Hello Kitty® - Special Edition

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Sparkling Rosé is an amazing food wine. Pair with:

• Aperitifs
• Seafood
• Cruditès
• Crustacean
• Sushi
• Sashimi
• Fish
• Oysters
• Red & white meats

Cabernet Sauvignon is a red grape varietal known for its thick, durable skin, and the vine’s resistance to the elements. After the birth of the grape, the Cabernet Sauvignon varietal began to be adopted in parts of France by winemakers searching for more durable plants that were relatively easy to grow, and the grape found its champion in the region of Bordeaux.

Merlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. Merlot grapes are identified by their loose bunches of large berries. The color has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin and fewer tannins per unit volume. Merlot grapes tend to have a higher sugar content and lower malic acid.

Cabernet Sauvignon is an amazing food wine. Pair with:

• Braised Beef Short Ribs
• Beef Tenderloin & Blackberry Dressing
• Grilled Steak with Salsa Verde
• Asian BBQ Lamb Ribs
• Meatballs
• Roasted Duck Breast

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.

Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management.

The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak.

It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out.

Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese