Amaro Montenegro

Galia "by Zahav"

Amaro Averna

Carmel Winery Late Harvest

Domaine Du Castel "Blanc du Castel"

Recanati Marawi

SPHERA "White Signature"

Chateau Musar

Yatir Winery "Mt. Amasa"

Domaine Zafeirakis

Tabor "Adama"

Bruno Michele "Assemblée"

Billecart-Salmon "Le Rosé"

Vilmart & Cie "Grand Cellier"

Pierre Peters "Cuvée des Réserve"

Chocolate Malabi

Bonnet-Ponson "Cuvée Perpetuelle"

Caves São João

Mersel "Elevate"

Forlorn Hope "Heinzelmann"

SALATIM

Jean-Claude Buecher Crémant D'Alsace

Cyril Zangs "WIDR"

(Limited Availability) Shabazi, Uzbeki Apricots, Schmaltz Potatoes

Sabbath Chicken

In a large saucepan, combine the Amaro Montenegro and water. Heat the mixture over low heat until warm, but do not allow it to boil.

Prepare the Base

Slowly add the sugar to the warm mixture, stirring continuously until it fully dissolves.

Add Sugar

Add the orange peel, lemon peel, cloves, cinnamon stick, star anise, cardamom pods, and vanilla bean to the saucepan. Stir gently to combine.

Infuse Flavors

Incorporate the gentian root, hibiscus flowers, sage leaves, and thyme leaves into the mixture. Stir thoroughly, ensuring all ingredients are submerged.

Add Botanicals

Cover the saucepan and let the mixture simmer on low heat for about 20 minutes. This allows the flavors to meld together.

Simmer Mixture

After simmering, remove the saucepan from heat and let it cool completely. Once cooled, strain the mixture through a fine mesh sieve to remove solid ingredients.

Cool and Strain

Transfer the strained liquid into clean bottles and seal tightly. Store in a cool, dark place.

Bottle the Amaro

Serve chilled or over ice as an after-dinner digestif.

Serve

Water

Sugar

Orange Peel

Lemon Peel

Cloves

Cinnamon Stick

Star Anise

Cardamom Pods

Vanilla Bean

Gentian Root

Hibiscus Flowers

Sage Leaves

Thyme Leaves

Carefully hand-pick Grenache Noir grapes from the vineyard, selecting only the ripest and healthiest bunches. Avoid any damaged or overripe grapes.

Harvesting Grapes

Once harvested, destem and crush the grapes to release their juice. This can be done manually or using a grape crusher.

Crushing and Destemming

Mix the crushed grapes with 50 liters of water to help extract the sugars and flavors. Ensure the mixture is homogeneous.

Adding Water

Sprinkle 20 grams of wine yeast over the grape must (crushed grape mixture) and gently stir to incorporate. This will kickstart the fermentation process.

Inoculation with Yeast

Allow the mixture to ferment at a controlled temperature between 20-25°C (68-77°F) for 7-14 days. Stir daily to ensure even fermentation.

Fermentation

After fermentation is complete, press the grape must to separate the liquid wine from the solids. Use a wine press for efficient extraction.

Pressing the Wine

Once the wine is pressed, add 5 grams of sulfur dioxide to stabilize the wine and prevent unwanted microbial growth.

Adding Sulfur Dioxide

If using oak chips, add 100 grams to the wine for aging. Transfer the wine to a clean fermentation vessel and let it age for 6 months to 1 year, tasting periodically to check development.

Aging the Wine

Once the wine has aged to your preference, filter it to remove any sediment and transfer it to clean bottles. Seal with corks and label appropriately.

Bottling

Grenache Noir grapes

Yeast (wine yeast recommended)

Sulfur dioxide

Oak chips (optional)

In a large glass jar, combine the dried herbs, citrus peels, and spices. Pour the neutral grain spirit or vodka over the mixture. Seal the jar tightly and shake gently to combine.

Infuse the Alcohol

Allow the mixture to infuse in a cool, dark place for at least 2 weeks. Shake the jar gently every few days to help the infusion process.

Let It Sit

In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool.

Prepare the Simple Syrup

After 2 weeks, strain the infused alcohol through a fine mesh strainer or cheesecloth into a clean container to remove the solids.

Strain the Mixture

Mix the strained infused alcohol with the prepared simple syrup. Add the scraped vanilla bean and stir to combine. Transfer the mixture into bottles and seal tightly.

