Warres Otima 20yr Tawny Port

Honig Sauvignon Blanc Late Harvest

Warres Otima 10yr Tawny Port

Henriques & Henriques Rainwater 3yr Madera

Fonseca Porto Bin 27

Moussé Fils "Eugène" NV, France, Extra Brut Blanc de Noirs

Chateau Laribotte Sauternes

Benton Lane 2023 Williamette Valley

Moet & Chandon "Pharrell" NV, France, Brut

Marc Herbart "Premier Cru" NV, France, Brut

Belle Glos "Clark and Telephone" 2023

Lanson "Pere & Fils" NV, France, Brut

Aston "Estate" 2016, Calistoga, Sonoma

Amalie Roberts "The Uncarved Block" 2013, Willamette

Gaston Chiquet "Tradition Premier Cru" NV, France, Brut

Francçoise Bedel "Origin'elle" NV, France, Extra Brut

Aubrey Fils "Premier Cru" NV, France, Brut

Blackened White Fish, Poblano Tartar Sauce, LTO, Brioche Bun

Blackened Fish Sandwich

Two 4oz. AL Wagyu Smashed Patties, American cheese, Diced Yellow Onion, Mayo

VY Smash Burger

8oz AL Wagyu Sausage Blend, Cheddar Cheese, Bacon Jam, Caramelized Onions, Hashbrowns, Maple Aioli, Brioche Bun

Vintage Breakfast Burger

8oz AL Wagyu Blend, Guacamole, Tortilla Strips, Pepper Jack Cheese, LTO, Brioche Bun

Fiesta Burger

8oz AL Wagyu Blend, Peppered Bacon, White Cheddar, LTO, Brioche Bun

VY Classic

Blackened 8oz AL Wagyu Blend, Cheddar Jack Cheese, Candied Jalapeños, Fried Onion Ring, Bacon, BBQ Sauce Brioche Bun

The Rodeo Burger

8oz AL Wagyu Blend, Sautéed Mushrooms, Swiss, Lemon Garlic Aioli, Tomato, Grilled Sour Dough

Swiss Mushroom Burger

If the bottle has been stored in a cool cellar, allow it to rest at room temperature for 10–20 minutes before serving so aromas can open. If you prefer a slightly cooler port, place the bottle in the refrigerator for 20–30 minutes—do not serve ice-cold.

Chill or rest

Select small tulip or copita glasses. Ensure they are clean and at room temperature (rinsing with warm water and drying is optional).

Prepare glassware

Pour approximately 90 ml (about 3 fl oz) of Warre's Otima 20yr Tawny Port per person into each glass. For tasting flights or smaller pours, reduce to 60 ml.

Measure serving

If guests prefer a slightly lighter style, add up to 30 ml of room-temperature still water to the glass and gently swirl once; taste before adding water to make sure it's desired.

Optional: Lighten the port

Serve with a thin slice or twist of orange peel on the side if desired. Offer a small bowl of toasted almonds or walnut halves to complement the nutty, dried-fruit character of the tawny.

Garnish and pairings

Hold the glass by the stem or base and present the bottle briefly if guests are curious. Warre's Otima 20yr is a matured tawny with pronounced nutty, dried-fruit and caramel notes—encourage small sips and allow the wine to linger on the palate. If there is leftover bottle, reseal and store upright in a cool, dark place; consume within 1–2 weeks for best quality.

Service notes

If decanting, use a small decanter or pourer to control the flow—this port is mature and will not need heavy decanting, but gentle aeration for 5–10 minutes can open aromas.

Provide a small jug or carafe of room-temperature water at the table for palate cleansing between sips or courses.

Warre's Otima 20yr Tawny Port

Portion for each serving (approx.)

Optional: Room-temperature still water

Optional: Thinly sliced orange or twist of orange peel

Optional: Toasted almonds or walnut halves

Port glasses (small tulip or copita)

Decanter or wine pourer (optional)

Small water jug (for palate cleansing)

Measure the freshly pressed late-harvest Sauvignon Blanc juice (10 L) into a sanitized primary fermenter. Test °Brix (sugar), pH, and titratable acidity. Aim for a starting sugar level consistent with a late-harvest dessert wine (often 20–28 °Brix depending on desired final ABV and residual sugar). If total acidity is low, add up to 1/2 tsp acid blend and retest. Add pectic enzyme (1 tsp) to help break down pectin and clarify; stir gently to incorporate.

