Korbel Natural - Brut Champagne

Huguet de Can Feixes - Blanc Seleccio

CHLOE - PROSECCO

SIMONSIG - CHENIN BLANC

Broadbent - Vinho Verde

Angels & Cowboys - Rose

BACKBONE - SAUVIGNON BLANC

Caposaldo - PINOT GRIGIO

Concrete and Clay - Chardonnay

Damilano Langhe - Marghe Nebbioli

Field Notes Recording Fiction Red

Soplo - Garnacha

Bonterra - Cabernet Sauvignon

Piatelli - Malbec-Tannat Reserve

Primarius - Pinot Noir

Saison Dupont

St. Hildies Spiked Tonic

Fischer - Hazification

Grand Teton - Sweetgrass

Mountain West - Parley’s Perry Cider

Helper - Slow Fade

Red Rock - Anniversary 20

T.F. - ALBION

T.F. - FERDA

Place the unopened Korbel Natural Brut Champagne bottle in the refrigerator for at least 3 hours, or for faster chilling, place the bottle in a bucket filled with ice and cold water for 20–30 minutes until the bottle feels cold to the touch (about 45°F / 7°C).

Chill the bottle

While the bottle chills, place clean champagne flutes in the refrigerator to chill briefly (optional). If using lemon twists, cut thin strips of lemon peel and twist them. If using strawberries, hull and slice them in half and chill until ready to serve.

Prepare flutes and optional garnishes

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 valuable objects. Hold the cork and gently twist the bottle (not the cork) while applying slight upward pressure until the cork eases out with a quiet sigh. Do not force or pop loudly to preserve bubbles.

Open the bottle safely

If desired for aroma, pour the champagne slowly into a clean, chilled decanter or allow to sit upright for a few minutes to settle. Korbel Natural Brut is typically enjoyed directly from the bottle into flutes.

Decanting (optional)

Hold each chilled flute at a slight angle and pour about one-third full (roughly 4–5 ounces / 120–150 ml) to preserve effervescence. Top up gently if desired, leaving about 1/2 inch of headspace. Add a lemon twist on the rim or drop half a chilled strawberry into each flute if using.

Pour and serve

If you have leftover opened champagne, reseal with a sparkling wine stopper and refrigerate upright. Consume within 1–3 days for best bubble retention.

Storage of leftovers

Korbel Natural Brut Champagne (bottle)

Cold water

Lemon twist or fresh strawberries (optional garnish)

Champagne flutes

Place the bottle of Huguet de Can Feixes - Blanc Selecció in the refrigerator for at least 2 hours before serving. If short on time, submerge bottle in ice water for 20–30 minutes until well chilled (about 8–10°C / 46–50°F).

Shortly before serving, place 1–2 ice cubes in each wine glass only if you prefer a colder experience (optional). Standard service for this white is without ice; use stemmed chilled glasses to preserve temperature.

Remove the bottle from the fridge 5 minutes before opening to avoid excessive cold shock but keep it chilled.

Wipe the bottle neck with a clean napkin. Open the bottle carefully. Pour a small 30–50 ml taste for the host to verify. Then pour approximately 120–150 ml per glass, filling to the widest part of the bowl to allow aromas to open.

Open and pour

Thinly slice the Manchego and arrange on a small platter. Core and thinly slice the green apple and fan next to the cheese. If using honey, place it in a small dish for drizzling.

Prepare cheese and fruit

Fold the Serrano ham slices into bites and place near Marcona almonds and green olives. Keep the olives pitted for easy eating.

Arrange cured meats and olives

Slice the baguette into 1 cm pieces or place crackers on the board. Lightly toast slices if desired for crunch.

Bring the platter to the table at the same time as the chilled glasses so guests can taste the wine with the bites. Encourage pairing: Manchego, apple, and honey for contrast; Serrano ham and almonds for savory balance.

Place lemon or lime wedges on the platter for guests who like a citrus splash — instruct them to squeeze sparingly into a glass only if they want to slightly brighten the wine.

Set fresh herb sprigs on the board to cleanse the palate between sips if desired.

Huguet de Can Feixes - Blanc Selecció (chilled)

Wine glasses (white wine or stemmed)

Manchego cheese, thin slices or small wedges

Marcona almonds, lightly toasted

Green olives (pitted)

Cured Serrano ham, thinly sliced

Crusty baguette or thin crackers

Fresh green apple (Granny Smith), thinly sliced

Honey (optional, for drizzling cheese)

Lemon or lime wedges

Fresh herbs (mint or parsley sprigs)

Place a large white wine glass or flute in the freezer for 5–10 minutes or fill it with ice and cold water while you prepare the drink so the cocktail stays crisp and cold.

