresso, mascarpone, sweet liqueurs, prepared in the traditional manner

TIRAMISÙ

house-made lavender ricotta cheesecake, blueberry-lemon compote, lady finger crust, crème anglaise

TORTA AL FORMAGGI

chocolate & grand marnier custard, caramelized sugar, fresh berries

CREMA BRUCIATA

dark chocolate, fig, cream soda, toasted caramel

CHARLES GOODNIGHT TEXAS BOURBON

fox trail small batch bourbon, ferrand 1840 cognac, oak & bean coffee liqueur, china-china, cardamom bitters, expressed orange peel

SLEEPER CAR

house-infused lemon vodka, artanical gin, blackcurrant liqueur, fig preserves, lemon, club soda

THE CURRANT EVENT

mal bien espadín mezcal, planteray dark rum, golden falernum, yuzu liqueur, orange bitters

EXCURSION

pear liqueur, cranberry juice, rosemary syrup, prosecco, shimmer

VETRO 1925

OLD RIP VAN WINKLE 10-YEAR BOURBON

HEAVEN HILL HERITAGE COLLECTION 19-YEAR AMERICAN WHISKEY

PARKER'S HERITAGE 14-YEAR BARREL FINISHED MALT WHISKEY

blue star honey-infused reposado tequila, tapatio blanco tequila, ginger & pear liqueurs, agave, lime, prosecco

AGAVE ZENZERO

HEAVEN HILL BOTTLED-IN-BOND BOURBON

EVAN WILLIAMS SINGLE BARREL

Place the bottle of FERREIRA DONA ANTONIA 20 YEAR TAWNY in the refrigerator for about 30 minutes before serving to enhance its flavors and aromas.

Chill the Wine

While the wine is chilling, chop the dark chocolate into bite-sized pieces, and arrange the roasted almonds and dried apricots on a serving platter.

Prepare the Accompaniments

Once chilled, open the bottle of FERREIRA DONA ANTONIA 20 YEAR TAWNY. Pour into wine glasses, filling each glass about one-third full.

Serve the Wine

Serve the chilled wine alongside the arranged dark chocolate, roasted almonds, and dried apricots. Sip and savor the complex flavors of the wine, complemented by the rich chocolate and nutty, fruity accompaniments.

Enjoy

Dark chocolate (70% cacao or higher)

Roasted almonds

Dried apricots

Begin by harvesting the Cabernet Sauvignon grapes. Ensure they are ripe and free from any mold or rot.

Harvest Grapes

Crush the grapes gently to release their juice. You can use a grape crusher or do this by hand in a clean container.

Crush the Grapes

Transfer the crushed grapes, including skins and seeds, into a fermentation vessel. Add 1 tablespoon of yeast to the mixture to initiate fermentation.

Prepare for Fermentation

Cover the fermentation vessel with a cloth and let it sit in a cool, dark place for about 7-10 days. Stir the mixture daily to ensure even fermentation.

Ferment the Mixture

After fermentation, press the mixture to separate the liquid (wine) from the solids (skins and seeds). You can use a wine press or a clean cloth to squeeze out the juice.

Press the Mixture

In another container, dissolve 500 grams of sugar in 1 liter of water. Mix this solution with the pressed wine to enhance the flavor.

Add Water and Sugar

Set up your distillation apparatus and pour the sweetened wine into it. Heat slowly to distill the liquid, collecting the output in a clean bottle.

Distillation Process

Once distilled, allow the grappa to cool. Pour it into sterilized bottles and seal tightly. Let it age for a few weeks to enhance the flavor.

Bottle the Grappa

Your GAJA Grappa di Cabernet Sauvignon is now ready to be enjoyed. Serve it chilled or at room temperature.

Serve

Cabernet Sauvignon grapes

Yeast (for fermentation)

Water

Sugar

Distillation apparatus

Harvest 10 kg of ripe Chardonnay grapes from the vineyard, ensuring they are free from any rot or disease.

Harvesting Grapes

Crush the harvested grapes in a clean container to extract the juice. This can be done using a grape crusher or by hand.

Crushing Grapes

Add 1 liter of clean water to the crushed grapes to help extract more juice and dilute the mixture slightly.

Adding Water

Sprinkle 10 grams of yeast over the mixture to initiate fermentation. Cover the container with a cloth and let it sit for 1-2 weeks in a warm place, stirring daily.

Fermentation Process

After fermentation is complete, strain the mixture through a fine mesh sieve or cheesecloth into a clean container to separate the liquid from the solids.

Straining the Mixture

Dissolve 0.5 kg of sugar in a small amount of warm water and add it to the strained grape juice. Stir well to combine.

Adding Sugar

Transfer the mixture to a distillation apparatus. Heat the mixture slowly until it reaches the boiling point. Collect the vapors that are produced and cool them to condense back into liquid form, capturing the grappa.

Age the distilled grappa in a glass or wooden container for at least 6 months to develop its flavors.

Aging

Once aged, filter the grappa to remove any impurities and bottle it in sterilized glass bottles. Seal tightly.

Bottling

Chardonnay Grapes

Arrange an assortment of cheeses on a serving platter. Choose a variety of textures and flavors, such as creamy brie, sharp cheddar, and blue cheese.

Prepare the Cheese Platter

Scatter the dried fruits over the cheese platter, mixing apricots, figs, and raisins for a sweet contrast to the savory cheeses.

Add Dried Fruits

Add a handful of nuts to the platter. Choose walnuts, almonds, or pecans for a crunchy element that pairs well with the tawny port.

