2019 ALBARINO, BURGANS, SPAIN

20019, GRUNER, VELTLINER, LANDHAUS MAYER, AUSTRIA

2022 WILLIAMETTE VINEYARDS PINOT GRIS, WILLIAMETTE VALLEY OREGON

2019 CHARDONNAY, RAYMOND, NAPA

2016 SAUVIGNON, SEA COVE, NEW ZEALAND

2019 PINOT GRIGIO, SISI,ITALY

WHITE/ROSE/RED SANGRIA

OLD FRIEND

MATERIAL GIRL

PISTACHIO MARTINI

APEROL SPRITZ

GIN BLOSSOM

ESPRESSO MARTINI

SPICY PINEAPPLE MARGARITA

SPICY MARGARITA

HIBISCUS MARGARITA

NOTCHY HAZY IPA, NA

HIGHNOON

CORONA

SOUTHIE LITE

CARLSON DRY HARD CIDER

IKONA BIG WAVE

LEINENLEUGEL'S SUMMER SHANDY

GUINNESS

Place the 2019 Albariño bottle in the refrigerator for at least 2 hours before serving to reach an ideal serving temperature of about 8–10°C (46–50°F). If short on time, fill an ice bucket with a 1:1 mix of ice and cold water, add a handful of ice cubes and submerge the bottle for 20–30 minutes until chilled.

Chill bottle

Select clean white-wine glasses or stemmed glasses. Rinse with cold water and let drain or dry briefly — slightly chilled glasses help maintain temperature.

Prepare glassware

Use a waiter's corkscrew or wine opener. Remove foil, center the screw in the cork and twist down until one turn remains, pull gently and steadily to remove the cork. Wipe the bottle lip with a clean cloth or napkin.

Open the bottle

Albariño is typically enjoyed fresh and aromatic; decanting is optional. If you want to open aromas, pour slowly into a small carafe or decanter for 5–10 minutes to allow slight aeration.

Optional decant

If using a thermometer, ensure the wine is between 8–10°C (46–50°F). If cooler than desired, let the bottle sit out 5–10 minutes; if warmer, return to ice briefly (5–10 minutes).

Check temperature

Pour about 4–5 ounces (120–150 ml) per glass, filling to the widest part of the bowl so aromas can concentrate. Hold the glass by the stem to avoid warming the wine with your hand.

Serve

Before tasting, gently swirl the glass once to release aromas: expect bright citrus (lemon, lime), stone fruit (peach, apricot), white flowers, and saline/mineral notes typical of Rías Baixas Albariño. Take a small sip, let it coat the mouth, note acidity and texture, then enjoy. Refill as desired, keeping leftover wine refrigerated and consumed within 2–3 days if re-corked.

Tasting notes & enjoyment

If shrimp are precooked and chilled: pat dry with paper towels, arrange on a platter with lemon wedges and sprinkle with chopped herbs and a light drizzle (about 1 tbs) of extra-virgin olive oil, finish with a pinch of sea salt and freshly ground pepper. If raw, cook briefly in boiling salted water for 2–3 minutes until pink, plunge into an ice bath to stop cooking, then chill and dress as above.

Prepare shrimp

Slice Manchego or goat cheese into thin wedges or rounds. Arrange on a board with crostini or thin slices of crusty bread. If desired, brush crostini with remaining olive oil and toast under a broiler for 1–2 minutes until golden.

Cheese & crostini

Place Marcona or roasted almonds in a small bowl. If you like, toss them with a pinch of sea salt and a light zest of lemon for brightness. Keep all pairings at slightly cool room temperature — not warm — so they complement the chilled Albariño.

Almonds & finishing

2019 Albariño (Burgans, Spain)

Ice cubes

Ice bucket or wine cooler

Wine glasses (white wine or stemmed)

Wine opener (waiter's corkscrew or winged)

Small carafe or decanter (optional)

Thermometer (wine or kitchen) (optional)

Fresh shrimp (peeled, cooked chilled)

Lemon wedges

Manchego or mild goat cheese

Marcona almonds or plain roasted almonds

Crostini or crusty bread slices

Olive oil (extra-virgin)

Sea salt (to taste)

Freshly ground black pepper (to taste)

Fresh herbs (flat-leaf parsley or dill), chopped

Chill the bottle of Grüner Veltliner thoroughly. Place the bottle in the refrigerator for at least 2 hours prior to serving or in an ice bucket with a mixture of ice and water for 20–30 minutes until well chilled (about 8–10°C / 46–50°F).

Prepare an ice bucket or a wine cooler with ice and water to keep the bottle cold at the table if serving over more than 30–45 minutes.

Select clean white wine glasses. Pour the wine gently, filling each glass to about one-third full (3–4 oz / 90–120 ml) to allow aromas to concentrate.