Chill glass

In a mixing glass or small cocktail shaker filled with ice (about 6 ice cubes), add the Aperol (1 oz), elderflower liqueur (1/2 oz), and fresh lemon juice (1/4 oz). If you prefer a slightly sweeter profile, add the optional simple syrup (1/4 tsp).

Build base

Stir the mixture briskly for about 10–15 seconds to chill and lightly dilute. Strain the chilled mixture into the prepared wine glass, discarding the ice/water if you used it to chill the glass.

Stir and strain

Slowly top the glass with chilled Prosecco (5 oz). Pour gently down the side of the glass to preserve the bubbles and create a gentle layering of color.

Top with Prosecco

Express an orange twist over the surface of the drink to release oils, then drop the twist into the glass as garnish. Give the drink a very gentle stir (1–2 turns) to integrate.

Garnish and finish

Serve immediately while the Prosecco is lively and effervescent. Adjust sweetness on subsequent servings by adding up to an additional 1/4 tsp simple syrup if desired.

Prosecco (chilled)

Aperol

Elderflower liqueur (e.g., St-Germain)

Fresh lemon juice

Simple syrup (1:1) — optional

Orange twist (garnish)

Ice (for mixing)

Place the Simonsig Chenin Blanc in the refrigerator for 2–3 hours before serving, or for faster chilling put the bottle in an ice bucket filled with ice and water for 20–30 minutes until it reaches about 8–10°C (46–50°F).

If using an ice bucket, ensure there is enough water mixed with the ice to cool the bottle evenly; rotate the bottle after 10–15 minutes for uniform chilling.

Remove the foil capsule from the top of the bottle using a small knife or cutter. Center the corkscrew on the cork and insert the screw straight down. Twist until about 5–6 turns have been made and the worm is fully embedded, then pull the cork out steadily to avoid sudden popping.

Open the bottle

Hold the bottle up to the light and check for sediment (rare for Chenin Blanc). If any sediment is present, decant slowly into a clean decanter, leaving sediment in the bottle. For most typical Simonsig Chenin Blanc bottles no decanting is necessary.

Inspect and decant (optional)

Pour the wine into chilled white wine glasses, filling each glass about one-third full (approximately 120–150 ml per serving). Pour gently to preserve aromatics and avoid splashing.

Pouring

Serve the wine at 8–10°C (46–50°F). Offer lemon or lime wedges on the side if guests prefer a hint of citrus, or provide light hors d'oeuvres such as goat cheese, fresh melon, smoked salmon, shellfish, or oysters to complement the wine's acidity and fruit notes.

Encourage guests to swirl gently and sniff before sipping to appreciate the Chenin Blanc's aromas (green apple, pear, honeyed notes). Take small sips to assess body and finish.

Re-cork the bottle or use a wine stopper and store upright in the refrigerator. Consume within 3–5 days for best freshness and flavor. For longer preservation use a vacuum pump or inert gas wine preserver.

Simonsig Chenin Blanc (bottle)

Serving temperature (chilled)

Ice bucket with ice

White wine glasses

Lemon or lime wedges (optional)

Light hors d'oeuvres (goat cheese, fresh melon, shellfish, or oysters)

Place the Broadbent Vinho Verde in the refrigerator for at least 2 hours before serving. If short on time, submerge the bottle in an ice bath (ice + cold water) for 20–30 minutes until well chilled.

Select white wine glasses or stemless wine glasses. If you like a colder drink, place a few ice cubes in the glass (about 1/4 to 1/2 cup).

Prepare glassware

Open the chilled bottle and pour about 5 ounces (150 ml) per serving into each glass. Add a slice of lemon or lime to the rim or float it in the glass. Add a small sprig of mint if using.

Pour and garnish

Serve immediately while the wine is bright and effervescent. One standard bottle yields approximately 5 servings of 5 ounces each.

Fill a wine glass with ice (about 1/2 cup). Pour 4 ounces (120 ml) Broadbent Vinho Verde, then add 1/2 cup (120 ml) club soda or sparkling water. Stir gently to combine. Add 1/2 tablespoon elderflower liqueur (or the same amount of simple syrup for a non-alcoholic sweetness). Garnish with a lemon or lime slice and a mint sprig. Serve immediately.

Make a Vinho Verde Spritz

Broadbent Vinho Verde (chilled)

Ice cubes

Lemon or lime slices (for garnish)

Fresh mint sprigs (optional garnish)

Club soda or sparkling water

Elderflower liqueur (St-Germain) or simple syrup

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

Add gin (2 oz), dry vermouth (0.5 oz), elderflower liqueur (0.5 oz), fresh lemon juice (0.5 oz) and simple syrup (0.25 oz) into a mixing glass or cocktail shaker.

