Cabernet Sauvignon B- Side

Malbec Trapiche Broquel

Sauvignon Blanc Ferrari-Carano "Fume Blanc"

Picpoul de Pinet Vignerous des Florensac

Pinot Grigio Barone Fini

Rose Recital Gavoty

Prosecco

Sparkling Maschio Rose

Rose Sacha Lichine, "The Pale"

Champagne Jean Francois Merieau "Bulles"

Bombay Sapphire, Eral Grey Simple, Fresh Lemon

Touch of Grey

Skrewball, Half & Half, Hershey's Chocolate Syrup

Nutty Ninja

Campesino Silver X, Campesino Aged, Kraken, Ginger Beer, Orange Juice

Monster Zero

Hornitos Reposado, Canton Ginger, Honey Syrup, Lemon

Japanese Hornet

Bombay Dry, Canton Ginger, Soda, Fresh Lemon

Gin/Gin-Bombay

Bamboo Standard

Suntory Toki, Citrus- Ginger Simple, Orange Bitters

The Imperial

Ruby Fresca

If the bottle has been stored at room temperature for a long time or is warmer than 65°F (18°C), chill the bottle in the refrigerator for 20–30 minutes to bring it to an ideal serving range of 60–65°F (15–18°C). Avoid over-chilling which will mute flavors.

Chill (optional)

Place the bottle on a stable surface. Cut the foil below the lip, wipe the top clean with a cloth, and use a waiter’s corkscrew to remove the cork smoothly. Inspect the cork for any off odors or signs of damage—this bottle should be clean and typical of North Coast Cabernets.

Open the bottle

Pour the wine slowly into a decanter, holding the bottle in a steady hand and using a light motion. Decant for 30–60 minutes to help aerate and soften tannins, and to let any sediment remain in the bottle. For younger, robust Cabernets a longer decant (up to 90 minutes) can open fruit and aromatics more fully.

Decant (recommended)

Swirl the decanter gently to coat the sides, then pour 5–6 oz (150–180 ml) into a large Bordeaux glass. Present the bottle/decanting vessel if desired. Leave space in the glass to swirl and concentrate aromas.

Pour & serve

Encourage guests to sniff, then take a small sip and let it roll across the palate to experience dark fruit (black cherry, cassis), supported by firm tannins, moderate acidity, and oak/spice notes typical of North Coast Cabernets. Suggest pairing with hearty red meats, aged cheeses, or savory grilled dishes.

Tasting notes (service guidance)

Choose a large-bowled red wine glass (Bordeaux style). Warm glass in hands briefly if wine is slightly cool to help release aromas. Use a wine pourer or pour slowly to minimize drips.

After pouring, place a small coaster or napkin under the decanter or bottle. Offer additional pours only after guests have finished roughly half their glass to keep temperatures consistent.

Cabernet Sauvignon (North Coast, CA)

Decanter (optional, for aeration)

Large red wine glass (Bordeaux style)

Wine pourer/stopper

If stored in a cool cellar, bring the bottle to slightly below room temperature (55–65°F / 13–18°C). If the bottle is cold from refrigeration, let it sit upright for about 15–20 minutes to take the edge off; this allows aromas to open without being flabby.

Chill and inspect

Place the bottle on a stable surface. Use a waiter’s corkscrew (sommelier knife) to cut and remove the foil below the lip, wipe the top with a clean cloth, then insert the corkscrew into the center of the cork and twist until only one turn of the spiral remains. Gently pull the cork straight out to avoid cork crumble.

Pour the wine slowly into a decanter in one steady stream to separate any sediment and to aerate the wine. For a youthful Trapiche Broquel Malbec, decant for 30–60 minutes to open up black fruit, plum, and spice aromas. If you prefer minimal aeration, let the bottle sit upright for 20–30 minutes after opening.

Decanting (optional)

Use a large-bowled Bordeaux-style glass to allow the Malbec’s aromas to concentrate. Fill each glass to about one-third full (approximately 5–6 ounces / 150–180 ml) to leave room for swirling.

Glassware

Serve the wine at 60–65°F (15–18°C). If the wine was left to warm from refrigeration, confirm the temperature by touch or a thermometer. Pour gently into each glass, holding the bottle near the base and allowing a small pause before finishing the pour to avoid drips.

Tasting temperature & pouring

Offer optional pairings such as 100 g aged cheddar or Manchego, 100 g charcuterie (salami or prosciutto), and 6 pieces of crusty bread or crackers. These complement the wine’s dark-fruit, spicy and smooth tannin profile. Encourage swirling once, then sniffing to appreciate aromas of blackberry, plum, and subtle vanilla/ oak, followed by a sip to note medium-plus body, ripe tannins and a long finish.