Preheat oven to 175°C (350°F) or use a toaster. Slice the country bread or baguette into thin slices (about 0.5 cm / 1/4 inch). Arrange on a baking sheet and toast for 6–8 minutes until just crisp and lightly golden. Alternatively, lightly butter and toast slices in a skillet over medium heat for 2–3 minutes per side. Keep warm or cover loosely with a towel to keep slightly crisp.

Prepare bread

Wash and thinly slice the cucumber on a bias and the radishes into very thin rounds. Halve the cornichons lengthwise. Chop the fresh dill finely and set aside. Cut the lemon into wedges.

Prepare vegetables and garnishes

If using smoked trout rillettes or smoked salmon, place 200 g onto a small serving bowl and break into bite-sized pieces or leave as thin slices. If you like, stir in 1 tablespoon of chopped dill and 1 teaspoon of olive oil to the spread for brightness and sheen. Adjust salt sparingly (smoked fish can be salty).

Assemble the spread

Arrange the cucumber slices, radish slices, and cornichon halves on a serving board or platter. Drizzle the cucumbers very lightly with the remaining teaspoon of olive oil and sprinkle about 1 teaspoon freshly ground black pepper over the radishes and cucumbers if desired.

Dress the garnishes

Place the toasted bread on the board alongside the spread and garnishes. Provide a small knife or spreader for the fish spread and tongs or forks for the garnishes. Offer lemon wedges on the platter so guests can add a light squeeze of lemon to the fish. Keep the chilled bottle of Grüner Veltliner in the ice bucket at the table and pour small amounts into glasses as needed.

Plate and serve

Tasting tips: Grüner Veltliner typically shows bright acidity, white pepper spice and citrus/green-fruit notes. Encourage guests to pair a small bite of the smoked fish on toasted bread with a sip of wine — the wine’s acidity will cut the oiliness and complement the briny, herbal flavors. Refill glasses and refresh the ice as needed.

Grüner Veltliner (Landhaus Mayer, Austria) chilled

Ice bucket with ice and water

Wine glasses (white)

Rillettes-style smoked trout spread or smoked salmon

Cucumber, thinly sliced on bias

Cornichons or small dill pickles, halved

Radishes, thinly sliced

High-quality country bread or baguette, thinly sliced and lightly toasted

Unsalted butter, room temperature (optional)

Fresh dill, chopped (optional)

Extra-virgin olive oil

Freshly ground black pepper

Chill the bottle of 2022 Willamette Vineyards Pinot Gris until serving temperature is about 50–55°F (10–13°C). If bottle is at room temperature, place in refrigerator for 1–1.5 hours or in an ice bucket with equal parts ice and water for 20–30 minutes.

About 10 minutes before serving, remove from refrigerator to allow the aromatic profile to open slightly.

Open the bottle just before guests arrive or immediately before service. Use a clean wine opener, wipe the rim, and pour a small taste to check for cork taint or faults.

Remove the soft-ripened cheese (Brie/Camembert) from the refrigerator 30 minutes before serving so it softens to room temperature. Place the aged goat cheese and semi-firm cheese on a board. Using a cheese knife, cut the semi-firm cheese into thin slices or small wedges; leave the goat cheese as a log or crumble into a small bowl for spreading.

Prepare cheeses

Fan the prosciutto and salami on the board in separate areas to avoid flavor mixing. Fold prosciutto slices into loose rosettes; stack salami in overlapping rows.

Arrange charcuterie

Thinly slice the apple and pear crosswise to produce bite-sized rounds. Toss apple slices in a little lemon juice (or a light sprinkle of the preserved lemon) if you want to retard browning. Place Marcona almonds in a small bowl.

Prepare fruit & nuts

Place crackers or baguette slices in clusters around the board. Spoon honey into a small ramekin and mix the whole grain mustard with the preserved lemon (or lemon zest) in another small dish. Place cornichons in a separate small bowl. Ensure each component is reachable and visually balanced on the board.

Arrange crackers & condiments

Taste combinings: recommended pairings include Brie with honey and apple; goat cheese with pear and mustard; Havarti with prosciutto; or a bite of salami with cornichon and a sip of the Pinot Gris to contrast fat and acidity.

Whisk together 2 tbs extra-virgin olive oil and 1 tbs white wine vinegar with 1 tbs chopped chives, 0.25 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.

Make dressing

In a large bowl, combine mixed baby greens and thinly sliced cucumber. Drizzle dressing over the greens and toss gently to coat. Taste and adjust seasoning if needed. Serve immediately alongside the cheese board.

Toss salad

Serve wines in medium-sized white wine glasses that concentrate the aromatic nose. Encourage guests to try small bites of different cheese/charcuterie combinations with a sip of the Pinot Gris to appreciate how the wine’s stone-fruit and citrus notes interplay with the food’s creaminess, salt, and acidity.