Combine base spirits and modifiers

Pour in the rosé wine (1 oz) and add 2 dashes of orange bitters. The rosé adds color and light fruit character — add gently so you don't overly aerate.

Add rosé and bitters

Fill the mixing glass with plenty of ice. Stir briskly for 20–30 seconds until the outside of the glass is very cold (if you prefer a slightly more bracing texture, you may shake for 8–10 seconds). Stirring preserves clarity; shaking will produce a softer mouthfeel.

Ice and stir (or shake)

Remove the coupe from the freezer or discard the ice water and quickly dry the glass.

Prepare the glass

Double-strain the cocktail into the chilled coupe or Nick & Nora to remove small ice chips. This yields a clean, silky presentation.

Double strain and serve

Express a lemon twist over the surface of the cocktail to release essential oils, then wipe the rim with the twist and drop it into the drink or rest it on the rim.

Optionally float a single edible rose petal on the surface for an elegant visual nod to the rosé component.

Gin (preferably London dry)

Dry vermouth

Rosé wine (dry or off-dry)

Elderflower liqueur (e.g., St‑Germain)

Simple syrup (1:1)

Orange bitters

Lemon twist

Edible rose petal (optional)

If the Sauvignon Blanc is not already well chilled (approx. 45°F / 7°C), place the bottle in an ice bucket filled with a 1:1 mix of ice and cold water for 15–20 minutes. Turn the bottle once after 10 minutes to chill evenly.

Quick chill (ice bucket)

Alternatively, place the bottle upright in the refrigerator for at least 2–3 hours before serving to reach the ideal serving temperature (45–50°F / 7–10°C).

Refrigerator chill (slower)

Select clean white wine glasses. If desired, chill glasses briefly in the refrigerator for 10–15 minutes prior to pouring to help maintain temperature during service.

Open the bottle carefully by removing the foil and using a corkscrew to extract the cork, wiping the neck with a clean cloth. Hold the bottle near the base and pour slowly into each glass, filling to roughly one-third full (about 4–5 oz / 120–150 ml) to allow aromas to concentrate.

If you used an ice bucket, return the bottle to the ice bucket on the table to keep it chilled while guests drink. If you prefer not to use an ice bucket, set the bottle on a chilled coaster or pour as needed from the refrigerator.

Offer optional garnishes—place a wedge of lemon or lime on the rim or drop a small sprig of mint/basil into the glass for a subtle aromatic lift. Note: garnishes are purely optional and can change the pure varietal character.

Encourage guests to swirl gently and inhale to appreciate the Sauvignon Blanc’s typical aromas (citrus, green apple, grass, or tropical notes depending on the bottling). Sip and enjoy at the recommended temperature range.

If any wine remains after service, re-cork the bottle and store it in the refrigerator. Consume within 3–5 days for best freshness; use a vacuum wine preserver if available to extend life slightly.

bottle Sauvignon Blanc (chilled)

white wine glasses

ice bucket

cold water

lemon or lime wedges

fresh herbs (mint or basil)

Place the bottle of Caposaldo Pinot Grigio in the refrigerator for at least 2 hours before serving. If you need it chilled faster, fill an ice bucket with ice (about 4 cups) and 250 ml of cold water, then submerge the bottle and let it sit for 15–20 minutes.

Select clean white-wine glasses or medium-sized stemmed glasses. Rinse each glass with a small amount of cold water, then invert and let drain to ensure they are cold but not wet. If you prefer, chill glasses in the refrigerator for 10–15 minutes before serving.

Wipe the bottle neck dry. Remove the foil capsule with a knife or foil cutter, then place the bottle on a stable surface. Use a waiter’s corkscrew (or other corkscrew) to remove the cork smoothly, taking care not to break it.

Pour a small taste (about 30–60 ml) into a clean glass to check the wine's aroma and temperature. Swirl gently to release aromas and sniff to confirm quality.

First pour

Pour 120–150 ml per guest (about one glass) into chilled wine glasses, filling them to the widest part of the bowl (about one-third full). Hold the bottle at the base or by the punt and pour steadily; use a slight twist at the end of each pour to avoid drips.

Serve

If desired, add a thin lemon wheel perched on the rim or a small lemon peel twist expressed over the glass to add a citrus accent. A single fresh mint sprig placed beside the glass can provide a fresh aroma—do not muddle or drop large herbs into the wine, as they can overpower the delicate flavors.

