About: This is our first version / first shoot of this dish.

Most fine dining dinners start with a glass of Champagne; we want to elaborate on this and introduce a drink that can open the palate, stimulate the senses, surprise our guests with a nice jester and fits with our menu.

The wine is non-alcoholic, in order to mimic wine we chose to use pomegranate for its tannins, to complement the flavor and develop the drink we use cocoa nibs, coriander, white cardamom, Ceylon cinnamon, palo santo. All of the ingredients are infused under vacuum and heated to 180F for 3 hours, once cooled we clarify the juice with a centrifuge. We then bottle the wine and put it under co2 until we serve it.

We recommend serving in a Champagne glass.

We recommend burning Palo Santo at the table when serving this dish

the woods sent has a calming effect, the aromatics of the wood will also help in bringing out the deeper flavors in the wine.

Conclusion:

sugar level needs to be adjusted

foam needs to be stabilized (xanthin gum)

Acid (citric or fresh lime)

Photo notes (shot with yuzu gelee V.1)

100mm f2.8

canon 5DSR

- the gelee is on top of aluminum wire form

- we burn palo Santo in the background when shooting this dish

1 - so we can connect more with the dish

2 - you can connect with the wood

3 - the wine is not aged but the wood adds a smoky flavor that reminds us of wine.