Leftover wine: re-cork and refrigerate; consume within 3–5 days for best freshness. Leftover cheeses: wrap appropriately and refrigerate; softer cheeses are best consumed within 2–3 days.

Williamette Vineyards Pinot Gris (2022)

Soft-ripened cheese (Brie or Camembert)

Aged goat cheese

Mildly nutty semi-firm cheese (Havarti or young Gruyère)

Prosciutto (thinly sliced)

Salami (mild)

Green apple (thinly sliced)

Pear (ripe but firm, thinly sliced)

Seeded crackers or baguette slices

Marcona almonds (lightly salted)

Honey

Whole grain mustard

Citrus-preserved lemon or lemon zest

Cornichons or small pickles

Mixed baby greens

Cucumber (thinly sliced)

Chives (chopped)

White wine vinegar

Salt

Black pepper

Inspect the 2019 Raymond Napa Chardonnay bottle for any sediment, cork condition, and proper labeling. Stand the bottle upright for at least 15 minutes if it was recently moved to allow any sediment to settle.

Check & Prepare

Ideal serving temperature for a Napa Chardonnay is 50–55°F (10–13°C). If the bottle is at room temperature, place it in an ice bath: fill a bucket or large container with the 2 cups ice and 2 cups cold water and submerge the bottle for 15–20 minutes, rotating occasionally until it reaches the target temperature. Alternatively, place the bottle in the refrigerator for 2–3 hours.

Chill to Serving Temperature

Use a waiter’s corkscrew to remove the foil and cork. Wipe the lip of the bottle with a clean cloth after removing the cork to catch any residue or tiny cork fragments.

Open the Bottle

Chardonnays rarely need extended decanting, but if the wine tastes closed or you want to allow aromatics to open, pour the wine into a decanter and let it breathe for 15–30 minutes before serving.

Decanting (optional)

Hold the glass by the stem and pour about 4–6 ounces (120–180 ml) per glass, filling only to the widest part of the bowl to allow the wine to breathe and concentrate aromas.

Pouring

Select clean white wine glasses and ensure they are at room temperature or slightly chilled. If desired, garnish each glass with a lemon twist or a thin apple slice on the rim to complement the wine’s citrus and orchard-fruit notes. Serve immediately.

2019 Raymond Napa Chardonnay bottle (750 ml)

Ice (for chilling quickly)

Cold water (for ice bath)

White wine glasses

Lemon twist or thin apple slice (optional)

Check the bottle for a clean label, intact cork or screwcap, and no signs of leakage. This 2016 Sauvignon is best served chilled. If the bottle is at room temperature, place it in an ice bucket filled with equal parts ice and cold water for 15–20 minutes, or refrigerate for 2–3 hours until it reaches about 8–10°C (46–50°F).

Inspect and chill

If the bottle has a cork: wipe the top of the bottle with a clean towel. Use a waiter’s corkscrew to remove the foil, position the screw in the center of the cork and twist down until only one spiral remains visible. Pull the cork out gently with steady upward pressure to avoid cork breakage. Inspect the cork for mold or crumble—minor staining is normal for older bottles.

Open the bottle (cork closure)

If the bottle has a screwcap: wipe the top clean, hold the bottle firmly and twist the cap counterclockwise until it unscrews. Set the cap aside on a clean surface.

Open the bottle (screwcap)

For an older 2016 bottle, decanting for 10–20 minutes can help breathe the wine and release aromatics, especially if there is any slight bottle age reduction. Pour slowly into a clean decanter or allow the wine to breathe in the bottle after opening for 10–20 minutes.

Place chilled wine glasses in the fridge for 10–15 minutes or rinse with cold water and dry. Use tulip-shaped white wine glasses to concentrate the wine’s vibrant aromatics.

Pour 100–150 ml (about 3–5 oz) per glass, filling to roughly one-third to allow room for swirling. Swirl gently, smell, then take a small sip to assess aroma and palate. Note flavors typical of New Zealand Sauvignon: citrus (lime, grapefruit), green herbs (fresh-cut grass, green bell pepper), and possibly stone fruit or tropical notes depending on bottle evolution.

Pour and taste

If desired, offer a lemon wedge on the side for guests who like a touch of citrus. Keep the bottle in the ice bucket between pours to maintain temperature. Serve with light pairings such as fresh oysters, goat cheese, green salads, or grilled seafood to complement the wine’s acidity and herbaceous character.

Garnish and serve

Recork the bottle (or replace screwcap) and store upright in the refrigerator. Consume within 2–4 days for best freshness; older bottles may decline faster, so check aroma and taste before serving again.