Add a light garnish

Serve Caposaldo Pinot Grigio with light seafood (grilled shrimp, lemon-dressed ceviche), light pasta with olive oil or cream sauces, fresh salads, or mild cheeses (goat cheese, fresh mozzarella). Bring serving plates to the table shortly after pouring to enjoy wine and food at matching temperatures.

Pairing suggestions

If you have wine left, reinsert the cork (clean side down) or use a wine stopper and store the bottle upright in the refrigerator. Consume within 3–5 days for best freshness; Pinot Grigio can lose some aromatic freshness after the first day.

Recorking and storing

Clean up: Rinse used glasses and ice bucket promptly to avoid water spots or lingering odors. Return remaining wine to cool storage.

Caposaldo Pinot Grigio (chilled)

Ice (optional, for ice bucket)

Water (for rinsing glass or ice bucket)

Lemon peel or thin lemon wheel

Fresh mint sprig

Receive approximately 100 kg of ripe Chardonnay fruit. Sort to remove any rotten or vegetal clusters, leaves, stems (if using destemmed fruit) and MOG (material other than grapes). Keep fruit cool and process within 12 hours of harvest for freshness.

Reception and Sorting

Destem or leave whole-cluster according to stylistic choice. If destemming, lightly crush to open berries but avoid excessive skin breakage. Transfer the must (juice, skins if whole-cluster used) to the cleaned concrete vessel.

Destemming/Crushing

Add sulfite to achieve ~50 ppm free SO2 in the must to inhibit unwanted microbial activity. If using Campden tablets or potassium metabisulfite, dissolve in a small amount of must or water before adding and mix thoroughly.

Sulfur Addition

Add pectic enzyme at the recommended rate (approx. 2 g per 100 kg) to aid in juice extraction and clarify potential. Add yeast nutrient (approx. 5 g) to support a healthy fermentation. Mix gently to distribute additions evenly.

Enzyme and Nutrient Additions

Measure TA and pH. If acid adjustment is required for balance, add small increments of tartaric acid, dissolve thoroughly, and re-check. No adjustment is typical if grapes are balanced.

Adjust Acidity (Optional)

Allow the must to settle for 12–24 hours in the concrete egg if desired for a short cold settle to clarify gross solids. Rack or pump over into the same concrete egg to leave heavy solids behind if necessary.

Warm the must to fermentation temperature (14–18°C for a cool, aromatic white fermentation). Rehydrate yeast according to manufacturer instructions or prepare a direct pitch if using active dry yeast. Pitch yeast at the recommended rate (approx. 5 g per 100 kg must, adjust per product instructions).

Ferment on the lees in the concrete vessel. Concrete eggs provide natural thermal stability and micro-oxygenation. Maintain fermentation temperature between 14–18°C. Monitor Brix/SG daily; fermentation should proceed steadily to dryness (0–2 g/L residual sugar) over 10–20 days depending on temperature and yeast.

Perform gentle lees stirring (batonnage) 1–2 times per week during and after fermentation for the first 2–8 weeks to encourage mouthfeel development and integration with minimal oxygen exposure. Concrete’s shape concentrates lees contact and texture; avoid aggressive aeration.

If a touch of texture and complexity from neutral oak is desired, age 10–20% of the wine in neutral oak (barrique or puncheon) for a few months and then blend back to the concrete base. Keep oak neutral (used cooperage) to avoid strong oak flavors; this step is optional and depends on stylistic goals.

Decide whether to allow malolactic fermentation (MLF). Concrete and clay-aged Chardonnays often keep MLF minimal to preserve freshness; if desired, inoculate with a selected malolactic culture after alcoholic fermentation and keep temperature around 18–20°C to encourage partial or full MLF. Monitor malic acid until target conversion is achieved.

After fermentation and any desired MLF are complete, allow wine to settle on fine lees in the concrete egg for 3–6 months depending on desired texture. Continue light batonnage as desired early in the aging period then reduce agitation to promote clarity.

Cold stabilize the wine if necessary by chilling to near 0–2°C for 1–2 weeks to precipitate potassium bitartrate. Rack clear wine off gross lees into a holding vessel for final adjustments.

If protein instability is a concern, perform a bench test and add bentonite at the recommended rate (approx. 5 g per 100 kg must equivalent) to stabilize, then allow to settle and rack.

Adjust free SO2 to bottling level (target ~25–35 mg/L free SO2 depending on pH and style). Use potassium metabisulfite to reach the target and measure thoroughly.

Filter if desired (light sheet or cartridge filtration) and bottle into sanitized bottles. Use appropriate closures (synthetic or natural cork) and capsules. Allow a few months in bottle for integration before release.

Korbel Natural - Brut Champagne

Huguet De Can Feixes - Blanc Seleccio

Chloe - Prosecco

Simonsig - Chenin Blanc