Pairing and tasting notes

Recork the bottle using the original cork or a reusable wine stopper and refrigerate upright. Consume within 3–5 days for best flavor. If decanted, transfer remaining wine back to the bottle if possible to reduce oxygen exposure.

Storage of leftover wine

Trapiche Broquel Malbec (Mendoza, Argentina)

Red wine glasses (Bordeaux-style)

Decanter (optional)

Room-temperature rest time (optional)

Carved aged cheddar or Manchego (optional pairing)

Charcuterie — salami or prosciutto (optional pairing)

Crusty bread or crackers (optional)

Place the bottle of Ferrari-Carano Fume Blanc in the refrigerator for at least 2–3 hours before serving to reach an ideal serving temperature of 45–50°F (7–10°C). If you need it quickly, submerge the sealed bottle in an ice-water bath for 20–30 minutes.

Chill Bottle

Using a wine opener, remove the foil and cork (or unscrew cap) cleanly. Wipe the lip of the bottle with a clean cloth or napkin to remove any sediment or foil residue.

Open Bottle

Select a chilled white wine glass (stemmed glass with a narrower bowl). Pour about 5–6 oz (150–180 ml) per serving, filling the glass to roughly one-third to half full to allow aroma development.

Glassware & Pour

Before adding any optional garnish, taste the wine to appreciate its varietal character: bright citrus, green apple, tropical notes, and a light herbal or flinty "fume" quality typical of the Ferrari-Carano bottling from Sonoma County.

Taste & Note

If you prefer a lighter, spritz-style presentation, add 4 ice cubes to a large wine glass and pour 150 ml (about 5 oz) of the Fume Blanc over the ice. Top with 60 ml club soda and gently stir once to combine. Serve immediately.

Simple Spritz (optional)

Add a thin lemon slice to the rim or floating in the glass if desired. Do not add garnishes that overpower the delicate aromatic profile.

Garnish

Sauvignon Blanc (Ferrari-Carano “Fume Blanc")

Lemon slice

Ice (for wine spritz)

Club soda (for spritz)

Place the Picpoul de Pinet bottle in the refrigerator for at least 2 hours before serving, or in an ice bucket filled with ice and water for 20–30 minutes to reach an ideal serving temperature of about 8–10°C (46–50°F).

Chill the bottle

Select clean white wine glasses. Rinse each glass briefly with cold water and gently dry with a lint-free cloth if needed to remove any residual odors; chilling the glass is optional but can help keep the wine cool longer.

Prepare glasses

Open the bottle: Hold the bottle steady and remove the foil. Use a corkscrew to remove the cork cleanly. Wipe the bottle lip with a clean cloth if necessary. Pour a small taste to check for any faults (off smells or flavors).

Pour and serve: Pour about 4–6 oz (120–180 ml) per glass, filling to about one-third to allow room for aroma. Offer lemon wedges and garnishes at the table if desired.

Cut one lemon into 6–8 wedges. Place in a small dish so guests can squeeze a touch of lemon into their glass or on seafood. Picpoul's natural high acidity pairs well with a light squeeze.

Prepare lemon wedges

Chop fresh parsley and place in a small bowl for sprinkling over seafood. Slice the baguette into 1/2-inch slices and arrange on a serving board; toasting is optional.

Chopped parsley and bread

If serving seafood: ensure shrimp are cooked, peeled, and chilled; oysters and mussels should be freshly shucked or cooked and cooled. Arrange seafood on a bed of crushed ice and sprinkle parsley and lemon wedges alongside. Serve immediately with the chilled Picpoul.

Prepare chilled seafood

Picpoul de Pinet white wine (chilled)

White wine glasses

Lemon wedges

Fresh parsley (chopped)

Crusty baguette (sliced)

Assorted chilled seafood (shrimp, oysters, mussels)

Choose a chilled or room-temperature bottle of Pinot Grigio (Barone Fini from Veneto, Italy or a similar crisp, light-bodied Italian Pinot Grigio). Verify cork or screwcap is intact and bottle is free of sediment.

Select bottle

If the bottle is not adequately chilled, prepare an ice bath: fill a container with 2 cups of ice and about 1 liter of cold water. Submerge the bottle in the ice bath for 15–20 minutes, turning once after 10 minutes, until the wine reaches approximately 7–10°C (45–50°F).

Quick chill (optional)

For best results, place the bottle in the refrigerator for at least 2 hours before serving. The ideal serving temperature for Pinot Grigio is between 7–10°C (45–50°F).

Slow chill (preferred)

Select clean, room-temperature or slightly chilled white wine glasses. If desired, place glasses in the refrigerator for 10–15 minutes before serving to keep the wine cooler longer.

Prepare glassware

Carefully open the bottle using an appropriate corkscrew if cork-sealed, or simply twist open a screwcap. Wipe the rim with a clean cloth or napkin to remove any cork bits or dust.