Sanitize and prepare must

Add 50 mg potassium metabisulfite per liter-equivalent dose (for 10 L this equals ~500 mg total; listed single-dose 50 mg here is a per-liter guideline—adjust to 5 ppm free SO2 target) to the must to kill wild yeast and bacteria. Stir gently, cover, and let sit 12–24 hours to allow SO2 to dissipate to a safe level for inoculation (or until free SO2 is at recommended level for inoculation).

Sanitize must with Campden

After the 12–24 hour SO2 rest, rehydrate 5 g of chosen wine yeast per manufacturer's instructions (typically in 25–50 ml sterile water at 35–40°C with rehydration nutrient). Add yeast nutrient (5 g) to the must. Pitch the rehydrated yeast into the must and stir gently to homogenize. Maintain fermentation temperature between 12–18°C to preserve Sauvignon Blanc aromatic qualities and avoid excessive loss of volatile aromatics.

Rehydrate and pitch yeast

Allow primary fermentation to proceed in the fermenter. Monitor specific gravity (or °Brix) daily. Because this is late-harvest must, fermentation may be slow as sugar levels are high; maintain temperature and nutrient additions as needed (follow nutrient package schedule). Fermentation may finish with a relatively high residual sugar depending on yeast alcohol tolerance. If you want a sweet finish, stop fermentation before all sugar is consumed (see Stabilization below).

Primary fermentation

When primary fermentation slows (specific gravity is stable for 2–3 days), rack the wine off the gross lees into a sanitized carboy. Take a SO2 reading, free and total, and adjust with potassium metabisulfite as necessary to protect the wine from oxidation and microbial spoilage. Typical target free SO2 for high-acid whites is 20–30 ppm depending on pH—adjust per pH test results. Allow wine to settle and clarify for 1–4 weeks, racking as required to leave sediment behind.

Racking and monitoring

To retain residual sugar, cold-settle and then stabilize the wine after racking: cool the wine to near 0–4°C for several days to arrest fermentation activity, then add potassium sorbate (1 g for 10 L) along with a Campden dose (calculated to reach recommended free SO2). Potassium sorbate prevents yeast reactivation and allows safe back-sweetening. Alternatively, sterile filtration to 0.45–0.2 μm can arrest fermentation without sorbate, but proper equipment is needed.

Stopping fermentation (if desired for sweetness)

If the wine is still hazy, perform fining with bentonite (or a kieselsol/lecithin kit) following product directions: typically rehydrate bentonite and add to the wine, allow 1–2 weeks to settle, then rack off lees. Taste to judge clarity and flavor. Use cold stabilization if tartrate crystals are a concern: chill to near 0–2°C for 1–2 weeks and remove precipitated crystals by racking or filtration.

Clarify and fining

If a sweeter late-harvest style is desired, stabilize as above (sorbate + sorbic acid or sterile filtration). Prepare back-sweetening syrup by gently warming the reserved late-harvest juice or grape concentrate (200 ml) to dissolve and chill. Add small increments to the stabilized wine, mixing and tasting between additions until desired sweetness is achieved. Recheck free SO2 and add Campden as needed to reach the proper protective level.

Back-sweeten and balance

Optionally pass the wine through a sterile filter to polish clarity and microbiological stability. Ensure all equipment and filters are sanitized. Take final gravity, acidity, and SO2 readings and record them for aging reference.

Final polishing

Sanitize bottles, corks/screwcaps, bottling siphon, and tubing. Allow wine to rest in carboy for at least 2–4 weeks after final adjustments so any additions (sweeteners, sulfites) integrate and settle.

Prepare for bottling

Rack the wine gently into bottles using a bottling siphon, leaving 1–2 cm headspace. Cork or cap the bottles. Label and date them (include residual sugar and sulfite additions for future reference).

Bottle

Allow bottles to age for 1–6 months to let flavors integrate; late-harvest Sauvignon Blanc often benefits from short bottle aging to develop aromatics and balance. Serve chilled (6–10°C).

Age and serve

freshly pressed Sauvignon Blanc grape juice (late-harvest / high sugar must)

wine yeast (Saccharomyces cerevisiae strain for late-harvest/dessert wine, e.g., EC-1118 or similar)

yeast nutrient

pectic enzyme

acid blend (if needed to adjust total acidity)

fermentation temperature control (note: not an ingredient, ensure environment at 12–18°C)

potassium metabisulfite (Campden) – to sanitize must before yeast

potassium sorbate (optional, for back-sweetening stabilization)

neutral grape concentrate or reserved late-harvest juice (for back-sweetening)

cold stabilizer/fining (bentonite or kieselsol/lecithin kit as needed)

clear sterile filter pads or microfilter (optional)

bottles (750 ml)

bottle corks or screwcaps

bottling siphon and tubing

Select appropriate glassware: choose brandy snifters or small wine glasses that concentrate aroma. Ensure each glass is clean and free from detergent residue.