Combine and Bottle

For optimal flavor, let the bottled Amaro Averna age for an additional 1-2 weeks before using.

Age the Amaro

Dried herbs (such as thyme, rosemary, and sage)

Citrus peels (orange and lemon)

Alcohol (neutral grain spirit or vodka)

Spices (such as cloves, cinnamon, and anise)

Vanilla bean (split and scraped)

Pick Gewurztraminer grapes at late harvest stage, ensuring they are ripe and sweet. Remove any stems and leaves, and rinse the grapes gently.

Harvest and Prepare Grapes

In a clean fermentation vessel, crush the grapes using a grape crusher or by hand to release the juice. Ensure the skins remain intact for flavor extraction.

Crush Grapes

Add 1 litre of water and 300 grams of sugar to the crushed grapes and stir well until the sugar dissolves.

Add Water and Sugar

Sprinkle 10 grams of wine yeast over the mixture and stir gently. Cover the vessel with a clean cloth and let it ferment for 1-2 weeks at room temperature.

Add Yeast

In a saucepan over medium heat, add 150 grams of sugar. Stir constantly until the sugar melts and turns a golden brown color. Remove from heat and let it cool slightly.

Caramelize Sugar

After fermentation is complete, add 50 grams of oak chips to the wine mixture for aging and complexity.

Add Oak Chips

Mix the cooled caramelized sugar into the wine, stirring gently to incorporate it fully.

Combine Caramelized Sugar

Transfer the wine into clean bottles, leaving some space at the top. Seal the bottles with corks and label them.

Bottle the Wine

Gewurztraminer Grapes

Yeast (Wine Yeast)

Caramelized Sugar

Oak Chips

Begin by harvesting ripe Chardonnay grapes. Ensure they are picked early in the morning to maintain optimal freshness.

Crush the harvested grapes gently to extract the juice. Transfer the juice to a press and extract the remaining juice while minimizing skin contact.

Crushing and Pressing

Transfer the juice to a fermentation vessel and add the yeast. Allow the fermentation to occur at a controlled temperature of 15-18°C (59-64°F) for approximately 2-4 weeks.

After primary fermentation, introduce malolactic bacteria to the wine. This will soften the acidity and add a creamy texture. Monitor this process for 2-3 weeks.

Malolactic Fermentation

Once malolactic fermentation is complete, transfer the wine into oak barrels. Age the wine for at least 6-12 months, allowing it to develop complexity and character.

Aging

After aging, carefully siphon the wine into clean bottles, ensuring minimal exposure to oxygen. Add sulfites as a preservative before sealing the bottles.

Let the wine rest in the bottles for a few months before serving. Enjoy the Domaine Du Castel 'Blanc du Castel' Chardonnay chilled at around 10-12°C (50-54°F).

Enjoy

Chardonnay grapes

Oak barrels

Sulfites

Yeast

Malolactic bacteria

Harvest Marawi grapes from the Judean Hills vineyard, ensuring that they are ripe and free from blemishes. Select only the best grapes for optimal flavor.

Harvesting the Grapes

In a clean, sanitized area, crush the harvested grapes to release their juice. This can be done manually or with a grape crusher. Collect the juice in a fermentation vessel.

Crushing the Grapes

Add the water to the grape juice to create the must. Stir gently to combine, ensuring the mix is uniform.

Preparing the Must

Dissolve the sugar in a small amount of warm water, then add it to the must. Stir well to ensure the sugar is fully integrated.

Adding Sugar

Sprinkle the yeast over the must and let it sit for about 10 minutes to hydrate. Then, stir it into the mixture thoroughly.

Adding Yeast

Dissolve the sulfites in a small amount of water and add to the must, mixing well. This helps to prevent unwanted bacteria and wild yeast from developing.

Adding Sulfites

Cover the fermentation vessel with a clean cloth and secure with a rubber band to allow air flow while keeping contaminants out. Let it ferment for about 7-14 days, stirring daily until fermentation slows down.

Once fermentation has slowed, press the mixture to separate the liquid wine from the solids. Use a wine press or a clean cloth to strain the wine into a secondary vessel.

Transfer the wine to an aging barrel or glass carboys. Seal them and let the wine age for at least 6 months to develop its flavors.

After aging, filter the wine if desired, then bottle it in clean, sterilized bottles. Seal with corks and store the bottles in a cool, dark place.