Storage of opened bottle

Sauvignon Blanc (Sea Cove, New Zealand, 2016)

Wine glasses (white wine)

Lemon wedges (for optional garnish)

Light hors d'oeuvres for pairing (e.g., goat cheese, oysters, fresh green salad)

Place the unopened bottle of 2019 Pinot Grigio in the refrigerator for at least 2–3 hours before serving. Pinot Grigio is best served well chilled, typically between 45–50°F (7–10°C).

Refrigeration method

If short on time, fill an ice bucket or large container with equal parts ice and water, add a handful of salt if available, and submerge the bottle for 20–30 minutes until well chilled.

Quick ice-bucket method

Set out 4 clean wine glasses at room temperature so they are ready when the bottle is chilled.

Remove the chilled bottle from the refrigerator or ice bucket. Wipe the bottle neck and foil with a clean cloth if wet.

Cut and remove the foil capsule (or pull capsule tab) to expose the cork or screw cap. If the bottle has a cork, use a waiter’s corkscrew: center the screw on the cork, twist in until one spiral remains, and gently lever the cork out in a smooth motion. For a screw cap, twist the cap off.

Pour a small 1–2 oz (30–60 ml) tasting pour into one glass to verify aroma and temperature. Swirl gently and smell to confirm freshness (notes of citrus, green apple, pear, and light floral). If the wine seems too warm, return to ice bucket for 5–10 minutes.

Once satisfied with taste and temperature, pour servings of about 5–6 oz (150–180 ml) per glass, filling to the widest part of the bowl (roughly one-third full) to allow aromas to open.

Provide a wine stopper if you will not finish the bottle; store in refrigerator upright and consume within 2–3 days for best quality.

Suggested food pairings: light seafood (grilled shrimp, clams, light fish), fresh salads, mild cheeses (fresh mozzarella, ricotta), and light pasta dishes with olive oil or cream sauces.

Tasting notes (guide): 2019 Sisi Pinot Grigio typically displays crisp acidity, citrus and green apple flavors, subtle pear and floral hints, and a clean, dry finish. Serve chilled and enjoy.

2019 Pinot Grigio, Sisi (Italy)

Wine glasses

Ice bucket with ice (for chilling)

Wine stopper (optional)

Select the wine appropriate for the style you want: a dry, fruity white (Sauvignon Blanc, Pinot Grigio) for white sangria; a dry rosé for rosé sangria; or a medium-bodied red (Tempranillo, Garnacha, Merlot) for red sangria. Pour 6 cups (about 1.5 liters) into a large pitcher.

Choose wine

Add 1/2 cup brandy and 1/4 cup orange liqueur to the pitcher. Stir gently to combine.

Prepare the citrus: thinly slice the orange, lemon, and lime into rounds or half-moons and add them to the pitcher. The citrus provides acidity and fragrance to the sangria.

Core and dice the apple into 1/2-inch pieces and add to the pitcher. If using peach or nectarine (recommended for white or rosé), slice and add them now. Add berries (halved strawberries or whole raspberries/blackberries) if using.

Gently press a few slices of the citrus against the side of the pitcher with the back of a spoon to release some juice without crushing the fruit.

Stir in 1/4 cup simple syrup (or honey syrup) to sweeten. Taste and adjust: add up to 2 additional tablespoons if you prefer sweeter sangria.

Add 1/2 cup fresh orange juice and 2 tablespoons fresh lemon juice to brighten the mix. For red sangria, tuck in the cinnamon stick and star anise now for warm, spiced notes.

Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. Longer maceration (6–12 hours) deepens the flavor and allows fruit to infuse the wine; for best results make it the day ahead.

When ready to serve, add 2 cups chilled club soda or sparkling water to the pitcher to add effervescence. If you prefer less fizz or plan to store leftovers, add the soda to individual glasses instead.

Fill glasses with ice. Using a slotted spoon, distribute fruit into each glass, then pour sangria over the ice, ensuring fruit and liquid are both served.

Garnish each glass with a sprig of mint for white/rosé or an orange twist for any style. If a warmed-spice aroma is desired for red sangria, place a reserved small cinnamon stick in each glass.

Serve immediately. Leftover sangria (without additional soda) will keep refrigerated for up to 3 days; add fresh soda and ice when serving again.

2019 Albarino, Burgans, Spain

20019, Gruner, Veltliner, Landhaus Mayer, Austria

2022 Williamette Vineyards Pinot Gris, Williamette Valley Oregon

2019 Chardonnay, Raymond, Napa

2016 Sauvignon, Sea Cove, New Zealand

2019 Pinot Grigio, Sisi,italy

White/rose/red Sangria

Old Friend

Material Girl

Pistachio Martini

Aperol Spritz

Gin Blossom

Espresso Martini

Spicy Pineapple Margarita

Spicy Margarita

Hibiscus Margarita

Notchy Hazy Ipa, Na

Highnoon

Corona

Southie Lite

Carlson Dry Hard Cider

Ikona Big Wave

Leinenleugel's Summer Shandy

Guinness