If glasses are dusty or have residual odor, rinse briefly with room-temperature water and allow to air dry or wipe with a lint-free cloth.

Warre's Otima 10yr Tawny is best served slightly chilled to cool-room temperature. If stored in a cellar, allow the bottle to sit at 14–16°C (57–61°F) for 15–30 minutes before serving. If warm, chill in the refrigerator for 20–30 minutes; do not over-chill.

Temperature check

Cut and remove any capsule or foil from the neck, wipe the top clean with a cloth. Insert a corkscrew and gently extract the cork. Wipe the bottle lip with a clean cloth to remove any sediment or cork particles.

Opening the bottle

Smell the cork briefly—this can give an initial sense of the wine's condition but avoid prolonged exposure. If the cork shows strong off-odors (musty, vinegary), inspect wine before serving.

Hold the bottle at the base, tilt the glass and pour a small measure (about 60–75 ml) into each glass for a tasting portion. For a standard serving pour about 90–100 ml. Leave some headspace to allow aromas to develop.

Present the glasses to guests and encourage an initial visual inspection: note the tawny color, clarity and rim hues. Then instruct to gently swirl the glass to release aromas.

Smell: take a series of short sniffs, noting dried fruit (fig, raisin), nuts (walnut, almond), caramel and spice. Taste: take a small sip, let it coat the palate, and note silky texture, balanced sweetness and long nutty-caramel finish. Discuss or enjoy as desired.

Arrange roasted walnut halves and dark chocolate squares on a small plate. Offer one walnut half and one chocolate square per serving as complementary bites. The nuttiness and bittersweet chocolate enhance the tawny's flavors.

Between pours, recap and reseal: if you are not finishing the bottle, replace the cork gently (but not tightly) and store upright in a cool place away from strong light. Once opened, best consumed within 6–8 weeks for optimal aroma and flavor.

Warre's Otima 10yr Tawny Port bottle

Brandy snifter or small wine glasses

Roasted walnut halves (optional)

Dark chocolate, 70% cocoa, small squares (optional)

Room-temperature water (to clean glassware if needed)

Place a coupe or old-fashioned glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill it.

Chill glass

If using the optional madeira accent, pour 0.25 oz of Madeira into the chilled glass, swirl to coat the interior, then discard excess (or leave a thin coating) and set the glass aside.

Add 2 oz Henriques & Henriques Rainwater 3yr Madera rum, 0.75 oz fresh lime juice, 0.5 oz simple syrup, 0.25 oz orange curaçao, and 2 dashes Angostura bitters into a cocktail shaker.

Fill the shaker with ice (enough to nearly fill).

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted on the outside.

Double-strain the cocktail into the prepared chilled glass (or over fresh large ice if serving on the rocks). Use a fine mesh strainer in addition to the shaker strainer to remove small ice shards and pulp.

Express the oils of an orange twist over the cocktail by holding the twist over the drink and giving it a quick squeeze, then run the twist along the rim and drop it into the glass as garnish.

Serve immediately. Recommend pairing with light appetizers or sipping slowly to appreciate the madeira-finished rum's nuanced spice and dried fruit notes.

Henriques & Henriques Rainwater 3yr Madera rum

Fresh lime juice

Simple syrup (1:1 sugar to water)

Orange curaçao (or triple sec)

Angostura bitters

Fresh orange twist (for garnish)

Ice (for shaking and serving)

Madera wine rinse (Malmsey or Bual madeira)

Chill the Fonseca Porto Bin 27 in the refrigerator for 30–60 minutes to reach a serving temperature of about 12–16°C (54–61°F). If bottle is already cool, allow it to sit upright for 10 minutes to settle any sediment. Use a corkscrew to open the bottle carefully. Wipe the rim with a clean cloth.

Chill and open

Bin 27 is a ruby-style port that generally does not require extended decanting; however, if you prefer slightly softened edges, decant into a clean decanter and let it breathe for 10–20 minutes before serving. This will open the aromatics and slightly mellow the tannins.

Decanting (optional)

Pour into small dessert-wine or port glasses, filling each glass about one-third full (60–90 ml) so the aromas concentrate and there's room to swirl.