Incorporate Nuts

Break the dark chocolate into small pieces and place them on the platter. The rich chocolate complements the sweetness of the tawny port.

Include Dark Chocolate

Open the bottle of Taylor Fladgate 10 Year Tawny Port and pour it into wine glasses. Serve alongside the cheese and accompaniments.

Serve the Tawny Port

Taylor Fladgate 10 Year Tawny Port

Cheese platter (assorted cheeses)

Dried fruits (apricots, figs, and raisins)

Nuts (walnuts, almonds, or pecans)

Dark chocolate (70% cocoa or higher)

Gather all the ingredients needed for the pairing.

Prepare the Ingredients

Place the Grahams 10 Year Tawny Port in the refrigerator for about 30 minutes prior to serving to enhance the flavors.

Chill the Port

Cut the dark chocolate into small pieces or shards for easy serving.

Prepare the Chocolate

In a serving bowl, mix together the walnuts, almonds, and pecans for a crunchy texture.

Arrange the Nuts

Slice the dried figs into halves or quarters to make them easier to eat.

Slice the Dried Figs

Cut the blue cheese or aged cheddar into small wedges or cubes for serving.

Prepare the Cheese

On a large serving platter, arrange the dark chocolate, mixed nuts, dried figs, and cheese. Pour the chilled Grahams 10 Year Tawny Port into glasses and serve alongside the platter.

Grahams 10 Year Tawny Port

Dark chocolate

Mixed nuts (walnuts, almonds, pecans)

Dried figs

Cheese (blue cheese or aged cheddar)

Wash the fresh raspberries and strawberries thoroughly under cold water. Remove the stems from the strawberries and slice them in half.

Prepare the Fruit

In a large pitcher, combine the Zinfandel wine and sugar. Stir well until the sugar is completely dissolved.

Mix Wine and Sugar

Pour the fresh lemon juice into the pitcher and stir to combine with the wine and sugar mixture.

Add Lemon Juice

Add the prepared raspberries and sliced strawberries into the pitcher. Gently stir to incorporate the fruits into the mixture.

Incorporate Fresh Fruits

Cover the pitcher and place it in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Chill the Mixture

After chilling, remove the pitcher from the refrigerator. Add the mint leaves, gently pressing them to release their flavor.

Prepare to Serve

Just before serving, pour in the club soda and give it a gentle stir to combine, being careful not to lose the fizz.

Add Club Soda

Pour the Zinfandel Ruby into glasses filled with ice. Garnish with additional mint leaves or a slice of lemon if desired.

Zinfandel Wine

Fresh Raspberries

Fresh Strawberries

Lemon Juice

Mint Leaves

Club Soda

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the softened butter until creamy. Gradually add the sugar mixture, beating until light and fluffy.

Cream Butter and Sugar

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Combine Mixtures

Pour the batter into a greased 9x13 inch baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow the base to cool completely in the pan on a wire rack.

Cool the Base

Wash and slice the strawberries. In a bowl, combine the strawberries and blueberries.

Drizzle honey and lemon juice over the fruit and toss gently to coat.

Add Honey and Lemon Juice

Chop mint leaves and sprinkle over the fruit mixture for added freshness.

Garnish with Mint

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.

Whip the Cream

Using an electric mixer, beat on medium-high speed until stiff peaks form.

Beat to Stiff Peaks

Cut the cooled base into squares and place each square on a dessert plate.

Layer the Dessert

Spoon the seasonal fruit topping over each square.

Top with Fruit

Finish by dolloping whipped cream on top of the fruit.

Add Whipped Cream

Serve immediately and enjoy your Dolce della Settimana!

All-purpose flour

Granulated sugar

Unsalted butter

Vanilla extract

Baking powder

Salt

Eggs

Fresh strawberries

Fresh blueberries

Honey

Lemon juice

Mint leaves

Heavy whipping cream

Powdered sugar

In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.

Create the Base

Remove the saucepan from heat and stir in the vanilla extract and salt. Allow the mixture to cool to room temperature.

Add Flavoring

Once cooled, cover the mixture and place it in the refrigerator for at least 2 hours, or preferably overnight, to chill thoroughly.

Chill the Base

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

Churn the Gelato

Transfer the churned gelato into an airtight container and freeze for at least 4 hours to harden.

Freeze the Gelato

Whole Milk

Heavy Cream

Granulated Sugar

Vanilla Extract

In a large mixing bowl, combine the Port wine, sugar, and water. Stir until the sugar is completely dissolved.

Prepare the Base

Add the oak chips to the mixture. If using a barrel, ensure it's clean and add the mixture directly into the barrel.

Ferreira Dona Antonia 20 Year Tawny

Gaja Grappa Di Cabernet Sauvignon

Nonino Grappa Di Chardonnay

Taylor Fladgate 10 Year Tawny

Grahams 10 Year Tawny

Terra D'oro Zinfandel Ruby

Dolce Della Settimana

Surgelati

Niepoort Tawny

Affogato

Tiramisù

Torta Al Formaggi

Crema Bruciata

Charles Goodnight Texas Bourbon

Sleeper Car

The Currant Event

Excursion

Vetro 1925

Old Rip Van Winkle 10-year Bourbon

Heaven Hill Heritage Collection 19-year American Whiskey

Parker's Heritage 14-year Barrel Finished Malt Whiskey

Agave Zenzero

Heaven Hill Bottled-in-bond Bourbon

Evan Williams Single Barrel