JCB LIVE Wine Styles: Size Matters with Blinis and Gougere and JCB Gelees to top it off!

Whether you are enjoying time alone or with family, what you drink matters and more importantly, size matters. From a 375ml, perfect for one, to a 750ml bottle for two or a larger format for a party, we have you covered. Join Jean-Charles Boisset and Chef Rafael Molina as they taste through La Vie by LVE, Chateau Buena Vista Carneros Chardonnay and JCB No. 21 Sparkling while making mouthwatering amuse-bouche. JCB Gelee Recipe Ingredients: • 1 1/2 tablespoons or 1 1/2 envelopes of unflavored gelatin powder • 1 cups cold water • 1/2 cup sugar • 1 cup cold champagne • 1/2 cup cold 7 up • 1 cup sliced fresh strawberries Directions: • In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. • Bring the water with the gelatin powder to a boil over high heat while stirring until the gelatin is fully dissolved. • Remove from the heat, and transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. • Stir in the champagne and 7 up. • Fill molds or shot glasses ¼ full with strawberries • Fill with liguid • The smaller the mold the firmer the jello will be, metal molds make firmer jello than glass molds. • Refrigerate until firm. To loosen from the mold, run a knife around the top of the jello and put it in a bath of warm water for 10–20 seconds. • Flip it over and shake it or give it a light pat to release Blini Recipe Ingredients: 685 grams flour 100 grams sugar 42 grams kosher salt 15 grams dry yeast 932 grams whole milk 5 eggs (separate yolks) 200 grams canola oil Directions: Combine sugar, flour, and salt in a bowl. In a pot warm milk and yeast just until dissolved. Make a mayonnaise with yolks and oil. Combine wet and dry by making a well in the dry and mixing in wet. Fold in mayonnaise. Place in a warm place to proof for 20 minutes. Double whip whites to stiff peak and fold in. Spray cooking spray in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter. Gougere Recipe 225 grams milk 325 grams flour 4 grams salt 230 grams water 230 grams butter 400 grams eggs 400 grams comte cheese finely grated Heat oven to 325 degrees. Bring milk, butter, salt, and water to a boil. Whisk and add flour. Stir until dough forms. Reduce heat and stir so it doesn’t scorch until slightly dry. Transfer to mixer. Beat in one egg at a time until smooth. Stir in cheese. Using a piping bag pipe 2-5 grams per gougere Bake at 325 for 10 minutes or until golden brown