Pouring

On a small board or platter, arrange crumbled blue cheese or chunks of aged cheddar, the assorted nuts, chopped dark chocolate pieces, fresh berries, and crusty bread or crackers. Provide small spoons or forks for the cheese and chocolate if desired.

Arrange accompaniments

Invite guests to taste the wine first, noting its fruity, spicy, and sweet profile. Follow with bites of cheese, chocolate, nuts, or berries to explore complementary and contrasting pairings. Between tastings, sip plain water or eat a cracker to neutralize the palate.

Pairing and tasting

Reseal the bottle with its original cork or a wine stopper and store upright in a cool, dark place or in the refrigerator. Consume within 2–4 weeks for best flavor; ruby-style ports remain stable but may gradually lose vibrancy.

Storage after opening

Fonseca Porto Bin 27 (Port wine)

Crumbled blue cheese or aged cheddar

Assorted nuts (walnuts, almonds, or pecans)

Dark chocolate (70% cacao), roughly chopped

Fresh berries (blackberries or raspberries)

Crusty bread or plain crackers

Place the bottle of Moussé Fils "Eugène" NV Extra Brut Blanc de Noirs in the refrigerator for at least 3–4 hours before serving, or for 30–40 minutes in an ice bucket filled with equal parts ice and water.

Chill the bottle

Use chilled champagne flutes or small white wine glasses. Rinse the glasses with chilled water and let drain in the refrigerator for a minute to ensure they are cold and free of lingering odors.

Open the bottle carefully: remove the foil, untwist and loosen the wire cage while keeping a thumb on the cork. Hold the bottle at a 45° angle, grasp the cork and gently ease it out with a quiet, controlled motion. Aim for a soft sigh rather than a loud pop to preserve bubbles.

Pouring: pour about 90–120 ml per glass (roughly 1/3 full) to allow aromas to develop. Pour gently down the side of the glass to preserve bubbles and avoid excessive foaming.

In a small bowl, mix the cream cheese (120 g) with chopped fresh dill (1 tbs) and lemon zest (1 tsp). Season with a light pinch of freshly cracked black pepper (about 1/4 tsp). Stir until smooth and spreadable. Taste and adjust dill or lemon zest if needed.

Make the dill cream

Spread about 1 tablespoon of the dill cream onto each mini blini or toasted baguette slice. Fold or place a thin slice of smoked salmon (about 10–15 g per piece) on top. Garnish each with a small sprig of dill or a tiny sprinkle of lemon zest. Arrange 6 pieces across a section of the platter.

Assemble smoked salmon bites

Fan thin slices of green apple on the platter. Drape prosciutto slices (about 20 g per person) over or beside the apple slices so guests can combine a slice of apple with prosciutto for a sweet-and-salty bite. Place 3–4 of these combos on the platter.

Prosciutto and apple

Place the soft triple-cream or mild Brie (150 g) on the platter. Sprinkle toasted slivered almonds (30 g) over and around the cheese. Drizzle honey (2 tsp) lightly across the surface and finish with a crack of freshly cracked black pepper (remaining 3/4 tsp). Provide small cheese knives or spreaders so guests can take portions.

Brie with toasted almonds and honey

Arrange the cornichons (8 pieces, halved lengthwise) and any leftover blinis or baguette slices on the platter. Balance the visual layout so salty (prosciutto, cornichons), creamy (brie, cream cheese), and bright (apple, lemon zest) components are easy to reach.

Cornichons and extras

Final touch: lightly scatter any remaining dill sprigs for color. Keep the platter at cool room temperature (not refrigerated) for up to 30 minutes while serving so cheeses soften but the chilled Champagne remains cold.

Serve chilled sparkling water with lemon wedges between pours if you or your guests want to cleanse the palate. Pour about 120–150 ml per glass as desired.

Tasting order: pour wine first and taste neat. Then sample a smoked salmon bite, followed by a sip of the Blanc de Noirs to note how the wine’s fine mousse, acidity, and autolytic character interact with the salmon’s smokiness and the dill cream’s richness.

Suggested combinations: the Champagne’s acidity and fine bubbles cut through the creaminess of the brie and cream cheese; the wine’s Pinot Noir-based body (Blanc de Noirs) complements cured and smoked meats like prosciutto and smoked salmon; the apple and cornichons refresh the palate between richer bites.

Moussé Fils "Eugène" NV Extra Brut Blanc de Noirs

Champagne flutes or small white wine glasses

Smoked salmon, thinly sliced

Cream cheese (full-fat)

Fresh dill, chopped

Lemon zest

Mini blinis or small toasted baguette slices

Cornichons or small dill pickles, halved lengthwise

Crisp green apple (e.g., Granny Smith), thinly sliced

Soft triple-cream or mild Brie cheese, room temperature

Toasted almonds, slivered

Prosciutto, thinly sliced

Honey

Freshly cracked black pepper

Sparkling water (chilled)

Lemon wedges

Chill the bottle of Château Laribotte Sauternes to the ideal serving temperature: place the bottle in a refrigerator for at least 2–3 hours, or in an ice bucket filled with ice and water for 20–30 minutes. Sauternes is best served between 8–12°C (46–54°F).

Inspect the bottle and cork: wipe the neck clean, remove the capsule and carefully extract the cork with a corkscrew. Wipe any sediment from the bottle lip with a clean cloth.

Decanting (optional): for a young Sauternes you generally do not need prolonged decanting. If the wine has visible sediment or you want to allow a very old bottle to open slightly, decant gently for 10–20 minutes. Otherwise serve directly from the bottle.

Pouring: use small dessert wine glasses or small white wine glasses. Pour about 60–90 ml (2–3 fl oz) per glass to allow aroma concentration. Hold the glass by the stem, tilt slightly and pour smoothly.

Tasting order: when serving multiple wines or courses, taste the Sauternes after lighter wines (e.g., Champagne) and before heavier fortified wines. Because it is sweet, it can overwhelm dry wines if served earlier.

In a small bowl, combine 1/2 cup crème fraîche with 1/4 cup crumbled blue cheese. Stir gently to retain some texture. Taste and adjust: if you want a stronger cheese flavor, add up to another tablespoon of crumbled cheese. Chill until serving.

Make blue cheese crème fraîche

Arrange 8 toasted brioche slices or rusks on a serving board. Halve 6 fresh figs and arrange alongside the toasts. Sprinkle toasted walnuts over the figs and toasts; set the optional almonds in a small dish.

Prepare toasts and fruit

Place the chilled bottle (or ice bucket) and glasses on the table. Spoon a small dollop (about 1 tsp) of the blue cheese crème fraîche onto each toast or onto the fig halves. Offer the Sauternes in small pours (60–90 ml per guest). Encourage guests to taste the wine alone first, then together with a bite of toast/cheese/fig to appreciate the interplay of sweetness, acidity and saltiness.

Serve

Storage of opened bottle: recork the bottle with the original cork or a wine stopper and refrigerate. An opened Sauternes will generally keep 3–7 days in the refrigerator; flavors may mellow over time.

Château Laribotte Sauternes (bottle)

Ice (for chilling)

Crème fraîche

Blue cheese (or Roquefort), crumbled

Toasted brioche or rusk

Fresh figs, halved

Toasted walnuts, roughly chopped

Raw almonds or Marcona almonds (optional)

Bring the Benton Lane 2023 Willamette Valley Pinot Noir to the proper serving temperature: about 55–60°F (13–15°C). If the bottle is too warm, chill it in the refrigerator for 20–30 minutes; if it’s too cold, remove it 15–20 minutes before serving.

Decanting (optional): Open the bottle and pour into a decanter for 20–30 minutes to allow the wine to breathe and open up aromatics. If you prefer brighter fruit and less aeration (younger bottle), decant for 10–15 minutes.

Select appropriate glasses (large-bowled Pinot Noir or Burgundy glass) and pour about 4–6 oz (120–180 ml) per person to allow swirling and aroma release.

Warres Otima 20yr Tawny Port

Honig Sauvignon Blanc Late Harvest

Warres Otima 10yr Tawny Port

Henriques & Henriques Rainwater 3yr Madera

Fonseca Porto Bin 27

Moussé Fils "eugène" Nv, France, Extra Brut Blanc De Noirs

Chateau Laribotte Sauternes

Benton Lane 2023 Williamette Valley

Moet & Chandon "pharrell" Nv, France, Brut

Marc Herbart "premier Cru" Nv, France, Brut

Belle Glos "clark And Telephone" 2023

Lanson "pere & Fils" Nv, France, Brut

Aston "estate" 2016, Calistoga, Sonoma

Amalie Roberts "the Uncarved Block" 2013, Willamette

Gaston Chiquet "tradition Premier Cru" Nv, France, Brut

Francçoise Bedel "origin'elle" Nv, France, Extra Brut

Aubrey Fils "premier Cru" Nv, France, Brut

Blackened Fish Sandwich

Vy Smash Burger

Vintage Breakfast Burger

Fiesta Burger

Vy Classic

The Rodeo Burger

Swiss Mushroom Burger