Open bottle

Pour the Pinot Grigio into glasses, filling each glass to about one-third full (approximately 4–5 oz / 120–150 ml per glass) to allow the wine to breathe and to concentrate aromas.

Pour

If desired, add a thin lemon twist or a very thin lemon slice to the rim or float it lightly in the glass to add a subtle citrus note. This is optional and not traditional for many wine drinkers.

Garnish (optional)

Serve immediately. Encourage guests to sip and note the wine's light body, crisp acidity, and fresh fruit and floral notes typical of a Veneto Pinot Grigio. If the wine warms up, return the bottle to the ice bath or refrigerator to maintain ideal serving temperature.

Serve

Recork or reseal the bottle and store in the refrigerator. Consume within 3–5 days for best freshness. Use a vacuum wine preserver if available to extend freshness slightly.

Pinot Grigio (Barone Fini or similar)

Ice (optional, for quick chill)

Cold water (for ice bath)

Wine glasses (white wine)

Lemon twist or thin lemon slice (optional garnish)

Refrigerate the Côtes de Provence rosé and optional sparkling wine for at least 2–3 hours before serving, or place bottles in an ice bucket for 30–40 minutes to achieve a serving temperature of about 8–10°C (46–50°F).

Chill wine

If using the optional sparkling wine, keep it chilled separately and do not mix until just before serving to preserve bubbles.

Gently rinse unsprayed rose petals under cool water and pat dry on a clean towel. Select the freshest, most fragrant petals and reserve them on a plate.

Prepare rose petals

Rinse raspberries and mint sprigs. Thinly slice lemon or pink grapefruit, removing seeds. Keep fruit and slices chilled until ready to assemble.

Prepare fruit and citrus

Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium-low heat, stirring until the sugar dissolves completely. Remove from heat and cool to room temperature. Store syrup refrigerated for up to 2 weeks. Use 1–2 tsp per glass to add sweetness as desired.

Make syrup

Select flute or white wine glasses chilled briefly in the freezer (5–10 minutes) or rinsed with cold water. Place one raspberry and one small rose petal into each glass for a delicate base.

Pour the chilled Côtes de Provence rosé slowly into each glass, filling about two-thirds of the way. If you prefer a slightly brighter bubbly lift (and to make a Rosé Royale-style pour), top each glass with a splash (about 1–2 oz / 30–60 ml) of the chilled sparkling wine just before serving.

Garnish each glass with a thin citrus slice perched on the rim and a mint sprig tucked beside the raspberry. If desired, stir in 1–2 tsp of the optional simple syrup per glass to taste.

Serve immediately, instructing guests to sip slowly to appreciate the floral aromatics, subtle red-fruit notes, and refreshing acidity typical of Côtes de Provence rosé.

Recork unused rosé and store it in the refrigerator for up to 3–5 days. Use any leftover sparkling wine within 1–2 days for best effervescence. Discard used rose petals after service.

Côtes de Provence Rosé (chilled)

Sparkling wine or Champagne (optional, chilled)

Fresh rose petals (unsprayed)

Fresh raspberries

Thin lemon or pink grapefruit slices

Fresh mint sprigs

Granulated sugar

Water

Place the Cinzano Prosecco in the refrigerator for at least 3–4 hours before serving. If you need it chilled quickly, submerge the bottle in an ice bucket filled with equal parts ice and cold water for 20–30 minutes.

With one hand firmly on the cork and the other holding the base, remove the foil and loosen the wire cage while keeping your thumb over the cork. Tilt the bottle at a 45° angle away from people and gently twist the bottle (not the cork) while holding the cork to ease it out with a soft pop to preserve bubbles.

Pour Prosecco into chilled flutes, tilting the glass and filling to about two-thirds (approximately 4–5 oz / 120–150 ml per glass) to preserve effervescence and leave room for aroma.

If using, place the chilled flutes on a clean tray. Optionally add a thin lemon twist or drop a halved fresh strawberry into each glass to add a subtle aromatic note and visual appeal.

Prepare glassware and garnishes

Serve immediately after pouring while the bubbles are lively. Keep the remaining bottle in the ice bucket to maintain temperature, topping up ice as needed.

Presentation

Cinzano Prosecco (NV)

Champagne flutes or sparkling wine glasses

Ice bucket

Ice (for bucket)

Garnish - lemon twist or fresh strawberry (optional)

Place the bottle of Maschio Rosé in the refrigerator at least 2 hours before serving (or in an ice bucket for 20–30 minutes). Chill flute or coupe glasses in the freezer for 10–15 minutes or fill with ice water while you prepare garnishes.

Chill and prepare glassware

Hull one fresh strawberry and cut into thin slices. Take 6 fresh mint leaves, gently clap them between your palms once to release aroma (do not crush). Cut a 1/2-inch wide lemon peel and twist to release oils.

Prepare garnishes

If using ice in the glass: discard ice water from the chilled glass, add about 1/4 cup of ice to each glass. This keeps the wine cooler in warm conditions but will slightly dilute if left too long.

Optional glass icing

Hold the chilled bottle at its base and pour slowly into the prepared glass at a 45-degree angle. Fill each flute or coupe about two-thirds full (roughly 4–5 oz / 120–150 ml) to preserve bubbles. If serving multiple guests, pour sequentially to retain effervescence.

Pour the wine

Float 2–3 thin strawberry slices on the surface of each glass. Gently drop 2–3 mint leaves into the wine and rest the lemon twist on the rim or float it on top to release oils. Do not stir vigorously to avoid losing carbonation.

Add garnishes

Serve immediately while the wine is cold and sparkling. Offer a spare napkin or small plate for used garnishes. If ice was used, remind guests it may dilute the wine if left melting in the glass.

Maschio Rosé (non-vintage), chilled

Ice (optional)

Fresh strawberry, hulled and thinly sliced

Fresh mint leaves

Lemon twist (peel)

Chill a champagne flute or coupe in the freezer for 5–10 minutes or place it in a refrigerator until ready to serve.

Prepare garnish: gently rinse an edible rose petal and pat dry, or cut a thin lemon twist (avoid pith). Set aside.

Place a mixing glass or small pitcher on the counter and add 1 oz of Sacha Lichine style rosé and 0.25 tsp rose syrup. Add 0.25 tsp fresh lemon juice and, if using, 0.25 tsp orange liqueur. The small amounts of syrup and citrus brighten and gently perfume the drink without overpowering the rosé.

Measure and combine

Add a handful of ice to the mixing glass and stir gently for 10–12 seconds to chill and slightly dilute the mixture. This lightly tempers the sweet and acid.

Chill the mixture

Discard the ice from the chilled flute/coupe (if you used it to chill) and double-strain the chilled rosé mixture into the glass to remove any shards of ice or pulp.

Strain into glass

Slowly top the glass with 4 oz of very cold rosé Champagne or a dry rosé sparkling wine. Pour gently down the side to preserve bubbles and avoid overflow.

Top with bubbles

Give the glass a very gentle stir (one or two turns) to integrate the sparkling wine with the rosé base. Float an edible rose petal on the surface or rest the lemon twist on the rim.

Finish and garnish

Serve immediately while sparkling wine is lively. Note: adjust rose syrup amount to taste; 0.25 tsp provides a delicate floral note appropriate for sommeliers' style pale rosé cocktails.

Champagne flute or coupe

Edible rose petal or small lemon twist (garnish)

Rosé Champagne or quality dry rosé sparkling wine ( chilled )

Sacha Lichine Rosé (or Château d'Esclans Whispering Angel style rosé) - still rosé wine

Rose syrup (homemade or commercial)

Fresh lemon juice

Orange liqueur (Cointreau or triple sec) — optional for depth

Ice (for chilling mixing glass)

Place the bottle of Champagne Jean Francois Merieau "Bulles" NV in the refrigerator for at least 3–4 hours before serving. For faster chilling, submerge the bottle in an ice-and-water bucket (half ice, half water) for 20–30 minutes until the bottle is well chilled (around 6–8°C / 43–46°F).

Chill bottle

Use clean, dry champagne flutes. To minimize loss of bubbles, avoid rinsing the glasses immediately before pouring with soap residue — if washed recently, rinse with cold water and allow to drain.

Hold the bottle at a 45° angle pointing away from people and fragile objects. Remove the foil and loosen the wire cage while keeping a thumb on the cork. With a firm grip on the cork, slowly twist the bottle (not the cork) to gently ease the cork out. Aim for a quiet sigh rather than a loud pop to preserve carbonation.

Pour the champagne into each flute slowly. Tilt the glass slightly and pour down the side to reduce excessive foaming; fill each flute about two-thirds full (roughly 100–120 ml per flute). If serving four people, pour in sequence so all receive similarly effervescent wine.

Optionally, drop a thin lemon peel twist or a single fresh raspberry into each flute for an elegant touch. Serve immediately to enjoy the wine’s freshness, bubbles, and aromatic profile.

Garnish and serve

If using an ice bucket, fill it with a mixture of ice and water and set the chilled bottle in the bucket to maintain temperature throughout service. Re-chill in the bucket between rounds as needed.

If you notice excessive foam when pouring, pause and allow the bubbles to settle before continuing to fill the glass to avoid overflow.

When finished, close the opened bottle with a sparkling wine stopper and store in the refrigerator if there is leftover. Consume within 1–3 days for best bubble retention.

Cabernet Sauvignon B- Side

Malbec Trapiche Broquel

Sauvignon Blanc Ferrari-carano "fume Blanc"

Picpoul De Pinet Vignerous Des Florensac