Marawi grapes

Sulfites (as potassium metabisulfite)

In a large pitcher, combine the Chenin Blanc and Chardonnay. Stir gently to mix the two wines together.

Add the simple syrup and fresh lemon juice to the pitcher. Stir until well combined.

Add Sweetness and Flavor

Gently bruise the fresh mint leaves by pressing them with the back of a spoon to release their oils, then add them to the pitcher. Stir again to distribute the mint throughout the mixture.

Infuse with Mint

Refrigerate the mixture for at least 30 minutes to allow the flavors to meld and chill.

Chill the Mixture

To serve, fill glasses with ice cubes. Pour the chilled wine mixture over the ice, filling each glass about three-quarters full.

Top each glass with sparkling water to add a refreshing fizz. Stir gently to combine.

Add Sparkle

Garnish each glass with a lemon slice on the rim and a sprig of mint for a beautiful presentation.

Garnish

Chenin Blanc

Chardonnay

Simple Syrup

Fresh Lemon Juice

Fresh Mint Leaves

Sparkling Water

Ice Cubes

Lemon Slices

After washing, remove the stems and any damaged grapes. Ensure that you have approximately 10 kg of each type of grape.

Prepare the Grapes

Using a grape crusher or a clean foot, crush the grapes to release their juice into a fermentation vessel. Be careful not to over-crush the seeds, as this can impart bitterness.

Crush the Grapes

Add 1 liter of clean water to the crushed grapes along with 5 grams of sugar. Stir gently to combine.

Sprinkle 2 grams of yeast over the mixture and stir gently to incorporate. This will help in the fermentation process.

Inoculate with Yeast

Add 1 gram of tartaric acid to the mixture to balance the acidity, which is crucial for the wine's flavor profile.

Adjust Acidity

To preserve the wine and prevent spoilage, add 50 mg of sulfites to the mixture and stir gently.

Add Sulfites

Cover the fermentation vessel with a clean cloth and allow the mixture to ferment at room temperature for 7-14 days, stirring daily.

After the fermentation period, press the mixture to separate the liquid from the solids. Use a wine press or a fine mesh strainer for this step.

Press the Wine

Transfer the pressed wine into a clean fermentation vessel, leaving behind any sediment. This process is called racking.

Racking

Allow the wine to age in a cool, dark place for at least 6 months to develop its flavors.

Once the aging process is complete, bottle the wine in clean, sterilized bottles. Seal with corks and store in a cool place.

Obeidi grapes

Merwah grapes

Cinsault grapes

Tartaric acid

Begin by carefully harvesting the Viognier, Chenin Blanc, and Roussanne grapes. Ensure that the grapes are ripe and free from any spoilage.

Step 1: Harvesting Grapes

Once harvested, crush the grapes gently to release their juices. Use a traditional grape crusher or a food processor for this step.

Step 2: Crushing Grapes

Transfer the crushed grapes to a fermentation vessel. Allow the mixture to ferment for 2 to 4 weeks at a controlled temperature of around 18°C (64°F). Monitor the fermentation process closely.

Step 3: Fermentation

After fermentation, carefully rack the wine by siphoning off the liquid from the sediment. This process helps clarify the wine and improve its flavor.

Step 4: Racking

Age the wine in oak barrels or stainless steel tanks for 6 months to enhance its complexity and flavor profile. Ensure that the aging environment is consistent in temperature and humidity.

Step 5: Aging

Once aged, bottle the wine using clean, sterilized bottles. Seal with corks and label appropriately, including the name 'Yatir Winery Mt. Amasa'.

Amaro Montenegro

Galia "by Zahav"

Amaro Averna

Carmel Winery Late Harvest

Domaine Du Castel "blanc Du Castel"

Recanati Marawi

Sphera "white Signature"

Chateau Musar

Yatir Winery "mt. Amasa"

Domaine Zafeirakis

Tabor "adama"

Bruno Michele "assemblée"

Billecart-salmon "le Rosé"

Vilmart & Cie "grand Cellier"

Pierre Peters "cuvée Des Réserve"

Chocolate Malabi

Bonnet-ponson "cuvée Perpetuelle"

Caves São João

Mersel "elevate"

Forlorn Hope "heinzelmann"

Salatim

Jean-claude Buecher Crémant D'alsace

Cyril Zangs "widr"

Sabbath Chicken